Good Stuff Happening
Green Flash Beer Dinner, Slater's 50/50 Goes Whole Hog, Jsix remodels
Posted Friday, February 21, 2014, 12:22AM
BIG BEER THING: You drink beer. Green Flash makes beer right. And chef Amanda Baumgarten of Waypoint Public can cook her ass off. This Monday (Feb. 24), all three of you will team up for the first Green Flash Supper Club of the year. It’s a five-course dinner at the brewery, each paired with a signature Green Flash production. I’m terribly dumbing down the menu descriptions, but expect albacore crudo with Rayon Vert (Belgian Pale Ale), chorizo scallops with Super Freak (Belgian IPA), blood sausage crostini with a Belgian-style brown ale, veal osso bucco with Hop Head Red, chocolate mole mousse with Serrano Double Stout. $60. Go make your Monday feel not so much like its tawdry self.
MORE PORK: Rumor has it the Slater’s 50/50 crew will be hatching a new concept soon called Swine Bar—with two locations, one in Downtown and one in North Park. It’s supposed to be quick-service, plus a full bar. The group is tight-lipped so far about the project. But judging by the name and logo (a pig on its back), the pork-centric, casual concept is probably expecting a few Carnitas Snack Shack comparisons. So I’ll start them now, and clarify when I hear.
JSIX REOPENS: Hotel Solamar’s Jsix, home to excellent exec chef Christian Graves, has finished their remodel (lots of brick, subway tiles, old-looking metal and old wood). Graves reconstructed the menu for share plates like chicken sausage dumplings in consommé, Dungeness crab pancakes with American caviar, braised rabbit with spinach pasta, etc. They also poached the top cocktail talent from sister property Hotel La Jolla, Nate Howell.
Do you like what you read? Subscribe to San Diego Magazine »