clock menu more-arrow no yes mobile

Filed under:

Bivouac Ciderworks Is Launching Brunch

Plus a mezcal event, special menu releases, and weekly live music

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

Bivouac Ciderworks
Heartwork Hill

Bivouac Ciders is starting weekend brunch service

Launching on Saturday, March 17, and served from 10 a.m. to 3 p.m. Saturday and Sunday, the Bivouac brunch menu from executive chef DJ Tangalin features his popular Pork, Pork, Pork sandwich and signature burger as well as new plates including avocado toast topped with house smoked fish, crab fried rice, and a poached egg dish served with pulled pork and savory bread pudding. March 17 will also mark the release of a green cider in celebration of St. Patrick’s Day. The North Park eatery is building out new front and back outdoor patios, which should be ready by early spring.

Bivouac Brunch by EaterSD on Scribd

Mexico in a Bottle lands in Barrio Logan

The largest mezcal tasting in the United States, which combines music, art, food, and, of course, magical mezcal, is landing in San Diego this Saturday, March 11. Held from 3:30 to 7 p.m. at Bread & Salt in Barrio Logan, the event will feature over 100 mezcals and agave spirits as well as Mexican wines, craft beers, and more. Mexico in a Bottle will also feature drinks from local bartenders and bites from a range of restaurants, including San Diego’s Galaxy Taco and Tamarindo Latin Bar + Kitchen, Tijuana’s Verde y Crema, and Malva from the Valle de Guadalupe. General admission tickets are $75.

Cassia chef contributes sandwich to Mendocino Farms menu

Lemongrass chicken sandwich with chickpea curry sauce
Courtesy photo

Chef Bryant Ng of the James Beard-nominated Cassia in Los Angeles has partnered with Mendocino Farms on a sandwich special that will see all proceeds donated to the People Concern, a nonprofit that supports the food insecure, homeless, and victims of domestic violence. Available from March 12 to March 25 at the Mendocino Farms in La Jolla and Del Mar, chef Bryant’s sandwich features roasted Mary’s free-range chicken, scallion and lemongrass relish, fresh herb salad, and fontina cheese, with provolone melted on top of the bread and a side of chickpea coconut curry for dipping.

Biweekly live music happy hour at Hotel Republic

The hotel recently launched two weekly live music sessions in partnership with the Acoustic Spot. Held at Trade, Hotel Republic’s lobby bar, Whole Note Wednesday and Friday Unwind brings in local musicians who will entertain from 5 p.m. to 8 p.m. each night with live acoustic music including jazz, R&B, and blues. Swing by early to catch happy hour, offered daily from 3 p.m. to 6 p.m., which features $6 draft beer, $7 well cocktails, $8 featured wines, and a small bites menu.

Pokirrito and RakiRaki adding plant-based “meat” options to menu

The Impossible Burrito
Courtesy photo

The fast-casual eatery, known for its sushi burritos and poke bowls, is expanding its menu with dishes featuring Impossible Meat, the plant-based meat that looks, cooks, smells, and tastes like the real thing. Pokirrito is now serving the Impossible Sushi Burrito ($13.95) made with teriyaki-marinated Impossible Meat and offering the plant-based meat as an add-on to build-your-own burritos. Chef-owner Junya Watanabe also plans to roll out Impossible Meat options at his RakiRaki Ramen + Tsukemen locations in the next few weeks.