Restaurants release new spring menus
Spring is in the air at several San Diego-area restaurants as they launch fresh new menu items for the season.
Farmer’s Table blooms this spring with its That’ll Do Pig. Served in a little tiny glass shaped like a pig, the cocktail is a combination of infused botanical gin, egg whites, a dash of rose water bitters, cold press lemon, agave, and topped with an edible flower. Locations: 3055 Clairemont Drive, Bay Park; 550 Date St., Suite A, Little Italy; and 8141 La Mesa Blvd., La Mesa. myfarmerstable.com
Sip a signature cocktail beneath colorful indoor cherry blossom trees at Cloak & Petal in Little Italy. The Devil’s Advocate is a mix of Caribbean rum, cashew milk, lime, high eastern Jamaican rum, Peychaud’s Bitters, and garnished with a flower. 1953 India St., Little Italy. (619) 501-5505. cloakandpetal.com
STK San Diego‘s new menu features dishes that incorporate locally grown seasonal ingredients. Guests will find salads like burrata (made from mozzarella and cream) and heirloom tomatoes with chive oil, balsamic pearls and chili; starters like sea scallops with short rib marmalade, sweet corn, Hawaiian hearts of palm and English pea puree; and main courses like roasted half-organic chicken with roasted heirloom carrots, haricot vert (a thin green bean), fennel and chamomile broth. 600 F St., San Diego. (619) 354-5988. stksteakhouse.com
Osetra Seafood and Steaks’ house-signature cocktail — the Coronado Apple Pie — combines Belvedere Vodka, passion fruit, apple-butter cinnamon syrup, lemon juice and nutmeg, garnished with a delicate pansy. 904 Fifth Ave., Gaslamp Quarter. (619) 239-1800. osetraseafoodandsteaks.com
Miss B’s Coconut Club features tropical cocktails with floral flair, like the Caribe Welcome. Poured in a hollow coconut, it’s made with Puerto Rican Rum, Apricot Brandy, Coco Lopez (a cream made from coconut meat), coconut water and fresh lime juice, and garnished with an orchid blossom. 3704 Mission Blvd., Mission Beach. (858) 381-0855. missbcoconutclub.com
Union Kitchen and Tap is bursting with floral-flavored cocktails like the Sloane, made with Belvedere Vodka, Kappka Pisco ( a Chilean brandy), blackberry, aloe and Angostura; and the tangy, fresh and spicy Vernita Green with pasilla-infused mezcal, verdita and Ancho Reyes Verde, topped with a colorful sprig. Locations: 1108 S. Coast Highway 101, Encinitas, localunion101.com; and 333 Fifth Ave., Gaslamp Quarter, gaslampunion.com
Jalisco Cantina celebrates “the super bloom” with its Zumbido Margarita, a mix of Blanco Tequila, prickly pear, lemon and ginger with a buzz button, and an edible flower bud that exudes a tingly, numbing sensation. 213 N. Coast Highway, Oceanside. (760) 429-1679. thejaliscocantina.com
Mustangs & Burros is offering guests and their four-legged friends happy hour specials on food and beverage, along with a complementary “Bowser Beer” and 20 percent off Mustangs and Burros’ pet menu. 3 to 6 p.m. Saturdays and Sundays. Estancia La Jolla Hotel & Spa, 9700 N. Torrey Pines Road, La Jolla. meritagecollection.com/estancia-la-jolla-dining/mustangs-and-burros
Bub’s @ the Beach‘s Mules Gone Wild is packed with Skyy Watermelon Vodka, cucumber puree simple syrup, lime juice, bitters, ginger beer and soda water. Pair it with a plate of tater skin tots, topped with jalapeño jack cheese, bacon, scallions and sour cream. 1030 Garnet Ave., Pacific Beach. (858) 270-7269. bubspb.com
Slater’s 50/50 has announced the addition of a vegan-only menu that includes the vegan shroomin’ onion burger, made with two umami-marinated portobello mushrooms, topped with sauteed mushrooms, caramelized onions, crispy onions, roasted red peppers, vegan garlic aioli, pickled jalapeños and arugula on a vegan bun. Other menu items include the vegan version of the pork belly grilled cheese, made with tangy cashew cheese and barbecue jackfruit “pork;” the new original 50/50 burger, made with 50 percent marinated firm tofu and 50 percent seasoned cauliflower rice; and a transformed fake’n cheeseburger with an Impossible burger patty, thick-cut tempeh (Southeast Asian soy product) “bacon” strips, tomato-cayenne “cheddar cheese” made with tofu and coconut, grilled onions, and a house-made tangy barbecue sauce. Slater’s 50/50 hallmark bacon flight will be replaced with tofurky smokey-maple bacon and will still be served in four signature flavors: billionaire’s, plain, vegan Parmesan-rosemary and sriracha. Locations: Liberty Station, 2750 Dewey Road, San Diego; and 110 Knoll Road, San Marcos. slaters5050.com
Read more from Carolina Gusman’s The Dish, here.
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