Hiatus Lounge<\/b> at Hotel La Jolla is channeling its Latin side with its inaugural Tequila Fest on Thursday, Sept. 26 from 6 to 9 p.m. Tequila Fest will feature premium and unique brands that lovers of the agave spirit will enjoy, as well as bites from top-floor dining spot Cusp\u2019s chef, Donald Lockhart. In addition to the tastes, guests can enjoy music, prizes and cocktails from bartender manager Nate Howell. Tickets are $10 at the door, which will get guests a passport to taste all of the fine agave present. A completed passport will enter guests into the Tequila Fest drawing, where prizes include unique bottles of booze, swag and more.
\nAgave list for Tequila Fest 2014:
\nOlmeca Altos
\nClase Azul
\nCorralejo
\nCasa Noble
\nEspolon
\nPartida
\nFortaleza Hiatus Lounge is located at Hotel La Jolla at 7955 La Jolla Shores Drive. For more information, visit CuspRestaurant.com or call (858) 551-3620.
\nAlso, don\u2019t forget Cusp and Hiatus are celebrating their first anniversary on Sept. 14 with a two-part soir\u00e9e starting at 5 p.m.
\nCaf\u00e9 Japengo,<\/b> awarded a Gold Medallion for Best Sushi in San Diego 2013, has introduced a bento box-lunch special available weekdays from 11 a.m. to 2 p.m. The box incorporates items like:
\n4-piece California roll
\n3-piece sashimi (tuna, salmon, yellowtail)
\nMixed greens salad with a palm-sugar vinaigrette
\n4-piece tempura (3 vegetable, 1 shrimp)
\n2-piece skewered beef yakitori (marinated with sweet soy and grilled with garlic black bean sauce)
\nVegetable udon noodle stir-fry with teriyaki sauce
\nMiso soup
\n\u00a0
\nCaf\u00e9 Japengo is located at 8960 University Center Lane. For more information, call (858) 450-3355 or visit cafejapengo.com.<\/p>","protected":false},"excerpt":{"rendered":"
Hiatus Lounge at Hotel La Jolla is channeling its Latin side with its inaugural Tequila Fest on Thursday, Sept. 26 from 6 to 9 p.m. Tequila Fest will feature premium and unique brands that lovers of the agave spirit will enjoy, as well as bites from top-floor dining spot Cusp\u2019s chef, Donald Lockhart. In addition […]<\/p>","protected":false},"author":726,"featured_media":292515,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Dining briefs","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11600],"tags":[],"class_list":["post-292514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sdnews"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/292514","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=292514"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/292514\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/292515"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=292514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=292514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=292514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}