Meals & Drink Blotter – April 2023

Meals & Drink Blotter – April 2023

Contemporary Ice Cream in Hillcrest

The legacy of an Ohio homemaker has reached the HUB Hillcrest Market with the current opening of Handel’s Selfmade Ice Cream.

The corporate’s roots date again to 1945, when the late Alice Handel made small batches of ice cream for residents of her Youngstown neighborhood. In the summertime, she would incorporate into the dessert contemporary fruits from her yard. The ice cream was ultimately bought from her husband’s close by gasoline station earlier than shops started showing nationwide.

Greater than 100 flavors have since been developed, and the Hillcrest opening marks Handel’s third location inside the metropolis of San Diego. It’s designed as a walk-up, that includes 4 service home windows that face out to Cleveland Avenue.

Made every day, a number of the taste decisions that transcend the usual choices embody Key Lime pie, orange cream, peanut butter parfait, black cherry, banana cream pie, pistachio, chocolate malt, and extra. 1080 College Ave., Suite H107, 619-310-6609,


For the love of rooster

Celeb chef Sam Zien (a.ok.a. Sam the Cooking Man) shines the highlight on poultry at his new eatery known as CooCoo’s Nest, positioned within the Little Italy Meals Corridor. He took over the area beforehand occupied by Depraved Maine Lobster.

The Mac Daddy rooster sandwich at CooCoo’s Nest (Courtesy photograph)

Zien ups the ante on fried rooster with a menu that takes on daring flavors and distinctive constructs. His crispy rooster tenders land in sandwiches, salads, or plated alongside fries and dipping sauces.

The “Sizzling Southern Sweetie” sandwich, for instance, options sizzling honey, pickles and Calabrian chili aioli on a house-made buttermilk biscuit. A heartier possibility is the “Mac Daddy,” which comes with home mac-and-cheese positioned atop the rooster, together with garlic aioli. It’s served on a brioche roll.

CooCoo’s Nest opens every day at 11 a.m., and closes at 8 p.m., Sunday by Thursday, and 9 p.m., Fridays and Saturdays. 550 W. Date St., 619-269-6725,

Vegans unite

The inaugural San Diego Vegan Pageant takes place from 11 a.m. to 4 p.m., April 15, at San Diego’s Waterfront Park alongside the Downtown harbor.

The occasion has been within the works for a number of years by a crew of native vegans intent on educating the general public concerning the vegan way of life whereas additionally showcasing the rising variety of vegan-related companies all through Southern California.

After forming the non-profit group, Vegan in San Diego, the group was about to current its first competition in 2020, however needed to cancel when the worldwide pandemic hit.

Its upcoming re-launch welcomes a bevy of culinary individuals that embody the woman-owned Maya’s Cookies, Flavors of East Africa, Rebellion Pizza, and Donna Jean – all domestically based mostly. Among the many regional firms participating are Home of Bao, The Radical Beet, and FlavorLab.

Craft juice drinks and packaged meals items may even be bought. Entry into the competition is free. 1600 Pacific Freeway,


Burger mania

The favored Bonehead Burger Co. is working as a pop-up from 5 to eight p.m. each Thursday at Search Beer Co. in North Park.

A double cheeseburger from Bonehead Burger Co. (Photograph by way of Fb)

Since opening a house base within the Barrio Meals Hub (2707 Boston Ave.) in Barrio Logan some time again, the veteran and Latine-owned firm has been gaining word-of-mouth steam for its juicy, flavorful, all-American burgers, which many shoppers price as “San Diego’s finest.” Additionally it is identified for its dramatic “Large Schulte” burger, which options six smashed patties, American cheese, pickles, onions, lettuce and Bonehead’s coveted secret home sauce. (Gasp!)

The menu extends to veggie patties, loaded fries, and Tater Tots. 3052 El Cajon Blvd., 858-522-9527,


A ten-seat sushi home opens in Bankers Hill

The brand new and unique Kinme Omakase in Bankers Hill is up and working on Wednesdays by Sundays, when visitors are afforded “an immersive Japanese eating expertise” conceived by powerhouse chef duo Shihomi Borillo and Chef Nao Ichimura of Azuki Sushi.

Reservations solely at Kinme (Photograph by James Tran)

They create to the desk seasonal elements and premium fish alternatives sourced immediately from world famend Toyosu fish market in Tokyo, in addition to native purveyors from inside a 90 mile radius. The idea at the moment includes 10 meticulously crafted programs served in two seatings (at 5 and eight p.m.) and inside a 900-square-foot area tailor-made for less than 10 visitors at a time.

The fee is $175 per individual. 2505 Fifth Ave., 858-947-1518,