The Dish: Union Kitchen & Tap jumps into the food truck fray - The San Diego Union-Tribune

What’s happening

Union Kitchen & Tap and the OMG Hospitality Group hit the ground rolling with their new Union Kitchen & Catering Food Truck. Since 2008, the OMG Hospitality Group has grown from one concept to five — Union Kitchen & Tap Encinitas, Union Kitchen & Tap Gaslamp, PB AleHouse, Backyard Kitchen & Tap, Waterbar — and this new restaurant-on-wheels brings its menu staples up and down San Diego County. The mobile kitchen offers items like its Nashville hot chicken sandwich, packed with breaded, all-natural chicken thigh, basil aioli, Nashville hot sauce, pickles and slaw, as well as the AleHouse grilled cheese, made with candied bacon, AleHouse beer cheese, American cheese and tomato on caramelized onion bread. Other tempting bites include a variety of loaded fries and house favorites like their Union gumbo and Mexican street corn. The roaming food truck will be parked Saturday at 1 p.m. at Societe Brewing Company, 8262 Clairemont Mesa Blvd., San Diego. localunion101.com

Meze Greek Fusion Signature Hot Sauce

(Meze Greek Fusion)

Get sauced for a cause when you purchase a bottle of Mezé Greek Fusion‘s signature Mezé sauce. The restaurant and GBOD Hospitality Group have partnered with local charity, It’s All About the Kids Foundation, a nonprofit that provides meals to food-insecure children across San Diego County. The house-made hot sauce is made with chili paste, vinegar, garlic, cilantro, pomegranat juice, salt and pepper, and is priced at $10. 345 Sixth Ave., San Diego. (619) 550-1600. gaslampmeze.com

San Diego Beer Week hits the city Friday through Nov. 10, and Abnormal Beer Co. and The Cork & Craft are offering beer lovers options to celebrate. First up, Abnormal Cheese Pairing with Venissimo Cheese from 1 to 3 p.m. Sunday. Cost is $45 for 5 pairings. Monday at 6 p.m., The Cork & Craft and chef Scott Cannon will host a six-course dinner with Wild Barrel Brewing and guest chef JoJo Ruiz from Lionfish. Cost is $79. Last up, guests can try cellared beers and rare Abnormal brews at the Cellar Bottle Pour all day Wednesday and Nov. 7. 16990 Via Tazon, San Diego. thecorkandcraft.com

Last-minute Halloween treats

Bahia Resort Hotel hosts a Halloween Party Cruise aboard the William D. Evans sternwheeler. Costumed revelers can expect two floors of DJs, dancing, $5 SKYY Vodka drink specials all night long amid hauntingly beautiful bay views. 8:30 p.m. to midnight today. 998 W. Mission Bay Drive, San Diego. $30 per person. Tickets: bit.ly/2MIPjkS

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Theatre Box‘s 5th & Sky Rooftop Gardens & Lounge celebrates Halloween with “5th & Scare,” a rooftop party featuring an extended happy hour from 5 to 8 p.m., with $7 signature cocktails and $8 share plates. Los Angeles-based DJ Rob Tirea will set the mood lively electronic and dance music. Check-in for the Halloween costume contest by 9 p.m. for a chance to win prizes. 701 Fifth Ave., San Diego. theatrebox.com

The Witches’ Brew

(Photo courtesy of One Door North)

Start your Halloween merrymaking with One Door North’s special Halloween cocktail, The Witches’ Brew. This spirited drink is a mix of white rum, lime juice and falernum topped with bubbly. 3422 30th St., San Diego. (619) 618-1285. onedoornorthsd.com

Punch Bowl Social’s Halloween Punch

(Photo courtesy of Amber Boutwell)

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Punch Bowl Social’s seasonal drink, Hayride Hooch Halloween punch, is layered with rye whiskey, cassis liqueur, raw apple cider and fresh lime juice garnished with gummy worms. 1485 E St., San Diego. (619) 452-3352. punchbowlsocial.com

Looking ahead

San Diego Bay Wine & Food Festival returns for its 16th season featuring more than 40 citywide tasting experiences, including the Grand Tasting Finale taking place at the Embarcadero Marina Park North. It includes more than 60 fine dining restaurants, hundreds of domestic and international wine, beer and spirit purveyors, as well as the coveted Chef of the Fest competition. The San Diego Wine & Food Festival raises scholarships for culinary, hospitality, enology and viticulture students. Ticket prices vary per event. Nov. 9-17. Downtown San Diego and the Embarcadero. sandiegowineclassic.com

Openings

Pachama on Adams Avenue in the Kensington/Normal Heights neighborhood.

(Photo courtesy of Pachama)

Pachamama, an all-new organic restaurant serving South American-inspired cuisine, opened its doors in the Kensington/Normal Heights neighborhood. The fast-casual and predominantly plant-based menu is infused with bright and complex flavors from Peru, Colombia, Venezuela, Chile, Argentina and Uruguay. Owner Vick Vannucci, an Argentinian-born tennis pro turned model and San Diego-born executive chef Ernesto Moreno,
look forward to bringing the community an experience of the Amazon by adapting and lightening Vannucci’s traditional recipes in creative ways. Open daily for dinner from 5 to 10 p.m. Breakfast, lunch and weekend brunch will be available from 8 a.m. to 10 p.m. every day starting in November. 3737 Adams Ave., San Diego. (619) 738-3737. whoispachamama.com

Bobboi Natural Gelato opened a shop inside the AV8 apartment building at the corner of Kettner Boulevard and Ivy Street in Little Italy. The new outpost marks the brand’s third San Diego-area location. Lovers of the frozen treat will find 18 from-scratch, Italian-meets-Californian-style gelato and sorbet flavors made from seasonal and organic ingredients. The expanded menu includes signature flavors like pistachio, chocolate caramel and dark chocolate sorbet, along with unexpected flavors, from pumpkin amaretto (made with organic pumpkin, organic pumpkin spices and amaretto cookies) to rose almond (local Hopkins almonds and Lebanese rosewater). There is also an espresso bar serving drinks and affogatos (Italian-based coffee dessert). Other locations: 8008 Girard Ave., La Jolla and Little Italy Food Hall, 550 W. Date St., San Diego. bobboi.com

Da Kine’s Plate Lunches open Oct. 19 in Bay Park.

(Photo courtesy of Da Kine’s)

Da Kine’s Plate Lunches has returned with a new restaurant after an 11-year hiatus. Founded in 1997 by Hawaiian native Nelson Ishii, “Uncle Nelson” as referred to by his faithful patrons, Da Kine’s has been operating as a catering business for the past decade until Ishii was convinced to reopen a brick-and-mortar eatery after customer demand. The original menu is back, featuring the chef’s recipes for plates like teriyaki chicken with his signature sauce, kalua pork with shredded cabbage, chicken katsu, and ribs served Korean-style or sweet and sour. 5401 Linda Vista Road, San Diego. (858) 302-2096. dakines.com

Chefs in the news

InterContinental San Diego has announced the appointment of Gil Manipon as the new chef de cuisine for the luxurious bayfront property’s Vistal Bar + Restaurant. In his new role, Manipon will spearhead all culinary efforts and debut a revamped food and beverage menu at the hotel’s signature restaurant. He joins executive chef Amy DiBiase’s team with an extensive background in hotel and resort culinary programs, most recently serving as executive sous chef at Viejas Casino and Resort’s Grove Steakhouse, where he achieved the acclaimed AAA Four Diamond Award. 901 Bayfront Court, San Diego. (619) 535-0485. vistalsd.com

Chef de cuisine Michael Levine

(Photo courtesy of 20 | Twenty Grill)

20|Twenty has appointed Michael Levine its chef de cuisine. Levine brings more than 11 years of culinary experience, specializing in globally inspired and seasonablynsourced fare. He will assist executive chef Julian Quiñones in keeping the international-inspired menu elevated and regionally focused. For 15 years, Levine has called San Diego home, where he most recently helmed the kitchen at Union Kitchen and Tap in Encinitas. The Westin Carlsbad Resort & Spa, 5480 Grand Pacific Drive, Carlsbad. (760) 827-2500. 20twentygrill.com

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Chef Samantha Bird has joined Mille Fleurs as executive pastry chef. Alongside executive chef Sean McCart, Bird’s focus is to elevate the pastry department by spearheading new initiatives like the newly launched in-house chocolate and bread program. She said she “looks forward to serving a new community of diners, working closely with local farmers and purveyors like Chino Farm to incorporate seasonal flavors and elevate every diner’s dining experience from start to finish.” 6009 Paseo Delicias, Rancho Santa Fe. (858)756-3085. millefleurs.com

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2019-10-31 12:02:03Z
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