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New to San Diego: Spring 2017

crack-shack-encinitas
CRACK SHACK ENCINITAS {407 Encinitas Boulevard}
Crack Shack’s fried chicken already has a cult following, and recently opened its second outpost in Encinitas in early 2017. You can expect the same flavors and fun, family-friendly vibe as the popular Little Italy location from Owner Mike Rosen and Chefs Richard Blais and Jon Sloan, who bring a creative menu of chicken, eggs, and craft cocktails to the table. The expansive, open interior of the former Coco’s was remodeled by Blue Motif, and includes a dog-friendly outdoor patio, bocce ball court, and a large-scale mural inspired by the famous painting, American Gothic. Crack Shack carefully sources its meat and eggs from small farms throughout southern California to ensure they are pasture-raised and antibiotic-free. You’ll find their free-range Jidori chicken on ‘wiches like the Coop Deville with fried chicken, pickled Fresno chiles, lime mayo, and Napa cabbage on brioche; and The Royale with savory chicken sausage, a sunnyside egg, and smoked cheddar on an English muffin. Along with new menu items—like the ever-decadent favorite Chicken and Waffles—the Encinitas location offers healthier options like Rotisserie Chicken, to-go or delivery Fried Chicken, and sides like coleslaw, poutine, deviled eggs, and biscuits. For dessert— if you still have room—try their housemade soft serve ice cream or homemade cookies. Whatever you choose, you’ll come back hungry for more. CRACK-SHACK.COM

MENDOCINO FARMS {8795 Villa La Jolla Drive; 858.731.8130}
One of Southern California’s favorite sandwich shops has made its San Diego debut at The Shops at La Jolla Village, adding to its family of 14 fast casual outposts in Los Angeles and Orange County. With a seasonal, dynamic, chef-driven menu, Mendocino Farms partners with local farms and food artisans to offer gourmet flavors at an affordable price. Their creative salads and sandwiches include options like the Avocado and Quinoa Superfood Ensalada, a flavor packed, nutritious salad made of butter and romaine lettuces, kale, housemade “superfood krunchies,” Cotija cheese, and black bean, corn, and jicama succotash; the Braised Short Rib and French Onion Melt, made with short ribs that have been braised in red wine for four hours, French onion soup onions, melted Havarti cheese, horseradish crema, and Scarborough Farms arugula on a toasted pretzel roll; and the Chef Judy’s Korean Chicken Meatball Sub, featuring caramelized free-range chicken meatballs with pickled Asian mushrooms, kimchee aïoli, jalapeños, and a kale-carrot-scallion slaw in a rice wine vinaigrette served inside a soft roll. Bonus: The La Jolla location offers small-batch ice cream from Chef Shiho Yoshikawa of Sweet Rose Creamery. The dessert is made from scratch, is GMO-free, and includes premium ingredients like Guittard chocolate, hand-scraped vanilla beans, Clover Organic Farms dairy, and Chino Family Farms organic eggs. Really, Mendocino Farms is a destination for everyone—complete with a beachy, Bohemian feel, a family-friendly open layout, indoor and patio seating, and even a foosball table. MENDOCINOFARMS.COMN

OFFICINE BUONA FORCHETTA
{2865 Sims Road}
South Park’s beloved pizzeria, Buona Forchetta, is marrying international pasta icon BiCE to create Officine Buona Forchetta, a new casual concept in Liberty Station. Matteo Cattaneo brings two custom pizza ovens (one turning out solely gluten-free pizzas) to the space, while riffs on Mario Casserini’s popular pasta, meat, and seafood dishes are showcased at an affordable price point. You’ll delight in the Neapolitan- style pizzas emerging from the blisteringly hot, domed pizza oven, like the Rebecca, topped with mozzarella, prosciutto cotto, and mushrooms; or the Puttanesca, topped with mozzarella, capers, anchovies, and olives. We hope to see dishes similar to BiCE favorites, like the Rigatoni alla Crema di Peperone Giallo e Mascarpone, served in a saffon and yellow pepper sauce with Italian sausage and a touch of mascarpone cheese; or the Filetto di Branzino, a fresh Mediterranean sea bass fillet cooked on a cedar plank with grape tomatoes, herb-truffle emulsion, and caponata. This family-friendly eatery boasts three patios for outdoor seating, but you’ll also love sitting near the open kitchen or the half-moon pizza oven where you can watch all the action. officinebuonaforchetta.com

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BREAKFAST REPUBLIC {707 G Street}
Brunch is king in San Diego, and with its fourth location slated to open in East Village, Breakfast Republic brings your favorite breakfast classics with a twist to yet more coveted tables. You’ll find mouthwatering dishes like Oreo Pancakes, S’mores French Toast, and Chicken Wings Breakfast Bowls alongside Chilaquiles, Shrimp and Grits, and a selection of omelettes at this unpretentious morning destination. On the liquid side, you can get the basics like a cup of joe, but you’ll also find organic antioxidant shots (like the Cellular Boost, a dizzying blend of apple, cranberries, grapes, açai, pomegranate, blackberry, blueberry, cherry, and rose hips, plus some bioactive nutrients) and you can choose from 20 beers on tap. The design is whimsical and bright (we love the broken egg table and chair set), making it the perfect place to start your morning and form your own breakfast club. Tip: They’re adding a fifth location soon in Ocean Beach in the former OB Warehouse space. breakfastrepublic.com

FLOWER CHILD {2690 Via De La Valle; 858.314.6818}
Fast casual doesn’t have to mean mediocre food served fast. At San Diego’s first outpost of Flower Child, you’ll find nutritious food in a Bohemian setting with plenty of TLC. From the group behind True Food Kitchen comes the belief that healthy food makes a happy world, where people can eat out and enjoy convenience while still making healthy choices. Their mix-and-match menu offers a selection of gluten-free, vegetarian, and vegan items for lunch and dinner seven days a week with breakfast offered on weekends. Expect to find options like spicy Japanese Eggplant with Thai basil and cashews, Clementine and Organic Apple Salad, Sweet Corn and Quinoa with Greek yogurt, protein options that include grass-fed beef and
non-GMO tofu, and an Organic Kale Salad that’s topped with pink grapefruit, apple, black currant, almonds, cheddar, and apple cider vinaigrette. Their Mother Earth Bowl is packed with ancient grains, sweet potato, portobello mushroom, avocado, cucumber, broccoli pesto, leafy greens, red pepper-miso vinaigrette, and hemp seed, and the Flying Avocado is a whole grain pita wrap with smoked turkey, Gouda, romaine, tomato, and avocado hummus. They serve both local beers and kombucha on tap, plus organic wines, pressed juices, and coffee drinks. With a whimsical hippie vibe, the two-level space offers open patio seating and a bustling open kitchen, Flower Child offers both quick grab-and-go options and linger options—without compromising your health. iamaflowerchild.com

CURADERO {1047 Fifth Avenue; 619.515.3003}
If you want an evening filled with the bold flavors of Mexico, look no further than Curadero. With a focus on soulful street food, Executive Chef Brad Kraten celebrates the traditional tastes of Mexico with street tacos and ceviches made with local seafood. Also on the menu: antojitos (little cravings) and shareable plates, plus a list of innovative specialty cocktails, an exceptional selection of agave spirits from tequila to mezcal, Mexican craft beers, and Baja wines. The vibrant and modern interior (designed by LA-based Unltd) features a ceviche bar, a taco window, and the Arriba Room, an upstairs game room stocked with classic like shuffleboard and vintage arcade games. curadero.com

WATERBAR {4325 Ocean Boulevard}
A former Joe’s Crab Shack is undergoing a complete overhaul to become the ultimate oceanside dining experience. Floor-to-ceiling windows will offer views of the sea and sky on the adjacent Pacific Beach Crown Landing boardwalk, which is bustling with people. Locals and visitors alike will enjoy options from a list of specialty craft cocktails and a menu of Baja and East and West Coast-inspired “social seafood.” That includes chowder, cioppino, tapas, meat, and veggies, alongside other innovative dishes. The expansive space (at 6,700 square-feet) is slated to feature two bars and a lounge, not to mention both community table dining and intimate oceanside tables. The project is a collaboration between industry vets Todd Brown (Bub’s at the Beach and Ballpark and Blind Burro), Eric Leitstein (OMG Hospitality Group: Union Kitchen + Tap, Backyard Kitchen, and Pacific Beach Alehouse) and Joe Vaught (The Verant Group: Barleymash, Tavern, Sandbar, Westroot, True North Tavern, and Uptown Tavern). With so much experience behind it, Waterbar is sure to be top-notch. waterbarsd.com

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CROWN LANDING
{Loews Coronado Bay Resort, 4000 Coronado Bay Road, Coronado; 619.424.4000}
Fresh seafood is the name of the game at Loews Coronado’s newest hotel restaurant, Crown Landing. Focusing on California Coastal cuisine, and taking full advantage of the concept’s marina views, Crown Landing is a local-first firebrand with a wholly unique environment right on the water. As Director of Food and Beverage Eric Jenkins explains, “Our ultimate goal is to offer a distinctly creative and authentically local beverage and food culture.” Naturally, then, Executive Restaurant Chef Jamie Dunn sources from San Diego farmers’ markets, Susie’s Farm, and Chesapeake Fish Company to deliver seasonal menu features that showcase the best of the bay. Outside sourcing is supplemented by the onsite 3,800-square-foot organic garden, while local draft beers and spirits round out the dining experience. loewshotels.com/coronadobay