San Diego
RESTAURANT
Dirty Birds team celebrates being awarded “Best Wings in San Diego” - 6 years in a row! Delicious Parings | Critic’s Picks | Best Tacos, Burgers & More!
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San Diego Restaurant Guide 2018 is brought to you by:
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EDITOR Seth Combs
CONTRIBUTORS Michael Gardiner, Alex Zaragoza, Ian Ward, Rachel Michelle Fernandes
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PUBLISHER Kevin Hellman
PICKS OF THE BUNCH
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From fine dining in La Jolla to hidden gems in North Park, CityBeat’s food critic dishes on a few of his favorite places BY MICHAEL GARDINER
BEST OF BOTH WORLDS
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From under-the-radar classics to fancy new takes, tacos and burgers is what San Diego is all about BY ALEX ZARAGOZA
WASHING IT DOWN
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CityBeat’s cocktail columnist picks six drink and dish pairings, with recipes included BY IAN WARD
PHOTO BY Jeff Corrigan ON THE COVER: The Dirty Birds team celebrates their 10 year anniversary and the recognition of being voted as the BEST WINGS in SAN DIEGO / TOP 10 Wings in America! From left to right: PJ Cagnina (GM College Area), Marlee Luca (GM Pacific Beach), Adam Jacoby (Owner), Jonny Ollis (Owner), Carrie Tupa (Events/Marketing Manager), Sean Tyra (GM Liberty Station)
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GLUGS AND GRUBS
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When it comes to local craft beer, there’s a dish for that BY RACHEL MICHELLE FERNANDES
A YEAR OF FOOD
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From a week’s worth of burgers to chocolate and chili festivals, mark these foodie and drink events on the calendar
SAN DIEGO RECIPES
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SAN DIEGO DINING LISTINGS
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San Diego Restaurant Guide 2018
DINING
Garage Kitchen + Bar is located in the Gaslamp, next to the award-winning dueling piano bar, The Shout! House. The two-story venue is housed in the historic Carriage Works building, which originally was a garage built in 1890. Executive Chef Brent Hersant’s menu is always freshly prepared with local & sustainable ingredients.Garage’s popular 51% off Happy Hour goes on 4-7pm every night. Enjoy Blunch, a combo of breakfast & lunch, 11am-3pm weekdays, and Brunch 9am-3pm on the weekend. For a taste of local history, seasonal dishes, craft brews and cocktails, as well as great service, pull over at Garage Kitchen + Bar - The door’s open! 6554th Ave., Gaslamp Quarter (619) 231-6700 GarageKitchenBar.com
Picks of the bunch
ALL PHOTOS BY MICHAEL GARDINER
From fine dining in La Jolla to hidden gems in North Park, CityBeat’s food critic dishes on a few of his favorite places BY MICHAEL GARDINER One thing we’ve always loved about our food critic and “World Fare” columnist, Michael Gardiner, is he’s just as comfortable and at home in a little known dive as he is in the newest fine-dining restaurant. Here are a few highlights from his local foodie adventures from the past year.
Born & Raised
(1909 India St.) Paul Basile’s Art Deco-inspired design is nothing short of spectacular at this $6.5 million steakhouse in Little Italy. Steakhouses have a limited palette from which to paint. Born & Raised makes the most of it, using every color and texture available. Executive chef Jason McLeod’s ambitious dry aging program—which the menu correctly identifies as “why you’re here”— gives the steaks a tenderness and depth of flavor beyond the ordinary. Perhaps the best way to approach those steaks is with the Porterhouse for two. It’s not cheap, but none are (the cheapest is $35). At $3.75 per ounce, it’s a decent value. The cut is luxurious, the sear perfect and the meat is phenomenally tender from the dry-aging. Another classic dish is the Tournedos Rossini, a French steak dish of filet mignon over a trimmed French bread crouton with foie gras, truffles and a Madeira sauce. It’s hard to conceive of a more prototypically luxurious dish and, here, that’s not a bad thing. bornandraisedsteak.com
Ceviche House (2415 San Diego Ave.) It is, indeed, a house where ceviche is served. Ceviche and related forms of elevated, raw and fish-based dishes is what they offer, but there’s so much to like at Ceviche House in Old Town. The dishes Chef Juan Carlos Récamier puts out range from the attractive to the spectacular, and with clean, modern presentations that enhance the phenomenally fresh fish. A yellowtail tiradito was visually spectacular with morita-hibiscus coulis laid out dramatically across the plate along with a tight gathering of citrus segments. The fish and herbs were huddled attractively on the other side. The most complete dish was the grilled octopus with green pipian sauce (a pumpkin seed sauce that is, in a sense, a green mole), toasted sesame and radish. The octopus was tender inside with a nice char on the outside, and the green pipian was tangy, spicy and nutty with textural contrasts that abounded. The plates are beautiful, the product gorgeous, the knife-work precise and the flavor combinations exciting. cevichehousesd.com
Awash Ethiopian Restaurant & Café
(2884 El Cajon Blvd.) Hidden inside a grocery and liquor store in North Park, the food at Awash is worth finding. As at other Ethiopian restaurants, Awash features injera, the spongy sourdough crepes made of predominantly teff flour, which serves triple duty as plate, utensil and bread. The best approach to take on a first trip to Awash is to order one or both of the combinations. The meat combination platter consists of up to six dishes of beef and lamb and the vegetable combination up to eight dishes. The lamb is particularly good and especially shines in the Yebeg Alicha Wot, a bone-in lamb stew with garlic, turmeric and ginger. My favorite dish at Awash—indeed my favorite Ethiopian dish, period—is the Yedoro Wat. It is basically a drumstick of a chicken and a hard-boiled egg simmered with onion in berbere. But there is something magical about the way it all comes together. It’s a deep dish that seems to capture everything the cuisine is about.
1500 Ocean
(1500 Ocean Ave.) Executive chef Patrick Ponsaty, formerly Ponsaty’s in Rancho Santa Fe, has really changed the game at the Hotel Del Coronado’s signature restaurant. As one of only two French Master Chefs in San Diego, Ponsaty’s food is French, albeit of a startlingly contemporary variety. Take, for example, the day-boat Scallop with parsnip-truffle purée, braised baby turnip, salsify and a truffle caviar sauce. The dish is built around a pristine scallop, perfectly seared to fully enhance its natural sweetness, sliced horizontally and sandwiched around some rather sexy truffle slices. It’s a tour de force of composition and a dish as beautiful to look at, as it is to taste. The showstopper, however, is a new dish in Ponsaty’s arsenal: a veal sweetbread sphere wrapped in a mousseline. It’s held together by caul fat, breaded, deep-fried and then served over mushroom compote. It’s a dish about form and textures, the crunch of the sphere’s crust playing against the tender, creamy sweetbread interior and the texture of the mushrooms echoing that of the sweetbreads. hoteldel.com/restaurant-coronado/1500-ocean/
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Dae Jang Keum Korean BBQ
(7905 Engineer Road) Contemporary Korean barbecue is grilled meat, often (but not always) marinated with sweet, spicy or salty flavors and sometimes a kiss of sesame oil that customers cook themselves over communal grills. At DJK in the Convoy District, though, the source of the fire is real charcoal (and not briquettes, either). What separates DJK from the rest of San Diego’s Korean pack is the act of cooking over those real coals. A standout dish here is the Joo mool luck, beef marinated in a touch of sesame oil. It is delicious, with the sesame oil subtly bringing out the beef’s savory best. But there may be no better choice for the grill than the daeji galbi, pork rib meat in a slightly spicy and sweet marinade. The marinade gives the dish a layer of complexity, as opposed to the more direct and subtle messages of the non-marinated cuts. daejangkeumkoreanbbq.menutoeat.com
Lobster West
(765 South Coast Highway 101) This quaint Encinitas spot run by two families offers several varieties of Maine lobster dishes, but nothing is better than its Connecticut-style lobster roll. Lobster
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and butter are natural companions, and a little heat brings out the inherent sweetness of the shellfish. Yes, it’s a simple dish—just about every lobster roll is—but it’s a glorious one too. The basic roll sits half way between the Maine-style (New England-style split-top bun topped with cold chunks of cooked lobster meat bound by mayonnaise filling) and the Connecticut-style. That is, it’s served cold with butter. It’s good, very good actually. lobsterwest.com
Cucina Urbana
(505 Laurel St.) This Bankers Hill spot offers CalItalian fare sensibility at affordable prices in a casual and rustic setting. While Urbana is definitely not “a pizza joint” there really is no better way to taste Urbana’s casual sophistication than in those pizzas. Take, for example, the potato, leek and prosciutto pizza with mozzarella, fennel pollen and chili. It’s basically a vichyssoise soup done in pizza form. The spicy guanciale, marinated tomato and smoked cheddar with béchamel, fresno chili and basil is another pizza that patrons are not likely to find at the corner delivery place. The crust is somewhere between the Neopolitan and New York styles; but without Neopolitan’s characteristic chewy, savory and deliciously bready bulbous bubbling at the edge.
Fishmonger’s Market & Seafood Bar
(1735 Hancock St.) When Frankie “The Bull” Terzoli—of Bravo TV Top Chef fame and Food Network Cutthroat Kitchen glory— opened a new restaurant inside 57 Degrees in Middletown, I was dubious. But Fishmonger’s belied my cynicism. For example, the steamed clams are quality Manila clams that are balanced—and highlighted—by a garlicky broth featuring Italian sausage and fennel. A bit more elegant were Fishmonger’s crudos, the best of which is a cherry hamachi featuring candied cherry, salicornia, raspberry balsamic vinegar, watermelon radish and smoked salt. Instead of fruity flavors taking over the dish, the sea bean’s brininess and the radish’s bite made the dish both balanced and beautiful. fishmongersmarkets.com
Mastiff Sausage Company (2820 Historic Decatur Road) Nestled inside the Liberty Public Market in Point Loma, Mastiff is all about celebrating the glories of meat in all its tubular wonder: sausages, sausages
and a few items that go well with sausages. Mastiff makes a lot of different styles. Generally in stock are bratwurst, spicy Italian, smoked Andouille, chicken coconut curry, chicken apple brandy, smoked Jalapeno cheddarwurst, bacon wrapped hot dog, smoked apple and sage (the only regular veggie option) and shrimp and pork chorizo. While the sandwich is a convenient delivery mechanism, the best approach to Mastiff’s sausages is “protein style” in the “Sausage Sampler” featuring three different sausages cut to bite-size pieces along with two “toppings.” My recommendation: get the Polish (Wiejska), shrimp chorizo and smoked Andouille sausages. The Polish—a classic countryside, farmhouse style kielbasa— was, perhaps, the best kielbasa I’ve tasted. mastiffsausagecompany.com
Nine-Ten Restaurant & Bar (910 Prospect St.) Inside the Grande Colonial Hotel in La Jolla, Chef Jason Knibb is showing his individuality and Jamaican heritage on his plates. Take, for example, the Jamaican jerk pork belly appetizer, a beautiful block of braised pork belly with blackeyed peas seemingly spilling out of it and framed by swooshes of sauce and sweet potato purée and garnishes. Or try the lamb tartare: hand chopped lamb tossed with orange chili oil and pickled onion—sprinkled with cured egg yolk—featuring the warmth of black garlic and served alongside a masa cracker. In fact, it’s never a mistake to order lamb at Nine-Ten. nine-ten.com
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BELIEVE THE HYPE: Our food critic’s picks for the best new restaurants BY MICHAEL GARDINER Menya Ultra (8199 Clairemont Mesa Blvd., Suite M) The menu at this massively hyped ramen spot in the Convoy District is brilliantly short: 1.) Tonkotsu ramen (two variations); 2.) Miso ramen and; 3.) Tantan Men (with a paiko option). While there are a number of places in San Diego making good tonkotsu ramen, the depth of flavor of Menya’s broth is unparalleled, totally round and satisfying. There is nothing missing that needs to be there and nothing frivolous anywhere in sight. The best main at Menya, however, is the Tantan Men, a Japanese take on the Sichuan Chinese classic. It is an ingenious dish with the power of the original Sichuan rendered elegant and graceful instead. Get the paiko version that includes a pork cutlet. menya-ultra.com Masala Street (915 Pearl St.) The kursi chaat appetizer at this La Jolla spot is everything so many assume Indian food is not: gorgeous, delicate and playful along with the deep cultural resonance one might expect. It’s remarkable for its presentation—potato, tamarind chutney and yogurt over flatbread crisps sitting on chairs with mango leather diamonds as their backs— but the whimsy in the presentation quickly gives way to flavor: bright, creamy with touches of earthiness, sweetness and spice. The hallmark of Masala Street’s food is an extraordinary precision in the use of spices. Take, for example, the Martabaan Ka Meat in which spices are toasted whole in the pan prior to adding lamb with spoonfulls of ground spices. Pickled chili paste and fresh herbs are added at the finish. The result is a deeply flavored dish that fires all of the taste buds without overwhelming. masalastreetsd.com Havana 1920 (548 Fifth Ave.) After one bite of the Cuban sandwich at this multi-story Gaslamp joint, I knew it was the best sandwich I’d tasted this side of Tampa. After
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ALL PHOTOS BY MICHAEL GARDINER
the second bite I knew why: Cuban bread shipped from the La Segunda Central Bakery in Tampa. A sandwich cannot be a genuine “Cuban sandwich” without Cuban bread: a European-style loaf with lard, which is added to allow the sandwich bread to crisp up while retaining its softness and also adding a subtle hint of porky flavor. What makes Havana 1920’s sandwich so good is the balance. Roast pork hits a savory note, while the ham hits a sweet one, and the acidity of the pickles and mustard rounding it all out. The entire affair is given a panini press treatment that crisps the bread and melds all the ingredients together. havana1920.com Barrio Dogg (2113 Logan Ave.) Situated in front of (and inside) an art gallery devoted to lowrider culture, this Barrio Logan spot dedicated to the bacon-wrapped hot dog features a grill that is itself a lowrider. At the heart of what Barrio Dogg does is the El Xolito. At first glance it is, essentially, the classic TJ dog: a grilled bacon-wrapped hot dog with mayo, mustard and ketchup, topped with diced red onion, tomato, jalapenos, cilantro, grilled onions, cheddar, sour cream and salsa verde. Barrio Dogg makes some great changes though with the addition of Sriracha aioli and a 100 percent Brandt Beef hot dog and an artisan bun. The El Bombero kicks the heat up a few notches with seven different chile peppers, but doesn’t register as too spicy. The chiles are there for flavor, not heat. barriodogg.com Fung Fung Yuen (10660 Camino Ruiz) Fung Fung Yuen’s owner, Simon Lee (formerly of Sushiya) took over a former Hometown Buffet site in Mira Mesa and turned it into a massive testament to all things dim sum. The casual dim sum eater would likely go for the steamed dumplings, but it’s worth trying some new things here. While the stewed beef tripe and the chicken feet are among the least likely to appeal to many non-Chinese diners, both are tender and rich. What’s more, both show why some of the best flavors in dim sum are often found in the more exotic dishes. fungfungyuen.com
Best of both worlds From under-the-radar classics to fancy new takes, tacos and burgers is what San Diego is all about BY ALEX ZARAGOZA COURTESY OF TAQUERÍA REVOLUCIÓN
Taco Bell regularly tells us to think outside the bun, but let’s be real. The bun rules, as does the tortilla. It’s Beatles and Stones—we are allowed to like both, even if we prefer one over the other. So for those grappling between tacos and burgers, here’s some hot contenders to keep the competition burning. For the taco fans, here are seven spots to satiate the love of good Mexican:
Tacos El Gordo (689 H St., Chula Vista) The Tijuana-bred taco joint is legendary for a reason, bringing the real deal carne asada, suadero, adobada, lengua, cabeza and all the other street meats to the purest taco lover. Whether it’s a mulita con todo eaten at their Col. Ruiz Cortinez puesto, or tacos de lengua at one of their many locations in San Diego and beyond, the flavors are true to TJ’s street tacos, with zero border wait. There are plenty of imitators, and some of them are damn good but can’t mess with the O.G. tacoselgordobc.com TJ Oyster Bar (4410 Bonita Road, Bonita) Baja-style fish and shrimp tacos are easy to mess up, and plenty of places do. Soggy breading, crappy tortillas that fall apart after one bite or wack-ass toppings that mess with the flavors. But when they’re done right, it’s absolute magic, and TJ Oyster Bar is motherfucking Hogwarts. Perfectly crisped fish and shrimp is dressed in traditional toppings (cabbage, crema, salsa fresca) that keep their tacos tasting fresh. Then there’s the insane Tacos Gobernador, tangy ceviche, ass-kicking aguachiles and excellent micheladas. Seriously, accio all of that! tjoysterbar.com City Tacos
(3028 University Ave., North Park) While the tried-andtrue street tacos don’t fail, an elevated take is nothing to scoff at, even for a strict classicist. City Tacos brings that extra oomph with fresh handmade tortillas nestling tasty meats like juicy pork tenderloin in sweet and sour demi glace or birria. And there COURTESY OF CITY TACOS are delicious vegetarian options too, like the popular Portobello mushroom taco. San Diegans are used to TJ street tacos, but the rest of Mexico has their own variety that has their own signature flavors. And now Mexico City, Guadalajara and Oaxaca can be found in North Park. citytacossd.com
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Salud! (2196 Logan Ave., Barrio Logan) Barrio Logan set itself apart for building small businesses that marry the local community, Chicano and Mexican culture and the arts. Salud! is one of those spots, and it’s helped shaped the businesses that have come since. And it doesn’t hurt that their tacos are on point, bringing TJ-style tacos and homestyle guisados to the neighborhood. Take the Barrio Taco, with its tender carne asada and nopales (cactus) wrapped in a chewy flour tortilla. It’s the epitome of casero. Top it off with the churros and ice cream, and it’s a party. saludsd.com Tacos Libertad (1023 University Ave., Hillcrest) The Hillcrest taco spot not only brings delicious tacos to the table, they do it with a bigger purpose as a not-for-profit taco shop. For all those tender beef arrachera or Chineseinspired pork belly taco taken to the dome, 100 percent of the proceeds benefit local charities. So no need to feel any guilt going balls to the walls and partaking in their Tajin-rimmed palomas on tap. cohnrestaurants.com/tacoslibertad Taquería Revolución (362 E. San Ysidro Blvd., San Ysidro) Another taste of authentic Tijuana can be found directly across the border in San Ysidro, though their locations in Bonita and Otay Ranch also bring the delicious. The no frills menu offers the staples of TJ street tacos, including carnitas, pollo adobada and quesatacos (a quesadilla stuffed with all the typical taco fixings). Still, as many know, it’s pretty easy to mess up a simple thing. However, Taquería Revolución does simple beautifully. They’re the kind of tacos that anyone would refer to as “bomb.” tacosrevo.com
El Comal (3946 Illinois St., North Park) Like many things, tacos can’t be boxed into one type. When most think of tacos, what pops into mind are the kind found on this very list—a street-style carne asada or, God forbid, a crunchy shell taco filled with Pace Picante Sauce. However, tacos dorados offer something more homemade—pan fried crispiness, slightly oily, savory meats, crunchy lettuce, cotija cheese and spicy sauces. Those are the tacos made by abuelitas in kitchens across Mexico, and the ones you’ll find at El Comal. supercocinasd.com
COURTESY OF TACOS EL GORDO
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COURTESY OF NAUTILUS TAVERN
Counterpoint (830 25th St., Golden Hill) Oftentimes, burger spots are just way too extra. There’s five patties and fried eggs and butter made from churned sloth slobber. It’s a lot, and most of the time it’s unnecessary. It’s Paunch Burger in real life, 512 oz. child-size soda included. For a standard burger that doesn’t require an unhinging of the jaw to eat, there’s Counterpoint. Its burger is deliciously savory and juicy, with a slightly sweet, grilled bun. It’s filling without sending anyone into cardiac arrest. For a basic burger that tastes awesome, that’s the place to be. counterpointsd.com Rocky’s Crown Pub (3786 Ingraham St., Pacific Beach) Everybody loves Rocky’s and if some naysayer disagrees—that is, saying it’s not actually the best burger in town—they’ll be shunned by even their closest friends. In fact, there’s even people out there running wild in the streets saying Rocky’s burgers are better than crappy In-N-Out. Now those might be fighting words for some, but there’s no denying that those Rocky’s bad boys are mouth-wateringly perfect. Again, there’s not a ton of frills, but there’s also no need for any. rockyburgers.com
For the burgers, sink those chompers into these buns.
Nautilus Tavern (6830 La Jolla Blvd., La Jolla) This cozy La Jolla pub has chill vibes and hip decor, almost like a grown-up version of a PB Bar & Grill. And luckily they’ve got a legit tasty burger in its Windansea Burger. The simple burger is flavorful and, admittedly, not too involved. Just meat, cheese, lettuce, onion on a buttery brioche bun that adds a touch of sweet to the savory goodness. There’s not a lot to it and not a lot needed to make it worth the drive up or down the coast. It’s tasty and they offer an option of sides the length of a CVS receipt. Tater tots, fries, baked beans—yeah it’s there. I bet you could even stuff them in the burger if you’re feeling wild. Go on then! It should also be noted that its margaritas are delicious and dangerous. nautilustavern.com
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COURTESY OF COUNTERPOINT
The Balboa Bar and Grill (1863 Fifth Ave., Golden Hill)
COURTESY OF THE BALBOA BAR AND GRILL
From the outside, this hidden gem doesn’t seem like much to write home about. That’s what maintained its under-the-radar edge in town. Inside are some of the tastiest burgers in the city, hands down. Its fat stacks of all-natural beef patties are thick and sandwiched between melted cheese, raw onions and fresh Bonillo buns. Hell, its Balboa Burger, filled with bacon, avocado and jalapeño, sent them to the final round at the World Food Championship. These burgs are no joke, bruh. thebalboabarandgrill.com
The Station (2204 Fern St., South Park) Among the throngs of children and the tired parents chugging IPAs are some legitimately yummy burgers in a comfy neighborhood setting. Station burgers get the job done, especially when paired with those garlic tater tots. It’s a favorite spot for the South Park yuppies, local drunks and anyone who wants to margarita, burger and chill. On a sunny day, its patio is packed for hours, but it’s worth it for its solid burger. stationtavern.com
The Friendly (4592 30th St., North Park) This little pizza joint is the new kid on the block, but has already garnered tons of word of mouth. And the hype is real! As they say, it’s not just a pizza joint, though it’s got that for sure. Its burgers are getting lots of love, however, mainly because of its dirty flat top patties that have that awesome little burn ring around the edge. Its insane umami burger takes that dirty patty and adds mushroom, quail egg and foie gras. Ooh la la! instagram.com/thefriendlysd Jaynes Gastropub (4677 30th St., North Park) This longtime staple of British posh-ish comfort food has a vegan burger that is truly delectable. One of the best in town, hands down, thanks to its moist patty and pickled onions. And it now serves its standard burgers with an Impossible Burger patty. These vegan patties have had tongues wagging from those that just can’t believe a vegan burger can be any good. And it’s not good; it’s insanely delicious! Seriously. And Jayne’s version is top three in all of San Diego, so grab a vegan friend and burg down. jaynesgastropub.com
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San Diego Restaurant Guide 2018
DRINKING
Buenos Dias! Cocina 35 serves San Diego’s best Mexican breakfast and largest variety of chilaquiles in town with an old school take on traditional Mexican cuisine. Imagine yourself indulging in a beautiful plate of savory chilaquiles while sipping on an aromatic cup of Café De Olla. Finish off with a refreshing cup of Agua Fresh-ka with a Tajin rim of course. MMMM! Cocina 35 brings the essence of Mexico right onto your taste buds…ahhh que rico! 1435 6th Ave., San Diego • (619) 431-5611 9335 Airway Rd., San Diego • (619) 591-9973 Cocina35.com
Washing it down
CityBeat’s cocktail columnist picks six drink and dish pairings, with recipes included BY IAN WARD
As a person who has spent a great deal of his life pairing cocktails with food, I feel a need to introduce a few notes prior to what I have to say. Over the years of complimenting chef’s creations with those of my own, I learned to identify three pairing categories in which I have found success. The first would be a parallel pairing, in which the flavors that the dish is built upon are similar to the flavors that make up the drink. The second would be a non-lateral pairing, in which the focus is on one element of the dish and offering a contrasting flavored cocktail. For instance, if the dish is sweet, the cocktail is sour. The final one would be a bridging pairing, which is where the consumer focuses on a single ingredient within a dish, let’s say it’s ginger, then centers the pairing around that ginger component. Now, let’s get started.
GRASS SKIRT THE COCKTAIL: People kept telling me about a must-try passion fruit drink at The Grass Skirt (910 Grand Ave., Pacific Beach) called a Painkiller. When describing food and drink, people tend to throw the adjective “balanced” around like confetti, but this thing was a petite Russian gymnast. This drink is tart, sour and sweet with a lush mouthfeel and a lingering earthy bite that only rum can lend. THE RECIPE: 2 1/2 oz. of Rum blend (Appleton, Hamilton Navy Strength, Coruba Coconut, Smith & Cross, Kraken, Matusalem, Brugal Anejo) 2 oz. pineapple juice 1 oz. passion fruit purée 1 oz. coconut cream 3/4 oz. lime juice All ingredients are whipped with pebble ice and poured into a Tiki tumbler. The cocktail is garnished with two pineapple leaves that have a purple skill swizzle through it. Serve with bendy straw. THE PAIRING: Ordering the Green Papaya Salad with the Painkiller is PHOTO BY IAN WARD a clear and delicious parallel pairing. While not necessarily sharing any actual ingredient, the flavors all work together in a harmonious way. Avocado and persimmon go hand in hand with the pineapple and passionfruit in the drink, and any fan of Thai food likes to point out that peanuts and coconut are perfect bedfellows. However, if I were to offer a second dish that you can make at home to pair with the Painkiller, it would most likely be coconut pancakes. This would be a bridge pairing, uniting both the coconut in the cocktail and the pancakes. | San Diego Restaurant Guide 2018 | 17
GRANT GRILL
WHISKNLADLE
THE COCKTAIL: The Modernist Negroni is one of Chef de Bar Cory Alberto’s more recently released cocktail creations at the Grant Grill (326 Broadway, Downtown). The cocktail starts off relatively hot after it’s poured out of a smoking chamber of a glass contraption that is placed on the bar atop a burning flame. Fanciful presentation aside, it’s still one of the best Negronis I’ve ever had; herbaceous, balanced and familiar in the ways that matter. As Alberto puts it, “each sip is different from the next.”
THE COCKTAIL: The Chef’s Cup at Whisknladle (1044 Wall St., La Jolla) is an Irish Coffee riff with hazelnut orgeat, St. George NOLA coffee liqueur, Sexton Irish whisky, Earl Grey whipped cream and shaved dark chocolate. This cocktail is what Whisknladle has always been about: classic, yet creative with homemade ingredients and some TLC. It’s luscious and rich, yet soft.
THE RECIPE: 13 oz. Sous Vide Genevere (sous vide to 160°F) Crystallized Campari (done through a three-day slow evaporation) 1 tablespoon dehydrated sage 3 inches of fresh rosemary Dehydrated cara cara orange peel Fresh grapefruit peel Heat the sous vide genever with a simple heating element. Pour (after it’s evaporated PHOTO BY IAN WARD and married to the Campari crystals) over sweet vermouth sorbet spheres and serve in a martini glass. THE PAIRING: The Spanish Octopus at the Grant Grill easily falls under the category of a parallel pairing with the Modernist Negroni. The anchovies, olives and paprika, when combined with all the wood and herbal notes from the Negroni, marry beautifully together under an earthy, yet rich umbrella. However, if I was to make a dish at home to compliment the Modernist Negroni, it would be a simple beet, burrata cheese and arugula salad. Relying on the beets to compliment the earthiness of the cocktail and the arugula to offer a balancing pepper note.
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THE RECIPE: 1 1/2 oz. Sexton Irish Whiskey 1/2 oz. hazelnut orgeat 1 oz. of St. George NOLA coffee liqueur 3 oz. hot water Earl Grey whipped cream Shaved 70-percent dark chocolate Combine all ingredients (except whipped cream) in a thermal glass. Top with whipped cream and chocolate shavings. THE PAIRING: An undoubted perfect parallel pairing PHOTO BY IAN WARD is ordering the Chef’s Cup with the Butterscotch Budino: salted caramel, hazelnut orgeat, St. George NOLA, brown butter blondies, shaved dark chocolate and whipped cream. It’s hard to tell where the flavors begin or end. Seamless transition between the dish and the cocktail. However, if I were to pair this with something at home, it would be salted caramel gelato. Just spoonfuls of it along with the Chef’s Cup.
TURF SUPPER CLUB
WHEAT AND WATER
THE COCKTAIL: The rum-based Sneaky Tiki at the Turf Supper Club (1116 25th St., Golden Hill) is one of those things that’s quintessentially San Diegan. If readers haven’t tried it yet, then it’s time to do so, but after that, try the Smokey Turkey, a whiskey-forward version of the original that contains both Wild Turkey 101 and Laphroiag scotch and still contains the requisite Malibu, amaretto, pineapple, orange juice and sour.
THE COCKTAIL: The Summer Solstice at pizza spot Wheat and Water (5737 La Jolla Blvd., La Jolla) is a combination of tequila, mezcal, orgeat, lime and kumquat, and is perfect for a hot day. Perhaps it’s the open-air space, with the smell of the ocean, that pulls me toward something with agave and Orgeat.
THE RECIPE: 3/4 oz. Wild Turkey 101 3/4 oz. amaretto 3/4 oz. Malibu 1 oz. pineapple juice 1 oz. orange juice 1 oz. sour Combine all ingredients in a shaker with ice. Shake and strain into a goblet with ice that has been sprayed with a mist of Laphroaig from an atomizer. Garnish with festive umbrella, orange and cherry.
THE RECIPE: 1 1/2 oz. Tequila blanco 1 oz. Kumquat liqueur 1/4 oz. Licor 43 1/4 oz. orgeat 3/4 oz. lime juice Combine, shake and double strain into a coupe glass. Float with Kemo Sabe Joven Mezcal and garnish with a pickled kumquat.
PHOTO BY IAN WARD
THE PAIRING: For this I would have to say a Delmonico Steak. This is neither a parallel, non-lateral or bridging pairing. It honestly makes no actually, physiological sense. It’s all based on nostalgia. Well, that, and what doesn’t go with a Delmonico steak at Turf Club at 12:30 in the a.m. However, if I was going to recommend this drink to pair with something at home… well, it would still be a Delmonico steak.
THE PAIRING: What maniac drinks cocktails with pizza? Well, actually, it works. A pairing that pulls from two types of pairing philosophies, I’d PHOTO BY IAN WARD recommend the Summer Solstice and the summer squash pizza. The orgeat and mezcal playfully bounced off of the herby hints of the pizza’s mint leaves. The lime from the cocktail almost seemed necessary to balance out the heaviness from the béchamel and the mozzarella. If drinking at home, it would be some Rajas tacos, which would allow the tequila, lime and kumquat to run rampant with the sweet corn, crema and mushrooms.
| San Diego Restaurant Guide 2018 | 19
Glugs and Grubs When it comes to local craft beer, there’s a dish for that BY RACHEL MICHELLE FERNANDES
COURTESY OF BIVOUAC CIDERWORKS
There’s no shortage of amazing craft beer in San Diego—so much so that we’ve even been often been dubbed “the Capital of Craft.” This has resulted in more local favorites on the culinary scene embracing fermentation-to-table, so to speak, and featuring rotating taps and bottles of some of the best brews to accompany the dishes. Even if readers are getting take-out—or bringing their favorite fare to the brewery, bier garden or park to experiment— there are so many opportunities to experiment with beer and food pairings. We did some research and have some recommendations based on beer type.
India Pale Ales We’ll go ahead and start with the popular IPA. For anyone familiar with craft beer, the IPA market is saturated, but this local favorite is still a mean companion to some delectable grub. For the purist, 32 North’s Best Coast IPA is a go-to classic and makes an excellent, if not unexpected match for Starlite’s (3175 India St.) grilled octopus with marinated garbanzo beans, arugula, smoked paprika aioli and lemon. The bright, citrusy hoppiness of the Best Coast cuts right through the fattiness of the aioli and brings out the smokiness of the paprika and charred octopus flesh. For a full meal, throw in an order of the chickpea battered greens with lemon yogurt sauce. For those looking to try something new, stop in to try chef DJ Tanglin’s new menu for Bivouac Ciderworks’s tasting room (3986 30th St.). Though most of the taps are (duh) cider, the tasting room also features the Duckfoot Coconut Contender West Coast Style IPA. This pairs marvelously with either or both the curried cauliflower with Brussels sprouts leaves or the beet poke, the chef’s clever play on ahí poke made with maui onions, macadamia nuts, toasted seaweed and a ginger vinaigrette. The beer also has a reduced gluten content, which makes this vegan pairing perfect for ethical, sensitive tum-tums. 20 | San Diego Restaurant Guide 2018 |
Saisons Moving on to lighter choices, who doesn’t love or even crave a zesty saison these days? The earthiness of this Belgian-style farmhouse ale—combined with its typical floral, citrus notes and clean finish—makes it incredibly drinkable and the perfect companion to San Diego’s endless summer. Pop up to Encinitas for a post-surf or beach stroll snack of kimchichive street-cart pancakes at The East Village Asian Diner (628 S Coast Hwy. 101). This super craveable dish pairs perfectly with Modern Times’ Lomaland Saison, and the aromatic ginger in the dish’s sauce and kimchi playfully interacts with the beer’s peppery flavor and light-hoppy finish. The result is a lip-smacking “ahhhh.” For a similarly satisfying duet, and one that may not be available for long, get thyself to The Local Eatery and Watering Hole (1065 Fourth Ave.) that is. The Local is the only place one can find the limited quantity of the one-time brewed Resident Brewing Saison Prestige. Due to the brewer’s special technique of fermenting for
COURTESY OF STARLITE
over a year in oak chardonnay barrels, the Prestige is a much anticipated, tart and tantalizing treat to saison obsessives. That is, it’s sure to go fast. The hints of oaky vanilla, grapes, pears and passionfruit would be a baller companion to the chicken “Bomb” Mi sandwich, with its Vietnamese blend of French and Asian flavors.
Pilsners On to another light and drinkable beer-style, the classic and time-honored pilsner is superb for pairing, especially with blue-collar casual grub such as burgers and sandwiches. Head over to Eppig Brewery’s brand new Waterfront Biergarten (2817 Dickens St.) in Point Loma to soak up some bayside sun while sipping on their signature Natural Bridge Pilsner. Pick up a classic fried fish sandwich next door from Point Loma Seafoods, squeeze generously with lemon, and let the flavors of fresh baked sourdough, golden fried fresh fish fillet and creamy tarter sauce meld with the cool, fuzzy crispness of Eppig’s traditional German-style Pils. For a different take on a traditional pairing, hit up the industry insider favorite, The Friendly in North Park (4592 30th St.) for a burger or sandwich to go. Though The Friendly specializes in made-to-order Brooklyn Style pizza pies, the chef run food counter also features rotating sandwich specials like its burger with quail egg, which pairs perfectly with the Fall’s Plenty for All Pilsner. The fact that Fall Brewing Co. (4542 30th St.) is a mere block away, and allows carry-in food, sweetens the deal.
Stouts COURTESY OF FALL BREWING
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Last but not least, a true beer-pairing guide would not be complete without talking about stouts. While stouts (and their close counterparts Porters) are traditionally enjoyed in colder climates, San Diego’s often chilly, desert-by-the-sea
nights often bring out cravings for heartier offerings. Cozy up under a blanket (and overhead heaters) at Campfire in Carlsbad (2725 State St.) and prepare to be satisfied with a flavor-rich combo of AleSmith Brewing Co.’s Speedway Stout and the porkchop adobada, served with Oaxaca cheese, pineapple and mushroom mole. The rich, chocolaty mole and smoky chop are a perfect pair with the infusion of Speedway’s roasted malts and locally-roasted Ryan Bros. Coffee. The Stout’s delicate carbonation gives the beer a creamy mouthfeel that eases its intensity and doesn’t overwhelm the complexities of the mole. And finally, a beer and food lover in San Diego can confidently cross the threshold of Tiger! Tiger! (3025 El Cajon Blvd.) any day of the week to find rotating selections of a plethora of local beers COURTESY OF ALESMITH BREWING that pair perfectly with their selection of savory pub grub. Our current favorite combo is the Automatic Brewing Co. Magnificent 7 Porter with the woodfired oysters and/or sausage Poutine fries (with mozzarella curds, Italian sausage, parsley, smoked salt and gravy). The black-as-night porter has a surprisingly delicate roast mild hoppiness that doesn’t overwhelm the oysters, but a high enough alcohol content (7 percent) that pairs well with the smoky, cheesy, sausagey poutine. Whatever readers’ preference when it comes to beer, there are plenty of opportunities for drinking and feasting, while also supporting the local economy. Happy guzzling and knoshing, compadres!
| San Diego Restaurant Guide 2018 | 23
A year of food
From a week’s worth of burgers to chocolate and chili festivals, mark these foodie and drink events on the calendar MARCH Best Coast Beer Fest at Embarcadero Marina Park South, 200 Marina Park Way, Downtown. Will Ferrell’s beer festival of choice offers over 300 different beers to taste from local breweries, as well as 15 restaurants and food trucks. Benefits Cuck Fancer charity. From 2 to 5 p.m. March 10. bestcoastbeerfest.com Mission Valley Craft Beer and Food Festival at SDCCU Stadium, 9449 Friars Road, Mission Valley. More than 30 breweries and 20 restaurants gather for the annual festival, which includes unlimited sampling with each ticket. March 31. mvcbf.com APRIL CityBeat Festival of Beers at Lafayette Hotel, 2223 El Cajon Blvd., North Park. Sample brews from dozens of local, national and international breweries while enjoying crafty food and local bands. A portion of proceeds benefit the San Diego Music Foundation. April 7. citybeatbeerfest.com VinDiego Food & Wine Fest at Liberty Station, 2455 Cushing Road, Point Loma. The annual fest will feature over 300 wines to sample along with 25 local chefs sharing signature dishes. From 4 to 7 p.m. April 14. vindiego.com Taste of Hillcrest at various locations, Hillcrest. Sample more than 35 restaurants at the annual selfguided culinary tour. All proceeds will benefit the Hillcrest Business Association. Restaurants include Gossip Grill, Urban Mo’s and more. April 14. fabuloushillcrest.com Tequila & Taco Festival at Embarcadero Marina Park South, 200 Marina Park Way, Downtown. Sample dozens of tequila brands, margaritas and tacos while enjoying live music from Adelaide, Sambada and more. Benefits the Gen Giammanco Foundation’s financial assistance programs for college-bound athletes. April 21 and 22. tequilaandtacomusicfestival.com San Diego Mac and Cheese BeerFest at Lane Field, 900 W Broadway, Downtown. Enjoy unlimited samplings of over 15 breweries as well as mac ‘n’ cheese everything. You get the idea. Also includes live music from local cover bands. April 21. cheeseandbeerfest.com Dining Out for Life at various locations. Visit one of over 70 participating restaurants, bars, coffeehouses and nightclubs in town on this night and 25 to 75 percent of sales will go to local HIV/AIDS services and prevention programs. Various times. April 26. diningoutforlife.com Chocolate Festival at Maritime Museum of San Diego, 1492 N Harbor Drive, Downtown. The annual fest held on multiple vessels features over 15 vendors showcasing and sampling various types of chocolate. April 29. sdmaritime.org MAY CityBeat Burger Week at various locations. $6 burgers from San Diego’s most delicious restaurants. From gourmet blends to off-menu specialties—and even beer pairings—we will pay tribute to America’s sweetheart, the hamburger. May 4 through May 12. sdcitybeat.com/burgerweek Tacos, Tequila and Beer Festival at at Liberty Station, 2455 Cushing Road, Point Loma. The annual event celebrates the best local tacos, tequila and craft beer from leading restaurants, breweries and tequila brands. May 5. tacostequilafestival.com San Diego Jewish Food Festival at Temple Adat Shalom, 15905 Pomerado Rd, Poway. The annual foodie fest will showcase Jewish deli cuisine prepared from traditional family recipes. Includes entertaining celebrity chef demos, live music and a bazaar. From 11 a.m. to 6 p.m. Early May. sdjewishfoodfest.com Chocolate Festival at San Diego Botanic Garden, 230 Quail Gardens Drive, Encinitas. Enjoy dozens of chocolate tastings, demonstrations, a chocolate fountain and more at this annual, family-friendly event. May 12. sdbgarden.org San Diego Taco Fest at Waterfront Park, 1600 Pacific Highway, Little Italy. Try tacos from 30 local restaurants while enjoying musical performances from Salt-N-Pepa. There’s also plenty of beer, Chihuahua beauty pageants, Lucha Libre wrestling matches and more. May 19. sdtacofest.com
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Coast of Pacific Beach Restaurant Walk at various venues. The annual foodie event offers a variety of food samples from local restaurants as well as special deals from retailers as you stroll past the shops. May 22. pacificbeach.org LSU Alumni of San Diego Crawfish Boil at Chargers Old Practice Field, 9449 Friars Road, Mission Valley. The 30th annual Cajun food fest features all-you-can-eat crawfish, as well as live music, beer and dancing. May 27. lsusandiego.org
JUNE Chefs and Shakers Mash-Up at location to be determined. Eight chefs and drink mixers will couple up and compete to create the best food and drink mash-ups using one key ingredient. Guests will vote for their favorites and awards will be presented at the end of the night. Mid-June. sdcitybeat.com Taste of Liberty Station at various locations. Experience live music in the plaza, bites from local eateries, art from featured galleries and wine tastings from the Bubbly Garden. Mid-June. libertystation.com San Diego International Beer Festival at Del Mar Fairgrounds, 2260 Jimmy Durante Blvd., Del Mar. A multi-day, multi-session beer fest where patrons can sample an international collection of hundreds of varieties of ale, cider, porter, stout, mead and more from over 15 countries. Various sessions on June 15 through June 17. sandiegobeerfestival.com Ocean Beach Street Fair and Chili Cook-Off Festival at Ocean Beach, Newport Ave & Abbott St., Ocean Beach. The annual festival will feature an oceanfront chili cook-off, nonstop music and entertainment, food and vendor booths, carnival rides and games, a beer garden and more. June 23. oceanbeachsandiego.com Taste of Adam’s Avenue at various locations. Over 40 eateries in the area invite visitors to taste samples of their food. Wineries and breweries will also open their doors. June 30. adamsavenuebusiness.com JULY Gourmet Food Truck Festival at Del Mar Racetrack, 2260 Jimmy Durante Blvd., Del Mar. The annual festival at the racetrack for food on wheels will have 40 trucks on site with a beer garden available for pairing. Free entry with racetrack admission. From noon to 6 p.m. Late July. dmtc.com Feast Oceanside Food Festival at The Old Mission San Luis Rey, 4050 Mission Ave., Oceanside. A food festival and fundraiser highlighting over a dozen restaurants, breweries and distilleries located exclusively in Oceanside and benefitting local non-profit organizations. Late July. mslrfeast.com AUGUST Farm to Bay at Living Coast Discovery Center, 1000 Gunpowder Point Drive, Chula Vista. The annual event includes dozens of restaurants, wineries, breweries and farms coming together for a night of snacks and sips. Benefits LCDC’s programs. Early August. thelivingcoast.org Burgers & Brews at Del Mar Racetrack, 2260 Jimmy Durante Blvd., Del Mar. Enjoy beer tastings from award-winning craft breweries, as well as unlimited samples of the burgers and gourmet fries. Mid-August. burgersandbrews.com Treasure Chest Beer + Food Fest at Green Flash Cellar 3, 12260 Crosthwaite Circle, Poway. The annual beer and food pairing event includes Green Flash, Cellar 3 and Alpine beers served with plates prepared by some of San Diego’s finest chefs. Also includes live music and demonstrations. Late August. greenflashbrew.com SEPTEMBER Taste of Downtown at various locations. Take a self-guided walking tour of Downtown or use the free shuttle service provided to hop around and sample culinary selections from over 50 participating eateries. Mid-September. downtownsandiego.org Taste of South Park at various locations. The tasting event will feature samples of food and drink from some of South Park’s premiere brick-and-mortar eateries. Participants include The Rose, Kindred, The Big Kitchen and more. Sept. 15. southparksd.com SDAPI Culinary Fusion Festival at Luce Court and Legacy Plaza, 2641 Truxtun Road, Point Loma. The annual festival celebrates traditional Asian and Pacific Islander culture with regional cuisine, as well as live music and dance performances. Mid-September. strivesandiego.org
San Diego Restaurant Week at various locations. More than 180 local restaurants will be offering threecourse, prix-fixe dinner and two-course, prix-fixe lunch menus. See website for full list of restaurants and offerings. Sept. 23 through Sept. 30. sandiegorestaurantweek.com Food, Wine and Brew Celebration at San Diego Zoo, 2920 Zoo Drive, Balboa Park. A globally inspired event with more than 160 regional vendors, plus live entertainment and dancing at seven stages throughout the zoo. Benefits the San Diego Zoo Global Wildlife Conservancy. Sept. 22. sandiegozoo.org San Diego Veg Festival at San Diego Central Library, 330 Park Blvd., Downtown. Following the Plant Powered Run, the annual fest will feature live entertainment, healthy food options, comedy, yoga and a series of speakers. Late September. sandiegovegfest.com
OCTOBER A Taste of Coronado at various locations. Participants will have the chance to try selections from over 30 restaurants and businesses throughout Coronado. There will be a complimentary trolley service for transport across town. Mid-October. atasteofcoronado.com Taste of North Park at various locations. The annual self-guided walking tour will have food samples from more than 50 restaurants and beer tastings from 15 breweries.. Mid-October. northparkmainstreet.com NOVEMBER San Diego Bay Wine + Food Festival at Marina Park, 500 Kettner Blvd., Downtown. Join over 150 wineries, breweries and spirit purveyors, along with 60 of San Diego’s best restaurants for the annual wine and food celebration. Various prices and times. See website for full schedule. Nov. 12 through Nov. 18. sandiegowineclassic.com Taste of University Heights at various locations. The annual creative and culinary arts celebration features a self-guided walking tour of University Heights eateries and food samples from over 15 restaurants. Mid-November. uhcdc.org OB Restaurant Walk at various locations. The annual walk has over 40 restaurants and local businesses serving up samples of food and other treats. Proceeds support the OB Food and Toy Drive. Mid-November. oceanbeachsandiego.com
DECEMBER Sono Fest and Chili Cook-Off at San Diego Ceramic Connection, 3216 Thorn St., South Park. The chili cooking competition features a craft beer and wine garden, local handmade vendors, live music, and of course, many choices of chili made by competing restaurants. From 11 a.m. to 5 p.m. Early December. sonofestchilicookoff.com Hillcrest Taste ‘n’ Tinis at various locations. A night of martini sipping, boutique shopping and gourmet food sampling on a self-guided walking tour of Hillcrest. Participants include Gossip Grill, Uptown Tavern, Local Habit and more. Mid-December. $25-$30. fabuloushillcrest.com JANUARY San Diego Brew Fest at NTC Park at Liberty Station, 2455 Cushing Road, Point Loma. The annual event features dozens of local and international craft beers, as well as San Diego’s most popular food trucks. Proceeds benefit Southern California Golden Retriever Rescue. Mid-January. sandiegobeerfest.com Caffeine Crawl San Diego at various locations. Sample beverages from up to 25 different bistros, coffeehouses and cafes around San Diego at this annual event. See website for start locations and routes. Late-January caffeinecrawl.com FEBRUARY CityBeat Taco Mania at various locations. Over 30 restaurants and bars from all over the county will offer up $2 tacos and specials. See website for full list of participants and specials. Various times. Mid-February. sdcitybeat.com/taco-mania San Diego Fermentation Festival at San Diego County Waterfront Park, 1600 Pacific Highway, Downtown. This annual fest features artisanal food-makers, workshops and presentations from fermentation experts. Also includes a do-it-yourself station and a fermented beverages garden. Early February. sandiegofermentationfestival.com San Diego Winter Brew Fest at Fleet Science Center, 1875 El Prado, Balboa Park. The annual beer fest will feature over 30 breweries pouring each night as well as live music from The Fooks and Headshine and Euphoria Brass Band. From 7 to 10 p.m. Late February. sandiegobrewfest.com
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San Diego Restaurant Guide 2018
RECIPES
Executive Chef Kyle Kovar from Tom Ham’s Lighthouse 2150 Harbor Island Dr, San Diego • (619) 291-9110 TomHamsLighthouse.com
Recipes
WAYPOINT PUBLIC
COURTESY OF WAYPOINT PUBLIC
Jalapeno Cornbread Muffins w/ Honey Butter Yields approx. 24 muffins
Ingredients: 3 cups AP Flour 3 cups Cornmeal 2 cups Granulated Sugar 2 tsp. Kosher Salt 3 ½ Tbsp. Baking Powder 3 each Eggs 1 cup Canola Oil 3 cups Milk 1 ½ cups Corn Kernals (seared) 3 each Jalapenos, seeded and small diced Preheat oven to 350F
Instructions: 1. 2. 3. 4. 5. 6. 7.
Mix all dry ingredients in a large mixing bowl. Separately mix all wet ingredients in a mixing bowl with a whisk, except the jalapeno and corn. Add the wet ingredients to the dry and mix well. Add in the corn and jalapeno, mix well to combine. Spray 2 12-compartment muffin tins with non-stick spray, and then divide the batter among all 24 (about ¼ cup each). Bake for about 8-10 minutes, rotating half way thru baking. When golden, check to make sure fully cooked by inserting a toothpick into the center to see that the toothpick comes out clean and dry – if wet, bake 1-2 minutes longer then check again, repeating if necessary. When fully baked, remove from the oven and allow to cool 10 minutes in the muffin tins, then turn out and transfer to a cooling rack to finish fully cooling. (or let them set up for 5-10 minutes in the tins, then serve with honey butter – recipe below)
Honey Butter Ingredients: 1 lb. Unsalted Butter, softened to room temperature ½ cup Honey 2 tsp. Kosher Salt ¼ tsp. Chili Powder Zest of ½ lime, to taste
Instructions: 1. 2. 3.
Place softened butter in stand mixer with paddle attachment. Begin mixing on medium speed until all the same consistency, 1-2 minutes. Stop mixer and add remaining ingredients, mix on low speed until incorporated and gradually move up to high speed. Beat for 3 minutes, until all ingredients are well incorporated. Chill if not serving right away, or serve immediately.
DIRTY BIRDS
COURTESY OF DIRTY BIRDS
Fried General Chicken Sandwich Deep fried chicken breast dipped in our General Bird Sauce, topped with bacon, swiss cheese, shredded lettuce and tomato on a warm brioche bun
Ingredients: 1 chicken breast (5 oz) 2 strips bacon 1 slice Swiss cheese ½ cup shredded lettuce 2 tomato slices 2 oz General Bird Sauce (available for purchase) 2 oz ranch dressing 1 pickle spear 1 focaccia bun
Instructions: 1. 2. 3. 4. 5.
Dip breast into buttermilk and bread with plantation flour. Place in fryer until golden brown and cooked throughout. Toss breast in General Bird Sauce and place on ceramic plate. Put bacon and cheese on top of chicken breast and place in oven to melt cheese. Put herb aioli on the bun and toast on the flattop. Place lettuce on bottom bun, followed by tomato and ranch. Put chicken breast on top of that and cap with top bun.
Spicy Garlic Our secret hot sauce mixed with chopped fresh garlic and special spices
Ingredients: Frank’s Red Hot sauce Whole Peeled Garlic Cloves (crushed) Sriracha Tabasco Garlic Powder Butter
Instructions: 1. Sweat raw garlic and butter in a sauté pan. 2. Mix all other ingredients in a separate bowl. 3. Blend both parts to coarse chop the cloves. | San Diego Restaurant Guide 2018 | 27
Recipes
COCINA35 Horchata con coco Authentic Mexican Recipe Serves 8 people • 8hrs
Ingredients: 1 cup white rice ¼ cinnamon stick 1 tsp vanilla extract 2 oz. condensed milk 4 oz. evaporated milk 1 young coconut 2.5 qtrs. water 2 cloves 2 cups sugar
Instructions: 1. 2. 3. 4.
Soak the rice, cinnamon, cloves in 1 qtr. of water in a bowl overnight. Blend all the ingredients from the bowl with evaporated milk, condensed milk, sugar, vanilla, ½ of the pulp of the young coconut until the grains of the rice are completely ground. In a large container mix the resulting liquid, with the water from the young coconut, and 1.5 qtrs. of water. Dice the rest of the coconut pulp and add it to the Horchata. Serve with ice and enjoy a refreshing (made from scratch) coconut HORCHATA!
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GARAGE KITCHEN Chinese Lobster Rolls With Chili Butter Ingredients: 4 oz. knuckle and claw meat 1 tsp sambal chili paste 1 dash lemon juice or yuzu 2 oz. unsalted butter 4 oz. fresh basil Salt and pepper to taste 3 steamed bao buns 2 oz. Sriracha mayo Curled green onion for garnish
Instructions: 1. 2. 3. 4.
Heat up the lobster claw meat in a pan with the first four ingredients and combine. Season with salt and pepper. Steam buns in microwave or bamboo steamer for 2-15 minutes depending on brand. Liberally coat inside of bun with Sriracha mayo and place lobster in buns. Garnish with green onion
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San Diego Restaurant Guide 2018
LISTINGS
Foodies and taco lovers alike will tell you that Gerry Torres is a staple to the San Diego taco world. Since the creation of City Tacos North Park in 2014, the momentum has been an upward spiral and three other concepts have been introduced to the community. The excellent service is just a bonus to the selection of handcrafted, creative and traditional tacos, made with fresh, locally-sourced ingredients and delicious home-made tortillas. Overall, each place will offer you a taste experience you’ll be thrilled you had. It’s truly street food made with love!
listings Aqui es Texcoco
Cafe Sevilla
Crazee Burger
Gelato Vero
Aqui es Texcoco brings Mexican-style lamb barbecue to the US while respecting and maintaining the authentic flavors, recipes and traditions. The focus is 100 percent on the food, preparing it as it has been for hundreds of years - no flashy gimmicks or chef’s interpretations. Aqui es Texcoco is pure, authentic lamb barbecue. A must-visit when in Chula Vista, Tijuana & Los Angeles.
Cafe Sevilla has been dedicated to providing the true essence of Spanish culture, music and cuisine since 1987. Located in the heart of downtown San Diego in the Gaslamp district, Cafe Sevilla is proud to offer the most authentic Spanish ambiance in their tapas bar, restaurant and nightclub. Enjoy live music nightly, flamenco dinner shows, salsa dance classes and more!
Channel your inner wild beast at Crazee Burger – you’ll be howling with the selection of over 30 hand-crafted burgers and exotic meats like alligator, ostrich, elk, camel, kangaroo and more. These are gourmet burgers you’ll have to add to your bucket list. Enhance your experience with a large selection of local craft beers. An excellent place for a quick bite and experience, whether you’re alone or with friends, you won’t be disappointed.
Gelato Vero Caffé – Espresso, pastries & award-winning gelato since 1984. The artisanal gelatos and sorbettos are created on-site using only the freshest dairy and the finest nuts, fruits, chocolates and extracts. The talented baristas serve organic, locally roasted coffee and espresso drinks every day.
1043 Broadway, Chula Vista 619-427-4045 aquiestexcoco.com
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
Bali Hai
2230 Shelter Island Drive, Point Loma San Diego 619-222-1181 balihairestaurant.com
Bali Hai Restaurant delivers exquisite Pacific Rim-style cuisine. The delicious menu includes fresh seafood, aged beef, salads, gluten free options, delectable desserts and so much more. Their array of dishes makes this the perfect choice for a Sunday brunch, leisurely lunch or romantic dinner. From their World Famous Bali Hai Mai Tais to their farm fresh ingredients blended with Hawaiian, Chinese and Japanese flavors, Bali Hai Restaurant has something for everyone.
Bernardo Winery
13330 Paseo Del Verano Norte, Rancho Bernardo 858-487-1866 bernardowinery.com
Bernardo Winery is one of the best-kept secrets in the county. The winery and village are tucked away in the hills of North County, offering wine tasting, a village of unique shops, beautiful gardens and a little slice of the old country. Family owned for three generations and over 125 years old, Bernardo Winery still produces wines on location using San Diego grapes.
BFD (Big Front Door)
4135 Park Blvd., North Park 619-255-4100 bfdsandiego.com
Big Front Door is a savory deli offering quick and delicious meals prepared fresh and on-site with premium ingredients. The menu features creative and hearty, made-to-order sandwiches, soups, salads and sides, artisan cheese, breads and baked goods, specialty sodas and light to-go entrees. BFD also features an in-house specialty wine and craft beer shop offering unique selections from smaller, boutique producers and local breweries and wineries.
Brewery Tours of San Diego 619-961-7999 brewerytoursofsandiego.com
Brewery Tours of San Diego provides a fun, safe, inexpensive way to visit San Diego’s amazing breweries and taste many of their award winning beers. Now featuring distillery tours as well! Day and Private Tours available.
353 5th Ave., Gaslamp 619-233-5979 cafesevilla.com
Cali “O” Burgers
1290 University Ave., Hillcrest 619-692-9999 calioburgers.com
Cali “O” Burgers was established to deliver the best burger you’ve ever had. The burgers are made of the best ingredients; grass-fed beef, pastured chicken, bison, elk, ostrich and locally-sourced organic produce. It is a scratch kitchen, which means everything they make or serve is made fresh. There is also a large selection of craft beer from local breweries.
City Tacos
3028 University Ave., North Park 619-296-2303 8325 La Mesa Blvd., La Mesa 619-467-7999 citytacossd.com
Foodies and taco lovers alike will find City Tacos an indulgence not soon forgotten. Enjoy the craft taquería’s carefully curated menu, fresh homemade salsas, local craft beer and agua frescas. Treat yourself to fresh jicama and pepino seasoned with lemon and Tajin, while you wait. A tasting experience you’ll be ecstatic about.
Cocina 35
1435 6th Ave., Downtown 619-431-5611 cocina35.com
Cocina 35 will bring you the essence of Mexico, the flavors, aromas and textures that you would expect growing up with the traditions of a grandmother in Mexico. Enjoy the largest variety of chilaquiles in San Diego.
Crab Hut
4646 Convoy St., Suite 106A, Kearny Mesa, CA 92111 858-565-1678 1007 5th Ave., Suite 101, Downtown, CA 92101 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. Their goal is to redefine the eating out experience and engaging the guest with hands on food, while keeping it fresh with products grown locally here in San Diego.
3993 30th St., North Park 619-282-6044 crazeeburger.com
Dirty Birds
4565 Mission Blvd., Pacific Beach 858-274-2473 6499 El Cajon Blvd., College Area 619-265-2086 2970 Truxtun Road #9, Liberty Station 619-756-7576 dirtybirdsbarandgrill.com
The Dirty Birds family is your home away from home where wings matter. A locally owned restaurant and sports bar proudly serving some of the best wings in San Diego, hands down! (Winning 6 years in a row with CityBeat and ranked TOP 10 wings in America by Yahoo Sports). Try over 38 flavors of wings and catch your favorite games.
D.Z. Akin’s Restaurant, Delicatessen & Bakery
6930 Alvarado Road, College Area 619-265-0218 dzakinsdeli.com
From A to DZ….real home cooking with an over-sized, abundant menu filled with ethnic favorites and breakfast all day long. 134 sandwiches to choose from piled sky-high with fine deli meats. A savory selection of dinner entrees and sweets. A true commitment—since 1980—to serving wholesome, high quality, specialty foods.
Gaglione Brothers Famous Steaks & Subs
10450 Friars Road, Mission Valley 619-955-8600 3944 West Pt. Loma Blvd., Point Loma 619-758-0646 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 619-231-6700 garagekitchenbar.com
Garage Kitchen + Bar offers a delectable menu, freshly prepared with local & sustainable ingredients. Enjoy seasonal dishes, craft brews & cocktails in a rustic environment downtown. Garage’s popular 51 percent off Happy Hour goes on 4-7p.m. every night. Blunch, a combo of breakfast & lunch, is served 11a.m.-3p.m. weekdays, and brunch 9am-3pm on the weekend. Pull over at Garage Kitchen + Bar —The door’s open.
3753 India St., Mission Hills 619-295-9269 gelatoverocaffe.com
Great Maple
1451 Washington St., North Park 619-255-2282 thegreatmaple.com
Great Maple is a modern American eatery specializing in elevated comfort food with a twist. Using seasonal and sustainably sourced ingredients, they strive to create crave-worthy dishes, more commonly associated with upscale dining.
Henry’s Pub
618 5th Ave., Gaslamp 619-238-2389 henryspub.com
Henry’s Pub, located in the heart of San Diego’s Gaslamp Quarter, offers food with an eclectic mix of American & European favorites, with a splash of Mexican. Enjoy a meal while DJs spin dance club favorites, swing and rockabilly bands perform live, sing karaoke, play trivia or watch your favorite sport on our big screens. From long time regulars to those just visiting San Diego, Henry’s Pub is always excited to make your meal fun and memorable. Go to www.henryspub.com for menu and more info on nightly promotions.
Hob Nob Hill
2271 First Ave., Bankers Hill 619-239-8176 hobnobhill.com
Open since 1944, this hidden gem has created traditions for friends and family that are sure to be passed down for generations to come. You’ll feel like you’re hobnobbing with the elite when you’re presented with the little things that matter like a warm spoon with your soup. This old fashioned American diner is a San Diego landmark that will have you coming back for more every time. Hob Nob Hill was featured on Diners, Drive-Ins & Dives on the Food Newtwork.
HOPE 46 Classic American Cuisine @ Layafette Hotel 2223 El Cajon Blvd., North Park 619-780-0358 lafayettehotelsd.com
HOPE 46 Classic American Cuisine serves up unpretentious, classic American cuisine in a relaxed setting. The restaurant’s design is all about taking you back in time to an era of smooth jazz and glamor, a sentiment driven home by the soft colors, vintage reclaimed wood, antique glass window panes and unique lighting found throughout. The relaxed and open setting is the perfect space to gather daily for breakfast, brunch (or both, after all you’re on vacation) or a mid-day custom cocktail overlooking the historic Weissmuller Pool.
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listings House of Blues
Mitch’s Seafood
Louisiana Fried Chicken
Step into House of Blues Restaurant & Bar and discover a delicious culinary mix of American and international dishes created by their rockin’ band of chefs across America. Appetizers to please are the perfect opening act before diving into juicy steaks, tantalizing salads and decadent desserts. Their burgers are even better than scoring a backstage pass. So whether you’re in the mood for slow smoked St. Louis Ribs or the shrimp & grits with its seductive and crispy fried grit cake, there’s a little something for every rockstar on this menu.
Mitch’s Seafood, established in 2008, specializes in fresh California-style seafood from the waters off San Diego & northern Baja. Located on San Diego’s working waterfront with a view of the fishing fleet and a reputation of serving locally caught fish, sustainably caught seafood alongside local produce, craft beers and wine, Mitch’s is the place to go for a taste of what the local life has to offer. Always fresh, always local.
Whether you’re in the mood to indulge in comfort food or Southern favorites, Louisiana Fried Chicken’s famous chicken & waffles (served all day) and spicy Cajun flavors will jazz up your taste buds and take your imagination right into the heart of Bourbon Street. You’ll leave feeling truly satisfied with their efforts to put smiles on faces by providing you with delicious food and true Southern hospitality.
1055 5th Ave., Downtown 619-299-2583 houseofblues.com/sandiego/restaurant
IB Street Tacos
805 Seacoast Drive Imperial Beach 619-621-5814 imperialbeachstreettacos.com
1403 Scott St., Point Loma 619-222-8787 mitchsseafood.com
Las Hadas
558 4th Ave., Downtown 619-232-1720 lashadasgrillsd.com
From the creators of City Tacos, IB Street Tacos proudly serves amazing, handcrafted tacos at a great value. Delicious, fresh and traditional street tacos made to enjoy on the beach – just a hop, skip and jump away.
Las Hadas Bar & Grill features Latin America through music and food. Their authentic cuisine is complemented by a full bar and lounge area. Las Hadas Bar & Grill is a perfect combination of innovation and tradition in Downtown. Fresh flavors of seafood and steaks with friendly and outgoing service. The combination is a perfect blend of spice and ice.
McGregors Grill & Alehouse
Lefty’s Chicago Pizzeria
10475 San Diego Mission Rd., Mission Valley 619-282-9797 mcgregorssandiego.com
McGregors is an award-winning sports grill near Qualcomm Stadium. The alehouse features great pub grub, pool, darts & shuffleboard and enough flat screens to enjoy sports all weekend.
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4030 Goldfinch St., Mission Hills 619-299-4030 3440 30th St., North Park 619-295-1720 leftyspizza.com
Lefty’s strives to bring you the best Chicago-style pizza possible, along with the Windy City’s other infamous street treats such as Chicago Dogs, Italian Beef and fresh cut fries, plus burgers and fresh salads.
2850 National Ave., Suite 109 619-233-0670 louisianafriedchickensd.com
Newport Pizza & Alehouse 5050 Newport Ave., Ocean beach 619-224-4540
Incredible craft beer and bomb pizza by the slice. All brought together on the beach.
OB Brewery
5041 Newport Ave., Ocean Beach 619-955-8053 obbrewingco.com
Expansive brewpub for house-brewed beer in a soaring, three-story space with a large rooftop patio.
Pizzeria Luigi
1137 25th St., Golden Hill 619-233-3309 2121 El Cajon Blvd., North Park 619-294-9417 717 Seacoast Drive, Imperial Beach 619-271-3477 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. They have been featured on Food Network’s Diners, Drive-Ins, and Dives, twice!
Puesto
789 West Harbor Drive, Seaport Village 619-233-8880 1026 Wall St., La Jolla 858-454-1260 eatpuesto.com
Puesto is an award-winning Mexican artisan kitchen and bar providing a fresh and contemporary take on authentic Mexican cuisine in a unique and upscale environment. With handmade maiz azul stone-ground tortillas, sustainable meats and seafood, slow-cooked guisados and scratch salsas, Puesto is a celebration of fundamental Mexican flavors and a homage to the cosmopolitan palate of Mexico City.
Raglan Public House
1851 Bacon St., Ocean Beach 619-794-2304 raglanpublichouse.com
Large, modern pub with a New Zealand-themed menu features 100 percent organic burgers and cocktails.
Redwing Bar and Grill 4012 30th St., North Park 619-281-8700 redwingbar.com
Redwing is North Park’s best kept secret. With karaoke seven nights a week, delicious pub grub ranging from burgers to wings and fried pickles (!!!), a full bar and outdoor patio, you’ll be coming back for more.
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Señor Mango’s
Station Tavern
Tom Ham’s Lighthouse
Waypoint Public
If you’re looking for a healthy option or a sweet treat that you won’t feel too guilty about, Senor Mangos is a must visit. A local fruiteria with treats you’ll love. Traditional Mexican fruit salads and other “antojitos” like fresas con crema, escamochas or a tastey torta will have you wanting more. Want to go the healthy route? Treat yourself to fruit juices, smoothies, wheat grass shots, acai bowls and more.
Located in the heart of South Park, Station Tavern provides fresh and delicious comfort food, and offers daily specials, a rotating selection of local and craft beers and a full bar. The laid-back atmosphere boasts a large backyard that features communal picnic-table-style dining and a kidfriendly play area with chalkboards and a half-scale trolley. The Station is also dog-friendly—four-legged friends are welcome to hang out in the outdoor dining area.
Tom Ham’s Lighthouse offers a picturesque backdrop of the San Diego Bay, the Downtown skyline and Coronado Island. The entire building sits over the San Diego Bay, which allows views from every space. Offering a fresh, local seafood-focused menu for lunch and dinner. They are also known for their free flowing seafood Sunday brunch.
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.
4607 30th St., North Park 619-584-0041 senormangos.com
Solare
2820 Roosevelt Road, Point Loma 619-270-9670 solarelounge.com
Family-owned and operated, Randy Smerik and his team are dedicated to providing an amazing dining experience for you. Chef Accursio Lotà’s authentic Southern Italian cuisine features a focus on fresh and locally sourced ingredients.
Starlite
3175 India Street, Mission Hills 619-358-9766 starlitesandiego.com
Starlite is San Diego’s hidden gem, nestled on an unassuming corner of India Street near Sassafras Street in Middletown/Mission Hills. It’s all about quality drinks, food and atmosphere. A relaxed, comfortable atmosphere sets the tone for meeting with friends, craft cocktails, slow food, and late night dining.
2204 Fern St., South Park 619-255-0657 stationtavern.com
Studio Diner
4701 Ruffin Road, 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 Ave., Ocean Beach 619-222-0722 sunshineob.com
An Ocean Beach institution since 1974, Sunshine Co. features a second-floor open deck with ocean views, satellite sports on plasma TVs and much more.
TNT - Tortilla N Taco Factory 130 S Mollison Ave,. El Cajon 619-938-2211 tortillantacofactory.com
The latest and newest project by the makers of City Tacos, Tostadas and IB Street Tacos. Tortilla N Taco Factory is used as the headquarters to make the tortillas you all love so much. Their handcrafted tacos, elotes and churros are made with the same amount of love as their tortillas.
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2150 Harbor Island Drive, Harbor Island 619-291-9110 tomhamslighthouse.com
Tony’s
5034 Newport Ave., 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 and pool in an old-school spacious interior.
Top of the Market
750 N Harbor Drive, Downtown 619-234-4867 smtopofthemarket.com
The Fish Market is a West Coast fish house and seafood restaurant serving an excellent selection of fresh fish, sushi and seafood throughout California.
Tostadas
3139 University Ave., North Park 619-450-4788 tostadasnorthpark.com
From the people who brought you City Tacos, comes a new experiment in flavors, freshness and fish. Tostadas essentially offers a taco on a flat hard shell—a tostada. Serving ceviche, seafood and other Mexican favorites along with a fresh fruit bar and aguas frescas. While you’re at it, enjoy some great local and baja craft beers along with wines from Valle De Guadalupe.
3794 30th St., North Park 619-255-8778 waypointpublic.com
MJ Tours
9242 Lightwave Ave., Suite 120, Kearny Mesa 833-658-6877 mjtourscalifornia.com MJ Tours strives to provide uniquely planned cannabis tours that will have you leaving with a better understanding of the sacred and underrated marijuana plant. They aim to enlighten guests through the senses, infusing historic content, San Diego-exclusive establishments and hard to find places that embody the essence of passion for their craft.
Woodstock’s Pizza San Diego 6145 El Cajon Blvd., College Area 619-265-0999 woodstockssd.com
Woodstock’s Pizza Pacific Beach 1221 Garnet Ave., Pacific Beach 858-642-6900 woodstockspb.com
Woodstock’s Pizza’s goal — as it always has been — is to create a fun, student-oriented pizzeria that dishes up amazing pie. From the beginning, Woodstock’s Pizza has focused on fresh, hand-tossed dough with a unique folded-over crust with sauce inside. Woodstock’s puts more toppings on the pizza than any of their competitors, so you get a taste of every topping in each bite.