Winter is here, which means new menu items and cocktails from some of San Diego’s favorite restaurants and bars.
Winter is here, which means new menu items and cocktails from some of San Diego’s best restaurants and bars. Here’s a winter menu guide featuring Eureka!, California Pizza Kitchen, Searsucker San Diego, Dunedin New Zeland, Herringbone La Jolla, Herb & Eatery and many other San Diego favorites.
Eureka! has designed new menu items and craft cocktails featuring sweet and savory combinations, like cauliflower bites, spiced caramel popcorn, short rib kimchi burger and skirt steak. Electric Butterfly, Perfect Manhattan, Chef’s Martini and TLC Nectar round out the beverage options. Two San Diego locations: 4353 La Jolla Village Drive and 5140 College Ave., Suite 111. eurekarestaurantgroup.com
California Pizza Kitchen’s new seasonal menu offers warm and fresh flavors for fall, including chile-braised short ribs and chipotle mac ’n’ cheese, and a special pumpkin cheesecake. The beverage program offers Sparkling Sunset Sangria, Blackberry Bramble and non-alcoholic Blackberry Tea Thyme. Seven locations: Fashion Valley Mall, La Jolla Village Square, Otay Ranch Town Center, Carmel Mountain, Solana Beach, Escondido and Temecula. cpk.com
Herringbone La Jolla executive chef Jessie Glessner’s new dinner menu includes baby beet salad ($15), wood-fired heirloom carrots ($9), pan-seared black cod ($42) and seared sea scallops ($38). 7837 Herschel Ave., La Jolla. (858) 459-0221 or herringboneeats.com
Searsucker Del Mar executive chef Cesar Oceguera’s new grilled salmon dish ($31) is served with miso-maple puree, romanesco (similar to broccoli), dumpling squash and beets. Del Mar Highlands Town Center, 12995 El Camino Real, Suite 121, Carmel Valley. (858) 369-5700 or searsucker.com/del-mar
Searsucker San Diego chef de cuisine Chris Gerwig has crafted three new dishes: toasted cheese ($13), Maine scallops ($39) and mushroom crepes ($15). Gaslamp District, 611 Fifth Ave., downtown. (619) 233-7327 or searsucker.com/san-diego
Dunedin New Zealand in North Park is serving a weekday breakfast menu with offerings like house quiche with Gruyere, ham, prosciutto and mozzarella; and baked pancake served with fried habanero chicken, baked apple and lemon-maple syrup. 9 a.m. to 2 p.m. Monday through Friday. 3501 30th Ave., North Park. (619) 255-8566 or dnp-sd.com
Herb & Eatery has introduced a new Pizza Parlor menu featuring wood-fired pizzas fresh from the neighboring Herb & Wood kitchen. Ranging in price from $15 to $18, the menu includes the traditional margherita pizza; The Fun Guy topped with wild mushroom and truffle goat cheese; and The Italian Job topped with Genoa salami. Salads, desserts, beer, wine and full cocktail menu will be offered. 2210 Kettner Blvd., Little Italy. (619) 794-2790 or herbandeatery.com
Blue Ribbon Artisan Pizzeria’s menu includes heirloom tomato and watermelon salad; wood-oven roasted meatballs; and My Father’s Pizza with fresh mozzarella, fennel sausage, pepperoni and red onion. The Lumberyard, 897 S. Coast Highway 101, Encinitas. (760) 634-7671 or blueribbonpizzeria.com
BO-beau kitchen + cache in Hillcrest debuted a new brunch menu with dishes like chicken & waffles, short rib hash and crepes Suzette. Pair your dish with a specialty cocktail or craft beer. 10 a.m. to 2:30 p.m. Sundays. 1027 University Ave., Hillcrest. (619) 481-5033 or cohnrestaurants.com/bobeaukitchencache
Tidal chef Andrew Reyes’ new fall menu features confit Spanish octopus, tea-brined salmon creek pork chop, lemongrass Jidori chicken and lava salt-crusted Diver scallops. Paradise Point, 1404 Vacation Road, Mission Bay. (858) 490-6363 or bit.ly/2gLitPZ
Florent Restaurant and Lounge executive chef Abe Botello released a new menu with items like skillet corn bread, golden beet and pomegranate salad, chicken and artichoke flatbread, braised short rib, fish tacos, burgers and sandwiches with seasoned fries and desserts. 672 Fifth Ave., downtown. (619) 595-0123 or florentsd.com
Curadero executive chef Brad Kraten brings a variety of options to his crudo bar, including campechana, a Mexican seafood cocktail and ahi tuna with grilled pineapple. Try the seasonal sippers like The Beet Goes On, made with beet-infused Belvedere Vodka, white cacao, lemon, simple syrup and Angostura Orange Bitters. Also new to the lineup is Tostada Tuesdays, featuring $3, $4 and $5 tostadas and beer specials, served from 3 to 7 p.m. every Tuesday. 1047 Fifth Ave., downtown. curadero.com