Uptown Food Briefs

Posted: October 27th, 2013 | Featured, Food & Drink, Uptown Food Briefs | No Comments

By Frank Sabatini Jr. | SDUN Reporter

The beer-centric bistro Waypoint Public opened this week in North Park with a 30-tap selection of West Coast brews and more than 300 bottled labels from around the globe. Launched by a trio of local hospitality veterans that includes accomplished chef and butcher Amanda Baumgarten, a sneak peak at the menu reveals oyster tacos, charred local octopus, pork-veal meatballs, Carlsbad mussels with slow-cooked pork belly and flank steak with mustard greens and chimichurri aioli. The 5,000-square-foot space formerly housed The Linkery and has been remodeled with an expanded central bar, a 45-foot art installation and an Astroturf play area for kids. Plans for an outdoor patio are in the works. 3794 30th St., 619-255-8778.

A sample from the new Baja-inspired menu (Photo by GSD)

A sample from the new Baja-inspired menu (Photo by GSD)

The 7th Avenue Pub at Whole Foods in Hillcrest has revised about 75 percent of its menu to include a slate of Baja-inspired dishes that includes smoked duck flautas, Portobello burritos, jicama wraps and Caesar salad based on the original version from Tijuana. The new rollouts by Chef Martin San Romon, a global ambassador of Mexican cuisine, correspond to the store’s growing inventory of wines from Baja’s Guadalupe Valley, which now totals about 50 labels. In addition, the pub will host a “beer and home cooking” class from 6 to 7:30 p.m. Nov. 13, which teaches consumers how to use suds in their recipes. Local author and beer authority Schuyler Schultz will teach the class. The cost is $10. 711 University Ave., 619-294-2800.


The beer scene continues hopping with the opening of a cozy, new tasting room by Acoustic Ales Brewing Experiment in The Historic Mission Brewery Plaza on Washington Street. The beer list features more than 20 different brews from taps and casks that customers can pair with a variety of eats from local food trucks that usually show up in front around 5 p.m., except on Mondays. 2120 W. Washington St., 619-299-2537.


Over in Little Italy, the doors just opened on Ballast Point Tasting Room and Kitchen, a massive smartly designed space replete with fermentation tanks, a tasting room and dining space. Helming the kitchen is Chef Colin MacLaggan, who owned and operated the former Avenue 5 restaurant in Bankers Hill. 2215 India St., 619-255-7213.


In case you’re wondering about the construction occurring within that hang between North Park and South Park, near 30th and Redwood streets, it’s the groundwork for an upcoming restaurant that will be called MidPark. Formerly a Laundromat, the 2,000-plus square foot space is undergoing full renovation, due for completion in April. The venture is being launched by Frank Sciuto, who owns Tio Leo’s. Rumor has it that his planned global menu will perhaps mimic that of the now-defunct Vagabond that residents eagerly embraced. 3111 30th Street.

    The new beer menu at San Diego's largest wine bar (Photo by Frank Sabatini Jr.)

The new beer menu at San Diego’s largest wine bar (Photo by Frank Sabatini Jr.)

The new tap system by The Brew Project is up and running at Fifty Seven Degrees, which recently replaced its southwest corner walls with retractable windows to bring in views of the Downtown skyline. The beer program, run by entrepreneurs Beau Schmitt and Kyle Chaykowksi, focuses exclusively on local brews with 31 varieties that change regularly.

“The Brew Project brings in a different element and gives people more options,” said Russ Kindom, owner of the 10,000-square-foot wine bar and event space in Middletown. Kindom currently stocks about 450 wine labels in the bar’s retail section and has begun selling six select bottles for $60 as a holiday special that will run through December. 1735 Hancock St., 619-234-5757.


Looking to take home a little extra dough? Amateur cooks get to take home the extra raw dough made in a pizza class at Solare Ristorante in Liberty Station, where participants will learn the techniques for constructing several pizzas from various regions in Italy. Solare chefs will hold the class at 10:30 a.m. Oct. 26. The cost is $60 per person. 2820 Roosevelt Road, 619-270-9670.

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