**Wolfgang Puck’s venture into San Diego with JAI at the La Jolla Playhouse, may soon be short lived.  It seems that they miss their after theater audience by closing at 10 pm, and there’s no lunch service that might catch people looking for a quiet place to meet.  For many San Diegans, traveling to a university campus to see a play or eat dinner, is more than they can bear…

**Downtown, we’re hearing the Ivy will soon have a new management company.  What that means for Quarter Kitchen, and the rest of the property, well, time will tell.  Stay tuned.

**Opening in February, across the street from Ivy, in the former site of EXY, Jared Van Camp, well-known Chicago chef will oversee the kitchen of Quality Social.  From their press release:  “no guest list, no cover, no dress code. The destination will carefully pay tribute to the most treasured elements of the iconic dive bar, with a devil-may-care attitude serving as a visceral component. “  Sounds like a no pretense place that will serve house made charcuterie and some fun dishes such as a BLT with a confit of pork belly and heirloom tomatoes, or a smoked in-house hot dog served in a Pabst Blue Ribbon carton.  And no frilly drinks, either.  More to come when it opens.

**Pizza seems to be the latest inexpensive comfort food to blanket San Diego.  Coming in April, the second location of URBN opens in North Park at University and 31^st. The coal fired pizza joint is Jon Magnin’s spin-off of BASIC Urban Kitchen + Bar.  He opened his first URBN in Vista in 2008 and plans to open 10 to 15 more up and down the coast.

**Support your local restaurants and dine out during San Diego’s restaurant week that runs from January 17 to January 22.  Check for the participating restaurants and their menus (three-courses for $20, $30 and $40, depending on the venue).  This is a good time to try new places and support our local restaurant economy.

**The Counter Burger arrived in Carlsbad and if you’re in the area of Calle Barcelona and the shops in the Forum at Carlsbad, this franchise that began in Santa Monica in 2004 is making waves.   It’s a build your own burger joint and should do well in North County.  Buzz hasn’t tried it yet.

Quick takes:   The latest issue of  San Diego’s Dining Out magazine is on the stands now.  It’s a good mag to have around with up to the minute info on our local eateries…and interviews too with chefs.

The Linkery will take over the recently closed Aperitivo space just down the street from their current location on 30th near University. Look for a Summer 2010 open with a California-Spanish-Baja small plate affordable concept.  More to be fleshed out in the coming months.

Join the all-you-can-eat Chefs Celebration finale for this year’s Beer Week.  Sixteen chefs and eight breweries are paired for fun and food from 1 pm to 4pm at the Irwin Jacobs Hall on the Qualcom Campus and all for $65.

We’re hearing Phil’s BBQ could open a North County joint in the up coming months.  The exact location not secure, but perhaps in the San Marcos vicinity.

It’s all about beer and dinners featuring small artisanal brewers.  Check out the action at The Linkery that goes on for days including a Green Flash bash November 12.  For info:  619-255-8778.

At Roseville, there’s a fun menu featuring Shipyard’s limited edition brews from chef Amy DiBiase’s home state, Maine.  Reservations a must for this all-inclusive $65 dinner also on November 12 . Call 619-450-6800.

If  bubbles are more your style, don’t miss Winesellar & Brasserie’s annual Le Grande Champagne Tasting on November 14 that includes Ruinart, Taittinger and Krug among many top producers.  For $85 it’s a deal that includes appetizers to match the various Champagnes.  Reservations a must:  858-450-9557.

Thanksgiving is around the corner and you can order a turkey from any of your favorite meat markets.  La Jolla’s Homegrown Meats will have local free-range California turkeys as well as spiral hams and meats.  For information and to order call  858-454-6328.

Celebrate Thanksgiving by not cooking and supporting Slow Food Urban San Diego at a November 19 dinner at UCSD.  Jeff Jackson, executive chef at A.R. Valentien will cook local pastured turkeys from Womach Ranch.  For information and tickets or call 619-972-3500.