The Dish: Joya Kitchen, Draft Republic, Go Go Amigo leads list of new San Diego restaurant openings

Joya Kitchen area, a weekdays-only organic foods café and joyful hour spot, opened Feb. 17 in the The Boardwalk at Science Middle Push in La Jolla.

Owned by Clique Hospitality — which operates the Lionfish and Serēa dining establishments in San Diego — Joya Kitchen area was designed to provide each the community and workers in the 3-building Boardwalk lab complex in close proximity to UC San Diego. The cafe serves breakfast and lunch things from 8 a.m. to 3 p.m. weekdays, as perfectly as a content hour menu served with beverages from 3 to 6 p.m. on Thursdays and Fridays.

The menu, produced by cooks JoJo Ruiz and Ryan Bullock, capabilities coffee drinks, refreshing-pressed juices, smoothies and acai and breakfast bowls in the early morning several hours. Lunch goods include soups, salad, sandwiches, wraps, protein bowls, tacos and plated entrees. There’s also a seize-and-go counter for pre-manufactured snacks, salads and pastries. Clique Hospitality founder Andy Masi mentioned the restaurant’s objective is to provide healthful meals since it’s located in a concentrated location of wellbeing, science and biotechnology companies.

Joya Kitchen area is at 10275 Science Center Drive, San Diego. Visit joyakitchensd.com

Draft Republic opens in San Marcos

Cohn Restaurant Group has opened a next site of Draft Republic in the former Urge Gastropub & Prevalent Household in San Marcos, which shuttered throughout the pandemic. Cohn Cafe Group co-founder David Cohn stated the 21,000-sq.-foot cafe-brewery in the North Town development in the vicinity of Cal Condition San Marcos underwent a total remodel before Draft Republic moved in.

Cohn opened its very first Draft Republic in La Jolla in 2014 and its next in Carlsbad in 2017. The La Jolla area shut last tumble.

The “eatertainment” elaborate, which opened Wednesday at 255 Redel Road, characteristics an eight-lane bowling alley, retro arcade, online video wall, comprehensive patio space, bar with 36 beers on faucet and an onsite brewery that will be operated by Rouleur Brewing Co. of Carlsbad. Visit draftrepublicsanmarcos.com.

Go Go Amigo opens at Liberty Station

Go Go Amigo, a festive indoor-outdoor Mexican cafe and cantina, opened last 7 days in the former El Jardin restaurant area at Liberty Station.

The new cafe is owned by Very good Time Design and style, the San Diego hospitality organization that operates Moonshine Seaside in Pacific Seaside and The Presley at Liberty Station. The firm has radically reworked the previous El Jardin patio spot, filling in the former onsite produce backyard garden to expand outside seating and installing new walkways, fireplace options, overhead lights and counter seating.

The Mexican-motivated fusion menu at Go Go Amigo is overseen by government chef Todd Nash. Specialties involve stuffed chile relleno, rockfish and pulp aguachile, queso fresco, tacos, soups, salads and desserts. The cocktail menu features a large variety of margaritas, beers and wine. The cafe will host Taco Tuesday specials, and on Thursdays-Sundays, lunch support and content several hours will be available.

Go Go Amigo is at 2885 Perry Highway, San Diego. Pay a visit to gogoamigosd.com.

Pali Wine coming to Hillcrest

Pali Wine Co., a wine bar influenced by California’s central coastline, has leased the 2,000-square-foot room formerly occupied by Oscar Wilde’s Irish Pub at 1440 College Ave. in Hillcrest, in accordance to leasing agent Mike Spilky of Locale Matters. Pali, with a flagship location in Small Italy, serves wine and charcuterie plates. Pay a visit to paliwineco.com.

Rejoice the Craft returns April 3

The Lodge at Torrey Pines hosts its 2022 Celebrate the Craft culinary competition on April 3, an once-a-year food and wine competition that celebrates cooks, farmers, artisan foodmakers, wineries, breweries and distilleries in an outdoor location on the resort’s terrace.

This year’s event, which celebrates the Lodge’s 20th anniversary, will be helmed for the initially time by the hotel’s new govt chef Kelli Crosson and chef Jeff Jackson, the Lodge’s previous executive chef who recently moved into a new posture as company culinary adviser for Evans Motels. Also featured at the function will be cooks Drew Deckman, Jack Fisher, Greg Frey Jr., Antonio Friscia, Eric Gallerstein, Tim Kolanko, Jarod Moiles, Mike Reidy, Steven Riemer, Jojo Ruiz, Andrew Spurgin and Shihomi Borillo.

Tickets to the party are $195 and involve foodstuff, drinks, get-house items and free valet parking. A part of ticket gross sales will reward Gradual Meals City San Diego, a non-financial gain group that raises community consciousness and enhances entry to regional, seasonal and sustainably developed foodstuff. Stop by lodgetorreypines.com.

Herb & Sea hosts WILDCOAST supper

At 6 p.m. March 21, Herb & Sea restaurant at 131 D St. in Encinitas will host a Treasure Fish Feast supper to gain WILDCOAST, the worldwide nonprofit devoted to conserving coastal and marine ecosystems.

The menu will feature completely local treasure fish, which are lesser recognised and non-specific species inadvertently caught by fisherman when they are fishing for larger industrial species. These “bycatch” fish consist of opah, sheesphead, rock fish, white fish and halibut. All income from the five-program, $156 meal will reward WILDCOAST. Reservations can be manufactured at herbandsea.com.

Herb & Sea is also arranging to roll out a rotating WILDCOAST clean capture menu product . $5 from every single WILDCOAST dish bought will go to the firm.

RMD hires new culinary director

RMD Team, a San Diego hospital firm whose eating places include things like Huntress, Lumi by Akira Back again, Rustic Root and Volcano Rabbit, has employed chef Wilfried “Wil” Bergerhausen as its new culinary director.

Bergerhausen is a classically skilled French chef with 20 many years of market working experience performing for cooks that include things like Michael Mina and Joël Robuchon and Michelin-starred qualities. At 28, he served as government chef at Le Cirque at Bellagio Hotel & Casino in Las Vegas. Most lately he oversaw food functions for an international cafe team in New York with destinations in St. Tropez, Dubai, London and Miami.

Bergerhausen will guide menu progress and innovation at all RMD places to eat, including overseeing benchmarks and execution of the Lumi menu. Pay a visit to rmdgroupsd.com.

Pam Kragen writes about eating for the San Diego Union-Tribune. E-mail her at [email protected].