mail

Food and Drink Blotter: September 2018

Posted: September 7th, 2018 | Featured, Food & Drink, Food & Drink Blotter | No Comments

If you ever went out drinking in The Netherlands with Dutch hosts, you probably encountered their national high-powered gin known as Bols Genever. The recipe for the malty spirit dates back to 1820 and will be explained in further detail at a four-course pairing dinner held at 6 p.m., Sept. 17 in the underground atmosphere of Prohibition in the Gaslamp Quarter.

An ancient Dutch spirit will be celebrated in this underground venue in the Gaslamp Quarter. (Courtesy of Wicked Creative)

Ryan Andrews of GBOD Hospitality Group, which owns the subterranean establishment, will craft different cocktails using Genever to go with each meal course. The cost is $85 (plus gratuity) per person. Reservations are required. 548 Fifth Ave., prohibitionsd.com.

________________________________________________________

The bi-annual San Diego Restaurant Week takes place again Sept. 23–30 throughout San Diego County. Participating restaurants offer lunches ranging from $10 to $20, and dinners priced between $20 and $50.

Those in the Downtown area include Top of the Market, Eddie V’s Prime Seafood, Morton’s The Steakhouse, Nason’s Beer Hall, Osteria Panevino, Rustic Root and dozens more.

Over in Coronado, popular kitchens such as 1500 Ocean at the Hotel del Coronado, Il Fornaio, and Leroy’s Kitchen + Lounge are taking part, while in Little Italy, consumers can seize the deals at places like Monello, Cafe Gratitude, Puerto La Boca Argentinian Restaurant and more. For a complete list of participants and their price details, visit sandiegorestaurantweek.com.

________________________________________________________

The Coronado Ferry Landing has seen the arrival of El Roy’s Tequila Bar + Kitchen, the latest venture by Blue Bridge Hospitality, which owns Stake Chophouse & Bar, Leroy’s Kitchen + Lounge, West Pac Noodle Bar and Liberty Public Market.

The al pastor-style pork chop at El Roy’s Tequila Bar + Kitchen (Courtesy of H2 Public Relations)

Located in the former Candela’s on the Bay, the restaurant’s approach to Mexican food is somewhat unconventional in that it makes no claims of authenticity, but rather focuses on innovative meals made with ingredients commonly used by both American and south-of-the-border chefs. Some of the dishes include pork chop al pastor, watermelon-shrimp ceviche, and grilled skirt steak with crispy mashed potatoes. An extensive collection of tequilas and mezcals also enters into the equation. 1201 First St., Coronado, 619-537-0195, elroyssd.com.

________________________________________________________

The much-anticipated Lola 55 has opened in the newly constructed IDEA1 building in the East Village to the tune of 3,000-plus square feet and a menu that promises a “progressive Mexican gastronomic experience.”

Founder Frank Vizcarra named the restaurant after his mother, Lola, in conjunction with his birth year. A native of Mexico, he held numerous positions within the McDonald’s Corporation over two decades.

Chef Andrew Bent of the new Lola 55 puts the finishing touches on a gourmet taco. (Courtesy of Baybird Inc.)

Heading the kitchen is Andrew Bent who hails from Searsucker, Tiger Tiger!, and the former Burlap and Gabardine restaurants. His daily lunch and dinner menus highlight a variety of gourmet tacos using proteins such as rib eye, smoked carnitas and local fish accented with spicy Carolina Reaper pepper salsa. There are also salads and several side dishes that include fish or vegan ceviche, puffed masa rounds and pozole verde soup with chicken. 1290 F St., 619-542-9155, lola55catering.com.

________________________________________________________

Look for an October opening of Storyhouse Spirits, a 7,600-square-foot distillery and bar situated in a historic East Village structure. In addition to a visible production area, the space will encompass a mezzanine and patio, and with the potential down the road for a rooftop deck. The founders, Matt Kidd and Steve Kuftinec, will initially roll out vodka, white rum and gin made with local botanicals. 1220 J St., storyhousespirits.com.

A new distillery is emerging in the East Village. (Courtesy of Chemistry PR)

________________________________________________________

Three industry veterans have teamed up to revamp the food and beverage offerings at the Coronado Golf Club, which opened in 1955. The new venue, to be named Feast & Fareway when it materializes this spring, will be tailored to both golfers and the public.

The project is headed by John Rudolf of Harry’s Coffee Shop in La Jolla, Tom Penn of Real Restaurant Solutions consulting firm, and Johan Engman of Rise & Shine Restaurant Group, which operates multiple locations of Breakfast Republic and Fig Tree Cafe.

The trio plans on installing a new kitchen plus indoor-outdoor cocktail bars, beverage carts and an upgraded snack bar. They will also create a venue for wedding ceremonies with a restaurant component. The grand plan was recently approved by the Coronado City Council. 2000 Visalia Row, 619-522-6590, coronadogolfshop.com. Three industry veterans have teamed up to revamp the food and beverage offerings at the Coronado Golf Club, which opened in 1955. The new venue, to be named Feast & Fareway when it materializes this spring, will be tailored to both golfers and the public.

The project is headed by John Rudolf of Harry’s Coffee Shop in La Jolla, Tom Penn of Real Restaurant Solutions consulting firm, and Johan Engman of Rise & Shine Restaurant Group, which operates multiple locations of Breakfast Republic and Fig Tree Cafe.

The trio plans on installing a new kitchen plus indoor-outdoor cocktail bars, beverage carts and an upgraded snack bar. They will also create a venue for wedding ceremonies with a restaurant component.

The grand plan was recently approved by the Coronado City Council. 2000 Visalia Row, 619-522-6590, coronadogolfshop.com.

________________________________________________________

The newly open STK San Diego rolls into September with the launching of weekend brunch from 11 a.m. to 3 p.m. every Saturday and Sunday. The stylish East Village steakhouse keeps beef in the forefront for the early-day occasion with a menu featuring elevated versions of steak and eggs and short rib hash. You’ll also encounter Maine lobster with baked eggs, Captain Crunch French toast and salsa verde bloody marys. 600 F St., 619-354-5988, togrp.com/venue/stk-san-diego.

A fancy spin on steak and eggs at the new STK San Diego (Courtesy of LaFORCE)

—Frank Sabatini Jr. can be reached at fsabatini@san.rr.com

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

Leave a Comment