SD GO! 2013 Locale Magazine Issuu

GO! 2013

CAILIN RUSSO PRETTY LOCAL GIRL PUSHES BRANDS GLOBALLY

Building wealth takes time, sharing it is the reward

Financial options help you keep what you’ve worked hard to build.

It’s taken years of hard work to build a secure future. Now it’s time to safeguard and grow your financial legacy. We can help you devise your strategy. Whether you want to increase your savings, secure a loan, enjoy the convenience of ATMs and online banking, plan your investment or retirement strategy, or spend time talking to your local banker, we have options to help you choose solutions that work best for you.

Receive your free financial review with a banker. Call, click, or stop by any of our San Diego or Orange County area locations.

wellsfargo.com/aspirations © 2012 Wells Fargo Bank, N.A. All rights reserved.

Member FDIC. (763678_07163)

RAISE YOUR GLASS RESPONSIBLY ©2013 Band of Brewers Company, Fort Worth, Texas

THE

TEAM ERIK HALE LEAD SINGER Two. Dos. Deuce. Pair.

The first San Diego issue was so scary to make. It was very similar to a first date, and we were nervous, our collective palms were sweating. After dropping the magazine off we started second guessing ourselves.

Did we talk too much? Were we cocky? Did we remember to ask what our date wanted? Did they like us?

Consider this issue of LOCALE as a second date – the fun date. This is the date where we are done asking millions of questions and just want to have fun.

Our GO! Issue has so much fun inside. We offer a guide to beer, a first timers’ guide to speed dating, our favorite happy hour haunts, panoramic views from beautiful restaurants, speakeasy mystery tours, interviews with entrepreneurs and musicians for which you voted, and our take on what’s hot in local fashion.

Take a breath...

Date two, and we still can’t shut up. Probably means we like you. xoxo, Erik Hale

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ASHLEY HICKSON

MIKE TODD SMITH

AMY HOOD

JENNIFER HOOD

SOUND ENGINEER

BACK UP VOCALS

PERCUSSION

KEYBOARD

Born and raised in New Jersey, Ashley Hickson had made yearly visits to her family in sunny Southern California, quickly realizing that there wasn’t anywhere else she would rather live. After graduating from Chapman University in Old Town Orange, Ashley pursued her dreams and began the journey of helping create LOCALE Magazine. Often referred to as Erik’s right and left arm, Ashley is THE go-to-girl for everything LOCALE. She enjoys being an intricate piece to LOCALE’s puzzle and is proud of the downto-earth, innovative magazine.

For advertising, marketing, accounting, and to find out where Erik is, call LOCALE Magazine and Ashley will answer all of your questions.

Mike is a California local to the fullest. Growing up his time was split between being raised in Laguna Beach with his Mother and spending weekends with his Father in Del Mar. By living in both the OC and SD, Mike acquired an early love for beach living. Attending the University of Arizona, Mike made a living by starting an event production company while getting his degree. He took this knowledge with him after he graduated and moved back to Laguna to pursue multiple careers. After working in real estate, Mike ended up partnering with two good friends to open ECCO Restaurant in Costa Mesa. From there, he moved to Palm Desert and started another company with his family, LUXE Electric Cars. After three years in the desert, LOCALE called and Mike answered. When not on the streets spreading the LOCALE love, you can find him surfing in Cardiff or out on the town with friends.

Amy is a tiny blonde who loves a good laugh, great tattoos, and only the best rock n’ roll. When she is not racking in unsuspecting prey at the pool hall or spewing stats at bar patrons unlucky enough to have cast bad light on the name of Kobe Bryant and the Lakers, she is dreaming about classic cars, watching mind-rotting sci-fi television on Netflix, instagramming the pants off the world, speaking at superhuman speeds, defending her Smashball Championship title on the beaches of Balboa Peninsula, or working at Hoodzpah Art + Graphics, a design firm she founded and runs with her twin sister, Jennifer. You can find her at wegothoodzpah.com, or amyhood.com.

Jennifer Hood is a mildly tortured creative based out of Newport Beach, CA. She is the co-founder of creative firm Hoodzpah Art + Graphics with her twin sister Amy Hood. When not scribbling words, doodling lines, or manipulating anchor points, she’s tinkering on a piano, going comatose via Hulu overdose, reading smelling an issue of Esquire on the beach, attempting to hustle pool to no avail, or singing a pitchy rendition of Blondie’s “Heart of Glass” at the local karaoke bar. According to The Velvet Underground, Jenny’s life was saved by rock ‘n’ roll. That’s disputable. Jennifer and Amy are happy to be designing LOCALE Magazine, and managing the online web content. wegothoodzpah.com dribbble.com/jenhood

| GO! 2013 Issue

ELEVATE YOUR EXPERIENCE

The Andaz San Diego is the place for it all. Lose yourself above the city on our breathtaking rooftop. Experience world class DJs and incomparable bottle service in our multi-level nightclub. Seduce your senses in our decadent Sweet Suite. And discover new tastes and old favorites at our chic wine bar.

It’s all waiting for you at the Andaz San Diego.

600 F Street, San Diego, CA 92101 | AndazSanDiego.com | IvyEntertainmentSanDiego.com | 619.849.1234 |

Ivy Winebar at Andaz |

@andazsd

THE

CONTRIBUTORS Newport Beach, live music, the outdoors, international cuisine, and flying RC Helicopters tops his list of free-time activities. For your upcoming fashion, sports action, new product, wedding, or corporate marketing campaign, choose www.lovinlife.ca.

WRITERS

HOLLY CLINARD FASHION EDITOR KRISTAL DOCTER EDITORINCHIEF A writer transformed by the beatniks before her, Kristal Docter headed west after earning a BA in Literature and Creative Writing with a journalism concentration from Southwest Minnesota State University. Her career has been driven by diversification as a newspaper editor-in-chief, copy editor, corporate advertising professional, non-profit marketing maven, and brand contributor to a venture capital firm. Throughout her journey, Kristal continued asserting an appetite for all things linguistic, and now contributes a fresh voice as LOCALE’s foodie. She is the creator of independent writing company VergeINK and a blogger who embraces bizarre personalities www.mysocalledocdlife.com.

A vocab vixen and grammar guru, she prefers a pen and paper to a computer, is an eternal book whore, live music lover, casual culinary artist, conch diver, and will always be a farm-girl at heart.

Otherwise known around OC as Holly in Heels, Holly is smitten with shoes and addicted to style!

Born and raised a true California girl, Holly lives and breathes the fashion trends that make the west coast a world-leader in style. Holly has earned the enviable reputation as a leading women’s shoe blogger; she has her own blog, www.hollyinheels. com, that has a loyal following and an international audience.

Holly also writes regular fashion columns for several lifestyle print and online publications.

When not sorting through her floor-to-ceiling heel closet at home, Holly loves to sip good coffee, travel the world, and listen to 90’s music (sometimes all at once). What more could a girl want? Follow Holly on Twitter @hollyinheels.

PHOTOS

NANCY VILLERE

ERIN ROSE BELAIR LIFESTYLE EDITOR Erin Rose Blacque Belair is a writer living happily in Newport Beach. She received a Bachelors of Arts in English with a creative writing emphasis from the University of California Irvine in the spring of 2010. She has since then spent her time traveling the world, reading endlessly, and writing constantly. You can catch all of her adventures and works in progress on her blog roseblacque.blogspot.com. She loves iced tea and her black cat Belladonna.

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| GO! 2013 Issue

Nancy Villere has been a professional photographer for 18 years. She loves to push her limits for creativity. Her passion for photography lies in the discovery of another human being. Her client’s energy and excitement gives her energy!

Their images are a co-creation!

She is currently uncovering her purpose as a photographer through her studio, Crush Photo Studios. Fashion, commercial and boudoir photography are Nancy’s emphasis. It is her greatest joy to witness the freedom and self-confidence women experience after their boudoir sessions and she feels honored to contribute to their process. Nancy loves LOCALE and their commitment to expand awareness of our local passionate business owners! www.crushphotostudios.com.

LAUREN PAWELL WEB MANAGEMENT & IT

ANDREW ABAJIAN Andrew Abajian is a West Coast based editorial, fine art wedding, and lifestyle photographer/director. With a passion for editorial and romance it seems that Andrew translates simplistic beauty into his work. Using natural light and daily surroundings to capture moments, you’ll find that when working with him that any opportunity can become a piece of art. You can view more of his work at AndrewAbajian.com and contact him for booking at info@andrewabajian.com

JENAVIEVE BELAIR LIFESTYLE PHOTOGRAPHER A curly headed lady that finds herself in a constant state of creation. A creative lifestyle and wedding photographer that possesses the ability to see the beauty in everything. Check her work out at www.blacquebelair.com

NIKKI THORNTON Eyes like a shutter. Mind like a lens. Whether it’s on a rooftop in Manhattan, a runway in Tokyo, a charity Gala in Beverly Hills, a luxury hotel on the Newport Coast or a living room in Laguna Beach, Nikki Thornton lives by the credo that every photo should convey mood, energy, emotion. As principle of Nikki Monroe Photography in Newport Beach with eleven years of experience, Nikki lives to capture the essence of life on camera. She believes photography is a universal way for us all to connect.

BEHIND THE SCENES

Lauren Pawell is the founder of Bixa Media, a digital marketing agency focused on developing an effective and profitable online presence for local companies.

She thrives on helping clients grow their businesses by developing customer-specific digital media strategies and then implementing revenue-generating online platforms. Lauren has a diverse background: an OC native who has spent extensive time living and working abroad in Spain, England, France, and Belgium. When not creating groundbreaking marketing plans and awesome websites, she can be found traveling, dancing, exploring Orange County or attempting to learn a new language. www.bixamedia.com

WEB WRITERS

CLAIRE COTE

MEL FOX STYLIST & COORDINATOR

LOVINLIFE MULTIMEDIA Most things unachieved have yet to be attempted in the mind of Antonio Pullano, Director of Photography for LovinLife Multimedia. From Niagra Falls, Canada, this trilingual, MBA graduate, provides worldwide creative services as a Producer/Director/ Cameraman. He has been published by CASIO America, G-Shock, The Associated Press, Nylon Fashion, CBS, Fuel TV, Transworld, Crow Bar, and OCCF CrossFit. A resident of

Mel Fox is a stylist, social coordinator, spontaneous traveler and hostess extraordinaire, wrapping up her last year at Cal State Fullerton with a degree in communications and emphasis in entertainment studies. Five years ago the former small town girl was no longer stuck in Lodi, Ca and has fallen in love with Newport and everything around it. She believes life should be lived to its fullest, and she definitely stands by that. If she’s not packing for a last minute trip or heading to a music festival -she’s spinning at the gym or cruising on her scooter, perfectly accessorized, of course.

JENNIFER LE

DOMINIQUE ROCKER

RENEE ROGERS

SUBJECT: SAN INSTRUCTOR:

DIEGO

YOU

= 8 /1 0

NAME:

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PUBLISHER SPRING/2013

TEST # 2

1. How many issues have you published in San Diego?

2. 146 + 650 =

795

ERIK HA LE

C

2

The number of hotel rooms we are in!

C

3. If you have 14,106 Facebook fans, 1,627 Instagram followers and 1,500 Twitter friends, what will you most likely post? A picture of my lunch... #DUH

4. How many Happy Hours can you attend in one day?

10

C

C

5. How many seconds since you last “checked” your phone?

A. 10 C. 30

C

B. 20 D. What? I didn’t hear you. I was checking my phone.

6. How many locations is LOCALE delivered to?

A. 50 C. 100

B. 75 D. Never Enough!

C

7. San Diego is your favorite market.

A. True

B. False

C. T I E!

P a r t ia l

Credit

8. How many local businesses are inside this issue?

A. 50 C. 100

B. 75 D. We can always have more.

C

9. Are there more bands, restaurants or entrepreneurs featured in this issue? a ?

Aren’t they all types of entrepreneurs?

A ns we ri ng a ? wi th 10. On a scale of 1-10, how excited are you to be making a magazine in San Diego?

STOKED

Partial C r e d i t

|G GO GO! O! 20 2 2013 013 13 Issue Iss ssue ue | 113 3

GO! 2013 ISSUE

36

116

22

110

122

50

96

COVER FEATURE

46

PETAL PUSHER

153

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| GO! 2013 Issue

80

146

70

28

78 61

90 134

24 EAT 24

70

A Farmer’s Market Manual for San Diego

28

‘WICHCRAFT

40

78

THE GANG’S ALL HERE Talking to Rich Sweeney, the Chef Behind R-GANG Eatery

80

PANORAMA

90

Shopping and Munching our Way Through San Diego’s Best Boutiques and Restraurants

DRINK EXPERT: JP RANKIN

50

DO 22

THE NEW LIST 2013 The Votes Are In. The People Have Chosen. Six Amazing Musicians from San Diego

HOME 146

HOME EXPERT: ROD WATSON Sharing the Wealth

148

SETTING THE TABLE Cucina Enoteca

153

SU CASA 180 Degrees of Separation

NATIVE KNOWLEDGE

By Locals, For Locals

GUIDE TO CERVEZA Paying Tribute at the Altar of Beer in the Holy City of all that is Brewworthy

134

COVER FASHION FEATURE Petal Pusher

VS. HAPPY HOUR Culinary Throwdown

61

96

LEADERS OF THE PACK San Diego’s Top-Ranked Entrepreneurs Share Their Secrets to Success

Checking In through the Decades

DRINK Hard Rock Hotel’s Marketing and Nightlife Manager

122

LOCALE LOOKS THAT’S WHAT SHE SAID: STYLE & SUSTENANCE

THE TIME CLIMB OF OUR LIVES You Only Swim Once

STYLE EXPERT: KIRBY & ALEXA Quick style tips for sweet spring style from San Diego lifestyle bloggers, The Short & the Sweet of It

Ocean-view Dining Destinations in San Diego

46

116

SHOP

Locale Arranges a Sandwich Invitational

36

THE HIDDEN DOOR A Gumshoe Story on the Best Speakeasy Bars in San Diego

PLAY THE MARKET

110

FIRST TIMER’S GUIDE: LOOKING FOR LOVE In All the Right Places

For more on culture, entertainment, food, style and design in San Diego, visit us online at www.LocaleMagazine.com

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All rights reserved Š 2013, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in a retrieval system or transmitted in any forms or by any means without the express written prior permission of the copyright owner.

LOCALE MAGAZINE ph: 949-436-8910 | fax: 949-682-4807 info@localemagazine.com COVER: Photographer: Nancy Villere of Crush Photo Studios Model: Cailin Russo Hair & Make Up: Noel Sweeney Stylist: Mel Fox, follow her @stylesbymelfox Clothing Provided by: Pink Lagoon Jewelry Provided by: Lili Claspe Jewelry Bedding Provided by: Everett Stunz PETAL PUSHER (FASHION SPREAD): Photographer: Nancy Villere of Crush Photo Studios Model: Cailin Russo Hair & Make Up: Noel Sweeney Stylist: Mel Fox Clothing Provided by: BEACHRIOT, Quiksilver, Pink Lagoon, Spoil Me Rotten, Gloss, Tre Boutique Jewelry Provided by: Rope the Moon, Lili Claspe Jewelry Bedding Provided by: Everett Stunz, Between the Sheets LOCALE LOOKS: Photographer: Antonio Pullano of LovinLife Multimedia Stylist: Mel Fox @stylesbymelfox Locations: The Grand Del Mar, Rancho Valencia Resort & Spa, Andaz Hotel, Catamaran Resort Hotel & Spa, Hard Rock

Hotel San Diego Clothing Provided By: Hunt & Gather, Matti D, Dolcetti Boutique, Bloom SD, G-Star Raw Store Models listed in order from left to right.

1920s: Elena Erlandson elenaerlandson.com Christian Camacho Agency: Shamon Freitas Talent Agency shamonfreitas.com 1950s: Jason McKenna Agency: Refresh Talent Agency Website: www.refreshtalent.com Miranda Nelson Agency: ZARZAR MODELS Website: www.zarzarmodels.com 1970s: Jessica Harbour Agency: ZARZAR MODELS Website: www.zarzarmodels.com Joey Laguens Ashlyn Coray Agency: ZARZAR MODELS Website: www.zarzarmodels.com 1980s: Jocelyn Ueng Agency: ZARZAR MODELS Website: www.zarzarmodels.com Elizabeth Pereira 2020s: Michael Todd Smith Mel Fox Thank you to Shamon Freitas Talent Agency, ZARZAR Modeling Agency and Refresh Talent Agency for providing the models in Locale Looks.

About Cover Model Cailin Russo I was born in San Diego on December 17, 1993, but I grew up in the small town of Rancho Penasquitos (about 15 minutes inland FROM $EL -AR ) ATTENDED REGULAR SCHOOLS IN THE 0OWAY UNIlED school district for my whole life. I have two younger brothers who I absolutely adore. I am currently living with my grandparents and working full time. My mom is an esthetician, and my father is a musician in the local San Diego band, Unwritten Law. About two and a half years ago, I was scouted for modeling at a trade show downtown by a local agency, Noties, who have done wonders for me so far. I’ve done a few campaigns and a lot of print modeling for companies such as Abercrombie, American Apparel, Adidas, Vitamin A and Brandy Melville. I’ve always loved fashion. I’ve also started acting! I have a commercial agency in LA (Osbrink) which has helped me book four commercials and one music video in the past year. I enjoy arts of all kind, and I really appreciate it.

In my spare time, I write music, paint, sketch, watch movies and am now trying to tackle learning the piano. I love music. I love old school jazz/blues, old school rock and new school rap and hip hop. I have an adventure list as opposed to bucket list. I consider myself extremely random and have a lot that I’d like to accomplish in the years to come. I plan to sing and record an album by the time I’m 21, I’d like to take my acting to another level by playing ROLES IN FEATURE lLMS AND MOST OF ALL ) WOULD LOVE TO BE A POSITIVE role model for young girls around the world. I’m coming out with a website that is going to have fashion tips, music tips, and recipes!

THE DUX速 BED SAN DIEGO

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HEADBOARDS

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ACCESSORIES

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FINE LINENS

LA JOLLA 7616 Girard Avenue (at Everett Stunz)

Los podemos atender en espa単ol.

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DOWN

858.459.3305 DUXIANA.COM

E V I T A N E G D E L W O N K Prohibition

SIMON BAER

Owner at Papa Luna's Empanadas Current City: University Heights

NICOLE NOVAK

Manager and Entertainment Director - Quality Social Current City: San Diego MONDAY: Anti-Monday league at Casbah. I'm kind of a night owl due to my work schedule, and Monday is the only day of the week that I don't even HAVE TO 4().+ ABOUT WORK SO YOU CAN USUALLY l ND me out having fun. Casbah's got a cool vibe, cheap drinks, good bands, and cover is either cheap or free.

Casbah | 619-232-HELL | casbahmusic.com

MONDAY: Cueva Bar in University Heights is the kind of neighborhood place where you go for a family dinner, surrounded by your neighbors. If you’re looking for a more private experience, I recommend sitting at a table rather than THE BAR (APPY (OUR DISCOUNTS ON GREAT BEERS AND m AT BREADS

but the four cheese mac ‘n cheese is my fave!

Cueva Bar | 619-269-6612 | cuevabar.com TUESDAY: Skip the tacos. It’s too crowded and an opportunity to eat at great restaurants (restaurant folks know mid-week offers the best service and the best food). To make a night of it, stop in at The Velodrome in Morley Field for their weekly races. It’s free, you can BYOB (shh... you didn’t hear it here), and the announcer knows that most people can’t follow the races, so it becomes somewhat of a comedy hour. The location makes for endless options afterwards, Downtown, North Park, Hillcrest and Banker’s Hill are all nearby.

The Velodrome | sdvelodrome.com

Quality Social

TUESDAY: Taco Tuesday at El Camino. Killer Mexican food, a hip and non-traditional vibe compared to most old-school Mexican restaurants, young crowd, and they do karaoke on Tuesday nights, too, so you get dinner and a show ‌ not to mention great tequila cocktails and shots.

El Camino | 619-685-3881 | elcaminosd.com

WEDNESDAY: Half-price wine night at Farm House Cafe (by the glass or the bottle!!). Chef Olivier Bioteau cooks up rustic French cuisine in a San Diego-style setting. I’m a sucker for great Steak Frites and this place has it.

Farm House Cafe | 619-269-9662 | Farmhousecafesd.com

WEDNESDAY: Cocktails at Prohibition. It's TOTALLY HIDDEN THE DOOR READS Ă‘,AW /Fl CES Ă‘ BUT when you knock, there's a security guard to check your ID right inside the door. I like it because it's devoid of tourists and the cocktails are consistently good. They don't allow "unsolicited advances on female patrons," so it's nice to go with a few girls, because guys won't constantly be bothering you.

Prohibition | 548 5th Avenue | prohibitionsd.com THURSDAY: Dancing at Voyeur. Killer sound system, world-class DJs, awesome LED wall and fast BARTENDERS (UGE DANCE m OOR TOO AND TWO LEVELS

so if you want to chill upstairs and just watch the dancing madness and DJs performing downstairs, you can see it all from your perch up there.

Voyeur | 619-756-7678 | voyeursd.com

THURSDAY: The restaurants on Morena Blvd. are a central meeting place between North County, the beaches and citydwellers. Luce MAINLY HAS SMALL PLATES AND A FEW ENTREES the Carnitas Tacos are not your standard carnitas and are to die for! If you’re feeling more casual, The High Dive down the street offers good bar food and a staff that’s more than happy to throw one back with you.

Luce | 619-275-0321 | sandiegoluce.com FRIDAY: Time to hit downtown. If you’re looking to cut loose and you’re not into the club scene, El Dorado is a club for NON CLUB PEOPLE 'UEST $*S GET THE DANCE m OOR GOING OFF AROUND 11:30 pm.

El Dorado | 619-237-0550 | eldoradobar.com

Cueva Bar

FRIDAY: La Puerta for dinner and drinks. The food is AMAZING (try the wet quesadillas, trust me) and DJs start playing around 10pm. It's not a super downtown clubby feel which is nice, and the crowd is down to earth and fun. Music is consistently good, too, because the guy who does booking there has great taste.

La Puerta | 619-696-3466 | lapuertasd.com

SATURDAY: Great day to get away for a nice loop into East County- head out on the 8, Exit Sunrise Highway. Great

SATURDAY: Shopping at Tease Boutique.

Okay, I know you've heard enough about bars for one lifetime, so for a low key day in the city I head over to Tease to peruse the sales and grab some new things for the upcoming week of parties. I don't shop corporate, so I'm a sucker for cute local boutiques.

They do great discounts (check their social media for impromptu pricing blowouts), and I can always l ND SOMETHING THERE )gM IN LOVE WITH Tease Boutique | 619-795-2824 | teaseboutique.com

Farm House Cafe

SUNDAY: Brunch!! Sundays were made for brunch.

Quality Social does it best with bottomless mimosas for $10, killer bloody marys, and brunch food is made almost completely from scratch, so it's mind-blowing. It's served from 11am to 3pm every Sunday, and there's a DJ that plays the whole time.

Quality Social | 619-501-7675 | qualitysocial.com

SUNDAY: Hit the snooze button, and then hit the La Jolla Farmer’s Market for breakfast and weekly groceries. Be sure to stop by The Cheese Store of San Diego for

Luce

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| GO! 2013 Issue

mountain biking at Mt. Laguna. If you’re not a biker, Garnet Peak is a do-able hike for almost all levels and relatively short.

The top offers expansive views North to South and as far East as the Saltan Sea. After you’ve gotten your physical activity in for the day, keep heading north to take in Julian. If Mom’s Pies is a zoo, don’t despair, take the 79 back towards Ramona, there’s another Mom’s Pies in Wynola. Along the way, Cheers Bar & Grill in Ramona has the best burger for your dollar in San Diego County. The place is a bit of a biker bar that plays country music but is welcoming to all crowds. After that kind of day you’re going to be looking for some non-pretentious beer drinking: a few favorites are Tap Room IN 0ACIl C "EACH

Poor House in University Heights and Hamilton’s in South Park.

Mom's Pies | 760.765.2264 | momspiesjulian.com Cheers Bar & Grill | 2475 Main St Ramona | www.cheersramona.com Tap Room | 858-274-1010 | www.sdtaproom.com Poor House | 619-786-4409 | www.poorhousebrew.com Hamilton's Tavern | 619-238-5460 | www.hamiltonstavern.com

samplings of that week’s varieties. Then down to La Jolla Cove for paddle boarding or kayaking.

La Jolla Farmer's Market | www.lajollamarket.com The Cheese Store of San Diego | www.thecheesestoresd.com

} BY

LOCAL R O F , S LOCAL

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UG AY T H R O BE MOND O T E R E WH

SHANE BRENNAN Managing Partner at Stingaree Current City: San Diego

Nobu

TUESDAY: Industry Night Downtown at PCD Dollhouse. Ask for Paul Dilongo. He runs the show there and always takes great care of Industry people. If you are in your twenties, you want to hit what I consider old faithful Taco Tuesdays at Typhoon Saloon. I’m pretty sure you can get drunk there for $20.

PCD Dollhouse | 619-398-3655 | pcddollhouse.com Typhoon Saloon | 858-373-3474 | typhoonsaloon.com Pannikin

Park House Eatery

SATURDAY: I would hit the Hard Rock Hotel for dinner at Nobu and then hang at 207 and Float. Ask for my man Jae Espinosa, and he will take great care of you.

Hard Rock Hotel | 619-702-3000 | hardrockhotelsd.com SUNDAY: Last but not least, grab dinner at Herringbone before hitting up Bar West for their Industry party that has been rolling on for years. They also just collaborated with Oscars Mexican food, which is Bomb. Ask for Gary Kindle, and he will be sure to take great care of you and friends!

Herringbone | 858-459-0221 | herringboneeats.com Pizza Port Solana Beach

ANTHONY MACALUSO

General Manager, the Sporting Club San Diego Current City: San Diego MONDAY: Appetizers and Drinks at Fleming's Prime Steakhouse & Wine Bar in La Jolla is a must.

Fleming's Prime Steakhouse & Wine Bar | 858-535-0078 m EMINGSSTEAKHOUSE COM

Stingaree

TUESDAY: Evening training session with Kris at The Sporting Club and then Dinner with friends at PF Chang’s. Gotta try the Singapore Street Noodles, the best thing on the menu.

The Sporting Club | 858-552-8000 | thesportingclub.com PF Chang's | 858-458-9007 | pfchangs.com WEDNESDAY: It’s movie night at Cinepolis. I’ll take a Blue moon and some popcorn, please. Cinepolis | 858-794-4045 | cinepolisusa.com THURSDAY: More training at The Sporting Club with Kris, and then, it’s $10 pizza night at Whole Foods. Grab a pizza and a bottle of Wine and have dinner with my honey.

Whole Foods | 858-642-6700 | wholefoodsmarket.com FRIDAY: TGIF its time for some serious beers and delicious apps at Bistro West in Carlsbad. A must-try is their Ahi Tartar. For 10 bucks you won’t be

disappointed. Roasted beet Salad is another fave.

Bistro West | 760-930-8008 | bistrowest.com SATURDAY: Early Morning Hike at Torrey Pines, followed by Breakfast at Park House Eatery.

Torrey Pines | 858-755-2063 | torreypine.org Park House Eatery| 619-295-7275 | parkhouseeatery.com SUNDAY: (Fun Day) It’s a tradition to meet for pizza, wings and beers at one of the Pizza Ports in San Diego. I prefer the Carlsbad location. Great food and local beers on tap. Personal favorite is the Carlsbad Cream.

Pizza Port | 760-720-7007 | pizzaport.com

MONDAY: Start the work week off right by AVOIDING THE OFl CE GETTING OUT OF 0" AND HEADING up the coast to Pannikin in Encinitas for some of the best coffee and breakfast. It’s a great morning spot designed out of an old railroad station. At night, venture off the beaten path of downtown to the best hockey bar in San Diego, Stout Public House. Great spot to watch your favorite hockey team accompanied with a mean Irish Bangers and Mash.

Pannikin Coffee & Tea | 760-436-5824 pannikincoffeeandtea.com Stout Public House | 619-702-7933 | www.stoutsd.com TUESDAY: For the clichĂŠ taco Tuesday in the evening, you need to change it up and grab Oscar's Seafood Tacos served up at Bar West. A nice spin to Bar West adding in the best tacos served in San Diego - bold statement, and true.

Oscar's Seafood Tacos | 858-488-6392 oscarsmexicanseafood.com Bar West | 858-273-9378 | barwestsd.com

THURSDAY: Downtown always goes off at Voyeur. They are constantly bringing some of the best-unknown DJ talent from around the Nation. Ask for -ACK 2EFl T AT THE DOOR AND HE WILL TAKE GREAT CARE OF YOU Voyeur | 619-756-7678 | voyeursd.com FRIDAY: ‌is the night to be at Stingaree. In my opinion, we have had the best Friday night downtown for years. We work with two great promotion team TK Productions and Night Access that constantly help us pack the place with great people!

Stingaree | 619-544-9500 | stingsandiego.com

RYAN CREAMER

Not A Bad Guy To Know #URRENT #ITY 0ACIl C "EACH

MONDAY: Industry night at Guest House at Stingaree. The crowd is amazing and full of Industry people from bussers to cocktail waitresses. Most people don't know, but ask for the industry bottle specials. They are $100 bottles of Moet and $150 bottles of Russian Standard Vodka.

Stingaree | 619-544-9500 | stingsandiego.com

WEDNESDAY: For date night, you can't go wrong with Burlap in Del Mar for a nice dinner. The food and service is amazing, and then after dinner, head to Cinepolis Luxury Cinemas right next door to Burlap in the Del Mar Shopping Center.

Burlap | 858-369-5700 | burlapeats.com Cinepolis Luxury Cinemas | 858-794-4045 | cinepolisusa.com

Y IN S D H S U N DA

Fleming’s Prime Steakhouse & Wine Bar

WEDNESDAY: It's practically mandatory in San Diego to do yoga, so I'll swing by Spirit Yoga studio for a nice session. A donation-based studio by a great group of friends who are making it easy and affordable for everyone. A must-visit for the active folk. At night, visit The Pearl Hotel for their "Dive-In Theatre." It’s a vintage feel, boutique hotel with great movies and TV shows which they play on the big screen outside over the pool. Perfect night to lounge before the weekend.

Spirit Yoga | 619-565-8797 | spirityogastudios.com The Pearl Hotel | 619-226-6100 | www.thepearlsd.com THURSDAY: In the morning make way to La Jolla for some activities in the water. Kayaking and snorkeling in the cove with OEX La Jolla.

Young and funny guys making sure you have a blast in the ocean. When night falls you need to head DOWNTOWN AND THROW SOME NAPKINS OFF THE TOP m OOR of Voyeur (makin’ it rain). By far the best nightclub in SD, with the best two party throwers, DJhere and Night Access.

OEX La Jolla | 858-454-6195 www.diveandkayaklajolla.com Voyeur | 619-756-7678 | www.voyeursd.com DJ HERE | djhere.com | Night Access | nightaccess.com FRIDAY: After a long night of downtown, you'll cure that "never drinking again" hangover at Leilani's Cafe with the best Hawaiian grub. Small, home-style joint with traditional Hawaiian chow. Once you're ready to get out of hibernation and challenge the night again, the best place for dinner, design, and craft cocktails is at Craft & Commerce. They'll serve you up real nice.

Craft & Commerce | 619-269-2202 www.craft-commerce.com SATURDAY: A nice morning skate down the PB boardwalk to Woody's Breakfast and Burgers for an easy meal on the beach. After chow, skate to South Mission Volleyball courts for a few swings. Jaynes Gastropub for a delicious meal to start the night is one of the hidden gems in San Diego.

Woody's Breakfast And Burgers | 858-272-3138 Jaynes Gastropub | 619-563-1011 | jaynesgastropub.com SUNDAY: For those who actually like to eat before the communion ritual of losing their marbles at the bars on Sunday afternoon, the Bluegrass brunch at Urban Solace is a great way to start the morning.

Urban Solace | www.urbansolace.net

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EAT

Play the

Market A Farmers’ Market Manual for San Diego WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: NIKKI THORNTON

I

grew up on canned vegetables and preserved fruits in the wintertime – unless we were lucky enough to have a bag of cut-from-the-cob frozen corn left over from the previous summer. Sure, we had our summertime gardens bright and bountiful with cucumbers, carrots, squash, tomatoes and sweet peas, which my brother and I would sneak as we ran barefoot through the SPRINKLERS BUT ONCE THE l RST FROST SETTLED IN

the joy of having fresh veggies disappeared.

But here in San Diego, we don’t have to wait out the weather, because local farms can plant and harvest fresh crops throughout the entire year! With the explosion of our appetite for farm-to-table fresh goods, now is the time to get out there and discover and support our local purveyors. LOCALE RECENTLY FORAGED THROUGH MORE THAN l FTY OF 3AN $IEGO S CERTIl ED FARMERS MARKETS TO l ND what we think are the highlights of this land of milk and honey. During our pillage for fresh produce, we also uncovered a mish-mash of food stands and artisans, making San Diego’s farmers’ markets more like a cultural bazaar than just a trip to an outdoor grocery store. Enjoy exploring the mosaic of markets scattered across our sunshine-abundant county.

Use LOCALE’s comprehensive San Diego -ARKET -ANUAL TO l ND A CERTIl ED FARMERS market near you on any day of the week!

MONDAYS: ESCONDIDO – Welk Village Farmers’ Market: 8860 Lawrence Welk Drive, Escondido, CA 92606 |Hours: 3 – 7 pm

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TUESDAYS: CORONADO FARMERS’ MARKET:

1st & B – Ferry Landing, Coronado, CA 92118 | Hours: 2:30 – 6 pm ESCONDIDO FARMERS’ MARKET:

E, Grand & Juniper, Escondido, CA 92025 | Hours: 2 – 6 pm MIRA MESA FARMERS’ MARKET:

10510 Reagan Road, San Diego, CA 92126 | Hours: 9 am – 1 pm

pm (January-March), 5 – 8 pm (April – December)

UTC FARMERS’ MARKET: 9001

SAN MARCOS – CAL STATE SAN MARCOS: 333 S. Twin Oaks Valley Rd.,

Genesee Ave, San Diego, CA 92122 | Hours: 3 – 7 pm

San Marcos, CA 92096 | Hours: 1 – 5 pm SAN DIEGO PUBLIC MARKET:

WARNER SPRINGS FARMERS’ MARKET: 30951 Hwy 79, Warner Springs,

1735 National Ave, San Diego, CA 92113 | Hours: 9 am – 2 pm

CA 92086 | Hours: 3 – 8 pm (September – June)

SANTEE FARMERS’ MARKET:

FRIDAYS:

10445 Mission Gorge Rd, Santee, CA 92071 | Hours: 3 – 7 pm

Diego, CA 92119 | Hours: 4 – 7 pm

THURSDAYS:

BORREGO SPRINGS CHAMBER OF COMMERCE FARMERS’ MARKET: 700 Palm Canyon Dr, Borrego

to Hornblend St., San Diego, CA 92109 | Hours: 2 – 6:30 pm

CHULA VISTA FARMERS’ MARKET: at Center Street, Chula Vista,

Springs, CA 92004 | Hours: 7 am – 12 pm (October – May)

UCSD/ LA JOLLA FARMERS’ MARKET AT PRICE CENTER: On

CA 91910 | Hours: 3 pm – 7 pm

FALLBROOK FARMERS’ MARKET:

Lyman Lane, La Jolla, CA 92093 | Hours: 10 am – 2 pm

HORTON SQUARE MARKET: 225

Broadway, San Diego, CA 92101 | Hours: 11 am – 3 pm (March – October)

102 S. Main St, Fallbrook CA 92028 | Hours: 10 am – 2 pm

PACIFIC BEACH FARMERS’ MARKET: Bayard St from Garnet Ave

IMPERIAL BEACH FARMERS’ MARKET: 10 Evergreen Ave, Imperial

WEDNESDAYS:

LINDA VISTA FARMERS’ MARKET:

CARLSBAD VILLAGE FARMERS’ MARKET AND FOOD FAIR:

6939 Linda Vista Rd, San Diego, CA 92111 | Hours: 2 – 6 pm

Roosevelt St, Carlsbad Village Dr, Carlsbad, CA 92008 | Hours: 1pam – 5 pm

NORTH PARK: Herman Street, San

ENCINITAS STATION FARMERS’ MARKET: 620 Vulcan, Encinitas, CA

OCEANSIDE FARMERS’ MARKET & FAIRE: Pier view way, Oceanside, CA

92024 | Hours: 5 – 8 pm (summer), 4 – 7 pm (winter)

92054 | Hours: 9 am – 1 pm OCEANSIDE SUNSET MARKET:

NORTH SAN DIEGO (SIKES ADOBE) FARMERS’ MARKET:

RANCHO BERNARDO FARMERS’ MARKET & SPECIALTIES – BERNARDO WINERY: 13330 Paseo

Tremont and Pier View Way, Oceanside, CA 92054 | Hours: 5 – 9 pm

12655 Sunset Dr., Escondido, CA 92025 | Hours: 10:30 am – 3:30 pm

Del Verano Norte, San Diego, CA 92128 | Hours: 9 am – 12 pm

PACIFIC HIGHLANDS FARMER’S MARKET: 5951 Village Center Loop, San

SOUTHEAST SAN DIEGO PEOPLES PRODUCE MARKET:

Diego, CA 92130 | Hours: 3:30 – 7 pm

4981 Market St, San Diego, CA 92102 | Hours: 2 – 6 pm

OCEAN BEACH FARMERS’ MARKET: 4900 block of Newport,

Ocean Beach, CA 92107 | Hours: 4 – 7

Diego, CA 92104 | Hours: 3 – 7 pm

SAN CARLOS FARMERS’ MARKET: 8204 San Carlos Dr, San

Beach, CA 91932 | Hours: 2 – 6 pm (October – March), 2 -7:30 pm (April – September) LA MESA FARMERS’ MARKET:

Date Ave & University Ave, La Mesa, CA 91941 | Hours: 2 – 6 pm

SATURDAYS: CARLSBAD VILLAGE FARMERS’ MARKET AND FOOD FAIR:

Roosevelt St, Carlsbad Village Dr, Carlsbad, CA 92008 | Hours: 1pm – 5 pm CITY HEIGHTS MARKET: Wightman

St, San Diego, CA 92125 | Hours: 9 am – 1 pm DEL MAR FARMERS’ MARKET & FOOD COURT: 1050 Camino Del Mar,

Del Mar, CA 92014 | Hours: 1 – 4 pm GOLDEN HILL: B Street, San Diego, CA 92105 | Hours: 9:30 am – 1:30 pm LA COSTA CANYON FAMERS’ MARKET: One Maverick Way, Carlsbad,

CA 92009 | Hours: 10 am – 2 pm LITTLE ITALY MERCATO: Date

Street, San Diego, CA 92101 | Hours: 9 am – 1:30 pm PACIFIC BEACH FARMERS’ MARKET: -ISSION "LVD 0ACIl C

Beach, CA 92109 | Hours: 8 am – 12 pm POWAY FARMERS’ MARKET & FAIRE: 14134 Midland Rd, Poway, CA

92074 | Hours: 8 – 11:30 pm RAMONA FARMERS’ MARKET:

1855 Main St, Ramona, CA 92065 | Hours: 9 am – 1 pm RANCHO SAN DIEGO FARMERS’ MARKET: Cuyamaca College – Lot 4, El

Cajon, CA 92019 | Hours: 9 am – 2 pm SCRIPPS RANCH FARMERS’ MARKET: 10380 Spring Canyon Rd, San

Diego, CA 92131 | Hours: 9 am – 1 pm

VISTA MAIN STREET FARMERS’ MARKET: 271 Main St, Vista, CA 92084

| Hours: 4 – 8 pm

SUNDAYS: NORTH SAN DIEGO FARMERS’ MARKET: 12655 Sunset Dr, Escondido,

CA 92025 | Hours: 10:30 am – 3:30 pm GASLAMP – THIRD AVE FARMERS’ MARKET: 400 block of

Third Ave, San Diego, CA 92101 | Hours: 9 am – 1 pm

herbs, that I couldn’t help myself. It’s true, this is the market to shop if you’re a professional chef, an amateur cook or just a lover of all things food. stellar stand: Poppa’s Fresh Fish was doing something I’d never seen before at a farmer’s market: serving fresh sea urchins on the spot.

Yep, at nine o’clock in the morning, people were already lined up to taste a bite of the fresh and exotic seafood that this vendor curates. This stand is worth the trip alone.

WRITER’S PICK

WRITER’S PICK HILLCREST FARMERS’ MARKET & OPEN AIR BAZAAR: 3960 Normal St,

San Diego, CA 92103 | Hours: 9 am – 2 pm Separated into two sections – one, with food trucks and a long line of food stands, emitting a combination of exotic smells from sweet WAFm ES AND SPICY )NDIAN STEWS TO 4HAI STIR FRY AND KETTLE CORN AND ANOTHER ROW WITH FRESHLY CUT m OWERS PRODUCE AND JEWELRY MAKERS .O need to take a trip across the ocean, the Hillcrest Farmer’s Market, held every Saturday in a parking lot, is a stimulating education in culture, right here in San Diego. I ran into several professional chefs at this market, so this must be the place for food lovers to shop, and I soon found out why. Mountain Meadow Mushrooms had a plethora of mushroom VARIETALS ) D NEVER EVEN SEEN BEFORE WHILE next door, the Salt Farm drew me in with their EXTENSIVE MENU OF m AVORED l NISHING SALTS Spring Hill Cheese served little cubes of luscious artisan cheeses to hungry shoppers and Archie’s Acres carried so many hydroponic

packaging and home-made taste of the cupcake-size pies from Under the Crust.

Owner Hannah Cohen is bringing Grandma’s pies back in miniature form, and we think it’s the best idea since cake pops! And due to their generous hospitality, we also loved Terra Bella Ranch. This stand sells “organic and sustainably grown produce,â€? with a smile. It is obvious that owners Jeff and Nicolina Avles put their hearts and souls into their fabulous food. Plus, it’s the only stand where I could l ND FUERTE AVOCADOS 9UMĂ?

LA JOLLA FAMERS’ MARKET:

LEUCADIA/ENCINITAS FARMERS’ MARKET & ART FAIR:

7335 Girard Avenue, La Jolla, CA 92037 | Hours: Every Sunday, 9 am – 1 pm

185 Union St, Encinitas, CA 92024 | Hours: 10 am – 2 pm

Just beyond the swanky shops and upscale CAFES IS A QUIET STREET WHERE YOU LL l ND one of San Diego County’s oldest farmer’s markets: The La Jolla Open Aire Market. An established community within itself, the La Jolla market stands out among the others as a bustling market as well as a Sunday hangout for its neighbors with a playground in the back corner for kids and picnic tables in the middle of the market for enjoying the fresh fare with friends. In fact, this market is so connected to its community, that they give 100 percent of their vendor proceeds to the local elementary school, raising nearly $1 million over the years. The La Jolla Open Aire Market ranks the highest among the other markets for its quality, its philanthropy and its team of caretakers who believe in making a difference in their community.

POINT LOMA FARMERS’ MARKET:

STELLAR STANDS: We loved the adorable

2900 block of Cannon St, San Diego, CA 92106 | Hours: 9:30 am – 2:30 pm Rancho Santa Fe Del Rayo Village Farmers’ Market: 16079 San Dieguito Rd, Rancho Santa Fe, CA 92067 | Hours: 9 am – 1:30 pm SAN DIEGO PUBLIC MARKET:

1735 National Ave, San Diego, CA 92113 | Hours: 9 am – 2 pm SAN MARCOS – CAL STATE SAN MARCOS: 333 S. Twin Oaks Valley Rd., San

Marcos, CA 92096 | Hours: 10 am – 2 pm SOLANA BEACH FARMERS’ MARKET: 410 S. Cedros Ave, Solana

Beach, CA 92075 | Hours: 1 – 5 pm ***If we missed a new market in your area, please let us know and we’ll add it to our website manual! | GO! 2013 Issue | 25

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EAT

INVITATIONAL his discussion began over a late lunch one Monday and parlayed itself into a full story: what constitutes the perfect sandwich and all the elements that go into making one? Our debate eventually led us to discover an annual competition in Los Angeles held to determine the best grilled cheese – yes, a real competition called The Grilled Cheese Invitational. So, I decided why not hold my own invitational? I expanded the rules to include any hot sandwich, hoping these newly expanded guidelines would allow for more creativity. Every restaurant that participated chose one sandwich off their menu to showcase for the competition. I wasn’t entirely sure what I was looking for or how I would know when I found it, but it seems every turn I take in San Diego there is someone waiting to surprise me with something wonderful, and our first annual sandwich invitation was no different.

WRITTEN BY: ERIN ROSE BELAIR AT WWW.ROSEBLACQUE.COM PHOTOGRAPHY BY: JENAVIEVE BELAIR AT WWW.JENAVIEVEBELAIR.COM

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» SEARSUCKER

PAPA LUNA’S EMPANADAS

611 5th Ave, San Diego, CA 92101 619-233-7327 www.searsucker.com

1404 Garnet Ave, San Diego, CA 92109 858-255-8875 www.papalunas.com

The chic nautical vibe of Celebrity Chef Brian Malarkey’s flagship, Searsucker, set with washed-out wood, exposed brick and artisan light bulbs, have the whole place feeling like a regular hangout in the Hamptons. Searsucker likes to keep it casual for the lunch hours with a chalkboard menu and walk-up-to-order counter.

In the evening hours, they go all out with a full service dining staff, and a menu that offers little explanation of their dishes to encourage a “social dining experience.”

What exactly is an empanada? It seems to be a second cousin to the calzone or maybe an in-law of the sandwich. An empanada is handheld street food that originated in Spain and has migrated through Latin America, picking up its own distinctive features along the way.

I happened to arrive in the late afternoon as the lunch crowd was trickling out. I took a seat at the bar and eyed their creative cocktail menu. Searsucker is the kind of place where a business lunch could turn into an entire afternoon of dinning and drinking. I felt a great sense of relaxation even though the vibe was upbeat.

Sent with love from the kitchen, the Searsucker team chose to serve me their Blackened Salmon sandwich on focaccia bread with bacon, avocado remoulade, charred tomatoes and romaine lettuce. If I were a sandwich I would be this sandwich. The choice combination of the blackened salmon with the bacon and the sweet tomatoes were pure genius.

Searsucker is doing their part to remain environmentally conscious with what they serve, too. Sourcing local organic ingredients as much as they can while still delivering their customers what they want. They do draw the line with tuna, however – no red tuna, absolutely none. We all have to stand for something after all. Every ingredient was so fresh and totally lived up to their claim: “Farm to table.

Table to Face.” Yes please, this face, right here.

Papa Luna’s empanadas are particularly Argentine. The heavenly pastry dough is filled with a variety of combinations of meats and cheeses and sometimes sweets. Papa Luna’s empanadas are always baked and never fried, staying true to the flavor of their dough and fresh ingredients. The tiled entrance and bare floors, the casual vibe and smell of fresh empanadas baking in back made me feel I had just come across an incredible discovery.

The most popular empanada is the Pollo, stuffed with freshpulled chicken, but I decided to have the “espinaca con queso” with fresh baby spinach, onions, garlic and boursin cheese (garlic herb cheese). I decided right. The moist yet flaky crust kept all the ingredients in the little package of melty deliciousness, making it kind of like the original hot pocket. Papa Luna’s also makes a homemade chimichurri sauce that would give my Argentine grandmother a run for her money. These folks have it down pat and easily get my seal of approval for the best empanada in San Diego.

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» LUCK Y’S LUNCH COUNTER 338 7th Avenue, San Diego, CA 92101 916-255-GRUB www.luckyslunchcounter.com Lucky’s Lunch Counter is located right near the Petco Park stadium in downtown San Diego. This whole block has been built up, hosting a variety of bars and restaurants. Lucky’s is a throwback, 50s-inspired, walk-up sandwich shop that gives a nod to the good old days of baseball and the famous Wrigley Field.

The bar lined with swivel stools serves as the hub for the hungry. Old baseball photographs cover the walls and the blue and orange tiles accent the scheme of a bygone era. I took a seat at the counter and told the gentleman working, “Give me the best you got.”

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Lucky’s is fun and family friendly, serving overstuffed sandwiches, hot dogs, salads, Crater Lake root beer on draft and breakfast all day! The root beer was really the icing on the cake. As I sat there sipping, I felt like I was ready for an afternoon at the ballpark. Then my sandwich arrived: the perfect Reuben. Never had I seen a sandwich so grand in its presence. Toasted rye bread, corn beef and sauerkraut piled high, topped with Thousand Island dressing, smothered in a melted Swiss cheese and served with fries and a pickle. I sat there and enjoyed this sandwich making small talk with the folks who came in and out for a bite to eat. I read the newspaper. I downed my root beer. The only other thing I needed was a baseball game in which to attend. “At Lucky’s, We Love Having You Here,” and I truly loved being there.

» BEAUMONT’S EATERY 5662 La Jolla Blvd, La Jolla, CA 92037 858-459-0474 www.beaumontseatery.com Beaumont’s Eatery is located in lovely La Jolla and has been serving up breakfast, lunch and dinner for seven years. With live music on the weekends, a fresh and fun vibe and great seating, this place is a must.

Their full bar serves an array of creative cocktails and their menu is as extensive as it is delicious.

On my visit, I had the pleasure of meeting Sous Chef Brent Hersant. He made me his very own take on the Cuban sandwich – a classic version done right starting with grilled sourdough bread, then layered

with carnitas smoked ham, Swiss cheese, Dijon and pickles. Take me to Florida and call it home, because the creation of this sandwich is nothing short of a national accomplishment. I know I can’t give them credit for the combination, but it takes skill and forethought to live up to such a legendary sandwich. The key here is attention to detail: the perfect toast to the bread, the ratios and fresh quality ingredients is what makes this a hot success.

Beaumont’s does a lot of things well, but what keeps them as a favorite is their commitment to providing fresh food for their customers. They keep it local, using Southern California farmers as much as possible and bringing everything in fresh daily: local, sustainable and delicious.

» VENISSIMO CHEESE SHOP Venissimo is open daily at three San Diego locations (and one in Long Beach!): Mission Hills: 754 W Washington St, San Diego, CA San Diego: Downtown East Village, 871 G Street, San Diego, CA Del Mar: Flower Hill Mall, 2650 Via de la Valle, Del Mar, CA Belmont Shore: 195 Claremont Ave, Long Beach, CA www.venissimo.com The second I wandered into Venissimo, all I could think of was the French Alps. I was traveling with a girlfriend and came across a fromagerie (fancy name for a cheese shop) in the small town of Le Gets. Our nostrils and senses were overwhelmed with the pungent and yet delicious smell of really fresh and aging cheeses, and I felt the same embrace and beautiful memory when I found Venissimo.

The walls are lined with adorable cheese gifts, accessories and necessities – everything a cheese lover could ever want or need. The shop is small and quaint, inspiring us to take

our sandwich with us and enjoy a walk, breathe the fresh air. The refrigerated cases are filled with cheese and dried meats from around the world. Venissimo is truly dedicated and has mastered the art of cheese. I wouldn’t go anywhere else for the assembly of that perfect cheese platter. The sandwich menu is brief and beautiful with remarkably reasonable price points. I had The Meaty Pretzel: a cheddar called the “Red Dragon,” infused with mustard seeds on pretzel bread with wine-cured salami from San Francisco.

The Meaty Pretzel packs the perfect mixture of spice and salt, “Parfait!”

I am currently in love with goat cheeses and after sharing this with the fine folks at Venissimo, they fixed me up another creation that was not on the menu. A toasted sea ciabatta from a local Hillcrest Bakery with a thick layer of Boucherondin, a creamy and delicious French goats milk, then covered in a “forbidden fruits” jam made of grapefruits, oranges and pink lemons. The creation was sweet and tart with hints of cream from the smooth goat cheese.

Sandwich

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Sandwich PAPPALECCO Little Italy: 1602 State Street, San Diego, CA 92101 619-238-4590 Hillcrest: 3650 5th Ave, San Diego, CA 92103 619-906-5566 Point Loma: 3402 Kurtz Street, Point Loma, CA www.pappalecco.com Did you know that Panini is plural? And Panino is just one sandwich? I didn’t. At Pappalecco, I learned the difference. With three San Diego locations in Hillcrest, Little Italy and Point Loma, they are sharing their grandmother’s Italian recipe secrets with everyone. Owner Francesco Bucci sat down with me at his Little Italy location while a friend of his wiled away on the piano in the corner and customers wandered in and out buying fresh homemade gelato, coffees and Panini’s. He told me the secret to his success is the freshness.

Bucci had the kitchen make me a classic: the

Panino Toscano: tomatoes, Italian prosciutto, fresh mozzarella and basil. The mozzarella was perfectly melted and the fresh basil added a bright herbaceousness that made the salty prosciutto and tomato ring out in perfect harmony. As I sat and enjoyed my mouth-watering, melty herb sandwich, Bucci and I talked history, classic recipes and what it was like coming to San Diego.

For Pappalecco’s, their Point Loma location serves as the mother ship where they bake all their bread, make all their own pastries and mix up incredibly mouth-watering gelatos that will keep you coming back even when the summer months pass. All their ingredients and recipes are inspired from the grandmothers of Tuscany’s cookbooks. He uses all fresh ingredients, getting his products as local as he can. He has his pastries and bread delivered hot out of the oven to his locations every morning. I have never been to Italy, but that afternoon with Bucci, enjoying the piano in the corner, his accent and my sandwich, had to be close enough.

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20 beers on tap 24 wines by the glass Home of the 101 whiskey club North County’s place to watch all your favorite sporting events Open Monday-Friday at 11am Sat & Sun at 9am serving breakfast $3 bloody marys & mimosas all day Happy Hour M-F 3-7pm Fri & Sat 10:30pm-close

967 S Coast Hwy 101 | Encinitas, CA 92024 760.479.1657 | www.lumberyardtavernandgrill.com

EAT

E AT E X P E R T

THE GANG’S ALL HERE WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS

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is childhood nickname was Spanky, and he admits that he’s still “that chubby kid who likes to play with his food.” Proudly accepting that moniker throughout his life and into his career, he resolves that “you should never trust a skinny chef anyway.” Since opening his first restaurant on June 1, 2010, Chef Rich Sweeney, along with the help of his own “gang,” is designing food that’s meant to be fun. R-GANG Eatery, in the “gayborhood” of Hillcrest, is literally a grown-up, kitschy clubhouse, serving retro food with a twist. What does he mean by retro food? Chef Sweeney has resurrected nostalgic eats like tater tots and tuna casserole and turned them on their heads, refining these old favorites to suit our more sophisticated, adult palates. After working several jobs in the industry (from dish washer to GM), running his own catering and lifestyle company, making it onto Season 5 of Bravo’s hit show Top Chef and finding his life partner, Chef Rich Sweeney has finally gained success through his adventures, earning him cool kid status in his new hood and in the kitchen.

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R-GANG Eatery 3683 5th Ave. San Diego, CA 92103 619-677-2845 www.rgangeatery.com

Q: Tell me about how you found your way into the kitchen. Did it begin when you were a kid hanging out in your parents’ Long Island bagel shops and bakeries?

RICH SWEENEY: Yeah, my mom and stepdad had a bagel shop and bakery and a catering company on the south shore of Long Island. As a kid, I got to spend my summers making bagels on the East Coast, and let me tell you, waking up at four in the morning during summer vacation was not fun, but I made money. I grew up with food. I was around it constantly. Surprisingly, I was a skinny kid, and then I turned into a fat kid, and now I’m still a big fat kid. Never trust a skinny chef (laughs) ... I always loved to cook. I followed everyone around in the kitchen. I had an older sister, and we’d take turns cooking dinner. I even had this cookbook for kids that really wasn’t for kids and had crazy recipes like spiced chicken. When I made it, it was really over-spiced and maybe even burned, but it was fun to play in the kitchen and everyone else had to come home and eat it. I tried to get away from cooking at one point, but somehow always ended up going back to it.

Q: How did you start your professional cooking career?

RS: I got home from bartending one night, saw a commercial for culinary school, and thought, “Wow. That sounds really cool. I could do that.”

So I went online, filled out all my paperwork, and they called me the next day. I knew how to do a lot, but I didn’t know all the technical stuff, so I went to school and fast-tracked ever since then.

I’ve been cooking professionally for about seven years.

Q: What is your favorite dish from childhood?

RS: It’s a toss-up between Salisbury steak or meatloaf. Both my mom and dad made a similar dish of stuffed meatloaf with cheese, hardcooked eggs and salami – best Italian, savory meatloaf ever! I make my own version now, Meatloaf & Mashed on my menu. I’m such a meat and potatoes guy. Growing up on the South Shore of Long Island – tons of seafood there, but I’m not a huge seafood guy. I’m just more drawn towards meat and potatoes. It helps me keep my pear-shaped figure.

Q: Is there anything you are afraid to cook?

RS: I steer away from geoduck just because I’ve never worked with it. They just look absolutely frightening to me, like it’s going to attack you or lick you. It’s just this weird, grayish thing. I’m like, “Is it going to touch me back?” I just want to know. Otherwise, I’m pretty open to messing

around with lots of fun stuff.

I also don’t really work much with offal, even though I know you can turn offal into something that’s not so awful (ha!), but really it’s just learning how to work with it. I constantly have my head in a cookbook, learning new things. Anything that I’ve ever been scared to play with or work with, I make myself work with it. Like baking. I hate baking, partly because I know I’m going to mess it up. It’s so precise: it’s measure it, level it, sift it, weigh it, don’t look at it the wrong way … so I’ve been really making myself bake a lot lately. I came up with this biscuit recipe recently and our baker made it and said it was pretty damn amazing.

Q: How did you come up with the R-GANG Eatery concept?

RS: I wanted to open my own place and had an idea of what I wanted to do, sort of. It wasn’t really until my stepdad found the space that my boyfriend Steve and I sat down and talked and knew we wanted it to be all about the locals, just for the people, a neighborhood restaurant. The people in the neighborhood would be our bread and butter and everything else would be gravy.

See … fat kid coming out … always taking it back to biscuits and gravy.

I conceptualized the name of my restaurant in the parking lot of Lowes and Costco. One day I was headed into Costco for some stuff and randomly looked up “The Little Rascals” on my phone. So, the first thing that popped up on Wikipedia was Our Gang, which was perfect. It was such a big part of my childhood. It just cracks me up. The whole concept behind it was, we want to bring your gang to become part of our gang. You become part of our gang … no Crypts or Bloods, just tots.

We’re also mirroring the “Little Rascals” in our food. We have a really classy version of a play on the cafeteria tater tot; we stuff it with aged parmesan and black truffles. We try to keep everything under $25, because we want people to come in multiple times. We have people from the building across the street who come in two or three times per week. It’s great because we truly get to know them. We have such a great core clientele ... which gives me more motivation to change up the menu and keep giving them something new.

Q: If someone has one chance to check out your restaurant, when should they come in and what would you recommend they order?

RS: This neighborhood here on Fifth Avenue is

brunch central, so brunch is our busiest time. We also have all-night happy hour on Tuesday nights from 3 pm to close. We do $3, $4 and $5 drink specials (cocktails, beer and wine) and $4, $5 and $6 food specials. The food includes everything from our tater tots to brat sliders (buns made by our baker and the mini brats are homemade by a local company), mini tacos and all kinds of fun stuff. It’s not just bar food; it’s all just slightly smaller versions of our regular menu items.

What should they order? Tots. If we offered it – but we don’t, sorry – they should do a taster of all of our tots, because you can’t do a full order of each. That would kill you, literally and figuratively.

Part of it is that they’re made really well. It actually took us a year and a half to make the recipe just right. It’s a labor of love. You see it, and it looks like a tater tot from when you were a kid, but you might be surprised. They are tater tots for grownups. It looks like a tater tot on steroids, and then you bite into them and there is all different stuff going on on the inside. It’s all about what’s on the inside that counts, right? Awe, my tater tots are a metaphor for life. How did I not think of that before? I would also recommend our Captain Crunch French Toast for brunch or the Cowboy Benny (we now have a smaller version called the Cowgirl Benny).

Q: Everything I have tasted here is amazing. I personally loved the Pacos. Pancakes served like a taco – are you kidding me? So fun to eat.

Your restaurant was chosen as having the best tasting breakfast in San Diego in our last issue.

Why do you think that is?

RS: I think for best taste it’s really a testament to my cooks doing a great job at making sure every dish that goes out is cooked the way I want it cooked. The smallest things can make the biggest difference. It’s all about tasting and tasting. I buy cases of plastic spoons for my kitchen so they’ll taste everything that they’re making. I don’t like anything we do to be plain. I like everything to be fun and exciting. Throw some cheese and crab in the tater tots and all of a sudden it’s somethin’ different! Did I even answer your question? I like to talk. I had too much coffee today.

Q: You’re a fantastic interview. I love your stories, so talk away! You keep referring to your kitchen staff as your kids. What is your relationship like with them?

RS: I call them my kids, because I have to babysit them. When they want something, they come and ask me questions with those “daddy, please” eyes.

Great practice for someday when I’m a parent,

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because I now have 30 kids between my kitchen staff and my service staff. I also think about when I was a kid and my parents were teaching me how to do things. I love to teach people. I’m sure I’ll end up teaching somewhere, someday.

As an example, we have an intern right now who was frying tater tots last night, and I asked him to explain deep frying to me. He just looked at me like I was weird-er. I wanted him to tell me, what does it do, how does it work, because you need to understand how it works, so you can fix it if something goes wrong. Have you ever had really soggy fries? The temperature, oil, steam – it’s all a process. I like to tell them the things that I know.

And sometimes they’ll tell me something random that I didn’t know, so I learn from them, too. It’s cool. I love being back there and getting to cook with everyone and play with the food. It’s the mad scientist thing that I love about the kitchen. My cooks inspire me.

Q: What has been your most memorable moment as a chef thus far?

RS: I have a few that have happened recently. A girl who was an intern here, and then worked for me for a while, got hired to be a prep cook up in North County where she lives. Now, I just found out that she’s next in line for a sous chef job at a new restaurant; she’s working lead sauté and all this crazy stuff. I remember she came in and was just fresh out of culinary school. She called me and thanked me, and I was like, “I didn’t do anything, I just gave you a place to cook.” She explained that I fostered an environment in which she could learn to cook.

I also won an award a couple of months ago for being an LGBTQ (Lesbian, Gay, Bisexual, Transgender & Questioning) youth role model.

Part of it was from being on Top Chef and being an openly gay business owner in an industry run by machismo. It’s great that I have the opportunity here to teach these kids – I have four gay kids in the kitchen. For female chefs and openly gay chefs it can be hard. I’ve never hid who I am anywhere I’ve worked, but I’ve never walked in waving my pride flag either. I’m not walking in saying, “All right, hi, I’m here, I’m queer – let’s cook!” Although, I have thought about it a few places (laughs). It’s a part of me and who I am. The honor of the award didn’t really hit me, though, until I attended the youth empowerment summit in San Diego, and they presented me with the award and I got all misty eyed about it. These teenage kids are there because they’re LG, looking for people to help guide them through life. I wanted to show them that that part doesn’t matter. It was great to be able to talk to the kids and hear that they were inspired by watching me on the show. I was just there having fun. I wasn’t running around with a

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feather boa on or anything … although; I do have my queenie moments. Let’s put on some Cher and get some lip-syncing going! Whoo! For me, everyone that works here should just have fun when they come in. They may be exhausted, but they’re going to have a good time. One of my Mexican cooks told me, “You being lazy today!

I’m going to call you Lazy Minnelli.” I was like, “Did you just really pull out a Liza Minnelli reference?”

Only in Hillcrest.

Q: How do you intend to continue making a difference in the culinary world?

RS: I think a lot of it is my joking sentiment. I really am just a fat kid who likes to play with my food. I like taking things that people don’t think to reinvent. It’s all about how to twist something around and make it more fun. There is always some old-school dish that can be changed. As long as I’m having fun with the food, people will keep coming back. This is one style of food that I love to do, it’s a lot of fun, but it’s not my end all be all. It’s a great first restaurant for me, but I want to have a bunch of different restaurants with different concepts. I’d love to do a restaurant that’s really nothing but a cooking school where you come in and pay for classes and other people can come in as customers and eat. You could be cooking for your friends. I’m always trying to find ways to do something a little bit different. I want fun to be my thing. As long as I can continue to make myself laugh, then I’ll be fine.

Q: Do you think your playful personality had anything to do with being picked for Bravo’s Top Chef Season 5?

RS: Yes. Honestly, I think I am one of those kinds of crazy, out-there people, and I have one of those eccentric personalities that they look for.

They want someone who can be entertaining and draw people in. I actually interviewed three seasons in a row. When I interviewed in Vegas for Season 4, the people told me I just needed a little more experience. Okay, so I went back for Season 5 and during our group interview, I said, “What about having a gay Top Chef,” and the whole conversation went to me. The t-shirt I wore before said “What is it you love about hot moms?

They’re usually married to hot dads.”I think I just say really off-the-cuff shit sometimes. Plus, I had a total crush on Tom Colicchio.

Q: Can you give us the insider-scoop on something that happened during your season, which wasn’t aired on TV? RS: You have the cameras around you constantly, but sometimes we got a break. One night we were in the house and everyone realized the cameras were gone and we were drinking, so we decided to play Never Have I Ever, which in general with kitchen people is funny, but now let’s take some

reality TV kitchen people and get really crazy. One of the camera guys walked through the house and heard us, and all of a sudden, we heard feet running up the stairs with cameras, and we were like, okay, the game is now over. The sound guy came in, and we were like, we were done playing that game, we’re going to eat dinner now … Our season was very friendly, so fun. Tom joked that we were the kumbaya group of the competition. It was just fun to cook for killer chefs and be around all of those people.

Q: Did your experience with Top Chef change the way you cook?

RS: I think my stress level in the kitchen lowered, because they put you in a situation with so many requirements and restrictions and half-way through, they change everything on you, but it makes you think on your feet a little faster. I react more with a level head now.

Q: If you hadn’t made a career out of pleasing palates, what would you be doing?

RS: I did go to school for acting when I was in NY. I really thought that’s what I wanted to do. With cooking, it’s a personal interpretation, but with acting, you’re in front of a room full of people. I would go to auditions, and they were always like, “okay – I’ll call you.” I’d get a phone call, and I’d answer, “Oh hi, this is Rich. Did I get the part?”

And then I was like, “Oh, hi, boss from Starbucks.”

I realized that I was becoming the epitome of the starving actor, and decided that wasn’t what I wanted to do. But I do think that helped get me on Top Chef.

Q: If you’re not eating at your own restaurant, what local haunts do you like to visit?

RS: It depends on what I’m in the mood for. I love Carnitas Snack Shack, because he has this amazing pork sandwich with a bag of fries … mmm. I like to try out different places, too.

Q: Does Rich Sweeney have any other culinary ventures in the near or distant future?

RS: I’m working on a new project downtown. It’s a collaboration with Good Time Design & Tailgate Brewery, hopefully close to nailing down the location for spring or summer. San Diego is such a craft brew area and tail-gate centric. I’m still trying to round out a few things for an R-GANG cookbook, too.

And I intend to keep having fun with my staff. You have to know that you’re working for somewhat of a crazy person, when you walk into the kitchen and your boss has an off-set spatula tied to his head with plastic wrap and a mister microphone.

These are the moments when my kids in the kitchen are like, really? I’m the epitome of my slogan: Food & Fun, Refueled™.

"CHEF SWEENEY HAS RESURRECTED NOSTALGIC EATS LIKE TATER TOTS AND TUNA CASSEROLE AND TURNED THEM ON THEIR HEADS, REFINING THESE OLD FAVORITES TO SUIT OUR MORE SOPHISTICATED, ADULT PALATES.”

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EAT

PANOR O C E A N -V I E W D I N I N G D E S T I N AT I O N S I N S A N D I E G O

WRITTEN BY: ERIK HALE AND JENNIFER HOOD | PHOTOGRAPHY BY: NIKKI THORNTON

Even though we rarely give a thought to its value because of its abundance, the comfort we feel in the presence of large bodies of water is ancient and tied to our very basic dependence upon it. A magic force tugs at our souls to ďŹ nd it. Whether dipping our toes in a pool, splashing through the surf or nursing a margarita as the sun falls behind the ocean, we are at ease around water. If you spend your days conďŹ ned to a cubicle, loosen your tie and make your way to that large body of water that is our backyard. Hop into one of our favorite ocean-view restaurants in San Diego, pull up a west-facing stool and order something served in a frosty glass. Enjoy the 180 degree view and 360 degrees of freedom.

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AMA

THE POSEIDON RESTAUR ANT 1670 Coast Boulevard Del Mar, CA 92014 858-755-9345 www.poseidonrestaurant.com THE VIEW: What better seat could there be than right on the beach in Del Mar? THE FOOD: The Poseidon has a varied menu with creative seasonal dishes ranging from seafood to great steaks to poultry and pasta. Much of the menu has a tinge of Mediterranean flair, as the owner and founder of Poseidon is Tom Ranglas, a native of Greece.

A . R . VALE NTIE N Lodge at Torrey Pines 11480 N Torrey Pines Rd La Jolla, CA 92037 858-453-4420 www.arvalentien.com THE VIEW: For breathtaking views of the rolling greens of the Torrey Pines golf course and the Pacific beyond, visit The Lodge’s signature restaurant A.R. Valentien, which sits perched overlooking the 18th hole.

THE FOOD: A.R. Valentien was named among “The Top 10 Farm-to-Table Restaurants” by Epicurious.com - Conde Nast, 2008. The menu changes regularly, depending on what local provisions and produce is best for the season. Dishes are elegant solutions to basic ingredient combinations, highlighting the textures and flavors unique to each component.

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GEORGE’S AT THE COVE 1250 Prospect Street La Jolla, CA 92037 858-454-4244 www.georgesatthecove.com THE VIEW: Guests at George’s can look out to Scripps Park and the northern San Diego coastline. La Jolla Beach Cove sits right below the restaurant. Dolphins, seals and even migrating whales are often seen, so keep an eye out.

THE FOOD: On the lower level of George’s At The Cove is California Modern, a restaurant that tells the story of San Diego through food. Ingredients are locally grown or harvested as much as possible and used at their peak of freshness.

Guests can enjoy dinner one of three ways: The Seasonal a la carte menu, a 6-course chef’s tasting menu or the TBL 3 (Table Three) progressive 14-course meal at a prime ocean view table. Ocean Terrace is a rooftop bar with a casual bistro menu. Due to the great selection of cocktails, the casual but delicious menu, and the amazing view, Ocean Terrace is consistently voted San Diego’s “Most Popular Restaurant” by Zagat Survey. George’s Bar resides in the middle of the 3-story building, offering the same menu as Ocean Terrace. George’s is where the TVs are, so if you’re looking to catch the game, take your seat here.

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KI’S RESTAUR ANT 2591 S Coast Highway 101 Cardiff by the Sea, CA 92007 760-436-5236 www.kisrestaurant.com/ THE VIEW: Ki’s resides in a two-story converted home right on Highway 101, overlooking the Pacific Ocean. The atmosphere and service is as laid back and comfortable as the view.

THE FOOD: The meals at Ki’s are health-conscious, focusing on whole foods, and only naturally or organicallyraised ingredients. From fish and steak to fresh salads and soups, to gluten-free and vegan options - there’s something for everyone.

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ISL AND PRIME / C LEVE L LOUNGE 880 Harbor Island Dr San Diego, CA 92101 619-298-6802 www.cohnrestaurants.com THE VIEW: Island Prime / C Level Lounge offers a sweeping panorama of San Diego harbor, Coronado Island and the downtown skyline as the restaurant is set on stilts above San Diego Bay. The restaurants have been voted the best outdoor waterfront dining in San Diego.

THE FOOD: Island Prime is an upscale steak and seafood restaurant with eclectic dishes from celebrity chef Deborah Scott. C Level is a more casual restaurant, serving pastas, sandwiches and salads that are sure to impress.

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THE UNIVERSIT Y CLUB ATOP SYMPHONY TOWE RS 750 B St #3400 San Diego, CA 92101 619-234-5200 clubcorp.com/Clubs/University-Clubatop-Symphony-Towers THE VIEW: How about dining 34 floors up in one of San Diego’s tallest buildings? At the University Club you get a 360 degree bird’s eye view of downtown, all from the comfort of its luxurious club facilities.

THE FOOD: The University Club Atop Symphony Towers has a number of dining options and rooms, with casual to formal atmospheres and menus just as varied. Whatever the room and whatever the dish, it’s sure to be exceptional.

Only catch? Members only.

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DRINK

DRINK EXPERT

WRITTEN BY: ERIN ROSE BELAIR AT WWW.ROSEBLACQUE.COM PHOTOGRAPHY BY: JENAVIEVE BELAIR AT WWW.JENAVIEVEBELAIR.COM

I

f there is one thing I have learned after spending time in San Diego, it is that people know how to have a good time. And when it comes to putting on an event, no one does it quite like the Hard Rock Hotel. You never see the mechanics, the nuts and the bolts behind a project like this. It’s easy to forget that more than just magic has put together the best night of your life. Behind all the pumping music, pretty girls, flowing drinks and flashing lights, there is a lot of work to be done. So, I went over for a behind the scenes look with Hard Rock Hotel’s Marketing and Nightlife Manager JP Rankin, one of San Diego’s top-notch movers and shakers.

Q: So who is the man behind that bowtie?

JP RANKIN: I am the marketing and nightlife manager of the Hard Rock Bars, Float and 207. I am a San Diego native, born and raised in Coronado. I graduated in 2002 and went to an amazing college in a great community, UCSB. I have always been a music freak whether it was falling asleep to Carlos Nakai or rocking out to Pink Floyd with my dad on my way to school. Music is what makes me tick. It is the lifeblood of everything we do here at the bar at Hard Rock Hotel San Diego.

Q: Tell us about what you do for this world-famous brand.

JP: If I could put what I do into a paragraph that would be a good day. I do everything from turning on the lights as soon as I get here to making sure our money is balanced from opening day at Intervention.

Q: How did you choose to take on such an exciting position?

JP: I attended UCSB for four years and when I graduated, I decided to stay there for a few years tending bar at one of the most popular clubs in Santa Barbara. I found that I loved the industry. I moved to San Diego and worked for a number of companies as a bartender and bar manager; I even started brewing beer here. Then I decided to try something different. I wanted to try a more stable lifestyle, so I went to work for the San Diego Union Tribune. I started doing the lifestyle and entertainment section for them and that’s how I got into marketing and social media. I found I missed the excitement of nightlife, so I sent out a resume and was fortunate enough to be hired as the nightlife manager at Hard Rock, the busiest nightclub in San Diego. When I met and was hired by Andy, Joe, and Justin from Gramercy Management Group, I knew that I had found an establishment and a manager that would give me the chance to build my expertise and the freedom to try new things … and I could have fun, too.

Q: What kind of role does social media play in your job now?

JP: Huge. A huge role. Right now, in this climate, if you don’t have an active Facebook, Instagram, Vimeo, YouTube, Twitter or Tumblr accounts for your business, you are out of the game before it even starts. I mean, at that point people aren’t taking you seriously, they don’t know what you’re doing or have any link to your company or know anything about you. It’s the quickest and easiest way for someone to get to know you as a company and who you are as a person. It’s not just, “come to 207 and have a cocktail,” it’s come see what we are doing for the future of San Diego. I want our nightclub to be a part of the future. I want you to leave and say, “Wow, we had a great experience.” If a business doesn’t have social media at the consumer’s fingertips, the consumer won’t get that; they won’t get a sense of who you are.

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Q: What are some key elements to making a good night happen … some “must-haves,” if you will?

JP: You have to have a good venue: a place that is full of energy and excitement, a place that is easily accessible and that is spacious enough that people can be comfortable and socialize. You need good music. You must have a good DJ, someone who can keep the music relevant and keep everyone active and involved. You need someone who understands people, who is flexible and is going to give the customers what they want. You need a management team that is willing to try new things and to make the customer’s experience different from anywhere else. For example, we started getting these sky writers, old school from the 80s, and when you spin it around it will say whatever you want it to say. It is always the little things that people remember. Our servers greet tables with excitement at the opportunity to not only serve a guest as best as possible but also make a lasting friend and people can feel that.

Q: Can you tell us about the different clubs at the Hard Rock Hotel San Diego?

JP: 207 Nightclub is filled with LED walls, a booming sound system and a welcoming staff ready to make lasting memories. Upstairs we have Float ultra lounge with stunning views of San Diego’s Gaslamp Quarter, the Convention Center and breathtaking sunsets once a day. Intervention at Hard Rock is a perfect place to have fun all summer long, and combined; all three options make the nightclubs at Hard Rock Hotel San Diego a must for anyone in San Diego looking to have a good time. We don’t want to be like any other night club. There are so many venues out here that we compete with that are so amazing. We try to make a night at Hard Rock a personal experience.

Q: What are your keys to success?

JP: Consistency. Flexibility. Ingenuity.

Q: What are some of your other favorite spots to hit?

JP: When I’m not working, if I just want to hangout with my friends, I’ll probably go wherever a good friend is working and say hello. I love Bootlegger. I love Prohibition. I love La Puerta. Those are all really good local, have-some-fun spots.

Q: What’s in store for your future?

JP: I’m a family guy. My mom is the most important thing to me, and I want to enjoy the San Diego weather; so, I think I’ll stay close to home. I’d like to be involved in music more. I just started producing a podcast for the nightclubs to get the Hard Rock DJs out there more, so people can get to know them on a more personal level. The podcast will offer something different, something extra, something to enhance the amazing hour-anda-half set and put it on a personal level. It’s something new and exciting for me, and it helps me combine the technology and the music. Whatever I do in the future, I know I’d like to stay in the music and nightlife realm.

That’s what I love.

Q: What does your perfect day off in San Diego look like?

JP: Get up. Quality Social for brunch, and then probably a bike ride.

A bike tour of San Diego, that’s my absolute favorite if it’s sunny out; biking all over San Diego from Downtown to Point Loma to PB and back reminds me of what makes this city special. To top it all off, I wouldn’t miss an afternoon at Intervention in the sun with all my friends and some of the worlds best DJs. I just love it, it’s so much fun.

“

“

Music is what makes me tick.

It is the lifeblood of everything we do here at the bar at Hard Rock Hotel San Diego.

THE EXPERT NAME: JP RANKIN TITLE: HARD ROCK HOTEL’S MARKETING AND NIGHTLIFE MANAGER LOCATION: 207 5TH AVE SAN DIEGO, CA 92101 HARDROCKHOTELSD.COM 619-702-3000

QUIET WOMAN 3224 East Coast Highway, Corona Del Mar, CA 92625 quietwoman.com

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DRINK

CULINARY THROWDOWN

SAN DIEGO’S HAPPIEST HOURS

“

OUR RELATIONSHIP FINALLY ENDED WHEN HE TOOK TO WAKING ME UP IN THE WEE HOURS OF THE MORNING WHEN HE WOULD GO SURFING. HE THOUGHT IT MIGHT BE FUN TO HAVE ME COME WATCH. “FUN FOR WHO?” I WANTED TO ASK. I HAD NEVER ASKED HIM TO COME TO HAPPY HOUR AND WATCH ME DRINK.” - CHELSEA HANDLER

WRITTEN BY: KRISTAL DOCTER & ERIK HALE | PHOTOGRAPHY BY: NIKKI THORNTON t’s the hour for which we all anxiously await: Happy Hour! There’s nothing like an hour (or three) of on-special drinks and food to make the people of San Diego flock. And who doesn’t want to sip and savor in a social setting? Whether you’re searching for a swanky place to rendezvous with your colleagues or a dive bar done right, let LOCALE guide you through the diverse happy hour options So Cal has to offer. After examining our insightful catalogue of the incrowd’s favorite cocktail haunts, you’ll know just where to go when your friends inquire: “Where should we meet?”

And, as any conscientious drinker should, while we sipped our way

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through these bars, pubs and lounges, we rode in style with UBER, Everyone’s Private Driver™. UBER is an on-demand private driving agency, which allows you to request a ride from anywhere at any time.

Set up an account online with your credit card info before you utilize this super slick service and eliminate the need for cash. UBER automatically charges your card for the ride. Request a driver via GPS from your Smartphone, and the closest driver will be dispatched to your location immediately (our drivers only took from five to fifteen minutes to arrive for pickup). Their insured chauffeurs drive you around for rates much lower than that limo you certainly don’t need. (www.uber.com)

Gabardine Neighborhood: Point Loma 1005 Rosecrans Street San Diego, CA 92106 619-398-9810 | www.Gabardineeats.com

The clever names of Brian Malarkey’s restaurants don’t stop at describing fabrics ‌ of social dining, that is.

Malarkey’s slew of fabulous new restaurants, including Searsucker, Herringbone, Gingham and Burlap are weaving their way through the booming culinary scene, WHILE 'ABARDINE -ALARKEY S OFl CIAL TEST KITCHEN ALSO offers wit within its food and decor. Gab-Bar-Dine – an eclectic neighborhood hot spot which offers an upscale nautical nod to its nearby waters and an atmosphere of comfort for the surrounding community, lends itself to those that arrive for happy hour at 4:30 and end up spending the evening in the same sailor-striped banquette until closing time. The bar and high-top TABLES ARE LIT WITH l SHING RODS INGENIOUSLY FORMED INTO l XTURES AND THE BANK OF BOOTHS ARE DECORATED WITH

larger-than-life lobster art and a prized marlin with a doll in its mouth. Everything about Gabardine is fun and playful yet sophisticated and somehow nostalgic, WHICH SEEMS TO BE AN ACCURATE REm ECTION OF -ALARKEY himself after meeting. A sidewalk entrance on his golf card with toddler in tow (he apparently lives right up the street), Malarkey declared that Gabardine is where he starts his days and ends his days. “It’s my personal kitchen, and this menu was designed to be like the food I eat,� Malarkey said. The hard-to-beat happy hour menu, offered every day from 4:30-6:30 pm, includes FRESH OYSTERS AT PIECE WITH THE MOST MAGNIl CENT MIGNONETTE YOU LL EVER TASTE A PERCENT l LET BEEF burger with tomato jam and baconaise for $11 as well as $ Pabst’s, $8 featured cocktails (my fave was the Canadian Bacon) and $6 house infusions. Executive Chef Chris Gentile is only 22, and he says he cooks PERCENT OF THE FOOD (IS OWN LOVE FOR SHELLl SH IS apparent in the menu, but it works perfectly with the maritime theme of the most delightful Happy Hour in San Diego.

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“The Restaurant That Never Sleeps�

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Downtown San Diego’s Only Full-Service 24-Hour Restaurant E ST

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Daily Happy Hour: 4 pm – 7 pm

(619) 702-8410 www.Brians24.com 828 6th Avenue (between E & F)

Sandbar Grill Neighborhood: Mission Beach 718 Ventura Pl. (between Ocean Front Walk & Strand Way) San Diego, CA 92109 858-488-1274 | www.sandbarsportsgrill.com

Someone, somewhere now famously uttered, “If you are lucky enough to live at the beach, you are lucky enough.� Imagine you are now wearing m IP m OPS AND BOARD SHORTS THERE IS RESIDUAL SAND EVERYWHERE AND THE EARLY ONSET OF THE l RST hBURNv OF THE SEASON COATS YOUR NOSE AND shoulders. Your late afternoon surf sesh just wrapped up, the board is now safely stored, wedged between your back and front windshields and your stomach lets a long, low, steady rumble. You need grinds. You trip along the boardwalk in Mission Beach, look at your phone for the time (it’s 4:17), check the weather app (79 but feels like 85) and decide on the Sandbar as your oasis. As if you haven’t seen enough of the beach today (could you ever?), you head upstairs, grab a seat on the patio and check out the menu. Your waiter appears quickly to take your drink order so you set the menu down and listen. When she informs you that it is “Happy Hour,� you are so stoked. You always seem to arrive just before or just after “Happy Hour,� but this time you nailed it. You order a massive 22 oz., ice cold mug of Coors Light, Mission Nachos and their “Best on THE "EACHv l SH TACOS ONE GRILLED AND ONE FRIED AND THEN SIT BACK TO ENJOY THE VIEW 4HE BEER IS UP IN MINUTES AND ON A HOT DAY YOU l NISH THIS $6 treasure easily. You order another beer and decide to head downstairs to watch the Padres on one of their 22 televisions, your nachos and tacos follow. The tacos are as advertised and the nachos are the way you would make them at home: mounds of chips, mounds of cheese, salsa fresca, black bean, chorizo sauce and guacamole. You look at your phone again (it’s 9:16), the crowd is changing, locals pouring in, your plate is clean and your belly is happy. You walk out to the boardwalk, take one last look at the beach and head home. You just had the perfect day. Lucky.

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Patio on Lamont Neighborhood: PaciďŹ c Beach 4445 Lamont Street | San Diego, CA 92109 858-412-0213 | www.thepatioonlamont.com

I swear we had stepped across the ocean and landed in the Caribbean somewhere when we arrived at Patio on Lamont. This resort-style, unassuming and elegant establishment extends a warm welcome from a building that is a 30+-year-old converted home, which boasts THE ORIGINAL l REPLACE IN THE QUAINT OUTDOOR PATIO ! LIVING GREEN WALL blocks any noise from the nearby busy street and carries its customers TO A l CTITIOUS VACATION IN "ALI JUST LET IT TAKE YOU 2ATTAN l XTURES

blueprints of old ships, a mural based on photography from a 1950s SURl NG MAGAZINE AND PLANTS AT EVERY TABLE ADD TO THIS HIDEAWAY S ambiance. There is also a great mix of seating selections with hightops, bar seats, a natural communal table and indoor covered or

W

outdoor patio dining. The bar menu, offered throughout the restaurant, compliments the dĂŠcor by taking its patrons on a culinary adventure.

Specialty cocktails like Death in the Gulfstream (house-made ice, gin, lime, simple syrup, bitters and soda) and Mr. Chow (gin, cucumber, lime and sriracha) are designed by Patio on Lamont’s mixologist to enhance the menu’s inspired creations. Chef John Medall plated one of our favorite concoctions on this Happy Hour tour: Reuben Frites.

For $7, customers are served a plate full of crispy frites with classic 2EUBEN m AVORS INCLUDING CORN BEEF WHICH IS BRINED FOR THREE DAYS IN sea salt and juniper berries, sauerkraut and house-made Thousand Island dressing that is to die for. If you’d like to channel that island vibe, try the Ahi Spring Roll, which another unique take on a classic.

It’s served with “ghost scream� soy dip for $8 and will make your mouth sing. This is destination dining done right if you just can’t get away for more than a night.

INNER

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E U L A V RA Sushi Neighborhood: Gaslamp District 474 Broadway San Diego, CA 92101 (619) 321-0021 www.rasushi.com/sandiego

A familiar face among the neighborhood newbies, RA Sushi stands out with its vibrant RED l XTURES AND h2!vCKIN MUSIC 3PECIl CALLY known for its Happy Hour, RA Sushi makes it EASY TO CONSUME A TON OF FRESH l SH ON A VERY tight budget. Leave your place with only a $20 and consider yourself covered for food and drink for the night! Monday through Saturday, from 3-7 pm, and again for late-night Happy Hour from 10 pm – 12 am, enjoy rolls ranging from $3.25 to $7.25 and creative cocktails for $3 to $7. On Wednesdays from 8 pm - close, locals can enjoy $1 hot sake, $3 domestic beer, $4 local brews like Stone Ale, $5 Mission Margaritas and $5 619 Vodka drinks. RA also kicks in for a super sweet DJ on Locals Only Night. Tuna Tataki in front of you, a Shiso Naughty cocktail in your hand, surrounded by great friends and great jams – what else could you want in a Happy Hour.

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The Wood Neighborhood: Mission Beach 4190 Mission Blvd (between PaciďŹ c Beach Dr & Reed Ave) San Diego, CA 92109 858-750-2512 | www.thebeachwood.com

Everything for everyone. This three-story, 15,000-sq-ft. establishment (purportedly backed by the NFL’s best QB) is an amalgam of sports bar, comedy club, rooftop lounge, country bar and night lounge. Want a view of the sunset over THE PACIl C FROM A LOUNGE BED $ONE 7ANT TO PLAY PING PONG WHILE WATCHING A 19’ x 14’ projection TV (one of 30)? Check. Want to two-step at the area’s only country bar? They got that, too. We came for the happy hour. It was our tenth AND l NAL STOP 7E HAD TRAVELED WELL OVER COUNTY WIDE MILES IN THE BACK OF

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our UBER guided town car. We were tired, stuffed and a little buzzed. We began our journey at 11 am, and it was now 5 pm. The Wood (formerly The Beachwood) was exactly what we needed. We had arrived during happy hour, and the place WAS LIVELY .OT CRAZY BUT FUN 7E DECIDED THE BEST WAY TO l NISH THIS DAY WAS ON THE ROOF 7E HEADED TO THE THIRD m OOR GRABBED A LOUNGE BED AND ENJOYED THE sunset. We scanned the happy hour menu, ordered a round of $5 Coors Light tall boys and the never ending crab legs. Chef Bobby, formerly of Fleetwood by way of the California Culinary Academy of San Francisco, was nice enough to BRING THE MOUND OF FOOD TO OUR TABLE 4HE l RST PORTION WAS LARGE ENOUGH TO BE considered never ending. A platter of Canadian Snow Crab and Mexican-style corn were served atop a mountain of cream cheese and garlic mashed potatoes.

We each grabbed a claw, leaned back in our chairs, popped a Coors Light tall boy and said nothing. It was perfect.

Roppongi Neighborhood: La Jolla 875 Prospect Street | La Jolla, CA 92037 858-551-5252 | www.roppongiusa.com

Sami Ladeki is a local legend and treasure. Sami is the founder and owner of Roppongi in La *OLLA AS WELL AS THE 3AMMY S 7OODl RED 0IZZA LOCATIONS 7HILE WE ARE BEGINNING OUR HAPPY hour cocktails, I notice Sami out of the corner of my eye. He is handsomely dressed and MOVING THROUGH THE RESTAURANT WITH THE GRACEFULNESS OF A POLITICIAN AND THE CONl DENCE OF A Las Vegas pit boss. This is Sami’s territory and he seems to know every person at every table.

4HE ROOM HE PRESIDES OVER IS MAGNIl CENT 2ENOVATED NO LESS THAN THREE TIMES DURING THIS decade, the restaurant is modern and edgy, yet seems welcoming and warm with comfortable CHAIRS A ROARING l REPLACE AND A COVERED PATIO 2OPPONGI IS POISED TO CELEBRATE THEIR TH year in business. This might not seem like a long time, but in the restaurant business, it is

AN ETERNITY ESPECIALLY CONSIDERING THE DIFl CULTIES OF RE INVENTING AND MAKING FRESH THE !SIAN Fusion cuisine they have mastered). We visited right in the middle of happy hour and needed to swim past the two to three deep young working professionals on our way toward our table.

Roppongi means six trees in Japanese, and it felt more like a dozen once we had made it through that forest of bodies. We order the Polynesian Crab Stack (the appetizers are half price during happy hour), and this staple of La Jolla dining proved immediately why it has been on the menu for so long. It is fresh and crisp, sweet and savory and leaves us cleaning the plate and asking for more. Our drinks come out next and are equal to our appetizers.

We order the East Meets West Mojito (Makers Mark, lime, lemon, passion tea, mint and Orange Curacao) off their extensive specialty cocktail menu (marked down from $12 to $9), and we all agreed they were some of the best we had tasted that day. Sami has created an environment for happy hour and dinner that is welcoming, warm and a real diversion from the outside world.

Spring into Delicious. $5 off a decorated cake when you bring in this ad

Expires 5/31/13. Limit one coupon per customer. Cannot be combined with any other offer. Redeemable only at the bakery listed. Must be claimed in-store during normal business hours. No cash value.

(858) 566-2863 (858) 764-7521 (619) 294-2253 12205 Scripps Poway Parkway 2720 Via de la Valle Poway / Scripps Ranch Del Mar / Flower Hill Promenade

5624 Mission Center Rd Mission Valley / San Diego

Analog Bar Neighborhood: Gaslamp District 801 5th Ave (between F St & E St) San Diego, CA 92101 619-233-1183 | www.analogbar.com

4HIS PLACE IS LIKE TOTALLY RAD -AYBE IT S MY AFl NITY TOWARDS MUSIC .O WAIT -AYBE IT IS my sincere disdain for the packaging that music now inhabits which makes me instantly love this place. You know what I mean right? Music must now be downloaded, emailed, streamed and buffered. I am nostalgic for the days of mixed tapes called “SummaTime Jams,â€? titles you wrote in cool bubble art with an Eraser Mate pen, vinyl that came with cool books about the artist and CD’s that ... wait, scratch that ‌ I don’t miss CD’s at all. I do however miss the 70s and 80s, even if they were never as cool as they have portrayed them here. When you walk into Analog you step back in time. Not way back, like Back to the

Future III (which I hated), but Back to the Future I with cool vests, video games, walkmans and DeLoreans. The walls of the “Recording Room� are plastered with album covers on one end and mixed tapes on the other and hundreds of empty cans of Old English tall boys behind the bar (consumed by sister company employees of The Firehouse before opening).

The “Control Room� is home to Dj’s, big screens, Sega Genesis, a sit-down Ms. Pac Man arcade game and live band karaoke. Enough about the decor. The food here was amazing!

They made me love the food I hated most in the 80s, Brussels sprouts. They were served with ham and pancetta and tasted like candy. Three of the judges were sure they could subsist on these alone for at least a week. Then they brought out the Banh Mi pork tacos, and just like that, those were our new favorite. This downtown purveyor of “new American comfort food� is the ideal happy hour location. Radical food, tall boys, Ms. Pac Man and A SUPER GNARLY DECOR ) HAVE BEEN DRIVING -0( ALL WEEK IN HOPES THAT MY m UX CAPACITOR will kick in and transport me back to this day.

W I NNER

best

VIBE

The Range Kitchen & Cocktails Neighborhood: Hillcrest 1263 University Avenue | San Diego, CA 92103 619-269-1222 | www.therangesd.com

After moving across the street, the Range revamped its look, and the charming new space speaks wonders about its concept. The rooster logo now has a home amidst an establishment furnished with a chicken coop private dining area and farm poster table tops. Vintage, iron tractor seats are also available for seating, and don’t forget to look up: there is chicken wire and old barn wood on the ceiling! After hiring a new chef from New Orleans, Jacob Cureton, and sous chef Eric O’Connor, the menu got a makeover, too, adding more southern-style food and elevating their original recipes. We know we were

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here for Happy Hour, but we can’t forget to mention the brisket. Executive Chef Cureton “has brisket in his blood.� He smokes it, makes his own rubs and marinates it for two days before serving it up with his house-made BBQ sauce. But back to Happy Hour (aka as Crafty Hour here), which occurs every day except Sunday from 3 pm – 7 pm and offers $5 cocktails, $2 off craft drafts, $2 off house wines and grub like Potato Chip Chicken Tenders for $6 and a beautiful plate of seasonal, Marinated Grilled Veggies, drizzled with olive oil and balsamic caviar for $6. Cocktails are served in “Redneck wine glasses,� and I know this, because I come from the land in which these cheeky jar-like glasses were created. The outdoor patio is large enough to bring all your friends, and if you stay a while, you may want TO GET YOUR DANCE ON NEXT DOOR AFTER l LLING UP ON SWEET POTATO FRIES AND HOUSE MADE POTATO chips. So, come on down to the Range, home to everyone from “gay, straight to confused.�

D Street Bar & Grill Neighborhood: Encinitas 485 S Coast Hwy 101 | Encinitas, CA 92024 760-943-9101 | www.dstreetbarandgrill.com

D Street is a seven-year-old sports bar known for its nightlife on Thursday – Saturday. It’s gastropub-ish, but for the sports connoisseur. Partner and GM Max Kauffman told us it is the original sports bar of Encinitas.

The building is an historic building, which used to be an auto garage as well as a Bank of America back in 1918. Keeping some of its original interior, D Street has thoughtfully made modern updates like the addition OF m AT SCREEN 46S AND BUILT IN SPEAKERS EVERYWHERE YOU LOOK JUST IN CASE THE CROWD GETS TOO LOUD AND you’re still trying to watch the game). Happy Hour at D Street happens from 4-7 pm, Monday through Friday, but works like no other Happy Hour you’ve ever experienced. The price of your Happy Hour drink is based on the market – pretty much like the stock exchange. It’s called the Drink Exchange and drinks begin at once PRICE AND m UCTUATE DEPENDING ON ITS POPULARITY )T S LIKE A DRINKING GAME YOU PLAY AT THE BAR BUT IT AFFECTS your wallet. With $3 select drafts and $3.5 well drinks, you won’t lose much, but it’s sure fun to play. Patrons also receive $2 off all of D Street’s appetizers during Happy Hour, and we loved the Blackened Ahi with Cajun spices, cucumber and mango salsa. And on “Recession Monday’s,â€? you can get any entrĂŠe or bottle of wine on the menu for half off from 4-10 pm. Now that’s the kind of Happy Hour we’re lining up for.

LAJOLLABYTHESEA.COM

Luce Bar & Kitchen Neighborhood: Bay Park 1959 Morena Blvd (between Ashton St & LittleďŹ eld St) San Diego, CA 92110 619-275-0321 | www.sandiegoluce.com

Whether you realize it immediately or not, most likely you have seen this location. It is visible for passerby’s (precariously positioned on the East side of the 5 near the Clairmont exit), but a location that eludes the majority. It has been family owned since 1981 where it stood as Danino’s Pizzeria next to Baci, a neighborhood Italian staple since 1979. Luce took the place of the Pizzeria, debuting last September. This gastro pub is sexy, warm and friendly. It is hard to imagine that

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so much brick, concrete and wood would be comforting, but for some reason it is. Maybe it is THE INTOXICATING AROMA OF THE -ARGHERITA PIZZAS l NISHING IN THE OVENS MERELY YARDS AWAY -AYBE the smell of vanilla beans, cinnamon and apples that have been soaking in bourbon for the past three days behind the bar has escaped the bottle and invaded my nose. Maybe the family style and neighborhood vibe is why I feel so welcomed. Or maybe, and most likely, the drinks are sexy, the food is cozy and everyone else is friendly. That’s it. In some cases you want to choose, and in some cases it feels right for the host to. We decided on the latter, and we were not disappointed.

We were served steamed mussels (cooked to perfection), stewing in garlic, olive oil, white wine and peeled tomatoes, and the Apple Pie Mules served alongside were made with house infused bourbon, bitters and ginger beer. This was one of our favorite stops of the entire trip, and we highly RECOMMEND THAT YOU MERGE RIGHT EXIT THE AND l ND OUT WHAT SOME "AY 0ARK LOCALS ALREADY KNOW and wish you didn’t. Luce is great.

B

eer has become one of the intrinsic characteristics of San Diego.

Vegas has casinos. Washington D.C. has monuments and museums.

Oklahoma City has the Thunder. San Diego has beer. It’s our thing. In honor of our descriptor, we’ve compiled an abridged guide featuring some of the best breweries, bars and beers from within our fine city. This is by no means a comprehensive guide, so don’t start to hyperventilate or scoff when you don’t see your favorite tavern on the list. This is just a

grateful ode to the golden, amber and ink-colored beverage that lightens our head, makes our heart speak more freely and gives us something to talk about to the person next to us at the bar; an homage to the great city that has fostered a welcoming and close-knit brewing community like no other.

Here’s to beer and to San Diego, the city where we happily consume our local brews.

COMPILED BY: JENNIFER HOOD & THE LOCALE EDITORS

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The New cool kid on the block 7HEN WE LAST MET *OSH ,ANDAN HE WAS SITTING ON A SOLITARY EMPTY KEG IN AN SQUARE FOOT BARREN WAREHOUSE (IS BREWING EQUIPMENT HADN T BEEN SET UP THE BOTTLING LINE WAS NONEXISTENT AND HE HAD NO TANGIBLE PRODUCT TO OFFER US A SWIG OF "UT DON T FEEL SORRY FOR HIM $ESPITE BEING A BREWER WITHOUT A BREW HE HAD ALREADY NAILED DOWN DISTRIBUTION ACROSS #ALIFORNIA FOR HIS IMPENDING BREWERY 3AINT !RCHER AND ITS LINE OF HAND CRAFTED BEERS (OW 4HE FORMER AWARD WINNING ACTION SPORTS l LMMAKER AND ATHLETE MANAGER HAS ALL THE RIGHT CARDS ,ANDAN HAS SOME OF THE BEST BREWERS AROUND WORKING WITH HIM AND HAS A TEAM OF CO OWNERS MADE UP OF ACTION SPORTS AND MUSIC INDUSTRY CELEBRITIES READY WITH THEIR COMBINED SOCIAL NETWORK OF SOME l VE MILLION FANS AND THEIR PLANS FOR QUALITY

ACCESSIBLE CRAFT BEERS TO MAKE 3AINT !RCHER "REWING #O THE NEXT BIG BREWERY IN 3AN $IEGO AND EVENTUALLY THE NATION 0AUL 2ODRIGUEZ -IKEY 4AYLOR $USTY 0AYNE *OSH +ERR AND 4AYLOR +NOX ARE SOME OF THE BIG NAME ATHLETES WHO ARE CO OWNERS AND INVESTORS IN 3AINT !RCHER ALL OF THEM FRIENDS OF ,ANDAN FROM HIS DAYS IN THE ACTION SPORTS INDUSTRY -ARQUEE ATHLETES AND ARTISTS LIKE THESE INVESTING THEIR OWN MONEY INTO A VENTURE LIKE THIS IS UNHEARD OF AND PROVES HOW TRULY INVOLVED AND DEDICATED THEY ARE TO THE BUDDING BUSINESS h9OU LL BE ABLE TO COME TO 3AINT !RCHER AND SIT IN THE TASTING ROOM AND POTENTIALLY SEE 0AUL 2ODRIGUEZ POURING YOU A GLASS OF BEER

h LAUGHS ,ANDAN KNOWING IT S A DREAM SCENARIO FOR MOST 3O#AL NATIVES WHO LOVE THEIR SURl NG AND SKATING AS MUCH AS A GOOD )0! h4HESE GUYS OWN IT THEY RE INVESTED AND THEY LL BE HANGING OUT HERE BECAUSE WE ARE MAKING A PLACE THAT WE WANT TO BE AT v

OF BEER WE WANTED TO MAKE AT 3AINT !RCHER v SAYS ,ANDAN h!ND +IM IS ON THE LIST OF TOP BREWERS IN THE 5 3 UNDER 7ITH THESE TWO AND THE REST OF MY TEAM WE PLAN ON MAKING BEER THAT IS ACCESSIBLE FOR PEOPLE WHO THINK THEY DON T LIKE BEER AS WELL AS FOR PEOPLE WHO HAVE ADVANCED BEER PALATES v ,ANDAN HAS BIG PLANS FOR THE FUTURE OF 3AINT !RCHER h%VEN THOUGH MY FAVORITE BREWERIES ARE SMALLER ONES LIKE 2USSIAN 2IVER AND !LPINE WE WANT TO ESTABLISH OURSELVES LOCALLY IN 3AN $IEGO AND THEN GO BEYOND v 3AN $IEGO WAS THE PERFECT PLACE TO GROW HIS BREWERY BEFORE TAKING ON THE WORLD IN *OSH S MIND $ESPITE BEING A CROWDED ROOM WHEN IT COMES TO BREWING LOCALLY THE MINDSET AND COMMUNITY OF BREWERS IS UNRIVALED h)T S AMAZING HOW INVITING THE INDUSTRY IS IN 3AN $IEGO ) HAVE TALKED TO SO MANY LOCAL BREWERS GETTING WISDOM AND ADVICE 9OU D NEVER DO THIS IN ACTION SPORTS SHARE YOUR TACTICS WITH PEER BRANDS )T S REALLY A COOL COMMUNITY v Visit www.saintarcherbrewery.com for updates on the brewery’s opening as well as location information.

3AINT !RCHER WILL OPEN THE DOORS OF THEIR BREWERY AND TASTING ROOM IN !PRIL THE SAME MONTH THEY RELEASE THEIR BEER FOR DISTRIBUTION ACROSS #ALIFORNIA /N THE BEER LINEUP THREE BEERS A BLONDE A PALE ALE AND AN )0! 4HE BEER WILL BE MADE AND BOTTLED ON SITE WITH THE WHOLE PROCESS TAKING PLACE BEHIND GLASS BY THE TASTING ROOM SO GUESTS CAN WATCH THE ACTION 4HE SPACE WILL ALSO HOUSE A SHOP FULL OF 3AINT !RCHER GOODS AS WELL AS SWAG AND MEMORABILIA FROM THE ! LIST ATHLETES AND ARTISTS WHO CO OWN THE BREWERY

A PERS ON A L H A NG OV E R R E M E DY Honest to God answer? There is no hangover DVSF XIFO ZPVS LJET BSF Î WF BOE UXP .Z TPO is up at 5:30 no matter what. Before the kids NZ IBOHPWFS DVSF XBT TVSÎ OH XIJDI XBT brutal but effective.

- Josh Landan 1SFTJEFOU 4BJOU "SDIFS #SFXJOH $P

h7E NEVER WANTED TO CONTRACT THE BREWING OUT AND THEN JUST PUT OUR NAME ON IT SO WE FOUND THE BEST BREWERS OUT THERE v 2AY !STAMENDI FORMERLY OF -ISSION "REWERY ,EFT #OAST "REWING #O AND -AUI "REWING #O AND +IM ,UTZ FORMERLY OF -AUI "REWING #O ARE 3AINT !RCHER S "REWMASTER AND ,EAD "REWER RESPECTIVELY h2AY WAS WINNING MEDALS FOR THE KINDS

A H A NGOV ER RE M E DY COURT E SY O F SCIENCE "DDPSEJOH UP B #SJUJTI MFE TUVEZ UIFSF NJHIU CF B TDJFOUJÎ DBMMZ QSPWBCMF IBOHPWFS cure, one involving something many San Diegans like just as much as their beer: bacon. The protein in bacon breaks down into amino acids, organic compounds responsible for strength, repair and rebuilding inside your body (and Lord knows we need all of that after a long night at the local tavern). The amino acids help boost neurotransmitters, the chemicals in your brain that help you think and function.

Elin Roberts, of Newcastle University’s Centre for Life says, “Food doesn’t soak up the alcohol but it does increase your metabolism, helping you deal with the after-effects of overindulgence. So food will often help you feel better.” Elin, who MFBE UIF TUVEZ XBT TVSQSJTFE UP Î OE UIBU TJNQMZ TNFMMJOH CBDPO DPPLJOH TUBSUFE the healing process.

So there you have it, just one more reason to adore bacon.

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A l e S mith B re wing Co m pa n y

Gre en F l a sh

!LE3MITH IS WELL ESTABLISHED ONE OF 3AN $IEGO S l NEST WHEN IT COMES TO CRAFT BREWING 3PEARHEADED BY 0ETER :IEN A HOMEBREWER WITH some 400 medals and honors under his belt, !LE3MITH PUTS OUT SOME OF THE MOST SOUGHT after specialty beers - beers that delight even THE SNOOTIEST BEER CONNOISSEURS +NOWN FOR THEIR FANTASTIC HIGH !"6 BEERS !LE3MITH ALSO HAS A nice variety of lesser talked about sessionable BREWS $ROP BY THE BREWERY S TASTING ROOM FOR A GROWLER FULL OF THE OLD FAVORITES AS WELL AS A TASTE OF THEIR BARREL AGED RELEASES WHICH ARE ONLY available on draft in the tasting room.

"ESIDES 3TONE "REWING 'REEN &LASH HAS ONE OF THE NICEST "REWERY 4ASTING ROOMS IN 3AN $IEGO WITH A GREAT BEER GARDEN THAT S FREQUENTED BY FAVORITE LOCAL FOOD TRUCKS

BREWERY TOURS AND STATE OF THE ART TAPS POURING ALL OF 'REEN &LASH S MOST POPULAR BEERS AS WELL AS SEASONAL RARE AND SPECIAL RELEASES 9OU CAN GET A MINUTE TOUR AND A GUIDED TASTING OF FOUR BEERS FOR A LIGHT l VE DOLLARS 'REEN &LASH ALSO HOSTS 'REEN &LASH University, a seminar series that is going h"EHIND THE #RAFTv WITH A LINEUP OF THREE SEMINARS THROUGHOUT 4HE BREWERY IS MAKING GREAT BREWS AND REALLY KNOWS HOW TO host a beer lover.

9368 Cabot Dr | San Diego, CA 92126 www.AleSmith.com

6550 Mira Mesa Blvd. | San Diego, CA 92121 XXX HSFFOÏ BTICSFX DPN

PHOTO BY ANDREW ABAJIAN (WWW.ANDREWABAJIAN.COM)

SAINT ARCHER BREWING CO.

S ocie t e B r e wing

3TONE "REWING 7ORLD "ISTRO 'ARDENS n ,IBERTY 3TATION 0HOTO #OURTESY OF 3TONE "REWING

S ton e B re wing Co. THE LUMINARY OF CRAFT BREWERIES CONTINUES TO GROW...

Stone Brewing Co.’s brewery has been called the “Disneyland of craft brewing,� and rightly so. Between the main brewery and the adjacent Stone Brewing World Bistro & Gardens in Escondido, Stone Brewing offers tours, a tasting room, shop and a stunningly gorgeous one-acre beer garden. The award-winning 8,500-square-foot farm-to-table bistro features a carefully crafted menu of beer-centered cuisine from Stone’s own organic farm.

Stone Brewing has averaged a 43 percent year-to-year growth across the past 15 years, and is the 11th largest craft brewery in the United States. They have no plans of stopping. The brewing company has a number of exciting expansion projects lined up beginning this year. They’ll be opening their second restaurant in Point Loma in April 2013, called Stone Brewing World Bistro & Gardens – Liberty Station. The 22,000 square-foot restaurant will feature a Stone Company Store, 10 barrel brewing system, bocce ball courts, a cinema courtyard, private event space and landscaped gardens.

Another restaurant offshoot project is planned in conjunction with High Flying Foods at the San Diego International Airport.

The growth continues with Stone Packaging Hall (an addition to the brewery in Escondido, which will be used for bottling, kegging, small ofďŹ ces, a quality assurance laboratory and equipment storage). Also in the lineup, Stone Hotel & Headquarters, slated to open in April 2014 across from Stone Brewing World Bistro & Gardens in Escondido. The specialty hotel will house 40-50 rooms, a beautiful indoor and outdoor event space and a barrel aging room.

1999 Citracado Parkway | Escondido, CA 92029 | 760-294-7866 | www.stoneworldbistro.com

M onke y Paw pu b & Bre w ery -ONKEY 0AW IS A BREWERY AND PUB OWNED BY 3COT "LAIR WHO ALSO OWNS (AMILTON S 4AVERN

3MALL "AR AND %LEVEN HE DEl NITELY KNOWS WHAT WE WANT IN A BEER AND A BAR $ON T LET ITS SKETCHY LOCATION SCARE YOU OFFĂ? "RAVE PAST THE HOMELESS PEOPLE AND YOU LL BE REWARDED WITH AMAZING HOUSE BREWED BEERS MOST LIKELY MADE BY THE TALENTED $EREK &REESE WHO WILL BE LEAVING HIS POST AS HEADBREWER TO JOIN -ODERN 4IMES A BREWERY IN THE MAKING IN 3AN $IEGO -ONKEY 0AW WILL CONTINUE THEIR UNIQUE BATCHES OF BEER WITH A NEW HOMEBREWER TURNED BREWMASTER #OSIMO 3ORRENTINO 4HE -ONKEY 0AW 3WEET 'EORGIA "ROWN AND THE /ATMEAL 0ALE !LE ARE PROBABLY THE MOST POPULAR BEERS -ONKEY 0AW CRAFTS -ONKEY 0AW HAS NEVER LET ITS SMALL BREWERY SIZE INHIBIT ITS PROGRESS .OT HAVING A CANNING LINE LAST YEAR -ONKEY 0AW USED 4HE #AN 6AN A MOBILE CANNING SERVICE TO can their beer for distribution until they bought A LINE OF THEIR OWN 4HEY WERE THE l RST 3AN $IEGO BREWERY TO CAN THEIR PRODUCT .OW THAT S DEDICATION TO TACKLING THE NEXT FRONTIER

An Intermission to tell you about

Th e Can Va n

! MOBILE TACO STAND SURE ! MOBILE DOG WASH OK ! MOBILE CANNING LINE FOR CRAFT BREWERIES 7HY NOT $ISTRIBUTING CRAFT BREWS IN CANS IS BECOMING A CHEAPER AND MORE CONVENIENT OPTION FOR SOME BREWERS "UT MOST BREWERIES DON T HAVE CANNING LINES 4HAT S WHERE 4HE #AN 6AN ROLLS IN

LITERALLY ! 3AN &RANCISCO BASED COMPANY THAT WAS HATCHED BY l VE GRAD STUDENTS FOR AN -"! PROJECT 4HE #AN 6AN HAS REIGNITED AN AGE OLD QUARREL CAN OR BOTTLE /WNERS *ENN #OYLE AND ,INDSEY (ERREMA HAVE THEIR OPINION h#ANS KEEP BEER PROTECTED FROM LIGHT AND OXYGEN AND HELP MAINTAIN the aroma and the fresh-from-the-tank TASTE v *UST DON T FORGET TO POUR INTO A GLASS BEFORE ENJOYING

+EARNY -ESA S l RST BREWERY 3OCIETE

opened in 2012 via the efforts and talents OF 4RAVIS 3MITH WHO TRAINED UNDER CRAFT BREW ICONS 6INNIE #ILURZO OF 2USSIAN 2IVER "REWING #OMPANY AND 0ATRICK 2UE OF "RUERY IN 0LACENTIA AND $OUG #ONSTANTINER A FELLOW BREWER WITH 3MITH IN HIS "RUERY DAYS 4OGETHER 3MITH AND #ONSTANTINER POSE A LOOMING l GURE WHEN IT COMES TO THEIR CRAFT BREW KNOWLEDGE 3OCIETE BREWS A VARIETY OF HOPPY BEERS AND GENTLER "ELGIAN INSPIRED ales. The Pupil is a local favorite, a crisp, CITRUSY )NDIA 0ALE !LE THAT HAS MANAGED TO stand out in a city that’s happily up to its EYEBALLS IN )0!S 'RAB A OZ TASTER FOR A REASONABLE DOLLAR LAST TIME WE CHECKED IN February) and head for the nice outdoor PATIO A RARITY AMONG 3AN $IEGO BREWERIES 8262 Clairemont Mesa Blvd San Diego, CA 92111 www.societebrewing.com

Port B re wing & Th e Lo s t A b b e y ,OCATED IN THE FORMER HOME OF 3TONE "REWING

0ORT "REWING AND 4HE ,OST !BBEY ARE SIBLINGS FATHERED BY 0ORT "REWING #OMPANY OWNED

BY THE OWNERS OF 0IZZA 0ORT 6INCE AND 'INA -ARSAGLIA AND 7ORLD #HAMPION BREWER 4OMME !RTHUR 4HE ,OST !BBEY GAINED attention last year for their epic ode to classic ROCK SPECIAL EDITION BREWS INSPIRED BY rock tracks, culminating in an end-of-the-year 5LTIMATE "OX 3ET MASTERFULLY DESIGNED WITH track sleeves detailing the beers, and housed IN HANDMADE ROAD CASES 7E RE EXPECTING MORE INNOVATION AND EXCITING BREWS THIS YEAR 4HE BREWERY WAS NAMED 'REAT !MERICAN "EER &ESTIVAL 3MALL "REWERY OF THE 9EAR

AND 7ORLD "EER #UP #HAMPION 3MALL "REWERY 2ATE "EER A CONSUMER DRIVEN BEER RATINGS WEBSITE RANKS THE BREWERY NUMBER THREE IN THE WORLD AND SIX OF ITS BEERS ARE among the 100 best beers. Needless to say, the people like it.

4HE BREWERY PRODUCES A MIXTURE OF HOPPY !MERICAN BEERS UNDER THE 0ORT "REWING LABEL

AND "ELGIAN STYLED AND PREMIUM BEERS UNDER THE ,OST !BBEY LABEL 155 Mata Way, Suite 104 San Marcos, CA 92069 www.lostabbey.com

Pacific B e ach A l ehous e With handcrafted beer, an eclectic menu, friendly service and a lodge-like ambiance, 0ACIl C "EACH !LE(OUSE IS A GREAT BREWERY to visit for an all-inclusive night out. Dining Out -AGAZINE CALLS IT hA WORLD CLASS MICRO BREWERY AND RESTAURANT v AND hA DESTINATION FOR BEER Al CIONADOS TOURISTS AND LOCALS v 4HE !LEHOUSE BREWS EIGHT SIGNATURE BEERS ON LOCATION AND ALSO USES ITS OWN BREWS IN many of the dressings, sauces, batters and even desserts. We talked to Vince Falcone (probably one of the best names I’ve ever BEEN INTRODUCED TO THE "REW -ASTER AT 0ACIl C "EACH !LEHOUSE TO SEE WHAT SETS THE !LEHOUSE APART DESPITE A VERY CROWDED 3AN $IEGO BREWERY SCENE “First of all, I don’t believe the scene here IS SATURATED v &ALCONE CORRECTED ME h/NE must remember that 100 years ago, before PROHIBITION THERE WERE MULTIPLE BREWERIES IN EVERY CITY IN !MERICA ) THINK THAT WE RE l NALLY RETURNING TO OUR ROOTS 0ACIl C "EACH !LEHOUSE IS IN A UNIQUE POSITION TO REPRESENT 3AN $IEGO AND ITS CRAFT BEER ENTHUSIASM $UE TO OUR LOCATION AT THE BEACH WE ENCOUNTER MANY TOURISTS WHO ARE BEER FANS BUT DON T HAVE TIME TO VISIT ANY BREWERIES OTHER THAN THE !LEHOUSE WHICH GIVES US A GREAT OPPORTUNITY TO REPRESENT 3AN $IEGO S BEER COMMUNITY !S FAR as selection, I make different styles according to the season, from pumpkin spice in autumn TO MANGO WHEAT IN SUMMER WE ALWAYS HAVE A VARIETY THAT WILL MAKE EVERYONE HAPPY v 721 Grand Ave | San Diego, CA 92109 858-581-2337 | www.pbalehouse.com

A PERS ON A L H A NG OV E R R E M E DY A tall glass of water and two aspirin before retiring.

Hangovers occur mostly from mixing different alcohols. Most of these alcohols contain “fusel oils.� These complex alcohols are the culprits in hangovers. Moral: Don’t mix types of alcohol! I stick to beer and avoid hangovers altogether. There are also a few “mature� hangover solutions that are good anytime.

- Vince Falcone #SFX .BTUFS 1BDJĂŽ D #FBDI "MFIPVTF

805 16th Street | San Diego, CA 92101 www.monkeypawbrewing.com

| GO! 2013 Issue | 63

PHOTO BY ANDREW ABAJIAN (WWW.ANDREWABAJIAN.COM)

M E E T A B E AUTIFU AUTII F U L B E ER

Q: Let’s bee honest, hhoone nest, esst, you’re the ultimate: A beautiful wom woman with a bewitching Southern accent who knows her beer. You are a beer connoisseur at Happy Hour magazine; you’ve graced the cover of Westcoaster and Happy Hour magazines; you star in three web video series; you run a hugely popular beer blog (100beers30days.com); and recently, you co-judged a homebrew contest with Peter Zien of AleSmith, Greg Koch of Stone Brewing and Cicerone Dave Adams of Green Flash – all while running sold-out beer tastings at Lumberyard Tavern & Grill. You are a beer sage. A brew whisperer. An ale savant.

What’s it like to have everyone’s dream career?

LAURIE DELK: I am blushing so red I could be a beacon for INCOMING PLANES AT 3AN $IEGO )NTERNATIONAL !IRPORT� )T S A LOT MORE WORK THAN PEOPLE MIGHT THINK� ) HEAR SO OFTEN h-UST BE NICE TO BE YOU v !ND YES IT IS� "UT IT TAKES YEARS OF PRACTICE STUDY AND PASSIONATE DEDICATION ) HAVE YEARS OF BACKGROUND EXPERIENCE IN THE WINE AND SPIRITS INDUSTRY WHICH HELPED TREMENDOUSLY IN THE EVOLUTION OF MY BEER PALATE /NE OF MY MANTRAS IS h4HE MORE YOU TASTE THE MORE YOU KNOW v Q: What’s it like being a beer lover in America’s capital of craft beer – San Diego?

LD: ) COULDN T IMAGINE A BETTER PLACE IN THE WORLD TO ENJOY THE FRUITS OF THE #RAFT BEER MOVEMENT 7E HAVE SUNSHINE BEACHES THE KINDEST and most open-minded beer geeks and some of the most creative and GROUNDBREAKING BREWER MINDS ON THE PLANET Q: What is so alluring about San Diego? It seems like no matter how many breweries, the market here could never be oversaturated with the amount of beer enthusiasts, college students and everyday drinkers that are living here.

LD: (ONESTLY ) DO HAVE A FEAR THAT OVERSATURATION IS AROUND THE CORNER ) FEAR IT BECAUSE ) DON T WANT THESE SMALLER BREWERIES TO FAIL BUT THERE is only so many beers a bar can carry, only so many taps, only so much ROOM IN THE COOLER AND THE STALWART CLASSICS LIKE 3TONE "ALLAST 0OINT

,OST !BBEY 'REEN &LASH AND OTHERS ARE GOING TO KEEP THEIR PLACES ) AM EXCITED AND THRILLED WHEN ) TASTE NEW BREWERIES AND ) AM SO PROUD TO LIVE IN A COMMUNITY WITH SUCH CREATIVITY AND AMBITION ) DO ALL ) CAN TO BRING THOSE BREWERIES IN AND ) KNOW PUBLICANS AROUND THE CITY DO THE SAME 3O 3AN $IEGANS KEEP SUPPORTING LOCAL BREWERIESĂ?

Q: What do you say to people who worry that the craft beer movement is being considered by some as a fad?

LD: 3TOP WORRYING 4HE GLASS IS MORE THAN HALF FULL AND IT S BUBBLING OVER WITH #RAFT BEER 7E LIVE IN THE -ECCA OF THE MOVEMENT AND THERE IS A DEDICATION HERE TO QUALITY AND PRESERVATION THAT ) HAVE NEVER WITNESSED BEFORE IN THE DRINK WORLD 3O LOWER THOSE CYNICAL EYEBROWS AND ENJOY A pint.

Q: Any new breweries you’re excited for in 2013?

LD: There are so many I can’t keep up! I love that veteran guys like Lee #HASE 3COTT "LAIR AND 4OM .ICKEL HAVE OPENED UP THEIR OWN BREWERIES

AND ) CAN T WAIT TO TASTE MORE OF THEIR BEERS !ND ) M WAITING LIKE EVERYONE TO SEE WHAT *EFF "AGBY FORMERLY OF 0IZZA 0ORT DOES THIS YEAR Q: A new beer you’re most looking forward to trying?

LD: !NYTHING THAT ISN T BOURBON BARREL AGED ) M OVER IT

FRO M L AURIE D E LK

How to Taste Beer Q: For us plebes who don’t know the art of beer tasting, can you give us some pointers?

Is it the same “sniff and swirl� routine as with wine tasting?

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| GO! 2013 Issue

Lumberyard Tavern & Grill 967 S Coast Highway 101 Encinitas, CA 92024 760-479-1657 lumberyardtavernandgrill.com

LD: Basically, yes. After years of wine tasting, I judge aromatics the same; although it’s a completely different set of identiďŹ ers, especially in blind tasting. An important addition to the “sniff and swirlâ€? as you out it, would be this: Take 3 sips of a beer before you determine whether you like it or plan to grade it for a review.

1

The ďŹ rst sip cleanses the palate (think of the carbonation like little scrubbing bubbles).

2

By the second sip, you start to convert your palate to the beer at hand.

3

By the third sip, you can get a full assessment of avor, including malt and hop proďŹ les, bitterness, body and ďŹ nish.

Always stick to the same type of glass for tasting consistency. I sample and review almost every beer in a tulip glass. It’s perfect for focusing aromas, and puts every beer on a level playing ďŹ eld, especially when you’re tasting multiple beers of the same style.

A TULIP GLASS

AN A B RIDG ED DIRECTORY TO S O M E O F OUR FAVORIT E

TO R O N A D O

SMALL SPOT l LLS UP FAST WITH FRIENDLY LOCALS AND REGULARS / "RIEN S stands apart because of its amazing beer events. “Tom puts on the most insane tap takeovers, dinners and special events FOR BEER LOVERS v SAYS OUR BEER EXPERT ,AURIE $ELK h)T S TRULY ASTOUNDING WHAT THEY ACCOMPLISH IN A CALENDAR YEAR v 4OM IS ONE OF THE OWNERS (E IS A FORMER 7ORLD "EER #UP CHAMPION BREWER WITH /GGI S 0IZZA 4646 Convoy St | San Diego, CA 858-715-1745 | obrienspub.net

1 Do stop and savor.

THE BLIND BURRO

3 Never whistle or holler at the bartender.

GENER AL RULES FOR

DRINKING

2 Do ask for guidance from the bartender on what to order if he/she isn’t busy. If they are busy, know what you want and get on with it.

4 Chugging is for frat rats.

4HE SISTER LOCATION OF THE ORIGINAL LOCATION IN 3AN &RANCISCO

our local Toronado is one of the best bars around in regards to SELECTION 4HERE ARE ABOUT BEERS ON TAP AND HUNDREDS OF BOTTLED SELECTIONS "ARTENDERS ARE KNOWLEDGEABLE "E READY TO BRAVE A BEER SAVVY CROWD THERE S HARDLY A NIGHT WHEN YOU WON T SEE A FULL AND OVERm OWING BAR AND HEAR CONVERSATIONS BETWEEN PATRONS ANALYZING THE NUANCES OF THE BEER IN FRONT OF THEM 4ORONADO HAS A GREAT MENU WITH MOSTLY COMFORT FOOD AND gastropub choices. The cherry on top: the bar’s photo booth.

4026 30th St | San Diego, CA 92104 619-282-0456 | www.toronadosd.com

5 If you notice yourself slurring, this means you are unintelligible to everyone else.

6 Don’t lay your head on the bar or tabletop.

7 Overcompensate for the fact that you will have no sense of personal space as you drink more and more. You’re probably talking an inch from that person’s face.

8 Do remember to sign your tab.

9 Do leave with some dignity and motorskills.

H A M I LTO N ’ S TAV E R N (AMILTON S IS A PUBBY BAR IN HISTORIC 3OUTH 0ARK WITH ALL THE REGAL YET WORKING CLASS QUALITIES OF A TRUE TAVERN 4HE BUILDING ITSELF IS ONE OF THE OLDEST BEER AND WINE LICENSED LOCATIONS IN 3AN Diego. The ceiling of the bar serves as a catacombs for retired TAP HANDLES WHICH HANG DOWN LIKE BATS 4HE 4AVERN FEATURES TAPS TWO CASK BEER ENGINES AND A BEER LIST CAREFULLY CURATED WITH HARD TO l ND ALES AND CRAFT BEERS FROM AROUND THE WORLD 9OU CAN JUDGE THE SELECTION BY THE CROWD WHICH IS ALWAYS PACKED !T ONE ALE SHOWCASE A NEW ALE BY "ALLAST 0OINT SOLD OUT IN A RECORD BREAKING NINE MINUTES "EER ISN T ALL THEY VE GOT $ON T MISS OUT ON THEIR DELISH SELECTION OF DIVEY DONE WELL PUB FOOD 0OOL AND SHUFm EBOARD ALSO AVAILABLE 1521 30th St | San Diego, CA 619-238-5460 | www.hamiltonstavern.com

O’BRIEN’S PUB

10 When at a dive bar, do embrace the country music. !N IMMEDIATELY GREAT ATMOSPHERE IS ACHIEVED BY ITS DOWNTOWN LOCATION BUT INSIDE THE "LIND "URRO GETS EVEN BETTER IN TERMS OF VIBE 'LOBE LIGHTS ARE STRUNG AND DRAPED FROM THE CEILING

cozy booths beckon, rustic chandeliers and a red-lit bar create A WARM GLOW )T FEELS COMFORTABLE AND COOL ALL AT ONCE )F YOU LIKE BEER BUT ARE WITH A PARTY THAT ALSO APPRECIATES A UNIQUE AND WELL CRAFTED COCKTAIL GO HERE 4HE "LIND BURRO ALSO HAS A FANTASTIC MENU WITH INSPIRED TAKES ON CLASSIC "AJA FARE 4HIS IS WAY BEYOND YOUR TYPICAL BAR FOOD !NOTHER BONUS LOCALS GET A percent discount. Viva la 92101.

639 J St. | San Diego, CA 619-795-7880 | www.theblindburro.com

WALLS OF OLD BEER CANS ) KNOW IT S STARTING TO SOUND REDUNDANT

BUT THEY REALLY DO HAVE ONE OF THE BEST BEER SELECTIONS IN 3AN $IEGO INCLUDING SOME EPIC HOUSEMADE ALES ",!( HAS PAINSTAKINGLY SELECTED TAPS WHICH POUR FROM A STATE OF THE ART DRAFT SYSTEM TO ENSURE THE FRESHEST POUR !S GREAT AS THE BEER SELECTION IS THE PIZZA HERE IS JUST AS GREAT MADE TO ORDER USING LOCALLY SOURCED INGREDIENTS IN UNIQUE COMBINATIONS ,AURIE $ELK RECOMMENDS ORDERING A PIZZA AND THEN ENJOYING A SESSION OF PEOPLE WATCHING WHICH IS TOP NOTCH AT THIS TRENDY BAR "E prepared to talk to strangers, the seating is communal.

3416 Adams Ave | San Diego, California 619-255-2491 | www.blindladyalehouse.com

B L I N D L A DY A L E H O U S E

NEIGHBORHOOD 3OMETIMES YOU WANT TO ENJOY A CRAFT BEER SOMEWHERE OTHER than a dark divey bar. Neighborhood is an urban feeling bar AND RESTAURANT WITH WINDOWS THAT OPEN COMPLETELY ONTO SUNNY PATIO SEATING ON THE STREET IN DOWNTOWN 3AN $IEGO .EXT TO A CUTOUT OF *ESUS OR BENEATH A MOUNTED DEER ENJOY ONE OR MORE OF THE CRAFT MICROBREWS ON TAP MOST OF IT LOCALLY BREWED AND SOMETHING FROM THE GASTROPUB MENU )F YOU RE WITH FRIENDS WHO PREFER COCKTAILS TO BEER TRY THE KEG COCKTAILS ON TAP "ONUS SNEAK INTO THE BACK OF .EIGHBORHOOD AND YOU LL l ND .OBLE %XPERIMENT A SPEAKEASY 777 G St | San Diego, CA 619-446-0002 | www.neighborhoodsd.com

!NOTHER 3AN $IEGO BAR RENOWNED FOR ITS BEER SELECTION WHICH INCLUDES A NUMBER OF RARITIES THAT WILL MAKE ANY BEER LOVER GASP WITH DELIGHT ! FOOD MENU OFFERS A GREAT SELECTION OF SANDWICHES

BURGERS BACON ORIENTED OFFERINGS AND OTHER !MERICAN FARE 4HIS

/NE OF FOUR BARS INCLUDED ON Draft Magazine’s LIST h!MERICA S BEST BEER BARS v "LIND ,ADY OR ",!( IS A SUN SOAKED BAR LOVINGLY DECKED OUT WITH RETRO BEER MURALS AND

Drink & Ride

Drinking and driving is out of the question, but drinking and riding isn’t. Every third Wednesday of the month, one of two “Brewery Tours of SD� buses run a route of great bars in San Diego.

The Buses operate under the moniker of the Drink About Beer Buses, bringing safety and joy to imbibers across the city.

PIZZA PORT &OR THOSE CRAFT BEER LOVERS WHO HAVE DUTIES BEYOND DECIPHERING THE m AVORS AND AROMAS OF A BEER RE A FAMILY HEAD OVER TO 0IZZA 0ORT A BREWPUB WHERE YOU CAN GET HOUSEMADE CRAFT BEERS

WHILE ENJOYING PIZZA THAT KIDS CAN ENJOY NOTHING OVERLY GOURMET IN A FUN BEACHY ENVIRONMENT 4HE ORIGINAL LOCATION WON h3MALL "REWPUB OF THE 9EARv AT THE 'REAT !MERICAN "EER &ESTIVAL AND THE #ARLSBAD LOCATION WON h,ARGE "REWPUB OF THE 9EAR h AT THE SAME EVENT A FEW YEARS LATER 4HE OWNERS CARRY OVER ALL THEIR WINNING QUALITIES TO ALL OF THEIR LOCATIONS IN 3OUTHERN #ALIFORNIA 1956 Bacon St | Ocean Beach, San Diego, CA 619-224-4700 | www.pizzaport.com

TIGER! TIGER!

Drink A b out B e er Bus [drink-uh-bout] -noun

BUS STOPS AT

An informal bus ride taken by members of the communities of Normal Heights, North Park, South Park and beyond, for the purpose of drinking without driving, sampling the wares at multiple local establishments, and being seen by the public. Every 3rd Wednesday. Free

1 Blind Lady

6 Sea Rocket

2 Small Bar

7 The Station

3 Live Wire

8 Hamiltons

4 Toronado

9 Bar Eleven

5 Ritual Tavern

10 Tiger!Tiger!

%NJOY YOUR BEER AL FRESCO IN THE RUSTIC NEW BEER GARDEN AT 4IGER� 4IGER� ,EE #HASE OWNS BOTH 4IGER� 4IGER� AND ",!( AND obviously has a knack for creating the perfect bar, as both locations are on Draft Magazine’s BEST BEER BARS IN !MERICA LIST FOR 4HE INDUSTRIAL REPURPOSED INTERIOR THE FRESH AND TASTY MENU OF SANDWICHES AND SALADS THE BRUNCH THAT FEATURES A BEER AND DOUGHUTS MENU ITEM THE BEER GARDEN THE PITCHERS THE STELLAR BEER LIST AND THE COOL AND CULTURED EVENTS )T JUST ADDS UP TO THE PLACE WHERE YOU WANT TO BE ON ANY GIVEN 3UNDAY OR ANY OTHER DAY OF THE WEEK FOR THAT MATTER 3025 El Cajon Blvd | San Diego, CA 619-487-0401 | tigertigertavern.blogspot.com

B E ON TH E LOO KOUT winning FOR TH E S E

breweries.

To honor this fact, Home Brew Mart has been courted

by Whole Foods Market to brew a special series of beers under the Home Brew Mart brand to be sold at their stores. Called The Homework Series, the beers will be developed by brewers using home brew techniques. The ďŹ rst batch will be an India Red Ale made by Colby Chandler, former Home Brew Mart manager. Bonus feature: the recipe for the beer will be included on the label! www.homebrewmart. com

From “I’ll have another� to “You’ve had enough�

M e a suring YOUR Intoxication* SOBER Making small talk. Pretending to be busy on your phone.

BUZZED 3TARTING TO FEEL MORE CONl DENT 9OU RE LOOKING SMIRKING OR TALKING TO STRANGERS YOU l ND attractive.

TIPSY h! ROUND ON MEv AND h) LOVE YOUv STARTS GETTING THROWN AROUND 9OUR POOL PLAYING IS GETTING BETTER 9OU RE TEXTING OLD m AMES

Gre en F l a s h

PUNCH DRUNK

2 0 1 3 H O P O DYS S E Y: Starting this past February, Mira Mesa-based Green Flash Brewing Co. invited hop heads to hop aboard for the ride as they release a hop-centric, draft-only beer every other month for a year. Green Flash is going to experiment with various varietals and methods to create six completely unique yet hoppy brews, which can be found as long as they last, at a restaurant or bar near you. February and March’s release is the Black IPA, “fruity and oral with pine nuts and roasty avor.â€? www.greenashbrew.com

A L E S MITH’S 2ND RE S ERV E S ERIE S RE L E A S E B A R R E L AG E D DECADENCE 2011: In late February, AleSmith held a one-time release of their limited edition bottling for Barrel Aged Decadence 2011, their Maple Smoked Barleywine (brewed for their 16th anniversary) matured in premium bourbon barrels.

Green Flash Odyssey

#HRIS 2OCK ROUTINES ARE BEING RECITED /VERSHARING ABOUT YOUR l NANCES JOB HUNT AND EXES COMMENCES h"ECAUSE ) 'OT (IGHv GETS PUT ON THE JUKEBOX and you’re singing, laughing, and back-slapping bar-goers WITH KNOWING LOOKS

TRASHED

H o m e b r e w M a rt T H E H O M E WO R K SERIES: Home Brew Mart is the go-to resource and supply store where most of San Diego’s brewing pioneers bought their ďŹ rst brewing kits and the ingredients that would lead to some of the legendary beers out there at now award

66 |

| GO! 2013 Issue

www.alesmith.com

S TO N E O L D G UA R D I A N B A R L E Y WINE “Barley wines are traditionally hefty brews, but ours is downright excessive.

The huge maltiness of this beer is only tamed by an equally prodigious addition of hops, creating a rich, slightly sweet, caramelhued ale infused with assertive bitterness and bright hop notes, all culminating in a pleasing dryness, “ says the Stone Brewing Co. crew about their 2013 Classic Release of Stone Old Guardian Barley Wine. The barley wine, which is not a wine at all, but rather a strong ale, will develop and evolve in avor. In conjunction, the 2013 Odd Year Release of the Stone Old Guardian Oak-Smoked Barley Wine experiments further with the recipe to challenge your senses futher, adding a smoky element that plays perfectly with the malt character of the ale. Visit the website below for tasting notes from brewmaster Mitch Steele. www.stonebrewing.com/og/

B A R R E L AG E D KO P I L U WA K S P E E DWAY S TO U T: The second reserve series release is AleSmith’s award winning year round Speedway Stout with Kopi Luwak Coffee that has been matured in premium bourbon barrels.

The coffee beans are one of the world’s most expensive and rare coffee varieties, and are speciďŹ cally selected for their ripeness and quality by the civet, a small jungle marsupial that feeds off the fruit of the coffee cherry... in case you wondered... Both these releases will likely be sold out by the time you read this, so if you see one available somewhere, buy it, no matter what the cost!

S ton e B re wing Co.

9OU RE JUMPING ON TABLES

impersonating Will Ferrel, IMPERSONATING )AN !NDERSON

MUMBLE HUMMING h!QUALUNGv and attempting to light your BEER BOTTLE m UTE ON l RE )NSTAGRAM IS BACKED UP WITH your dimly lit photos of blurry PEOPLE WITH LASER EYES /VER !ND OVER

BLACKED OUT 9OU VE PASSED OUT HOPEFULLY ON YOUR OWN OR A FAMILIAR couch and not in the bushes or in a strange basement. *If this sequence happens to you regularly for weeks or months at a time, please call a hotline.

M o d ern Tim e s BEERS IN PROGRESS... “Classic, vibrant, and oozing panache, these are the cans to drink while installing an Eames chair in your vintage Alfa Romeo lowrider ...

They are so devastatingly tasteful, a koozie would be a crime,� says Jacob McKean, founder of Modern Times, in a humorous post on their website about

what will set Modern Times apart. All joking aside, the crew of self proclaimed “devout beer geeksâ€?, which is led by McKean, a former Stone Brewing media specialist and proud homebrewer, have been diligently at work on their 30-barrel production brewery and tasting room, and if their beer is as exciting, quirky and cheeky as their marketing, it’s going to be great. The foundational beers planned are “a vibrantly fragrant hoppy wheat beer (~4.5% ABV) with an emphasis on tropical aromatics; a food-friendly saison (~5%) bringing the rustic yeast character and nuanced malt avor you know and love in the classics; and an oatmeal coffee stout (~5.8%) positively redolent with coffee aroma layered atop a full, creamy, roasty malt backbone.â€? Sign up for their newsletter online to catch the ďŹ rst release. www.moderntimesbeer. com

ON THE NATIONAL STAGE

T H I R D S H I F T: -ILLER#OORS RECENTLY WIDELY RELEASED 4HIRD 3HIFT !MBER ,AGER

WHICH WON A GOLD MEDAL AT THE 'REAT !MERICAN "EER &ESTIVAL 4HE SERIES OF AWARD WINNING BEERS IS BREWED BY A BAND OF BREWERS WHOSE LOVE OF BEER AND PASSION FOR BREWING DOESN T STOP WHEN THE DAY SHIFT IS OVER 4HE MALTY AMBER BREW is currently available at select bars AND RETAILERS NATIONWIDE www.thirdshiftbrewing.com/

REDD’S: ! UNIQUE NEW ALE HAS EMERGED 2EDD S !PPLE !LE IS AN APPLE m AVORED GOLDEN ALE THAT S GREAT FOR PEOPLE WHO DON T HAVE A PALATE FOR RICH OR BITTER BEERS #RISP LIKE AN APPLE "REWED LIKE AN ALE h2EDD S !PPLE !LE WILL INSPIRE BEER DRINKERS TO BRANCH OUT FOR ITS REFRESHING JUST RIGHT SWEET TASTE v SAYS 2EDD S www.reddsapple.com/

look for Papa Luna's ON

Colder Beer is Not Better Beer

The Travel channel

B E ER DRINKING T E M PER ATURE S Our obsession with ice cold beer in America might be great for the commercials (what’s sexier than ice bits cascading down a beer bottle sitting in a bucket of ice?), but it’s not optimal for

drinking many kinds of beers, especially ďŹ nely crafted beers. Extremely cold beer will numb your tastebuds to much of the avor of beer; malt avors recede and hop bitterness intensiďŹ es

to harsh levels. Get all the goodness and avor that brewers intended out of your craft beer by drinking lager beers at around 48°F and ales at “cellar temperature,â€? around 55°F.

Know Your Beer Flavors Th e B e er Py r a mid To save you from buying a beer at a bar that you might not like, here is a simple guide to the avors associated with certain kinds of beer. Figure out which avor notes you are drawn to and order along the lines of the beers associated for a nice time and no dollars wasted the next time you go out. Note: Knowing what you like should never stop you from branching out and trying other things!

CHARACTERISTICS

More Malt

TRY ORDERING i Scottish Ale i Robust Porters i Baltic Porters i Most Stouts

Baked Goods, Graham Crackers, Whoppers, Chocolate, Coffee

SWEET

CHARACTERISTICS

BITT E

R

FLAVOR CY SPI

More Yeast

A CASE AGAINST DRINKING STRAIGHT FROM

More Hops

CHARACTERISTICS

Fruits and Spices like Banana and Clove

Herbs and Plants, Grass, Citrus, Licorice

TRY ORDERING i German Wheat Beer i Barley Tart Witbier i Sour Beer i Banana and Clove

TRY ORDERING i Pale Ale i India Pale Ale

There’s nothing wrong with beer sold in beer cans, but there is much wrong with drinking beer straight from a beer can if you want to fully enjoy the beer avor. Pour canned beer into a glass for max enjoyment. Most of what we perceive as taste actually comes from our sense of smell. If you drink straight from the can, or even the bottle for that matter, you can’t smell what you are drinking as well.

You’re losing threequarters of the total beer experience.

Driven Hefeweizen

latin aMerican

STYLE

W

DEBUNKED CLASSIC

Some people assume that darker beers have a higher alcohol content and lighter ones a lower. The truth? A beer’s color has nothing to do with its strength. The color depends on the type of grain it was made from.

“May your glass be ever full, May the roof over your head be always strong, And may you be in heaven, Half an hour before the devil knows you’re dead.�

Old Irish Saying Quotes HUMOROUS

“Everybody’s got to believe in something. I believe I’ll have another beer.�

W.C. Fields

So. CAL

FLAVOR 1404 Garnet Ave. SDFLĂ?F EHDFK

papalunas.com

“In wine there is wisdom, in beer there is Freedom, in water there is bacteria.” - Benjamin Franklin

Beer & Politics

You can’t judge a beer by its color, but you might be able to judge a person’s politics by their beer preference. Scarborough Research found that according to 200,000 interviews with American adults, what someone drinks seems to parallel how they vote, and even how often they vote.

Fourscore a nd Se v en Beers Ago. . .

B ot t l e d & K egg e d re v e a l s S a n Diego’s Cr a f t B e er His tory San Diego History Center has dubbed 2013 “The Year of Craft Beer,” and we heartily embrace it.

The year will be celebrated with a new exhibit, “Bottled & Kegged.”

Proof that craft beer isn’t just for hipsters, the exhibit will go back decades to the very beginnings of the local craft brew culture, and even further back to the early brewing scene in San Diego, returning to the present to explore the current booming scene. Novices and beer aficionados alike will enjoy learning the basics of what makes a craft beer, how the brewing process works and what role Mexico plays in local craft culture. Most importantly, the question everyone else in the world is asking will be answered: Why San Diego?

The interactive exhibit, curated by Matthew Schiff, opens April 5, 2013, and runs through January 2014. The exhibit will host a monthly beertasting event called “History Happy Hour,” showcasing different local brewers. The tastings, which will begin in June, will be included with admission to the exhibit.

FOR MORE INFORMATION VISIT SANDIEGOHISTORY.ORG/BEER OR CALL 619-232-6203.

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Democrat

Bi-Partisan

Republican

Interestingly, drinkers of microbrews have one of the highest voter turnouts according to the study. Sierra Nevada drinkers have the highest voter turnout by far.

B e e r, Food, and F l avor

BY S C H U Y L E R S C H U LT Z

¹) KWVÆ ]MVKM WN \ITMV\ QVVW^I\QWV IVL XWX]TIZ QV\MZM[\ VW_ M`Q[\[ \PI\ [WWV _QTT \ZIV[NWZU \PM TIVL[KIXM WN ZM[\I]ZIV\ LQVQVO *]\ \PM XZQVKQXTM[ WN JMMZ \I[\QVO IVL NWWL XIQZQVO \PI\ _QTT QVNWZU \PQ[ KPIVOM IZM I^IQTIJTM ZQOP\ VW_ \W QVLQ^QL]IT[ _Q[PQVO \W [MTMK\ R][\ \PM ZQOP\ JMMZ NWZ I LQVVMZ XIZ\a )VL ^MZa WN\MV \PM[M [MTMK\QWV[ KIV JM UILM ][QVO TWKIT JMMZ[ \PI\ ZMÆ MK\ \PM XMZ[WVITQ\a WN WVM¼[ PWUM ZMOQWV¸IVL I\ U]KP TM[[ KW[\ \PIV UW[\ _QVM[ º -Schuyler Schultz (an excerpt from the book’s Introduction) A working chef and consulting culinarian in San Diego, Schuyler Schultz has won the craft beer and foodie subcultures over with his recent book, Beer, Food, and Flavor. Within the pages. the art of beer and food pairing and menu-building is unveiled in astute detail. Amazing recipes are included. The craft beer culture and its relation to the local food movement are analyzed. Anecdotes are shared. Definitely a book worth getting for the serious beer and food connoisseur.

KEEP UP WITH SCHUYLER S C H U LT Z O N T W I T T E R @ GOODFOODANDBEER

DOOR

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A GUMSHOE STORY ON THE BEST SPEAKEASY BARS IN SAN DIEGO WRITTEN BY: ERIN ROSE BELAIR AT ROSEBLACQUE.COM PHOTOGRAPHY BY: JENAVIEVE BELAIR AT JENAVIEVEBELAIR.COM

I

walk into Phil’s office and he has that look on his face, the one he gets before he sends me on a wild goose chase.

“How ya’ doin’ kid?” he asks.

I shrug my shoulders, “Still breathing, still beating that pavement, still drinking, so good, I guess.”

“Right,” Phil says and ashes his cigarette, missing the tray so the ash falls on his desk instead. Papers piled high and strewn everywhere make Phil seem even shorter than his usual short stature.

“So here’s the deal Rose, I got this case, and I need you out on it tonight before the fella skips town. Word on the streets is he’s holed up in one of those speakeasy bars, and I need you to go sniff him out. He should take well to a pretty girl like you.”

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He slides a photograph across the table: Blond hair, nice jaw line and a million-dollar set of teeth. I’d seen guys like him before, pretty, but those are the ones you want to watch out for. They’ll steal your heart before you can powder your face.

“What’s the story?” I ask.

“I got this broad coming in here today crying her eyes out, mascara running everywhere, yammering on about how he left her. Worst part is, he stole not only her heart but also her hopes and dreams, just put them in his briefcase and walked out the door one day. Now, I hear he pawned her hopes to get cash for a train ticket outta here tomorrow morning.

So you got one night to save her heart and dreams. Ya’ got it kid?”

“Got it,” I say over my shoulder. I need a drink.

The first place I try is THE NOBLE EXPERIMENT. If I wanted to lie low, this would be my spot. Through NEIGHBORHOOD at the back of the restaurant, a wall of kegs serves as the secret entrance to this fine spot. A lovely hostess greets me, nods me in and remembers me from last week. The low light and high wall of spirits towering behind the bar makes me feel at ease, like I’ve walked into church. Behind me, patrons huddle in white leather booths, laughing at secrets and sharing drinks, glowing as the wall of golden skulls sparkles behind them. I sit at the bar, and the bartender asks me what I like.

“Bourbon, nothing too sweet.”

He doesn’t know me but he sure knows his liquor, and oh my, does he treat me right. Cocktails here are meant to be conversational pieces, encouraging patrons to socialize with the bartender and the stranger next to you.

“Fashionably Late,” he says to me as he adds the orange peel. A large, single, crystal-clear ice cube floats in my drink. Perfection. Ice like this doesn’t melt fast, doesn’t dilute this perfect cocktail. Folks who know their business use ice like this. I’m impressed. I scan the bar for my man, but no one matches the photograph or even close to the description. More beautiful women than men fill the small bar.

I know that if he was here, I have arrived too late; maybe dare I say fashionably late?

NOBLE EXPERIEMENT 777 G. ST SAN DIEGO, CA 92101 619-888-4713 WWW.NOBLEEXPERIMENTSD.COM

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Once the sun sets, the ocean air winds through the streets creeping around tall buildings and forces me to tug at the collar on my jacket. The night is still young and teetering on that perfect point where folks are still heading out to meet up and catch a bite to eat. If he’s hungry I know the next place to look – CRAFT AND COMMERCE on the corner of Beech and Kettner. They have the best bone marrow in town and no shortage of good drinks either.

The one thing this place does well: everything (and all at once.)

Skill, detail and style make this spot the one. What I like is the sociable clientele chatting up strangers and laughing at jokes.

Craft and Commerce makes even a wallflower like me blossom into a regular socialite.

I sit in my favorite booth to take some notes; Steinbeck quotes scrawled on the leather behind me, taxidermy stares at me from the walls. The flicker of oil lamps makes the place feel intimate and actually smells like candlelight. I order a Kentucky Maid: bourbon, muddled mint and cucumber, a touch of sugar and lime.

I think briefly of exploring their craft beer selection but go with

the bourbon. (Craft & Commerce carries twenty-four beers on draft, all from small craft breweries.)

The small touches and dedication to detail make me trust this place. Every bartender I have ever had here makes my drink the same way, the right way. Their religion here is Balance. Every drink is perfectly balanced with the highest quality of ingredients and it shows in every crafted cocktail.

I see a group of particularly lovely women sitting at the bar, flirting with the strapping bartender, handsome in a vest and bow tie.

“Excuse me ladies, have you seen this man?” I hold up the photograph.

“No,” they all answer.

I ask the bartender.

“No, not tonight at least. Heard he hangs out at the Lions Share from time to time, orders a whiskey sour when he does come in though,” and he goes back to pouring drinks.

CRAFT & COMMERCE 675 W BEECH ST. SAN DIEGO, CA 92101 619-269-2202 WWW.CRAFT-COMMERCE.COM

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THE LION’S SHARE. On my way over, I curse myself for not thinking of this first. I keep along the brick walls, trying to stay in the shadows. I count the steps from the curb. I snap a photograph in my mind of the sign, the time of day, the temperature. I check in the alleyways as I walk, sure that at any moment I’ll catch a glimpse of him.

I take a seat at the bar in the far corner with my back to the wall so I can see who comes in and who goes out. I come here on my good days. It’s all about the vibe. A lot of folks are doing the same things these days, but no one does it with as much fun as The Lion’s Share – pizzazz, style, panache. The bartender is over the moon about a new cocktail menu they’re cooking up.

He says he’ll make me something as pretty as myself.

Blondie is nowhere to be seen. I relax for a moment. The Lions Share uses only the highest quality ingredients and small-batch, family-owned distilleries for their spirits. They like everything to have a story, and I like to hear them. This drink is made with Hacienda de Chihuahua, a spirit made from wild harvested agave: one plant per bottle, infused with huckleberry, lime and fresh pineapple juice. It is well made, strong and puts a nice hum on everything.

I ask the bartender if he’s seen Blondie. No such luck. I sit there listening to the rattle of ice in martini shakers and watching the smooth pour of drinks, wondering what steps I had taken in this life to end up here right now.

LION’S SHARE 629 KETTNER BLVD. SAN DIEGO, CA 92101 619-564-6924 WWW.LIONSSHARESD.COM

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The night is winding on and I haven’t had so much as whisper of news on this fella’s whereabouts. He is that quiet type who goes unnoticed in his entrance and slides out the back. I am wondering where one could lie the lowest. I take to the streets. A friend had told me about an underground bar with red lights, good drinks and smooth music. So secretive in its allure on 5th avenue where anyone could walk by. PROHIBITION hides behind an unassuming door marked Law Office Eddie O’Hare, tucked between two bustling establishments. I see a handsome man standing outside, and we both acknowledge each other.

When he lets me in, we are standing at the top of a long dark staircase, red lights bleeding in from the rooms downstairs.

“House Rules,” he says, “no electronics, inside voices, drink with an open mind and dress code strictly enforced.”

“Easy enough,” I say and make my way into the bar. Tall stools and small tables line the walls. A long corridor of beautiful fixtures and faces watch me pass. I lean over the bar top and ask a fine young man strapped in a vest and moustache for a moment of his time.

“For you, anything,” he says.

“I’ll take a bourbon.”

I slide the photograph toward him and he gives it a nice long stare.

“You seen him?”

“Nah sweetheart, you know how many people come in here looking like that, try that new spot that just opened up near the ballpark, near Block 16. I think it’s called Cat something, Cat Eye. Yeah, try there, people been talking it up all week.”

When he goes to work on my drink, I watch his precision and skill and lose myself for a moment in the rhythm.

I must give credit where credit is due. The bartenders here know their science. You can walk through the door and say something as vague as “tequila, a little sweet,” and end up with a drink you love so much you couldn’t have dreamt a better version.

Leave the mixing to the professionals here, because they know you better than you. The red glow of the bar makes everyone seem mysterious, like I’ve wandered into one of those old detective novels.

The cold air bites my bourbon-kissed lips as I walk toward the Cat Eye Club.

The streets are in full swing, young hopefuls drunk on life and cheap wine with stars in their eyes. He could be anywhere by now.

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CAT EYE CLUB. Like a tongue, a red carpet rolls out from the front door, a half-circle awning reminiscent of better days greets me and a handsome doorman. I have never been here before. It just opened, and judging by the décor, I have just found my new favorite spot. Clearly a dress code is enforced, as everyone looks dapper and dressed to the nines. I appreciate that. The intimate space holds around forty people and sets the vibe as “the place to be.” I stroll past the men in chairs near the fireplace; the pinstriped and brick walls, strapping men and three fingers of bourbon. I think I have just stumbled onto the set of Mad Men – the scene is from a penthouse rooftop in New York.

I look over to the bar, and there he is – plain as day. I could tell right away.

The way his blonde hair falls and he runs his fingers through the right side.

Heartbreaker. Next to him sits his train ticket, and on the floor near his feet, a small briefcase. I take a seat beside him.

“Bourbon two fingers,” I say to the barkeep.

“A girl like you drinking bourbon?”

Blondie says to me and flashes his million-dollar smile.

“With all due respect, sir, you don’t know me. If you did, you’d know that I’ve been looking for you all night.”

His smile starts to fade and he looks closer into my eyes, “Oh yeah?”

“Yeah, and the way I see it, is you got one of two options: option one – you get up and leave that briefcase behind, which I know, holds a poor girl’s heart and dreams and therefore my paycheck, and you leave without a word; or, option two – I can make a huge scene here in this fine bar and drag you kicking and screaming to the police where I will then take your briefcase. Your choice.”

I saw no harm in allowing him to skip town so long as the lady got back what was rightfully hers.

“Can I finish my drink first?” he says.

We sit there together in silence, and I listen to the hum of conversation as it circles the bar, and watch the ice in my glass. I appreciate their standards here. Only high-quality spirits and classic drinks done right, just true American drinking at its finest. A drink is truly a drink.

Then, as if we had never met, Blondie gets up, train ticket in hand and leaves the brief case behind. I finish my drink.

On my way out I tell the gentleman holding the door, “I’ll be back.”

PROHIBITION 548 5TH AVE .

SAN DIEGO, CA 92101 619-239-9994 WWW.PROHIBITIONSD.COM

GASLAMP SPEAKEASY 708 4TH AVE. (GASLAMP) SAN DIEGO, CA 92101 619-239-9994 WWW.GASLAMPSPEAKEASY.COM/

Work is over for the night, and while I have probably had my fair share of bourbons and cocktails, there is one more spot on my list.

My home away from home. My bar. The one place that knows me for better or worse.

THE GAS LAMP SPEAKEASY. This little gem was opened two years ago alongside Hennessey’s on 4th Avenue. No pretense, no secrets, no gimmick, just walk in and order.

The two fine bartenders, Heath and Mike, run this show themselves and put their blood, sweat and tears into making this place what it is. Building booths by day, growing herbs for concoctions on the walls, infusing all their own spirits and cooking up their own bitters and simple syrup concoctions – these boys are the real deal.

I take a seat at the bar, “The usual,” I say.

Heath pulls label-less bottles from the shelf, jalapenos from the bar, a flurry of magic takes place and at the end, is my drink: The Fever, made with jalapeno gin, lime, ginger, cilantro bitters, simple syrup and soda (and if you want it really spicy, they can add habanero bitters, too. The first time I had this drink, I fell in love, quite literally.

Any night of the week, there is live music and fine folks with which to laugh the night away.

It’s not the fanciest place I’ve been all night, but it very well may be my favorite. As I sit at the bar and finish what I am pretty sure is the best drink in San Diego, I stare at the briefcase on the floor by my feet, and I think about how lucky I am to have been sent on this assignment.

RESTORE

REBALANCE Open Air Yogo on Mission Bay Scan for Specials

A Unique Spa Experience for Everyone Spa | Salon | Outdoor Whirlpool & Fitness Center www.CatamaranResort.com | 858.539.8821 3999 Mission Boulevard, San Diego, California 92109

SOCIALIZE with the Catamaran Resort Hotel & Spa

WA T E R B A S E FIBROUS CREAM M AT T E F I N I S H

AVA I L A B L E I N P R O F E S S I O N A L S A L O N S & B A R B E R S H O P S

/JOHNNYBHAIRCARE

SHOP

LAURENLY 142 N. Glassell Orange, CA 92866 www.laurenly.net

SHOP EXPERT

QUICK TIPS FOR SWEET SPRING STYLE FROM SAN DIEGO LIFESTYLE BLOGGERS, KIRBY & ALEXA

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INTERVIEW BY: JENNIFER HOOD PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS

he Short and the Sweet of It is just that – short and sweet blog posts for a stylish and sane everyday life. Kirby and Alexa, the two beautiful So Cal belles that run the blog, cover everything from fashion, decor, gardening, food, culture and all the other “in-betweens” that sprinkle color into our lives. It’s a blog pool of tips and inspiration that has garnered a loyal following of fans from San Diego and beyond. We sat down with the two style and life savvy bloggers to see what’s new and to get their insights for what to wear and where to shop in San Diego for fresh, vibrant Spring styles.

Q: For those who have not seen your blog yet, explain what The Short and the Sweet of It is and how it got started.

KIRBY AND ALEXA: At first, The Short and the Sweet of It was a Gmail chat session between two uninspired marketing writers, looking for a space to imagine, create and inspire. We had been working together for a year at a job that helped to pay the bills but left us both feeling drained of creativity. Starting a blog that focused on some of our favorite topics – travel, fashion, film, literature, interior design, etc – was initially a space for us to explore our likes, loves and creative passions. Over the years it has grown into a lifestyle blog that is enjoyed not only by us, but thousands of readers each month.

Q: How has the blog morphed over the years? The blog seems very personal to you both as the conduits of the content. As you two have grown, have your life-changing experiences steered the blog into new directions?

K&A: The job where it all began (and where we met) is now in the past, and in that time, we’ve both moved houses, moved jobs, Alexa has had a baby and is now expecting another and Kirby is busy planning her wedding. So we like to incorporate these things into our posts, while still keeping most of the content similar to our original vision. We don’t want The Short and the Sweet of It to become a baby blog or a wedding blog. Our lives include more things than being a mother or being a bride, the blog does as well.

Q: What Spring styles are you most excited about and where can we get these looks in San Diego?

K&A: We are thrilled that classic black and white will be sticking around this season in the form of the graphic looks that Michael Kors and Marc Jacobs showed for spring. We’re also happy that stripes will continue to be a popular trend (since we both have so much of it in our closets!) as well as colorful flats. J. Crew is always a go-to store, but we also love the smaller boutiques of Capricorn and Mog + Rue in San Diego.

Q: Where is your favorite local boutique for finding a sassy night-on-the-town outfit or easy, carefree look?

K&A: We love Capricorn Boutique in La Jolla. Not only are we good friends with the shop’s owners, but they have an expertly curated selection of things you won’t find anywhere else. We’ve picked up everything from my NYE dress to cover-ups that we pull out every summer.

Q: What is the little black dress for Spring?

K&A: We are torn: either a classic LBD with peplum or a sweet, little lacy dress.

Q: What are a few of your must-have accessories for Spring?

K&A: We loved the bright bags we spotted during fashion week, and it’s an easy (and eye-catching) way to add something special to an outfit. We have a soft spot for clutches so will likely pick up a few bright ones once the temps get warmer.

Q: When in doubt, wear...

KIRBY: Red lipstick always does the trick when I’m feeling “blah” or need to be pulled-together quickly.

ALEXA: A casual long dress.

Q: An easy way for people to spice up their existing wardrobe for Spring?

K&A: Shoes, belts and other accessories. You can find plenty of inexpensive items like a bold statement necklace, bright scarf or gold belt to give your wardrobe a little hint of spring.

Q: Anything new or exciting on the horizon for The Short and the Sweet of It? K&A: This year we have some exciting partnerships with some of our favorite shops, like Lulu and Georgia, Pinhole Press and BoBo House.

In addition, the blog’s three-year anniversary is coming up, so we’re working on re-branding the site, which will be exciting to unveil. www.theshortandthesweetofit.com

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LOCALE LOOKS H OUUGGH HRRO TTH

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ime is a funny thing. In our lives and life-spans, we go through phases of time; speeding up and feeling like there is never enough time in the day to finish it all, then, slowing down when we feel like the days are long and the weekend couldn’t be further away.

That’s why in this special edition of Locale Looks, we are taking a step back in time and going through the decades. Through these decades, you’ll find that two things stay the same: the importance of fashion and food. Although tastes and styles surrounding the two may change, our love and fan-ship for them don’t sway a tad. So take a step back in time with me now, and let’s chase the decades with San Diego as our beautiful backdrop.

Face it, you’re a local at it’s l NEST .OW GET OUT AND ENJOY YOUR surroundings in style! You can follow Holly on her chic fashion blog: www.hollyinheels.com Holly in Heels: Smitten with shoes, addicted to style.

WRITTEN BY: HOLLY CLINARD PHOTOGRAPHY BY: ANTONIO PULLANO OF LOVINLIFE MULTIMEDIA STYLIST: MEL FOX, FOLLOW HER @STYLESBYMELFOX Thank you to Shamon Freitas Talent Agency, ZARZAR Modeling Agency and Refresh Talent Agency for providing the models in Locale Looks.

19 20 s It’s the roaring twenties—the age of prohibition and Babe Ruth. The times are feeling ďŹ ne. California’s only triple Five-Star destination, The Grand Del Mar (GDM), is our location for today’s adventure, and boy is it a scene! An estate, which is a mere ďŹ ve-mile drive from the breathtaking PaciďŹ c coastline and quietly tucked away in San Diego's Los PeĂąasquitos Canyon Preserve, has an old-world feel with a modern-day spin. It’s no surprise that The Grand Del Mar hotel is one of TripAdvisor’s Top Five Luxury Hotels in all of the US of A. Not only do they have that to brag about, but GDM is also host to one of the top 30 spas in the country, a championship golf course, a Five Diamond restaurant and so much more. The scenery inside and out of this joint is to die for: arched doorways, ornate stone, rotundas at every turn and woodbeamed ceilings which were the one-time inspiration of renowned architect Addison Mizner. Mizner’s work and art made an historic mark on destination resort

communities like Palm Beach and Boca Raton in the 1920s. Aside from the architecture, feast your eyes on the 2,000+ pieces of custom furniture and art that cover the oors and walls of The Grand Del Mar. The 249 guest rooms and suites here all open up to a golf course or canyon view, making each space a true getaway destination. If you dare, splurge on one of the 31 suites inside for true luxury, ranging from 1,000 to 2,840 square feet, equipped with ďŹ ve at screens, a huge outdoor terrace and indoor/outdoor ďŹ replace.

And before you leave this decade, don’t forget to take advantage of all of the activities and amenities in the house—the list starts with a scenic hike or horseback ride around the setting’s local nature preserve, then grab a few sips from the lounge’s list of signature cocktails (forget prohibition!), and ďŹ nish your stay off with a dip in one of the four luxuriously heated pools.

What could be better than a day in paradise at The Grand Del Mar?

Hunt & Gather boutique in San Diego’s North Park has quickly become a staple in the wardrobes of San Diegans during their two-year residency here (prior to their spot in University Heights). Husband and wife team Lee Reynolds and Zoe Crenshaw have created this stand-out store, filled with their impressive selection of modern-feeling, reworked vintage. The couple started out as clothing designers before they took to the retail side of the tracks. Now, Zoe’s starring role is in the reworking and modifying of the vintage goods, all creations from her trusty industrial sewing machines (or magic, we’re not sure which, really). Stroll inside and you’ll come across a great slew of locally made clothing and jewelry—and you know how we love local! Just the opposite of local, though, you’ll find fine goods like new sandals from Spain, as well as vinyl records, artwork, house wares and gifts for that person in your life who has it all. This is also, of course, every guy and

gal’s spot for threads of the 1920s and so much more. Patterns of the past that have stuck around through the present, like plaids, polka dots, stripes and florals, which live out their lives here until they’re brought home to a new closet. Everything from denim to dresses, jumpers to skirts and tops, can be found under one stylish, vintage roof. And if you’re a hat person, you will most definitely hunt and gather here, for it’s truly hat heaven! I dig the funkyfresh style inside Hunt & Gather. The colorful couch and modern furniture are inspirations in and of themselves. The art that hangs on the walls is also a perk! Best part about Hunt & Gather, in my humble opinion: they like to party. Every few months, the couple throws in for a celebration stocked with sale items with owner Lee on DJ duty (he’s a well-known pro, actually) and refreshments for all. I love! So dance and shop it up at Hunt & Gather, on San Diego’s University Avenue, and remember the decade of the 20s with style.

WHERE? The Grand Del Mar 5300 Grand Del Mar Ct San Diego, CA 92130 thegranddelmar.com 858-314-2000

W E A R (Get these looks) Hunt & Gather 2871 University Ave San Diego, CA 92104 huntandgathershop.com 619-297-3040 Luggage from The MADISON Suite 2720 Via De La Valle #D220 Del Mar, CA 92014 fairendel.com 858-481-2904

1 950s It was an innocent time, even though the word ‘war’ was oh-so familiar, the sounds of Frank Sinatra, Tony Bennett, Judy Garland, Dean Martin and Bing Crosby were in the air and times were changing. This decade, coined the ‘Golden Age of television,’ brought on new ideas and new adventures—including the beginning of the Space Race and the oh-so adorable poodle skirt. But what the 1950s didn’t have was a family tennis resort, just 25 miles north of sweet San Diego. The escape hotel destination I’m talking about here is Rancho Valencia Resort & Spa, peacefully tucked away in the beautiful Rancho Santa Fe. Owned and operated by The Jacobs Family of San Diego, along with Doug Carlson and Jeffrey Essakow, this 1989-built location was first started by the Collins Family as a Tennis Resort. In May of 2010, Rancho Valencia closed its ornate doors for nine months while they did a $30 million renovation, and man, can you tell! The 17 tennis courts will make the case for Rancho Valencia being voted the #1 Tennis Resort the last four years by experts at Tennis Magazine. And the huge variety of amenities all under one North County roof will blow you away: Yoga, Pilates, Spin, TRX and Zumba classes, even retreats specifically for Yoga, Cycling and Wellness can be found here. If you just need a day to bask in the San Diego sun, the three pools on the resort property – private cabanas and all – will allow you to spend a lazy day (or two) away. Cozy up by the outdoor adobe fireplace and enjoy the sounds of the fountain and the cool breeze nearby. Each room at this very special resort is decorated to the nines—old world style with a sort of Spanish influence. The Villas at Rancho Valencia are for the true vacationers who like to have a home away from home. Full kitchen, patio and bedrooms galore set the scene here, each with a great view of your surroundings. Rancho Valencia is a fantastic locale for a wedding or special event with a scenic outdoor venue for any special day. Veladora Restaurant on the resort’s property has earned a name for itself alone, with its locally sourced, Mediterranean cuisine. The decadent, Old World-influenced menu has a familiar Southern California twist for every meal of the day. Executive Chef Eric Bauer uses San Diego’s fruits and vegetables to complement meats, seafood, and poultry dishes of his own creation—like the 55-day, dry-aged New York strip steak, which is at the top of my list! Guests here love the hacienda-like atmosphere, spectacular views and romantically-set evenings when the ocean air outside gets brisk. If you prefer something a little more casual during your stay, hop on over to The Pony Room, where locals and resort guests sip on locally brewed craft beers, 100 varieties of tequila and high-end wines and cocktails. Your al fresco drinking can be accompanied by al fresco dining in The Pony Room with the topnotch menu and casual, comfy atmosphere.

Just a short drive away, you’ll find some of the most romantical, embellished threads and accessories from Matti D boutique in Del Mar. Owner Marie Ferris will dress you up herself if given the chance as Matty D is all about personal shopping and customer care. That’s right, from head to toe, Matti D’s styles will have you transformed from your usual jeans + tee uniform to a hot little number in no time. Tucked away in an unsuspecting mall off Via De La Valle at San Andreas Drive, Matti D has its own unexpected and unique style. My five senses were immediately overwhelmed with the decor and vibe of Matti D boutique. Chandeliers hang high here, illuminating the blazers, dresses, blouses and denim that fill the showroom. Bright colors, florals, knits, and breezy tops are amongst the fashion repertoire, along with custom made, one-of-akind belts adorned with pearl and sparkled accents. Designer denim, and other apparel can be found here at Matti D, so if you’re ready to be a big spender when it comes to high fashion, you’ve come to the right place! Don’t let the sticker shock you, though, there are plenty of alternative styles and choices for hitting the town with your main man, your beau, your retro-lovin’ mister.

WHERE?

W E A R (Get these looks)

Rancho Valencia Resort & Spa 5921 Valencia Circle Rancho Santa Fe, CA 92067 ranchovalencia.com 858-756-1123

Matti D 2689 Via De La Valle Del Mar, CA 92014 Matti-d.com 858-523-0693

Luggage from The MADISON Suite 2720 Via De La Valle #D220 Del Mar, CA 92014 fairendel.com 858-481-2904

WHERE?

W E A R (Get these looks)

Andaz Hotel 600 F St San Diego, CA 92101 andazsandiego.com 619-849-1234

Dolcetti Boutique 635 5th Ave San Diego, CA 92101 dolcettiboutique.com 619-501-1559 Men's Pants from Hunt & Gather 2871 University Ave San Diego, CA 92104 huntandgathershop.com 619-297-3040 Luggage from The MADISON Suite 2720 Via De La Valle #D220 Del Mar, CA 92014 fairendel.com 858-481-2904

1 970 s Hello miniskirts, bell-bottoms and platform shoes! Welcome to the 1970s.

Straight from Saturday Night Fever, the fashion of this decade is something that has remained strong through the ages. As Farrah Fawcett’s hair blows in the wind, women everywhere were dancing to disco and idolizing Charlie’s Angels. Check your 1970s-styled self right on into the historic Gaslamp Quarter’s sleekest, freshest destination, the Andaz Hotel. Part of the wellknown Hyatt group, this is no typical downtown San Diego hotel. When you walk into the lobby, you’ll feel immediately energized by your complimentary beverage and the at-home atmosphere (no check-in counter or special howto’s here, the first sign of a very different hotel experience). One hundred and fifty-nine upscale modern guestrooms and suites fill up this San Diego getaway—all a little bit different in their own rite. What’s consistent throughout the place, though, are the modern lines, luxurious textures and cosmopolitan architecture at every turn. Put your bags down in your coveted guestroom, and you’ll find an amazing platform bed, all-glass bathroom and sleek flat screen TV. From the King Room to the Sweet Suites, you can’t go wrong with the view. And when you’re ready to let loose, head on down to the Ivy Wine Bar where you’ll find an 88-itemed wine list (this may be the hardest decision of the night!). Such a cool perk to have one of the Gaslamp’s most legendary nightlife spots right downstairs from where you’ll lay your little head. So, what’s my favorite part of all of this? The weekend-lover’s Ivy Rooftop pool that is transformed into the ultimate “place to be” on Fridays and Saturdays, complete with your own bottle service and dancing for days! The view from up here is absolutely breathtaking—you won’t want to leave your comfy couch spot by the fire pits – guaranteed! The bright lights of downtown San Diego in front of a too-good-to-be-true vanilla sky are something to remember. Take a dip in the pool, a few sips, and then, prance your way into Andaz’s four-story Ivy Nightclub, where the DJs spin the night away (disco music upon request). Andaz is at the top of every local and visitor’s list, you’ve been warned!

Also in the famous Gaslamp Quarter, just off 5th Avenue, is a men’s and women’s clothing boutique that would be considered heaven to any fashion lover: Dolcetti Boutique. Owners, sisters and BFFs, Minet and Natalie have it spot-on: they are admittedly girly-girls who love dresses for days, anything pink and an infinite number of five-inch heels and handbags. These San Diego natives love to escape town for thrift shopping in Paris and anyplace where they can hear waves when they’re not driving the success of this Gaslamp boutique. Huge advocates for shopping local and even supporting local designers, the pair picks out each and every item in their boutique themselves, leaving no stone unturned and no cute item unsold. If you need a special occasion outfit for a birthday, anniversary, cocktail party or wedding, Dolcetti is your place. If you need a great date-night outfit that shows off all your bod’s best, Dolcetti is your place. What I’m saying here is that Dolcetti really does have it all for both guys and gals of any shape, size, style or price bracket, you are 100 percent sure to find something under this glass ceiling boutique. Dolcetti also has standout customer service—the girls working the floor here are always helpful in offering their own expertise, going above and beyond what you see at most retail stores. In part, I think, it’s because they know what they have here at Dolcetti; they know what’s in stock and in your size, and they are fully educated on what outfit would be perfect for each occasion in your life. It’s pretty magical, I must say. Big brands like BB Dakota, Vestal, Butter London, Rich and Skinny, Jack and many more can be found inside, along with accessories from boutique favorites mimi&lu, Erica Anenberg, and the list goes on. Great, colorful denim, ridiculously hot heels and shoes, and must-have handbags score high in my book at Dolcetti.

And for the guys, you’ll find dress shirts, and t-shirts from your go-to’s like Jedidiah and Civil Society, all in one easy-to-browse section of the store.

Even men’s fine watches are a snaggable item, great looks from Vestal that will have heads turning as you catch that Saturday Night Fever!

1 980 s The decade of my birth, as well as the walkman, the boom box, the VCR and Nintendo, the 1980s sure did make their mark in history. The divas of the decade were Madonna and Whitney Houston, and MTV made its epic debut in 1981. As Saved by the Bell played on all of the televisions across the country, hair-sprayed bangs and permed hair came onto the scene. But I think it’s the stacked socks, the legwarmers and the neons that really took the cake in 1980s land; there’s no telling if those fashions will ever really come back around (phew!). And by the 1980s, San Diego hotel Catamaran Resort Hotel and Spa had already been plugging for just about 20 years. Established in 1958, Mr. William D. Evans started construction on what would one day be his landmark, colonial Hawaiian, 82-room inn. Custom crafted, the waterfall and pond as you enter the Catamaran Resort’s lobby gives you the feeling that you’re really living the island life! Everywhere you look, guests will find that traditional Pacific Island feeling, with artwork, rugs and even warrior shields straight from New Guinea. There are dozens of details in the decor of the Catamaran Resort—just ask any of the staff to give you a tour of the totem poles or history of the “speaking stool”—all a part of the ambience here at this incredible destination. What makes The Catamaran Resort Hotel and Spa truly unique, besides its islander vibe? Location, location, location. With sensational ocean and bay views, in addition to the tropical gardens setting, you will find yourself lost in what no longer seems like Mission Bay. Enjoy those California sunsets, white sandy beaches and the sights and sounds of nature all around you in this escape. The true escape, of course, is at the Catamaran Spa. The relaxing roster of treatments here is the therapeutic way to get your body and mind back to health and wellness. The waterfront spa offers massages, facials, body wraps, exfoliating Vichy showers (amazing!), hydrotherapy treatments, and of course, manicures and pedicures. The spa’s South Pacific and Asian-inspired healing traditions are what sets their own treatments apart from anywhere else in the county, along with the marine and botanical-based products used in every session. Ahhh, I can smell the aromas in the air now. Get here to Catamaran Resort Hotel and Spa, and you’ll find your tropical home away from home!

BLOOM San Diego is our next stop in this flashback, and man, are we in for a treat! Located on 9th Street, this oh-so affordable women’s clothing and accessories stop is just the place for style at the right price. Open since May 2012, owners Melissa Michelle and Becky Lynn are the mother-daughter team that makes this boutique tick. When they started the biz, they set out to create a place that was simple, fashionable and fun—nothing overpriced or intimidating for the everyday working girl. A true local lady spot! The duo tells Locale that the goal has always been to create a space “where women could accomplish two things: find the most stylish and affordable in new and consigned fashion, and realize a return on the items that feature less in their wardrobes.” The owners’ long-time background in hospitality management and marketing really shows here inside these boutique walls, as every single person who walks over that threshold is given individualized service and the care you would want to see in a small space like this. It’s BLOOM’s pride and joy to be considered a full-service boutique, fitting every gal for every occasion at every price-point. The selection here features original trends from local designers, as well as looks inspired by the runways around the globe. The girls on staff encourage everyone to participate in their “Green Rack Program,” a designer resale program where customers can bring in their gently-used, designer threads in exchange for top dollar! From Jimmy Choo, Chanel, Tory Burch, Marc Jacobs and more, you’ll find your designer match at just the right price, I promise. Bring in your own “no’s” and even “maybe’s” straight from your closet and the BLOOM chicks will help you navigate what you might want to keep, sell and add to your wardrobe. East Village, this is your new local go-to for shopping, consigning and browsing for the best styles around town...and don’t you forget it!

WHERE? Catamaran Resort Hotel and Spa 3999 Mission Blvd San Diego, CA 92109 catamaranresort.com 858-488-1081

W E A R (Get these looks) BLOOM 660 9th Ave San Diego, CA 92101 bloomsd.com 619-202-7544 Luggage from The MADISON Suite 2720 Via De La Valle #D220 Del Mar, CA 92014 fairendel.com 858-481-2904

WHERE?

W E A R ((Get these looks))

Hard Rock Hotel San Diego 207 5th Ave San Diego, CA 92101 hardrockhotelsd.com 619-702-3000

G-Star Raw Store 470 Fifth Avenue San Diego, CA 92101 g-star.com 619-238-7088 Luggage from The MADISON Suite 2720 Via De La Valle #D220 Del Mar, CA 92014 fairendel.com 858-481-2904

20 20 The year is 2020. The place is San Diego, California. Moon mining and inventions like the flying car, the high-speed rail from London to Beijing and chip implants for human brains may be on the map, but of course the fashion is also one heck of a history-maker!

That’s why a classic, well-established spot like the Hard Rock Hotel San Diego is the ideal spot for today’s futuristic getaway.

Planted right in the heart of San Diego’s Gaslamp Quarter (obviously the place to be), this four-diamond hotel is “for rock stars who enjoy the suite life.” The distinctive brand of rock star glam that can only be found at the Hard Rock is what brings most guests through these rock and roll doors. The contemporary, sleek design and architecture at every corner, along with sheer music history inside are what always “wow” me the most when I drop in. And the location in San Diego couldn’t be better—in a lively spot in the Gaslamp, just a jaunt away from PETCO Park and across the street from the San Diego Convention Center, this hotel is made for those away on business or pleasure. As with any Hard Rock Hotel, the rooms here are a piece of art themselves, inspiring any songwriters to sit back and strum away. The modern furniture, the flat screen TV, even details like the carpet and curtains put the finishing touches on your experiential stay here.

City views are outside every guestroom window, and murals of

your legendary rocker favorites are posted on almost every wall and hallway—even the lobby has a massive backdrop of musical guests and legends. And have you ever wanted a soundtrack to your life? Well, then you’ve come to the right place, where music is thumpin’ to the beat of every step you take, and all of your favorite hits are on the speakers, 24/7. Speaking of music…at check-in, make sure to snag a code for some amazing free music downloads or call down to the front desk for a complimentary Fender for in-room jamming as part of the Hard Rock’s Picks program. Are you feeling like a rock star yet? The Hard Rock Hotel in San Diego also has a reputation for one word: party. Dozens of parties throughout the year find their way to The Hard Rock, including Mardi Gras, Halloween and New Year’s Eve (the most epic of all!). The rooftop pool has pretty much seen it all, elevated over the Gaslamp Quarter and sprinkled with private cabanas, lounge chairs and really good looking people. In the morning, the pool feels like an “urban garden,” then becomes every guest’s spot for relaxing in the afternoons. But by sundown, this floor has transformed into a nightlife scene that every local wants to be a part of; where the best DJs and party people in town come to mingle and party like it’s 2020!

The clothing of the future can be found at none other than G-Star Raw Store in San Diego. Goods for both men and women, this is your Gaslamp, East Village go-to spot for the best jackets, blazers, vests and wall-to-wall denim!

Seriously...a lot of denim. A real five-star shopping destination, G-Star not only gets top ratings for their clothes and styles, but also for their one-onone customer care. Getting rave reviews both online and via word of mouth, the G-Star staff leaves a lasting impression on their customers as they take the time to shop with each fashion-obsessed customer who walks in the door.

When new arrivals make their way into the store, customers flock to the grey and white walls of G-Star. The clean, modern style of the decor and layout is

what has peaked my interest on this sunny San Diego day. Most of the G-Star stores have a similar feel once you step inside (there are locations all over, like in OC and San Fran), but there is something special about the hipster Gaslamp location. The vibe is just right, and the managers are too! And if you dig denim, G-Star is for you. Stacks, and rows and racks, then more stacks of denim, in all shades and styles are what you’ll find here. Gorgeous and comfy dark denim, and casual boyfriend denim, great black denim, it’s all at G-Star.

And guys: this is where you want to get your look of the decade, too—stylish threads at a price that’s worth it. So step into the future of fashion and hit this spot up!

SHOP

!

THAT ’ S WHAT SHE SA I D

An irreverent retail column loosely based on real life experiences

STYLE

SUSTENANCE S. S E V E N STO P S . T W O B LO N D E

& Y. S H O P P I N G M U N C H I N G O N E DA

IQU ST B O U T GO’S BE E I O U R WAY T D N A S HROUGH

E S & R E STAU R A N T S .

WRITTEN BY: AMY AND JENNIFER HOOD PHOTOGRAPHY BY: ANDREW ABAJIAN (WWW.ANDREWABAJIAN.COM)

STOP 1

COFFEE AT CAFFE CALABRIA

3933 30th Street | San Diego, CA 92104 (North Park) | 619-291-1759 | www.caffecalabria.com Being creative people, we like to start our day off surrounded by artistic souls, cultural diversity and the occasional homeless person screaming apocalyptic warnings. So, we head to North Park. Amidst the bars, record stores, art galleries, thrift shops and restaurants lies Caffe Calabria, its doors a portal to an alley cafe straight out of Italy. The canopy of strung lights, the walls painted to look like Italian villas, the bewitching aroma of espresso and pizza, the soccer jerseys hung from the rafters – you’d swear you were in Amalfi Coast, and that’s just what owner Arne Holt intended. The founder and owner of Caffe Calabria visited Italy 25 times to get the ambiance, the menu, even the cutlery as authentic as possible. The pizza oven was imported from Italy and assembled brick by brick by famed Italian pizza maker Stefano Ferraro. The pizzas are all made fresh from scratch by Italians.

We aren’t here for the pizza though; we’re here for a to-die-for coffee.

Caffe Calabria roasts all their own beans. From espresso extraction to milk texturing, the highly trained baristas at Caffe Calabria create masterpieces.

SHOP STOP 2

MIMI & RED

3032 University Avenue, San Diego, CA 92104 | 619-298-7933 | www.mimiandred.com When you exit Caffe Calabria, take a left at the international store window on the corner of 30th and University (the one full of far East trinkets and pocket figurines), pass the Marie’s Cafe (the quaint diner advertising a dish called “The Elvis” on the specials whiteboard) and continue on to Mimi & Red. This women’s clothing boutique is full of easy, flowy, sexy California looks, bright prints and patterns, boho-chic numbers and tons of great accessories.

Mimi & Red carries brands like BB Dakota, Chaser, Collective Concepts, RVCA and Everly, a selection that has you covered whether you’re doing a picnic at Balboa Park or heading out for a dinner with your darlin’ in Little Italy. The accessory selection is huge, especially if you’re in the market for a necklace. Chic and sheer is still in for spring 2013, and this place has plenty.

Mixing unique patterns and colors is also a spring look to embrace. Mimi & Red has tons of colorful vibrant options to keep you at the top of everyone’s radar.

STOP 3 TEASE BOUTIQUE 435 Island Avenue, San Diego, CA 92101 866-708-7018 www.teaseboutique.com After getting some feminine chic pieces at Mimi & Red, we head downtown to look for something to wear to the Surfer Blood show at The Casbah. Tease Boutique does trendy, edgy, rock-n-roll looks like no one else. You’ll find a lot of black and white thrift-inspired tees, ripped jeans, vintage rock band tees, sassy little black dresses with cutout backs, sheer black tops with studded trim – everything you need to feel like a sexy, rebellious concert-goer ready for an evening of garage rock, drink sloshing and howling at the moon in tune to a chorus of distorted guitars.

STOP 4

LUNCH @ HERRINGBONE

7837 Herschel Avenue, La Jolla, CA 92037 858-459-0221 | www.herringboneeats.com It’s about 1:30 in the afternoon and these heels are punishing our feet. We head to Herringbone for some cocktails and pizzas under the sun … literally. Herringbone is a restaurant housed in a remodeled vintage warehouse with a partially retractable roof. During sunny days, they’ll pull back the roof in the front lounge area so you can enjoy al fresco dining while sitting at one of the plush sofa sectionals. The warehouse has a rustic, beach chic ambiance. Six olive trees, all more than one hundred-years-old, are poised throughout the dining room and lounge, their canopy of branches strung with globe lights for evenings. We plop down on a couch and order two pizzas and two “Peter Rabbits” (an amazing cocktail that you have to try if you go!). The food is creative and bursting with flavor, the work of “Top Chef” alum Amanda Baumgarten of Bravo’s Season 7.

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STOP 5

CAPRICORN BOUTIQUE

5544 La Jolla Blvd., Ste. B, La Jolla, CA 858-551-2660 | www.capricornboutique.com With heavy stomachs, tipsy heads and hopeful hearts, we catch a cab through La Jolla to hit another favorite boutique of ours: Capricorn. A Parisian-inspired space with black and white checkered oors, Capricorn has a collection of classic, modern, casual pieces that are stylish without being over trendy. This is the place to go to for great, timeless items that will remain relevant beyond the current season. The boutique has attire for guys and gals, along with a small collection of unique home decor items, accessories and gifts. The owner also updates a style inspiration board in the back with her favorite current looks of the season.

STOP 6

THRIFT TRADER

1416 Garnet Avenue, Pacific Beach, CA 858-272-7283 | www.thrifttrader.org Sometimes a woman just wants a good hunt.

There’s too much collateral damage in hunting for men, so we settle for thrift-hunting at Thrift Trader in Pacific Beach. If Macklemore can pull off thrifting with sophistication and swagger, so can we. Ten Thousand Square feet of second-hand goods await us at Thrift Trader. We put on our rubber gloves, take a deep breath of the hookah-heavy air wafting in from outside, and get to digging for our diamond in the rough finds. If we don’t come up with a fabulous sequined skirt to take home for nickels and dimes, we can always head to the music section and snag some old records so as not to go home empty handed. Best thing about this place?

It conserves the power of the purse. Each item is only $5.99 or you can get four items for $20.

STOP 7

PAPA LUNA’S FOR DESSERT

1404 Garnet Avenue, Pacific Beach, CA 858-255-8875 | Papalunas.Com It’s about that time again. Time to feed the blondes before they bite someone. Papa Lunas is located right up the street from Thrift Trader, and we could really go for a Banana & Nutella empanada right now. Papa Lunas makes homemade empanadas daily, with wacky varieties ranging from the “Turkey Dinner” (roasted turkey breast, stuffing and cranberry) to the “Camarones y Tocino” (Tiger shrimp, smoked bacon, garlic, and white sauce, served with sriracha cream sauce). The pastry meals are fresh, made from only local produce, and leave us feeling warm and non-threatening once again. The world is safe once more, and we lived to tell another tale of retailing in paradise.

OMETIMES A WOMAN JUST WANTS A GOOD HUNT. THERE’S TOO MUCH COLLATERAL DAMAGE IN HUNTING FOR MEN, SO WE SETTLE FOR THRIFT-HUNTING...

SHOP

L A T E P R E H S U P

S UDIO T S TO PHO H S U F CR O E ER X LFO VILL YM E Y B C S E YL AN @S T S SO BY: N HER N RU I Y W L I H A LLO AP EL : C X , FO E NY OGR MOD T L FO E O SW E M : L T E PH S I T YL P: N O S

HAI R

& MA

K EU

CLOTHING PROVIDED BY: BEACH RIOT beachriot.com BEDDING PROVIDED BY: BETWEEN THE SHEETS 2650 Via De La Valle Suite C210 Del Mar, CA 92014 858-847-3300 betweenthesheetsinc.com

CLOTHING PROVIDED BY: GLOSS 959 Garnet Ave San Diego, CA 92109 858-483-1513 glossboutique.com BEDDING PROVIDED BY: EVERETT STUNZ 7616 Girard Ave La Jolla, CA 92037 858-459-3305 everettstunz.com

CLOTHING PROVIDED BY: PINK LAGOON 143 S Cedros Ave Solana Beach, CA 92075 1033 Silverado St. La Jolla, CA 92037 858-792-0882 pinklagoon.com LILI CLASPE JEWELRY liliclaspe.com BEDDING PROVIDED BY: EVERETT STUNZ 7616 Girard Ave La Jolla, CA 92037 858-459-3305 everettstunz.com

CLOTHING PROVIDED BY: SPOIL ME ROTTEN 1501 India Street, Suite 100 San Diego, CA 92101 619-677-3000 spoilmerottenboutique.com

CLOTHING PROVIDED BY: QUICKSILVER 2650 Via De La Valle Suite C210 Del Mar, CA 92014 858-847-3300 betweenthesheetsinc.com ROPE THE MOON ropethemoonjewelry.com BEDDING PROVIDED BY: EVERETT STUNZ 7616 Girard Ave La Jolla, CA 92037 858-459-3305 everettstunz.com

CLOTHING PROVIDED BY: TRE BOUTIQUE 2690 Via De La Valle Del Mar, CA 92014 858-755-7227 LILI CLASPE JEWELRY liliclaspe.com

We Saved You a Spot

stretch I strengthen I renew | Point Loma | Solana Beach | Carlsbad | 4S Ranch (Opens in April) | WWW.YOGASIX.COM

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LO OK IN G FOR IN ALL THE RIGHT PL ACES An adventure in speed dating WRITTEN BY: ERIN ROSE BELAIR AT WWW.ROSEBLACQUE.COM PHOTOGRAPHY BY: JENAVIEVE BELAIR AT WWW.JENAVIEVEBELAIR.COM

110 |

| GO! 2013 Issue

Y

ou’re on a mission and you’re wishin’ someone could cure your lonely condition.”

-Young MC, Bust A Move I know it sounds silly, but I think Young MC has a point. At the heart of all the booty shaking and rhyme making is a true message to get your single butt out there and “bust a move.” The last time I actually dated was when MySpace was still cool. The entire field feels foreign to me. I have no game. First piece of advice: there is no way you are going to meet someone unless you put yourself out there.

So, after sifting through a pile of fears and apprehensions about my singledom, I found one question at the root of everything: Where do you meet someone? It used to be as easy as walking through the quad and interrupting a game of touch football. I would end up with a whole pocket of numbers. But those days have

come and gone, and every time I go out to the bars, I feel like the night is over before it gets started. I am looking for more than a one-night stand. I am looking for real love. I know it’s out there. I’ve seen it, and more importantly, I am in a place where I know deserve it. So this story is for all you single ladies and gents out there.

I started my dating mission/research project/ search for love the same way I start any project in my life. I made a list. The list consisted of two columns: places I could look and what I was looking for. Second piece of advice: expand your horizons. I put on a cute outfit and visited the locations in Column A, places to look for a date: The grocery store. Even at Whole Foods people are dressed shabbily, running errands and it’s

nearly impossible to tell who is single and who isn’t. Overall, it felt like a waste of time, and I ended up buying a lot of stuff from the bulk isle.

The library. No one wanted to talk to me, weird?

The beach. Most of the people were in larger groups, and I found it really intimidating to just walk up and start talking out of nowhere. Others were working out, and it was hard to strike up a conversation with a guy mid stride as he passed me on the boardwalk.

The Bar. I gave this another shot just for research.

My findings were similar. While there were guys to talk to, and I even got hit on twice, no one there was seriously looking for someone to share more than a night with.

| GO! 2013 Issue | 111

112 |

| GO! 2013 Issue

M

y next step was to check out all the online dating sites. I have several friends that have found relationships but also a lot of weirdos on these sights. I built my profile and started browsing. I kept fact checking all the guys against my list of notable features I wanted in a mate from column B. There was something wrong with this. The superficial nature of online dating had me dismissing guys based solely on their profile picture or because of bad grammar in their bio. I wasn’t getting anywhere. Truth is, I don’t have time to cycle through profiles and give up every Friday night to a somewhat blind date. I knew there had to be a more efficient way of doing this.

BLOOM SAN DIEGO

Short of standing on a street corner holding a sign that said Single, I was out of ideas ... until I started reading about speed dating.

Speed Dating. Does this really exist? Do people really go?

Where is it? How does it work? These questions all flooded my mind, and I knew the time had come. I had to find out for all of you out there asking the same questions. After poking around on the Internet, I found a few credible companies that were holding events in the coming weeks. I decided to go with Cloud 9 speed dating because they had the most Google hits and held several events every month in San Diego, Orange County and Los Angeles. Excited, apprehensive, I signed up.

I found myself to be a bit nervous, mostly skeptical, and underneath it all, hopeful. I spent extra time getting ready, tried on three outfits, and decked myself out in my good luck pieces from Moon Metal Jewelry. The event lasted two hours and held in an adorable art studio. My first note upon arrival was that I wished I had picked an event at a bar. There were no drinks. I could have used a glass of wine. The room was lined with tables and chairs, cheesy table covers and shiny mints. I felt like I had walked into an episode of Blind Date. As people began to arrive and gather, I introduced myself to the other girls and was surprised to learn that nearly everyone was there for their first time. I felt a connection with these women and a sense of pride for the effort I was putting forward.

These are the rules: women stay put while the men rotate seats every five minutes. No last names. Keep an open mind.

Have fun. You are given a “score card” where you write down everyone’s name you meet and circle yes or no. At the end, you turn in your card, and if both parties choose to have further contact, you receive each other’s email.

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“

I found myself telling these strangers the most interesting qualities about myself.

Surprised by the things I wanted to share and what my qualifying life adjectives would be in a five-minute or less conversation.”

I won’t recount the exact details of every conversation I had that night. A lady doesn’t kiss and tell. But I will tell you a few. Jeremy was computer engineer who lived downtown and had come speed dating on the recommendation of a friend. He said with work being so busy and successful there is no time to meet women. Jeremy liked my smile.

Jeremy spoke with his hands and was far shorter than any man I had previously considered dating.

But he made me laugh and his height didn’t matter anymore. Then there was, Kevin, a local SD college student who spoke faster than I could follow, wore a hemp necklace and tried to guess my sign. He told me we had kindred energy and that he would like to take me out for beers some time. Hans was a softspoken German who had blonde hair like a child and a sweet demeanor to his voice. He had come to San Diego to work on his new novel. I was smitten with all three.

What it really came down to by the end of the night was chance: the happenchance of being together in this place at this time. When would I have ever met any of these people? Our lives would have never crossed paths. And to be honest, judging by that stupid list of “must have qualities” I wrote at the start of this project, I probably wouldn’t have given some of these great guys a shot. What if you are looking in all the wrong places for all the wrong things? What I think speed dating does is lift the veil of superstition and apprehension in dating. It forces us to step outside our comfort zone and sit there, albeit for only five minutes, with a complete stranger who whether you know it or not, very well may be the love of your life.

There is something inherently exciting and terrifying about putting yourself out there like this. When the evening began our host rang the bell for the first time signaling the event had started and he told all of us, “Congratulations, the hardest part was walking through that door tonight.” He was right.

I found myself telling these strangers the most interesting qualities about myself. Surprised by the things I wanted to share and what my qualifying life adjectives would be in a five-minute or less conversation.

I enjoyed the sobering and truthful aspect of my evening of speed dating. I trusted myself and the connections I made. The experience was well worth the $30 ticket. And, I just may have a second date in the works; and, if that doesn’t work, I just might try this whole thing again. *all names have been changed to protect the privacy of the individual.

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The Time of

CLIMB Our Lives YOU ONLY SWIM ONCE

e could finally see the top of the cliff, yet still held little hope of making it there alive. While maintaining my grip on the mudcovered root that was my handle and forcing weight and strength into my digits to burrow into the loose footing that was my perch, I looked back to check on my girlfriend. I was literally surprised to find her still there every time I checked. She was one hell of a climber.

W

We arrived on the Emerald Island four nights earlier to lei greetings and limousine rides. We wanted a vacation that allowed us to experience the luxury, pampering and delicacies we heard this island could offer mixed with action, adventure and local experiences. We were getting everything we had hoped for and more.

Our first two nights were spent at The Grand Hyatt in Poipu. The entrance to the resort was a roofless arch that perfectly framed the Pacific along with our expectations with what was possible on this getaway. We settled into our room, I into a bed so comfortable that I am still considering purchasing it, and my girlfriend into the restroom to freshen up for dinner. Dinner the first night was at Tidepools. We were feeling the tropical spirit of the island and wore our leis to dinner. As we enjoyed the first of several Tai Chi’s (a pineapple garnished coconut rum infused Mai Tai) in this restaurant encircled by a koi-filled pond, we began to plan our adventures. We wanted to hike, we wanted to try new foods, and we wanted to get away and slow down. We lingered over our dinner, sucked our Tai Chi’s dry, and enjoyed the tropical breezes and the pleasant essence of our Plumeria-stitched necklaces. This was going to be the perfect escape.

Why hadn’t we prepared better for this hike? Wasn’t I a veteran? Hadn’t I learned anything about preparation? We were overconfident. We had let our sense for adventure and our house manager’s explanation of the hike overwhelm our common sense. We had started this trek in shorts with little water, no map, no food and no cell phones. Rookies. No sense complaining.

It would be tough to eat now anyway. My girlfriend had asked for the granola bar she thought I packed after we left the waterfall. After a fourhour hike, followed by our two-hours-and-counting ascent, I was feeling as if that granola bar could have been the energy source we needed to propel ourselves up the last fifty feet of this bramble bush-covered cliff. We didn’t

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have it though. I needed to stop thinking about it and concentrate. I was hungry. Why couldn’t we be back at Tortilla Republic gorging on table-side guacamole?

Our second day on the island was so amazing. We woke up at six a.m. and made our way through very dark streets to the port town of Eleele, about 20 minutes away. We had made plans to see the Napali Coast from one of Captain Andy’s 55’ catamarans. We boarded the beautiful ship at sunrise and were snorkeling with turtles an hour later. The seas were a little rough as we neared the point, but soon mellowed as we came to a rest in front of the Napali coast. A mountain range, now blocking out the sky in front of us, had somehow “snuck” up on us. This coastline has been showcased in movies for eight decades, recognizable in movies like King Kong and Jurassic Park.

Our trip back was smooth but long, and my girlfriend and I both fell asleep and missed lunch. By the time we disembarked, made the return drive to Poipu and were freshened up, it was time for dinner... I can’t ever remember being hungrier.

“We had started this trek in shorts with little water, no map, no food and no cell phones. Rookies.”

We both love Mexican food. We ate Mexican food on our trip to San Francisco, we ate it in Portland, even in Houston, and we wanted it tonight. We checked some websites and then checked with the front desk. All recommendations pointed toward Tortilla Republic. It was only about a mile walk, but we decided to drive. Tortilla Republic is located within the Shops at KukuiÐula about a mile away from the Hyatt and was easy to find. We were greeted warmly and escorted to the second floor or “grill.” The restaurant has another location in Los Angeles, which we could easily imagine while sitting in this very hip and upscale venue, replete with tall carved wood doors from Mexico, underlit bars and leather chairs. This was definitely not your traditional red vinyl booth, cheddar cheese smothering everything, Cali-Mex joint. This was modern Mexican in an island setting with forever views of the Pacific. We each ordered a

PHOTO COURTESY OF HAWAII TOURISM AUTHORITY (HTA) / RON GARNETT

WRITTEN BY: ERIK HALE

margarita, hers the Hydration (Sauza Blue Silver, Triple Sec, Fresh Lime, Sweet Coconut Water) and mine the Thai (Sauza Blue Reposado, Muddled Kaffir Lime Leaves, Cream of Coconut). We also ordered the Tacos de Jicama (thinly sliced jicama “tortillas,” shrimp, chipotle mayo, cilantro, avocado, roasted corn salsa) and the Guacamole Tableside (avocado, Serrano, tomato, onion, cilantro, lime, house-made tortilla chips, salsa de mesa). We finished by splitting the Enchilada Suiza; and by splitting, I mean our pants, which were literally unbuttoning themselves. The food was so amazing we had trouble putting down our forks. We considered taking a walk around the center and returning for more. Maybe breakfast.

We had started this hike with the best intentions. We really wanted to go hiking and exploring on our vacation and leaving our B&B for the “secret falls” sounded perfect. The house manager gave us some basic directions, and we started down the very steep hillside. Within 30 minutes, we had reached the bottom of the cliff and proceeded to forge the shallow river that stood between us and the falls.

We took note of our surroundings and place of crossing, took a swig of water and headed out to find the falls. We could feel the mist of the falls before we saw them. We

stopped and then realized that without the sound of our heavy steps and breathing, the roar of the falls was loud and prominent. We approached slowly, heads turned up, searching the rock faceure of the cliff for the top, careful of our footing on the mist and moss-covered stones. Then it happened. The trees parted as we entered into nature’s grand courtyard. A semicircle of jagged rock hundreds of feet high, a crisp, greenish blue pond and a cascading shower of spring water leaping drop by drop in tandem to their demise. It was exactly what we had been dreaming of. Did we want to go in? It was unseasonably chilly out; and it might make for a less comfortable walk home. But, I wanted to go anyway. I asked my girlfriend if she would go in if she knew it would be her last chance before she died (a little YOLO logic). She concurred. We stripped down to our suits, waded into the waist-deep, mid-sixty-degree water, holding our breath before plunging head first and swimming to the base of the falls for a resplendent shower.

We took our time taking it all in, dressed, took a last look and decided to head back up the hill. I thought back to that moment several times during our ascent of the cliff during our attempt to return home. Would that be my last waterfall bath?

PHOTO COURTESY OF HAWAII TOURISM AUTHORITY (HTA) / RON DAHLQUIST

“We could feel the mist of the falls before we saw them ... Then it happened. The trees parted as we entered into nature’s grand courtyard ...

It was exactly what we had been dreaming of.”

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It was our third night in Poipu, and we were really itching to see other parts of the island. When we made our reservations we selected a hotel that we thought was different than the Hyatt.

Something modern. Something young. We chose the Koa Kea. We didn’t realize it was only miles down the road. The change, however, was welcomed. The room at the new property was perfect for us. A smaller, renovated hotel with modern styling and a wonderful restaurant built-in would be our home for the night.

Our sliding door opened to an ocean view and a giant lawn. Being on the ground floor gave our room an indoor-outdoor feel, making it seem much larger. We settled in for an afternoon nap, snuggled under the duvet and fell asleep with the sounds of softly clashing surf. We woke at dusk, and for the first time in days, we weren’t hungry at all. We went on a walk, filled up on adult beverages and turned in early. Seemed like the norm in Kauai. Ten p.m. is the new 2 a.m. We woke early, ready to start our new adventure in Kapaa.

Before we left, we gorged on Mac Nut Waffles at Red Salt (the upscale restaurant within Koa Kea) before renting a Ford Escape hybrid from the front counter and headed for our B&B. We traveled across the island, past the airport and turned up a road that paralleled the Waimea River, just this side of Kapaa. The road was winding, thin and breathtaking. It took us past marshes, majestic mountains and the spectacular Opaekaa Falls. Our B&B had a view of the secret falls from the pool decking. Our room was all windows, perched above the jungle floor like a treehouse.

We dropped our bags and headed towards the north shore to find giant waves and private hidden beaches. We made it to Waimea, grabbed a late lunch of fresh Acai bowls from a roadside stand, and then started the hour-long drive home. We headed home, showered, changed and drove to the community college in Lihue to watch Matt Kearney perform his acoustically-powered vocal acrobatics and comedic “hippy” rap. It was a great experience that made us feel more local than Haole.

The way up looked even steeper than the walk down had been. I

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told myself first and my girlfriend second that this was an illusion.

“It was easier to go uphill,” I said. She nodded in agreement. I wasn’t about to admit it wasn’t feeling easier. I looked back ensuring my waypoints. We were on the right “path.” The house was just a few thousand feet straight above us. I could get us back. I told my girlfriend that this should be easy. I think I jinxed us.

The hill was steep and kept getting steeper. Recent rains had eroded what were once footings as we found ourselves crisscrossing the hillside looking for trees to hold onto, to secure our positions. The higher we climbed, the steeper the ascent, the more we had to take a less direct line, the more off “path” we found ourselves. My unit’s motto in the Army was “Always Forward,” and my motto today was the same. It was getting late, and we were losing light fast in this canyon. We were now halfway up and had a decision to make. We were told by the house manager to look for a tall Royal palm. We looked up. There were no trees taller than the ones we held on to. We could not make out the ridge line from where we were much less the trees resting on top of them. He had warned us of a steep gorge to the left of the property on our return, so we continued right. This was our mistake. Our continued back and forth pattern had resulted in much more right than left in our trail.

We chose right again, which was wrong. We were now headed for the steepest part of the mountain and a point of no return.

Do you tell your girlfriend you are scared? You, the one with all the experience, the one leading this march. I chose not to. I led with a false confidence. “We will be fine,” I found myself repeating. “We are going to make it,” I added for effect. I was however unsure and became more so with every maneuver forward. The area ahead just kept getting steeper. We now had to grip roots, limbs and branches to pull our body weight forward. Looking down (or back) had stopped being an option. It was too much too look at. I kept imagining slipping and then the ensuing mountainside tumble, crashing into trees on my way to the riverbed. I changed modes without realizing it. I was in a survival mode. One that wanted

PHOTO COURTESY OF HAWAII TOURISM AUTHORITY (HTA) / TOR JOHNSON

“Do you tell your girlfriend you are scared? ... I chose not to. I led with a false confidence ... I kept imagining slipping and then the ensuing mountainside tumble ...”

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PHOTO COURTESY OF HAWAII TOURISM AUTHORITY (HTA) / TOR JOHNSON

PHOTO COURTESY OF HAWAII TOURISM AUTHORITY (HTA) / ROBERT COELLO

this to end. Solution focused. Every move was important to our survival. We had also entered an area infested with mosquitos. There were hundreds of the little bloodsuckers circling our sweaty bodies, and we couldn’t let go of our handholds to slap at them. We had to move fast. I just kept thinking that future pain was favorable to current pain and put the pests out of my mind.

We climbed/crawled up the perilously steep cliff another hundred or so feet.

Looking upwards our path was blocked. “Shit!” What would we do now? There were bushes and brambles towering ahead with no visual place to pass. Down was not an option. “Always Forward” came into my mind in the bravado-tuned voice of my military youth. I was going to have to get mean. I screamed. My girlfriend asked what I was doing. I knew I was psyching myself up. We were not going around. We were going through.

That’s when I spotted the light coming through the bushes. Finally, the top of the ridge. Maybe fifty feet left. Could we make it up a sheer cliff covered in bramble with our tired muscles and pest-bite riddled limbs? We didn’t have a choice. That is when our luck turned in our favor for the first time since we started up. The homeowner of the yard we were beneath had cut a very tall palm tree down at some point in the last few years and never retrieved it. It acted as a bridge above the bushes. It was very steep, but it gave us a way out. All we needed to do was scale this fifty foot palm tree and we would be home free. The angle was now so steep it was as if the tree had never been cut down. It was nearly vertical. We pulled ourselves up that tree and to safety using every last bit of our grit and determination, ignoring the cuts, the bites and the sharp needles embedded in our skin. We pulled ourselves into a nicely manicured backyard, 300 yards down from the original path from our B&B and with no fanfare or welcoming committee.

We stood up, hugged each other and walked through the back yard, to the street and back to our home.

We went to dinner in Poipu that night at a cute pizza place called Pizetta. I downed a pitcher of beer, a plate of appetizers and eight pieces of pizza. We talked nonstop about our near death encounter. We learned a lesson that day. When you have the chance, drink your margarita, finish your guacamole, buy that expensive bed and swim under the waterfall. You never know when it will be your last.

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PHOTO COURTESY OF HAWAII VISITORS AND CONVENTION BUREAU (HVCB) / LINDA CHING

We learned a lesson that day. When you have the chance, drink your margarita, finish your guacamole ... swim under the waterfall. You never know when it will be your last.

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Entrepreneur SEARCH 2013

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San Diego’s Top-Ranked Entrepreneurs Share Their Secrets to

Success ith so many unique and inspiring companies popping up throughout the neighborhoods of San Diego, we decided it was time to highlight those entrepreneurs who are leading the booming businesses of this thriving, cultural city. After polling the people, we received nearly 10,000 votes for the winners of San Diego’s Entrepreneurs to Watch. In this feature, we want to share with you applicable career advice from these five, outstanding entrepreneurs (chosen by you!) as well as how they are applying the guidance of their former mentors to make an impact in their industries. From bananas to bartending, this group of business owners is driven by the desire to make a difference in their local communities.

INTERVIEWS BY: KRISTAL DOCTER PHOTOGRAPHY BY: ANDREW ABAJIAN (WWW.ANDREWABAJIAN.COM)

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DUSTIN HAARSTAD

Blind Tiger Cocktail Co. Ranked by Voters: #1 Q: How long have you been in your role as Partner for Blind Tiger Cocktail Co., and what does that role consist of?

DUSTIN HAARSTAD: I founded Blind Tiger Cocktail Co. in 2011 in hopes that I could help build San Diego’s cocktail culture. It seems like things have grown and progressed very quickly ever since.

Q: Can you take us through a typical work day in the life of

Top 3

proudest career accomplishments

Dustin Haarstad?

DH: One of the main reasons why I love what I do is simply because I don’t have the most typical work days; it’s always changing. One day I’m conceptualizing cocktails for a bar program around town, the next I’m in Mexico giving tequila tours to dozens of bartenders from around the world. I’m fortunate enough to have a great team of bright, talented and dedicated individuals working alongside me every day. We can come together to put on an exciting cocktail event, and then, when the dust settles, they are the people I’d want to have a drink and shoot a game of pool with.

Q: What inuenced you to choose your career path?

DH: During college, I was fortunate enough to tend bar at a blues club right around the corner from a bartender named Murray Stenson. I watched him transcend what I knew about making a cocktail and showing guests a great time. Murray made me want to be better at everything I do and after watching him wow customers for a few years, I knew I had found my path.

Q: How do you hope to change or impact your industry?

DH: I’m driven by the desire to create a more educated and thought-provoking experience at the bar. I believe drinking a cocktail should be an act where you can take something tangible away from the experience, rather than just a good buzz. I’d love to see the proverbial cocktail bar viewed through the scope as more of a fun, welcoming place to be without pretension or intimidation.

Through Blind Tiger Cocktail Company, I hope my team and I will leave these imprints on our industry and community alike.

Q: Why do you think you were chosen as one of San Diego’s Top 5 Entrepreneurs to Watch?

DH: I hope it’s due to the dedication taken towards a single frame of mind: to provide great cocktails, elevated customer service and a passion to share a part of my life with an industry that has given me so much. Or maybe it’s possible that everyone was just really thirsty ‌ Q: For our aspiring entrepreneurs, what one piece of valuable advice would you give them?

DH: If you ďŹ nd through your work that you are doing something that you genuinely enjoy you are helping your community and putting smiles on people’s faces – DON’T STOP. Find a way to take that and create something bigger than just you, something that everyone around you wants to get involved with. Life is more rewarding when good is shared with others.

Q: If you could have lunch with any prominent ďŹ gure – either historical or present-day – who would it be, and why?

DH: I would have to say Ernest Hemingway. He knew how to drink, travelled the world and lived life in a way that most people don’t. He has been an inspiration throughout both my career and personal life (minus the whole suicide thing, of course). If Hemingway wasn’t available, I wonder what kind of food Christopher Walken would want for lunch?

Q: When you’re not changing the world at work, you are ‌?

DH: Sitting in front of the many bartenders that inspire me; a group of friends and a proper drink is my idea of a good time.

When away from the bar atmosphere, I try to travel as much as possible to keep new avors and inspiration coming in. I’ve also been known to twang on a guitar every once in a while.

1 For most of my life, I wanted nothing more than to travel to Europe and see things with eyes wide open. ,AST YEAR ) l NALLY MADE the pilgrimage, hoping to come back with a greater knowledge of drinking culture and distillation.

After visiting nine countries, 15 cities and numerous distilleries, my professional life changed forever.

2 I never in a million years would have thought that making a cocktail would take me places. I was lucky enough to win a few cocktail competitions RECENTLY ONE LED ME TO Las Vegas with Bombay Sapphire and GQ Magazine, and another with Campari at the Manhattan Cocktail Classic, which is one of the largest and best put together industry gatherings in the world. It was really an incredible moment to look around and realize I’m surrounded by so many talented people from around the country and to be amongst them.

Both were truly humbling experiences.

3 And, to be honest, being chosen as San Diego’s Top Entrepreneur to Watch is up there. To be recognized and applauded by my community, friends, family and colleagues is a huge honor. Its times like these that continue to push me forward and legitimize why I chose this path in life. There are a lot of other great people in San Diego doing amazing things, and I’m proud to be a part of what helps drive the food and beverage industry in a positive direction.

Q: Where is your favorite San Diego hangout?

DH: Cantina Mayahuel is like a second home to me. I have a lot of respect for people who simply do something right, and if they can bring an authenticity and culture to a community as well, all the better. Larry and the rest of the gang at Cantina taught me so much about traditional Mexican spirits and food, and at the same time, gave me a place to relax, drink some mescal and grab a bite to eat.

I love that place! blindtigercocktails.com Photo cour cou courte o rrte rtesy tesssyy oof: ff:: B Blind Bl liind nd TTi Tiger igger eerr C Cockt Co occkt ckk t aailiill C Coo.

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TY HAUTER

Good Time Design Ranked by Voters: #2

Q: How long have you been in your role as Owner of Good Time Design (GTD), and what does that role consist of?

TY HAUTER: GTD has been on the map since 2006, but actually became a full-blown company as you now know it in 2009. It’s been a fast and extremely fun rise the last few years, and I believe our potential is huge in the hospitality industry, especially taking into consideration our youth, the current influential GTD employees and all the hardworking hospitality staff and partners we’re now teamed up with in the business marketplace.

Q: Can you take us through a typical work day in the life of Ty Hauter?

TH: Up and running at 5 am, off to the gym, and then at work by 7:30 am. I usually check in on the construction crews first, and then sit with Accounting, Events, HR/Legal and Marketing Departments in that order. From 10 am till 2 pm is usually an independent venue manager meeting, with outside contractors, brokers, interviews happening between 2:30-5 pm. Then it’s home to hang out and catch-up on all things family with my wife Suzannah and our seven-monthold, Presley!

Top 3

proudest career accomplishments 1 There’s only “One” ...

Being able to somehow balance wife, work and my two daughters on a daily basis!

Q: What influenced you to choose your career path?

TH: Two things: 1) The idea that I was able to have direct daily feedback from the public on whether or not I was making a difference! 2) It gives me the unique opportunity to use both my personal creativity along with past team-building experiences from playing sports.

Q: How do you hope to change or impact your industry?

TH: By putting “Fun” back into the hospitality industry, and in trying our hardest to give every customer that walks through our doors a great experience at a fair price!

Q: Why do you think you were chosen as one of San Diego’s Top 5 Entrepreneurs to Watch?

TH: Because our company is just crazy enough to go and give 110 percent 100 percent of the time.

Q: For our aspiring entrepreneurs, what one piece of valuable advice would you give them?

TH: Hard work conquers all, while a pocket full of money never guarantees success.

Q: If you could have lunch with any prominent figure – either historical or present-day – who would it be, and why?

TH: The table would need to be for four of us: Joe Namath, Kenny Chesney and Rich Melman from Lettuce Entertain You Restaurants…

Q: When you’re not changing the world at work, you are …?

TH: At this point, probably changing diapers and doing my damnedest to keep my daughter Presley smiling.

Q: Where is your favorite San Diego hangout?

TH: Sitting on my patio in Coronado, listening to some rockin’ country, grillin’ on the BBQ and sipping down a Corona or three with the family! Friends are welcome, too, as long as we don’t run out of beer and margaritas. www.goodtimedesignsd.com

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MATT CLIFFORD

Barnana & TEDx La Jolla Ranked by Voters: #3

Top 3

proudest career accomplishments 1 Starting a banana business – The team we have at Barnana is world class. We’ve entered what many would call a crowded and commoditized market, and brought life, energy and loads of fun. Additionally, the untraditional nature of what we do makes it inherently exciting. It reminds me of an Emerson quote: “Do not go WHERE THE PATH MAY LEAD go instead where there is no path and leave a trail.�We’re leaving a trail of banana peels so it’s easier to follow.

2 Producer of TEDx LaJolla - at TEDx LaJolla we brought the community together to share ideas and make change. We’ve produced three events challenging the community to collaborate and expand horizons of what is possible.

3 Founding Member of Junto - www.mattclifford. com/motivation/juntoclubon-fox-5/

Q: How long have you been in your roles as COO of Barnana and Program Director of TEDx La Jolla, and what do those roles consist of?

MATT CLIFFORD: We started Barnana in November, 2011. I have two incredible partners, Caue Suplicy and Nik Ingersoll. As COO, I focus mainly on operations and sales.

Mitch Thrower started TEDx La Jolla about three years ago. TED is a nonproďŹ t devoted to Ideas Worth Spreading. It started out in 1984 as a conference, bringing together people from three worlds: Technology, Entertainment, and Design. All TEDx events are independently organized and bring together the world’s most fascinating thinkers and doers, who are challenged to give the talk of their lives in 18 minutes or less.

Q: Can you take us through a typical work day in the life of Matt Clifford?

MC: Funny, we started Barnana to avoid the typical work days. Actually, we strive to perpetuate oddities and randomness in the workday; however, some habits tend to develop. (E.g.: Yerba Mate in the AM, a solid run sometime in the afternoon.) The day varies considerably, but I spend a lot of time working with our partners to spread the goodness of Barnana, from the Farm to our manufacturing facilities to our retail outlets such as Whole Foods and Sprouts.

Q: What inuenced you to choose your career path?

MC: I’ve never had a deďŹ ned carrier path. As a sophomore in college, I thought I had it all ďŹ gured out, but I think that only lasted a semester. I believe a genuine interest in others and a thirst for learning has helped me navigate the incredible journey.

There is no clear correlation between technology and banana’s, but I’m sure when looking back, the dots will connect in some logical fashion. I’ve been blessed with incredible mentors that have reminded me to stay curious; they have provided priceless sage advice and guidance when presenting a host of wild ideas and opportunities.

Q: How do you hope to change or impact your industry?

MC: Since neither my partners or I have a speciďŹ c background in the food world, we are able to see the industries’ opportunities and challenges in a different light. We are applying a lot of interesting technologies to our internal operations, as well as our supply chain to produce a premium organic product at a reasonable price for our customers.

We want to build healthier communities by spreading the goodness of natural and organic foods. There are a few notable brands with deep values holding the ag high for organic foods. We are working with the industry to promote simple organic wholefoods to the masses. As a product we are seeing a shift, with more and more traditional grocery outlets adopting a wider range of healthy organic foods, the less high fructose corn syrup we see on the shelves, the better.

Q: Why do you think you were chosen as one of San Diego’s Top 5 Entrepreneurs to Watch?

MC: Is this a trick question? Maybe it’s because someone was crazy enough to nominate me, and I have a lot of friends on Facebook‌ Or maybe because there are not many people who are in the banana business, and everyone loves bananas!

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On a more serious note, there are a host of incredible entrepreneurs in San Diego, many of whom deserve to be featured here as well. I’m a ďŹ rm believer in community and diligently selecting who you surround yourself with. I’ve been fortunate to have an incredible peer group that makes the lows in entrepreneurship much less painful and the highs much more enjoyable. Perhaps we ďŹ nd comfort in uncertainty and have an incredible passion for what we do. I have a simple tenet in life: “To leave people happier with every encounter;â€? that’s probably why I have the same smile on my face when I wake up as when I go to bed.

Q: For our aspiring entrepreneurs, what one piece of valuable advice would you give them?

MC: Eat a lot of bananas.

Heed the advice of all, but act on the advice of few.

Always give more than you receive.

Have an obsession for what you do.

Lastly, it’s better to be lucky than smart, but you better know the difference.

Q: If you could have lunch with any prominent ďŹ gure – either historical or present-day – who would it be, and why?

MC: Hands down, Dr. Benjamin Franklin. Dr. Franklin was not only an incredible entrepreneur, but a scientist, an inventor, a civic activist, and a statesman.

He was proud of his working-class roots, and spent incredible time developing his character. Franklin was foundational in deďŹ ning the American ethos and the practical values of thrift, hard work, education and community spirit. He was a man of great success and accomplishment but never let the follies and foibles of achievement get the best of him.

Q: When you’re not changing the world at work, you are ‌?

MC: Training. We usually do one or two Iong-distance triathlons each year. This year, it’s Ironman Coeur d’Alene in Idaho, which I should be training for now.

I also like to get lost in audiobooks, usually books on history, behavioral economics and business. Lastly, enjoying the beauties of life. We try and travel as often as possible, preferably somewhere tropical.

Q: Where is your favorite San Diego hangout?

MC: Brick n Bell CafÊ, La Jolla. I love coffee and the vibe at coffee shops. It’s an opportunity to connect with others, share stories and collaborate. www.mattclifford.com

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JON MANGINI Restaurateur

Ranked by Voters: #4

Q: How long have you been in your role as Restaurateur of GANG Kitchen, BASIC Urban Kitchen + Bar and URBN Coal Fired Pizza, and what does that role consist of?

JM: I opened up BASIC Urban + Kitchen & Bar in the East Village in 2006, and since then, have gone on to open URBN Coal Fired Pizza, in both Vista and North Park, and now Gang Kitchen.

Q: Can you take us through a typical work day in the life of Jon Mangini?

JM: Currently, my days consist of getting to Gang around 10 am.

As a business owner and restaurateur, you don’t really have one specific job. I constantly have a list of to-do’s running through my head at all times.

Q: What influenced you to choose your career path?

JM: At the young age of twelve, I knew I wanted to be one of two things: either a truck driver or a restaurateur. But as I grew older, I actually fought the restaurateur side of me for years, thinking I wanted to do anything else but own my own concept. It wasn’t until a friend told me, “You will become whatever it is that you think about most of the time,” that I finally succumbed to it. It’s been a great ride ever since.

Top 3

proudest career accomplishments 1 BASIC. 2 URBN. 3 GANG. Ha, that worked out perfectly, didn’t it? But in all seriousness, being able to take my design and culinary visions and actually forge them into successful restaurants with the help of talented individuals like Executive Chef, Jo Ann Plympton, and architect, Graham Downes, has been an incredible accomplishment.

Q: How do you hope to change or impact your industry?

JM: When I decide to open a new space, I really try to make it a goal to bring a different design component, feeling and look to that area of San Diego. When we opened BASIC in 2006, no one ever thought about taking an old warehouse space in East Village and turning it into an urban pizzeria.

Q: For our aspiring entrepreneurs, what one piece of valuable advice would you give them?

JM: Only do it if it truly makes you happy. The only way to create lifelong success is if you do it for the love and not for the money.

Q: If you could have lunch with any prominent figure – either historical or present-day – who would it be, and why?

JM: Mahatma Gandhi, hands down. The way this man lived his life was and should be an inspiration to all to follow. I think way too many in our society (especially our kids) are looking up to and idolizing the wrong figures for the wrong reasons.

Q: When you’re not changing the world at work, you are …?

JM: Spending time with my wife, chasing around my three kids.

Q: Where is your favorite San Diego hangout?

JM: I’d have to say, Del Mar Dog Beach with my dog and kids. When I am there, watching my family run around, I can look out onto the water and realize how lucky I am to be where I’m at, in this place, at this point in time. www.urbnnorthpark.com www.barbasic.com www.gangkitchen.com

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LYNELLE LYNCH

President & Owner of Bellus Academy Ranked by Voters: #5 Q: How long have you been in your role as President and Owner of Bellus Academy, and what does that role consist of?

LL: I inherited the schools in August of 2005 after the tragic sudden death of the President that was running the schools for my husband. The role is to provide the strategic and financial plan for the schools. The schools are in the business of education as a private post secondary school. The schools are approved by the BPPE for the state of California, accredited

by NACCAS and authorized by the US Department of Education. The business has numerous functions that I oversee from Admissions, Education, Curriculum development, Career Services, Financial Aid, Student Services, Compliance, Client services, Marketing and PR along with traditional business responsibilities of HR and accounting. In addition, I am a member of the Board of seven Industry associations and non-profits. Bellus Academy has been recognized for revolutionizing Beauty and Wellness education and positioning the career as a premier career. The vision to consistently evolve the curriculum and student services and evolve and position the Bellus brand while staying current and in compliance with the Federal and State regulations, is an all-consuming responsibility.

Q: Can you take us through a typical work day in the life of Lynelle Lynch?

LL: Every day starts with my “workout” routine – either at my home gym or at a private Pilate’s gym – which provides me with the energy and passion to manage a hectic and multi- tasking day. I can start a day with a 6 am conference call with the East coast either for a non- profit or with the media, then onto a variety of meetings both with our team and with professionals that are engaged in the evolution of the Industry. I spend approximately half my day on Bellus initiatives and half of my day on Industry initiatives such as Beauty Changes Lives (BCL) – the non-profit for which I am very proud to be the Founding President. The foundation is charged with elevating the perceptions of the careers in Beauty and Wellness through the gift of educational scholarships and charitable gifts. The BCL Foundation was approved as a 501(c)(3) in July of 2012, and I am proud to report that I received the first significant gift in December of 2012: $1.5 Million from P & G Salon Professional for scholarships!

Q: What influenced you to choose your career path?

LL: As I mentioned, I “inherited” the opportunity, yet after the first year and seeing the significant difference I could make with the students and the Industry (and the fact that I have been successful) inspires me every day to continue in the career. We make a difference in our students’ lives through the transformative nature of our nurturing and inspirational education. We have elevated the role of the educator and the school profession and have successfully recruited some of the brightest and most talented individuals

to join Bellus. We have also united the professional and school community under the united cause to elevate the perception of the careers in Beauty and Wellness with the BCL Foundation.

Top 3

proudest career accomplishments

Q: How do you hope to change or impact your industry?

LL: Continue to work to elevate the perception of the Industry through the BCL Foundation and to expand the Bellus Brand. Our curriculum has transformed the hiring process for professionals in the industry where individuals are entering with both the sophisticated technical skills yet as important or event more important with the soft skills, confidence and marketing skills to be successful and profitable.

Q: Why do you think you were chosen as one of San Diego’s Top 5 Entrepreneurs to Watch?

LL: Probably for my relentless passion to change lives and make a difference. What the Bellus team has accomplished in a few short years is truly remarkable, and it is an honor to share our passion and vision with others to inspire them and to provide them with the confidence to be entrepreneurial – which is one of our team’s core values!

Q: For our aspiring entrepreneurs, what one piece of valuable advice would you give them?

LL: Surround yourself with experts and engage their advice. Realize that there are so many great best practices that you can learn from to avoid mistakes. Take risks and recognize that failure is only an opportunity in disguise. ALWAYS see the opportunities and push for your success.

Build a team – recognize them and allow them to engage in the risk taking – don’t try to be successful all alone – share the challenges and the BIG wins! It makes it so much easier and FUN!

1 Building a Brand from scratch to be recognized as the Best school in the Nation in three years.

2 Building a culture with a team that is united and passionate about making a difference. We all celebrate the difference that we make in our students’ lives and the Industry – it is an opportunity NOT a job! It is a Passion that unites us and inspires the Bellus team to continue to win awards and elevate the Industry!

3 Launching the BCL Foundation, and, within six months, gain National and International recognition and the $1.5 Million gift.

Q: If you could have lunch with any prominent figure – either historical or present-day – who would it be, and why?

LL: I would pick a historic visionary, like Winston Churchill. I would love to ask him how he made the tough decisions to guide his country and how he led. I think it is fascinating to have his quotes and thoughts still relevant today and how his wisdom continues to inspire us.

Q: When you’re not changing the world at work, you are …?

LL: Playing golf with my husband – Skiing at Vail or Lake Tahoe – Out shopping or at the Spa with my girlfriends – cooking away in the kitchen – or at the La Jolla Playhouse supporting their Mission as the BEST Regional theater in America, where NEW theater is created!

Q: Where is your favorite San Diego hangout?

LL: My husband and I love the dining experience at the Marine Room where we spend most all special occasions at our favorite table by the window. www.bellusacademy.edu

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DO

SCOTT RUSSO Lead Singer, Unwritten Law

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NEW LIST THE VOTES ARE IN. THE PEOPLE HAVE CHOSEN...

PHOTOGRAPHED AT

SPONSORED BY

HOB SAN DIEGO

1055 5th Ave, San Diego 619-299-2583 | www.hob.com

INTERVIEWS BY: SCOTT RUSSO OF UNWRITTEN LAW PHOTOGRAPHY BY: CHRIS CHAVIRA (WWW.CCIMAGES.COM)

“Without music, life would be a mistake.”

Friedrich Nietzsche Maybe it’s the weather. Some perfect combination of 70 degree days and relatively low humidity is to blame.

Maybe these amazing acts are formed in direct rebellion to the tiled roof and strip mall surroundings that surround them. Whatever the cause, San Diego is a giant petri dish responsible for growing some of the largest musical acts in the last two decades. Bands like Blink 182, Stone Temple Pilots, Slightly Stoopid and Switchfoot were either started or can be traced back to suburban San Diego. We reached out to the Locale Magazine fan base via website and social media to determine who they believed was ready to be the

next names added to the list. We received over 10,000 votes and these are your winners.

Who better to interview these “up and comers” than the lead singer of San Diego’s own Unwritten Law? Scott Russo is a San Diego native that led his band on national tours and to the top of the charts with songs like “Seeing Red” and “Save Me”. He took time out of his busy schedule to interview our top 6 bands to find out where they come from and where they are heading. We hope you find a new favorite band.

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THE PALACE BALLROOM FORMED IN: 2012.

Timothy Joseph Guitars / Vocals Daniel King Drums / Percussion Ismael “Chacho” Velazquez Bass / Vocals Jason Eric Manuel Guitar / Vocals William Driskill Keys / Guitar / Horns / Vocals

Q: Do any of you have regular day jobs?

THE PALACE BALLROOM: Only one of us has a real job. The rest of us are slackers living off our wives, girlfriends and society’s graces; but we all have only the best intentions.

Q: What cities does each of you hail from and now claim as home?

TPB: We are all pretty much San Diego kids, except for Jason who is a latecomer. He’s from France and a couple of other places. You can tell he hasn’t lived here the whole time, because he’s white as hell.

Q: What are the smallest and largest crowds you’ve ever played in front of?

TPB: The smallest crowd TPB has played for was in our studio for ourselves and possibly the studio ghost that haunts it (at least we think he was there). The largest was just recently when we live broadcasted our February 15th set at The Casbah in San Diego VIA satellite in HD straight to Facebook. It was actually the first time in history a band had ever live-streamed a show to Facebook, directly, and we were really excited to be a part of it. A lot of really cool people made that possible for us and we are in the works with planning to start doing it on a more regular basis as a new platform to reach

people with our music. There’s an archive of the show on our website, if you want to check it out. We think it’s cool as hell. The crowd size would be hard to calculate, but we’d like to think it was upwards of eleventy billion.

Q: Which modern-day band and classic band do you most admire or emulate?

TPB: We admire any band that isn’t full of shit. But to name a few: The Kinks, The Pixies, Talking Heads, Built to Spill, David Bazan, Neil Young, Tom Petty, Television, Killing Joke, Rush, The Cure, Funkadelic, Radiohead Q: What venues can we find you playing at in San Diego?

TPB: The Casbah, the Belly Up, the Griffin, Soda Bar Q: Where do you eat locally when your show is over?

TPB: Anywhere where there is a good burrito.

In San Diego, that’s every other block. Can we just take a moment to give props to San Diego’s Mexican Food? I think it needs to be said that the Mexican Food in San Diego is the best in the world (yes, even better than in Mexico). We challenge anyone to prove us wrong.

Q: Who is your favorite band to come out of San Diego?

TPB: Inch, Fluf, 3 Mile Pilot, Rochelle Rochelle, No Knife www.the-palace-ballroom.com

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COLOUR VISION FORMED IN: 2012.

Corey James Hurley DJ

Q: When you are thinking about the future what thought surfaces more, success or failure?

CV: SUCCESS through failure, and experimentation.

Q: What is your day job?

CV: I work in a Record Shop/DJ Supply store. I am also a freelance graphic designer and tropical party advocate.

Q: Where are you from and where do you call home?

CV: North County San Diego, now residing in North Park.

Q: How did you come up with your DJ name?

CV: I had to change my original DJ name DANCE PARTY CENTRAL! after a management company offered to pick me up. I spent weeks coming up with horrible names, all involving cats and avocados until I somehow landed on the COLOR VISION Wikipedia page. I pitched it, they liked it. I added the “U,” and the rest is history.

Now I make up stories of grandeur.

Q: What are the smallest and largest crowds you’ve ever played in front of?

CV: I’ve deejay’ed countless empty dive bars where the bartender and I were the only ones partying; the first coming to mind was the Beauty Bar [R.I.P.], but I’ve also played packed clubs and raves for hundreds. Probably the most memorable, was a sold-out night at House of Blues with Steve Aoki. No idea how many people fit in there, but it was crazy.

Q: Which modern day band, and which classic band do you most admire or emulate?

CV: Modern: METRONOMY!

Q: Which singer do you pretend to be in the shower?

CV: Morrissey … always.

Q: Where can we find you playing in San Diego?

CV: The W Hotel and the Propagandist every Friday!

Q: If we ran into you when you were not performing, where would you most likely be?

CV: I would mostly likely be at a coffeehouse nurturing my caffeine addiction, working at United Records in North Park, or locked in my room designing and upsetting my neighbors with new music that I’m writing.

Q: What is your dream venue?

CV: My dream venue has far too much bass, a mini cooper-sized disco ball and a swim-up cocktail bar.

Q: Who is your favorite band to come out of San Diego?

CV: I’m always going to say NO KNIFE.

CV: Classic: BOWIE. Q: What song can you shred on Guitar Hero?

CV: Killer Queen!

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soundcloud.com/colourvision

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VOKAB KOMPANY FORMED IN: 2006 Robbie Gallo- Lead Vocalist Matt Burke- Lead Vocalist Geoff Nigl- Keys Aaron Cheatham- Bass Alvaro Nunez- Drums Spencer Sharpe- Violin Jesse Molloy- Sax Karen Mills- Back-up Vocalist

SOUNDS LIKE: Live Electronic Hip Hop and Soul Q: Short and sweet. What bands have you played in?

RG: OTS (Out the Sticks) my underground hip hop group, nah mean.

MB: Dichotomy & Native Root GEOFF, AARON, ALV, SPENCE: Band of Goodman

JESSE: PFX & Crush Effect KAREN MILLS: Jason Mraz and Voice of Praise

Q: When you are thinking about the future, what thought surfaces more – success or failure?

VK: Always manifesting, a measure of SUCCESS, trying as little as possible to ever consider failure.

Q: What cities does everyone hail from and now claim as home?

Burke is from Boston originally and lived in Santa Cruz for HS, Chico and SD for college. I’m from Tahoe. I went to school in Santa Barbara. Geoff & Aaron are from SD. Alvaro is from Tecate, Mexico. Jesse’s from Santa Barbara and Oregon and currently resides in LA, but we all claim Americas’ finest city now.

Q: How did you come up with your band name? It seems like they might all be taken by now.

VK: Bahaha, yeah probably. Or, you can use an existing name and just replace each first letter with one another. Kokab Vompany, check ‘em out they’re

ill! We created our name and group in ‘06. I pictured it getting bigger (we started with just two of us), and I also had an appreciation for fine vocabulary.

Q: What are the smallest and largest crowds you’ve ever played in front of?

VK: Smallest – the three people I brought to the venue in my car at a coffee shop. Largest – either in San Francisco for the Haight-Ashburry Fest (6k+) or San Diego’s Oyster Fest. Festivals are fun.

Q: What song can you shred on Guitar Hero?

VK: I have a Sega!

Q: Which singer do you pretend to be in the shower?

VK: Right Said Fred Q: Where can we find you playing in San Diego?

VK: Belly Up, House of Blues and a few special events.

Q: Where do you eat locally when your show is over?

VK: Usually, we eat at the venues we play. Some are great and some not so great. We love our pals for lunch at the Rubicon Deli. There’s a great new spot in PB that just opened called The Patio, and there are so many good places to eat downtown. vokabkompany.com

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DEAD FEATHER MOON FORMED IN: 2008

Justen Berge Vocals, Guitar Jesse Kling Guitar Tyler Soule Drums / Percussion, Backing Vocals Chris Bowling Bass, Backing Vocals Greg Peters Lap Steel, Guitar, Organ

SOUNDS LIKE: Rock / Alt-Country / Psychedelic Blues Q: Do any of you have regular day jobs?

DEAD FEATHER MOON: Yep. Construction, Warehouse Worker, Brewer, Pizza Delivery, Food & Beverage Retail

Q: What cities does everyone hail from and now claim as home?

JUSTEN: born in San Diego

JESSE: born in San Francisco, but raised in San Diego CHRIS BOWLING: born San Diego TYLER SOULE: born Minneapolis MN GREG PETERS: born Northern California

Q: How did you come up with your band name? It seems like they might all be taken by now.

DFM: The band name was originally intended as a song idea during the early stages of the band. As time went on, we soon came to an agreement that the three words “Dead Feather Moon” had a very encompassing value to the nature of our personal and musical evolution.

Q: What is the smallest crowd you’ve ever played in front of?

DFM: Austin Texas, 15 people.

Q: Where can we find you playing in San Diego?

DFM: Most likely The Belly Up in Solana Beach.

Q: If we ran into you when you were not performing, where would you most likely be?

DFM: Most likely at a brewery.

Q: Who is your favorite band to come out of San Diego?

DFM: Transfer. Hands down!

We all currently reside in both inland and coastal San Diego. deadfeathermoon.com

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THE PARAGRAPHS FORMED IN: 2009

Mike Hunt Drums Jesse Lee Hofbauer Vocals/Guitar Abel Perez Bass Adam Feilmeier Guitar

SOUNDS LIKE: Buddy Holly met Nirvana in a broken down elevator one hot afternoon.

Q: Do you have regular day jobs?

THE PARAGRAPHS: The entire band runs a coop in the Elfin Forest in San Marcos. Open only one day a week due to practice schedule and shows and other day jobs that eat up time.

Q: What cities does everyone hail from?

TP: Everyone in the band calls North County, CA home; with members residing in Encinitas and the sleepy Carlsbad Village.

Q: How did you come up with your band name? It seems like they might all be taken by now.

TP: “The Paragraphs” came out of the idea that any song is really just a bunch of paragraphs with hidden messages and meanings to decode with every listen.

Q: What is the smallest crowd you’ve ever played in front of?

TP: Usually one night a week, we’ll get together and sing in the shower for a four-part barber shop quartet like Dion and the Belmonts and The Coasters, ya know … the feel good doo-wop. Abe brings his own bar of soap.

Q: Where in San Diego can we see you perform?

TP: Our favorite places to play in San Diego are Casbah, Belly Up, and Soda Bar. We frequent some more than others, but those are up there in the top. Also dig playing the Ruby Room in Hillcrest---great people over there.

Q: Your single favorite lyric you have ever heard is?

TP: This answer will always change, depending on mood, but right now, our favorite lyric is, “You may be sweet and nice, but that won’t keep you warm at night,” from Hot Burrito #1 by the Flying Burrito Bros. theparagraphs.bandcamp.com facebook.com/theparagraphshavenofriends

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THE HAMPTON BEATS FORMED IN: 2012.

Eric Swank Vocals Peter Simon Vocals & Bass Rob King Vocals, Keyboards & Programming Jeff Price Guitar Josh “Jinxie” Graham Synthesizer Matt Oloffson Drums

SOUNDS LIKE: Pop/Alt/Electro/Dance Q: Short and sweet. What bands have you played in?

ROB KING: Red Delicious, Producer/ Remixer JEFF PRICE: The Fellow Americans, Dead Owls

SWANK: Watch Us Burn Q: How did you come up with your band name? It seems like they might all be taken by now.

SWANK: It’s a tribute to the Larkin Clan and a memorial to my father’s side of the family who live/lived in Northampton Mass.

Q: What is the smallest crowd you’ve ever played in front of?

JEFF PRICE: Actually, we played a show at a ski resort once, and due to the fact that it was somewhere around 19 degrees outside, we lost most of our audience’s attention, because frostbite started to set in.

PETER SIMON: Since then, we refuse to play venues which require snow shoes and avalanche whistles.

Q: What song can you shred on Guitar Hero?

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JEFF PRICE: I’ve played guitar for more than half my life, and that game is the hardest thing I’ve ever attempted. I love to watch people who are good at it, though. It completely amazes me.

Q: Where can we fi nd you performing in San Diego?

ROB KING: March 1st @ Block No. 16 with Capital Cities Q: Where do you eat locally when your show is over?

SWANK: Rancheros in North Park has the best soy chorizo rolled tacos.

Bankers Hill, Samurai (Solana Beach), and SNEAK JOINT in Mission Beach has wicked, tasty food/waitresses (God bless that place.)

Q: What is your dream venue?

ROB KING: Royal Albert Hall in London Q: What is your favorite Unwritten Law song?

SWANK: “Seein’ Red” Q: Your single favorite lyric you have ever heard is …

SWANK: “I might like you better if we slept together” - Romeo Void Q: I write better when I am drunk?

True/False JEFF PRICE: Absolutely false. If I’ve titled any song idea with the word ‘drunk’ in it, and it was recorded after 3 a.m., I just delete it. www.facebook.com/ thehamptonbeats

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EXTRAORDINARY WATCHES, JEWELRY AND LIFESTYLE LUXURIES

HOME

SETTING

THE

TA B L E

TRACY BORKUM & MONIKA CRAWFORD TEAM UP TO ARRANGE A LOCALLY-SOURCED TABLESCAPE WRITTEN BY: KRISTAL DOCTER PHOTOGRAPHY BY: NANCY VILLERE OF CRUSH PHOTO STUDIOS

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Urban Kitchen Shop for the burlap table runner, table and chairs, candle sticks, napkin rings and zinc tags. www.urbankitchengroup.com/our-store/ Chapman Antique Mall for the silverware. www.chapmanantiquemall.com Tuvalu, Laguna Beach for the glasses. www.tuvaluhome.com Areo, Laguna Beach for the rustic terra cotta pots. www.areohome.com Orange County Fair & Events Center Farmers Market for the fruit and fresh cut flowers Old Towne Orange Farmers and Artisans Market for the fruit and fresh cut flowers. www.orangehomegrown.com Flying Geese Fabric & Quilt Shop or other local Fabric Store for the tablecloth and linens. www.flyinggeesefabric.com Irvine Ranch Market or other local Grocers for the mason jar vases and herbs. www.irvineranchmarketoc.com Irvine & Old Towne Orange Flea Markets Plum Pottery in South Park for the pitchers www.facebook.com/pages/Plum-Pottery Clarity Soaps & Candles in South Park for the handmade candles. www.facebook.com/pages/Clarity-soap-and-candles Leaping Lotus in the Cedros Design District of Solana Beach for the napkins. www.leapinglotus.com Anthropologie, South Coast Plaza for mix and match patterned plates. www.anthropologie.com

CUCINA ENOTECA | URBAN KITCHEN SHOP Irvine Spectrum | 31 Fortune Drive Irvine, CA 92618 | (949) 861-2222 www.cucinaenoteca.com www.urbankitchengroup.com

STARTER Stuffed Fried Squash Blossoms Herb ricotta + purple basil pesto + cured lemon aioli Vasi Mason Jars with Tuscan Toast Chicken liver pate + brown sugar shallot + burrata + roasted garlic confit

FAMILY STYLE Lacinato Kale + Hearts of Romaine Caesar Crispy esca + English mustard breadcrumb Spicy Shrimp Puttanesca Angel Hair olive + caper + tomato Roasted Jidori Chicken asparagus + swiss chard + grilled lemon Creamy Polenta e.v.o.o + parmigiano

DOLCE Sorbet + Gelato Sampler fruits + herbs sourced from the Little Italy Farmer’s Market

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“IT’S ABOUT NOT BEING AFRAID TO MIX PATTERN AND COLOR – REALLY HAVING NO BOUNDARIES.” - MONIKA CRAWFORD

rban Kitchen Group’s Shopkeeper and Designer Monika Crawford was selected by owner Tracy Borkum to develop their flourishing online marketplace – a retail site created to further feature the local artisans and vendors whom Borkum was already showcasing in the composition of her exceptional restaurants. This idea of turning an eatery into a marketplace is what has drawn so much attention to Borkum’s establishments. Yes, the short rib pappardelle and the zeppole are truly scrumptious (I mean, absolutely worth the trip on their own), but Borkum and Crawford’s ability to curate a unique and stunning surrounding is equally awesome.

And, everything is for sale! Most of the items adorning CUCINA urbana’s walls are retail pieces that can be purchased either in store or online.

Borkum’s restaurants, including CUCINA urbana in San Diego and CUCINA enoteca in Irvine, are furnished with found pieces from nearby flea markets, reclaimed woods from surrounding communities and are embellished with graffiti colored by local artists, emanating a very Anthropologie-esque charm. Borkum has become an iconic figure amidst the creation of her designand-dine industry, because her spaces have a comforting approachability adorned with hand-crafted, original elements that make you want to settle in and stay all day – like dining in the comfort of your own home, but chicer. She’s all about sourcing locally and designing with form and function in mind, as well as her customers. In fact, the concept for combining retail with her restaurants came directly from the customers’ desire for her designs and requests about where to purchase her restaurants’ light fixtures and bar stools. So, what better location to get table setting tips than a space in which you can come eat the food and purchase the utensils with which you ate before you leave. You might also want to pick up a set of their wooden pillar candle sticks, because they would look fabulous in your dining room, too.

Q: How did you come up with the concept of turning restaurants into marketplaces?

TRACY BORKUM: I’ve always had an affinity for design and firmly believe that every unique concept should be equal parts dining and design. But, the idea actually stemmed from our guests. We were constantly fielding requests for the furnishings and lighting, so we finally decided that rather than keeping our sources a secret, we wanted to support local artisans and give customers a unique platform to bring the CUCINA look into their own

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homes.

Q: Where do you draw inspiration to ornament the Urban Kitchen Group establishments?

MONIKA CRAWFORD: We go to a lot of flea markets. We like to design with a lot of reclaimed, repurposed, vintage pieces with a curated feel. Just getting out and traveling (Tracy just returned from Italy) and mixing the old with the new. We like to be eclectic.

Q: Do you have a signature style – a way to tell that a venue has been designed by you?

TB: I would say our aesthetic is a modern interpretation of traditional vintage design. Repurposed finds give our restaurants a warm and inviting appeal that makes guests feel comfortable and at home. We love patterns and textures and a touch of something unexpected.

Q: How important is the setting of the space in comparison to the food?

MC: Tracy has always felt that restaurants are showrooms. She feels like the experience is a form of entertainment – it’s not just about putting a plate of food in front of someone.

TB: I do believe design and cuisine should go hand in hand. They should complement one another for an unparalleled overall experience. I love the juxtaposition of something modern with a vintage twist.

Q: How do you make a room or a tablescape look so effortlessly put together, yet full and eclectic at the same time?

MC: I think it’s about not being afraid to mix pattern and color – really having no boundaries. The plates and the napkins and the bowls that we used on this table are all different textures and patterns, but they all work.

Q: How can your customers learn to curate unique pieces for their own kitchens?

MC: They may not realize that they can find a lot of items in their own homes. Pulling grandma’s old plates out, mixing and matching plates, getting greenery from your backyard … it’s not about spending hundreds of dollars on design. Rather than purchase a pricey tablecloth, go to your local fabric store and choose some fabric – it doesn’t have to be tailored.

We used twine on this table, to tie the bottom.

Q: Can you share an inexpensive tabletop styling tip?

MC: Use fruit or cut juniper or pepper berries that grow on trees everywhere around here, and sprinkle those on your table setting.

Q: What is one of your personal favorite fi nds, and why?

MC: The vintage bird feeder outside of CUCINA enoteca or the old porcelain wall sinks turned into planters. I just like them.

Q: What’s in store for the future of the Urban Kitchen Group brand?

TB: We are opening our third CUCINA. Our Del Mar location will open in late Spring 2013. The plan is to open 10 more locations across the nation! We are exploring possible locations for the brand now.

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Our sneak peak inside gorgeous local homes

PHOTOGRAPHY BY: ANDREW ABAJIAN (ANDREWABAJIAN.COM)

| GO! 2013 Issue | 155

im O’Donnell and Chris Cundari have been together for nearly 15 years. The couple moved from Kensington to Mt. Helix three years ago. Keeping with the Southern California style, they are both very fond of the Spanish architecture and furnishings.

They have had three homes together, but expect their current Spanish Mt. Helix home to be the “keeper,” with plenty of inside and outside entertaining space for friends and family to enjoy.

“We wanted to make sure we translated the Spanish style into the infinity edge pool, too, with our tile selection. Mt. Helix has some incredible views to offer and our backyard gets plenty of activity with pool parties and BBQ’s.”

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| GO! 2013 Issue

Believe it or not, this table and hutch were a gift to us from good friends who thought they belonged in our house. They are the perfect match to the house and furnishings.”

“We love our big kitchen, which provides adequate counter space for prep as well as room to entertain everyone when you are trying to get dinner ready.”

“We get many compliments on the turret’s staircase, but personally, we love the details on the wood ceiling.”

| GO! 2013 Issue | 157

THANK YOU TO OUR LOYAL ADVERTISERS!

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