by Paisley Wood

Downtown San Diego has a new hangout for hipsters. Sushi RA, a Scottsdale, Arizona-based operation, opened in mid-December to huge crowds. Located at 1014 Broadway in the former Walker Scott Building, this is the first California venture for the company. The mood is upbeat in the vibrant dining room designed by Florencia Turco, which features Japanese artwork, waterfalls, and stone sculptures. The menu offers a wide variety of traditional and modern sushi combinations as well as a full Pan-Asian spectrum of salads, rice and noodle dishes, and entrees.

Kipp Downing of Pacifica Del Mar donated over $16,000 to the San Diego Fire Victim’s Fund. Downing held a special Hess Collection wine dinner on November 12 and donated the proceeds from not only the wine dinner but also the entire evening’s receipts. In addition, the wait staff worked for free that evening, donating 100 percent of their tips to the fund.

Toby Franklin, general manager of the Inn at Rancho Santa Fe, has announced the appointment of A.J. Voytko as executive chef. Voytko most recently served as executive chef at Chiverestaurant where he was named one of “America’s Rising Stars” by the James Beard Foundation.

The Ladeki Group recently opened a second outlet of their popular Asian fusion concept, Roppongi, at The Spa Resort and Casino in downtown Palm Springs. Also at the resort, Ladeki opened a casual eatery, The Asian Noodle House.

In November, La Vache, the charming French Country bistro in Hillcrest, opened a second location in La Jolla. La Vache took over the former La Terazza space located at 8008 Girard.

Hanis Cavin has accepted the position of executive chef for the Gaslamp Hilton Hotel in downtown San Diego. He most recently served as executive chef for the Cohn group at Dakota Grill and Spirits downtown. Cavin is credited with popularizing both Kensington Grill and Chive restaurants prior to taking the position at Dakota.

Cavin replaces Matthew Herter who took the position of executive chef at Nectar Restaurant located in the new Prava Hotel and Spa downtown. Nectar opened in late 2003 and features contemporary California cuisine. Replacing Cavin at Dakota is Aaron O’Mara, who most recently cooked at the Paradise Point Resort. Visit www.nectarcc.com.

Gino Campbell has been named dining room manager and sommelier at La Jolla’s Marine Room. Campbell holds a title of advanced sommelier in the American Guild and holds a diploma from the University of Bordeaux in France, which certified him as a graduate of their wine program and as a French sommelier.

Martin Batis has been named chef du cuisine at Loews Coronado Bay Resort’s Azzura Point. Batis works closely with executive chef Stephen Cummings in crafting menus that showcase San Diego’s fresh seasonal bounty.