By Frank Sabatini Jr.
Tijuana-native Gaston Corbala has opened Son of a Toast in a former tattoo parlor in North Park. The eatery slings slices of French white bread (and gluten-free bread) that are toasted and topped with a variety of sweet and savory ingredients.
Corbala graduated from Mexico’s Culinary Art School and founded Gringo Grilled Cheese, which later turned into Grater Grilled Cheese with multiple locations throughout San Diego County. He has since sold the brand.
“I grow concepts and sell them,” he said with the hope this newest venture will take off.
Among the toppings that land on the toasted breads are chocolate chip Nutella, fresh berries, prosciutto di Parma, goat cheese curds, smoked turkey and more. The menu also extends to crafty cold brews and non-alcoholic cocktails. 3066 University Ave., 619-326-8125, sonofatoast.com.
Pods of male, female and drag mermaids have splashed into Sirens Bar & Restaurant, the new Hillcrest venture by restaurateur and former “Top Chef” contestant Frankie Terzoli.
“Tails were flipping and glitter was flying,” said Terzoli of the recent debut his “merpeople” made at the seafood-centric establishment.
The performers will appear randomly at celebrations and community events held at Sirens. In addition, Terzoli is holding drag shows at the establishment during brunch on the last Sunday of every month, starting April 28. A portion of sales from those brunches will go to the San Diego LGBT Community Center.
“I know that any money given to The Center will directly impact the community that supports the restaurant,” he added.
Terzoli has also committed to giving 50 percent of his dinner sales on May 9 to The Center in support of its annual Dining Out for Life event, which supports HIV/AIDS services and prevention programs. 3797 Park Blvd., 619-510-4933, sirenssd.com.
The longstanding Nashville dining concept known as “meat and three” has been adopted by chef-restaurateur Jeff Rossman at Terra American Bistro, which operated in Hillcrest for a number of years before relocating to the east College Area. The meal option allows guests to choose one meat and up to three “down-home” side dishes for a cost ranging from $15.95 to $19.95. The meat and side options will rotate throughout the season. Rossman also completed a light remodel of the restaurant, which is acclaimed for its farm-to-table credo. 7091 El Cajon Blvd., 619-293-7088. terrasd.com.
Urban Kitchen Group’s new executive chef, Tim Kolanko, is heading up Cucina Urbana’s next “beast feast” dinner on April 16. The spotlight is on buffalo, which will be served in several dishes such as cannelloni with roasted tomato sauce, and a strawberry-rhubarb tart using ice cream made of buffalo milk. The multi-course dinner will be served family style. Tickets are $85 per person. 505 Laurel St., 619-239-2222, urbankitchengroup.com.
Pete DeCoste of Pete’s Seafood and Sandwich in North Park is flying in more than 200 pounds of soft-shell Ipswich clams from New England for his upcoming clam fest on May 5. The Boston-area transplant holds the event every few months at the eatery, starting at 11 a.m. and until supplies run out. And they always do, he says.
The steamers are touted for their sweet-salty flavor. DeCoste serves them with clam broth and drawn butter, and sells them for $13 a pound, which yields about 15 clams per order. Customers are encouraged to call the restaurant in advance or sign up for email blasts in the event the clam beds back East close unexpectedly, in which case the event will be postponed. “It’s happened a couple of times,” DeCoste said. 3382 30th St., 619-255-8940, bostonpetes.com.
Local chef Nick Nappi of On the Fly Bone Broth & Soup Co. recently debuted his chicken bone broth and bone-broth soups at the North Park and Pacific Beach farmers markets. Prior to securing slots at the markets, he was catering the products for private clients, which he still does.
Nappi uses locally sourced ingredients and sells the broths and soups in 32-ounce biodegradable containers for $15 and $13, respectively. They are also available in 8-ounce sipping cups for $3 each. In addition, The Patio Express (928 Fort Stockton Drive) in Mission Hills now carries his line.
Health gurus and nutritionists say bone broth helps rebuild the immune system, promotes restful sleep, and regenerates skin, hair and nails. ontheflysd.com.
— Frank Sabatini Jr. can be reached at firstname.lastname@example.org.