DJ Stevens 2 p.m., Aug. 20
The golden-brown steaming lake of birria sends wafts of beefy, spicy, cilantro-y, almost mole-ish richness swirling up my nostrils. And now the lime I’ve squirted on it makes it so purr-fect it almost sings as ...
Wow. What a difference from last time. I stuck my nose in in early January. This is near the old Central Library, Ninth and E. The sign, “Acme Southern Kitchen” was up, but inside it ...
Sapori makes Ed feel virtuous, light, healthy, and smug.
“Darlin’, best way you can help is getting your butt out of sight,” says Carla.
Ed gets a quick class in cheesemanship at Venissimo.
“It’s Hook’s cheddar. Costs $40 a pound. That would come to about $15 per sandwich.”
After a salad day, Ed sneaks a sausage at Fathom.
I sit here shivering. Ends of fingers white, no blood. Only my hands are warm. And that’s because I’ve got them wrapped around a toasty-warm glass of, uh, beer. No kidding! I was just as ...
Army & Navy brekky
“Don’t get me wrong. If I didn’t love my place up in the Hollywood Hills, I’d come live down here.”
Ed gets protective of his egg-topped pizza in the Gaslamp.
“Hi there!” “Hello. Care to see...” I notice they target the man every time. Good strategy.
“Gimme the basic burger,” I say. “Uh, no,” says Leighanne.
Ed gets punched by a nubbly, crunchy, and salty burger at Nunu’s in Hillcrest.
Ed doesn’t pig out too much at Doña Tina’s kitchen
Hoo-wee! Zingy, but tasty. And this little pot of fire is a meal in itself.
Ed tries the Doormat at the Joint in Ocean Beach. It’s a sushi roll.
“Sushi chefs’d freak,” says Big John. “We have sushi that we just make up, like our Dr. Eel Good, the Betty, the Joint, the Mary Jane, the O’Beef. That has seared filet mignon on top…” ...