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Katsuya Turns One; Sustainable Seafood Gala Thursday

DOWNTOWN Katsuya by Starck is celebrating its first anniversary by adding a cool new surf-and-turf dish to the menu, which combines seared Wagyu beef tenderloin and locally-caught, torch-charred uni with a side of pickled kumquats and pea shoots from Suzie's Farm. [EaterWire]

MISSION BAY— Thursday's Sustainable Seafood gala at Sea World, which benefits the San Diego Oceans Foundation, has scored an impressive list of the local culinary champs, including Olivier Bioteau of Farm House Cafe, The Marine Room's Bernard Guillas and Mision 19 Javier Plascencia. If you miss the event, be sure to check out one of the participating restaurants in San Diego's Sustainable Seafood Week, running from March 10-15. [EaterWire]

OCEAN BEACH— A tipster turned us on to a just-opened coffeehouse in a converted 1924 Craftsman-style house on Voltaire Street. Beyond coffee and tea, Te Mana Cafe serves baked goods, salads, soups and sandwiches plus some Hawaiian-style grinds like shoyu chicken and Kahlua pork. [Eaterwire]

Katsuya by Starck

600 F St San Diego, CA 92101 (619) 814-2000

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