By John Alonge | WDSD Reporter

SAN DIEGO--Traditionally, the "angels' share" is a poetic description of the amount of wine or spirits that inevitably evaporates while aging in barrels. The Devil's Share single malt whiskey is something entirely else, the brainchild of local distiller Yuseff Cherney, who co-founded San Diego's Ballast Point brewery.

Why would a successful brewer want to start distilling spirits, you might ask?

By WDSD News Staff

Restauranteur Tracy Borkum, the visionary behind Urban Kitchen Group which includes the very popular Cucina Urbana, named Jordan Davis Executive Chef for her newest concept. Davis brings experience from several of the most esteemed kitchens in the U.S. He has tenured at San Francisco's powerhouse Boulevard Restaurant (last year's James Beard winner for "Outstanding Restaurant"), as well as the renegade "nose to tail" venue, Animal in Los Angeles.

There's a hot trend sweeping the wine world in America and it's called the urban winery. Simply stated, instead of locating a wine production facility (winery) among the vineyards in a bucolic rural setting, the wine is produced in the heart of a major urban area, with the grapes being trucked in from remote locations. Already, there are well over 200 urban wineries in the USA with many more on the way. Portland, Seattle and Oakland/Alameda in San Francisco's East Bay all have vibrant urban winery communities. Other places, such as Manhattan, Brooklyn, Cincinnati and Dallas are just now catching the fever.

A New Look, A More Expansive Panoramic View: Noted San Diego Bay Eatery Tom Ham's Lighthouse Major Renovation Underway

By WDSD News Staff 

SAN DIEGO – Tom Ham's Lighthouse – a San Diego institution known more for its view than its food for over 40 years – is expanding its sweeping views of the bay and city skyline with a $3.5 million makeover, designed by architect Graham Downes. The restaurant closed temporarily on January 2, 2013 and will reopen by May 2013.

By Ian Pike, WDSD Reporter

SAN DIEGO – This town loves burritos the way it likes any day at the beach, "72 degrees and sunny" and tequila shooters. The way Mexican and American mojos meld so flawlessly in the California Burrito, jammed with carne asada, fries, cheese and guacamole, is an apt metaphor for San Diego style in general, and we proudly hold our burritos above all others. But ours is not the only way, and that's where Sloppy's enters the fray. Located at Fourth and University in Hillcrest, this casual new place intends to enlighten San Diego about the previously unknown virtues of "Mission-style' burritos.

By Frank Mangio | WDSD Wine Columnist

In the fast-moving world of wine and food the only thing that is constant is change. My personal pillar of fine wine and fine dining in the San Diego area is no exception to this dynamic. The Grand Del Mar has revealed that its popular Amaya Restaurant now has two locations. The beautiful, elegant Amaya of La Jolla opened with Executive Chef Camron Woods presenting menu items that made him a favorite at the original Amaya at the Grand.

By Ron James | WDSD Columnist 

LA JOLLA – Starting tonight, March 18, Amaya La Jolla, located at 1205 Prospect Street, opens its dramatic iron gates in the heart of La Jolla. The opening will expose the "rest of the world" to one of San Diego's best kept restaurant secrets, Chef Camron Woods.

The restaurant combines the creative contemporary American menu that Woods created at its sister restaurant, Amaya at The Grand Del Mar, with some exciting new additions. The location, uber-rich furnishings and decor, along with Woods wonderfully southern tinged contemporary dishes will make Amaya and Cameron a force to be reckoned with when San Diego's best restaurants and chefs are mentioned.