Ed Bedford 6 p.m., April 1
"This is our tradition from Israel. Make everything."
“People around Nazareth only harvest the olives every second year, so the trees have time to recover.”
Mouth-bulging umami at Jrdn
Joining the in-crowd between wavy walls and infinite oceans.
North Park's Awash puts Ethiopian favorites on an edible plate
"Yes,” says Habtamu. “This bread is two days old.” Okay, sounds like a confession. But, no, it’s a statement of pride. “Our bread,” he says, “needs time.” We’re talking injera, the famous Ethiopian bread that ...
Total taste heaven in the shape of an artichoke, a burger, mussels
Getting escorted out of Lou & Mickey’s...to the redesigned patio.
Flavor, taste, and pleasure materialize in a most unexpected location.
“Oh, no. This is free. You get this when you order a main dish.”
Scarfing remnants of beer-fed cow and lobster bits
"This is crazy,” says Carla. We’re climbing up the stairs toward the most expensive watering hole in downtown Coronado, if you’re after steaks. A $120 steak, anyone? News of this ran like an electric shock ...
Get stuffed on Meze-Greek’s fusion foods
Two ancient tastes and methods, one downtown fusion joint.
Back from the dead with the whole hog
The hoof stares me in the face. “Eat me!” it says. Oh, Lordy. But this is what I came for. It’s Sunday. Feeling a little hung over, truth to tell. “You sure this works?” I ...
Ed skips the hookah and inhales a panini
“Hookahs are definitely cheaper there,” she says. “But you get less of a head-rush from them.”
Fries with that, Mr. President?
Man, this is one broad Broadway. Broadway, Lemon Grove, that is.
Ed Bedford shares some of his experiences and philosophy in honor of his 1000th Tin Fork column, where he has spent two decades writing about "the real world out there" through the lens of San Diego's cheap eats.