Food and Drink

Toast doesn’t look like this, not in San Diego

Jake & Eggs pops up

There’s a sense of romance to the very concept of a pop-up restaurant. It’s got something to do with the special place the underdog holds in the American imagination. The term “small business” fills us ...

Beer inspired by Vikings

Brewery startup opening around the corner from Green Flash

"What I like about brewing, what drew me to brewing, was endless possibilities." So says Dan Jachimowicz, brewer and founder of Longship Brewery, which is set to launch its Mira Mesa business with a brief ...

A neighborhood eatery in which the neighborhood had a say

Cucina Sorella comes to Kensington

Cucina Sorella (which means “sister” in Italian) offers the same warm and welcoming atmosphere we’ve come to expect from the other cucinas of the Urban Kitchen Group (Cucina Urbana, Cucina Enoteca), all overseen by owner ...

Pupusa ceremony

“These foods we cook are ancient and more healthful than Mexican or American food.”

"You can sit over here if you like,” says this guy over in the booth. He’s noticed me craning my head to catch the Costa Rica game. Against mighty Colombia. Copa América. David and Goliath. ...

A Dark Horse in Truckee

San Diego coffee roaster posts up in a space more resembling a ski lodge than a café

By my latest count, there are no fewer than 37 active coffee-roasting businesses in San Diego county, and one San Diego-affiliated coffee roaster outside of San Diego County. Dark Horse Coffee Roasters became the first ...

San Diego homebrewers pace the nation

QUAFF reclaims best homebrew club title, and best in show

Professional brewers aren't the only ones who amass medals in San Diego. At the National Homebrew Competition held in Baltimore the second weekend of June, several local brewers came away winners. San Marcos resident Nick ...

Overripe cherries, before the squirrels got to them

2011 Rivera Rupicolo at Proprietor’s Reserve

Since the state is shaped like a mitten, Michiganders often hold up their left hand so that they can point to where they’re from. Italians are generally too proud to point to a thigh-high boot, ...

If this place vanished off the face of the Earth…

Not enough value at Leña Craft Mexican

In the past, I’ve relied upon summing up any restaurant’s worth with a single question: Would I eat here again? I’ve considered that a foolproof barometer, an easy either/or situation for whether I could recommend ...

Actual corned beef hash

Mama Kat’s is busy for a reason

I’m a sucker for corned beef hash. I constantly order it, and I’m constantly disappointed. It’s offered on menus in breakfast diners all over the country, and I feel like I’ve tried them all. Sometimes ...

Beer and weed bridge to Thorn Brewery

OG HighPA — at 4.20% ABV (wink, wink) — ventures into dank territory

Thorn Street Brewery is taking steps to become the first brewery in the country to package a beer flavored with marijuana. The microbrewer debuted its OG HighPA last month in its North Park tasting room, ...

Nine hundred degrees of pizza

Nuanced Napoletana at Pummarò in Point Loma

Almost a year ago I relocated from the Westfield UTC area to Liberty Station. One of the most pleasant things about moving to that area is being able to walk to so many restaurants, bars, ...

Amped up production in Miramar

"Everything about it is just more professional."

Since Amplified Ale Works launched in late 2012, brewmaster Cy Henley had been making beer on a three-barrel system in the company's Pacific Beach brewpub. That changed this spring, when Amplified officially began producing its ...

No mashed gristle

Tomato and lettuce are nice and crisp. Cheddar’s sharp, onions give it sweetness.

Hmm... Which whiskey? The Glenfiddich 40-year-old costs $1049 per shot. A jigger of Benchmark costs $1. I hesitate. “Gimme the Gl…Glenfid…d’uh, no. I guess I’ll take the Benchmark,” I say. The $1 Benchmark is part ...

Stone brewmaster gettin a move on

Mitch Steele to start his own brewery

Longtime Stone Brewing Company brewmaster Mitch Steele announced his departure today via YouTube, indicating June 30 will be his last day working for the nation's tenth largest craft beer company. Under his ten-year tenure, Stone ...

San Diego food chronicles

Karen Krasne's desserts, Mira Mesa's Donut Touch, and life of a banana at Apple Tree Market

All You Ever Wanted to Know About Donuts Crullers require very hot water in the mixing, 120 degrees. The mix is sensitive, and many shops do not carry these miniature snow tires. But Ben prides ...

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