A restaurant that combines frozen cocktails with global cuisine will open this summer in the Gaslamp Quarter.
Blush Ice Bar + East-West Kitchen is slated for a summer opening at Sixth Avenue and Market streets the former home of the daiquiri/burger bar Wet Willie’s.
Owned by East Village resident Taylor Kim and Russ Fukushima, the 7,500-square-foot restaurant bar will specialize in serving the Blush cocktail, a frozen drink Kim and Fukushima created at their original Blush location in San Jose. The Blush cocktail is a craft cocktail made with fruit-infused frosted ice.
Besides regular table seating for diners, the restaurant will have a 40-seat bar and 18-seat raw seafood bar.
The menu will be overseen by chef Daniel Barron, who has been doing pop-up dinners and catering since leaving the La Valencia Hotel last year. Barron’s mostly small-plates menu will mix Western and Asian fare.
Sample dishes include Umami Bomb New York strip and Mary’s half chicken clay pot, sushi tacos and sesame soy glazed chicken lollipops. He also plans to spotlight local seafood, including split and roasted whole crabs. He plans to make his own fermented miso, kimchi and yuzu kosho and smoke and dry age meats in-house.
“We’ve reimagined our original concept and menu to satisfy local tastes while staying true to the creative cocktails on which we’ve built our reputation,” Fukushima said.
Blush will open at 555 Market St., San Diego.
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