Dishing It Out Archive

Candelas Alta Cocina, on Fourth Avenue in the Gaslamp Quarter, has acquired a full liquor license. Owner Alberto Mestre boasts a tequila list featuring more than 100 selections to complement an already extensive beer and wine list.

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Henry’s Pub and Restaurant has named Aki Nikula as executive chef. Nikula, who answered an ad in Finland’s largest newspaper, is a graduate of the renowned Helsinki Culinary School, the country’s oldest and most esteemed cooking school. This month, Nikula unveiled a new menu featuring specialties such as “Lapland Salmon Pasta,” “Smoked Salmon Sandwich” and “Pesto Gratin Halibut.”

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Laurel Restaurant and Bar starts a special Friday lunch service Jan. 11. Laurel, which features the cuisine of Provence and the Mediterranean, will offer a special four-course prix fixe menu for $20.02, as well as a winter lunch menu. For more information and reservations call (619) 239-2222.

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Newly opened this month is the 284-room San Diego Marriott Del Mar Hotel. Located at 11966 El Camino Real, just east of Interstate 5 in Carmel Valley, this latest addition to the Marriott Hotels Suites portfolio is owned and operated by JMI Realty of San Diego. The property has 17 meeting rooms and a 7,290-square-foot grand ballroom.

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Mark your calendars for Friday, Jan. 11 to join in the Dick’s Last Resort party celebrating Elvis Presley’s 67th birthday. From 5 p.m. until closing, Dick’s will offer a $9.99 pork chop and mashed potatoes dinner with jelly doughnuts for dessert. Also featured are “Blue Hawaiian” cocktails in a souvenir glass and an Elvis impersonator contest with a $500 first prize.

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San Diego’s second Krispy Kreme Doughnuts, now open at 141 Broadway in El Cajon, employs 100 and can produce 2,500 doughnuts per hour.

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Maybe it’s because it costs a fortune, but New York City Chef Daniel Boulud’s “DB Burger” made the Fortune magazine’s “Best of the Best 2001” list. The unbelievably luxurious burger, composed of ground sirloin stuffed with boned short ribs, foie gras and black truffle on a homemade bun with horseradish mayo and tomato confit, is served with housemade fries and sells for $27. My only New Year’s resolution this year is to eat that burger and wash it down with a big Barolo.

Terryl Gavre spends her entire day thinking about what she is going to eat for dinner. She believes the world would be a better place if everyone worked once as a foodserver. She is owner of Café 222, Downtown, and can be reached at (619)233-4060, Ext. 316, or food@san.rr.com.