Plant Based Menu Revitalizes

Plant Based Menu Revitalizes
YO SOY FELIZ ceviche tostada (Photo by Maria Desiderata Montana)

Dreux Ellis is the Executive Chef at the newly opened Cafe Gratitude in Little Italy, San Diego, a beautifully appointed as well as fresh and inviting restaurant with a nice balance between upscale and comfortable.  

Dreux is one of those on-the job chefs who learned his trade by working in every capacity he could from the time he was 15 years old, with his first job in a truck stop diner. However, he says that the most important part of his professional growth took place during his 8 years in Venice, Italy where he had the opportunity to participate in a classical European apprenticeship working under Michelin-starred chefs.

A vegetarian since he was 19 years old, Dreux has always directed his attention to a vegan/vegetarian cuisine, although he’s had to work with meat at various points in his career. “Vegan food is my passion and my inspiration,” he says.

Plant Based Menu Revitalizes
DYNAMIC yam cauliflower samosa chaat (Photo by Maria Desiderata Montana)

For 5 years Dreux worked under Chef Annie Somerville of the famed Green’s restaurant in San Francisco, saying “She really opened my eyes to the beauty of allowing high quality, locally-sourced food to be the star of a dish. She was sourcing produce from local farms in the Bay Area 20 years before it became the ‘thing to do’ amongst foodies.”

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Farmers Bottega Offers Organic

Farmers Bottega Offers OrganicEmbracing the beauty of simplicity, a new eatery in Mission Hills is taking the “farm-to-fork” culinary trend and transforming it into a necessity here to stay.  Located on Washington Street, Farmer’s Bottega is where the food is as organic as the vintage, reclaimed décor.

Owner, Chef Alberto Morreale is no stranger to culinary creations that are as delicious as they are nutritious, also co-owning and operating San Diego’s Fig Tree Cafés in Hillcrest and Liberty Station.  Staying true to his Sicilian roots, Morreale has created a unique menu, blending traditional Italian and modern-American cuisines into one-of-a-kind dishes.  Running his restaurant on the motto, “Food doesn’t need to be complicated, but it’s important to know where it comes from,” Morreale dedicates his time to finding healthy, organic produce from local farms as well as cage-free, hormone-free meats.  

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Food Well Built at STACKED

Customize Your Meal At StackedSTACKED: Food Well Built, now with four restaurants in Southern California and more on the way, has attracted widespread acclaim for its inventive culinary twists on American classics of burgers, sandwiches, pizza, salads and mac ‘n’ cheese, and its groundbreaking innovation of allowing guests to customize every aspect of their dining experience. STACKED also offers several Signature items in each menu category that rotate each month.

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Crazy Goose Bar and Lounge

Crazy Goose Bar and Lounge

A New Bird Just Landed in the Gaslamp.

A “down” home, American Comfort food destination has migrated to San Diego, and it’s definitely here to stay. The new Crazy Goose Bar & Lounge is offering spins on traditional favorites like Dirty South Catfish Po’Boy and Maple Truffle Lamb Chops that will whet the appetites of locals and the thousands of visitors who flock into town on a daily basis.

Head Chef Jacob Greene created the menu, inspired by his Midwest background and years of extensive traveling, working in some of the finest restaurants in the U.S. Guests will enjoy his innovative take on burgers, entrees and salads, all made from scratch daily with the finest ingredients available. They’ll also offer brunch on weekends with creative offerings such as Short Rib Hash and Captain Crunch French Toast. And true to its name, Crazy Goose has a wild side and will offer fresh elk, bison and venison in several of their recipes.

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New Chef at Kitchen 1540


Laura Simpson-Eng Joins as Executive Sous Chef; Brian Mayer Named Resort Sommelier; Kurtis Hurt Promoted to Assistant F&B Director

La'Auberge Appoints New ChefNathan Lingle, a culinary professional with 23 years of prestigious industry experience, has been named executive chef at L’Auberge Del Mar, A Destination Hotel, according to Shaun Beucler, general manager for this intimate resort in the coastal village of Del Mar. In his new position, Lingle will oversee day-to-day culinary operations, all catering menus for weddings, events and group meetings, seasonal menu development and culinary events for the resort’s signature restaurant, KITCHEN 1540; the all-day alfresco Coastline Restaurant; Bleu Bar with its all-day libations and nibbles.

Most recently, Lingle served as executive chef and food and beverage director at The Ritz-Carlton, Philadelphia, and previous to that, he worked as a chef at The Ritz-Carlton Resorts of Naples in Florida, a Forbes Five-Star and AAA Five Diamond property. He was chef de cuisine at Sagamore Resort and Spa in Bolton Landing, New York, and earlier in his career worked in various hotels and inns in Florida and Vermont. Raised in New England, Lingle graduated with honors with an AOS in culinary arts from the Culinary Institute of America, Hyde Park, New York.

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New Pastry Chef at Barleymash

Pastry Chef at Barleymash
Grilled S’mores Sandwich

With fall just around the corner, comfort foot, including desserts, will be just what everyone has in mind to cozy up and prepare for the exciting months ahead.

Barleymash’s new Pastry Chef, Haley Sipan is helping to make sure that their downtown hot spot stays as cool as the upcoming season by introducing two dessert menu treats. Showcasing her passion for baking, Chef Sipan’s latest additions to the menu will give every entrée the sweet ending it deserves.  Now everyone can celebrate the onset of cooler weather with Chef Sipan’s Grilled S’mores Sandwich, or relive the summer months with her refreshing Coconut n’ Blueberry Shortcake.

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