There’s a new quarterly journal out that food lovers may want to read:  Lucky Peach features such writers (and some chefs) as Ruth Reichl, Peter Meehan, David Chang and others.  First issue looks at ramen.   Check it out.

The Marine Room isn’t just for special occasions, and even on an overcast day, it’s got a drop dead view of the Pacific Ocean spotted with  surfers, kayakers, boats and birds, not to mention people walking the beach.  Just yesterday Buzz popped in figuring it would be as gorgeous at the ocean as it was inland. It wasn’t, but it didn’t matter.  Watching the water and just relaxing during the restaurant’s 4pm to 6pm happy hour (appetizers and well drinks are just $7 each) makes the place a lovely respite from the hustle and bustle of city life.  If you swoon for avocados, you must try (and share) the delicately tempura battered  wedges of fresh avocado served with an ancho chile dip.  Simple, delicious and not greasy!

Check out their August listing of dinners and classes with über award-winning chefs, Bernard Guillas and Ron Oliver.  For sake lovers, Ichishima Sake is featured at a special dinner on August 3 for $95 excluding tax and tip.   2000 Spindrift Lane, La Jolla, (866) 644.2351 or 858-459-7222.

A  tasting dinner at The Grill at Torrey Pines Wednesday, July 27, will feature beer from Petaluma’s Lagunitas Brewing Company. Here’s the menu and the cost is $65 including food, wine and valet parking.  Reservations: 858-777-6645.

One of the truly exquisite spots in San Diego is in Coronado at the Hotel Del Coronado.  It’s a place you can walk the promenade between the sand and ocean and then walk up the pathway a few steps for a drink at the firepit lit Sunset Bar or enjoy a lovely dinner at 1500 Ocean. Earlier in the year both chef de cuisine, Brian Sinnott and wine director Ted Glennon moved on and now there’s a new culinary team at the restaurant.

Chef de cuisine Aaron Martinez worked for three years at Addison under William Bradley at The Grand Del Mar , and most recently headed the kitchen at Rancho Valencia. We’ll wait to see what Martinez does with the menu as the current one online still reflects the work of Sinnott as well as his then position as chef de cuisine. 

Joe Weaver stepped into the wine director’s position after working with Glennon for nearly two years.  Buzz knows Weaver from his days at the short-lived (but very good) Crescent Heights Kitchen and Lounge that closed in 2009.   He is certified at the second level of the Court of Master Sommeliers as well as honors study at the  Wine and Spirit Education Trust.