The San Diego Food Bank's annual Holiday Food Drive runs through Dec. 31, so there's time to contribute a non-perishable food item, which will be distributed to one of its 300 partner charities. The food bank's red collection bins are located in front of all Vons supermarkets and Wells Fargo banks, or your donation can be dropped off directly at the San Diego Food Bank's warehouse at 9850 Distribution Ave. in Mira Mesa.
The meat wizards behind The Linkery are set to open their annex, the North Park Meat Co., on Friday, Dec. 19. Many of the menu's house-made treats will be on sale for at-home savoring, including house-cured bacon and ham, plus their notable sausages, homemade bread and condiments. Other local foods, including eggs and cheese, will also be available. The new meat counter will keep the same hours as the restaurant. 3794 30th St., www.northparkmeatco.com.
Eno, the wine bar at Hotel Del Coronado, celebrates its one-year anniversary this week. If you have any oenophiles visting for the holidays, take them to Tasting Tuesday, when you can sample 10 wines for $10 (www.hoteldel.com/eno-wine). For something a little tamer, the hotel's Victorian Tea—which includes tea sandwiches, scones and mini desserts—is served daily from noon to 4 p.m. through Dec. 31. Call 619-522-8490 for reservations.
Once you've recuperated from holiday eating, make reservations for the next round of San Diego Restaurant Week, which starts Jan. 11. A three-course prix-fixe dinner will set you back $20, $30 or $40, depending on the restaurant. While not every meal's been a hit—in my experience—there are a good number of restaurants that use the opportunity to win over new fans, like A.R. Valentien, Cavaillon, J-Six, Tapenade and The Grant Grill.
To the anonymous donor who saved our beach fire pits from (potentially) perpetual storage: I raise my barbecue fork to honor you, kind sir or madam. Now, please do something about the alcohol ban so I could also toast you with a beer
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