New on the menu around San Diego
Pokirrito, in partnership with Impossible Foods, has launched the Impossible Sushi Burrito, a first of its kind plant-based meat burrito that looks, cooks, smells and tastes like meat. The burrito ($13.95) is filled with teriyaki-marinated Impossible Meat, iceberg lettuce, avocado, kale spring mix, broccoli slaw, red bell pepper, cucumber, cilantro and teriyaki sauce. Guests can opt to build their own burrito for $9.95 and add Impossible Meat for an additional $3. Two locations: Kearny Mesa and Little Italy. eatpokirrito.com
Cloak & Petal has revamped its “Japanese social dining” menu to include Wagyu flat iron steak oroshi, braised pork belly, grilled beef tongue and four new sushi rolls. A sushi bar dining option is available with seating for six patrons that enables guests to order from a thoughtfully curated Chef’s Choice four-course menu. The special menu is $60 per person and only available at the sushi bar. 1953 India St., Little Italy. (619) 501-5505. cloakandpetal.com
Giardino has expanded into the cocktail scene with a new drink program. Drink selections include: Caprese Bloody Mary garnished with a cheese skewer; the Pesto Michelada, a combination of beer, Clamato juice, pesto and lime; Limoncello Mojito and an Italian Spritzer with vodka, Champagne, fresh strawberry and orange juice. Also new on the menu is Cheese Wheel Mondays featuring rotating pasta dishes served in a cheese wheel, tableside. 8131 Broadway, Lemon Grove. (619) 825-7112. giardinosd.com
Fifth & Rose at The Pendry has introduced its new Sunday Delight Guests Bartender Series. Patrons can join top bartenders for a New Orleans-themed afternoon with specialty cocktails, creole bites and brass bands. Read more about this Sunday series, including a list of guest bartenders, here. 2 to 6 p.m. Sunday. 550 J St., downtown. (619) 738-7000. pendryhotels.com
West Coast Tavern executive chef Marcos Navarro’s new spring menu features items infused with the flavor of chimichurri — a South American sauce used for grilling meat — like the chimichurri filet skewers and chimichurri steak mac. The menu also boasts an array of healthy options, including seafood and light flavor combinations with an emphasis on fruit. 2895 University Ave., North Park. (619) 295-1688. westcoasttavern.com
The Gaslamp Quarter’s underground speakeasy, Prohibition, unveiled its new seasonal handcrafted cocktails, each inspired by a different California city. Priced at $13 each, guests can choose from 11 original names, including Sip Down Be Humboldt, made with Jameson Caskmates IPA, lemon, Pamplemousse Grapefruit Liqueur, CDB hemp oil, IPA reduction and cardamom bitters; and Don’t Look Starboard, made with dash-infused Cutwater Old Grove Gin, lemon, honey, ginger and sesame oil. Elevate your choice of drink from a trio of top-shelf cocktails such as Booker’s Old Fashioned, Basil Hayden Smoked Old Fashioned or Knob Creek Sour, priced at $25 each. 548 Fifth Ave., downtown. (619) 501-1919. prohibitionsd.com
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