Westfield UTC Welcomes Katsuya Ko, a Casual Spin-Off of the Fam

Westfield UTC expands its culinary offerings with the arrival of Katsuya Ko, an approachable spin-off of the renowned Katsuya restaurant brand. This family-friendly venue will showcase a blend of traditional Japanese cuisine and California comfort, including shareable bites like miso cod bites and pork and kimchi gyoza. The 3,000-square-foot space features an elegant yet comfortable ambiance designed by Studio Murnane. With global expansion plans in the works, Katsuya Ko aims to appeal to a younger clientele while maintaining the culinary standards of its parent brand.

Westfield UTC Welcomes Katsuya Ko, a More Approachable Offspring of the Renowned Katsuya Brand

The vibrant culinary landscape of Westfield UTC continues to expand with the highly anticipated arrival of Katsuya Ko, a new restaurant concept that embodies a fusion of traditional Japanese cuisine and contemporary California flavors. Katsuya Ko, which translates to "child" in Japanese, represents a departure from the upscale ambiance of its parent brand, Katsuya, targeting a younger generation of diners with its approachable menu and inviting atmosphere.

The concept is the brainchild of Sam Nazarian, founder of the Sbe hospitality group, and renowned chef Katsuya Uechi. Sbe already operates several Katsuya outposts in major cities across the globe, including California, New York, Florida, Dubai, and the Bahamas.

Katsuya Ko will occupy a spacious 3,000-square-foot space in Westfield UTC, situated in proximity to True Food Kitchen and Alo Yoga. The restaurant's interior, designed by Studio Murnane, exudes an air of elegance while maintaining a comfortable and welcoming ambiance suitable for families and diners of all ages.

Chef Uechi spearheads the culinary development at Katsuya Ko, crafting a menu that artfully blends traditional Japanese flavors with California comfort food. Shareable plates dominate the menu, including tantalizing options such as miso cod bites, pork and kimchi gyoza, and chicken yakitori.

Katsuya classics also find a place on the menu, with sushi, sashimi, and baked crab hand rolls making an appearance. Additionally, Katsuya Ko introduces innovative dishes such as the Ko burger, slathered in a special bulldog sauce and accompanied by corn croquettes. These croquettes showcase a unique preparation method, where corn is roasted on a robata (Japanese charcoal grill), then cut from the cob, mixed with a miso-potato mixture, and coated in panko before being served with taberu rayu (similar to Chinese chile oil) aioli, bonito, and pickled ginger.

The team behind Katsuya Ko envisions this concept as a launchpad for global expansion, leveraging the strategic partnership between Sbe's hotel division and Wyndham Hotels & Resorts. This collaboration will facilitate the swift introduction of Ko restaurants into Wyndham hotel locations worldwide, signaling a promising future for the brand beyond its UTC debut.

George's at the Cove Celebrates 40 Years with Alumni Chef Dinners

George's at the Cove, a culinary landmark in La Jolla, marks its 40th anniversary with a series of memorable Chef Alumni Dinners. On Tuesday, May 7, three esteemed chefs will grace the kitchen, each returning to the restaurant where they once honed their culinary skills: Jon Bautista (formerly of The Fishery), Brad Chance (Hotel La Jolla's Sea & Sky), and Lori Sauer (Café Monarch in Scottsdale, Arizona).

Together, these chefs will collaborate to craft an eight-course prix fixe menu priced at $200 per person. Reservations are essential, providing guests with the opportunity to revisit and savor the exceptional culinary legacy of George's at the Cove.

ARTIFACT at Mingei International Museum Unveils New Programming

The Mingei International Museum in Balboa Park has unveiled an exciting array of new programming at its in-house restaurant, ARTIFACT by at Mingei by Urban Kitchen Group. This innovative partnership aims to attract art and culture enthusiasts with a multi-sensory experience that combines culinary delights with engaging cultural encounters.

Every second and fourth Friday of each month, ARTIFACT transforms into a vibrant Dine & Vibe venue, a collaboration with San Diego's Winyl Club. Patrons can indulge in a four-course prix fixe or a standard dinner menu while immersing themselves in a thoughtfully curated listening experience.

In addition, ARTIFACT's culinary director and partner, Tim Kolanko, has announced the spring and summer Regional Dinner series, designed to explore the diverse culinary traditions of various regions around the world. Diners can embark on gastronomic journeys to Colombia (April 18), the Pacific Northwest (May 23), Greece (June 20), Yucatán (July TBD), Sardinia (August TBD), and Turkey (September TBD).

Beth's Bites: Coin-Op Game Room North Park Unveils a Hot Dog Menu

Coin-Op Game Room North Park, known for its nostalgic gaming experience, has expanded its culinary offerings with the introduction of a dedicated hot dog menu. This simple yet satisfying menu features a range of hot dog classics, including chili cheese dogs, TJ dogs, Chicago dogs, and veggie dogs. Each hot dog is expertly paired with a suggested cocktail, such as the Short King cocktail, which complements the NY Dog.

Star Wars Celebrations Return to California Wild Ales

May the Fourth, the annual celebration of all things Star Wars, is fast approaching, and California Wild Ales in Ocean Beach is preparing to immerse fans in a galaxy of flavors. The brewery will resurrect beloved beers such as Jabba the Hop, C3-POrter, Darth Citrius, and the Mangolorian, along with some exciting surprises.

Cutwater's Agave Season Offers Guided Tastings and Cocktail Classes

Cutwater Spirits is gearing up for agave season at its tasting room, offering a series of guided tastings and cocktail classes throughout the month of May. On Fridays, agave experts will lead attendees through immersive experiences, including a tequila tour and tasting with co-founder and master distiller Yuseff Cherney, a guided tasting with head of innovation Gwen Conley, a tequila cocktail class with beverage ambassador Laura Price, and a mezcal cocktail class with bartender Hayley Wilcox. Reservations for these exclusive classes can be made on Cutwater's website.