Those commercial-looking drink pouches with little straws poking out of them you see at Miss B’s Coconut Club are not affiliated with Capri Sun fruit drinks. They were instead designed by the Mission Beach establishment as a vessel for a newly created cocktail called Capri Son.
“The pouches are a nostalgic ode to the Capri Sun products we drank as kids,” said beverage director and co-founder Rob McShea. Though in this version, the contents carry a kick from Absolute Apple Vodka, which is mixed with citrus juices, ginger, passion fruit, ginger and Italian bitters. Weighing in at 12 ounces, they sell for $8 apiece. 3704 Mission Blvd., 858-381-0855, missbcoconutclub.com.
55 Thai Kitchen
Gone are the milkshakes and Rock-Ola jukebox tunes that previously set the stage for Reuben sandwiches and apple pie. Now, the address that housed Buddy’s Diner in Pacific Beach has transformed into the fourth location for 55 Thai Kitchen.
The eatery, known for its charitable contributions to local schools, first responders and military personnel, originally launched a few years ago in the back of a Golden Hill store. Since then, the massaman curry has become all the rage as chef-owner Vijit Pipatkhajonchai attests to making it exactly like it’s done in his native Bangkok. 1564 Garnet Ave., 858-900-2146, 55thaikitchen.com.
The recent hire of Timothy Ralphs as new executive chef for The Med has resulted in revised menus for breakfast and lunch. A reboot of the dinner menu is still in the works.
Ralphs is a culinary graduate of the Scottsdale Culinary Institute and trained at the prestigious Le Cordon Bleu in Paris. He has since worked at other notable hotels and restaurants such as Estancia La Jolla Hotel & Spa, Omni San Diego and Loews Coronado.
His debut dishes at The Med, located within the La Valencia Hotel, include chorizo Benedict; an egg-white frittata with kale and goat cheese; a pineapple poke bowl; and Jidori chicken with whipped cauliflower. 1132 Prospect St., 858-551-3761, lavalencia.com/dining.
Tacos & tunes
A trifecta of eating and drinking establishments at Ocean Beach’s Sunset Plaza will host “tacos & tunes” every Tuesday night, from now until mid-December. Look for specials from 3 to 10 p.m. each week on cauliflower tacos from Wonderland Ocean Pub; Hawaiian wahoo tacos from Blue Water Seafood; and grilled tahini chicken skewers from OB Surf Lodge. Discounts on various drinks will also be offered, and live music kicks in at 5 p.m. 5083 Santa Monica Ave., 619-255-3358, wonderlandob.com.
Fans of chef-restaurateur Su-Mei Yu can learn some of her culinary secrets in a cooking class she’s conducting from 2:30 to 5 p.m., Sept. 7, at her recently opened Saffron Thai in La Jolla. The restaurant is an offshoot to the original location at 3731-B India St. in Mission Hills.
Yu will teach attendees how to make popular dishes from her restaurants, in addition to her versatile “anti-inflammatory paste,” which serves as the foundation for some of the recipes. She will also demonstrate ways to blend spices such as turmeric, peppercorns and garlic for achieving optimal health benefits.
The cost is $55 per person and includes a signed copy of Yu’s most recent cookbook, “The Elements of Life.” 1055 Torrey Pines Road, 858-263-4324, saffronthai.com.
The president of Brigantine Restaurants, Mike Morton Jr., told us plans are underway to celebrate the 50th anniversary of his family-owned company, which was founded in Shelter Island in 1969 by his father, Mike Morton Sr. and mother, Barbara.
For the entire month of October, the legendary seafood-centric Brigantine restaurants — now with seven locations across San Diego County — will offer three-course dinners for two for $50. He added that Miguel’s Cocina in Point Loma (2912 Shelter Island Drive) might also get in on the action with some type of deal since the company owns that brand as well, and because it was the original location of the Brigantine before it eventually moved to 2725 Shelter Island Drive.
Meanwhile, a little further south along downtown’s waterfront, the company is developing the 42,000-square-foot Portside Pier, an indoor-outdoor mega-venue due to open in October 2020. It will house a Brigantine restaurant, a Miguel’s Cocina, a second location of Ketch (which opened last year on Shelter Island), and Portside Coffee & Gelato shop. brigantine.com.
El Jardin Cantina
El Jardin in Liberty Station will spring back to life on Aug. 28 as El Jardin Cantina after undergoing a four-month revamp. The original venture ran for about a year under the culinary direction of former “Top Chef” (season 15) Claudette Zepeda-Wilkens.
She has has since parted ways with the restaurant’s operator, Rise & Shine Restaurant Group, which recently changed the restaurant’s décor in preparation of a more casual menu featuring familiar Mexican fare, but with crafty spins.
A sneak peak at the menu reveals short rib taquitos, crispy pork belly “bites” with chipotle cream, and grilled octopus with cilantro-yogurt sauce. In addition, tortillas will be made onsite and various margaritas will be available. 2885 Perry Road, 619-795-2322, riseandshinerg.com.
The recent reopening of Cody’s La Jolla at its new Prospect Street location brings with it views of the cove, a roomier layout, an outdoor patio, and a bar serving local craft beers, wines and bubbly. Both the menu and staff remain the same.
Open daily for breakfast and lunch, Cody’s established itself more than a decade ago at 8030 Girard Ave., within an old California-style cottage. The structure is now home to The Cove House, which operates only for breakfast and lunch as well.
For guests pondering the identity of “Cody,” a manager revealed no such person exists “It’s not even a dog, just a solid American name,” he said. 1025 Prospect St., Suite 210, 858-459-0040, codyslj.com.
A fusion of Mexican and Guatemalan cuisines come into play at the new Casa Castillo in Loma Portal, which opened in early August to a menu featuring pupusas (stuffed flatbreads), meat-filled omelets, chiliquiles and various crepes. For kids, there are pancakes shaped as Mickey Mouse. 3334 Rosecrans St.