Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Close to Home — What it’s like on the street where you live
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
All Aboard for sandwiches and charcuterie
A Shelter Island deli preps picnics for boaters and landlubbers
Prosciutto, salami, mozzarella, tomato, pesto, and arugula on fluffy foccacia bread
Twenty years living in this city and there's one quintessentially San Diego activity I've never gotten around to: boating. But if I ever do get out on the water, I'll know where to pick up lunch.
I found All Aboard Charcuterie and Provisions tucked into a nook of a shopping center in Shelter Island, in a small shop that was slow in terms of foot traffic, but kept busy with catering prep. Open since the spring, the deli counter does offer a small dining room, so I had no trouble sitting down to try one of All Aboard's good-enough-for-a-pun specialties: a charcuterie board.
But in addition to catering and dine-in, All Aboard fits into a growing Shelter Island niche: picnic-friendly takeout, ideal for a boat ride.
The same charcuterie boards I came here to check out are sold as charcuterie boxes, their assorted cured meats, fruits, olives, and cheeses tucked neatly into cardboard containers to stow away for later. And that's whether you go with a standard board, or the one with Bavarian soft pretzel.
I pretended to hem and haw over which $25 board I would try, but of course it was always going to be the one with the pretzel. The meats and cheese served here may vary over time, but the board typically includes cuts of brie and cheddar tucked into the pretzel loops, along with salami, prosciutto, and assorted fresh fruit. In my case, the slices included genoa and white truffle salami to go with cubed balsamic white cheddar. Rounding out the board were things like whole seed mustard, fig spread, and green olives marinated in tangerine and chili pepper.
It's a worthy if not super-fancy shareable — I could definitely spend more time pairing soft pretzel with brie —but for my hypothetical boat ride, I might go back for one of the $14-17 sandwiches. Which one? It's a tough choice. Black forest ham and gruyere? A muffaletta with made-in-New Orleans olive spread? The so-called PMP was described to me as both beautiful and refreshing, which made me both curious and skeptical. And then it turned out to be exactly both.
Made on impossibly fluffy focaccia baked by Bread & Cie, the PMP stands for Pesto, Mozarella, and Prosciutto, with salami added for (uncredited) flavor. The refreshing aspect starts with the thick, cooling slice of fresh mozzarella, which, with the ripe red tomato and vivid greens of basil and arugula, adds a burst of Italian tricolor between slices of the spongy bread. Definitely a sandwich to keep an eye on.
Here's something you might be interested in.
All Aboard for sandwiches and charcuterie
A Shelter Island deli preps picnics for boaters and landlubbers
All Aboard for sandwiches and charcuterie
A Shelter Island deli preps picnics for boaters and landlubbers
Prosciutto, salami, mozzarella, tomato, pesto, and arugula on fluffy foccacia bread
Twenty years living in this city and there's one quintessentially San Diego activity I've never gotten around to: boating. But if I ever do get out on the water, I'll know where to pick up lunch.
I found All Aboard Charcuterie and Provisions tucked into a nook of a shopping center in Shelter Island, in a small shop that was slow in terms of foot traffic, but kept busy with catering prep. Open since the spring, the deli counter does offer a small dining room, so I had no trouble sitting down to try one of All Aboard's good-enough-for-a-pun specialties: a charcuterie board.
But in addition to catering and dine-in, All Aboard fits into a growing Shelter Island niche: picnic-friendly takeout, ideal for a boat ride.
The same charcuterie boards I came here to check out are sold as charcuterie boxes, their assorted cured meats, fruits, olives, and cheeses tucked neatly into cardboard containers to stow away for later. And that's whether you go with a standard board, or the one with Bavarian soft pretzel.
I pretended to hem and haw over which $25 board I would try, but of course it was always going to be the one with the pretzel. The meats and cheese served here may vary over time, but the board typically includes cuts of brie and cheddar tucked into the pretzel loops, along with salami, prosciutto, and assorted fresh fruit. In my case, the slices included genoa and white truffle salami to go with cubed balsamic white cheddar. Rounding out the board were things like whole seed mustard, fig spread, and green olives marinated in tangerine and chili pepper.
It's a worthy if not super-fancy shareable — I could definitely spend more time pairing soft pretzel with brie —but for my hypothetical boat ride, I might go back for one of the $14-17 sandwiches. Which one? It's a tough choice. Black forest ham and gruyere? A muffaletta with made-in-New Orleans olive spread? The so-called PMP was described to me as both beautiful and refreshing, which made me both curious and skeptical. And then it turned out to be exactly both.
Made on impossibly fluffy focaccia baked by Bread & Cie, the PMP stands for Pesto, Mozarella, and Prosciutto, with salami added for (uncredited) flavor. The refreshing aspect starts with the thick, cooling slice of fresh mozzarella, which, with the ripe red tomato and vivid greens of basil and arugula, adds a burst of Italian tricolor between slices of the spongy bread. Definitely a sandwich to keep an eye on.