Spring comes to George’s California Modern
Chef/partner Trey Foshee and executive chef Jonathan Bautista have just released their next seasonal menu for the fine dining component of George’s at the Cove. In addition to new starters and entrées, including sweetbread schnitzel and opah with stinging nettle-salsa verde, there are now shared options for the table ranging from burrata toast with fennel pollen, wood-fired green vegetable tops, capers, and fine herbs to Chino Farms crudité with ramp ranch, crispy grains, and sourdough. The restaurant has also changed its tasting menu format, replacing the four-course and eight-course chef’s tasting menus with a six-course chef’s tasting menu priced at $110 per person, or $170 with beverage pairings; extra dishes, including local stone crab or spot prawns, can be added for a supplemental charge.
Cooking by the book
The ninth annual “Eat. Drink. Read. A Culinary Event for Literacy” is scheduled for Thursday, May 17 at the San Diego Air & Space Museum in Balboa Park. A fundraiser for the San Diego Council on Literacy, the event features more than 20 local chefs serving up savory and sweet bites based on their favorite books and literary characters. Participating restaurants include Civico 1845, Galaxy Taco, Solare Ristorante Lounge and many more. There will also be live music, as well as sips from San Diego brewers, distillers and winemakers. Tickets are $75.
Sunny San Diego days are meant for milkshakes, and The Crack Shack has teamed up with the ice cream pros at Salt & Straw on two sweet variations that are now available indefinitely at The Crack Shack’s locations in Little Italy and Encinitas. Created by The Crack Shack’s culinary director Jon Sloan, the salted caramel with biscuit crumble and caramel sauce and brownie with cookie crumble and fudge sell for $7.75.
Brunch with a view
As Viewpoint Brewing Co. approaches its first anniversary, the waterfront brewery is prepping to launch brunch service on Sunday, May 19. Served from 10 a.m. to 3 p.m. every Saturday and Sunday, the menu from executive chef Gunnar Planter ranges from healthy day-starters such as a parfait with acai, goji berries, banana crisp, and bee pollen to indulgent dishes ranging from a Scotch egg with breakfast sausage, hen egg, and maple aioli to churro French toast with Mexican chocolate sauce.
Beerfish does Lobster Week
From May 13 to May 19, executive chef Lety Gonzalez is hosting Lobster Week at Beerfish, bringing in fresh Maine lobsters and guest chefs who will collaborate on a special lobster dishes throughout the week. Available at 11:30 a.m. daily until sold out, each special menu item will be priced $17. The guest chef roster includes Kristianna Zabala (Nomad Donuts), Craig Jimenez (SuperNatural Sandwiches), Antonio Ley and José Rodrigo Figueroa (Corazon de Torta/La Carmelita), Juan Carlos Récamier (Ceviche House), Karen Barnett (Small Bar), Mike Arquines (Mostra Coffee), and Tyson Blake (O’Brien’s Pub) with beer pairings from Fall Brewing Company, Societe Brewing Company, SouthNorte Beer Company, Eppig Brewing, and more.
Two Seven Eight gets spirited
Hillcrest restaurant Two Seven Eight, known for its support of locally-made spirits, is launching a new series of dinners called Meet the Makers that will each feature a different San Diego distillery. First up on Monday, May 21 is a six-course meal cooked by chefs Jessica Fisher and chef Logan Kendall. The intimate dinner, priced at $110, will be paired with cocktails made with Liberty Call Distilling products with the distillers themselves on hand to talk about their spirits.