Food and Drink Blotter: Sept. 2015

Posted: September 4th, 2015 | Featured, Food & Drink, Food & Drink Blotter | 1 Comment

By Frank Sabatini Jr.

Coming to the west end of The Headquarters at Seaport is Flour & Barley Brick Oven Pizza, a contemporary Italian-style restaurant that has gained traction for its barrel-aged cocktails, extensive beer program and wood-fired pizzas made with high-gluten All Trumps Flour.

Uniquely crafted pies are coming to The Headquarters. (Courtesy Flour & Barley Brick Oven Pizza)

Uniquely crafted pies are coming to The Headquarters. (Courtesy Flour & Barley Brick Oven Pizza)

Since launching last year in Las Vegas, its arrival to Downtown San Diego this fall will mark the establishment’s first expansion. 789 W. Harbor Drive,

Double honors were given to The Blind Burro of the East Village at the second annual Ceviche Showdown, held Aug. 23, at 57 Degrees in Middletown. The contest involved nine other competing restaurants such as Puesto, Sirena Gourmet Latin Seafood Restaurant and Old Town Mexican Café, each showcasing a recipe that ranged from traditional to contemporary.

The Burro’s fruity-minty-spicy ceviche constructed with mixed seafood garnered both the People’s Choice Award and the Judges’ Award. Executive Chef Todd Nash said the victories may likely prompt him to add the ceviche onto his menu, which already features a classic Baja version with white shrimp and bay scallops. 639 J St., 619-795-7880.

Flanked by his team, Chef Todd Nash holds two awards they won at the Ceviche Showdown. (Photo by Frank Sabatini Jr.)

Flanked by his team, Chef Todd Nash holds two awards they won at the Ceviche Showdown. (Photo by Frank Sabatini Jr.)

Not to be confused with the Broken Yolk Café, a chain of greater magnitude known as Another Broken Egg Café will roll into San Diego County with 12 locations over the next five years. The first outlet is due to appear “sometime in 2016,” said a rep from the Florida-based company, adding that Downtown is one of the prime areas being scouted.

With only one California location in Burbank, the multi-store expansion is being spearheaded by David Lee, a U.S. Army veteran and past franchisee of multiple Subway sandwich shops throughout the country. He’s also considering locations in Mission Valley, Pacific Beach and La Jolla.

Founded in 1996, the chain is known for its upscale, Southern fare and currently has 50 locations in several states.

A splashy, boozy farewell to summer is in store at Rooftop600 at Andaz San Diego, as partygoers gather for its annual Labor Day rooftop party, from 1 to 7 p.m., Sept. 6. Hosted cocktails made with Icelandic Reyka Vodka will be served during the first hour, followed by non-hosted drinks and bottle service, a taco station and live DJs. Pool attire is permitted. General admission is $20. 600 F St., 619-849-1234.

A jumbo BLT with ham from Carnitas Snack Shack (Photo by Frank Sabatini Jr.)

A jumbo BLT with ham from Carnitas Snack
Shack (Photo by Frank Sabatini Jr.)

Look for “triple threat” pork sandwiches, carnitas tacos and super-stacked BLTs served in front of the B Street Cruise Ship Terminal as Carnitas Snack Shack rolls in its new food truck from 10 a.m. to sunset, Wednesdays through Sundays. The North Park-based eatery will operate the mobile offshoot until moving into an additional “shack” early next year at nearby North Embarcadero, a waterfront improvement project still under construction. 1050 N. Harbor Drive,

Advanced Sommelier Wendy Shoemaker (Courtesy Fast Forward Event Productions)

Advanced Sommelier Wendy Shoemaker (Courtesy Fast Forward Event Productions)

Congratulations to Wendy Shoemaker of Marina Kitchen in the Marriott Marquis San Diego Marina hotel. Since joining the restaurant as lead sommelier in April, she recently earned the distinction of advanced sommelier after passing an arduous three-day exam required by the Court of Master Sommeliers. Shoemaker offers wine tastings from various regions of globe from 6 to 7 p.m., every Wednesday at the restaurant. And thanks to a modern dispensing system known as Coravin, she also oversees a program that allows guests to purchase high-end wines by the glass that are normally available only by the bottle. 333 W. Harbor Drive, 619-699-8222.

As of press time, Table No. 10’s website was up, the phone line and voice mail were operating, and its Facebook page hadn’t been taken down. Yet its property owner Cooper McLaughlin and chef-partner, Jason Gethin, have abandoned the East Village premises along with their entire staff. The remodeled warehouse restaurant operated for about a year, and closed suddenly on Aug. 2. It was supposedly due to reopen on Aug. 15 after maintenance issues were addressed. Sadly, there’s still no sign of life inside as rumors persist that irreconcilable differences between Gethin and McLaughlin have fueled a permanent shutdown. 369 10th Ave., 619-550-1262.

Whiskey master Ed Adams will present some of the latest and greatest whiskey releases from around the globe during a special four-course meal created by Chef Fabrice Hardel of The Westgate Hotel. The event takes place Sept. 18 in the hotel’s elegant Le Fontainebleau Room, starting with a cocktail reception at 6:30 p.m.

Adams is a graduate of the Malt Advocate Course from the Royal Lochnagar Distillery in Scotland, and he also studied the craft in Ireland, Canada and the U.S. Included in his lineup is a rare single-barrel bottling of Crown Royal.

The cost of the dinner with pairings is $99, plus tax and gratuity. 1055 Second Ave., 619-238-1818.

There are numerous Downtown kitchens taking part in the 11th annual San Diego Restaurant Week, to be held Sept. 20-27. Meal options feature two-course lunches priced at $10, $15 or $20, plus three-course dinners ranging from $20 to $50. Among those taking part within the city’s central core are Cowboy Star Restaurant and Butcher Shop; Garage Kitchen + Bar; Fogo de Chao Brazilian Steakhouse; The Melting Pot; Nobu San Diego; Oceanaire Seafood Room; Bandar; and more than a dozen others. Countywide, nearly 180 establishments are participating.

No passes or tickets are required, although organizers encourage diners to make advanced reservations at the restaurants they choose to visit. For more information, visit

Frank Sabatini Jr can be reached at

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