By Frank Sabatini Jr.
The owners of The Waterfront Bar & Grill in Little Italy — Chad Cline and Jason Nichols — have opened Banzai Bar in Loma Portal. According to manager Chris Ninteman, “We’re the only establishment in town that can show live home games of the San Diego Gulls.”
The bar, which carries a full liquor license, features a 400-gallon saltwater fish tank, a kitchen that stays open until 1 a.m. daily, and four flat screens and a giant projector used for showing sports games and music videos.
The menu was created by Cline’s wife, Maja, and reveals some creative dishes such as grilled ginger wings, artichoke tacos, a seared ahi club sandwich and other savory noshables. There are also Waterfront sliders.
Banzai offers happy hour from 3–6 p.m., Monday through Friday, when all draft beers are $4. It also features separate beer bargains exclusive to patio. 3048 Midway Drive, 619-501-5458, banzaibar.com.
Francophiles take note. From 6–7:30 p.m. every Wednesday, Pardon My French Bar & Kitchen in Hillcrest presents “Ménage a Trois,” which affords guests a tasting of six French wines paired to imported cheeses and cured meats. The price is $40 per person. 3797 Park Blvd., 619-546-4328, pardonmyfrenchbarandkitchen.com.
Bine and Vine Bottle Shop in Normal Heights celebrates its fifth anniversary with a specially brewed IPA beer for the occasion, made with a trio of Citra, Nelson and Cascade hops. The beer was brewed in collaboration with El Segundo Brewing Company and rings in at 6.6 percent alcohol. It was released Oct. 25, and is available exclusively at the shop or online. 3334 Adams Ave., 619-795-2463, bineandvine.com.
Numerous events are on tap at local breweries and restaurants for the eighth annual San Diego Beer Week, which runs Nov. 4 through 13. More than 100 breweries from San Diego County are taking part.
The festival kicks off with a two-day celebration of specialty and limited-edition beers by local breweries, on Nov. 4–5, at Downtown’s Port Pavilion on Broadway Pier, hosted by San Diego Brewers Guild. Tickets for either or both days range from $40 to $100.
Other happenings include beer and cheese pairings hosted in part by Venissimo Cheese, at 1 p.m., Nov. 5, at Thorn Street Brewery in North Park; a Modern Times beer dinner featuring vegan beer and an all-vegetarian menu, at 6:30 p.m., Nov. 7, at Mess Hall in Liberty Station; and a Belching Beaver beer dinner prepared by Chef Deborah Scott, at 7 p.m., Nov. 10, at C-Level on Harbor Island.
For prices and a complete list of events, visit sdbw.org.
Wienerschnitzel is honoring “veterans and active-duty military with ID or in uniform” — according to a company spokesperson — on Nov. 11 with a free chili dog, small fries and 20-ounce soft drink. The offer is available at all locations nationwide, from opening to close. Local outlets include those in Pacific Beach, Point Loma and Kearny Mesa. wienerschnitzel.com.
Thanksgiving dinner in a bun? It’s the latest burger creation at Slater’s 50/50 and available for the entire month of November.
The seasoned turkey patty, served on a honey-wheat roll, features brioche dressing, turkey gravy, house-made cranberry sauce, and garlic-sage aioli. It’s priced at $12.99. 2750 Dewey Road, Liberty Station, 619-398-2600, slaters5050.com.
La Jolla will see the arrival of a second location of Streetcar Merchants, the North Park eatery famous for its fried chicken and gourmet donuts. Owner Ron Suel says the new venture will be a “luxe” version of his 30th Street operation, due to significantly more space, a full bar and additional food choices, such as short ribs, sandwiches and side dishes. The menu will also feature gluten-free fried chicken.
“We’re reinventing what we’ve done in North Park, but with more Southern flair,” he said.
Due to open by late November, the new location will feature brunch, lunch and dinner daily. 811 Prospect St., streetcarmerchants.com.
San Diego’s ever-growing restaurant group, CH Projects, has hired Chef Phillip Esteban to oversee research and development of the company’s 12 establishments, which include Polite Provisions, Soda & Swine, Underbelly, and Ironside Fish & Oyster. In addition, a new venture is in the pipeline, called Born & Raised, due to open in Little Italy next year.
Esteban, who spent five years helping Tender Greens expand throughout Southern California, also worked in top kitchens in New York City and San Diego. More recently, he served as executive chef at The Cork & Craft in Rancho Bernardo. In his new gig, he will oversee menu development alongside CH’s chef-partner Jason McLeod. ch-projects.com.
—Frank Sabatini Jr. can be reached at email@example.com.