Callie Restaurant, which native San Diego chef Travis Swikard opened final June within the East Village, was named by The Robb Report as one of many 10 most stunning eating places that opened within the U.S. in 2021.
Compiled by the posh media outlet’s restaurant author Jeremy Repanich, the listing celebrated the structure of 10 new eating places within the nation from New York to Seattle and from Miami to West Hollywood.
Repanich wrote that San Diego’s downtown and East Village communities are a “blended bag” of ballpark eating places and noisy tourist-filled bars. Michelin-recognized Callie, by comparability, stands out within the area for its considerate and distinctive design by Los Angeles-based structure agency Studio Unltd that matched Swikard’s culinary imaginative and prescient of “Mediterranean with a Southern California soul.
“There are splashes of yellow, wealthy pure woods and a shocking set of beams above the bar that mimic a cresting wave. And a phenomenal, giant terrazzo desk provides a shocking anchor to the personal eating room,” he wrote.
Additionally featured on the highest 10 listing are Soulmate in West Hollywood; Tomo close to Seattle; The Continental in Nashville; March in Houston; Carbone in Miami; Saga in New York Metropolis; Bar Blondeau in Brooklyn; Le Bon Nosh in Atlanta; and Harvey Home in Madison, Wis.
Shake Shack opens in Carlsbad
Shake Shack opened its fifth San Diego County location Wednesday in Carlsbad. The brand new restaurant is within the new The Beacon La Costa buying heart at 7740 El Camino Actual, Suite Okay.
The brand new location options on-line ordering by way of the Shake App, a Shack Observe walk-up window for pre-orders and indoor and outside seating. In addition to Shake Shack’s conventional menu, the placement serves a number of native beers, together with Stone Scrumptious IPA, Cali Creamin’, Alesmith .394 and Trendy Occasions Orderville.
Hours are 11 a.m. to 10 p.m. Sundays and Thursdays; 11 a.m. to 9 p.m. Mondays-Wednesdays; and 11 a.m. to 11 p.m. Fridays and Saturdays. To order on-line, go to shakeshack.com/location/carlsbad-ca.
Naegi meals truck hits the street
Naegi, the Japanese-style karaage fried rooster sandwich enterprise run by Matsu restaurateur William Eick, has relaunched in a meals truck.
In addition to the rooster sandwiches, that are served on Eick’s personal house-baked Hokkaido Bread Co., the Naegi menu options different sandwiches and vegetable and salad aspect dishes. The meals truck is being manned by chef Michael Barnett.
The truck is now serving from 3 to 9 p.m. Mondays and Fridays at South O Brewing, 1575 S. Coast Freeway, Oceanside. Extra stops will probably be added quickly. Go to instagram.com/eatnaegi.
Eating forecast: More healthy fare in 2022
After two years of indulging in consolation meals through the pandemic, American restaurant-goers are anticipated to embrace more healthy choices once they dine out in 2022, in accordance with the American Restaurant Affiliation’s just-released What’s Scorching Culinary Forecast for this yr.
Diners can count on to see many extra plant-based proteins on menus this yr. That is pushed by a number of components, together with diner choice, rising animal protein prices and provide chain shortages. Diners can even see extra use of inexpensive cuts of animal protein, akin to rooster thighs versus wings and beef chuck as an alternative of loin. Menus can even be pared down to scale back meals waste and prices.
As a result of so many People have embraced home-delivery and take-home eating choices because the pandemic started, many new improvements will probably be seen in meal packaging, akin to zero-waste and reusable containers in addition to extra heat-sealing and tamper-proof packaging.
Different traits embody extra alcohol-infused desserts, upscaled potato chips and the usage of extra various sweeteners akin to maple and coconut sugars. The highest 5 world areas that can affect new delicacies this yr are Southeast Asia (the Philippines, Vietnam and Singapore); South America (Argentina, Brazil and Chile); the Caribbean (Puerto Rico, Cuba and the Dominican Republic); North Africa (Morocco, Algeria and Libya); and West Africa (Nigeria, Ghana and Western Sahara).
The report was primarily based on a survey of 350 skilled cooks within the American Culinary Federation. The research may be discovered at restaurant.org.
Pam Kragen writes about eating places for the San Diego Union-Tribune. Electronic mail her at [email protected]