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San Diego New Places Opening Thread Numero Tres.

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By the limited power vested in me as a Chowhound, I hereby start a fresh thread of an old topic. The old thread (entitled Part Deux) was getting too long and cumbersome to navigate, especially on a handheld device. It can be found at http://chowhound.chow.com/topics/807630

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  1. Looks like Da Nino's Pizzeria adjacent to Baci's on Morena and Ashton Street is changing to "LUCE". Big demo/remod going on.

    Luce is a prominent name associated with a number of restaurant interiors around San Diego, and it's pure wild speculation on my part that there may be a correlation.

    9 Replies
    1. re: Fake Name

      Fake Name,
      By the even more limited power vested in me, I think you should create a new San Diego New Places Opening Tread each year!! So when we are feeling nostalgic or just board, we can look up this info by year!

      1. re: sdnosh

        YES. Great idea! Wish the opening AND closing threads were organized by year.

      2. re: Fake Name

        Drove by that this afternoon. Looks like your speculation might be right, pretty expensive looking build out going on.

        1. re: Fake Name

          Are they affiliated with the owners of Baci? On closer inspection:

          http://www.sandiegoluce.com./

          On a separate note, since you are the CH eyes and ears for Mission Hills...any idea when Brooklyn Girl will begin lunch service?

          1. re: foodiechick

            Intresting. My wild-assed guess appears incorrect. That's how rumors get started!

            Dunno when lunch will start. They told us Saturday it would be in a month or so.

            1. re: foodiechick

              Luce...Italian Gastropub sounds lika my kinda place!

              1. re: Beach Chick

                Luce bar and kitchen opens up next week..next door to Baci's on Morena blvd in Bay Park...900 square feet of Italian 'gastropub' goodness.
                Price range $4-$18..sample dishes...escargot pesto pizza, crispy organic chicken with brown butter truffle soubise.

                1. re: Beach Chick

                  Soubise sauce is a Bechamel type sauce which also includes (pureed) onions

                  1. re: honkman

                    really hope this place turns out decent, need more good eats in that area.

          2. New on Garnet. Papa Luna Empanadas. Looks small sort t of' cute. People in there. Anybody tried it yet?

            2 Replies
            1. re: saber

              I stopped in to grab a menu, great prices is all I can say so far

              1. re: Rodzilla

                look interesting? worth a try?

            2. Word on the street (or at least the local parking lot) is that the old Fish Merchant space in the Keil's shopping center at Jackson & Navajo is being renovated into a fish market. Paper went up in the windows last week as well as the windows of the defunct ice cream/yogurt shop next door that had been vacant for nearly 3 years.

              While I think that's a pretty odd location for a fish market, if their product mix is well thought out and priced right, it just might work. No word yet on an opening date...heck, it doesn't even look like they've even begun the reno

              4 Replies
              1. re: DiningDiva

                I saw a truck outside yesterday and it looked like people were inside doing work. It would be nice to have a good fish market in the area.

                1. re: DiningDiva

                  I heard today that it will be a market/restaurant with the same owner as the Fish Bucket in Tierrasanta.

                  1. re: JRSD

                    I was up there today and there were people in there working. It is the Fish Bucket, they had it written all over the paper in the windows along with the gist of their menu. The door was open so I stuck my head in to see what they were doing. Not much is going to fix that small space, but punching through to the old ice cream shop helped. Lots of galvanized tin going up on the walls.

                    Do we know where the Fish Bucket gets their fish?

                    1. re: DiningDiva

                      I actually live in Tierrasanta and love the fish bucket. Not sure where he gets his fish, but you can order from him to pick up fresh fish the next day. I've done it a few times with great results. Esp when I don't feel like driving out of my area.

                2. Lexus Center Escondido is an auto dealership AND outdoor concert venue? Starting this week it also contains a "penthouse" restaurant. Vintana brought to you by the Chowhound favorite Cohn Group.

                  1 Reply
                  1. re: Island

                    It looks like a pretty nice room! i wish them well...

                  2. Pita Jungle in Hillcrest is now open. (Thank goodness!)

                    4 Replies
                    1. re: dustchick

                      what up?

                      1. re: notjustastomach

                        Pita Jungle helped sustain me through grad school in Tempe. It's one of the three restaurants back in the Phoenix metro area that I miss, so I'm glad that it's here. Don't be fooled by the name... it isn't a Pita Pit-type place. Here's a link to their menu:

                        http://pitajungle.com/menu/sd/starter...

                        1. re: dustchick

                          Yeah, I remember eating at their original location in some non-descript strip mall somewhere in Tempe back in the mid 90's. I do agree that the name is pretty awful.

                          1. re: hungerpane

                            That PJ location now takes up about half that non-descript strip mall. Only Phoenix business I know that expanded successfully during the recession and all of the light rail construction.

                    2. Looks like Wolfgang Puck Pizza Bar is coming to town. Anyone know more about it? I know they are opening at the Paseo in Palm Desert. Just opened first location in Charlotte.

                      http://nrn.com/article/wolfgang-puck-...

                      1. In the building that formerly housed Black Box Studios and a cannabis dispensary just west of 25th and Broadway there appears to be a new venture from the owners of Pomegranate. The side of the building has a large pomegranate painted on it with "PECTOPAH" written over the top. The application for liquor license was credited to Pomegranate, LLC as well. Renovations also appear to be occuring.

                        Meanwhile, the 7-11 plaza right at 25th has a Kebab House going in at the former site of the El Salvadorian pupaseria that had been there for years.

                        1 Reply
                        1. re: 5881EL34

                          I had the Kebab House Mediterranean salad the other day with lamb added. It was a decent sized salad for about $7. The meat was slightly dry, but the salad part was good. I think I was there on the first day of business. I'll go back.

                        2. Nice to see Bradley Ogden (Arterra, Anthology) hasn't forgotten about SD. According to Eater, he's in the process of opening 3 casual restaurants in Houston, with SD and OC next on his list.

                          http://vegas.eater.com/archives/2012/...

                          2 Replies
                          1. re: hungerpane

                            As I recall, Anthology had a bad reputation for food until Chef Bauer took over. So, is he actually going to be the chef or is he just putting his name to the restaurants?

                            1. re: sdnosh

                              It looks as if he's going the Wolfgang Puck route.......Just slap his name on it and hopefully they will come. I never made it Anthology when he was there, I just remember all of the hoopla during his days at Arterra. Was that really almost 10 years ago?

                          2. Anyone have anymore info on Project Pie? Looks like they are opening in SD and Carlsbad soon.

                            http://nrn.com/article/project-pie-la...

                            http://projectpie.com/

                            1. Chin's on Convoy is now "Chef Chin". Apparently the owner bought out the Chin's on Miramar owner and now wants to start a chain of Chinese restaurants called Chef Chin throughout SoCal. The Convoy location is the first one and they will be bringing in a Chef from Shanghai to oversee the kitchen. While the name change is complete, the new Chef is not there yet (but apparently his menu is)

                              tl;dr - Name change, new chef, new menu, large aspirations, maybe possibly finally decent Chinese food in SD

                              3 Replies
                              1. re: karaethon

                                Does anyone know what is going in on Adams Avenue next to the Olde Sod? They are taking over three spaces, including the spot where Thai Joint went out of business.

                                1. re: nessy

                                  It's going to become Heights Tavern. From their FB page, I'm wondering if Will Ferrell is one of the partners? Especially since he seems to be a regular at nearby Blind Lady. And to add to this, the owners of Underbelly, Craft and Commerce and Neighborhood are opening a new resto in/around 30th and Adams sometime this year. Acclaimed chef Jason McLeod is back in SD and will be in charge. I'm happy to see the Adams Ave. corridor come into its own as far as entertainment/dining options go.

                                  http://www.facebook.com/HeightsTavern

                                  http://sandiegofoodfinds.com/?p=4371

                                  And speaking of the now closed Thai Joint, they've re-opened as Plumeria in the old Savory space on Park Blvd. in U-Heights. It's now vegetarian Thai, but don't let that fool you. Owners are awesome and the food is still pretty good.

                                2. re: karaethon

                                  Nice....keep us posted on this one, karaethon

                                3. New sports bar just opened where I live in Tierrasanta. Plan to make it over there this week to check it out. Crossing my fingers, we need some new blood here.
                                  http://championfield.com/

                                  1. Anybody know what's happening at corner of Lamont and Hornblend? Was Lamont Street Grill. This is PB. My hopes are not up.

                                    2 Replies
                                    1. re: pickypicky

                                      Complete redo of the property. "The Patio" supposedly opening September (but then, they were supposed to open in June).

                                      https://www.facebook.com/ThePatioSD

                                      1. re: foodiechick

                                        Thanks!

                                    2. In case you aren't aware, Catt White (Little Italy Mercato) and Dale Steele have apparently leased a 92,000 warehouse in the East Village section of downtown, and are looking to turn it into a permanent public market................About time, right? Check out their kickstarter video promo below. Time to put your money where your mouth is if we want to have our own version of Granville Market. Let's help get the word out!!

                                      http://www.kickstarter.com/projects/9...

                                      1. New pizza joint "coming soon" to the corner unit in South Park across the street from Alchemy and next to the tea place. I think this used to be a coffee roaster, IIRC.

                                        Name is up on the banner but wife drove by rather quick so I did not catch it.

                                        1. Anyone been to Cusp at the new Kimpton hotel..formerly known as Hotel La Jolla?

                                          2 Replies
                                          1. re: Beach Chick

                                            Yes Chica. Still called Hotel La Jolla. Very cool outdoor lounge space on the ground floor by the pool called Hiatus. Penthouse dining room Cusp is a more relaxed atmosphere than its former incarnation. They redesigned the bar area so that it faces the great view, but cut the space in half to add a private event room and the bar view is not that great because all of the liquor bottles and taps are against the window. We have had most of the appetizers which were all very good but have not yet tried any of the entrees. The menus seems a little limited, hoping that is just a matter of "settling in". Free valet for the month of August, but after that it is valet parking only and a mandatory $7. Glass half full?

                                            1. re: foodiechick

                                              Gracias chica..
                                              $7 mandatory valet...don't think so..I'll park at the Shores if I have too.
                                              The liquor bottles are against the window so you can't see the view...who space designs these places?
                                              Might be a fun spot after the ponies..

                                          2. Fat Sal's Deli, going into the old Bustamante's space in PB.

                                            http://www.fatsalsdeli.com/Default.aspx

                                            1. Nosh Deli is taking over the former Quizno's location on El Camino Real in Encinitas. It will be serving Jewish deli type food. Yes, it will be pretty small. I don't expect much from them, but it should be better than nothing (I hope).

                                              1. Drove past a Prep Kitchen in Del Mar this weekend--new or was there an existing one that is being renovated??

                                                2 Replies
                                                1. re: El Chevere

                                                  being renovated, there was a fire last year.

                                                  1. re: El Chevere

                                                    Should reopen first week of September

                                                  2. Chez Loma in Coronado has re-opened, new owner & chef, new decor, new menu. Was there last Tuesday, and pleasantly surprised: interesting app's and a well priced wine list. Wasn't especially hungry, so I didn't study the big plates, but looked like a nice selection. Will be going back!

                                                    1. Sora in DTSD

                                                      1. Anybody heard what's happening with Luce on Morena (Bay Ho area) ? Checkout lady in Siesel's yesterday told us the inside is gorgeous but doesn't know when it'll open. How great would it be to have some decent Italian in this town? ( oooops just saw yall had covered this above and can't delete.)

                                                        15 Replies
                                                        1. re: pickypicky

                                                          http://www.utsandiego.com/news/2012/a... - Scroll down to the bottom of the article

                                                          1. re: DiningDiva

                                                            thanks for the link, but I can't go there without a subscription. that's why I'm grateful when yall post food news here that I otherwise would miss.

                                                            1. re: pickypicky

                                                              Subscription?!?!?!???

                                                              I just Googled it and came up with the link. It opened just fine for me

                                                              1. re: DiningDiva

                                                                I clicked it, too, and it asked for a subscription.

                                                                1. re: DiningDiva

                                                                  Yep. The U-T is available to subscribers only now. Every once in a blue moon when I click it goes through, but lately, never. New policy.

                                                                  1. re: pickypicky

                                                                    Just disable cookies or set your browser's privacy settings to its highest level and you should be able to view all the articles just fine.

                                                                    1. re: pickypicky

                                                                      Wow, I had no idea. I access the site from my computer at work so maybe I could see it because of the way our network is configured?

                                                                      1. re: DiningDiva

                                                                        I think signonsandiego gives each IP address a certain number of "article views" per month, about 10, IIRC. If you've gone over that limit, you get asked for your subscription.

                                                                        1. re: mikec

                                                                          It's 15 articles a month. You can get to the Home page, but no articles over your limit. Not even through a link. Others who charge like NYT, allow access through links in blogs, other articles, but not Poppa Doug. That's why I'm always grateful to those who pass on U-T info here.

                                                                          1. re: pickypicky

                                                                            It's not tied to your IP address. They use cookies to track how many articles you read from your browser. So the best way to get around the paywall is to disable cookies for utsandiego.com
                                                                            Here are instructions for Firefox:
                                                                            http://support.mozilla.org/en-US/kb/e...
                                                                            Google disabling cookies for other browsers (IE, Chrome, Safari, etc) if you don't know how to do it.

                                                                            1. re: Green_Turtle

                                                                              Here I thought I was so computer savvy. I didn't realize you could site-block cookies! That worked (I use Google Chrome), and thank you for the helpful tip!

                                                                              1. re: phee

                                                                                me either! Thanks G_T and phee! I'll try it.

                                                                                1. re: pickypicky

                                                                                  You're all welcome. I'll do what I can to stick it to the man (Papa Dougie).

                                                                                  1. re: Green_Turtle

                                                                                    gosh, me too. I did what you said-- and it worked great for accessing the U-T. BUT I couldn't log in to any of my regular websites, even if I added their cookies as exempt. As long as your giving IT advice, can you help me?

                                                                                    1. re: pickypicky

                                                                                      Almost all browsers have an "incognito mode"; can't one simply open their UT articles in that fashion?

                                                            2. Just walked by the old (now defunct) Moroccan restaurant at the corner of Draper and Pearl in La Jolla -- big sign on the side announcing the fact that El Pescador Fish Market will be crossing the street and moving in.

                                                              1 Reply
                                                              1. re: bizzwriter

                                                                Yah, I saw that, great news for El Pescador!

                                                              2. Wow! Thanks for the news. Hope El P can keep the vibe. It just won't seem the same not being next to Mitch's. At least for a while.

                                                                1 Reply
                                                                1. re: pickypicky

                                                                  Will certainly have more seating area, wonder if they'll expand the menu to include entree's.

                                                                2. The Patio, on Lamont in PB. http://thepatioonlamont.com/menus/ And that's all I know.

                                                                  1. Tandoori Chef opened in LJ where Sadaf used to be, next to Pizza on Pearl. They don't have a liquor license yet but we went for dinner the other night and were pleasantly surprized by very decent food and friendly service. I love Indian food so I am really happy to have one closer to where I live. It may not be awesome but it's definitely quite good and I like the fact that the service is good too...just need a Kingfisher!

                                                                    I spoke with the manager at El Pescador and he said it's all demo'd but they don't expect to open til June. Going to have table runners so there's not the usual cluster f* trying to get your food at the counter. Also some outdoor seating.

                                                                    1. Pizzeria Venti is opening on Coast Highway in Oceanside. Just north of the corner of Mission and Coast Highway. They are a small chain...here is a cut and paste from their website

                                                                      Pizzeria Venti brings the tradition of Italy’s famous “Pizza al taglio” or pizza by the cut, to America and your town. We offer up to 20 different pizzas by the slice or full pan. Our ingredients are purchased locally and we offer in-season menu changes, creating signature dishes second to none.

                                                                      Flyer on the door also says 20 beers on tap and one of the areas largest wine lists all by the glass.

                                                                      I work across the street and that block is starting to become a very good area for food with TBG BBQ, and Petite Madeline Bakery already there.

                                                                      1. For those in the Poway area, saw a sign that Sab-E-Lee is coming to Rancho Penasquitos. Assume it's owned by the same people that have the other 2 locations, but haven't been to either. How's the food? Could use something decent in this area.

                                                                        3 Replies
                                                                        1. re: Island

                                                                          Where? Town Center (near Von's), or Plaza RPSQ (near Stater Bros.)?

                                                                          1. re: RB Hound

                                                                            13223 Black Mountain Road 92129

                                                                            1. re: RB Hound

                                                                              Vons

                                                                          2. buona forchetta (pizza) is now open in South Park. It is on Beech & 30th (directly across the street from Alchemy). After almost two years of planning and build-out, hey opened last weekend to tons of happy south parkers.

                                                                            We went on Sunday. There was an hour wait for a table inside (it's pretty small) so my hubby and I decided to take advantage of the pretty patio and outdoor heaters. It did not disappoint. The staff was already well organize so the service was on-point and the food was very promising. We split the arachini, the sardine insalata (arugula and white anchovies), and a pizza with rapini and sausage. The salad was great and the pizza crust was very tasty (nice and with a little chew and char). The sausage could have used some more fennel for kick, but it was a good start. Matteo (the owner/chef) also gave us a free slice of italian cheesecake for kicks. It was very tasty (it has a much more even ratio of crust to cheese and lots more fruit preserves on top than the american version). With two glasses of wine, our meal came to about $55. A steal! We'll be back for sure and are so happy they finally opened!

                                                                            4 Replies
                                                                            1. re: salustro

                                                                              Have been waiting for this place to open. How does the pizza compare to Bruno?

                                                                              1. re: shouzen

                                                                                Good question because I love Bruno's pizza. I personally like Bruno's pizza slightly better because of their toppings, but granted, I have only had Buona's pizza once on their opening weekend so I need to give them some more time to develop and improve. I like Buona's atmosphere much better than Bruno's (which always feels a bit "unfinished" to me for some reason) and I appreciate the wider range of italian food at Buona's (salads, appetizers and it looks like they might have a special nightly hand cut pasta) than at Brunos. As for the crust, Bruno's is slightly heftier, which some people like/dislike depending on taste (I actually prefer Buona's slightly thinner pizza crust).

                                                                                1. re: salustro

                                                                                  Visited here last night, after some drinks and apps at Polite Provisions.

                                                                                  Verdict on PP after 1 visit: good introduction to cocktails for casual drinkers. Drinks only $8. Bar is very high-volume (hence cocktails on tap being a great option for them). Cocktails need better balance, and too many are too sweet. Also need a better ice program. Not in the same league as Noble, but not trying to be. (Food from Soda & Swine this night was poor: undercooked fries and a Scotch Egg that fell apart - we cut our losses after those 2)

                                                                                  Verdict on Buona Forchetta after 1 visit: Did not try the non-pizza items. Crust needed more char (although it was nicely springy), and I felt they were cutting corners a bit due to the huge crowd. Had 5 pies here - for me, Bruno still reigns supreme in SD. Can't wait for Mozza to open...

                                                                                  1. re: shouzen

                                                                                    One more thing: the tiramisu at BF is on point. It's the real deal, yay.

                                                                                    Random note: we recognized many of the FOH staff from Osteria Romantica. Seems like the former manager at Romantica is the owner of BF

                                                                            2. Nate's Garden Grill in City Heights had a soft opening this weekend. My friends, very picky ones, and I were wholly impressed. We loved the grilled chicken sandwich, the flatbread with pancetta, kale sandwich, and pickled vegetables.

                                                                              Pretty large selection of beer on tap, I think they had a few from Stone.

                                                                              We will definitely come back for brunch and dinner. The location isn't too far for us North Parkians either.

                                                                              1. We've been to Fathom Bistro Bait and Tackle on the Shelter Island fishing pier a few times since it has opened. The menu is simple w/ a focus on house made items - sausages, burgers, and kimchi served on amoroso rolls. 12 beers on tap.

                                                                                The interior is small (capacity 15-ish), but the outside seating and the view are fantastic. When it's sunny and 70 on a Saturday in February, this is the kind of place that makes you remember why San Diego is such an amazing place to call home.

                                                                                2 Replies
                                                                                1. re: Stiflers_Mom

                                                                                  I'd heard the proprietor at Fathom previously worked behind the bar at Hamilton's so one can probably expect the beers to be top notch. I haven't been yet but will gp soon.

                                                                                  1. re: mcgrath

                                                                                    yeah it is Dennis...he was there since i can remember

                                                                                2. Piacere mio is now open in south park at the corner of grape and fern - directly across the street from the abbey and the IGA. Those of you who have been to buona forchetta will recognize one of the owners (stefano) with his handlebar mustache. Coffee, salads (look very similar to buona's tasty salads), sandwiches, Italian pastries (including cannolis) - will be a good addition to south park which lacks a good lunch salad option. Open 7 to 7.

                                                                                  1. A place called Lobster West is due to open off coast highway in Encinitas in June or a little later. In an Encinitas Patch article, the owner indicates that they will serve lobster rolls with fresh Maine lobster. The owner states that "Our rolls are not laden with mayo or celery or filler, just fresh seafood and drawn butter and lemon."

                                                                                    2 Replies
                                                                                    1. re: Encinitan

                                                                                      Sounds great but I have been promised many things. Hope they pull it off.

                                                                                      1. re: Encinitan

                                                                                        Yeah it is going in where that old Subway was in the Lumberyard. The competition is definitly ramping up around there. Hope they can make it

                                                                                      2. Does anyone know when the new Zion Market is going to open? Last I heard, I think it was supposed to be August this year. Also, any hints as to whether it'll have a dine-in food area?

                                                                                        6 Replies
                                                                                        1. re: DoctorChow

                                                                                          The AYCE Korean BBQ along the side of the building is already open. Saw this blog post about it: http://kirbiecravings.com/2013/05/tae... (There is no website that I can find

                                                                                          )

                                                                                          The Paris Baguette website http://www.ParisBaguetteUSA.com/Paris... lists that a location will be inside Zion.

                                                                                          I would think since the building used to be a Kmart/Sears, and the old Zion is not at all that large, that there will be many eat in/food court type franchises like the HMarts in LA have.(DeliManjoo, Tous les Jours, etc). This would also explain the more than one year renovations taking place inside the building.

                                                                                          1. re: Cathy

                                                                                            Ha! I took the long-cut on an errand just now and drove past Zion, and sure enough! Well, they've made a lot of progress since I last passed through that intersection, which was only about a month ago. I'm pretty sure the BBQ restaurant wasn't there then. I hope your intuition about them using some of the vast space inside for restaurants, but I hope they're not all franchises. That would be fun. Kind of like going to Ranch 99 with a place to park.

                                                                                          2. re: DoctorChow

                                                                                            It opened yesterday.

                                                                                            I put up a short blog post last night. Mostly photos.

                                                                                            Half of the building is going to be franchises/storefronts. None of those are open yet.

                                                                                            1. re: Cathy

                                                                                              Thanks!

                                                                                            2. re: DoctorChow

                                                                                              I went over to Zion Market on Sunday and it was packed with people, 95% Asian. Good thing they have that huge parking lot. Going into the market felt like going into Walmart, though. It has a big-box look, very bland exterior. They need some plants or something outside. Inside, I was a little put off by the layout, which on the right (west) side looked and felt like an airport terminal fast food area, maybe one of the ones in the Atlanta airport. My companion liked that, though, so there you are. The grocery side is extremely well stocked with Korean things; produce looked good. Every checkout had a long line, like Ranch 99 does on weekends, so I guess people must be happy with the place. All but two or three of the many quick-food restaurants were open, and most of the large number of tables in the center dining area were taken. I decided going there on a weekend wasn't such a bright ides. I didn't eat there but will go back in a few weeks when all the restaurants are open. I glanced at menus, though. One of them advertised a spicy Korean soup that sounded interesting and was only $4.99, I think. That'll probably be my first excursion into the food there when I do go back.

                                                                                              1. re: DoctorChow

                                                                                                First time back on Monday since the end of July. Still some food court places not yet open, but I was able to get some jjamppong at the one I was most interested in, Noodles J-I.

                                                                                                Mid-afternoon on Monday, there was no line to order. Still, the time for the food to come out was long enough to be mildly annoying. I think it was about 15-20 minutes, although I didn't have a watch.

                                                                                                This is a good-tasting and satifying large bowl of red-orange seafood-noodle soup, with some heat and nice seafood broth, for anyone unfamiliar. Not award-winning here, but pretty tasty. They say they make their own noodles daily. I'll be back.

                                                                                            3. Tom Ham's Lighthouse on Harbor Island..
                                                                                              $3.5 million renovation with more outside patio seating w/downtown SD and bayfront view..location is great for drinks and apps on the back patio overlooking the bay.

                                                                                              http://sandiego.eater.com/archives/20...

                                                                                              25 Replies
                                                                                              1. re: Beach Chick

                                                                                                Have you tried their food? What did you think of it?

                                                                                                1. re: cstr

                                                                                                  A long time ago and it blew big time.
                                                                                                  Believe it opens up this week or very soon.
                                                                                                  Probably a good place for drinks and apps.

                                                                                                  1. re: Beach Chick

                                                                                                    Why should it be a good place for drinks and apps ?

                                                                                                    1. re: honkman

                                                                                                      Because it has one of the best unobstructed Bay views, better than C-Level (or Peohe's) IMHO. With plenty of outside seating, which will be at a premium during the months when we have good weather, it could be a hot ticket.

                                                                                                      1. re: DiningDiva

                                                                                                        part of the discussion was removed but my point was that a good view doesn't mean there will be any good food or drinks and a good view can't make lousy food better

                                                                                                        1. re: honkman

                                                                                                          I think what Beach Chick was trying to say was that you hardly are taking a big risk by having a few drinks and appetizers so that you can enjoy the view.

                                                                                                          1. re: RB Hound

                                                                                                            I completely agree with RB Hound. Gotta love that view. Just so the martini is shaken, not stirred.

                                                                                                          2. re: honkman

                                                                                                            Point taken, but in SD a good view often times does trump the food.

                                                                                                            1. re: DiningDiva

                                                                                                              C-Level is a perfect example of that.

                                                                                                              1. re: DiningDiva

                                                                                                                I don't need a restaurtant for a good view, I can get a good view with a folding chair in the trunk of my car and sit in the same vicinity with great bay views. If I'm going to a restaurant, my minimum expectations are decent food and drink. I believe BC made that case clearly by saying get and app and drink but, stay away from entrees'.

                                                                                                                1. re: cstr

                                                                                                                  I am grateful for the fact that, in our humanity, we are complex beings, given to acting on multiple, sometimes contradictory, impulses.

                                                                                                                  As such, it is reasonable (if not rational) that an individual might occasionallygo to a restaurant seeking to maximize the gustatory experience, while at other times the same individual might go to a restaurant predominantly for the sake of social interaction, or because he wishes to sit quietly and introspect, while surrounded by the sounds of others.

                                                                                                                  I have never been to Tom Ham's Lighthouse. But, from the description, it makes sense to me that this restaurant might be the PERFECT restaurant for some people on some occasions. If all of us, always, necessarily went to restaurants predominantly for the food there would be many fewer restaurants in San Diego.

                                                                                                                  1. re: notjustastomach

                                                                                                                    Personally, I've never gone to a restaurant to admire the curtains, or chairs. However, I do get your point about getting the view with the comforts of a seat and table. I have the expectation that the establishment will offer a good product. Hopefully, the new chef etc will deliver!

                                                                                                                  2. re: cstr

                                                                                                                    How is it possible to know yet that the drinks and apps are good and entrees not if the restaurant hasn't opened yet and has a new chef ?

                                                                                                                    1. re: honkman

                                                                                                                      Well, there are certain consistent choices. If I choose a Artisanal Craft Beer, for example, it is likely to be identical (assuming proper handling) as anywhere else.

                                                                                                                      However, I might enjoy that product better on the balcony overlooking the bay than a basement grunge place with A LOUD DJ THAT BLOWS MY EARS OFF.

                                                                                                                      Same as, say- a name-brand single malt, a glass of premium wine, or even a cool iced tea.

                                                                                                                      1. re: Fake Name

                                                                                                                        If the basement grunge place has better food to go with the Artisanal Craft Beer I couldn't care less about the view.

                                                                                                                      2. re: honkman

                                                                                                                        Further, damage is limited by ordering an appetizer and giving it a chance. If said appetizer proves worthy, one may choose to increase one's exposure to potential financial damage by ordering another appetizer.

                                                                                                                        Should that appetizer prove worthy, a pattern is established- a pattern of possible good food. The venue may then be worthy of, say- a entree.

                                                                                                                        That is why one might suggest a "drink and an appetizer" as a way to become more familiar- (no, intimate!) in advance of a full investment.

                                                                                                                        If one is going to go somewhere for a beer and a basket of chips, this would be a good place (there's that line again) to go. That visit would provide the opportunity, in a low-risk investment environment, to asses the potential of further investment.

                                                                                                                        1. re: Fake Name

                                                                                                                          I guess I have a different approach to new restaurants or restaurants with new chefs to give them the benefit of doubt and believe that they are good at what they are doing and I will enjoy the meal. Since I have seen many restaurants where the appetizers are great and the entrees are just mediocre and the other way around it is hard to predict with a new restaurant what is the best way to go and so it is my prefered way to order drinks, appetizers and entrees to fully get the whole "experience" to make a judgement if I want to revisit the any restaurant instead of making the decision on just an appetizer.

                                                                                                                        2. re: honkman

                                                                                                                          I believe BC makes a good point and I trust her judgement based on her past experiences 'cus personally I don't know. For me, I feel more comfortable say for 'short money' the down side of an app is less painful, money wise, than a full blown entree. As for the drink part, see FN's post, makes clear sense.

                                                                                                            2. re: cstr

                                                                                                              New Chef is Lance Repp. I haven't had his food in a couple of years, but he put out some very nice chow when he headed up the kitchen at La Valencia (including The Sky Room). May not be recognized as the brightest star in SD, but he will certainly bring more fresh and current cuisine to that old wedding/prom/rehearsal dinner venue.

                                                                                                              1. re: foodiechick

                                                                                                                Huh.

                                                                                                                Sounds like it might be a great place for drinks and apps.

                                                                                                                Maybe I'll have a Artisanal Craft Beer.

                                                                                                            3. re: Beach Chick

                                                                                                              Tom Ham's Lighthouse? I dined there for the prom. Late 80's ...lol....

                                                                                                              1. re: Dagney

                                                                                                                We did some H.S. graduation thing there too...but it was a lot earlier than the late 80s ;-D

                                                                                                                1. re: DiningDiva

                                                                                                                  Not exactly sure how long Tom Ham's has been around, but I think I recall going there for drinks (and maybe an accompanying small snack) as far back as the late 70s. An institution of sorts. The view definitely trumps the food in this case. I think I only had a regular meal there once, which was enough. Maybe their new chef will raise the bar (so to speak).

                                                                                                                  1. re: DoctorChow

                                                                                                                    IIRC, Tom Ham's opened around 1969 or 70.

                                                                                                                    I go there once a year since our department has had their annual Christmas luncheon there for at least the last 15 years. I never looked forward to it but politicially, it wasn't a function I could not attend.

                                                                                                                    The food was better this past Xmas than it had been for several years.

                                                                                                              2. re: Beach Chick

                                                                                                                Had lunch this weekend at the revamped Tom Ham's Lighthouse. The new, large, back patio deck is a very nice place to enjoy the view and warmth on a sunny Saturday afternoon. Lunch menu is limited but varied enough to accommodate most tastes. Decent wines by the glass prices, great selection of oysters. Shared 1/2 dozen plump little Kumomotos and the Ahi Crudo (nice but could have a bit more of a flavor foil). Hubby had the fish of the day (grilled snapper that was very good and perfectly cooked) and I had the baby kale and apple salad with Marcona almonds and grilled salmon. The food is definitely a step up from the past offerings, but, we also ordered well...I saw lots of large plates go by filled with gargantuan and unappetizing looking crab blts and fish and chips.

                                                                                                                We will go back...on a warm afternoon. It still may not be a regular rotation destination, but jump on in - the food is fine.

                                                                                                              3. I an confused by parts duex et tres? Is there a quatre? Or is this the latest place for new openings?

                                                                                                                Blue Ribbon Rustic Kitchen from Wade Hageman going in in Hillcrest where the African place used to be on University and 5th St.

                                                                                                                http://www.blueribbonrustickitchen.com/

                                                                                                                Oh and Salt and Cleaver in Hillcrest too on 5th as well, was supposed to Sausage King, but had to change the name.

                                                                                                                1. AND....for our next trick, the now defunct "Sora" will morph into "Meatball Cucina"...

                                                                                                                  slow clap

                                                                                                                  1. Nate's Garden Grill in City Heights. I've enjoyed dinner and brunch there. Great selection of craft beer. The location is odd although we were able to bike there from South Park. I hope this little gem will survive SD's tough restaurant biz.

                                                                                                                    1. Ballast Point plans to include a restaurant in its new brewery in Little Italy, and Colin MacLaggan will be executive chef. Planned opening is late summer.

                                                                                                                      http://sandiego.eater.com/archives/20...

                                                                                                                      5 Replies
                                                                                                                      1. re: beantowntitletown

                                                                                                                        Outstanding.

                                                                                                                        1. re: beantowntitletown

                                                                                                                          This is pretty exciting.

                                                                                                                          I just hope they don't get carried away with the whole infusing the food with beer theme that was mentioned in the eater article.

                                                                                                                          1. re: ipsedixit

                                                                                                                            Oh, its not just beer that they are serving, but all the experimental stuff. I am doubly stoked about this.

                                                                                                                            1. re: ipsedixit

                                                                                                                              In the Q&A article with Jack White he says that they won't infuse beer in a dish for the sake of it, only when it adds to the dish.

                                                                                                                              1. re: beantowntitletown

                                                                                                                                Yes, I know. They say that but who knows what actual execution will bring.

                                                                                                                                Nonetheless a good addition to Little Italy.

                                                                                                                          2. Meatball Cucina (nee Sora) opening June 1.

                                                                                                                            1. Mike Hess Brewing is going in near the Salvation Army in NP. Never heard of this company but apparently it set up shot on Miramar in 2009. I'm curious.

                                                                                                                              7 Replies
                                                                                                                              1. re: globocity

                                                                                                                                It used to just be Hess Brewing until their was a cease and desist from a winery up in Napa (I think) over the name. They were a tiny nano-brewery up near Alesmith and mostly did growler fills/pints. Some solid beers. None that I'd put up against the best of San Diego but still very drinkable beers, and they make several styles that other breweries around town aren't really doing.

                                                                                                                                1. re: DougOLis

                                                                                                                                  Sounds like a good addition to the ever-expanding North Park scene.

                                                                                                                                2. re: globocity

                                                                                                                                  Does anyone know when this is supposed to open?

                                                                                                                                  1. re: bocasdeltorro

                                                                                                                                    Since Mike doesn't really have a solid opening date yet, the answer to your question is "no". :)

                                                                                                                                    1. re: bocasdeltorro

                                                                                                                                      Walked by yesterday. Looks like they have quite a ways to go until it is ready.

                                                                                                                                      1. re: bocasdeltorro

                                                                                                                                        According to Eater, it opens June 1st at 5 pm.

                                                                                                                                        Ooops, I thought the question was about meatball cucina. Won't let me delete. My bad. No idea when Mike Hess Brewing opens.

                                                                                                                                        1. re: Stiflers_Mom

                                                                                                                                          Mike Hess brewing is opening in August, they have a (sold out) Grand opening party on August 10th.

                                                                                                                                    2. The old Red Light District has reopened as Viva. Rode by tonight. Looks dark and sounds loud.

                                                                                                                                      1. Not only is La Jolla getting a new outpost of Richard Walker's Pancake house at the end of Prospect, but heard this morning that we will be blessed with a new Cheesecake Factory...across the patio, in the SAME building. Sheesh, bad karma or what?

                                                                                                                                        11 Replies
                                                                                                                                        1. re: foodiechick

                                                                                                                                          Seriously? I sort of get the Gaslamp location, but it would seem that the La Jolla location would come with built-in limitations. It is very difficult to park in the village, and I doubt they have much if any of their own parking. The foot traffic there isn't *that* great.

                                                                                                                                          Across the patio would be the space that Barfly and Aroma currently occupy, yes? That isn't nearly as big as their usual footprint - this would have to be some sort of special scaled down cafe version. Maybe a place with only desserts and a limited number of sandwich selections?

                                                                                                                                          I'm not seeing it, foodiechick. I'm not doubting your sources, but something doesn't add up here.

                                                                                                                                          1. re: RB Hound

                                                                                                                                            I too think that is kinda a strange location to open one up.I know one is going in North County Fair, that I can see. It really seems that they are moving into upscale mall locations at the expense of stand alone locations. Mom still lives up in WLA and I was driving her down San Vincente and I saw the CF there closed. I suppose because parking was tough in that location and there are lots of other better dining choices in that area, which sounds like La Jolla

                                                                                                                                            1. re: littlestevie

                                                                                                                                              North County Fair has been open for a little while, AFAIK.

                                                                                                                                            2. re: RB Hound

                                                                                                                                              I don't think it is s bad location for them with a lot of problems. I heard that the Smashburger around the corner is one of the best locations for them in SD in terms of revenue.

                                                                                                                                              1. re: honkman

                                                                                                                                                True, but that is a fast food place, and Cheesecake Factory is definitely not one. But I'm wrong all the time here, so I could be wrong about this as well. :)

                                                                                                                                                1. re: RB Hound

                                                                                                                                                  I would include places like CF or Applebee in the fast food category. The meal time might be longer than at Smashburger but the business model, logistic etc is not different

                                                                                                                                            3. re: foodiechick

                                                                                                                                              I'd consider the Cheesecake Factory as a sort of "trap door" to keep crowds away from better places. In a way, it is a blessing.

                                                                                                                                              1. re: Tripeler

                                                                                                                                                Other businesses still need enough customers to survive

                                                                                                                                              2. re: foodiechick

                                                                                                                                                Eater San Diego reports that Richard Walker's in La Jolla is now open. Bestill my beating heart.

                                                                                                                                                1. re: RB Hound

                                                                                                                                                  Yep. Blech.

                                                                                                                                                  1. re: foodiechick

                                                                                                                                                    Sounds like an excuse for a chowdown.

                                                                                                                                              3. Well, it’s not going to win any accolades from pizza purists, but I’d never been to one so I thought I’d stop by for lunch at the newly opened Pieology on Balboa today. Yeah, it's kind of a fast-food pizza place, but not half bad.

                                                                                                                                                It’s has a make-your-own ‘za type arrangement, a la Subway sandwiches, and then your finished work of art is fast-baked and served. The pie is a decent size, about 12 or 13 inches in diameter, with an extremely thin crust that arrived at the table nice and crunchy toasty (although it later softened in the middle due to liquid from the marinara sauce).

                                                                                                                                                Other than it being really thin and cooked well, the crust isn’t anything to write home about, though, so luckily, unlike with some purists, crust isn’t the main thing for me. I do appreciate a flavorful crust, but for me to go away happy, it’s the overall taste and texture of the assembled and cooked pie that counts, including the toppings. (For those I chose herb butter, mozza and blue cheeses, marinara, a couple of meats, artichokes, red onions, and cilantro.) It wasn’t gourmet, maybe, but it was darn tasty, filled me up, and it set me back all of $8.

                                                                                                                                                For just having opened, they certainly had their act together, logistics-wise.

                                                                                                                                                Too bad they don’t serve beer.

                                                                                                                                                5 Replies
                                                                                                                                                1. re: DoctorChow

                                                                                                                                                  did you happen to notice how they cook the pizzas, i.e. conveyor belt or convection oven?

                                                                                                                                                  1. re: MrKrispy

                                                                                                                                                    Woodstone pizza oven, which is gas fired with a stone (concrete really) floor, at about 600*

                                                                                                                                                    1. re: DiningDiva

                                                                                                                                                      Not knowing much about restaurant equipment (well, nothing, actually), I looked at Woodstone's website. Looks like the one at Pieology uses direct heat (from the "stone" floor) plus indirect heat reflected from the top of the oven. Woodstone's website doesn't say anything about convection heating, though, so I guess my assumption was wrong about that. Seems to work well -- my pie was ready just a few minutes after I saw it go in.

                                                                                                                                                      1. re: DoctorChow

                                                                                                                                                        Woodstone does not use convection. The heating source is gas, and there is usually an adjustable flame in the back. It's a deceptively simple, but very effective piece of equipment. Blodgett deck ovens also are good for cooking pizzas. No convection there either.

                                                                                                                                                    2. re: MrKrispy

                                                                                                                                                      It's hard to miss. There's a huge open-front oven behind the counter and a person who's job it is to shovel pizzas into the oven (and remove them) using a very long-handled wooden shovel-like tool. (I don't know what those things are called in pizza speak.) I assmumed the oven was a convection oven.

                                                                                                                                                  2. I see that Baleen on Paradise Point, Mission Bay, is re-opening this week. It's now being called "Tidal". It'll be interesting to see what's been done with the restaurant and menu.

                                                                                                                                                    I've been waiting for this one and will make a point go sometime in May.

                                                                                                                                                    7 Replies
                                                                                                                                                    1. re: DoctorChow

                                                                                                                                                      Agree. I wish they would open for lunch (at least on the weekends) to take full advantage of the beautiful outdoor space.

                                                                                                                                                      1. re: foodiechick

                                                                                                                                                        Exactly!!

                                                                                                                                                        Barefoot bar back in the days was a blast and we'd waterski all day and then hit up for drinks and apps....they had a huge dock with a Reggae band..nothing' finer on Sunday afternoon in the summertime.

                                                                                                                                                        1. re: Beach Chick

                                                                                                                                                          That sounds awesome! Last time I was there, it was little more than a couple of chairs and a pretty weak drink list.

                                                                                                                                                      2. re: DoctorChow

                                                                                                                                                        Had dinner at Tidal last night with my companion and we were both pleased. The restaurant is a little on the plain side, but the sundown and nighttime bay view from our window table made up for it.

                                                                                                                                                        We arrived a little before sunset when happy hour was just ending; perhaps a bit of a mistake. The bar, which directly adjoins the small indoor dining area, was standing-room only packed and very noisy. It quieted down while we were having our pre-ordering martinis, so the noise wasn't present while eating, but before the crowd at the bar dispersed, we had to lean forward and speak loudly to one another across our (slightly too large) table. I'd suggest getting reservations for 8 or after, unless noise doesn't matter.

                                                                                                                                                        I had the cod baked in parchment that was in layers with caramelized onions, purple potatoes and squash, and had an herb butter sauce. Delicious, but needed a pinch of salt. My companion had the diver scallops with prosciutto and peas, and enjoyed it immensely. We shared a side of roasted cauliflower with anchovy garlic butter that went well with both dishes.

                                                                                                                                                        Deserts are paired with a drink on the menu. I’d wanted to try the baked butterscotch pudding, but they were out. So I had the strawberry/rhubarb tart which was paired with a late harvest malbec. The tart was very good and the pairing with the malbec was spot on. My companion ordered the spiced pear upside down cake paired with a honey liqueur, and loved it.

                                                                                                                                                        Excellent attentive service. Our server, Lucas, was very knowledgeable and helpful.

                                                                                                                                                        1. re: DoctorChow

                                                                                                                                                          Thanks for the report DC. We had birthday drinks there last weekend and were pretty taken with the menu. Looking forward to a future sunset dinner on the patio.

                                                                                                                                                          1. re: foodiechick

                                                                                                                                                            < waits patiently for email invitation >

                                                                                                                                                            1. re: Fake Name

                                                                                                                                                              holds breath, then faints.

                                                                                                                                                      3. In the old Juan Chou space there will apparently be a "pan Asian bistro":

                                                                                                                                                        http://sandiego.eater.com/archives/20...

                                                                                                                                                        Anyone know how Brabant is doing?

                                                                                                                                                        1. There is a fair bit of change afoot in Pacific Beach right now:

                                                                                                                                                          Izakaya Pacific Beach has opened in the space previously occupied by Kafe Yen. We've been once and liked it enough that we will return.

                                                                                                                                                          Single Fin Surf Grill now occupies the old Liars' Club (RIP) location. Haven't been there yet.

                                                                                                                                                          Nick's closed a while back and the building is being extensively remodeled. I've heard that the new owners are the people who run The Local.

                                                                                                                                                          Moondoggies is closed and has a change of ownership notice in the window - no idea who the new owners are, though.

                                                                                                                                                          Green Flash closed and is being quickly turned into a place called something like the Baja Beach Cafe.

                                                                                                                                                          China Inn closed and the space is currently for lease.

                                                                                                                                                          11 Replies
                                                                                                                                                          1. re: menuinprogress

                                                                                                                                                            Thanks for the update. I was aware of most of those changes but China Inn closing surprised me. I keep thinking Mandarin House in LJ will be the next old-school, Americanized Chinese place to go but they just keep plugging along.

                                                                                                                                                            1. re: foodiechick

                                                                                                                                                              From what I've heard, China Inn closed because increased rent made their business no longer tenable. That's happened with a number of longstanding PB spots (Zanzibar and the Tiki come to mind).

                                                                                                                                                            2. re: menuinprogress

                                                                                                                                                              I always thought that Green Flash the brewery should have bought Green Flash the bar/restaurant and turned it into a tasting room.

                                                                                                                                                              1. re: RB Hound

                                                                                                                                                                Terrific idea -- but probably not sufficiently beachside PBish.

                                                                                                                                                                1. re: DoctorChow

                                                                                                                                                                  There are breweries a block north and a block south of there, albeit not right on the boardwalk.

                                                                                                                                                                  1. re: menuinprogress

                                                                                                                                                                    Yes, but I think you hit the difference -- not right on the boardwalk.

                                                                                                                                                                    I guess "boardwalk" is what I should have said instead of "beachside", which I guess could be interpreted as including both the area at, and a bit inland, from the water.

                                                                                                                                                                    1. re: menuinprogress

                                                                                                                                                                      One of those breweries sucks bigtime. The other has its own vibe, and would probably be complementary to Green Flash.

                                                                                                                                                                      The PB Taproom has an impressive draft beer list, and Ciro's does a hell of a job of getting good stuff on tap. They may have only 10 or so selections, but they are well thought. PB also has some place that has a "pull your own beer" gimmick going on - not sure how well they are doing. Point is, decent beer can be appreciated there.

                                                                                                                                                                      1. re: RB Hound

                                                                                                                                                                        Definitely absolutely the people in PB appreciate good beer. But as much as I might think it would be cool, a brewery tasting room right on the boardwalk might not fly. The boardwalk is basically party hearty.

                                                                                                                                                                        1. re: RB Hound

                                                                                                                                                                          The "pour your own" place is Barrel Republic. They seem to be doing quite well, despite being just two doors down from Taproom. The main downside of Barrel Republic is that they don't serve food. They were doing food trucks out back, but stopped a while ago.

                                                                                                                                                                          1. re: menuinprogress

                                                                                                                                                                            Begrudgingly went to Barrel Republic to meet a friend and was extremely surprised with the quality of the draft systems installed as well as the beer selections. They definitely hired someone who knows what they are doing. The "serve yourself" gimmick was actually pretty fun (also surprising). If it wasn't in PB I would probably go more often, although I heard they are planning on opening more locations.

                                                                                                                                                                            The City Council in all its wisdom is banning food trucks in the beach areas, might be why they are no longer at Barrel Republic.

                                                                                                                                                                  2. re: menuinprogress

                                                                                                                                                                    Green Flash? Gone? wow. That place was an institution.

                                                                                                                                                                  3. Where people once Gathered now is "Harvey Grey." Fake Name? It's in our neighborhood and you are more proactive than I am on new places. Anybody?

                                                                                                                                                                    cheers

                                                                                                                                                                    24 Replies
                                                                                                                                                                    1. re: SaltyRaisins

                                                                                                                                                                      I think it's Harley Gray, actually.

                                                                                                                                                                      1. re: SaltyRaisins

                                                                                                                                                                        there was a soft opening this week.

                                                                                                                                                                        1. re: SaltyRaisins

                                                                                                                                                                          I went here on Friday night. I would say the food is acceptable but not great. I liked some of the apps (fried artichoke, New Zealand style mussels) The entrees were not all that exciting but not bad

                                                                                                                                                                          1. re: SaltyRaisins

                                                                                                                                                                            http://www.harleygraykitchenandbar.com claims now open, will go for lunch today and report back.

                                                                                                                                                                            1. re: Fake Name

                                                                                                                                                                              I mean tomorrow.

                                                                                                                                                                              1. re: Fake Name

                                                                                                                                                                                Made it. It was just a recon for future visits, and it passed. Simple lunch, a chicken sandwich with fries and iced tea. Well-seasoned fried chicken breast, perfectly cooked.

                                                                                                                                                                                Nice service (place was nearly empty) good job on the refreshed look.

                                                                                                                                                                                 
                                                                                                                                                                                1. re: Fake Name

                                                                                                                                                                                  Nice work, Recondo! You got a hair trigger for lunch, that's for sure on this toasty day. We order similarly. I guess I'll have to eat here. Friday lunch is our tradition.

                                                                                                                                                                                  Be well,
                                                                                                                                                                                  SR

                                                                                                                                                                                  1. re: Fake Name

                                                                                                                                                                                    Is this the chipotle chicken sandwich with "pommes frites"? Looks like it. Glad to hear the positive report.

                                                                                                                                                                                    Was the chipotle flavor punchy? Subtle? Was it just chipotle powder mixed into the sauce or were there whole chipotles en adobo on top? The latter would be unique, but I don't see any in the photo.

                                                                                                                                                                                    I'm anxious to visit.

                                                                                                                                                                                    1. re: DoctorChow

                                                                                                                                                                                      More like the mix-in, but appeared to be a mix of several herbs/spices. I just wanted more, but I like sloppy sandwiches. They were happy to provide a little cup of the stuff on the side. No sign of actual chipotles nor adobos.

                                                                                                                                                                                      Don't you have to go to the zoo to see Adobos?

                                                                                                                                                                                      Yes, pomme frites, and yes, they were good.

                                                                                                                                                                                      1. re: Fake Name

                                                                                                                                                                                        They sell chipotles in adobo at most groceries. Here's a "for instance":

                                                                                                                                                                                        http://www.walmart.com/ip/13424766?wm...

                                                                                                                                                                                        A whole chipotle adobo is the highlight of the chile con carne at JV's. They go really well with chicken.

                                                                                                                                                                                        1. re: DoctorChow

                                                                                                                                                                                          yeah, not new to chipotle.

                                                                                                                                                                                          1. re: Fake Name

                                                                                                                                                                                            Shoulda known you were jesting.

                                                                                                                                                                                            1. re: DoctorChow

                                                                                                                                                                                              You can always tell I'm kidding if you see type under my name.

                                                                                                                                                                                    2. re: Fake Name

                                                                                                                                                                                      Don't tell BC about the $2.00 marg's for HH, she'll be all over that like a fly on you know what!

                                                                                                                                                                                      1. re: cstr

                                                                                                                                                                                        I could use a bunch of Marg's right now...almost stepped on a baby rattlesnake this morning!

                                                                                                                                                                                        1. re: Beach Chick

                                                                                                                                                                                          Well, I saw the sun!

                                                                                                                                                                                          1. re: Fake Name

                                                                                                                                                                                            Yeah, I would be taking a dirt nap, looking up at the sun, while all of you would be dancing to Freebird and doing keg stands over the Miller High Life kegger at my wake. .

                                                                                                                                                                                            1. re: Beach Chick

                                                                                                                                                                                              Don't forget the cheering crowds of CH'ers thanking you for throwing the crazy mercy meal. FN would be manning the keg!

                                                                                                                                                                                              1. re: cstr

                                                                                                                                                                                                Fakey will have to decide to man the keg or go to his weekly 'Bronies' meetings. .

                                                                                                                                                                                                www.thedailybeast.com/articles/2014/0...

                                                                                                                                                                                                1. re: Beach Chick

                                                                                                                                                                                                  BC is on fire today - must be the weather.

                                                                                                                                                                                                  1. re: RB Hound

                                                                                                                                                                                                    Dude. .BC is ALWAYS on fire!

                                                                                                                                                                                                  2. re: Beach Chick

                                                                                                                                                                                                    Thought he might pry those drum sticks out of your cold dead hands and rattle off a rendition of Wipe Out on top of that beer keg! In tribute to you of course.

                                                                                                                                                                                                    1. re: cstr

                                                                                                                                                                                                      Whoo-ah-ha-ha-ha-hooo!

                                                                                                                                                                                                      1. re: cstr

                                                                                                                                                                                                        ; ^ )

                                                                                                                                                                                  2. Might have missed this in the previous 188 replies, but have not seen anything on Ironside Fish & Oyster--good place that opened less than 2 weeks ago in Little Italy...same owner as Craft & Commerce, Neighborhood and Underbelly...had the fish and chips twice along with stone crabs (from Mexico--not Florida--but still good)...has the look of a SF fish house...good craft beer and craft cocktail selection.

                                                                                                                                                                                    21 Replies
                                                                                                                                                                                    1. re: El Chevere

                                                                                                                                                                                      HUH? WHAT? IRONSIDE?

                                                                                                                                                                                      I WENT THERE AND THE FOOD WAS GOOD< BUT I CAN'T HEAR ANYMORE.

                                                                                                                                                                                      1. re: El Chevere

                                                                                                                                                                                        We stopped by Ironside the other day to check it out. Beautiful property. It was early afternoon mid-week so there was only a handful of people inside - noise wasn't an issue. They have a $1 oyster during the week for HH - it was a kumiai from baja when we were there. We had a dozen and grabbed a couple of beers, as well. I will return - probably early in the afternoon again when it's quiet - it made for a pleasant afternoon.

                                                                                                                                                                                        I did notice the phrase, "protest against the rising tide of conformity" on one of the menus. Apparently, they are defying conformists here by not offering cocktail sauce. You tell em! The guy next to us who had just shelled out (get it?) $30 for a plate of oysters was none too impressed by the lack of cocktail sauce. They should probably mention this when someone is dropping some $$$ on the seafood tower or a couple dozen oysters - seems a little different than not offering a spoon, vodka, or ketchup for a $4 side of fries.

                                                                                                                                                                                        1. re: Stiflers_Mom

                                                                                                                                                                                          Stifler. .
                                                                                                                                                                                          Just curious how you came up with your avatar name?
                                                                                                                                                                                          An interesting choice wouldn't you say for a guy living in the La Mesa/Lake Murray area..

                                                                                                                                                                                          Ipsa scientia potestas est.

                                                                                                                                                                                          1. re: Beach Chick

                                                                                                                                                                                            BC - no intrigue here - just an old user name from the olden days of the Internets that has stuck with me over the years.

                                                                                                                                                                                            1. re: Stiflers_Mom

                                                                                                                                                                                              Ha! An interesting etimology. Merci. I was also wondering who "Stifler" was. Not to mention that you're actually of the "male persuasion"...

                                                                                                                                                                                              1. re: DoctorChow

                                                                                                                                                                                                It's an American Pie reference:

                                                                                                                                                                                                http://en.wikipedia.org/wiki/List_of_...

                                                                                                                                                                                                1. re: RB Hound

                                                                                                                                                                                                  Oh, THAT Stifler. And THAT mom.

                                                                                                                                                                                                  Huh. Well...OK.

                                                                                                                                                                                          2. re: Stiflers_Mom

                                                                                                                                                                                            oh bother....no vodka...no spoons...no cocktail sauce...no this...no that....we are sooooooo revolutionary because we don't have, REFUSE to serve, x, y, and z......

                                                                                                                                                                                            yawn.

                                                                                                                                                                                            1. re: Dagney

                                                                                                                                                                                              Less in not more

                                                                                                                                                                                            2. re: Stiflers_Mom

                                                                                                                                                                                              No cocktail sauce, no DoctorChow. And that's all there is to that tune.

                                                                                                                                                                                              1. re: DoctorChow

                                                                                                                                                                                                I actually prefer minionette to cocktail sauce so I am ok with that, but I am not surprised that these are same people that run Underbelly. It just seems silly and yes very pretentious. I am also curious why nobody has slapped Underbelly with an ADA lawsuit. I know my elderly mom could not eat their soup without a spoon. There is no way she could pick up a bowl of hot soup with her hands

                                                                                                                                                                                                1. re: littlestevie

                                                                                                                                                                                                  Yes, and cocktail sauce isn't what I always choose either. But when I do want cocktail sauce, which is most of the time, I want to have it available, at least on request. I don't want a restaurant to dictate my preferences in condiments. My impulse at the moment is the deciding factor in that.

                                                                                                                                                                                                  Any restaurant that pre-supposes that a particular common condiment should be made unavailable to all customers regardless of preference, particularly for self-righteous purist reasons, is out of bounds as far as I'm concerned, and not a candidate for my patronage. It's an untenable, ridiculously outrageous and ultimately self-defeating posture for a restaurant to take.

                                                                                                                                                                                                  IMHO.

                                                                                                                                                                                                  1. re: DoctorChow

                                                                                                                                                                                                    So if no cocktail sauce (which I wouldn't put on an oyster, but to each their own), what condiments do they offer with their oysters?

                                                                                                                                                                                                    Also, the best way I've seen a restaurant deal with the condiment issue is when I was in Miami ordering oysters and the my dining companions and I asked for Tabasco sauce (which I prefer to cocktail sauce, but again, to each their own). The bartender responded, "hey, I can give you Tabasco sauce, but we have the homemade hot sauce we make with Peruvian chiles. Do you want that instead?" Well, of course we wanted the homemade hot sauce, and we were happy with it.

                                                                                                                                                                                                    I guess this is a long way of asking, do they have a homemade hot sauce made with Peruvian chiles at Ironside? Because that would be awesome.

                                                                                                                                                                                                    1. re: jmtreg

                                                                                                                                                                                                      I'm not talking about dousing oysters with ANY kind of sauce. I like just a tad -- just enough to add some kick. I want to be able to taste the oyster. I like the way that a punchy horseradish and Tabasco (which would already be in the cocktail sauce, if it's a good one by my standards -- otherwise I'd add it), mixed in the right proportions into a tangy, vinegary "tomato sauce", boosts the overall flavor of the oyster. Lots of times I just use plain Tabasco, as you do, though. And I'll be the first to agree that a specialty homemade hot sauce would be the first thing I'd reach for, if available, and one made of aji limo would be pretty unique.

                                                                                                                                                                                                      1. re: jmtreg

                                                                                                                                                                                                        Our oysters came with lemon and a mignonette. I did see a smallish, unlabeled squeeze bottle of red sauce down the bar, but did not ask about it.

                                                                                                                                                                                                        Doc- I guess BYOCS is an option if you choose to visit Ironside or, if the prevailing soup nazi attitude of the consortium seems a little too - I guess, dick-ish - for you, there are plenty of oyster bars in town that would happily welcome you and your greenbacks.

                                                                                                                                                                                                        Personally, i think those guys and their counterculture attitude is kind of cute. I think they are so caught up in seven figure build-outs, borrowing other people's restaurant concepts, and driving Teslas that they have failed to see how mainstream they really are.

                                                                                                                                                                                                        1. re: Stiflers_Mom

                                                                                                                                                                                                          They got Teslas?

                                                                                                                                                                                                          < jelly >

                                                                                                                                                                                                          1. re: Stiflers_Mom

                                                                                                                                                                                                            Actually, I do have some experience with BYO condiments. I used to take Mexican oregano with me to Don Marios when I was going there to get posole, after they stopped providing it, because I can't eat posole rojo (which was otherwise really good there) without it.

                                                                                                                                                                                                            And I've been thinking about taking a real Asian-type spoon with me when I go for soup at Yum Cha Café. The tiny straight American-style plastic ones they give you are ridiculous.

                                                                                                                                                                                                            So I suppose I could mix up my own oyster sauce to take here, but hey, what am I paying the big dollars for at a place like this? I'm drawing a line in the sand there.

                                                                                                                                                                                                            Funny, but I've never acquired a taste for mignonette, the "official" oyster sauce, although I love shallots. I also don't particularly like lemon with oysters, and for that matter not even on fish (usually). It seems crude to me. So I'm a little wierd, I guess. Yeah, as jmtreg said: Each to their own.

                                                                                                                                                                                                            Now I wonder, though. What was in that small unmarked red-sauce squeeze bottle down the bar...?? And for that matter, how do you know it contained red sauce if you didn't ask about it?

                                                                                                                                                                                                            1. re: DoctorChow

                                                                                                                                                                                                              Doc, I am fairly certain the sauce in the squeeze bottle was red as the bottle itself was clear plastic. Or maybe the Matrix was just telling me the sauce was red.

                                                                                                                                                                                                              1. re: Stiflers_Mom

                                                                                                                                                                                                                Take the blue sauce.

                                                                                                                                                                                                                1. re: Fake Name

                                                                                                                                                                                                                  You know, I know this sauce doesn't exist.

                                                                                                                                                                                                                2. re: Stiflers_Mom

                                                                                                                                                                                                                  Ahh...the clear plastic bottle trick.

                                                                                                                                                                                                2. Native Foods - fast casual vegan - is open (across from the Sprouts on Midway in Pt. Loma). Pretty full inside and out with a small line around 1:30 pm today.

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: Stiflers_Mom

                                                                                                                                                                                                    Yeah, went for lunch a few days ago. It was ok, I guess..I'd need to go back to get a better look. Maybe.

                                                                                                                                                                                                  2. Anyone know anything? 500 5th Avenue.

                                                                                                                                                                                                     
                                                                                                                                                                                                    8 Replies
                                                                                                                                                                                                    1. re: Dagney

                                                                                                                                                                                                      Here you go...

                                                                                                                                                                                                      http://sandiego.eater.com/archives/20...

                                                                                                                                                                                                      http://www.donchido.com/

                                                                                                                                                                                                      http://www.rmdgroupsd.com/donchido/

                                                                                                                                                                                                      https://www.facebook.com/donchidosd

                                                                                                                                                                                                      Hand-crafted Mexican sounds a little pretentious, but I'm reserving judgement until I've eaten there a few times. If they do it right, there is loads of potential for success.

                                                                                                                                                                                                      1. re: DiningDiva

                                                                                                                                                                                                        /that article is a huge vomitous piece of bloviating PR garbage.

                                                                                                                                                                                                        A friend of mine - a long time bartender and restarateur states that ""Serve good food and drinks and they will come."

                                                                                                                                                                                                        PR hacks and their overblown verbiage can't make a place that doesn't deliver the goods.

                                                                                                                                                                                                        1. re: Gypsy Jan

                                                                                                                                                                                                          Well, they aren't open yet, so until we've had a chance to sample the goods the jury is out :-)

                                                                                                                                                                                                          1. re: Gypsy Jan

                                                                                                                                                                                                            "/that article is a huge vomitous piece of bloviating PR garbage." - That's called Eater San Diego and a good summary of the page

                                                                                                                                                                                                          2. re: DiningDiva

                                                                                                                                                                                                            If a Mexican restaurant in Old Town makes their tortillas on premise, could their cuisine be considered handcrafted Mexican, as well?

                                                                                                                                                                                                            Mark my words, terms like handcrafted, artisan, and farm to table are gonna be big. Real big. ;)

                                                                                                                                                                                                            1. re: DiningDiva

                                                                                                                                                                                                              Thanks! That's what I thought, well, it's either going to be really wonderful or we are all going to roll our eyes and laugh. RMD runs Fluxx, Sidebar, and F6 downtown...from my standpoint (while at work) I know they can run a club efficiently. I hope their club skills translate to the new restaurant venture.

                                                                                                                                                                                                            2. re: Dagney

                                                                                                                                                                                                              Their sign was down last night. Did this venture fall through?

                                                                                                                                                                                                              The Tin Roof at 4th and G has their sign up. Still under construction though.

                                                                                                                                                                                                              1. re: Dagney

                                                                                                                                                                                                                According to this article, delayed...http://www.examiner.com/article/don-c...

                                                                                                                                                                                                                Not sure how that bodes

                                                                                                                                                                                                            3. The Patio and Front Porch on Goldfinch. .
                                                                                                                                                                                                              Mini Dean & DeLuca or a mini Piret's!!!
                                                                                                                                                                                                              Awesome..

                                                                                                                                                                                                              http://sandiego.eater.com/archives/20...

                                                                                                                                                                                                              1. Spent the weekend in the SFO area, and while driving along the Embarcadero Saturday night we passed the huge Boudin, which is opening a tiny outpost at Balboa Mesa here soon.

                                                                                                                                                                                                                My relatives said that Boudin is middle-of-the-road to good, although frankly I've never had Boudin sourdough. Of course the sourdough I was served at my relatives' home was outstanding, and so I'm looking forward to getting something approximating that at Balboa Mesa in the near future. I know that there are other places in SD, but this shop will be nearby.

                                                                                                                                                                                                                Comments?

                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                1. re: DoctorChow

                                                                                                                                                                                                                  It is OK bread but nothing special

                                                                                                                                                                                                                  1. re: honkman

                                                                                                                                                                                                                    That's what I was expecting to hear, and essentially what I was politely told by my relatives.

                                                                                                                                                                                                                    But where to get some really great sourdough not too awfully far from the Bay Park / West Clairemont area?

                                                                                                                                                                                                                    Really, whenever I'm in the Bay area, I'm completely blown away by the sourdough bread there.

                                                                                                                                                                                                                    1. re: DoctorChow

                                                                                                                                                                                                                      Much, much better than Boudin - either go to their shop in Carlsbad or at the Farmers Market in LI or Hillcrest

                                                                                                                                                                                                                      http://www.pragerbrothers.com

                                                                                                                                                                                                                2. http://sonnys-bbq.com/

                                                                                                                                                                                                                  with Chef Joe Jones. It's in the old Sherman's Shack space, which unfortunately closed. I enjoyed their food, though the price point was probably slightly off for the neighborhood.

                                                                                                                                                                                                                  1. I see that there's an "Ototo Sushi" that has leased the spot between Mr. Fish & Chips and Jersey Mike's in Balboa Mesa. That would be a pretty handy place to go for sushi in the Bay Park / West Clairemont area if it's any good. Does anyone have any info about this?

                                                                                                                                                                                                                    There used to be a really good sushi place in the Keil's shopping center, but it's been a sushi desert around there since it closed down -- and that was many years back. Which is odd because there are so very many sushi places in other parts of town.