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23rd Annual Juried Exhibition Aug 01, 2014 Forty-three local artists' work will be on display including Margaret Noble, Portia Krichman and Amanda Rouse. Winners will be announced during the opening reception and chosen work remains on view through Aug. 30. 81 other events on Friday, August 1
 
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Home / Blogs / Nibbles
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Tuesday, Jun 19, 2012 - Nibbles | Food & drink

Babycakes hits Balboa Park and Sessions Public wants you to hit beer for brunch

Our weekly food-news round-up

By CityBeat Staff
babycakes Babycakes' new Morley Field location
It's both brilliant and bizarre—Babycakes' new location in Morley Field. There's sure to be a steady flow of customers from the adjacent tennis courts—so it was a smart space to open a new cafe—but Babycakes is known for being a super-sassy Hillcrest spot and the tennis courts aren't exactly party central (or are they?). Still, we're looking forward to heading over to BC's for one of their fab cupcakes after a hike through Florida canyon.

Sessions Public in Point Loma is bringing in two new chefs—Eric Meyers and Jasa Joseph—and a new Sunday brunch menu. Dubbed "Taps & Toast," dishes include beer-friendly items like the Sweet Potato Hash with tasso ham, grilled onions, peppers and two eggs and the Biscuits and Gravy, made with jalapeno / cheddar biscuits. If you shun the thought of drinking straight beer before noon, give the “My Fair Lady” (Liefman’s Fruitesse Lambic and champagne) or the “Southern Summer” (Bulleit Rye, peach puree, jasmine liquor and blonde ale) a try.

Normally, we're not into the chain-restaurant thing, but this one got our attention. True Food Kitchen opens at the Fashion Valley mall on Monday, July 2. Overseeing it is Michael Stebner, whose Region—which opened in Hillcrest in 2003 and closed in 2006—was a restaurant before its time. After Region shuttered, Stebner moved to Phoenix where he helped open the first True Food in 2008 (additional locations have since opened in Santa Monica, Newport Beach and Scottsdale). Serving as executive chef is Nathan Coulon, a 2007 James Beard "Rising Star" nominee and former executive chef at Quarter Kitchen. The menu contains plenty of vegan, vegetarian and gluten-free options and produce will come from local places like Crows Pass and Suzie's Farm. 
 
 
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