Category: San Diego

Buona Forchetta Bringing Pizza and Gelato to North Park

Courtesy photo Gelati & Peccati is coming to University
Head pizzaiolo Luca Zamboni will showcase the Roman style of pizza known as pizza al taglio using skills honed while working at Rome’s famed Bonci Pizzarium. Cooked in rectangular pans and served by the slice, Zamboni’s version features a dough that is fermented for 72 hours and consists of 80 percent water, resulting in an airy interior and crisp bottom crust. Among the 40 kinds of pizza offered daily will be seven signature styles named after the seven deadly sins; “peccati” means sins in Italian. Ira, or wrath, will be topped with ricotta, arugula and Calabrian ‘nduja while Lussuria (lust) features mozzarella, caciocavallo, guanciale, and fresh truffle. Both the gelato and pizza al taglio are currently featured at Buona Forchetta’s outpost inside Petco Park.

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Inspired by the popular, and convenient, pizza stands and gelato shops found throughout Italy, the all-day eatery will also keep late night hours, operating from 10 a.m. to 11 p.m. Monday through Thursday and 10 a.m. to 2 a.m. Friday through Sunday.
The Buona Forchetta Family of restaurants is transporting its well-loved brand of Italian food and hospitality to North Park this summer, with a new walk-up eatery that will specialize in pizza and gelato. Called Gelati & Peccati, the pint-sized, 800-square-foot shop will open next to Son of a Toast on University Avenue this August.
Founder Matteo Cattaneo, who has three other projects launching this year — two additional eateries in South Park and another in Coronado — is partnering on this venture with two longtime Buona Forchetta chefs. Overseeing the 18 flavors of gelato that will be housed in a traditional Pozzetti case is Giovanni Bonomi’, who will create everything from Italian classics to flavors like Popcorn, Saffron Pistachio Vanilla, and Banana Caramel Walnut Brownie. A selection of vegan gelato made with coconut and rice milk will also be available along with a range of fruit sorbets.

Celebrity Chefs Lend Fire Power to One Paseo

Chefs/restaurateur Michael Mina and Ayesha Curry | Courtesy photo

Will International Smoke contribute heat to the local scene?

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Smoked burrata
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Ahi tuna tartare poppers
 Coconut and crab soup

The 288-seat restaurant will offer lunch, dinner, happy hour, and weekend brunch as well as live music.

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Woodfired shellfish
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Smoked Korean short rib
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Smoked St. Louis pork ribs
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Vegetable sides
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Looks Like Trouble
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Sangria

International Smoke, which lands in One Paseo this Friday, July 19, adds a high-profile eatery to the new development that showcases the culinary collaboration between Michelin-pedigreed chef Michael Mina of the MINA Group and top-selling cookbook author and television host/producer Ayesha Curry. The One Paseo location, which spans an 6,200-square-foot interior and 2,000-square-foot patio, is the fourth for the Bay Area-based restaurant brand.
International Smoke, which lands in One Paseo this Friday, July 19, adds a high-profile eatery to the new development that showcases the culinary collaboration between Michelin-pedigreed chef Michael Mina of the MINA Group and top-selling cookbook author and television host/producer Ayesha Curry. The One Paseo location, which spans an 6,200-square-foot interior and 2,000-square-foot patio, is the fourth for the Bay Area-based restaurant brand.
International Smoke, which lands in One Paseo this Friday, July 19, adds a high-profile eatery to the new development that showcases the culinary collaboration between Michelin-pedigreed chef Michael Mina of the MINA Group and top-selling cookbook author and television host/producer Ayesha Curry. The One Paseo location, which spans an 6,200-square-foot interior and 2,000-square-foot patio, is the fourth for the Bay Area-based restaurant brand.
International Smoke, which lands in One Paseo this Friday, July 19, adds a high-profile eatery to the new development that showcases the culinary collaboration between Michelin-pedigreed chef Michael Mina of the MINA Group and top-selling cookbook author and television host/producer Ayesha Curry. The One Paseo location, which spans an 6,200-square-foot interior and 2,000-square-foot patio, is the fourth for the Bay Area-based restaurant brand.
International Smoke, which lands in One Paseo this Friday, July 19, adds a high-profile eatery to the new development that showcases the culinary collaboration between Michelin-pedigreed chef Michael Mina of the MINA Group and top-selling cookbook author and television host/producer Ayesha Curry. The One Paseo location, which spans an 6,200-square-foot interior and 2,000-square-foot patio, is the fourth for the Bay Area-based restaurant brand.
International Smoke, which lands in One Paseo this Friday, July 19, adds a high-profile eatery to the new development that showcases the culinary collaboration between Michelin-pedigreed chef Michael Mina of the MINA Group and top-selling cookbook author and television host/producer Ayesha Curry. The One Paseo location, which spans an 6,200-square-foot interior and 2,000-square-foot patio, is the fourth for the Bay Area-based restaurant brand.

ADVANCE SESSION: “LEADING TEAMS”

On July 11, our 2019 Advance program participants convened for a session dedicated to exploring the roles we play on teams and leading teams. Alessandra Lezama (19) of RGHP Holdings LLC made a presentation which included “Ten Tips to Help You Be the Best You.” She emphasized the importance of owning your vision and doing […]

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Sweetfin Poke Makes Landing at One Paseo

The latest addition to the ever-growing dining options at the One Paseo mixed-use development is Sweetfin Poke. Founded in Los Angeles in 2015, the “fine casual” eatery’s San Diego debut came last year at Westfield UTC; the One Paseo outpost is the tenth overall for the brand. The official opening is this Saturday, July 13, with complimentary totes and merch for the first 50 customers. Design in surf-chic style, the 1,200-square-foot space is kitted out in signature pink and blue, with tropical wallpaper, and recycled glass terrazzo; its breezy 300-square-foot patio features an outdoor mural crafted by local artist Natalie Bessell. It’ll be open from 11 a.m. to 9:30 p.m. every day.
The eatery opens Saturday
Sweetfin’s menu, built by founding chef/partner and Top Chef alum Dakota Weiss, is all about sustainability; their “pole to bowl” philosophy includes sourcing raw fish from companies that have been certified under the Aquaculture Stewardship Council (ASC), Marine Stewardship Council (MSC), and the Monterey Bay Aquarium Seafood Watch. For the opening, Weiss is introducing a collaboration bowl created with Ellen Bennet, founder of trendy apron brand Hedley & Bennett; it features albacore poke with salsa verde, key lime-marinated red onions and radishes, cilantro, scallions, avocado, mango, pepitas, charred corn, and pickled ginger over Mexican-herbed buttered basmati rice and hominy. .

Alum of LA’s Famed Tsujita Ramen Arrives in San Diego

Spicy miso ramen The opening is scheduled for Thursday, August 1, when Tanaka will give away 100 bowls of ramen at lunch and dinner to those who follow the eatery’s Instagram account. Focusing on just a few specialized dishes, Tatsuki’s menu will offer classic tonkotsu ramen, made with an intense and silky broth that involves 60 hours of preparation. It’ll be paired with fresh, thick noodles from Sun Noodle. A spicy miso ramen will also be featured as well as dipping ramen, or tsukemen, in which the cooked noodles are served with a side of rich, flavorful broth. Side dishes will include two kinds of pork buns, and the eatery plans to begin pouring beer and sake later this fall.
Chef Daiki Tanaka will open Artisan Noodle TATSUKI on Broadway
Tatsuki means “a tree with strong roots” in Japanese, which Tanaka says represents his desire to become a mainstay of the San Diego food scene; he intends to open a second location here by the end of 2019. The chef shared, “I’d like people in this city to enjoy our high-quality ramen that we make with our heartfelt care, and I’d like my business to stand here for many years.”

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Tsukemen

The 35-seat restaurant will be open Monday through Saturday, with lunch served between 11 a.m. and 3 p.m. and dinner offered between 5 p.m. and 10:30 p.m.
After spending five years training at Tsujita, the acclaimed noodle shop deemed “the king of tonkotsu ramen in Los Angeles” by the late, great food critic Jonathan Gold, chef Daiki Tanaka is bringing his talents to San Diego where he will open his first solo restaurant. Called Artisan Noodle TATSUKI, it will slot into the Broadway space that previously housed two other downtown ramen spots.

New Breakfast Spot Serves Up Sass in Hillcrest

Breakfast Bitch will get the party started this weekend in Hillcrest, when the eatery brings a playful menu of breakfast and brunch bites to Fifth Avenue. Open Monday through Saturday from 8 a.m. to 2 p.m. and Sunday from 8 a.m. to 3 p.m., it will keep late night hours, from midnight to 4 a.m., on Friday and Saturday. Sunday will also feature DJ entertainment. Breakfast Bitch opens this weekend
San Diego is just the start for the eatery; owners Tracii and Derrell Hutsona, who run a VIP concierge business in Los Angeles, plan to open outposts in West Hollywood and Las Vegas within the year.
Created in collaboration with chef Paul Guiao, who worked at Jake’s Del Mar and helped to open Hillcrest neighbor HiroNori Craft Ramen, the menu will expand on Sundays, with specials like shrimp and grits and waffle breakfast tacos. For bar and club-goers who are winding down, the late night offerings will include hemp water drinks and cold brew.
In a few weeks, Breakfast Bitch will introduce a griddle-your-own flapjacks feature, where diners can sit at teppanyaki grill-topped tables and customize an array of pancakes.
Described as “very extra and over the top”, the menu is divided into saucily-named categories; under the ‘Main Bitch’ section are croissant-based breakfast sandwiches filled with scrambled eggs and strip steak or lobster and poached eggs. Light ‘Skinny Bitch’ options include avocado toast and fruit salad topped with coconut bacon. For the ‘Thirsty Bitch’, there are mimosas, bellinis, and Bloody Marys made with soju.

A taste of Cali-Baja’s craft beer industry

Recognized as the Craft Beer Capital of America, San Diego County is home to 130 craft breweries which produced over 1 million barrels of beer in 2017. San Diego’s beer selection is as diverse as each of the neighborhood breweries that put their spin on classic and truly distinctive styles. The county’s breweries have brought […]

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UnidosUS Conference In San Diego Aug. 3 – 6

This year’s UnidosUS  Annual Conference (formerly known as NCLR) will take place at San Diego’s Convention Center from Saturday, August 3 to Tuesday, August 6, 2019. For event details, or to register, please visit the UnidosUS website. The Chamber is proud to partner with UnidosUS Annual Conference, site of innovative workshops, thought-provoking plenary sessions, that […]

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