By Frank Sabatini Jr.
The lively, subterranean Kous Kous Moroccan Bistro in Hillcrest has expanded into the adjoining space that housed Full Circle Fitness, which moved upstairs.
(Courtesy Moumen Nouri)
“We now have the entire basement and gained an additional 1,250 square feet,” says chef-owner Moumen Nouri, who appointed the new dining room with Casablanca-style décor and more lighting fixtures imported from his homeland. The bar and lounge in the original portion of the restaurant have also been expanded. Starting in early January, Nouri will introduce belly dancers and live DJs on Friday and Saturday nights. 3940 Fourth Ave., 619-295-5560.
A second location is on the horizon for Normal Heights’ Soda & Swine, which will open another kitchen at an undisclosed spot in Liberty Station in March or April. Famous for its selection of gourmet meatballs, the Point Loma digs will feature a mini pie shop within the restaurant and an outdoor patio with fire features. For updates, visit sodaandswine.com.
Chef Alberto Morreale of Fig Tree Café in Hillcrest and Liberty Station has advanced into Mission Hills with his recently opened Farmer’s Bottega, a “farm-to-fork” restaurant serving breakfast, lunch and dinner. Morreale launched the venture in the space formerly occupied by Olivetto Ristorante and brings to the table everything from sausage meatball hash and Mediterranean-style omelets to Portobello sandwiches and stuffed quail. 860 Washington St., 619-458-9929.
Founded more than 30 years ago in Pacific Beach, Rubio’s Baja Grill is re-branding to Rubio’s Coastal Grill. Over the next several months, the company will redesign all of its Southern California locations, beginning with San Diego. New menu items are also in the works, such as mahi salads and a greater use of 100 percent sustainable Alaskan Pollack, slated to appear in tacos, burritos and bowls. The redesign process will bring an end to the tiki-style thatched roofs that canopy some of the tables while ushering in natural wood, art panels, pendant lighting and a new color scheme of cobalt and indigo.
(Courtesy H2 Public Relations)
A charity drive with multiple beneficiaries titled, “Roll the Dough to Raise the Dough” runs Jan. 5 – 10 at all three URBN Coal Fired Pizza locations (North Park, El Cajon and Vista) as well as at BASIC Kitchen + Bar in the East Village. For every pizza purchased at any of the New Haven-style pizzerias, URBN Restaurants Inc. will donate $1 to the North Park Main Street Association, the YMCA, Solutions for Change or St. Madeleine Sophie’s Center – depending on where you dine. The effort corresponds to National Pizza Week.
—Frank Sabatini Jr. is the author of “Secret San Diego” (ECW Press), and began his local writing career more than two decades ago as a staffer for the former San Diego Tribune. You can reach him at [email protected].
