RVSD January/February 2015 : Page 99

The artisan ice cream trend hit San Diego hard in 2014. We love newcomers Hammond’s (hammondsgourmet.com) in North Park—scooping flavors by Hawaii’s Tropical Dreams, like azuki bean or peanut butter and guava jelly—and Moosie’s (moosies.com) in Kensington, where we get a salted caramel cone courtesy of old-school L.A. purveyor Fosselman’s. But Calexico Creamery (calexicocreamery.com) is a San Diego original, right down to Mex-influenced flavors like cafe con leche, mole, flan and cajeta. Add in fruity paletas and the company’s adorably restored vintage trailer, which cruises the farmers markets and special events like monthly art happening Ray at Night, and we’re sold. El Scoopo, make it a double. TOP FIVE: HOTLY ANTICIPATED OPENINGS OF 2015 ICE, ICE BABY BOTTLE ROCKET “They were gone almost instantly,” says Modern Times founder Jacob McKean of the first bottled sours his company released online. 1 SOUTHERN EXPOSURE This spring, one of the hottest Baja-Med chefs, Javier Plascencia ( Misión 19 , mision19.com) crosses the border to open Bracero: Cocina Mexicana de Raiz in Little Italy. If we could make reservations now, we would. SCOOPWORTHY Hammond’s serves up exotic ice cream flavors in North Park. San Diego may be famous for its craft IPAs, but look for 2015 to be the year of the sour beer . The puckery style—the result of a specialized form of fermentation utilizing wild yeast and sometimes even fresh fruit—is an intriguing brew, no doubt why fans quickly become fanatics. Case in point: When Point Loma’s Modern Times (moderntimesbeer.com) released its first line of red-wine-barrel-aged sours (from $25) in December, the peach-, nectarine-and cabernet grape-flavored brews (available exclusively online for the time being) sold out within seconds. Order another round! Gone Sour 2 ITALIAN JOB A two-week, 1,400-mile trek through Italy supplied the vision for Catania , opening in March in the La Plaza building on Girard and Wall Street in La Jolla. The lucky travelers? Whisknladle Hospitality (wnlhosp.com) owner Arturo Kassel and chef/partner Ryan Johnston. Get ready to ciao. 3 FOR SHORE Love Trey Foshee ’s iconic fish taco at George’s California Modern (georgesatthecove.com)? Then brace yourself for Galaxy Taco , opening late spring 2015 in the La Jolla Shores neighborhood, where Foshee will explore his longtime passion for Mexican cuisine. Oh, and tequila. AHEAD OF THE PACK James Holtslag (left) and Trey Nichols (right) are longtime friends and co-owners of Heart & Trotter, a whole-animal butchery in North Park. In 2015, the shop will start offering prepared food and local craft beer. 4 BLAIS OF GLORY The 2014 opening of Richard Blais ’ Little Italy restaurant, Juniper & Ivy (juniperandivy.com), was so hot, the celebrity chef quickly announced plans to convert another building on the same property into a second eatery, expected to open later this year. 5 NIGHT MAGIC So long, Stingaree. Omnia San Diego —a uniquely coastal incarnation of Omnia Las Vegas, set to debut at Caesar’s Palace this spring—will open in that Gaslamp space following the Vegas opening. Expect “bespoke elements of intrigue,” according to the global hospitality company Hakkasan Group (hakkasangroup.com). FOOD & DRINK Don’t get Heart & Trotter (theheartandtrotter.com) butchers and co-owners Trey Nichols and James Holtslag started about the evils of filet. Or, for that matter, the joys of obtaining construction permits, a process that hung up the opening of their long-awaited North Park whole-animal butchery until just recently. While Nichols, who grew up hunting in Virginia, and Holtslag, who honed his craft at L.A.’s Lindy & Grundy Meats, waited (and waited) for the dust to settle, they launched a popular bimonthly Friday night market in the shop’s parking lot on the corner of El Cajon Boulevard and Utah Street. It’s just another example of the “waste not, want not” philosophy that drives the nose-to-tail butchery, which sources humanely raised animals from within a 250-mile radius, offering traditional cuts in the butcher’s case and preparing housemade charcuterie from the nontraditional bits. And though you’ll find filet in the shop as a matter of physiology (every animal has two), Holtslag promises, “One taste of coulotte, flap or hanger steak and you’ll be cured of the filet fetish forever.” Meat Market JUNIPER & IVY PHOTOGRAPHY BY ANDREA BRICCO; HEART & TROTTER PHOTOGRAPHY BY JOHN DOLE RARE TREAT Fans of chef Richard Blais’ left coast cookery at Juniper & Ivy will delight in his upcoming second act. BEST OF THE CITY 99 RIVIER A JAN/FEB 2015

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