Two new additions to San Diego’s restaurant scene: Mukashi in Bankers HIll at the corner of Nutmeg and Fifth finally got their door open last week. Hope to try it soon. Call for dinner reservations: 619-298-1329.

Cardamom Cafe & Bakery in North Park is the newest addition for breakfast, lunch and bakery goods. They’re located at the interesection of 30th and Upas. They serve breakfast all day–a short menu of eggs, pancakes, cardamom sour cream coffee cake along with sandwiches and salads in the afternoon. Buzz looks forward to trying both places.

Once again, chef Gavin Kaysen garnered a top culinary award.  This time it was the James Beard award for Rising Star Chef of the Year. Quite an honor as it is given to a chef, under 30 years old, who “displays an impressive talent and is likely to have a significant impact on the industry in the years to come.” In case you missed Kaysen in San Diego when he cooked at the Rancho Bernardo Inn’s El Bizcocho, now you’ll find him doing his magic at Cafe Boulud in New York.

Bread & Cie’s owners Charles and Dori Kaufman plan to expand the hours of their well-known Hillcrest bakery to offer specialty pizzas, salads, signature desserts and a small selection of wines.  Look for things to be in place by the end of the month.  Bread ovens make perfect pizzas and Kaufman spent months experimenting with doughs and toppings for the new menu additions.  Pizza available from 5:30pm to 9pm.  350 University Avenue, at Fourth Avenue.

Venissimo’s cheese loving customers can now get their chocolate fix with Jack Fisher’s  fabulous bon bons.   Don’t forget Valentine’s Day!

You’ll find more wine and chocolate down at the Hotel Del Coronado’s newest addition, Eno.  Buzz is partial to the property (a hotel on the ocean is pretty special) and to what Eno and its director, Ted Glennon want to achieve.  Whether it’s just a glass or one of many flights of interesting wines that go far beyond chardonnay and cabernet, this is the place to go.  Glennon’s expertise shows with the training he gives his staff as well as his desire to share his knowledge with patrons.  To pair with the wine, there are flights of cheeses, charcouterie and chocolates.  There are more than 30 wines by the glass and some of Jack Fisher’s chocolates are featured here as well.

If you’re looking for honest, solid food Ritual Tavern, only a few months old,  might be your place.  It’s on 30th Street, a few blocks north of Lincoln.  Buzz and pals made two visits to taste some of its small menu.  Not fancy, but homey with dishes made with mostly local, organic ingredients. You might call the place a neighborhood Slow Food eatery.  Owners Michael Flores and Staci Wilkens  (alums, along with chef Glenn Farrington, from The Linkery) strive for dishes made from sustainable and organic ingredients.  Niman Ranch provides their meats and Farrington makes his own catsup, mustard, pickles and slaw to avoid high-fructose corn syrup and other additives usually found in commercial brands.

A northern version of gumbo that adds carrots to the usual southern trio of onion, green pepper and celery is thickened with roux and the bites of spicy sausage, chicken and shrimp mix well in the bowl with organic wild rice.  It’s a zippy, hearty dish that is just terrific, as a dish, regardless of whether it can be called gumbo in the strictest sense.  A dish should be good on its own merits and this one is.  Farm-raised catfish and house-made chips are light and crunchy though the fish could have used a moment more in the fryer to give it a firmer texture.  A perfectly cooked medium-rare lamb sirloin flanked with fresh chard and potatoes du jour is the highest priced item on the menu ($19).  There’s a delectable bread pudding with homemade bourbon sauce and a seasonal fresh fruit (apple and pear one night) that hit the spot–albeit with an unexpected heavy crust.

An extensive list of beers and a small eclectic group of wines by the glass make good beverage choices.  You’ll find gluten-free dishes and the kitchen is willing to adjust a dish to meet your needs.  That said, it can impact the kitchen and service.  One night all went well, another time salad and entrees arrived together.  One could argue it’s food you’d make at home, simple and tasty, but why bother if you’ve got a neat little tavern nearby.