Mediterranean Grill Lands Inside South Park Brewing Co.

“We saw that there were burgers and Italian food places in South Park and wanted to bring something unique. We started to move forward with healthier food and added stews and grilled skewers,” said Romagnoli. “We want people to combine many menu items with all the different beers.”

Business partner Lorenzo Romagnoli says the menu at South Park Kitchen was developed with the idea of pairing healthier fare with the taproom’s beers, and to offer a general alternative to the commonly-found fried foods featured at many pubs.
The eatery is currently in soft opening mode and is expected to begin full operations soon.
South Park Brewing Co’s side kitchen space has a new tenant in place, which just began operations last week, taking over from the previous taco vendor. South Park Kitchen is now cooking up a Mediterranean-style menu based on grilled items, stew bowls, and various salads out if its kitchen alcove inside the 30th Street brewery. Grilled meats range from steak and chicken to lamb, salmon, shrimp, and tuna. Plate meals come with a choice of two sides, from fries and green beans to house salad.
South Park Kitchen serves grilled skewers and salads

News Release: Chamber Led Delegation Makes the Case for San Diego in Washington D.C.

FOR IMMEDIATE RELEASE     CHAMBER LED DELEGATION MAKES THE CASE FOR SAN DIEGO IN WASHINGTON D.C. USMCA, transboundary pollution, homelessness, and defense among key priorities SAN DIEGO (Sept. 19, 2019) – A group of more than 160 business and civic leaders from San Diego and Baja California are headed to Washington D.C. to advance […]

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Chef-Backed Chicken Concept Premieres in Carlsbad

Courtesy The Shoppes at Carlsbad Pluck Menu by EaterSD on Scribd There’s also house bone broth and a host of sides that include roasted farmer’s market vegetables, fried chicken skins, and slaw with buttermilk-chive dressing. Dessert is soft-serve Greek frozen yogurt, in flavors like salted caramel and milk chocolate with sea salt.

 Courtesy photo
Chef Sam Marvin

Pluck takes flight this weekend
Situated at the southern end of the mall near Yard House. Pluck at The Shoppes at Carlsbad will be open from 11 a.m. to 9 p.m. Sunday through Thursday and from 11 a.m. to 10 p.m. Friday and Saturday; the team is reportedly planning on a rapid expansion following this debut and is actively looking for additional locations.
Pluck’s grand aim is to disrupt the commercial chicken industry and poultry production practices by spotlighting pasture-raised birds and offering the premium chicken at accessible prices. Its menu features fried chicken served by the piece, a chicken burger, a sandwiches ranging from a banh mi-riff filled with rotisserie chicken, pickled vegetables, and pate to a twist on a traditional Italian pork sandwich made with a pounded chicken paillard, garlic sauce, broccoli rabe, and provolone.

A brand new eatery with a menu based on all things chicken will launch this Saturday, September 21 at The Shoppes in Carlsbad. Pluck is the latest project from chef Sam Marvin, who spent five years at Las Vegas classic Piero’s Italian Cuisine before moving to Los Angeles to open Modada on Melrose and downtown’s landmark Bottega Louie; he currently runs Echo & Rig Butcher and Steakhouse in Las Vegas and Sacramento. Pluck is Marvin’s first foray into the fast-casual market, where he joins San Diego’s own Richard Blais (The Crack Shack) and Flavortown’s Guy Fieri (Chicken Guy!) in the business of chef-backed chicken concepts.

Where to Eat & Drink in Temecula Valley

Claude Rocha Named one of the 10 Best Wine Travel Destinations by Wine Enthusiast this year, Temecula Valley is not only home to more than 40 wineries – from pioneers like Callaway, Palomar, and Hart to newer spots like Doffo – but an up-and-coming culinary scene with artisan eateries helmed by local chefs whose menus showcase much of the great local produce on offer there. Whether looking to fine dine at a winery restaurant, grab lunch to go or sit down for cocktails in a hidden speakeasy – Temecula Valley has a lot to offer the discerning epicure. Framed by rolling vineyard-covered hills and picturesque vistas, whether coming to explore Wine Country or Temecula’s historic Old Town, the region makes an easy day trip or fun weekend staycation destination being an easy hour’s drive from San Diego. If you can’t make it out during September, which marks the 15th annual California Wine Month, Temecula Valley hosts festive celebrations throughout the holidays, plus year-round wine and walking food tours.
Culinary hotspots in Southern California Wine Country

Belgian Waffle Cafe and Beer Bar Breeze Into North Park

The founders of local French bakery Le Parfait Paris are taking a detour to Belgium with their latest project opening today in North Park. Replacing the Starbucks adjacent to The Observatory, Belgian Beer & Waffle is run by Guillaume and Ludivine Ryon and their partner Mathias Lagger and will feature sweet and savory made-to-order Belgian waffles. Ryon, who is working on a cocktail bar and another Le Parfait Paris location inside The Skydeck at Del Mar Highlands Town Center, tells Eater that they plan to open more outposts of Belgian Beer & Waffle around San Diego.
Belgian street food arrives on University Avenue
Its Brussels waffles have beer incorporated into the batter, just one of the house brews made for the eatery by Hopnonymous Brewing Co., whose owner Remy Zurita is a fellow Frenchman. Focused on producing private label beers for bars and restaurants, including a lager, hazy IPA, and peach-apricot sour for Belgian Beer & Waffle, the brewery will be taking over Council Brewing’s Kearny Mesa facility.
The 1,700-square-foot European-inspired cafe will offer three types of waffles, a rectangular-shaped Brussels waffle, a gluten-free and vegan version, and a Liege waffle made with a brioche-style dough and studded with pearls of sugar. The all-day, counter-service menu ranges from savory waffle sandwiches, chicken and waffles, and a waffle riff on avocado toast to waffles topped with ice cream, fruits, and sweet sauces. Other bites include salads and traditional Belgian frites fried in beef tallow.

Soda & Swine Opens Dining Oasis on UCSD Campus

This is the first Soda & Swine to serve breakfast, which will be offered from 8 a.m. to noon and includes a meatball-based breakfast sandwich and breakfast tacos as well as the Japanese-inspired egg salad and omelet sandos from CH’s wildly popular breakfast spot Morning Glory. The eatery will also feature a coffee and doughnut cart on the front patio. Its all-day counter-service menu kicks in at 11 a.m., and combines its original lineup of meatball sliders, from chipotle barbecue-sauced chorizo balls and Vietnamese-style smoked pork balls to vegetarian and vegan versions, with Italian-American dishes like chicken parmesan and rigatoni with pink sauce that were introduced with the recent revamp of its Adams Avenue location.
Students and faculty at UCSD now have their own piece of the San Diego restaurant scene — the third location of Soda & Swine — courtesy of CH Projects co-founder and UCSD alum Arsalun Tafazoli. The eatery and bar opens on campus today at the old student center; the much-anticipated project replaces longtime fixture Porter’s Pub and slots in next to the Stage Room, which hosts concerts and special events.
Intended to offer an escape from campus life, the 14,000-square-foot restaurant was designed in partnership with Paul Basile and BASILE Studio; the UCSD project marks the hospitality group’s last with the local firm. Inside, there’s a 25-foot curved copper-faced craft cocktail bar as well as cantilevered lighting , a Baltic birch seating system, and pink tile accents. Working with the existing rustic wood siding exterior, Basile incorporated in effects using a Japanese technique for burning wood called “shou sugi ban”, and outside, a 30-foot communal whitewash cedar fire table has a quilted steel fireplace as its centerpiece. Basile shared, “This project is an evolution of the original location in North Park with a little flavor of Liberty Station. The outdoor fireplace is a great example; we were originally inspired by a massive outdoor alcohol kiln that could be found in the midst of a forest. While we built them for the first two locations, we didn’t have the space to go completely to scale. With an abundance of patio space here at UCSD, we were able to build this circular fireplace to nearly 14 feet high. It fits perfectly under the surrounding eucalyptus trees, which are iconic to the campus.”
The all-day restaurant and bar has finally arrived
Soda & Swine is one of the few venues on campus to serve alcohol, and offers 24 beer taps, wine, and two slushies made with trendy White Claw Hard Seltzer. A 2 p.m. to 5 p.m. “social hour” will feature food and drink specials.

State Legislature Tackles Remaining Bills in Final Days

Before ending their legislative year, both houses of the California legislature tackled over 400 bills in advance of the September 13 deadline. In his first year in office, Governor Gavin Newsom has introduced a bold budgetary plan, with significant increases for homeless funding for local governments, and affordable housing tax credits. Further, the Governor did […]

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Education and Workforce Roundtable Briefed on SDPOA’s Childcare Efforts

At the Chamber’s Education and Workforce Committee on August 21, the President of the San Diego Police Officers Association (POA) briefed the group on the POA’s effort to provide late-night low-cost childcare services for police offers. Detective Schaeffer noted that as San Diego faces a shortage of police officers in the workforce, the POA is […]

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