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Entries
Hidden History: La Piñata
“Ask me when I first came here.” “Okay. When did you first come here?” “In 1942. I came in with my aunt. This was Ramona’s Kitchen then. They had a kitchen with a to-go window. That was it. Tacos and …
Sangria
Hoo, boy. You know how, in the Hangover movies, they eventually find a bunch of stuff on a smart phone that documents their horrific group bender? Well, apparently, I made sangria a while back. If things look a little sideways, …
Change of address / and moved chef
Bud's Louisiana has moved from their tiny Tierrasanta place to larger space in the middle of an office complex in Kearny Mesa: 4320 Viewridge Ave, "A" In the Balboa Business Center San Diego, CA 92123 At least getting there should …
Eat Like the Founding Fathers
Man. Jes’ walked up here to the south side of Mission Valley. From Old Town. I don’t advise it. No sidewalks! I crab-walked around the bluff below the presidio. No space for anything but crazy cars. You feel like a …
Mayor Declares June "San Diego Craft-Beer Month"
Spotting San Diego Mayor Jerry Sanders in a brewery with a beer at 10:30 a.m. on a weekday. Sounds downright scandalous, but worry not, fair citizens, of my suds-slugging hometown. I'm not providing grist for the rumor mill. There were …
Do I dare to eat a — perch?
A gang of daring eco-minded scientists bearing swords, rapiers, and -- well,,actually, scalpels and DNA kits -- has discovered that the fish we're eating is not always the fish we think we're buying. In retail fish cases, as well as …
New Digs, New Beer for Green Flash
Photo at left: Chuck Silva Makers of arguably the most quintessential example of San Diego's most famous beer styles, the West Coast IPA, Green Flash Brewing Co. has experienced a great deal of success since opening its doors in 2002. …
Search for Best Patio: Chapter One
Where’s the best patio downtown? “Right here,” says Tom Chifari. Tom and me jes’ got to talking here at The Brickyard. It’s easy to. You can see folks sitting, staring at the trees, listening to the wind sift through the …
Until someone shows me different...
...I'm joining the chorus that says Crispy Fried Chicken is the best in San Diego. Rebuttals? C'mon, you foodies, prove me wrong!
Memorial Mimosas
It seems odd to celebrate the fallen by firing up the Q, but that's what we Americans do on Memorial Day. When my father-in-law said, "Happy Memorial Day," I couldn't return the sentiment. I said, "Thank you." But what's happy …
Karl Strauss Carlsbad
It's super far from where I live, and I'm not much of a beer drinker, but yesterday I found myself all the way up by the Flower Fields at Karl Strauss Brewing Company in Carlsbad, because that's where my sister …
Basil Is the Morning Hero in Old Town
Trust me. At the crack o'dawn, Basil is the only guy in Old Town. Who's open for coffee, that is. Proof? It's 6.30 a.m. right now. I've just walked the whole of Old Town plaza and up San Diego Avenue …
Tijuana, Revolución Revolution
“Three course lunch with lemonade, $6,” says Augustin. He’s standing between two cigar-chomping vaqueros. OK, they’re made of wood. But full-size. They guard El Museo, a new eatery at the bottom, oldest, part of Revolución, right by the “Reloj Monumental,” …
Smartest Café in the Park?
Welcome to the smartest café in town. Volunteer kids seem to know anything you ask about orphaned orangutans and skitty kid elephants, 'cause that's what the IMAX movie Born to be Wild is all about, here at the Reuben H. …
Food with a View
Chances are, if the weather is gorgeous (as it often is in this town, so let me clarify: by gorgeous I mean 70 degrees and sunny with a cool breeze), I get an itch to head to the C Level …
Pacifica Del Mar
Already known for having good California-meets-Polynesia coastal-style cuisine and one of the finest views in the county, Pacifica Del Mar is offering a new way to pack in patrons with the introduction of their Ocean Bar, an expanded and stylistically …
Pink Pork — and Cleaning Meat the Caribbean Way
The stuffy old USDA, our national food-nanny, has finally awakened to this modern age regarding the cooking of pork. After decades of demanding 165 degrees (enough to turn Kurobata to shoe-leather), they've finally come around to 145 degrees -- plus …
A Mystery SOLVED (and consumed) in the Ranch
As it turns out, the mystery cask that Ballast Point Brewing & Spirits rolled out today played off a method they've employed with great success over the past year - infusion of hot chile pepper heat into beers. This time, …