75 San Diego restaurants that have opened since the pandemic began sandiegouniontribune.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from sandiegouniontribune.com Daily Mail and Mail on Sunday newspapers.
Ike’s Love and Sandwiches has shown tremendous growth throughout the pandemic with new locations continuing to open across the nation. Most recently, Ike’s Love and Sandwiches opened three new company locations in the Southern California area with additional company locations slated to open in the coming months.
Ike's Love and Sandwiches Continues Momentum With Multiple SoCal Grand Openings restaurantmagazine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from restaurantmagazine.com Daily Mail and Mail on Sunday newspapers.
Print
After a pandemic-extended delay, chef Phillip Esteban’s White Rice food stall at Liberty Public Market in Point Loma will open June 12.
White Rice will specialize in rice bowls based on the traditional Filipino dishes Esteban grew up on. The business was born last year after the pandemic forced the shutdown of his corporate catering company. In its place, he launched a meal prep and delivery service that specialized in Filipino rice bowls. Business was so good that when an opportunity came up at Liberty Station, he decided to turn his temporary business into a permanent one.
White Rice is fashioned after a Filipino “sari-sari,” or corner bodega, with rice bowls that feature lechon kawali (crispy pork belly), pinoy BBQ, mushroom-and-tofu sisig, and Filipino spaghetti with hot dog Bolognese. Side dishes include lumpia (spring rolls) and ube pandesal, a traditional Filipino roll made with purple yam.
Print
Fried chicken, the meal of choice for spring picnics, is popping up on multiple San Diego restaurant menus this month in sandwiches and other variations. Here’s the latest:
Junya’s Crispy Karaage: The latest culinary creation from RakiRaki Ramen owner/chef Junya Watanabe is his twist on the Japanese style of fried chicken known as karaage. Antibiotic-free chicken is marinated for 48 hours in fermented soy sauce and 12 spices, garlic and ginger, then coated with 22 spices, double-fried and served with house Japanese (kewpie) mayonnaise. The karaage is available in regular and spicy varieties in jumbo boxes, in sliders, with fries, in ramen or curry and in a bento box, priced from $11.40 to $25. The new JCK menu, introduced last week, is available at the RakiRaki location at 4646 Convoy St., Suite 102-A in Kearny Mesa. It’s also available for takeout. Visit rakirakiramen.com.