This summer thousands of beach-goers will flock to main street on the idyllic island of Coronado for a cool gourmet treat to beat the heat. Dishing out classic and modern flavors to locals and tourists alike, MooTime Creamery, a 50’s-inspired ice cream shop, has served as a neighborhood institution on the bustling Orange Ave in Coronado, one of the nation’s most visited vacation destinations, since 1998. The first restaurant for home-grown success story, David Spatafore, principal of Blue Bridge Hospitality, MooTime was built from the ground up and now boasts a second shop situated down the street at the historic Hotel Del Coronado and distribution to some of San Diego’s top restaurants and hotels. To their credit, they have been named by The Travel Channel as one of the “Best Ice Cream Parlors to Visit” and featured on Rachael Ray’s “40 Dollars a Day”.
Churning out ice cream in a fun, nostalgic atmosphere—complete with Elvis statue, oversized cows and old-fashioned marquee signs—the locally owned parlor provides Coronado with premium handcrafted ice cream, sorbet, yogurt and hand-rolled waffle cones all made fresh daily with the highest quality ingredients. Fresh made to order ice cream creations include an ice cream base and custom selection of toppings which are hand mixed and served in a choice of plain or chocolate dipped waffle cone, waffle cup, or bowl.
Juice announces Lindsay Nader as Operating Partner
Juice in East Village
Lindsay Nader brings an eclectic and seasoned beverage background to the table as Operating Partner of JUICE, a contemporary juice bar by San Diego hospitality collective CH Projects (Ironside Fish & Oyster, Polite Provisions, Craft & Commerce, Noble Experiment). Nader, a Los Angeles native who spent her formative years in New York, will join CH co-founders Arsalun Tafazoli and Nathan Stanton to open JUICE at 871 G Street in San Diego’s East Village neighborhood this July. The cocktail maven has earned a reputation as one of the most respected and knowledgeable females in the industry as a bartender, cocktail writer and brand ambassador.
LINDSAY NADER: Racking up an impressive roster of industry experience at an early age, the foundation of Lindsay Nader’s career began behind the bar at New York City’s P.D.T., one of the most respected cocktail establishments in the world. Here, she sharpened her appreciation and skill for preparing craft cocktails under bartending behemoth Jim Meehan. In 2010 Lindsay returned to Southern California where she collaborated with James Beard nominated duo Vinny Dotolo and Jon Shook of Animal restaurant in Los Angeles, designing a classic drink program for the opening of their second high profile endeavor, Son Of A Gun. Nader spent nine months working at LA’s Harvard & Stone, the sophomore collaboration by nightlife impresarios Mark and Jonnie Houston aka. “The Houston Brothers,” and was on the opening team of their French champagne salon concept bar Pour Vous. Parlaying her expertise into work as a freelance cocktail consultant, Nader’s contributions to cocktail menus span the country from NYC to LA. She served as the Deputy Cocktail Editor for Food & Wine Magazine’s 2011 Cocktail Book, has experience as a contributor to shakestir.com and penned the monthly column “Hey Barkeep” for Los Angeles Magazine. Most recently, Nader was featured on Bravo Network’s “Eat Drink Love” and has worked as a Brand Ambassador for the spirits portfolio Remy Cointreau in addition to Absolut Vodka. She has traveled nationally and internationally through her ambassador role, identifying bar and cocktail trends, visiting distilleries, learning about the history of spirits and conducting educational seminars for the trade.
Beginning in La Jolla in 2007, Burger Lounge currently has eight locations in San Diego: Coronado, Del Mar, Gaslamp, Hillcrest, Kensington, Hillcrest and Carlsbad. Each eclectic neighborhood where a new Burger Lounge finds its home is chosen with great care.
The concept grew out of the idea that a hamburger should not only taste great, it should also utilize healthy ingredients produced in a sustainable environment. Simply put, Burger Lounge uses local ingredients, organic produce and regional suppliers. Enjoy the one and only Lounge Burger, with 100% grass-fed, 100% American, single source, never frozen beef. Choose an organic cheese, grilled or raw white onions, add lettuce, tomatoes, and house-made 1000 Island dressing. The Lounge Bun is a blend of organic wheat and white flour with just the right texture. They even offer a gluten-free bun.
Best Restaurants and Local Eats/PO Box 675362, Rancho Santa Fe, CA 92067