Bellamy’s in downtown Escondido, this clafouti takes its special character from almond flour and adapts to a wide range of fresh fruits. As rich as this dessert may be, Bellamy’s makes a point of serving portions with a scoop of ice cream or gelato.
Those following gluten-free and vegan diets can find options for alcohol too
Local restaurants make the Italian classic digestif and variations for sipping straight and cocktails
Balance and creativity infuse kombucha with alcohol
Salvucci's co-owner Mike Georgopoulos shows pride in his heritage with dishes derived from recipes brought to the United States by his Italian great-grandparents.
When an ocean-facing restaurant relies on more than the view to fill tables, it's worth noting. At Chandler's in Hilton's Cape Rey Carlsbad resort, new Chef Teri McIllwain says simply, "My dishes are focused on fresh flavors."
Squeezed between Small Bar and Park & Rec, restaurateur Jeff Fink’s latest venue brings a much-needed modern restaurant/ bar to Park Boulevard’s bevy of ethnic eateries.
One possible definition of confidence could be installing fire pits at a restaurant that spent seven months rebuilding after major fire and water damage. This would be the downtown waterfront’s Top of the Market, the deluxe seafood room above the always-buzzing The Fish Market.
Paul Basile of Basile Studio is best known for creating industrial-chic restaurant design from scratch, with notable San Diego contributions including Craft & Commerce, Soda & Swine and Polite Provisions. Yet it seems he can work some makeover magic, too. His short-lived Acme Southern Kitchen has been scrapped for an entirely different concept: ramen shop Tajima East Village.
It's helpful for a farm-to-table restaurant to back the claim with an on-site gar-den. Chef Kurt Metzger’s Kitchen 4140 grows organic vegetables and fruits on 1,200 square feet behind the Morena Boulevard restaurant, some on water-wise hydroponic towers.
At an order for a Milk Tyson Punch at Bankers Hill’s new Sunday brunch, the server more or less leapt for joy. “It’s the best!” she exclaimed. And the comfy-but-heady shake of bourbon, blackstrap rum, vanilla, milk, cinnamon and sea salt indeed is delicious and perfect for brunch.
Situated in one of San Diego’s most iconic beachfront resort hotels, Oceana Coastal Kitchen provides a glimpse of potential ideas to come in the quickly escalating Mission Beach area.
Better ideas are skipping off the wave tops as hoteliers realize that names really count. The open-air, seaview restaurant at L'Auberge Del Mar now is called Coastline and touts “Coastal Californian Cuisine.”
One need not be clairvoyant to declare that a majority of Americans will enjoy a barbecue on the first Saturday of this month. According to the Hearth, Patio & Barbecue Association, Independence Day even beats Memorial Day for the proliferation of a characteristic aroma that fills back yards across the nation.
NEW YORKERS DOUBTLESS WOULD GIGGLE at anyone so audacious as to suggest that the slice of downtown known as Little Italy is taking on Big Apple aspects, but it is.
This year’s inductees into San Diego Home/Garden Lifestyle’s Chefs Hall of Fame — voted in by other professionals in San Diego County’s culinary scene — unquestionably fit the self-starter category, and all three seem plenty self-confident, too.