New bites to try

The fresh faces of 2012 try their hands at all kinds of cuisines, from barbecue to vegan, from an imported gelato to a New York-style pizza. One new restaurant lets you cook your own soup. Check them out.

Less than a week old

Say hello to these newborn restaurants!

Gaijin Noodle + Sake House: Ramen bowls, hamachi paired with Okinawan yams fried into chips, and yakitori at a new concept from chef Antonio Friscia in a textured, trendy spot. 627 Fourth Ave., Gaslamp. gaijinsd.com

The Kebab Shop: An expansion of the popular doner kebab business that first opened in the East Village in 2008. Beech and Union streets, Little Italy. thekebabshop.com

Puesto Mexican Street Food: Grilled Mexican cuisine (huitlacoche tacos! delish) made to order at this fast-casual spot, as well as build-your-own rice bowls. 1026 Wall St., La Jolla. (858) 454-1260 or eatpuesto.com­­

Casa De Luz

Macrobiotic diets aren’t just for age-resistant celebrities (Madonna). Promoting an animal-free, gluten-free, ever-changing organic menu, this spacious Austin import is an update to an old Salvation Army building. It’s a vegan counterweight to North Park’s carnivorous obsessions (The Linkery, Carnitas’ Snack Shack). For breakfast, you might find a porridge of amaranth whole grains. For a three-course, $14.95 lunch, perhaps vegetable miso, roasted beets and onions, and green and black beluga lentils in a French dressing. There are nut-sauce accompaniments — “and sauce for the nut-intolerant,” adds owner Eduardo Longoria. Dinner’s also available, along with meal plans, macrobiotic cooking classes, and soon, organic beer and wine. Remember to compost your scraps when you bus your table. 2920 University Ave., North Park. Unlisted. casadeluz.org

Cremolose

Chef-owner Vicenzo Loverso (Origano) knows how to get Italian goods into the United States. Evidence: the imported, gelatolike cremolose he’s been loading patrons up with since January (with flavors like hazelnut, pistachio, peach, tangerine, strawberry). There’s also the imported beef bresaola in his paninis. And slow-roasted imported pork in his porchetta sandwiches. There’s room for stateside ingredients and traditional gelatos in the 5,000-square-foot Italian cafe, as well as fresh-baked cakes and specialty cocktails made with cremolose. Open until 4 a.m. on weekends. 840 Fifth Ave, Suite 100, Gaslamp. (619) 233-9900 840 cremolosesd.com

Flippin’ Pizza

Hey Cal State U. kids, Flippin’ is pointing at you. Located right across from the San Marcos campus, you’ll find a pizzeria cloning New York’s water for its pizza dough and cooking on pizza stones. “We want to be in the business of replicating the same New York pie I grew up with as a kid,” Flippin’ CEO Patrick Farley says. Two slices with a drink are $6. A bacon and jalapeño calzone is $12. Bring your study group some happiness by getting an airy, 18-inch, four-cheese pie (mozzarella, Parmesan, Gorgonzola, ricotta). Or hang out at this chain: They’ve added a bar and chopped salads like the artichoke and roasted red pepper. 342 South Twin Oaks Valley Road, San Marcos. (760) 736-3180 or flippinpizza.com. 4S Ranch location coming soon, and they’ve got a food truck; find them on Twitter at @FlippinPizzaCA.

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New bites to try