A Greek-Canadian Foodie Convergence
For the most part, food writers and restaurant critics operate in a vacuum. Or, at least they should. Nothing good - or at least honest - can really be gained from journalists offering opinions on eateries and dishes powwowing together …
Sea Rocket Chef Sets Off for Malarkey's Gabardine
I should have known it when I heard they'd been palling around. Two young chefs with seemingly limitless energy and a flare for the dramatic. It's appropriate that Brian Malarkey and Chad White have found each other and it turns …
All Pro Chefs Heat Up Super Bowl Sunday
So, you say you love food more than anything. Even more than the biggest annual sporting event in the country? Come February 5th, fans of food and football will have some difficult decisions to make when Cooks Confab, an alliance …
Sneak Peek: SOL Markets in Liberty Station
Many of us have gone to a farmer’s market, or been unable to get to one during its prescribed day and hours of operation, and wished there was a farmer’s market in a set location that was open seven days …
The Last Piece of the Del Mar’s Puzzle Is in Place
Over the past several months, I have (along with just about every local food writer) been trying to keep up with all of the HR-related activity going on along the one block of expanse of Camino Del Mar from 15th …
There’s a Lot of Nobility to Noble Experiment
Every time I head to Noble Experiment, the cocktail bar hidden behind a false wall of kegs in the back of Neighborhood in the East Village, I drink in the atmosphere before partaking of their liquid wares. With the artwork …
Former Ritual Tavern Chef Is Off to Liberty Station
If you are a fan of the cuisine at Ritual Tavern, first off, I think you have good taste. Second, be sure to get over there soon. Chef Brandon Brooks has officially tendered his resignation, but his responsibly-sourced cuisine will …
First of Three New Brian Malarkey Restos Opening January 9
If it seems chef Brian Malarkey is everywhere these days, that’s because he pretty much is. After the runaway success of he and partner James Brennan’s first restaurant, downtown’s Searsucker, the duo moved north to Del Mar Highlands less than …
First Impressions: The Lion's Share
Last month, I was psyched to announce news that The Lion's Share, a craft cocktail lair with a game meat-heavy menu had opened up in downtown's Marina District. The primary fuel for my excitement was the fact the kitchen is …
Coming Attractions: Little Italy Preps for High Quality Take-Out
As the close of 2011 nears, my attention is already turned to 2012. There are tons of new restaurants, businesses and developments ready to break in the New Year. Many are still under wraps with the people behind them not …
Coming Attractions: Cortez Hill Poised for a Religous Experience
As the close of 2011 nears, my attention is already turned to 2012. There are tons of new restaurants, businesses and developments ready to break in the New Year. Many are still under wraps with the people behind them not …
Coming Attractions: Dinner and a Movie in Carlsbad
As the close of 2011 nears, my attention is already turned to 2012. There are tons of new restaurants, businesses and developments ready to break in the New Year. Many are still under wraps with the people behind them not …
Coming Attractions: Amateur Going Pro in North County
As the close of 2011 nears, my attention is already turned to 2012. There are tons of new restaurants, businesses and developments ready to break in the New Year. Many are still under wraps with the people behind them not …
Coming Attractions: More Noodling Around Downtown
As the close of 2011 nears, my attention is already turned to 2012. There are tons of new restaurants, businesses, and developments ready to break in the New Year. Many are still under wraps with the people behind them not …
Burger Time in Bressi Ranch
While doing some Christmas shopping in North County this weekend, I took the opportunity to check out Bressi Ranch Village Center’s Elevation Burger. The beef there is 100% USDA-certified organic, grass-fed and free-range. Additionally, it’s ground and formed into patties …
Puesto to Bring the Street to Wall Street
Street foods are a vital component of nearly every culture the world over. Over the past few years, street staples like poutine, sausages and skewered meats a plenty have been getting their due and elaborate makeovers at the hands of …
A-Dish-onal Dishing on Barleymash
Last week, I wrote about barleymash, the bar-restaurant moving into the soon-to-be-vacated Whiskey Girl space on Fifth Avenue and Market Street downtown. Since then, deeper digging has unearthed additional details and a copy of the tentative menu. Barleymash will be …
Saying Farewell to Naomi Wise
There are some food writers in town that I’ve had numerous lengthy conversations with. Despite those interactions, I really have no idea who they are, what they’re about or what they really think about anything. Yet, although I never met …
Monkeying Around Yields All New Brews
Since hitting the East Village this summer, Monkey Paw Pub and Brewery has only been living up to half its billing. With a solid tap and bottle selection and cozy, unpretentious neighborhood vibe, it had the pub component down flat, …
Upcoming PB Nanobrewery Aims to Turn Things Up
Several new local restaurants have opened featuring beer lists as long as Santa’s delivery manifest, making it easy to believe that a venue needs 25 to 100 taps to be legitimate when, really, it’s more about quality than quantity. Take …