St. Patrick’s Day is Friday. Celebrate with Irish-inspired fare and drink at these San Diego restaurants.
Bankers Hill Bar + Restaurant is serving its Paddy’s Poitin cocktail, made with Poitin (a distilled beverage), lemon, honey, mint, cucumber and sorrel. The drink will be garnished with gold leaf flakes and sorrel (a green herb) shaped in a four-leaf clover. Friday. 2202 Fourth Ave., San Diego. (619) 231-0222 or bankershillsd.com
Bistro 39 Restaurant & Lounge is serving a traditional Irish meal of corned beef, cabbage and roasted red potatoes. Pair the dish with green beer that will flow through the evening. Friday. $22.95. 3939 Ocean Bluff Ave., San Diego. (858) 720-9500 or bistro39sandiego.com
Bleu Boheme is treating guests to its signature green drink, the Basil Martini, made with fresh basil leaves, French vodka, lime juice, sugar and house-made sweet-and-sour mix. Friday. 4090 Adams Ave., San Diego. (619) 255-4167 or bleuboheme.com
Just in time for St. Patrick’s Day, although it isn’t Irish-based, Bobboi Natural Gelato is debuting its newest flavor Matchatella, a green gelato infused with first harvest organic Japanese green tea and blended with 72 percent dark chocolate chips. 8008 Girard Ave., Suite 150, La Jolla. (858) 999-1362 or bobboi.com
D.Z. Akin’s is celebrating the holiday with corned beef and cabbage lunch and dinner specials. The meal includes D.Z.’s honey glaze, red parsley potatoes, soup or salad (featuring D.Z.’s famous potato soup), fresh-baked rye bread and a four-leaf clover cookie for dessert. Lunch is served from 11 a.m. to 4 p.m. and is $15.95 per person. Dinner is served from 4 to 9 p.m. and is $19.95 per person. For those who’d rather eat at home, the restaurant offers a St. Patty’s feast with all the trimmings for $14.95 per person (a minimum of 10 people). Friday through Sunday. 6930 Alvarado Road, San Diego. (619) 265-0218 or dzakinsdeli.com
Social Tap Eatery is offering guests a Corned Beef Taco topped with a mustard ailoi. The East Village location will become a traditional Irish pub for the night featuring Irish and Irish-American folk music by the Lads of Dubuque. Friday. Two San Diego locations: 815 J St., Suite 101, East Village and 4800 Art St. near San Diego State University. socialtapsandiego.com
Sprinkles Cupcakes is painting La Jolla green by serving festive Irish cupcakes Friday through Sunday. Using their classic red velvet cake, the cupcakes are tinted green and topped with cream cheese frosting. Each cupcake is adorned with a Sprinkles green modern dot. 8855 Villa La Jolla Drive, La Jolla. (858) 457-3800 or sprinkles.com
The Hills and Eastbound Bar & Grill in East County will toast to Ireland with a pot full of drink and food specials. Starting at 11 a.m., both locations are serving corned beef and cabbage specials for $12.95 (until they run out), and mugs of $3 Budweiser and Guinness green beers. Dance an Irish jig with live acoustic music from 3 to 6 p.m. at Eastbound Bar and DJs will play Irish-inspired tunes from 9 p.m. to close at both locations. Friday. The Hills, 8758 La Mesa Blvd., La Mesa, (619) 741-7166; Eastbound Bar & Grill, 10053 Maine Ave., Lakeside, (619) 334-2566.
Waterfront Bar & Grill is serving corned beef and cabbage dishes all day long. And, if you are a natural redhead, you’ll receive half off your bill to celebrate the heritage of the “Emerald Isle.” Friday. 2044 Kettner Blvd., San Diego. (619) 232-9656 or waterfrontbarand grill.com
Whiskey Girl is offering sips of the following Irish whiskeys: Bushmills, Midleton Rare, Teeling Small Batch, Tullamore Dew and Jameson. Friday. Pours start at 11 a.m. and DJ Marc Thrasher gets the party started with live music at 3 p.m. Friday. 702 Fifth Ave., San Diego. (619) 236-1616 or whiskeygirl.com
Tastings, dinners and more
Marina Kitchen continues its winemaker series “Uncorked” with winemaking pioneer Adam LaZarre of LaZarre Wines. Guests will sample wines feast on a bountiful array of local, seasonal cuisine prepared by executive chef Aron Schwartz. . 6 p.m. Saturday. Marriott Marquis San Diego Marina, 333 W. Harbor Drive, San Diego. $25 per person. Reservations: (619) 699-8222.
Carnitas’ Snack Shack is hosting a Beer Release and Tap Takeover in the Pig Pen from noon to 4 p.m. Sunday. Pure Project Brewing is debuting its latest creation, The Mind Expander, a one-of-a-kind blend of English Cream Ale and honey. Head brewer Winslow Sawyer will be on hand to talk about beer and answer questions. Chef Hanis Cavin will dish up specially prepared bites to complement the ale. 2632 University Ave., North Park. carnitassnacks.com
Participating non-mall Dairy Queen and DQ Grill & Chill locations will celebrate the arrival of spring with a Free Cone Day on Monday. Fans of the soft-serve vanilla ice cream can enjoy a small cone and also help support Children’s Miracle Network Hospitals by donating to the charity. Last year, more than $200,000 was raised for the hospitals. “Free cones have become a fan tradition — they love it,” said Barry Westrum, executive vice president of marketing for American Dairy Queen Corporation. “The icing on the cake is supporting Children’s Miracle Network Hospitals.” dairyqueen.com
BiCE Restaurant is hosting “Three Chefs for Montemonaco,” a dinner to aid in the reconstruction of Restaurant II Tiglio in Montemonaco, Italy that was damaged in the earthquake last fall. Chef Mario Cassineri and Italian chef Enrico Mazzaroni will prepare five courses paired with four different wines from the eastern Italian region of Marche. The dinner is curated and presented by chefs Mazzaroni and Cassineri, Stefano Ceresoli of Piazza 1909 and chef Marcello Avitabile of Buona Forchetta. 7 p.m. Tuesday. 425 Island Ave., San Diego. $95 minimum donation. Reservations: (619) 239-2423.
LeRoy’s Kitchen + Lounge is hosting a Beer vs. Wine Four-Course Dinner, a friendly bout of wits between wine and beer experts Greg Major of Grape Smuggler and Brian Jensen of Bottlecraft Beer Shops. Each course, prepared by executive chef Tim Kolanko and chef de cuisine Ronnie Schwandt, will be expertly paired with one glass of wine from Major and one beer from Jensen. Guests will taste each pairing and decide which beverage packs the most punch and will then vote for their favorite. At the end of the dinner the votes will determine who’s down for the count and who will be crowned the champion. Note: The Union-Tribune’s wine and dining expert Michele Parente and beer expert Peter Rowe will be at the main event. They will do a recap of who they thought won the challenge. 6 p.m. Tuesday. 1015 Orange Ave., Coronado. (619) 437-6087 or leroyskitchenandlounge.com
True Food Kitchen is inviting guests to preview new menu items at a family-style Spring Community Dinner from 6 to 8 p.m. Wednesday. Executive chef Russell Rummer will provide guests with details and information on the ingredients, preparation and featured wine pairings. Menu items include Torched Avocado, Spring Ingredient Salad, Pan Roasted Chicken and Coconut and Chia Seed Flan. The flan is paired with chamomile tea. The new menu rolls out in April. 7007 Friars Road, San Diego. $65 per person. Limited availability. Reservations: (619) 810-2929.
In the news
The Institute of Culinary Education (ICE) announced that Nicole May of San Diego is one of the winners of the institute’s second #Culinary Voice Scholarship Challenge. May was awarded a full scholarship for the Culinary Management program. Entrants were challenged to submit a video sharing their culinary voice and why they want to win a scholarship. The finalists in each category were determined by public vote, resulting in more than a million views and votes across 201 countries and territories around the world. May grew up working in her father’s restaurants and soon discovered this was her calling. She believes, with the help of ICE, she, too, can run her own restaurant one day, just like her father. ice.edu/culinaryvoice