Known for its mesquite-grilled ribs and long lines out the door, Phil’s BBQ in Mission Hills is opening a second location on Jan. 23 in the 7,000-square-foot space that was formerly Home Fire Grill, located at 3750 Sports Arena Blvd. The restaurant will seat 240 customers and will feature the same menu of ribs, burgers and chicken as the original location, plus shed roofing over the booths for a “more barbecue look,” said one of the managers. “We had a great need to expand and required a lot of space to do it,” he added.

Sicilian restaurateur Joe Russo’s cooking legacy lives on at 127 University Ave., the cute little bungalow where Talus Café operated for the past year. Now called Russo’s House, the restaurant opened on Dec. 1 and features about 35 types of homemade pastas, eight different sauces (beef bolognese ranking is the biggest seller), pizza, lasagna, veal parmesan and sandwiches.

“Joe’s recipes are incredible. I haven’t changed any of them,” said Jack Barouh, who purchased the restaurant’s original location in Encinitas eight months ago after Russo ran it for 23 years. Hillcrest marks its second location, at which Barouh sunk about $40,000 into the kitchen to bring it up to standard. The dining areas remain pretty much the same, except for new tables and chairs.

I was asked to bring tortilla chips for a gathering of friends last week. Much to my delight, I discovered that El Portal in the Mission Valley Ralphs shopping plaza fries them fresh to order upon request and piles them into a large white paper bag for only $1.79. Thin, delicate and piping hot, they sure beat the salty commercial brands or those chips that grow stale in plastic bags at most other Mexican eateries.

Though it appears that Forever Fondue on Prospect Street in La Jolla has closed, the eight-year-old restaurant simply moved several blocks west to a larger structure, now located at 909 Prospect St. Both the new location and its existing sister restaurant in Mission Valley have rolled out a few new choices to help zap the winter chill out of your bones. The revised menus now feature a bubbly cheddar-bleu cheese fondue, plus a fish platter with julienne veggies and a lobster plate stocked also with filet mignon and marinated tiger shrimp – all meant for cooking yourself in beef or vegetable broth. Five new chocolate dessert fondues were also added. In addition, renovations at Mission Valley are underway, which include granite countertop tables, a fresh color scheme and more private booths.

In this age of crafty, over-the-top cocktails, the Casa de Pico in Grossmont Center has introduced a unique and frothy avocado margarita, called the Avomarita. It’s served blended or on the rocks and contains tequila, triple sec, sweet-and-sour mix and slices of the now in-season “fruit of the gods.”

Brothers Jag and Sam Kambo will soon premier the restaurant Royal India in what was once the home of Bayou Bar and Grill at Fourth and Market streets. The siblings have crafted a menu culled from family recipes using chicken, beef, seafood and lamb, plus extensive vegetarian choices. The interior boasts a grand design of arched entryways, vibrant colors, Indian art and a 10-foot waterfall stretching from floor to ceiling. And the kitchen will bake its own garlic naan in a Tandoori clay oven imported from India.

Marine Room Chef de Cuisine Ron Oliver has extended his culinary prowess beyond the kitchen with a line of food-inspired necklaces, each paired with a favorite recipe. The pieces are composed of high-quality glass, crystal and handmade beads in the shapes of fruits, vegetables and chili peppers. A portion of the proceeds will go to local programs focused on teaching children the importance of healthy eating. The jewelry is available at the San Diego Museum of Art and a Taste of Europe in Chula Vista.