Frank Sabatini Jr. | Contributor
San Diego’s restaurant scene is prolific and deliciously unstoppable. In the past year alone, more than 50 new kitchens have sprung onto the landscape within the metropolitan area. Sadly, several of them suddenly vanished into the jaws of competition.
Yet from darling, little neighborhood eateries to multi-million dollar warehouse conversions, we’ve witnessed everyday meals reinvented into works of art and highfalutin cuisine punched down to good old-fashion comfort food. The coming year promises no less in terms of change and experimentation as dozens of fresh ventures are already cramming the pipeline.
In looking ahead, we quizzed several Uptown chefs on the dining trends they foresee coming — or those they at least wish would either emerge or disappear.
Abe Botello
Executive chef, West Coast Tavern
2895 University Ave., North Park, 619-295-1688
“We’ll see a heavier influx of Baja cuisine. We touched on it late last year, with Chad White opening Comun in the East Village and Mexican chefs like Javier Plascencia, who will be opening Bracero in Little Italy. Here at West Coast, I’ve started introducing pepita seeds, Oaxaca cheese and different chilies to the menu.”
Karrie Hills
Executive chef, The Red Door and Wellington Steak & Martini Lounge
741 W. Washington St., Mission Hills, 619-295-600
“I’m really passionate about farm-to-table and I’d like to see it become a truthful trend that follows to every restaurant owner. People talk about ‘nose-to-tail’ cooking and I talk about ‘root-to-fruit,” meaning that you use the whole plant — roots, stems, leaves, flowers, etc. We need to start eating more bumper crops and I’d like to see that become a trendsetter.”
Oz Blackaller
Chef/owner, Cueva Bar
2123 Adams Ave., University Heights, 619-269-6612
“I would really like to see San Diegans enjoying more of what we already have rather than waiting for the next big thing to come along. There is a lot of local talent here and a lot of casual restaurants where passion is the focus, such as Don Chido and Comun. And there’s a new fish and beer spot coming to Normal Heights that I think will be a hit.”
Fred Piehl
Chef/owner, The Smoking Goat
3408 30th St., North Park, 619-955-5295
“More enlightened vegetarian cuisine is coming. I know that in New York, good restaurants are doing more vegetarian menus. I also think that family-style dining is going to become more popular and that white table cloths are going out because great food isn’t done only by fine-dining restaurants anymore.”
John Bracamonte
Co-owner/pit master, Brazen BBQ Smokehouse & Bar
441 Washington St., Hillcrest, 619-816-1990
“I think we’re seeing more of the Southern influence lately. And based on our customers, we’re getting a lot of requests for more Southern-style foods, which we’ll start rolling out in April, such as crawfish, catfish, grits, pork steaks and a return of spareribs. We’re considering Southern desserts, too, like pecan and sweet potato pies and beignets.”
Alberto Morreal
Chef/partner, Fig Tree Café and Farmer’s Bottega Restaurant
416 University Ave., 619-298-2010 and 860 W. Washington St., 619-458-9929
“We’ll see more restaurants reinvent themselves into bistro-style restaurants that get straight to the point with good food, good service and good ambiance. The farm-to-table trend of the past four or five years will continue growing. And people will continue searching for craft beers originating from all over, not just from San Diego.”
