mjill
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
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
This Little Piggy — Tre Porcellini
Naomi, You keep getting the explanation of Burrata wrong. It has nothing to do with being creamy because it is young. The center is just the left over curds that don't hold together when the Mozz is made. Instead of just dumping that stuff out some enterprising person just started wrapping this "waste" in the next day’s mozz. Classic old school way to turn trimmings into cash.— March 2, 2011 12:18 p.m.
Sashimi with Watermelon “Margarita”
A steak is about 72% water. How in moderation could that be bad for you? Going to a place like Suite & Tender, which is fairly expensive and usually would be a special occaision type place for most San Diegians, you expect a large portion. Not only because of price but also because it's supposed to be a treat for youself. There is nothing worse than hefting out large bills for a dinner just to be hungry again a few hours later. I dissagree with you Chef.— June 4, 2009 9:18 a.m.
The Farmwife and the Pirate
Good quality food BUT.... heavily priced for the portions, wait service is "eh" in the best light and for god sakes man! Just bring me an honest pour and reasonably quick. I'm not asking really too much on that drink thing! Needless to say I was a bit dissapointed, and I went in on a Tuesday too. This is essentially patio dining. I get that they're on Wall St., but they're on a sidewalk on Wall St. Tone down the cheese and get to the business: simple, elegant and quick. I'd go back and plan to, but the "farm fresh" novelty has worn off for me after this last trip. We'll see how next time goes, I reserve the right to regrade up or down. "B"— July 10, 2008 9:49 p.m.
The Oil War
Yaaaaawn.......... oh, I'm sorry. I couldn't stay awake reading this.— June 16, 2008 3:05 p.m.
The Devil in the Details
I had the rotating Waiters too! Except mine kept trying to turn the top over and we wanted to get drunk! I wasn't too impressed when I visited US for dinner. The vibe is definitely right but the service is less than impressive and to be honest, the food really wasn't on par to command a drive over to that part of town. Don't get me wrong, the prices are good for the "trendy" place it is and the buscuits are pretty darn delicious, enjoy them during your long wait before booze refills come back around though. IMO if they're going to go simple American then their ingredients need to be of higher quality to give a better taste explosion that I think they're after. This to me is a good belly up to the bar, grab some cocktails and a little food after work type spot. Maybe a place where the girls can get together for drinks on Thursday but not a date resturant or a place to take someone if you really want to impress them.— May 27, 2008 9:27 a.m.