Good thing he didn’t. Instead, Schwob and Wise teamed up to form one of the city’s most impressive new eateries in Trust, named San Diego Magazine’s Best New Restaurant for 2017.

And now they’re parlaying the success down the street with a new cocktail bar, Hundred Proof. Taking over the space vacated by S&M Sausage and Meat (4130 Park Blvd.), they’re going to be focusing on elevated bar food (duck confit poutine, chicken oysters, baked crab dip, banana split for four, etc.) and boilermakers (shots with beers), while bartender Juan Sanchez will do craft cocktails and slushies. You can order unstuffy bottle service (six-pack of Miller High Life with a 475 ml of Makers Mark) or even a boozy milkshake that’s served with house-baked donuts.

JEL Design helped them gut and redesign the space, which had a funky, multi-level layout when S&M was in it. It’s got raw woods and metals, indoor-outdoor seating for 120 people, and jackalope wallpaper.

Hundred Proof opens June 27. Take a look at the first known photos in the universe.

First Look: Hundred Proof

First Look: Hundred Proof

First Look: Hundred Proof

First Look: Hundred Proof

First Look: Hundred Proof

First Look: Hundred Proof

First Look: Hundred Proof

First Look: Hundred Proof

First Look: Hundred Proof

First Look: Hundred Proof

First Look: Hundred Proof

The post First Look: Hundred Proof appeared first on San Diego Magazine.

When this issue is released, my inbox starts to swell with people’s opinions on it. They range from “THANK YOU!” to “YOU’RE AN IDIOT!” to “AMAZING!” to “IT’S RIGGED!” to “YOU’RE AN IDIOT!”

So this year, I figured I would answer a few of the questions I usually get, to hopefully clarify things ahead of time.

Q: Do advertisers pay to win categories? Is it rigged?

A: No. Absolutely not. Nyet. The Best Restaurants list is divided into two sections: Readers’ Pick and Critic’s Pick. The readers make their votes, and those votes are tabulated using a non-subjective tool called math. We do not insert advertisers in there, or give them extra votes, or help them in any way. This list is as pure as we can make it. The only thing that could change the readers’ pick is bad math or if it looks like a restaurant stuffed the ballot box (see below).

The Critic’s Choice is simply me and the hamster in my brain. I keep a list throughout the year of the best things I’ve been lucky enough to put in my mouth. It’s my little black book of San Diego’s most amazing food. In seven years as San Diego Magazine’s food critic, I have never, ever been asked by someone from the magazine to include an advertiser. I just fill out my ballot like the readers, based on my personal experience. A few restaurants have, however, offered upwards of a couple thousand dollars to name them a winner. I declined, which may explain my current living situation.

Q: Are Readers’ Picks a popularity contest? Can’t restaurants stuff the ballot box?

A: They can, and they do. But we have ways of sniffing out shenanigans. One way is that we can look at IP addresses and see if one was used hundreds of times. We also notice when a voter names the same restaurant in every category, e.g. an Indian restaurant wins every field, including “Best Mexican” and “Best Restaurant That’s Anything But Indian.” We don’t allow spam, and we account for that, but restaurants are allowed to promote and campaign.

Q: How the hell did readers pick XX Restaurant as Best XX?

A: The readers like what they like. I learned a while ago that my aesthetic tastes are not universal. My palate was not dipped in the River Styx. And therefore I will not begrudge the readers their favorites. After all, I named William Bradley my favorite chef in town, but I’ve been known to crush a rotisserie chicken in my car on the way home from Sprouts. And Thomas Keller, a very fine world-famous French chef, famously purchased In N Out for a staff party.

Q: Why isn’t my restaurant included?

A: To be honest, I don’t like naming restaurants “best.” Restaurant culture isn’t a tennis match. And because, with any category, there are usually a handful of restaurants that could “win” a category for me. For instance, with “Best New Restaurant,” I was hemming and hawing between Trust in Hillcrest and Herb & Wood in Little Italy. The ultimate deciding factor for me was that the team at Trust didn’t have the “name” going into this project that chef Brian Malarkey does at Herb & Wood. Malarkey’s restaurant is excellent, and beautiful, and deserving. But he also had more resources and momentum. The fact that Trust pulled off what they did with fewer resources inspired me. They MacGyvered a really great restaurant.

Also, every year I forget restaurants, or fail to get restaurants into the list. Last year, I completely spaced on Kindred, winner of this year’s “Best Vegetarian/Vegan.” This year, I’m ticked off that Flying Pig (Oceanside and Vista) and Land & Water Co. (Carlsbad) aren’t included in my picks. Those are two of my favorite restaurants in town that somehow didn’t fit the puzzle. And that’s what a list like this is—a puzzle.

Q: How is Sushi Ota not your Best Sushi Restaurant? Is your mouth injured? Everyone knows Master Ota is untouchable!

A: For those of you who still don’t know about Master Ota, do yourself a favor and find his restaurant. It’s in Pacific Beach, next to a 7/11 and a freeway. Ota has, and will be during his time on earth, the apex of sushi in San Diego. Local fishermen literally make all other restaurants wait at the docks until Master Ota has had his pick of the day’s very best catch.

That said, our sushi scene has evolved, and there are very excellent sushi chefs who deserve a nod. For me as a critic, sustainability plays a huge part. Our oceans have been looted, and they’re in danger of collapsing. Sushi is a major contributor to that plundering. That’s why, last year, I gave the award to Land & Water Co.—whose chef-owner, Rob Ruiz, is now one of the country’s top sustainable seafood experts, and runs his restaurant as such.

And this year, I picked another sustainable sushi chef who’s got major chops: Davin Waite of Wrench & Rodent in Oceanside. First of all, Davin’s a punk and has built a little skate-zen place that’s fun to hang out in. Second, he’s a really good, respectful, obsessive sushi chef. Third, he’s as sustainable as it gets. Ota will always be the yoda of the scene, but younger jedis deserve credit for helping in saving the universe.

Q: Hey, Critic! You chose Kettner Exchange as “Best of the Best, Casual”? That’s a fancy restaurant whose chef has cooked at the James Beard House!

A: You’re right. That’s odd. And not quite right on my part. Here’s what happened. There was no ignoring George’s California Modern this year as “Best of the Best, Fancy.” Trey Foshee has been one of the country’s top chefs for decades. This year they underwent a massive renovation of their bar area, and bartender Stephen Kurpinsky has become a real inspiration and innovator for the city’s cocktail scene. It was the year to honor one of the country’s best restaurants.

I had actually considered Kettner Exchange for that award, since it’s a beautifully designed spot and Brian Redzikowski’s food absolutely blew me away over the last year. So, I reasoned—Kettner has two very active bars, which makes it a social scene as much as a dining one, and aren’t bar areas, even nicer ones like theirs, casual? It may be flawed reasoning, but it was mine. And I wanted to shine as much light on KEX and Redzikowski and bartender Steven Tuttle as possible.

If you have any other questions, please feel free to leave them in the comments section below and I will answer as many as possible. Thanks, guys. Hope you enjoy the issue.

Behind the Best Restaurants Issue

Critic’s Pick for Best Caterer 2017: Miho. | Photo: Sam Wells

The post Behind the Best Restaurants Issue appeared first on San Diego Magazine.

Not saying the need for renewal was what drove Cohn Restaurant Group (CRG) to re-brand 100 Wines in Hillcrest, but re-brand they have. And ambitiously. With the help of their designer Philippe Beltran, the spot (1027 University Ave.) has been recast in three different ways. It almost echoes the multi-concept trend diners have come to love at places like Eataly (New York) or Liberty Public Market (Point Loma).

The first part of the reinvention isn’t new, per se. It’s arguably CRG’s most beloved concept, Bo-Beau Kitchen, a California-French bistro built on knock-out brussels sprouts and sepia-toned mood lighting. It’s next door where CRG is really spreading its wings.

The major news is Libertad, San Diego’s first not-for-profit taco shop. The joke, of course, knowing the industry’s notoriously small margins, is: Aren’t all restaurants non-profits?

The for-charity restaurant is actually a trend that’s been slowly emerging across America, from Portland’s Oregon Public House to Troop Café in Milwaukee. At Libertad, 100 percent of the profits will go to charities. An advisory committee of five San Diegans will choose the charities, which will rotate every month. No advisory committee members will be part of CRG, and CRG will not have a role in choosing the charities. Even if Tacos Libertad loses money, CRG is guaranteeing at least $3,000 to that charity. When it comes to “profits,” CRG is just accounting day-to-day operations of the restaurant (food costs, employee wages, etc.) before paying out the charities. They’re not trying to recoup any of the build-out costs, cost of home office support or marketing from CRG, or designer Philippe Beltran’s work.

Seems to be a big win-win for Hillcrest and CRG. The company is accepting applications from charities online. If chosen, the charities are encouraged to promote in every which way they can, naturally, and sell as many tacos as they can. The customers buying a taco benefit from giving back and getting a meal. The Cohns have lived in Hillcrest for years, so they’re giving back to their own neighborhood. And as these charities promote and drive traffic every month, Libertad customers will no doubt see Bo-Beau Hillcrest. They may even decide to get a drink at the third part of this remodel—a “speakeasy” called caché.

Caché will be a small, 19^th century-inspired Parisian craft cocktail and wine bar hidden behind Libertad, with vintage chandeliers, a Toulouse Lautrec-era mural, wax paper-lined walls, living trees, etc.

Enough with the talk. The concepts open doors in Hillcrest this week. Take a look at the first known photos in the universe.

FIRST LOOK: Bo-Beau Hillcrest

FIRST LOOK: Bo-Beau Hillcrest

FIRST LOOK: Bo-Beau Hillcrest

FIRST LOOK: Bo-Beau Hillcrest

FIRST LOOK: Bo-Beau Hillcrest

FIRST LOOK: Bo-Beau Hillcrest

FIRST LOOK: Bo-Beau Hillcrest

FIRST LOOK: Bo-Beau Hillcrest

FIRST LOOK: Bo-Beau Hillcrest

FIRST LOOK: Bo-Beau Hillcrest

FIRST LOOK: Bo-Beau Hillcrest

The post FIRST LOOK: Bo-Beau Hillcrest appeared first on San Diego Magazine.

Everyone’s favorite pork joint, Carnitas Snack Shack, is finally looking ready to open at the Embarcadero this spring. This space (1004 N. Harbor Dr.) will have cocktails from San Diego’s RMD Group (Fluxx, Sidebar, Rusted Root) and tons of outdoor waterside seating….

Hey, Del Mar. New chef in town for you guys this spring. Steven Lona is relocating from the L.A. area, the former exec chef of Bistro 45 (Pasadena) and worked under James Boyce and Craig Strong at Montage in Laguna Beach. He’s part of the team opening Tasting Room Del Mar (next to the Starbucks at 15^th Street and Camino Del Mar) with a talented wine connoisseur in Rusti Gilbert, formerly of Addison at Grand Del Mar, which is like the Coachella of sommeliers…

I love Carlsbad. But its food and drink scene has needed to wake up and smell the decade for a while. It’s got some standouts, like Land & Water Co. (one of the best sustainable seafood chefs in San Diego in Rob Ruiz). But the most exciting opening-to-be is Campfire—creator John Resnick was one of the main faces and brains that helped Consortium Holdings (Craft & Commerce, Ironside) develop into a top-notch food and drink company. He’s hired Bells and Whistles to design his new 6,000 square-foot space, which will include a Quonset hut, for that post-WWII barracks drinking vibe. Carlsbad will be better off for this one, slated for sometime mid-2016…

I was mixed on my review of The Hake on Prospect Street a couple years ago, but have since returned and had some seriously good dishes (their ahi taco with jicama tortilla is pretty fantastic). And not a week goes by if someone asks proudly if I’ve tried the place. Well, now they’re adding 2,000 square feet to their subterranean semi-ocean perch, which means they’ll have a new outdoor dining space and an ocean view. Trying to do business on Prospect without an ocean view is like trying to do business on Morena Boulevard without a stripper pole…

Pizzeria Mozza’s sad and not terribly surprising demise at The Headquarters was big news. Now its replacement is nearly ready for business (early March). Flour & Barley is a concept from our bedazzled brethren in Vegas that does brick oven pizzas, plus Italian apps and over 150 draft, bottle and canned beers….

Westgate Hotel is one of my favorite hotels in Downtown San Diego. Looks like a fossilized doily, in a good way. They just announced their second annual Spirit of Baja Dinner, which’ll take place on April 15—inviting chef Javier Plascencia (Bracero, and new James Beard nominee) to collaborate with Westgate’s talented chef, Fabrice Hardel on a meal. Mezcal reception, Baja wines. You can buy tickets here. …

Now that the craft beer movement is into its 30s, its expanding its horizons. No longer is it “just a lot of hops plus fermentation and a beard.” We’re seeing lighter beers, sour beers, and now, especially, citrus beers like Grapefruit Sculpin. Now one of my favorite breweries in San Diego, Green Flash, just announced its new lineup under new brewer Erik Jensen, and he’s got a Passionfruit Kicker (American Wheat Ale with passion fruit), a “Soul Style” (tangerine India pale ale). They’re also releasing “Cosmic Ristretto” this Friday, a Baltic Porter with espresso and Candico, a caramelized Belgian candy sugar. For more on the new lineup, click here…

The other release of note is from the ever-awesome Lost Abbey. They’ve partnered with North Carolina’s Wicked Weed Brewing and tomorrow (Feb. 24) will release the finished product—Ad Idem, a French oak-aged golden sour ale with peaches and brett. It’s a blend, between a brettanomyces blond ale and a sour blond ale, aged in neutral wine barrels with whole, local peaches…

Everyone likes a free meal. And Leap Year babies (those of you born on Feb. 29, feeling like you don’t exist every three out of four years) get a free one from the Hard Rock Café on Feb. 29….

I love pairing dinners, mostly because I like food and drink. But I also like poking fun of pairing dinners. And that’s what San Diego band Splavender will do on March 18 at Mike Hess Brewing. Instead of pairing the beers with food, the beers will be paired with original Splavender songs written for the beer. For example, the Honeysuckle & Sho’Nuff Beer, a rye imperial stout, will be paired with a deep, contemplative groovy synth song. Sounds absolutely ridiculous. I like ridiculous…

San Diego Magazine’s cocktail feature is coming out in the March issue. In there, I express extreme admiration for Grant Grill and mad-scientist cocktail guy Jeff Josenhans, who has ushered a slew of “firsts” into San Diego’s cocktail scene. However, more needs to be said about the Grill’s “chef de bar,” Cory Alberto. Well, now’s the chance to see his work. He just released a menu of cocktails inspired by his favorite musicians, including Howlin’ Wolf (Johnny Walker Red, cane sugar, chocolate, bitters and cigar foam), Ella Fitzgerald (Remy Martin 1738, Crème Yvette, rose water, tangerine, prosecco), Dick Dale (Mt. Gay Black Barrel US Grant Blend Rum, El Silencio mezcal, La Gitana sherry, tarragon orgeat, lime, pineapple, tiki bitters and a splash of absinthe), plus boozy odes to B.B. King, Ali Farka and Preservation Hall (the legendary venue in N’Awlins)…

Info Tapas

The Howlin’ Wolf cocktail, part of Grant Grill’s new menu dedicated to music legends.

The post Info Tapas appeared first on San Diego Magazine.

The original Patio in Pacific Beach—lead by owner Gina Champion-Cain and chef John Medall—was a breakout success in taking over the beloved Lamont Street Grill.

Their second act—which takes over the long-abandoned construction started by restaurateur Philippe Beltran (who’s since joined the Cohn Restaurant Group)—is real modern, real eco, real nifty. Designed by Lahaina Architects, guests walk into the open-air front room (just like P.B.) with a fireplace. At the long bar on the right, GM and certified catador Chris Simmons, formery of Rancho Valencia’s Pony Room, will focus on tequila (over 60 varieties) and barrel-aged cocktails. Certified cicerone Kelly Legan will curate the fancy beer.

But everyone is naturally drawn to the huge, gorgeous plant wall in the back of the room, designed by The Patio’s on-staff decorator Bea Arrues.

The plant wall is libidinously lush. It looks like vegetarian taxidermy, as if Champion-Cain and Ted Nugent went down to Brazil, shot the rainforest and had it stuffed. Plant walls are now the modern version of 1970s fern bars. They add oxygen and life to all the strikingly dead-dead-dead design materials that are en vogue these days (concrete, steel, barn wood). There’s another plant wall on the al fresco patio.

Patio ownership is going for LEED Platinum certification with the restaurant (as eco-friendly as you can get), but should at least hit LEED Gold.

They’ve got a cheese “cave” here (a glass box full of wondrously stinky fromage, aging and become better cheeses right before your eyes) that local mongers Venissimo are helping curate. In about a month, they’ll also open their retail concept called Front Porch around the corner. It’ll serve all sorts of gourmet foodstuff, plus some to-go lunch and dessert options from chef Medall.

The Patio’s citywide domination seems imminent. Sources say they’ll open another retail-heavy concept soon at Liberty Station (a wine-centric thing at the former Sol Market spot). And one person close to them says they’re “already moving on from Liberty Station—they’re two concepts down the road,” including a potential new Patio in North County.

While waiting for your Patio colonization, please enjoy the first known good photos in the universe of POG.

The Patio’s lovely plant wall. Like rainforest taxidermy.

Sam Wells (samwellsphoto.com)

The post FIRST LOOK: The Patio on Goldfinch appeared first on San Diego Magazine.

The original Patio in Pacific Beach—lead by owner Gina Champion-Cain and chef John Medall—was a breakout success in taking over the beloved Lamont Street Grill.

Their second act—which takes over the long-abandoned construction started by restaurateur Philippe Beltran (who’s since joined the Cohn Restaurant Group)—is real modern, real eco, real nifty. Designed by Lahaina Architects, guests walk into the open-air front room (just like P.B.) with a fireplace. At the long bar on the right, GM and certified catador Chris Simmons, formery of Rancho Valencia’s Pony Room, will focus on tequila (over 60 varieties) and barrel-aged cocktails. Certified cicerone Kelly Legan will curate the fancy beer.

But everyone is naturally drawn to the huge, gorgeous plant wall in the back of the room, designed by The Patio’s on-staff decorator Bea Arrues.

The plant wall is libidinously lush. It looks like vegetarian taxidermy, as if Champion-Cain and Ted Nugent went down to Brazil, shot the rainforest and had it stuffed. Plant walls are now the modern version of 1970s fern bars. They add oxygen and life to all the strikingly dead-dead-dead design materials that are en vogue these days (concrete, steel, barn wood). There’s another plant wall on the al fresco patio.

Patio ownership is going for LEED Platinum certification with the restaurant (as eco-friendly as you can get), but should at least hit LEED Gold.

They’ve got a cheese “cave” here (a glass box full of wondrously stinky fromage, aging and become better cheeses right before your eyes) that local mongers Venissimo are helping curate. In about a month, they’ll also open their retail concept called Front Porch around the corner. It’ll serve all sorts of gourmet foodstuff, plus some to-go lunch and dessert options from chef Medall.

The Patio’s citywide domination seems imminent. Sources say they’ll open another retail-heavy concept soon at Liberty Station (a wine-centric thing at the former Sol Market spot). And one person close to them says they’re “already moving on from Liberty Station—they’re two concepts down the road,” including a potential new Patio in North County.

While waiting for your Patio colonization, please enjoy the first known good photos in the universe of POG.

The Patio’s lovely plant wall. Like rainforest taxidermy.

Sam Wells (samwellsphoto.com)

The post FIRST LOOK: The Patio on Goldfinch appeared first on San Diego Magazine.

Hillcrest sign

University & Fifth Avenue

• 1. NEW
  Salt & Cleaver
  House-made sausage and veggie sandwiches pair well with cocktails and beer. 3805 Fifth Avenue

• 2. NEW
  Blue Ribbon Rustic Kitchen
  Artisan handmade pasta and Italian food are served in a dim, romantic atmosphere. 530 University Avenue

• 3. NEW
  Commonwealth Ultra Lounge
  This historic, modern building houses an opulent interior, craft cocktails, beer, and bites. 1263 University Avenue

•  

• 4. NEW
  Project Pie
  Build your own pizza at this new, fast-casual custom pizza joint. 3888 Fourth Avenue

• 5. NEW
  Harvey Milk’s American Diner
  This new diner donates a percentage of every tab to the Harvey Milk Foundation. 535 University Avenue

• 6. NEW
  establish.
  This boutique offers an electic, stylish mix of home décor and hostess gifts. 1029 University Avenue

• This Month in Hillcrest

  • Sundays:
    Hillcrest Farmers Market

  • Decmeber 10:
    Hillcrest Town Council

  • December 12:
    Taste n’ Tinis

• 7. Hash House a Go Go
  Classic yet twisted fare loads up giant platters for breakfast, lunch, and dinner. 3628 Fifth Avenue

• 8. Snooze
  Get in line early for unique pancakes, Benedicts, and Bloody Marys. 3940 Fifth Avenue

• 9. D Bar
  Savor elegant desserts, from soufflés to macarons, as well as brunch, lunch, and dinner. 3930 Fifth Avenue

•  

• 10. Gossip Grill
  This bar hosting generous happy hours caters primarily to the ladies. 1440 University Avenue

• 11. Hillcrest Brewing Company and Uptown Tavern
  These spots tap the hops that other gay bars are lacking. HBC: 1458 University Avenue Uptown Tavern: 1236 University Avenue

• 12. Edith Ernestine
  Shop a variety of styles and eras in this vintage clothing hotspot. 3775 Park Boulevard

•  

13. Before I Die Wall

Grab some chalk and reflect on life at Candy Chang’s famous, interactive public art wall, outside Alibi.

1403 University Avenue

The post Neighborhood Guide: Hillcrest appeared first on San Diego Magazine.

Like many local food pundits, both Champion-Cain and property owner Jeff Silberman (of Carleton Management) speak about a potential restaurant explosion in Mission Hills. “I live in north Mission Hills,” says Champion-Cain. “I always felt it was under-served with restaurants, so I was very happy when Red Door and Brooklyn Girl opened. I’m hoping Mission Hills can experience the same growth that North Park did on 30^th Street—a sort of restaurant row. There is the density, with a lot of sophisticated people who eat out a lot.”

The ink on the lease is still wet, but Champion-Cain gives a few advance details on the 3,900 square-foot spot. Though certain menu items and personality traits from the P.B. location will carry over—focus on sustainability, farm-to-table ethics, dog-friendliness and the fact that “every Patio will have a patio”—the Goldfinch outpost will be concepted specifically for Mission Hills. Expect more seafood and a “refined” concept with a full liquor license that’ll seat about 200 people. Lahaina Architects—who designed the original Patio, plus ArcLight Cinemas—will oversee the build-out, and they’ll be shooting for platinum LEED-certified with the help of Sustainability Matters. Like the P.B. location, most of the furniture will be handmade.

“We’ll have a cheese cave—we have an expert on staff,” says Champion-Cain. “We’ll also have a full display kitchen for teaching and show. We’ll have a chef’s table. And of course the patio with a living green wall and fireplace that’ll be pet-friendly.”

A real estate expert by trade, Champion-Cain helped bring House of Blues to the no-man’s land between the Gaslamp and the financial district. So when she speaks of her main philosophy—”restaurants have to know the ethos and the personality of that community and be part of the fabric”—she’s not just guessing. She’s run the demographics, analyzed retail analysis, identified the needs.

“I don’t believe in being somebody who comes into a neighborhood and says, ‘I’m a brilliant chef and restaurateur and force this down its throat,'” she explains.

So why did this building—originally started by restaurateur Phillipe Beltran, then abandoned when the economy dried up funds—sit abandoned for so long?

“I honestly don’t know,” says Silberman, a Mission Hills native whose company brought Snooze, D-Bar, Urban Outfitters, Bombay and Amici’s (coming soon) to Hillcrest. “About six months ago made contact with the owner, Phil Pace [of Phil’s BBQ]. We convinced him to let us buy the parcel. We’re very picky about who we do business with. We didn’t even list the property. Gina’s got a proven track record—extraordinarily high integrity, very interested in sustainability, very involved in her community and philanthropy.”

Well OK, then. She sounds pretty great. Now let’s see it. The Patio on Goldfinch is projecting an April/May open.

INCOMING: The Patio on Goldfinch

Sam Wells

The post INCOMING: The Patio on Goldfinch appeared first on San Diego Magazine.

Establish duvet cover and matching pillows

Philip Ficks

The post Establish Yourself appeared first on San Diego Magazine.

INCOMING: Salt & Cleaver

The post INCOMING: Salt & Cleaver appeared first on San Diego Magazine.