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.”
What’s shakin’ San Diego?! Shake Shack® is proud to announce it will open its first-ever San Diego Shack on Friday, October 20th at 11 a.m. in the Westfield UTC Shopping Center. The Westfield UTC Shack will be located at 4309 La Jolla Village Drive, San Diego, CA.
Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for its 100% all-natural Angus beef burgers and chicken sandwiches (no added hormones or antibiotics – ever), griddled flat-top dogs, fresh-made frozen custard, crispy crinkle cut fries and more. A fun and lively community gathering place with widespread appeal, Shake Shack has earned a cult-like following around the world.
Savor unique Mediterranean/Italian food at Nick & G’s, nestled in the heart of Rancho Santa Fe. Choose from an enticing selection of signature flatbreads and pastas, as well as meat and seafood dishes.
Enjoy the restaurant’s warm and inviting dining room, or a seat on their cozy outdoor patio. With Executive Chef Brian Freerksen heading up the kitchen, Nick & G’s satisfies every discriminating palate.
Cusp Dining & Drinks atop Hotel La Jolla has the ocean views, but unlike many other scenic eateries, they also have fantastic food to pair. And with Chef Ingrid Funes helming the kitchen, her dishes are as easy on the eyes (and palate) as the views.
Located in the heart of Encinitas is Union Kitchen and Tap, North County’s stylish and modern neighborhood-friendly restaurant and bar. What separates Union from other restaurants is their mission to bring the freshest ingredients to their menu. The farm-to-table movement has become popular in San Diego, but Union Kitchen & Tap in Encinitas takes it one step further, sourcing vegetables and herbs from their own on-site hydroponic garden.
With a menu that strikes an edible equilibrium of bar food with steady entrées that attract full-on foodies, Executive chef Scott Cannon is changing the way people think about dinner at The Cork and Craft. “The best thing about being a chef is having something that is constantly pushing me to be better everyday, ” he says. “I love teaching and expressing myself through food.”
Cannon attended the Institute of Technology Culinary Arts program, but his hands-on training came from Paul McCabe and the culinary team he worked with at Kitchen 1540; his first kitchen job in San Diego.