Red O, the Mexican restaurant concept from Chicago celebrity chef Rick Bayless, will launch its fourth location in La Jolla.
Red O, 4340 La Jolla Village Dr., San Diego, CA 92122, no phone.
San Diego Bay Wine & Food Festival Returns November 13-19, 2017
The 14th annual San Diego Bay Wine & Food Festival is one of the the largest wine and food festivals on the West Coast. Participants can take part in wine tasting seminars, cooking classes, wine dinners, auctions, a celebrity chef events, Grand Tasting Event and more. The event will showcase the food from 60 San Diego restaurants and more than 200 wineries, breweries and spirit purveyors
Jsix Restaurant Review: Jsix focuses on fresh California ingredients with clean flavors and coastal cuisine, taking a "boat to pan" approach, while being conscious of sustainable seafood. Start with organic greens decorated with golden cherry tomatoes, cucumbers, hemp seeds, pine nuts and white balsamic tomato vinaigrette. For shared plates that feed two to four people, there's artisan cheese and charcuterie, then move on to entrées such as grilled swordfish, thyme roasted chicken, crab chitarra or bacon wrapped pork tenderloin. For brunch, we recommend the Jsix chilaquiles, two eggs over easy with spicy dried chili sauce, cilantro, grilled free-range chicken and sour cream. Specialty cocktails change daily; try the tequila Old-Fashioned with Herradura and smoked agave. The hotel setting is hip and modern, and the service savvy.
Phil Esteban @ Taco Takeover
WHEN: February 28, 5 p.m.-Close
WHERE: Galaxy Taco, 2259 Avenida de la Playa, La Jolla Shores
Taco Tuesdays are old hat in San Diego. But at Galaxy in La Jolla Shores, they invite some of the better chefs from around the city—and the country, since Trey Foshee has some big-time chef friends—to do their thing. And on February 28, one of the city’s most talented young chefs, Phil Esteban, will be making tacos with Galaxy chef de cuisine Christine Rivera. Esteban is now the R&D chef for Consortium Holdings (Craft & Commerce, Ironside, etc.), and formerly the guy who made Cork & Craft a notable North County destination. After trying his food multiple times, I’d say he’s the name to watch in San Diego. And you can try it, with a taco, on a Tuesday.
POINT LOMA— The Cravory is celebrating the third anniversary of its Point Loma cookie shop on Wednesday, February 22 by offering an in-store deal from 10 a.m. to 8 p.m. on all its signature and cookie-of-the-month varieties for February. Priced at just $1 each, the featured flavors include Strawberry Fields Forever, strawberry dough mixed with strawberries, Jackie's Jams strawberry jam, and Kit-Kats, and Passion for My Honey, honey dough mixed with housemade dark chocolate and passion fruit truffles and topped with a passion fruit glaze.
HILLCREST— mmm-yoso has a first report on the relocation of Great Wow, the Northern Chinese eatery specializing in fresh dumplings made on-site, that opened last summer in Kearny Mesa. It has moved to 3865 5th Avenue in Hillcrest, where it now shares space with a Trinitea cafe outpost. Great Wow’s original Convoy Street space will reportedly become a new hot pot restaurant.
PACIFIC BEACH— Square Pizza Co. is a new addition to the local pizza landscape, offering two styles of rectangular pies. The “Beach Pizza” has a thin, crisp crust topped with a slather of signature sweet sauce and a premium blend of cheeses while the “Detroit Red Top” tops a thick and fluffy dough with a border of crispy cheese framing two “racing stripes” of savory organic tomato sauce. The eatery par-bakes the pizzas, which guests can customize with their choice of toppings before the slices are fully baked to order. And pre-baked pizzas that aren’t sold get donated to the San Diego Food Bank.
Sad news out of Little Italy, especially for cheese lovers. The Cheese Store of San Diego, which opened its sweet retail shop and bistro in early 2015, will shutter on Sunday, February 26 and will be replaced by a new concept and ownership. In a newsletter to customers, owner Marci Flores cited the challenges of small business as part of the reason behind the closure and shared, “To make a novel a short story, we felt fortunate to have an offer on the table and accepted it in order to relieve us of a heavy financial burden and provide a bit more balance into our lives.
The Cheese Store, which started as a farmer’s market vendor, will also discontinue its presence at The Little Italy Mercato next month. Flores, who founded The Cheese Store with husband Aaron, will continue to be involved with the incoming tenant, saying “I am very fortunate to have the opportunity to work closely with the new owner on the next concept in the same space. I am super excited about it and will share it with you soon. Yes, it involves cheese, wine, food and lots of it! Renovations of the space begin next month and we will hope to reopen in April.
Eater readers who went searching for pancakes over the weekend reported that Du-par’s Restaurant & Bakery on J Street was shuttered and a rep for the restaurant confirmed that it has unfortunately closed for good. When the 24-hour diner opened in the Gaslamp last summer, it was San Diego’s second Du-par’s. The company, which was first founded in Los Angeles back in 1938, launched a branch on Sports Arena Boulevard in 2009 but eventually sold it to another brand.
Times are tough for the long-running diner chain; earlier this month, Eater Vegas reported that its location in downtown Las Vegas’s Golden Gate hotel-casino shuttered abruptly, with hotel officials saying that Du-par’s had “struggled with payments over an extended period of time”, and another location in the San Fernando Valley closed last fall."
The proprietors of Farmer’s Bottega, which joined the Mission Hills restaurant landscape back in 2014, have just opened a new all-day food option in East County. Farmer’s Table, which is now serving breakfast, lunch and dinner in La Mesa, replaces the long-lived Sanfilippo’s Pizza. Though pizza is still offered, it’s now baked up in a wood-fired Stefano Ferrara oven imported from Naples. The seasonally-based restaurant was built and designed primarily with reclaimed elements, including a 1940s tractor parked in the bar area.
Egg dishes, plus pancake and French toast variations dominate the breakfast menu and lunch fare ranges from salads to sandwiches and flatbreads, while dinner at Farmer’s Table showcases the restaurant’s Italian roots; there’s bruschetta on wood-fired artisan bread, pasta, risotto, and the aforementioned Neapolitan-style pizza. There’s also a full bar, pouring craft beer, wine, Italian spirits and a craft cocktail list.
L: Matt Richman; R: Tami Wong Courtesy photos
BIRD ROCK— Matt Richman is the freshly minted new executive chef at Beaumont’s Eatery; the well-established restaurant has held court on La Jolla Boulevard for over a decade. An alum of California Culinary Academy in San Francisco, who was executive chef/owner of Table 926 in Pacific Beach for four years, the chef says that his menu changes will emerge within the next two to three weeks. Richman replaces Tommy Fraioli, who recently departed to head up 10 Barrel Brewing in the East Village.
PACIFIC BEACH— Another long-standing restaurant has added more talent to its team. Celebrating twenty years in business is The Fishery, the family-owned seafood market and eatery helmed by executive chef Paul Arias, which just signed on sommelier Tami Wong, who will also oversee front of house management. Wong, who was named one of Wine & Spirits magazine's Best New Sommeliers of 2014, previously lent her skills to Juniper & Ivy and Mess Hall at Liberty Public Market. She’ll work with general manager Annemarie Brown on creating wine dinners for the restaurant.
OCEANSIDE— Masters Kitchen and Cocktail’s new executive chef Josh Richardi is a Florida native who has cooked at Pacific Del Mar, Rancho Valencia and La Valencia since relocating to San Diego. Richardi revamped the three-year-old restaurant’s seasonal menu, lending his classic Fresh technique to the California-inspired menu; his new roasted Jidori chicken breast with tri-colored carrot risotto and spicy kale chimichurri joins signature dishes such as the gourmet grilled cheese with fire roasted tomato-fennel soup.