Tin Fork

Sausage party at the Quartyard

Sustainable pigs!

Shipping containers, Porka-cola, 'roo sausage, and downtown denizens brought to the 'yard.

Legit salad

"This is our tradition from Israel. Make everything."

“People around Nazareth only harvest the olives every second year, so the trees have time to recover.”

Place for schminkas

Mouth-bulging umami at Jrdn

Joining the in-crowd between wavy walls and infinite oceans.

Double dose of taste

North Park's Awash puts Ethiopian favorites on an edible plate

"Yes,” says Habtamu. “This bread is two days old.” Okay, sounds like a confession. But, no, it’s a statement of pride. “Our bread,” he says, “needs time.” We’re talking injera, the famous Ethiopian bread that ...

Satisfactory clank!

Total taste heaven in the shape of an artichoke, a burger, mussels

Getting escorted out of Lou & Mickey’s...to the redesigned patio.

Chefs’ secret

Flavor, taste, and pleasure materialize in a most unexpected location.

“Oh, no. This is free. You get this when you order a main dish.”

Like rich people

Scarfing remnants of beer-fed cow and lobster bits

"This is crazy,” says Carla. We’re climbing up the stairs toward the most expensive watering hole in downtown Coronado, if you’re after steaks. A $120 steak, anyone? News of this ran like an electric shock ...

Cavemen ate these

Get stuffed on Meze-Greek’s fusion foods

Two ancient tastes and methods, one downtown fusion joint.

I.B.'s menudo institution

Back from the dead with the whole hog

The hoof stares me in the face. “Eat me!” it says. Oh, Lordy. But this is what I came for. It’s Sunday. Feeling a little hung over, truth to tell. “You sure this works?” I ...

Upscale harem

Ed skips the hookah and inhales a panini

“Hookahs are definitely cheaper there,” she says. “But you get less of a head-rush from them.”

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