Chef Robert Hohmann leaves his culinary mark at 1500 Ocean as he moves to Los Angeles to work with The Next Idea and Sogno Toscano.  Together the companies intend to consult, impact and contribute globally to the areas  of food, beverage and hospitality concepts.

Chef Matt Gordon expands his Solace Restaurant collection with Sea & Smoke in Del Mar’s redone Flower Hill Mall.  Some of my favorites:  the West Coast open-face omelette with house cured salmon and dill creme fraiche ($11.5), sides ($6 each) of skillet cornbread, house-cut Kennebec fries and sweet and sour heirloom carrots, small and served whole, perfect finger food.  If I lived closer I’d be there daily just to relax on the quiet large back patio, or at the lively bar.   The front of the restaurant decor gives credence to the  American brasserie style menu that Gordon created.  It’s a comfortable restaurant with food you can relate to no matter what the time of day.  If you’re in the area, know that happy hour runs seven days a week from 3 to 6pm. 2690 Via de la Valle, Open daily from 7:30 am,  858-925-8212.  Note that I know Chef, and for the record, he does not comp even his friends. Thankfully.

Recently sighted, ex San Diego chef Jason Shaeffer (original Laurel Restaurant & Bar, and 1500 Ocean)  who moved to Windsor, CO and opened Chimney Park Restaurant & Bar.  Should you find yourself in Fort Collins, Windsor is a few miles away and worth the short drive for an evening of  Shaeffer’s award-winning food.

Coming soon in Liberty Station, a revamp of the space that was Joao’s Tin Fish Bar & Eatery located  in the same block as Con Pane Rustic Breads & Cafe, Ace Hardware and Slater’s 50/50.  Look for Roseville Cozinha to open early November with Michaael Alves as the owner and executive chef.  Born and raised in Point Loma, his Portuguese heritage reflects his love of fishing and cooking (cozinha means kitchen in Portuguese).  Alves, with the consulting help of his childhood pals Pete Balistreri (Tender Greens executive chef), Craig Jimenez (formerly of Craft and Commerce) and Maurice DiMarino (certified sommelier for the Cohn Restaurant Group)  Alves will offer house-made salumi, local fish, meats and Neopolitan style pizzas from a wood stone oven.  Tony Gemignani  (nine- time world pizza champ in Naples, Italy) tutored Alves in that special culinary art.  Note that Alves is a licensee of the Tin Fish group and will move the Tin Fish concept to the DaKine’s spot he owns in Liberty Station where the menu will feature fish tacos, burritos and more.

One of the best places to find any and all spices, herbs, blends, rubs and more used to be only online: Penzeys Spices.  Now they are in San Diego at the corner of University Avenue and Richmond in Hillcrest.  You can find everything from A to Z starting with salt free adobo seasoning (garlic, onion,black pepper, Mexican oregano, cumin and cayenne red pepper) and ending with zatar (zahtar) that popular Middle Eastern blend (sumac, thyme, sesame and salt).  There is pepper in every color,  grind and blend from Szechuan to India.  Best part, you can buy small amounts from under an ounce to a pound, depending on the item. Penzey’s, 1274 University Ave, Hillcrest, 619-297-2777, Hours: Mon., Wed., Fri., Sat.: 10:00- 6:00pm; Tues and  Thurs.: 10:00- 8:00pm, Sun.: 11:00-5:00pm.

The perfect espresso shot can be an elusive drink in San Diego. It seems that many places (and Buzz has tried many), don’t train their baristas properly.  If it’s not the barista, it’s the espresso machine, the grind of the coffee and of all things, the weather that can affect getting that one ounce shot topped with crema (that creaminess you see on the top of the liquid).  A shot isn’t a four-ounce bitter cup of coffee that many places serve.  More isn’t better when it comes to a shot of espresso.

Barely a year old, Toma Sol sits at the corner of Washington and Albatross Streets.  Owner Seekey Cacciatore has trained staff that know how to pull a shot. A perfect shot.  The comfortable independently owned neighborhood café also carries a varied selection of foods that include breakfast wraps, lunch sandwiches, beers and wines and even gluten free brownies and cookies so good you’d never guess there’s no gluten.  Cacciatore books interesting events from art openings to fundraisers and the café is the drop off place for Garden of Eden’s  CSA box of fresh produce    The organic and sustainable coffee comes from Cafe Motto.  301 W. Washington St., Mission Hills, 619-291-1159, Monday to Friday 6:30am to 8pm, Saturday and Sunday 7:30am to 8pm.

Caffé Calabria in North Park roasts coffee for many places around town and is a Buzz favorite for the quintessential espresso.  They now serve Neapolitan style pizza Wednesday through Sunday from 5pm to 11pm.  Among the others with Calabria’s beans:  If you’re in Liberty Station, Con Pane Rustic Breads & Cafe makes the best cinnamon roll in the city along with great breads and sandwiches–that partner perfectly with the good coffee.  Con Pane’s staff is trained by Caffé Calabria to understand the intricacies that make a shot.  Gelato Vero Caffe at the corner of Washington and India Streets also uses Calabria’s coffee to make good shots.  Their espresso bean gelato in a shot of espresso makes a fabulous afternoon pick-me-up.

A morning espresso at Little Italy’s  Caffe Italia is almost like being in Italy.  Some of the locals hang at the end of the bar dishing in Italian while sipping a perfect espresso and commenting on everyone who picks up their just-made drink nearby.  The espresso bar uses LavAzza coffee–a company that began in 1895 in Turin, Italy and continues there today. They also carry Gelato Vero’s various gelato flavors, including Buzz’s all time fav espresso bean.  1704 India St., Little Italy, 619-234-6767.

A few places Buzz wishes for a better pull:   Ask for a shot at Red’s in Point Loma and unless you specify short, you can end up with half a cup of coffee–that is not a shot.  Buzz likes the vibe of Red’s, the roasted- in-house coffee at Red’s, even some of their morning pastries, but goodness gracious, please Cyndy Grace Savoy (owner), train your staff.  It’s a waste of really good coffee not to have each and every person know how to make a proper shot. Is  it because there’s an ever-changing morning staff who apparently are not trained on the espresso machine or have never heard the words short shot or proper shot or simply espresso? They also have beer and wine and good food long into the night.  1017 Rosecrans, Point Loma, 619-523-5540.

Across the street at Living Room Cafe ask for an espresso and you end up with nearly 5 ounces.  They will remake it to whatever you want, but that shouldn’t be the case for a proper espresso.  Come on Living Room, an espresso isn’t a vente!

At the Hotel Del Coronado’s signature restaurant, , the search for a new chef de cuisine is finally over with the arrival of Robert Hohmann who worked with Thomas Keller, Mario Batali and most recently in Napa at Michael Chiarello’s famed Bottega.  Expect Hohmann’s new menu to debut October 1, using Southland Coastal ingredients to create contemporary Mediterranean dishes that highlight the flavors of Italy, France and Morocco.

Those of you who miss chef Chad White (ex of Gabardine and Sea Rocket Bistro), his toque landed  in Golden HIll at Counterpoint.  The menu for this wine bar says “food for people” and “wine for people”  (who else besides people?), and features an eclectic collection of items from fried bologna and cheese on white bread and plum barbecued tofu to a cheeseburger and rabbit confit.  We’ll see what changes chef White creates in the next few weeks and months.

In Mission Hills, Brooklyn Girl Eatery‘s opening chef, Tyler Thrasher moves on and sous chef Colin Murray takes over the kitchen duties.

In Kensington, a “uber  fun, cool and eclectic” new wine bar , Village Vino, opens  (softly) June 28 at the corner of Adams Avenue and Kensington Drive in the same block as the Ken Theater and Kensington Grill.  Owner  Rita Pirkl will feature wines from around the world from small producers, many family run.  There will be classes too.  Buzz has seen the space and it offers all of the fun and none of the pretense of so many other wine bars in this town (no sofas either!).  4095 Adams Ave., 619-546-8466, open Sunday to Thursday 11am to 10pm, Friday and Saturday until midnight, closed Monday.

If you’re looking for a restaurant to buy, here are two you might be interested in:  Avenue 5 Restaurant and Bar in Bankers Hill is on the block as is City Deli in Hillcrest.  For additional information, 858-792-5521.

More Malarkey for his minions:  The empire spreads   with a second Searsucker  for those hungry “zonies; waived c orkage Tuesdays and half off selected bottles at all five venues; and happy hour arrives at  from 4 to 6pm.  Growing pains at the three-month-old Gabardine where chef Chad White is out and Malarkey is in with a pared down menu (unfortunately not yet posted online) and appetizers that include mac n’ cheese, shishito peppers and fries (they were sides before).   Is  Malarkey trying too hard here with a new brunch hook at Gabardine? Disco? Kind of odd for this old Point Loma neighborhood.

Herringbone just opened in La Jolla, making it the fifth in the fabric named restaurants.  If you love noisy, be-there-be-seen places, you’ll be right at home here as you watch nimble wait staff juggle food and drinks around a packed bar and 100-year-old olive trees planted inside the huge ex-warehouse space.  Expect a pricey dinner meal with most mains in the high $20’s and starters in the high teens.

And a final thought on Malarkey:  Is the expansion too fast and furious given his turnover of chefs (Burlap and Gabardine)?  Gabardine certainly needed more thought when it opened (and still may) as the elements of decor, dark corners at the bar, noise and a mish mash of a menu were not cohesive for the four times I visited.  (The place is a mile from my home.)  Time will tell if he can get the locals hooked.

Brian Malarkey did the Today Show, here’s the clip.  It’s a tough gig when you’re upstaged by a producer’s birthday.

Paris Driggers, not a chef, but a wine guy, left Winesellar & Brasserie to resume his business as a broker selling wines to restaurants and wine stores.  He started a small winery called Forgotten Barrel (using wines from well-known Napa vineyards)  and sells under the label Sika Wine.  For more information:  858-342-0298.

Aaron Martinez, chef de cuisine at  1500 Ocean at the Hotel Del Coronado just left  for a position in northern California.  San Francisco diners will find him at the Michelin two-star Coi–an opportunity he just couldn’t pass up.

Anthony Sinsay last week  left Harney Sushi after a good three year stint.

Wade Hageman of the very successful Blue RibbonPizzeria in Encinitas (west of the I-5) will add another venue when he opens The Craftsman New American Tavern.  After Mother’s Day takes over the spot that is Savory Casual Fare also in Encinitas (east of the I-5).  Expect a late June/early July opening with a menu of “Hand Crafted Comfort” food emphasizing house made sausage, charcuterie, artisan cheese and Hageman’s farm to table approach with ingredients from local farmers, breweries and wineries.  Savory Casual Fare, 267 El Camino Real Suite A & B, 760-634-5556, Blue Ribbon Pizzeria, Lumberyard Shopping Center, 897 S. Coast Highway 101, Suite F102, 760-634-7671.

When Savory closes after Mother’s Day,  owner, Pascal Vignau moves to Chandler’s Restaurant in the soon-to-open Hilton Carlsbad Oceanfront Resort & Spa.

Go French for a week and dine at some of San Diego’s best:  The Marine Room, Vagabond, Bleu Boheme, Winesellar & Brasserie to name a few.  The Second Annual Tour de Cuisine (French Restaurant Week) runs from March 24 to April 1.  Click here for more information and to see the three-course menus.

The Red Door Restaurant & Wine Bar named Miguel Valdez, who has  been with the restaurant for a year and a half, their executive chef.  On April 4 and June 20, Valdez will accompany guests on a tour of the Mission Hills Farmers Market, buy ingredients for the dinner, then return to the restaurant to enjoy an inspired meal.  Four courses $45, with wine $70, and evening includes one of Chef’s recipes.  For information:  619-295-6000.

 

New places  set  to open in the next few months:

Pacific Beach, Lamont Street Grill sold (Location Matters handled the transaction) and the new owner is Gina Champion-Cain.  The place will be gutted and renamed The Patio on Lamont Street.  Expect a May opening (or sooner)  with Sheila Tracy in place as the General Manager.  Stay tuned for who will fill the chef position.  4445 Lamont Street, Pacific Beach, 858-270-3060.

The Cohn Restaurant Group moves forward with a new place in North County called Vintana Wine+ Dine.  Located in a Lexus showroom, at 1205 Auto Park Way in Escondido, Cohn staple and chef Deborah Scott will create the menu.  Look for it to open in the next few months.  And molecular leaning chef  Daniel Barron said goodbye to his chef position at Blue Point…one can only guess that his desire to put a creative spin on his menu didn’t mesh well with the Cohn convention pleasing formula.

Brian Malarky gets an interview in Inc.   where he outlines his ambitious restaurant vision.

In Point Loma, Harbor Town Pub will start breakfast in March.

Look for Towne Bakery to open in March in the Del Mar Highlands shopping center.  Owner/chef  Jason Sigala loves pastries so expect to see the vintage 40’s and 50’s celebrated in decor and in pastry choices that will include pies, cookies, puddings and cheesecakes. 12925 El Camino Real, Suite AA5. For more information, please call 858.794.7001.

March 11, grab a few tickets for  Family Winemakers of California Tasting 2012.  This tasting showcase features wines from California’s small, family-owned wineries. Taste wines from more than 150 wineries in California for a ticket of just $45 if purchased before February 20.

A few weeks ago a friend and I stood in line on the street to order lunch at Carnitas’ Snack Shack on University Avenue in North Park just east of Texas Street.  Rarely do I think about a place with food and flavors that leave me craving another visit.  After mentioning the shack (a stand alone tiny building with heated outdoor seating in the back along the alley) to friends, they ate there three times in three days…and continue working their way through the tiny menu.

So, what’s good?  Anything with pork.  The BLT  with ham, bacon, tomato, lettuce and a jazzed up “shack aioli” all piled on lightly grilled (thickly sliced) brioche bread ($8)–a sumptuous mouthful.  If you see it on the menu, the eggplant, tomato and blue cheese appetizer features lightly breaded and deep fried  Japanese eggplant rounds stacked with the other ingredients on two long toothpicks ($4). Ask for the skinny cut fries to be cooked crisp unless you like them soft and wimpy ($2.50).  A local organic half roasted chicken missed in flavor and preparation–bland at best and a special one day.  Other menu items include carnitas taco or torta ($7), steak sandwich ($9), Shack burger ($9) panzanella salad ($7)  and glazed pork belly with frisee salad ($7).  Generous portions too.

You’ll find chef/owner Hanis Cavin at the stove when you peek through the order window.   Buzz would love to know why the zippy side/slaw that comes with many of the dishes is  out-of-season corn?   Why not local corn for summer and cabbage for winter?  2632 University Avenue, North Park, 619-294-7675.  Open noon to midnight, closed Tuesday.