Cocktails Get Craftier at The High Dive; The Heart & Trotter Adds Beer & Wine

BAY PARK— Well-respected 'tender Ryan Andrews (Coin-Op, Craft & Commerce) is the new bar manager at the High Dive Bar & Grill; this Sunday, August 23 at 1 p.m., the High Dive hosting a release party for his debut cocktail menu that'll have a variety of his new drinks specially-priced at just $5 each; from the tiki section, there's the High-Tai made with Ballast Point aged rum, white rum, lime, house-made curaçao, orgeat and R&D Aromatic #7 bitters or a frozen Island Mai Tai with a Jager Spice float, and fans of his signatures will be glad to see the Balboa, made with Henebery whiskey, lemon, honey and R&D Sarsaparilla bitters, and his Southwestern Sling, which mixes Old Harbor San Miguel gin with green chartreuse, lime, cucumber and agave. Also on special for $8 ($25 with collectable tiki mug) is the Holy Diver, a blend of Ballast Point aged rum, Old Harbor navy strength rum, lime, grapefruit, cinnamon, house-made curaçao and bitters. [EaterWire]

NORTH PARK— The Heart & Trotter Butchery is now serving beer and wine along with its daily sandwich offering, which has ranged from a Reuben with house made pastrami to house made bratwurst. There are four wines and eight beers on the menu right now, all in cans and bottles until a new kegerator arrives. They're also working on making more room for dine-in customers and plan to eventually have seating for 16.  EaterWire]

LINDA VISTA— The Original Sab-E-Lee more than doubled its capacity when the uber-popular Thai restaurant moved to a different location earlier this year. A tipster who dined there recently tells Eater that even more expansion is in the works; Sab-E-Lee is taking over another small space next door that will allow them to add even more tables.[EaterWire]