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WORLD FARE: Behind the Red Door

Posted on March 25, 2015 by a

Grilled quail with butternut squash, beets, fennel and meyer lemon germolata

Owner Trish Wattlington describes The Red Door Restaurant (741 West Washington St.) in Mission Hills as “farm-to-table.” It’s easy to see why. Most of the produce comes from Wattlington’s own farm. But what she and chef Kerrie Hills have accomplished at Red Door may be tougher than farm-to-table—they’ve established a wonderful neighborhood restaurant.

Read more at:  http://www.sdcitybeat.com/sandiego/article-14007-behind-the-red-door.html

WORLD FARE: Mi Casa Supper Club shortens the distance from Morocco to Mexico

Posted on March 18, 2015 by a

Baked Wild Salmon with Sharmoula, Preserved Lemons, Green Olives & Saffron-Scented Couscous

Geographically, Morocco is a long way from Mexico. It’s halfway around the world, on the edge of Africa, with different religious and cultural traditions. But Rosarito’s Mi Casa Supper Club (Av. Estero 54) is working to bring Morocco closer. 

There are geographical similarities between Baja and Morocco—a Moroccan friend of mine has said that the coast north of Punta San Miguel reminds her of Morocco’s Atlantic coast, where she grew up. And there’s also a surprising culinary compatibility. 

Read more at:  http://www.sdcitybeat.com/sandiego/article-13986-mi-casa-supper-club-shortens-the-distance-from-morocco-to-mexico.html


*          *          *

As one additional note, this week’s San Diego CityBeat article represents the last edited by David Rolland. I owe David a tremendous debt for the opportunity at CityBeat and for all he has taught me — in a number of ways — about how to write for print publication. Thank you.


Posted by MAG | in Uncategorized | No Comments »

BADASS KOSHER: The Kabbalah of Cuisine

Posted on March 12, 2015 by a

Rustic Grilled Chicken Livers with Cilantro-Lime Sauce

The meat we eat was not born in plastic wrap. That may be a spectacularly obvious declaration once a moment’s thought is devoted to the issue. The problem is that most people don’t devote a moment’s thought to the issue. In fact, when they are not actively avoiding thinking about the topic they are inactively doing so.

Grilled Chicken Livers | Cilantro-Lime Sauce 10

For more read:  http://www.lchaimmagazine.com/lchaim/the-kabbalah-of-cuisine/

WORLD FARE: Best lunch in town, Part II: Urban Solace

Posted on March 11, 2015 by a


Niman Ranch Chuck Burger, Aged Cheddar, Smoked Tomato Jam, House Sauce, Bibb Lettuce 3

No search for the best lunch in town would be complete without a hamburger. I say that even though I, personally, never eat burgers for lunch.

That may change after a recent trip to Urban Solace (3823 30th St., North Park).  For more read:  http://www.sdcitybeat.com/sandiego/article-13966-best-lunch-in-town-part-ii-urban-solace.html

WORLD FARE — Best lunch in town, Part I: Wa Dining Okan

Posted on February 25, 2015 by a

Bento with salmon sashimi copy

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

WORLD FARE: Find the beating heart of Mexican cuisine at Birrieria Bernal

Posted on February 18, 2015 by a

Birrieria Bernal interior 4

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

WORLD FARE: Unheralded barbecue at Sieu Sieu BBQ & Noodle House

Posted on February 11, 2015 by a

BBQ pork chow fun

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


Posted on February 10, 2015 by a


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.

Cover 2

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/





BADASS KOSHER: A Jewish Valentine — Tuna Tartare | Avocado | Chile-Soy-Lime Jus

Posted on February 8, 2015 by a

Tuna Tartare | Avocado | Chile-Soy-Lime Broth 3

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/


WORLD FARE: Caps Pizza & Beer excels with its eggplant parmigiana

Posted on February 4, 2015 by a

Eggplant Parm Sub 3

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