Splash enters the wine bar scene in North Park, sometime in November.  What makes it unique is the way the wine will be stored and dispensed.  According their website, there will be 72 wines available in a one-ounce pour, glass or bottle.  With a pre-paid plastic card, patrons can taste any number of wines, a “splash” being one ounce.  Stay tuned for more information. 3043 University Ave, North Park.

Fall brings with it cooler weather and seasonal menu changes for many restaurants.  Among them, Point Loma’s Roseville with executive chef Amy DiBiase at the helm, features the Sunday special of braised short ribs–a gorgeous hunk of boneless meat, braised and cooked to melt-in-your-mouth perfection, served with a celery root puree, some braised celery and a dollop of a zippy rhubarb confit to counterbalance the richness of the Meyer beef.  For $30, it’s the perfect Sunday comfort dinner. For reservations:  619-450-6800.

Urban Solace in North Park offers chicken liver paté and an intriguing item called crab pop tart as part of their fall lineup. The restaurant recently celebrated their one year anniversary.  In a few weeks, Buzz will be at a media dinner featuring these and other fall items from chef Matt Gordon.  Look for my update after the dinner.  For more information: 619-295-6464.

Up at Arterra in Del Mar, chef Jason Maitland goes where many other chefs don’t dare.  His fall menu includes seared beef tongue, truffled popcorn sweetbreads and roasted bone marrow.  Sounds quite good and kudos to Maitland for stretching beyond the conventional.  Also at Arterra is a three-course dinner for two for $79 plus tax and tip.   For information and reservations:  858-369-6032.

One thought on “Bits and Bites: A Wine Bar and Fall Menus

  1. My husband and I enjoyed dining @ Roseville recently. We were there on a week night. It was not crowded but there was good traffic. The service was excellent. The food was very good.

    It felt like we were dining in an affluent east coast suburb. When we left and went out to the parking lot it hit us that we are still in San Diego 🙂

    Colleen

    Reply

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