By Frank Sabatini Jr.

Sicilian Thing Pizza in North Park expects to raise more than $1,000 by the end of September for back-to-school supplies for students at McKinley Elementary School. For every pizza purchased through Oct. 1, the shop is donating $1 to the cause. Sicilian Thing, which opened eight years ago, has raised monies for the school in the past, as well as for Copley-Price Family YMCA and San Diego High School’s music program. 4046 30th St., 619-282-3000.

Chef, comedian and artist Karl Prohaska of The Culinary Freight Train will be the man behind the smoker at the annual “wing ding” at Carnitas Snack Shack in North Park, from 2:30 – 7 p.m. Sunday, Sept. 27. The wings will be tossed in five different sauces and sold in various quantities in the shack’s rear “pig pen” patio, which also features a bar stocked with local craft beers and a big screen that will air NFL football. 2632 University Ave., 619-294-7675.

San Diego beer specialist Beau Schmitt has appointed Tom Miller as executive chef to his upcoming Brew Project in Hillcrest, which will open in mid-October in the space previously occupied by R Gang Eatery. Miller recently served as sous chef for Ballast Point in Miramar. Schmitt cites last-minute inspections and final cosmetic upgrades to the space as reasons for the delay in opening, which was originally set for July.

“We want to make sure we open right rather than rush into it,” he said.

Brew Project will feature all local craft beers from 30 taps and a cocktail program spotlighting locally distilled spirits that will be headed by Schmitt’s business partner, Mike Sill, formerly of Quality Social. Some of the established menu items include chicken-and-waffle skewers, mole-barbecue chicken sandwiches, plus various tortas and salads. 3683 Fifth Ave., brewproject.com.

A second location of Café Madeleine is coming to North Park in late October, next door to Barn Brewery. Owner Christine Perez says the new outlet will be twice the size of her established crepery in South Park, and that the menu will be more extensive. The space dates back to the 1960s, when it operated as Taste of Sweden.

“We’ll be incorporating some of those original trusses into the layout, as well as a European-style coffee bar,” says Perez. 2850 El Cajon Blvd.

North Park is about to see smoke as Andy Harris prepares to open Grand Ole BBQ y Asado in the space adjoining Ripe Produce, located at the quaint intersection of 32nd and Thorn streets. Harris ran a catering company for the past four years while working in the national music industry. He has also conducted road-style barbecue pop-ups and briefly tested his concept for the eatery earlier this year in the same space he’ll permanently move into around the first week of October.

“I would sell out of food everyday,” he said. “But I’ll have triple the production this time around.”

Harris’ specialty is central Texas and Argentine-style barbecue, using in part a jumbo smoker he bought in Austin, Texas, as well as a wood-fired grill. 3302 32nd St.

Buona Forchetta in South Park is teaming up with Bice Ristorante from the Gaslamp District to open a hybrid restaurant in Liberty Station that will feature two ovens currently being custom built in Italy; one designated for standard Neapolitan pizzas and the other for gluten-free pizzas. Buona Forchetta owner Matteo Cattaneo tells us a name for the upcoming venture has yet to be decided, but he assures the interior design “is going to be like a beautiful home restaurant.” Entrees and house-made pasta dishes will also appear on the menu. The restaurant is slated to open by the end of January at 2865 Sims Road, Suite 104.

Various risotto dishes that change weekly are receiving special treatment every Wednesday (from 5 p.m. to closing) at Monello in Little Italy, where the Italian rice is cooked tableside in a prized raspadura parmesan wheel imported from Italy. The risotto entrees cost $25 on average and are large enough to share among two or three people. 750 W. Fir St., 619-501-0030.

A second San Diego location of Yard House has opened in Westfield Mission Valley mall next door to the AMC Theaters. The beer-focused restaurant, which boasts 60 outlets nationwide, features 130 taps plus an array of modern and classic cuisine ranging from ahi poke bowls and kale salads to black truffle cheeseburgers, street tacos, Nashville hot chicken and more. It is also offers vegetarians a range of options such as wings, rice bowls, pizzas and tortas using Gardein soy chicken.

Styled closely after the Downtown location at 1023 Fourth Ave., the spacious layout features a large central bar, multiple flat-screens and a semi-open kitchen spanning the length of the back wall. 1640 Camino del Rio North, 619-574-0468.

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