The Dish: Independence Day dining

July 4 events

Duck Dive’s America-style cocktails include the Blue Kung Fu Punch Bowl, made with fresh blueberries, Red Bull Blue, mint, ginger and 42Below premium vodka, and the Sucker Punch Bowl, made with Jameson whiskey, blood oranges, fresh beet juice, Domaine Ste. Michelle Brut, orange bitter, lemon and simple syrup. 4650 Mission Blvd., San Diego, (858) 273-3825,

Kitchen 4140 is teaming up with its forthcoming neighbor, Bitter Brothers Brewing Company, for BBQ Block Party, featuring Chef Kurt Metzger’s best summer recipes and craft beers. The cookout will include Maryland-inspired Crab Cakes, Kansas City Style Ribs, Grilled Clams and Chorizo in a beer broth, Pulled Pork and much more. Saturday, July 4, $65 per person, 4140 Morena Blvd., San Diego, (858) 483-4140,

Park & Rec will host grilling masters BBQ 81 for a day of cocktails, Tri-Tip Roasts, BBQ Baby Back Ribs and classic burgers and hot dogs. Enjoy live music from Amerikan Bear at 2 p.m., The Bedbreakers at 4 p.m. and DJ Jeremiah BZ with LIVE Keys for the remainder of the night. 2 p.m. to 2 a.m. Saturday, July 4, 4612 Park Blvd., San Diego, (619) 795-9700,

Sea180 Coastal Tavern is celebrating with BBQ, firework views and live music. The All American BBQ Package will feature favorites from the grill like Wagyu cheeseburgers and Kobe hot dogs, paired with salad options like fingerling potato salad and the bacon and egg Caesar salad. The package includes two drink tickets and complimentary valet. 6:30 to 10 p.m. Saturday, July 4, $50 per person, 800 Seacoast Drive, Imperial Beach, (619) 631-4949,

Union Kitchen and Tap will offer Red or White Sangria, served with house wine, seasonal fruit, St. Germain, lemon, agave and soda. Guests will also enjoy the Blueberry Mojito with Bacardi, Birk Blueberry, mint, blueberries, lime and agave. 1108 S. Coast Hwy. 101, Encinitas, (760) 230-2337,

Uptown Tavern’s red and blue specialty cocktails are the perfect Independence Day treat. Be sure to try the Blueberry Basil Lemon Gimlet, made with blueberry basil infused Skyy vodka, blueberries, basil simple syrup and fresh lemon and lime, or the classic Rose Kennedy, made with vodka, cranberry juice, lime and soda water. 1236 University Ave., San Diego, (619) 241-2710,

Sandbar Sports Grill is treating guests to ‘merica Mules, made with American harvest vodka, fresh lime, ginger beer and angostura bitters, topped with a mini American flag. 718 Ventura Place, San Diego, (858) 488-1274,

Looking ahead

CUCINA enoteca Del Mar is now serving Sunday Brunch. Entrees include poached egg and prosciutto, brunch pizza and ricotta and banana pancakes. All brunch entrees include an antipasti bar, which features pastries, salads, cheeses, charcuterie and other seasonal items. 2730 Via De La Valle, Del Mar, (858) 704-4500,

Extraordinary Desserts is keeping customers cool this summer with their small batch ice cream. The exotic and traditional flavors, made in-house, rotate daily. Ice cream can be enjoyed in the restaurant or at home in hand-packed containers. 2929 Fifth Ave., San Diego, (619) 294-2132 and 1430 Union St., San Diego, (619) 294-7001,

Fleming’s Prime Steakhouse & Wine Bar’s Filet and Flights features an 8 oz. Petite Filet paired with three red wines to draw unique flavors with every bite. $39.95, 8970 University Center Lane, San Diego, (858) 535-0078 and 380 K. St. at Fourth, San Diego, (619) 237-1155,

Islands Restaurants has new summer menu items and drinks, including the Hana Hou, a limited-time burger with spicy Machete aioli, pepper jack cheese and beer onions. The new cocktails include a Marga’veza beer cocktail and a Mixed Berry Cooler made with Tito’s Vodka, sweet and sour and mixed berries. For a true Hawaiian experience, guests can also try the new Kalua Pork menu items, featured in both the Waimea Burger and in the new Cabo Loco Tacos. 7637 Balboa Ave., San Diego, (858) 569-8866; Fenton Marketplace, 2441 Fenton Parkway, San Diego, (619) 640-2727; Mira Mesa Market Center, 10669 Westview Parkway, San Diego, (858) 578-6500,

Parq Restaurant & Nightclub has unveiled a new summer menu featuring creations by Executive Chef Errol LeBlanc. Menu items include a raw bar of oysters, diver scallops, yellowfin tuna and seafood ceviche, as well as summer salads, Chilean sea bass, lobster and east coast scallops. Along with the summer menu is an updated, seasonal cocktail menu with beverages like the Summer Sandia Cocktail, prepared by Beverage Director Nick David and Mixologist Jeremy LeBlanc. 615 Broadway, San Diego, (619) 727-6789,

Primos Food & Cantina has introduced the new 619 Monster Burrito, made with locally cooked flour tortillas, 100 percent all-natural Angus Steak and chicken breast, crisp French fries, handpicked avocados, shredded cheese, handmade chipotle sauce and original Primos Sauce. 2322 Proctor Valley Road, Chula Vista, (619) 482-4411,

Tabletop Commons, the newly opened board game bar, is teaming up with Live a Great Story, a San Diego-based social movement that encourages people to pursue their interests and goals, for “Live the Journey,” a night of cocktails, casual fare and raffles to benefit the Hillcrest Youth Center. Attendees can play their choice of 150 plus board games throughout Tabletop Commons’ two floors, while guests share their own personal accomplishments and goals. 5 to 9 p.m. Thursday, July 2, 1263 University Ave., San Diego, (619) 487-1382,

Source: DiscoverSD