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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Liberty Public Market Pantry

Liberty Public Market PantryLiberty Public Market, the 22,000 sq. ft. artisan mecca set to open doors at 2816 Historic Decatur Rd. in Point Loma’s Liberty Station this October, announces an additional eight vendors to its roster of nearly 30 merchants and artisans. Dubbed one of San Diego’s most anticipated hospitality projects of 2015, the principles at Blue Bridge Hospitality have poured nearly $3 million into the mixed-use retail and commercial market, which promises to become the cultural epicenter of Liberty Station – a public arena for locals and tourists alike to embrace the city’s finest handcrafted food and signature specialty items. 

Alongside the planned 30 purveyors, Liberty Public Market will also feature a shop called “Liberty Public Market Pantry” – an oversized space within the marketplace, operated by Blue Bridge Hospitality. The pantry will showcase a variety of local products from many different San Diego artisans, including local makers of jams, sauces, spices, oils and the like. Weekly demonstrations and classes will further activate the space, giving local merchants a chance to engage directly with the public, and a chance for local market-goers to meet the artisans behind these goods. 

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Discover One Door North

One Door North

‘One Door North’ to Open in October/November 2015

Five years ago, husband and wife duo, Executive Chef Fred and Tammy Piehl, opened the doors to a quaint, French-American neighborhood bistro on a relatively uncharted corner of North Park. Perched at 30th Street and Upas, The Smoking Goat was a breath of fresh air, offering locals a unique culinary experience revolving around seasonal local, organic and sustainable ingredients. Today, the family owned and operated bistro exists as one of the city’s most beloved neighborhood gems, as the Piehls—trailblazers who helped set a tone for a now thriving culinary hub—prepare for the launch of their second restaurant and community bar, One Door North.

Located directly next door to The Smoking Goat (as the name suggests), One Door North will occupy a 5,000 square-foot warehouse space previously held by Mosaic Wine Bar. Piehl Restaurant Group anticipates opening at 3422 30th Street come October/November 2015.

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The Whole Hog Now Open

The Whole HogLocated at Park & Robinson and serving the Hillcrest, North Park and University Heights communities, as well as San Diego Zoo and Balboa Park visitors, The Whole Hog is a lunch and dinner destination for dine in and carry out, as well as online ordering and catering.

The Whole HogLocated at 3749 Park Blvd in Hillcrest/North Park, The Whole Hog was awarded by Zagat as one of the 13 “MUST-TRY BBQ Joints Around The US”.

Founder and local San Diego resident Chris McAfee shared, “We’re very proud of the Zagat award and celebrating our Grand Opening is meaningful because the soft-launch menu was full of testing and evolving, but it finally came together. Our classic sandwiches and sides are now established and our patrons are as passionate about our food as we are.”

The Whole Hog specializes in smoked meat sandwiches using classic traditional American techniques. The menu consists of gourmet sandwiches, regional BBQ cuisine, and other fine fare made fresh daily. Classics on the menu include the KC and Carolina pulled pork sandwiches, as well as Pork Belly Tacos, Smoked Turkey and the Cubano.

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Eye Catching Tom Ham’s Lighthouse

Tom Ham’s Lighthouse Announces New Executive Chef Team and the Launch of a New Menu

Eye Catching Tom Hams Lighthouse

Tom Ham’s Lighthouse, known for its fresh seafood, locally influenced craft beer program and breathtaking views, has announced a new Executive Chef team and the launch of a new menu.

Eye Catching Tom Hams LighthousePreviously the Sous Chef at the Lighthouse, Chef Kyle Kovar has now stepped into the Executive Chef roll and has built a noteworthy team to back him up. New to the Lighthouse, Sous Chef Carlos Rodriguez and Head Pastry Chef Cali Chase join both Chef Kyle and Sous Chef Francisco Contreras (with the team since 2013) to modernize the current menu.

“I thrive on cooking with the freshest most sustainable seafood we can find. Local, seasonal produce has also influenced our new menu in a large way” says Executive Chef Kyle Kovar. “I love the direction our new menu is going, we are focused on a more modern concept which is very evident in the new dishes.”

New menu items include: Seared Wild Caught Salmon complete with Crispy Salmon Skins, Fennel Saffron Aioli, Black Garlic Puree, Asparagus Infused White Grits With Burrata Cheese finished with Charred Asparagus and a Porcini Crusted Duroc Pork Belly, Cream of Corn, Crispy Pork Rinds, Fresno Chili Chutney finished with Scallion Ash.

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