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.

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.

Caffè Vergnano 1882 opened this week in Hillcrest and Buzz has tried it and it’s good.  Owner Hector Rabellino comes from Genoa and soon you can also expect to find savory sandwiches, pizza and focaccia to munch while you enjoy an espresso.   If you want a proper coffee, espresso to be exact, this place (as well as Caffé Calabria in North Park and Little Italy’s  Caffe Italia) are the three best around–they understand that a shot isn’t a half a large cup of coffee but one that fits perfectly in a small ceramic cup.

Chef Chad White has joined Sea Rocket Bistro in North Park  as executive chef and partner. Look for menu changes in the next few weeks.

Italy comes to San Diego in a great way:  fabulous espresso.  Look for Caffè Vergnano 1882 to open by the end of April in Hillcrest. You’ll find it mid block on the left hand side of  Fifth Avenue between University and and Robinson. Buzz sampled this coffee recently while in New York.  The coffee is in Mario Batali’s homage to everything Italian–the mega Italian grocery and eatery known as Eataly.  Caffè Vergnano’s arrival in San Diego, for espresso lovers, will be the place for a properly pulled shot (and a good addition to the neighborhood with Chocolat just down the street).  For more information: 619-255-1882.

Get the kids involved on Thursday, April 21, when Cups La Jolla hosts an Easter Cookie Decorating class from 6 p.m. to 8 p.m.  Chef Francois of renowned bakery Girard Gourmet, teaches  the fun class. Ccst is $50 for a parent and child team, $15 per additional child, and $30 for a solo adult. For more information or call 858-459-2877.

More cupcake ideas come from the HOP box at  Sprinkles. The box contains dark chocolate, red velvet, brown sugar praline and carrot cupcakes adorned with pink and green bunnies and is from April 15 to 24.  The Jewish holiday of Passover isn’t forgotten here either.  Get a dozen  Passover Flourless Chocolate Cupcakes adorned with blue Star of David and sealed with a Star of David sticker and available from April 18th to 26^th. 8855 La Jolla Villa Drive, La Jolla. 858. 457 3800.

Take your daughter (or son) to tea at The US Grant Hotel on Saturday, April 23 from 1pm to 3pm where you’ll sip premium loose leaf teas served alongside a tantalizing selection of house-made sweets and savory treats. 
 
Cost is $47 adults and $22 children. 
For reservations,  619-744-2039 .

At La Valencia, you can do brunch buffet style, served throughout the day in the hotel’s various dining areas, seating from 11 am and is $75 per adult and $32 per child plus tax and tip. Bring the kids for an Easter egg hunt from 11am to 3pm. For reservations, please call 858- 551-3744.

Also in La Jolla, Roppongi Restaurant & Sushi Bar offers an à la carte menu from 11am to 2pm with interesting dishes that include Jidori chicken adobo; breakfast tacos with eggs, cheese and Asian guacamole; macadamia nut pancakes and more. For reservations:  858-551-5252.

If you’d like to sweeten an Easter basket, consider chocolates from  Chuao (available countywide),  Chi Chocolat (Liberty Station), The Elegant Truffle (Point Loma village), Eclipse Chocolat (University Heights) and Chocolat  Creamerie (Hillcrest and Gaslamp).  Buzz can attest that each of these purveyors makes artisanal and extremely luscious chocolates to satisfy every chocoholic.

Terra in Hillcrest will close and move to 7091 El Cajon Boulevard in a stand alone former Italian restaurant at 71st and El Cajon Boulevard.  They will open the first week in April.  In the meantime, you can enjoy a Valentine’s dinner at the current location, for just $59 plus tax and tip.  Their final “hoorah” party as Rossman put it in his email blast will be March 18. 3900 Vermont St., San Diego, 619.293.7088.

Other places we’ve been wondering about:  Mia Francesca’s in Little Italy, beset by construction issues, finally forging ahead again.  Their website says they expect to open Little Italy in May and in August a second location in Del Mar Highlands Town Center. 1655 India Street, San Diego, 619-237-9606 and 12955 El Camino Real, G-4, San Diego.

Brazen BBQ Smokehouse & Bar has their liquor license application posted. We should soon be seeing some good barbecue at 441 Washington and Fifth Avenue in Hillcrest.

Finally, should anyone want to buy the restaurant as well as the real estate of Lamont Street Grill is for sale, complete with a  type 47 liquor license and two rental units for $1,495,000.  For more information:  858-764-4223.

We’re hearing the Point Loma former site of Roseville (closed in August, 2010), might become a fun casual sports bar concept.  We say might since the landlords seems to be dragging their feet to get the place rented…or return phone calls from the potential lessee. 

Au Revoir Bistro finally opened in the old La Vache site in Hillcrest (Robinson and Fourth).  This is the latest venture from the group that owns Arrivederci Ristorante among others in Hillcrest, North Park, La Jolla and Point Loma.

If you’re looking for unusual Italian and American small food and wine producer, Corti Brothers in Sacramento is worth checking out.  Should you want Delamain Grande Champagne Cognac 1982, or panettone from two of Italy’s well-known bakeries, Loison and Bardi, or aged aceto balsamico, be sure to read the newsletters on the website.  Owner Darrell Corti is renowned for his food and wine knowledge and this well-established  family business has been around since 1947.  5810 Folsom Blvd., Sacramento, CA 95819, 800-509-3663 and the website for more information.

Congratulations to Lisa Redwine (General Manager, The Shores Restaurant) and Ted Glennon (Wine Director, 1500 Ocean) two of San Diego’s well-known wine directors who just passed The Court of Master Sommeliers Level 3 Advanced course and tests on their way to Master Sommelier.  They join advanced sommelier  Jesse Rodriguez (Wine Director, The Grand Del Mar) and hope to become master sommeliers, an august group of just 174 worldwide.  The first American Master Sommelier is another San Diegan, Eddie Osterland.

Foodbuzzsd will take a short break until the New Year unless there is breaking news. Happy Holidays to you all

The Hillcrest corner of Fifth  and Washington that housed Sushi Itto will soon become Brazen BBQ on a ten-year lease for the  3300 square foot space.  Two young guys, John Bracamonte and Brad Thomas, who are winners of some major barbecue competitions, including those sanctioned by the  prestigious Kansas City Barbecue Society (KCBS), are the minds behind Brazen BBQ.  Sounds like they may give Phil’s a good run for the money…San Diego could use some really swell and authentic barbecue.

And in case you missed it, also in Hillcrest, Kemo Sabe closed to relocate at some point to a coastal site in North County.  The Cohn Restaurant Group will launch their food truck Chop Soo-ey in January at the Little Italy farmers market.  In the meantime, they have their launch party in November and are doing private gigs.  Their competition as recently seen on local NBC tv, is Miho Gastrotruck with creative food including pork belly sammy and lots of other goodies.

While we’re talking Cohn restaurants, they recently installed a hot new chef, Daniel Barron, at Blue Point Coastal Cuisine.  This restaurant gets a huge share of convention business, and the place was full on a early weeknight.  Barron has cooked around the country.  However, there was disappointment in what was touted as one of his signature dishes, a 60 hour boneless short rib ($35).  As explained by the server, this chunk of meat is cooked sous-vide and comes out melting in your mouth.  Not.  This was one tough hunk that needed lots more time, though it apparently was meant to be what was served.  The horseradish hash browns were yummy, crisp and with a bite.  Perhaps one needs to stick to the seafood.

There’s still time to join the fun at the San Diego Wine & Food Festival that runs from November 17 to 21.  Famous chefs, lots of wine and a good crowd to boot.

If beer is your drink of choice, the annual San Diego Beer Week has many many options for you…Check out the schedule here.

He mentioned also a few facts that many diners  don’t realize when it comes to eating out:  Most restaurants top costs are:  Labor, then rent, food and all the other costs such as  license fees, utilities, etc.  Most diners also don’t factor into the price of a meal the ability of the chef to create and deliver dishes based on their expertise and training.  When asked what he will do, he replied, “I’ll get a job.”

In Point Loma, the long running La Scala Italian Restaurant at Scott and Canon, will soon become Lighthouse Grill a concept from Fabio Speziali (Pomodoro and others) and Antonio Mastellone (Arrivederci and others).  Whatever these two create, we know it will likely be a hit here in Point Loma as Pomodoro has taken off with solid Italian food, nothing fancy, but well-priced and always good in a cozy, bustling room (and enclosed patio).

Charlie’s Best Bread opens Labor Day weekend in the old Con Pane space.  One thing Buzz already knows from buying their challah at the Hillcrest Farmers Market is that it is more expensive and a much denser, less satisfying loaf than that of the artisan bakery, Con Pane, now in Liberty Station on Historic Decatur and Dewey Roads.  Buzz will give their breads and other menu items a try.

Back in April, Buzz reported on Point Loma’s  Dolphin Motel’s expansion of a steakhouse and then heard it would be a coffee shop.  Lately, nothing seems to be happening…as the restaurant seems to be stuck in the Coastal Commission’s review.

**That venerable group of local chefs known as CooksConfab will host Camp Confab, a sleep-over at Susie’s Farm in Imperial Beach on September 11 and 12.  Dinner and breakfast the next morning will be prepared by many of the confab chefs.  And you will be able to participate in harvesting, cleaning and preparing the produce from the farm.  Sounds like a hoot with a host of activities that include guest appearances and tastings from such luminaries in their field as Gina Frieze from Venissimo Cheese, MIHO Gastgrotruck, and beers from Lost Abbey and master brewer Tomme Arthur and evening cocktails (after you help harvest) with mixologist Ian Ward of Snake Oil Cocktail Co. Lest you think it’s all veggies, the protein part of the meal is barbacoa of local goat and stick fire roasted local fish.  There’s lots more for the $225 per person. Reservations are limited and so, at 9am September 1, get on the CooksConfab website to register.  100% of the proceeds go to Slow Food Urban San Diego.

**Jeff Rossman, owner/chef of Terra Restaurant, a hidden gem in Hillcrest (on Vermont near the east side of  Trader Joe’s), has finished his cookbook, From Terra’s Table.  Just in time for a holiday gift, the book publishes in November and sells for $32.95 online and at bookstores.  The focus is on Jeff’s passion for local ingredients and the many farms and vendors that supply his restaurant.  You can receive a 20% discount as a foodbuzzsd reader when you buy the book online here and use the code foodbuzzsd20 .

**Gordy’s Bakery sounds yummy and a place Buzz needs to try as she travels the 5 back and forth to LA.  Just east off the freeway at Encinitas Boulevard in the Smart & Final center.  Owner Gordy is born and raised in Encinitas and had a wholesale bakery business years ago.  Sold the business and took a break and worked at the Running Shoes store and trained the track team at San Dieguito Academy.  He has now gone back to his love of baking and has opened a retail bakery in the previous Baskin-Robbins space.