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Print Islands Restaurants, the 39-year-old Carlsbad chain known for its Hawaiian-inspired burgers and skin-on French fries, is rolling out a new menu it calls “Clean and Customized.” The new menu makes the fries an optional side dish that diners can now customize with different seasonings and toppings, including the new Ghost Pepper Fries and Truffle Fries. But the bigger change at Islands that will be gradually introduced over the next year is a commitment to serving only hormone- and antibiotic-free proteins and no artificial ingredients or preservatives. Company president Michael Smit...

Print La Taverna, a new Italian restaurant with dishes inspired by the cuisines of Rome and Sicily, opened in late February in Hillcrest. Taking over the space formerly occupied by Malandrino Ristorante, La Taverna serves an all-organic menu of house-made pastas, wood-fired pizzas and classic Southern Italian dishes. The restaurant serves a wide menu of Italian wines. Diners can build their own pasta dishes with choices of six sauces, 12 pasta noodles and seven proteins. There are also antipasti dishes, salads, soup, risotto, plated entrees and nearly two dozen varieties of pizza. Open from...

Our special guest this week is Arturo Kassel, CEO of Whisknladle Hospitality, which brought us restaurants like Prep Kitchen, Catania, and Whisknladle in La Jolla. He also owns Gravity Heights Brewery, which opened last summer in Sorrento Valley, and the Park Commons food hall. Arturo and his business partner, chef Ryan Johnston, opened Whisknladle in La Jolla in 2008. After 12 years in the neighborhood, they had to close the restaurant this spring because of the pandemic. We featured Whisknladle’s closure in the October/November issue of San Diego Magazine, where we also ran the restau...