New Dishes at The SafeHouse & The Baked Bear Expands

NORTH PARK— The SafeHouse, which brought Asian food and craft beer to University Avenue last fall, has expanded its menu to include more steam buns, which can be ordered individually or in flights of three, and additional small dishes, from chilled calamari salad to fried rice, plus a new seafood ramen variation and a build-your-own ramen option that allows you to custom create your own bowl. On the brunch menu, which ranges from breakfast rice bowls to fried chicken and biscuits, there's now a new soft shell crab Benedict. [EaterWire]

CARMEL VALLEY— The Baked Bear's second North County outpost will open in Carmel Valley on June 26, now giving the ice cream sandwich company four San Diego locations, including Pacific Beach, Petco Park and La Costa. The new shop, at 5950 Village Way, will include a full bakery, a walk-up counter and 12 ice cream choices that can be sandwiched between a variety of house-baked cookies; the grand opening will start at noon and feature a raffle to win a catered ice cream sandwich party for up to 100 people. [EaterWire]

LA JOLLA— Cusp Restaurant's executive chef Donald Lockhart has revealed a new seasonal dinner menu with global influences that range from Moroccan spice cured chicken with cheese polenta and pea greens salad to black pepper pork lardo and strawberry salad with​ pickled dried cherries and pistachio praline puree, and roasted beet and heirloom tomato salad with goat cheese creme brûlée. [EaterWire]