Is there a restaurant you’ve been meaning to try? Is there somewhere that’s usually out of your budget? Or is there a foreign cuisine you’ve never tried? If you answered yes, Restaurant Week is the perfect opportunity for you.

If you’ve never tried Restaurant Week, or you’ve never strayed from your favorite dining spots, the biggest recommendation to pass on is to try something new. Take a step out of your comfort zone and go some where you’ve never been, order something you’ve never tried, or treat yourself to a three-course meal when you’d normally skip dessert.

As a Bay Area transplant, I’ve been in San Diego for going-on eight years. I’ve tried my fair share of restaurant weeks, and usually my expectations far exceed the $20, $30, or $40 price tag associated with each meal.

Last season I enjoyed a wonderful meal at Whisknladel in La Jolla. As a self-proclaimed foodie, I’m always in search of something I haven’t tried. And as a girl on a budget, I have to keep the price tag in mind when ordering. So, imagine my surprise when Whisknladel had bone marrow and beef carpacio on the menu. While I’d had carpaccio before, I was anxious to try the bone marrow. The rich, succulent, incredible flavor of bone marrow, capers and lemon on a crunchy piece of bread made my heart skip a beat. It was quite possibly one of the most decadent things I’ve ever eaten.

This time around, I had the pleasure of tasting the offerings from the kitchen at Tapenade (also in La Jolla). As a person who typically orders the most interesting, out-of-the ordinary thing on a menu, I was pleased by two things in particular: duck pâté as an appetizer and wild boar as an entree.

I’ll have to admit, I’ve had pâté before, but never duck pâté. The lackluster gray color of the pâté sitting on the plate isn’t the most visually appealing thing, but countered with the bright salad of pickled vegetables and greens, my mouth began to water. I first tried the duck pâté, first alone, then on top of the crispy bread jeweled with sweet walnuts. The crunchy bread and fatty duck were a great combination. The salad of pickled vegetables and salad with vinaigrette cut the richness nicely.

The second course was scallops on a bed of butternut squash risotto. The dish itself isn’t the most unique interpretation of scallops, as the combination is on many menus around the city, but the execution was on par with what you could expect from a fine French restaurant. The creamy risotto was seasoned perfectly to balance the sweet squash and the savory sauce. There was a slight bite to the risotto, which combined with the tender succulent scallops to create a perfect marriage of flavor and texture. It was quite possibly the best risotto I’ve had — ever.

Technically, my dinner guest ordered the wild boar, but I couldn’t pass up on the offer to taste it. The meat was slow braised and served with a red wine sauce that brought a deep flavor to the dish. Served over tender noodles, it was a spectacular plate of comfort food. The tiny pearl onions were “little sweet gems” as referred to by my friend as her eyes rolled back in her head from pure enjoyment.

Then came dessert. We had the profiteroles with ice cream and chocolate sauce and a rich dense chocolate cake with an espresso sauce. Both were individually paired with a sweet port and a dessert wine to generously end the amazing meal.

The staff at Tapenade was incredible too. The were quite helpful determining what we should order and made us feel welcome as if we were dining in their own homes.

Needless to say, Tapenade will be a highly memorable meal in my repertoire of Restaurant Week feast I’ve enjoyed over the years.

Other than my meal at Tapenade, I can provide a few suggestions for this season’s Restaurant Week. First, if you can afford it, go with a $40 meal. While there are great options at $20 and $30 restaurants, the most memorable meals I’ve had have been at $40 spots. For $40 you can get a classic steak house dinner, a technically flawless French meal, or whatever genre of food tickles your fancy.

There are so many restaurants to try in San Diego, it can seem like a daunting task to hit all the spots recommended by family and friends. Restaurant Week is the time to try the best offerings from some of San Diego’s hottest dining destinations. Restaurant Week is just one more shining example of the incredible food culture we have in this city. So get out there and start eating. You won’t be disappointed.

San Diego Restaurant Week is taking place now through Friday, January 20. Visit http://sandiegorestaurantweek.com for more information.

Five minutes later the alarm clock sprang to life for a second time and, again not ready to rise and shine, Schlagel hit the snooze button once more.

Another five more minutes pass and the alarm clock is up to its same old tricks, urging its owner to get out of bed and attack the day ahead. But, for the third time Schlagel hits snooze.

Before Schlagel could fall back asleep though, he had his inspiration – he was going to serve breakfast for a living. Thus, Snooze an AM Eatery was born.

“I woke up one morning and I wanted to do something where I could do what I love and still see my friends and family every day,” Schlagel said, during the third day of the soft-opening for Snooze’s first San Diego location – on Fifth Street in Hillcrest.

It was in 2006 when Schlagel and his brother Adam opened the first Snooze restaurant in Denver, Colorado. Since, the restaurant has expanded in Colorado to include five locations, two in Denver, but Schlagel said he always knew he wanted to open a restaurant out-of-state, he just wasn’t sure where.

“[My brother and I] did breakfast research in a lot of places,” Schlagel said. “We went to Chicago, L.A., New York; whenever we asked ourselves ‘where do we want to go’ we kept coming back here. We had a knowledge of the area and references and Mother Ocean is beautiful – she’s hard to turn down.”

After looking at potential locations in Mission Beach, La Jolla or as far north as Del Mar, Schlagel and his San Diego business partner Robert Butterfield chose Hillcrest because he said they felt a strong connection to the local community and Mission Beach and La Jolla felt “too transient; too touristy,” Schlagel said.

The result, a little more than one and a half years in the making, is one of the more unique breakfast restaurants you’ll find in San Diego County. Described by Schlagel as “Happy Days meets The Jetsons,” the location on Fifth Avenue, just north of University Ave, wakes you up almost the moment you step foot through the doors.

“Normal is so boring; mediocrity sucks,” Schlagel said. “When I started Snooze I wanted to think outside the box – no, I hate that saying ‘think outside the box.’ There is no box, it’s about being a free thinker.”

The vaulted ceilings, we’re talking close to 30 or 40 feet high, provide an abundance of natural light. The bright oranges, yellows, greens and blues used for the lights, tables, coffee mugs and wall decor produce what Schlagel likes to call a “comfortable, but intense vibe.”

“This is how people start their day,” Schlagel said. “Breakfast can be culinary but I wanted to take the pretentiousness out of it. I wanted eye-candy but I didn’t want to be too trendy. I wanted something that would be cool now and still be cool 20 years from now.”

And it is not just the design and layout of the restaurant, which includes a combination of round tables, rectangular booths and an old-fashioned diner-style bar, that is unique for a breakfast restaurants. The menu itself provides a fresh-take on the most important meal of the day.

Snooze’s menu boasts six categories of cuisine: Flavors from the Hen, The Art of Hollandaise, Pancake Bliss, Like a Feather, Sweet Utopia and Brunch all the Time. Some of the more unique menu items include a breakfast pot pie, an all-veggie Eggs Benedict, a rotating pancake of the day – for those with an extreme sweet tooth – or the ability to for any brunch item to be served with an egg, open-face style. Can’t choose between the carne asada Eggs Benedict and the breakfast tacos? No problem at all. Snooze allows patrons to order half-portions or combine meals all to provide the customer the ability to customize breakfast.

While filling up on food, everybody needs something with which to wash it all down and that is where the liquor liscence comes in handy. Snooze’s drink menu includes five different versions of the Bloody mary, five takes on the Mimosa, including a brewmosa – yes, Belgian-style ale and orange juice, and other morning or early afternoon cocktails. When it comes to dinner, though, Schlagel says you need to look elsewhere.

“I always say that you come here and you can have breakfast for lunch or lunch for breakfast but you have to get dinner elsewhere,” Schlagel said. “I could probably tell you where every happy hour is within five miles.”

Becky Long, Snooze’s marketing, catering, social media and philanthropy guru – her title is “All-Purpose Flour – said the menu for this Snooze was tweaked from its Colorado counterparts to take advantage of local ingredients. This emphasis on the local community is another factor that adds to Snooze’s uniqueness. They donate 1 percent of sales back into the local neighborhood – “within 5 miles of the restaurant,” Long said.

Before opening its doors Tuesday, Wednesday and Thursday for a soft-opening ahead of Friday’s grand opening, Long researched as many as 30 local philanthropies to which Snooze would donate tip proceeds from the three-day soft-opening. She settled on three, one for each day, all inadvertantly carrying a similar theme.

It is no widely known that San Diego has a very large youth homeless population. The Monarch School, a school located downtown for homeless youth, immedietly grabbed Long’s attention. With a new, larger school planned that will actually have a yard as opposed to the city streets that surround the school’s current location, Long said Snooze wanted to donate money to help build a garden. Then, with a focus on sustainable foods, Snooze plans to put together a curriculum about “green” foods and how to eat healthier.

After learning that nearly 40 percent of the homless youth are lesbian, gay, bisexual or transgender, Long was drawn to the LBGT center, specifically the center for youth housing. The Sunburst Youth Housing Project provides “safe and supportive housing for San Diego’s homeless youth, including LBGT and HIV-positive youth.”

Finally, after a minor uproar over a Shepard Fairey mural that was removed during construction of the new restaurant, Long felt motivated to donate to A Reason to Survive, or ARTS, which provides arts-based programs, education, and employment opportunities low-income or disabled youth. The San Diego-based non-profit organization runs on the belief that “the visual, performing, and literary arts can literally transform lives – especially those of kids.”

Fairie, who became widely known after creating the the now-iconic “Hope” poster during President Barack Obama’s 2008 election campaign, created the mural on knowing it was only going to be temporary. When construction began, the lot was previously a parking lot, Hillcrest residents were outraged the mural was being destroyed. As a response, Long said Fairie painted a second, smaller mural for Snooze and signed a copy. Long said they plan on donating the painting to ARTS and getting a second copy to hang in the restaurant.

On Friday morning at 6:30, the sixth Snooze restaurant officially opened for business. If the buzzing crowd that still filled the restaurant at noon is any indication, then Snooze will seemingly have little problem building an extensive clientele. Open 6:30-2:30 Monday through Saturday, Schlagel said he hopes the restaurant is able to draw a wide variety of people.

“That’s the beauty about serving breakfast, there are a bunch of different things people eat for lunch and dinner, but when it comes to breakfast, everybody usually eats the same thing. I want to provide a unique twist on that common breakfast.”

Capriotti’s recently opened in San Diego in two new locations and is already a favorite, just like around the rest of the country.  Capriotti’s is the home of “The Bobbie” made with homemade turkey, cranberry sauce, stuffing and mayo on a delicious sub roll, which was  voted The Greatest Sandwich in America by an AOL reader poll.

In addition, Capriotti’s offers a ton of delicious menu options made with meat that is roasted in-store every night. These delicious subs have been voted the best in Arizona, Nevada, Delaware and more. The new locations are in Mission Valley at 1620 Camino De La Reina and San Marcos, at 1158 W. San Marcos Blvd. Visit Capriotti’s Sandwich Shop on the web for more info.

Pulling inspiration from the classic Cobb salad and adding an innovative twist, Corner Bakery Cafe (located at 1025 Camino De La Reina in Mission Valley and 5617 Paseo Del Norte in Carlsbad) recently announced their newest sandwich star, the Smoked Turkey Cobb. The tasty new sandwich contains all of the familiar ingredients of the Cobb salad, but sandwiched between Corner Bakery’s new Brioche Flatbread.

Beginning with the brioche flatbread, Corner Bakery Cafe adds homemade avocado mayonnaise, smoked turkey breast, crisp, thick-cut applewood smoked bacon, bleu cheese crumbles, sliced hardboiled egg, green leaf lettuce and fresh roma tomatoes. The sandwich boasts all the customary components of a Cobb salad, but in sandwich form, making it perfectly portable for diners on the move.

As part of Corner Bakery Cafe’s “100 Under 600” menu featuring over 100 tasty Corner Combos that can be enjoyed for less than 600 calories,  one half of the Smoked Turkey Cobb can be paired with one of five soups or one of two salads for a satisfying and calorie-wise lunch or dinner.

From a small bread bakery on a corner in downtown Chicago to a national cornerstone of fast casual dining, Corner Bakery Cafe opened its first location in 1991 and now operates 118 locations across the country and offers breakfast items, free Wi-Fi and bottomless cups of hand-roasted coffee.

For more information, visit www.cornerbakerycafe.com, like the Corner Bakery Cafe Facebook page, or follow Corner Bakery Cafe on Twitter @CornerBakery.

Hear what other customers are saying about the new Cobb:

Click here to view the embedded video.

Last weekend’s top grossing movies were:

(numbers taken from Yahoo! Movies)

1. Rio (20th Century Fox Dist.)came in first, the story of a misplaced Macaw who travels to Rio to find the last of his kind only to be faced with a test of true friendship and courage.

2. Second was Scream 4, the fourth installment of the legendary slasher-film franchise. After 10 years Sydney Prescott (Neve Campbell) returns to Woodsboro only to be faced by a new Ghostface Killer, who has his sights set on a slew of new victims.

3. Coming in at number three was Hop (Universal Pictures ), an movie that blends live action with animation about the Easter Bunny and heir to his title, his reluctant son E.B. who shuns the position and instead leaves to pursue his dream of becoming a drummer in a rock band.

4. Soul Surfer (Enticing Entertainment, TriStar Pictures, FilmDistrict) was fourth. An inspiring tale about a teenage surfer’s courage and will to persevere after a shark attack.

5. The assassin-thriller Hanna (Focus Features) came in fifth. Hanna has been trained since birth to be a perfect killing machine. At age sixteen, her father sends her on a mission across Europe while evading agents dispatched to kill her. During this she discovers more about her identity and the true nature of her destiny.

6. Arthur (Warner Bros. Pictures Distribution), the Russel Brand-led remake of the 1981 comedy, came in sixth this weekend. Russell Brand plays Arthur, an affable, albeit irresponsible playboy is faced with a quite a conundrum–either ensure his lavish lifestyle and choose an arranged marriage or pursue the woman he loves and lose his fortune.

7. Insidious (FilmDistrict), another horror film, was seventh this weekend. A family moves into a new house only to be plagued by supernatural activities. After the son succumbs to a demonic possession, the family move again, only to find that it wasn’t the house that was haunted.

8. Source Code (Summit Entertainment, LLC ) was eighth this weekend, a science fiction-thriller starring Jake Gyllenhaal as Captain Colter Stevens. Stevens wakes up to discover that he is in another man’s body, and part of a secret government experiment called the “Source Code,” which allows him to cross over into another man’s body in the last eight minutes of his life.

9. Number nine was The Conspirator, a film directed by legendary actor Robert Redford. After the assassination of Abraham Lincoln, seven men and one woman are arrested and charged with conspiring to kill the President, Vice President, and Secretary of State. The film follows the trial of the only woman accused, Mary Suratt and she pleads her innocence, aided by the intrepid young lawyer Fredrick Aiken.

10. Rounding off this weekend’s top ten was Your Highness (Universal Pictures). Chivalry and bravery are some of the attributes that people associate with knights, this is not the case for Thadeous, the delinquent younger brother of the dashing Fabious, who is the valiant knight incarnate. But when Fabious’ virginal bride to be is kidnapped, the king commands Thadeous aids his brother on his quest to rescue her. The brothers face mythical beasts and a perilous terrain and meet a mysterious female warrior, Isabel, who joins them on their adventure.

Great service, amazing sushi with a fun atmosphere, this place definitely deserves a good review. There are three Sushi Deli locations in San Diego: Hillcrest, Gaslamp and Clairemont.

Sushi Deli opened in 1983 and started out serving sandwiches and sushi in downtown San Diego.  They are no longer serving sandwiches, but they have continued serving the best value Japanese food to San Diego locals. Their mission is to serve the best tasting sushi at extremely reasonable prices. The growing menu features over 70 sushi rolls, which combine new ideas and value in both quality and quantity.

The first tip for anyone going to Sushi Deli: get there early. It becomes crowded very quickly and they don’t take reservations. Getting there around 5:30 p.m. on a Sunday night means the room is packed.

After entering the restaurant, most (if not all) of the staff greets you. It may take a while to browse the menu; it’s incredibly large and everything looks so appetizing.

During the past Valentine’s Day holiday they had a special which included Valentine’s Day themed rolls, including “Valentine” and “Cupid” rolls, along with the Tropical Valentine Roll. When hearing what was in the roll, my first reaction was, “How would that taste good?” This roll has avocado, mango and chocolate sauce on top with banana tempura, sweet potato tempura and mango sauce wrapped inside of soy paper. The combination was intriguing, and I ordered it. I took my first bite not knowing what I was in for, and it turned out to be amazing. The unique concoction of all those ingredients made it so flavorful and refreshing.

For those that love tuna, the “Tuna Temptation” roll is the roll for you. The garlic chicken bento box is another great deal, especially for those less fond of sushi. The box had chicken seared with amazing garlic sauce, tuna rolls, calamari, rice, salad and miso soup. It is highly recommended that you split their bento boxes between two or more people.

Sushi Deli also has great happy hour deals. Between 5:00-6:30pm Monday through Thursday at all three Sushi Deli locations, all beer is 50% off. They also have a drink special, including a large beer and sake for only $3.50.

The experience at Sushi Deli is so fun, you’ll be going back again and again. All the employees were friendly, the service was quick, the food was amazing and the overall atmosphere of the restaurant made the dining experience even more unique.

Each location has its own lunch and dinner hours, and these details can be found on their website.

Photos from cyclonebill and Sakura_Kaiten_Sushi/Alpha via Flickr

Harney Sushi’s first restaurant opened in Old Town over nine years ago. Their reputation for quality and inventiveness is matched by the fun “funk shui” environment. In 2008 Harney Sushi expanded their reach by developing a similar restaurant in the up-and-coming Oceanside Pier neighborhood. And so they say, “the rest is history.”

The Entertainer met with Executive Chef Robert at the Sushi Bar on a Thursday night. Seated at the packed sushi bar, in the packed restaurant with a line nearly out the door, Robert explained that I was in for a real treat. Chef Robert comes in on Thursday mornings and hits the Oceanside Farmer’s Market for the best of whatever is in season. That day he had picked up heirloom cherry tomatoes and baby mozzarella balls. He masterfully paired that with fresh sashimi and a salty sauce that matched beautifully.

As we sat waiting for our next creation, Chef Robert prepared numerous rolls off the menu and sent them to their tables. Interesting combinations that caught my eye were the “Hippie Roll” which includes tempura sweet potato, shitake mushrooms, avacado and cucumber topped with tempura flakes; the “Dank Roll” which includes fresh snow crab with cucumber topped with spicy lobster, eel sauce, spicy jalapeno mayo and hot tempura crunchies; and “Tatter Tods” which are halibut wrapped rice balls topped with spicy mayo, baked until golden and topped with eel sauce.

Next Chef Robert made a dish which featured asparagus, another item bought fresh at the farmers market. Instructed to eat it with my hands in one bite so the flavors would meld, I took the roll and enjoyed the fresh, crunchy, creamy, salty and sweet notes brought by the asparagus, the soy wrapper, sashimi and sauce. It felt a little strange eating with my hands instead of chop sticks, but the chef insisted — in fact, it made it quite a lot easier to not have to struggle with the chopstix.

One of the most memorable dishes from the night was a salmon dish which was baked, crusted with crunchy tempura and topped with a delectable combination of spicy spicy mayo and eel sauce. The sauce was rich and delicious. Paired with the creamy salmon it was heavenly.

In addition to the wonderful sushi prepared by Chef Robert, I also enjoyed a cocktail from the bar. With more than 25 award-winning wines, 40 of Japan’s best sakes, and an inventive selection of mixed drinks, it was a challenge to choose what to order. I went with “Endless Summer,” a concoction of souju, pear sake, raspberry puree and lemonade, it was the perfect pair to the savory sushi offerings.

Whether you’re in North County or central San Diego, you can enjoy the best of what Harney Sushi has to offer. Head to the Old Town location or Oceanside spot and you’ll be impressed. If you’ve got a large party I suggest a table and the standard menu items. But if you’re interested in dinner for 2 and you’re looking for something truly special, call the Oceanside location and ask when Chef Robert is working. Request a spot in front of him at the bar, and you’ll be glad you did. Any of his regulars can tell you, Chef Robert as an eye and an imagination to create unique bites specific to the day’s best produce and fish.

With Robert Ruiz and Harney Sushi, you’re in great hands. Ruiz won the “Chef of the Fest” title at November 2010′s San Diego Bay Wine & Food Festival. Chef Ruiz’s win made it two consecutive years that Harney has taken that honor; Executive chef Anthony Sinsay won in 2009.

Curious what it takes to win a competition of that callibur? Ruiz’s winning Cunning Lengua, “very clever beef tongue,” recipe was judged on presentation, flavor, innovation, and quality of product, along with preparation in allotted time. Using a Sapporo-braised, Newport beef tongue as the heart of the dish, Ruiz complemented this distinctive texture with whole roasted Matsutake mushroom from Washington, crisp Fuyu persimmon from Fallbrook, chili spiced daikon radish from San Diego, and fresh ginger and micro shiso garnish.

This clever recipe beat over 70 of San Diego’s top restaurants and chefs in this year’s “Chef of the Fest” showdown.

Dining at Harney Sushi is not only a feast for your stomach, it’s a sensory experience that will leave you in awe of the inventiveness of the owner, manager, staff, and chefs. The rocker vibe and modern Asian art treat your eyes, as sounds music and laughter fill your ears. The aroma and flavor of the food and drink come together to create a unique experience that cannot be matched by the usual sushi spot. Granted, there are more traditional sushi restaurants, but if you’re looking for something new, something creative, and something unique to San Diego, you have got to experience Harney.

Harney Sushi is open for lunch Monday through Friday from 11:30 a.m. to 3 p.m. Dinner is served daily from 5:30 p.m. to midnight.  Happy Hour is every night from 10-midnight at both locations, with specials on sushi and appetizers. Harney Sushi also offers catering for office lunches, holiday events, cocktail parties, weddings and more.

For more information or images of either Harney Sushi location, visit www.harneysushi.com.

Old Town: 3964 Harney Street, San Diego, CA 92110. (619) 295-3272.
Oceanside: 301 Mission Avenue, Oceanside, CA 92054-2565. (760) 967-1820.

The 6^th semi-annual San Diego Restaurant Week has come upon us!  From January 16 to 21, some of San Diego’s finest restaurants, in fact, 150 are offering 3-course dinners at $20, $30, or $40, a great value considering you would spend $5-30 more at other times!  Restaurant Week gives people who don’t normally come to certain restaurants a chance to try out new foods and experience new cuisines.

Tapenade Restaurant in La Jolla has been a participating restaurants since the start of the San Diego Restaurant Week.  Led by Chef Jean-Michel Diot, Tapenade has worked its way up to one of the best restaurants in San Diego (judged by other critics and diners).  Mom and I had the pleasure of visiting this French restaurant on January 14, just before the start of San Diego Restaurant Week, to preview the special menu items.

When I sat down in the restaurant, I noticed the art on the wall was made of thick woven plant fibers.  It was cool because when you closely examine it, you just see a jumble of squares and rectangles of color.  But when you step away, the green asparagus, yellow squash, red hot peppers, and white onions come into view!  Other black and white photographs of French scenes decorate the wall.

We were greeted by the friendly and knowledgeable Maître D’ Ludovic who almost immediately gave us a plate of two tiny bit-sized delicacies as appetizers.  When I asked for hot chocolate which they didn’t have on the menu, they hand-crafted it for me in a few minutes, and it was awesome!  I was impressed with their prompt and excellent service.   While I waited for the first appetizer, I snacked on the bread with a distinct, olive-scented spread.  The bread was hot off the oven, chewy and fresh.  Topped with the spread, it was so good that even though mom asked me to limit to two pieces, I ate more, a choice I would later regret.  I told mom that I could eat this bread all day.

Chef Diot came along to say hi.  He is a tall man with gentle manners and interested in conversations.  He grew up in Southern France and enjoys cooking with his two daughters Carla 16, a champion at peeling garlic, and Ines 15 who likes baking chocolate chips cookies.  I asked the chef what the delicious spread was, he told me that it was made with olive oil, olive, lemon juice, and anchovy.  I would soon find out what the restaurant was named for when Ludovic came back with the first dish.  When he saw the bowl of spread was clean, he said, “Did you enjoy the Tapenade?”  Now I understand why the place is named after such a tasty spread.

The first and best appetizer on the Restaurant Week menu was “Chinook Smoked Salmon with Fingerling Potatoes and Green Apple Salad.”  Every one of the dishes we tried displayed great contrast: cooked vs. raw, sweet to savory, light to rich, and tender vs. crunchy.  The salmon appetizer was no exception: light and flaky Chinook smoked salmon contrasted with a fresh, raw piece of salmon; the crunchy thin piece of bread tasted great with the tender salmon; the fingerling potatoes were scrumptious, and the green apple shreds that sat atop the slice of salmon were sweet, tart, and refreshing.  The artsy presentation of Tapenade dishes rivals that of The Grand Del Mar’s Amaya (also a participant of Restaurant Week) which I reviewed last month.

Next came the rich beef shank soup with sweet onions and Perigord black truffle (an appetizer), followed by the “House-made Wild Mushroom Raviolis, Port Wine Sauce with Permesan Reggiano.”  The sauce was heavenly with truffle oil.  This is so flavorful that I understand why people come back again and again for this signature dish since it was one the menu 13 years ago.  Another entrée on the menu was Atlantic Monkfish with butternut squash and brussel sprouts.  I thought it had a bit too much green onion mixed in, but otherwise the silky fish and the sauce were delicious.  It would have been better to have the green onion on top as garnish.  It is amazing how these talented chefs magically transform things that normally are not very appealing to me (onions, mushroom, brussel sprout) into culinary delicacies.

Even though I was more than full, a meal is never complete without dessert!  Mom and I tried two desserts on the regular menu: Warm Apple Crumble Mascarpone Ice Cream with English Cream, and Poached Pear in Lemon Grass Syrup, Stuffed with Hazelnut Chocolate Ginger Ice Cream.  Both were great because they had artsy presentation and were mostly light: fruit and light cream, refreshing after a big meal.  Ludovic let us get a quick peek to the bustling kitchen just before we left.  The restaurant was almost full when we left.  I had quite a bit of food, so the next day I did vigorous exercise to get back in shape!

Chef Diot shops at Vons, Ranch 99 (where we shop every week) or Henry’s when he cooks for his family, but his favorite place is Whole Foods. “I look at what’s is good, fresh and mostly inspiring for a one dish dinner,” he said.  Most of the time, the day after, his children get some leftovers in their lunch boxes and friends and teachers always look at the lunch box with a “yum-yum” look in their eyes, and his daughters enjoy sharing their goodies.

Besides French food, he likes sushi and Italian food that is “flavorful and well-prepared.”  For dining out, he likes to visit Toshi San (sushi next door to Tapenade) and Via Italia Trattoria in Encinitas with owner Paulo who is “an excellent chef and host and a very fun person, very Italian.”  Soon Chef Diot is going to have a Korean week at Tapenade, with two Korean Chefs working in his kitchen…something to look forward to.

For children who aspire to become chefs in the future, Chef Diot has some sage advice.  “Food is a quick pleasure, it lasts for a small time in your mouth and flavors go away. It is an art that does not last. You must be meticulous at keeping recipes and first follow the classic recipes before you want to twist it your own way,” he said, “It is a wonderful profession, you can travel in the world and cook. You meet a lot of people and you want to make them happy and remember a moment.”  He works long hours daily, but thinks it is worth it because “it is a passion. It is not only my own desire to eat right but to content others. When you want to be a chef, you must be generous.”

Dining at Tapenade was a blast!  I give it 4.5 starfish.  The food tastes and looks “Perrific!”  The contrast in flavors, texture, colors and artistic presentation is most impressive.  The staff is courteous, knowledgeable, and goes out of the way to accommodate you.  If you only want to visit one restaurant this week, make it to the Tapenade, you’ll be delighted as I am.  I can’t wait for the next San Diego Restaurant Week!

I have reviewed three other excellent restaurants for the San Diego Entertainer, Amaya at The Grand Del Mar, The French Gourmet, and Croce’s, all of them participate in the San Diego Restaurant Week.

Copyright 2010 by Perry S. Chen

At 10, Perry Chen is the youngest award-winning entertainment critic, TV personality, Annie Awards presenter, filmmaker/animator, and radio host, reviewing movies and entertainment with his trademark kids-friendly starfish from a child’s perspective. Perry became a national sensation on CBS Evening News with Katie Couric and National Public Radio (NPR) with Liane Hansen, and a frequent star on the red carpet at film festivals and premiers. He is the youngest columnist for the San Diego Entertainer Magazine and recently won the San Diego Press Club 2010 Excellence in Journalism Awards. “The Young Icons,” a nationally syndicated TV show featured Perry on Nov 20, 2010. He recently joined Amazing Kids online magazine over 800,000 readers as its first resident film critic, and was also featured on Variety for being one of the leading young film critics.

Read all of Perry’s reviews and upcoming events on his website http://www.perryspreviews.com
Sign up now to receive updates from Perry Chen. By doing so you will be entered to win great prizes,passes to screenings, and more! Become a fan on Facebook: http://tinyurl.com/3aktsmu

Have you ever been to a restaurant that is a feast for the belly AND the eye?  That’s exactly what the Grand Del Mar’s Amaya restaurant offered in a recent visit.

When we arrived at the restaurant to celebrate mom’s birthday, I noticed the hotel and resort was hidden in the Carmel Country area in a large, secluded and wooded area.  We took quite a drive through the front gate to get to the hotel and the restaurant which is on the ground floor.  The place was laden with holiday decorations: ornaments, bells and tinsel lit up the hotel to give it a festive flair.  The hallway was full of sculptures, art and pottery.

One of our servers told us that the restaurant opened in October 07, even though the economy had been terrible, the hotel has done really well!  People from all over the country come to visit.  The name Amaya is the name of the owner’s granddaughter.  Originally, the owner was going to call it “Betsy’s Bistro.” I like Amaya better, a more fitting name for this Mediterranean Bistro.  The dining area was spacious, the booth seats can host a party of six.  The dim light with candle is perfect for a romantic evening or special occasions.

First impression is the most important.  What a first impression we got!  Sous chef Matt Sramek surprised me with a fresh, mouthwatering appetizer: tender roasted beet with sweet & tangy sous vide raspberries, nutty shaved hazelnut, topped with a zesty chive vinaigrette, to whet my appetite!  It tasted superb when eaten with all ingredients together.

I enjoyed all three appetizers:  the roasted baby beet salad, with beets of two different colors.  The watercress, Frisee, and smoked cheddar fondue are fresh and inviting, beautifully presented.  The butternut squash soup was simply delicious with sage crème fraiche, made from blending ground sage and whipped cream together.  The light green-colored cream sat on top of the orange-colored squash, adding lightness to the hearty soup.  The Catalan-style shrimp was highly recommended by our knowledgeable waiter Jason.  Once we tasted it, we understood why.  I put a large, succulent shrimp marinated in the spicy chile and lime broth on top of the grilled baguette, and took a bite.  It was an explosion of flavors: tangy, mildly sweet, and spicy at the same time.  I couldn’t help wanting more, it was heavenly!  (Do remember to keep water within reach to quench your thirst after this dish.)

My favorite entrée was Duo of Lamb.  I loved how the shepherd’s pie’s tender meat from lamb shoulder felt in my mouth, reminding me of pulled pork which has a similar texture.  This contrasted with the creamy mashed potato on top.  The lamb chop was cooked medium by our request, crunchy on the outside, juicy and tender inside.  The saltiness was just right.  The dish also featured a generous stroke of green-colored English pea puree across the long, rectangular plate, with the brown wine sauce on top of the puree.  This entrée looked like a piece of modern abstract art.  My mom found it hard to destroy the artistry by eating it!

The Lobster Pappardelle was quite enjoyable too.  Large chunks of cheesy lobster meat were chewy and went well with the pasta.  The seared sea bass was a nice recommendation.  Parts of it melted in my mouth, coming off like little needles, like scallops.  I noticed that the servers were quick in replacing our used plates and utencils after each dish, so that you won’t be contaminated with leftover tastes of other dishes.

The desserts were one of the best parts!  A special plate of sweet, bite-size delicacies included chewy coconut macaroon, rich and creamy chocolate mint truffle, orange crème macson which was soft and delicate, raspberry pate d’fruit that was refreshing after a big meal.  And they even had “earthquake” cookie that had powdered sugar and semi-baked chocolate cookie dough that melted in my mouth.  Mom ordered a Toffee Cheesecake which has the smooth texture of the cheesecake, contrasted with the crunchy toffee.  The server brought a nice thin slab of white chocolate with the words “Happy Birthday, Mrs. Shen”. That was such a nice touch!

After finishing our food, mom and I got a special tour of the huge kitchen where the chefs work their magic, guided by the nice sous chef Matt Sramek who became interested in cooking as a young boy, working in the family kitchen.  He showed me exotic mushrooms and fruits on the posters.  He and I both love the Pixar animation “Ratatouille!”  This tour was a special treat many food critics don’t even get to enjoy.

I give Amaya restaurant 5 starfish, the first for a restaurant in my three restaurant reviews.  The food was “Perrific” in taste and artistic presentation.  The staff was friendly and knowledgeable with excellent service.  By the time we left the restaurant, I was already wondering when I could come back again!  I told my mom and dad on our drive home that I felt like Templeton the rat from the animation film “Charlotte’s Web,” when he yelled “What a night to remember!”

I hope that parents can bring their kids to Amaya to enjoy the holiday festivities and show them how to appreciate fine food that combines visual artistry and perfect blend of ingredients.  Visit the hotel website for holiday specials: http://www.granddelmar.com

Copyright 2010 by Perry S. Chen

————

At 10, Perry Chen is the youngest award-winning entertainment critic, TV personality, Annie Awards presenter, filmmaker/animator, and radio host, reviewing movies and entertainment with his trademark kids-friendly starfish from a child’s perspective. Perry became a national sensation on CBS Evening News with Katie Couric and National Public Radio (NPR) with Liane Hansen, and a frequent star on the red carpet at film festivals and premiers. He is the youngest columnist for the San Diego Entertainer Magazine and recently won the San Diego Press Club 2010 Excellence in Journalism Awards. “The Young Icons,” a nationally syndicated TV show featured Perry on Nov 20, 2010. He recently joined Amazing Kids online magazine over 800,000 readers as its first resident film critic, and was also featured on Variety for being one of the leading young film critics: http://www.variety.com/article/VR1118026037.html?categoryid=4137&cs=1

Read all of Perry’s reviews and upcoming events on his website http://www.perryspreviews.com
Sign up now to receive updates from Perry Chen. By doing so you will be entered to win great prizes,passes to screenings, and more! Become a fan on Facebook: http://tinyurl.com/3aktsmu

After watching the documentary film “My Run” with my mom at the San Diego Film Festival earlier this month, we headed to a reception for the filmmakers at the Croce’s Restaurant & Jazz Bar nearby in the Gaslamp District.

Croce's Owner Ingrid Croce

We tried some appetizers to start, Mediterranean Hummus served with roasted red peppers, garlic flat bread, cucumber and Greek olives; and Golden Ahi Poke with mango, green onions and ginger, tossed with sesame and soy, served with house-made taro chips, Sambal vinaigrette and sliced tomato.  Because of my loose tooth, the crunchy Golden Ahi Poke wasn’t the best choice for me, but my mom loved it for the combination of sweet and savory tastes.

This place had the BEST hot chocolate I have ever had!  It was creamy and smooth, intoxicatingly sweet.  It was so good that I couldn’t help but asking for another cup!

For dinner entree, I ordered rack of lamb, medium.  The meat was quite tender and juicy.  I also loved the purple and sweet potato twist with velvety texture and colorful design.  The maple glazed pistachio dusting added nutty contrast to the tender lamb.

My mom ordered the Alaskan Miso glazed black cod with green tea soba noodles, ginger sake broth, Shitake mushrooms, sea beans and a pickled Asian slaw.  The cod melted in my mouth and I loved the taste of it, although the sauce was a bit too heavy and overwhelming.  I prefer dishes that enhance the natural taste of the meat or fish.

We had a hard time picking dessert because each sounded so enticing.  In the end, we chose house-made ice cream, mascarpone and toasted pine nut ice cream, with honey poached cranberries, drizzled with aged balsamic syrup.  The ice cream was heavenly!  Mascarpone cheese is one of my favorite cheeses (I also love the goat cheese with fig) because it has an airy and subtle flavor that enhances whatever other sweets are there.

We conducted interviews with the director and producers of “My Run” at the restaurant.  My review of the 4-starfish rated documentary is available here.

The waitress at Croce’s was friendly and knowledgeable, and gave excellent recommendations.  The restaurant has been around for 24 years.  The owner Ingrid Croce’s late husband Jim Croce was a singer and songwriter.  You see Jim’s photos and albums around the restaurant.  The place has a festive environment.  I give Croce’s 4 out of 5 starfish.

We usually don’t go to downtown restaurants often because it’s far away from where we live and it’s difficult to find parking.  After visiting Croce’s and other Gaslamp restaurants, I would love to explore more dining destinations downtown.

Croce’s is located on the corner of 5^th and F, the restaurant’s website: www.croces.com

On Oct 19, Mom and I attended the annual San Diego Press Club awards gala where I received my award.  I had quite a “feast” of “Perrific” food there!

Also, movie buffs should check out the 11^th annual San Diego Asian Film Festival (Oct 21 – 28) at the UltraStar Mission Valley Cinemas at Hazard Center.  Interesting movies about Asian Americans, featuring Asian filmmakers, or are made in Asia are shown, including some free movies.  Detailed program: http://www.sdaff.org

———–

At 10, Perry Chen is the youngest award-winning entertainment critic, TV personality, Annie Awards presenter, filmmaker/animator, and radio host, reviewing movies and entertainment with his trademark kids-friendly starfish from a child’s perspective.  Perry became a national sensation on CBS Evening News with Katie Couric and National Public Radio (NPR) with Liane Hansen, and a frequent star on the red carpet at film festivals and premiers.  He is the youngest columnist for the San Diego Entertainer Magazine and recently won the San Diego Press Club 2010 Excellence in Journalism Awards.

Read all of Perry’s reviews and upcoming events on his website http://www.perryspreviews.com

Sign up now to receive updates from Perry Chen. By doing so you will be entered to win great prizes, passes to screenings, and more!

Ironically, the recession has helped spur the growth of modern food trucks. Enterprising chefs and aspiring restaurateurs who do not have the capital to establish “brick-and-mortar” restaurants find themselves able to pool together modest funds to roll out food trucks in their neighborhoods. And the idea of crafting handmade gourmet meals accessible to average Joes – some touting fresh, local, natural, sustainable or organic ingredients – strikes a cord with many. It’s fast, fresh, fun street food with a hip edge.

For the first-time ever, the Food Network is currently airing “The Great Food Truck Race,” hosted by internationally acclaimed chef, Tyler Florence. The race involves seven competing teams, embarking on cross-country trips and opening up shops along the way. The team who generates the most sales will be the winner. The foods are as varied as one could expect, from savory fries and wings, sandwiches and burgers to crepes and tacos, banh-mis and po-boys, not to mention sweets like puddings; just to name a few. Interestingly, San Diego was the starting point of the race.

And San Diego, no doubt, is onboard with the mobile meal wagons. Several food trucks have captured the hearts (and stomachs) of regular patrons and passerbys alike. Many gained fame and fans through social media such as Facebook and Twitter. Sometimes they would anchor their truck nearby special events and get the food out to the hungry crowd. I’ve made a couple of stops and found that they certainly deliver the delicious goods.

A popular mobile eatery, Tabe BBQ (Tabe means “to eat” in formal Japanese language), offers Mexican tacos and burritos with a distinctively Asian taste. I chose to swing by their permanent kitchen inside a Chevron gas station (unusual as it is) since it’s close to my workplace. The station was established by the original owners based on consumer demand after they rolled out the truck.

I ordered the beef taco – tender, succulent beef cubes (with a sweetness in the marinade) topped with lettuce and sweet-tangy, citrus mango salsa. For less than $3 each, they could probably justify charging a slightly higher price if they load a lot more meat in the taco (although perhaps the burritos may already fit the bill). I also had five-spice fries (under $2), which came out crisp, uniquely flavored (albeit incredibly salty; hopefully it’s a one-time, overzealous use of salt!), along with a condiment of rich smoky hot sauce. Who knew a kitchen inside of a gas station could produce such quality food?

Miho Gastrotruck appears to be another local favorite. Their popularity often has gotten them booked on Fridays and weekends for off-road catering engagements. I was able to stop by one of their daytime locations in a parking lot among several office buildings. I was dying to try out their grass-fed burger or shrimp po-boy.

Miho rotates their menus every week and this time grass-fed peach burger was on the menu. I’m not too fond of peach or cheesy meat in general, so I opted for a plain ol’ burger with light cheese. It was a thick, juicy burger with perfectly charred edges, topped with grilled onions slices with spicy aioli, swiss cheese, and butter leaf on toasted brioche buns.

While I would make a night out and dine in a seafood restaurant, I don’t normally go out for a “gourmet burger” (In-and-Out satisfies my craving once in a while). I couldn’t tell how Miho burger would rank with other epicurean burgers out there, but I could definitely taste the difference (no, it’s not your ordinary burger). Of course, you’d pay the price too; it’s not exactly cheap at nearly $8 each.

Below is list of food trucks within San Diego County (in alphabetical order). The mouthwatering offerings cover a cornucopia of fusion cuisine, such as bulgogi taco, spicy pork, grass-fed burger, truffle fries, shrimp po-boys, fried okra salad, spare ribs, BBQ brisket, specialty chocolate drinks and teas, and a host of other flavorful treats.

Dave de Jour
davedejour.com
“…created and served through the window of his own self contained cooking apparatus, Chef Dave will excite any pallet with mac and cheese on a stick to BBQ spare ribs, Angus beef sliders and grilled tofu…”

Food Junkies
foodjunkiescatering.com
“…like having your own favorite restaurant parked at location with your very own customized menu to meet your every need…”

Joes on the Nose
joesonthenose.com
“…organic espresso bar and … artisan espresso drinks at your special event…. hot, iced, or blended beverage service… decaf options… hot chocolate bar, smoothie bars, and blended coffee stations…”

Miho Gastrotruck
mihogastrotruck.com
“…fresh, seasonal produce sourced as locally as possible… all natural, sustainable meats raised without hormones or antibiotics… hand crafted street food made from scratch every day…unless it has an *”

Tabe BBQ
tabebbq.com
“…unique cuisine blends Asian-inspired dishes with a classic Mexican flair to create one of the most unique flavor experiences in San Diego… irresistible tacos and burritos…”

Get behind the wheel and drive up… roach coach be gone, gourmet food trucks are here to stay!

Copyright (c) 2010. Nathalia Aryani

(4 out of 5 starfish)

Many kids are not adventurous in their culinary tastes.  That goes the same for some adults.  I hope to change that with my reviews, so that they can find out the great things they are missing out.  Hopefully, they will be brave enough to try different foods, and, with luck, enjoy them!

My mom said I have a rather advanced palate for a 10-year-old, and I never order from the kids menu.  This review of The French Gourmet is my first published restaurant review, after reviewing many movies and events.  The French Gourmet is certainly living up to its name, with superior quality, variety, and reasonable prices ($25 for a 3-course meal).  My parents and I visited the restaurant on an early Saturday evening.

Perry Chen with French Gourmet waiter Stephane Trawalter

The French waiter Stephane and Restaurant Captain Michael were friendly and loved to engage in conversation.  Stephane was knowledgeable and gave excellent recommendations on food pairings.  I was also impressed by the fact that he knew Michel Ocelot, the French animation master whom I interviewed and became good friends with last year.

We tried three appetizers: the veal sweetbread (a crunchy bread-encrusted thymus) with artisan sausage, escargot a la Bourguignon (snails broiled in garlic butter), and my favorite, the Pate Maison Sampler, which has chicken, duck, and pork (country) pate.  Stephane said that if you spread some pate on the bread, add some sweet onion marmalade, and a pickle, it is the “best bite of heaven!”  I tried it, and believe me, I will never forget that first rich, sweet, tangy bite.  The many flavors collided in my mouth in an exciting but complementary way.  Even the pickle, which I normally do not like to eat, gave it a tangy zest!  I am sure French chefs believe “the secret is in the sauce,” because their sauce is unbelievable.

This is the first time I tried escargot.  I didn’t care for it much because it was a little too bland.

One of the entrees we got was the catch of the day, Mahi Mahi.  The succulent fish flaked off and melted in my mouth (how did chef Ryan Tuskan do that?).  The braised duck leg in cherry sauce had the most tender meat, but the best overall entrée was the Cabernet Braised Short Ribs with natural jus (sauce) reduction.  The meat was moist, had no fat, no bones, and the sauce was so rich and flavorful.  The mashed potatoes and gravy were the best, as suggested by Stephane.

Most of the food here was spectacular, after all, they have been doing this for over 31 years.  But it wasn’t complete without some dessert!  A waitress brought out a plateful of tantalizing desserts (see photo).  We chose chocolate mousse cake, tiramisu, and crème brulee.  I loved the first two, so did my mom.  I thought that if the crème brulee were a bit richer, and not thin and chunky, it would have been better.

The French Gourmet actually specializes in catering, which was how I found out about it in the first place at a private party Rancho Santa Fe this summer.  A nice lady named Orsika from The French Gourmet served tasty food at the party.  We had delightful conversations about food and movie reviews.

At the dinner, we met the friendly owner, Michel Malecot, who came by to say hi.  The restaurant had lovely décor.  Scenes from French vineyard were painted on the wall.  The place felt inviting and cozy.  The restaurant was almost full when we finished our dinner.

I had a splendid dinner at the French Gourmet, and I rate it 4 out of 5 starfish!  In the upcoming San Diego Restaurant Week (Sep 19-25, 2010), you can try a 3-course meal for $30. Many entrees are not listed in the regular menu.  I hope lots of adults and children can go outside of their culinary comfort zone and try this “Perrific” restaurant!  More information:

www.thefrenchgourmet.com

————

At 10, Perry Chen is the youngest award-winning entertainment critic, TV personality, Annie Awards presenter, filmmaker/animator, and radio host, reviewing movies and entertainment with his trademark kids-friendly starfish from a child’s perspective.  Perry became a national sensation on CBS Evening News with Katie Couric and National Public Radio (NPR) with Liane Hansen, and a frequent star on the red carpet at film festivals and premiers.  He is the youngest columnist for the San Diego Entertainer Magazine.

Read all of Perry’s reviews and upcoming events on his website http://www.perryspreviews.com

Sign up now to receive updates from Perry Chen. By doing so you will be entered to win great prizes, passes to screenings, and more!

Stone Brewery, founded in 1996 in San Diego, distinguishes itself from other breweries by brewing beers a wide selection of specialty beers. Their most interesting and rarest variety is packed with flavor and relatively low in alcohol content; they are not sweet or bitter, but sour.

This unique brewery has grown immensely in popularity since 1996, with its signature beers such as Arrogant Bastard Ale, Stone Pale Ale, Stone Smoked Porter, and their recently released Double Bastard Ale, and has just held its fourth annual Stone Sour Fest.

The Stone Sour Festival on July 18th brought together beer tasters from all over Southern California to share their love for great tasting beer. The event offered a large selection of approximately 100 different beers in which attendees could select 15 to sample.

In addition to their sour selections, the brewery offers a wide range of light to dark brew beers daily, each with different levels of strength and flavors to choose from.

Stone Brewery combines the elements of beautiful surroundings, an up-close view of the brewery tanks, and plenty of beer to create the perfect environment for a fun day of beer tasting. The Stone Brewing World Bistro & Gardens, where the festival and many other events are held, offers a different atmosphere in which one can enjoy the casual and relaxed atmosphere outdoor setting while sampling beers, eating and socializing.

The bistro allow visitors to sample unique and flavorful beers that have been carefully brewed to perfection. Apart from the beautiful garden setting, the bistro offers guests to indulge in internationally inspired cuisine. Diners may choose from a unique range of dishes such as the Grilled Buffalo Burger to the Chicken Tikka Masala. Many dishes also include an ingredient that brought the brewery to fame: beer.

Brewery tours are available and Stone offers numerous events to choose from, including:

Thursday, July 27: Beer & Cheese – Black and Bleu
Monday, August 2: Beer 101 – Intro to Beer
Tuesday, August 10: Master Pairings: For the Love of Pork

If you never had the chance to taste unique beers, or just haven’t tried Stone, give your taste buds something they desire and visit the Stone Brewery in Escondido.

In a city that locovores love, with abundant farm fresh produce, and fancy organic faire, the concept off Jimmy’s does not seem too far fetched.  Jimmy’s Famous American Tavern, or J-FAT, is another restaurant that supports farms, ranches, and fisheries that are guided by principles of sustainability.  You may find locally grown and fresh ingredients at Jimmy’s but that’s not the drawing point. What truly sets Jimmy’s apart is the down home comfort food.

The four co-owners, David Wilhelm, Jimmy Duval, Jeff Hatch and Todd Hatch, joined together with the culinary mind of Executive Chef James Nunn to create a truly unique “frycook meets foodie” menu. The food joins together all the bold flavors true foodies have come to admire in a great restaurant with traditional flavors that will leave anyone feeling comforted.

“People are hungry for comfort foods that remind them of their childhood, but that are crafted with delicious, sustainable ingredients,” says Wilhelm. “Everyone on our team wanted to bring our collective experiences together to create a new version of the American tavern.”

If you’re looking for a bite to eat there is plenty to choose from. Committed to serving locally raised, organic dishes, the menu features selections with a lively twist of bold, craveable flavors.  Nachos are not just nachos – the “nachos” come with warm corn tortilla chips with a southern cheddar and pimento dip.  Looking for sliders? Try the cheddar cheese mini burgers with jalapeno jelly, applewood smoked bacon, and crispy fries. There is only one word for the food here – delicious.

If you’re looking for desert, please don’t expect a huge desert menu at this down home pub grub location. They only have one desert. What? One desert? Shocking, I know. But listen to this and try and keep your mouth from watering: vanilla bean ice cream with hot fudge, warm chocolate chip cookies, salted skin-on peanuts and whipped cream. What more could you want?

In addition to the daily menu, drop by on Sundays when Jimmy’s serves a mouth-watering brunch with dishes like the “BUBBA,” with housemade buttermilk biscuit, fried chicken, bacon, cheddar, sausage gravy and tater tots; and crème brûlée ‘pain perdu’ with bananas foster sauce. There are plenty of breakfast joints in San Diego, but this one is a place you should add to the top of your list.

The food is good; really good. This self proclaimed gastro-tavern features unfussy, nostalgic American food with a twist. But one thing should not be overlooked – the drinks. The great down home food pairs with old and new brews and specialty cocktails that are unique and special in their own right.

Come with friends or that special someone and enjoy a great drink to help you unwind after a stressful day. The bar boasts an inventive selection of hand shaken classic and original cocktails created by Ryan Magarian of Liquid Relations.  The beer list offers West Coast microbrews on tap, bottled beers from independent American breweries and some old favorites like Pabst Blue Ribbon―served in a can unless otherwise requested.

Inventive house cocktails include the Aperol Smash with hand pressed green grapes, fresh local peppermint, vodka, Aperol Italian Bitters and freshly squeezed lemon juice. It is tremendous.  Also, be sure to try the Bees Knees, a grown up version of lemonade that will leave you craving the sweet lemony concoction.  The Bees Knees is made with Plymouth Dry Gin, freshly squeezed lemon juice, and house made clover honey syrup that adds a special twist to an otherwise simple lemonade cocktail.

If you are looking for a new place to try or even a new joint to hit up daily, Jimmy’s Famous American Taven has what you need. The food and drinks are unforgettable, and the location is incredible as well.  The inviting indoor-outdoor location boasts classic Americana elements.

The repurposed wooden bar sits amongst retro seating areas, industrial roll up wooden doors, and a cozy outdoor seating area with a fire pit. As local patron Jake Symons accurately describes, the décor is “cabin chique.”

Neither the food nor the décor are exactly what you would expect. The mid century hunting lodge meets 21^st century modern lounge, all on the casual and laid back San Diego waterfront. It is a bit unorthodox but it all works together to create a unique local experience.

Jimmy’s Famous American Tavern has truly reinvented the tavern tradition. Do not miss it. Jimmy’s is located at 4990 North Harbor Drive and is open Monday – Saturday from 11:30 a.m. to 11 p.m., and Sunday from 10:00 a.m. to 2:00 p.m. for brunch, then from 4 p.m. to 11 p.m.  For more information, visit www.j-fat.com or head down to the harbor to check it out yourself.

Photo from Terra Vox via Flickr

Beer selection in California can be compared to wine selection in Europe. There are hundreds of breweries popping up throughout California showing off IPA’s, lagers, stouts, fruity beers, darker-than-Guinness-beers, organic beers, and much much more. A road trip through the state will not only give you an eyegasm, gut your taste buds will be sure to fall in love with many local beers that are finding their ways into the spotlight of so many local eateries. Not all of the breweries are producing top grade beers, but these six beers are from breweries that have captured the hearts of true beer enthusiasts and amateurs alike.

Firestone DBA, Firestone Walker Brewery- Central Coast

Firestone Walker, originally SLO Brewing Company recently relocated to Paso Robles where it produces just a few different ales. The beer that started it all is the Double Barrel Ale (DBA), which is loaded with vanilla and toasted oak flavors- maybe from the 60-gallon oak barrels, perhaps.

The DBA is rich in flavor and hold a beautiful amber hue, but do not think for a second that it is weak…this beer is strong, smooth, and sweet, but nothing is in excess. The first sip is caramel, but it transitions into a deep oakey center. The hops make themselves known in the tangy finish of the beer.  Firestone uses the old Burton Union System, which takes this beer as close as you can get to authentic English ale.

The Paso Robles Brewery is a great place to go and taste the wonders of this beer, but it is much better drank next to a tri tip sandwich at their restaurant in downtown San Luis Obispo!

Appearance: White cascading head on top of a dark apricoty amber bodied ale.

First Sip: Oak tones with a hint of bitterness

Mouth feel: Carbonation is not here, drinks like a cognac.

Finish: Vanilla hints with a burst of hops.

Tower 10, Karl Strauss Brewing Co. – San Diego

For anybody looking for a deep, dark, hop screaming IPA, Tower 10 has it all!  From the first sip to the finish, the beer is all hops with a twinge of citrus notes in the middle. The dark caramel color can intimidate the faint at heart (and knock them off their feet after two pints).  Tower 10 is a sipper and goes nicely with the En Fuego Jalapeno Burger offered at Karl Strauss’s eatery.

The beer, much like its brewery has a unique history. Tower 10 came about in the 1930s on Mission Beach near tower 10 by two college graduates and a beer master who had one foot in the grave. It would be the first local beer to be put into production after Prohibition ended.  The actual brewpub itself would not open for fifty more years. Back then, they sold a meager four different types of ale, now the brewery offers more than thirty styles of beer including the six staple beers, and chock full of seasonal  and specialty beers.

Be sure to check out one of the many locations in San Diego, Orange County, and Los Angeles whenever you pass through town. This beer will find a special place in your belly to give you all of the butterflies needed to fall in love all over again…with beer.

Appearance:

First Sip: Citrus and pine with malted yumminess.

Mouth feel: Medium body, resiny

Finish: smooth, hops, hops, hops

Great White, Lost Coast Brewery- Eureka

The Lost Coast Brewery situated in Eureka, Ca is the 46th largest brewery in the United States and has a basketful of beers that range from dark to the palest of pales. Great White is delight in the pale ale realm. It boasts a citrusy, clean, malted ale taste that pairs with just about anything. It holds medals and awards from the LA County Fair, California State Fair, and many more events.

Appearance: Golden yellow with white foamy head

First Sip: Sweet, orange, lemon grass, and cloves.

Mouth feel:  Smooth and carbonated with a tangy fizzle.

Finish:  Crisp and smooth

Anchor Steam, Anchor Brewing, San Francisco

Anchor Steam in San Fran is all about traditional American brewing. The beer is almost completely handmade with the exception for some modern techniques.  Anchor Steam is rich, full-bodied, and carries a deep amber hue and creamy head.

The beer found its way in the world in the 19th century and was named for the style of brewing done on the West Coast during that era (primitive and without ice).  To this day, the brewery maintains as many traditional and antique methods of crafting beer, which give it an edge in the beer industry. Anchor Steam is truly a California beer.

Appearance:  Carries a slight head with no lacing and a pale, cloudy yellow hue

First Sip:  Rich like an IPA, caramel tones, citrusy

Mouth feel: medium-bodied, but thin textured with a hint of creaminess and good carbonation

Finish:  Light and dry

Arrogant Bastard Ale, Stone Brewing, San Diego

Arrogant Bastard is just what it proclaims. It is rough, dark, loaded with bitter hop goodness, and a swift kick in the butt. Just like any arrogant bastard, it grows on you.  The bottles are large and will satisfy the thirst of many or just one if you can handle it.

Stone Brewery is responsible for this beer and many other dark, hop-filled, secret recipe beers that fill the shelves of local San Diego shops and restaurants. The brewery offers jugs and kegs that can be brought back and refilled, making this beer a true at home staple for local San Diegans.

Appearance: Deep coppery caramel hue topped with a cream-colored head. Laced all of the way down.

First Sip: Very strong caramel and malted flavors. A bit of hops throughout.

Mouth feel:   Full bodied and medium carbonation.

Finish: A clean finish that leaves a sweet dry aftertaste.

Grizzly Brown Ale, Snowshoe Brewery, Arnold

The Snowshoe Brewery is hidden in the foothills of Northern California brewing some of the most distinct beers in the market. Beers similar to hefeweizens, oatmeal stouts, pale ales, porters, wheats…you name it, they make it, but there is one beer here that is unique to them all: the Grizzly Brown Ale. The Grizzly Brown Ale is the darkest ale in the brewery’s repertoire and boasts a roasted malt character and medium hop finish.  The beer is brewed with five different malts giving it a smooth and tasty finish.

Appearance:  Carries a slight head with no lacing and a pale, cloudy yellow hue

First Sip:  Rich like an IPA, caramel tones, citrusy

Mouth feel: medium-bodied, but thin textured with a hint of creaminess and good carbonation

Finish:  Light and dry

As breweries in California make audacious stabs at the craft of beer, a beer enthusiast can only hope the more innovators step on stage to vie for a slot in the local brewery spotlight. The next time that you are in California, or if you already live here, check out on of the breweries mentioned above and give the beers a fighting chance— maybe they will give you one as well.

Grand Opening of Cups La Jolla

The place to be last Saturday night was not some swanky downtown lounge, fancy restaurant, or crowded club in the Gaslamp – it was a bakery. Yes, a bakery.

Cups is a new, and very unique, all organic cupcakery in downtown La Jolla whose grand opening celebration on January 30 was a tremendous success.

If you have walked around downtown La Jolla recently, a weekend or evening pastime that I highly recommend, you may have seen the storefront of Cups boarded up with an alluring “Coming Soon” banner outside. Originally I thought, “not another one.”

I have tried Sprinkles, and a few other cupcake places in my travels, and I thought I got it. I thought I understood the hype – the nostalgia that comes from slowly unpeeling an individually wrapped, perfectly moist, luxuriously frosted piece of cake. But to me, it was just about reaching back and taking a bite out of childhood. That is, until I tasted a Cups cupcake.

Photo by Jenny Wan

A few weeks ago I stumbled upon Cups after their “soft” opening. It was then that I knew that these cupcakes were about something more than a retreat into childhood memories. After browsing their daily selection I was intrigued by a very sophisticated array of flavors, not to mention the allure of their all organic take on the cupcake craze.

As a self-described foodie, I could not resist the draw of the “Better with Bacon,” a vanilla flavored cake with maple syrup, topped with maple buttercream and crisp maple sugar-cured piece of bacon. The woman behind the counter assured me, “You have to try it. It is really good.” And it was. It tasted like breakfast – a stack of fluffy, rich pancakes with a hidden jewel of bacon which in fact, does make everything better.

It is not only the Better with Bacon cupcake, but so many others on the menu that cater to sophisticated palates (although you can surely find something for everyone here). Some of my favorites are: the rich and moist Almond Dream, a delicious cupcake filled with a touch of pastry cream and topped with vanilla almond buttercream frosting; Brule J, with caramelized sugar topping that tastes much like the fancy crème brule desert I’ve come to love after a nice meal; and the most sinful of all, the Chocolate Decadence, a dense, truffle-like flourless cake with a heavenly cinnamon whipped cream.

Not only do the more than 50 varieties of cupcakes make this bakery unique; everything they serve is made in-house with the highest quality, local, sustainable, organic ingredients. Many of the cupcakes are gluten free or even vegan. But don’t let this scare you. If you’re like me, you hear “vegan” and want to run the other way. But at Cups, you’ll do yourself a major disservice if you do. The gluten free Limone Ricotta cups and vegan Cookies and Cream are some of the best cupcakes I’ve ever had.

Even if you are not a big cake fan (although you should definitely give this place a try), stop in for high quality organic coffee and an assortment of other beverages. You can even stop in on the weekend when they break out the karaoke machine for a real party.

Photo from Jenny Wan

The new and truly unique cupcake location in La Jolla is not only a place you will enjoy coming to again and again, you can feel good about supporting a local establishment that is known for doing good for the world.

They have worked hard to achieve green certification throughout their building and remodeling process. The materials used in the building process are sustainable and eco-friendly. They even serve drinks in an environmentally conscious way. The to-go cold drink cups and cutlery are made from corn and the hot drink to-go cups are made of 100% compostable recycled materials. They even use non-toxic, non-chlorine-based, carcinogen free cleaning products to keep the place neat and tidy for customers.

Photo by Jenny Wan

Founder Michelle Lerach’s goal of creating a destination instead of simply a cupcake catering operation has been a huge success. As the doors opened for their grand opening celebration, the crowds swarmed in to enjoy tastings of some of their best flavors. There was a DJ, give-aways, drinks, appetizers, and of course desert. Hundreds showed up to find Girard Avenue decked out in a pink glow, complete with spot lights and all.

The staff was a buzz with excitement over the evening. Even the day after the grand reveal, Cups was still buzzing. The buzz continued on Twitter and Facebook:

@stacymariesd says, “@Cupslj opening was serious fun. This organic cupcake shop even has milk on tap!”

Stacy K says, “So much fun! And delicious”

Elle R says, “It was an AMAZING grand opening! You guys did a fabulous job! The place to be in La Jolla.”

So, the next time you are craving some desert, jump off the fro-yo train and jump aboard for a real treat. And don’t worry if you cannot decide which flavor to get. In addition to full sized varieties, they also serve mini cups so you can try all the flavors without feeling too guilty.

Fan them on Facebook and follow them on Twitter to find out all the new and exciting things they have in store.

Photo from VirtualEm via Flikr

With Valentine’s Day fast approaching and money still, well tight, coming up with an original date idea can be daunting and, face it, intimidating. And while a walk down San Diego’s beaches offers lovers romantic sceneries and perfect photo-ops, why not add a little delicious, affordable, pizzazz to that special day?

Karen Krasne’s Extraordinary Desserts offers couples the perfect, affordable setting, to intimately connect and oh yea eat amazing dessert! With locations in Balboa Park and Little Italy the widely acclaimed dessert restaurant offers a wide variety of decadent sweets that range from “dark chocolate tea cookies with organic pecans” to “berry devonshire tarts,”there is no doubt a dessert to satisfy every palate.

While I can talk for days about the fresh, exotic, savory flavors, and I can, the truly remarkable experience that comes from eating at Extraordinary Dessert’s is that every dessert is arranged not only for your eating but viewing pleasure.

Whether the dessert is drenched in chocolate or stacked with fresh fruit, it is beautifully decorated with fresh (edible) flowers and gold encrusted chocolate. And while people normally fight over who will get the cake slice with the frosted flower, every single piece at Extraordinary Desserts is just as beautiful as its whole counterpart.

Photo from Marcin Wichary via Flikr

Not only are you offered a wide assortment of dessert options but also some of the most exotic teas you’ve ever seen and tasted. Guest’s have their pick from assorted herbal teas from China, Japan, and India that include names like “Sencha Lullaby,” “My Sugarplum” or caffeine free “Lovergirl.” Each tea is beautifully served in loose leaf pots tea pots, complementing any dessert. And if tea is not your “thing” Extraordinary Desserts also offers bold coffee/espresso creations that are only brewed upon request, guaranteeing freshness and exquisite taste.

The ambiance of the location undeniably adds to the beauty of these gourmet desserts and exotic beverages. Specifically, the San Diego’s Little Italy Extraordinary Desserts, which at a glance resembles a posh night club, is gorgeous with its signature modern décor. Clean, filled with romantic candelight, and private, guests are first greeted by a vast display of delectable desserts. Once deciding on a dessert (don’t worry they’re patient with you) you’re seated and handed menus in case you wish to start your meal with one of their salads, paninis, or humus platters (which are also amazing, by the way).

Photo from VirtualErn via Flikr

Chef and founder Karen Krasne has clearly drawn inspiration from her travels around the world which is not only evident in her delicious desserts, teas, and food but also her wide assortment of merchandise and collectibles. It is delightfully surprising to find a Japanese inspired Haiku book for toddlers at restaurant like this.

Overall this amazing experience is well worth the trip, offering guests amazing tastes, a serene ambiance, and incredible prices (all dessert are well in the $5-$12 range). Extraordinary Desserts is always available for reservations and stays open until 11pm Monday-Thursday and Sundays and stays open until midnight Fridays and Saturdays. Here’s hoping you all have a romantic, delicious, and affordable Valentine’s Day. Cheers!

La Jolla Strip Club

For the first time, the CRG is duplicating the theme of one of their signature restaurants through their most recent expansion – La Jolla Strip Club. The CRG took their highly successful Downtown Strip Club theme of a 21-and-up, “grill your own” steak restaurant and duplicated it in the University Town Center (UTC) area of San Diego. The new La Jolla Strip Club restaurant and vodka lounge features a casual and friendly steak house atmosphere.

“The La Jolla Strip Club is the kind of joint where you would find James Bond enjoying martinis and steaks with Charlie’s Angels,” said David Cohn, president of the Cohn Restaurant Group. “Our provocative décor and menu items create the best atmosphere for enjoying the fun things in life – such as breaking the ice on a blind date, having a cool girls’ night out and more. We are certain that our team, led by Executive Chef and General Manager James Stephenson, will continue our award-winning Strip Club legacy.

“Provocative” is definitely the right word to use when describing the theme of this restaurant. The lunch menu boosts such food categories as Lounge Acts, Sinful Salads, Main Stage Selections and Naughty Treats. Guests can find humor written all over the menu when they order such items as “Kinky Calamari” or “Hot Thang” Wings.

The dinner menu serves up choice cuts of twenty-one day aged, midwestern, corn-fed angus beef that has been marinated in olive oil, balsamic vinegar and herbs. The meat is tender and juicy but is also subject to your own cooking talents in this “grill your own” steak house. There is an abundant selection of Sassy Sides to choose from as well as a few XXX-tras.

Naughty Treats include the Rated “R” Root Beer Float – definitely not what your mom used to make when growing up. This adult version features Three Olives Root Beer Vodka and amaretto poured over vanilla ice cream.

In addition to great food La Jolla Strip Club also features flat screen TVs, pool tables and an impressive collection of pin-up artwork, which is all part of that “provocative” theme. The vodka lounge houses a large selection of more than 100 different vodkas with martinis affordably priced at just $7.00. Happy Hour is in full swing Monday – Friday from 3-7 pm and on Saturday and Sunday from 5-7 pm.

For your next dining adventure let La Jolla Strip Club add a little “spice” to your meal.

La Jolla Strip Club
4282 Esplanade Court, San Diego (UTC area)
(858) 450-1400

Open for lunch (full service) Monday – Friday from 11:30 a.m. to 3 p.m.
Open nightly at 5 p.m. for “grill-your-own” dinner

Another advantage of Emerald is that it opens at 9 am on Saturday and Sunday, even though it may look closed.  If you’re like me and my husband, you know that there aren’t too many restaurants on Convoy Street open at that hour.  We’ve spent several mornings driving up and down that street looking for an open restaurant, to no avail. But alas, we found Emerald.

The roast duck is always a treat.  The fatty skin that separates from the meat is really the star of the show.  It’s juicy and crispy and full of flavor.  Don’t expect this meaty indulgence to be as piping hot as our American palate has come to demand, however.  After all, it’s been doing laps around the dining room in an unheated cart.

The art of ordering dim sum is about patience.  When first seated, the diner may be bombarded with a procession of carts, and women trying to get the table to take one of each item.  But keep your composure, use your right to say no, and take your time no matter how much pressure you get.

Unless you have a very large appetite, or you are expecting lots of leftovers to take home, aim for no more than four dishes per person.  Decide which dishes you must have ahead of time, and hold out for those.  For instance, my husband must have the chicken feet.  So we ask for them, and they make sure we get them.  Otherwise, because we are not Chinese, we may not always be offered the chicken feet.

Never been to dim sum and don’t know what to order? Here are some of my other personal must haves:

- Steamed Spareribs in Black Bean Sauce
- Stuffed Bean Curd
- Rice Wrapped in Lotus Leaf
- Rice Noodle with Beef
- Shu Mai and/or Dumplings – pork or chicken
- Baked BBQ Pork Bun (trust me, as weird as it seems this is my dessert)
- Sweet Tofu (it comes around in a big pressure cooker pot)

Emerald Restaurant
http://www.emeraldrestaurant.com

3709 Convoy St. Suite 101
San Diego, CA 92111
(858) 565-6888

Mon – Thurs: 11 am – 12 am
Fri: 11 am – 1 am
Sat – Sun: 9 am – 12 am

New Caledonian Prawns (Photo by Maria Desiderata Montana)

“People want French food to maintain its traditional rich taste,” says Executive Chef Craig Strong.  “But at the same time, they also want it to be light.”

I love French cuisine with with its rich butters and savory sauces, but I must say that when I was getting ready to have dinner at Studio, I was a little worried about the added calories.  “How many miles would I have to jog tomorrow to work it off?” I thought.

As my husband and I were shown to our table, we were in awe of the stunning views of the Pacific ocean from this restaurant perched high on a cliff.  I couldn’t help but think that it couldn’t get any better than this.  But then the white linens, fine crystal, expensive dinnerware, music, candlelight and little bunnies running on the perfectly manicured lawn outside had me believing I was in some kind of magical fairy tale.

Soon, I noticed chef Strong making his way around the dining room greeting guests.  As he made his way over to my table, he explained how much he loved growing up in San Diego and was so happy to be back.

Not as happy as I was.  Strong uses fresh and local ingredients, keeping that traditional French taste with a fresh California touch. The food is beautifully presented, and the flavors are unsurpassed. All I can say is go try it for yourself and tell Chef Strong I sent you.

And guess what?  I didn’t have to take that morning jog after all…..even better!

Summer Peach Napoleon (Photo by Maria Desiderata Montana)

About chef Strong:

Executive Chef Craig Strong joined Montage Laguna Beach as Executive Chef of Studio in June 2009.

Chef Strong, known for his modern French cuisine with California influences, developed a love for cooking at an early age. One of eight children growing up in San Diego, he was inspired by his mother and grandmother to first experiment with tomatoes and zucchini grown in the family’s vegetable garden that was his to manage. At age 19, he attended L’Academie de Cuisine near Washington, D.C., where he studied under some of the most respected chefs in the area, including Chefs Françoise and Pascal Dinot.

Most recently, Chef Strong was Chef de Cuisine to what is now The Langham, Huntington Hotel & Spa’s Dining Room in Pasadena, Calif. During his eight-year tenure, he was responsible for all facets of the restaurant, including menu design and development. Under his direction, The Dining Room became one of Los Angeles’ top destination dining venues and a showcase for his love of pairing fine food with wine in ever-changing dishes, inventive tasting menus for winemaker dinners and delicious special events. He and the restaurant received many accolades, including Michelin One-star ratings in 2007and 2008; Gourmet Magazine ’60 World’s Best Hotel Dining Rooms,’ Los Angeles Times 3 Star Rating, Food & Wine ’50 Best Hotel Restaurants’ and California Homes Magazine ‘#1 Hotel Restaurant.’ Strong was named runner-up Chef of the Year by Angeleno Magazine; was a semi finalist in the 2009 James Beard Foundation Awards for Best Chef/Pacific.

Executive Chef Craig Strong (Courtesy photo)

From 1990 to 1994, Chef Strong held numerous culinary positions, including Saucier at La Caille in Little Cottonwood Canyon, Utah; the Capitol Club at Hyatt Regency, Washington, D.C.; Sous Chef at the fine dining Glitretind Restaurant at Stein Erikson Lodge in Deer Valley, Utah; First Assistant to Chef at the Adams Mark Hotel in Philadelphia, and then at The Ritz-Carlton, Philadelphia, where he honed classic techniques with Asian influences. In 1995, he moved to Atlanta to work at The Ritz-Carlton, Buckhead, as Garde Manger with Chef Guenter Seeger and then as Saucier and Tournant with Chef Joel Antunes, whose classically trained French background added yet another international dimension to Strong’s style.

Chef Strong then moved to Europe as Sous Chef for The Newport Room at the Hotel Arts in Barcelona, the fine dining restaurant in a property managed by Ritz-Carlton. Working in Spain added another facet to Chef Strong’s cooking. The emphasis on olive oil, fresh seafood and the Mediterranean climate, similar to that of Southern California, led Chef Strong to embrace the bold flavors and rustic style of Spanish cuisine, adding the refinement of French techniques.

Hamachi Sashimi (Photo by Maria Desiderata Montana)

The concept and overall experience of Studio is dedicated to highlighting the best this idyllic location has to offer – pristine ingredients from local purveyors, unsurpassed views of the Pacific Ocean and an elegantly comfortable approach to the dining experience.

Studio at Montage Laguna Beach has most recently been recognized with Three Stars from Los Angeles Times, Five Stars from Mobil Travel Guide, Robb Report as one of ‘America’s Finest Dining Restaurants,’ and Food & Wine Magazine’s ‘Top 50 Hotel Restaurants’. Studio has also earned the ‘Best of Award of Excellence’ from Wine Spectator and is rated one of Zagat Survey’s ‘America’s Top Restaurants’.  (About chef strong information above is courtesy of the Montage website.)

Picture from 'jasonlam' via Flikr

Simply put, this is a small, hole-in-the-wall pizza place that everyone knows about but rarely talks about. But if you ask anyone in downtown San Diego, “Where can I find a good slice of pizza?” they’ll point you to Gas Lamp Pizza—and they’ll most likely use adjectives like, “amazing”, “incredible” or “face-melting.”

You can order pizza by the slice ($3.00 a slice) or a whole pie. They also have a deal for $6.00 you can get two slices of pizza and a drink. There are only a couple tables to sit at so this is definitely a place to grab your food and go. This is perfect if you’re on the way to a baseball game or if you want to eat and walk around. They’re open late, until 4 AM, so if you get the urge for a midnight snack—they’ll be around. I recommend the pepperoni and their pesto but literally, everything is good.

This hole-in-the-wall is not to be overlooked! It’s cheesy, thin crusted, greasy in a good way, and delicious. They are known for their New York style, being fast, and their huge portion sizes.  The older Italian man who works there is also extremely friendly.  It seems a lot less gas-lamp-y than the rest of the restaurants downtown such as Ciro’s Pizza, and that is why most of the club-goers take over it late at night.

Gas Lamp Pizza is just four blocks away from the Convention Center. You can find them at 505 5th Avenue (between Island Ave & Market St). For to-go orders give them a call at (619) 231-7542.  I definitely recommend you check them out!

Courtesy Photo - Ultra Lounge & Wine Bar

The popularity of wine bars is by no means declining here in San Diego. On the contrary, wine bars continue to open up all over the county. The newest addition to this trend is the swanky Ultra Lounge and Wine Bar at the Ivy Hotel, which opened October 1st.

This contemporary space is both classic elegance and hip sophistication; a combination that tends to work well in Gaslamp hotels and for which the Ivy Hotel is best known for. With an open floor plan, comfortable seating arrangements are scattered throughout the lounge, accommodating larger groups while at the same time providing an intimate setting for couples.

The Ultra Lounge and Wine Bar has replaced “traditional” with “high-tech” by offering an assortment of wine using the latest in interactive enomatic wine machines. Each WineStation maintains bottles of wine at the perfect temperature then dispenses the wine in Taste (1.5 oz.), Half (4 oz.) or Full (6 oz.) sized pours. Just purchase a SmartCard and then browse the selection of 80 wines. Make your choice, insert the card and then put a wine glass (located under each station) under the spout. That’s it! No need to wait for a server or bartender.

The selection of wines offered ranges from moderately priced to high-end “cult” and boutique varietals. Prices reflect this range starting at $1.76 for a Taste of the 2007 Willamette Valley Riesling and top off at $28.47 for a Full glass of the 2004 Opus One.

Menu offerings are limited but decidedly delicious and are meant to enhance the tasting experience rather than provide a complete meal. An assortment of cheese, cured meats and cured olives are all perfect accompaniments to pair with your wine. A highlight on the menu is the Prosciutto and Arugula Pizza, which is made with garlic, mozzarella and white truffle oil. Also delicious are the Blue Cheese Stuffed Dates that are wrapped in bacon and topped with grated Parmesan cheese.

Open until 9pm on Friday and Saturday nights, the Ultra Lounge and Wine Bar is the perfect “pre-destination” for a night on the town and showcases the Ivy Hotel’s talent for blending refined elegance with a sexy ambiance.

Ivy Hotel’s Ultra Lounge and Wine Bar
600 F Street
Downtown San Diego – in the Gaslamp
619-814-1000

Hours:
Sun – Wed: 1pm – Midnight
Thurs – Sat: 1pm – 9pm

This family owned sub hub opened a few months ago to fantastic reviews by locals throughout the area. The sandwiches are huge, the staff is friendly, and the menu is out of this world! They carry everything from Philly cheese steak sandwiches, to cheeseburger subs, to hot and cold deli meat subs.

So what makes this place different from the hundreds of other San Diego sub shops? Quite a lot actually! First of all, the bread is baked fresh everyday. When you sink your teeth into this bread, it melts in your mouth. It’s so fresh and soft. Also, their signature “works” are a whole lot different from anywhere you have been before.

They top each sandwich with anything from large chunks of pickles and tomatoes, sliced red jalapenos (so delicious!), chopped onions, and pepper relish. Delicious sharp deli mustard and mayonnaise are also included.  I almost feel bad talking about it, because words do not do this place justice.

The owner, they call him Big Mike, is one of the nicest most welcoming people I have ever met. If you come in more than once, he will most likely remember you and ask how everything’s going, always rockin’ the biggest smile. He appreciates it when you bring in friends and isn’t afraid to let you know.

Another one of my favorite parts of this little slice of heaven is that it is one of the only places you can find glass bottled cokes. It is made with sugar cane instead of sugar and deliciously old school, and healthier!

Some of the sandwiches offered are, of course, the Philly cheese steak, buffalo chicken sandwich, hot pastrami sandwich (a big favorite), grilled chicken sandwich, tuna salad sandwich, turkey and bacon, and my personal favorite, a classic Roast Beef and Turkey with the works. All subs are reasonably priced, and the large can easily feed two adults.

If you want to try Hungry Bear, which I suggest that you do soon before everyone gets wind of this place and the line is always out the door. Stop by its Escondido location at 302 W. El Norte Pkwy, Ste D., or if you have trouble finding them give them a ring at (760) 737-2327.

Whether you genuinely can be a evening time inside that club, every single and each evening utilizing the shopping for center or each and every single evening employing the seaside, numerous Christian Louboutin shoes make your ft written content. ripped soles and sleek patent [url=http://www.christianlouboutinsalesuk1.net/]christian louboutin uk[/url] alligator strap dim sandals that make you’d should sustain on an night. Or they gown within jeans or possibly any bikini resemble ft plus unquestionably seriously feel calm inside this trendy Christian Louboutin sandals. Many gentlemen believed that ladies go with on christian louboutin boots to guarantee you please them. Christian Louboutin Outlet This is often true, as a superb provide finding a point. An additional rationale will more than likely be the reality that ladies complement on considerable big heel sandals of showing apart their extensive legs louboutin heels at the same time as their costume whenever other ladies glance at them to look at when they appear as great.

Blake Lively donning a pair of golden Christian Louboutin sneakers attending the primary showing of movie Traveler Sherlock Holmes holding around NewYork lincoln middle. From popular women to normalcy fashionista, all of whom are generally nuts for christian louboutin footwear because they have taken drug. It [url=http://www.christianlouboutinsalesuk1.net/]christian louboutin uk[/url] truly is prosperous for Christian louboutin that red sole great heels he diesign make these women upon earth appreciate and preposterous. Have you been or involving been outrageous for religious louboutin footwear. About: While in the globe of shoes，Christian Louboutin is a favorite of European celebrities. The red outsole, superior heels and shimmering color becomes the distinctive logo of Christian Louboutin knocks out. Christian Louboutin Sandal is your first choice Red Underside.

Read More:

http://www.christianlouboutinsalesuk1.net/

French pastry (Photo by Maria Desiderata Montana)

At Bleu Bohème, owner and executive chef Philippe Beltran understands what people like: simple comfort food, a bit daring, but never pretentious.

This Kensington restaurant is reminiscent of a French neighborhood bistro with a country charm. “Blue represents a comfortable color, a special kind of international blue I’ve seen in many places around the world,” said Beltran. “Bohemian is the lifestyle I adopted since I was young growing up between France, Italy and Spain; then traveling the world, meeting different people, enjoying their traditions, simplicity, culture, and the simple food.”

Raised in France, Beltran is of Italian and Spanish descent. He gained inspiration to cook from his Italian Grandmother, and strongly believes that the secret to a really good dish is simple flavors that are mixed and balanced well. “Some dishes transport you to Paris, and some to the country,” said Beltran. “It’s all about the experience the customer enjoys, food they can recognize, and how well it is prepared. It’s not about how cool the chef can be!”

Chef Phiilippe Beltran (Courtesy photo)

The menu changes seasonally and Beltran keeps the prices right. From the bistro items, mussels and charcuterie, to the bistro entrees and paysan food, every dish is unique and lovingly prepared. Continuously challenging himself in creating, searching and experiencing different ingredients, Beltran described his close relationship with his suppliers. “They guarantee me the best possible ingredients for my cooking,” he said. “My favorite thing to do is to try something at home and then try it at the restaurant.”

For starters, the moules (black mussels) in a creamy blue cheese cream sauce are so good, that after the mussels have quickly disappeared, you will end up dipping the warm and crusty french bread in every last drop of cream sauce. Pair with sauvignon blanc, Reserve Saint Martin, 2006.

And, since the French are known for their consumption of mouthwatering pastries, I opted to stay on first course with the Tarte Chaude au Reblochon. This warm flaky pastry is topped with bacon, onion and roasted sliced thin apples, covered with melted Reblochon de Savoie cheese. Pair with rosé, Les Deux Rives, 2007.

More classic French country cooking is evident in the Soupe à l’Oignon Gratinée, the most decadent, self-indulgent blend of caramelized sweet onions and fresh herbs simmered in a beef consommé and topped with croutons and melted Gruyere. Pair with an easy to drink blend of syrah and grenache that is the Vin de Table, Ted The Mule, 2006.

Another traditional French dish, don’t miss the Boeuf Bourguignon with chunks of Angus beef slowly simmered in red wine with button mushrooms, bacon, mini-potatoes, carrots and caramelized pearl onions. Pair with Côtes du Rhône, Les Violettes, Domaine Moillard, 2007. The deep violet red color and aroma of dark berries and raspberries is a perfect match with the succulent beef.

Making homemade ravioli is a challenging project I learned from my Italian mother. I am never convinced anything can measure up to her recipe, but sure enough, Beltran’s homemade wild mushroom raviolis, served over a bed of spinach with white butter and fresh herb sauce, proves to be the real thing. Pair with Bordeaux, Mont. St. Emilion, Chateau Puynormond, 2005. This rich, inky, full Bordeaux drinks like a cru classé.

Black Mussels in a Blue Cheese Cream Sauce (Photo by Maria Desiderata Montana)

I’ve had a personal relationship with Nutella (and a big spoon) since I was a child. This chocolaty and creamy hazelnut-based sweet spread is a staple in my household. When Chef Beltran brought me a light and airy crêpe, overly stuffed with Nutella and a side of vanilla ice cream, it reminded me of my mother’s own version. Forgo the dessert wine here, and sip on a double espresso instead. You’ll have a lot to talk about!

Bleu Bohème is located at 4090 Adams Avenue in Kensington. For more information call (619) 255-4167 or visit www.bleuboheme.com.

(This story first appeared in the San Diego Uptown News).

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Crispy Fried Soft Shell Crab (Photo by Maria Desiderata Montana)

Having cooked for some of Hollywood’s hottest stars, world figures and epicureans from around the globe, while heralded as a “rising star” by the James Beard Foundation, Executive Chef Paul McCabe’s menu at Kitchen 1540 showcases the best of each season.

Recently, I spent the day pampering myself at the L’Auberge Del Mar Resort and Spa and decided to stop in for dinner at Kitchen 1540.  I must say I loved every fresh ingredient McCabe masterfully crafted.

Although his cooking style is imaginative, McCabe is still a traditionalist at heart, creating  cuisine that is centered on organic and sustainable ingredients. Updating his seasonal menu on a regular basis, guests will know that they can always enjoy the freshest ingredients when ordering one of McCabe’s creations.

Chef Paul McCabe (Courtesy photo)

Serves 4

For the Shrimp:

12 U-10 Mexican white shrimp

3 cloves garlic (minced)

1/4c. Extra Virgin Olive Oil

1 T. fresh thyme (chopped)

Combine garlic, oil and thyme, toss the shrimp in the marinade and refrigerate over night.

For the Risotto:

3 good handfuls fresh peas

1-cup stock or water

1 basic risotto recipe, recipe below.

1/2 handful mint, chopped 
 lemon juice

Cook peas in boiling stock or water. When the peas are tender, puree in a food processor and set aside.  At Stage 4 of the risotto recipe throw in the pea puree, fresh herbs and a squeeze of lemon juice.

Risotto: 1 tablespoon olive oil, 
3 shallots or 1 medium onion finely chopped, 
2 cloves garlic finely chopped, 
14 ounces arborio rice, 
Sea salt and freshly ground black pepper, 
2 wine glasses of dry vermouth or dry white wine, 
2 1/2 ounces butter, 
3 1/2 ounces freshly grated Parmesan.

Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and slowly sauté for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat.

Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring. Any harsh alcohol flavors will evaporate and leave the rice with the essence of the wine.

Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a medium simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to carefully check the seasoning.

Stage 4. Remove from the heat and add the butter, Parmesan, mint and pea puree.  Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes creamy like it should be. Eat as soon as possible while the risotto retains its perfect texture.

For the Cremini mushrooms:

12 Cremini mushrooms

3T. Extra Virgin olive oil

2 cloves garlic (minced)

salt and pepper

Toss mushrooms with garlic, oil, salt and pepper and roast at 350* for 10 minutes.

To assemble:

Season shrimp with salt and pepper and sauté in olive oil until just cooked. Place three mushrooms, cap side down, on a rectangular plate and fill the cavity with risotto. Place one shrimp on top of the mushroom and continue the process with all twelve shrimp. Drizzle the plate with basil oil and serve.

Recipe by Paul McCabe

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.