Foodie Forecast: Protein bowls, new mocktails, bottomless mimosas

Here is some of the latest in dining news from across San Diego County, as well as some upcoming events for foodies.

New drink options: Treehouse in Sorrento Valley has expanded its menu with a new bar program. New food items include shrimp aguachile, a wagyu smash burger and birria potato skins. New beer and wine options come from JuneShine, Bivouac and Pizza Port. 1 to 6 p.m. Monday through Friday. 9945 Pacific Heights Blvd. Suite 200, San Diego. treehousesm.com 

California Fish Grill: The seafood eatery is bringing protein bowls to its menu. The five new bowls pack up to 56 grams. The everything protein bowl has cajun-spiced shrimp, grilled salmon and grilled chicken. The wasabi salmon bowl features marinated salmon over white rice. The salmon burrito bowl contains cajun-marinated salmon and is topped with white rice and beans. The dynamite shrimp bowl mixes shrimp, red and green cabbage, fresh cilantro, green onions and tomatoes. The island teriyaki chicken bowl comprises kale and coleslaw, roasted corn, tomatoes, sliced avocado and red and green onions. California Fish Grill has six locations in San Diego County: Escondido, El Cajon, Carmel Mountain Ranch, Clairemont Mesa, Mira Mesa and Mission Valley. cafishgrill.com

Barbusa: Customers to this Little Italy restaurant now have more drink options with its new cocktail lineup. New additions include the Passion of Etna, which mixes mezcal, an Italian liqueur, passionfruit and lime, and the Fragola Negroni, a gin, Italian liqueur, vermouth and strawberry concoction. 1917 India St., San Diego. 619-238-1917, barbusa.com 

Karl Strauss: To celebrate the year 1989, Karl Strauss is bringing back its first-ever beer release. The amber lager was the first beer ever brewed by the local brewery. For this occasion, executive chef Corey Rapp has also introduced winter seasonal pairings such as a new black garlic fondue. It contains oven-warmed brie and gorgonzola with beer onions, black garlic, roasted red peppers and grilled bread. The amber lager is available on draft at the 4S Ranch, Carlsbad, downtown San Diego and Sorrento Mesa locations through March. karlstrauss.com

Table 509 Bar & Kitchen: The lobby restaurant at Hotel Indigo San Diego is adding bottomless mimosas, micheladas and bloody marys. The drinks are available for $29 per person. Guests can also now select from breakfast and brunch options such as a California omelette, breakfast burrito and a croissant french toast. 6:30 to 10 a.m. daily. 509 Ninth Ave., San Diego. 619-727-4000, ihg.com/hotelindigo/hotels/us/en/san-diego 

Mastro’s Ocean Club: The downtown San Diego restaurant is now offering several new mocktails for dry January. The $17 caramel espresso has a nonalcoholic gin and whipped cream. The $15 Lyre’s Dry London contains lemon juice, simple syrup and a nonalcoholic champagne. The $16 You Mango Me Hot is made with an alcohol free agave, mango puree, lime juice and chili flakes. 901 Bayfront Court Suite 105, San Diego. 619-272-5060, mastrosrestaurants.com/location/san-diego