Bruschetta @ Rosina’s
The only way north county inland portion of San Diego is a hot restaurant scene is air temperature. Food enthusiasts can count on one hand the number of consistent options. Add Rosina’s to that list. I didn’t sample the entire menu, but the dishes I had were good from-scratch Italian. We had a Bolognese with a rich, tomato-centric flavor (and no cream). But it was the simplest thing—the cheese-generous bruschetta—that floored us. Such a good, simple toast with cheese and herbs and tomatoes. The owner, Rosina, sits down with guests just like she would in her home. She’s a gem, smart with an smile and an opinion. Their location—the former Cavaillon spot in Santaluz—is not easy. But if you’re located anywhere near the inland 56 Freeway, it’s worth your time. 14701 Via Bettona, Santa Luz, 858.759.4300, rosinasoceanside.com.
The Best Things I Ate This Month: September 2014
Creamy risotto w/ quail @ Mision 19
I’ve been spending some quality time down in Tijuana and Baja for a story on the region (slated for the November issue of SD Mag). That meant a return to Mision 19, the sleek, modern restaurant from the region’s most well-known chef, Javier Plascencia. His bone marrow is pure serotonin on a plate, but anyone can make bone marrow taste relatively good. Few, however, can make a creamy faro with roasted Valle de Guadalupe vegetables taste like a risotto—adding perfectly cooked quail in the center. There are currently many reasons to visit Tijuana; Mision 19 is among the top. Call ahead and the restaurant will send a shuttle to the border to pick you up. The fantastic photo above by San Diego photographer Jaime Fritsch. Edificio Rio Corporativo, Calle Misión de San Javier #10643, segundo piso, Zona Urbana Río, 22010 Tijuana, +52 664 634 2493.
The Best Things I Ate This Month: September 2014
Vegetables @ Café Chloe
Before there was anything in East Village, there was Café Chloe. A place so romantic it serves as a fertility aid. And now as the “EV” is revitalizing and getting more attractions, Chloe turns 10 years old under the guidance of new chef Jason Roberts (ex-El Bizcocho, Blanca). Roberts most recently worked at Chino Farms as the chef liaison, and judging by his treatment of Chino carrots, he paid attention during his tenure. They may have been the best carrots I’ve ever had with brown butter and just the right hint of lavendar. How to turn a basic, good ingredient into a phenomenal dish that induces inappropriate food moans. Café Chloe, 721 9th Ave., Downtown, 619.232.3242, cafechloe.com.
The Best Things I Ate This Month: September 2014
