New at True Food; O'Brien's Beer Dinner; Bartender Battle

FASHION VALLEY— Yesterday, True Food Kitchen introduced a slew of Mediterranean-inspired dishes on their new spring menu; making their debut at lunch and dinner: a strawberry chop salad, asparagus and artichoke pizza, and a pan seared sea bass with snap peas, asparagus, cauliflower and mushrooms. Seasonal desserts include a lemon tart with coconut cream and a strawberry-rhubarb crisp with vanilla ice cream. [EaterWire]

KEARNY MESA— There may still be a few seats left for this Sunday's Firestone Walker Brewing Co. dinner at O'Brien's Pub. On the menu: beef Wellington, ahi tuna and homemade cheese, paired with an impressive lineup for Firestone Walker beer, including a barrel room release called Brettaweisse presented by Jeffers Richardson, the director new barrel room project. The dinner's $50 including tax and tip; the catch: you've got to sign up in advance at the bar and bring cash. [EaterWire]

DOWNTOWN— The San Diego Spirits Festival will kick off its series of Bartender Battles on Thursday, April 18 from 6 p.m. to 9 p.m. at The Rooftop at the W San Diego Hotel. Contestants include the W's bartenders, Chris Burkett of Cusp Dining & Drinks and Pedro Melgar Flores from Polite Provisions; the judging panel includes Snake Oil Cocktail Co.'s Frankie Thaheld and Jen Queen from Prepkitchen. Spectators will get to taste the participants' drinks; RSVP here to reserve a spot. [EaterWire]