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Updated on February 4, 2021 at 10:54 am
On this episode of our
we catch up on San Diego’s return to the purple tier and get the latest details from culinary standout Chef Travis Swikard as he preps to debut his first restaurant in San Diego – a project long in the works, sidelined by the pandemic.
Swikard’s restaurant is called Callie, and it’s in downtown San Diego’s East Village, at the corner of Island Avenue and Park Boulevard. For the chef – who got his start cooking in San Diego – Callie is his first-ever solo restaurant and a true homecoming.
Former Bellecour in Wayzata to become Italian restaurant
The restaurant is expected to open this spring.
Author:
The former Bellecour space in Wayzata is slated to open as an Italian restaurant with pizza takeout this spring, according to reports.
Renowned chef Gavin Kaysen announced in July he was closing the downtown Wayzata restaurant that opened in 2017, a move that shocked many. But now the Lake Street spot will become an Italian restaurant called Josefina from chef and restauranteur Daniel del Prado, who is behind the Minneapolis spots Martina and Colita, Minneapolis St. Paul Magazine says.
Josefina will focus on food from Rome and feature a wood-fired pizza oven, while the bakery area of former Bellecour will be used for a concept called Pizza Fina, a quick-service counter with a takeout window open to the street. Pizza Fina will serve pizzas, snacks and gelato, the Star Tribune explains.
Bellecour, Gavin Kaysen s shuttered French restaurant in Wayzata, will be reborn this spring as
Josefina, an Italian restaurant from a team that includes chef and restaurateur Daniel del Prado.
The menu will be inspired by the cuisine of Rome. It s Italian, but we re trying to focus on the region, del Prado said. It s pork heavy. Amatriciana is from Rome. Cacio e Pepe is from Rome. Rice fritters. We re doing our interpretation of salt cod fritters. But heavy on pasta, heavy on vegetable sides, and pizza.
Pizza, in fact, will be a focus of the connected former Bellecour bakery, which will utilize a takeout window to distribute round Roman pies as the offshoot
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