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Openings: Winter 2014-2015

S&M Sausage and Meat

S&M Sausage and Meat

By Monica Parpal and Maya Silver | Editors

S&M Sausage and Meat {4130 Park Boulevard; Phone TBD}

Opened on November 4, S&M Sausage and Meat brings together equal parts pork and passion. The brainchild of Scott Slater, founder of Slater’s 50/50, this modern, fast-casual meatery brings guests the best of local (and global) eclectic meats, served in a hybrid fast-casual and full-service style. Order at the counter, then use the table-top placard system to request service, order more meat, or get the check. The lunch menu focuses on housemade sausages, with exotic proteins like rabbit, python, camel, iguana, and beaver, all cooked on-site in a modern exhibition kitchen. During dinner, shared plates and larger entrées will take the lead. Charcuterie, smoked cheeses, and house-brined, smoked, and cured bacon yield creative selections like Lavender Bacon, Beaver Tacos, Venison Lasagna, and Rabbit Sliders. And don’t worry—there are delectable meatless salads as well. Downstairs at the market and deli, guests can purchase sausages, sauces, and novelty kitchen supplies to-go. Or, grab a drink at the Swine Bar, where craft cocktails tempt with smoky, salty, savory, and spicy flavors—like the Devil’s Holiday cocktail made with Templeton Rye, tobacco-infused syrup, Luxardo Cherry Liqueur, and Aztec Chocolate Bitters. Sound good? Then keep an eye out for their next location at Quartyard, a new urban gathering place complete with beer garden, dog run, coffee shop, art gallery, and, of course, plenty of S&M. sausageandmeat.com; quartyardsd.com

Double Standard {695 Sixth Avenue; 619.269.9676}

When it comes to legit farm-to-table sourcing and creatively crafted Italian and American plates, the forthcoming Double Standard has no, well, double standards. With a sleek urban design, a meal at Double Standard in the East Village is sure to impress. With the motto, “Do Well and Feed Every Man,” we have a feeling this will be a “kitchenetta”—as they term it—sans pretension. doublestandardsd.com

Kettner Exchange {2001 Kettner Boulevard; 619.255.2001}

The new Kettner Exchange is modeled after a man—a rather great man. William Kettner was a Democratic California Congressman in the early 1900s. Known for dredging the San Diego Bay and constructing the All American Canal, he is also remembered for being a warm, honest, friendly man who liked to address his colleagues as “brother.” The Exchange mirrors the man with a dignified (think proud top hat and classy bow tie) and welcoming environment. Chef Brian Redzikowski—with an impressive CV that includes Le Cirque 2000, Joel Robuchon at the Mansion in Las Vegas, and former Iron Chef America competitor—presents a palate-opening menu rich in shared and small plates perhaps to encourage Kettner-esque brotherly sharing. Curried Chicken Nuggets, Suckling Pig Larb “Lettuce Wraps,” and Tofu Coconut Soup blur geographical boundaries. The large plates represent a simple assembly of classics: Aspen Ridge Short Rib, Maine Scallops, Meat & Potatoes, and the Farmers’ Market Plate with “too many ingredients to list.” To match, Bar Manager Steven Tuttle—who has been featured on Food & Wine’s website—has designed a series of riveting cocktails. Prepare to eat an honest, classy meal with a touch of brotherly love. kettnerexchange.com

Napizza {10550 Craftsman Way Suite #186, 4S Ranch; 858.312.1036}

The meaning of “Napizza,” you ask? To Owners Giulia Colmignoli and Christopher Antinucci—originally from Rome—it’s a synonym for organic, fresh, and welcoming. “It’s the kind of place that brings cheer and welcomes families, friends, or even individuals to grab a quick bite in a fun and healthy atmosphere.” With nuanced Italian heritage present in the style, charm, and team behind the brand, guests taste the difference right away with Pizzaiola Colmignoli and Master Pizza Chef Matteo Castagna’s signature items like Bolognese Pizza with housemade bolognese sauce and besciamella, and the Truffle Porcini Pizza with decadent truffle pâté. But global, healthful flare sparks interest in items like salads made with only local, organic greens, like the Superfood Me made with spring mix, kale, quinoa, walnuts, organic avocado, Blue Lake beans, sprouts, and apples, tossed with a basil-lemon dressing. Try a Happy Wine Belly combo, which includes a slice of pizza, a soup or salad, and a house red or white wine. Or, order a pizza to go. That special, authentic flavor comes from the flour, yeast, and pizza oven, all imported from Rome. Every Tuesday, Napizza hosts Community Nights, during which 10-percent of proceeds benefit select nonprofits. “Giving back is part of our Italian culture,” said Colmignoli. We sure are excited to see Napizza staking a claim in our community. na-pizza.com

Carnitas' Snack Shack

Carnitas’ Snack Shack

Carnitas’ Snack Shack {2632 University Avenue and 12873 El Camino Real, Suite M-4}

The first Snack Shack, opened in 2011, sates North Park diners with slow food-inspired, pork-centric American cuisine and local craft brews. Of course, as the name suggests, the cuisine is also heavily biased in favor of snacks. This fall, a second Snack Shack location cruised into the Del Mar/Carmel Valley area with expanded indoor seating and menu options. The illustrious pair behind both Snack Shacks is Chef Hanis Cavin, a local, decorated chef, and Sara Stroud, a restaurant industry vet since the age of 15. In addition to the Snack Shack, Cavin and Stroud own a mini pet pig named Carnitas (the restaurant’s namesake) that happens to be a vegan and a YouTube star with millions of viewers. Cavin changes the restaurant’s menu daily based on what’s on the shelves and in the walk-in from the many local farmers, ranchers, bakers, vineyards, and breweries with whom he partners. No guarantees, but you may be lucky enough to find the following at the Shack: A Seared Ahi Niçoise Salad, A Triple Threat Pork Sandwich, a Beet Terrine, and The “Elvis” Doughnut.” Happy snacking. carnitassnackshack.com

Pan Bon {1450 Kettner Boulevard}

Opening in late-2014, this Italian market will quadruple as a ristorante, panetteria, pasticceria, and caffé—all incarnations dedicated to bringing a taste of Verona to San Diego. Best of all, the folks behind the new Pan Bon are two brothers, Luciano and Giancarlo Anselmi, who (if you can’t tell by their names) are Italian. In Verona—the romantic city of “Romeo and Juliet”—the <i>fratelli<i> own a bakery by the same name. Now, in their new home in the U.S., they’re recreating their perfected Italian breads and pastries, and adding panini, pizzas, chicken, steak, grilled seafoods, salads, and appetizers to the mix. Pan Bon will be open for breakfast, lunch, dinner, and takeout daily. To drink, the bar will offer a vast array of American and Italian wines mostly hailing from Verona, like Ripasso, Amarone, and Recioto, as well as microbrews. Equally casual, elegant, and modern, Pan Bon will be the place to bask in the glow of all things Italian in San Diego. panbon.us

Zymology 21

Zymology 21

Zymology 21 {750 Fifth Avenue; 619.546.932}

You may not have heard the term “zymology” before now, but this fall, it’s sure to become recognized nomenclature in the realm of San Diego restaurant culture. By definition, zymology refers to the study of fermentation—the chemical breakdown of a substance by bacteria or yeast. According to General Manager Zane Mandt, this can manifest in delicious food, all made with the idea of zymology in mind. Cafe 21’s Chef Leyla Javadov has created a menu of American bar food, all relating back to the idea of fermentation. “We braise our own pork, cure our bacon and salmon, and press duck for the Duck Taquitos.” A must-try is the open-faced Salmon Club, with Beet Cured Salmon atop Suzie’s Farms greens, heirloom tomatoes, applewood-smoked bacon, and cilantro aïoli on Prager Brother’s artisan bread. Pair it with a cocktail made with shrubs—colonial-era cocktail mixers that use the process of fermentation to create a sweet and tangy fruit-based syrup. Try it in a variety of cocktails in their test-tube-styled tasters. Speaking of style, the design stems from the 1800s, when scientific genius and discovery was enveloped in an iconic, “SteamPunk” appearance. Here, guests see it as copper table tops, an industrial liquor cage, and wing nut-laden chandeliers. “Be it food, drink, or making dry ice bubbles on the patio, we love what we do,” Mandt says. We’re loving it, too. zymology21.com

The Cork and Craft {16990 Via Tazon; 858.618.2463}

Uncorking a bottle of wine or beer can let loose an exhilarated feeling of celebration and enjoyment. There’s a sense of refinement and indulgence in the sound of releasing a cork. That sense of elegance enshrouds San Diego’s new Cork and Craft, a concept dedicated to beer, wine, and craft comfort food. This restaurant draws groups with more than a dozen shared plates, including Braised Pork Belly, Carlsbad Mussels, and Tater Tot Poutine. Entrées include dishes “From Land and Sea” and “From Soil,” offering the likes of Black Cod and Short Rib En “Sous Vide” alongside Grilled Greens and Roasted Beets. But the big draw, of course, is the beer and wine list. Suds on draught or from the bottle offer a range of beers for craft-lovers everywhere, and the approachable dozen-or-so wines are available by the glass or bottle. Uncork the possibilities this winter. thecorkandcraft.com

Saiko Sushi

Saiko Sushi

Saiko Sushi {116 Orange Avenue, Coronado and new North Park location; 619.435.0868}

Wild and local fish fill the rolls at Saiko Sushi. That means that the seafood list is always in rotation depending on what’s available and fresh—from tuna, to yellowtail, to scallops, to sea urchin, to octopus. It all began in Coronado, but now the wild and local fun continues at the newest location in North Park. As you embrace your meal with your chopsticks, sip upon a micro-brewed sake, a glass of wine, or a creative cocktail to complement the flavors. Lunch is a steal with Bento Boxes brimming with Sunomono Salad, steamed rice, mixed tempura, and a California Roll. For more deals, visit during daily happy hour from 2:30-5:30pm where you can score appetizing and affordable anomalies like Shrimp Tots, while sipping upon a $4 draft beer, large sake, glass of wine, or well cocktail. Come dinner, go all out with Char Siu Duck Tacos to start, a medley of house and classic rolls, and an entrée like the Smoked Chicken Teriyaki with local veggies and wasabi mashed potatoes. saikosushisd.com