Soda & Swine Burger Stays; Salt & Cleaver Update

NORTH PARK— Here's some cool news from Soda & Swine. Due to the popularity of the Meatball Burger that was featured as an Eater San Diego Burger Week special, chef Jason McLeod has upgraded the burger to permanent menu status. Just to remind you, the burger features patty-shaped meatball (Angus beef brisket, veal, ricotta, parmesan, chives and thyme) and is topped with American cheese, applewood smoked bacon, pickled zucchini and chipotle mayonnaise.) [EaterWire]

HILLCREST— You'll have to wait a bit longer to taste Salt & Cleaver's sausages. The 5th Avenue eatery was hoping to be open today, but inspection delays have pushed back their launch until the end of this week or Monday. In the meantime, peruse the menu and figure out what to order once they're up and running. [EaterWire]

DOWNTOWN— There's a new weekend brunch at Spike Africa's Fresh Fish Bar & Grill (10 a.m. to 3:30 p.m., Saturday and Sunday). Chef Paul Rinaldo's OMG Cinnamon Sticky Buns are house made and come six to an order; there's also Griddled Brioche French Toast, Crab & Asparagus Quiche and Seafaring Biscuits and Gravy with shrimp. For your day-drinking needs, there are Oyster Mary Shooters, champagne cocktails and a Shipwreck Sailor, which is a draft beer paired with a side of bacon. [EaterWire]