Tin Fork

Meet the sake master

“Drink out of the corner or you might get some...spill.” Too late.

Am I seeing things? Like, I notice a gal at the entrance of a crowded eatery, speaking Japanese, and giving elaborate bowing farewells to two customers. We’re near 13th and Market. A sign says “BeShock ...

The whole half-yard at Hungry’s

“You San Diego guys wimp out that easy? Drink! Drink! Drink! Drink!”

"Milwaukee.” “San Diego.” “Milwaukee!” “Saan Diy-egow!” “’Scuse me. Ever hear of Miller? Schlitz? Pabst? Old Milwaukee? And you’re trying to tell me San Diego is the beer capital of America?” Did I mention Saf is ...

Jump into a viper pit of ramen noodles

Island of goodies at Ramen Yamadaya

Wow. Downtown. This scuzziest part of Broadway, around Fifth, is suddenly taking off. Guess the facelift started with the opening of the park at Horton Plaza, but now eateries are opening one after the other, ...

Big on jork

The ancients called Chinese porridge the “first healthy food under heaven.”

The Eight Immortals are Crossing the Seas. They float by, riding paper mules, lotus flowers, flower baskets, aboard feather fans, storks, even a discarded crutch. People love the Eight Immortals. They represent prosperity and long ...

Something fat and juicy from the El Rorro taco truck

"The shrimp are from the ocean, not farmed. And my wife and I made all the recipes.”

"My latest review?” says Justin, “I got — see here? — 71,816 views.” OMG. He’s right. I’m staring at his phone. It shows stats from Yelp. He’s a Yelper. Has reviewed about 200 places he’s ...

Jazzed on the mango sauce at Bourré Southern Bistro

Southern enough

“This is the downtown of your dreams. All of the music and food, none of the parking hell.”

Beloved Egg Nazi

Six-dollar bacon, eggs, and toast

“Now I have taken over this place. And that will soon be my mobile kebab business.”

Skip the steak; leave Garden Kitchen happy

"Our customers are big on vegetables."

Peppers as dinner? Never would’ve done this, except for one fact. It’s a Friday. Not a payday. Low on dough but high on peppers. I’ve just spent four bucks on “blistered red shishito peppers, in ...

Tear off and eat the blanket covering Bosnian street food

“If we could bring in young calves and lamb from Bosnia, we would.”

"Dobro vecé!” This is me, greeting Ismet Sahic beside his truck. It’s 8 p.m., and Quartyard, here at Park and Market, is Sunday-night mellow. A floodlit rack of people sits drinking and chatting at the ...

A week to finish a stack of Du Par's hot cakes

This could take awhile. Turns out I’m his first full-stack order since they opened.

Uh-oh. Last Chinese restaurant in Chinatown just bit the dust. Lucky Liu’s has closed. And before Unlucky Liu’s, Red Pearl came unstrung. Silver lining? Today, where Red Pearl used to be, I discover a brand-new ...

Ed Bedford's first and last interview

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.

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