Restaurant Review: Bracero
Javier Plascencia takes Mexican food to the next level
La Vida Vegan: Toast of the Town
The Dish: Avocado toast with shaved vegetables and herbs on a La Brea baguette The Spot: Little Lion Cafe, 1424 Sunset Cliffs Boulevard, Ocean Beach The Scene: The location of this quaint café is perfect, especially if you’re considering a walk along the cliffs before or after your meal. The restaurant itself is petite and […]
Very Important Taco: Steak Breakfast Tacos
Get them at Nate’s Garden Grill
Made in SD: Neakita Organic Teas
If your New Year’s resolution involves working out, eating better, engaging in less screen time, or some combination of the three, you might want to add a daily cup of tea to your regimen. Neakita, a new local company founded by 26-year-old winemaker turned holistic health practitioner Hannah Mills, makes small-batch organic teas that aim […]
Suja Launches Pressed Probiotic Water
Local beverage company unveils immunity-boosting water. Drink up!
Sweet Spot: Simona Torte
What’s red, white, and chocolatey all over? Herringbone’s Simona torte, created by Pastry Chef Adrian Mendoza and named after a hostess at the La Jolla restaurant. The cake consists of a crunchy hazelnut base, gianduja chocolate mousse, coffee chocolate glaze, and espresso chocolate cremeux, and is paired with a raspberry compote and vanilla bean ice […]
Kindred: Spirits and Food
With the opening of Café Gratitude and now Kindred, 2015 became the Year of the Vegan in San Diego. Located in South Park, Kindred sure stands out among its decidedly low-key neighbors. Cathedral windows. A demon wolf mascot. Victorian femininity. Death metal bravado. It’s the brainchild of vegan pop-up dinner specialist Kory Stetina, chef Jeremy […]
Eat This: Duck Machaca Pizza at El Taller
Mechanic shop turned industrial chic Baja Med restaurant El Taller elevates Tijuana’s pizza game to new heights. Using the restaurant’s wood-burning pizza oven, Chef Miguel Angel Guerrero turns out pies adorned with fresh regional fixings, including a duck machaca pizza. A twist on the Northern Mexico staple—machaca is a jerky-like dehydrated meat shredded into thinner […]
10 Hot Plates
Restaurant rumors, openings, & coming-soons in February
Have a Beer with Offbeat’s Co-Founder/Brewer Tom Garcia
This Stone Brewing alum spent years in the trenches before breaking out on his own to pursue his unique vision for brewing.
Warm Winter Cocktails
Six drinks to combat the cold
The Best Food & Drink Events This Month: January 2016
Galaxy Taco Tuesdays, Center Stage Dinner at La Valencia Hotel, Chocolate Threeway at Eclipse Chocolate
Best Things I Ate This Month: January 2016
Jackfruit “BBQ” Sandwich at Kindred, Chicago Deep Dish at Regents Pizzeria, Pho at OB Noodle House Bar 1502
Opening is Sweet for Bitter Brothers
How San Diego’s first new brewery of 2016 followed a roadmap for success
Handsome Drink
Form meets function in Crucial Detail’s Porthole Infuser
New Beer’s Resolutions
Thoughts and suggestions for expanding your love of beer in 2016
TASTE IT: Regents Pizzeria
The one I missed for S.D. Mag’s best-of-pizza issue.
The Wonders of Wondermint
Use the elevated schnapps for a perfect winter cocktail
Restaurant Review: Café Gratitude
San Diego vegetarian cuisine gets a lift with Café Gratitude
La Vida Vegan: Crêpe Escape
Trilogy Sanctuary’s Buckwheat Crêpe
10 Hot Plates
San Diego restaurant rumors, openings, and coming-soons in January
Eat This: Tuna Ceviche
Try it at Almazara Restaurant
Now Open: The Crack Shack
Breakfast is the Rodney Dangerfield of the restaurant industry. It gets no respect. So that’s why it’s such big news that the chef and owner of one of San Diego’s top restaurants, Juniper and Ivy, just opened The Crack Shack. It’s a simple concept from Top Chef All-Stars winner Richard Blais—a fast-casual eatery with chicken and egg […]
Very Important Taco: 5 Spice Duck Tacos
Get it at Blue Ocean Robata & Sushi Bar
Spice City: Baby Clydesdale Sauces
Our restaurant meals and grocery choices may be heavily influenced by the farm-to-table movement, but condiments are usually an afterthought. That was what drove local couple David Mead and Justine Marzoni to create Baby Clydesdale, a line of small-batch sauces crafted in Barrio Logan. Mead began whipping up a preservative-free version of Sriracha in 2009 […]
New Restaurant: Duke’s La Jolla
A Hawaiian import finds a home in one of San Diego’s most iconic locations
