Urban Plates is dedicated to providing guests with foods made from scratch using high quality natural and organic ingredients where it makes sense for their customers—-all at prices that won’t break the bank!
Urban Plates spent a great deal of time over the last few years trying to find restaurants that conveniently provide food and service that are consistent with the way we should be eating and feeding our families. They spent the better part of two years touring restaurants around the country to see who was doing food right. While many fast casual restaurants had bits and pieces right, none had evolved into the right solution that fits our lifestyles. So they took the best of what they observed, coupled with decades of their combined experience in the food industry and absolute passion for high quality food grown in a sustainable fashion, and created Urban Plates.
Opened in 2006 and located in San Diego’s Bonita neighborhood, Romesco Mexiterranean Bistro is part of a legendary group of family-owned restaurants, including Villa Saverios, Casa Plascencia, Caesar’s Restaurant and Giuseppi’s located in Tijuana, along with Finca Altozano in Valle de Guadalupe, Ensenada. The Plascencia family offers an old-world ambiance at this hidden gem boasting a traditional wooden bar and black-and-white bistro floors.
Recipes utilizing Mediterranean techniques continue to delight food critics, locals and out-of-towners. “We opened Romesco so that our friends and family could enjoy Mediterranean-style dishes featuring the distinct flavors of Baja cuisine that we love here in San Diego,” says Executive Chef Javier Plascencia. The Tapas Bar offers a lively, casual space with an extensive happy hour menu. Favorites include Caesar’s Piquillos Rellenos De Salmon, stuffed sweet piquillo peppers topped with mango basil vinaigrette, and specialty drinks like the acclaimed Tamarindo Martini. (romescomexmed.com)
Cannoli are a Christmas tradition in my Italian family. However, sometimes we just can’t wait until the holidays to devour this crispy, cookie-like shell stuffed with a creamy ricotta cheese filling. The amaretto flavoring makes this cannoli a truly irresistible delight that the whole family will enjoy.
Italian Cannoli with Bing Cherries and Pistachios
2 cups whole-milk ricotta cheese
½ cup confectioners’ sugar
1 orange, juiced
1 orange, zested
1 tablespoon amaretto
¼ cup chocolate chips, finely chopped
¼ cup pistachios, finely chopped
¼ cup dried Bing cherries, finely chopped
8 store-bought cannoli shells
8 maraschino cherries, halved
Powdered sugar, for dusting
In a large mixing bowl, stir together all ingredients (except shells, maraschino cherries and powdered sugar) until well combined. Cover with plastic wrap and refrigerate for 1 hour to let flavors set. Fill cannoli shells right before serving. Spoon the cannoli filling into a pastry bag with an open tip and stuff cannoli shells. Garnish each end with ½ of a maraschino cherry. Lightly dust with powdered sugar.
Wash away the sins of last night’s revelry with a healthy juice shot on January 1st! Lindsay Nader and the Juice Saves truck will be outside Underbelly II in North Park on Thursday, January 1st from 10am onwards with free juice samples, and a selection of blends for sale. Take advantage of some great discounts on Linday’s signature line of cleanses, or when purchased together, get 20% off her Bad Decisions Package – The Hangover & Aloe Vera Wang. You can also stop by JUICE SAVES in the East Village & pick up a delicious detox treat at the same discounted price!
* The Juice Saves New Year Special includes 10% off a 1-day cleanse, 15% off the first day of a 3-day cleanse and 20% off the first day of a 5-day cleanse.
* Please visit godblessjuice.com, or call 619.255.2653 for more details.
San Diego hottest cold-press juicery, Juice Saves, will be doing a pop up shop at UnderBelly II in North Park on New Year’s Day, where they’ll be offering hydrating juice shots and deals on their “Bad Decisions Package” to help you recover after the big night.
JUICE’s cold-pressed blends are extracted through a state-of-the-art, California manufactured hydraulic press that administers 14 tons of pressure, first crushing and then pressing fruit and vegetables for the highest juice yield. Blended for balance and nutrition, Operating Partner Lindsay Nader’s creations are cold-pressed daily to preserve essential vitamins, nutrients and enzymes, while producing a nutritionally sound, raw, unpasteurized product. Fueling CH Projects’ hyper-local credo, the juice bar’s offerings are 100% natural, with fruits and vegetables sourced from local purveyors who share in their sustainable practices. Fresh, all natural citrus juices are the foundation for CH’s nationally respected cocktail programs at Polite Provisions, Craft & Commerce and Noble Experiment—in addition to providing cold-pressed juice to the public, the shop will serve as a commissary of sorts, providing fresh product daily to CH’s restaurants and bars.
Growing up in a large Italian family, I learned how to respect tradition and embrace family ties through cooking.
I think my passion for cooking started when I was 7 years old, waking up early Christmas Eve morning to make homemade ravioli for our big Christmas dinner. When I say early, I mean the crack of dawn. You see, my mother couldn’t rest until the ravioli was finished. It was as if she, a perfectionist by nature, just couldn’t wait to see how beautiful they would turn out.
While the rest of the house was quiet, my mom would play soft Italian music really low and share her childhood stories, as my sister and I helped roll out the pasta dough. Forget about the men in my family ever helping in the kitchen. Our Italian tradition was that the cooking was for the women only.
Today, we all live down the street from each other, and my mother and sister come to my house to help my daughter and me make the ravioli, while I play Italian music and throw in some of my own cooking tips. We prepare the ravioli a few days ahead of time and freeze them for Christmas Day.
Tender Greens is a cafeteria-style first come, first serve organic restaurant where you order your food at one end and pay at the other end and seat yourself. One of nine in California, Tender Greens relies on fresh-picked produce from small local farms. Read more in the Food Lovers’ Guide to San Diego.
Executive Chef Maeve Rochford and her partner, local attorney and restaurateur Patrick Daniels offer a full-service bakery, fine foods emporium and gourmet-to-go.
Maeve’s vision for the new home of family-inspired recipes from the Emerald Isle was influenced by her grandmother Kate Ann, a cook (and quite a personality!) in England for Sir Patrick Brown, a barrister for King George VI. The menu will feature breakfast, lunch and dinner classics with tasty twists and a mix of daily special salads and meals that are inspired by the season’s fresh produce.
“I want the ambience of Sugar & Scribe Bakery and Fine Foods in La Jolla to be a place where I imagine a farmer enjoying his hearty lunch and a princess planning her dream wedding,” said Maeve.
A cake decorating station will be the major centerpiece of the layout and design so guests can watch the bakers work their magic in creating their sugar and buttercream masterpieces. A permanent resident of Sugar & Scribe Bakery and Fine Foods, Mr. Bug, Maeve’s dear old pug, will be welcoming his four-legged guests daily. All dogs are welcome.
The new and modern 4,100 square foot space at Regents Pizzeria will allow the well-established pizza purveyors to provide guests with the same high quality American craft New York and Chicago style pizzas and American craft beer selection accompanied by authentic Chicago blues music. With enough seating for up to 125 people, guests can opt for one of 25 specialty flavor-driven pizzas either inside the restaurant, or outside in the convivial beer garden.
In addition to a spacious casual dining area, the new kitchen has more than doubled its production capabilities with eight traditional stone-deck ovens – all imported from the Italian city of Treviso. Mimicking the style of the popular Italian beehive ovens, the Cuppone ovens are temperature-regulated, allowing for controlled distribution of heat on the top and bottom of each pizza. The ovens allow Regents to deliver a consistent, quality-driven pizza to every guest.
Through a combination of top-of-the-line equipment and time-tested recipes including dough meticulously developed through trial and error in collaboration with revered Bread and Cie bakery, Regents Pizzeria plans to continue its reputation for achieving the ideal balance of perfectly browned crust, flavor-forward sauce and bubbling cheese.
Each of the handspun pizzas are made from scratch daily using local produce and some of the freshest ingredients within reach, all made to order
“Our mission at Regents is rather simple in that it all harkens back to an underlying passion to transcend the traditional dining experience by delivering fresh, quality ingredients in an inviting atmosphere,” said co-owner Bill Vivian. “I firmly believe this commitment has been the key to our success and we now look forward to the expanded opportunities that lie within this new location.”