Because Govari is attending graduate school, and her mother began experiencing health issues, the trio decided to close.<\/p>\n
\u201cI feel that we are losing something beautiful and historic in the community, but I\u2019m happy to have my freedom back. It\u2019s the first time I\u2019ll have Saturday nights off in almost 20 years,\u201d Govari quipped.<\/p>\n
The family owns the property, which was once a residence. Govari added they will lease the structure to an unspecified business, revealing only that it will not be a restaurant. 4645 Park Blvd<\/em>.<\/p>\n Restaurateur and former \u201cTop Chef\u201d contestant, Frankie Terzoli, is aiming for a Jan. 26 soft opening of his latest venture, Sirens<\/strong>, which will launch in the Hillcrest address last occupied by Pardon My French.<\/strong><\/p>\n Terzoli originally planned on calling the venture Fishmonger\u2019s 2.0<\/strong>, a spin off his original Fishmonger\u2019s Market & Seafood Bar<\/strong> that operated within the now-shuttered 57 grados<\/strong> in Middletown. The re-imagined name refers to the half-bird, half-women sirens in Greek mythology that lured sailors and fishermen to the shores \u2014 and to their destruction.<\/p>\n Crudo and whole branzino will appear on the seafood-focused menu, although Terzoli also promises prime rib, free-range roasted chicken, duck, pastas and some vegetarian dishes.<\/p>\n The space, he adds, has been updated with a separated bar area and a color scheme of black, turquoise and gray. 3797 Parque Blvd.<\/em>.<\/p>\n San Diego and Olympic Cafe<\/strong> in North Park are home to Mister Supranational USA 2018<\/strong>, a title bestowed to the Greek cafe\u2019s co-owner and general manger, Nicholas Kotselas. As an aspiring model who has been catching the attention of New York modeling agencies, Kotselas also recently represented the United States in Mister Supranational\u2019s international competition in Poland. For that, he placed in the top 10 and came away with the title, Mister Supranational Americas.<\/strong><\/p>\n In celebration of Kotselas\u2019 newfound celebrity and to raise money for one of his favorite charities, Smile Train<\/strong>, the family-run restaurant will hold a benefit from 7 to 9 p.m., Jan. 26. The event will feature drinks and appetizers along with other pageant contestants in attendance as well. The suggested donation is $10 per person. 2310 University Ave., 619-692-9082<\/em>,\u00a0olympiccafesd.com<\/a>.<\/em><\/p>\n Joining a collective of 30-plus culinary tenants at Mercado p\u00fablico de la libertad<\/strong> is the upcoming Hold Fast<\/strong>, a fast-casual concept featuring sashimi and hand rolls by Chef Rob Ruiz, who also owns The Land & Water Company<\/strong> in Carlsbad.<\/p>\n Committed to ocean conservation, Ruiz is slated to becoming the first chef\/restaurateur in San Diego to be officially certified by the James Beard Foundation for sustainable seafood practices. Hold Fast will use locally sourced seafood, California-grown organic rice, and organic produce from area farmers. The venture is due to open in February. 2820 Historic Decatur Road, 619-487-9346<\/em>, bluebridgehospitality.com<\/em><\/a>.<\/p>\n Bakers Andrea Hazel Bender and Jade Warner have teamed up to open Hazel & Jade<\/strong>, a vegan bakery that launched this month in the address previously occupied by Bardo Lounge<\/strong>. Both women are vegan and worked in the pastry industry for eight years before starting their company as wholesalers a year ago. This is their first retail venture.<\/p>\n The daily inventory features fresh croissants made with coconut oil-based butter, plus cakes, muffins, brownies, scones and more. The offerings also include coffee drinks using beans from Steady State Roasting in Carlsbad. 3852 Fourth Ave., 619-295-2001<\/em>, hazelandjade.com<\/em><\/a>.<\/p>\n Mission Hills has seen the much-anticipated arrival of fuerte roble<\/strong>, a restaurant specializing in wood-fired cooking by Grupo de restaurante de confianza<\/strong>, which includes executive chef Brad Wise and general manager Steve Schwob.<\/p>\n The 3,400-square-foot venture opened Jan. 16 to a menu featuring seafood towers, rabbit sausage, aged rib-eye, local duck and hearth-grilled branzino.<\/p>\n Anchored in Jonathan Segal\u2019s new mixed-use building, The Fort<\/strong>, customers enter through an old Ford dealership facade and into an inviting bar and four distinct dining areas. The bar opens daily at 3 p.m., followed by dinner service starting at 5 p.m., and brunch is offered from 9 a.m. to 2 p.m., Saturdays and Sundays. 1011 Fort Stockton Drive, 619-722-3398, fortoaksd.com<\/a>.<\/em><\/p>\n After fulfilling a five-year lease in University Heights, chef Mike Almos will close Circa Restaurant<\/strong> next month. His last day of service is on Valentine\u2019s Day (Feb. 14), when customers can savor a prix-fixe meal of three courses that are still in the planning.<\/p>\n Almos is concluding his run with the \u201cCalifornia soul food\u201d restaurant because of his involvement with a local culinary project that he can\u2019t publicly discuss yet. In addition, \u201cMy wife and I are going to enjoy spending more time together,\u201d he said.<\/p>\n In the lead-up to the Valentine\u2019s Day dinner, Almos plans on holding customer-appreciation events at the restaurant, which he will post on the website and Facebook once they are scheduled.<\/p>\n Operating the restaurant, he added, \u201chas been lovely and hugely rewarding.\u201d 2121 Adams Ave., 619-269-9152<\/em>, circasd.com<\/em><\/a>.<\/p>\n
\n![\"Fort](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2019\/01\/Frankie-Terzoli-at-Sirens.jpg\")
\n![\"Fort](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2019\/01\/Nick-Kotselas-of-Olympic-Cafe.jpg\")
\n![\"Fort](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2019\/01\/Hold-Fast-sashimi-by-Sam-Wells.jpg\")
\n![\"Fort](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2019\/01\/Hazel-and-Jade-croissants.jpg\")
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