Seems like La Jolla is picking up with the soon-to-open WeOlive.  From the website it looks to have quite an impressive selection of California oils, as well as other olive products including soaps, mustards and tapenades.  Opens about February 1 at 1158 Prospect, La Jolla.

Those of you who wonder what the next food craze could be need only look to San Francisco’s well-known Tartine Bakery & Cafe and its sister Bar Tartine where new chef Nick Balla arrives March 1. He and Tartine owners Chad Robertson and Elisabeth Prueitt will take the food and the breads to Eastern and Central Europe according to the San Francisco Chronicle.  Note also that many other San Francisco restaurants are changing menus to explore this mostly untapped culinary area.   Wonder if San Diego restaurants (and their patrons) would ever embrace the modern versions of goulash and a fabulous house made rye bread.


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