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Tuesday, Nov 13, 2012 - Nibbles | Food & drink

Noble Experiment's new menu, a new North Park spot and Counterpoint serves brunch

Our weekly food-news round-up

By CityBeat Staff
smokinggoat Bigger and better: Smoking Goat

Craft-cocktail bar Noble Experiment just released its new menu, which head bartender Anthony Schmidt describes as a group effort: "I can whole heartedly attest to the fact that this is one of our best menus yet, and there's this rewarding sense of pride knowing that we created it to together." A couple of the new concoctions that got our attention: Amber Dream (gin, sweet vermouth, Yellow Chartreuse and orange bitters)—which has gotta look absolutely lovely in a glass—and the Fashionably Late, a spin-off on an Old Fashioned, with bourbon, Licor 43—a spicy / fruity Spanish liqueur—bitters and an orange twist. Check out the full menu here.

It's right in CityBeat's 'hood, but somehow we only just noticed that Smoking Goat's finally expanded into a next-door space. Praise jebus, because getting a table—especially for more than two—often required advanced planning. According to SG's Facebook page, the expanded space opened two months ago. That's it up in the photo. Stunning, no?

Also in CityBeat's hood—and just in time for colder weather—is San Diego Soup Shoppe (2850 El Cajon Blvd.). The menu currently includes six different soups, like lobster bisque, mushroom and brie and Italian wedding soup, but we're drooling over the panini, which include one with turkey, cheddar and wild blueberry preserves; roast beef with muenster cheese and a dill/horseradish sauce; and a caprese with prosciutto, served on rosemary olive-oil bread. The shop's hours are limited, 11 a.m. to 6 p.m. Monday through Saturday and 11 a.m. to 4 p.m. Sunday, or, as they put it, "until the soup's gone." 

Counterpoint's new brunch menu is small—only five officially brunch-y items—but just-right in offerings. There's a waffle that comes either sweet (fruit and spiced cream) or savory (ham, cheese and maple syrup), biscuits and gravy, a scramble with chorizo, and poached eggs served with pork belly and chimichurri sauce. Take your pick between 10 a.m. and 2 p.m. Saturday and Sunday.

 
 
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