{"id":253566,"date":"2018-08-24T00:00:00","date_gmt":"2018-08-24T07:00:00","guid":{"rendered":"https:\/\/sdnews.com\/uptown-news-food-briefs-aug-24-2018\/"},"modified":"2018-08-24T00:00:00","modified_gmt":"2018-08-24T07:00:00","slug":"uptown-news-food-briefs-aug-24-2018","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/uptown-news-food-briefs-aug-24-2018\/","title":{"rendered":"Uptown News Food Briefs: Aug. 24, 2018"},"content":{"rendered":"

Por Frank Sabatini Jr.<\/p>\n

Chef and restaurateur Hanis Cavin of Carnitas Snack Shack is up and running with his latest venture, The Pioneer, a barbecue restaurant with a full bar located in San Carlos.<\/p>\n

Cavin partnered with the Cohn Restaurant Group and chef Willie DePasquale of Moceri Produce for the project, which features a rustic-industrial tone created by local designer Philippe Beltran (BO-beau kitchen + cache, Tacos Libertad, and Draft Republic).<\/p>\n

\"Uptown
A popular Uptown chef has opened a barbecue joint in San Carlos. (Foto por Frank Sabatini Jr.)<\/em><\/figcaption><\/figure>\n

With its soft opening behind, lunch service was recently added to what started out as a dinner-only operation. The bill of fare throughout the day includes smoked meats such as dry-rubbed ribs, spicy cheddar sausage, pulled pork shoulder, and brisket. There are also BLT sandwiches using fried green tomatoes, short rib croquettes, burgers and more. 8622 Lake Murray Blvd., 619-825-7787, thepioneerbbq.com<\/a>.<\/em><\/p>\n

_________________________________________________________<\/p>\n

Mr. Moto Pizza House<\/strong> in North Park and Mission Beach has opened a new location in Point Loma. The business was established several years ago by pizza master Gibran Fernandez, who invented the fictional, mustached character \u201cMr. Moto\u201d as his mascot. All three locations offer the same menu, which features scratch-made pizzas, some of them traditional, and others flaunting uncommon ingredients such as raspberry-chipotle sauce, sour cream, burrata cheese and garlic paste. Mr. Moto took the title of \u201cbest gourmet pizza in San Diego\u201d at the 2016 inaugural Gourmet Pizza Fest in Liberty Station. 1166 Rosecrans St., Suite 102, 619-501-8488<\/em>, mrmotopizza.com<\/a>.<\/em><\/p>\n

\"Uptown
A homegrown pizzeria expands into Point Loma (Photo courtesy of Mr. Moto)<\/em><\/figcaption><\/figure>\n

_________________________________________________________<\/p>\n

Everything\u2019s coming up in twos at a popular Downtown eatery on Aug. 24 for National Waffle Day<\/strong>. Restaurateur Terryl Gavre, who wore a waffle on her head in a stylish billboard photograph that appeared throughout town more than a decade ago, is celebrating the \u201cfood holiday\u201d with her signature, \u201cgolden waffle.\u201d It will be available that day for $2.22 at Cafe 222<\/strong>, the long-established eatery she owns at 222 Island Ave<\/em>. in Downtown San Diego. The malted waffle normally sells for $9.50. 619-236-9902<\/em>, cafe222.com<\/a>.<\/em><\/p>\n

\"Uptown
This malted waffle will be dramatically discounted on National Waffle Day. (Photo courtesy of Cafe 222)<\/em><\/figcaption><\/figure>\n

_________________________________________________________<\/p>\n

Craft House North Park <\/strong>recently took residency inside Rip Current Brewing<\/strong>, which last housed an offshoot of Sublime<\/strong> restaurant from San Marcos. The new bill of fare, available at the brewery seven days a week, includes hormone-free burgers made of short rib, chuck and brisket. There are also hearty sandwiches, tacos, and assorted versions of mac n\u2019 cheese. The Craft House kitchen is run by chef Caesar Huerta, who also owns\u00a0Monster Crafts Food Truck<\/strong>.\u00a04101 30th St., Suite C, 619-255-1151<\/em>, monstercraftsfoodtruck.com<\/em><\/a>.<\/p>\n

\"Uptown
Monster burgers and other hearty noshes are now available at Rip Current Brewing in North Park. (Yelp)<\/em><\/figcaption><\/figure>\n

_________________________________________________________<\/p>\n

Spanish paella with California and Baja twists is the specialty of a new catering outfit based in Normal Heights called Matador Paella<\/strong>. The venture was launched by Bryan Taylor, a former Napa Valley winemaker, and business partner Matt Marcacci, who worked for a beverage distribution company. Both traveled throughout Spain learning to make paella before starting the business.<\/p>\n

\"Uptown
Sumptuous paella is the focus of a new Uptown catering company. (Photo courtesy of Scott Basile)<\/em><\/figcaption><\/figure>\n

Matador caters to small and large parties as well as private and public events. It also sells paella every other Thursday at the Oceanside Farmers Market, and sporadically at Circle 9 Brewing <\/strong>in Kearny Mesa and New English Brewing<\/strong> in Sorrento Valley. Check the website for the schedule of upcoming appearances. 619-564-7537,<\/em>\u00a0matadorpaella.com<\/em><\/a>.<\/p>\n

\u2014Frank Sabatini Jr. puede ser contactado en fsabatini@san.rr.com<\/a>.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

By\u00a0Frank Sabatini Jr. Chef and restaurateur Hanis Cavin of Carnitas Snack Shack is up and running with his latest venture, The Pioneer, a barbecue restaurant with a full bar located in San Carlos.<\/p>","protected":false},"author":726,"featured_media":253567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"Uptown News Food Briefs: Aug. 24, 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-253566","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\/253566","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=253566"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/253566\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/253567"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=253566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=253566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=253566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}