{"id":253354,"date":"2018-06-15T00:00:00","date_gmt":"2018-06-15T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-news-food-briefs-june-15-2018\/"},"modified":"2018-06-15T00:00:00","modified_gmt":"2018-06-15T07:00:00","slug":"uptown-news-food-briefs-june-15-2018","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-news-food-briefs-june-15-2018\/","title":{"rendered":"Uptown News Food Briefs: June 15, 2018"},"content":{"rendered":"

The much-anticipated gelato shop that looks like a dry cleaners has opened in North Park under the misleading title, An\u2019s Dry Cleaning<\/strong>. Many of the signature flavors are named after linens such as chiffon (strawberry-ginger), poplin (cucumber, lime and mint), and silk (almong-sage). The gelatos are scratch-made in small batches and use locally sourced ingredients. 3017 Adams Ave., 619-450-6166<\/em>, adcgelato.com<\/em><\/a>.<\/p>\n

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This year\u2019s annual Pride brew is a collaboration between Ballast Point Brewing<\/strong> y Compa\u00f1\u00eda cervecera Hillcrest <\/strong>(HBC). Described as a \u201ccucumber lager,\u201d the newly released product is made with German hops and Bock yeast. Brewers Kelly Tidwell of Ballast and Clinton Shaver of HBC began working on the recipe earlier this year at Ballast Point\u2019s brewing facility. It is available at Ballast Point locations (ballastpoint.com) and HBC (1458 University Ave.,<\/em> hillcrestbrewingcompany.com<\/em><\/a>). Consumers can also find it at various West Hollywood bars starting June 10.<\/p>\n

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Forget acai bowls and kale salads if you\u2019re delving into the newest foods at the San Diego County Fair,<\/strong> which opened June 1 and continues through July 4. This year\u2019s lineup includes deep-fried filet mignon, which pales in sinfulness compared to items such as spaghetti and cheese compacted into the shape of donuts; bacon-wrapped baklava; chocolate-flavored pasta served in red velvet waffle bowls; lasagna nachos; ramen burritos; and unicorn cotton-candy ice cream sandwiches.<\/p>\n

\"Uptown
Cotton candy ice cream sandies are among the new, outrageous foods at the San Diego County Fair. (Photo courtesy of Del Mar Fairgrounds)<\/em><\/figcaption><\/figure>\n

On the liquid side of things, there will be plenty of suds and spirits for the tasting as the grounds make way for the San Diego International Beer Festival<\/strong> (June 15-17) and the Distilled Spirit and Cocktail Festival<\/strong> (June 23). 2260 Jimmy Durante Blvd., Del Mar, 858-755-1161<\/em>,\u00a0\u00a0sdfair.com<\/em><\/a>.<\/p>\n

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The chic, little cafe in Hillcrest formerly known as The Kouch<\/strong> is now called Bardo Lounge.<\/strong> Its recent re-branding has resulted in more options for breakfast and lunch as well as a \u201clightened up\u201d motif in Pride rainbow colors \u2014 but in pastels, according to manager Jack Castillo.<\/p>\n

In addition to beer, wine, cocktails and coffee, the menu includes colorful \u201combre\u201d pancakes, tacos, quesadillas, salads, and more. There are also two types of multigrain toast; the LGBT sandwich is topped with guacamole, bacon, lettuce and tomatoes.<\/p>\n

For $8 you can score two fish tacos and a Modelo beer at any time during regular operating hours. 3852 Fourth Ave., 619-269-5729, bardolounge.com<\/a>.<\/em><\/p>\n

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The new El Tianguis<\/strong> in North Park has one of the most straightforward menus of any Mexican eatery in San Diego. Aside from agua frescas, horchata and sodas, customers are faced with four easy meal decisions: beef, chicken, potato or lentil-quinoa rolled tacos. They\u2019re served with or without sour cream, cheese, lettuce, salsa and guacamole. The quaint space captures the vibrant colors of Mexico\u2019s markets and bazaars, which are known as tianguis throughout Latin America.<\/p>\n

\"Uptown
A colorful eatery specializing in rolled tacos has opened in North Park. (Photo courtesy of Alandra Chavarria)<\/figcaption><\/figure>\n

The eatery is owned by Oscar Ancira, whose family founded the highly successful Deli Mex<\/strong>, a wholesaler and manufacturer that supplied taquitos to retailers mainly in markets west of the Mississippi. Ancira says that when his family sold the business in 2001, they were making 2 million rolled tacos a day, hence the idea to open an eatery specializing in \u201cwhat I know best.\u201d 2810 El Cajon Blvd., 619-677-3581<\/em>,\u00a0\u00a0eattaquitos.com.<\/a><\/em><\/p>\n

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Scores of San Diegans have contributed to the latest tally of mussel bisque orders served at Bar y restaurante Dobson's <\/strong>since it opened in 1984. According to head chef Martin San Roman, records show that 1.1 million servings have been sold.<\/p>\n

\"Uptown
Scores of San Diegans have contributed to the latest tally of mussel bisque orders served at Dobson\u2019s Bar & Restaurant since it opened in 1984. According to head chef Martin San Roman, records show that 1.1 million servings have been sold.<\/figcaption><\/figure>\n

The famed pastry-crowned bisque, which receives a generous pour of sherry when it\u2019s served, has sated the likes of President Bill Clinton, world-renowned cellist Yo-Yo Ma, famous bullfighters from Mexico and other luminaries. Of late, San Romano says he sells up to 700 orders per week. As for the origin of the recipe, the restaurant\u2019s founder, Paul Dobson, obtained it decades ago from a bistro in Normandy, France. 956 C\u00edrculo de Broadway, 619-231-6771<\/em>,\u00a0\u00a0dobsonsrestaurant.com<\/em><\/a>.<\/p>\n

\u2014 Frank Sabatini Jr. puede ser contactado en <\/em>fsabatini@san.rr.com<\/em><\/a>.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

The much-anticipated gelato shop that looks like a dry cleaners has opened in North Park under the misleading title, An\u2019s Dry Cleaning. Many of the signature flavors are named after linens such as chiffon (strawberry-ginger), poplin (cucumber, lime and mint), and silk (almong-sage). The gelatos are scratch-made in small batches and use locally sourced ingredients. […]<\/p>","protected":false},"author":726,"featured_media":234689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown News Food Briefs: June 15, 2018","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11551,11555],"tags":[],"class_list":["post-253354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-news","category-uptown-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/253354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=253354"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/253354\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/234689"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=253354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=253354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=253354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}