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We’re hearing that the Gaslamp’s Dussini’s Mediterranean Bistro will convert the downstairs restaurant back to The Old Spaghetti Factory. Downstairs will close for remodeling February 1 and will reopen for dinner only.  Upstairs will continue to be the Dussini lounge and bar with a smaller tapas menu.

The Better Half, one the successful new restaurants of 2008 will see staff changes with the departure of its creator, Zubin Desai who sold the business to his executive chef, John Robert Kennedy.  Desai plans to relocate to the Bay area in the next few months.

Tommy Pastrami is coming to San Diego.  First location will be downtown with some of the best deli corned beef, pastrami, tuna and chopped liver sandwiches you will ever find in this town.  Last May Buzz mentioned them here.

6 thoughts on “Buzz from the Bar

  1. Dussini’s is converting back to The Old Spaghetti Factory? That’s one of the worst ideas I’ve ever heard! Was a reason given? What’s the point of keeping the lounge and bar open if they’re gonna get rid of all the great food.

    • Buzz responds: It’s all in the family as they were and are the Old Spaghetti Factory and the lounge area will serve some of the items Dussini is known for.

  2. Are you kidding me… have you never been to D.Z. Akin’s? I love your blog but I’m truly shocked you think Tommy Pastrami is better than a real NY style deli like D.Z. Akin’s.

    • Buzz would like to know if you’ve been to Tommy Pastrami. The quality of the corned beef, and the rest of the menu items is right there with east coast and Los Angeles–Brents, Arts and Nate n’ Al’s. And sorry, the corned beef I’ve experienced at Dz’s is tough, and definitely nothing to write home about.

  3. I’m with you James!!! You might have to give DZ’s another try… I’ve had one bad sandwich in 20 years and an owner/manager actually came to my table and stole it away from me before I could even say something… two minutes later I had probably the best Corned Beef I’ve ever tasted.

    Unfortunately Tommy Pastrami’s meat always seems too perfect (ie. factory formed and out of a bag like Togo’s), but I was never one for the chain restaurants.

    To each his own, I guess!

    • Hey guys, which Tommy Pastrami did you try? And maybe we’ll have a corned beef sandwich taste off, a blind taste off! What do you think?


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