San Diego’s exciting restaurant scene is constantly changing. Keep up with what’s new, what’s hot and what’s happening behind the scenes. Contact us at contact@sddt.com to get involved.

< previous 1 2 . . 5 6 7 . . 10 11 more stories >

BottleHood's glassware keeps jobs local, landfills open

Looking to do something about the billions of bottles a year that end up in California's landfills, while simultaneously creating jobs and stimulating the local economy, BottleHood was born.

Battle of bands kicks off Poinsettia Bowl

Just two days before the Poinsettia Bowl, the Gaslamp Quarter's Fifth Avenue plays host to the Poinsettia Bowl Battle of the Bands at 6 p.m. Dec. 21. The match-up is between University of California at Berkeley and Utah State, whose bands, accompanied by their cheer squads, will line up along opposite ends of Fifth Avenue.

Blue Christmas in the Gaslamp will help kick holiday blues

Get ready for the second annual Blue Christmas in the Gaslamp Quarter taking place as part of Gaslamp For The Holidays from 5-10 p.m., Thursday, Dec. 10.

November's a big month for wine lovers

Will you be partaking in Beaujolais Nouveau Day next Thursday, Nov. 19? For the record, Beaujolais Nouveau is a red wine made from gamay grapes produced in France's Beaujolais region.

Ballet director brings multimedia performance to Anthology

In an effort to make live classical music performance more accessible to general audiences, Music Director/Conductor John Stubbs of California Ballet, has created a multimedia performance experience where live classical music, dance and film converge for one special evening titled, Luscious Noise at Anthology in Little Italy on Sunday, Nov. 22, according to a press release.

Jose's hosts inaugural flauta-eating contest

Calling all San Diegans! Jose's of La Jolla has announced it will host the first-ever sanctioned World Flauta-Eating Contest. Billed as the "Jose's World Flauta Eating Championship," this event is expected to draw the world's top competitive eaters in the final scheduled for Dec 6.

BICE to open doors in Gaslamp Oct. 28

The soon-to-open Italian restaurant BICE is rooted in the story of one woman: Beatrice Ruggeri, lovingly called "BICE" by her friends and family.

Gaslamp Quarter planning for spooky October

The Gaslamp Quarter is already gearing up for Halloween. Soon the entire district will be decked out in Halloween décor, including hanging spooky banners from the Gaslamps, plus there are several fun events planned during the entire month of October.

Local music thrives, thanks to new partnership

Local music has never sounded so good, thanks to a new collaboration between Anthology and KPRI (102.1).

Carlsbad residents provoke new eatery influx

The city of Carlsbad is experiencing a restaurant boom that will bring new eateries for just about every taste, budget and dining style. More than two-dozen eateries spread throughout all corners of the city are either opening or in the works, with choices ranging from Mediterranean cuisine to nationally renowned burgers, enormous fluffy omelets and margaritas the size of a birdbath.

Oceanaire Seafood promotes exec chef

Gaslamp Quarter's Oceanaire Seafood Room has named Sean Langlais the interim executive chef; he previously held the role of executive sous chef and has been with Oceanaire since 2006.

Karl Strauss offloads first batch of beer waste to Greenhouse

A green partnership is under way as Greenhouse recently picked up the first load of spent yeast from Karl Strauss Brewing Co.

< previous 1 2 . . 5 6 7 . . 10 11 more stories >

Hospitality Videos

Soaring Dimensions - San Diego is Building Again. Get Involved!

Soaring Dimensions 2014, now and all year long on San Diego Source. The special report features articles, profiles and videos on some of San Diego's most recognized companies involved in making San Diego soar once more. Construction, architecture, engineering, tenant improvement companies, plus law firms and government, all working to create a vibrant economy and positive local impact.

Hospitality Videos

How to make it in the restaurant biz

Reporter Carlos Rico talks with chefs and entrepreneurs to get the key ingredients on how to run a successful restaurant in San Diego.

Subscribe Today!