As we in San Diego mount our second major effort in two years to establish a permanent public market, Tijuana already has a world-class example: the Mercado Miguel Hidalgo de Tijuana (Blvd. Sanchez Taboada and Ave. Independencia Tijuana Zona Rio)….Perhaps the best of Mercado Hidalgo’s restaurants is El Rincon del Oso, home of a dish that was recently named Chowzter’s “Tastiest Soup in Latin America 2014” (nominated by San Diegan Scott Koenig).
Read more at: http://www.sdcitybeat.com/sandiego/article-13705-get-your-goat-at-el-rincon-del-oso-in-tijuana.html
There are only so many ways a review can go. There’s the long, slow, sloppy, wet kiss; the brutal takedown piece; the analytical, death-by-many-cuts; and the ever-popular “I’m an amazing writer, aren’t I?” There are more, but not many—this review is one of those others: the reconsideration after they let the air out of the balloon.
Once upon a time, Dumpling Inn was a cult Chinese spot hiding in a troubled strip mall (4619 Convoy St.) around the corner from Jasmine Restaurant, one of San Diego’s great dim sum palaces.
Read more at: http://www.sdcitybeat.com/sandiego/article-13682-its-owners-focus-back-dumpling-inn-excels-again.html
While Dobson’s (956 Broadway Circle, Downtown) was once at the top of a very short list of best restaurants in town, by the mid-’90s it was better known as the power-lunch spot. Hit particularly hard by the 2008 economic downturn, Dobson sold his ownership stake earlier this year but maintained his old role.
In walked Chef Martin San Roman…
Read more at http://www.sdcitybeat.com/sandiego/article-13660-paul-dobson-and-martin-san-roman-bring-dobsons-to-new-heights.html
A supposedly knowledgeable source informs me that my headstone will someday read: “Everyone’s a critic. Here lies another one.”
The sentiment behind that, in this age of Yelp, might explain Sushi Freak, the new Downtown create-your-own-sushi-roll spot. It is, after all, hard to criticize the chef’s artistry in putting together sushi rolls when you made the choices yourself.
Read more at: http://www.sdcitybeat.com/sandiego/article-13640-have-rolls-your-way-at-downtowns-sushi-freak.html
The downside of getting paid to eat (and write about it) is not having enough time to enjoy favorite haunts on as regular a basis as I would like. Instead of weekly weekend brunches of dim sum—that parade of steamer baskets filled with bite-sized portions of a seemingly infinite variety of Chinese flavors—I’ve found myself searching for cool new spots instead. It’s great, but I miss my old favorites. But, then, why haven’t I reviewed the dim sum at Emerald Seafood Restaurant (3709 Convoy St.) in Kearny Mesa’s Convoy District? Do I require an engraved invitation?
For more see: http://www.sdcitybeat.com/sandiego/article-13618-emerald-seafood-restaurant-is-a-convoy-district-gem.html
The most exciting development on the San Diego food scene is the ongoing Baja invasion—a distinct, high-end cuisine known as “BajaMed” and the influence of an equally exciting brand of street food. While several chefs have incorporated some of these influences, none has proved as creative with the full range as Chad White. All are on display at White’s new East Village restaurant, Común Kitchen & Tavern (925 J St.).
Read more at: http://www.sdcitybeat.com/sandiego/article-13597-baja-food-laid-bare-at-com%EF%BF%BDn-kitchen-tavern.html
The toasted ground rice in the pork larb was the first hint that there was something different about Shelter Island’s Supannee House of Thai. Too often, that ground rice is a perfunctory presence in larb (ground meat in lime juice, fish sauce, herbs and spices), more an ill-understood recipe requisite than a layer of flavor. At Supannee, it was the key to the dish, providing textural contrast and a deep, earthy, smoky taste.
Read more at: http://www.sdcitybeat.com/sandiego/article-13575-supannee-offers-farm-to-table-thai-in-point-loma.html
The importance of first impressions is the stuff of advertising slogans and books about business motivation and self-improvement. Wrench and Rodent Seabasstropub is the exception that proves that rule. “Rodents” hardly sound appetizing and “wrenches” play no meaningful role in high-end cuisine, but Davin Waite’s food at this Oceanside hole-in-the-wall (1815 S. Coast Hwy.) not only pleases; it astonishes.
Read more at: http://www.sdcitybeat.com/sandiego/article-13554-with-a-name-like-wrench-and-rodent-its-gotta-be-good.html
I have previously sung the glories of Mexican street food. But Mexican street food isn’t limited to brilliantly flavorful versions of traditional antijitos. It’s not all down-and-dirty stuff you might see on Bizarre Foods, with its implicit (if somewhat patronizing) suggestion of “indigenousness.” Mexican street food is something of a culinary laboratory.
If, as Anthony Bourdain claimed, Ensenada’s Mariscos La Guerrerense is “the best street cart in the world,” then perhaps Tacos Kokopelli (Calle Ocampo at Blvd. Agua Caliente) is the best street cart in Tijuana.
Read more at: http://www.sdcitybeat.com/sandiego/article-13494-street-tacos-dont-get-better-than-tacos-kokopelli.html
Words have meaning, but overuse can lessen their impact. Take, for example, the term “farm-to-table.” Originally inspired by Alice Waters and Chez Panisse, it connotes a series of ideas about shortening the chain from farm to chef to stove to table. It’s supposedly about organic produce, natural meats, seasonal menus and simple food that’s simply prepared.
But somewhere along the line, “farm-to-table” became less Alice Waters and more a marketing slogan.
Read more at: http://www.sdcitybeat.com/sandiego/article-13475-kurt-metzger-is-keeping-food-real-at-kitchen-4140.html