Food and Drink

You’ve got to try dukkah

This healthy North Park spot is too easy to miss

While there are a lot of big, notable restaurants lining 30th Street as it winds through North Park, there are a handful of blink-and-you’ll-miss-them spots as well. Apparently I didn’t blink overly much while driving ...

The science of wild ales

Toolbox brewer Ehren Schmidt crafts beer in a lab

Vista barrel-aged and wild ale specialist Toolbox Brewing Company has enjoyed a year of recognition and growth since bringing on head brewer Ehren Schmidt last summer. The four barrel brewhouse expanded into an adjacent industrial ...

Tasting rooms, breweries blamed for problems

"Alcohol-related crime is up 400 percent in Ocean Beach."

At the monthly Ocean Beach Public Safety meeting on July 19, residents heard some pretty shocking figures regarding alcohol-related offenses from San Diego police Lt. William Carter. "Alcohol-related crime is up 400 percent in Ocean ...

On French time

Parc Bistro

Since 1903, the only interruptions to the Tour de France have been the two World Wars. Every summer the world’s best cyclists complete a 21-day circuit of the hexagonal country, often dipping briefly into Spain, ...

Finest Made arises from Butcher's ashes

Santee beer company rebrand adopts a foodie focus

Santee's Butcher's Brewing has ceased to be. Owner and brewer Rey Knight has decided to rebrand his beer company and start doing business as Finest Made Ales. The new entity will open its doors to ...

Crafted to reduce gluten

An IPA for intolerant drinkers

Duck Foot Brewing celebrated its first year in business in June, roughly the same time its first bottle release hit the shelves. That means gluten-intolerant drinkers got three more beers to add to their limited ...

To judge a deli’s worth, zero in on pastrami

Mustard, rye, and loads of meat at Carnivore Sandwich

When I first heard about a sandwich shop called Carnivore, my thought was it must be hipster. Its name sounds like the sort of provocative approach a de rigueur deli might take — daring you ...

Like the real chitlin

“They’re pasta, not actual pork rinds,” Amy warns. But, three bucks, so I get them anyway.

It’s Winona! Winona Ryder! You would swear. Straight out of The Age of Innocence. Those eyes, that quizzical smile. Okay, Winona turns out to be Amy. She’s helping run the bar of this terrazza in ...

You can taste the ingredients

Fresh and simple at Mess Hall

When I first saw Liberty Station, I wasn’t impressed. I liked the open spaces but thought it was just another tourist trap that I didn’t need to visit unless out-of-towners forced my hand. My opinion ...

Stone officially brewing in Richmond

Stone beer in 28 countries, 50 states by end of the year

As it put together plans for its massive 20th Anniversary celebration, Stone Brewing announced in early July that its new 250-barrel brewing facility in Richmond, Virginia is officially online and producing beer. The morning of ...

What is “San Diego-style” barbecue?

Mark’s Bark does it in Normal Heights

So much is (justly) made of barbecue styles. It’s the ultimate sign of a culinary asshat to say, “You can’t get good XYZ-style barbecue outside of XYZ place.” But there’s a nugget of truth in ...

Several smells do the tango

Ocean views, vegan food, and hookah at Açai Café

I have walked by Açai Café on the beach boardwalk of Playas de Tijuana countless times and thought of it simply as the café with the Mario Bros. mural painted on the side. I had ...

New commander-in chief of local beer speaks

Jill Davidson takes place of Mike Sardina as president of brewers' guild

The San Diego Brewers Guild experienced a leadership shuffle at the end of June, as president Mike Sardina accepted a position with the one of the nation's top-rated breweries, Vermont's Hill Farmstead, effectively cutting his ...

The only other cemitas shop in San Diego

Facebook leads to Lucy’s Bakery & Donuts

Having recently discovered the Puebla-style torta known as a cemita, I began a countywide search for the thing which led me to one option — a single devoted shop in Vista called Cemitas Fandanguero. The ...

Tender is the meat at Center Cut Steakhouse

“Chef Ramon ages each steak for two weeks and slow roasts it for six hours.”

At first, I’m thinking Tacos El Gordo, because it’s near Chula Vista’s H Street trolley. Then I go in. Wall-to-wall! Three lines stretching right to the doors. Fuggedaboutit. And, actually, a steak’s what I’ve got ...

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