John Donne 9 p.m., May 27
Know when to flip it
“You won’t regret it,” says Karen.“The iron rack. It’s totally seasoned.”
A promise of heat
What did the rest of the world do before the Spanish brought tomatoes back from New World?
The charro and the pioneer lady set the kids into teams. “Now, don’t worry about breaking the eggs,” says the lady. “They’re made of wood. First team back with the egg still in the spoon ...
I take a chunk of meat, collect some noodles and bean sprouts, and shove them in my maw.
Sticky stuff force field at Main Tap Tavern
“The End is Beer,” reads a little sign. “Uh, you do food?” I ask the gal at the bar.
So good to be back. I first came here two years ago. Then popped in earlier this winter when I discovered their happy hour. Devoured a totally delicious $3 eggplant roll. Promised more in this ...
Seduced by scallops and sliders amidst a colorful lesson in Mexican history.
It’s not every day you get greeted by a president’s grandson. I’m in this oasis I’ve come across at the empty end of B Street, near City College. It’s called, uh, “The Liar.” Or, because ...
Shipping containers, Porka-cola, 'roo sausage, and downtown denizens brought to the 'yard.
"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.
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.