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

Common Theory Public House Beer Dinner

Common Theory Public House Beer DinnerCommon Theory Public House will host a nine course prix-fixe, beer dinner showcasing dishes from the best chefs in San Diego on Monday, January 25 at 6:00 p.m.

Nine different chefs from acclaimed San Diego restaurants will prepare a course, each highlighting their unique talents. For each, of the dinner’s eight courses, an Alesmith Brewing Co. beer will be selectively paired to complement the incredible dishes.

Each course will explore the chef’s style of cooking and how they pair it with their designated Alesmith brew. Chefs will be interacting with guests and giving them some background into why their dishes pair so well with specific beers.

Chefs include:

Christine Rivera, Galaxy Taco

Robert Villicano, Common Theory Public House

Phil Esteban, The Cork and Craft

Anthony Wells, Juniper and Ivy

Jose Joaquin “Jojo” Ruiz, Ironside Fish & Oyter

Mike Arquines, The Lab Dining Sessions

Jason Knibb, Nine-Ten Restaurant & Bar

Jonathan Bautista, George’s At The Cove

Brad Chance, Juniper and Ivy

Each beer has been carefully selected to match each course and bring out the robust ingredients chef’s will be cooking with. Some the Alesmith beers include: SD .394 – Pale Ale, District 6 – Saison, Lil Devil – Belgian Pale Ale and X – Extra Pale Ale, My Bloody Valentine-Red Ale, Kona Speedway Stout-Imperial Stout, Noel-Belgian Christmas Ale, 2015 Bourbon Barrel-Aged Speedway Stout-Imperial Stout. Dessert will be paired with San Diego’s very own micro-roasting company, Mostra Coffee.

Tickets are $100.00 (excluding tax and gratuity) and can be purchased here. Limited seating is available so get them while you can! Must be 21 years or older to attend.

Common Theory Public House 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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