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.

Happy New Year to you all.   Already, just a few weeks into January, we find optimism in San Diego with new restaurants:

**Bayu’s Authentic Ethiopian Cuisine that just opened in Hillcrest on University between Fifth and Sixth.

**La Jolla gets sweeter by the day with the addition of Sprinkles–a cupcake place in the Whole Foods shopping center on Noble.  Then there’s Cups that opened last year downtown on Girard–should you want dessert after your Smashburger or Burger Lounge lunch.  Notable that Cups features vegan as well as gluten free cupcakes.

**How’s this for a restaurant name?  Revolver.  It is  in the same place as Voyeur at 755 Fifth Avenue, San Diego.  The Voyeur chef is Kari Rich who according to a media invite, created a menu that “revolves around seasonal, local, & sustainable food.”  Too bad the logo on the invite is a revolver.  Revolver…sounds like a gun store.

**Bing Crosby’s closes at Fashion Valley.  Since their website is not online, this is the best explanation of the fairly sudden closure of the restaurant chain

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