Pan Bon Makes An Entrance

Pan BonBorn in historic Verona, Italy, Pan Bon has made its grand entrance on the quaint streets of San Diego’s Little Italy. With fresh sauces meticulously made from scratch, handpicked ingredients and incredibly balanced flavors, the eatery offers an unmatched authentic Italian dining experience.

Chef Riccardo Brentegani is the culinary genius behind the Old World Italian creations of the Pan Bon kitchen. His passion for gastronomy began as a young boy in his grandmother’s kitchen in Verona. Since then, Brentegani has worked in kitchens in Verona and Paris. The classic Northern Italian cuisine that Brentegani prepares features traditional recipes and the finest ingredients from Italy.

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New Mess Hall

LOCAL SOMMELIER TAMI WONG TO LEAD WINE PROGRAM AT LIBERTY PUBLIC MARKET’S MESS HALL

New Mess Hall

Opening January 2016, Liberty Public Market Unveils New Staff Appointment and Full Roster of Artisanal Vendors

Blue Bridge Hospitality has tapped Tami Wong CS, one of Wine & Spirits Magazine’ Best New Sommeliers 2014, to lead the progressive new wine program at Liberty Public Market’s in-house restaurant, Mess Hall. Announced last month, Mess Hall’s market-to-menu concept will source all ingredients from the market’s 30-plus artisans and vendors, advocating sustainability and a local ethos from the capable hands of Executive Chef Tim Kolanko (Stake Chophouse & Bar, Leroy’s Kitchen + Lounge)

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Some Like It Hot

Some Like It HotAs 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.

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New Chef At Blue Point Coastal Cuisine

Blue Point Coastal CuisineBlue 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.

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New Mixolologist At The Westgate

Mixolologist At The WestgateIrving 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.

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Where To Eat Surf Grub

Where To Eat Surf Grub

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!

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