Comun's New Daily Happy Hour & Stone 19th Anniversary Celebration

EAST VILLAGE— Chad White's Comun Taqueriahttp://www.comunsd.com, formerly Comun Kitchen & Tavern, has been cooking up a streamlined menu of proteins, from carnitas to smoked mahi and pollo asado that are available in taco, tostada, torta, quesadilla or bowl format and as a French fry-topper or shareable entree portion, has just introduced a new daily 3 to 7 p.m. happy hour daily from 3 to 7 p.m., that offers a generous 50% off the entire drink menu which ranges from craft beer and wine to all agave-based spirits (tequila, mezcal, sotol) and cocktail concoctions from Kyle Belshaw including the Milkman's Baby, which mixes housemade horchata with rum and cinnamon bourbon and the 5 Tool Player, which incorporates tequila, strawberry, chile guero, lime and salt. [EaterWire]

SAN MARCOS— Stone Brewing Company's annual charity event to celebrate the brewery's anniversary, also the largest beer fest in Southern California, is back at the Cal State San Marcos campus on Saturday, August 15. Tickets to each session (11 a.m. to 2 p.m. and 3 p.m. to 6 p.m.) of the Stone 19^th Anniversary Celebration & Invitational Beer Festival include a commemorative tasting glass, 15 three ounce beer samples from the over 240 beers available, from Stone special releases and one-offs to guest beers from around the county. There will also be live music, a cigar lounge and free home-brewed sodas. This year, there are also private tasting sessions ($15 each) with notable brewers, from Patrick Rue of The Bruery to Avery Brewing Co.'s Adam Avery, AleSmith's Peter Zien and Ladyface Ale's Cyrena Nouzille. [EaterWire]

GASLAMP— BICE Ristorante just launched new lunch service, available from 11 a.m. to 2 p.m. Tuesday through Saturday, from chefs Mario Cassineri and Francesca Penoncelli. On the menu are sharable snacks, including foie gras potato croquettes and meat and cheese plates, salads, a few entrees and full or half portions of some of their bestselling pastas, ranging from ravioli stuffed with braised beef and spinach in a mushroom wine sauce and orecchiette with crab, corn and asparagus to nettle gnocchi with burrata, pesto and cashew. [EaterWire]