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NEW YORK (AP) — Pop-up restaurants, many started as stopgap measures by struggling chefs and owners, may have staying power as consumers continue to embrace takeout and delivery and the
Print It’s been nearly 2 ½ years since chef Travis Swikard returned from a high-profile job in New York to his hometown of San Diego with the goal of opening his own restaurant. It took a year to find the right location, the former Bottega Americano space at 1195 Island Ave. in East Village. But ever since then, Swikard’s California-Mediterranean restaurant has been held up by the pandemic. As COVID-19 restrictions are finally lifting, Swikard has finally set a firm opening date: June 4. Callie has long been the most hotly anticipated restaurant in the region, and not just because it wil...
This new takeout spot is one of two Japanese concepts from chef William Eick
Matsu, the American/Japanese pop-up restaurant founded in Oceanside in July 2019, will be moving into its own permanent space on April 1. Chef-owner William Eick had been fine-tuning his concept as a tasting menu offered to just one table for one seating three nights a week at Mission Ave. Bar & Grill, where he formerly worked as executive chef. Plans to move Matsu into its own space were derailed last year by the pandemic. But in December of 2020, Eick got word of a space in Oceanside opening up this spring, and he felt the time was right. “We’re seeing drastic changes in Oceanside, and...