More holiday cheer:

The Inn at Rancho Santa Fe celebrates its history with a new 200 page cookbook that features the culinary talent of executive chef John Beriker.  Written by Ranch & Coast’s Food Editor, Maria Desiderata Montana, the book includes many of the Inn’s famous dishes, all with photos to whet your appetite.  Sounds like a perfect gift and it can be ordered online from the Inn starting December 18, for $29.95.  For more information:  858-756-1131.

Ring in the New Year with dinner at Cafe Chloe.  Two seatings:  6pm seating features five courses for $65 and the 9:30pm includes six courses and a Champagne toast for $85.  Weekdays, they offer their Four, Five Six menu from 4pm to 6pm with appetizers and a small selection of wine and beer at $4, $5 and $6. 721 Ninth Avenue, 619-232-3242.

Over in North Park, Sea Rocket Bistro, has a three-course New Year’s Eve dinner for $25! Draft beers will be $3 and Champagne will be served at midnight.  You’ll be able to see New Year’s celebrations around the world on their large screen tv. 3382 30th Avenue, 619-255-7049.

Wine Vault & Bistro brings in the New Year with two seatings:  4:15pm starts the Champagne reception for the 5pm seating ($65) and the later one begins at 8:30pm with the reception and dinner at 9pm ($95).  For reservations and information:  619-295-3535.

Don’t forget if you have a favorite place, check with them to see what dining options they may have for the holidays.

There’s some buzz that the diva dessertier (her clever made up word) from La Jolla is in the permit stage for a place in Liberty Station.

From a reader comes a Wade Hageman (executive chef at Blanca) update: He’s looking to open a pizza place in Carlsbad…as noted in this comment from my earlier post.

The Linkery in North Park just made the International Herald Tribune and the The New York Times Magazine in a piece all about tipping.  Owner Jay Porter speaks about his restaurant as one of a handful in the country that dispensed with the well-worn practice, and instead opted to include a service charge.  Read the piece, it’s a good place to start a conversation about how you, the diner, feel about tipping.  Do comment here!