Chef Josh McGinnis, who opened Island Prime with the Cohn Restuarant Group, gave up his toque to be on the supply side of the restaurant business. He now sells produce for Los Angeles Specialty Produce. Another of the opening chefs, Daniel Bannister, is now sous chef at Pamplemousse Grille.

Solana Beach’s newest upscale dinner only restaurant, Blanca, has Zubin Desai (formerly of the University Club) as its General Manager watching over the house as Chef Wade Hageman does his magic in the kitchen. Bring your credit card, prices are steep.

And downtown at Dobson’s the long time watering hole and favorite landmark for San Diego’s movers and shakers, Michael Davis moves in to overhall the menu and add seasonal items. Davis comes from Pamplemousse Grille where he headed off-site catering.

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