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New Brunch Spot Opens in Gaslamp, North Park Gets a Trattoria

Plus more restaurant openings and other news in San Diego food this month


Photo courtesy of Alternative Strategies


There’s a new place to brunch (or feed your hangover) in the Gaslamp. Gaslamp Breakfast Company debuted yesterday on Sixth and J, with a menu similar to what’s being served at its popular sister restaurant, North Park Breakfast Company: beet lattes, mashed potato waffles with cheese sauce, churro French toast, crispy chicken thighs with black garlic vinaigrette, and coffee in oversized mugs. It’s the 16th restaurant for Johan Engman, who owns the Breakfast Republic chain and El Jardin Cantina in Liberty Station. Earlier this month, Engman also announced that the Hillcrest location of Fig Tree Cafe is going to close on December 29, and will be converted into a Breakfast Republic.



Sicilian-born chef Accursio Lota’s anticipated new restaurant, Cori Pastificio Trattoria, opened earlier this week in in North Park in the former Cardamom Café space.



In case you missed it, Brian Malarkey (Animae, Herb & Wood) and Angelo Sosa (Death by Tequila) are both returning to Top Chef. Both chefs will appear in Top Chef All Stars LA in March, where they’ll be competing against other fan favorites such as Bryan Voltaggio and Lee Ann Wong.



Big news for South Bay: Craft brewer Novo Brazil expanded from Eastlake and opened its second location in Otay. The space is huge, spanning 12,000 square feet, and it’s packed with art work, a restaurant, games and TVs.



Ramen Ryoma, which is popular in its hometown of Beaverton, Oregon, just opened its third San Diego location in a two-story building in Hillcrest on University Avenue. The menu specializes in Sapporo-style ramen with miso, shio (salt) and shoyu (soy sauce) broths, izakaya fare such as takoyaki, and sushi.



The Loma Club, a nine-hole golf course at Liberty Station, is getting an upgrade in its food and beverage department as the owners of You & Yours Distilling are taking over the operations.

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