Don't Diss "Papa Doug's" Friends in UT Book Section
Don Bauder 5:34 p.m., May 25
Tin Fork
Our Generation
“Urban India, in places like Mumbai — Bombay — is going Vadoosh! You’d say ‘Kaboom!’”
What’s with this “Urban” thing? There’s “Urbn,” the bar-eatery in North Park, “Urban Eats” on Fifth Avenue in Hillcrest, and now “Urban India,” near the Gaslamp. I noticed it walking down Fourth toward Broadway the ...
Wild Pork Wings!
“Actually,” says Joe, “we were arguing over this, me and Doug, the kitchen manager.”
When they make wings out of pork parts and call it bar food, our cheap-eats guy is there to scarf it.
Afghan Ambassadors
His one piece of advice to his son: “Don’t start a restaurant. You’ll never be able to relax.”
Afghan-inspired pizza at Zia — there will be eggplant and yogurt.
Big Heart and Kitchen
“My son Rudy started working here when he was 10. Now he’s 34 and the chef.”
Judy the Beauty on Duty’s Big Kitchen serves a big breakfast in South Park.
Made in Central Luzon
“It’s the end of the night, we can give you a half order for half price,” Nancy says.
Ed Bedford digs into some Filipino soul food at Villa Manila in National City.
Under Ghostly Bells in Old Town
“It is the true American food — a mix of African, Native American, French, Spanish, German...”
"Come sit here!" Southern hospitality hits San Diego. Darlene and Steven have just about finished their food, but as soon as they see me come into the courtyard, they toss out the invite. “We always ...
A World Away from Old Town
“We’re breaking even, which is a miracle in winter.”
"The usual,” she says. Kellie’s ahead of me in line. We’re standing between a bank of Canadian coffee dispensers and a Parisian street. Okay, a pretty darned convincing Parisian scene — on the wall. “I ...
Full-On Party at Athens Market
“We never ask for anything in particular. Rosie just brings us what she feels like.”
"Kurios arene,” says Dave Rawley. He’s a Bible scholar carrying three heavy, worn Bibles. At least one’s in classical Greek. He’s been sitting and studying them over his Greek chicken, in the corner of the ...
Serious Food Here
“It’s been a rough one. I work 12 hours, seven days. My parents — and they’re in the restaurant business — said I was crazy doing this."
It’s about 9:00 at night. Wednesday. I hear a ripple of people clapping. I look in through the door of this café I’ve never noticed before. Place is filled. Can hear the thudded Ps of ...
Slave to Chocolate
“They were good, but too serious. We wanted the old-fashioned stuff.”
When I was eight years old, I gave up candy. My mom was scared of the whole sugar thing. Had us on All Bran, for roughage, to rush the dangerous stuff through. Guess she scared ...
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