Beginning in La Jolla in 2007, Burger Lounge currently has eight locations in San Diego: Coronado, Del Mar, Gaslamp, Hillcrest, Kensington, Hillcrest and Carlsbad. Each eclectic neighborhood where a new Burger Lounge finds its home is chosen with great care.
The concept grew out of the idea that a hamburger should not only taste great, it should also utilize healthy ingredients produced in a sustainable environment. Simply put, Burger Lounge uses local ingredients, organic produce and regional suppliers. Enjoy the one and only Lounge Burger, with 100% grass-fed, 100% American, single source, never frozen beef. Choose an organic cheese, grilled or raw white onions, add lettuce, tomatoes, and house-made 1000 Island dressing. The Lounge Bun is a blend of organic wheat and white flour with just the right texture. They even offer a gluten-free bun.
Estimated to launch in June of 2014, Arsalun Tafazoli and Nathan Stanton of CH Projects—San Diego’s powerhouse hospitality collective, with eight distinct concepts in its repertoire—will introduce a contemporary take on the conventional juice bar experience. Just last week, a lease was signed on a 1,100 square-foot space located at 871 G Street. Formally occupied by Venissimo Cheese shop, the yet-to-be-named juice bar will join four of the existing CH establishments in the city’s East Village neighborhood (Noble Experiment, Neighborhood, El Dorado, and the new CH concept located next to Petco Park opening this summer).
Cold Pressed Juice
With the new shop, CH Projects will veer away from the typical earthy, “granola” juice bar aesthetic, bringing their one-of-a-kind vision to life with the help of San Diego’s brick-and-mortar guru, Paul Basil of Basil Studios. The counter service-style concept will showcase seasonal, cold-pressed concoctions, smoothies and more. With a hyper local credo, the juicery will source their organic fruits and vegetables from local purveyors who share in their sustainable practices. A commissary of sorts, the juice bar will also create an efficient space for the brand to develop housemade nut milks, orgeat, syrups and more. Fresh, organic juices are the foundation for CH’s nationally respected cocktail programs at Polite Provisions, Craft & Commerce and Noble Experiment—in addition to providing cold-pressed juice to the public, the shop will supply fresh product daily to CH’s restaurants and bars.
With a proclivity for healthy living, this new juice bar is a natural progression for owners Tafazoli and Stanton. Both have witnessed first-hand the grueling effects that the bar and nightlife industry can have on one’s wellbeing. As avid juicers, the duo looks forward to launching this new healthful element of their CH brand.
100 Wines, the Hillcrest hotspot by the Cohn Restaurant Group, has welcomed Executive Chef Miguel Valdez to lead the restaurant’s culinary efforts. A native San Diegan, Chef Valdez brings a dynamic culinary background to 100 Wines, previously serving as the Executive Chef at the Red Door in Mission Hills in 2011 and alongside Chef Eric Bauer at the former Anthology.
Rising above a troubled youth in Logan Heights through hard work, determination, and enterprise, Chef Valdez was recently awarded the National Restaurant Association’s esteemed Faces of Diversity Award and has proven a major player in the San Diego cooking scene. In addition, Chef Valdez has refreshed the restaurant’s menu with more than a dozen new dishes that focus on bringing a fresh, Californian spin on the Mediterranean flavors that are synonymous with 100 Wines. Guests can also enjoy the updated 100 Wines brunch every Sunday from 10 a.m.-2 p.m. with juicy mimosas for just $1.
Fresh Vintage debuts at La Valencia (in the former Whaling Bar space) with the return of Café la Rue. Experience European village restaurant dining in casual California coastal style, in the heart of the village of La Jolla.
Inspired by the 1940’s hotel-commissioned Wing Howard murals depicting a whimsical view of French village and country life, the décor of the new Café la Rue captures the post-impressionistic era of these alluring paintings along with circa 1926 La Valencia ambiance. Signature arched windows designed by La V’s original architect open to sunlight and the bustle of new sidewalk seating on Prospect and comfortable courtyard seating under the patio’s soaring palm trees. Café la Rue’s contemporary yet intimate new design includes an open central bar with barrel dome glass canopy, high gloss Terrazzo floors, a glass enclosed wine vault and table and banquette seating.
Pancetta, olives, tomatoes, and artichoke hearts add zing to a bow-tie pasta salad that is just right for a barbecue
Two-Tomato Farfalle Salad With Pancetta may look too good to eat, but by all means dig in!
I believe we eat with our eyes first, and this farfalle pasta salad looks too good to eat, but do it anyway! In this recipe, the festive pasta shape, reminiscent of little bow ties, is paired with fresh and colorful ingredients. It will definitely please your friends and family.
Instead of a traditional cream- or mayonnaise-based pasta salad, I’ve created a healthy Italian version using extra-virgin olive oil as the dressing. Pancetta, Pecorino-Romano cheese and green olives lend the subtle taste of salt naturally. The addition of in-season orange tomatoes along with sun-dried tomatoes adds a ripe sweetness, while marinated artichoke hearts give a tangy flavor.
All of these ingredients can be enjoyed alone, but when tossed together in one big bowl, every bite packs a zesty punch.
This is the perfect summertime salad to bring to a backyard barbecue. Enjoy alone or as a side dish with grilled fish, chicken, steak or pork.
Two-Tomato Farfalle Pasta Salad With Pancetta
16 ounces farfalle pasta, cooked according to package instructions
2 slices of pancetta
6 tablespoons extra-virgin olive oil, divided
2 cloves garlic, crushed
2 medium-size orange tomatoes, roughly chopped
1 cup sun-dried tomatoes, roughly chopped
1 cup artichoke hearts marinated in oil and vinegar, drained, and roughly chopped
1 cup whole, pitted green olives
1 handful fresh basil leaves, torn
1 cup Pecorino Romano cheese, cubed
1) Cook pasta according to package instructions (remove from heat a little earlier than the stated cooking time if you like your pasta al dente).
2) Drain in a colander, then place pasta back in its original pan and add cold water. Once the pasta is cool, drain, put in a large bowl and set aside.
3) Slice the pancetta into small pieces. In a small frying pan, add 2 tablespoons of olive oil and crushed garlic. When temperature reaches medium-low heat (take care that garlic doesn’t burn), add pancetta. Stir constantly until the pancetta is cooked through. Add to the pasta bowl.
4) Chop orange tomatoes, sun-dried tomatoes, and artichoke hearts. Cut Pecorino-Romano cheese into 1/2-inch cubes. Drain green olives.
5) Add tomatoes, artichokes, cheese and olives to the pasta bowl. Add torn basil. Lightly drizzle salad with 4 tablespoons olive oil and gently toss. Cover with plastic wrap and refrigerate for 1 hour to allow the flavors to set. Plate and serve.
*This story by Maria Desiderata Montana first appeared in the U-T San Diego.
After six years of success in Poway, Encinitas Sushi Lounge Co-Owners Katie Rooney and Frank Interlandi will provide coastal patrons with a new dining spot that offers fresh fish daily, an extensive list of beverages and happy hour specials.
“Frank and I have worked hard to build and maintain a solid reputation in Poway and given the demographics, the beach is an ideal location for our expansion,” says Katie Rooney, Co-Owner of Encinitas Sushi Lounge. “We’re extremely fortunate to have a great team in place that has the same passion and dedication for providing exceptional sushi and superior customer service as we do.”
Open daily from 11 a.m. until 10 p.m., the restaurant will offer a wide range of menu items, including sushi rolls, specialty sashimi dishes, combination plates, various entrees and salads. Happy hour will be available Monday through Thursday from 4 p.m. to 6 p.m. In addition, the restaurant will offer 50 percent off wine and sake on Tuesday’s.
“Not only will we have a large sushi bar, but we’ll have a bar area that will feature a lot of fun wines, saketini’s, mixed sake drinks and infusions,” Rooney says. “Our guests are definitely in for a treat and we can’t wait to share the experience with them. Cheers!”