Union Kitchen & Tap, with locations in Encinitas and the Gaslamp Quarter, opened its third location in Pacific Beach earlier this month.
Union took over the 6,000-square-foot restaurant space formerly occupied by Backyard Kitchen & Tap at 832 Garnet Ave. The new space has indoor and outdoor seating, a full bar and lounge with multiple TVs for sports viewing.
Union Kitchen & Tap’s menu features new American food, with dishes like shrimp and grits, gumbo, watermelon salad and steaks, as well as desserts like peanut butter pie and carrot cake. Brunch is served from 10 a.m. to 2 p.m. Saturdays and Sundays, offering bottomless mimosas when ordered with entrees like skilled cornbread Benedict or chicken & waffle. Hours at the new location are 4 to 10 p.m. Tuesdays-Fridays and 10 a.m. to 10 p.m. Saturdays and Sundays. Visit instagram.com/unionpb.
Advertisem*nt
Hayes Burger expands to Normal Heights
Hayes Burger, the 4-year-old Americana smash burgers-and-fries eatery in Barrio Logan, opened it second location March 6 in Normal Heights.
The new burger shop at 3460 Adams Ave. is at the former home of Young Cluck, a Southern-fried chicken sandwich shop that has temporarily closed to relocate.
Hayes Burger’s menu is simple, with just hamburgers, cheeseburgers, fries, soft drinks and beer. Visit hayesburger.com.
The interior of the Randy’s Donuts in Kearny Mesa, which opened in May 2023.
(Courtesy of Randy’s Donuts)
Randy’s Donuts shop planned in Bonita
Randy’s Donuts, the Los Angeles-based doughnut chain known for the gigantic doughnut sculpture on its flagship store, will open its second San Diego location later this year in Bonita.
Franchisee Emilio Tamez of Tamez and Sosnoff Hospitality Group opened the first location last May at 3425 Murphy Canyon Road in Kearny Mesa. Tamez and Sosnoff is planning its second location at 3001 Bonita Road, Suite 200, in Chula Vista.
Founded in 1952 at 805 W. Manchester Blvd. in Inglewood, Randy’s Donuts has 44 locations in the U.S. and Asia. Randy’s serves more than 60 moderately priced, never-frozen classic and contemporary doughnut varieties. Raised, cake and filled options share the menu with premium varieties with toppings that include matcha tea, Nutella spread, churros, bacon and breakfast cereals. Visit randysdonuts.com.
Executive chef Trey Foshee of George’s at the Cove on August 11, 2022.
(K.C. Alfred/The San Diego Union-Tribune)
George’s Foshee hosts ‘Braise’ podcast
Trey Foshee, the operating partner for George’s at the Cove and Sandpiper Wood Fired Grill & Oysters restaurants in La Jolla, has launched a podcast, “The Braise,” which is now available on Apple Podcasts and Spotify.
The 30-minute to one-hour podcasts feature Foshee chatting with colleagues within the 40-year-old George’s restaurant company and beyond. The debut episode on Feb. 16 featured George Hauer, founder and namesake of George’s restaurant. Foshee has also interviewed former George’s bartenders Stephen Kurpinsky (now a brand ambassador for Mr. Black Spirits) and Sam Peters (now owner of SPK Hospitality). Most recently he interviewed former George’s chef Christopher Kostow, who now owns three restaurants in Napa Valley. Next up will be Hotel La Jolla chef Anthony Wells, who former was executive chef at Juniper & Ivy.
One of the new dishes on the menu at Ambrogio by Acquerello in La Jolla.
(Ambrogio by Acquerello)
4-hands Michelin dinner at Ambrogio
Ambrogio by Acquerello restaurant in La Jolla will host two Michelin-starred Italian chefs for two meal services on April 30.
Milanese chef Silvio Salmoraghi, who co-owns Ambrogio by Acquerello, will co-create an eight-course prix-fixe dinner with Fabio Ugoletti of Mar’Sel at Terranea Resort in Palos Verdes. Seatings will be offered at 5 and 8 p.m. April 30. Tickets are $245, before tax and tip. The restaurant is at 7556 Fay Ave., La Jolla. For reservations, visit ambrogiobyacquerello.com.
Dana Cowin, seen here in 2022, will be the featured guest at a Progressive Hedonist sustainability event May 4 at Stehly Farms Organics in Valley Center.
(Sylvain Gaboury / Getty Images)
Cowin, Deckmans team up for sustainability
Dana Cowin, the former editor of Food & Wine Magazine who now runs the sustainability-focused Progressive Hedonist, is partnering with Drew and Paulina Deckman, co-owners of soon-to-open 31ThirtyOne restaurant in North Park, on a charity event from 2 to 6 p.m. May 4 at Stehly Farms Organic in Valley Center.
Progressive Hedonist organizes sustainable meals where people can gather to discuss ways to heal the planet. The Deckmans own Deckman’s en el Mogor in Baja’s Valle de Guadalupe, which practices sustainable farming and fishing practices.
Cowin will be the featured speaker at the $300 event, which will include a co*cktail hour, tasting stations, Tommy Gomes’ “Fishmonger Show” and a four-course dinner designed by chef Drew Deckman featuring wines from female-owned, sustainable Baja wineries. A portion of proceeds will benefit ZeroFoodprint and San Diego’s Foodshed farmers co-op. For tickets, visit the3131.com/progressive-hedonist.
Chef-owner Drew Deckman cooks on his outdoor grill at Deckman’s en el Mogor restaurant in Baja California’s Valle de Guadalupe. Deckman will open his first U.S. restaurant in San Diego’s North Park in summer 2024.
(Courteys of Drew Deckman)
Deckman cooks at Rancho Valencia
Besides hosting the sustainability dinner for Dana Cowin on May 4. chef Drew Deckman will also be a guest chef at a dinner April 25 at the Rancho Valencia Resort & Spa in Rancho Santa Fe.
Deckman will collaborate with Rancho Valencia’s executive chef Emiliano Safa and chef de cuisine Christopher Gentile on a multi-course outdoor dinner featuring locally and sustainably sourced farm and fish ingredients. The dishes will be paired with Baja wines and local trumpeter Gilbert Castellanos will entertain. The dinner is from 6-9 p.m. April 25 and tickets are $325.
Reserve at (858) 759-6240 or online at https://tinyurl.com/ykb45bk6.
pam.kragen@sduniontribune.com
