The Daily Aztec - Vol. 95, Issue 28

Thursday, October 15, 2009

Vol. 95, Issue 28

THE

DAILY

AZTEC

w w w. T h e D a i l y A z t e c . c o m

Tw i t t e r : T h e D a i l y A z t e c

San Diego State University’s Independent Student Newspaper since 1913

R&B restaurant & bar guide

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Healthy

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BACK PAGE page 32

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page 24 • CLASSIFIEDS page 30 • THE

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CITY page 3 • FEATURES page 4 • SPORTS page 7 • SPECIAL page 12 •

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INSIDE:

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Cravings can be hard to satisfy, but fortunately, San Diego is full of great restaurants and bars that cater to every appetite. No matter what your thirst or hunger calls for, there’s a place to make sure your every desire is satiated. So, take a spin to see where your appetite lies and which restaurant and bar will guarantee to please your palate.

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CITY Aztecs among most diverse

Thursday, October 15, 2009

The Daily Aztec

3

THE

DAILY

AZTEC Editor in Chief

Faryar Borhani

Managing Editors

R E E M NO U R

Tanya Dracolakis & Aleesha Harris

S TA F F W R I T E R

Advertising Director Jesse Villanueva

With more than 30,000 students on campus, it’s impossible not to find someone to click with. Rising from No. 23 last year, San Diego State now ranks No. 20 in the nation for racial diversity among the student population, according to U.S. News & World Report’s America’s Best Colleges 2010.

“One of the things I like about SDSU is that you have a community that’s right for exploration,” Aaron Bruce, director of diversity at SDSU, said.

“It’s easy to see a student who might be a veteran in your class, but also see a student who has a (different) religious background or a student who is transgender or a student who has a physical disability … I think that’s important because when you go into the workplace you’re going to be leading individuals who come from those diverse communities and that’s what makes SDSU so unique and what makes us leaders in diversity.”

Bruce said when looking at diversity, ethnicity, religious and spiritual affiliation, age and sexual orientation are being taken into consideration. He said he believes a diverse community enhances the learning experience of students because it incorporates cross-cultural understanding.

Bruce said SDSU is dedicated to maintaining and increasing diversity on the campus by supporting those sections of the student population.

One such method is SDSU’s Educational Opportunity Program, which is the largest in the state with approximately 4,000 students.

EOP is aimed toward creating a support network for first generation, low-income students through outreach programs such as peer mentoring and leadership tutorials.

Despite the decrease in enrollment throughout the past semester, the number of students participating in EOP increased by 11.7 percent, Bruce said.

“First-generation college students tend to be low-income students because their parents never went to college so they tend to be of a lower socioeconomic status than the average student who might come to the university,” Bruce said. “But these students might need extra support because they’re navigating in an environment that their family isn’t familiar with … and it becomes more challenging.”

French sophomore Rafael Urbina, who is a first generation American and first generation college student, said it is a significant leap for his family that he is the first member to attend college.

Urbina, who is Guatemalan and Mexican, said the diversity at SDSU breeds comfort among students.

“I would assume it makes the student (population) more comfortable being at the institution,” he said. “I have never had a problem fitting in with people due to race or ethnicity.”

Bruce added that the success of SDSU’s study abroad programs and the presence of international students on campus has added to the diversity of SDSU. “As a result of being exposed to international students on campus you’re inspired to go and visit their country or visit another country because you’ve already established an intercultural relationship and you have a sense of what it’s like to be part of an international community,” he said.

Alessandra Sonsini and Marina Mussabi, who are both Italian international seniors studying international business, said they’re enjoying their experience at SDSU and feel accepted by the student population.

“If you are an international student, especially from Italy — I don’t know why, people think we are kind of exotic so they are very

Art Director Elena Berridy

City Editor Kevin McCormack

Copy Chief Melissa Weller

Features Editor Aminata Dia

State of Mind Editor Allan Acevedo

Photo Editor Glenn Connelly

Sports Editor Edward Lewis

Tempo Editor Anya Moberly

Web Editor Mylene Erpelo

A.S. Sales Manager Parker Harris

National Sales Manager Drew Baker

Assistant Art Directors Allen Ramirez & Brittany Paslawsky

Assistant City Editor Whitney Lawrence

Assistant Copy Chief Amy Ebersole

Assistant Features Editor Nicole Callas

Assistant Photo Editor Lindsey Martin

Assistant Sports Editor David Pope

Assistant Tempo Editor Allie Daugherty Karli Cadel / Senior Staff Photographer

San Diego State now ranks 20th in the nation in terms of racial diversity among its student population.

interested in our culture because we are different from them,” Mussabi said.

Sonsini said she thinks one of the reasons SDSU has a diverse student population is because of the well-known study abroad programs available at SDSU. In Sonsini and Mussabi’s university in Italy, students are taught in one classroom throughout the entire year and the lecturers mobilize between classrooms instead of the students.

“I think it has been quite hard to make new friends in the classes just because of this reason, but people here are so friendly so we didn’t have problems really,” Mussabi said. “I think (people) are more friendly here (than Italy) but relationships are more superficial because it’s easy to meet new people and have fun with them but a little bit harder to have a deeper relationship … maybe because we’re only staying here for this semester so people don’t need to have a deep relationship with us.”

SDSU’s student population includes 3.5 percent international undergraduates and more than 15 percent graduates, according to SDSU’s Analytic Studie s & Institutional Research.

Graduate ecology student Luke Evans said she believes relations among the student population at SDSU can be improved.

“The student body is pretty diverse but they’re still pretty segregated,” Evans said.

“Certain groups of people who represent a

certain racial group would stick together and minimally interact with another racial group is what I noticed.”

Evans said she believes that in Southern California, people tend to segregate themselves within groups in which they most relate to, based on factors such as race and social class.

Evans said she thinks SDSU can improve functions in programs, in which students would learn about engaging with individuals from different cultures and backgrounds.

“I talked to some German students and they said that a lot of times when they try to speak and people hear their accent people just kind of walk away and cut them off,” Evans said. “Their confidence in their English level goes down (as a result) even though their English level is very advanced.”

With almost 26 percent of undergraduates and 17 percent of graduates being from Hispanic origin, Bruce said SDSU is close to being a premiere Hispanic-serving institution in the nation.

SDSU also plans to expand its outreach efforts through “Super Sunday” events, where administrators will present information and hold college fairs at predominately AfricanAmerican churches to encourage interest in attending SDSU. The next presentation will be at 8 a.m. on Sunday in St. Stephen’s Cathedral. For more information, visit www.sdsu.edu/diversity.

City Writers Kristina Blake, Janel Bruan, Sarah Kovash, Reem Nour

Copy Editors Kristen Caldwell, Michael Kunkel, Kari Luu, Noah Henry, Matthew Salwasser

Features Writers Patricia B. Dwyer, Amy Ebersole, Ryan Eisenacher, Kari Luu, Kristina Peltin, Kevin Scannell, Hardik Shukla, Natalia Van Stralen, Jared Whitlock

Staff Photographers Mariam Bier, Karli Cadel, Cayla Casares, Patricia B. Dwyer, Andrew Huse, Peter Kluch, Kallie Larson, Daniel Meza, Maura Ochoa, Dave Olender, Lauren Swann

State of Mind Columnists T.J. Bronson, John P. Gamboa, Ashlie Rodriguez, Tucker Wincele

Sports Writers Beau Bearden, Phil Giori, Chuck Herrman, Dan Perez, Felina Tambakos, Matthew McLanahan

Tempo Writers Carissa Casares, Sandy Chase, Tim Draut, Josh Elwell, Juliana Faushnaugh, Paul Hernandez, Amanda Macias, Lindsey Martin, Kaitlin Trataris

Account Executives Amanda Akroush, Anthony Baca, Alan Hadaya, Rob Gilman, Roni Harel, Michael Johnson, Vanessa Griffith, Claire Malik, Jovan Paunovie, Ricky Penabella, Bojan Spassov

Production Designers Andrea Dicey, Daniela Anderson, Angelyne Mabilangan, Courtney Fone

Accounts Receivable Clerk T.J. Bronson

INDEX

CONTACT GENERAL INFORMATION 619.594.4199

EDITOR

IN CHIEF, FARYAR BORHANI 619.594.4190 EDITOR@THEDAILYAZTEC .COM

CITY EDITOR, KEVIN MCCORMACK

STATE

OF

MIND EDITOR, ALLAN ACEVEDO

ART DIRECTOR, ELENA BERRIDY

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BUSINESS & FINANCE.............................5 SPORTS........................................................7 RESTAURANT & BAR GUIDE.............13 TEMPO......................................................24 CLASSIFIEDS............................................30 THE BACK PAGE...................................32

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SPORTS EDITOR, EDWARD LEWIS 619.594.7817 SPORTS@THEDAILYAZTEC .COM

Classifieds Staff Sara Stratton

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FEATURES EDITOR, AMINATA DIA

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THE DAILY AZTEC

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Office Supervisor Frankie Stahl

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BUSINESS & FINANCE

The Daily Aztec

5

Speed dating’s corporate cousin hits SDSU J O H N P. GA M B OA S TA F F W R I T E R

It’s not what he knows, but who he knows.

Oftentimes this phrase is repeated by parents, friends and other family members. For those who need to jump that social gap and meet other people, Career Services has introduced ways to make that easier.

On Sept. 23, Career Services launched its first speed networking conference for students in the College of Business Administration.

Sixteen representatives from different occupations in the business field, ranging from accounting to real estate, networked with 41 San Diego State students in the Career Services office during the conference.

Groups of six students sat at tables with two professionals talking about business and the future of their respective fields. Students made professional contacts they otherwise would not have had in the process. After being introduced to the initial group, students were to switch tables and converse with a new set of professionals. This ritual is known as speed networking, and it links professional contacts in a fraction of the time real-life networking takes.

Speed networking, similar to its romantic cousin, speed dating, exists to help students develop more contacts with professionals in their field of study in a social environment without the pressure associated with job fairs and interviews.

This speed networking event is the latest brainchild developed by SDSU Career Services counselor Bobbie Gray. In July, she sent a proposal to the Aztec Parents Fund, part of New Student and Parent Programs, with a grant proposal to start a speed networking program.

Career Services was granted the funds to start planning for the event immediately.

“This program hit the ground running and will continue for years to come,” Michelle DuBord, Parents Programs coordinator at the New Student and Parent Programs office, said. This particular idea fit into the goal of enhancing and creating student life outside the classroom to better help them in their studies, DuBord said.

“I got my idea looking at other colleges in New York and Connecticut and Berkeley’s, which was for grad students,” Gray, a threeyear veteran of Career Services, said.

Speed networking is an excellent chance for students to get to know people in their field if they are too timid or reluctant to do so in other social settings, according to Gray.

Students are put into a group of professionals and are forced to thrust themselves into the conversations.

“I’m not going to make it too easy for you,” Gray said. “I make it hard enough (so) you can do it (on your own). The number one way to find jobs is through networking.”

The 15-minute rotations were not job interviews or job fair inquiries. They were friendly, informal meetings between students and professionals.

Gray said she likes to meet people on a plane or at a professional event: There’s no

Jupiter Images

The first speed networking event launched by the SDSU Career Services was a huge success for business students looking to enter the corporate world. These networking events will expand to include other majors in order to give employers a chance to recruit new hires and answer any questions students may have about particular industries.

pressure and there is an opportunity to make some important contacts for the future.

While employers are offering fewer positions in the current economic climate, an event such as this can help a prospective employee get an advantage by connecting with a professional before the availability of a position, Gray said.

The responses from the Sept. 23 speed networking event were positive overall. Participants filled out an anonymous survey after the event, which yielded a wide range of comments.

“This was my first networking event,” one student wrote on a comment card. “The group setting made the process of networking feel really comfortable.”

Another participant wrote that they learned to “smile and ask lots of questions.”

In the survey, more than 90 percent said they agreed or strongly agreed that the activity increased their knowledge of networking for the future.

Several of the professionals sent emails that praised the networking event, Gray said. A few of them described how much fun they had during the event and thanked the Aztec Parents Fund for the grant.

This event will not be the last. For the remainder of the academic year, six more speed networking events will be held on campus for all the colleges

on campus, with business administration students getting another shot at it as well.

The problem tackle for the next speed networking event is to convincing engineering students to sign up. Gray said within a day of announcement for business administration,

all the seats were taken.

The next event will be on Oct. 29 for engineering students and Nov. 19 for students in the College of Professional Studies and Fine Arts. Space will be limited, so signing up soon is highly recommended.

Football

Thursday, October 15, 2009

AT A GLANCE

The Daily Aztec

7

THE BIG ISSUE VS

WHO: SDSU vs. BYU

TV: The Mtn.

WHAT:

The Aztecs play the nationally r anked Cougar s in their annual Homecoming game.

RADIO: AM 600 KOGO (San Diego)

WHERE: Qualcomm Stadium

www.thedailyaztec.com

LIVE IN-GAME BLOG:

The San Diego State football team is coming off a bye week, which head coach Brady Hoke said was very good for the players.

“In this day and age of football, this is a 12-month-ayear undertaking for kids,” Hoke said. “I think it’s important during that bye week to get them some time to get off their feet and to mentally get themselves ready for what’s ahead of them in this marathon.”

SDSU won’t have much time to rest this week, though, as it prepares to face No. 18/19 BYU this weekend. The

Cougars are 5-1 this season, have beaten then-No. 3 Oklahoma in Week 1 and have tallied 38.7 points per game this year. Basically, BYU is the exact opposite of a team you want to play on Homecoming night.

“They’re a great team,” senior linebacker Luke Laolagi said. “They’re huge up front. They’ve got two really big backs, good backs.Their quarterback — can’t say too much — he’s done a great job.We know we have a big challenge ahead of us but we’re going in and we’re going to give it our all.”

KEY MATCHUPS

WHEN: 3 p.m., Saturday

RECORD: 2-3, 0-1 MWC

BRIGHAM YOUNG UNIVERSITY

SAN DIEGO STATE UNIVERSITY

PRIME NUMBERS PASS YARDS PER GAME: 238.8

RUSH YARDS PER GAME: 78

TOTAL YARDS PER GAME: 316.8

PASS YARDS AGAINST PER GAME: 161.8 RUSH YARDS AGAINST PER GAME: 147.2 TOTAL YARDS AGAINST PER GAME: 309

RECORD: 5-1, 2-0 MWC PASS YARDS PER GAME: 299.3

RUSH YARDS PER GAME: 163

TOTAL YARDS PER GAME: 462.3

PASS YARDS AGAINST PER GAME: 224.7 RUSH YARDS AGAINST PER GAME: 114.7 TOTAL YARDS AGAINST PER GAME: 339.3

MOUNTAIN WEST STANDINGS BYU WYOMING TCU UTAH AIR FORCE SDSU COLORADO STATE UNLV NEW MEXICO

Conference

Overall

2-0

5-1

2-0

4-2

1-0

5-0

Glenn Connelly / Photo Editor

Courtesy of Jaren Wilkey

1-0

4-1

Fullback Matthew Kawulok will miss the rest of the season.

Linebacker Coleby Clawson leads BYU in sacks with three.

2-1

3-3

0-1

2-3

0-2

3-3

0-2

2-4

0-2

0-6

When the Aztecs have the ball: SDSU’s running game has had an up-and-down season so far, and even in a bye week, that trend continued. The Aztecs received a boost when junior running back Brandon Sullivan returned from a knee injury, but then learned senior fullback Matthew Kawulok would miss the rest of the season after shoulder surgery.

“That’s a huge setback,” Hoke said. “That’s the nature of this game — one guy goes down, the other guy’s got to step up and the expectations are for the position and not for the guy playing the position.”

SDSU is averaging 78 rush yards per game this season, good for 114th in the nation, and will face a BYU defense that ranks 36th in the nation in defending the rush. The Cougars D is led by senior linebacker Coleby Clawson, who has 32 tackles this season and leads the team in sacks (3) and quarterback hurries (5). Clawson is also the linebacker who injured Oklahoma quarterback Sam Bradford in Week 1.

When the Cougars have the ball: When asked about individual players, Hoke usually gives a by-the-book answer about their abilities. However, when Hoke was asked about BYU senior quarterback Max Hall, he not only said he definitely deserves Heisman Trophy votes, but also said he’s one of the best quarterbacks in the nation.

“He can make all the throws, he has great timing, he’s got a really good pocket presence, he feels things real well, he’s got a quick delivery,” Hoke said. “I don’t think there’s any doubt, he’s got to be one of the best two or three quarterbacks in this country.”

Hall has thrown for 9,528 yards and 74 touchdowns in his three seasons as Cougar quarterback.This year, he’s completing nearly 70 percent of his passes, but he has been interception-prone. He’s on pace to throw 20 picks this season, which means the Aztecs’ defensive backs have to capitalize on their opportunities Saturday to have a shot at stopping Hall and the Cougars.

FORECASTING THE MOUNTAIN Editor’s note: Each week, The Daily Aztec will pick the winners of every Mountain West Conference game.

SATURDAY, OCT. 17 San Diego State vs. BYU, Air Force vs.Wyoming, Colorado State at TCU, UNLV vs. Utah

NAME: David Pope (33-10) TITLE: Assistant Sports Editor PREDICTION: BYU, Air Force,TCU, Utah QUOTABLE: “I’m still recovering from Vegas, and I’m really

sick. I don’t have anything funny to say other than that.”

NAME: Edward Lewis (33-10) TITLE: Sports Editor PREDICTION: BYU, Air Force,TCU, Utah QUOTABLE: “Good luck, SDSU. Good luck.”

NAME: Glenn Connelly (32-11) TITLE: Photo Editor PREDICTION: BYU, Air Force,TCU, Utah QUOTABLE: “Is it college basketball season yet?”

NAME: Beau Bearden (28-15) TITLE: Senior Staff Writer PREDICTION: SDSU, BYU, Navy, Colorado State, Texas Tech,TCU, Nevada, Wyoming QUOTABLE: “Well, I’ve decided to make this a little more interesting. Send an e-mail to bearden@rohan.sdsu.edu with suggestions for next week’s picks. Edward doesn’t think I’ll get any e-mails, I’ll show him.”

Glenn Connelly / Photo Editor

Junior DB Dey Juan Hemmings has one interception this year.

Courtesy of BYU Media Relations

Quarterback Max Hall has tallied 13 touchdowns this season.

—Preview compiled by Edward Lewis, spor ts editor

8

SPORTS

The Daily Aztec

VOLLEYBALL

Thursday, October 15, 2009

MEN’S SOCCER

Jackels’ big decision Shorthanded Aztecs pays off this season take on the Cardinal B E AU B E A R D E N S E N I O R S TA F F W R I T E R

Freshman Kristi Jackels made her decision at the last second.

Instead of accepting a scholarship to play at another college, the defense specialist would attend San Diego State and walk on the volleyball team.

Jackels didn’t have a problem getting a spot, but the experience tested her.

“It’s hard walking on,” the redshirt libero said. “I was excited to meet the other girls, but I also knew it would be challenging.”

She overcame her first obstacle, but another one immediately came her way. Jackels planned on getting playing time at her high school position of setter, but SDSU already had enough depth. Leah Lathrop was returning for her senior year and looked to get most of the minutes at setter. Behind her was Lauren Van Orden, a freshman who was named an All-American by Prep Volleyball and the 2008 Gatorade Player of the Year in her home state of Colorado.

Jackels could also play libero, but freshman Courtney Miller was likely to get the starting nod. Michelle Ferrer would be in the mix too, as the senior had played the position before.

So with plenty of depth at both positions, Jackels was told she would be redshirted her freshman year.

“Last year, Kristi (Jackels) wasn’t as loud and didn’t have as strong of a presence,” junior middle blocker Lauren Salisbury said. “But I don’t think she was given the same opportunities as she was this year.”

This season, Jackels has proven that she can handle the pressure as a starter. She leads

BEHIND THE NUMBERS

the Aztecs with 289 digs and is averaging 4.25 digs per set. In 16 of SDSU’s 17 matches this year, she has reached double figures in digs and she tied her career-high of 27 digs last Saturday against Wyoming. Jackels attributes her success to assistant coach Kele Eveland, who has helped her improve in many aspects of her game.

“Kristi (Jackels) is like the spark plug for our team,” Salisbury said. “She’s always got her head in the game. You never have to wonder if she’s going to show up every day on the court, she’s just a player you can depend on.”

The Aztecs will look to pick up their third Mountain West Conference win against Air Force at 7 p.m. tomorrow at Peterson Gym. The Falcons come to town having lost seven straight, six of those in straight sets. Air Force’s last victory came on Sept. 12 against Louisiana Monroe at the 2009 Sugar Bear Classic. Jackels will be key to SDSU’s success, as she ranks first in MWC matches with 4.48 digs per set.

“Honestly, I just worked hard and waited for my opportunity,” Jackels said. “And now that I get the chance to be on the court and play with some of the greatest girls I know, I’m excited about what we can do the rest of this season and the next couple of years.”

AT A GLANCE WHEN: 7 p.m., tomorrow WHERE: Peterson Gym

VS.

WHY TO WATCH: The Aztecs will look to win their second straight match when they take on the Falcons.

D AN P E R E Z S TA F F W R I T E R

Playing a nationally ranked team is hard enough. Playing without 15 points and senior leadership makes the task even tougher.

The San Diego State men’s soccer team will play host to No. 16 Stanford at 4 p.m. tomorrow at the SDSU Sports Deck and will be missing senior tri-captain defender Nick Cardenas and senior midfielder Evan Toft.

“It’s always a luxury to have Nick (Cardenas) back there playing,” redshirt senior tri-captain midfielder Jamel Wallace said. “And Toft gives us so much attack and desire up front that will definitely be missed. Both guys are pretty (crucial) to our success.”

Toft will be missing the game because of an injury, while Cardenas is missing the game against the Cardinal because of a red card issued in Sunday’s game against No. 2 UCLA. “Missing Nick due to a questionable call is going to hurt,” redshirt senior tri-captain forward Matt McManus said. “It’s always hard losing one of our captains in the pivotal moments of a game, but missing him in the next game will be something we’ll need to overcome.”

In the game against the Bruins, Cardenas added the second goal of the game for SDSU (3-3-4), giving it a temporary lead.

Friday will be the first game of the season that Cardenas has missed.

“He has been one of the most dependable parts of our lineup,” Wallace said. “But our bench has given us a lot of good minutes and as shown the ability to fill in. Even

though we lost Nick (Cardenas) for this game and Evan (Toft) is still out, our bench is ready and willing to get the job done.”

Wallace will be returning from a shoulder injury that occurred while playing Oregon State on the road two weeks ago and will try to balance out the loss of Cardenas.

“It was nerve-racking sitting on the bench last game,” Wallace said. “And while we finally got Matt (McManus) back, and it’s a great feeling to have him back, I need to make sure to bring a lot to the table; we all do.”

The focal point of the Aztecs’ preparation for the game against Stanford is the ability to hold onto a lead down the stretch.

In three games this season, including the last game against UCLA, SDSU has had a lead in the second half and let it slip away.

“We’re better than the results we’ve had,” head coach Lev Kirshner said. “It’s disappointing to let leads get taken away from us down the stretch. But we won’t be harping on past games because in my program, games do not dictate other games. We’ll be going into Stanford fresh and ready.”

AT A GLANCE WHEN: 4 p.m., tomorrow

VS.

WHERE: SDSU Sports Deck WHY TO WATCH: SDSU takes on a nationally ranked opponent in a crucial Pac-10 battle.

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Losses on the road this season for the Aztecs

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College Campus Area Location 6715 El Cajon Blvd. • San Diego, CA 92115 • 619-462-9464

RESTAURANT & BAR GUIDE Organic hot spot

Thursday, October 15, 2009

ANYA MOBERLY TEMPO EDITOR

Restaurantgoers craving fresh and healthy fare will be satiated in a whole new way after dining at Spread.

Located in the bustling center of North Park, Spread is a tiny, inconspicuous eatery that offers fresh, organic produce delivered daily from local farms and farmers’ markets. The retro décor and white walls add a fun flair to the under-the-radar spot, only to be complemented with the unique menu arrangements.

Spread offers family-style dining, where dishes are served one at a time for diners to enjoy at their own pace. Ben Carr, restaurant manager, gave some insight on the alternative serving style Spread has gradually incorporated into its dinners.

A prix fixe menu of five courses has been integrated to give customers a little taste of what the chef has to work with that day.

Basically, every recipe is created daily, so the menu is only a glimpse into what they have to offer.

“We’ve been adapting one day a week to explore flavors,” Carr said.

A notable starter course is the rare melon with avocado-basil crème fraîche plate. The sweetness of the melon paired with the

The Daily Aztec

13

savory and salty avocado crème makes an unconventional combo, yet tastes deliciously sexy.

One featured cocktail is the pomegranate-peach sangria, a sweet yet piquant beverage to wash down the abundance of flavors Spread delivers.

Spread is designed to serve small portions so diners can appreciate the art of cultivating a unique blend of flavors, textures, colors and food pairing. And because the organic produce is collected or delivered daily, the menu changes often to constantly promote the exploration of new tastes and seasonings.

Because of “no outside advertising,” Spread management continues to “rely on word of mouth by loyal customers,” according to Carr. With customers ranging from private Hollywood guests to neighborhood locals, word of mouth proves to be working for this sole San Diego location.

To avoid monotony in the vegetarian realm of simple greens and tofu, dine at Spread to experience how organic goods can enlighten more than just the taste buds.

Spread 2879 University Ave. 619-543-0406

Maura Ochoa / Staff Photographer

Spread magically dishes up different healthy meals every day. The menu changes from day to day with an emphasis on healthy and fresh foods. New recipes are continuously being created, which keeps patrons always coming back for more.

Veg bakery a local gem ANYA MOBERLY TEMPO EDITOR

Sarah Koepke / Staff Photographer

The employees at Stephanie’s Bakery regularly experiment to concoct new and tasty baked goods.

Sarah Koepke / Staff Photographer

Anyone with the assumption that all vegan food tastes like cardboard and costs a fortune, should guess again. Stephanie’s Bakery handcrafts savory and sweet strudels, pizzas, cakes, cupcakes, frostings, sauces and more for the component-conscious consumers and animal-friendly eaters.

Originally called “Bohemia Strudel Factory,” Stephanie’s Bakery offers more delights and bites than one would expect from an organic and vegan joint. This Ocean Beach bakery has been crafting and experimenting with organic and vegan goods since 1999 and continues to produce a variety of tasty (and healthy) food.

Kelly Caso, an employee since February, vouches for the laid-back attitude and consistently creative atmosphere.

“We all have the same thing in common,” he said. “We just love to cook.”

Caso explained that the employees “experiment a lot,” which can explain the plethora of

delicious eats.

“If (we) make it and it sells, then we keep making it,” he said.

However, there are many weekend regulars, especially when it comes to the handcrafted birthday cakes, as well as the long-distance customers who make pit stops when traveling from San Francisco and Chicago.

Featuring local artists in the café, the ambiance is sweet and simple. Vegan treats pair perfectly with the down-to-earth atmosphere of this small joint. Although the most modest Blondie Bars (Toll House bar at Stephanie’s) taste like Mom’s own, the vegan ingredients leave one baffled at how such authentic flavors are created.

No matter what your reason for eating vegan – be it animal rights or a gluten allergy – Stephanie’s Bakery can whip up a scrumptious morsel for just about anyone

Stephanie’s Bakery 4879 Voltaire St. 619-221-0285

14

The Daily Aztec

RESTAURANT & BAR GUIDE

Thursday, October 15, 2009

Cure your hangover SARAH GRIECO ASSISTANT STATE OF MIND EDITOR

Has last night’s debauchery left you feeling ravenous? Then do a walk-of-shame to Hash House A Go Go in Hillcrest.

All hangover worries are immediately washed away the moment you enter. The lighting within the restaurant is dimmed, so there’s no need to wear those sunglasses hiding your red, baggy eyes.

The breakfast and brunch menu feature “twisted farm food,” which translates to home-cooked favorites. Huge portions mean one thing: A large appetite is a must.

The flapjacks are roughly the size of a bicycle wheel and can easily feed two or three people. Ordering a traditional buttermilk flapjack is just fine, but if your night was a little crazy, be sure to try the unique Snickers flapjack.

The signature dish, House Hash, is a plate filled with eggs, potatoes and mix-

ings of your choice. If that isn’t enough food to ease hangover pains, the French toast or the Tractor Driver Combo are funky twists on classic breakfast dishes.

Also, make sure to try the fresh, warm honey biscuits straight out of the oven.

There’s no need to worry about money, because each menu item is reasonably priced and the leftovers will last a few days. The best deal is to go with a group and split a couple of items to keep it cheap.

On weekends the wait for a table could be a little long, but it’s worth it for the amazing food and the impeccable service. You’ll leave feeling full and a lot better after the shenanigans from the night before.

Lauren Swann / Staff Photographer

Huge portions and hearty food make Hash House A Go Go the obvious choice for nursing a hangover.

Hash House A Go Go 3628 Fifth Ave. 619-298-4646

Lauren Swann / Staff Photographer Lauren Swann / Staff Photographer

Taking the most important meal of a day to a new level, this restaurant makes enough food for endless leftovers.

Silence those munchies KARI LUU STAFF WRITER

Miriam Bier / Staff Photographer

The Potato Shack serves up yummy breakfast dishes to satisfy the unshakable munchies craving.

The Potato Shack doesn’t call its pancakes “Man Hole Cover Size” for nothing. Ordering two pancakes may result in a jaw-dropping reaction from the staff, followed by looks questioning your sanity. However, whether visitors have the munchies or a huge appetite, The Potato Shack is a fresh a0nd quality café to visit while enjoying the sun in Encinitas.

Serving only breakfast and lunch, this eatery loves regulars and provides customers “a meal and a half,” as there are always leftovers to take home.

The Potato Shack serves several different breakfast basic combos such as eggs, potatoes, bacon, sausage, Man Hole Cover Size Pancakes or an omelet with a choice of ingredients. They even have Mexican breakfast options for those wanting to spice things up. The Potato Shack has a variety of satiating pancakes with fruity options such as banana, apple cinnamon or blueberry to other delicious options including chocolate chip, granola or walnuts.

Not in the breakfast mood? This restaurant also serves satisfying burgers and sandwiches with its famous American fries. True to its name, The Potato Shack has more than just a few methods of preparing “spuds,” which are fried golden and served piping hot.

Although the prices are similar to a chain breakfast restaurant, the portions are certainly bigger and the service is friendlier. Surprisingly, most of the platters cost less than $10.

On a beautiful day the outdoor dining

is a great option for experiencing the “old town Encinitas” feeling. So, even if visitors have a mild case of the munchies, they will be sure to leave more than full at this delicious, surfside café.

The Potato Shack 120 W. I St. 760-436-1282

Miriam Bier / Staff Photographer

Thursday, October 15, 2009

RESTAURANT & BAR GUIDE

The Daily Aztec

15

A French affair

Andrew Huse / Staff Photographer

The British have marked their territory with the Shakespeare Pub & Grille. The essence of a Euro pub comes to life at this vibrant bar with classic English cuisine and fun games that prove this British invasion is here to stay.

Patricia B. Dwyer / Staff Photographer

At The French Gourmet, say “bonjour” to scrumptious desserts and fine Parisian cuisine.

PATRICIA B. DWYER STAFF WRITER

A romantic corner in Pacific Beach, The French Gourmet is a small European restaurant and bakery that cuts no corners when it comes to quality. Although it has been flourishing in the San Diego community for 30 years, this establishment has kept the setting small and intimate, remaining loyal to its European roots. It’s perfect for romantic dates, brunch when the family comes into town, an event or anytime eating authentic and quality European cuisine. Here, the chefs and bakers are so skilled in their craft they often show people their craft at local San Diego colleges.

The pastries are made fresh daily with no preservatives. They range from $3 to $5 and have the potential to enhance the quality of life. On holidays, it’s only to be expected that the bakery counter will have a line going down the

block. If there are ever any leftovers, management donates them to the food bank at the end of each day.

One of the more noteworthy things about the menu is how the wine list extends to almost 1,000 different bottles. Popular dinner entrees include Lamb Ossobuco and the canard roti a la frambois.

Having no idea what those dishes are is another reason to check them out. The brunch menu hovers around omelet and crepe territory, while lunch consists of paninis, salads and pasta.

Prices can seem a little steep for the average college student, but the food isn’t the typical college dining experience.

Everything is for the more mature of palettes – chicken fingers and French fries can’t be found here.

The French Gourmet 960 Turquoise St. 858-488-1725

The British have invaded NICOLE CALLAS ASSISTANT FEATURES EDITOR

Going overseas to experience the British pub culture is expensive, and now, it’s unnecessary.

The Shakespeare Pub & Grille has all the traditional fish and chips and pints of British lager and ale to cure nostalgia for any British pub lover in San Diego.

The pub has classic British dishes with heavy meats and fried foods such as Fish and Chips, Shepherds’s Pie, Steak and Mushroom Pie and Bangers and Mash. To wash down these hefty meals, the pub has a variety of spirits, wines, ales, ports, stouts, malt whiskies and British sodas and teas.

While the food and beer

contribute to a complete British culture experience, it’s more well-known for the variety of sporting events – from Monday Night Football to international soccer matches. Every Monday night during football season, the pub offers 20-ounce “Imperial” Pints of Harp Lager and Guinness Stout for only $4.95 as well as a $2.50 Banger on a Roll, a British spin on the American hot dog.

The pub also hosts two monthly quiz nights: “Music Trivia Night” and “General Knowledge Quiz Night.”

The “Music Trivia Night” brings classic and contemporary music enthusiasts together for a night of beer and trivia. With teams consisting of six people or fewer, contestants are

quizzed on their music knowledge, and the winning team of the challenge receives a $100 Shakespeare gift card. Also coming this month is the “General Knowledge Quiz Night” that is held from 7 to 9 p.m. on the last Sunday of every month, which also offers a $100 gift card to first-place winners. Because Halloween celebrations are occurring at the end of this month, people should come dressed in their costumes for a costume contest and arrive early because it is typically a popular event.

Shakespeare Pub & Grille 3701 India St. 619-299-0230

Andrew Huse / Staff Photographer

Inexpensive prices and good eats your European craving will be more than satisfied at the Shakespeare Pub & Grille.

Patricia B. Dwyer / Staff Photographer

Located in northern Pacific Beach, this eatery brings a European flair to San Diego.

Please drink responsibly.

WEDNESDAY $1 Sliders All Day and Night! $3 U-Call-Its! @ 9pm, No Cover!

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Open at 9am for Breakfast

FRIDAY NIGHT LIVE MUSIC!

KARAOKE Sun, Tue, Thurs, Sat @ 9pm

TUESDAY $1 Tacos!

MONDAY 25¢ Wings!

Free Pool and Happy Hour prices all night

HAPPY HOUR 11am-7pm

Please Don’t Drink and Drive!

Please drink responsibly

8910 Troy Street Spring Valley, CA 91977 619-337-0670 www.CaliComfortSD.com

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Showing All Sporting Events on 2 LCD Big Screens

Open till 2am Thurs-Sat!

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18

The Daily Aztec

RESTAURANT & BAR GUIDE

Pour on the personality

A taste for adventure AMINATA DIA FEATURES EDITOR

Tender and juicy meats, flavorful spices and a sophisticated atmosphere make Bandar an adventurous and elegant dining experience.

Located in downtown’s vibrant Gaslamp Quarter, Bandar has been providing patrons with the finest in Persian cuisine for more than 10 years. This tiny restaurant offers numerous dishes to satisfy those with an adventurous appetite.

Many of the succulent meats are infused with saffron, lime and other spices to add a burst of flavor. The dolmeh (stuffed grape leaves) are a great appetizer, before jumping into the rest of the cuisine. A medley of cilantro, basil, tarragon and other spices, the dolmeh tastes

Courtesy of Syrah

Vin De Syrah wine parlor offers fabulous wine selections in the adventurous theme of “Alice in Wonderland.”

NATALIA VAN STRALEN STAFF WRITER

Hidden beneath a crossing staircase and a concealed door is an eclectic lounge that mirrors the identity of an upscale city hangout.

Vin De Syrah Spirit and Wine Parlor is a veiled treasure in San Diego’s Gaslamp Quarter.

Although the secrecy of Syrah has acquired a lot of attention (albeit through word of mouth) its claim to fame isn’t its location. Put simply, it’s the vino. With a wine list encompassing delightful domestics and interesting internationals, finding a perfect blend is no difficult task.

Wine is served by the glass or can be purchased by the bottle. Red glass pours range from a $7 Naiara Malbec from Argentina to an $11 Lonen Cabernet Sauvignon from Napa. White glass pours include a Fort Ross Rose from Sonoma Coast for $6 and a Champalou Vouvray Chenin Blanc from Loire Valley for $11.

Bubbly is also offered and both bottles of wine and spirits can be purchased at Syrah.

Drinkers will be pleased with the diverse spirit and brew options Vin De Syrah offers its guests. Specialty cocktails include Fashion Forward, a drink made from mango-infused Woodford Reserve Bourbon with candied ginger bitters, mud-

Thursday, October 15, 2009

best when eaten with the flat pita bread. For a bold and satisfying entrée try the Koobideh Kabab which consists of two delicious strips of seasoned beef and savory rice. With options for vegetarians and meat lovers, Bandar ensures no palate will go unsatisfied.

Bandar offers limited outdoor seating, which is perfect for watching people, or one can opt for a romantic and intimate setting with the dimly lit interior.

Bandar’s unique dishes, lively atmosphere and surrounding area embody the diverse and vivacious culture that is San Diego.

Bandar 825 Fourth Ave. 619-238-0101

Energizing your Mondays

dled orange and sugar and cold beers include familiar options such as Amstel and Budweiser or unique sips such as Tangerine Wheat and Murphy’s Irish Stout.

Pair these pours with a choice of a cheese, olive or dessert “board” and the mood changes from a social soiree to delicate dining.

Michael Soriano, a San Diego local and designer of the lounge, highlights elements of nature. A 12-foot table made from natural wood sits in the center of the saloon and is used to encourage tasting and chatting. A lifted seating area is surrounded by high, lush half-booths that provide a private place to sip on drinks.

Throughout Syrah, chandeliers are decorated with environmental accents such as wine vines and sprouting plants.

On any given night, guests are romanced by smooth jazz tunes or a celebrated disc jockeys will spin the night away.

Though the steps lead to an underground parlor, Syrah is truly a breath of fresh air.

For more information on Vin De Syrah, visit the Web site at www.syrahwineparlor.com.

Vin De Syrah 901 Fifth Ave. 619-234-4166

David J. Olender / Staff Photographer

Miller’s Field is the ultimate sports bar with an upbeat crowd and fun activities to keep anyone entertained.

TANYA DRACOLAKIS MANAGING EDITOR

Courtesy of Syrah

The exceptional drinks, appetizers and stunning decor at Syrah create a bold and exciting atmosphere.

Mondays are terrible. After an entire day of work or class, the rest of the week still lies ahead. But Miller’s Field in Pacific Beach just might have the perfect cure for that unshakable case of the Mondays.

This boisterous sports bar features turtle races at 10 p.m every Monday night, right after football ends. So, if that hankering for competition still isn’t out of your system, a reptilian afterparty awaits, with 32-ounce beers for the price of a pint. And that’s not the only great deal. $6 steak night on Tuesdays and $10 domestic beer pitchers on Thursdays fill this energetic bar to the brim with patrons.

Whether or not watching a sporting event sounds appealing, the atmosphere

at Miller’s Field allows for plenty of socializing; with the more secluded upstairs area encouraging people-watching those on the first floor. Actually, if it weren’t for the numerous flat screens showing one ball game after the next and the referee stripe-clad servers, it would be difficult to peg this establishment as a sports bar. The décor isn’t cheesy and the food isn’t greasy, as is the trend with most sports bars.

If you’re in the mood for a lively crowd and a good time, stop by Miller’s Field — and make sure to try the hot wings.

Miller’s Field 4465 Mission Blvd.

858-483-4143

RESTAURANT & BAR GUIDE

Thursday, October 15, 2009

The Daily Aztec

19

Mellow PB surf scene ASHLIE RODRIGUEZ STAFF WRITER

Chilling at the beach can only be complete with a drink at RT’s Longboard Grill. Located smack-dab in the middle of Garnet Avenue in Pacific Beach, Longboard’s is only a couple of blocks from the blue waves and warm sand.

Many of the grill’s patrons are surfers, tanners and swimmers still sandy and salty from the water, looking to satisfy a mellow craving.

Created by Doug and Craig Trenton, they named Longboard’s after their brother, Ron “RT,” who was lost at sea, his disappearance still remaining a mystery. It was RT’s dream to retire from the lifeguard service and open a restaurant in Pacific Beach and his brothers couldn’t let his dream be forgotten. They founded RT’s Longboard Grill in memory of him and his love for the beach.

Inside the medium-sized bar are tiki-

style tables and a retro décor that will make any beach lover feel right at home. Antique surfboards line the walls, cabana booths create cozy nooks and the outdoor patio is popular for its street view.

Deliciously affordable comfort food, such as juicy burgers, fresh salads and Mexican favorites are available from 11 a.m. to 10 p.m. Longboard’s offer unbeatable lunch and dinner specials every day, sided by a cheap happy hour running from 3 to 8 p.m. and all day on Wednesdays. Seven days a week, the grill showcases either live music, openmic night or house parties making it the ideal spot for a mellow, relaxing and casual night out on the town.

RT’s Longboard Grill 1466 Garnet Ave. 858-270-4030

Chilling out by the shore PATRICIA B. DWYER STAFF WRITER

Lahaina Beach House in Pacific Beach proves it’s all about location. The raised deck is larger than the bar’s inside portion and it overlooks a sparkling, flat expanse of beach and ocean. Alcohol-saturated sunsets aside; its adjacent location to the boardwalk makes for some of the best people-watching in the area. Whatever hooligans aren’t already in the bar are probably cruising by. The deck is generally packed with a young and rambunctious crowd, taking in the afternoon San Diego sunshine and making conversation with passersby. The music is loud but the laughter is louder.

When walking by, The Lahaina Beach House looks like a festive cluster of a raging party. Being the only bar within a hundred yards, the contrast to its vacant sur-

Glenn Connelly / Photo Editor

RT’s Longboard Grill creates a laid-back atmosphere, topped off with tiki-inspired embellishments.

An upscale beach oasis

roundings is stark and only fuels its noteworthy energy. Perfect location aside, the prices aren’t terrible either. Pitchers run from $8.50 to $16, with a $6.50 special during Sunday football games. For the non-beer-drinking breed, non-alcoholic drinks are $4 to $8. The menu is extensive for a beach bar, but consists of the usual deep-fried beer counterparts.

The only tricky part about this completely laid-back watering hole is the parking. Getting parking near the strand in Pacific Beach on any sunny afternoon is a buzz kill, and that’s essentially what you have to do to get your drink on at Lahaina Beach House. But it’ll most likely be worth it.

Lahaina Beach House 710 Oliver Ave. 858-270-3888 Lindsey Martin / Assistant Photo Editor

Downtown brings the luxuries of the beach to a whole new level with a sophisticated nighttime twist.

NATALIA VAN STRALEN STAFF WRITER

Patricia B. Dwyer / Staff Photographer

Steps away from the ocean in Pacific Beach, Lahaina Beach House’s ambience is that of a beachy getaway.

The classy culture of downtown combined with the relaxing atmosphere of sand at one’s feet creates a social serenity at BEACH. Located at the W San Diego hotel, BEACH is an upscale lounge that lures guests with its modern entrance and comforts them with an outdoor oasis.

Daytime visitors bask in the sun, enjoying cocktails and conversation. When night falls, the outdoor lounge turns into a moonlit social scene.

Private cabanas are decorated with mirrors and chandeliers, while the surrounding terrain gives guests the perception of a beach shoreline. Heated sand layers the outdoor floor. Lush, green plants surround the lounge and wooden tree stumps make for great tables and foot stands.

Wine orders are poured almost glasshigh, beer orders are overflowing and cocktails are decorative and delicious.

Although drink prices average at midrange dining, around $10 a drink, the visual variation that BEACH provides makes customers feel like they’ve paid for a vacation retreat rather than a drink.

When the sunshine heats things up at the rooftop bar, guests can take a break from BEACH and make a splash down-

stairs at WET. It’s a simple fix to cool things down with an exclusive bar service area and a heated outdoor pool. The tropical paradise feel is still very much present at WET, where lounge chairs welcome sunbathing and the veranda shades guests from sun rays.

At BEACH, the sun provides beautiful daytime lighting for guests to enjoy the warm San Diego weather. In the dusk hours of the day, city lights, designeraccented glow and fire pits keep BEACH properly lit.

Occasionally, the W San Diego uses BEACH as a party playground with disc jockeys who spin in the sunshine, with lightshows and visual displays projected on the side of the hotel at night.

BEACH is open from 2:30 p.m. to 2 a.m. Monday through Thursday and 10:30 a.m. to 2 a.m. Friday through Sunday.

Cabana rentals are available through the hotel by calling 619-398-3042.

For more information on how to enjoy chic cocktails in sandy surroundings at BEACH, go to the hotel’s Web site www.thewsandiegohotel.com/Beach.

BEACH at W Hotel 421 West B. St. 619-398-3100

20

The Daily Aztec

RESTAURANT & BAR GUIDE

The exotic downtown

Thursday, October 15, 2009

A taste for quirkiness AMINATA DIA FEATURES EDITOR

Locals generally avoid tourist spots in San Diego — except when it comes to good food. Zanzibar Café offers three opportunities for locals and tourists to collide while eating unique and quirky dishes in a casual café atmosphere. With locations in Pacific Beach, downtown and the upcoming location at UC San Diego’s The Loft, there’s no reason to miss out on this hip café.

Zanzibar prides itself on using fresh, gourmet foods to create tantalizing dishes with a personality of its own. With a funky twist on traditional foods, Zanzibar’s menu offers great cuisine that can’t be found anywhere else. A variety of paninis, hot and cold sandwiches, pizzas and salads make up the diverse menu.

For a healthy and filling lunch try the arti-

choke, tomato and eggplant sandwich, which contains the titled vegetables as well as mushrooms, blue cheese, mozzarella and pesto, served up on homemade focaccia bread. The modest pricing is another bonus to the restaurant’s college-friendly appeal.

The locations in Pacific Beach and downtown satisfy the craving for unique dishes anytime of the day as they both offer breakfast, lunch and dinner. The downtown location also includes a wine bar and freshly baked desserts by acclaimed pastry chef Amy O’Hara.

Zanzibar Café’s cool and casual ambience puts patrons at ease while allowing their eclectic dishes to shine.

Zanzibar Café 976 Garnet Ave. 858-272-4762

707 G St. 619-230-0125

Daniel Meza / Staff Photographer

ASHLIE RODRIGUEZ STAFF WRITER

Calling all bad boys and naughty girls with a flair for the exotic is downtown San Diego’s newest club — Voyeur.

Immersed in satin black, crimson red and deep purple décor, Voyeur’s interior beckons to one’s inner vampire. The dual-level nightclub is overflowing with gothic artwork, screaming skulls, ghostly, antiquated portraits and animal heads, all illuminated by blood-hued chandeliers. Pitch-black, yet glowing with an array of florescent neon blues and glittering silvers, Voyeur is dark in more ways than one. Hypnotic house music transcends the average Saturday night into a haunted rave, hosted by dark-eyed go-go dancers, black-appareled bartenders and imposing bouncers. With four areas to mingle and dance, Voyeur is bigger than most downtown clubs, yet still small enough to find that perfect someone.

Drinks are mixed with precision until 2 a.m. but for those looking to feast, the club’s

succulent meals will leave anyone craving more. Lamb Pops, Coconut & Panko Shrimp and Tuna Crusts to name a few, are all beautifully designed to feed the eyes before the taste buds. Luscious desserts such as Frozen Berry Soufflé, creamy Fried Camembert and rich Baklava can be deliciously paired with the club’s vast dessert drink menu.

Chocolate Haze is comprised of Vincent van Gogh Dutch Chocolate Vodka, Frangelico, coffee and whipped cream, transforming a yummy treat into an adult delicacy. Kahlua Coffee Liqueur, Frangelico and Grand Marnier come together in Sweet Dreams, an even sweeter drink, while the Chocolate Raspberry Martini coats the tongue with velvety, rich flavors.

Get out of the ordinary and dive into the dark exotic of Voyeur.

Voyeur 755 Fifth Ave. 619-756-7678 Daniel Meza / Staff Photographer

Indian cuisine spices it up HARDIK SHUKLA CONTRIBUTOR

Exotic Indian curries, one of the best buffets in town and excellent prices are waiting to be discovered at Royal India. One step inside the restaurant and you’ll feel as though you’re in a palace. The interior has been designed precisely so that people can enjoy Indian food and feel like they’re actually there. Like Indian culture, the food at Royal India symbolizes its diversity. The hot, delicious curries served with bread baked on a tava are made with recipes straight from the heart of India.

Chefs at Royal India are very careful in maintaining the balance between spices and sweetness, so that customers can savor every taste.

Each dish has something different to offer such as the chicken cooked with coconut and pineapple to add a rich flavor and sweetness with white wine.

The chicken kabab with a mild garlic flavor and served on a hot sizzler is sure to set a pulse across the heart of food lovers. Some people prefer to eat individual dishes while others prefer to have the buffet. The buffet offers favorites such as a samosa appetizer, chicken and lamb curry with butter naan and rice. People

Lindsey Martin / Staff Photographer

opting for fast food can go with the Chicken Tikka Masala or Chili Ginger Masala with rice or bread.

For drink lovers, Royal India also maintains a full bar with drinks and cocktails complementing the tandoori grilled meat.

Royal India 329 Market St. 619-269-9999 Lindsey Martin / Staff Photographer

Thursday, October 15, 2009

RESTAURANT & BAR GUIDE

Mission: Comfort

Nicholas Santiago / Staff Photographer

Let them eat cupcakes

NATALIA VAN STRALEN STAFF WRITER

Oh, comfort food — the large, flavorful portions, fresh-baked aromas and great company. At The Mission, a homey café in North Park, simple and fresh ingredients morph into artistic and delicious dishes.

Located on the corner of University Avenue and 28th Street, the North Park café welcomes guests with a bakery at its entrance. Freshly baked goods fill up the glass cases as cooks take turns bringing out sheets of large, hot breads, pastries and muffins. Customers are greeted with a compilation of aromas, from cinnamon and spice to baked apple and blueberry.

Breakfast specialties include the Blueberry Cornmeal Pancakes, a dish filled to the edges with three hot pancakes made with blueberry and cornmeal for $6.75 and the Mission French Toast plate stacked with fresh-baked cinnamon bread served over berry purée and accented with fresh fruit for $7.95.

One of the more well-known breakfast dishes on The Mission menu is one of its simplest. The Mission Rosemary features the restaurants famous crispy rosemary potatoes, scrambled eggs, sautéed tomatoes and grilled rosemary bread for $6.75.

Other breakfast options from combination plates to burritos include distinctive foods such as tofu, chicken apple sausage and

EDITOR IN CHIEF

Going out is fun. It’s all about being with people you can have fun with in an atmosphere that makes enjoying yourself easy. San Diego is the second biggest city in California, and any city of that stature has a plethora of restaurants and bars to choose from; but if it’s comfort you’re looking for, nothing beats True North Tavern in North Park.

Located on 30th street right off of University Avenue in the heart of North Park, the tavern is the perfect place to grab some food and drinks any day of the week. With a sevenhour-long happy hour from 12 to 7 p.m. Mondays through Saturdays, True North really makes an impact with your friends and not your wallet.

Every night of the week you can find disc jockeys spinning music from the ‘80s and today. And with 21 flatscreen TVs filling the tavern, you won’t miss one play of any game.

STAFF WRITER

Rivaling the many other dessert shops in San Diego, Babycakes should be listed in the top tier of places to go when having a sweet-tooth attack on a low budget.

Contrary to what its name suggests, Babycakes specializes in serving abnormally large cupcakes.

The cupcakes are chewy, moist and filled with goodness. Superior cupcake recipes make this place worth a visit when out with friends or on a casual date.

Along with many classic flavors such as chocolate fudge, red velvet and marble cake with cream cheese, Babycakes also boasts a unique array of pistachio, piña colada, blood orange, peanut butter and jelly and many more. The icing is not too sweet and adds just the right balance of flavor to the cupcake.

The advantage of eating these treats on location is that they are lightly warmed and come artfully decorated with flower

21

grilled Angus beef.

The Mission also presents meat-free and ethnic eating options on its menu. The Vegetarian Roll-Up is filled with pan-fried noodles, cilantro, sprouts, julienne vegetables and a Thai peanut sauce for $8.75.

Equally as delicious is the Baja Shrimp Wrap with rock shrimp, black beans, jalapeños, cabbage and chipotle cream for $8.95. Salads and sandwiches range in price from about $6 to $8.

Whether the mood calls for a classic tall glass of orange juice for $2.95 or a Mission Mimosa for $4.95, this café offers a traditional and inexpensive beverage menu.

Regulars rave about the numerous coffee options and the fresh fruit smoothies that range in price from $2 to about $5.

Baked goods are made daily and include morning favorites such as The Mission’s one-of-a-kind large croissant for $2.95 to sweet, chocolaty caramel brownies for $2.75 each.

The Mission dedicates itself to creating healthy dishes from fresh ingredients. The large portions are perfect for sharing and the meal prices are perfect for brunch.

The Mission 2801 University Ave. 619-220-8992

Cozy North Park tavern FARYAR BORHANI

KARI LUU

The Daily Aztec

Characterized by its modern look, the tavern’s color palette consists mostly of earth tones. Tables here are surrounded by tall, wooden barrels and comfortable furniture fills the two outdoor patios.

If you’re hungry, try the Carolina Pulled Pork Sandwich made with braised pork shoulder, tangy barbecue sauce and served on a sweet bun. For tasty libations, try the Moscow Mule, a drink made with Russian Standard Vodka, Ginger Beer, fresh squeezed lime juice and a dash of bitters.

Known for its artistic roots, North Park is the hub for expression and freedom in San Diego, and True North Tavern is a true testament.

True North Tavern 3815 30th St. 619-291-3815

petals, chocolate and fruit syrup. Each cupcake is only $3 each. Apart from its cupcakes, Babycakes offers a notable selection of gourmet cookies, cheesecakes and other baked goods. From birthdays to weddings, this dessert shop makes beautiful cakes for any occasion.

Unlike many other upscale dessert eateries, Babycakes is casual and has a similar feeling to a coffee shop. It’s interior is chic with a retro décor and has quaint, comfortable seating. The outdoor patio is large yet cozy. Wi-Fi is also readily available. The staff is very friendly and great at recommending which desserts to try. Open late and perfect for satisfying any sweet tooth, Babycakes has quickly become a local favorite in Hillcrest.

Babycakes 3766 Fifth Ave. 619-296-4173

Andrew Huse / Staff Photographer

True North Tavern follows its name by staying true to its North Park roots, with reasonable prices and a cool and casual atmosphere. This tavern satisfies anyone’s need for comfort.

22

The Daily Aztec

RESTAURANT & BAR GUIDE

Thursday, October 15, 2009

Simple fare Do work at The Office at Urban

Karli Cadel / Senior Staff Photographer

Forget the stuffy offices you’re used to, at this bar you’ll find a chic and modern ambience.

MELISSA WELLER COPY CHIEF

Courtesy of Basic Urban Kitchen + Bar

A cool vibe and hip atmosphere at Basic makes this downtown restaurant and bar a cosmopolitan catch.

FARYAR BORHANI EDITOR IN CHIEF

On the corner of 10th Avenue and J Street stands a large redbrick building. Its exterior is as rustic as the history of the area, and its large garage-style doors give the place a relaxing and casual feel. This isn’t your ordinary restaurant and bar, and in an area where high-price points and sparkling features run the restaurant realm, Basic Urban Kitchen + Bar is just here to have a good time.

By day the pizza kitchen serves up a casual atmosphere marked by the various flat-screen TVs featuring all the games of the day. By night, the smell of fresh pizza is still present, but the mood turns into a laid-back hot spot for downtown locals and San Diegans alike.

Its menu is simple and customizable.

Each pizza features “New Haven, Connecticut thin crusts,” and can have toppings ranging from traditional to unique

(such as fried eggplant, mashed potatoes, artichoke hearts and fresh little neck clams).

What makes Basic attractive is its dedication to being a perfect hangout for locals. Its kitchen is open until 2 a.m. every day of the week, drink specials can be found every night and there is an all-age friendly area to enjoy the food.

With its high ceilings and warehouse feel, Basic is the perfect place to grab a beer and a slice of pizza with friends.

Whether you go during the day or night is entirely up to you, but unlike other places downtown, the atmosphere is always consistent, and taking out a loan to enjoy the food isn’t necessary.

Basic Urban Kitchen + Bar 440 10th Ave. 619-531-8869

Courtesy of Basic Urban Kitchen + Bar

This ultra-modern joint proves that less is more with its trendy decor, open spacing and simplistic style.

Tired of the “cha-yah-bro-ho” scene that is San Diego’s beloved Pacific Beach? Then logging a few more hours at The Office is the perfect solution.

The Office promises the cozy feel of a favorite, local dive bar with cheap drink prices, without sacrificing good quality. This little number offers not only dark, intimate lighting, plush leather booths — complete with candle-topped tables — and a classy clientele, but also an earful of catchy dance beats by way of live disc jockey sets almost every night of the week.

The Office meshes the sleekness of downtown and the comfort of beach bars while keeping the wallet pleased.

This newly remodeled locale can be found in the heart of North Park will feed anyone’s inner hipster, clubber and Brazilian dancer.

That’s right, every Sunday night, The Office features Baile Funk, an eclectic mix of Brazilian and world music — a perfect ending to anyone’s Sunday fun-day. Baile Funk is a musi-

cal genre typically characterized by Afro-Brazilian rhythms and samba-like percussion and has influenced the sounds of many well-known artists of today including Diplo, M.I.A. and Kanye West, to name a few. Sundays at The Office are filled with easygoing vibes and a refreshing mix of culture, not to mention authentic chicken and Brazilian-style sausage skewers served up for only $2 apiece.

Joe Balestrieri, San Diego State alumnus and manager of The Office, created a turnaround period of less than three months during which the bar underwent a complete makeover.

Much of this neighborhood has been sporting quite the facelift during recent months and the trend doesn’t look to be slowing down anytime soon. So, come “dip your pen in company ink” at The Office, located on the corner of University Avenue and 30th Street.

The Office 3936 30th St. 619-450-6632

READY FOR A TRUE AFTER SCHOOL SPECIAL? Come to Goldfingers.

Free Lunch!

11am-3pm M-F 8660 Miramar Road San Diego, CA 92126 858-530-0766 www.sdgoldfingers.com $5 admission including drinks with student ID. Good thru 10-31-09.

Must be at least 18 years old to enter.

SPECIAL EVENTS

MENU HIGHLIGHTS

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SHOW SDSU ID CARD & RECEIVE

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6380 Del Cerro Blvd • San Diego, CA 92120 • next to Windmill Farms • College & Del Cerro Blvd. • (619) 286-0321

24

The Daily Aztec

TEMPO

Thursday, October 15, 2009

LIVE AND DANGEROUS

Packed crowd earns A Day To Remember

Aleesha Harris / Managing Editor

Aleesha Harris / Managing Editor

ALEESHA H A R R I S MANAGING EDITOR

The line was wrapped around the building and yet kids just kept on coming, Seemingly in droves, San Diego music fans descended upon Soma on Sunday for what would truly be a night to remember.

Primed with a four-star, four-band lineup, the Pulling Your Pud Tour was an almost guaranteed success since the showscheduling gods first planned it.

Showcasing electro-core up-and-comers I See Stars and San Diego natives In Fear and Faith in the opening spots of the night proved to get the sold-out crowd on its feet.

Metalcore mega band Parkway Drive was a force to be reckoned with. Blasting the crowd with songs such as “The Siren’s Song,” “Boneyards” and crowd favorite “Carrion,” the five Australians played with unparalleled energy and intensity. From the second the band’s set began, bodies came raining down upon the front of the stage as kids pushed and shoved to get closer to the action.

“Climb over your friends,” Parkway Drive vocalist Winston McCall advised the rowdy crowd. The obedient fans were only too happy to oblige as the intensity of the flailing hardcore dancing reached a crescendo. Ripping through song after heavy song, Parkway Drive relentlessly delivered throughout its set, proving the worldwide buzz about the band is definitely justified.

The post-hardcore / pop-punk headlining heavyweight A Day To Remember took the stage amid rounds of raucous jeers of excitement. Within the first couple songs of its set, the eager showgoers pushed the front barricade a few inches toward the stage, causing near-squashed preteens to be plucked from the mass of people by the

bouncers like rotten teeth by a dentist.

Playing a solid set with a variety of songs from its recent albums “Homesick,” and “For Those Who Have Heart,” the band brought the show’s energy and room temperature to an unbelievable level.

“From the second the band’s set began, bodies came raining down upon the front of the stage as kids pushed and shoved to get closer to the action.”

The crowd’s energy hit its peak when the band played the song “1958” off its first release “And Their Name Was Treason,” an album that caused the band to sign with Victory Records. The album was later remastered, re-released and retitled “Old Record.”

Garnering 2,000-voices strong singalongs and carousel-sized circle pits, the band and its fans fed hungrily off one another’s mutual appreciation.

Returning to the stage for a two-song encore complete with an explosion of multi-colored streamers, ADTR thoroughly satisfied its fans with an epic end-of-theweekend showcase.

For more information about A Day To Remember, check out www.adtrrock.com.

For a list of upcoming shows at Soma, visit the venue’s Web site, www.somasd.com.

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26

TEMPO

The Daily Aztec

Thursday, October 15, 2009

REEL 2 REAL

New flick ‘more than’ another sports movie J O S H E LW E L L S E N I O R S TA F F W R I T E R

In 1996, a group of elementary school basketball players teamed up in Akron, Ohio. Within the next nine years, the team transitioned into high school players winning two state championships and, in their senior year, a national title. Now all in their mid-20s, the group is still friends. Oh, and one of those players is Cleveland Cavaliers perennial NBA All-Star, LeBron James.

This is the story laid out in the upcoming documentary “More Than a Game,” from Akron-native Kristopher Belman, who wrote and directed the film.

The story may not be so dramatic for those already following James’ life, or for dedicated sports fans, but for anyone else who simply recognizes “King James” as a typical basketball superstar (well, as typical as a “superstar” can be), the 6-year-old story takes on a life that reaches far beyond a few inner-city boys playing a game.

For those who are already invested in the story of Akron’s “Fab Five,” as they came to be known, “More Than a Game” reveals how much more there is to the story.

Maybe the passion behind each player is able to come out so clearly because of the devotion of the filmmaker himself. Belman, until recently, was simply known as “Filmmaker” by the Akron players.

Belman, who was a few years older than the five, had been hearing about their remarkable story before traveling to California for film school.

The Daily Aztec recently met up with Belman to hear about his experiences making the movie.

Needless to say, it was a complicated journey. It doesn’t take a math major to realize it’s been six years since the original footage was taken, and for awhile, the chance of the film getting made was equivalent to a half-court shot.

Sure, Belman had offers for the footage that would have made him rich, but the offers came from studios interested in making “The LeBron James Documentary.”

However, Belman recognized that a story of five boys growing up together meant a lot more than selling out.

Belman describes the experience as a time when he had to focus in on what he really wanted.

“It was important for me to make $8 an hour at a coffee shop (as opposed to taking an offer),” Belman said. “If I stayed hungry, I stayed focused.”

Along with the original footage of the team’s last two years in high school, Belman worked with the families to get exclusive home videos and rare news footage to tell the story.

While staying in touch with the players, Belman failed to reconnect with James throughout the years.

However, in 2007, Romeo, one of

the teammates, called Belman while he was in town, with a cryptic message. Belman remembers it as, “Yo, filmmaker. Meet me at the ARCO at 10 p.m.” The meeting led to showing up at James’ house with a 12-minute trailer. Shortly after, the power of the story was evident to James and the pieces started falling into place.

Belman remembers an older lady coming up to him after a recent screening saying, “I didn’t understand anything on the court.

I didn’t know what they were going after.” Belman was a little confused before she went on to say, “But I cried and I really related to Willie’s (one of the player’s) story.”

These are the people the film is aimed at. Belman described sports fans as “an obvious choice to come” and added, “I hope we can reach people who don’t like sports too.”

In showing off how basketball is “more than a game,” Belman, through the story of five kids from Akron, creates something much more than the average sports movie. Yes, one of the kids may have signed a $90 million endorsement deal a few months out of high school (that’d be James), but this story is about much more than that.

Movie: More Than A Game Distributed by: Lionsgate Media Directed by: Kristopher Belman Grade: A-

Courtesy of Lionsgate Publicity

The new movie from Lionsgate Media tells the ‘rag’ side of the rags-to-riches story about current NBA star LeBron James and life on his high school basketball team.

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28

TEMPO

The Daily Aztec

Thursday, October 15, 2009

SNEAK PEEK Rob Thomas

MCT Campus

Diamonds are a girl’s best friend, but they’re Rob Thomas’ best friend too. The singer’s latest hit “Her Diamonds,” off his newest record “Cradlesong,” will be showcased next Wednesday night at San Diego State’s at Open Air Theatre.

When not working on his solo career, Thomas is the front man of the soft-rock band

Matchbox Twenty. Together, he and the band have released four albums; the most recent was “Exile on Mainstream” in 2007.

Nonetheless, he is most famous for co-writing and singing in the Carlos Santana hit “Smooth” on the album “Supernatural” in 1999. The song earned three Grammy awards and went triple platinum.

In 2005 Thomas went solo with his first album “Something To Be.” The album reached No. 1 on the Billboard 200 — the first time a male artist from a rock or pop group had a No. 1 debut with his first solo album.

Still, even before his solo success, he was awarded the first Starlight Award from the Songwriters Hall of Fame, which recognizes young songwriters who have had a lasting influence in the music industry.

Thomas will be displaying his talent at 7 p.m. next Wednesday, at the Open Air Theatre. The opening acts will be OneRepublic and Carolina Liar. Tickets range from $39.50 to $79.50, or are $25.00 if four tickets are bought at once.

wen’s Auto Serv o B ice b Bo

Snow Patrol

Courtesy of Snow Patrol

Scottish sensation Snow Patrol will be playing at SDSU with Plain White T’s this Saturday. Showcasing music from its latest album “A Hundred Million Suns,” released last year, Snow Patrol will be performing

its alternative rock sound for students and fans alike. The band originated at the University of Dundee, Scotland, and has slowly made its way into mainstream U.S. radio. While still capturing the soft melodies and poetic lyrics of Snow Patrol’s original sound, “A Hundred Million Suns” expands on the band’s previous works and should prove please all fans with its upbeat British-rock sound that cannot steer any ears wrong. Plain White T’s share a similar emotive sound with light and pretty guitar melodies and smooth lyrics. The cheerful sound of Plain White T’s and Snow Patrol will make for an exciting and lively concert on Saturday at the Open Air Theatre.

For tickets and information, visit www.as.sdsu.edu/viejas_arena/oat_ticket_of fice.html.

—Compiled by Staff Writer Kaitlin Trataris and Assistant Tempo Editor Allie Daugherty

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HELP WANTED

HELP WANTED

SERVICES

Activity Leaders Needed for before and after school programs.

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The Daily Aztec

DAILY HOROSCOPE

HUMOR: POPE’S DOCTRINE

Life in the big kids’ club

I

’m writing this the morning of Wednesday, Oct. 14. I’ve been back in San Diego since Sunday night from my first post-21st-birthday trip to Las Vegas. Sometime during that weekend I caught what I really believe to be the worst cold of my life.

I didn’t start feeling ill until Monday night but I’ve been sneezing, coughing, making Facebook statuses about being on my “deathbed” and basically unable to sleep for three days now. I am presently completely and utterly miserable, but three words keep coming to mind: totally worth it.

Normally getting up at 7 a.m. is at least moderately challenging for me, but when $5 Blackjack and $4 lobster are just six hours and 350 miles away, no snooze button is necessary. I brushed my teeth, did some push-ups, realized I probably should have started bulking up sometime sooner than the morning I was leaving, grabbed the bag I had packed the night before and jumped in my dark blue Nissan Sentra, which I’ve lovingly dubbed the “Midnight Stallion.”

First stop was the house of my friends since freshman year and former roommates, Shane and Max. Shane was still asleep while Max was eating breakfast in his underwear. I would have been shocked if it had been any different.

Next we picked up Heather.

Yes, a girl. How she got stuck driving with us, I do not know.

Thankfully she didn’t seem to mind three days of fantasy football chatter and “Family Guy” references.

I made a playlist for the trip, but as to be expected, we didn’t make it an hour before we switched to my extensive collection of “Weird Al” Yankovic music. This did seem to annoy

Thursday, October 15, 2009

D AV I D P O P E A S S I S TA N T S P O R T S E D I T O R

Heather, but quoting “The Simpsons,” Shane kept repeating, “One who is tired of ‘Weird Al’ is tired of life.”

Driving past the hotels at the Nevada state line, we wondered why anyone would ever stay there. You’ve already driven for at least four hours, what’s an extra 45 minutes to Las Vegas? You’d have to have a pretty bad gambling addiction if Buffalo Bill’s and Whiskey Pete’s catch your attention before you hit the strip.

Eventually we arrived at our home base for the weekend, the Tropicana, at about 2 p.m. and immediately headed out to stock up on supplies. By supplies of course I mean chasers and a cooler for the large amounts of Costco-purchased alcohol sitting in our room.

Possibly the most entertaining moment of the weekend came as Shane was carrying the styrofoam cooler out of the CVS near the Monte Carlo back to the hotel. It looked like he very well may have been carrying a human organ for a transplant surgery. In order to get through the crowd quicker, we kept shouting variations of “We have a heart to deliver, get out of the way!” I should mention that we hadn’t started drinking yet.

By the time we returned to our room, the rest of our formidable crew had arrived and was settling into the two conjoining rooms just down the hall. Between these two rooms, there were four guys and 14 girls. Including our room, that brings the total to seven guys and 15 girls. Any concerns I had about the ever-crucial “ratio” were immediately put to rest.

After that, our group of four headed down to the Tropicana

buffet. Apparently they have a deal in which you pay $24 for 24 hours of food, with unlimited entries and re-entries. I can say without any hyperbole that this is the greatest thing ever.

I filled my plate with prime rib and shrimp. I didn’t even leave room for dessert. Why? Because they had unlimited prime-rib and shrimp.

After dinner, we headed up to the room to get prettied up and ready to head out to XS at Encore. Side note: There are few better feelings in the world than drinking while you’re in the shower. It’s like having sex while Monday Night Football is on, it’s really indescribable.

Once we were sufficiently physically and mentally prepared (in other words, dressed and drunk), we joined the rest of the crew and went downstairs to pile into half of a dozen taxis and head out. While waiting, I got bombarded by girls demanding details of what exactly would be going into this column. One girl insisted I refer to her as “Scarlet.”

Done. There’s my good deed for the week.

Want to read the rest of this story? Check out www.thedailyaztec.com to find out what happen next. And, make sure to read part two of Pope’s Vegas adventure next week.

BY LINDA C. BLACK, TRIBUNE MEDIA SERVICES

TODAY’S BIRTHDAY (10/15/09) You'll have to adjust your thinking today. Change is in the air and you probably can't avoid it.

Remember that change can be a really good thing, especially if you identify the subtleties in the situation.

ARIES (March 21 - April 19) - Today is a 7 You're more persuasive when you go with the flow.Tune in to your partner's desires.

Teamwork!

TAURUS (April 20 - May 20) - Today is a 6 - Use your personal magnetism to draw your partner close. Be prepared for the thorns that come with roses.

GEMINI (May 21 - June 21) - Today is a 6 Your psychic antennae are electrified today.You get more information than you can possibly use, but store it anyway.

CANCER (June 22 - July 22) - Today is a 6 Don't let anyone push you around.You know what you want.You can have it all.

LEO (July 23 - Aug. 22) - Today is a 6 Romance could occupy the entire playing field if you allow it. If that's what you want, go for it.

VIRGO (Aug. 23 - Sept. 22) - Today is a 7 Dreams take over your awareness.These

could be dreams from last night, or longterm plans. Positive action is needed.

LIBRA (Sept. 23 - Oct. 22) - Today is a 7 What's going on inside your head can translate into brilliant action. Persuade the ladies in the group first.

SCORPIO (Oct. 23 - Nov. 21) - Today is an 8 - Are you tired of being in charge of all the fun? Let someone else plan today's events. Sit back and enjoy.

SAGITTARIUS (Nov. 22 - Dec. 21) - Today is a 6 - Your psychic abilities come into play when someone challenges your authority. Figure out what they really want.

CAPRICORN (Dec. 22 - Jan. 19) - Today is a 6 - You get a bright idea that you're sure will work. Others aren't so certain. As time passes, they come around.

AQUARIUS (Jan. 20 - Feb. 18) - Today is a 6 - Actions are needed throughout the day.

Others try to tell you what to do.They can't force you.

PISCES (Feb. 19 - March 20) - Today is a 6 You can persuade others more effectively with soft words. Make new ideas seem familiar. © 2009,TRIBUNE MEDIA SERVICES INC.

SUDOKU

BY THE MEPHAM GROUP

Level:

1 2

3 4

Instructions: Complete the grid so

—David Pope is an English senior.

each row, column and 3-by-3 box (in bold borders) contains every digit 1 to 9. For strategies on how to solve Sudoku, visit www.sudoku.org.uk.

—This column does not necessarily reflect the opinion of The Daily Aztec.

Solution available online at www.TheDailyAztec.com

Did you love this column? Did you hate it? Have any suggestions for future topics? E-mail Pope at dpope@rohan.sdsu.edu

© 2009 The Mepham Group. Distributed by Tribune Media Services. All rights reserved.

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CROSSWORD ACROSS 1 Premium movie station 4 Hammer-wielding Norse god 8 First voice of Mickey Mouse 14 “This instant!”

15 Will Rogers prop 16 Rallying cry 17 ISP with chat rooms 18 Took advantage of 19 Scrubs, as pots 20 *Bakery fare named for their shape 23 Actress Holmes 24 Mothers’ month 25 Kid’s building block 28 Part of CBS: Abbr.

29 *Quixotic reveries 32 1953 Western hero to whom Joey cried “Come back!”

34 Vacation home, maybe 35 Stately tree 38 “Wait, there’s more ...”

39 Half-__: coffee order 40 Prefix with friendly 41 Sunday dinners 43 Certain Sri Lankan 45 *Playground fixture 47 Immortal racehorse Man __ 51 Opie’s dad 52 Coffee dispenser 53 Eagle’s nest 54 *Beat poet who wrote “Howl” 58 Ohio city north of Columbus 60 Pre-holiday times 61 Pester

EDITED BY RICH NORRIS AND JOYCE LEWIS

Solution available online at www.TheDailyAztec.com 62 Really digs 63 Domesticated 64 MMX ÷ X 65 Basic doctrines 66 One-armed bandit 67 “__ Haw” DOWN 1 Chips and nuts 2 “Way to go!”

3 Little barn fliers 4 Cease-fire 5 L’eggs product 6 Good thing to keep when hearing opposing views 7 Bureaucratic waste 8 “Take care of it” 9 “Batt. not __” 10 Puffed up, as a sprain

11 Make queasy 12 Throw wide of the mark, say 13 NFL gains 21 Rests one’s feet 22 Ham holder 26 Detroit-based financial org.

27 Capital on a fjord 29 Variously colored flower 30 Small weight units 31 One way to lower an APR 33 Detest 35 Funny Bombeck 36 Minnesota’s state bird 37 Official spoken language of China 39 Traveling show

42 Toronto’s includes the CN Tower 43 Quotas 44 Leopold’s co-defendant 46 Hot dog holder 48 A type of one begins the answers to starred clues 49 Snoopy’s flying persona, e.g.

50 Baseball’s Jackson, a.k.a. “Mr. October” 53 It’s a good thing 55 Ex-senator Trent 56 Genesis grandson 57 Pixar clownfish 58 Sch. near Harvard 59 Enzyme suffix