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Burnside Beefs Up Menu; Young Guns Bartender Battle

Plus, Water Grill adds new drinks.

NORMAL HEIGHTS— Burnside's sandwich-centric menu, which is also available for consumption at Sycamore Den, has been expanded by new chef Christian Ramirez, who last cooked at Queenstown Public House. Ramirez has added a breakfast sandwich filled with porchetta mayo, hash browns and an over-easy egg, a burger topped with salumi, mozzarella, house-pickled peppers and pesto, his version of New Orleans' classic muffaletta, plus French onion soup and a fresh-baked pretzel accompanied by housemade mustard and cheese. [EaterWire]

NORTH PARK— Rumbling Tins Co. is putting on the second annual Young Guns competition, which showcases the up-and-coming bartenders and future drink-making superstars of San Diego. The event is open to the public and will be held this Monday, September 14 at 6:30 p.m. at Coin-Op Game Room. Bartenders representing 11 bars and restaurants, including Bracero, Bankers Hill, Juniper & Ivy, El Dorado and more will each make three cocktails, including one using a secret ingredients, for a panel of industry judges. [EaterWire]

EAST VILLAGE— It may not feel like fall, but Water Grill's new cocktail menu is meant to put you in the mindset of the season. Their beverage director, Kevin Felker, has added several autumnal-themed cocktails, including the Cider Lowball made with bourbon, apple cider, lemon, vanilla bean syrup and Benedictine and the Campfire Sling, a mix of rye, maple syrup and chocolate bitters served over block ice with scorched orange oil. [EaterWire]


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