Hot summer temperatures are still in full swing, but fall is right around the corner. To help get you in the mood for the change of season, check out this list of seven new restaurants slated to open within the next few months.
Fireside by The Patio
Historic Liberty Station gains another eatery in the form of a backyard party. Originally dubbed The Backyard, this new concept by The Patio Restaurant Group will feature custom wood-fired grills designed by local bath and kitchen designer Phil Roxworthy, plus smokers and pizza ovens in a space with indoor and outdoor seating. Executive chef John Medall’s menu takes full advantage of the outdoor cooking technique and will offer wood-fired favorites alongside salads, craft beer and cocktails.
Projected opening: September
Projected opening: September
Duke’s La Jolla
The area's newest restaurant will honor Hawaiian native Duke Kahanamoku. Owned by San Diego– and Maui-based TS Restaurants, the spot will be helmed by executive chef Anthony Sinsay (pictured with general manager Shaughn Helliar), who is bringing the signature dishes of Hawaii — like lilikoi ceviche and 24-hour kalbi short rib — to SD. The 13,000-sq.-ft. restaurant boosts two dining levels with indoor and outdoor seating and views of the La Jolla Cove.
Projected opening: October
Projected opening: October
Hammond’s Gourmet Ice Cream
The North Park shop is set to expand into Pacific Beach. The frozen confection shop, co-owned by Dan Szpak and the husband-and-wife team of Ryan and Trang Hammond, will be bringing regular scoops, mini-scoops and their ever-popular flights of Hawaiian-based Tropical Dreams ice cream with more than 32 flavors to choose from.
Projected opening: Early fall
Projected opening: Early fall
The Crack Shack
Executive chef Richard Blais is hatching up a new restaurant adjacent to Juniper & Ivy that focuses on all things chicken and eggs. Housed in an abandoned construction and welding shop, the eatery will serve breakfast, lunch and dinner. Diners can look forward to locally sourced ingredients including free-range, non-GMO eggs and a custom bread program brought to you by Blais and chef de cuisine Jon Sloan.
Projected opening: Late fall
Projected opening: Late fall
Liberty Public Market
This ambitious project (rendering pictured at the top) — promising to rival the public markets around the country found in Seattle, NYC and Cleveland — signed on its first wave of vendors. Shops include Liberty Meat Shop, The WestBean Coffee Roast, Fully Loaded Juice, Venissimo Cheese, Pho Realz, Wicked Maine Lobster, Mastiff Sausage, Cane Patch Pies and Cecelia’s Taqueria, with capacity for 20 more shops. The project by Blue Bridge Hospitality is a $3 million mixed-use market renovating 22,000 sq. ft. of space in historic Liberty Station.
Projected opening: Late October
Projected opening: Late October
TRUST Restaurant
Architect and developer Jonathan Segal’s under-construction building in Hillcrest, dubbed “Mr. Robinson,” is set to get its own restaurant with chef Brad Wise (Eat.Drink.Sleep.’s JRDN at Tower 23, Draft, Cannonball) and GM Steven Schwob (Eat.Drink.Sleep’s Draft, Cannonball) behind the project. Wise will be focusing on shareable plates using local ingredients, while Juan Sanchez — known for his work at Kettner Exchange and JRDN — will take charge of the cocktail program.
Projected opening: October/November
Projected opening: October/November
The Herb Shop
Top Chef alum Brian Malarkey has been hinting at an unnamed project all year long and he's finally unveiled the name and concept. Located in Little Italy, this eatery will be centered around herbs with roasted veggies, meats and seafood filling out the menu. Planned is a dining room with an open-air atmosphere and lots of edible plants as decor. Attached will be a market selling packaged gourmet foods.
Projected opening: December 1
Projected opening: December 1
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