the San Diego
Restaurant Guide 2015
Chef Giovanni Novella Stella Public House
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the San Diego
San Diego Restaurant Guide is brought to you by:
Restaurant Guide ART DIRECTOR Tristan Whitehouse
PUBLISHER Kevin Hellman
CONTRIBUTORS Michael A. Gardiner, Jenny Montgomery Ian Cheeseman
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the San Diego
Restaurant Guide 2015
ON THE COVER Chef Giovanni Novella Stella Public House PHOTO BY Chad Boyer Chef Giovanni Novella Stella Public House
PHOTO ASSISTANT Adam Doyle
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CONTENTS DOCK TO DISH 9 Quality and responsibility define San Diego’s seafood scene BY JENNY MONTGOMERY THE BAJA INVASION How Mexico’s food and wine are changing the San Diego restaurant scene BY MICHAEL A. GARDINER
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ALL ABOUT STOUT Tips on pairing this approachable craft brew BY IAN CHEESEMAN
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RETHINKING WINTER BEVERAGES How to appreciate the ‘elegant chemistry’ of a cold brew BY IAN CHEESMAN
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SAN DIEGO RECIPES
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SAN DIEGO DINING LISTINGS
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the San Diego
Restaurant Guide 2015
Dining & Drinking
Saltbox Chef de Cuisine Jeremiah Bryant’s approach to food is a fusion of his classical training and bold perspective. During his 18 years immersed in San Diego’s culinary culture, Bryant has developed a deep understanding and love for the region’s eclectic coastal cuisine. Bryant’s dishes demonstrate his ability to break apart the components of traditional comfort food and gastro-lounge fare, and reconstruct them with unexpected, locally sourced ingredients. Guests to Saltbox will find familiar food with the edge of unpredictability that is characteristic of Bryant’s culinary avant garde style.
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1047 5th Ave. San Diego, CA 92101 619-515-3003 www.saltboxrestaurant.com
DOCK TO DISH Quality and responsibility define San Diego’s seafood scene BY JENNY MONTGOMERY
S
an Diego is in the midst of a restaurant renaissance. A few stalwart foodies have tried to boost our dining cred for years, but with the bold influence of Baja and the lead-dog status of our craft beer and cocktail scenes, there is now no denying our sleepy little seaport is a food force to be reckoned with.
The spotlight of our local culinary talent shines particularly bright on chefs and restaurants emphasizing what comes from the sea. In a county with 70 miles of Pacific coastline (not to mention the delicious waters off our aforementioned peninsular pal to the south), and a storied history of fishing, it’s astonishing that San Diego just now appears to be hitting its stride when it comes to showcasing and enjoying the bounty of our local waters. When talking fish in San Diego, one name always comes up: Tommy Gomes at Catalina Offshore Products. If you’re lucky enough to catch him barreling around the friendly echo of Catalina’s showroom and fish counter, it won’t take long for you to get swept up in his passion for quality seafood. (And if you’re luckier, he’ll cook you up a quick piece of fish.) When I ask Gomes what he thinks about the apparent boom in San Diego’s seafood scene, and he’s both prickly and positive. He takes proud ownership of the fact that the outreach and education efforts of Catalina Offshore have played a significant role in the maturing of San Diego’s food scene. Chefs and foodies are now demanding not just quality on their plate, but responsibility. But he’s also melancholy about the collapse of the American fishing industry, and alarmed at how dangerously overfished our oceans are. He’s also concerned about the hidden costs behind much of the imported seafood we consume. “There’s no such thing as cheap seafood. You will pay with your health,” he says. CONTINUED ON PAGE 10
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You listen to the passion that these fishermen have about what they do,” McLeod says. “You want to make sure you respect that tradition.”
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But he’s also just as pumped to talk about the relationships he’s developed with chefs in town, and how their attention to what’s fresh, seasonal and perhaps unfamiliar to most consumers is slowly but surely connecting with the average diner. People like Tommy Gomes also want you to be an informed consumer. As our appetite for seafood expands, so does the need for awareness about our impact on our oceans. Trace and Trust (traceandtrust.com) is a resource that allows consumers to track the seafood they’re eating from the boat all the way to their plate. Chef Jeff McLeod at Little Italy superstar Ironside Fish & Oyster is one chef who’s fired up about San Diego’s seafood scene. He’s excited to be able to tell the story of San Diego’s water culture through his menu—whether it’s via raw-bar items, whole fish or the restaurant’s popular lobster roll. Ironside works not only with Gomes, but directly with fishermen in Baja, as well. “You listen to the passion that these fishermen have about what they do,” McLeod says. “You want to make sure you respect that tradition.” McLeod’s attitude reflects what top chefs and restaurants are trying to turn out in San Diego: quality and responsibility. Oceanside’s Wrench & Rodent Seabasstropub is another fish house making a splash. Chef Davin Waite creates beautiful, clever sushi rolls, and admits he’s excited about taking on what might be considered the “peasant cuts” of your average fish, whether it’s collars, egg sacs or livers.
JENNY MONTGOMERY
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“I’m lucky to be able to put crazy things up,” Waite says, “only because there are a bunch of really cool people who are open-minded to try it. Plus, purveyors are offering up a variety of products.” South American flavors are poised to take over our plates, particularly when it comes to seafood. Keep your eyes on Sirena Gourmet Seafood, under the guidance of executive chef Jaime Chavez. His team includes sous chef Francisco Castellon, who says Sirena wants to introduce patrons to heirloom chile peppers from Peru, as well as Peru’s national dish: ceviche. Although Castellon is relatively new to San Diego, he’s noticed Americans becoming more open-minded about seafood and raw food in general. He feels an enthusiasm locally for what’s happening as chefs have access to great products, and patrons become more open to trying new things. The intersection of passionate purveyors with serious and committed chefs is what has lit up the food scene in San Diego. Farm-to-table has long since become the local norm, and now it’s seafood’s turn. Dock-to-dish might be the hottest food trend, but if the biggest names in the San Diego food scene have anything to say about it, it will become the only way diners should expect to eat seafood.
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JENNY MONTGOMERY
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THE BAJA INVASION How Mexico’s food and wine are changing the San Diego restaurant scene BY MICHAEL A. GARDINER
M
exican flavors have always been part of the San Diego restaurant scene. But for too long, that meant vaguely Tex-Mex or Cal-Mex joints with nearly identical menus and confusingly similar names. There were some higher-end efforts, but for the most part, it was cookie-cutter taco shops.
Today’s San Diego restaurant scene features brand-name chefs, openings that garner national attention and a dizzying array of ethnic options. It’s quite possible, though, that no current trend is more thoroughly changing our scene than the increasing influence of Mexico—and, in particular, Baja. Perhaps the most giddily awaited San Diego restaurant premier of 2015 is Javier Plascencia’s Bracero: Cocina Mexicana de Raiz, slated for a March opening. Plascencia was the first of the celebrated “Baja Med” chefs to bring a restaurant across the border into San Diego County with his Romesco Mexiterranean Bistro. CONTINUED ON PAGE 18
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But rather than diving directly into the deep end of the pool with a San Diego version of his landmark Misión 19—one of the best restaurants in our region (and recently named the sixth best in Mexico by The Daily Meal)— Plascenscia’s Romesco was, perhaps, a bit of an introductory course to Baja Med, giving local diners initial exposure to this new culinary movement employing the best of Baja ingredients, refined European techniques and the full panoply of Baja culinary traditions (notably including Asian influences). Now, with Bracero, Plascenscia seems poised to take this to a new level with flavors that might be familiar to those who’ve enjoyed Misión 19 or Plascenscia’s Valle de Guadalupe restaurant Finca Altozano. Also entering the San Diego market soon will be TV chef Rick Bayless’ Red O Restaurant, scheduled to open an outpost in La Jolla in mid 2016. But Mexico’s influence on the local restaurant scene is not just evident at the high end. Last spring another San Diego chef with a Tijuana restaurant, Chad White (La Justina), opened Común Kitchen and Tavern in East Village. Común was not intended to be a full-on Baja Med
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At Común, White takes it up a notch.
temple, but rather apply some of the principles found in the street food that’s the lifeblood of Baja cuisine. At Común, White takes it up a notch. He’s not alone in bringing the panoply of Baja street food to San Diego. Also playing that game are Puesto at the Headquarters, City Tacos and Tacos Perla. The growing influence of Baja is not limited to restaurant menus. It can also be found on wine lists. A key player in that process is Fernando Gaxiola’s Baja Wine + Food, a sort-of marketing and PR firm for Baja wineries and chefs. Hans Backhoff, director general of Monte Xanic, one of the top Valle wineries, says Gaxiola’s efforts on behalf of Monte Xanic and other Baja wineries have made a difference. It’s only been in the last several years that Baja wines have gained notoriety—Monte Xanic’s wines, for instance, can be found at nearly 30 San Diego restaurants, including Común, Puesto and Red Door. Those numbers are going up, not down, and are emblematic of Baja’s growing influence.
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MICHAEL A. GARDINER
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ALL ABOUT STOUT Tips on pairing this approachable craft brew
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BY IAN CHEESEMAN
or those less familiar with the ways of craft beer, the stout often seems needlessly intimidating. There’s an oftrepeated notion that the darkness of the brew necessarily equates to high alcohol content or bitterness. Granted, those descriptors are not completely alien to stouts, but these days, it’s far more likely that a brew in the amber spectrum will be prone to deliver a jarringly bitter blast. Stouts are often some of the most approachable craft brews. Their tendency to embrace familiar flavors of coffee and cocoa lend immediate reference points to less-traveled palates. Further, the heavily kilned malts that impart the stout’s dark complexion are just as likely to produce flavors that can harmonize with entrées and desserts alike. A good pairing is a fantastic way to make a stout fan for life. In a craft-brew-frenzied town like San Diego, it isn’t hard to find stouts at most any time of the year, but the cooler months is when we really see them rise in prominence. This makes it an opportune time to really explore food pairings, because seasonal menus often feature the roasty and hearty winter fare that harmonizes especially well with stouts. Of course, not all stouts are created equal. For all the traits they hold in common, there’s significant variability in the richness of their component flavors and heft. The key in taking a pairing from the realm of
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IAN CHEESEMAN
worthy into the sublime is to match up the relative intensity of your beer and entrée. To assist in that endeavor, I’ve sorted some commonly found stouts into rough (and by no means official) categories that I’ve used as guideposts for my own selections. The first group I typically refer to as “Standard Stouts.” This includes style designations as dry Irish stouts, coffee stouts and most any non-imperial stout. I know “standard” isn’t the most informative designation, but think of it as stouts that are happily unaffected: They don’t feature barrel aging or a ton of adjunct flavors. They just want to highlight the earthier flavors like coffee and bread crusts that are hallmarks of the style. They also tend to be medium-bodied and conservative in alcohol content (i.e., less than 7-percent ABV) and finish dry. Lots of local taps are likely carry solid options in this style, such as Legacy Brewing’s Daily Stout, Modern Times’ Black House, Ballast Point’s Commodore Stout and Coronado Brewing Co.’s Blue Bridge Coffee Stout. Standard Stouts are fantastic with just about any beef course, but especially so with grilled hamburgers and steaks. The same follows for hearty beef stews or meat pies, in particular those that feature lots of well-caramelized onions and mushrooms. Slightly lighter options like pork (especially with a coffee-rub or mole sauce) and oysters can likewise shine. I’ve coined the next group as “Dessert Stouts,” but I’ll concede at the outset that it’s a slightly misleading term. Even with their common promise of peanut butter or chocolate, these are most definitely beers, not confections. I think of these as desserts in the same sense that the right cheese can contribute an elegant and delicious conclusion to a repast. Rather than obliterating the previous course with something cloying, these add a savory, and occasionally semi-sweet, extension to the meal. They tend to offer notes of chocolate, nuts, malt balls, coffee, vanilla and cereal, with a chewier presence than a Standard Stout. They may occasionally include the designation of “imperial,” CONTINUED ON PAGE 28
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IAN CHEESEMAN
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but more often will be a milk stout, oatmeal stout, or feature some other seasonal flavor enhancement like pumpkin or cinnamon. Some easily uncovered examples of this are Belching Beaver’s Peanut Butter Milk Stout, Latitude 33’s Breakfast with Wilford, 32 North Brewing Co.’s Peanut Butter Crunch, New English Brewing’s Zumbar Coffee Chocolate Imperial Stout and Karl Strauss’ Wreck Alley Imperial Stout. These unsurprisingly do well with creamy desserts like cheesecake and chocolate ice cream, but are arguably even more adept in making a rich, briny triple-creme brie shine. I likewise enjoy these with grilled meats, perhaps favoring slightly sweeter preparations, but they do particularly amazing stuff with roasted root vegetables. The last class are my “Robust Stouts,” representing the endgame of the stout-intensity arms race. These are typically found among Russian Imperial Stouts and barrel-aged stouts. Not only do these have the strongest embodiment of the flavors I’ve previously mentioned; they can conjure lusher notes of espresso, plums and prunes, licorice, smoke, booze, molasses and dark chocolate. Those big flavors can stand up to very savory entrées by cutting through the fat, sometimes going so far as to cleanse the palate. The Robust Stouts tend to arise more seasonally, but options like Mission Brewing’s Dark Seas Imperial Stout, Stone Brewing Co.’s Imperial Russian Stout, AleSmith’s Speedway Stout, Mike Hess Brewing’s Umbrix Rye Imperial Stout and Aztec Brewing Company’s Noche de los Muertos tend to turn up on lots of tap or bottle lists. I would happily pit any of these against a big, stanky blue or gorgonzola cheese. In terms of entrées, spicy and gamey meats do nicely, such as peppered steak, ox tail or even venison. They also can be a particularly nice complement to tiramisu or dark-chocolate truffles as well. Remember that a food-and-stout pairing is a complicated equation, one almost no one can solve without experimentation. Don’t be afraid to take some general guidelines and play with what works for you. Even the worst pairing in the world starts out with a cold beer, which is always something to look forward to. But when in doubt, know that most any restaurant will be happy to offer you a complimentary splash of beer before you dive into a full pour. It can be an excellent way to gauge if your dish will make a suitable date for your stout.
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RETHINKING WINTER BEVERAGES
How to appreciate the ‘elegant chemistry’ of a cold brew
BY IAN CHEESMAN
W
inter has once again settled upon San Diego, plunging temperatures into the lower 70s. For those of us who can’t bear to confront that unforgiving tundra, it’s a perfect time to retreat to our homes, crank up the volume on our cracklin’ fire video from Netflix, and settle into our least cluttered chair with a winter beverage. Sounds idyllic, right? It would be—except you’re probably doing it wrong. For most of you, the mere uttering of “winter” and “beverage” in the same breath will immediately conjure images of a warm mug of hot cocoa. That’s understandable. There may be no more quintessential cold-weather drink to our sugar-craving inner child. I can’t deny the innate affection I have for it, either. But is it truly the pinnacle of winter beverage achievement or just grandfathered in by tradition? The reality of hot cocoa is far less flawless. For every hazy Rockwellian memory I have of comforting fireside sips of hot chocolate, I have at least twice as many of the scorching-hot drink burning the roof of my mouth faster than you can say “First Law of Thermodynamics.” Yet even knowing how many times we’ve all been betrayed by this succulent drink and all its promises of warmth and sweetness, we forgive its wrongdoing and convince ourselves it never wished to hurt us. This is the very template of an abusive relationship. You might as well be drinking a tall glass of Ike Turner. Let us distill what we truly crave from hot cocoa. Obviously it speaks to a desire for something malty and warming. We may even want characteristics as specific as a chocolaty, silky drink. But what else can offer those attributes without reducing our mouth to a graveyard for singed taste buds? The answer is simple: Beer. A full-bodied imperial stout offers all of the elements above and more. It even warms you through the beauty of alcohol’s capacity to produce vasodilation.
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You can still float marshmallows on beer, I promise.
For hot cocoa to accomplish the same effect of this elegant chemistry, it insists you ingest fluid at temperatures capable of cooking the very meat we’re constructed of. This isn’t a time-honored winter tradition—it’s the perpetuation of madness. This solution may strike many of you as a bit bizarre. Am I really suggesting that you start offering your children a frothy glass of Ballast Point Brewing and Spirits’ Victory at Sea in lieu of that classic mug of hot chocolate? Of course not! At least, not at first. I mean, you should probably start cutting that hot chocolate with decent beer initially, both as a means to bring it to a reasonable temperature and to start shifting their tastes in the appropriate direction. You’ll build to serving them full pours as age and tastes dictate, which makes sense because kids are notorious lightweights. It’s not as if they’re driving anywhere, right? It’s time to break the shackles of convention. Our incessant need for tradition is no justification for scarring the palates of the next generation or subjecting ourselves to more of the same abuse. Let this winter be the one where new traditions are founded and the truly greatest winter beverage can finally receive its due. You can still float marshmallows on beer, I promise.
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the San Diego
Restaurant Guide 2015
Recipes
Soltan Banoo Eclectic Persian Cuisine 4645 Park Blvd, San Diego, California (619) 298-2801 www.soltanbanoo.com Free glass of house wine with entrĂŠe when mentioning the San Diego City Beat Restaurant Guide. 32 | San Diego Restaurant Guide 2015 |
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Recipes Stella Public House Beet Tower Red Beets Gold Beets Red Wine Vinegar Ricotta Pistachio
Roast the beets separately at 400 degrees for approximately 45 minutes depending on the size of the beets. On the side mix ricotta with salt, pepper and a drop of cream. Use a pastry bag to apply the ricotta mix. Cut the roasted beats with a cookie cutter after cleaning. Between each layer of beets apply the ricotta mix and a sprinkle of crumbled pistachio. Finish off with a sprig of rosemary!
Stella Public House/ Halcyon Forbidden Fruit
Angel’s Envy Bourbon Pama Pomegranate Liqueur Sour Mix (Water, Sugar, Lemon and Lime) Pomegranate Seeds In a mixing glass, combine Angel’s Envy, Pama, Sour Mix and Ice. Shake until a nice foam builds and strain into a tall Collins glass filled with ice. Top off with 6-8 fresh pomegranate seeds and garnish with a lemon.
Bar Crushed The Lavender Love Mimosa
1oz Lavender Infused Simple Syrup 9 oz Brut Champagne 1 Lemon wedge Combine Lavender syrup and Champagne, then squeeze the lemon wedge into mimosa.
Grapefruit and Rosemary Mimosa
1oz Rosemary infused Fresh Grapefruit Juice 9 oz Brut Champagne Combine and garnish with a sprig of rosemary.
Crushed Garnet Mimosa
½ oz Cherry Rock Candy 9 oz. Brut Champagne Crush the Cherry Rock Candy, drop into Champagne, and enjoy! 34 | San Diego Restaurant Guide 2015 |
Recipes
Buona Forchetta Arancini
500 mL chicken stock 500 mL water 1 lb carnaroli rice 2 pinches Saffron 1/2 lb finely grated parmesan cheese 1 cup bread crumbs Peas Bolognese sauce Fior di latte mozzarella Vegetable oil, for frying
Place breadcrumbs in a bowl and set aside. Prepare bolognese sauce, dice mozzarella into small cubes, and sauté peas with butter. Prepare Risotto with chicken stock and saffron until rice is fully cooked. Add Parmesean, stir to mix well and set aside to cool. Once cooled, take a handful of rice, flatten and add Bolognese sauce, peas and diced mozzarella to center. Create ball around these ingredients then roll in breadcrumbs until coated. In a large saucepan bring oil to frying temperature (350 degrees). In small batches fry the rice balls, turning occasionally until golden. Drain on a paper towel. Serve hot over marinara and a basil and parmesan garnish. Buon Appetito!
City Tacos Baja Style Shrimp Taco
2 tortillas ½ avocado (crushed) ½ lime ½ zucchini cubed 1 oz grains of corn cooked 6 pieces of shrimp )21-25 peeled and deveined) 1 egg 1oz flour 1 cilantro 1 chile Serrano 1 oz red onion cubed Salt & pepper
Fry the zucchini and the corn in a pan, add salt and pepper (put to the side) Squeeze a bit of lime onto the avocado, add salt and pepper (put to the side) In a separate bowl, coat the shrimp in egg batter and then into the flour. Add salt and pepper. Fry the shrimp until light brown or perfectly cooked (put to the side) In a mixer add the mayonnaise, cilantro and chile serrano (without the seeds) Warm the tortillas, spread the avocado, add the zucchini and corn, place the shrimp, then the mayonnaise/cilantro/chile serrano spread and finally sprinkle the red onion. | San Diego Restaurant Guide 2015 | 35
Recipes
Saltbox Fennel Salad
Fennel (shaved on Japanese mandolin)- 2oz Parsley leaves- 1Tbl Preserved lemon (julienne)- 7 pieces Lemon oil- 1tsp Salt and pepper to taste
Method: mix all ingredients together at the last minute and stack on top of the fish. Roasted Tomato broth Roma tomato 15 ea / cut in ½ Red onions 5 ea / large dice Red bells 5 ea / large dice Plum tomato- 1 #10 can Whole garlic cloves 1 C Salt and Pepper TT Smoked Paprika 1/4C Cayenne 2 t Dry Oregano 3 T Chicken stock 2 gal Apple cider vin 2TBl Method: Toss all vegetables and spices in oil and place in 350 oven for 40-45 min, until nice and charred. After roasting, add vegetables and canned tom to stock pot and sweat, add stock and simmer for approx 20min. Puree contents and strain through china cap.
Roasted fingerling:
Fingerlings- 5lbs Oil- just enough to coat Rosemary- 2 Tbl (finely chopped) Salt & pepper- to taste
Charred Borccolini:
Broccolini Oil- to coat, Salt & Pepper- to taste Method: Coat broccolini well and place on grill until slighty charred but still al dente.
Bootlegger $10 BYOB - Build Your Own Burger The recipe is up to you. Every Thursday, All Day.
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Recipes
Bub’s @ the Ballpark Garbage Sauce
yield: 2.75 cups 1 cup BBQ Sauce 1 cup Frank’s Red Hot Sauce 1/2 cup Honey Mustard Dressing 1/4 cup Teriyaki Sauce
Mix all ingredients till well blended. When ready to serve heat in a small sauce pot until hot. Garbage Wings 10 ea Chicken Wings (grilled) 1 Tbl Old bay seasoning 3 fl.oz. Garbage sauce 1 oz. Bacon bits 1 oz. Bleu cheese crumbles 1 oz. Almonds- sliced 1 oz. Red onion- diced TT Sesame seeds
Preheat oven to 350 degrees. Toss raw wings in Old Bay and bake wings untll an internal temperature of 135 degrees. Remove wings and let cool. When ready to serve grill the chicken wings till heated through and have good char marks all over the wings. Place hot wings in a bowl and toss in the garbage sauce. Next add the rest of the ingredients except the sesame seeds to the bowl and toss. Make sure to get everything coated. Place wings in serving dish and top with sesame seeds.
Rabbit Hole Basil Bunny
Titos vodka Strawberries Basil Fresh Lemon Juice
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the San Diego
Restaurant Guide 2015
Restaurant Listings
Design your own gourmet burger at one of Slater's 50/50 seven locations in Southern California. Of the menu’s nine patties, the star is the signature 50/50 made with 50% ground bacon and 50% ground beef. If you’d rather someone else do the work for you, choose from eleven “designed” burgers such as the award-winning Peanut Butter and Jellousy burger smothered with creamy peanut butter and strawberry jelly and topped with thick cut bacon. Enjoy the award-winning happy hour with a cold brew from the largest selection of craft and local beers in San Diego. For dessert, try the famous bacon brownie with warm chocolate sauce and candied bacon, served à la mode.
Liberty Station 2750 Dewey Rd #193, San Diego, CA 92106
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San Marcos 110 Knoll Rd, San Marcos, CA 92069
Restaurant Listings 83 Degrees
660 Carlsbad Village Drive, Carlsbad (760) 729-7904 83degrees.net 83 Degrees has created a new wave approach to old fashion comfort food with a coastal twist. Its unique variety of 48 craft & premium beers on tap, coastal inspired cocktails, integrated wine program and delightful cuisine makes it the perfect spot.
fort food classics as you enjoy all the quality entertainment the San Diego nightlife scene has to offer.
Brabant Bar & Cafe
2310 30th Street, South Park (619) 516-5100 brabantcafe.com San Diego’s only traditional Belgian Pub, located in the sleepy hamlet of South Park.
Bravo’s Mexican Bistro and Cantina
Cafe Sevilla offers a casually elegant dining room featuring award winning Spanish Cuisine and Flamenco dinner shows. After your meal, visit the lively nightclub with live music & dancing. Located in the Historic Gaslamp Quarter.
Cali Comfort BBQ
8910 Troy Street, Spring Valley, Ca 91977 (619) 337-0670 www.calicomfortsd.com San Diego’s Slow Smoked BBQ & Sports Entertainment Destination.
3382 30th, St, San Diego (619) 255-8940 bazingaeatery.com North Park’s Mac N’ Cheese Spot. Creative flavors of your comfort favorites. Local craft beers on tap and wine list.
5001 Newport Ave, Ocean beach (619) 222-6633 bravosob.com Cali “O” Burgers Family owned restaurant, one block away from the beach with the best quality mexican 1290 University Ave, Hillcrest (619) 692-9999 food and drinks in O.B. organicburgerrestaurantsandiegoca.com Brewery Tours Our burgers are made of the best ingredients: Grass-fed beef, pastured chicken, of San Diego bison, elk, ostrich, and locally-sourced (619) 961 7999 organic produce. Dine in with a craft beer, brewerytoursofsandiego.com wine, or cider. Or, take it out for a perfect Brewery Tours of San Diego provides a fun, office lunch or meeting! safe, inexpensive way to visit San Diego’s amazing breweries, and taste many of their award winning beers. Day and Private Tours City Tacos 3028 University Ave, North Park available. (619) 296-2303 citytacossd.com Bubs @ the Ballpark Foodies and taco lovers alike will find City 715 J St., East Village Tacos an indulgence not soon forgotten. (619) 546-0815 Enjoy the craft taquerías carefully curated bubssandiego.com menu, fresh homemade salsas, local craft Bub’s is a place where locals and visitors beer and agua frescas. Located in North alike enjoy one-of-a-kind entertainment and food. Watch the game on the vast array Park & coming soon to Encinitas. of plasmas or take shots on the in-house basketball court, in between games of shuffleboard. Relax and sip drinks at one of The Cheese Store the community tables or the giant circle bar. of San Diego 1980 Kettner Boulevard #30, Little The Buffalo Public House Italy 406 University Ave, Hillcrest (619) 544-0500 (619) 458-9198 thecheesestoresd.com thebuffalopub.com The Cheese Store of San Diego focuses on The Buffalo Public House, the eclectic providing fine artisan cheeses, charcuterie, creation of Hinrique and Norah Gomes, offers and unique pantry items. A bistro menu a fusion of soulful American and Brazilian made with high quality ingredients can be Cuisine, paired with hand selected craft enjoyed to go or in the shop. beer and wine.
Blind Lady Alehouse
Buona Forchetta
Arizona Cafe
1925 Bacon Street, Ocean Beach (619) 223-7381 theazcafe.com Arizona Cafe is a festive, no-frills hangout offering bar food eats, several large plasma TVs & pool tables.
Arrivederci Ristorante
3845 4th Ave, Hillcrest (619) 299-6282 arrivederciristorante.com With over 40 different specials covering every region of Italy, Arrivederci has all of the classics plus many modern twists. The fresh and raw ingredients, house-made pastas, and amazing wine selection have won CityBeat’s Best Italian Restaurant 4 years in a row.
Baja Betty’s
1421 University Ave, Hillcrest (619) 269-8510 bajabettyssd.com Home of the most fabulous margarita north of the border: Serving colorful people, colorful drinks and a hearty plate of Mexi-fresh cuisine! Over 100 tequilas ensure there’s always something new to tickle your tongue.
Bazinga Eatery
3416 Adams Ave., Normal Heights (619) 255-2491 blindladyalehouse.com Modern-tavern space with communal tables features Napoletana-style pizza, 26 draught beers on tap.
Bootlegger
804 Market Street, East Village (619) 794-2668 bootleggersd.com Bootlegger provides a friendly, comfortable atmosphere in which you’ll always be treated like family. Dine on modern versions of com-
3001 Beech Street, South Park (619) 381-4844 buonaforchettasd.com National & local award-winning Neapolitan wood-fired pizzas and handmade pastas. Authentic Italian cuisine warmly served in a charming neighborhood setting with “al fresco” patio dining. May the fork be with you!
Cafe Sevilla
353 5th Avenue, Gaslamp (619) 233-5979 cafesevilla.com
Crab Hut
4646 Convoy St., Kearny Mesa (858) 565-1678 1007 5th Ave., Downtown (619) 234-0628 crabhutrestaurant.com Crab Hut was founded in 2007 by a family that loves food and beer, with one purpose: to bring San Diego some good ole’ Southern sass and flavor. The goal is to redefine the eating out experience and engaging the guest with hands on food, while keeping it fresh with products grown and rise locally here in San Diego.
Crest Cafe
425 Robinson Ave, Hillcrest (619) 295-2510 crestcafe.net The crest cafe serves over 100 items including homemade soups, freshly made to order salads, pastas, sandwiches and gourmet burgers. Our local farm fresh eggs, Belgian waffles and fluffy pancakes are served all day!
Croces Park West
2760 5th Ave, Bankers Hill (619) 233-4355 crocesparkwest.com Croce’s Park West menu features small plates, half and full sized entrees, live music and a full bar.
Crossroads @ House of Blues
1055 5th Ave., Downtown (619) 299-2583 houseofblues.com/sandiego/ crossroads House of Blues San Diego opened in 2005 and is home to live music, delta-inspired cuisine and special events! Let music and food feed your soul.
Crushed
967 Garnet Ave, Pacific Beach (858) 230-6567 barcrushed.com Crushed brings an awesome all-day brunch to Pacific Beach, where you can enjoy a variety of craft beer, unique mimosas, and great wine in a neighborhood atmosphere. The menu offers selections from American, Mexican and Italian cuisines!
Don Chido
527 5th Avenue, Gaslamp 619-232-8226 www.donchido.com Don Chido (translation: “Mr. Cool”) is an authentic, stylish Mexican eatery in the heart of San Diego’s Gaslamp Quarter. Our menu showcases regionally influenced, handcrafted Mexican cooking that features locally sourced and quality fresh ingredients.
Empire House
127 University Ave, Hillcrest (619) 688-9283 empirehousesd.com EMPIREHOUSE urban palate is a premier breakfast, lunch and dinner destination, catering to those who want to enjoy high quality food and crafted cocktails in a casual and fun atmosphere.
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Restaurant Listings Continued from page 41
Fire Horse
3023 Juniper Street, South Park (619) 980-6708 Experience the taste of authentic Chinese cuisine and diverse Pan Asian dishes, including a Sushi Bar. Serving the San Diego Region for over 31 years. Join us in South Park, an ideal place to bring the whole family.
Fluxx
500 4th Ave, Gaslamp www.fluxxsd.com
Gaglione Brothers Famous Steaks & Subs
10450 Friars Rd., San Diego (619) 955-8600 3944 West Pt. Loma Blvd., Pt. Loma (619) 758-0646 252 N. El Camino Real, Encinitas (760) 944-1521 gaglionebros.com In a Gaglione Brothers neighborhood sandwich shop, you will only find the highest quality meats and cheeses and many homemade menu items, including recipes that have been in the Gaglione family for
generations. The goal is to serve delicious, fulfilling cheesesteaks and subs that leave our customers coming back time and time again.
GARAGE Kitchen + Bar
655 4th Ave, Gaslamp Quarter (619) 231-6700 garagekitchenbar.com GARAGE Kitchen + Bar is located in the Gaslamp district, right next door to The Shout! House dueling pianos. Enjoy a craft beverage and delicious food in a relaxed and fun environment. Their wall centerpiece is a tribute to San Diego bands that have made it big, but once started in a GARAGE.
Great Maple
Shhh... The secret is out! A favorite local hangout for girls, boys, and everything inbetween: Serving orgasmic; drinks, burgers, salads, and comfort foods, to wrap your lips around. Voted Best Happy Hour In San Diego!
Halcyon Coffee + Bar + Lounge
1429 Island Avenue, East Village (619) 234-0808 halcyoneastvillage.com Whatever your day may call for; Coffee, Lunch, Cocktail, late night study session, Halcyon is there to answer the call. Halcyon is a full service coffee bar and lounge with a gorgeous patio overlooking the Coronado Bridge.
1451 Washington Street, Hillcrest (619) 255-2282 thegreatmaple.com Great Maple lives to do Seasonal Specials, Cocktails and Pies. Serving Brunch, Lunch, Breakfast and Dinner. Enjoy “roaming tapa boards” to Maple Bacon Doughnuts. The vibe is Palm Springs meets Paris in this self proclaimed “European Dinette”
Heat Bar and Kitchen
Gossip Grill
1801 Morena Boulevard, Bay Park (619) 275-0460 highdivesd.com The High Dive is a loving San Diego neigh-
1220 University Ave, Hillcrest (619) 260-8023 thegossipgrill.com
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3797 Park Blvd, Hillcrest (619) 546-4328 heatbarandkitchen.com At Heat Bar & Kitchen, we invite you to enjoy a memorable dining experience with friends and family, in a casual yet sophisticated environment, infused with a warm and elegant ambiance.
borhood bar and restaurant, Not only do they carry 20 local craft beers on tap, but Maker’s Mark and Ballast Point Fugu Vodka are on draft too!
The Inn at Sunset Cliffs
1370 Sunset Cliffs Blvd., Ocean Beach (619) 222-7901 innatsunsetcliffs.com Overlooking the pier of Ocean Beach, the Inn at Sunset Cliffs is 2.9 miles from SeaWorld. Amenities include a patio and pool area, plus on-site fishing and free parking. J Six 616 ‘J ‘ Street, San Diego, 92101 (619) 531-8744 jsixrestaurant.com Jsix’s playful menu offers guests sophisticated examples of scratch-cooked cuisine. Pair that with a bar program that exemplifies the tradition and history of cocktails, and the result is a modern American neighborhood restaurant where one can come at any time, and for any occasion.
High Dive Bar & Grill
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The Joint 4902 Newport Ave., Ocean Beach (619) 222-8272 thejointob.com The Joint offers diverse small plates & sush, with wine & a long list of craft beers in a warm, funky setting.
Mango’s Fruit Bar
550 Cedar St., Downtown (619) 431-1040 mangosfruitbar.com Fruit, Fashion & Fun! Mangos Fruit Bar is inspired by Mexico’s colorful culture. Fresh fruit is prepared on-site daily offering excellent quality, exceptional service, creative innovations and simply delicious custom fruit and vegetable drinks. Downtown’s’ newest healthy food experience – a healthy and elegant taste for your next social gathering.
McGregors Grill & Alehouse
10475 San Diego Mission Rd., Mission Valley (619) 282-9797 mcgregorssandiego.com McGregors is an award winning sports drill,
near Qualcomm Stadium. The alehouse features great pub grub, pool, darts & shuffleboard.
Mitch’s Seafood
1403 Scott Street, Point Loma (619) 222-8787 mitchsseafood.com Located on the dock in the historic fishing neighborhood of Point Loma, Mitch’s Seafood will provide you with an experience of casual waterfront dining at its best. Fresh local seafood caught by local fisherman.
Mothers Saloon
2228 Bacon St., Ocean Beach (619) 221-8100 motherssaloon.com Ocean Beach sports bar and live music venue. Comfort food and craft beers on draft. Happy hour every Monday thru Friday, 3-7 pm.
Panama 66 is a casual American eatery located in Balboa Park, serving up hot & cold sandwiches plus an incredible array of craft beer.
Pizzeria Luigi
1137 25th St, Golden Hill San Diego, CA (619) 233-3309 2121 El Cajon Blvd, North Park San Diego, CA (619) 294-9417 pizzerialuigi.com Pizzeria Luigi fires up Award-Winning New York Style Pies, whole or by the slice, and simple Italian Dishes, from lunch until late night. We have been featured on Food Network’s Diners, Drive-Ins, and Dives. TWICE!
Porkyland Mexican Grill & Catering
La Jolla / Carmel Valley (Mid June) 459 -1708 Newport Pizza & Alehouse (858) Catering: (619)-952-7468 5050 Newport Ave., Ocean beach goporkyland.com (619) 224-4540 Incredible Craft Beer and Bomb Pizza by the porkylandweddings.com From award-winning carnitas to classic slice, All brought together on the beach! enchiladas, traditional nopales, sizzling fajitas, and catering for any event - these Panama 66 classic family recipes deliver some of the 1450 El Prado, Balboa Park tastiest, meals from Mexico - Fresh, authen(619) 696-1966 tic & delicious! Book a free food tasting for panama66.com
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your wedding.
The Rabbit Hole
3377 Adams Ave, Normal Heights (619) 255-4653 rabbitholesd.com The Rabbit Hole was named after the rabbits that once inhabited the area of Normal Heights. This neighborhood watering hole serves up comfort food with a twist while showcasing San Diego’s love of craft beer through its draft list.
Raglan Public House
1851 Bacon St., Ocean Beach (619) 794-2304 raglanpublichouse.com Raglan Public House is an upscale burger restaurant, featuring huge burgers made with 100 percent grass-fed beef, and feature exotic topping combos. Enjoy one of the many craft beers on tap!
Ritual Kitchen, Tavern & Garden
4095 30th Street, North Park (619) 283 1618 ritualtavern.com From the moment you enter, you realize the Ritual Kitchen is not your typical pub.The approach here is back to basics, from the most talented local/organic farms & craft breweries to Ritual’s tables.
Regents Pizzeria
4150 Regents Park Row #100, La Jolla (858) 550-0406 www.regentspizza.com In its new 4,100-square-foot-space, Regents Pizzeria provides guests with high quality American craft New York and Chicago style pizzas and an expertly curated American craft beer selection featuring 32 rotating taps.
Rust General Store
2720 Calhoun Street, Old Town (619) 295-7878 rustgeneral.com Newly renovated RUST Historic Bistro is your new reason to come to the Old San Diego. Specializing in Northern European inspired historic cuisine including; Bavarian sausages, hot pressed sandwiches, and house made cookies & pastries.
SaltBox Dining & Drinking
1047 5th Ave, Downtown (619) 515-3003 saltboxrestaurant.com Saltbox is all about local flavor, from the farm-fresh ingredients on the menu to the people who come through the door. Dining
and drinking should work in harmony, so the kitchen’s menu of comfort food with a twist is designed to complement the bar’s obsession with cocktail innovation.
¡Salud! by San Diego Taco Company
2196 Logan Ave., Barrio Logan (619) 255-3856 saludsd.com An authentic Mexican eatery located in historic Barrio Logan, offering award winning tacos and other Mexican Street Food created by the parent company San Diego Taco Company. Voted Best Caterer in San Diego!
S&M - Sausage & Meat
4130 Park Blvd, North Park (619) 344-2177 sausageandmeat.com A bold, brash and unapologetic S&M experience. Explore the dynamic menu; with a variety of housemade bacon, unexpected game meats & exotic sausages that will dominate your taste buds, intentionally pushing guests to the brink of their comfort zones. Submit to your exotic fantasies.
619-594-1138 neverstoplearning.net/craftbeer SDSU College of Extended Studies created the Business of Craft Beer certificate to foster an overall appreciation of craft beer through interactive, hands-on learning. The program provides a well-rounded look at both the business and evaluation of craft beer.
Sunday brunch.
Slater’s 50/50
2750 Dewey Road., Liberty Station (619) 398-2600 110 Knoll Road, San Marcos (760) 759-2900 slaters5050.com Design your own over-the-top creation, stick with the signature 50/50 Burger SDSU Professional (50% ground bacon & 50% ground beef) or Certificate in the Business choose from ten other deliciously “designed” burgers while enjoying a cold brew from the of Wine largest selection of craft and local beers in 5250 Campanile Dr., San Diego San Diego. 619-594-1138 neverstoplearning.net/wine Solace and the Are you a wine,food, or hospitality profesMoonlight Lounge sional wanting to quickly expand your 25 East E Street, Encinitas knowledge of wine? Are you a wine enthusi- (760) 753-2433 ast seeking a professional-level education? eatatsolace.com Through engaging discussion and tasting, This Encinitas hot spot features an oyster our courses impart both wine and business bar, delicious coastal cuisine, and live music education. every Sunday night!
Sea and Smoke
2690 Via De La Valle, Del Mar (858) 925-8212 seaandsmoke.com SDSU Professional Matt Gordon’s newest offering features Certificate in the Business uniquely sourced food products, creative of Craft Beer cocktails and a delicious daily brunch menu. 5250 Campanile Dr., San Diego Live Music on wednesday nights and during
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Restaurant Listings Continued from page 45
Starlite
3175 India St., San Diego (619) 358-9766 starlitesandiego.com Starlite is all about quality drinks, food, and atmosphere. A relaxed, comfortable atmosphere sets the tone for meeting with friends, craft cocktails and slow food, and late nite dining.
Stella Public House
1429 Island Avenue, East Village (619) 234-0808 stellapublichouse.com Stella Public House’s “farm to pizza” concept is unrivaled in San Diego. The blend of wood fired pizza, craft beer and cocktails, in an open air environment, is the perfect place to gather with friends.
Studio Diner
4701 Ruffin Rd., San Diego (858) 715-6400 x 2 studiodiner.com Studio Diner is located on an active TV studio lot, serving up American classics anytime amid 1940s-era movie decor.
Sunshine Company
5028 Newport Avenue, Ocean Beach (619) 222-0722 SunshineOB.com An Ocean Beach institution since 1974, Sunshine Co. features a 2nd-floor open deck with ocean views., satellite sports on Plasma TV’s and much more.
Sushi Lounge on Market
411 Market St., Gaslamp (619) 696-6262 sushiloungeonmarket.com Contemporary sushi restaurant with a menu of specialty rolls, plus beer, cocktails & sake.
Tiger Tiger
3025 El Cajon Blvd., North Park (619) 487-0401 tigertigertavern.com Craft brews & creative eats including woodfired sandwiches in a casual pub space.
Tin Roof
401 G St., Gaslamp (619) 230-8606 tinroofsandiego.com Tin Roof features Southern-inspired cuisine. Brunch, lunch and dinner, craft cocktails, happy hour Monday thru Friday plus live music daily.
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Tony’s
5034 Newport Avenue, Ocean Beach (619) 223-0558 tonysoceanbeach.com Tony’s is a 1940s cocktail bar, loaded with vintage photos of Ocean Beach. Tony’s features an array of house drinks, a great jukebox & pool, in an old-school spacious interior.
Urban Mo’s
308 University Ave, Hillcrest (619) 491-0400 urbanmos.com World famous burgers, drinks, and a patio bar - with amazing DJ’s and crowds - that make us “The Best Gay Bar In The World.” We’re colorful, fun and flirty! And the best time you’ll have in town!
Urban Solace
3823 30th St, North Park (619) 295-6464 Urban Solace.net Bringing you the finest in creative, handcrafted, well-sourced and absolutely delicious food and drinks since 2007!
Waypoint Public
3794 30th St, North Park (619) 255-8778 waypointpublic.com
North Park’s Waypoint Public serves as a destination for families and friends, neighbors, and visitors alike! Come in and enjoy plentiful draft beer and upmarket California plates in bright and stylish digs, complete with a kid’s play area.
The Whole Hog
3749 Park Blvd, San Diego (619) 546-5476 TheWholeHogSD.com The Whole Hog serves gourmet sandwiches and other fine fare. The menu reflects the atmosphere and The Whole Hog is where comfort food meets Sophistication. They offer food at its freshest and the chef shops locally for the menu. The Whole Hog also offers very affordable prices.
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