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WORLD FARE: Surprising sushi in a Tijuana speakeasy

September 4, 2018 mgardiner

Finding good food in Tijuana is neither difficult nor surprising. Caesar salad? It was invented there. Tacos? Uh, yeah. TJ’s one of the best taco towns anywhere. High-end sushi? Eh, maybe some mariscosor some cheap Sinaloan “sushi,” but up until last month—when Chef Pedro Velardo … [Read more...]

Americas, Asia, Baja, Baja, By Region, Culinary History, Fine Dining, Fusion, History, Styles, Etc., Japan, Mexico, North America, Peru, Peru, Publications, Restaurant Reviews, Reviews, San Diego CityBeat, Slow Food, The World Fare akame zuke, Chu-toro, CityBeat, Hane Sushi, hiramasa, Mexican Nikkei, nigiri, Nikkei, Nikkei Cuisine, omakase, Pedro Velardo, San Diego CityBeat, Sashimi, Sushi, Sushi Ota, Toshi-Toshi, Toshiaki Tsutada, World Fare, Yellowtail

WORLD FARE: Ceviche House does what it says on the label

February 6, 2018 mgardiner

The Brits have a saying: “it does what it says on the tin.” It is, of course, an observation of the obvious: The thing inside the box performs or functions as advertised. It’s an observation that clearly applies to Ceviche House (2415 San Diego Ave.) in Old Town. It is, indeed, a … [Read more...]

Americas, Baja, BajaMed/New Cuisine of Baja, By Region, Fine Dining, Mexico, North America, Publications, Restaurant Reviews, San Diego, San Diego CityBeat, Street Food, The World Fare ceviche, Ceviche House, Juan Carlos Récamier, Local Yellowtail, octopus, salt, San Diego CityBeat, tiradito, World Fare, Yellowtail

RECIPE: Salmon and Yellowtail Crudo with Tapanade

April 20, 2016 mgardiner

Serves 4 Ingredients: For the Crudo: ½ pound of sushi grade salmon ½ pound of sushi grade yellowtail For the Tapenade: ¼ pound pitted green olives 1 anchovy fillet, rinsed 1 small clove garlic, minced 1 tablespoon capers 1 tablespoon freshly … [Read more...]

Americas, Baja, BajaMed/New Cuisine of Baja, Fusion, Mexico, Peru, Recipes, South American BajaMed, crudo, hamachi, Popotla, salmon, Tapenade, tiradito, Yellowtail

FOODIE FEST ENCINITAS: How to Build a Whet Noodle.

March 29, 2016 mgardiner

The idea of a high-end organic, sustainable farm playing the roll of “muse” to a high-end Chef is hardly anything new or newsworthy. But it is not for those perfect vegetables or gorgeous fruits that Chef Davin Waite of The Whet Noodle and Wrench and Rodent Seabasstropub (1813 … [Read more...]

Americas, Asia, California, Commentary, History, Styles, Etc., Japan, Publications, Regional American Cuisine, San Diego, Slow Food, USA Broccoli, Broccoli stems, Cyclops Farms, Davin Waite, Luke Girling, Nasturtiums, Ramps, Sashimi, Seabasstropub, Spam, Spam Masumbi Beet Benedict, Sushi, Whet Noodle, Wrench & Rodent, Yellowtail

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