Dinner is the glory meal. From chef-driven restaurants to the family table of your childhood, when you think of a great meal, it’s dinner you probably picture. Breakfast? It’s “the most important meal of the day,” right? But lunch? Itís the forgotten meal: utilitarian. I submit that lunch deserves better. And thus began my search for the best lunch in town.
My quest began at Wa Dining Okan …
For more see: http://www.sdcitybeat.com/sandiego/article-13920-best-lunch-in-town-part-i-wa-dining-okan.html
The enduring image of French cuisine is a man in a chef’s toque creating haute cuisine in a Michelin-starred restaurant. The enduring image of Mexican cuisine is a family in a ramshackle house with the women laboring over the stews, soups and tortillas that are the very soul of Mexican food. Put that family’s main man behind the stove and Birrieria Bernal—located on what gringos might think of as the wrong side of the tracks in Rosarito—captures that image.
Read more at: http://www.sdcitybeat.com/sandiego/article-13898-find-the-beating-heart-of-mexican-cuisine-at-birrieria-bernal.html
Ask 10 people about the best barbecue in the world and you’ll probably get at least 11 answers. It’s likely that none of them will say China. There’s a word for that: ignorance. A harsh indictment? Perhaps. Reality? No doubt. One trip to Sieu Sieu BBQ and Noodle House at the north end of San Diego’s Convoy District in Kearny Mesa will make you a believer.
Read more: http://www.sdcitybeat.com/sandiego/article-13876-unheralded-barbecue-at-sieu-sieu-bbq-noodle-house.html
As yesterday’s post suggested I am now writing for L’Chaim San Diego Magazine, a monthly publication covering various issues of interest to the Jewish community. My column, “Badass Kosher,” will focus on cooking and culinary arts from a Contemporary Jewish perspective.
The magazine as a whole offers a modern, elegant and unique guide to Jewish San Diego and it’s culture, from where to go find a Passover Seder to what to wear to that next Bar Mitzvah and everything in between. Fresh and innovative, L’Chaim focuses on being the voice of the San Diego Jewish community.
Founded by 3 well-established women in the San Diego Jewish community, L’Chaim is a new and fresh San Diego magazine and digital resource for Southern California and the entire nation. Because our lifestyles and interests are the same as the rest of the world, with a few distinct differences, L’Chaim focuses on what makes life fun. I’m proud to be a part of it. At the risk of reposting information posted yesterday, my inaugural article can be found here: http://sdfoodtravel.com/badass-kosher-a-jewish-valentine-tuna-tartare-avocado-chile-soy-lime-jus/
What is a Jew to do for a holiday that began its life as “St. Valentine’s Day” complete with Vatican imprimatur? The answer is simple (at least if your level of observance allows cooking on Shabbat): make an edible Valentine. After all, Valentine’s Day lost its Saintly designation along with its place on the General Roman Calendar in the Vatican’s 1969 revision. Combine that with the fact that Valentine’s Day overlaps with Shabbat this year and the case for a double mitzvah trumping an outdated Saint is compelling. Right?
Read more at: http://www.lchaimmagazine.com/feature/badass-kosher/
Let’s get one thing straight: eggplant parmigiana—at least the breaded version we know on these shores—is not an Italian dish. American-Italian? Yes. Italian? Not on your life. And if eggplant parm ain’t Italian, what about an eggplant parm sandwich? Fuggedaboutit.
Similarly, there’s not much that’s Italian about Caps Pizza & Bar (1428 First Ave., Downtown). Italian-American? Yeah. Italian? No. You got a problem widdat?
Read more at: http://www.sdcitybeat.com/sandiego/article-13853-caps-pizza-beer-excels-with-its-eggplant-parmigiana.html
Wherever there are working stiffs, there are empanadas. Oh, they may not be called that. In Italy, they’re called “calzones.” In England’s western reaches, Cornish wives sent their husbands into the tin mines with meat-filled pasties. In the Arab world and India, they’re samosas. But the essence of them is the same: proteins wrapped in dough and cooked (either by baking or frying). Indeed, “empanada” is derived from the Spanish verb “empanar,” meaning “to wrap in bread.”
Read more at: http://www.sdcitybeat.com/sandiego/article-13832-argentinean-empanadas-in-downtown-san-diego.html
It definitely wasn’t Hell freezing over—more like Heaven. As the calendar turned, San Diegans had to contend with the unfamiliar: winter coats, warm boots and, in some far-flung reaches, snow. It brought me back to my East Coast college days and the comforts of a warming stew.
Read more at: http://www.sdcitybeat.com/sandiego/article-13805-big-flavors-and-big-comfort-at-convoy-tofu-house.html
Charlemagne the Truck struggled on the rutted incline, tires spinning on loose dirt, four-wheel drive be damned. Could the best restaurant in the Valle de Guadalupe—one of the 50 best in Latin America—possibly be up this road? I was expecting a “Welcome to the middle of nowhere” sign. Or make that “Bienvenida al medio de la nada.”
Read more at: http://www.sdcitybeat.com/sandiego/article-13784-getting-to-the-heart-of-the-valle-at-corazon-de-tierra.html
