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Saying Farewell to Naomi Wise
At this point in time, as a member of Naomi's Posse, I feel the need to respond to Hernandez's comments. The Posse is putting together a more traditional "obit" to be published later.He got some of her style right, but some of it wrong. He's right about what the real role of a restaurant reviewer ought to be. Naomi fiercely guarded her anonymity. In her opinion, any reviewer who made him/herself known to the restaurants was nothing more than a 'ho looking for favors. The SD restaurant scene is scattered with those. Having been part of her sorties on many occasions, I totally understood the comments, judgents, opinions in her reviews. She had an incredible knowledge-base about cuisines and food. Her articulate wit and sense of humor were cuttting sharp, and unsparing. On the other hand, when she appreciated the food experience, she would (joyfully) rave over the virtues of the chef and the establishment. She was a rare breed indeed, and will be sorely missed.— December 19, 2011 4:25 p.m.
Sweeter — and More Affordable at Suite and Tender
I had lunch there today. The limited but good lunch menu is only available downstairs in the bar/lounge. Upstairs is for dinner only, apparently. (I did take a tour upstairs, and it is, indeed, a spectacular setting.) The lunch menu is more limited than dinner, but there is a nice variety of possibilities. When I left, at 12:30 on a Thursday, it was still very, very, sparcely patronized. Great burger, excellent fries. At another table the chicken club and the red fish tacos looked interesting. One cautionary note--downstairs is directly open wide (sliding glass panels and huge door propped open) to the street. This openness can create a lot of street noise in the bar/lounge---even for a Big City boy like me, who is used to city noise.— June 23, 2011 5:21 p.m.
Smoking Zone: Coop's West Texas Barbecue
By coincidence the latest monthly issue of Westways (AAA magazine) arrived today containing a David Nelson review of...Phil's BBQ (north county satellite branch). Needless to say Nelson was very happy with Phil's food. (Is there any restaurant in SD County Nelson doesn't like?) I'm originally a Big City boy (NYC), so I didn't grow up with any regional BBQ preference. As a transplant to SoCal, I've come to really love the genuine smoked BBQ varieties, as in Texas Q. I don't get the raves about Phil's. It's baked meat, slathered in sauce to make it "BBQ." Obviously Naomi and I seem to be in a minority here, but I don't see why the Phil-style is even called BBQ--because of the sauce used? Another pretty decent place, besides Coop's, for the smokey variety is Abbey's BBQ on Clairement Mesa Blvd.(NOT the one on Mira Mesa Blvd)— June 23, 2011 1:18 a.m.
Big Flavors at Bayu's Ethiopian
Sounds fascinating.....how does Bayu stack up against Muzita on Park Blvd.?— May 25, 2011 4:02 p.m.
To South America with Cueva Bistro
A. R. Valentien: YES, indeed---wonderful. (and I actually did consume one oyster, and enjoyed it-almost)— April 13, 2011 6:33 p.m.
Proper Gastro Pub: Better Than the Brits
Interesting addition to the local array of establishments providing quality comfort food. About the comment "Never eat Mexican food in a restaurant that isn't Mexican."----that depends on the chef. An excellent example of good stuff is any "Mexican" item on the menu at Adams Avenue Grill!— December 22, 2010 3:30 p.m.
Another Man Done Gone from El Bizcocho
You know, after reading about these high-end restaurants with revolving doors for the chefs, I am very leery of spending my bucks at an establishment that seems to have management issues which can definitely affect the quality, predictability, and consistency of its menu. When I feel the urge to enjoy a "special" night out, I'll stay with those places I know to be consistent (and excellent)....places like A.R.Valentien, Cavaillon, Kitchen 1540, (or Farm House Cafe, for that matter). I'm not into a food experience that might be a disappointing surprise.— December 15, 2010 10:04 p.m.
The Maine Event
I agree completely with millerowski comments. We usually go there for lunch once every 4-6 weeks. If you know what you like, it's fine, comfortable, with good service. Just find your favorites, and stick with them. Not high-flying gourmet, but satisfactory. I agree with the 2.5-star rating. One minor annoyance (not confined to King's, but a general complaint about SD restaurants these days)---the cost of soft drinks/iced tea has skyrocketed, taking advantage of one of the biggest profit-margin items on the menu that isn't alcoholic!— May 29, 2010 3:24 p.m.
Sour Grapefruit
From the tone of the review, I think Naomi is being too generous with a 3-star rating. Sometimes it's difficult to fight the tidal wave of a high Zagat rating. Maybe it was the extra pressures of serving Restaurant Week crowds. We ate at Pamplemousse once or twice, years ago, and, in retrospect, agree that the other bistro-style restaurants she mentioned are considerably more interesting and satisfactory (from a cost and a culinary point of view).— February 5, 2010 8:26 p.m.
Feasting on Olympus
Marty & I have eaten there a number times over the past 2-3 years. Naomi's comments are right on the mark. Any experience on how this compares with the menu at PB's Cafe Athena? We've eaten there, too, and our recollection is that the PB menu wasn't as varied.— September 12, 2009 3:21 p.m.