Food and Drink Blotter June 2023

Basem Harb and Cyndi Smith of Fierce & Kind (Photo by Frank Sabatini Jr.)

Distilling with a purpose

Entrepreneur Basem Harb is on a roll with his recently launched spirits business, Fierce & Kind.

In January, the South Park resident introduced to the market two products: A smooth bourbon made with sustainably sourced grains; and a 100% corn vodka that is distilled six times and won the gold medal in the 2023 TAG Las Vegas Global Spirits Competition. The vodka also earned double platinum at the prestigious Fred Minnick ASCOT Awards.

And not long ago, Harb unveiled a cask-strength whiskey (112.6 proof) that fetched gold honors at the ASCOT Awards.

Fierce & Kind’s momentum has attracted a growing number of major retail accounts, thanks in part to the marketing efforts by his domestic-business partner, Cyndi Smith, and the company’s strong commitment to social-justice issues.

The couple donates 25% of profits through its equity foundation to Palestine Legal and the City Heights organization, Nile Sisters Development Initiative. Their goal is to keep adding beneficiaries that are linked to other humanitarian causes such as women’s and LGBTQ rights.

“We hope to be the Ben & Jerry’s of the spirits world,” said Harb, a self-educated distiller who began mapping out the groundwork for Fierce & Kind during the George Floyd protests in the summer of 2020. As a Palestinian immigrant, he experienced firsthand verbal and physical abuse directed at him and his family while growing up in the Bay Area.

Fierce & Kind spirits have been picked up by Southern California locations of Total Wine, San Diego County locations of BevMo, plus many independent retail outlets and restaurants that include Golden Hill Liquor, RoVino Restaurant + Bar in Little Italy, Mister A’s in Bankers Hill, the University Club Atop Symphony Tower, The Bottle House in South Park, and more.

The products can also be purchased from Fierce & Kind’s website. For more information, visit fiercenkind.com.

The best bowls are made of cheese

Those hefty 70-pound wheels of cheese you sometimes see in restaurants that use them for tossing hot pasta tableside are now available on a smaller scale at Venissimo Cheese in Mission Hills.

Owner and cheese monger Gina Freize tested out eight-pound wheels of Pecorino Toscano for home use, and found them to be the perfect size for mixing one to two servings at a time of pasta or veggies. She now sells them for $90 apiece.

The cheese wheels can be reused multiple times by scraping the “bowl” clean after each session, and then covering the interior surface with plastic wrap. 754 W. Washington St., 619-491-0708, venissimo.com.

Coffee and dessert in the East Village

A modern, Middle Eastern-inspired dessert bar and coffee shop named Hinar has opened in downtown’s East Village to the tune of fluffy layer cakes, airy croissants, orange blossom lattes and more.

The cafe is earning enthusiastic shout outs on TikTok for its minimalist aesthetics, intricately crafted desserts and tucked-away location. Hinar is still without a website, although it has begun making a presence on Instagram under Hinar.Cafe since opening a couple weeks ago. Hours are 8 a.m. to 9 p.m., daily. 454 13th St.

Screaming for ice cream

North Park will see a June 5 arrival of Jeni’s Splendid Ice Creams, where flavors such as banana bread, whiskey-pecan, brown butter almond brittle, and brambleberry crisp rule the day.

Lots of free scoops will be handed out that evening, from 7 to 11 p.m. to celebrate the anticipated opening.

The Ohio-based company, founded 20 years ago by Jeni Britton, currently operates more than 65 scoop shops nationwide. It is known for its ultra-smooth ice creams made with milk from small, independent dairy farms.

The brand is no stranger to San Diego, as it has been available for some time by the pint at Whole Foods, Baron’s Market, Target and select Ralph’s locations. 2871 University Ave., jenis.com.

Rooftop lolling in the Gaslamp Quarter

The recently opened AC Hotel Gaslamp has made way for a new rooftop bar and lounge on the eighth floor named Techo Beso. The fabrics and décor are inspired by some of the beach resorts in Tulum, Mexico.

A main bar, live DJs, and a pool and deck set the stage for such creature comforts as brisket tacos, shrimp ceviche, churro donut bites and Yucatan-style cocktails, which include the mezcal-based Maya Blue with blood orange syrup.

The venue opens starting at 5 p.m. Wednesdays and Thursday, and at noon Fridays through Sundays. 743 Fifth Ave.,619-544-1800, techobeso.com.