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]]>Nick has some college experience and he attended a few sculpting classes in college, but has not been formally trained in making art. Visits to galleries in LA and New York as well as art museums all over the United States and other countries, and growing up with his father Ski Torzeski, a well-known San Diego artist, have provided him with a lot of inspiration. He learned important watercolor techniques from his father, uses them currently in his work, and has added figurative elements and other techniques/ mediums to create a style of his own. He wants people to feel transported to another world or dimension when viewing his work. He also aims to create work that is distinctly his own and represents his desired aesthetic and interests. At 27 years old, Nick has been painting with watercolor for only a few years. In the future, he intends to settle down and focus on making art full-time. You can see more of his work on Instagram at his public account “nick_torzeski”.
The SDWS Gallery Exhibit will run through Saturday, April 27, 2024 at the SDWS gallery at 2528 Dewey Road in Liberty Station, and is free to the public Paintings can be viewed and purchased directly from the gallery, and are also available to view and purchase on the SDWS website at https://www.sdws.org/galleryart.php?cat=7043&s=0
ABOUT SAN DIEGO WATERCOLOR SOCIETY
The San Diego Watercolor Society, a 501(C)(3) non-profit organization founded in 1965, is dedicated to expanding the appreciation of and involvement in watermedia painting through education, exhibition and promotion. More information can be found at http://www.sdws.org
“Planetary Vision” by Nick Torzeski
Watercolor
20 x 16 inches
Image courtesy of San Diego Watercolor Society
CONTACT INFORMATION –Carla Scheidlinger, [email protected]
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]]>The post NP Businesses Join the FREE Runner Perks Program for Rock ‘N’ Roll San Diego appeared first on North Park Main Street.
]]>You’re invited to participate for FREE in the 2024 Rock ‘n’ Roll Running Series San Diego Runner Perks program. You create a unique offer or discount, and we encourage participants to visit your business during race week. This is our 26th year running in San Diego, and the program is our way to celebrate the community and promote local businesses each year.
RACE WEEKEND SCHEDULE:
- Health & Fitness Expo | Friday, May 31 – Saturday June 1
- Rock ‘n’ Roll San Diego 5K | Saturday, June 1
- Rock ‘n’ Roll San Diego Marathon and Half Marathon | Sunday, June 2
HOW TO PARTICIPATE:
Create a simple offer or discount just for runners, race volunteers and expo exhibitors! Send the following information to Morgan Okerlund Hathaway at [email protected].
- Business Name
- Logo
- Address, Phone, Website and/or Email
- Discount/offer details & dates discount applies
- Please keep to 40 words or less. Ex: “Let’s kick start your Race Weekend with 10% off coffee drinks and 20% off merchandise at Humphreys Street Coffee from June 1-2.”
Next Steps:
- FREE Inclusion in the Runner Perks Section of the Website: We add your offer to our website, social media, and email a direct link to our participants before the race.
- Activate Your Offer on Race Week: During race week, get ready to award your offer to customers when they are (1) a participant who shows their registration confirmation email, race bib, or medal or (2) a volunteer who shows their volunteer shirt.
DEADLINE TO SUBMIT YOUR SPECIAL DEAL IS MAY 10, 2024!
Please e-mail [email protected] to be part of the official Runner Perks, if you have questions, or if you want to find ways to further promote your business through our event.
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]]>North Park, San Diego, is a vibrant neighborhood with diverse businesses and a strong sense of community. Among the myriad establishments dotting its streets, Black Radish stands out not just for its chef-driven culinary delights but also for the passionate duo behind its success—Chef Itze and her husband, architect John. Their journey to North Park and the evolution of Black Radish reflect their commitment to creativity, resilience, and community building.
Choosing North Park as the location for their restaurant was a challenging decision for Chef Itze. When faced with the choice between the bustling streets of Little Italy and the more intimate atmosphere of North Park, they listened to the advice of Chef Deborah from the Cohen group, “If you want to build community, I would choose North Park.” John recalls how the North Park location best fits their initial concept for this project, “We had visions of being in a very industrial area, where at night we would be this one little bright light. That was impractical, but when we saw Tobacco Rhoada’s space, it fit our vision closely enough. You have to remember North Park was different back then, too. The San Diego Reader called Rhoadas the worst bar in San Diego and not the good worst like some dive bars. But we loved everything about this corner. It’s close but not in the middle; it’s slightly remote and still a destination.” Their decision to choose North Park laid the foundation for Black Radish, a culinary beacon in the neighborhood.
That beacon was built and perfected by Chef Itze and John, who complement each other perfectly by bringing a balance of creativity and structure to their endeavors. Chef Itze describes herself as emotionally driven and thriving on creativity, while John approaches life with rationality and structure, drawing parallels between architecture and culinary arts. Their partnership transcends the kitchen, intertwining their strengths to create a harmonious blend of flavors and ideas at Black Radish. It took them time to find that balance as they navigated life.
The Journey
It was a long journey for the duo to reach the level of success this partnership has achieved. Chef Itze’s journey into the culinary world wasn’t a given. Growing up in Tijuana at the time, her family did not fully understand the concept of being a professional chef. “I did love cooking, but I don’t know that we ever thought of culinary school as an option,” Chef Itze recalls, “I do remember talking to my mom about it, and her response was ‘What is that, are you going to be selling tacos on the street?'” That was not her goal, and eventually, her love for cooking led her into a professional kitchen, where she got her first official start through a co-ownership opportunity at a restaurant.
The beginning of her professional culinary journey was far from smooth for Chef Itze. She recalls needing to repeatedly demonstrate her abilities to earn the respect of her male colleagues. “When I started, all the guys in the restaurant were taking bets on how long I’d last. One day, a week, two… and even though they knew I was part owner, they would give me the hardest jobs, like peeling buckets and buckets of shrimp. There were so many times I wanted to say no, but I knew I was going to do this. I knew I wanted to do this, so I went through everything they gave me until I was accepted. Soon, I was leading the line during busy nights, coming up with the specials of the day, cooking it all out, and changing the menu.” Even through the sexist scrutiny & heavy workload, Chef Itze found peace in the chaos of the kitchen. “I remember thinking, ‘I love everything about this.’ The sounds of the kitchen, the sounds of cooking, and even all the hectic parts of it are fun. When we were all done, I loved that tiredness you’d get. It’s a satisfying tiredness that gives you satisfaction.”
Her passion and dedication enabled her to overcome the numerous challenges that female chefs often face. Chef Itze had to face them again as she started her family. “Our first restaurant sold, and I knew I wouldn’t be working when I had kids, so I stepped out of the culinary scene for 13 years. During that time, I did some catering and traveling, but mostly I studied. I would grab books, like Thomas Keller’s French Laundry (Chef Itze highly recommends this book for aspiring chefs), invite a group of friends over, and cook the recipes to the “T.” Throughout my time away, I knew it was going to be tough to come back, and I knew I couldn’t come back with the same knowledge and experience I had in the 90s.” When Chef Itze made her return, she faced many of the same challenges because she was a female, but now she also felt more scrutiny because of her age. “From vendors to staff, it was hard. To prove myself, I had to do recipes better, work the line better, and work harder than everyone.” Her advice to aspiring female chefs is simple yet powerful: believe in yourself, be resilient, and support each other in the face of adversity. “We are just as capable as male chefs. Don’t listen to others because if I had listened to them, I would not be here right now.”
After 13 years away from the culinary scene, Chef Itze was brought back into the fold through a collaboration with John. That collaboration is the Tavern at Coronado, and it provided a launching pad for their future success at Black Radish. Chef Itze has put in the work to build her culinary skills. She has faced adversity at different levels and has always found a way to persevere and stay true to herself. Her work and her journey are a testament to the strength found in all women leaders.
The Seasons
Chef Itze’s fantastic journey in the kitchen has come with many experiences, both good and bad. When asked about what life lessons the kitchen has taught her, she spoke about being present and having the space to connect with your purpose. “I have a mantra of appreciating quietness. In my kitchen, we don’t have a radio booming or a lot of chatter. We are focused. We need that stillness to think about food and what we want to do with it.”
In that stillness, Chef Itze’s culinary prowess shines through, creating dishes that are not just meals but expressions of artistry and passion. Her dedication to her craft is evident in every plate served, with flavors that tantalize the taste buds and leave a lasting impression on patrons. It’s important to note that each dish is an ephemeral experience because the menu changes with the seasons. North Park is in for a turn of the leaf at Black Radish as we enter Spring, and it’s easy to get excited when listening to Chef Itze share her thoughts on the new season. “I am always pushing myself, thinking about what I can do for this new season. Spring is coming. I want fresh things, newness. I am waiting for the morels to come in so I can do something with morels and black cod. There is also this delicious cut of pork called Sagrado, similar to the ribeye cap, that I’ve been reading about, and I found a source for it. I want to go a little Mexican with an adobo or similar rub. That is what direction I think Spring is taking.” The excitement emanates from the Chef as she taps into her creativity for the seasons.
Chef Itze leverages her creativity as the seasons turn to tell new stories and create new experiences. One part of what makes each season unique is the Chef driving the change. Chef Itze is a firm believer in the Chef-Driven movement. “I would love to see more chef-driven restaurants. You (the Chef) are there cooking, paying attention to every detail, checking everything as it goes out.” True to her word, you can watch Chef Itze hard at work crafting plates and managing the service from your table at Black Radish. The second part is the Black Radish community.
The Community
Beyond crafting exquisite dishes, Chef Itze and John actively build community with their team and patrons. The duo is quick to highlight their front & back house team as a primary reason they’ve achieved their goals. “Because we are only open for dinner and only open Wednesday through Saturday, we operate with just one crew.” Operating with one crew is rare, and it’s even rarer how little turnover they’ve seen. The stability and inclusiveness of this one group have allowed Black Radish to focus on being the best version of itself. Their team truly has the synergy of a family, and Chef Itze underscored how lucky she has been to work with them. Their team cohesion is part of what makes Black Radish a wonderful place to dine.
However, their restaurant isn’t just a place to dine; it’s a hub where neighbors gather, friendships form, and memories are made. “We feel very fortunate because the community and the neighborhood have been gracious and generous in bringing people in and wanting it. We have become part of the neighborhood. Now, we have people coming from all over the world & people who come from one or two blocks away. I think that creates community.” Black Radish’s ethos is an ode to many small, refined dining establishments that you can find in New York, San Francisco, or Paris. John remarks, “It’s harder to do little neighborhood restaurants that are sophisticated but don’t need 500 seats. We like being neighborhoo-y.” Through their dedication to quality, creativity, and community, Chef Itze and John have transformed Black Radish into more than just a restaurant; it’s a cornerstone of North Park’s vibrant culinary scene.
As Chef Itze and John continue to navigate the ever-changing landscape of the restaurant industry, one thing remains constant – their commitment to serving food and experiences that nourish the body and soul. In a world where culinary trends come and go, Black Radish stands as a beacon of authenticity, creativity, and community, a testament to the enduring power of passion and perseverance.
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]]>The post A Global Leader In Culinary Sustainability, Drew Deckman Will Open His First U.S. Restaurant in San Diego appeared first on North Park Main Street.
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31THIRTYONE’s Cause-Based Concept Will Support Regenerative Farming, Revolutionize Sustainable Food Culture, And Prioritize Sustainable Sourcing at Every Level of The Restaurant’s Operations
– Opening May 2024 –
SAN DIEGO — Drew Deckman is chef and co-owner of Deckman’s en el Mogor, a zero-kilometer, sustainable restaurant in Valle de Guadalupe, Mexico, which he runs alongside his wife, co-owner Paulina Deckman. The preeminent voice for the country’s ethical farming and slow food culture, Deckman is on a mission to bring principles of environmental sustainability directly to the dining table. The 38-year industry veteran spent more than a decade cooking throughout Europe with masters Paul Bocuse, Jacques Maximin, and mentor Madeleine Kamman. He was honored with a coveted MICHELIN Star for his leadership at Germany’s Restaurant Vitus, and his Baja restaurant, Deckman’s en el Mogor, was named to World’s 50 Best Latin America.
Now, more than a decade since opening his eponymous al fresco restaurant in Mexico’s wine region, Deckman is preparing to introduce his first concept to the United States. 31THIRTYONE is expected to open in May 2024 in San Diego, CA within the
city’s urban North Park neighborhood at 3131 University Avenue. Deckman’s cause-based concept will revolve around a daily-changing tasting menu with alcoholic and spirits-free beverage pairings. It will donate 1% of monthly revenue to help farmers implement carbon farming projects through various grants in partnership with the international nonprofit Zero Foodprint.
“31THIRTYONE is rooted in our commitment to environmental conservation and our desire to preserve the watershed of Southern California and northern Baja region,” says Drew Deckman. “The menu reflects our earth-to-table vision to redefine the way people think about and experience sustainable dining and help to revolutionize the future of the restaurant industry.”
Deckman’s farm on a private ranch ~30 miles away will serve as the main source of ingredients, growing everything from organic vegetables and produce to herbs and flowers to guarantee quality, but also to ensure kitchen waste can be recycled or composted properly. 31THIRTYONE will source livestock exclusively from San Diego County and tap into San Diego/Baja’s advanced sustainable aquaculture to utilize carbon-reducing ocean plant proteins, sea vegetables, underutilized species, and farmed bivalves.
Meanwhile, the bar program will epitomize the liquid pride of Mexico, offering a heavy selection of agave spirits and inventive cocktails. To minimize the restaurant’s carbon footprint, inclusive of product sourcing and transportation, wines will come from no further north than Santa Barbara and no further south than Baja with beers from San Diego and northern Baja-based breweries.
The 4,200 sq ft restaurant designed by Megan Power, principal interior architect & designer at San Diego-based Workind Studio, will feature a first-floor dining room and cocktail bar, 10-seat chef’s counter and oyster bar bellying up to an open chef’s kitchen, a private dining room, and a rooftop patio offering drinks and a la carte dishes.
For more information on 31THIRTYONE, please visit www.The3131.com, and follow along on social at: @3131bydeckmans @bajafishingchef.
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]]>The post Renowned San Diego Artist Dave Persue to Showcase Diverse Career Phases at Art Produce appeared first on North Park Main Street.
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San Diego, CA – Internationally acclaimed artist David “Persue” Ross is gearing up to present a captivating art pop-up at Art Produce Gallery in North Park, San Diego. The showcase, set to open on March 4th, will spotlight three pivotal phases of Persue’s illustrious career: his contributions to the skateboarding world, the iconic BunnyKitty universe, and his innovative exploration of liminal space. The launch party, in collaboration with Botanica Bar and Chrome City Creative Studio, will commence on Thursday, March 21st, offering attendees an exclusive glimpse into Persue’s multifaceted artistic journey.
Born in San Diego in 1972, Persue’s artistic prowess emerged at a young age under the nurturing guidance of his grandmother, who recognized and cultivated his innate talent for drawing and painting. In 1988, he delved into the world of aerosol art, adopting the moniker Persue, which would become synonymous with his groundbreaking contributions to graffiti and street art. Persue’s career trajectory skyrocketed in 1992 when he was discovered by Ken Block and Damon Way, leading to a pivotal role as the founding artist for several influential skate brands. Over the next 25 years, Persue created iconic logos for companies such as: Eightball Clothing, Circa Footwear, Evol Snowboards, DC shoes and much more.
The artist’s journey took him across the globe, from Korea to Mexico, where he collaborated with fellow artists and left his creative imprint on diverse landscapes. Collaborations have included toy and fashion company, SUPERPLASTIC, athletic apparel, and footwear brand Li-ning China, Complexland, as well as collabs with San Diego staples like Arts-Rec and Harland Brewing Company.
In 2001, Persue introduced the world to Bunny Kitty, a beloved character that embodies his distinctive fusion of whimsy and urban culture. Despite initial criticism, Bunny Kitty’s evolution into a global phenomenon underscored Persue’s unwavering commitment to artistic integrity. Transitioning from corporate to independent artist in 2010, Persue embraced new challenges and opportunities, relocating to New York City to embark on a fresh chapter of his career.
The upcoming showcase at Art Produce Gallery will offer a comprehensive overview of Persue’s oeuvre, from his early days in the skateboarding scene to his latest exploration of liminal space. Drawing inspiration from his experiences navigating the New York City subway system, Persue’s Liminal Space series embodies a captivating blend of graffiti’s rebellious spirit and minimalist abstraction.
Art enthusiasts attending the private launch event on March 21st will have the opportunity to immerse themselves in Persue’s vibrant world, savoring Bunny Kitty-themed cocktails crafted by Botanica Bar’s mixologist Marina Ferriera, and experiencing live vinyl DJ sets. Limited space is available, and guests are encouraged to RSVP on Eventbrite to secure their spot. Images are available upon request.
LINKS:
About Art Produce Gallery:
Art Produce Gallery, under the visionary leadership of founder Lynn Susholtz, serves as a dynamic platform for fostering creativity and community engagement in North Park. Dedicated to showcasing the work of local and international artists, the gallery hosts exhibitions, installations, and events that push the boundaries of contemporary art.
About Botanica Bar:
Botanica Bar offers a unique fusion of culinary excellence, craft cocktails, and immersive art experiences, creating a vibrant gathering space in the heart of North Park. Committed to connecting the community through creativity and innovation, Botanica Bar features a curated selection of spirits, delectable bar bites, and a rotating gallery of commissioned artwork and NFT exhibitions.
For press inquiries or additional information, please contact:
Alexandria Ott
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]]>Celebrating Diversity and Women’s Leadership in North Park
As the Executive Director of North Park Main Street (NPMS), I am proud to reflect on the significance of both Black History Month and the start of Women’s History Month. These observances serve as important reminders of the contributions and struggles of historically marginalized communities, while also providing an opportunity for celebration and recognition. However, it’s crucial to remember that our commitment to diversity and inclusion should extend beyond just these designated months. We can show up and show out for our black and women owned businesses 365 days a year!
At NPMS, we advocate for North Park’s business community and administer the North Park Business Improvement District (BID). We believe in championing development that preserves our community’s historic integrity, supports it’s arts & culture, and promotes an urban, pedestrian-friendly shopping and dining environment. Central to our mission is the recognition that diversity is not only important but essential to maintaining a healthy and resilient community. Jane Jacobs, a pioneer in urban studies, famously championed the idea that urban diversity improves the quality of citizens’ lives. This sentiment rings true in North Park, where our diverse business community enriches the fabric of our neighborhood. From small local shops to large bank branches, diversity in businesses and business owners fosters creativity, economic growth, and a sense of belonging for all residents.
As we enter Women’s History Month, we recognize that women play a crucial role in shaping North Park’s business landscape, and we celebrate their leadership and achievements. To continue to promote the stories and success of this community, we will be hosting a women’s mixer this month, where County Supervisor Monica Montgomery Steppe will share her experiences and connect with our community, further highlighting the importance of women’s leadership. If you are interested in being involved, please contact [email protected]
Women’s impact on our community is also felt behind the scenes at NPMS, we are fortunate to have Sandra Torres, our dedicated community engagement coordinator. Sandra’s tireless efforts ensure the success of our community events, from ribbon cuttings to business forums. Her commitment to promoting a vibrant community is truly invaluable, and we are grateful for her contributions.
As we reflect on the significance of Black History Month and look ahead to Women’s History Month, let us remember that diversity and inclusion are not just buzzwords but fundamental principles that should guide our actions every day of the year. Together, let’s continue to build a North Park that embraces and celebrates the richness of its diversity.
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Nestled between Mississippi and Texas (the streets in North Park), Louisiana Purchase stands as a beacon of culinary excellence, offering an authentic taste of New Orleans right in the heart of Southern California. Led by the visionary Quinnton Austin, AKA Chef Q, this culinary gem delights diners with a tantalizing array of Creole and Cajun delicacies, each dish bursting with bold flavors and soulful authenticity. But Louisiana Purchase is more than just a restaurant; it’s a manifestation of Chef Q’s dream to create a culinary empire while fostering a profound sense of community and generosity.
Chef Q’s journey to becoming a renowned chef was shaped by resilience and a deep-rooted passion for cooking that blossomed amidst the chaos of Hurricane Katrina. While pursuing studies in psychology and sociology in his native New Orleans, Chef Q found himself displaced by the devastating hurricane. During this period found himself constantly cooking for others. “I always worked in kitchens, but when I was displaced, I was putting together a lot of plates and people would come to me and say I should be a chef, that I should focus on that. It reformed me, and after I spoke with my mom and dad, I was ready to test the waters.”
His culinary education began at Culinary Institute of New Orleans, where he immersed himself in culinary history and technique. For Chef Q, culinary school was more than just learning knife skills; it was about understanding the cultural and historical significance behind each dish. “If you wanted to make Korean barbecue, you’d have to study it’s history reports and then the school would bring in a master to personally show you techniques and little things.” The lessons learned at the institute instilled in him a profound appreciation for the balance between art and science in cooking, shaping his approach to cuisine and providing the foundation for his success as a chef.
The backbone for his success is a lesson he learned in the kitchen in that “being content is failure” and Chef Q has never ceased to push the boundaries of his culinary creativity. Working in New Orleans kitchens, taught Chef Q a lot about life. “In New Orleans, you can’t be a clipboard chef, you’ll lose respect fast. I’ve seen guys walk off the line because they know the chef can’t cook. When I started running kitchens, I would be the first one to do specials. I would jump into the fire and people started to notice me.” Chef Q’s culinary and leadership skills helped him quickly work up the food chain from Assistant Corporate Chef, Test Kitchen Chef, Sous Chef, Chef De Cuisine to award-winning Executive Chef at some of Louisiana’s top spots to dine.
San Diego received a blessing when Chef Q decided to move out here. “I was one of the youngest executive chefs in New Orleans and that was a great accomplishment, but I wanted to do more. I felt like it would be a good move for me to grow individually.” When Chef Q arrived in San Diego, he was quick to build relationships with local legends like Chefs Brad Wise and Brian Malarkey. Those relationships eventually landed him a spot at a new development on Louisiana Street in North Park, which turned into Louisiana Purchase. It wasn’t all straightforward, as Chef Q had to adjust to a new dining scene.
One of the most significant adjustments for Chef Q was navigating the differences in ingredient availability and pricing between the two cities. “Ingredient prices were the biggest thing. Back home you get oysters for maybe 30 cents an oyster; catfish is probably 3.95 a pound. A bowl of gumbo should cost $5, but to make the pricing work here it comes out to like 20 bucks” Despite the challenges posed by higher costs in San Diego, Chef Q remained unwavering in his commitment to preserving the integrity of his dishes. He imports essential ingredients like shrimp, catfish, crayfish, and alligator from New Orleans to ensure that each bite at Louisiana Purchase retained its genuine flavors and stayed true to its roots amidst the Pacific Coast’s culinary landscape.
The other challenge was the diners themselves. “San Diego diners are weird, they’re different. A while back, San Diego wasn’t really a food city, but since then you’ve got good new restaurants like Rare Society, Addison, and Animae popping up all over.” The evolving food scene has led to a rise in foodie culture, which Chef Q attributes to San Diegans being less critical of new food experiences and more willing to explore. “When I was moving here, a chef in LA told me ‘You are moving to North Park? Don’t season your food, Californians aren’t used to seasoning.’ I told him, I’m not going to do that. I’m going to season my food.” Diners are still grateful for Chef Q keeping it authentic to his roots.
Chef Q’s dedication to excellence extends far beyond the confines of his kitchen, as evidenced by his steadfast support for the education and development of black chefs and entrepreneurs in San Diego. Collaborating with esteemed organizations such as Bad Boyz Culinary and Black San Diego, Chef Q actively champions aspiring chefs and entrepreneurs by offering mentorship, resources, and invaluable opportunities for growth. Through initiatives like pop-ups, rollouts, and community events, he creates a platform where talent can shine, and dreams can take flight. Chef Q’s vision goes beyond simply crafting delicious meals; it encompasses empowering individuals to pursue their culinary passions and contribute meaningfully to the vibrant fabric of San Diego’s food scene. “We want people to feel supported, safe and respected”, Chef Q exemplifies the transformative impact that generosity and community-mindedness can have, leaving an indelible mark on both the culinary landscape and the lives of those he touches.
He is grateful for the support his community gives him and is always quick to return that support in kind, “It’s North Park, Southeast [San Diego], Lemon Grove, La Mesa… all that. We help each other. They support me and my passion and it is only right, it’s only fair, that I show up and support them. So whenever Black San Diego, Harvey Foundation, or anyone of these groups need something, we are there ready to help.” Recently Chef Q, and the Louisiana Purchase were part of an effort to provide meals to those affected by the January floods. He and his team didn’t need any motivation or incentive, they knew the community needed help, so they stepped up.
With a steadfast commitment to fostering talent and promoting diversity within the culinary community, he aims to continue expanding opportunities for aspiring chefs and entrepreneurs, particularly those from underrepresented backgrounds. Through ongoing collaborations with organizations like Bad Boyz Culinary and Black San Diego, Chef Q seeks to create a lasting legacy of empowerment and inclusion, ensuring that the next generation of culinary trailblazers has the support and resources they need to succeed. Looking ahead, Chef Q envisions a future where his impact on the culinary world extends even further. We’ve seen his visions come to life twice now with Louisiana Purchase and Q&A Restaurant and Oyster Bar (Oceanside), but don’t be surprised when news drops of new projects both here and a far. Chef Q and team are cooking up something good!
Chef Q wanted to highlight some of the influential people in his success. A special thank you to the Wiley family, the Harvey Foundation, Michael Brady, Bad Boyz of Culinary, Black San Diego, Chef Kelston, and of course Tanisha!
Do you know a great North Park Business or Community Member who should be highlighted in our articles? Let us know by sending us an email to [email protected]
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]]>A Past, Present, and Future of North Park
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A Walk in the Past
This past month, North Park Main Street had the opportunity to take a historical walking tour of North Park’s Commercial District courtesy of the great folks at the North Park Historical Society. It was amazing to listen and learn about the history behind our built environment. On pretty much every corner of our neighborhood, there is a story behind the building or behind the people who developed our community.
We learned about where the last Piggly Wiggly stood, how West Coast Tavern got its name, and how 40 acres of citrus farms were developed into a urban mecca for shopping. The past of North Park has directly informed its present, and North Park Main Street stands by it’s mission to champion development that preserves the community’s historic integrity.
If you love history, North Park, or both, we strongly encourage you to connect with the North Park Historical Society. They host meetings, provide guided tours, and have produced several books on North Park’s history that you can find in North Park bookstores.
Appreciation of the Present
The Observatory (formerly the North Park Theatre) is a great example of our community unifying to support and preserve important aspects of our history. In the early 2000s a coalition of community members and city officials worked to upgrade this historical landmark. Their work to preserve the theatre also helped support the efforts that eventually led to North Park Garage and North Park Mini Park, both which service crucial functions in our community today. This highlights how we can preserve key cultural landmarks of our neighborhood while also building new, functional components that better serve and complement the existing environment.
Outside of buildings and parks, North Park continues to develop as a transit hub, another example of history repeating itself. In a previous version of North Park, you’d be hard pressed to find a place with better connections thanks to the early streetcar network. Today, 30th St & University Ave are crucial transit points for our rapid and frequent MTS service. We’ve also experienced an increase in multi-modal transit with the introduction of the bike lanes and improved bike rack coverage.
Communities continually evolve, and North Park is no different. Our built environment looks different as we adapt to the times and develop safe, walkable communities that support our needs. Changes are tough, and there are many tradeoffs, but North Park Main Street is excited about new developments and what it means for our long-term future. However, we do not forget the importance of our history and preserving pieces of it that can both teach us about the past and serve us in the present.
Be a Part of Planning the Future
The future is upon us! In February, the City will finalize a major development that looks to improve the accessibility of North Park by finishing up the University Avenue Mobility Plan (UAMP). This long-awaited capital improvement project increased ADA compliance, added landscaped medians, improved traffic safety, and will be implementing a dedicated bus lane on University Ave.
Additionally, the City is completing pedestrian curb extensions around the North Park Mini park to improve traffic and pedestrian safety. NPMS is also working on exciting transit projects to help support and increase accessibility in North Park. These projects include neighborhood electric vehicles deployed through an on-demand shuttle service, increased education about the services and programs available at the North Park Garage, and continuing to promote improved employee transit benefits. These developments are a part of the overall push to support a safe and walkable community.
On top of city improvements, North Park anticipates further mixed-use developments coming to our community. There are several applications in with the City for multi-story developments that will help further North Park’s vision for a diverse, transit-oriented community. NPMS’s role in development is to champion those efforts that keep true to our neighborhood character and integrity. That is a tough role and requires a lot of engagement and input from our community.
North Park Main Street has been grateful for our active and engaged Board of Directors for the past two years. These individuals have played key roles in providing guidance and support as our community has navigated various challenges. We are excited to open up our election season and invite North Park property owners and business owners to join our Board of Directors. If you have a business or property within either the boundaries of North Park’s Special Enhancement District or Business Improvement District and resonate with our mission, we encourage you to apply to become a board member or contact us to learn more about the opportunity.
The Application window will be open from February 6th to March 8th. The voting window will be open from March 14th to March 28th.
We look forward to the continued collaboration within our community to elevate North Park to its highest potential as the premier neighborhood to live, work, and play!
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]]>Reflecting on a Remarkable 2023 and Anticipating a Thriving 2024
The North Park Business District has been bustling with life and transformation, owing much of its vigor to the tireless efforts of our local business leaders, engaged property owners, and determined residents. As we bid farewell to an eventful 2023, it’s time to reflect on our milestones and gear up for the promising journey that lies ahead in 2024.
Looking Back on 2023: A Year of Progress and Collaboration
Throughout 2023, NPMS orchestrated coffee chats that brought together our elected representatives like Congressman Peters, County Supervisor Montgomery-Steppe, Mayor Gloria, and Councilmember Stephen Whitburn. These dialogues weren’t just discussions; they were avenues for community engagement, where the voices from our district could be heard and used to help shape how our leaders tackle the issues & opportunities present for our district.
We hosted four business forums, where the North Park Special Enhancement District (SED) and Business Improvement District (BID) programs were at the forefront of discussions. These forums served as the bedrock for uniting our business and property owner community, fostering a sense of camaraderie and shared vision for our district’s enhancement.
We leaned into improving our maintenance operations with the launch of the North Park Maintenance App—a user-friendly app empowering business and property owners to swiftly communicate non-emergent sanitation issues to our dedicated maintenance team. They are the backbone of our district and have accomplished a lot during this trans-formative period. In 2023 alone, they removed 4,480 instances of graffiti and stickers, cleaned 2578 sidewalk blocks, power washed 1019 sidewalks, pulled 1035 trash bags, removed 900 large debris items, and beautified 375 tree wells and parkways. Their unwavering commitment truly makes them invaluable assets to our community. Our team also grew with the establishment of a new role within our organization—the community engagement coordinator—dedicated to fostering stronger connections within our community.
We organized 10 ribbon-cutting ceremonies for new businesses and witnessed a dozen others open their doors, infusing fresh energy into our streets.
We assisted in the creation of four captivating murals that added color and character to our vibrant district.
Notably, our signature events—North Park Music Festival, Taste of North Park, Shop Local Saturday, and North Park Winter Wonderland Festival—served as cornerstones of joy and unity within our district. The North Park Music Festival was even nominated as a top neighborhood event by the San Diego Reader, a testament to the spirit and vibrancy of our community.
Despite the challenges stemming from the pandemic’s aftermath—supply chain disruptions, staffing issues, inflation, and an overall increase in costs to do business — our district forged ahead, channeling resilience and determination in navigating these hurdles.
Anticipating an Impactful 2024: The Dawn of a Modern Golden Age
The fervor and enthusiasm for 2024 are palpable, not only within NPMS but also among the commercial developers we collaborate with. North Park is poised at the brink of its modern golden age, with more than $25 million earmarked for large developments in our district this year alone.
The forthcoming grand opening of the Bivouac Adventure Lodge, the proposed trans-formative development of the Sunset Temple property, and the exciting debuts of Drew Deckman’s Watershed and his son Sam’s new spot on 30th (not to forget Finca on North Park Way, Carne y Hueso on Iowa, and Leila on University among others) are testaments to our district’s flourishing potential.
This surge in developments isn’t solely confined to the big players; it’s a ripple effect of countless improvements initiated by our local business and property owners, painting a promising picture for North Park’s future. Despite the challenges ahead, 2024 holds the promise of propelling North Park as the prime destination for dining, shopping, and entertainment.
Continued Momentum and New Initiatives in 2024
NPMS is not resting on its laurels. In 2024, we are set to unveil several programs. One such initiative focuses on enhancing transportation within our neighborhood, addressing a crucial aspect of accessibility for our district and visitors alike.
Additionally, our “Best of North Park” series aims to spotlight the impactful businesses and their owners who have been instrumental in shaping North Park’s vibrant and eclectic identity. Stay tuned for these enriching programs by signing up for our newsletter. You can also connect with us in person at our upcoming Business Forum on January 30th at Bivouac’s new Adventure Lodge.
EVENT PAGE: https://northparkmainstreet.com/event/state-of-district-address-q1-business-forum/
As we stand on the precipice of a transformative year, the energy pulsating through North Park is invigorating. Together, we’ve overcome challenges, celebrated victories, and paved the way for a district teeming with possibilities.
We invite each member of our district to join us on this exhilarating journey, to be part of a story that transcends boundaries and sets new benchmarks in community engagement, development, and vibrancy.
Let’s embrace 2024 with open arms, with a shared commitment to elevate North Park to greater heights. Our district’s success is not just ours—it’s a collective triumph, a testament to the resilience, unity, and unwavering spirit of North Park.
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