Hope 46 at The Lafayette Hotel will host a Christmas Brunch with Santa with offerings like a vegetable omelet ($13), made with three farm eggs, mushrooms, Roma tomatoes, asparagus, red onion, baby spinach, house potatoes, and choice of cheese and toast; or steak and eggs ($22), with a 10-ounce top sirloin steak, two farm eggs, house potatoes, port wine demi-glace and toast. Santa will make an appearance during the brunch. 7 a.m. and 2 p.m. Dec. 15. 2223 El Cajon Blvd., San Diego. Reservations: (619) 296-2101. Email : hope46@lafayettehotelsd.com
Nana’s Hot Cocoa Pancake.
(Snooze an A.M. Eatery)
Snooze an A.M. Eatery has unveiled a limited-time, special holiday menu, that includes fan-favorite Celebration Cider, a hot mulled cider mixed with white rum and Aperol topped with a cinnamon stick and a lemon twist. The menu also includes the Spiked Candy Cane Cocoa, made with signature Snooze hot chocolate, tequila, coffee liqueur, peppermint and vanilla, topped with whipped cream, cookie crumble and crushed candy cane; Nana’s Hot Cocoa Pancake, a warm buttermilk pancake bursting with white chocolate chips with a large marshmallow and candied pecans on top. It’s served with a warm pot of Mexican hot chocolate for drizzle; and Home For The Hollandaise Benny, made with seared, cider-braised, habanero pork belly on top of a lightly buttered griddled English muffin with bacon-espresso jam, poached cage-free eggs, finished with cream cheese hollandaise and cranberry relish. Locations: Del Mar, Hillcrest, La Jolla. snoozeeatery.com
Cesarina has added several new items to its menu, including salsiccia, zafferano and fiori, a dish of homemade fettuccine, salsiccia, saffron, zucchini and squash blossoms.
(Arlene Ibarra)
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Cesarina executive chef Patrick Money has crafted a new lineup of dishes infused with harvest staples, including zucca (pumpkin) and funghi (mushrooms), as well as hearty proteins like free range chicken cooked Roman style with bell peppers, onions and tomatoes with mashed potatoes and broccoli ripassati (cooked twice); or encrusted sea bass fillet on crispy potatoes, sautéed zucchini and squash blossoms. The tableside dessert program has added the Oh Mi Dio!, three beignets filled with chocolate custard, zabaglione Chantilly and caramel ganache, covered in silky melted chocolate. Along with the seasonal menu, the trattoria has taken on a winter design a la an Italian Alps ski chalet with intimate communal seating, complete with wooden rocking chairs and leather trunks. A custom chimenea will keep you warm and toasty throughout the chilly season. 4161 Voltaire St., San Diego. (619) 226-6222. cesarinarestaurant.com
The Huntsman Whiskey Bar at The Inn at Rancho Santa Fe will transform into a holiday pop-up bar — Huntman’s Tinsel Tavern — featuring Christmas cocktails like the roast-your-own Marshmallow & Me, a dessert cocktail made with Maker’s Mark bourbon, allspice dram, muddled gingerbread cookie and smoked marshmallow simple syrup, served with a rim garnish made with gingerbread cookie and chocolate and a cocktail garnish of smoked marshmallow, which guests can roast over a tabletop fire. 5 to 10 p.m. Monday through Saturday through Dec. 28. theinnatrsf.com/dining/the-huntsman
Bankers Hill Bar + Restaurant’s new holiday cocktail, Up to Snow Good.
(Courtesy photo)
You’ll be dreaming of a white Christmas with Bankers Hill Bar + Restaurant‘s festive new cocktail, Up To Snow Good ($12), created by lead bartender Corey Thomas. Available through December, the holiday drink is a combination of Malahat spiced rum, apple brandy, Amaro Montenegro, allspice dram, black walnut bitters, egg white and house-made apple cider reduction, garnished with grated nutmeg and fresh cranberries. 2202 Fourth Ave., San Diego. (619) 231-0222. bankershillsd.com
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Eggnog Latte.
(Toast Gastrobrunch)
Start your day with an eggnog special at Toast Gastrobrunch this holiday season. Through the month of December, you can sip on a Flaming Eggnog ($16), made with bourbon, Kahlua, coffee, simple syrup and whipped eggnog, topped with nutmeg and a mini candy cane; or an Eggnog Latte ($6), made with a double-shot of espresso and steamed eggnog. 5970 Avenida Encinas, Carlsbad. toastgastrobrunch.com
Little Rummer Boy.
(Havana 1920)
Havana 1920 celebrates the season with the Little Rummer Boy ($12), made with Havana Club Añejo Rum, caramelized plantain purée, fresh lime, fresh-pressed sugar cane and R&D Aromatic #7 Bitters. 548 Fifth Ave., Gaslamp Quarter. (619) 369-1920. havana1920.com
Oh, by golly you’ll have a holly jolly Christmas with Mezé Greek Fusion‘s Cup of Cheer ($13), made with vodka, lemon, pumpkin cordial, R&D house bitters and pumpkin spice. 345 Sixth Ave., Gaslamp Quarter. (619) 550-1600. gaslampmeze.com
Prohibition has crafted a traditional cocktail with a holiday twist. The Ugly Sweater Weather ($14) is a combination of house-made pumpkin cordial, R&D citrus and house bitters. 548 Fifth Ave., Gaslamp Quarter. (619) 501-1919. prohibitionsd.com
Whoville character-inspired Resting Grinch Face.
(El Chingon)
El Chingon brings Whoville to San Diego with its classic holiday character-inspired cocktail, Resting Grinch Face ($12), made with pumpkin cordial, horchata and tequila. 560 Fifth Ave., Gaslamp Quarter. (619) 501-1919. elchingon.com
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Bencotto in Little Italy has unveiled a limited-time, three-course menu as a prelude to its 10th anniversary in 2020. Every Wednesday evening through December, diners can taste the distinct flavors of Milan in a rotating menu with specialties like Gnocci Rossi in crema di Gorgonzola e Noci (handmade red beet and potato dumplings, Gorgonzola and walnut sauce); Tagliatelle di Castagne con Pecorino e Guanciale (handmade chestnut tagliatelle, pecorino cheese sauce and crispy pork cheek) or Crocchhette di Patate con Salsa di Tartufo Bianco (homemade bite-sized fried potato nuggets with white truffle sauce). The menus are posted at the start of each week on Bencotto’s Instagram. 750 W. Fir St., San Diego. $40 per person. Reservations: (619) 450-4786. lovebencotto.com/#reservations-section
Cafe La Rue provides new reasons to wine and dine.
(Courtesy photo)
Cafe La Rue executive chef Timothy Ralphs has revamped the all-day menu to include comfort classics with a twist, like deviled eggs with trout roe, mustard and Aleppo (peppers); and oysters Sophia with shrimp, spinach and Parmesan cheese. Larger plates include beets and baguette, pork belly bahn mi, fish and chips and signature mac ‘n’ cheese with bacon lardon and breadcrumbs. There’s also Happy Hour bites starting at $6, like Ralphs’ chicken cordon bleu and andouille risotto balls and brie, and live music every Wednesday and Thursday night. La Valencia Hotel, 1132 Prospect St., La Jolla. (858) 818-6857. lavalencia.com/dining/cafe-la-rue
Campfire executive chef Andrew Santana has rolled out a new menu of items that heightens the restaurant’s philosophy of open-fire cooking. Chef Santana has experimented with delicate ingredients like sweetbreads and scallops along with more primal-style cuts and larger proteins. Standouts include lengua (lengua pastrami, sauerkraut, Brussels sprouts, mustard, rye); salmon tartare (tamarind, lime, kinilaw dressing and roe); and scallops with sweetbreads, squash, truffle and beans. 2725 State St., Carlsbad. (760) 637-5121. thisiscampfire.com
Il Dandy has updated their opening menu with a robust selection of seasonal dishes featuring flavors found in the coastal region of Calabria. New additions include spaghetti with Maine lobster, fresh tomatoes, Calabrian chili pepper and basil; Insalata di Polipo (European octopus, fennel, olives, romaine lettuce, celery, capers, bread crumbs, orange, Calabrian chili pepper oil); Cavolfiore Croccante (cauliflower, toasted hazelnut cream, truffle emulsion); and Tonno alla Tropeana (breaded tuna, onions, creme fraiche, radicchio and orange salad). 2550 Fifth Ave., Suite 120, San Diego. (619) 310-5669. ildandyrestaurant.com
Cafe Gratitude‘s new healthful and hearty breakfast, lunch, dinner and happy hour menus’ descriptive names get your taste buds soaring with anticipation. Breakfast offerings include: “Thrilled” French toast, with strawberry raspberry sauce, cashew crème fraîche, maple syrup, powdered sugar, sourdough bread; and “Nurtured” breakfast wrap, a chickpea frittata, spicy cashew aioli, cashew mozzarella, chopped pickled vegetables in a wheat tortilla with a side of smashed red potatoes. Lunch and dinner selection include “Awesome,” an eggplant Parmesan focaccia with flash-fried eggplant, basil hemp seed pesto, coconut burrata, marinara, arugula, side salad; “Whole” Macrobiotic Bowl, a mix of braised garnet yams, stewed adzuki beans, kimchi, sea vegetables, sautéed kale, garlic tahini, toasted tamari almonds, brown rice or quinoa; and “Elated,” Southwestern-style enchiladas with jackfruit tinga, Hatch chili sauce and creamy poblano sauce, avocado, pico de gallo, black beans, cashew queso fresco, brown rice. Weekdays from 3 to 6 p.m., Happy Hour items include everything from Korean sliders and loaded French fries to warm burrata in marinara. 1980 Kettner Blvd., San Diego. (619) 736-5077. cafegratitude.com
"Taste" - Google News
December 12, 2019 at 09:17PM
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The Dish: Taste the holiday spirit with seasonal libations and festive fare - The San Diego Union-Tribune
"Taste" - Google News
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