By Frank Sabatini Jr.

Several Italian-inspired dishes have been added to the happy-hour menu at Sammy’s Woodfired Pizza & Grill in Mission Valley. Joining standbys such as pork dumplings and Mediterranean soft cheese with spices are prosciutto-lentil salad, pepperoni flatbread with bell peppers, and a quartet of meatballs — two pork and two beef — served with crostini.

The appetizers are priced between $3 and $6. Bargains on wine and craft beer range from $3.75 to $5.25. Happy hour is available from 4 to 6 p.m. daily. 1620 Camino de la Reina, 619-298-8222.

A new fast-casual Thai eatery has opened in Mission Valley’s Rio Vista Shopping Center, where O’s American Kitchen, Sombrero, Jersey Mike’s and Kasi reside. Since coming into the fold last month, Ka Prao has been cooking up made-to-order stir fries, pad Thai noodles, spicy basil fried rice and a range of curries. In addition to pork, chicken and shrimp, the menu includes tofu and mock duck as alternative proteins. Lunch specials are available daily, from 10:30 a.m. – 3:30 p.m., with plates starting at $7, which include a choice of two sides. 8590 Rio San Diego Drive, #105, 619-326-8083.

“There’s a new bear in the den at Waypoint Public,” Rich Sweeney said of his recent appointment as executive chef at the popular craft beer-focused restaurant in North Park.

A former contestant on Bravo’s “Top Chef” series (season five), Sweeney rooted himself in the San Diego dining scene with R Gang Eatery in Hillcrest, where he incorporated into his comforting bill of fare playful takes on Tater Tots during the restaurant’s five-year run. He also recently helped launch Florent Restaurant & Lounge in the Gaslamp Quarter.

“I’ve been hiding back in my office at Waypoint to get my wits about me while revamping the menu and putting together a new system,” he said, referring also to the planning of a Waypoint offshoot in 2016, in a location that hasn’t yet been disclosed.

In recent months, Sweeney said he has enjoyed traveling and spending quality time with his husband, Steve Farrow. He hopes to roll out the new menu in time for San Diego Beer Week (Nov. 6 – 15), adding that bacon-beer linguine with clams will be on it. As for his famous Tater Tots: “I’m sure we’ll run them as specials here and there.”

Waypoint is operated by ELE Collective, which also owns Hotel Vyvant in Little Italy, and more recently, it opened Park & Rec in University Heights. 3794 30th St., 619-255-8778.

In preparation for a November opening, Liberty Public Market has announced additional vendors coming to the 22,000-square-foot culinary venture in Liberty Station. Among them is a third outpost of Bottlecraft, which has existing locations in North Park and Little Italy. Also on board: the Grape Smuggler wine bar, and Mess Hall, a “market-to-menu” restaurant by Chef Kolanko of Stake Chophouse & Bar, and Leroy’s Kitchen + Lounge in Coronado. The latter will double as an event space for culinary classes and pop-up dinners.

The growing list, expected to total 30 vendors, also includes new artisan signups such as The Produce Section, Bread & Butter, Mama Made Thai and Crafted Baked Goods. 2816 Historic Decatur Road, libertypublicmarket.com.

San Diego’s mother of all culinary competitions is coming to the Port Pavilion at Broadway Pier on Oct. 29, as 10 local toques, divided into two teams, battle it out at the 11th annual Center for Community Solutions’ Chef Showdown. The event each year benefits a number of programs at The Center that support victims of domestic and sexual violence.

Among the chefs taking part are Hanis Cavin of Carnitas Snack Shack; Lori Sauer of George’s at the Cove; Robert Ruiz of The Land & Water Co.; Rose Payron of High Dive; James Montejano of La Valencia; and others tasked with creating dishes based on secret ingredients unveiled at the start of the competition. They will be judged by a panel of celebrity chefs, including Bernard Guillas of The Marine Room. Emceeing the event is esteemed television personality, Sam the Cooking Guy.

General admission is $250, which includes tastings from food and dessert stations. For more information, call 858-272-5777, ext. 151, or visit ccsd.org. 1000 N. Harbor Island Drive.

—Frank Sabatini Jr. can be reached at [email protected].