San Diego Restaurant Guide • 2017 by San Diego CityBeat

the San Diego

Restaurant Guide 2017

The Gaslamp Quarter celebrates 150 years as a world class dining and entertainment district

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the San Diego Restaurant is brought to you by:

Guide CONTENTS

ART DIRECTOR Tristan Whitehouse

PUBLISHER Kevin Hellman

CONTRIBUTORS James Vernette Michael A. Gardiner Beth Demmon Andrew Dyer

EDITOR Seth Combs

ADVERTISING SALES Jason Noble, Paulina Porter-Tapia, Mark Schreiber, Jenny Tormey

PHOTO BY Jeff Corrigan

EDITORIAL & ADVERTISING OFFICE 3047 University Ave., Suite. 202, San Diego, CA 92104 www.sdcitybeat.com For information or additional copies, please call (619) 281-7526.

FRESH FARE 10 Come hungry to these 19 new eateries BY JAMES VERNETTE OFF THE STRIP 14 San Diego’s best Asian food outside the Convoy District BY MICHAEL A. GARDINER SPIRITED AWAY 22 Small-batch distilleries carve a place in the local drinking scene BY BETH DEMMON MARKET WATCH 28 Choices abound at Liberty Public Market BY ANDREW DYER SAN DIEGO RECIPES

SAN DIEGO DINING LISTINGS

ON THE COVER In the spring of 1867, Alonzo Horton sailed into San Diego Bay wide-eyed and brimming with excitement. As his ship docked, Horton dreamed of transforming the dusty plain that lay before him into a thriving port city. He believed San Diego’s naturally deep harbor, vast agricultural potential, and amiable climate made the area “a Heaven on Earth”. Horton set about purchasing 960 acres that he would subdivide into the blocks, lots, and streets we know today as the Gaslamp Quarter and much of Downtown San Diego. Today, entrepreneurs of the Gaslamp Quarter, inspired by the enduring spirit of their forefathers, are constantly evolving, and perfecting their crafts. Home to a world class dining and entertainment district, the Gaslamp Quarter is truly the Historic Heart of San Diego. Pictured on the cover are Gaslamp Quarter revelers dining under the iconic arch eating the delicious food of Chef Brian Moran from Lou and Mickey’s (224 Fifth Ave)- and dressed in Historic 19th century costumes provided by Buffalo Breath- now at their new location- (5630 Kearny Mesa Rd B, San Diego, CA 92111). Visit Gaslamp.org to stay tuned on what’s planned for San Diego’s landmark birthday.

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the San Diego

Restaurant Guide

Dining

2017

Located in the heart of Pacific Beach on the corner of Garnet and Cass, Owner Chris Kato takes Kato Sushi to all new heights. With amazing happy hour deals, fresh sushi, an extensive selection of sake, wine and beer, this place is a local favorite. With something for everyone such as Ramen, Yakisoba Noodles, Poke Bowls, amazing appetizers, and more, youâ&#x20AC;&#x2122;re destined to have an incredible dining experience at Kato Sushi! 980 Garnet Ave., Pacific Beach (858) 270-8828 â&#x20AC;˘ SushiKato.com

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Fresh Fare Come hungry to these 19 new eateries JAMES VERNETTE COURTESY OF THE HAKE

t’s an exciting time to be a foodie in San Diego. In the past few years, the region’s restaurant scene has become a boom town of sorts. New eateries are popping up in the usual trendy neighborhoods or revitalizing and rejuvenating others.

Mess Hall 2820 Historic Decatur Road, messhallsd.com

It seems every week, some hot (or cool) new place opens that is worth trying. Keeping track of each one is daunting, but let us steer you toward the most notable openings of the past 12 months or so.

Mess Hall is probably the place for foodies to see what is fresh and in season in San Diego. The menu items change frequently depending on what is available at Liberty Public Market. Each item can be paired with a recommended wine or beer, and you get the booze in taster portions so you don’t get paired with a DUI on the way home.

Trust

Los Pinos Seafood

3752 Park Blvd., trustrestaurantsd.com

Located just south of University Ave., Trust is as good a blend of casual and upscale as San Diego is going to get. The menu is divided between farm, ocean and ranch choices with enough choices to please vegetarians and meat eaters alike. They do octopus wonderfully here. The brunch menu is spectacular with perfectly blended mimosas with ever-changing flavors.

Herb & Wood 2210 Kettner Blvd., herbandwood.com Many people think Brian Malarkey’s newest San Diego restaurant is his best, thanks to his clever takes on classic touches with unique variations. Seafood dishes like the roast branzino are getting the raves here. For a quick casual meal, Herb & Eatery in the front sells great salads and sandwiches, especially the Tuna Albacore melt.

5575 Baltimore Drive, La Mesa This is a small, slightly out-of-the-way hole-in-the-wall, but it has some of the finest seafood tacos in the region. The octopus/ bacon taco is the thing to get, but the shark taco or beer-battered shrimp burrito are close behind. So filling you won’t need rice and beans.

Tajima North Park 3015 Adams Ave., tajimasandiego.com The latest addition to this local ramen chain and, like the others, it’s nice and homey with warm, soothing ramen soups and Japanese-themed specialties like the tempura Brussels sprouts. Beer selection combines local favorites with Japanese classics.

Carne Prima 314 5th Ave., carneprima.com The Gaslamp spot for people who want to splurge on great big hunks of red meat with bold Italian red wines. Dry-aging adds a parmesan cheese essence to the steaks here and the Class A service makes everyone feel like they are the grand poobah.

Banzai Bar 3048 Midway, banzaibar.com Banzai has great drinks, especially the tequila-based Smokeshow, in a neighborhood that has been lacking great bars. Poke bowls of every type here, but even meat eaters will love the deep-fried artichoke tacos with jalapeno peppers.

Ambroglio15 926 Turquoise, Pacific Beach, ambrogio15.com A pizza place that could easily have been transported directly from Milan right into Pacific Beach. Besides the crisp, thin pizza, diners can order focaccia, which has a thicker, crunchier crust. The toppings are key, with lots of high quality ingredients like San Marzano tomatoes, imported cheeses and salumi.

COURTESY OF PACIFIC STANDARD

Madison 4622 Park Blvd., madisononpark.com Madison has made its mark on the University Heights food scene, helping to turn the neighborhood into a popular dining destination. You can’t go wrong with any of the salads (especially the avocado-fennel salad) while the pappardelle with carnitas is a bewitching blend of Mexico and Italy. A worthy brunch spot thanks to flavorful Bloody Marys and deep-fried waffle churros.

The Lot 2620 Truxtun, Liberty Station, thelotent.com This Liberty Station eatery has taken an old military meeting room and turned into a state-of-the-art theater with some great food and drinks. The charred shishito peppers beat popcorn every day of the week, and I’d rather spend $14 on a margarita than $6 on watered-down Coke.

San Diego Poke Company 10387 Friars Road, sdpokeco.com Locals are now going for poke in a big way and this unpretentious hole-in-the-wall might be one of the reasons. The friendly employees fill your bowl with whatever you want, Subway style. Fresh fish and off-kilter ingredients like Flamin’ Hot Cheetos make this the perfect way to spice up a hot day. Save some room for Mochi desserts.

Larry’s Deli 323 7th Ave., hungrylarrys.com The Gaslamp’s answer to Katz’s Deli in New York. The sandwiches won’t dislocate the jaw (thank God!) but they are full of flavor

nonetheless. The Reuben Sandwich on Rye is a standout as is the Grilled Cheese on Tomato Onion Bread. Make sure you grab a jar of housemade pickled vegetables to go—they even pickle avocado.

Bob’s Steak and Chop House 2100 Costa Del Mar Road, Carlsbad, bobs-steakandchop.com Definitely an old-school steak house in the best sense of the word. Thick marbled cuts of beef that melt like butter in the mouth, dry martinis with as many blue cheese-stuffed olives as you want, a wedge salad with blue cheese so thick it won’t fall off if you hold it upside-down. Oh, and lots of Miles Davis and John Coltrane in the background.

Cucina Basilico 7200 Parkway Drive., La Mesa, cucinabasilicolamesa.com The Italian eatery is worth the drive out to La Mesa for its fresh pasta dishes. The owner shows you what he’s made and tells you the sauce he recommends with it. The homemade sausage is sweet yet spicy, but the lasagna is revelatory. It will make you realize what the dish can really be.

Da Chicken Coop 2605 Lemon Grove, Lemon Grove, dachickencoop.com This spot shows why Lemon Grove is quickly getting a rep as one of the region’s secret culinary centers. Southern-fried chicken with a Texas twist. Yeah, they got wings and breasts, but also try the gizzards or fried chicken skins. Oh, and those waffles. Mmmm. CONTINUED ON PAGE 12

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Beerfish 2933 Adams Ave., beerfish.com Ranks high with people who love oldschool seafood with a modern touch. Raw oysters? Check! Fish and chips? Yep. And don’t forget the steamed mussels and clams. The beer list is perfectly paired with this bounty from the sea.

The Hake 1250 Prospect St., thehake.com A new raw seafood bar that has people flocking to La Jolla. Fresh fish with an Asian influence is the ticket here, but the lamb loin with masa dumplings will make meat eaters happy as well. The cocktails honor the classics while adding a new spin.

COURTESY OF TRUST

RakiRaki/Pokirrito 2254 India St., rakirakiramen.com, pokirritosd.com May be the two-fer restaurant Little Italy has been waiting for. On one hand, RakiRaki has some of the region’s creamiest ramen, especially the ox tail soup (the meatiest tasting dish you’ll ever have). On the other, Pokirrito serves up sushi burritos that are so good you’ll wonder why someone hasn’t done it before. And it’s all in one location. That’s efficiency.

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Pacific Standard Coastal Kitchen 2137 Pacific Highway, pacificstandardrestaurant.com This New American restaurant is already setting a standard for coastal cuisine and great service. The vibe may be casual, but the food items and wait staff are all on point. They take some chances by using cocoa beans in the Cassoulet that succeed excellently. ◆

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Off the Strip

San Diego’s best Asian food outside the Convoy District MICHAEL A. GARDINER

MICHAEL A. GARDINER

hen most people think about Asian food in San Diego they think about the Convoy District. They’re certainly not all wrong to do so. San Diego doesn’t have a “Chinatown” or a “Little Tokyo” (though it does, supposedly, have a “Little Saigon”). In a sense, though, the Convoy is all of that. That doesn’t, however, mean Convoy is the only place to get good Asian food in San Diego. There are great Asian spots all over the city and county. Take, for example, Izakaya Masa (928 Fort Stockton Drive, izakayamasa.com) in Mission Hills. Japanese Izakayas are, essentially, the original gastropubs: places Japanese businessmen go to drink sake with tasty food to keep them there. Masa is San Diego’s best representation of that genre. Masa’s standout is the hakata ramen, featuring a broth coaxed from roasted pork bones that leaves you with no doubt as to the source of that passionately deep flavor. Another superb choice at Masa is the ankimo, pressed monkfish liver which might just be an ever-so-slightly seafood inflected doppelganger for foie gras, with the rich and creamy livers accompanied by chopped chives, spinach and ponzu sauce. If there’s a zone in San Diego to rival the Convoy for Asian food it would be the “Little Saigon” stretch of City Heights. The single best bowl of pho in San Diego is at Phở Hòa (4717 El Cajon Blvd., City Heights). Featuring a broth that is crystal clear but with a richness 14 | San Diego Restaurant Guide 2017 |

MICHAEL A. GARDINER

that speaks of beef bones and oxtails, charred onions, roasted ginger and exotic spices, the star of the bowl was the noodles. Rich and tender, those noodles take on the essence of the broth but also bring their own flavor to the party. “Little Saigon” isn’t all Vietnamese. A trip there is worth it for the adventure of padaek and Lao restaurant Sang Dao (5421 El Cajon Blvd., sangdaorestaurant.letseat.at). Perhaps the best dish there is the Lao version of papaya salad, a “Thai” favorite of mine. And with my first bite of this otherwise familiar dish I was introduced to padaek, the Lao take on fish sauce (or, more accurately, its profoundly fermented, evil twin). Nuclear in pungency, a result of the long fermentation process that gives it a thicker and richer flavor, padaek’s aroma is likely detectable a block away. My first impression was, not to put too fine a point on it, less than favorable. By my second visit I’d actually found myself acquiring a taste for the stuff. I’ve been back a lot since. Thai cuisine may not be San Diego’s Asian strong point but Supannee House of Thai (2907 Shelter Island Drive, sdthai. com) in Point Loma is the exception. The best Thai food is all about balancing spicy, sour, sweet and salty elements. The result of that balance is the sensation of a mouth watering from heat with the other elements bringing the overall effect into harmony. It’s a lesson I learned from Supannee’s farm-to-table take on Thai which is best represented in its cod sautéed with fresh garlic and chili sauce, Thai and extraordinary pea eggplants (from the farm), with green peppercorns and Thai basil. CONTINUED ON PAGE 16

MICHAEL A. GARDINER

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If there’s one Asian nation that is not particularly well represented outside Convoy, it’s Chinese. But for a taste of what we used to think of as “Chinese” (more like Chinese-American) go to China 1968 (500 Broadway) in El Cajon. Perhaps the best dish there is the Szechuan braised string beans. Fried to perfection then stir-fried with dried chili peppers, onions and pork, this dish hits savory, umami and spicy notes.

MICHAEL A. GARDINER

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Mira Mesa is one another of San Diego’s Asian centers and is where you will find this town’s best bowl of pho ga, beef pho’s lighter and non-bovine cousin: Bolsa Vietnamese Restaurant (9225 Mira Mesa Blvd., Suite 118, bolsavietnameserestaurant. com). Where beef pho speaks of the muscular, pho ga whispers of delicacy. Bolsa achieves that, but does so with a broth that still manages to taste like the liquid essence of chicken. It is a soothing and powerful Vietnamese “answer” to Jewish penicillin. The best place to experience Filipino food in San Diego County is at Tita’s Kitchenette (2720 East Plaza Blvd.) in National City. There’s nothing fancy about Tita’s. It is a grill, a large steam table, a phalanx of servers and a very long line stretching out the door. Try Tita’s chicken adobo—one of the Pinoy National Dishes—chicken meat stewed in soy sauce, vinegar, bay leaves, black pepper and garlic. The saltiness and deep umami of the soy is balanced by the vinegar’s acidity. It is not a balance achieved through elegant harmony of ingredients but rather by the fireworks from their collision. 16 | San Diego Restaurant Guide 2017 |

San Diego has extraordinary ramen places, and one of the best is Tajima Hillcrest (3739 6th Ave., Suite B, tajimasandiego. com). It offers a lot of good dishes but none better than the curry ramen. Curry may not sound like a Japanese flavor, but it won the hearts and minds of Japanese soldiers (and thereafter the country) after introduction by the British in the Meiji era (1868–1912). Tajima’s ramen interpretation of curry makes perfect culinary sense, the rich broth blending happily with the aromatic curry spices.

From the near-legendary work of at Yukito Ota at Sushi Ota (4529 Mission Bay Drive, sushiota.com) in Pacific Beach to the edomae offerings at Sushi Tadokoro (2244 San Diego Ave., sushitadokoro.com) in Old Town, much of the best sushi in San Diego is outside Convoy. But for one that’s like no other go to the Wrench & Rodent Seabasstropub (1815 South Coast Highway, www.seabasstropub.com) in Oceanside. What Chef Davin Waite is doing there—unbelievably creative sushi-based dishes—is unlike what any chef (sushi or otherwise) is doing anywhere on the rock. It is unique. It is excellent. It deserves recognition beyond— far beyond—what it has received to date. I said that years ago and it has gotten quite a bit of recognition since. I say it again and it is still true. While the lack of a single “Chinatown” may seem, at first blush, to be a problem for Asian food in San Diego it may actually be a boon. There are good Asian restaurants all over San Diego County. From all over China to all over San Diego County, from mom and pops to high-end places, there’s no shortage in quantity or quality of San Diego’s Asian offerings. ◆

There certainly are good Asian restaurants throughout San Diego, but the simple fact is that the Convoy District is Chinatown, Koreatown, Japantown and more all rolled into two square miles at the heart of the San Diego. We covered this extensively in last year’s Restaurant Guide.

JAPANESE

At the end of the day, there may be no more extraordinary meal in the Convoy than the omakase at Sushi Dokoro Shirahama (4212 Convoy St.) where itamae Koji Kotani’s strict interpretations of Edomai sushi will teach you something you did not know.

MICHAEL A. GARDINER

KOREAN

There is no better Korean barbecue in San Diego than that at Dae Jang Keum (7905 Engineer Road, daejangkeumkoreanbbq.menutoeat.com) where the quality of the meats is superb but the fact they’re grilled over charcoal rather than electric heat.

CHINESE

Shan Xi Magic Kitchen (4344 Convoy St., www.shanximagickitchenca.com) is perhaps the best example of what San Diego does best with Chinese: regional cuisine, rather than the usual Americanized faux-Cantonese places. Its biang biang noodles is a dish I could happily eat every day.

VIETNAMESE

MICHAEL A. GARDINER

There may be no better all-around Vietnamese restaurant in San Diego than Phuong Trang (4170 Convoy St., phuongtrangrestaurant.com). The phở is good, but try the butter wings and shaken beef (bo luc lak).

THAI

And for a unique take on Thai try the Issan (Northeastern Thai) food of Thai Papaya (2405 Ulric St., thaipapayabysabelee.webs.com). The som tam and larb are excellent, plus the khao soi (more Northern than Issan) is one of the best noodle soups in town.

MICHAEL A. GARDINER

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the San Diego

Restaurant Guide 2017

Drinking

GARAGE Kitchen + Bar is located in the Gaslamp, next door to the popular dueling piano bar The Shout! House. The two-story venue is housed in the historic Carriage Works building, which was once a garage, built in 1890. Executive Chef Brent Hersant’s menu offers fresh and seasonal dishes made with local & sustainable ingredients. For a taste of local history, made–from-scratch food, craft brews and cocktails, as well as great service in a cozy environment, pull over at GARAGE Kitchen + Bar - The door’s open! 655 Fourth Ave., Downtown • (619) 231-6700 • GarageKitchenBar.com

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Spirited Away

Small-batch distilleries carve a place in the local drinking scene BY BETH DEMMON

an Diego may be the capital of craft beer, but the unfettered growth of local craft spirits over the past several years threatens to make the formerly dominant drink of choice yesterday’s news. Although several San Diego-based distilleries were born straight out of the craft beer scene, the local liquor industry has carved out its own niche and continues to quietly expand across the county, pumping out unique variations of spirits ranging from whiskey to gin, vodka, rum and everything in between. From traditional recipes to offbeat infusions, purists and mixologists alike will want to pay attention to these craft distillers in months to come.

THE NEW & COMING SOONS 619 Vodka in North Park

619 Vodka has been around longer than many local distilleries (since October 2012), but its upcoming North Park tasting room may very well be the catalyst that transforms it into a noteworthy challenger in the heart of craft beer country. Often mixed with ingredients such as coffee, scorpion peppers and cucumber, 619 plans to focus on new infusions sourced from local farms, as well as developing cocktails with nearby drinkeries like The Brew Project. While vodka is the only liquor 619 currently offers, drinkers can expect much more to come. “Once the new place is open… we want to do cellos [fruit liqueurs] and other things like that. Maybe even rum and whiskey,” confirms Nick Apostolopoulos, founder of 619. The tasting room is set to open at 3015 Lincoln Ave. in early 2017. 619Vodka.com/NorthPark

You & Yours Distilling Company in East Village California's first female-owned urban distillery, headed by lead distiller Laura Johnson of Distillerista fame, is set to finally open in the explosively growing East Village in February after months of frustrating delays. Guests can expect gin and vodka variations right off the bat, but You & Yours plans to expand into Eau de vies (fruit brandy) and other spirits shortly thereafter. “Spirits are naturally the next frontier in craft beverages,” says Johnson. “I think we can definitely expect to see more distilleries pop up locally in the future.” You & Yours Distilling Company will open at 1495 G Street in (hopefully) February 2017. YouAndYours.com

BNS Distillery in Santee BNS Brewing and Distilling Company took the beer world by storm when its Revolver IPA took gold at the 2015 Great American Beer Festival, but the distillery side of the business has been mostly quiet since BNS opened its doors in 2012 in East County. COURTESY OF YOU & YOURS DISTILLING COMPANY

COURTESY OF 619 VODKA

Now, whispers of their distilling program may very well be (finally) coming to fruition. At the end of December, it released a teaser of its distillery tasting room grand opening and bottle release, and while no dates have been released yet, here’s hoping that BNS’s liquor line is as surprisingly enjoyable as its beers. For now, the craft brews are available seven days a week in its Santee tasting room located at 10960 Wheatlands Ave., Suite 101. BNSBrewingAndDistilling.com

THE OLD & THE BEAUTIFUL Kill Devil Spirits Company

For what Kill Devil Spirits Company lacks in social media updates, it makes up for in availability around San Diego. This Spring Valley-based distillery has been around since 2011 and can be found at craft cocktail establishments such as Sycamore Den, The Tipsy Crow and plenty of neighborhood markets for athome mixology. The classic vodka and gin bottles are easiest to obtain, but for those caught up in the latest tiki craze, Kill Devil is also releasing an agricole-style rum (made with cane sugar rather than molasses) at some point. The distillery is located at 2766 Via Orange Way, but we recommend heading to a nearby watering hole instead. KillDevilSpiritCo.com

Old Harbor Distilling Company Not to be confused with Imperial Beach’s Old Harbor Surfboards—is that still a thing?—Old Harbor Distilling Company hails from the East Village (270 17th St.) and is, IMHO, one of CONTINUED ON PAGE 26

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the better branded local spirits companies around. Founder and head distiller, Michael Skubic, got his boozy start at Hess Brewing Company, giving Old Harbor the same craft beer approachability that often seems lacking in the liquor world. Its line includes traditional gin, rum and a cold-pressed coffee liqueur, and Old Harbor is one of the few distilleries mentioned who includes craft cocktail recipes on its website (so don’t feel pressured to sip straight up). Their recently successfully funded Indiegogo means visitors can expect distillery tours, barrel-aged liquors and a downtown tasting room/event space in the near future. OldHarborDistilling.com

San Diego Distillery Whiskey is enjoying a huge spike in demand, and San Diego Distillery is happily riding that wave. As one of the few whiskey-only distilleries in the area, San Diego Distillery has been around less than a year but is already seeing success with a handful of variations that can be found from San Diego to San Francisco. President and head distiller Trent Tilton, formerly of Hillcrest Brewing Company, carried over his beer sensibility into his distilling efforts. “We took a lot of beer recipes and beer influence to create ‘beer whiskeys’ in a sense,” says Tilton. “For example, our single malt whiskey came from an old Russian imperial stout recipe. We took that big, robust flavor and transformed it into whiskey with similar characteristics—roasty and chocolatey.”

COURTESY OF 619 VODKA

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With four core whiskeys and up to 15 different experimental varietals currently aging, San Diego Distillery is geared to provide resident whiskey worshipers with what they’ve been waiting for. Give ‘em a go at their Spring Valley location (2766 Via Orange Way). SDDistillery.com ◆

RECIPES While small-batch craft spirits are often best enjoyed straight up to fully experience the nuances of each flavor profile, there’s always room for the art of a well-mixed cocktail. Versatility and innovation remain some of the signatures of San Diego’s quickly rising mixology scene, but one needn’t be a master bartender to attempt these favorite recipes submitted from several aforementioned distilleries. With high-quality ingredients and a thirst to experiment, it’s time to grab some glasses and find a new favorite craft concoction. WINTER GIN PUNCH

From: You & Yours Distilling Company Best for: summer nights or Sunday brunch Ingredients: 2 oz. You & Yours Sunday Gin 1 oz. fresh grapefruit juice 1 oz. rosemary thyme simple syrup (recipe to follow) Fresh thyme or rosemary sprig to garnish Raw local honey Directions: For the rosemary thyme simple syrup — in a small saucepan, combine 1/2 cup of raw local honey and 1/2 cup of water and simmer until dissolved. Add 2-4 thyme sprigs and 2 sprigs of rosemary and let steep as the syrup cools off the heat. Strain and store in fridge for up to one month. Combine gin, grapefruit and syrup in a cocktail shaker and shake over ice for ten seconds. Strain into a tumbler over fresh ice and garnish with thyme sprig.

SOON -TO - BE - FAMOUS CHOCOLATE OLD - FASHIONED

From: San Diego Distillery Best for: chilly winter evenings or fireside rendezvous Ingredients 1 ½ oz. of Bourbon Whiskey ½ oz. creme de cacao 5-6 dashes of chocolate bitters Directions: Stir or shake and pour over ice. Serve with an orange peel.

BLOOD OF THE SCORPION

From: 619 Vodka Best for: savory aperitif or Bloody Mary alternative Ingredients 1 ½ oz. 619 Scorpion Pepper Vodka 1 oz. Grapefruit Syrup 1 oz. Blood Orange Juice ½ oz. Lemon Juice Glassware and Tools: Rocks Glass, Shaker, Mixing Glass, Jigger Directions: Using the jigger, measure the following and add into the mixing glass: 1 oz. grapefruit syrup 1 oz. blood orange juice ½ oz. lemon juice 1 ½ oz. 619 Scorpion Pepper Vodka Add ice to the mixing glass and place the shaker on top by giving it a firm tap (remember to test the seal). Shake vigorously for 10-15 seconds, allowing the mixture to go from one end of the shaker to the other. Separate the mixing glass by applying a firm tap where the glass and shaker are no longer flush, then pour the contents (without a strainer) into the rocks glass. Slice a circular piece of blood orange, with skin to add stability, and add a cut from the skin to the center. Use this opening to place the blood orange garnish on the rim of the rocks glass. Enjoy!

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Market Watch Choices abound at Liberty Public Market BY ANDREW DYER

iberty Station’s Liberty Public Market (libertypublicmarket.com) is an evolutionary leap in the food court concept, one of the 20th century’s greatest innovations. But instead of cheap pizza, bad Chinese and corn dogs there’s fresh pasta, spicy Thai and freshly-ground sausage. There are options for even the pickiest diners— everything from Mexican to Cajun food in addition to burgers, fresh fish and vegetarian options, all just steps away from one another. Tommy Battaglia owns the Liberty Meat Shop (libertypublicmarket.com/artisans/ liberty-meat-shop), an old-fashioned butcher shop that also serves sandwiches with its house-smoked brisket and pulled pork. The aroma of smoked meat that permeates the entire market can be traced to Battaglia, who said he modeled his store on his father’s. “This is based on my dad’s business (from) the 1950s,” he said. “He was the only Italian butcher in San Diego, in Little Italy. I started with him when I was 11 years old — he taught me the business.” Liberty Meat Shop’s case is full of thickcut steaks, chops and sausages. One cut stands out among the others—the tomahawk chop—a steak two inches thick attached at the end of foot-long rib bone. “It’s a prime rib with a full long bone,” Battaglia said. “That’s our signature chop. It seems like everybody in the city decided to start running tomahawks, but they’re not buying the beef that I buy.” Battaglia said he purchases his beef from a small packer in Wichita, Kansas, and that the animals were treated well, resulting in better beef. CONTINUED ON PAGE 30

ANDREW DYER

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“I show my customers when they come in, give them a rubber glove and let them pinch the meat,” he said. “If you can almost stick your finger through, it’s going to be a tender steak.” At Stuffed! (stuffedsd.com) marketgoers can find another carnivorous indulgence, cheeseburgers piled high with toppings and an unmistakably stylish comic book décor. The concept behind Stuffed!, which began as a food truck, is hamburger patties stuffed (get it?) with cheese. “The most popular burger on our menu is the Boom,” said Manager Ignacio Perez. “It’s an American bacon cheeseburger (with) a spicy scoop of mac and cheese right on top. It’s monstrous.” Perez said the market has become more community-driven since opening in March 2016. “I see a lot of people coming by and saying ‘hi’ to each other, (but) we definitely had a lot of tourists during the summer,” he said. “It’s a destination.” Jason Delacuadra, the manager of WestBean Coffee Roasters (thewestbean.com), said market traffic has begun to pick up since dropping off after a very busy opening month. CONTINUED ON PAGE 32

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“The first few weeks it was a little bit crazy,” he said, “everything was all new. It’s kind of leveled out since, we’re getting an idea of the ebb and flow of the crowds.” ANDREW DYER

Liberty Public Market certainly has all the accoutrements of the type of locales San Diegans enjoy: gourmet coffee, cafes, cuisine and, of course, craft beer. Scooped ice cream and Lolli Sweets shop help make the market a more family-friendly atmosphere. No other spot in town has so much to offer so many appetites in such a small space. ◆

ANDREW DYER

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BEER AT THE MARKET The Mess Hall at Liberty Public Market (messhallsd.com) is a distinguishing feature separating it from other food courts and farmers markets. In addition to indoor and outdoor seating, visitors can find spirits, wine and beer served by three of its vendorsâ&#x20AC;&#x201D;Mess Hall Bar, Grape Smuggler and Bottlecraft. Market patrons can have their adult beverages of choice served in plastic cups and may be consumed anywhere inside the market. Conversely, food purchased in the market may also be brought in. Bottlecraft Liberty Station (bottlecraftbeer.com), the third San Diego location, serves craft beer on draft in addition to bottles and cans to-go. The retail space is limited, as is its viability as a bottle shop, but that is not the draw of the Liberty Public Market location. The bar here is ideal for settling in with food bought in the market, ordering a beer and watching the game. Two new Mess Hall vendors, Grape Smuggler (grapesmugglersd. com) and Pi Bar, occupy the Mess Hall opposite Bottlecraft. Pi Bar opened just before Christmas and specializes in pizzas, pot pies and pastries. Grape Smuggler recently relocated from its previous market location and serves craft spirits in addition to wine. Beer, wine and spirits at Liberty Public Market, like its culinary counterparts, come with a premium price. A pint of a Pure Project IPA ran $8; a Modern Times Pale Ale topped it at $9. Itâ&#x20AC;&#x2122;s probably a good idea to bring a healthy wallet in addition to a healthy appetite and thirst. ANDREW DYER

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the San Diego

Restaurant Guide 2017

Recipes

Bali Hai Restaurant is a Polynesian eatery known for its Mai Tai cocktails, seafood dishes and enchanting San Diego bay views. Serving San Diego residents and visitors for over 60 years Bali Hai is the perfect destination for a romantic dinner for two, happy hour with friends or special events for large groups.

2230 Shelter Island Drive, San Diego â&#x20AC;˘ (619) 222.1181 â&#x20AC;˘ BaliHaiRestaurant.com

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Recipes CAFE SEVILLA

WAYPOINT PUBLIC

Pulpo a La Gellaga

Moroccan Deviled Eggs

Serves 4 | Cook Time: 20 Minutes • 8 ounces baby red potato • 8 ounces pulpo • ½ onion (do not dice) • 4 ounce high quality olive oil • 4 tsp paprika • 1 Tablespoon Parsley • 1 Bay Leaf • Salt and pepper to taste 1. Thoroughly clean the fresh octopus 2. Bring a medium sized pan of salted water to boil with onion and bay leaf 3. Plunge the octopus into the boiling water and remove immediately. Repeat this 2-3 times. This helps to shrink and tenderize the octopus. 4. Bring the water back to a boil and add octopus, immediately reduce the heat to a simmer for 20 minutes 5. Remove the octopus from water and slice diagonally into 1/4-1/2 thick inch rounds 6. Boil potatoes until tender when poked with fork and set aside 7. Heat a large non-stick skillet and add olive oil, sliced octopus and potatoes. Add paprika, sea salt and pepper and sauté 1-2 minutes (until warmed). 8. Arrange on a wooden dish (as is traditional in Spain) and generously top with sea salt and parsley to taste. 9. Enjoy!

LIONFISH - PENDRY HOTEL Baked Venus Clams • 10ea Thin Sliced 1” Square Pieces of Guanciale (Cured Pork Jowl Or Bacon to Sub) • 10ea Shucked Venus or Middle Neck Clams • 1/4lb Unsalted Butter • 1/4 cp Pitted Chopped Castlevetrano Olives • 1 Tbsp Dried Aleppo Chili Flakes (Dried Korean Chili Flakes work as well) • 1/4 cp Confit Garlic • Canola Oil, Garlic Bread Crumbs, 3 Pieces Thinly Sliced Sourdough, 1 Garlic Clove, A pinch of Chopped Parsley, 1 Lemon Wedge 1. Pull out the butter and temper. 2. Preheat oven to 375 degrees. 3. In a small sauce pot add garlic and enough canola oil to cover and turn on low. Bring to a low boil, Slowly cook the garlic in the oil for about 20-30 minutes until tender. Once the garlic is tender strain the garlic oil through a fine mesh strainer reserving both the garlic oil and garlic cloves separately. 4. Brush garlic oil and rub raw garlic on the thin sliced sourdough dough bread and bake in oven until golden brown. Cool and pulse in food processor to make “Bread Crumbs”, and reserve. 5. Place the confit garlic into a food processor and puree until smooth, add in Castle- vetrano olives, chili flakes, butter and pulse until garlic puree is blended into butter. Remove and chill. 6. Place shucked clams on a lined baking sheet, topping with 1/2 tablespoon of garlic butter each. Top the butter with sliced guanciale and bake for about 8-10 minutes until guanciale is crispy, butter is melted and clams are plump. Remove from oven and top with garlic bread crumbs and chopped parsley. Serve with lemons. 36 | San Diego Restaurant Guide 2017 |

• 1 dozen large eggs • ¾ cup Mayonnaise • 3 Tbsp. Harissa Spice Powder • 1 tsp. cold water • 1 tsp. oil (something light flavored like canola or grapeseed) • 1 Tbsp. plus more, to taste. • ¼ each cucumber, peeled, seeded, and brunoise (very small dice) • ¼ cup red onion, brunoise • 2 Tbsp. cilantro, chopped • ½ cup Raita, recipe below 1. Place the eggs carefully into a pot large enough to hold them all in a single layer. Fill with enough water to cover the eggs by 2 inches above the highest part of the egg. Sprinkle 1 Tbsp. salt evenly over the water. Place the pan over high heat, and bring to a boil. Cook for exactly 13 minutes; remove from heat. While the eggs are cooking, in a small bowl combine the harissa powder, cold water, and oil; mix well to combine and make a harissa paste. 2. Immediately transfer the eggs to an ice water bath to stop the cooking process. Let cool for 5 minutes, then peel the eggs (do not let the eggs cool completely, or the shell will stick and be difficult to cleanly remove). Cut eggs in half, lengthwise, placing the whites cut side up so they are ready to fill. 3. Place yolks in a food processor and pulse until they are finely ground; transfer to mixing bowl. Add mayonnaise and harissa paste to the egg yolks, and mix well to combine (*Most harissa powders have salt added to them, so taste the mixture and adjust seasoning as needed*). Transfer yolk mixture to a piping bag with a star tip, and pipe about 1-1.5 Tsp. of yolk mixture into the egg white halves. Finish each egg with a dollop of the raita, as well as some of the bruinoise onion & cucumber, and a sprinkle of chopped cilantro.

Raita: (makes about 1 cup)

• 1 cup plain Greek yogurt • 2 Tbsp. cucumber, peeled, seeded, and brunoise • 2 Tbsp. red onion, brunoise • ½ bunch cilantro, chopped • ¼ oz. basil, chopped • ½ lemon, zested and juiced • Kosher salt, to taste In a mixing bowl combine all of the ingredients, and mix well to combine. Season to taste.

THE CAT CAFE A Purrfect Mocha • 2 shots espresso • 1 ounce chocolate sauce • 1 ounce hazelnut flavoring • 8 ounces milk or milk substitute 1. Put the chocolate sauce and hazelnut in a 12 ounce cup. 2. Brew the espresso and pour it over the flavoring. 3. Stir until well mixed. 4. Steam the milk or milk substitute until it reaches 160 degrees. 5. Pour it over the espresso and flavoring. Enjoy!

Recipes BALI HAI

SOUTH PARK ABBEY

Li Hing Mui Vinaigrette Category: SALAD Sub Category: DRESSING

Mac N’ Cheese

• 3/4 cup rice vinegar • 2 cup Vegetable oil • 3/4 oz li hing mui powder • 1 tblsp dijon mustard • 1 pinch salt Li hing mui powder is made from dried salted plums and originated in the Guangdong Province of China. It has a strong, distinctive flavor that is a combination of sweet, sour, and salty. It is popular in Hawaii as a condiment that is sprinkled on fruit and candy such as gummy bears. This dressing is slightly sweet and fruity.

• 1/2gal Milk • 1/4lb Butter • 1/2cup Flour • 1lb Smoked Gouda • 1/2lb English cheddar • 1/4lb Swiss cheese • 4cups Penne Macaroni • 1 gallon Water • To taste Salt/Pepper

Combine the dijon, rice vinegar, li hing mui powder and salt into a blender cup, while the mixture is blending slowly drizzle in the oil to emulsify.

1. In a large pot, mix flour and melted butter to create blonde roux 2. Add a little milk to an even mixture then ad the rest to the pot 3. Simmer for a few minutes till it thickens 4. Add shaved cheese to the mixture and whisk together until fully incorporated 5. Remove from heat 6. In a separate large pot, bring water to boil 7. Cook off penne for 9 minutes then cool 8. Mix penne and sauce together, salt and pepper to taste

RUSTIC ROOT

GARAGE KITCHEN + BAR

Potato Crusted Sea Bass

Smoked & Grilled Artichoke

• 5 oz Potato Chip Crusted Sea Bass • 4 oz Quinoa • 1 oz Spinach • 2 oz Carrot Ginger Puree • 1/4 oz Radish Chips • 1 tsp Chopped Garlic • Pinch Micro Greens • Diavlo Salt to taste

• 2 Whole Artichokes • 1 Lemon • Water • Salt & pepper • White Wine Vinegar • 1 Pot, 1 Colander, Tin Foil • 1 oz butter

1. Coat the sea bass in crumbled potato chips. 2. Sautee the fish in a hot pan, and finish in the oven. 3. While fish is cooking, in another pan, sauté quinoa in butter and garlic. Add spinach at the end and toss until spinach is wilted. 4. Place a dollop of carrot ginger puree and push with spoon. 5. Place quinoa & spinach on the side of sauce

1. Take 2 fresh large artichokes and trim off thorns, and excess stems. 2. Grab a deep pot, colander, and foil. 3. Fill a quarter of the pot with water a splash of vinegar and one lemon cut in half. 4. Place colander on top of pot wrap with foil. Steam on medium heat for 30 minutes (or until stem is soft). Drain water and replace with a handful of woodchips (apple wood is preferred). 5. Replace colander and artichokes and reseal with foil. 6. Turn up heat until wood starts to smoke, leave for 5 minutes. 7. Cool in fridge for 30 min. 8. Carefully cut in half, and scoop out in-edibles. 9. Melt butter in a nonstick pan salt & pepper artichoke halves and place face down. Grill both sides until crispy. Serve with mayo and clarified butter. Yum!

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the San Diego

Restaurant Guide 2017

Listings

When The Cat Cafe opened in January 2015, it was one of just five cat cafes in the United States and the first one in Southern California. The Cat Cafe features award winning coffee and espresso from local vendors as well as pastries, cookies, and snacks from local businesses which customers can enjoy in the company of friendly adoptable cats. Hundreds of animals have found their homes through The Cat Cafe, which frees up much needed space in local shelters. 472 Third Ave., San Diego Gaslamp (619) 786.2289 â&#x20AC;˘ CatCafeSD.com

Restaurant Listings

Restaurant Listings Arizona Cafe

1925 Bacon St., 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

Aqui es Texcoco

1043 Broadway, Chula Vista (619) 427-4045 aquiestexcoco.com

Aqui esTexcoco brings Mexican-style lamb barbecue to the US while respecting and maintaining the authentic flavors, recipes and traditions. The focus is 100% on the food, preparing it as it has been for hundreds of years - no flashy gimmicks or chef’s interpretations. Aqui esTexcoco is pure, authentic lamb barbecue.

Bali Hai

2230 Shelter Island Dr. San Diego, CA 92106 (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, the Rizzo family still produces wines at the winery using San Diego grapes.

BFD (Big Front Door) 4135 Park Blvd., San Diego (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.

40 | San Diego Restaurant Guide 2017 |

Bullys East

2401 Camino del Rio South San Diego, CA 92108 (619) 291-2665 bullyseastsd.com

San Diego’s #1 choice for prime rib, burgers, seafood, and cocktails. Watch your favorite team on one of our TVs! Located in Mission Valley.

Bali Hai

2230 Shelter Island Dr., San Diego, CA 92106 (619) 222-1181 balihairestaurant.com

Bernardo Winery

13330 Paseo Del Verano Norte, Rancho Bernardo (858) 487-1866 bernardowinery.com

Cafe Madeleine

2850 El Cajon Blvd., North Park (619) 693-5733 2248 30th St., South Park (619) 544-1735 cafemadeleinesd.com

Cafe Madeleine is inspired by the sidewalk street cafes in France. At Cafe Medeleine we specialize in sweet and savory crepes and panini. All of the food is made to order in front of each customer with the freshest premium ingredients available. They strive to bring you consistent high quality french food in an architectural ambiance of a parisian cafe.

Cafe Sevilla

353 5th Ave., Gaslamp (619) 233-5979 cafesevilla.com

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. Taste of Gaslamp People’s Choice Winner- Best Ambiance

The Cat Cafe

472 Third Ave., San Diego, Gaslamp (619) 786-2289 catcafesd.com

The Cat Cafe features award winning locally roasted coffee and espresso and locally produced pastries, cookies, and snacks. Enjoy these while you interact with friendly adoptable cats.

Cocina 35

1435 6th Ave., Downtown (619) 431-5611 cocina35.com

Cocina 35 is dedicated to bring you the essence of MEXICO, the flavors, aromas and textures that were given to us, growing up cooking right next to our grandmothers in MEXICO. Visit us and enjoy the largest variety of chilaquiles in San Diego. Cocina 35...Ahhhh que ricos CHILAQUILES!

Cold Beer & Cheeseburgers

322 5th Ave., Downtown (619) 546-9292 coldbeers.com/restaurants/san-diego

The casual and friendly atmosphere welcomes families to avid sport fanatics. Its award-winning burgers are hand-formed from fresh, never frozen, ground chuck, to create a tasty selection of mouthwatering half-pound burgers. The ever-rotating beer menu offers a selection of more than 120 beer choices – tap, bottled or canned.

D.Z. Akin’s Restaurant, Delicatessen & Bakery 6930 Alvarado Rd., San Diego (619) 265-0218 dzakinsdeli.com

A traditional New York-style delicatessen serving ethnic favorites like matzo ball soup, 134-plus sky-high sandwiches like the popular Reuben, fresh house-baked breads and sweets plus breakfast is available all day!

En Fuego Cantina and Grill 1342 Camino Del Mar, Del Mar (858) 792-6551 enfuegocantina.com

En Fuego Cantina & Grill serves up inventive margaritas, traditional Mexican dishes and fresh seafood. The menu exemplifies flavors of the Mexican Riviera. En Fuego loosely translated means ON FIRE, and they try to embody our name. Whether you are popping by for lunch, dinner, or Happy Hour, you are in for a treat while relaxing in the treehouse like ambiance.

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 - The Gaslamp’s favorite neighborhood bar. Located right next door to The Shout! House dueling pianos. Their delectable menu is always freshly prepared with local & sustainable ingredients. Enjoy made–from-scratch food, craft beer, seasonal cocktails, and great service in a cozy environment downtown.

Gaslamp Quarter www.gaslamp.org

Explore bustling streets, delight in charming Victorian architecture, and uncover the mysteries of the historic heart of San Diego as the Gaslamp Quarter celebrates its 150th Anniversary in 2017. Visit Gaslamp.org for all the details!

Maryjanes Hard Rock Hotel San Diego

207 Fifth Ave., Downtown (619) 764-6950 hardrockhotelsd.com/maryjanes.php Buzzy, sleek diner in Hard Rock Hotel serves creative comfort eats & is open late-night on weekends.

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.

House of Blues

1055 5th Ave., Downtown (619) 299-2583 houseofblues.com/sandiego/restaurant

Step into House of Blues Restaurant & Bar and discover a delicious culinary mix of American and international dishes created by our rockin’ band of chefs across America. Appetizers to please are the perfect opening act before diving into juicy steaks, tantalizing salads and decadent desserts. The 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.

The Joint

4902 Newport Ave., Ocean Beach (619) 222-8272 thejointob.com

The Joint offers diverse small plates & sushi, with wine & a long list of craft beers in a warm, funky setting.

Kato Sushi

980 Garnet Ave., Pacific Beach (858) 270-8828 sushikato.com

Kato Sushi offers fresh sushi, creatively delicious small plates, and now new to the menu: POKE BOWLS! Good vibes, great happy hour deals, 1 cent sake with purchase of any large beer, AND we deliver!

Kona Brewing

konabrewingco.com

Kona Brewing Company is a brewery in Kailua-Kona on Hawaii’s Big Island. Kona’s year-round beers include Longboard Island Lager, Big Wave Golden Ale, and Fire Rock Pale Ale.

Restaurant Listings Krakatoa

Mr. Peabody’s Bar & Grill

Krakatoa is located in the heart of Golden Hill on 25th Street between B and C Streets. This unique and cozy café was once a small Craftsman house. It is nestled under the shade of a large fig tree, with a sizable patio deck that wraps around the front, side, and back of the building. The cafe has tiki decor, volcano-themed breakfast & lunch menu, espresso bar, smoothies, & WiFi.

Mr. Peabody’s is a neighborhood sports bar, grill & live music venue. Located in Encinita, Mr. Peabody’s offers hearty portions, prepared from original recipes using the finest ingredients available. Open at 7am, serving breakfast until 3pm, dinner menu until 1am.

1128 25th St., Golden Hill (619) 230-0272 krakatoacafe.com

Lefty’s Chicago Pizzeria

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.

Lionfish - Pendry Hotel 435 5th Ave., Downtown (619) 738-7200 lionfishsd.com

The taste of fresh sustainable seafood has come to the Gaslamp District.Lionfish, located in the Pendry San Diego, is a modern, cutting edge restaurant located on 5th Avenue that features fresh-catch cuisine and seasonal ingredients, all prepared with innovative twists by homegrown San Diego chef JoJo Ruiz.The twolevel space will honor the essence of the city’s lifestyle with a menu that is both hip and healthy, eccentric but not excessive.

Lotus Thai

906 Market Street, Downtown/ East Village (619) 595-0115 3761 6th Ave., Hillcrest (619) 299-8272 lotusthaisd.com

Lotus Thai has been repeatedly honored as “Best Thai” in San Diego by numerous outlets. Indoor waterfalls and Buddha Statues add to the eye-catching, eclectic decor creating an elegant, yet intriguing dining experience. Lotus Thai features authentic Thai Cuisine made the the freshest ingredients and spices, surrounded by an inviting atmosphere that defines the ideal setting for happy hour or dinner with a friend. Our menu has been painstakingly created by regional recipes from Northern Thailand, Chiang Mai, and Bangkok. Thai, Chinese, and vegetarian friendly options make Lotus Thai’s two locations - East Village and Hillcrest - irresistible choices for exotic dining.

McGregors Grill & Alehouse 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.

136 Encinitas Blvd. Encinitas, CA 92024 (760) 753-7192 peabodysrocks.com

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.

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 Noodle House

2218 Cable St., Ocean Beach (619) 450-6868 obnoodlehouse.com

OB Noodle was founded on a basic mission: simple, delicious meals, served quickly. Featured on the Food Network and known for their signature pho bowls and Asian-fusion, they’ve got vegetarian & gluten-free options too! Now with two locations in OB and a Live Music Venue (The Holding Company), all are known for their extensive craft beer and craft cocktail selections. While each bar may have its own flair and style of drinks, they each host the World Famous Peanut Butter Jameson shot–made famous by TruTV’s Barmageddon. Check out the trio of fun!

Old Town Tequila Factory Restaurant & Cantina 2467 Juan St., Old Town (619) 260-8124 oldtowntequilafactory.com

The ever popular Old Town Tequila Factory Restaurant and Cantina overlooking historic Old Town San Diego “ is a terrific spot to enjoy great Margaritas and delicious Authentic Mexican Food from scratch in San Diego. Freshly made Tortillas and Guacamole, Gigantic Margaritas, Musica and Breathtaking Views from Old Town to Mission Bay.

The Patio on Goldfinch

4020 Goldfinch St., Mission Hills (619) 501-5090 thepatioongoldfinch.com

The Patio on Goldfinch offers inspired California Cuisine, that fits in perfectly with the sunny San Diego lifestyle. Upon arrival you will see our open-air patio and California’s only glass-enclosed cheese cave. With handmade cocktails, eclectic wines, and food to remember there is always something to enjoy.

Pizzeria Luigi

1137 25th St., Golden Hill (619) 233-3309 2121 El Cajon Blvd., North Park (619) 294-9417 717 Seacoast Dr., 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!

Primos Public Corner

2401 Fenton Ave., Mission Valley (619) 684.5777 primospc.com

Primos Public Corner is San Diego’s premiere casual dining Mexican Cocina and Sports Bar serving up fresh, modern Mexican recipes and cocktails with a touch of San Diego craft and style.

Raglan Public House

1851 Bacon St., Ocean Beach (619) 794-2304 raglanpublichouse.com

Large, modern pub with a New Zealand-themed menu features 100% organic burgers & 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 7 nights a week, delicious pub grub ranging from Burgers to Wings and FRIED PICKLES (!!!), a full bar and a huge outdoor patio, you’ll be coming back for more!

Rudford’s Restaurant

2900 El Cajon Blvd., North Park (619) 282-8423 rudfords.com

Rudford’s Restaurant has been serving San Diego since 1949. Open twenty-four hours a day and seven days a week, Rudford’s offers an extensive breakfast, lunch and dinner menu that satisfies every craving! Rudford’s strives to provide prompt, professional, friendly and courteous service that keeps customers coming back on a daily basis.

SDSU Professional Certificate in the Business of Craft Beer 5250 Campanile Dr., San Diego (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.

Sicilian Thing Pizza 4046 30th St., North Park (619) 282-3000 sicilianthingpizza.com

In the heart of North Park, Sicilian Thing offers both the famous Sicilian (square/thick) and New York style (round/ thin) Pizza. Our dough rises to create the lightest tasting pizza with an amazing crust. It’s “OMG - to die for!” We have an array of rotating craft beers on 6 taps, with Racer 5 IPA always on tap. You’ll agree this is a no-attitude establishment with the friendliest pizza team in San Diego!

Splash Wine Lounge

3043 University Ave., North Park (619) 296-0714 asplashofwine.com

Splash offers a unique wine experience specializing in boutique wines from all over the world in a warm and upscale atmosphere. We sell wine-to-go and also serve fresh Italian Bistro fare including cheese, charcuterie, and flatbread pizzas.

Solace and the Moonlight Lounge 25 East E St., Encinitas (760) 753-2433 eatatsolace.com

This Encinitas hot spot features an oyster bar, delicious coastal cuisine, and live music every Sunday night!

Solar Rain Bottled Water Company (760) 751-8867

Solar Rain® Zero is an excellent choice for those seeking to naturally cleanse excess hard minerals and contaminants from the body. Vapor distilling yields the purest form of water available. Just like Mother Nature makes rain, straight from a cloud.

Solare

2820 Roosevelt Rd., Liberty Station 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. 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.

The South Park Abbey

1946 Fern St., South Park (619) 696-0096 facebook.com/southparkabbey

Featuring a large selection of Craft Beers, hand-ground burgers, a full bar, and the BEST WINGS IN SAN DIEGO, The South Park Abbey is your neighborhood bar at it’s finest.

Starlite

3175 India St., Middle Town (619) 358-9766 starlitesandiego.com

Starlite is San Diego’s hidden gem, nestled on an unassuming corner of India St near Sassafras St 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 and slow food, and late nite dining.

Station Tavern

2204 Fern St., South Park (619) 255-0657 stationtavern.com

Located in the heart of South Park, Station Tavern provides fresh and delicious comfort food, a rotating selection of local and craft beers, and a full bar. The laidback atmosphere boasts a large backyard that features communal picnic-table-style dining and a kid-friendly 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. | San Diego Restaurant Guide 2017 | 41

Restaurant Listings Studio Diner

Tajima Ramen East Village

Studio Diner is located on an active TV studio lot, serving up American classics anytime amid 1940s-era movie decor.

Tajima Ramen Hillcrest

4701 Ruffin Rd., San Diego (858) 715-6400 x 2 studiodiner.com

Sunshine Company

5028 Newport Ave., 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.

Taco Surf Taco Shop

4657 Mission Blvd., Pacific Beach (858) 272-3877 tacosurftacoshop.com

The vibe at Taco Surf is laid-back, but this restaurant located one block away from the beach takes its burritos seriously. Known for their award winning carne asada, breakfast burritos, and rolled tacos this place is a local favorite and has been since 1989.

42 | San Diego Restaurant Guide 2017 |

901 E St., East Village (619) 431-5820 tajimasandiego.com

3739 6th Ave., Suite B, Hillcrest (619) 269-5050

Tajima Ramen Convoy

4681 Convoy St., Suite I, Kearny Mesa (858) 576-7244

Tajima Izakaya

4411 Mercury St., Suite 110, Clairemont (858) 278-5367

Tajima North Park

3015 Adams Ave., Suite 102 B, North Park (619) 756-7517

Founded in 2001 on Convoy Street, in San Diego, CA, Tajima has earned a reputation as one of the top Japanese restaurants in San Diego. Owner and entrepreneur, Sam Morikizono, takes pride in delivering an authentic taste of Japan, in a pleasant atmosphere at affordable prices. His passion to preserve the purity of the Japanese taste and style guarantees a memorable and satisfying dining experience, time and time again.

Tom Ham’s Lighthouse 2150 Harbor Island Dr., San Diego, CA 92101 (619) 291-9110 tomhamslighthouse.com

Tom Ham’s Lighthouse offers a spectacularly 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. Tom Ham’s is also known for their free flowing seafood Sunday brunch!

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 & pool, in an old-school spacious interior.

Top of the Market

750 N Harbor Dr., 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.

Urban Solace

3823 30th St., North Park (619) 295-6464 urbansolace.net

Urban Solace brings 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.