Por Frank Sabatini Jr.

Smoked turkey legs, St. Louis-style ribs and candied sweet potatoes are among the down-home dishes that have arrived to the Gaslamp Quarter, via the new Bugsy’s BBQ. Helming the menu is Pitmaster Jacob Greene, an expert in regional barbecue who has worked in restaurants throughout the country specializing in smoked meats. House-made pies are also in the offing.

The restaurant, which was previously home to Urban Bar and Lounge, features an Old West theme boasting large flat screens and a full bar slinging unique cocktails such as smoked brisket martinis and the bourbon-based Lucky Luciano with pineapple juice and smoked lemon. 827 Fifth Ave., 619-235-8700, bugsysbbqsd.com

Nosh Delicatessen in Little Italy has re-branded to Carnivore Sandwich, which recently opened an additional location Downtown, at 317 10th St., and will soon open an express outlet at 707 Broadway, inside the Chase Bank building.

The eateries are owned by Chicago native Bas Emini, whose father ran more than 20 delis in the Midwest. Joining the list of New York and Jewish-style sandwiches piled with meats imported from back East, are stuffed avocados as well as paninis, clubs and melts. Original location: 670 West B St., 619-795-7002, carnivoresandwich.com.

A sister restaurant to Manhattan of La Jolla opened recently in front of the Embassy Suites by Hilton at 601 Pacific Highway. Co-owner Brian O’Donnell says New York West is an informal version of his fine-dining La Jolla steakhouse and focuses on casual Italian dishes and New York-style thin-crust pizza. Complete with a full cocktail bar and 20 beer taps, the space’s Big Apple theme is still shaping up as O’Donnell plans on decorating further with black-and-white photographs of New York buildings and celebrities. 619-819-7091; nywsd.com.

Busalacchi Restaurants has closed its 12-year-old Po Pazzo in Little Italy to make way for Barbusa, which will replace traditional Italian dishes with “modern Sicilian” cuisine. The menu is still in the works, and the re-branded endeavor is slated to open sometime in May. 1917 India St., busalacchirestaurants.com.

Coming in March to The Headquarters at Seaport Village es Flour & Barley Brick Oven Pizza, which will also feature Italian-inspired appetizers, salads and entrees along with barrel-aged cocktails and a comprehensive beer program totaling 150 drafts, bottles and cans. The restaurant first launched in Las Vegas a couple years ago, and has become known for its wood-fried pizzas made with high-gluten All Trumps Flour. 789 W. Harbor Drive, flourandbarley.com.

Grant Grill’s “chef de bar” Cory Alberto has introduced several new cocktails inspired by his favorite jazz and blues musicians. Listed under a special menu titled, “Kind of Blue,” they include creations named after Howlin’ Wolf (Johnny Walker Red, bitters and cigar foam); Ella Fitzgerald (Remy Martin 1738, rosewater, tangerine and prosecco); and Ali Farka (Avua cachaca, lime, acai puree and Aquavit). Another named Wipeout, pays tribute to surf guitarist Dick Dale via a tiki-style recipe combining rum, mescal, sherry and absinthe with pineapple and lime. 326 Broadway, 619-744-2077, grantgrill.com.

More than 50 reputable wineries are taking part in the inaugural Uncorked San Diego Wine Festival, from 1 –5 p.m., April 2, at Embarcadero Marina Park Norte. They include Foxglove, Laird, Fritz, Napa Cellars, and more. The event will also feature live music and about 10 food trucks such as Devilicous, Cousins Maine Lobster and Buona Forchetta. Admission is $55 for 2 p.m. entry; and $65 for VIP entry an hour earlier. Both include wine tastings. Food will be sold separately. 400 Kettner Blvd., uncorkedfestivals.com.

—Frank Sabatini Jr puede ser contactado en [email protected].