If there’s a more certain sign a restaurant won’t be great than a long menu, I haven’t found it. The opposite may not be equally true—a short menu doesn’t assure greatness—but it increases the odds that back-of-house staff will execute all menu items well and the ingredients will … [Read more...]
RECIPE: Elotes en Tazón (Sweet Corn in a Bowl)
I recently wrote about our trip to Sedona, Arizona and the fact that the food in the town is, by and large, overpriced and lacking in character. The single standout exception is Elote Café. One of the restaurant’s best dishes is the one from which it took its name: elote (sweet … [Read more...]
WORLD FARE: Baja food laid bare at Común Kitchen & Tavern
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 … [Read more...]