Mixologists at the ultra-stylish Minus 1 lounge inside downtown’s Keating Hotel have concocted the “Forever Martini,” a $15,000 cocktail garnished with a one-carat diamond. The Bombay Sapphire pomegranate blend becomes a footnote on the palate as customers fish out the loose diamond to have it fitted into a ring for free at Faulhaber Diamonds at The San Diego Jewelers Exchange. The martini requires an advance order of 48 hours. 432 F St., 619-814-5700.

Chef Olivier Bioteau of the former Vignola will open Farm House Café next month at 2121 Adams Ave., where Café 2121 previously operated before moving further east on Adams. The 40-seat restaurant will feature moderately priced French food with rustic, provincial flair. For more information, call 619-269-9662.

Winemakers from one of the fastest growing wine regions of California are trucking down to the San Diego Wine & Culinary Center on Feb. 27 as part of a national “grand tasting tour” featuring more than 100 wines from Paso Robles. Representatives will conduct a trade tasting from 2 to 5 p.m., followed by a public tasting from 6-8 p.m. The cost is $35 per person. The San Diego Wine & Culinary Center is located at 200 Harbor Drive, Suite 120. For more information, call 619-342-7337 or visit www.pasowine.com.

Chef Stefano Paracucchi, son of internationally acclaimed Chef Angelo Paracucchi, will inhabit the kitchen at Vivace next month to present a week-long series of authentic Italian dinners highlighting everything from fish salads and antipastos to handmade tagliolini, chestnut dumplings and squab. The meals will be available from Feb. 13-18. Choices include four courses for $75; five courses for $95, or a special five-course “Doppio Piacere” cooked also by the restaurant’s executive chef, Bryant Wigger. Vivace is located at the Four Seasons Resort Aviara, 7100 Four Seasons Point. For reservations, call 760-603-6848.

Last week’s arrival of North Park Sushi brings to the hood more than 20 different types of hand-crafted rolls, plus dozens of nigiri and sashimi creations, all made with fresh seafood that comes in daily. The small family-operated eatery crams in a sushi counter, several tables and abstract oil paintings. Look for a Hawaiian barbecue to open directly across the street in late March, which will be run by the same owners. North Park Sushi is open Monday through Saturday. 3021 University Ave., 619-297-0924.

For those who remember when local yogurt shops carried more than two flavors, before the emergence of trendy places like Pinkberry and Yog-Art, relief is on the horizon. Golden Spoon Yogurt will soon open its first San Diego metro location in the heart of Hillcrest, where Ben & Jerry’s operated. The company rotates about 50 different flavors monthly, so at any given time customers will find between eight and 16 varieties–all made from pure dairy.