thursday, oct. 9 - SUNDAY, oct. 12, 2014 • VOLume 101 • ISSUE 18
restaurant guide 2014
DOWNTOWN p 5 • PACIFIC BEACH p 6-7 • NORTH PARK p 10-11 • HILLCREST p 12 • COLLEGE AREA p 13-14 cover design by jenna mackey and kate leonard
2 Restaurant guide 2014
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock • features@thedailyaztec.com
restaurant guide 2014
sail through san diego’s restaurants kelly hillock features editor ______________________________
rom sushi to F sandwiches, San Diego offers a variety of
restaurants to choose from, each as unique as the neighborhoods they are located in. Each neighborhood in San Diego is as diverse as its inhabitants. From the offbeat charm of North Park to the pure California vibes of Pacific Beach, every neighborhood in San Diego has its own identity. Our favorite restaurants or hangouts are personal — whether you crave burgers or love breakfast, food is personal. Here at The Daily Aztec, we hope to inspire you to expand your palate and
discover unexplored parts of town. We have chosen some of our favorite restaurants in a few locations: downtown (page 5), Pacific Beach (page 6-7), North Park (page 10-11) Hillcrest (page 12) and our very own College Area (page 13-14). On page 15, you’ll find a list of a few of our readers’ favorite San Diego restaurants. Take a look to see if your favorite restaurant is mentioned or discover a new eatery to try. We hope to inspire you to plan your own culinary adventure in the city that holds many opportunities waiting to happen. Let us know what you think and check out this week’s regular content at thedailyaztec.com. Fat Sal’s is one of the many delicious eateries profiled in this year’s The Daily Aztec’s Restaurant Guide. Kalie Christensen, Staff photographer
news 3
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: david hernandez • news@thedailyaztec.com
#entrepreneurship
SDSU startup supports homeless jamie ballard staff writer ____________________________________ A social entrepreneurship project originally started at San Diego State is set to launch a Kickstarter campaign this month, in hopes of raising social awareness and educational funding for homeless youth in San Diego. Art Without A Roof is a business that creates and sells apparel featuring designs that are done primarily by homeless youth in San Diego. A portion of the proceeds goes to the artist, generally to help with education costs, such as paying for a GED test. Another portion goes to local art therapy programs. Art Without A Roof’s main partner is the Monarch School, a K-12 school in downtown San Diego that exclusively serves youth impacted by homelessness. The school is one of the very few in the nation that does so. Matthew Wayne, an SDSU business administration graduate and CEO of Art Without A Roof explained that he and his co-founders came up with the idea as a result of an assignment for a social entrepreneurship class. Business administration professor Michael L. Sloan gave his class an assignment to create a business that would benefit the San Diego community. Wayne and his colleagues explored disadvantaged areas throughout the city to determine what the
Students worked with the Zahn Innovation Center to create a business that benefits youth homeless. Megan wood, staff photographer
needs were and how they could be met. He said that having been influenced by art himself, he understood the potential advantages. In addition to Sloan, Wayne said that
the Zahn Innovation Center at SDSU was extremely helpful in developing the team’s idea. Of the 120 teams that applied to the Zahn Center last year, 17 were accepted, including Art Without a Roof.
“We’ve really grown while we’ve been in there,” Wayne said. “They’ve given us great structure, and the confidence to take our idea and really go with it. The mentors have been an immense help to us as well.” Mitchell Gilbert, one of the co-founders and chief marketing officer of the business, also said that the help from the Zahn Center has been important. He added that he is excited to see where the project is going. “In professor Sloan’s course, he said that there are basically two different paths with entrepreneurship,” Gilbert said. “You can make an impact, or you can make a profit. We’re making an impact.” Gilbert said he realized the power of art when he and the co-founders toured homeless shelters as part of their original social entrepreneurship project. “We saw that art seemed to really help a lot of them out and truly made a difference in their lives,” he said. Wayne and Gilbert said Art Without A Roof’s Kickstarter campaign is set to launch in mid-October. They hope to be able to garner interest and promote social responsibility among consumers. “We’re impacting our artists by having them create artwork that could help them overcome some of the obstacles they’re facing,” Wayne said. “We’re trying to reach out to more people and spread awareness about the arts and its positive impact on the community.”
4 news
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: david hernandez • news@thedailyaztec.com
Who’sWho?
#journalism
Editor In Chief Monica Linzmeier Managing Editor Madison Hopkins News Editor David Hernandez asst. News Editor Camille Lozano Sports Editor Kristian Ibarra asst. sports Editor Terence Chin Opinion Editor Elpin Keshishzadeh asst. opinion Editor KC Stanfield Entertainment Editor Nick Knott asst. entertainment Editor Ryo Miyauchi Features Editor Kelly Hillock asst. features Editor Chelsea Baer A new journalism course aims to improve students’ cultural knowledge and writing skills in Spanish. david hernandez, news editor
JMS accents Latino media David Hernandez NEWS EDITOR _____________________________________ San Diego State’s School of Journalism and Media Studies will offer a new course that will allow students to enhance their Spanish writing skills and learn about Latino media coverage. The upper-division course on Spanish language and Latino media will include lectures and labs on the landscape of Spanish-language media, cultural sensitivity, such as when to use the word Hispanic versus Latino, and more. The course will be offered in the spring 2015 semester. “We have important (media) professionals that serve our community … but if the professionals in these fields aren’t diverse, can they really serve the diverse society that is America today?” professor and Interim Director of the School of Journalism and Media Studies Bey-Ling Sha said. Sha said research shows that media shapes people’s perspectives. She gave the example that if the media primarily focuses on Hispanics in the U.S. in the context of illegal immigration, people may think every Hispanic is in the country illegally. She added that the media needs to do a better job of covering the broad range of the diverse
people that comprise the U.S. “Only in this way can we have a more accurate picture of ourselves as a country,” Sha said. This course will aim to enhance diversity in the media by training students who have some language competence to be fully bilingual. “We want diverse people, but we want diverse people because of what they bring to the table, which goes beyond the superficial demographics to actual competence, whether it’s language abilities or cultural sensitivity,” Sha added. She believes that in an applied field such as journalism it is important to look ahead. “We have to prepare students today for what we think the field is going to look like five years from now, and that’s how you stay competitive as an academic program, and that’s what we’re doing at the School of Journalism and Media Studies,” she said. The course is receiving national attention from media, which Sha said could benefit students because potential employers are “paying attention.” She said the school wanted to do a Spanish language and journalism effort but lacked resources in the past. For this course, the school sent a proposal to the Public Relations Society
of American and received a $25,000 grant. Some of the money was used to pilot a Spanish/English bilingual course in mass media writing in the spring 2014 semester. “This is the second plank in a foundation of really building a Spanishlanguage media program,” Sha said. “Because that’s what we need. Our country needs it.” Nancy Moeller is a journalism junior minoring in Spanish. She took the spring 2014 bilingual course and said at times the course was “intense” because it incorporated Spanish and English. She remembers guest speakers such as members of the local Univision network speaking about the advantages of being bilingual and biliterate as a media professional in the U.S. Moeller believes it is important that the School of Journalism and Media Studies offer courses to improve Latino coverage. “There are some issues that someone without a Latino background would not get or would not understand than someone with one,” Moeller said. Associate professor Amy Schmitz Weiss will teach the lecture component, and the school is looking for a lab instructor who has a native-level fluency in Spanish. Students are expected to be a fluent Spanish speaker to enroll.
Photo Editor Jenna Mackey video editor Wesley Beights Digital Content EDITOR Kelly Gardner Production Designers Kate Leonard Mark Anthony Santos volunteer writers Lainie Fraser Jamie Ballard Christine Whitman Emily Brennan Alicia Chavez Thane Hale Olivia Litsey Cami Buckman Photographers Megan Wood Kalie Christensen Chadd Cady Sarah Smith __________________________________
Advertising Director Tony Disarufino Sales Manager Adam Zabel senior Account Executive Radbeh Rabaz Account Executives Alfonso Barajas Shannon Lubar Kamila Sikorski Accounting & Contracts Michael Bratt Kim Le __________________________________ General Manager Jay Harn Graphics Specialist Chris Blakemore __________________________________
What’sWhat? ADVERTISING 619.594.6977 advertising@thedailyaztec.com editorial inquiries 619.594.4190 editor@thedailyaztec.com Print The Daily Aztec publishes 5,000 copies twice a week on Monday & Thursday during the school year, and 3,000 copies every other Monday during the summer. Web Our website, thedailyaztec.com, publishes daily content & breaking news. Mobile Our mobile app, The Aztec App, is available for the iPhone and Android. __________________________________ The Daily Aztec has been San Diego State’s independent student newspaper since 1913.
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock • features@thedailyaztec.com
downtown restaurant guide
#littleitaly
Customers flip over Filippi’s Pizza Kelly Hillock features editor _____________________________________ Filippi’s Pizza Grotto establishes itself with a charming plaque above the door that reads, “Filippi’s, Since 1950.” Upon walking through the threshold, customers are greeted by a grocery store — and usually, a long line of hungry customers waiting to be seated. The front half of Filippi’s is a deli, serving a variety of meats, cheeses and other authentic Italian foods. Patrons must weave through the narrow corridors of different specialty products to arrive at the hostess table. Inside, the restaurant feels like the home of the Italian grandparents you never had. Chianti bottles hang from the ceiling, with messages scrawled on each one, written by customers commemorating their experiences. Red checkered tablecloths adorn each table, accompanied by a small tealight to add ambiance to one’s meal. Filippi’s is a cozy, homey establishment that allows all patrons from families, large parties, couples and even a lone college football player with headphones and a plate of spaghetti, to feel at ease. Filippi’s was opened in 1950 by Vincent DePhilippis and Madeleine Stefani, who emigrated from Italy and France in 1922. By 1925, they were married and by 1950, they had left Philadelphia for San Diego. Filippi’s Cash and Carry opened in 1950 on India Street. Today, it’s still owned and operated by surviving family
members of the original owners. For more than sixty years, Filippi’s has served its community as a family restaurant. There are many Filippi’s locations throughout San Diego County (there’s even one in Riverside county and Napa Valley), but the Little Italy location is the one that started it all, and thus, is my favorite. Filippi’s has an extensive menu of pastas, lasagna, salads, sandwiches and raviolis, but I always gravitate toward the pizza when I’m here. Filippi’s has the best, cheesiest, gooiest pizza. It’s the type of pizza that I crave, that I tell my friends about like I’m some kind of relationship with this pizza. I typically order a pepperoni pizza and a small antipasto salad. Filippi’s portions are quite large. For two people, there’s typically a substantial amount of leftovers of both pizza and salad. A pepperoni pizza is $14.55 and a small antipasto salad is $8.95, making the prices very reasonable for the amount of food served. The antipasto salad sits on a dinner plate, piled high with pepperoncinis, olives, bologna, pepperoni, blocks of parmesan cheese, chickpeas, kidney beans and a bed of greens and tossed with Italian dressing. It sounds like a strange combination of foods, but the antipasto salad is hearty and satisfying in an unexpected way. A meal at Filippi’s means indulging in a slice of San Diego’s Italian roots. It’s a staple to the community and certainly a staple after a long day exploring downtown or the beach.
Customers can visit Filippi’s Deli for authentic italian meats and cheeses. Meggan wood, Staff PhotograPher
#gaslamp
Take takeout to a whole new level lainie fraser staff writer ____________________________________ Lucky Liu’s, located on J Street in Gaslamp, has proven to be a noteworthy Chinese restaurant. The atmosphere, while slightly dark, was relaxing and decorated with beautiful authentic art. The outdoor seating is also very welcoming situated on a corner and lined with heaters and candles. It satisfies any craving for greasy, warm, salty food, that you can roll up on the couch and enjoy. In New York, Chinese food isn’t an outing. One doesn’t go out for Chinese. It’s ordered in while in pajamas, which remain on, even when the deliveryman comes to the door and judges your onesie and blanket cape. Even so, I must admit Lucky Liu’s is worth the outing and straying away from
my traditions. The waiters were attentive, friendly and soft-spoken, creating a relaxing experience. The menu, while small, is sprinkled with gems. The pot stickers with a sweet dipping sauce were warm and deliciously full of meat and vegetables, costing around $8. The pork-fried rice, for $13, was warm and flavorful. The pork was fresh and not over cooked. The lo-mein also hit the spot. The noodles were excellently cooked and the vegetables were incredibly fresh. The sauce was neither overly salty nor thick which allowed for the powerful taste. The orange chicken was also well cooked and served in a wonderfully flavorful sauce. I brought home the leftovers of the lomein and orange chicken, which proved to be absolutely delicious the next day. Portions are large so be sure to bring an appetite and some friends.
Filippi’s family-owned resaurant serves up Italian dishes with a smile. Megan Wood, Staff PhotograPher
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock • features@thedailyaztec.com
#pacificbeach
Patrons enjoy the sunshine and Oscar’s Mexican Seafood in Pacific Beach. kalie christensen, Staff PhotograPher
Beachside tacos are tasty treats Christine Whitman staff writer ____________________________________ It’s six o’ clock on a Sunday evening, the sun is setting over the ocean as my friends and I walk toward our car. It’s almost a Kodak moment except—we’re starved. Lucky for us, the only thing that could make this moment better is only a few blocks away—Oscar’s Mexican Seafood. Oscar’s Mexican Seafood is a cashonly establishment that has three easily accessible locations, two of which are within walking distance from Pacific Beach and Tourmaline Surfing Park, while the other awaits hungry customers in Hillcrest. The original Oscar’s has served locals since 2011, and never seems to disappoint. As we approached Oscar’s with sandridden hair and empty stomachs, we couldn’t help but notice the mural outside featuring a taco truck, and an ocean view including fish, turtles, and underwater plants. The mural really gives Oscar’s a laid back California vibe. My companions and I all ordered separate dishes, that way we could sample a lot of what Oscar’s has to offer. I ordered the spicy shrimp taco served with cheese, cabbage, onions, tomatoes, cilantro and, even though it was an extra fifty cents, avocado. In total, I paid four dollars and fifty cents, which was well worth it because my spicy shrimp taco was two words: the bomb. It was no surprise when my companion Danielle Ralleca ordered the Taco Especial which features fish, shrimp, scallops and is served with cheese, cabbage, onions, tomatoes and cilantro, because she loves seafood. Another cool feature about Oscar’s
Mexican Seafood is that you can upgrade anything to a burrito or torta for an extra dollar. Ralleca took full advantage of that and paid five dollars and fifty cents instead of the regular price. “Compared to similar places I’ve been to, the first bite just melts in your mouth, Ralleca said. “There’s really nothing else like the mix of fish, shrimp, and scallops all in one bite.” How Ralleca feels about fish, is how our other companions feel about steak. Luckily Oscar’s had something for them too, namely the steak taco with perfectly seasoned skirt steak served with cheese, cabbage, onions, tomatoes and cilantro for four dollars and fifty cents. If the smile on the customer’s face after her first bite wasn’t a tell-tale sign about how much she liked it, maybe the fact that she bought another taco was. Now my roommate, Cindy Solomon, stuck to the basics and ordered two battered fish tacos served with cabbage, onion, tomato and cilantro and paid four dollars, basically getting two for the price of one. “Any day I can get amazingly delicious food for a wonderfully low price is a good day, and going to Oscar’s definitely meets that qualification,” Solomon said. Another great thing about Oscar’s is that they have the killer green sauce that could formerly be found at La Casitas which makes everything 100 times better. Oscar’s Mexican Seafood has low priced, high quality food for college students on a budget. Oscar’s may be a smaller establishment, but its food is anything but small in flavor. So the next time you’re heading down to Pacific Beach remember to bring cash and an appetite.
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock • features@thedailyaztec.com
#pacificbeach
Seafood by the sea satisifies emily brennan staff writer ____________________________________ After spending a day walking the boardwalk at Pacific Beach it is easy to simply just grab some food at the closest restaurant rather than exploring some local gems. But just one suntan, a shopping bag and five-minute car ride away from the beach is the perfect place to unwind and enjoy a bite to eat. The Pacific Beach Fish Shop is full of amazing food, friendly people and a relaxing atmosphere. While walking in to the restaurant, my group was greeted by a giant fish hanging at the entrance and an outdoor seating area complete with a bar. While close to the street, the seating manages to be cozy and friendly and there is even a fire pit for chillier nights. Our party was made up of eclectic tastes that were represented in our meal orders. Around the table, clam chowder, chicken nuggets and MahiMahi fish tacos were tasted and shared. I’m partial to the Mahi-Mahi tacos
with fish shop seasoning and chipotle glaze drizzled on top. With its zesty flavors and sweet kick the tacos are incomparable. The clam chowder and chicken nuggets are a great alternative to those not in the mood for fish tacos. "Even though it's a fish shop they had great food for other people and they made the chicken strips just as good considering that they specialize in fish tacos," journalism freshman Brianna Yoon said. While the price for tacos can be intimidating at first glance of the board, I was quick to realize that the amount of fish they pile on top of the taco was enough to keep me full after a long day at the beach. The clam chowder also came in a fairly decent size and was warm and cozy, and exactly how clam chowder should be. As someone who came from the Bay Area and often visited Santa Cruz, Pier 39 and the Fisherman's Warf, I can confirm that Pacific Beach Fish Shop does seafood right.
#pacificbeach
Fat sandwiches offered at Fat Sal’s Nick Knott Entertainment Editor _____________________________________ Fat Sal’s has always pegged me as the late-night go-to sandwich spot in Pacific Beach, because of the fact there’s an abundance of bars in the area. I figured it was pure drunchie food. Let me tell you, that was a rookie mistake. Fat Sal’s is a fantastic sandwich shop serving up savory sandwiches that will raise your cholesterol a few points. Located at 956 Garnet Ave, Fat Sal’s is just blocks from the beach. The restaurant can be easily missed if you’re driving by because of its small hole-in-the-wall presence. However, if you don’t see it you’ll definitely be able to find it if you follow the hip-hop music. Fat Sal’s keeps the classic rap tunes cranked up which is exactly what drew me in. The menu is plastered up on the wall in its main dining area. Upon first look, it’s overwhelming. The menu features the basic run-of-the-mill sandwiches, burgers, wraps and hot dogs. Fat Sal’s also has its fair share of sides including milkshakes, potato chips, cole slaw and other deep-fried wonders. It takes just as much of a unique approach to its fries as it does to its sandwiches, making creations such as pepperoni pizza fries, cheesesteak fries, BLT ranch fries and a few others. But what makes Fat Sal’s stand apart is its “Fat Sandwich” menu, which consists of crazily concocted sandwiches served on an extra-wide hero bun.
The “Fat Sandwich” menu features sandwiches jam packed with ingredients and toppings, most of which include chicken fingers and mozzarella sticks right on the sandwich. I opted for the “Fat Jerry” combo. It’s a Philly Cheesteak on steroids, containing mozzarella sticks, chicken fingers, French fries, fried eggs, bacon and the basic cheesesteak beef. After unraveling the perfectly folded white paper that wrapped my heart attack on a bun, I found myself surprised at how little the sandwich appeared. It looked like it could easily be conquered in a single sitting. So I clasped the sandwich in hand and dug in. The combination of all the random ingredients worked magic on my taste buds. Somehow the wide range of foods stuffed into a handheld meal worked really well together bouncing around from salty to sweet flavors. The sandwich was so jam-packed that I could barely finish half of it. The “Fat Jerry” combo meal, which comes with fries and a drink, runs at approximately $14. Which is pretty pricey for a sandwich and some deep fried potatoes. However, one is more than likely to get two meals out of the sandwich, especially if the sandwich is from the “Fat Sandwich” side of the menu. The cost ends up not really being that bad. Overall Fat Sal’s is a must-eat spot in Pacific Beach. They have a big menu with big flavor and it’s definitely worth adding the couple points to your cholesterol level.
Restaurant guide 2014
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock • features@thedailyaztec.com
Patrons order a variety of teas and coffees at the cozy atmosphere of Caffe Calabria. chadd cady, Staff PhotograPher
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock • features@thedailyaztec.com
north park Restaurant guide
#northpark
Italian dreams meet in North Park Alicia Chavez senior staff writer _____________________________________ Located in North Park sits a hole-in-thewall restaurant where authentic Italian food meets sunny San Diego. Caffe Calabria is a little taste of Italy that will keep your taste buds wanting more. According to the website, founder Arne Holt spent fifteen years traveling to Italy and perfecting the coffee beans Caffe Calabria roasts, brew and serves today. Holt's purpose is simple: expose San Diegans to quality coffee. Customers can order a variety of coffee flavors, including mochas and lattes. My personal favorite is the Viennese Coffee, which is made with two shots of black espresso and infused with whipped cream. Pair this with a morning pastry or panini for lunch and it’s the perfect combination. Customers can order teas, such as green, black and herbal, and can even enjoy a decaf coffee or tea from its coffee bar. Every espresso and cup of coffee is made with tender love and care, an art the baristas take pride in. During the day, Caffe Calabria serves delightful cups of coffee from beans
Patrons can order paninis at Caffe Calabria. Additionally, the menu offers pizza, coffee and desserts. chadd cady, Staff Photographer
roasted in the restaurant. Wednesday through Sunday nights, the restaurant expands its menu with dinner options such as Neapolitan pizza, antipastos and calzones. Caffe Calabria is home to a woodburning pizza oven that brings the pizza toppings to life and continues the authenticity of Neapolitan flavors. Every dinner item is prepared after every order and personalized to serve the customers savory needs. For customers
wanting something simple, the traditional Margherita pizza will satisfy your tastebuds. The Diavola pizza is for meat-lovers, but for someone wanting to try a little bit of everything, the Cuattro Stagioni pizza is what you are looking for. Every fourth of the pizza represents one of the four seasons. The calzones and antipastos are just as delicious as the pizza. The Verdura calzone is especially satisfying, in which some customers add their own meats for
additional flavor and texture. Of course, what would dinner be without dessert? Caffe Calabria serves a dessert menu for every mood. Daring customers can try Affogato, an espresso shot with vanilla gelato or a Coppa Caffe, which is very similar but with a Nutella twist. Customers with a fruity dessert palette can try the peach sorbet, which is served beautifully inside a hallowed, frozen peach. The service is fast and satisfactory any time of day. The smells of coffee and pizza entice any person passing by to drop what they are doing and venture inside. The food has such an effect on customers, it's almost impossible to take a picture worthy for Instagram before taking your first bite. Caffe Calabria is equal parts food as it is ambiance. During the day, the restaurant can make customers feel as though they are in a cafe in the heart of Italy. Caffe Calabria is simple but comes alive as soon as evening strikes. At night, the cafe transforms into a place of pizza, wine and good conversation —what could be more perfect? With strings of lights hung throughout the ceiling, Caffe Calabria is the perfect setting for a romantic date or an evening out with friends.
#northpark
Taste adventure with your Crazee Burger thane hale contributor _____________________________________ Located on the corner of 30th Street and Howard Avenue in North Park, Crazee Burger provides a humble but attractive spot to eat not-so-humble but similarly attractive hamburgers. When going into the restaurant, you are first met with a bar with a chalkboard behind it that displays what is on tap. On weekends the restaurant is full, with whichever game that’s being played on the television. The sit-down portion of the restaurant is more interesting. There you’ll find paintings covering the walls, with price tags and contact information underneath. I talked to San Diego State alumnus Jared Porter, who was working the counter that day about them. “Everyone’s local, they’ve all eaten here,” Porter said. “Everyone’s welcome
to bring in stuff as long as it’s not profane.” The menu offers a variety of options, including salads, sides, such as French fries and onion rings, hot dogs and grilled cheese sandwiches. Although, the overwhelming focus is on the hamburgers. Some highlights include hamburgers with a creative assortment of toppings: the Organic burger, with an organically grown vegetarian patty; the Dansk burger, covered with blue cheese; the Jamaican burger, cooked longer and with sautéed peaches and pepper jack; and, above all, the Muddy Pig with Nutella, Bacon and Plantains. The exotic burgers are just as they are described: they offer such meats as buffalo, ostrich, venison, wild boar, kangaroo and gator. The restaurant is probably not so much for the environmentally-conscious consumer. Nevertheless, they are very good. I ordered the wild boar burger, while
my companions had the Texan burger and another had the Chubby Charlie and a slider afterward. The wild boar burger was delicious, offering a texture that was certainly more pork-like than your average burger but with a taste that surprised me. It was sweeter than what one might normally expect, the sautéed pears on it combined with a bit of whipped cream created a taste almost like peanut butter. The fries were good accompaniment: covered in parmesan and spices, they were a good bit of saltiness to eat with such a burger. _ The Chubby Charlie was overwhelming and, for that reason, mouthwatering. With Swiss cheese, mushrooms, bacon, pastrami, horseradish and a fried egg, the sandwich pulls no punches. For this competition, the Texan burger suffers, but it’s also tasty. To play it safe, I would recommend a less conventional order when eating here.
The burgers are fully satisfying, even being featured on “Diners Drive-ins and Dives” with Guy Fieri. I will note, however, that this meal was one of the messiest, juiciest things I have ever eaten. If one is up for that, this is a good option. The prices are higher than your normal burger, especially for the exotic burgers. They stay around $13 for a one-third pound burger. The beef burgers are nearly all $7.49, and fries cost an extra $2.49. Happy hour makes items cheaper, and is from 2:23 p.m. to 6:19 p.m. every day. Overall, the restaurant is a casual, offbeat retreat for those who love excessive burgers. The bathroom is messy, with initials carved into near every corner. The restaurant isn’t for everyone, but if you enjoy a little irreverence and a whole lot of meat (or not, there is a vegetarian option), then it is for you.
hillcrest Restaurant guide
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock • features@thedailyaztec.com
#Hillcrest
Don’t hit snooze, head to Snooze Olivia Litsey Senior Staff Writer ____________________________________ Hillcrest’s Snooze, an A.M. Eatery, is a breakfast spot open to the public until 2:30 p.m. every day where patrons can enjoy either a sweet or savory breakfast dish as well as a warm atmosphere. The restaurant has a retro theme and is filled with bright colors and a design that reminded me of both those pokey game pieces called jacks and the recurring, swirling atom from “The Adventures of Jimmy Neutron: Boy Genius.” While we waited 45 minutes to get a table (this spot was poppin’ this early Sunday afternoon), we watched two little boys playing cornhole outside with two boards decked out in the same atom-esque design. We were finally seated at a vinyl booth toward the front of the restaurant where we had a great view of the circular tables accompanied by rounded benches lined up in a row and the chrome-rimmed bar pointed toward the Charger-game-bearing television. Upbeat, whistling music accompanied our conversation. We each ordered our drinks — a deliciously pulpy orange juice for me and apple juice for my highschool-aged brother, which he later described as “bomb.” My dad said his Guatemalan coffee was weak. We then looked to our paper menus
Patrons sit outside on the patio at Snooze and enjoy the sunshine with their brunch. megan wood, Staff PhotograPher
to order our food. My dad chose the $8 Pineapple Upside Down Pancakes from the Sweet Utopia section of the menu, buttermilk pancakes made with caramelized pineapple and served with vanilla crème anglaise and cinnamon butter. From the Flavors from the Hen section, I ordered the $9.50 Breakfast Pot Pie, which in addition to hockey puck shaped serving of hash browns consisted of a puff pastry covered in rosemary sausage gravy and a sunny side up egg. Our waitress, Sista Wifey — she never told us her real name, but this was her identifier as our server on the receipt
— told us that these were some of the most popular dishes on the menu. Sista Wifey also recommended one of her favorites to us, the $10 Green Eggs n’ Hamwich dish from the Sammies section, reminiscent of Dr. Seuss’ book Green Eggs and Ham, just like my brother’s dish, the $9 Sandwich I Am. His plate included an egg, cheese and sausage sandwich on a pretzel roll, smoked cheddar hollandaise sauce and hash browns. After receiving and devouring our food, we decided that the Pineapple Upside Down Pancakes were quite possibly the best pancakes ever. The
two on my dad’s plate were as big as his face and so fluffy we thought we might die, not to mention the heavenly vanilla crème anglaise. Though my brother said his sandwich was what he expected, he really enjoyed his hollandaise sauce. As for me, the puff pastry in my potpie was mouthwateringly flaky and buttery. The gravy was amazing as well. We left full and happy. With the tip, our total amounted to $45. While I would recommend planning for a little wait due to the high volume of customers, Snooze is great place for brunch food that will nix any pesky snack cravings for the rest of the day.
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock • features@thedailyaztec.com
College area resturaunt guide13 #rbsushi
Endless sushi satiates students Cami Buckman staff writer _____________________________________
Located on El Cajon Boulevard, RB Sushi offers San Diego State students affordable sushi near by. sarah smith, Staff PhotograPher
Did somebody say all-you-can-eat sushi? When the words “all you can eat” are put in front of anything, count me in! RB Sushi, located on El Cajon Blvd, is perfect for those craving Japanese but don’t want to travel too far from campus. For the individuals that aren’t very adventurous on their seafood endeavors, RB has a wide range of options such as the basic California roll or chicken teriyaki platter. These options are equally as tasty as their more adventurous counterparts. Special rolls contain a variety of different seafood combinations. The “Fire Fire” roll is an ideal combination of the raw and cooked aspects of sushi. This eight-piece roll includes shrimp, tempura, crab meat and avocado on the inside, and the best part is the baked salmon glazed with a teriyaki sauce on top. There is a variety of special rolls to choose from. Some of the more notable options include the “Da Bomb” and “911” roll, and the explosive names certainly match the taste. If it doesn’t seem like a mere sushi roll can satisfy the monstrous hunger
of a college student’s appetite, the allyou-can-eat menu option is definitely appealing. For $20, an all-you-can-eat array of rolls, nigri, and kitchen items are at your fingertips. The only catch is that if the restaurant catches those sharing their bottomless food with anyone else, there is an extra fee. Prices range from $4 to $14 for rolls and about $12 for platters. The prices are a bit steep for certain items, but for the most part, it’s worth spending the extra cash. RB has a light and easy going
...the explosive names certainly match the taste atmosphere with a friendly staff that takes pride in helping their customers. The kitchen does become backed up once in a while, so there can be long waits for food. However, the chaos from football games displayed on numerous mounted televisions with the added friendliness of the waiters makes time pass quickly. RB Sushi has three locations in Rancho Bernardino, Hillcrest and College Area. With there being such a close location to campus, RB Sushi is a definite must.
College area restaurant guide
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock • features@thedailyaztec.com
#dzakins
Local deli exceeds expectations Olivia Litsey Senior Staff Writer _____________________________________ It was a Sunday when some friends and I headed to D.Z. Akin’s just off Interstate 8 on Alvarado Road, a delicatessen founded by Debi and Zvika Akin that opened in 1980 and prides itself on highquality, home-cooked food. We were ready for some hearty lunch — and boy were we satisfied. Upon walking inside, we instantly noticed that though there was no music playing, the atmosphere was loud and busy. Standing in the entry area, we were surrounded by deli and bakery goodies from mayonnaise-based salads to chocolate cakes. We admired all of the celebrity-signed headshots on the back wall while we waited in the short line queued at the hostess stand. After being asked to wait until a table was available, we perused the treats through the clear dome display, and then wandered into the adjoining gift shop where we particularly fawned over a variety of small, charming owl trinkets. Our party was called and led into a dining area primarily filled with turquoise booths. A divider was lowered between a booth for four and a booth for two, and the six of us were ushered into both sections by our waiter, who was wearing a Chargers polo. He then proceeded to hand us humongous menus. Though we were overwhelmed by the choices, we
munched on the pickles available in our booth’s container and pulled ourselves together enough to order our food. Our table was soon stocked with a great selection of dishes. From the hot sandwich section there were a number of options: a number 72, a $10.25 half pound hamburger with lettuce, tomato and onion and cheese by choice, a number 71, a turkey burger with lettuce, tomato and onion and no cheese by choice for $9.50, and a number 70, an $8.95 BLT. All three orders came with a side of fries. From the sandwich section options included: a number 14, a $13.50 turkey, swiss cheese and egg salad sandwich with a side of another mayonnaise based salad, except with potatoes instead of eggs. From the salad selections, a prime pick was the $13.95 Sante Fe chopped chicken salad consisting of mixed greens, corn, black beans, avocado, cheese, tomato, cilantro, tortilla chips and grilled chicken drizzled in barbeque ranch salad dressing. From the all-day breakfast menu, the highlights included a dish with two pieces of French toast, two scrambled eggs and two sausage links for $10.95. With the exception of the salad, each plate was garnished with an orange slice and a sprig of parsley. We collectively decided that the fries were A-plus. We noticed the range of customers sitting around us were quite varied—young couples that did not glance away from one another, families
DZ Akins sells baked goods and other treats inside the deli. chadd cady, Staff PhotograPher
with small children that were having trouble remaining seated, an older lady on her own at the table next to us engrossed in a novel. I contemplated the idea if it was possible to divide my sandwich into bite-sized pieces (it wasn’t). The wall to one side of us hosted a mural that was a painted form of the bustling delicatessen, complete with a young boy holding a frog and chasing a young girl with it. The wall on the opposite site hosted the door to the restroom and a cartoon depiction of a woman with a speech bubble that encircled the words “Ladies’ room? This way deary!” Some of us had to get boxes to take home the remainder of our food, but we were still crazy enough to order dessert. We ordered three generously-portioned items from the “Your Sundae Best” section; I’m Nuts over You, consisting of two scoops of vanilla ice cream as
well as caramel, nuts, whipped cream and cookie for $7.95; Black Bottom, consisting of vanilla ice cream, hot fudge and whipped cream served over a double fudge brownie for $9.95; and Bloomingdale’s, which had a clever yet undescriptive description on the menu: “You’ll find everything but the kitchen sink here. A princess’ dream. (Credit card not included).” A brief but more representative description of the sundae would be multiple flavors of ice cream, pineapple and strawberry sauce, Oreos, bananas, graham crackers and more. If there is such a thing as too much heaven to handle, Bloomingdale’s is it. Though a trip back to the cashier’s counter at the end of our visit told us our total was more than $100, it is safe to say that D.Z. Akin’s treated us well. To future patrons, I would recommend coming with both high expectations and stomach capacity — they will both be exceeded.
RESTAURANT GUIDE 2014
oct. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock• features@thedailyaztec.com
Facebook Fan’s Favorite Foods
We asked our readers to share favorite restaurants with us at facebook.com/thedailyaztec. AJ K. Effin’s Pub - pool tables and beer, oh and food.
ALICIA C. Super Cocina and Amarin Thai, easily my favorite places :) DAVID F. The best pizza in San Diego is at The Spot in La Jolla
ELISSE M. SUSHI DELI FOR PRESIDENT
PAOLA H. Soda & Swine, simple and easy great tasting food. The sliders and the Brussel Sprouts with bacon are my favorite! Then you can go next door to Polite Provisions and have a cocktail or beer.
BREE L. World Famous in PB!
CONOR N. Miguels in Point Loma Read his review on thedailyaztec.com!
GRIFFIN D. Kono’s in PB. Amazing breakfast after a bike ride or beach session, local vibe, long lines are always worth the wait. SHAUN T. Urban MO’s Bar & Grill in Hillcrest for Sunday Brunch or dinner any day of the week. Cheap and strong drinks with great prices. LGBT Friendly!
SUZANNE L. The Cottage in La Jolla is a bit of a hike from campus. It’s my favorite for a special occasion breakfast. Studio Diner for breakfast is also a great spot.
SHANNON S. Akinori Sushi in Hillcrest. The plethora of specialty rolls gives an assortment of flavors to choose from. Read her review on thedailyaztec.com!
CROSSWORDS
Across 1 Lollobrigida of film 5 Just for laughs 10 Stand watch for, say 14 Kosher food carrier 15 Half a classic comedy team 16 Sound from an Abyssinian 17 Twice-monthly tide 18 System with a Porte de Versailles station 20 Not pure 22 Respectful bow 23 Flower part 24 River blocker 25 Instrument using rolls 33 Acapulco dough 37 Six-Day War statesman
38 Ending for bobby 39 Tech support caller 40 Long Island airport town 42 “What __ you thinking?” 43 NFLer until 1994 45 Colorado natives 46 Fusses 47 In the U.S., it has more than 950 stations 50 Defective firecracker 51 Defeat decisively 56 Most joyful 60 Vegas hotel known for its fountains 63 Pasta sauce ingredient 65 Bacon buy
66 Longfellow’s “The Bell of __” 67 Knighted golf analyst 68 Fictional submariner 69 Nursery supply 70 Impose unjustifiably 71 Cereal “for kids” Down 1 Biological group 2 Graff of “Mr. Belvedere” 3 Antidiscrimination org. 4 Dominant, among animals 5 Rascals 6 In order 7 Cab __ 8 Ocean State coll. 9 Daytona 500 org. 10 One making impressions
11 Intrude, with “in” 12 Blunders 13 “Iliad” setting 19 Childhood ailment, typically 21 Wildspitze, for one 24 Didn’t allow 26 Aromatic garland 27 Ridiculous 28 1945 conference city 29 Home to Cedar Falls and Cedar Rapids 30 Chopped down 31 “I, Claudius” role 32 Unrefined finds 33 Juicer refuse 34 Son of Isaac 35 Belgrade native 36 Like some presentations 41 Letters on tires 44 Center 48 Discontinued 49 Nocturnal bird of prey 52 Lacks 53 Obvious flirt 54 Biscayne Bay city 55 Many a bus. address, and a literal hint to 18-, 25-, 47- and 63-Across 56 Data in coll. transcripts 57 Middle harmony choral part 58 Doctor Zhivago 59 Jannings of “The Blue Angel” 60 Indonesian resort island 61 LAX data 62 Burglar’s haul 64 “Little Red Book” writer
Classifieds Help Wanted Earn $20-$25+with PhotoBin. Inc. 500 company expanding student sales team. Flexible hours, No experience necessary. Training provided. Base+comm. Send resume to jobs@ photobin.com
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16 the back page
ocT. 9 - 12, 2014 • THE DAILY AZTEC editor: kelly hillock • FEATURES@thedailyaztec.com
#fastfood
In defense of fast food jenna mackey photo editor ____________________________________ Fast food is in my blood. I mean, my body might actually be made of fast food considering I’ve been avidly consuming it for 20 years. Although some of you readers may have jumped to judge my character and mental state after that last sentence, hear me out: fast food is a beautiful thing. My love of it goes all the way back to my high-chair days when I would inhale the Taco Bell burritos my mother fed me. Even as a toddler I knew the value of a 99-cent piece of perfection. Now, don’t go judging my parents; times were tougher in the ‘90s and Taco Bell was a great way to feed four picky kids. To this day, I continue my committed and loving relationship with the Mexican-ish food dynasty that is Taco Bell because where else can you feast on a Doritos locos taco and still have money to get a quesarito? For those of you who aren’t well versed in fast-food jargon, a quesarito is a beef and rice burrito wrapped up in a quesadilla - also known as heaven served up in less than two minutes. Our tour on the train of deliciousness now leads us to the mother of all chicken chains and my personal favorite: Popeye’s. Good Lord, I remember the first time I ever
had a piece of golden-fried Popeye’s chicken and it was a game-changer. It doesn’t stop at the chicken either. No, it begins with the chicken and ends after multiple biscuits, mac and cheese, and deep-fried sweet potato pie. Still reaching for that lettuce wrap? Me neither. You see, fast-food goes beyond the happy meals and gargled voice taking
trendy to watch fast food-shaming documentaries while drinking green smoothies and eating quinoa burgers but let’s all address the green elephant in the room: kale tastes like discarded garden clippings and quinoa doesn’t taste like anything. Maybe one day I’ll regret my relationship with the aforementioned chain restaurants. Maybe one day
I know it’s trendy to watch fast food-shaming documentaries while drinking green smoothies and eating quinoa burgers but let’s all address the green elephant in the room: kale tastes like discarded garden clippings and quinoa doesn’t taste like anything. your order in the drive through. It’s deep-fried art with a side of fries. I love this food not because I’m ignorant of “finer” options but because I enjoy its un-pretentious nature and simple design. The McDonalds’ cheeseburger knows it’s no match for a Hodad’s burger just like Taco Bell doesn’t parade around trying to be authentic Mexican food. I know it’s
#dasnapshots
I’ll look back and … Wait, no I won’t. I’ll get two tacos, curly fries, and an insane amount of buttermilk ranch from Jack in the Box delivered to my retirement home. Then, hopefully, when it’s my time to go, I’ll gracefully ascend to the golden arches in the sky. The only thing about heaven, though, there’s a “no kale” policy.
SUDOKU
HOW TO PLAY: Complete the grid so each row, column and 3-by-3 box contains every digit 1 to 9. Difficulty Level:
2/4
CROSSWORDS, SUDOKU, AND HOROSCOPES COURTESY OF TRIBUNE MEDIA SERVICES INC., ©2014. GAME SOLUTIONS AVAILABLE ONLINE AT THEDAILYAZTEC.COM
LOVE IN LITTLE ITALY Staff photographer Megan Wood captures San Diegans enjoying Little Italy on the trolley or on foot on India Street.
PLEASE NOTE: The views expressed in this issue do not necessarily reflect those of The Daily Aztec. Express your concerns by emailing letters@thedailyaztec.com
HOROSCOPE happy Birthday (10/9/14) - Growth and expansion come through your network of friends and family. Share appreciation abundantly. Unpredictable circumstances arise in partnerships over the next six months, as well as profitable new situations. Take advantage. After 12/23, projects involving communications and research entertain you. Creativity flowers. Springtime service blooms to personal benefit. Water your roots. HOW IT WORKS: 10 is good, 1 is bad. Aries (March 21 - April 19) - Today is a 9 - Get cooking today and tomorrow. It's a good time to ask for money. Send invoices, pitches and claims. Check orders for changes or errors. A disagreement about priorities slows the action. Let faith guide you. Taurus (April 20 - May 20) - Today is a 9 - You're gaining a distinct advantage, with the Moon in your sign today and tomorrow. Finish an old project. Following through makes a good impression. Go ahead and be more assertive. Find out what you need. Gemini (May 21 - June 21) - Today is a 9 - Relax in hot tub or sauna. Ignore a friend's kidding. Peace and quiet soothe your psyche. Your dreams seem prophetic today and tomorrow. If communications break down, take five and clarify upon consideration. Track shipping. Take it easy. Cancer (June 22 - July 22) - Today is a 9 - You work exceptionally well with others over the next two days. Listen to intuition, body language and emotions. Let your team dig for the details. Clean up, and stash the surplus. Leo (July 23 - Aug. 22) - Today is a 9 - Advance your career today and tomorrow. Ask for way more than you expect, without attachment. There's a test involved. Lay a question to rest. Re-commit to a dream you share. Bless it with water. Virgo (Aug. 23 - Sept. 22) - Today is a 9 - Make time for an outing over the next few days. Travels, studies and investigation reveal mysterious adventures. Take video footage and record your notes. Work and put money away. Provide (and appreciate) excellent service. Libra (Sept. 23 - Oct. 22) - Today is a 9 - Put away provisions for the future. Imagine that your writing is completed. Don't miss a meeting. Maintain family finances in order over the next couple of days. You can transform a situation that's been troubling. Scorpio (Oct. 23 - Nov. 21) - Today is a 9 - Partnering is essential for the next two days. Vivid feelings and expression of love occupy you. Let your actions do your talking. Co-workers understand the situation. Heed critics. Put your heart into your efforts. Sagittarius (Nov. 22 - Dec. 21) - Today is a 9 - The next two days form an intense work phase. A feisty argument could arise, if you let it. Focus on the job at hand. Give criticism privately, praise publicly. Join forces with someone who shares your spiritual view. Capricorn (Dec. 22 - Jan. 19) - Today is a 9 - Set long-term goals with your sweetheart, over the next few days. Keep in touch with family. Get yourself a special treat. The next two days are lucky in love. Compromise is required. Listen to each other. Aquarius (Jan. 20 - Feb. 18) - Today is a 9 - Attend to household matters today and tomorrow. Others offer inspiration and enthusiasm. Listen carefully. Realize a home dream. Produce thrilling results with color and organization. A celebratory meal may be in order. Pisces (Feb. 19 - March 20) - Today is a 9 - Devour your fascinating studies. Ignore distractions. Deep focus comes easily... take advantage. Write, record or prepare a presentation. Your muses sing to you. Find what you need nearby. Bury a treasure for later.