Pacific Beach, Lamont Street Grill sold (Location Matters handled the transaction) and the new owner is Gina Champion-Cain.  The place will be gutted and renamed The Patio on Lamont Street.  Expect a May opening (or sooner)  with Sheila Tracy in place as the General Manager.  Stay tuned for who will fill the chef position.  4445 Lamont Street, Pacific Beach, 858-270-3060.

The Cohn Restaurant Group moves forward with a new place in North County called Vintana Wine+ Dine.  Located in a Lexus showroom, at 1205 Auto Park Way in Escondido, Cohn staple and chef Deborah Scott will create the menu.  Look for it to open in the next few months.  And molecular leaning chef  Daniel Barron said goodbye to his chef position at Blue Point…one can only guess that his desire to put a creative spin on his menu didn’t mesh well with the Cohn convention pleasing formula.

Brian Malarky gets an interview in Inc.   where he outlines his ambitious restaurant vision.

In Point Loma, Harbor Town Pub will start breakfast in March.

Look for Towne Bakery to open in March in the Del Mar Highlands shopping center.  Owner/chef  Jason Sigala loves pastries so expect to see the vintage 40′s and 50′s celebrated in decor and in pastry choices that will include pies, cookies, puddings and cheesecakes. 12925 El Camino Real, Suite AA5. For more information, please call 858.794.7001.

March 11, grab a few tickets for  Family Winemakers of California Tasting 2012.  This tasting showcase includes features wines from California’s small, family-owned wineries. Taste wines from more than 150 wineries in California for a ticket of just $45 if purchased before February 20.

So, what’s good?  Anything with pork.  The BLT  with ham, bacon, tomato, lettuce and a jazzed up “shack aioli” all piled on lightly grilled (thickly sliced) brioche bread ($8)–a sumptuous mouthful.  If you see it on the menu, the eggplant, tomato and blue cheese appetizer features lightly breaded and deep fried  Japanese eggplant rounds stacked with the other ingredients on two long toothpicks ($4). Ask for the skinny cut fries to be cooked crisp unless you like them soft and wimpy ($2.50).  A local organic half roasted chicken missed in flavor and preparation–bland at best and a special one day.  Other menu items include carnitas taco or torta ($7), steak sandwich ($9), Shack burger ($9) panzanella salad ($7)  and glazed pork belly with frisee salad ($7).  Generous portions too.

You’ll find chef/owner Hanis Cavin at the stove when you peek through the order window.   Buzz would love to know why the zippy side/slaw that comes with many of the dishes is  out-of-season corn?   Why not local corn for summer and cabbage for winter?  2632 University Avenue, North Park, 619-294-7675.  Open noon to midnight, closed Tuesday.

The menu includes eggs and pancakes, both with twists and liberties taken in name and flavors.   Niman Ranch cage free eggs come in a variety of possibilities.  A three egg omelet or scramble ($8.5) allows a choice of three fillings—everything from bacon, sausage, pulled pork, soyrizo, salmon, prosciutto to roasted garlic, spinach, caramelized onions, and arugula, and don’t forget various cheeses.  A stack of crisp topped hash browns come with most of the egg concoctions.

My Tuscan Benedict ($9), one of many riffs on eggs Benedict, arrives with two lovely, runny-yolk poached eggs, perched on small slices of ciabatta bread and a “ragout of tomatoes, white beans, kale and squash” with cream cheese hollandaise.  Unfortunately, the ragout needs to be more than just steamed vegetables with little if any herbs or seasoning–the flavors don’t meld.  Snooze ought to call their sauces of either cream cheese or smoked cheddar cheese what they are—cheese sauces–NOT hollandaise since neither resembles the ethereal sauce of butter, egg yolks and lemon juice.

Check the menu here and you’ll find a BLT, burger and even fish tacos if eggs and pancakes aren’t your thing. Though Buzz didn’t try the pancakes, Keli Dailey did and Amy T. Granite tried a few other items.  3940 Fifth Avenue, (619) 500-3344, Open from 6:30am to 2:30pm weekdays and 7am to 2:30pm weekends.

In Hillcrest, Lotus Cafe and Juice Bar adds a second location (they’re in Encinitas) and moves into the spot recently occupied by Pizza Nova.  Construction is underway, so expect to see it open soon.

And beer buffs can get in on the festivities to celebrate and enjoy San Diego Beer Week that runs until November 13.

A quick note about Buzz’s absence on these pages:  For the past year she’s been testing recipes for a friend’s cookbook due out next October, coupled with traveling far and wide.  Expect to read about some of the meals she had in New York, Puerto Rico, Paris and soon Cuba.  In the meantime, here are a few bites from Buzz about San Diego’s restaurant scene.  Expect another post sometime after November 17!

If, in fact, each dish read as you might wish, including ingredients and cooking technique, it would almost resemble a recipe and the menu would read like a book.  And consider that many ethnic restaurants don’t go deeply into specifics, but simply name a dish with a main ingredient (chicken quesadilla, sweet and sour pork, etc.).

Why not write the menu with just the main ingredients as many well-known restaurants do? Less is more in many places including Gramercy Tavern in New York or Scottsdale’s Posh where the diner is given a list of ingredients and asked to strike any that they wouldn’t want to eat.  Posh embodies improvisational cuisine at it’s very best (Buzz has eaten there twice) and shows what chef/owner Josh Hebert can do daily with seasonal ingredients.

Spago and Bouchon Bistro in Beverly Hills provide some idea of what to expect when you order.  Across the pond, the hotspot in Paris, Le Comptoir’s menu gives you the basics.  In San Francisco, the year-old Prospect writes a succinct menu with ingredients.  Here in San Diego, The Marine Room lists an expanded ingredient list while 1500 Ocean names just a few.

For many chefs writing the menu with few ingredients allows the kitchen latitude for presentation–sautéed snapper could be poached another night or Yukon potatoes could be mashed one night and steamed another.  Same ingredients, different preparation.  It’s up to the diner to let the server know about any allergies (if possible when making the reservation) and to ask the server about a particular dish.  It’s not up to the diner to ask for a complete redo of a dish after it’s explained.

So on your next night out, take a chance with the chef, suspend imagining what a dish might be, ask a question or two if the ingredients sound intriguing, and may your taste buds tingle with an enlightened and inventive meal.

Apparently the owners/developers decided to up the rents to be more in line with the current going rates on the street–anyone interested in $3.50 a square foot for these spaces? Interested parties can check with Location Matters for more information.

The new leases for the expected winter opening of Colorado’s Snooze (breakfast and brunch) and  soon-to-open Texas transplant Freebirds World Burrito, (owned by the Tavisock Group out of Florida) are both just above $3, not $3.50.  But in this economy, one wonders if prospective tenants (locals or out-of-town franchises) are beating down the doors to get into spots like Banana Leaf or Pizza Nova.  Buzz hopes the area doesn’t discourage locals trying to compete with new franchises. Time will tell.

At the corner of Washington and Fifth, Brazen BBQ Smokehouse & Bar opened this week.  It’s a casual spot with patio tables, a wash sink for sticky hands in the dining room, a full bar and eager staff.  This is the soft opening so be patient if you try the place in the next few weeks as they work out the kinks and add menu items.  Buzz popped in to see the place.  Here you won’t find parboiled meat, just smoked.  While I was waiting for my to-go order (3 meats and 3 sides $20.99) a big basket of chicken wings waited its turn in the smoker that’s right behind the cashiers. 441 Washington at Fifth Ave., 619-816-1990, closed Tuesdays, open daily from 11am

Finally, heard on the street that City Deli on the corner of Sixth and University is up for sale.

Other chef news: In Mission Hills, Tom and Trish Watlington who own  The Red Door Restaurant & Wine Bar and The Wellington Steak and Martini Lounge have just promoted  Daniel Manrique from sous chef to executive chef for the two properties. Best known for his role as the executive chef at  Jayne’s Gastropub and sous chef at Parallel 33 (the prior incarnation of The Red Door), Daniel will oversee a menu that incorporates “earth to table” ingredients–many from the newly planted Red Door garden in Mt. Helix.

We’re hearing that Joseph Melluso, who brought life (and lots of drama) to the Cosmopolitan Hotel & Restaurant in Old Town, is out of that property and the kitchen he was running.  He still has an interest in the place but has sold most of his shares to Catherine Miller who has been involved with the property for quite some time. Buzz left a message for Melluso for more information,  but no word back, yet.  We hear too that Melluso has some new projects in the fire.

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.

It’s a casual room with bar seating (comfortable seats, unlike those hard tiny ones at Old Venice), with tables on the perimeter of the rooms.  Expect some hiccups as they settle in with their menu that includes everything from salads and crab cakes to pasta and pizzas. (A few menu items may look familiar but with a different twist, coming from their sister restaurant Pomodoro next door.)  My take-out pizza arrived with no basil (but had a not too thick or chewy crust, hand formed and was good even minus the basil). Their crab cakes are good if you like the almost pâté style that they and many other places serve.  Buzz prefers the chunky, light, with no or very little, cracker crumb filler.

I called to let the manager know about the missing basil so that he could alert the kitchen, and he thanked me for telling him.  Yes, it’s good to nicely let a restaurant know about a problem as it helps them iron out the opening kinks.  It’s not nice to slam a place in a Yelp comment without first letting them know the problem.

Observed at the bar single gals checking the scene with drinks as well as solo guys, locals, having dinner.  Open for dinner and now, soon for lunch. 1101 Scott St., Point Loma, 619-224-2272.

A few blocks away on Rosecrans, between Canon and Talbot comes Westy’s Antique & Tavern at 1029 Rosecrans.  Just posted the ABC notice, so it will be a bit of time before it opens.  Local resident James West is listed as applicant for the beer and wine license.

And in the same block La Playa Café and Marketplace opens Thursday, June 30.  Owner Cindi of La Playa Bistro, next door plans to serve gelato, smoothies, sandwiches and more.

On Kettner, in Little Italy just before Juniper, 98 Bottles expects to open this summer.  Sounds like it will be a fun spot