Known for their innovative breakfast menu, bright & colorful décor, and humor-cracking signage, Breakfast Republic has hatched another location in Encinitas. The Encinitas location is the first North County location for the brand, and is also the largest at 3,500 square feet plus an additional 700 square foot patio space. New décor/design pieces for this location include an ‘egg-cellent’ lounge area with egg chairs and tables, and cheeky sayings written across booth tables, such as “Brunch: The socially acceptable excuse for day drinking.”
Today, Cafe Virtuoso announced that it will debut its freshly-remodeled cafe, when it opens its doors again on Wednesday, November 23, with a new look, greatly-anticipated additions to the menu, as well as expanded and upgraded offerings.
The cafe remodel includes new concrete flooring, bold interior colors, a hand-painted menu by local artist and Cafe Virtuoso barista Mary Jhun, and a coffee counter three times the previous size equipped with taps for the cafe’s signature cold brew, cold brew on nitro, and kombucha, along with a unique built-in pour over “filter bar.” The filter bar allows baristas to serve customers full Chemex and Kalita pots of in-house freshly-roasted organic specialty coffee to enjoy in the cafe.
This upcoming February, the burgeoning Carlsbad Village community will be unveiling an expansive 8000 sq. ft. multi-level, plaza style restaurant and lounge complex to the neighborhood. Park 101 will be unlike anything in the area, bringing a fresh dining, drinking and “grab and go” concept to this coveted seaside village. Kid-friendly and dog friendly, this unique plaza is expected to be a landmark destination for neighbors and visitors to the area.
The new bright and airy DRIFT Eat + Drink in La Jolla offers diners a unique opportunity to experience approachable Baja-inspired California cuisine. “It’s a great spot to have a drink after a long day of meetings,” says sous chef Bryan Dye Stuppy. “It can be great for families, for friends, for a power lunch, for happy hour, for watching the game, or a just a place to relax and grab a bite to eat while on vacation.”
Designed as a “finishing” kitchen, there are no open flame heat sources in the kitchen at Drift eat + Drink, but instead two rapid heat technology machines, a pizza oven and TurboChef oven. From raw dough to golden brown and delicious, pizza is cooked in 90 seconds. “We have healthy food, comfort food, and locally and internationally inspired food,” says Stuppy. “The menu is very well rounded and offers something for everyone.”
SDCM, the creative brain trust behind several of San Diego’s hottest restaurants, including the award-winning Kettner Exchange; the beach-side culinary hot-spot FIREHOUSE American Eatery + Lounge; subterranean wine bar and lounge, Vin De Syrah and the city’s newest contemporary donut concept, Devil’s Dozen, today announced it will open Good Time Poké and The Grass Skirt—a combination grab-and-go poke shop and hidden tiki lounge on today!
“Tiki is something we’re pretty passionate about here, said Matt Spencer, co-owner, SDCM. From Beverage Director Steven Tuttle’s love of tiki cocktails, to Corporate Executive Chef Brian Redzikowski’s mastery of Southeast Asian cuisine, The Grass Skirt and Good Time Poke will combine the fun, lighthearted, escapist nature of tiki culture, with the creativity and unsurpassed food and beverage quality guests have come to expect from our restaurants.”
A unique new eatery is making a big splash in San Diego’s East Village with locally sourced, internationally inspired ceviche. Como Ceviche! officially opened for business Saturday, October 01, 2016.
Como Ceviche! serves up pure and natural raw ingredients from the sea and land, expertly combined into medleys of color and flavor, that are irresistibly unique and unforgettably delicious.
While the menu features authentic ceviche dishes inspired by recipes from Peru, Mexico and Cuba, all of the fish at Como Ceviche! is responsibly sourced. Como Ceviche! customers are delighting in the freshest fish available while also supporting the on-going bounty from our oceans.