Coming of Age Film Festival
Feb 09, 2012
By Ian Cheesman
What would a worthy breakfast meal composed only of beer look like?
By Ian Cheesman
What would a worthy breakfast meal composed only of beer look like?
By Ian Cheesman
Sublime Ale House’s menu is awash with similarly stomach-coating comfort food, which is precisely the ticket for anyone mounting an assault on the 48 tap handles.
By Ian Cheesman
By the time you read this, the holiday season will be drawing to a close. Soon we’ll have only the cold comfort of lackluster holidays like President’s Day to look forward to. I love deifyin
By Ian Cheesman
The four previous cage fights split victories evenly, meaning I was party to judging the gustatory rubber match. Here’s my play by play.
By Ian Cheesman
The inspiration for this beer was either drawn from nHinkley’s great respect for classical brewing traditions or a Dr. nWho-sian desire to combat beer injustices across time and space.
By Ian Cheesman
As much you yearn for my elegant prose, San Diego Beer Week
needs no introduction. It’s equal parts celebration and phenomenon, a
phenobration, if you will.
By Ian Cheesman
Despite a rather unassuming Poway strip-mall edifice, the interior has a polished industrial feel that’s a bit too hip for its geography.
By Ian Cheesman
Most would consider Mayor Jerry Sanders sitting down with me the journalistic equivalent of Us Weekly doing a hard-hitting piece on Blake Lively’s taste in shoes.
By Ian Cheesman
In a city as rife with beer events as San Diego is, I seldom get to use this column to review beers. That’s quite a disappointment for me because reviewing beers combines two of my favorite pastimes: drinking and feigning authority.
By Ian Cheesman
Beer lovers, rejoice. We now join the illustrious ranks of Trekkies, comic-book collectors and Furries as another group with sufficient numbers to herd in a hotel annex and geek out. On Aug. 27, the Handlery Hotel will be home to San Diego’s first Beer-Con.
By Anders Wright
Yes, it’s OK to be suspicious of a reasonably priced wine you can pick up in a variety of grocery stores in 49 out of 50 states, but Peachy Canyon is made not too far away, up in Paso Robles, by a winery that’s still family owned.
By Anders Wright
Yes, it’s OK to be suspicious of a reasonably priced wine you can pick up in a variety of grocery stores in 49 out of 50 states, but Peachy Canyon is made not too far away, up in Paso Robles, by a winery that’s still family owned.
By Anders Wright
Aside from that brief flirtation with vegetarianism back in college, I’ve eaten turkey on Christmas day every year of my life. Well, until this year, when we mixed things up, opting for both salm
By Anders Wright
Let’s be honest: Most of us are suspicious of wine that comes in anything other than a bottle. I certainly am—it reminds me of that rancid box wine my parents used to serve at parties when I
By Anders Wright
There’s nothing quite like leaving a screening of The Muppets just before hitting up WineRave, one of the first events of this year’s San Diego Bay Wine & Food Festival, to make you feel really, really old.
By Anders Wright
Like he does every year, Bruce was more than happy to say what he knew of each wine. He’s an amiable guy, and he’s hosting blind tastings on a monthly basis at Wine Cabana in Old Town.
By Anders Wright
I usually shy away from blends in favor of single-vintage wines. I’m not sure why, exactly, but maybe it’s because a blend can be unpredictable, or perhaps I’m suspicious that someone is trying to make a mediocre grape taste less mediocre.
By Anders Wright
I drink a lot of wine, but more often than not, I simply toss the cork
in the trash once the bottle is empty, which seems ridiculous,
considering how thrilled I was the day I learned that San Diego had
started recycling yogurt and cottage-cheese containers.
By Anders Wright
I had a birthday recently. It wasn’t a major milestone, but it was a large enough number that going out and getting hammered didn’t actually sound all that awesome. Because it was a fairly unremarkable year, big-ticket gifts weren’t part of the plan.
By Anders Wright
Best known for its Syrahs, this is a winery trying to diversify by lowering its price points and expanding its selections, hoping to carve a niche of reasonably priced wines that can compare to the stuff that comes out of Napa.
By Anders Wright
The rules governing wine and food pairings have lightened up lately. But sometimes lines need to be drawn. Recently, as I was bustling my way through Whole Foods, picking up a few final ingredients fo
By D.A. Kolodenko
As Café La Maze celebrates its 71st anniversary this week, current owner Chris Kapetanios is upgrading the cocktail menu with classics, including the Sazerac, Mule and Trader Vic’s famous Scorpion.
By D.A. Kolodenko
As Café La Maze celebrates its 71st anniversary this week, current owner Chris Kapetanios is upgrading the cocktail menu with classics, including the Sazerac, Mule and Trader Vic’s famous Scorpion.
By D.A. Kolodenko
I direct your attention to a drink that you’d never find on the menu in a high-end cocktail-revival bar. The Whaler—a booze-spiked milkshake-like concoction that isn’t really a cocktail at all—has been the signature drink of The Whaling Bar at La Valencia Hotel in La Jolla since it was invented there in 1964.
By Kinsee Morlan
The classic-cocktail craze occurring these days is cool, and not only because the drinks taste good and pure. Every time a 20-something bartender starts with a historic recipe and then experiments with small adjustments, he or she is adding to 200 years of tradition.
By Kinsee Morlan
A bar that’s literally underground might sound cool, but it isn’t exactly great for business. The nightclub located beneath George’s on Fifth (835 Fifth Ave., Downtown) has gone through
By Kinsee Morlan
Erin Williams is the new savant behind the bar, and she’s managed to initiate a cocktail program that’s both accessible and inventive.
By Kinsee Morlan
For now, Scot Blair, owner of Small Bar, Eleven, Hamilton’s Tavern and Monkey Paw, is one businessman who’s at the forefront of both cocktail trends, quietly playing with beakers of beer and barrels of booze in the back of his bars.
By Kinsee Morlan
A few years ago, I stopped by the Tijuana Tequila Expo, and let’s just say that what was meant to be a dignified tasting ended up in hours of dry heaves. Don’t drink coffee before being hand
By Kinsee Morlan
Who else is waiting impatiently for the release of Ballast Point’s Devil’s Share Whiskey? Only small samples of the stuff have been leaked, and it’s already won two national awards.
By Kinsee Morlan
Sarah Ellis was whipped into shape with a bar spoon wielded by famed classic-cocktail guru Sam Ross of Milk & Honey in New York City.
By Kinsee Morlan
Edible flowers were the starting point for the new list of seasonal cocktails at Grant Grill (326 Broadway, Downtown), but when mixologist Jeff Josenhans set out to begin experimenting, he accidentally looked at the wrong (read: inedible) list of flowers.
By Amy T. Granite
It’s best to leave your craft-cocktailing, farm-to-tabling, dining predispositions at the door and enjoy the no-frills meat-and-booze den for what it is
By Amy T. Granite
It’s best to leave your craft-cocktailing, farm-to-tabling, dining predispositions at the door and enjoy the no-frills meat-and-booze den for what it is
By Amy T. Granite
Malarkey’s front-of-the-house post—near the kitchen’s
expo area over which he keeps a watchful eye—garners handshakes and hugs
from locals who echo the sentiment that Gingham is tailored just-right
for downtown La Mesa.
By Amy T. Granite
Aside from the rumored delish Italian fare served small-plates style, I was equally curious about what all the growing fuss amounted to.
By Amy T. Granite
Tortas are arguably the unsung hero of Mexican street food, competing with tacos in a popularity contest they’ve seemingly lost in the states.
By Amy T. Granite
I’ll return if just for the breakfast “pot pie” ($8.50)—a buttery, flaky, perfect puff pastry cradling down-home-tasting sausage gravy, a mix of vegetables and sunny-side-up egg.
By Jenny Montgomery
We started our seated dining experience with Brown Butter & Lemon Popcorn, a welcome change from the ubiquitous “let’s cover something in truffle oil” appetizer.
By Jenny Montgomery
Pollos Maria in Oceanside is trying to be more than just a place serving up greasy, overdone Mexican favorites. Its specialty is broiled chicken, and the folks there
have kindly installed a large, plate-glass window looking onto the
grill, through which you can watch the master broiler (my term).
By Jenny Montgomery
Husband and wife team Bratzo and Daniella Basagoitia have clearly poured their hearts and creativity into their restaurant, and the menu has all sorts of fun treasures to mine.
By Jenny Montgomery
My new favorite thing to eat (and say) is Bul Gogi Dup Bap, a relatively common yet utterly delicious dish of sirloin marinated in a sauce—possibly angel tears—that’s both rich and savory but with an overall impression of satisfying sweetness.
By Jenny Montgomery
Though there are still bumps and kinks to work out, it appears to me that the new team is busting its hump to turn Urban Grind back into an open gathering place with quality products and friendly employees.
By Amy T. Granite
In order for me to willingly substitute a salad for a hearty meal, it’s got to be full of dynamic flavors and textures
By Amy T. Granite
In order for me to willingly substitute a salad for a hearty meal, it’s got to be full of dynamic flavors and textures
By Amy T. Granite
Last year, I was invited to an all-dudes gathering, and I knew just what to bring that would score the “most valuable guest” honor.
By Amy T. Granite
Leave your dietary hang-ups at the door and forget what modern nutritional science has taught us about processed foods, because you’re at Gaglione Brothers (10450 Friars Road in Grantville; 3944
By Amy T. Granite
It used to be that when Tony Bourdain veered from snarky, traveling food journo to political commentator on No Reservations, I’d boo and hiss at the television set—cursing him to get off the
By Amy T. Granite
Every component in the seemingly bottomless bowl kicks ass; the smoky sausage snaps like all good dogs should, the addition of sake-braised oxtail dumplings ($2) burst with beefy flavor, and the star of the show—alkaline noodles—are bouncy, toothsome and as good as any I’ve slurped on Convoy Street.
By Amy T. Granite
It’s officially that joyous time of year for succumbing to the pressures of awkward holiday potlucks at work, finding the perfect gift for Boo and those comfortable stretchy-pants calling from yo
By Amy T. Granite
Before you have to ask what’s what, sample cups appear from the friendly cooks behind the counter. Hospitable? Yes. Paralyzing for the indecisive? Even more so.
By Amy T. Granite
As much as I love my craft brewskis, the 30 taps at Tiger!Tiger! didn’t distract from my lust after chef Aaron LaMonica’s farm-fresh bar food.
By Amy T. Granite
Sucking your fingers in the throes of a fried-chicken dinner is a social norm, no matter where you are. So, go ahead and mouth your hands like a toddler in between crunchy, juicy bites and wipe the greasy remains on a pant leg in celebration of this meal’s freedom from manners, utensils and grace.
By Amy T. Granite
There are 29 ways to do it at Mama Testa Taqueria (1417a University Ave.), with nearly all of Mexico’s states represented authentically in taco form.
By Brook Larios
I’ve been dishing nibbles of food news to you for a year now and, like most things in life, from restaurants to relationships, this column has run its course for me and, thus, will not flex its muscles in the new version of CityBeat that will be unveiled next week.
By Brook Larios
I’ve been dishing nibbles of food news to you for a year now and, like most things in life, from restaurants to relationships, this column has run its course for me and, thus, will not flex its muscles in the new version of CityBeat that will be unveiled next week.
By Brook Larios
This week's items include tidbits about Jsix, Dallman's, The Red Door, Crush, the Coronado Grub Sprawl and California Avocado Grill
By Brook Larios
You know 50 Cent? He has nothing to do with Slater’s 50/50, a burger place with locations in Huntington Beach, Anaheim and, this fall or winter, replacing Point Loma Sports Grill & Pub (2750 Dewey Road, Liberty Station).
By Brook Larios
New places to eat, a place to sleep and eat, The Cooking Channel and cigar food
By Brook Larios
Three new restos, one forthcoming and The Food Network's in town
By Brook Larios
Two chef departures, a new farmers market, a new restaurant and where to grub at next week’s Pride fest
By Brook Larios
Chocolate, new restaurant openings and the closure of a local farm
By Brook Larios
Industry and late-night happy hours, Beer & Sake Festival, an award-winning cookbook and Eden’s new executive chef
By Brook Larios
Keeping up with Peter Zakarian is akin to keeping up with a certain Armenian celebrity and her family.
By Brook Larios
AGRI*PLANET at Alchemy, Cavaillon’s new chef/owner, Eclipse Chocolat’s new brunch menu, a festival for the women’s museum and a food-truck anniversary
By Martin Jones Westlin
Horton Plaza’s Hot Dog Station, operating from a cute little ground-level send-up of a train engine, is still the city’s monument to that most legendary summertime delicacy and the condiments that define it.
By Martin Jones Westlin
Horton Plaza’s Hot Dog Station, operating from a cute little ground-level send-up of a train engine, is still the city’s monument to that most legendary summertime delicacy and the condiments that define it.
By Martin Jones Westlin
Try some of the greatest bar food in the Major Leagues.
By Martin Jones Westlin
You might recognize the name Dionysus in connection with live theater. Some people think this Greek mythological figure is the god of the performing arts, when, actually, he just used to see a lot of shows. He’s more the central spirit of fertility and drunken revelry.
By Martin Jones Westlin
Peanut butter and jelly cupcakes? Chocolate chips and cream cheese? Custard and whipped cream?
By Martin Jones Westlin
Sonic has about 3,500 eateries in 43 states, including one in Santee—and if this locale doesn’t dredge up the best memories of days gone by, then no such locale exists.
By Martin Jones Westlin
Even as you know you’re doing your waistline no favors, you cannot stop eating this monster amid its succulence and tremendous size.
By Martin Jones Westlin
This month marked my 6 millionth visit to Carlsbad, the frequency owing to my play-going duties and the fact that I used to stop over after visiting family in neighboring Oceanside.
By Martin Jones Westlin
I’ve always thought it would be pretty cool—and innovative—for some entrepreneurial types to throw their weight behind an eatery that specializes in grilled cheese sandwiches.
I told you last time we convened that I was moving to the San Carlos area from Ocean Beach to pursue the lofty dreams (and the blood-curdling nightmares) associated with home ownership. In fact, by the time you read this, I’m sure I’ll have sealed at least part of the deal.
I’m leaving Ocean Beach in a few months to do something prudent for a change—buy a condo. It’s in the San Carlos neighborhood, which is a good 25 minutes east of O.B. and all its funkoid, hard-won charms.
By Marie Tran-McCaslin
Valentine’s Day, no matter what it means, is a day for confections, and I took on the arduous task of sampling goodies from a handful of proprietors.
By Marie Tran-McCaslin
Valentine’s Day, no matter what it means, is a day for confections, and I took on the arduous task of sampling goodies from a handful of proprietors.
By Marie Tran-McCaslin
Yakyudori’s lunch menu is one of its strengths, combining a bowl of ramen with something extra each day.
By Marie Tran-McCaslin
I received one of those letters a while ago—the one from my doctor that very politely told me to get off my ass and eat healthier because my cholesterol level needed improvement. Since this is my
By Marie Tran-McCaslin
While I have yet to encounter a bad dish at Amaya, all of the great dishes I’ve had are outdone by the center-cut rotisserie pork chop.
By Marie Tran-McCaslin
Dumpling Inn can be considered a Kearny Mesa institution. Small, with about 10 tables and a long wait, it serves a variety of dishes with a focus on northern Chinese cuisine.
By Marie Tran-McCaslin
All-you-can-eat Korean BBQ has become popular enough that it’s referred to as AYCE. You know something’s made it big when it becomes an acronym.
By Marie Tran-McCaslin
The restaurant is cozy; we were seated on the covered patio decorated with dark wood and brightly colored pillows.
By Marie Tran-McCaslin
Ah, a good milkshake. Creamy, cold and, like the blend it is, a mixture of flavors—chocolate syrup with vanilla ice cream or avocados pureed with just a touch of sugar.
By Marie Tran-McCaslin
Sometimes lunch has to be delicious and quick, so I like to drop by Tea Garden (4685 Convoy St., Suite 110) for takeout. I only have one dish there: the pork stew rice, with less-than-lean pork minced and stewed in a soy-sauce-based broth.
By Marie Tran-McCaslin
Covered with bits of fresh cheese and big basil leaves, the eggplant sits on a basic red pie with tomato sauce—just like traditional eggplant parm, but think of the pizza crust as a deliciously crisp and edible plate.
