Feast! Food & Drink Reviews

Have you tried the bone broth?

Unexpected coolness at Farmer & the Seahorse

In the world of nightlife and dining, there are cool scenes and there are bad scenes. There are plenty of weird scenes out there, too. Then, there are the random scenes, the likes of which ...

You should keep driving

Chinese-takeout fail at Mr. Spicy’s

There’s a downside to trying to appeal to the masses, and Mr. Spicy is a good example. It’s quick, easy, cheap, and the customer service and space are pleasant enough, but the food has the ...

Goat is so much better than beef

Birrieria los Primos has the elusive birria taco

I remember the first time I had birria in the city of Guadalajara. I was only seven and wasn’t much of a meat eater. Without asking for it, a bowl of spicy greasy red soup ...

Best burger within a short drive

Charley’s Famous Hamburgers

When San Diegans discuss the area’s best burger, the two top contenders are usually Hodad’s in Ocean Beach and Downtown and Rocky’s Crown Pub near Pacific Beach. I understand. Both places make high-quality burgers. I ...

Squelch, tang, and crunch at Striders Clublounge

Eat, drink, wager

“Usually, you’ll hear the roar down here, guys yelling when a race is entering the last stretch.”

Oatmeal gets even less exciting

Mush at the Farmers’ Market

“Revolutionizing oatmeal.” That’s the claim made by Mush, a food stand at the Hillcrest Farmers’ Market. I have a doubt that anything oat-related can qualify as revolutionary, but it’s certain that the appearance of Mush ...

Sushi the size of a burro

Rolled Up goes big with raw fish

When I heard fusion burrito-sushi rolls were being served in Hillcrest, I made it my next meal. Rolled Up recently opened in a storefront with a history of failed burrito shops. Its predecessors built burritos ...

Righteous hickory smoke in Bay Ho

Spice & Soul shows promise

I had to drive up a Morena off-street in Bay Ho to find this newish restaurant that calls itself Spice & Soul. It’s a part of town I find myself visiting a lot more often ...

USD’s secret

La Gran Terraza, a nook of affordable luxury

“People lined up around the block!” states one exuberant diner, his orotund voice booming with joyous, blustery, academic indifference. “They’ve never had voter turnout like that before,” he adds, closing his assessment of Bernie Sanders’ ...

Future fast food

Clacking chops help save the world at Plant Power

“The methane that cattle produce warms the world 20 times faster than auto emissions.”

Masuo Sato returns to Masuo’s

Meet the new boss. Same as the old boss.

Once upon a time, Masuo Sato opened up a sushi restaurant in Solana Beach. He did well, endearing himself with the locals. His restaurant built a reputation as a reliable sushi joint where friendly people ...

No sexy ads, cartoon mascots, or meat

Plant Power fast food

Vegan fast food. It might sound like a contradiction in terms, but it’s out there, trying to be fast as can be without serving animal or animal by-product. Bankers Hill restaurant Evolution has been working ...

Doing the unthinkable

Kakuni, karaage, and fukujinzuke at Tajima

I’ve eaten Tajima ramen. I’ve eaten a lot of Tajima ramen. When the small restaurant group out of Kearny Mesa opened a ramen bar in Hillcrest in 2014, the opportunity to slurp its perfectly made ...

La Justina has grown up

Rootsy Baja cuisine on Revolución

A couple of years ago I stopped by the soft opening of La Justina to check out San Diego–based Bajaphile chef Chad White’s south-of-the-border debut. I was not disappointed. A creamy sea snail and almond ...

Burgers and beer, then and now

La Jolla Tap and The Shack

It’s easy to talk about a restaurant’s food. Almost too easy. Sometimes there are better stories to be told if you go a little deeper. In the mid-‘90s, all we wanted was cold Tecate, cheap ...

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