San Diego’s Food and Drink Blotter: Long-brewing breakfast spot has soft opening

New breakfast options arise

The long-awaited Cherries and Batter in Hillcrest recently soft-opened with a toothsome draw.

As indicated in the name, the casual eatery specializes in pancakes and waffles topped with house-made cherry compote. They are among options on an ambitious menu that also includes egg scrambles and breakfast plates, and lunch items such as hot dogs, veggie sandwiches and BLTs.

The restaurant is backed by Roberto’s Taco Shop Food Services and operated by business partner Miguel Chavez, who can often be seen working the griddle. 420 Robinson Ave., Suite A, 619-230-5555, www.cherriesandbatter.com.

If you’re a fan of soft, creamy eggs, look no further than the new Egg Tuck in downtown’s Core-Columbia District. The growing chain originated as a pop-up in Los Angeles’ Koreatown several years ago and recently made its San Diego debut. Egg Tuck’s cult classic is a brioche sandwich capturing soft-scrambled eggs, chives and two different house sauces. The eggs are cooked low and slow with splashes of cream. Enhanced versions of the sandwich are also available, along with potato tots, breakfast burritos and coffee drinks. 1331 Columbia St., 619-228-9097, www.eggtuck.com.

Still navigating the city’s permitting process is EggBred, an Orange County-based franchise
slated to open in the next few months in North Park. Its slogan, “Different Yolks for Different Folks,” points to egg dishes paired with never-frozen meats, such as chorizo and breakfast sausage, plus house-made condiments and Japanese milk buns for sandwiches. Adding to the lineup are poutine, loaded potatoes and fresh juices. 2810B El Cajon Blvd., www.eggbred.com.

Modern Mediterranean cuisine comes to Bankers Hill

Gone are the bold interior colors and deep-red exterior that defined the former Barrio Star
restaurant. The structure has now been painted over in soft earth tones by Filo, a Bankers Hill
newcomer that opened to the tune of Mediterranean-inspired tapas as well as dry-aged burgers, pasta, seafood and meats.

The food is complemented by signature cocktails as well as craft beer and an accommodating collection of spirits. Filo is the brainchild of Juan Carlos Gomez, who owns the long-established upscale El Agave Restauant and Tequileria in Old Town. Gomez gave the interior an airy, soothing design that brings elegance to his mostly shareable plates. It opens at 4 p.m. daily. 2706 Fifth Ave., 619-202-9218, www.filosd.com.

Downtown San Diego welcomes Whole Foods

Wide aisles, an expanded selection of beer, wine and liquor, and 176 free parking spaces for
shoppers are among the perks at the new Whole Foods, which opened at the base of the mixed-use high rise called The Torrey. Located in downtown’s west end, a stone’s throw from Little Italy, the store spans 45,400 square feet, which rivals the Whole Foods stores in Hillcrest and La Jolla. The company claims that much of the produce is sourced from local and regional farmers. Although until the hype cools down, expect long checkout lines and fast sell-outs of prepared foods during lunch hour. 201 W. A St., 619- 825-0705, www.wholefoodsmarket.com.

Taste of East Village will be held over two days

More than 30 restaurants will put forth samples of their latest and greatest menu items for the fifth-ever Taste of East Village, to be held from 4 to 8 p.m., Oct. 14 and 15. Organizers have mapped out two different routes over the course of the two days to give participants a chance to fully explore the expansive downtown neighborhood. Restaurants taking part on the first day include Le Charcuterie Bar, Nick the Greek, Milk & Cookies and The Lost Abbey Brewing Company, which will dole out beer samples.

Second-day participants include East Village Tavern + Bowl, Beshock Ramen, The Kebab Shop, Knotty Barrel Gastropub and Lola 55. Tickets are $48.75 per day. They can be purchased at check-in at 808 J St., per availability, or in advance on the website, www.eastvillagesandiego.com.