Brian’s 24, downtown’s beloved 24-hour diner, is known for giving customers anything they want, anytime they want it…. even if that includes out-of-the-box concoctions! This Gaslamp novelty has rolled out a Peanut Burger that is too unique to be ignored. The burger, made with a 1/2 lb. patty, topped with creamy peanut butter, bacon and American cheese, combines two American classics into one crazy-good meal.
Those daring enough to try this tender burger are surprised to find that the combination of flavors and textures not only work well together, but are undeniably delicious. I invite you to try this local favorite dish for yourself and see why your regular cheeseburger will never taste the same without Brian’s special ingredient.
This family owned and operated Gaslamp eatery stays true to their motto, “The Restaurant That Never Sleeps.” Inspiring breakfasts to start the day, meeting friends or business associates for lunch, a quiet dinner, late night snack or cap to a night out; only Brian’s can make it happen 24 hours every day.
This Thanksgiving, these local San Diego restaurants are giving you something else to be thankful about- not having to cook!
Start your Thanksgiving Day at the beach with Pacific Beach AleHouse and delight in their savory Prefix Thanksgiving Menu in addition to their regular menu. This three-course dinner begins at 11:00 a.m. and will feature treats the whole family will enjoy. For starters, choose between their Lobster Bisque, Caesar Salad and California Golden Salad. Make room for the main course of Deep Fried Turkey Breast or Baked Honey Ham served with persimmon apple sausage stuffing, mashed sweet potato and turkey gravy, cranberry orange relish and bacon toasted almond green beans. Cap the dinner off with Pumpkin Pie with Cinnamon Whipped Cream. The best part about it (besides not having to cook)? The dinner is only $22.95 per person!
If the family is craving a Thanksgiving breakfast, lunch or dinner, Farmer’s Bottega is the place to be! This Mission Hills eatery will be open 8:00 a.m. – 3:00 p.m. for breakfast and lunch, and 4:30 – 9:30 p.m. for dinner. Their full menu offers non-traditional, but equally as filling Thanksgiving eats such as Oxtail Ravioli, Buffalo Filet, Rack of Lamb and Flat Iron Pork (just to name a few!).
Featuring the new cuisine of Mexico, with both small and large plates, the menu at the new Bracero Cocina de Raizin Little Italywill be changing quite frequently depending on the seasons and what is available in the fields and farms. The modern Mexican décor is very close to executive chef Javier Plascencia’s style. “The ambiance feels sexy and manly.” he says.
With the entire menu made from California products, Plascencia likes to be as sustainable as possible, making cheese from TAJ Farm’s goats, and purchasing ingredients from El Campito Farm, Suzie’s Farm, Catalina Offshore Products and the local farmer’s market. The tortillas are from maiz from Michoacán, Mexico.
As the nights cool down in San Diego, a roaring fire is once again becoming the focal point when enjoying the city’s nightlife. Before you break out the thicker coats, check out this list of restaurant’s that keep the scene hot during the fall and winter months!
Pacific Beach Fish Shop has you covered when the wind sweeps over the waves. An informal patio dotted with fire pits will warm you up after a day at the beach, especially when some of the shop’s tasty fish entrees are in the mix. The Fish Shop Chowder – the restaurant’s classic Clam Chowder with chunks of smoked Andouille sausage – is a cozy option that goes great with a craft bottle from one of 11 local breweries they represent.
North Park’s West Coast Tavern is a ’20s-style eatery with a special addition for outdoor diners. Along with a brigade of heat lamps, their patio space contains tables with fire pits built right in the middle. This stunning centerpiece is the perfect accompaniment to the Prosciutto and Burratta Flatbread, a fall option with basil pesto, mozzarella, prosciutto di parma, burrata, arugula and olive oil.
This American favorite made its way to the United States when Thomas Jefferson visited France and brought back a pasta machine and classic pasta staples of Europe. In 1802, he served the first Macaroni and Cheese at a state dinner.
Today, nothing says “comfort food” like a bowl of creamy mac and cheese. It’s a dish that people of all ages flock to for its simplicity and rich flavor—and it just got better! barleymash is taking mac and cheese to a whole new level with a spin on the classic American meal. Whether you already love mac and cheese or you’re looking to try something different, barleymash will have you cheesin’ with their “barleymacs.”
The lively eatery is known for its progressive, alcohol-infused dishes, and the barleymacs are no exception. For those who love veggie-filled items, Brussels Heaven is the way to go. The cheesy delight is filled with roasted brussels sprouts, whiskey-caramelized onions, crispy prosciutto, shaved parmesan and a balsamic-Jager drizzle. Looking for something ultra decadent? The Bleu Shroom is loaded with wild and domestic mushrooms, whiskey-caramelized onions, bleu cheese crumbles and a balsamic-Jager drizzle.
The most important meal of the day just got even better! If you’re on the run and don’t have time to cook a hearty breakfast in the morning, don’t fear. These San Diego spots have your morning cravings covered. From sweet treats to sizzling scrambles, you are just one phone call away from a delicious morning with these eateries’ to-go breakfast options!
Craving something sweet in the morning? The culinary masterminds at Breakfast Republic have a range of mouthwatering options to pick up. Foodies will be satisfied with the gooey S’mores French Toast with graham crackers, toasty marshmallows and warm chocolate sauce or the Cinnamon Roll Pancakes lathered with creamy cinnamon frosting. Stop by Breakfast Republic for a take-out order your taste buds won’t want to miss out on.
Blue Point Coastal Cuisine, a staple restaurant in the Gaslamp for the past 20 years, is excited to announce the recent addition of Samuel Geffroy as Executive Chef and the launch of his brand new elevated seafood-focused menu.
Chef Geffroy reinvigorates Blue Point’s offerings with his classic French technique and brings a wealth of experience in fine dining restaurants in Europe including Switzerland’s the two Michelin starred restaurant La Côte as well as at the 4-star Le Mont Paisible hotel. Samuel served for eight years in San Diego as the Executive Chef at Tapenade, known as one of the area’s best French restaurants, and most recently was a Chef Instructor at the San Diego Culinary Institute.
New menu items at Blue Point include the fresh Yellowfin and Spanish Octopus ‘Duo’ with swiss chard fondant with tomato confit caper crostini and sauce vierge as well as the Pan Seared Day Boat Scallops served with ricotta gnocchi, bacon, Belgian endive green apple, and spinach citrus red bell pepper sauce. Another new favorite is the Wild Chilean Sea Bass with cilantro jasmine rice piquillo and provencal vegetable chutney curry kaffir lime sauce.
Irving Gonzalez has just been announced as new lead mixologist at The Westgate Hotel, and poster child for “dedication to craft”. Through years of experience in Baja California and San Diego, Gonzalez has developed a passion for crafting unforgettable cocktails.
A native of Aguascalientes, Mexico, Gonzalez developed an early interest for the bartending industry. After earning a degree in Bar Administrations from Universidad Autonoma de Baja California, Gonzalez served as the Head Bartender at the Hacienda Guadalupe and Mixologist at the Encuentro Guadalupe in Ensenada. At Hacienda Guadalupe, known as an avant-garde venue, he was able to develop his inspiration and creativity. These position gave him the opportunity to fine-tune his skills and develop bold flavors through unique techniques. Gonzalez found his niche through experimenting with fermentation, bringing modern twists to traditional Mexican drinks like Tepache and Pulque.
Surfing and San Diego go hand-in-hand. A long day of surfing and enjoying the beach can leave you hungry and parched. If your inner surfer is growling for some grub after a killer surf session at one of the town’s beaches, make sure to check out these hotspots near the water
Looking for an energetic atmosphere and great post-surfing munchies in Pacific Beach? Situated in the heart of one of San Diego’s most lively neighborhoods, PB Shore Club boasts a panoramic view of the San Diego sea. If you’re ready to feast after an early morning surf sesh, check out the Crab Cake Benny with fried crab cake, grilled tomato and house potatoes. Whether your hunger kicks in in the morning or late at night, PB Shore Club serves up satisfying meals all day long. The light night menu with classic snacks and tacos is not to be missed!
Escondido’s neighborhood gem, Bellamy’s, has spiced up its menus with autumn-inspired dishes. This farm-to-table dining experience is highly regarded for its modern California cuisine with French influences. Diners can now pair natural, fulfilling dishes with fall flavors. Stop by the restaurant for lunch or dinner and see why food lovers from across San Diego are traveling to North County for a taste!
Bellamy’s seasonal menu was envisioned and brought to life by French Master Chef Patrick Ponsaty. Inspired by his family’s heritage and classical French training, Chef Patrick has established a reputation for providing simple, yet intensely flavorful Modern French cuisine. He brings his Master French Chef title from the Paris-based Association des Maîtres Cuisiniers de France and 15 “Best Of” or “Top 10” awards to Bellamy’s. Bellamy’s offers diners a one-of-a-kind farm-to-table dining experience, serving the most robust flavors of every season and takes pride in supporting local North County farmers, wine makers and sustainable fishermen.
Nothing beats the flavor of age-old family recipes influenced by Latin adventures along the Baja peninsula. Now there is no need to drive south-of-the-border to satisfy those cravings for a taquería with authentic Mexican fixings! Experience the delicious tastes of Mexico at The Taco Stand, La Jolla’s favorite Tijuana-fresh taco stand.
A fun addition to the eclectic San Diego food scene, The Taco Stand brings more than just high quality Tijuana-style tacos to the table. Family owned and operated, this eatery offers an atmosphere characteristic of a south-of-the-border street vendors. Choose from their extensive menu, such as a Mexican Coca-Cola paired with a hot burrito or taco plate. From the traditional flame grilled Carne Asada and Al Pastor tacos with rich guacamole and house-made salsa to their fresh breakfast options such as the Veggie & Egg Burrito, The Taco Shop has something for everyone to indulge in.
Del Mar’s Fall Beer and Cider Fest will be held at The Racetrack Saturday, November 28 starting at noon in the Seaside Concert area. This month, cheers to Bing Crosby Season by sampling a variety of 100 local and international craft brews including seasonal ales and ciders.
San Diego brewers will set up camp and serve tastes of their signature craft brews – five seven-ounce frosty samples for $20. Come out, grab a beer or cider and catch some world-class Thoroughbred racing. The races begin at 12:30 p.m., gates open at 11:00 a.m. Entrance to Beer and Cider Fest area is free with admission.
BAKE SALE BAKERY TO BRING HOLIDAY CHEER WITH SPECIALTY HOLIDAY MENU ITEMS
It’s the most wonderful time of the year at Bake Sale Bakery, located in Downtown’s East Village. Terryl Gavre’s home-style bakery will celebrate the season with specialty holiday items and classes beginning on Wednesday, Dec. 2.
Bake Sale will introduce assorted holiday cookies, including: chocolate crinkle-peppermint crunch, peanut butter kisses, sugar “ornament” cookies and gingerbread. The cookies will be priced at $1.95 per cookie, $10 per half-dozen or $20 per baker’s dozen. Due to their popularity, Bake Sale recommends pre-ordering the cookies with 24 hours advance notice for pick-up.
What’s better than popped corn paired with a blockbuster movie? A fantastic, elevated dish and or cocktail, paired with a blockbuster movie!
Inspired by the latest hollywood hit movies, and soon-to-be “boffo” (box office hit) films, Chefs Matt Sramek and Alejandra Pitashny at THE LOT (San Diego’s latest and most innovative luxury cinema, restaurant, bar and café experience) have put together the below food and film pairings—the perfect complements to movies coming to a theatre near you. Recreate them at home, or better yet, experience them at THE LOT—they’ll make your next movie going experience award-wining.
As one of San Diego’s most exciting neighborhoods-to-watch, LIBERTY STATION is getting ready to ‘deck the halls’ with plenty of holiday-inspired events & festivities throughout the month of December.
SD’S NEWEST ICE RINK GIVES BACK | “FANTASY ON ICE”
Thursday, November 19th through Sunday, January 3rd | 10 a.m. – 10 p.m. daily
Lace up those stakes and prepare to hit the ice—there’s a new holiday ice rink in town! Watch Liberty Station transform into a winter wonderland as Fantasy on Ice kicks off its inaugural year in the plaza at the NTC Command Center (2640 Historic Decatur Road). Having permanently relocated the ice rink from Downtown’s Horton Plaza, Fantasy on Ice has raised more than $1 million dollars over the past 18 years, with proceeds directly benefiting The Peckham Center for Cancer and Blood Disorders at Rady Children’s Hospital. Fantasy on Ice at Liberty Station will officially open on Thursday, November 19th to kick-off the 2015 holiday skating season and will remain open through January 3rd, 2016. Ice rink hours are from 10am to 10pm daily, ticket pricing ranges from $10 to $14, and season passes are available for purchase online. For more information please visit fantasyonicesd.com.
CELEBRATE NATIONAL HAPPY HOUR DAY WITH SIGNATURE COCKTAILS AT BANKERS HILL BAR + RESTAURANT
BANKERS HILL BAR + Restaurant, located at 2202 4th Ave., is giving guests ample time to indulge in its signature cocktail menu and other libations on National Happy Hour Day with food and beverage specials at the bar from 4:30 to 9:30 p.m. exclusively on Thursday, Nov. 12.
BANKERS HILL’s impressive selection of hand-crafted cocktails created by lead bartender, Kris Rizzato will be available for $2 off per drink, and include the Balboa Constrictor, made with white rum, maraschino liqueur, ancho chili liqueur, lemon juice, grapefruit olio and mint; the Fig Poppa, made with made with fig-infused Slow Hand Six Woods whiskey, armada oloroso sherry, lime juice, cane syrup and black walnut bitters; Pisco Punch, made with house-made pineapple gum syrup, fresh lime juice and Byrrh and served in a coupe with a lemon twist; and more. Additional happy hour drink selections include house white or red wine priced at $5.50 per glass; daily draft beer selections priced at $5.50 per glass; and a daily cocktail selection priced at $8. All beer and wines are available for $1 off per glass.
Reminiscent of a giant ship, the new Water Grill San Diego has arrived with Executive Chef Fabrice Poigin at the helm. A casually sophisticated seafood destination, this two-storied, 11,000-square-foot restaurant occupies the former space of The Palm in the historic Gaslamp Quarter.
Classically trained in the South of France by Chef Jacques Maximin at the 2 star Michelin Le Chantecler restaurant – Hôtel Negresco in Nice, Poigin received his cooking diploma at 17 years of age. “I learned many skills by talking with vendors, fishermen, and growers in the South of France,” he says. “They taught me the fragile equilibrium between men and nature, which helped me respect food for being more than just that.”
Poigin spent most of his life by the Mediterranean Sea and the Pacific Ocean. A lover of seafood, the first dish he learned how to cook was a bouillabaisse. “Requiring delicacy and precision, it’s a very easy dish to mess up, so simplicity is key.”
RECHARGE FROM BLACK FRIDAY WITH GIFT CARD AND HAPPY HOUR SPECIALS AT UN MUNDO MEXICAN GRILL
Un Mundo Mexican Grill, located in the UTC area of La Jolla at 4150 Regents Park Row, #170, is helping Black Friday shoppers reenergize with happy hour specials available all day from 11 a.m. to 10 p.m. and incentives for gift cards purchased on Friday, Nov. 27.
To help weary shoppers rejuvenate after a long day of shopping, Un Mundo’s happy hour selections include a selection of bottled beers for $3.95, along with draft beers for $4.95. The restaurant’s signature agave-wine margarita, served with house-made margarita mix, is priced at $4.95. With any beer or agave-wine margarita purchased, guests will receive one complimentary appetizer, with the choice between spicy papas, Un Mundo’s signature jalapeño french fries, or chips and salsa.
BLEU BOHÈME CELEBRATES THANKSGIVING WITH SPECIALTY THREE-COURSE PRIX FIXE DINNER
Bleu Bohème, located at 4090 Adams Ave. in Kensington, will celebrate Thanksgiving by offering a decadent prix fixe dinner from 1 to 8 p.m. on Thursday, Nov. 26.
Created by owner and executive chef, Ken Irvine, Bleu Bohème’s specialty three-course menu will be priced at $58.95 per person, with a children’s menu available for $16.95. A specialty cocktail and wine special will also be available for the celebration.
For starters, guests may choose between soupe de citrouille, a pumpkin-hominy soup with crispy parsnips and chive crème fraiche; salade de betteraves, made with fresh gold and red beets, sesame Chevre chaude, rocket greens, toasted hazelnuts and shallot dressing; or la charcuterie, featuring duck pâté du maison, prosciutto, garlic sausage, rosette de Lyon, pork terrine de campagne, picked vegetables, olives and Dijon mustard.
18TH ANNUAL GARFIELD HIGH SCHOOL FOUNDATION THANKSGIVING LUNCHEON AT THE PRADO, NOVEMBER 19TH
David & Lesley Cohn Invite At-Risk Students Inside their Kitchen for Seasonal Culinary Fundraiser
In 1996, David and Lesley Cohn of the Cohn Restaurant Group started a Culinary Arts Program at Garfield High School, a local continuation school in downtown San Diego for “last chance students.” They started the program with the hopes of equipping at-risk youth with professional culinary training and skills needed for a potential future in the hospitality industry. Since its inception the Cohns have helped to raise nearly $300,000 for the foundation and in 2014 won the prestigious National Restaurant Association Educational Foundation’s “Restaurant Neighbor Award” for their philanthropic efforts with Garfield.
San Diego’s New Zealand-inspired hot-spot, Queenstown Public House, will get a holiday gingerbread house makeover and host a Gingerbread House contest on Wednesday, Dec. 9th
Queenstown Public House, a New Zealand-inspired restaurant and bar located in San Diego’s Little Italy, will transform the exterior of its restaurant into a charming, real-life gingerbread house with fluffy white icing around the windows and dazzle the well-known and comforting venue with gumdrops, M&M’s, lights, candy canes and more. The interior will be converted into a picturesque Christmas wonderland to bring holiday cheer to San Diego. In addition to the gingerbread house dreamland transformation, Queenstown Public House will host a Gingerbread House contest on Wednesday, Dec. 9.
“Queenstown Public House will be a sight to see and we welcome all San Diegans to come visit us as a destination spot this holiday season,” said Queenstown Public House Owner, Darren Roach. “Queenstown isn’t just about the food, it’s about enjoying the friendly and warm experience we produce for our customers. We want to share that sense of family, comfort and unity with the community and what better way to do that than through a feel-good, entertaining holiday event.”
COHN RESTAURANT GROUP PLANS FOR NEW BARCADE IN LA MESA OPENING SUMMER 2016
COIN HAUS to Blend Retro Arcade, Tasting Room and Casual Fare in 2,400 Sq. Ft. Space Adjacent to BO-Beau kitchen + garden
Cohn Restaurant Group is gearing up for their latest hospitality venture – a 2,400 sq. ft. arcade meets tap room in East County’s La Mesa neighborhood located directly adjacent to the Cohn’s BO-beau kitchen + garden. With a tentative name of COIN HAUS, construction is slated to begin this winter while the projected opening is Summer 2016.
“La Mesa has always been a special place for us and it’s exciting to be part of the community’s growth as a dining destination,” says David Cohn, Founder of Cohn Restaurant Group. “As BO-Beau kitchen + garden did back in 2013, we hope COIN HAUS will help to further La Mesa’s reputation as an up-and-coming culinary and entertainment neighborhood.”
Much Anticipated Restaurant Brings Views and the Spirit of Aloha to San Diego
Owned and operated by San Diego and Maui based T S Restaurants of Hawaii and California, Duke’s La Jolla officially opened its doors on November 4th. Duke’s honors Duke Kahanamoku, a native Hawaiian, six-time Olympic swimming and water polo medalist and the father of modern day surfing. Guests will get a glimpse into the remarkable life of the restaurant’s namesake as well as tap into the La Jolla beach lifestyle.
The building was designed by Marengo Morton Architects. Bill Parsons, Chairman of T S Restaurants, designed the interior with Hatch Design Group and with the assistance of Sixteenfifty on the branding. The 13,000 square foot restaurant features two distinct dining areas including the main level with seating capacity of 230 and a second level with seating capacity of 150. Both floors will offer outdoor dining.
West Coast Tavern is making waves in North Park with the release of their new fall menu. The old-world inspired destination boasts an eclectic, yet classic selection of American comfort foods.
From weekend brunch to late night bites and everything in between, West Coast Tavern is hitting all of the right notes with their reimagined menus. Executive Chef Abe Botello is proud to introduce playful dishes that feature seasonal ingredients. The eatery’s brunch menu boasts hearty, unique items to kick off the weekend. The Breakfast Burger pairs a beef patty with bacon, maple aioli, cheddar, two fried eggs and arugula on a toasted bagel.
Chef Abe also brings a modern twist to classic dinner dishes. The Stuffed Pork Loin is filled with tender pork belly, pistachio and cherries. Garlic mash, cherry reduction and a crisp apple arugula salad complement the savory entrée.
Owners Beau Schmitt and Mike Sill developed The Brew Project to celebrate the craft beer culture and cuisine of San Diego. With a fully rotating draft list that features 24 local micro-brews, this Hillcrest destination takes the “tour” out of tasting. Honoring its SoCal surroundings, The Brew Project also allows visitors to sip on cocktails made from locally-distilled spirits and munch on San Diego-inspired food. Guests can even take a piece of their visit home with them- The Brew Project’s Bottle Shop sells bottles of local brews and wine.
Chef Tom Miller will be heating things up in the kitchen as the Executive Chef of The Brew Project. He brings his love of craft beers and experience working in the kitchens of some of San Diego’s most popular eateries to his new role. Chef Tom is proud to introduce an “American New” cuisine that will perfectly complement the Peach Mole BBQ Sauce and Avocado Cilantro Sauce available at each table.