Italian Inspired Bottega Americano

Italian Inspired Bottega Americano
Photo by Maria Desiderata Montana

Located inside the Thomas Jefferson School of Law directly across the street from the city’s new Central Library in San Diego’s East Village, Bottega Americano is an Italian–inspired restaurant and specialty food marketplace that invites guests to dine in a fun and exciting dining hall.

Together, there are four notable Bottega owners who bring to life a new genre of dining inspired by old–world European style, including Giuseppe Ciuffa, founder and CEO of Giuseppe Fine Restaurants & Fine Catering; avid foodie, investor and East Village resident Chad Ruyle; restaurateurGreg Van de Velde, who most recently managed the iconic Bertrand at Mister A’s restaurant; and noted chef David Warner, formerly of San Diego’s beachfront hotspot JRDN. “My partners and I had a strong vision for the project from the beginning,” says Ciuffa. “Chef Warner and I work together with our culinary team on all of the menu ideas. So instead of having just one chef with only one vision, we are inspired by many different tastes, trends and experiences.”

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Islands Crafts New Summer IPA

Heatwave Burger

Islands Restaurantsknown for its signature burgers, ice-cold drinks and laid-back surf-inspired atmosphere, is partnering with Southern California-based Left Coast Brewing Co. to create an exclusive new brew just in time for summer. Beginning June 13, Islands guests can enjoy the brand new Hula Bay IPA along with seasonal menu items including the Heat Wave Burger and refreshing Colada Sunset. 

A classic West Coast IPA, the Hula Bay is a light bodied draft with hoppy aromas of citrus, grapefruit, tangerine and pine. Available only at Islands restaurants for a limited time, the beer was created by the San Clemente-based brewery to pair well with Islands’ signature burgers and fare. 

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Baseball Themed Cookies Are Here

Bake Sale BakeryStep up to the plate this MLB All-Star Week for new hand-painted baseball cookies at Bake Sale Bakery, available from Monday, July 11, through Friday, July 15.

Proprietor Terryl Gavre will offer hand-painted baseball sugar cookies in honor of the 2016 MLB All-Star Game, held this year at Petco Park. The cookies will be priced at $2.50 each, with a limited supply each day. The bakery also offers an array of breakfast items, sandwiches pastries, cakes and treats available daily from 7:30 a.m. to 3 p.m.

Cookie orders may be made in advance by calling (619) 515-2224 or visiting

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Explore Newly Crafted Menu Items

Common Theory Public House
Common Theory Public House Kalbi Skewers

In San Diego there are talented chefs and kitchens taking on the challenge for fresh ideas and newly crafted plates. Grab a friend or two and go on an adventure exploring the city’s hottest creations from menus that are hot off the stove!

Set sail to Sirena Cocina Latina where their executive chef, Jamie Chavez, is putting his flavor-filled travels to good use.  With seafood, premium meats and local farms being expertly utilized, up-and-coming Chef Chavez has added a classy selection of appetizers, raw bar items, salads and entrees to the menu. One prized plate is the Po’ Boy Chilean Tenderloin, served with thick-cut French fries and with caramelized onions, a sunny side egg and green pebre atop the flawlessly grilled beef tenderloin.

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Chef Takes Pride At Duke’s La Jolla

San Diego Food Finds
Duke’s Famous Mai Tai and Hawaiian Rolls

Duke’s La Jolla is a 13,000 square foot restaurant that features two distinct dining areas and outdoor dining. Duke’s honors Duke Kahanamoku, a native Hawaiian, six-time Olympic swimming and water polo medalist and the father of modern day surfing. Guests will get a glimpse into the remarkable life of the restaurant’s namesake as well as tap into the La Jolla beach lifestyle. Pictures of Duke and Nadine Kahanamoku highlighting Duke’s remarkable life are on display along with artwork depicting the La Jolla beach lifestyle including “Dreaming” an image by photographer John Maher taken at Black’s Beach.

Coconut Shrimp Croquettes

Duke’s executive chef Anthony Sinsay attended the California School of Culinary Arts in Pasadena, A Le Cordon Bleu accredited Institute. Along the way, he worked for a few notable chefs and restaurants, as well as some of the best kitchens in the country. “I like to think that the skills I’ve attained over my career are special,” he says. “Every experience has helped mold me into the chef I am today.”

Korean Sticky Ribs

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Civico Celebrates One-Year Anniversary

Scialatielli Civico

After a year of being in business at the corner of Fir and India Streets in Little Italy, Civico 1845 (pronounced CHEE-vee-ko) is thriving. Impressing customers with its full vegan menu, and traditional, yet modern dishes such as bestsellers Pappardelle al Brasato, Scialatielli Civico and the vegan Melanzana Alla Parmigiana, the restaurant has quickly gained favor among locally based Italians as one of the few San Diegan restaurants with truly authentic Italian cuisine.

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