Have your cake, and cocktails, too, this holiday season at Havana 1920, located at 548 5th Ave. in the Gaslamp Quarter. Havana 1920 will offer two new seasonal cocktails and dessert, available throughout the month of December.
Holiday cheer will come in the form of two new cocktails, priced at $12: Buena Noche and Havana 1920 Ponche. Buena Noche is made with Havana Club Añejo rum, caramelized plantain purée, fresh lime, fresh pressed sugarcane and R&D aromatic #7 bitters. The Havana 1920 Ponche, the restaurant’s version of a classic Puerto Rican punch, is made with Havana Club blanco rum, Brugal 1888 rum, pineapple, lime, passion fruit, guava, orange, R&D house bitters and sparkling wine. Havana 1920 will also offer a sweet holiday treat with a topped with guava and drizzled with icing, priced at $6.
Embracing the beauty of simplicity, Farmer’s Bottega in Mission Hills is a unique neighborhood eatery focused on delivering farm-to-table rustic Mediterranean food.
Upon entering the intimate eatery, the vintage décor creates a farmhouse ambiance. From a treadle sewing machine to a 40-year-old table-top recovered from the ocean, the warm details of this restaurant radiate authenticity. The Edison bulbs, dimly glowing from iron chandeliers and hallowed wine barrels, produce a welcoming and familiar atmosphere.
The Village at Pacific Highlands Ranch will celebrate the season in style, offering free weekend events sure to spark holiday cheer! The festivities begin on Sunday, November 26th from 5:00 p.m. to 7:30 p.m. when The Village will orchestrate a spectacular tree-lighting ceremony. Live music, free photos with Santa and Mrs. Claus, plus yummy hot chocolate and cookies to be served!
GBOD Hospitality will host its first fundraising event benefiting the Rady Children’s Hospital and the Our Music For You Foundation on Thursday, Nov. 30 at Mezé Greek Fusion, located at 345 Sixth Ave. in the Gaslamp Quarter. The event, a four-course dinner accompanied by a live rumba-flamenco show and special guest, Joef of The Gipsy Kings family, will be held from 6:30 – 9:30 p.m.
San Diego native Ryan Orlando is a “self-taught” chef who got his start in the kitchen at the age of 16. With no formal training but self-driven by an intense desire to further himself in his chosen craft, Ryan decided to leave his hometown of Encinitas and depart for New York City in 2003.
Santé to Repeal Day! Bleu Bohème is helping San Diegans celebrate the end of the sober era with a Hemingway-inspired cocktail, Death in the Afternoon, available exclusively on Tuesday, Dec. 5.
Prohibition era author, Ernest Hemingway, claimed to have invented the Death in the Afternoon cocktail. While Hemingway instructed it to be made by adding champagne to a jigger of absinthe until it attained “the proper opalescent milkiness,” Bleu Bohème’s version is made with absinthe, bitters, sugar cube and champagne. It will be priced at $14, and available starting at 5 p.m.
True Food Kitchen is a health-driven, seasonal restaurant merging nutrient-rich ingredients with a flavor-forward menu that rotates regularly to let guests experience great-tasting ingredients at the peak of their freshness. The new 9,000-square-foot True Food Kitchen in UTC offers a dining room that can seat 200 guests, plus options for dining alfresco on two outdoor patios.
Think bread, in-house and local and national world-class brews, cider, specialized craft and high-quality whiskies, bourbons, and other spirits, at the new 2,250-square-foot Fourpenny House coming soon to downtown La Mesa.
Experience Latin Nights at Osetra Seafood & Steaks, the Gaslamp’s newest nightlife destination! We will be turning up the heat each week from 10:00p.m. to 2:00 a.m. with the colorful rhythm and culture of Reggaetón music, bringing the spicy sounds of the Latin culture to San Diego. Bright beats will light up the night at Osetra, with each month featuring a different theme to keep the party unique and exciting.
Nestled in East Village’s culinary enclave, BeShock Ramen & Sake Bar is a trendy addition to San Diego’s diverse and ever-growing restaurant scene. Boasting a menu of authentic Japanese cuisine, BeShock offers ramen yielding a lighter take on the traditional dish, with a focus on local vegetables and classic Japanese seasonings.
Owners Ayaka Ito and Masaki Yamauchi envision a culinary hotspot tailored to suit the daily lives of busy San Diegans seeking meals that won’t leave them feeling “heavy” or over-indulged.
The acclaimed NINE-TEN Restaurant, located at the landmark Grande Colonial hotel, has completed a $300,000 renovation. The project, designed by San Diego-based Robinson Brown Design, includes a revitalized dining room and bar, and an updated sidewalk patio dining area and ocean-view terrace.
“We went to great lengths to create a modern vibe while keeping the restaurant’s existing upscale mood,” said Terrence Underwood, general manager. “The contemporary design infuses a classic ambiance and a refined, contemporary sophistication, complementing NINE-TEN’s reputation as a culinary destination.”