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Our editors share what’s on their menu for local takeout
Sick of cooking? Order takeout! The SDM staff is sharing their recommendations, plus one expert’s pick, for where to get takeout this week in San Diego. You can satisfy your hunger cravings and help support our local restaurants all with one order, so dig in!
From Troy Johnson, food critic
Order: Bento box
3860 Convoy Street, Kearny Mesa
Order: Birria
2265 Flower Avenue, Nestor
From Marie Tutko, editor in chief
Order: Ahi poke
6491 Weathers Place, Sorrento Valley
Order: Shoyu ramen
3803 Fifth Avenue, Hillcrest
From David Martin, digital media director
Order: Crab boil
2305 University Avenue, North Park
Order: Thai lunch special
1153 Sixth Avenue, Downtown
From Erica Nichols, associate editor
Order: Lemon cream chop fries
3012 Grape Street, South Park
Order: Lobster tacos
3040 Carlsbad Boulevard, Carlsbad; 2820 Historic Decatur Road, Liberty Station; 550 West Date Street, Little Italy
From episode 188 of the Happy Half Hour podcast
Order: Neapolitan pizza
3001 Beech Street, South Park
Order: Custom pies
1137 25th Street, Golden Hill; 717 Seacoast Drive, Imperial Beach; 2121 El Cajon Boulevard, North Park
Shawarma Guys
PARTNER CONTENT
Blonde City Creative
Our editors share what’s on their menu for local takeout
Sick of cooking? Order takeout! The SDM staff is sharing their recommendations, plus one expert’s pick, for where to get takeout this week in San Diego. You can satisfy your hunger cravings and help support our local restaurants all with one order, so dig in!
From Troy Johnson, food critic
Order: Stone soup
1813 S Coast Highway, Oceanside
Order: Drunken noodles with duck, mango sticky rice
8993 Mira Mesa Boulevard, Mira Mesa
From Marie Tutko, editor in chief
Order: Combination plate with tibs (roasted strips of beef), yebere siga wot (spicy beef stew in a red pepper sauce), and yedero wot (spicy chicken)
4717 University Avenue, City Heights
Order: Chongqing spicy chicken
4428 Convoy Street, Kearny Mesa
From David Martin, digital media director
Order: Rotating food trucks in front of the brewery
4542 30th Street, North Park
Order: Lamb döner bowl, Electrocution IPA
1429 Island Avenue, East Village; 4150 Mission Boulevard, Pacific Beach
From Erica Nichols, associate editor
Order: Dirty chai and cookies from Maya’s Cookies
1947 Fern Street, South Park
Order: Shrimp and grits
4320 Viewridge Avenue, Tierrasanta
From Lauren Pettigrew Pryor, social media manager
Order: Dry-aged burger
2855 El Cajon Boulevard, North Park
Order: Spicy tuna poke bowl
Seven locations in San Diego County and Tijuana
From Emily Ferguson, production specialist
Order: Green hog and cheese pie with a side of kale slaw
4404 Park Boulevard, University Heights
Order: Surf & Turf fresh spring rolls
Six locations in San Diego County
Tribute Pizza
From episode 190 of the Happy Half Hour podcast
Order: Any of their pizzas and tiramisu
3077 North Park Way, North Park
Dry-aged burger at The Wise Ox
Our editors share what’s on their menu for local takeout
Sick of cooking? Order takeout! The SDM staff is sharing their recommendations, plus one expert’s pick, for where to get takeout this week in San Diego. You can satisfy your hunger cravings and help support our local restaurants all with one order, so dig in!
From Troy Johnson, food critic
Order: Sweet corn and basil empanada
819 C Street, Downtown; 2855 El Cajon Boulevard, North Park
Order: Döner fries
Multiple locations
From Marie Tutko, editor in chief
Order: Beef brisket
2625 Lemon Grove Avenue, Lemon Grove
Order: Larb
6925 Linda Vista Road, Linda Vista; 13223-2 Black Mountain Road, Rancho Peñasquitos
From David Martin, digital media director
Order: Ube and pandesal toffee or salty caramel corn
4404 Park Boulevard, University Heights
Order: Roman-style pizza and Peruvian chocolate gelato
3068 University Avenue, North Park
From Erica Nichols, associate editor
Order: Sukiyaki udon
5430 Clairemont Mesa Boulevard, Clairemont
Order: Soy garlic wings
4403 Convoy Street, Kearny Mesa
From episode 187 of the Happy Half Hour podcast
Order: Mariscos
Currently delivery only
Order: Cold brew
Currently delivery only
Empanada Kitchen
How Sam Morikizono unintentionally built one of San Diego’s original ramen shops
Sometimes the canary makes it out. Goes into the coal mine, coughs a touch, pulls it together, darts for the light, lives a long and prosperous life. Tajima was the canary in San Diego’s ramen mine. Restaurant ramen was a completely unproven crapshoot in 1994 when Sam Morikizono took over an existing restaurant on Convoy. He surely didn’t plan on serving it. Ramen was huge in Japan, but few serious restaurateurs stateside gave it a second thought. Ramen was just the beloved plastic package in the bulk-food aisle (thanks to the legend, Momofuku Ando).
“Before I took over Tajima, the place was a Japanese home-food restaurant. Tempura, sushi, noodles,” Morikizono says. “I had a lot of Japanese regulars and they’d always ask me to make this or that. I cooked everything. One day regulars asked me to make ramen. It wasn’t popular in the US at the time, but I made it, and it was a hit.”
Born and raised near Osaka, Japan, Morikizono came to the US after high school at age 19 and cooked in restaurants to make it. Restaurant kitchens have always been key harbors in the making-it process. “I wanted to see a different country,” he says. “In the beginning I didn’t plan to stay forever. I didn’t like it much.”
He was working at Shogun restaurant in LA (he didn’t like LA much, either) when they opened a location in San Diego, and he moved here to be the cook. A year later, Tajima restaurant down the street came up for sale.
Tajima Ramen at Tajima
“I always wanted to be a restaurant owner,” he says. “It was in very bad condition, but that’s why I could afford the opportunity. In the beginning, I tried everything to make the best ramen, but it was too greasy, it was too salty. Eventually, I just tried to make it balanced. I didn’t want to make it too authentic. I wanted to make it for Asian people, Caucasian people, with flavor and umami.”
That may have been the key. Part of the allure of Convoy is the collection of first- and second-generation Asian cooks, adhering to recipes straight from the source. But Morikizono cooked for both palates—where he’s from and where he is. That’s why their spicy sesame ramen—essentially a riff on the classic tantanmen ramen, which itself is a riff on Sichuan dan dan noodles—is an eminently enjoyable bowl of soup.
Twenty years later, Morizikono is still here, and Tajima is revered as one of the region’s best ramen restaurants. The day they opened their sixth San Diego location in College Heights (there are also two in Tijuana) had the bad luck to be the same day the city first shuttered indoor dining.
Morikizono says they’re doing okay. They’ve figured it out as well they can—outdoor dining, to-go orders, Tajima’s long-earned name.
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
Stake Chophouse & Bar brings contemporary classics and old-school service to the heart of Coronado
Stake Chophouse & Bar isn’t your average steakhouse. Blue Bridge Hospitality’s Coronado outpost is a modern interpretation of a big-city steakhouse nestled in the heart of the small coastal community. The team at Stake has reimagined the whole steakhouse experience. By prioritizing a seasonal farm-to-table sourcing philosophy, a personalized guest experience, and unique service touches, like a formal steak presentation and a bespoke knife selection process, Stake distinguishes itself in a sea of steakhouses.
Exceptional steaks, including Wagyu from Japan, Australia, and the U.S., and fresh seafood flown in daily form the core of Stake’s culinary identity. The menu features a five-course omakase-style steak experience highlighting house favorites, plus an array of cuts, and classic steakhouse staples—think a wedge salad, baked potato, or pasta carbonara—refined for a contemporary palate without losing their traditional appeal. Stake focuses on seasonal sourcing from the region’s best family farms and specialty purveyors, and incorporates intentionally unexpected touches to create something truly unique.
“I challenge our chefs and myself to take it a step further in sourcing,” says Chef Ronnie Schwandt. “It’s important to us to highlight different farms, unique one-off farms—whether it’s cattle, strawberries, a local fisherman or from anywhere in the United States, we’re always trying to find that niche.”
Beyond the menu, Stake emphasizes outstanding service, says Vinny Spatafore, Director of Hospitality Operations. Staff maintains detailed notes, allowing them to remember guests by name, recall previous orders such as a favorite martini (also memorable for the customer since it’s served in an extra tall, distinctly-shaped glass), and celebrate special occasions like birthdays and anniversaries.
“When you have those points of topic that you remember about a guest, they appreciate that,” he says. “Our servers are really good with that—we have a couple servers who have been here since the beginning and they’ll remember somebody from years ago, their name, their kids’ names, where they live. I’m really thankful to have a great front of house staff.”
Award-winning wines, rare whiskeys, special events, and a complementary black car service that provides transportation for guests throughout Coronado add to Stake’s appeal.
Schwandt stresses that Stake offers more than a meal; they aim to give patrons something unforgettable.
“It starts when you walk up the stairs and are greeted by the hostess—that sets the tone for the night. Then you’re greeted by a server, who may know you by name, and can guide you through the menu and curate as they get to know you,” says Schwandt. “Most people leave kind of blown away; they leave feeling like they just had an experience. That’s the goal, right? Whether you’re serving smash burgers or high-end steak, you want somebody to leave thinking, Wow, that was awesome.”
Dine outdoors in the neighborhood that has San Diego’s best Asian food
It might be tucked into a corner of a strip mall, but just look for their big electric sign and you can’t miss it. This cozy little spot serves coffee and frozen desserts, including rolled ice cream, soft serve, OB Beans coffee, and melon bingsoo, a popular Korean shaved ice dessert. Get ready to be one of those people who takes pictures of their food, because you won’t be able to resist capturing their watermelon bingsoo, served with snow ice, condensed milk, fruity pebble cereal, mochi, and vanilla soft serve. Even their rolled ice cream is Instagram worthy; it comes in strawberry, green tea, cookies and cream, banana, black sesame, coffee, Thai tea, and cereal.
4425 Convoy Street, Kearny Mesa | 858-276-9479
When Common Theory says fusion, they mean it, with a menu featuring elements of Korean, Chinese, Mexican, and American cuisines. The Convoy Pork and Shrimp Katsu burger, featured on an episode of Food Network’s Burgers, Brew & ’Que, is a must-try—a fried pork and shrimp patty with pickled onions, butter lettuce, mustard spread, and radish aioli on a brioche bun. Other favorites recently brought back to the menu include the barbecue chicken flatbread and bulgogi rice bowl. While they offer a rotating selection of over 30 craft beers on tap at one time, change things up by participating in their weekly Brew Battle, where two breweries go head-to-head to survive another week on the leaderboard. Right there on the patio, you and your friends can grab a flight consisting of two beers by each brewery in matching styles, blind-test each, and vote for your favorite, labeled A, B, C, and D.
4805 Convoy Street, Kearny Mesa | 858-384-7974
Stand aside, Colonel; there’s a new “KFC” in town—the Korean fried chicken at Cross Street. You can never go wrong with the soy garlic wings, a classic Korean duo, but their seasonal garlic butter honey flavor is so popular, they’re thinking of adding it to the menu. If you’re in the mood for spicy, the Seoul Spicy is a house favorite, with a sauce inspired by the Korean home staple gochujang, a red chili paste. Stay awhile in their patio or additional outdoor seating and enjoy a full or half order of wings, boneless tenders, or drumsticks and pair it with your choice from a variety of draft beers.
4403 Convoy Street, Kearny Mesa | 858-430-6001
This family-owned and operated business is known for being one of the first restaurants in San Diego to offer freshly made xiao long bao, a Chinese soup dumpling. Dumpling Inn also remains dedicated to serving classic Chinese comfort cuisine, such as ma po tofu, honey shrimp, and pork pot stickers. Their extensive parking lot patio can be enjoyed all the more with a cold beer or cocktail.
4625 Convoy Street, Kearny Mesa | 858-268-9638
This restaurant serves more traditional Korean meals, like their popular soondubu, a spicy Korean tofu soup with egg and a choice of seafood, pork, beef, or kimchi. If you want it even spicier, one of their top menu items is the kimchi jjigae, a spicy kimchi soup with pork, veggies, and sliced tofu. Choose one of five different spice levels to really test how much you can handle. Cool off from your meal in the cozy outdoor patio enclosed by plants galore.
4647 Convoy Street, Kearny Mesa | 858-292-0499
While you may not get to experience the joy of having your food announced in Japanese before seeing it launched to your table on a conveyor belt, Kura’s $2.80 sushi plates—spanning an assortment of salmon, beef, shrimp, eel, scallop, and tuna nigiri, as well as various rolls, hand rolls, and gunkan—are still worth dining outside for. Choose from a selection of over 140 dishes in their extended parking lot patio just out front. Each sushi dish is covered with a plastic top for safety, so the joy of eating good sushi will still be there, even if it’s brought out by a human and not a machine.
4609 Convoy Street, Kearny Mesa | 858-715-4605
Manna BBQ is one of Convoy’s most popular all-you-can-eat Korean barbecues. With outdoor seating right out front, you can cook your meat on an electric grill and watch the hustle and bustle of the neighborhood go by. Choose between the pricier A1 set, which has premium meats at $29 per person, and the standard A2 set at $25 per person. Both offer classic menu items like the chadol baegi (beef brisket), bulgogi, and pork belly, as well as sides like gaeran jjim (steamed egg), corn cheese, and thick rice paper.
4428 Convoy Street, Kearny Mesa | 858-278-3300
See for yourself if Olleh really is the “best Korean BBQ in San Diego.” At $21 per person for lunch and $25 per person for dinner, this all-you-can-eat restaurant offers quite a few marinated options for each type of meat—beef belly, pork belly, brisket, barbecue chicken, bulgogi, and kalbi. Leave just a little room for their popular unlimited sides, like the steamed egg, japchae (stir-fried glass noodles), and kimchi fried rice. Aside from a wide variety of meats and sides and the free shaved-ice dessert, Olleh has a decent-size parking lot, which is just the cherry on top of any Convoy visit. They’ve switched almost everything to be disposable—plates, bowls, utensils, and even bottled water.
4344 Convoy Street, Kearny Mesa | 858-492-2121
It may be a little difficult to choose from the more than 100 appetizers, soups, noodle dishes, and main courses on Phuong Trang’s astonishingly large menu. But don’t be put off: Whatever you order, you will still get an authentic Vietnamese dish. The vermicelli noodle bowls—thin rice noodles served cool with shredded lettuce, cucumber, mint, bean sprouts, crushed peanuts, and fish sauce—are one of the most popular orders, and you can add various meats and seafood. You can never go wrong with classics like fried egg rolls and fresh spring rolls filled with pork and shrimp, and both the garlic and glazed wings are popular favorites.
4170 Convoy Street, Kearny Mesa | 858-565-6750
In a new parking-lot setup, RakiRaki has an ample amount of outdoor seating to enjoy your favorite ramen dish in, along with a drink from their selection of local craft beer and sake. If you want a ramen that packs a punch, try their Rikimaru spicy miso tonkotsu ramen, a premium miso tonkotsu broth with noodles, bamboo shoots, bean sprouts, a five-spice soy sauce pickled egg, and your choice of organic chicken, chashu (grilled pork), or flame-blistered underbelly. In addition to a wide variety of ramen, RakiRaki serves other authentic Japanese dishes, including tsukemen (dipping noodles), charcoal-fired yakitori, curry, ramen burgers, and specialty sushi rolls.
4646 Convoy Street, Kearny Mesa | 858-573-2400
This little shop offers ah-boong, a Korean-inspired dessert with soft serve in a baked, goldfish-shaped waffle cone. They’re not the crunchy cones you get at other ice cream shops. While still crispy, this goldfish cone is softer and chewier, a perfect complement to the creamy goodness of soft serve. Mix and match your soft-serve flavor (milk, ube, black sesame, matcha, or a swirl of two flavors) with your filling (red bean, taro, custard, or Nutella), and top it off with your choice of fruity pebble cereal, Oreo crumbs, rainbow sprinkles, graham crackers, and more. There are a couple of small tables outside, but if you can’t get a table there’s plenty of sidewalk space to spread out on too.
4620 Convoy Street, Kearny Mesa | 858-939-0388
As you make your way down Convoy Street, it’s pretty hard to miss Steamy Piggy’s large wooden signage, with their signature neon pig acting as a beacon for the whole strip. Everything about this place is meant to look good as well as taste good. The modern atmosphere is great for a trendy lunch date, and the vertical garden backdrop on the patio is the perfect photo op. They serve classic dishes from China, Korea, and Japan, including dumplings, bao, rolls, ramen, fried rice, and meat bowls. Their popular dumplings are served fresh every day, but all of their dishes are made for family-style sharing, so don’t stress too much about choosing one thing. And you can’t leave without trying their Kawaii Buns, custard-filled steamed buns in the shape of a little pig. They’re almost too cute to eat. (Almost.)
4681 Convoy Street, Kearny Mesa | 858-492-0401
Before diving into a steaming bowl of ramen, start your meal off with their most popular appetizer, the pork gyoza. Then give their house favorite a try, the curry ramen, which comes with an original tonkotsu chicken and pork broth mixed with special spiced curry, egg noodles, half a ramen egg, and your choice of pork or chicken chashu. If you’re thinking of bringing a date, plan for the Tajima Tuesday special: buy one ramen, get one 50 percent off.
4681 Convoy Street, Kearny Mesa | 858-576-7244
Tofu House
Eui Jong Kim
Their iconic stone-pot-scorched tables have moved outdoors so you can enjoy a nice, piping-hot bowl of tofu soup in the fresh air. Established 1998, what was created to make Korean immigrants feel at home in San Diego with warm and comforting food has grown to become a Convoy staple loved by the community as well as customers from different backgrounds. Be sure to try their iconic tofu soup, like their chef’s special, which comes out hot and bubbling with shrimp, pollack roe, clams, oysters, scallops, and mushrooms in addition to soft tofu. They’re also known for their hot stone crispy rice bowls, which also comes out in a piping-hot stone pot. Pro tip: Don’t ignore that basket of eggs on your table—use the unlimited supply they provide anywhere in the soups, on the hot rice, or as hot meat dip.
4646 Convoy Street, Kearny Mesa | 858-576-6433
The menus at these three Japanese restaurants vary, but all are known for their variety of yakitori—bite-sized grilled chicken skewers made from different parts of the bird, such as the breasts, thighs, skin, liver, and other innards, like chicken heart and gizzard. They also offer other grilled skewers like beef tongue, bacon-wrapped asparagus, and quail egg. If you’re not in the mood for yakitori, Yakyudori and Hinotez offer a variety of ramen and donburi (rice bowl) dishes, while Taisho has some deep-fried options to choose from. Although its yakitori selection is smaller than the other two, Hinotez also features sashimi, sushi rolls, and yakisoba.
4898 Convoy St., Kearny Mesa | 858-268-2888
5185 Clairemont Mesa Blvd., Kearny Mesa | 858-752-0468
7947 Balboa Ave., Kearny Mesa | 858-565-4244
Common Theory
James Tran
Ajisen has 700 locations across the globe and doesn’t care about your ramen rules
Do you know how strong your food math must be to have 700 ramen shops worldwide and your soup still taste this good? Sure you do, because you played Mickey Mouse telephone as a kid. One child said “I like raisins” into your ear, you whispered “I have to pee” into the ear of the next kid, who in turn just screamed incomprehensibly into the dirty void that was the third child’s ear.
Point is, quality control gets exponentially harder with each link in the chain. Recipes are mistranslated, ignored, cheated a little bit for cost, tossed out the window. It’s a miracle one of Ajisen’s satellite ramen shops isn’t just microwaving can after can of Campbell’s chicken noodle and laying pork chashu on top.
In long conversations with one of the city’s most creative restaurateurs, the most surprising thing I learned was his adoration of The Cheesecake Factory. Here was a man who’d made his name on weird design and art and counterculture, and he admired the Old Navy of food. Why? Quality control. To have that big of a menu, and feed that many people on a daily basis across the globe, without quality dovetailing until people are getting divorced over your alfredo, which is for some reason green? That’s a heroic feat of organization, calculus, scale, and managing humans.
Let’s not pretend here. Ajisen is airport ramen—industrialized in every sense of the word. It has barbecue in it. It commits all sorts of crimes that will make ramen purists write angry Yelp poetry (see the “New York Steak Cutlet Ramen”). But purists, while impressive with their strictly segregated food flow charts, are not very fun. So let’s mute their whine-song for a minute. Out of 10 ramen places I’ve tried so far in San Diego, I’d put Ajisen’s “Best Combo” near the top.
Here’s why: meat. Whereas most ramen broths are creamy, salty, with a subtle animal flavor, their Ajisen Best Combo Ramen tastes of deeply roasted bones, liquefied grill marks, a more basal carnivorism. It is the ramen for those people who like a little pepperoni with their sausage with their soppressata. It’s loaded with sliced pork and collagen-filled barbecue pork, more pork, a bit of pork. It is my nine-year-old’s favorite, though admittedly I’m not sure that’s the target demo Ajisen is shooting for. She’s right, though. And she doesn’t “do soup,” especially not soups with mushroom strips and big, luscious chunks of swine.
It must be noted, my reticence to even include Ajisen in my citywide vision quest for the best ramen. It has never been more important to support our small, independent restaurants. Our local mom and pops are suffering, big-time. But to ignore a chain in a true search through the city’s ramen inventory feels a bit pretentious, and methodologically flawed.
Plus, let’s not pretend that we don’t occasionally find ourselves facedown in a Double-Double, or that we don’t occasionally walk out onto our porch in a Gap T-shirt, sipping coffee from a Target mug, searching groggily for today’s Amazon joy. But most importantly, let’s not pretend chains and franchises have no ties to local culture. Almost every one of the locations represents a serious investment by the woman or man or family running them. The man in the mask behind the Plexiglas who politely handled my transaction did not fly in on the Ajisen corporate jet for the day to collect the San Diego money. He lives here. And the ramen he hands to people is good.
7398 Clairemont Mesa Boulevard, Convoy
Troy Johnson is the magazine’s award-winning food writer and humorist, and a long-standing expert on Food Network. His work has been featured on NatGeo, Travel Channel, NPR, and in Food Matters, a textbook of the best American food writing.
Scripps study shows that some patients may be able to taper their dose and maintain results
While glucagon-like peptide-1 (GLP-1) receptor agents have been used to treat Type 2 diabetes for more than 20 years, their recent emergence as weight-loss wonder drugs marked a new frontier in medicine. But their effectiveness has left some patients wondering what to do once they’ve reached their goal. Stopping the medication could mean regaining some, if not all, of the weight. A Scripps Clinic internal medicine physician recently conducted a small study of whether GLP-1 patients who had reached their goal weight could maintain that weight by taking their regularly prescribed injection every other week instead of weekly. Spoiler alert: 30 of 34 patients did. Read more about the study here and what that may mean as pharmaceutical companies roll out oral GLP-1s.
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