By Frank Sabatini Jr.
Barbara Hurst, owner of Oggi’s Restaurant and Brewhouse in Mission Valley, tells Mission Valley News that the eatery’s award-winning brewer, John Wilson, has created an Imperial IPA that was named Station 45 in honor of the restaurant’s newest neighbors, the firefighters now residing in their new firehouse across from Qualcomm Stadium.
Oggi’s offers 13 other in-house brewed craft beers as well. Wilson, by the way, is one of the earlier brewers in San Diego County. Fenton Marketplace, 2245 Fenton Pkwy. Suite 101. missionvalley.oggis.com.
French cheeses will be in abundance at a free two-day tasting event in front of Macy’s at Fashion Valley mall, from 11 a.m. – 6 p.m. Feb. 19 and 20. Presented by The Cheeses of Europe, an organization financed by the European Union that promotes French cheeses in the U.S., samples will include brie, Camembert de Nomandie, Fromager d’Affinois and more than 25 other types available for sale. A local brewery, yet to be announced, will augment the event. 7007 Fashion Valley Road. thecheesesofeurope.com.
Fans of P.F. Chang’s will have a chance at winning free meals at the restaurant chain for a year if they find certain trees on or near the grounds at each location hiding vibrant red envelopes that might contain the grand prize. Only five of them will be awarded nationwide, although other envelopes can potentially hold certificates for one-time free entrees or added points toward the company’s “preferred club” program.
The promotion is being held randomly throughout the month of February at all outlets in celebration of the Chinese New Year, which began Feb. 8. In addition, the company will donate $1 to the Boys & Girls Clubs of America from purchases of select entrees on a limited-time menu. Fashion Valley mall, 7077 Friars Road. pfchangs.com.
Rubio’s has announced that it will begin using only “all-natural” chicken raised without antibiotics as well as nitrate-free bacon across its entire menu at all locations beginning this spring. As part of its “Made with a Mission” effort, the 33-year-old chain is also intent on removing artificial flavors and colorings contained in some of the foods (flour tortillas, fire-roasted corn and a few desserts) while exploring sources for sustainable fish and hormone-free beef. Those changes are slated for late 2017. Fashion Valley mall, 7077 Friars Road; and 2075 Camino de la Reina. rubios.com.
Bully’s East in Mission Valley celebrated its 45th anniversary on Feb. 5 with a party at the restaurant and sports bar. Bully’s East was named Best Steak House, Best Business Brunch and Best Happy Hour in the 2015 Best of Mission Valley awards. 2401 Camino Del Rio South, 619-291-2665. bullyseastsd.com.
San Diego’s burgeoning brew scene has come to include Bitter Brothers Brewing, a 3,200-square-foot facility that opened recently in Bay Park by siblings and craft beer enthusiasts Bill and Kurt Warnke from Detroit, and Monica Andresen, formerly of Waters Fine Catering. The project launched with eight types of beer in the offing. They include session IPA, porter on nitro, hefeweizen, dunkelweizen and a pomegranate Berliner Weisse. Food trucks roll in on Friday evenings and Saturday afternoons. 4170 Morena Blvd. 619-961-6690.
North Park resident Matthew Lyons is breaking ground in a section of the former North Park Post Office for a late-spring opening of Tribute Pizza, his first brick-and-mortar venture after conducting pop-up pizzerias throughout the neighborhood for the past two years. He has also served as a consulting chef for various pizzerias in San Diego and helped open one in Nairobi, Kenya.
Tribute will occupy 3,000 square feet within the building and feature pizzas he describes as “neo-Neapolitan style” that take three to four minutes to cook in a wood-fire oven. The menu will extend also to salads, appetizers, a few protein entrees, house-made charcuterie, and desserts. 3077 North Park Way. tributepizza.com.
Local designers and architects are busy preparing One Door North on 30th Street for a March-April opening. The 5,000-square-foot space, which formerly housed Mosaic Wine Bar, was taken over last year by Fred Piehl and his wife, Tammy. The couple owns and operates The Smoking Goat next door. Their new restaurant will focus on seasonal, farm-fresh fare served within a playful atmosphere that aims to capture the great outdoors with dramatic forest imagery, communal picnic tables, and safari-like canvas tents lit by chandeliers. 3422 30th St. onedoornorth.com.
—Frank Sabatini Jr can be reached at email@example.com.