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Lester Bangs Memorial Reading Oct 21, 2014 Grossmont faculty and alumni writers, along with special guests, read their original works of poetry, fiction and creative nonfiction in tribute to “America’s Greatest Rock Critic.” In Room 220 of Building 26. 54 other events on Tuesday, October 21
 
Fall Arts
Epic San Diego Museum of Art exhibition promises a textbook lesson in the evolution of modern works
Editorial
Kevin Faulconer’s likely to tack left on sustainability
Film
Adaptation of Patricia Highsmith novel tops our coverage of movies screening around town
News
With few specifics on who they were looking for, officers held the wrong man at gunpoint
Theater
Steve Martin and Edie Brickell’s musical leads our rundown of local plays

 

 
 
Home / Articles / Special Issues /  Food Issue
 
Tuesday, April 1,2014
Food Issue

Behind the swinging door at Tijuana’s La Justina

Rock-star status and a Food Network show don’t necessarily await

By Michael A. Gardiner
The stage (pronounced "stah-zh") is a time-honored restaurant-industry tradition. Depending on the context, it involves aspects of internship, job interview, exploitation, free education and/or culinary tourism. Mine, at Addison, had been more of the latter. 
Tuesday, April 1,2014
Food Issue

Looking your food in the eye

Pulling the trigger was the easy part

By Michael A. Gardiner
If you're going to eat meat, you had best come to grips with the fact that the supermarket may be where you buy your food, but that market is not where it comes from.
Tuesday, April 1,2014
Food Issue

La Mesa Bistro & Bakery: ‘Cheers without the beers’

An eclectic cast of regulars adds to the restaurant’s charm

By Kinsee Morlan
La Mesa Bistro & Bakery: "It's just a place to come and socialize," Tony Jackson says. "Better than sitting in a bar somewhere; I get in trouble doing that."
Monday, March 31,2014
Food Issue

Delicious dozen

A year’s worth of new San Diego restaurants

By Kelly Davis
smorgasbord of restaurants have opened in the year since our last food issue—more than we could possibly list here—so, we went down the list of newbies, and picked one for each month. 
Monday, March 31,2014
Food Issue

The Food Chain

San Diego County restaurateurs pay it forward

By David Rolland
Last year, The Food Chain™ almost died. Incredibly, getting restaurant people to cooperate with this recurring everyone-wins little feature of mine had become like getting them to stop putting fried
Monday, March 31,2014
Food Issue

5 beef-free burgers in San Diego

These delicacies didn’t come from a big fat cow

By Nina Sachdev Hoffmann
Here five non-beef San Diego burgers you need to put in your mouth hole right now.
Wednesday, April 3,2013
Food Issue

Hot tamales, courtesy of Saida Soto

Longtime barrio businesswoman hopes new market will invigorate her café

By Alex Zaragoza
Soto, often sweetly referred to as “the tamale lady,” is a longtime Barrio Logan resident. Originally from Colima, Mexico, the 59-year-old immigrated to the United States and established roots in the barrio in the early 1970s.
Wednesday, April 3,2013
Food Issue

Sittin’ on the dock of the bay

Fathom Bistro Bait & Tackle is a great place to waste time

By Kinsee Morlan
There are two methods of obtaining food at Fathom Bistro Bait & Tackle. One is pretty straightforward. Owner Dennis Borlek demonstrates the other by jumping over the counter of the bait shop, chopping up a frozen shrimp and pushing chunks of the flesh onto several hooks on a line dangling from a fishing pole.
Wednesday, April 3,2013
Food Issue

The Food Chain

San Diego County restaurateurs (some of them, anyway) pay it forward

By David Rolland
Friends, The Food Chain is being held together not with sturdy metal, but, instead, a single frayed thread. It’s a precarious situation, one that I don’t fully understand.
Wednesday, April 3,2013
Food Issue

’Mart meals

Northgate Gonzalez, Zion Market and Nijiya Market are good for more than just groceries

By Mina Riazi
Though I’m no food snob, supermarket fare doesn’t usually tempt my appetite. The beige and boxy grocery stores of my O.C. childhood offered too-sweet cookies, cupcakes and donuts in bright, fluorescent shades. 
 
 
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