By Frank Sabatini Jr.

Replacing the former Bourbon Street Bar & Grill in University Heights is Park & Rec, which opens sometime in May with a cocktail-focused theme devised by ELE Collective, the operators of Waypoint Public in North Park, and Revelry Cocktail Co., founded by veteran bartenders Trevor Easter and Anthony Schmidt. The remodeled property will feature three cocktail bungalows surrounding an open-air courtyard stocked with ping-pong tables and shuffleboards. As a nod to the ostrich farm that operated nearby in the early 1900s, Park & Rec’s logo will feature an image of the flightless bird wearing a top hat. ELE Collective also acquired the former Lei Lounge next door, but its president, John Pani, is still juggling several concepts for the space. 4612 Park Blvd.

Vegans with a sweet tooth can feast on donuts free of animal products at Nomad Donuts, which just introduced several varieties using plant-based milks and shortenings in lieu of dairy. A few different flavors will rotate through the selection daily, such as ube-taro coconut and strawberry-raspberry lemonade. According to co-owner Brad Keiller, “You can barely tell the difference if you put them side by side to our non-vegan donuts.” 4504 30th St., 619-431-5000.

A restaurant with a theme we haven’t seen before in San Diego is coming this fall by restaurateur Michael Rosen and Chef Richard Blais, both of Juniper & Ivy. On the same block they will be launching The Crack Shack with a menu that’s all about chicken and eggs made every which way. The free-range, non-GMO proteins will be sourced from local farms in addition to produce accompanying the dishes. A “bread program” is also planned for the restaurant, which will go into a vacated mechanics shop at the corner of Juniper and Kettner streets in Little Italy.

Spicy corn on the cob, green papaya salad and rice crepes stuffed with minced chicken are among the specialties planned for a Thai New Year street celebration presented by Su-Mei Yu of Saffron Noodles & Sate and Saffron Thai Grilled Chicken in Mission Hills. The event kicks off in front of the restaurants at 4:30 p.m., April 10, with a blessing ceremony. It continues through 7 p.m. with Thai dancers in full regalia. Food items will range from $2.50 to $10. 3731 and 3737 India St., 619-574-0177.

La Jolla has a new rooftop restaurant in the redesigned La Plaza Center at Wall and Girard streets. Launched by Whisknladle Hospitality, the 3,700-square-foot Catania gives diners a taste of coastal Italian cuisine, based on a two-week culinary road trip through Italy taken by owner Arturo Kassel and company chef Ryan Johnston plus subsequent visits they’ve made. Helming the kitchen is Executive Chef Vince Schofield, a San Francisco transplant who brings to the table quail with sage and prosciutto, clam pies, house-made pastas and Neapolitan-style pizzas. 7863 Girard Ave., 858-551-5105.

In an effort to gauge customer satisfaction on its food, Sabuku Sushi in Normal Heights has launched a monthly series of “sushi smackdowns” that allow guests to sample and rate 17 menu items for $35. The tasting includes things like “no-so-miso soup,” bite-size rolls, sashimi, desserts and more. Since starting the promotion a couple months ago, the restaurant’s bacon rolls have netted the highest points. The next smackdown is scheduled for 6 p.m., April 20. Also in the pipeline: Guest brewers are coming in once a month to match their suds to sushi rolls crafted specifically for those events. The lineup includes Stone Brewing Company on April 27 and Mother Earth Brew Company on May 18. Prices for the pairings range from $16 to $20. 3027 Adams Ave., 619-281-9700.

—Frank Sabatini Jr. can be reached at [email protected].