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Green Flash Beer Pairing Dinner May 26, 2015 A six course dinner created by barleymash executive chef Kevin Templeton and paired with various beers from Green Flash Brewing Company. 64 other events on Tuesday, May 26
 
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Sunday, Jul 29, 2012 - Nibbles | Food & drink

Miho's supper club, Eclipse's new digs and more

Our weekly food-news round-up

By CityBeat Staff
miho The guys from Miho plan their pop-up dinner.
- By Jay Porter
Before they launched their vanguard food truck, the guys behind Miho put on an underground supper club called La Mesita Sin Nombre. Nostalgic for the olden days, on Monday, Aug. 6, they'll resurrect the supper club with a four-course dinner with wine pairings at El Take It Easy in North Park. The dinner will mark the debut of Miho's new chef, Brian La Bonte, and their new catering venture, The Vetted Table. The menu includes lots of creative takes on seafood and produce. Check it out, and make reservations, here.

Eclipse Chocolat's grown too big for its North Park digs and has plans to move to South Park, to the corner of Fern and Ivy streets, near Station Tavern. They have a tentative grand opening date of Dec. 1 and plans for the new space include a craft beer bar, bigger retail space and daily brunch offerings.  

Snake Oil Cocktail Co. is planning its second "Cocktail Pop" event for Tuesday, Aug. 21, from 8 to 10 p.m. at Burlap in Del Mar. Pink Floyd's Dark Side of the Moon and the film The Wizard of Oz will provide inspiration for cocktails.  Reservations are required: 858-369-5700. 

If you've got out-of-towners easily impressed by cool views, head over to Cusp, the new restaurant on the 11th floor of the remodeled Hotel La Jolla. The food concept is Mediterranean, with pasta and seafood dishes like tomato-braised baby eggplant with a lemon confit cous cous and a Moroccan spiced king salmon served with tomato picchio, caramelized fennel and charred mandarins. Or, just take in the view with a Ron Burgundy (Famous Grouse, lillet, maple, fresh lemon, peach bitters) or an Amigo Favorito (Del Maguey mezcal, creme de framboise, fresh lime and mint).


 
 
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