09-29-2011

THURSDAY

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September 29, 2011

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Volume 97, Issue 20

NAUGHTY OR NICE Restaurant & Bar Guide Fall 2011

San Diego is home to an impressive variety of culinary gems and drinking holes. From beer -soaked dive bars to vegan-friendly cafĂŠs, there is something here for everyone.

Take a look inside this special issue for a guide to this city’s most devilish delights and their comparatively sinless counterparts.

R & B Guide

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Entertainment

5 |

Health & Fitness

15 |

News

16 |

Sports

17 |

Classifieds

19 |

Backpage

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R & B G U I D E : B R E A K FA S T

D A I LY A Z T E C Thursday, September 29, 2011

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Start every day the right way at Loma Portal cafe Amy DeVito STAFF WRITER Tucked away on the busy drag of Rosecrans Street, a quaint café can be found boasting healthy plates, vegan wraps and exotic flavors. Stripped down to its earthy core, Naked Café advocates nutritious and well-balanced meals for breakfast and lunch. The menu focuses on feelgood food with the environment and sustainability in mind. The healthy, earth-conscious sandwiches, quesadillas, soups and salads, along with the harmonious, zen-like aura of the café, bring a peaceful hippie ambiance to each table.

“At the end of the menu you’ll notice the word ‘namaste,’ which means general well-being, which is what we are trying to achieve from the atmosphere to the food,” general manager of Naked Café in Point Loma Chris Trenner said. “We want a wellbeing in all directions.”

Even though the vibes reverberating from

the scene give off a relaxed yogaesque atmosphere, this café has more class than a casual coffee hot spot. Set up as a formal restaurant, staff and servers offer welcoming hospitality and downto-earth feel.

The walls are also adorned with crafty and beautifully moving art pieces. Even before the food is brought out, a wave of sublimity strikes as the tranquil setting establishes a calm mood.

Although focused on organic and naked food options, the menu offers a wide variety of plates and flavors with several alternative options to accommodate customers’ appetites.

Combinations of strong spiciness and fresh vegetables offer unique variation for curious taste buds. Tofu, eggs and greens such as artichokes, spinach and lotus root are prominent ingredients on the menu.

“All of our dishes have diverse flavors that pull the best aspects

NAKED CAFE 3555 Rosecrans St. # 109 Phone: 619.226.7866

Antonio Zaragoza, Photo Editor

from different regions of food, creating a unique blend and offering a greater variety of tastes for the guests to enjoy,” Trenner said.

The Naked Café offers delectable whole foods, but proves to be both healthy and hearty with large portions that leave every customer walking out feeling full and nourished. Many items are gluten-free, organic and vegetarian while blending fresh herbs, robust flavors and balanced nutrients.

For breakfast, an organic whole grain pancake with

roasted grains, sliced almonds, golden raisins and fresh bananas brings a whole new meaning to the words stacked and scrumptious.

Infused dishes such as “THE OM,” which is served with lotus root, shiitake mushrooms and tofu, and the “Dual Delight,” which incorporates sesame ginger beef and chicken, summer veggies and Thai peanut sauce, are packed full of spice. However, they are also excellently balanced with all sorts of sweet flavorings.

“I love these kinds of places where the food is packed full of flavor but also leaves out the regretful feelings you get after eating fatty, greasy dishes,” kinesiology junior Jennifer Leung said. “Usually organic and vegetarian food leaves you feeling less satisfied, but not here. Also, I

love the feel of the atmosphere.

With the peaceful undertones, it’s all very cool and trendy.”

Custom-built sandwiches and wraps also allow plenty of options for guests, with a “trifecta” allowing a plethora of different menu items to be served on one plate.

The café also bakes carrot zucchini bread and other whole grain loaves and has a variety of coffee, latte, chai and tea drinks.

“People walk out of the café feeling good, they love the food and the way they feel after they indulge in their healthy side,” Trenner said.

Next time, instead of opting for a breakfast of sky-high stacks of fatty bacon, stop by this conscientious cafe at 3555 Rosecrans St. and get naked.

For customers with a sweet tooth, the strawberry pancakes or raspberry crepes will keep those taste buds yearning for more.

Antonio Zaragoza PHOTO EDITOR

Devour hearty helpings in East Village

RICHARD WALKER’S 520 Front St. Phone: 619.231.7777

Antonio Zaragoza, Photo Editor

Between the tall buildings and crowded streets of San Diego’s downtown area, Richard Walker’s Pancake House is ready to serve piping-hot, award-winning baked apple pancakes and other savory breakfast dishes for the hungry patron. The menu has a contemporary collection of pancakes, crepes and waffles as well as a variety of egg plates and omelets.

This unique restaurant boasts a clean and modern looking interior that still offers the coziness of an old-style waffle house. With an outside patio, customers can experience the buzz of the city while enjoying their meals.

Richard Walker’s specializes in pancakes. For something out of the ordinary, both the apple pancakes served à la mode with creamy Häagen-Dazs ice cream and the baked cinnamon pecan pancakes made with tender pecans and pure Saigon cinnamon are fantastic choices. The pancake menu also includes potato cakes, Swedish cakes and buckwheat cakes. However, those seeking a more traditional plate will still find good old-fashioned silver dollar flapjacks with maple syrup ready to be served.

For customers with a sweet tooth, the strawberry pancakes or raspberry crepes will keep

those taste buds yearning for more. Mandarin orange Chinese crepes topped with tropical sauce and dusted with powdered sugar or blueberry and sour cream crepes with a dash of Triple Sec are a delight.

Those craving a great omelet will have a difficult time selecting from the long list of choices.

The Best Western with cheese is an omelet filled with ham, onions, bell peppers with a choice of jalapeno or cheddar cheese. Veggie eaters will love Veronica’s Very Veggie, a combination of fresh mushrooms, tomatoes, onions, broccoli and melted cheese.

The smell of hickory-smoked bacon and savory sausage fill the air and make this eatery an enticing spot for those who love a great breakfast.

For the late diner, a lunchtime menu consisting of grilled cheese sandwiches, salads and light pancake orders is also available.

Customer service is absolutely second to none at this eatery with a friendly and courteous staff ready to make customers feel at home. Expect a short wait on weekends but the quick and friendly staff will get diners seated in no time.

Richard Walker’s Pancake House is located at 520 Front St. between Island Avenue and Market Street in the heart of downtown San Diego.

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AZTEC Thursday, September 29, 2011

R & B GUIDE: BURGERS

Vegan delights evolve beyond basic burgers Sofie Casillas STAFF WRITER Imagine a fast food restaurant with mouthwatering food that is 100 percent free from any fish, dairy, meat and animal products.

Also, imagine one that contributes to Mother Earth by reducing its carbon footprint in various ways. Well, this is no fantasy. It is Evolution Fast Food, a restaurant unlike any other offering hearty, healthy and all-vegan options that the greatest health nut can appreciate.

One of the most unique vegan restaurants in San Diego, Evolution offers customers a delicious menu that even the most ardent carnivores cannot resist.

Vegans and meat-eaters alike can enjoy the Mushroom Swiss Burger, Chick’n Tenders or the Buffalo Chick’n Sandwich.

The menu offers all kinds of healthy food items, varying from veggie burgers, smoothies, sandwiches and chicken tenders. A popular item on the menu is the all-vegan bacon cheeseburger that includes an assortment of vegetables, vegenaise, homemade ketchup and mustard. Another item loved by customers is Evolution’s classic sweet potato fries, which have a sweet and tempting taste that makes it impossible to resist another bite.

Evolution customers can eat guilt-free as this

food guarantees customers a cholesterol-free, low-fat and nutrient-rich meal. Even those on a gluten-free diet can enjoy Evolution’s tasty fare as it offers gluten-free items and alternatives, such as gluten-free bread for $1 extra with a hamburger.

This healthy menu was created with the hope customers will live healthfully and eat wholesome foods throughout their lives.

With its humble appearance on the corner of Fifth Avenue and Quince Street, Evolution is easy to miss when driving by. However, inside is a two-part patio for vegan connoisseurs to enjoy the lovely outdoors in a comfortable environment. The patio is decorated with plants, a fountain and tables where guests can experience a tranquil, earthy and organic aura. Along with this ambience, servers are helpful and caring toward customers and the Earth. Their motivation is simple: “Improve the world with delicious, nutritious fast food that is good for you and for the Earth.”

To aid Mother Earth, Evolution offers several ways to recycle within its walls.

For

EVOLUTION FAST FOOD 2965 5th Ave. Phone: 619.550.1818

Brooke Valls, Staff Photographer

It is Evolution Fast Food, a restaurant unlike any other offering hearty, healthy and all-vegan options that the greatest health nut can appreciate.

example, employees recycle cooking oil and use it on delivery service-oil powered cars, which can be recognized as a healthier alternative for the environment.

Another way Evolution lowers its carbon footprint is by creating 100 percent biodegradable takeout containers and by saving as many scraps of food as possible.

Students with a valid school ID who spend more than $10 or order a meal (burger, fries and drink) will receive a free softserved yogurt. Those concerned about their carbon footprints should consider Evolution Fast Food at 2965 Fifth Ave. in Hillcrest, an excellent first stop on the road to more conscious consumption.

to order.

Campus diner grills fast favorites to juicy perfection Brittany Fasano CONTRIBUTOR Buddies Burgers is San Diego State’s version of In-N-Out Burger. However, with a vast assortment of fresh toppings, soft toasted buns, juicy patties and perfectly beer-battered fries, this restaurant gives its rival burger joint a run for its money.

Ask anyone on campus and the answer is irrefutable; Buddies Burgers has the best burgers around.

Red, black and white paint coats the inside of the restaurant, sporting Aztec pride accessorized with flat-screen TVs and the owners’ family photos. This place is definitely not an average fast food joint. It is clean, affordable, aesthetically pleasing and, not to mention, delicious.

But don’t be fooled by its name. Fresh, 100 percent beef hamburgers aren’t the only appetizing menu items available.

Other popular items include hot

dogs, salads, specialty sandwiches ranging from melts to grilled chicken and fries prepared in assorted delectable ways.

The hot dogs are also 100 percent beef, grilled to perfection with mustard and onions served on a hot dog bun or with Buddies’ own mouthwatering chili. Secondly, the salads feature a mixed green salad, a medley of garden-fresh iceberg and romaine lettuce, chopped tomatoes, carrots, onions and crisp cucumbers tossed with the customer’s choice of dressing.

Buddies also serves a Caesar salad with a mixture of romaine lettuce, croutons and Parmesan cheese. It serves delicious sandwiches such as the Buddie Melt, which is two slices of melted American cheese between a 100 percent beef patty with grilled onions on rye toast. Plus, the Buddie Buster is available, which is a 100 percent beef patty covered with American cheese, grilled pastrami, crisp french fries, tomatoes, onions, lettuce and the succulent

BUDDIES BURGERS 5854 Montezuma Rd. Phone: 619.955.5325

Chelsea Massey, Staff Photographer

Buddies Special Sauce on a toasted French roll.

Those who would prefer to go meatless may want to try Buddies’ grilled cheese sandwich, which consists of two pieces of white toast topped with a hint of butter and a flawless combination of melted American and cheddar cheese.

The fries at Buddies are beyond comparison. Beer-bat-

tered, they are perfect for any meal or served alone. The Good Ol’ Fries, which are crispy and golden brown, are just right to complement any burger or sandwich. Also, diners cannot miss the chili cheese fries if seeking a spicy snack or sweet potato fries if craving a sweet indulgence.

Buddie Tots and Buddie Rings, which are perfect for a crispy gratification, are all made fresh

Buddies’ cold, smooth, handmade shakes are also the perfect treat for a warm San Diego day.

In addition to the exceptional menu items and upbeat atmosphere, this restaurant offers quick and friendly service perfect for grabbing that tasty bite between classes. With so much convenience and quality mere steps away from campus, why wait?

D A I LY A Z T E C Thursday, September 29, 2011

E N T E R TA I N M E N T

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L I V E A N D DA N G E R O U S

Two Door Cinema Club blasts roof off HOB Grouplove and The Lonely Forest join for a dance-filled night Courtney Rogin staff writer Lying between Fifth and Sixth Avenues downtown is a music venue hosting some of the biggest up-and-coming artists in music.

What seemed like an endless line of eager fans lined the block at House of Blues, excited to see Two Door Cinema Club take the stage.

Soon after the doors opened, Pacific Northwest indie rockers, The Lonely Forest, started the show with a half-filled house. Fans of Death Cab for Cutie and its related genre would enjoy The Lonely Forest’s symbolic lyrics and guitar riffs. Its songs fit well into the background of teen television dramas describing the perils of high school.

Grouplove, the second band of the night, stole the show. Maybe because it was the last night on that tour for the group, or maybe it was its critically acclaimed debut album, “Never Trust A Happy Song,” but the band’s performance was a lot of fun.

It was full of energy, opening with the new single, “Tongue Tied,” which brought energy and power that resonated throughout the entire venue.

The Los Angeles-based group mixed electronic sounds with strong harmonic vocals and rock elements to create a unique form of indie

COURTNEY ROGIN, STAFF WRITER

rock. Keyboardist and singer Hannah Hooper donned a long see-through lace dress that left little to the imagination as she danced across the stage during the bridge.

Grouplove is the perfect band to listen to at the beach in the summer or really any other time of the year, especially if needing new party music. It mixes influences of indie and punk rock, and a little bit of

country into a perfect mix only fitting for this band.

“Love Will Save Your Soul” was the highlight of Grouplove’s set, which starts out as a quiet crescendo introducing guitars and echoing vocals.

At the height of its performance, this song took the crown, letting the band run wild for the rest of the night. Closing out with its most well-known song, “Colours,”

Christian Zucconi’s screaming vocals dominated and ended a dynamic and enlivening night.

Two Door Cinema Club appeared onstage in front of a lighting setup that should have come with a “sunglasses required” warning, as it was brighter than the sun. The band kicked off the show with the opening track on “Tourist History,” titled, “Cigarettes in the Theater,” which

was a great fast-paced song. The audience was packed full of kids and adults alike, all ready to dance.

“This is the Life” was the highlight of the night. It was the slowest and possibly most unique one out of Two Door Cinema Club’s entire songbook. Even live, this is the band’s “anthemic” song, which is surprisingly quieter during the verses.

Two Door Cinema Club fits really well into the dancehall music genre it has catered its debut album toward.

None of the songs, when played live, aim to stand out among the others, which isn’t a negative aspect, per se.

However, adding a little variety to the same general beat from one song to the next during a show would be great. Some of the most memorable moments of the show were when the band aimed to shy away from sounding like the album was just playing out of the venue’s stereo.

After the quick 75-minute set, covering all the songs in its album, the band closed the night with “I Can Talk,” a song that sounds like something off the latest The Postal Service album, all in all a pleasant surprise. It is mainly the vocals that ring true to a Ben Gibbard side project comparison.

Overall, the night was a sold-out success. Everyone danced his or her way through three great indie rock bands. With The Lonely Forest and Grouplove having now made their debut San Diego appearances, and successful ones at that, it is safe to say all the bands are welcome to come back anytime.

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D A I LY A Z T E C Thursday, September 29, 2011

R & B GUIDE: PIZZA

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Zia dishes gourmet pizza without the guilt John Anderson ENTER TAINMENT EDITOR Khaled Waleh, owner and operator of Zia Gourmet Pizza, believes food is more than just nourishment. He believes eating is a deeply intimate and emotional experience that helps define some of the most important relationships and events in life. This attitude is reflected profoundly in his food. Just one bite of The Eggplant or Cinnamon Pear pizzas and it becomes clear, Zia is about quality, innovation and, above all, taste.

Nestled in the heart of Normal Heights on Adams Avenue, a street bursting with eye-catching establishments, Zia is easy to overlook despite a colorful banner that sets it apart from the surrounding storefronts.

Simply put, an unfamiliar eye may pass the small pizzeria.

However, while relatively inconspicuous from the outside, the interior provides ample seating and a quiet environment to enjoy a slice. The counter is often staffed by Waleh himself, ready to recommend pre-made slices or whip up a pizza to order.

Years of experimenting at the now-closed but one-time San Diego State favorite Café Zia has led to a fantastic menu. Zia offers 14-inch “bambino” pizzas, 17-inch “grande” pies, calzones and pizza by the slice. The menu

is also vegan-friendly and incredibly diverse with unique creations and thoughtful twists on tradition. Highlights include the Sweet Southern French, a lemon garlic chicken pizza combined with feta, caramelized pears, walnuts and mozzarella. As previously mentioned, The Eggplant is another standout, complete with oven-roasted eggplant, scallions, tomatoes, a variety of herbs, cranberries, fresh garlic mozzarella and drizzled with savory yogurt sauce. Perhaps most alluring, the Cinnamon Pear is a dessert pizza featuring

ZIA PIZZA 3311 Adams Ave. Phone: 619.284.4320

Maura Ochoa, Staff Photographer

Just one bite of The Eggplant or Cinnamon Pear pizzas and it becomes clear, Zia is about quality, innovation and, above all, taste.

cious pizzas made from quality, healthy ingredients — in that order. Waleh stresses the importance of delivering a superior product that excites diners and makes them want to come back for more. He hardly does any advertising and believes his pizzas are good enough to attract

juicy baked pears, light cream cheese, walnuts, sesame seeds and ricotta cheese, drizzled with a trademark cinnamon pear sauce. The menu speaks for itself, and the end product is as good as it sounds.

Ultimately, Zia Gourmet Pizza stands for deli-

customers through word of mouth. After trying Waleh’s creations, it is hard to argue with this business model.

Pizza lovers will pay more at Zia than they would at a more traditional pizzeria, however this difference in quality makes the extra dollar or two worthwhile.

Parking is limited on Adams Avenue, so look for a spot on side streets.

Make sure to stop by any time from 5-10 p.m.

Chula Vista pizza joint tosses flavor to effortlessly delectable heights Sandy Coronilla ASST. NEWS EDITOR Pizza elitists take note: A short drive south into the heart of downtown Chula Vista is the home of the best pie in all of San Diego.

There are no gimmicks at La Bella Pizza Garden; no snobby “designer” pizzas with overpriced cheese and toppings such as mashed potatoes, which, by the way, never belong on a pizza.

The servers don’t feel the need to oversell because the pizza speaks for itself.

And if the pizza alone isn’t enough of a carbohydrate fix, the cheese garlic bread is to die for. It comes with the above-mentioned sauce to swim in. A small order is $4.25 and the large is $6.75.

For a craft beer enthusiast hoping to get their hops on, La Bella’s satisfies. Most recently found on tap are Dogfish Head Punkin Ale, Port Brewing’s Shark Attack and Karl Strauss Boardwalk Black Rye. For more than a half-century, La Bella’s has been family owned and operated by the Raso family.

The restaurant’s atmosphere is

There are no gimmicks at La Bella Pizza Garden; no snobby “designer” pizzas with overpriced cheese and toppings ...

LA BELLA’ S PIZZA GARDEN 373 3rd Ave. Phone: 619.426.8820

Kayla Miller, Staff Photographer

La Bella’s traditional pepperoni pizza is a combination of sauce patrons will want to swim in and a great wall of cheese hiding a generous heaping of pepperoni. It’s robust, delicious and downright dreamy.

A large version of this piece of paradise will set diners back $16.

Ask for Papa’s Favorite Pizza and get a combination of mushrooms, pepperoni and sausage.

The small pie costs $6.75.

family friendly and neighbors living nearby consider La Bella’s to be a staple in the community.

A few years ago, the Rasos expanded next door. Now, La Bella Café and Games is a 9,000 square foot game center with billiards, darts and video games.

Hungry yet? Visit La Bella Pizza Garden at 373 Third Ave. in Chula Vista. Also, visit online at labellapizza.com.

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AZTEC Thursday, September 29, 2011

R & B GUIDE: BARS

Starlite brightens Mission Hills bar scene

When visiting the restaurant for the first time, the Mixed Fry is a good way to start. This dish consists of an assortment of local vegetables and cheeses including Spring Hill and Mike’s Firehouse

To end the evening on a sweet note, Starlite manager Roy Purdy suggests the ice cream sandwich for dessert. Sliced into four individual sections for sharing purposes, this sandwich is a beautiful

STARLITE 3175 India St. Phone: 619.358.9766

Antonio Zaragoza, Photo Editor

Stephanie Schauer CONTRIBUTOR Starlite, star bright, this restaurant and bar does it right.

Starlite Dining and Cocktails, which first opened its hexagonshaped entryway to the public in 2007, mixes classic sophistication with a modern design while serving delicious, organic and moderately priced cuisine every day from 5 p.m to 2 a.m.

Upon arrival, notice an A-frame sign set up on the sidewalk in front of the restaurant encouraging customers to be considerate of the surrounding area: “Please be quiet when leaving Starlite. Our neighbors are sleeping.”

Located directly in front of a residential area on India Street in San Diego, this polite gesture demonstrates the caring and courteous nature of the restaurant.

Inside the restaurant, dim lighting and instrumental big band music are reminiscent of the popular AMC show “Mad Men,” inducing an instant feeling of relaxation.

With a touch of class, sophistication and a retro-romantic nuance, Starlite is the perfect setting for a beautiful night with that special someone or simply for a night of catching up with an old friend.

Catering to a 21-and-older crowd, Starlite offers a generous selection of alcoholic beverages, including mixed drinks such as the Cleopatra, which blends

Plymouth gin with Lillet, saffron and golden raisins, or the Blueberry Swizzle, which mixes Montecristo rum with Moscato, blueberries, lemon and mint.

Starlite also prides itself in selecting the best local produce for unique dishes, supporting its mission to “use as many local and/or organic fruits and veggies as possible … This means 90 percent of the produce we buy comes from your neighbors.”

Additionally, it claims “60 percent of the animal based products … come from businesses that don’t engage in typical factory farming methods or are harvested from ‘sustainable’ sources.”

... Starlite offers a generous selection of alcoholic beverages ... such as the Cleopatra ... or the Blueberry Swizzle ... fried in a light coating of semolina flour. Fried food may upset some stomachs with its artery-clogging grease, but this appetizer does not leave a guilty conscience or an overly full stomach.

Though the menu changes frequently to keep up with local produce availability and the seasons, delectable dishes such as the popular Crispy Skin Jidori Chicken are always worth a try.

For those who are a bit more daring, an octopus dish grilled with smoked paprika and lemon is an adventurous treat accessible to even the lightest wallet for $10.

semblance of vanilla ice cream placed between two warm cookies and encrusted with pistachios. It simply melts in the mouth.

Those who would like to stay up-to-date with Starlite’s latest menu changes, check out its website at starlitesandiego.com, follow it on Twitter @StarliteSD or stop by at 3175 India St.

Guzzle good times at South Park tavern

HAMILTON’ S TAVERN 1521 30th St. Phone: 619.238.5460

... if the dozens of stout-dispensing stalactites fail to impress the common San Diegan barfly, Hamilton’s large chalkboard of featured beers should.

Antonio Zaragoza, Photo Editor

Chris Pocock OPINION EDITOR Somewhere along the sprawling stretch of South Park is Hamilton’s Tavern, a local pub boasting as many returning customers as it does beer taps hanging down from the ceiling.

But if the dozens of stout-dispensing stalactites fail to impress the common San Diegan barfly, Hamilton’s large chalkboard of featured beers should.

This tavern boasts 28 beers on tap, each ranging between $4 to $8 a pint, which is not necessarily inexpensive, but standard fare for most bars in the area. However, while Hamilton’s has many of the conventional beers most bars serve, it really shines in its selection of beer from local breweries.

San Diegan standbys such as Ballast Point Brewing Co. and Coronado Brewing Co. make appearances at this humble hideout, as well as other not-solocal favorites, such as Sierra Nevada and Avery Brewing.

That being said, Hamilton’s Tavern is anything but just a place to drink beer. The pub features a pool table, shuffleboard table and a jukebox that never seems to die down. Hamilton’s café neighbors the bar, though food is also served through a small window in the back of the tavern. The café serves a standard variety of bar food, but nothing washes down with a good many beers like nachos, wings and burgers, especially when it’s right at one’s fingertips.

Admittedly, Hamilton’s isn’t the kind of place to bring a significant other on a romantic occasion, but it’s the perfect place to bring the guys. There’s a constant raucous babbling that continues throughout the night, but the pub’s rowdiness only adds to the weekly hangout factor of the tavern. In fact, the bar bears a distinct resemblance to MacLaren’s Pub in “How I Met Your Mother.”

But Hamilton’s is just as appropriate a venue for the wandering beer snob. The pub has received a copious number

of awards, including best atmosphere for a beer bar by Beer West Magazine, best beer selection by San Diego Magazine and a spot in DRAFT magazine’s top 100 bars.

Beware, though: Seats and stools go fast, and tables even faster. It may be worthwhile to show up early if going with a large group. The bar fills up, and there isn’t much space to stand around. However, if one’s looking for a good place to grab a pint after work with friends, look no farther than Hamilton’s Tavern.

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AZTEC Thursday, September 29, 2011

R & B G U I D E : I N T E R N AT I O N A L

Mediterranean cuisine floods tastebuds with love John Anderson ENTER TAINMENT EDITOR Rarely busy but always delicious, Fattoush is one of the best dining options in all of Rolando. Although Fattoush is not an ideal place for drunken late-night eats, it does provide customers with consistently brilliant Mediterranean cuisine in a family-oriented setting.

Diners will notice various hookahs on display, along with some eye-catching art and caféstyle seating.

as it includes rice, hummus, pita and a salad.

For those with a lighter appetite, the kafta kebob or falafel sandwich are excellent, portable and affordable options.

Sandwiches can be paired with French fries, soup or salad for a few dollars more.

Fattoush’s mint lemonade is fantastic on a hot day. However, this tasty drink is equally worthwhile in all weather conditions. As uncomplicated as it sounds, this lemonade is unique and difficult to replicate. The makers of this fine

Although Fattoush is not an ideal place for drunken late-night eats, it does provide ... consistently brilliant (food ...)

Behind the counter is a growing display of foreign currency given to the restaurant from visitors and locals returning from vacation.

Recent travelers with unconverted currency should feel free to contribute to the wall.

Furthermore, the kitchen opens into the dining area, allowing guests to watch cooks in action or to catch a rare glimpse of Al Jazeera on the television.

The sizzling garlic chicken is one of the best items on the menu

concoction simply contend that the secret ingredient is love.

Fattoush’s baklava, a deliciously gooey Mediterranean dessert, is also worth a try.

All food is made to order with a level of care rarely seen in today’s restau-

FATTOUSH 6686 El Cajon Blvd.

Phone: 619.460.6162

Shirley Gillette, Staff Photographer

rants. As a result, the final product is consistently amazing.

While the food is wonderfully tasty, Fattoush stands apart because of its service. The staff cares for its customers with a sincerity and enthusiasm that leaves guests blushing and makes it nearly impossible to be disappointed. The unbelievably kind and welcoming atmosphere at Fattoush sets diners at ease and inspires a loyalty among regulars consistent with a family bond.

Younger members of the family often hang out in the restaurant, doing homework or socializing, which further intensifies the familiar atmosphere.

This restaurant doubles as a hookah lounge, which draws popularity as nights progress. If shisha is appealing, stop by and smoke on the patio while enjoying an Arabic tea or Turkish coffee.

For those who don’t enjoy hookah, try to arrive early in the evening to avoid the smoke. The restaurant occasionally puts on events such

as dance shows and extensive buffets, so be sure to ask about what is coming next.

Fattoush opens for lunch and closes late in the evening.

However, the parking lot can often be cramped, so be prepared to shimmy into a tight spot. The restaurant also offers takeout and accepts phone orders, which is especially convenient for those looking to take advantage of its quick sandwich options.

This authentic dining experience is perfect for lovers of both Middle Eastern and Mediterranean cuisine or simply for those wanting to try something new.

Indulge in Parisian delicacies at local bistro Diners also can’t go wrong with the filet mignon, which means “cute tenderloin,”served in a port sauce ...

AU REVOIR 420 Robinson Ave. Phone: 619.268.2400

Antonio Zaragoza, Photo Editor

Beth Elderkin MANAGING EDITOR There is nothing like the comfort of “la vie Française” while sipping a cappuccino in a tiny redroofed café near the Galarie Lafayette in Paris.

That is, until stepping foot in Au Revoir Bistro.

A small French bistro nestled in a corner of Hillcrest, Au Revoir (which translates to “see you soon”) is a little piece of la France right in San Diego’s backyard.

The bistro is owned by Antonino Mastellone, the same restaurateur behind Italian favorite Arrivederci Ristorante.

However, where Arrivederci is like the rotund grandmother who’s always giving hugs and pounds of pasta, Au Revoir is the cool aunt showing off black-and-white photographs of all her lovers and freely offering wine to her nieces and nephews once they turn 16.

The bistro’s “les Classiques” menu is for those interested in more traditional French plates.

Start with the Soupe a l’Oignon Gratinée, a classic French onion

soup topped with melted Gruyere cheese.

For those new to French cuisine, chef René Herbeck’s favorite Coq au Vin, a chicken dish slowly simmered in red wine, is a perfect introduction. Diners also can’t go wrong with the filet mignon, which means “cute tenderloin,” served in a port sauce with lavender fries and haricots verts.

Herbeck said his goal for the restaurant is to combine French comfort food with locally grown seasonal ingredients. This is perhaps best shown through the “en Saison” menu, with dishes such

as the delectable Noix de St. Jacques Flambees, fresh seared sea scallops, which are lit on fire right at the table and served on a bed of spicy ratatouille.

Every item on the menu is written in French, which allows for a fun opportunity to guess exactly how to pronounce some of the words. However, those who are not French savvy need not worry — there is an English translation underneath each description, which means never having to accidentally order something not desired.

The service at Au Revoir is quiet but attentive. Water glasses will never be empty and the tableside bread, served with a side of delicious homemade garlic butter, will always be refilled.

However, diners won’t likely learn their servers’ names, birthdays or favorite clubs for dancing after dinner.

This type of quiet service is reminiscent of a true Parisian

bistro or café, where servers are only seen when bringing drinks, food or the check. It’s a perfect situation for those who desire to be left alone while enjoying their meals, rather than being pestered by an “Office Space” Chotchskie’sstyle server with tons of flair checking in on the table every three minutes.

The atmosphere of Au Revoir is warm and inviting with a stylish flair that can only be described as true French chic.

The “en Saison” specials are hand written on dusty chalkboards, which hang on mustardyellow walls alongside tiny blackand-white illustrations of kitchen utensils and a painted mural of le Tour d’Eiffel on a brick wall.

It may not be that fondly remembered red-roofed café off le Rue de Provence, but it’s about as close as anyone can get to “cher Paris” without purchasing an $800 ticket. Viva la vie Française, indeed.

R & B GUIDE: DESSERT

D A I LY A Z T E C Thursday, September 29, 2011

13

Popular stop whips yogurt into berry icy delights Bill Crotty NEWS EDITOR There are a lot of delicious berries in this world. Some you snack on, a few work well in cereal and oatmeal, others can be baked into piping-hot pies, but only one is going to offer that sinfully delicious dessert while not straying into the naughty side of confectionary foods.

That one is Pinkberry.

No, it’s not really a pink-colored berry as the name suggests: It’s far better than some sexual innuendo. This delicious treat for any time of the day or night is made with only top-

into one of its upscale dessert factories is more like being waited on in a fancy restaurant.

There’s no limit to how many toppings are allowed either, so don’t hold back. It would be a travesty to ignore what the palate demands and miss out on this treat’s health benefits.

Organic strawberry jam, toasted breadcrumbs, mochi and kiwi are a few available healthy additions, and brownie or Oreo crumbles are a few of the more sinful toppings for someone who really wants a sweet right hook to the jaw.

The full list of healthy additions available is longer than a class reader. The yogurt has a

It would be a travesty to ignore what the palate demands and miss out on this treat’s health benefits. quality ingredients and an inspired combination of gelato and fresh fruit with soft-serve ice cream from a Hawaiian pineapple plantation. If any of these sound short of heavenly, the palate in question needs some taste bud reconstruction.

Pinkberry, unlike similar competitors and gas stations in Oregon, is not a self-serve establishment.

Going

robust supplement of calcium, protein and great-for-you active live cultures of thermophilus, bulgaricus and acidophilus.

This gluten-free treat is made with sustainability and humanity in mind as well. Pinkberry’s Swirly Goodness is made only with nonfat milk and nonfat yogurt and has also received the

PINKBERRY 209 5th Ave. Phone: 619.231.4475

Laurel Atkinson, Staff Photographer

National Yogurt Association’s Live & Active Cultures seal.

Students who have not yet had the opportunity to try Pinkberry should know there is a new location opening today in Fashion Valley. From 5 to 9 p.m. today, this new spot will be giving out free small yogurts with one topping. There was no mention of “while supplies last” for the event, but anyone with half a brain will attempt to go early to avoid lines.

Not returning on a regular basis may be more of a challenge than deciding what combination to order, so plan for seconds, thirds and 20ths of this not-sonaughty treat.

Shop bakes beer into sweet surprises

PUBCAKES

The cupcakes are made signature by their distinct beer infusions, such as Guinness in the popular Irish Carbomb ...

7229 El Cajon Blvd.

Phone: 619.741.0530

Paige Nelson, Staff Photographer

Marie McCarty STAFF WRITER The expansion of cupcake bakeries in San Diego has shifted the dainty treats from a rare splurge into a common trend with a level of originality on par with Walmart. However, with the uncanny fusion of two popular indulgences, beer and cupcakes, the creative, contemporary and talented Misty Birchall has transcended the conventional cupcake fad with the opening of her shop PubCakes.

The atypical idea to infuse cupcake batter with beer began inherently for Birchall with her love of beer and a natural aptitude for baking. After concocting the initial batch of the beerblended cakes for a friend’s birthday, she soon became known as the “cupcake girl” and spent a semester off from school developing her newfound culinary experiment. After partnering with a fellow San Diego native and owner of Treehouse Coffee Company earlier this year, she opened the first

PubCakes at a dual storefront in El Cajon, selling both cupcakes and locally-brewed coffee.

Birchall draws on the sensational flavors of craft brews to create equally sensational cupcakes for her menu. The cupcakes are made signature by their distinct beer infusions, such as Guinness in the popular Irish Carbomb and locally brewed Iron Fist in the exquisite Velvet Glove red velvet cupcake.

Girl Scout cookie lovers swoon about the crowd favorite, Stoned Portzilla, a cupcake

equivalent to the Samoa. The Stone Smoked Porter cake filled with coffee ganache, topped with caramelized coconut is the epitome of moist and crunchy sweetness baked to perfection. Quirky menu items such as Beer for Breakfast may seem dubious, but there is no denying the savory satisfaction of maple-flavored cream cheese frosting atop a bacon and AleSmith Wee Heavy beer cupcake. Birchall’s innovation is clearly portrayed by both the diversity and distinctness of her cupcakes, and new recipes are introduced nearly every week.

Those enticed to sample PubCakes should take advan-

tage of the store’s happy hour.

Through the last hour of operation on business days, the remainder of cupcakes are buy one get one free – ideal for a quick and inexpensive chance to try something new.

PubCakes’ shared storefront, located at 7229 El Cajon Blvd. is open Wednesday through Saturday from 10 a.m. to 7 p.m. and Sundays from 10 a.m. to 5 p.m. (or until it is out of cupcakes).

PubCakes are also available to purchase at various retail locations throughout San Diego, such as Toronado, KnB Wine Cellars, Bottlecraft, Rosaria’s Pizza and Perks Cafe at the University of California, San Diego.

14

D A I LY

AZTEC Thursday, September 29, 2011

E N T E R TA I N M E N T

L I V E A N D DA N G E R O U S

SDSU Open Air Theatre hosts indie classics Connor Cox staff writer

CONNOR COX, STAFF WRITER

Last Saturday was an exciting night at the San Diego State Open Air Theatre, where an unusual collection of bands performed: Smith Westerns, Arctic Monkeys and TV On The Radio. Arctic Monkeys has been on tour for several months, supporting its latest album, controversially titled “Suck it and See.” TV On The Radio has also been on tour with its fourth record, “Nine Types of Light,” since early spring. This is the band’s first tour without its original bassist, Gerard Smith, who passed away in April because of lung cancer.

At 7 p.m., the Chicago-based indie rock band Smith Westerns played a brief 30-minute set, warming the stage for the co-headliners. The Arctic Monkeys appeared onstage with grins on all members’ faces. Front man Alex Turner, with his new, modernized Elvis haircut, greeted fans with a charismatic “Hello San Diego, how are you?”

Turner and lead guitarist Jamie Cook tinkered with guitar settings like they do on the record and exploded into “All My Own Stunts.” This was an unusual opener compared to the band’s previous set lists. Segueing into “Brainstorm,” a strobe light began flashing synchronously with the song and the crowd’s jumping.

As the show progressed, the band played a few older hits such as “I Bet You Look Good on the Dancefloor,” along with new material such as “Don’t Sit Down ‘Cause I’ve Moved your Chair” and “The Hellcat Spangled Shalalala.” By the end of the set, fans

were singing along with Turner to “Flourescent Adolescent” and “When the Sun Goes Down” like drunkards in a pub chanting bar songs.

After a 45-minute break between sets, the lights dimmed as TV On The Radio walked on the stage with ambient music in the background, clapping rhythmically into the microphones as the sounds transformed into the anthem, “Halfway Home.”

... Lights dimmed as TV On The Radio walked on the stage with ambient music in the background ...

Stationed in front of the stage was a narrow stand of effects pedals, which lead singer Tunde Adebimpe used to loop and manipulate sounds that contributed to the buildup and transition of each song. The band continued with songs “Dancing Choose” and “Second Song.” At the end of the show, Adebimpe and company rallied the audience by closing the set with “Wolf Like Me” and encored with “Satellite.” Overall it was a successful show for the bands, and a fun night for concertgoers.

D A I LY A Z T E C Thursday, September 29, 2011

H E A LT H & F I T N E S S

15

Bust the myths behind nutrition facts Sofie Casillas staff writer With various diets such as the restrictive low-fat South Beach Diet or the low-carb Atkins program, dieting can be hard to keep up with because what is considered “healthy” is constantly being modified. When changing eating habits, it’s important to take into account the facts and myths about nutrition.

Firstly, vinegar is known for its various uses in cleaning, laundry, gardening and even healthy cooking.

berries usually cost a pretty penny, lychee is a cheaper option, often sold at Asian markets such as Mitsuwa Marketplace on Kearny Mesa Road. At home, goji berries or lychee can be used as a replacement for raisins and can be added to trail mix or oatmeal.

Pumpkin seeds are a healthy option that can be conveniently packed for school. They are the most nourishing part of the pumpkin as they contain high levels of magnesium in every serving. They can be sprinkled on a salad or roasted as a snack while increasing longevity.

Although there are many healthy

Pumpkin seeds are a healthy option that can be conveniently packed for school ... they contain high levels of magnesium ...

The fact is, when vinegar is consumed with starchy foods such as bread, the food is processed slower, thus lowering glucose levels.

According to nutritionfacts.org, “Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects.”

At home, bread can be eaten with balsamic vinegar for the same results. Another perk of consuming vinegar is it’s nearly calorie-free with only three calories in two tablespoons.

Goji berries are possibly the best dry fruit to eat and are a better alternative to raisins. However, as goji

foods to consume, many people still have misconceptions about the potential harms. For example, even though many people believe distilled fish oil and eggs are healthy, they can often be contaminated with pollutants. Along with eggs and fish oil, parasites have been found in three out of four fast food burgers. Also, injections of ammonia in hamburgers are frequently used in attempt to eliminate E. coli.

The New York Times writer Michael Moss wrote, “Officials at the United States Department of Agriculture endorsed the company’s ammonia treatment, and have said it destroys E. coli ‘to an

THINKSTOCK

undetectable level.’”

Instead of spending money on fast food burgers, college students can save money by making peanut butter and jelly sandwiches at home.

Natural peanut butter has been known to lower the risk of heart disease in women.

Commercial milk is an essential

item found in most American refrigerators. However, many people are not aware that estrogen in milk can cause prepubescent children to sexually mature at a younger age. In reasonable amounts, soy milk is a healthier alternative that comes in a variety of flavors and can be found free of genetic modifications and

estrogen.

With diets fading in and out, college students aiming toward a healthier lifestyle can make small changes in their diets for long-term health by modifying what they eat.

The better students take care of themselves now, the less they will have to worry in the future.

16

D A I LY

AZTEC Thursday, September 29, 2011

CAMPUS

New chief welcomed to Manchester Hall SDSU president hires Aztec alumna to head staff cabinet Alejandra Paz contributor The new chief of staff in the San Diego State office of the president, Andrea Rollins, is excited to learn and better understand the students, faculty and staff on campus.

As part of the president’s cabinet, Rollins is expected to provide executive support in President Elliot Hirshman’s top decisions, projects and meetings.

With long work hours, deadlines to meet and effectively communicate along the way, Rollins is providing her leadership experience to tackle any issues or concerns SDSU has.

character,” she said. “He is looking out for the institution.”

According to Rollins, she and Hirshman are defining their roles as newly appointed executive leaders of SDSU as they go along.

Chief Diversity Officer Aaron Bruce believes with a reliable and trusted team, Hirshman will be able to progressively get more done in the course of each day. Bruce and Rollins provide direct support to Hirshman collaboratively to help the university run efficiently.

“Having a chief of staff who is committed to diversity, inclusion and social justice is important,” Bruce said. “Andrea brings a wealth of experience and knowledge about SDSU.” Bruce said he and Rollins plan to work closely to support diversity initiatives, and they are making it a priority to communicate effectively to help the university prosper. It’s their job to help the president in his

“Chief of staff can mean a variety of things. In this situation, it is to support President Hirshman ...”

Andrea Rollins SDSU president’s chief of staff “Chief of staff can mean a variety of things,” Rollins said. “In this situation, it is to support President Hirshman at the highest administrative level to ensure operations are running smoothly and issues are being addressed.”

Rollins met Hirshman and Vice President for Student Affairs Dr. James R. Kitchen during her application process for the chief of staff position. The application process was straightforward and timely.

When asked what improvements need to be made to the university, Rollins said she’s still in the process of determining that.

“President Hirshman has a good

leadership of SDSU and to broadly communicate his future plans.

“Having been a student here, I definitely have understanding of the campus culture, environment and accomplishments SDSU has,” Rollins said.

As an SDSU alumna, she has had a personal, diversified relationship with the campus, having been a student for more than 10 years.

Rollins earned her bachelor’s in social science in 2002 and her master’s in postsecondary educational leadership in 2005. She graduated earlier this year with a doctorate degree in education with an

The new chief of staff is an alumna, so “getting to know the area” will be a quick adjustment. | ANTONIO ZARAGOZA, PHOTO EDITOR

emphasis in educational leadership. All of her educational accomplishments have been achieved at SDSU. “Part of my challenge is getting to know everyone I need to get to know,” she said. “It’s going to take some time.”

Although it is her first month at SDSU, Rollins has met with Associated Students and various

Can you grab news by the horns?

The Daily Aztec News section is still recruiting writers for the current semester. Students of all majors are encouraged to apply for this life-changing experience.

T H E DA I LYA Z T E C .C O M

faculty and staff. In addition to taking time getting to know everyone, serving the SDSU community is another one of Rollins’ goals. She said she has the student body on her priority list.

“As far as goals are concerned, I really want to be impactful and give back to the SDSU community,” Rollins said.

She is interested in exploring

mentoring opportunities and would also like to teach a university seminar class next fall. To her, it is all about learning and understanding the university.

“At this point, I have a lot to learn and understand,” she said.

Rollins said she is excited to continue her affiliation with the campus, and believes SDSU is San Diego’s premier university.

D A I LY A Z T E C Thursday, September 29, 2011

SPORTS

17

F O R E C A S T I N G T H E M O U N TA I N Name: Antonio Morales (23-5) Title: Sports Editor Prediction: Navy, Boise State, TCU, Colorado State, New Mexico State.

Quotable: “First place through four weeks, no surprise here.”

Name: Ryan Schuler (22-6) Title: Contributor Prediction: Air Force, Boise State, TCU, Colorado State, New Mexico State Quotable: “ Head coach Rocky Long regarding this week’s opponent: ‘We know we are going to win this week, we always beat bye.’”

Name: Agustin Gonzalez (20-8) Title: Staff Writer Prediction: Air Force, Boise State, TCU, Colorado State, New Mexico State Quotable: “I hear I’m great to Google.”

S AT

F O O T B A L L S TA N D I N G S Mountain West Conference Standings through Sept. 28

Air Force at Navy Nevada vs. Boise State SMU at TCU

Name: Beau Bearden (15-6) Title: Contributor Prediction: Air Force, Boise State, Colorado State, SMU, New Mexico Quotable: “Simulated all of this week’s games in NCAA Football 12 for Xbox 360. Results came out as anticipated, except for SMU upsetting TCU, 31-20.”

San Jose State at Colorado State New Mexico State at New Mexico

MEN’S BASKETBALL

1

2

3 The San Diego State men’s basketball schedule was finalized earlier this week, here’s a list of the home games for SDSU this season.

4

5

6

7

8

F O O T B A L L S TAT L E A D E R S The San Diego State football team has now played one-third of its games. As the team enters its bye week, here’s a look at the Aztecs statistical leaders after four games.

OFFENSIVE PASSING

E f f i c i e n c y C o m p - a t t - i n t Yards T o u c h d o w n s

Ryan Lindley

126.28

67-103-1

875

8

RUSHING

Attempts

Net Yards

Avg.

Touchdowns

Ronnie Hillman

98

606

6.2

8

RECEIVING

Number

Net Yards

Avg.

Touchdowns

Colin Lockett

19

325

17.1

3

Dylan Denso

16

217

13.6

2

Gavin Escobar

13

158

12.2

3

DEFENSIVE Interceptions: Larry Parker, 3 Sacks: Jerome Long, 3 Tackles: Miles Burris, 26 Tackles for loss: Miles Burris, 5

11/2/11 vs. Cal State San Marcos (exh.) 7 p.m.

11/7/11 vs. Point Loma Nazarene (exh.) 7:30 p.m.

11/11/11 vs. Bryant 7:30 p.m.

11/12/11 vs. Southern Utah 7:30 p.m.

11/13/11 vs. UC Davis 3 p.m.

11/17/11 vs. USC 7 p.m.

11/19/11 vs. Long Beach State 1:30 p.m.

11/30/11 vs. Creighton 7:30 p.m.

12/4/11 vs. California 2 p.m.

12/19/11 vs. UC Riverside 7 p.m.

12/22/11 vs. Elon TBA 12/30/11 vs. Redlands 7 p.m.

1/5/12 vs. San Diego Christian 7 p.m.

1/10/12 vs. Chicago State 7 p.m.

1/14/12 vs. UNLV 1 p.m.

1/21/12 vs. Air Force 7 p.m.

2/1/12 vs. Boise State 7 p.m.

2/4/12 vs. TCU 7 p.m.

2/15/12 vs. New Mexico 7 p.m.

2/22/12 vs. Wyoming 7:30 p.m.

2/25/12 vs. Colorado State 7 p.m.

18

D A I LY

AZTEC Thursday, September 29, 2011

SPORTS

MEN’S SOCCER

Steres hopes to lead SDSU to NCAA’s Ryan Schuler contributor San Diego State senior defender Daniel Steres has enjoyed an impressive four-year career at SDSU, filled with numerous accolades and honors.

From being selected as the 2008 Most Valuable Defensive Player at the Courtyard Marriott San Diego Central Tournament as a freshman to being named to the All-Pacific-10 Conference second team last season.

It seems Steres should be satisfied with all he has accomplished, but he is not.

One goal has eluded him every year: a berth in the NCAA Tournament.

“I want to get to the tournament,” Steres said. “I’ve been here four years; I have not played a game in the tournament yet. I want to get in that tournament first and see how

far we go. That’s my biggest thing before anything else.”

If the Aztecs hope to make it to the coveted NCAA Tournament, they will have to lean on the leadership and stability Steres brings.

“Steres is a rock in back, not just by his talents and abilities, but because he sees the game very well,” SDSU head coach Lev Kirshner said. “His leadership is phenomenal.

He really knows how to pull the best out of his players. He is a very integral part of this team’s success.”

This is Steres’ second season as team captain. Last year, he became the first junior captain since Raul Bautista in 2005.

“I took it as the respect the team has for me,” Steres said about being selected as a captain his junior year. “I wear it with pride. I really enjoy the fact I get to lead this team, I was honored.”

Steres described his leadership style as “lead by example,” though not everyone would agree.

Coaches and teammates have said they believe he is more vocal than he gives himself credit for.

They have also noticed the difference in leadership style from last year to this year.

“Steres has always been a great player and leader since we have been teammates,” redshirt junior midfielder Chance Marden said. “I’ve noticed he has definitely grown as a vocal leader.”

The last time SDSU was a participant in the NCAA Tournament was in 2006 when the Aztecs lost 2-1 in the first round to University of California, Santa Barbara, the eventual NCAA champions.

A trip to this year’s NCAA Tournament would be the ninth in SDSU history, and the final piece to complete Steres’ career as an Aztec.

MEN’S GOLF

FILE PHOTO

WO M E N ’S S O CC E R

Aztecs have high hopes McQueeny: born to compete

Michael Manbert contributor

While San Diego State basketball and football have done well to garner national attention throughout the course of the past two years, the SDSU’s men’s golf team has quietly earned its right as a contender for the NCAA National Championship.

Led by sophomore Todd Baek and seniors J.J. Spaun and Alex Kang, all of whom were among the Golf World 50 Men’s College Players to Watch, the Aztecs enter the 20112012 season with high expectations after having been named No. 6 and No. 14 in the nation by Golfweek and Golf World in their respective preseason polls.

Head coach Ryan Donovan enters his ninth season at the helm of the SDSU golf program with confidence.

“We have all but one of last year’s players returning and have added (former Mountain West Conference freshman of the year) Matt Hoffenberg, who didn’t play for us last season,” Donovan said.

Danielle Gaut contributor

FILE PHOTO

“Expectations are definitely high right now.”

Donovan went on to discuss his expectations of the Aztecs’ performance in the MWC. “Our goal is to win the MWC. That’s what we’re aiming to do and I think our chances are very good,” Donovan said. “We need to go out and take it week by week, but overall that’s definitely our number one goal.”

After having had its first scheduled tournament canceled because

of rain, SDSU men’s golf will look to kick off its campaign at the William H. Tucker Invitational in Albuquerque, N.M. from tomorrow through Saturday.

The Aztecs won seven tournaments including their first MW and NCAA Regional Championships, good for the second-most tournament victories in the nation behind No. 1 Oklahoma State. Look for this year’s squad to make some noise in the MW and NCAA conferences.

Senior defender Megan McQueeny is a humble, easygoing girl off the field, but once she puts on her cleats and jersey, she becomes a leader who possesses a raw determination to win.

With the talent and skills McQueeny holds when a soccer ball is at her feet, one would think she has been playing her whole life.

The truth is, she didn’t start playing soccer until she was 7 years old.

As the youngest of four siblings, McQueeny was never forced into the world of sports by her parents.

“I started playing soccer late … when I was 7. My parents didn’t push me to play any sports since my older siblings weren’t into sports,” McQueeny said.

Growing up, she always wanted to do everything her older brother did.

When her brother casually began playing soccer with his friends, it was the motivation McQueeny needed to begin playing the sport she would one day dominate.

In high school, McQueeny won four varsity letters and was named the Redwood Empire’s co-player of the year in 2007 for helping her team to the CIF North Coast

Section semifinals. In addition, she was also a three-time All-North Bay League first-team selection.

Since joining the San Diego State women’s soccer team in 2008, her success on the field has only improved.

As a leader of the backline, McQueeny has held a starting position on the squad since freshman year.

With a cutthroat mentality that can be sensed from the stands, it is only fair to ask what keeps SDSU’s captain motivated day in and day out.

“The natural competitiveness of the game definitely motivates me but my teammates are who pump me up most,” she said.

With a recent injury to her femur, all McQueeny can think about is stepping back onto the field with her teammates.

“Don’t worry, I’ll be back in three weeks,” McQueeny said. “But for now, I’m focused on cheering the girls on from the bench and keeping the morale positive and enthusiastic.”

Through setbacks and injuries, McQueeny doesn’t let anything slow her down. Her hardworking demeanor and genuine love for her teammates proves that it is possible to be a team leader and team player.

McQueeny truly embodies the qualities of a team captain and an athlete worth recognition.

FILE PHOTO

D A I LY A Z T E C Thursday, September 29, 2011

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D A I LY

AZTEC Thursday, September 29, 2011

B AC K PAG E

HUMOR

HOROSCOPE

Saying no to grunting

TODAY’S BIRTHDAY (9/29/11) Success and abundance can be yours this year. It will take some financial planning. It's easy to spend money blindly. Keep to a plan, and watch your holdings swell. You have plenty of ambition. Balance it with love and friendship for deep satisfaction.

Chris Blakemore graphics specialist The running shoes go on my feet.

The plates go on the bar. I lay down on the padded bench. I ready myself to start my workout, and then it happens: The grunter lets loose.

For the past five years, I have consistently gone to the gym at least three times per week, and if there is one thing that has been consistent, it’s that not all women look good in only a sports bra. But if there are two things that have been consistent, it’s that the guys who pride themselves on lifting as much weight as possible, with the worst form possible, love to grunt as loud as possible.

Don’t get me wrong. I’m not talking about the occasional strain while trying to squeeze out that last rep on the bench press. What I’m talking about are the tools who wear Gold’s Gym tank tops that are three sizes too small, have generic tribal tattoos across their steroid-induced biceps and let out a cry to the heavens during every single bicep curl.

The sheer power that exudes from the vocal chords of these Brock Lesnars of the world bursts through the ear buds of my iPod no matter how loud I play my Eminem album.

I’m telling you from experience, “Love the Way You Lie” is no match for Billy Bicep and his man grunt.

The scenario that unfolded two Sundays ago sounded like the “before” example of an ex-lax commercial. I was working out my pectorals, listening to said Eminem album, dreaming of myself one day participating in a rap battle, when I heard it come from across the gym louder than a Metallica concert.

“Aaarrrggghhh!”

At first, I thought Kevin James was passing a kidney stone. Then, I heard it again. And again. By this

was spotting for him, standing awkwardly closer than two sweaty men should in a public place.

My workout came to an abrupt halt as I became mesmerized by the actions of these two barbarians.

When I lift weights, I do it for nothing more than to get in shape and maybe one day grace the cover of Men’s Health. These two seemed to be auditioning for an episode of “Hogs Gone Wild.”

As they finished their set and moved on to another grunting session elsewhere in the gym, I pushed play on my iPod and got back to my

What I’m talking about are the tools who ... have generic tribal tattoos ... and let out a cry to the heavens during every single bicep curl. time, I realized what was going on: Serious iron was getting pumped.

The two individuals participating in this shouting match looked like rejects from the semifinal round of “Jersey Shore” auditions. One was doing bicep curls with a barbell that had more weight on it than I can tow with my car, while the other

To get the advantage, check the day's rating: 10 is the easiest day, 0 the most challenging.

ARIES (March 21 - April 19) - Today is a 7 Go ahead and get inspired by visionary artists. Set a lofty goal for yourself. Go over your resources, and pay attention to details. Take it slow, and enjoy.

TAURUS (April 20 - May 20) - Today is an 8 - Express a heartfelt message, and the love comes back magnified. Save up for something you've always wanted.

Something works that you never thought would. Say "please" and "thank you."

GEMINI (May 21 - June 21) - Today is a 7 Last night's dreams set the stage for an intensely creative day. A fantasy's achievable now through steady, focused action. Get help from an expert, and take it easy.

CANCER (June 22 - July 22) - Today is a 7 You're luxuriously lovely and loving for the next two days. Light candles for yourself or someone else. Convey your gratitude, even as you rest quietly at home.

LEO (July 23 - Aug. 22) - Today is a 7 Tackle a home improvement project.

You've got the energy. Let a loved one teach you. Do the homework first, and then save a bundle by doing it yourself.

Celebrate with a photo after.

BY NANCY BLACK, TRIBUNE MEDIA SERVICES VIRGO (Aug. 23 - Sept. 22) - Today is an 8 It's up to you: What's your intention? You can have whatever you're willing to go for.

Clean up a mess. Accept a lucrative new challenge. Study provides solutions.

LIBRA (Sept. 23 - Oct. 22) - Today is an 8 Patience is a virtue, especially when it comes to planting seeds and harvesting the fruits of your labor. Continue the good work. Feed the soil with delicious compost.

SCORPIO (Oct. 23 - Nov. 21) - Today is a 5 A dream may very well come true now.

Now's a good time to journey with a friend. Rather than doing all the talking, listen intently. You discover something illuminating.

SAGITTARIUS (Nov. 22 - Dec. 21) - Today is a 6 - If you feel like being alone, go ahead.

If you feel like being social, let yourself play. Either way, others find you attractive.

Indulge your curiosity.

CAPRICORN (Dec. 22 - Jan. 19) - Today is a 9 - Your career gets an ultra boost today.

Your confidence looks good on you. Take advantage of your charm in the social arena to forward a project you really care about.

AQUARIUS (Jan. 20 - Feb. 18) - Today is an 8 - You may be called upon for a leadership role now. Make sure to clear distractions from your schedule so you can accomplish what you set out to do.

PISCES (Feb. 19 - March 20) - Today is a 7 Learn from a recent loss, and complete as much as possible of an older project. In the eye of the storm, take stock of resources and replenish what you can. ©2011, TRIBUNE MEDIA SERVICES INC.

workout. I know I will never have the same muscular physique as Hans and Franz, and I’m okay with that. For me, working out isn’t about how much weight I can lift or how much noise I can make. It’s about impressing the ladies.

And that’s something to grunt about.

LO O K I N G T H R O U G H O U R L E N S

BY THE MEPHAM GROUP, TRIBUNE MEDIA SERVICES

SUDOKU

Difficulty Level: 3 out of 4 Instructions: Complete the grid so 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.sudokudragon.com Solutions available online at www.thedailyaztec.com ©2011, TRIBUNE MEDIA SERVICES INC.

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AN EFFIN WARRIOR Photo Editor Antonio Zaragoza captured this photo of former Aztec Warrior Mike Lopez in the heat of the moment, spicing up game day at Effin’s Pub n Grill.

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ACROSS 1 *Rock conqueror?

6 Ilk 10 *Soy milk brand 14 Diminish, as trust 15 Court target 16 Singer with the platinum 1992 album “The Celts” 17 *Dental checkup freebie 19 Hungarian spa city 20 “30 Rock” is loosely based on it, briefly 21 Georgia campus 22 Transparent personality?

23 Webber’s partner 24 Stink ending 25 Are proper for 28 *Wile E. Coyote buy 32 Napoleon, before seeing Elba?

33 Its symbol is “$” 34 West Bank initials 35 *Gets creative 39 *Extent 41 “Alice” spinoff 42 Gives goose bumps, maybe 44 Pennsylvania port 45 *Flashy display 48 Umbrella brand 49 Idiot 50 Finalize, as a comic strip 52 Pub drinks 54 Sudden outpouring 55 Sch. with a Phoenix campus 58 Comic book buyer of old?

59 *Beginner’s piano piece 61 Analogous 62 Forceful takeover

/ Daily Aztec

BY RICH NORRIS & JOYCE LEWIS, TRIBUNE MEDIA SERVICES

Solutions available online at www.thedailyaztec.com 63 John who played Gomez Addams 64 *Forged check 65 Maker of Kate Moss fragrances 66 It celebrates National Day on October 1 (and it’s where the answers to starred clues were invented) DOWN 1 Bo and Barney, e.g.

2 Mountain climber Ralston, subject of “127 Hours” 3 Hustler’s game 4 Atlanta summer hrs.

5 Warm up 6 Crowd

7 Words to one on deck 8 Nosegay 9 Bk. before Philippians 10 Envision a way 11 To a great extent 12 Caustic fluids 13 Go-__ 18 ASCAP rival 22 Union member?

23 Like pintos 24 Lhasa __ 25 Alberta national park 26 “Christ Stopped at __” 27 Amount requiring a credit card authorization 29 Japanese chip maker 30 Borden mascot 31 Derby prize 36 Some green acres

37 “Star Wars” treedweller 38 Sun. talk 40 Drudge 43 Abandon, with “on” 46 Oregon Ducks’ home 47 Irritable 48 Pin in a shirt 51 Gold units: Abbr.

52 Mt. Rushmore’s state 53 Joint Web project 54 “Buzz off!”

55 When Emile sings “Some Enchanted Evening” 56 Word with care or cream 57 Oliver North’s alma mater: Abbr.

59 V x LX 60 -like relative