MORE PORK: Looks like the Slater’s 50/50 crew will be hatching a new concept soon called Swine Bar—with two locations, one in Downtown and one in North Park. It’s supposed to be quick-service, plus a full bar. The group is tight-lipped so far about the project. But judging by the name and logo (a pig on its back), the pork-centric, casual concept is probably expecting a few Carnitas Snack Shack comparisons. So I’ll start them now, and clarify when I hear.
JSIX REOPENS: Hotel Solamar’s Jsix, home to excellent exec chef Christian Graves, has finished their remodel (lots of brick, subway tiles, old-looking metal and old wood). Graves reconstructed the menu for share plates like chicken sausage dumplings in consommé, Dungeness crab pancakes with American caviar, braised rabbit with spinach pasta, etc. They also poached the top cocktail talent from sister property Hotel La Jolla, Nate Howell.
INCOMING: Swine Bar
