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By Frank Sabatini JR.
New butcher shop in Mission Hills
The recent arrival of Meat at 902 University Avenue West marks the second San Diego location of a company that Nick Fiorentino launched in 2022 as an online-only meat business.
“We grew so quickly after starting that I ended up having a warehouse in Grantville. I blew up the walls at the front of the warehouse and turned it into a store,” Fiorentino said. This original store is located at 6160 Fairmount Avenue, Suite E.
Its Mission Hills location does the same with an exclusive selection of Wagyu beef from the United States, Japan, and Australia, as well as pork, poultry, veal, and Kurobuta alligator. The inventory also includes a few types of wild fish as well as spices, spices and homemade sauces.
Fiortentino’s family owned slaughterhouses in Pennsylvania, which motivated him to open the business after working in internet marketing.
“The Meatery is a collision of my skills and my family’s history in the meat industry,” he added. For more information call 619-753-4353 or visit youhemeeatery.com.
Fairplay bounces back in North Park
The space that housed the beloved toronado bar came back to life with the soft opening of Fair playa sports-focused bar run by a team of bar industry veterans.
Fairplay is the brainchild of the owners behind Fernside in South Park and Bluefoot Bar and Lounge in North Park. Their goal is to create a bar and restaurant that appeals to sports fans, with a particular focus on football.
Co-owner Adam Cook’s love of local and international football will lend itself to showing global matches on multiple screens amid a remodel that now includes high ceilings and a wider, airier layout. Cook and her team have also pledged to support San Diego Wave FC, which is part of the National Women’s Soccer League.
Beer and wine are both on tap to complement a menu of casual fare such as fried pickles, chicken wings, salmon salad, burgers, pork fondues, and more. Signature cocktails are also on the menu. 4026 30th Street, fairplaybar.com.
Meet Madi
They call her “Madison’s little sister”, in reference to the well-established Madison on the park bar and restaurant in University Heights.
The quaint and lively restaurant named midday recently opened in Normal Heights with seven-day brunch service and a colorful aesthetic created by a local design firm, Archisectswho was responsible for Madison on Park’s famous interior, featuring exquisite woodwork.
An all-day breakfast and lunch menu puts a playful twist on healthy California cuisine. Options include breakfast tacos, strawberry and mango pancakes, waffle churro sticks, Mediterranean lettuce wraps, and a wide selection of grains, greens, and proteins to build your own bowls. .
At the beverage and coffee counter, customers will find creative mimosas, craft beer, matcha, and espresso drinks from Heartwork Cafe.
Madi is open every day from 8 a.m. to 2:30 p.m. 3737 Adams Ave, 619.915.5522, brunchlikemadi.com.
Introducing the ‘Uncle Morty’ Burger ß
In all the national sites of Dog Houseincluding one in the East Village, a whimsical creation landed on the menu, thanks to a partnership with a local restaurateur and TV/YouTube personality Sam Zien (aka Sam the Cook Guy).
Available until September 30 – and in the spirit of the dubious and insane “funcle” – is Uncle Morty. The temporary newcomer offers a beef patty topped with grilled pastrami with mustard, American white cheese, caramelized onions, pickles and garlic aioli. Ingredients are piled into puffy Hawaiian rolls of the king.
For every purchase of Uncle Morty, the restaurant chain will donate $1 to its charity partner, No child is hungry.
“Collaborating with the Wurst Culinary Team at Dog Haus is always fun and always ends in something crazy. Uncle Morty is no exception, Zien said. 969 Ninth Avenue, 619-704-3347, doghaus.com.
Vendor alert at Hillcrest Farmers Market
We love our artisan breads found throughout San Diego County, including those made by The bread basementa Vista-based baking company making its official debut on September 4 at Hillcrest Farmers Market.
Led by a team of family members since 2020, the company specializes in organic sourdough bread in small quantities and with natural sourdough. Additionally, their products are made exclusively with alkaline spring water sourced from Palomar, Ramona and Carlsbad.
Bread Underground can also be found at farmers markets in Mission Valley, Vista, and Leucadia. Some of the other breads that come out of their ovens include potato buns, “everything, everything, focaccia,” sourdough cinnamon babka, pretzel sticks, and more.
“We will have about 15 different items, which will include our staple items like focaccia, sourdough breads and English muffins,” said company owner Jeff Imray. 858-610-0857, thebreadunderground.com.
A favorite Filipino snack in the Gaslamp
Downtown San Diego recently welcomed the arrival of the Gaslamp Factory in Lumpiaa Pulutan-style bar that not only serves hand-rolled lumpia, but also other traditional dishes like sinigang soup, chicken or pork adobo, and different fried rice preparations every day.
The lumpia are available with a choice of four different fillings: vegetables, chicken, beef or pork.
Owners Donna Pili and Craig Dalrymple are restaurant industry veterans and wanted to showcase what they say is the “first Pulutan concept in San Diego,” which describes an establishment where diners can enjoy casual dining while drinking beer, wine and cocktails. Add to the equation in this case some signature hits that appear on the menu. 423 F Street, 619-310-5522, gaslamplumpiafactory.com.
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