Dine One Door North


One Door North

New North Park Eatery & Bar Interior Inspired by the Great Outdoors

One Door North, the causal North Park restaurant and bar by husband and wife duo Executive Chef Fred & Tammy Piehl of Piehl Restaurant Group, releases exciting new developments in the design and inspiration of their highly anticipated neighborhood eatery.

Perched near the corner of 30th Street & Upas, One Door North’s unique design esthetic comes together through the collaboration of various San Diego-based consultants including hospitality architecture and design group obr, marketing specialist Dana Williams, and boutique design studio Murfey Design. Upon completion in March/April 2016, the 5,000 sq. ft. restaurant will offer a more laid-back vibe in relation to the Piehl’s neighboring sister restaurant, The Smoking Goat. The inspiration behind the design playfully pays tribute to the great outdoors while complementing Chef Fred’s enthusiasm for culinary discovery and exploration.

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New Kitchen Team at Town and Country

New Culinary Team Includes Executive Sous Chef Mark Pawlowski, Pastry Chef Jack Fisher and Chef de Cuisine Matt Hobbs

Newly appointed director of food, beverage and culinary operations, Paul McCabe has hand selected three seasoned culinary professionals to work with him at Town and Country Resort & Convention Center, A Destination Hotel, as it embarks on a massive $80 million renovation project.

McCabe was tapped by Destination Hotels’ vice president and managing director Michael Slosser, who worked with him on the highly successful launch of critically acclaimed KITCHEN 1540 restaurant as part of the rejuvenation of Southern California’s L’Auberge Del Mar, A Destination Hotel.

Town and Country Resort
Chef Paul McCabe

McCabe is drawing on more than 30 years of culinary experience working with Californian, Mediterranean, Southwestern and Pacific Rim cuisines to reconcept the entire food and beverage operation at Town and Country Resort. He will be developing all concepts and menus and recruiting top culinary talent for new dining and drinking concepts – an all-day restaurant and expansive lobby bar that will also serve food will be housed in one building; and there will be a stand-alone restaurant near the pool complete with a pool bar. In addition, he and his new culinary team are revamping and refining the current Town and Country Resort & Convention Center food venues, including Terrace Café, The Market and Charlie’s, Sports-Beer-BBQ. Most recently, they reconceived Charlie’s into a modern sports bar offering slow-smoke BBQ and local award-winning micro brews.

Prior to this position, McCabe was the executive chef at Phoenix’s Four Diamond Royal Palms Resort and Spa, A Destination Hotel, where he relaunched the signature restaurant T. Cooks and won over guests with his clean, simple style. In addition to his time as executive chef at KITCHEN 1540 at L’Auberge Del Mar, he was at the helm of Rancho Santa Fe’s Delicias restaurant before being recruited to take over culinary operations at the famed La Valencia Hotel in La Jolla. Long known for his culinary creativity and innovation, McCabe has helped reinvent such San Diego foodie icons as Top O’ the Cove and Anthony’s Star of the Sea. He spent six years at the award-winning Enchantment Resort in Sedona, where he worked his way up to executive chef and played an integral part in the renovation of Five-Star L’Ermitage Hotel in Beverly Hills where he was the executive chef. Continue reading New Kitchen Team at Town and Country


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San Diegans have come to know BEAMING for its cult-favorite signature cleanse – more than 500 “beamers” have participated to date. The soon-to-open bBar will be unlike anything San Diego’s seen before, going beyond cleansing to offer busy San Diegans a simple, straightforward avenue to a healthier lifestyle.

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BEAMING founder Lisa Odenweller has combined her background in business (she is a former high-level executive at software giant Oracle) and her expert knowledge of health and wellness (she’s been schooled by the best in the industry including holistic health authority Adina Niemerow, renowned celebrity raw foods chef Matthew Kenney and wellness activist and New York Times bestseller, Kris Carr) to revolutionize the juice bar concept.

The bBar is opening its doors just in time to help combat holiday over-indulgence with a family-friendly menu of juices, smoothies and raw take-away foods that are as good for you as they are delicious.

San Diego’s bbar location will be the brand’s flagship retail store and the first of many planned national “detox depots.”

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Wet Stone Wine Bar

Wet Stone Wine BarThis Banker’s Hill wine bar and exotic eatery, run by world-traveling proprietor and executive chef Christian Gomez, has made its mark on the community as a restaurant offering rare dishes and vibrant flavors, from spicy pork belly paninis and mango salads to Peruvian-style ceviche.

Wet Stone Winebar, laden with dark wood accents, leafy palms, and exotic throw pillows, is a choice location for rehearsal dinners that are not unlike an international vacay. Sunlight peeks through the windows while smooth tropical tunes play softly in the background. Able to host upwards of sixty guests at a time, Wet Stone is a secret gem of a getaway.

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Gomez’ party platters are another enticing matter. Wet Stone’s kitchen effortlessly conjures up dreams of curry tiger shrimp, tomato bruschetta, gourmet pizza squares, crostini, quesadilla hors d’oeuvres, and uncommon meats and cheeses, all passed around among your sangria-sipping friends.


Christian Gomez has years of experience that have led to his arsenal of exotic dishes and ne wines, the aromas of which can all be tasted at Wet Stone Winebar. The culinary enthusiast began with a love for food, though still too young to begin nurturing his future love for wine, while visiting Tijuana’s Mercado Central on the weekends with his mother and siblings. While his elementary school peers were frequenting MacDonald’s for Happy Meal’s Gomez was busy exploring exotic markets and accompanying his chef father on errands to Asian markets.

As a teenager the San Diego native continued his education of food, helping out in the kitchen as a busboy and bar back at local restaurants. Finally in college Gomez jumped at the opportunity to expand his palate internationally while studying abroad. In Europe Gomez immersed himself in the culinary culture and reveled in the new avors and styles of foreign Amsterdam frites and succulent Arab kabobs. Eventually Gomez followed his heart and his mouth to the big city of Los Angeles where he worked in big name restaurants and even hosted a weekly cooking show on NBC from the comfort of his own kitchen.

Yet somehow the San Diego native felt a pull back to his hometown where decided to settle down and share with locals the learnings of his travels and the cumulation of his kitchen experiences in a restaurant of his own – Wet Stone Winebar.

To this day visitors can taste the knowledge gained from each of Gomez’s memories whether it be a trip through the Spanish markets evidenced in the Peruvian style cebiche or in his famous tropical sangria, brimming with the avors of foreign cultures. *Courtesy  information

Wet Stone Wine Bar & Cafe Menu, Reviews, Photos, Location and Info - Zomato

Homemade Bobboi Natural Gelato


Bobboi Natural Gelato

Tweet it: .@bobboi_gelato named @YahooFood’s #2 pick for ‘Best Ice Cream Shops in America’ less than two years into its opening #Bobboi #gelato

Developed by Sardinia, Italy natives and long-time friends Marco Saba and Andrea Racca, Bobboi Natural Gelato has quickly become one of the nation’s top spots for gelato. Located at 8008 Girard Ave. in La Jolla, Calif., Bobboi Natural Gelato combines the authenticity and techniques of Italy’s world-famous gelato with Southern California’s freshest, seasonal ingredients to create homemade flavors daily.

Within its first two years, Bobboi Natural Gelato earned the No. 8 ranking in Yelp’s “Top 100 best Reviewed Places to Eat in America” and Yahoo Food’s No. 2 pick for “Best Ice Cream Shops in America,” which can be attributed to the gelateria’s dedication to quality, local ingredients and exceptional flavors. Each gelato selection is made in-house daily and the process starts with fresh, organic milk and sugar, and incorporates fresh, seasonal ingredients from farms and markets in Southern California. Organic ingredients are used whenever possible.

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Chef Leads With Heart At Savoie

Seared Scallops (Photo by Maria Desiderata Montana)

Mikel Anthony started his culinary career by studying the classical techniques at the Art Institute of California in San Diego. After helping to facilitate the opening of four restaurants in America’s Finest City, he quickly learned several techniques and skills. “I’ve had many mentors, from culinary instructors at the Art Insitute to chefs such as Chad White, Daniel Barron and Andres Hinojosa, all of whom helped develop my skill set,” he says. “I’m still in contact with them and often ask for advice. It’s important to have wise counsel.”

Pulpo (Braised Octopus) (Photo by Maria Desiderata Montana)

Currently the executive chef at Savoie restaurant in the Otay Mesa area of San Diego, Anthony has created a menu that he believes is a solid interpretation of the owners vision, also taking the guests and demographics into consideration. He enhances his dishes with exciting flavors from France, Italy, and Spain, sourcing produce and meats from some of the best purveyors who work with local farmers across the United States. “I like to frequent Specialty Produce and check out all the goodies in the farmers market section.”

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Perfectly Baked Lasagna Recipe

Photo by Maria Desiderata Montana

When it comes to the perfect casserole dish, baked lasagna tops my list. This dish of alternating layers of pasta sheets, topped with a flavorful sauce and cheese, is easy to assemble, tastes delicious and is always a crowd-pleaser.

There are a number of theories on where the popular name was born, but most references agree the word originated in the Greek language for flat, unleavened bread or pasta dough cut in sheets. The Romans used a similar word lasanum, the Latin word for “cooking pot,” to describe the pan in which the dish is made. Later, the name was adopted for the food itself.Different regions in Italy serve lasagna in various ways. In Northern Italy, a typical lasagna recipe has a Béchamel sauce as its base, with the addition of vegetables such as spinach, eggplant or mushrooms. I prefer the Southern Italian version with its hallmark use of ricotta cheese and a traditional Bolognese sauce that can include ground beef, pork sausage or veal.

I serve my lasagna with red wine and a crusty Italian bread. Add a fresh green salad of escarole and romaine lettuces dressed with balsamic vinaigrette and dinner is served.

Buon Appetito!

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Eat Well With Car’s Jars

Car's JarsStaying on the health kick and eating well can be a challenge, especially when it’s so easy to get your hands on sweet treats and salty temptations. But have no fear because Carly McHenry of Car’s Jars has all your healthy eating needs covered!

It is now easier than ever to eat healthy with Car’s Jars. Unlike any other salad company, Car’s Jars salads are made in mason jars and delivered straight to your office or door! They are packed and layered in a way that allows them to stay fresh for up to five days when refrigerated. Car’s Jars only uses seasonal, fresh, locally-sourced produce and homemade vinaigrettes. When you’re ready to enjoy a salad, simply shake it out onto a plate. The dressing finishes the salad, along with specific toppings designed for each jar. There are also different ways to eat Car’s Jars. It can be heated and used in a wrap, or combined with your favorite meat or other ingredients as a main dish. Placing your order is quick and easy. You can place your order online and choose from a wide variety of salads and the monthly “soup du car”.

Car’s Jars will help you stay healthy and make sure you are getting your daily dose of greens and veggies. Remember, a healthy outside starts from the inside!

Gelson’s Markets Come To San Diego

Gelson's MarketsGelson’s Markets, one of California’s premier supermarket chains, will open its first ever San Diego-area store in Del Mar on January 14th, located at 2707 Via De La Valle.

This highly anticipated opening will be celebrated throughout opening week, commencing with a ribbon cutting at 9 a.m. on January 14th. Gelson’s will also be thanking its first 200 customers with a gift bag valued at $20. In addition, customers will have the opportunity to sample featured merchandise and dishes throughout the opening week. 

“We’re very excited to be opening our first San Diego location,” says Rob McDougall, Gelson’s President & CEO. “I believe we will prove ourselves beneficial to the community by providing premium-quality merchandise and exceptional customer service, while also re-employing the dedicated workforce that was subject to the Haggen crisis.”

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Common Theory Public House

Common Theory Public HouseInspired by a group of friends who were always in search of great food, quality beer and a virtuously good time, Common Theory Public House was born. With a commitment to providing a broad selection of top craft beers, Common Theory Public House features 30 to 34 rotating brews on tap from many local San Diego brewers, breweries up and down the California coast and from different parts of the country.

The kitchen revolves around a theory of combining California cuisine with a rich blend of ethnic flavors, showcasing San Diego’s Korean, Chinese and Mexican cultural influences. Starters include everything from Homemade Tamales to Ahi Poke, and flatbread selections feature Cajun Chicken and Poblano Pulled Pork. Specialties like Dill-Seared Salmon Steak are offered, and greens can be found in the form of Roasted Beet and Citrus Kale salads. With an extended Happy Hour (3:00 p.m. to 7:00 p.m.) there is plenty of time to enjoy food and drink specials to start the evening off right.

At Common Theory Public House, a brick-backed bar and elements of wood and tavern seating provide a warm setting for gathering to enjoy delectable food and drinks, and a memorable time. Come prove our theory right. 

The Biga The Better

The Biga The Better San DiegoA new concept in fast-casual Italian dining opened on the corner of 6th and Broadway in the historic, 1920s-era Samuel Fox Lofts building. Biga, named after an age-old fermentation process used for Italian breads and pizza doughs, is a classic celebration of authentic artisanal cuisine. Serving up Neapolitan pies made from their 200-year-old “mother dough,” is just a taste of what is sliding out of their two 5000 lb. wood-fired ovens at this elegant, yet affordable, fast-casual eatery.

Italian Carrera marble span across the countertops, where guests can order authentic Italian specialties. Focaccia sandwiches, salads, wood-fired dishes (such as charred vegetables, milk braised pork shoulder and local, pasture-raised Porchetta), and a wide selection of Bruschettas are just a few of the items Biga serve in addition to their amazing, personal sized pizzas. They also feature artisanal gelato and a coffee bar fueled with locally roasted beans, for their state-of-the-art Italian espresso machine that promises to grind out some of the best coffee drinks in San Diego.

The Biga The Better San Diego Food Finds“Our menu is ever-changing, based on what’s in season and available from local farms and purveyors,” says Biga’s owner, Tae Dickey. Biga will be open for breakfast, lunch and dinner Monday – Thursday from 7:00 a.m. to 10:00 p.m., and from 7:00 a.m. to 11:00 p.m. Friday – Saturday.

Biga takes pride in its commitment to offer everything fresh, with no canned sauce or frozen ingredients used in any of their dishes. Sausages are made in-house, as well as desserts. Special steps have also been taken to bring in some unique ingredients from other areas, such as their salami, which the owner discovered and loved, then arranged to have shipped from a small Italian charcuterie shop in N.Y.

Guests will enjoy an upscale, affordable experience at Biga, where a demonstration kitchen features chefs pulling fresh mozzarella and plucking herbs from a 15’ indoor living herb wall as part of their preparation process. Meal choices will be elegantly presented at each table, rounding out the experience with true Italian style, and flavors that match.

Biga rises above the mainstream to please everyone who is searching for affordable Italian fare with exquisite, authentic flair at 950 Sixth Avenue (Suite C), San Diego, CA 92101.

New Coconut Club In Mission Beach

Coconut Club Mission Beach
Mission Beach (from www.cdlib.org)

Mission Beach is going retro with the opening of Miss B’s Coconut Club this spring! Sittin’ pretty on the corner of Santa Clara Court and Mission Blvd. in the heart and soul of Mission Beach, Coconut Club is expected to draw in great crowds with its life-sized mural depicting an alluring pin-up girl, Miss B. whose beauty is more than skin deep.

In 1916, Mission Beach was a Tent City, where tent sites were rented on the water’s edge. Eventually, more people began to stay year-round, making the area a viable resort destination, as well as a place to live. Then in 1922, stricter city codes required the tents to be replaced by permanent residences. Seeing an opportunity to draw in property owners, a group of real estate investors came up with a marketing campaign featuring a brochure with a fictitious woman on the cover. They named her “Miss B.”

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Maria’s Marinara Sauce

Recipe and Photo by Maria Desiderata Montana
Recipe and Photo by Maria Desiderata Montana

Maria’s Marinara Sauce

Makes 8-10 servings

12 medium-size ripe tomatoes, roasted (directions follow)

2 6-ounce cans tomato paste

Red wine (optional)

3 cloves garlic, peeled and crushed

Chicken seasoning powder (Knorr recommended), to taste

1 teaspoon sugar

6 bay leaves

3 tablespoons dried basil

3 tablespoons dried parsley flakes

1 tablespoon fennel seeds (optional)

Pinch of red pepper flakes (optional)

Preheat the oven to 425 degrees and line a baking sheet with aluminum foil.

Arrange the tomatoes on the sheet pan and roast for 30 to 35 minutes. When tomatoes have cooled, remove peel, core and purée in small batches in a blender.

Transfer tomato purée to a large saucepan. Bring to a slow boil and add tomato paste. Using a whisk, add water until you reach desired consistency. (I like to substitute a bit of red wine for some of the water). Add remaining ingredients. Simmer over low heat covered for about 25 to 30 minutes.

Recipe by Maria Desiderata Montana

Viva Bar and Kitchen

Viva Bar and Kitchen
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Located in the heart of San Diego’s historic downtown district, ViVa Bar and Kitchen welcomes guests with a festive atmosphere, cleverly crafted cocktails and vibrant small plates inspired by the latest in Latin cuisine.

ViVa bar + kitchen’s innovative menu selections explode with bold flavors from Spain, Mexico, Cuba, Peru, Puerto Rico and other Latin regions. This is where Latin traditions, spices and preparations meet seasonal, local ingredients. Creating a festive, friendly setting where guests feel welcomed and nurtured is ViVa bar + kitchen’s ultimate goal. Guests will experience inventive cuisine, stunning design, hand-crafted cocktails and a commitment to excellent guest service. Authentic style abounds at this innovative restaurant and bar, where everyone will enjoy a magical mosaic of Latin inspired cuisine that melds indigenous ingredients with artful surroundings.

Information courtesy of vivabarkitchen.com.