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EATER SAN DIEGO 2018 YEAR END WRAP-UP, Parts I and 2: San Diego’s 2018 Restaurant Newcomers and Standbys

December 26, 2018 mgardiner

EATER SAN DIEGO 2018 YEAR END WRAP-UP, Parts I and 2:  San Diego’s 2018 Restaurant Newcomers and Standbys

Every year, Eater San Diego closes out the year by surveying local food writers about their take on the past year in the San Diego dining scene.  For the past five years I’ve been one of the writers asked to be a part of it.  It is a year-end tradition I enjoy.  The survey … [Read more...]

Asia, Baja, Edible San Diego, Fine Dining, Japan, Mexico, Publications, San Diego, Slow Food, Street Food Andrew Bent, Claudette Zepeda-Wilkins, Davin Waite, Eater, Eater San Diego, EaterSD, El Jardin, Jessica Waite, Lola 55, Priscilla Curiel’s food, Top Chef, Tuétano Taqueria, Wrench & Rodent, Wrench & Rodent Seabasstropub, Wrench and Rodent, wrench and rodent seabasstropub

WORLD FARE: Frankie’s fame and flavor at Fishmonger’s Market

January 9, 2018 mgardiner

WORLD FARE: Frankie’s fame and flavor at Fishmonger’s Market

In today’s overheated food world, a platform counts. Whether it’s opening a restaurant or publishing a book, “followers” and “friends” matter, sometimes at the expense of flavor.  So, when Frankie “The Bull” Terzoli—of Bravo TV Top Chef fame and Food Network Cutthroat … [Read more...]

Americas, Baja, By Region, California, Mexico, North America, Peru, Regional American Cuisine, South American, USA baccala, clams, crudo, Cutthroat Kitchen, Fishmonger’s Market & Seafood Bar, Frankie Terzoli, Frankie the Bull, hamachi, mussels, octopus, San Diego CityBeat, The Venetian, Top Chef, World Fare

THE ART OF SPOONING: Talkin’ Malarkey, Parts I and II

December 7, 2017 mgardiner

THE ART OF SPOONING:  Talkin’ Malarkey, Parts I and II

They say that “Spooning Leads to Forking” and they may be right. But The Foodie Whisperer and I have a different take on the fine Art of Spooning and bring it to you weekly by delving into the corners – bright and dark – of today’s food scene from the business of food to the … [Read more...]

Americas, California, History, Styles, Etc., Media, North America, Regional American Cuisine, THE ART OF SPOONING, USA, Video Art of Spooning, Brian Malarkey, Fabric of S, Fabric of Social Dining, Foodie Whisperer, Herb & Eatery, Herb & Wood, Herringbone, James Brennan, lessons, lessons learned, Seersucker, Sexual Harassment, Sheen Fischer, smoking, spatchcocking, Thanksgiving, The Art of Spooning, The Foodie Whisperer, Tom Cholicchio, Top Chef, turkey

WORLD FARE: Herb & Wood: a more wear-resistant fabric

January 10, 2017 mgardiner

WORLD FARE: Herb & Wood: a more wear-resistant fabric

The restaurant business is notoriously fickle. Today’s empire can quickly become tomorrow’s smoking pile of rubble. And you may not even get a t-shirt to show for it (though you might just get a large tax deduction). Brian Malarkey knows this. He’s lived it. As documented in this … [Read more...]

Americas, California, North America, Publications, Regional American Cuisine, San Diego CityBeat, The World Fare, USA agnolotti, Anthony Bourdain, Boogie Nights, branzino, Brian Malarkey, Fabric of Social Dining, gnocchi, Herb & Wood, Herringbone, little italy, Mark Wahlberg, Nigella Lawson, roasted beets, San Diego CityBeat, Searsucker, speck, The Taste, Top Chef, Willem Van Leuven, World Fare

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