Bang Bang

It’s known as a nightspot providing nocturnal sensory overload, but this second story-perched Gaslamp addition has a softer, more elegant side in the form of a bar and restaurant equipped with both a sushi bar and full kitchen. Exec chef John Hong brings inventive twists and Far East meets SoCal style with specialty rolls like the eponymous Bang Bang — crab and avocado topped with salmon and spicy ponzu “pico de gallo.” Salmon roe and sushi rice are dressed in sea urchin paste, fish and chips are served cold with beets as the “chips,” and an ahi poke salad gets an unlikely go-with in the form of tart yuzu ice cream. Lobster basil dynamite is just that and sizzling garlic and ginger-sauced sirloin delivers flavor and panache. Wash the raw and the cooked down with a dozen-strong sake list, specialty rice wine-based cocktails like the Bruce Leeroy with Bourbon, orange bitters, and cacao, or a shareable flaming punch bowl. (619.677.2264, www.bangbangsd.com)   Brandon Hernández