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.
San Diego distillers and bartenders keep the Prohibition-era spirit alive
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."
Holding court beside a wall of whiskeys from around the world, Jennifer Wren raises a dram, or shot, of a 14-year-old Bourbon Barrel Reserve single malt Scotch. Those attending the high-end Glenfiddich tasting at The Whiskey House in downtown San Diego follow her advice to “chew” their drink — taking small sips and letting the liquor permeate their palates.
This sweet potato and poblano soup is popular among DuChâteau guests and employees. The interplay between sweet and spicy provides excitement for the palate but makes the dish "comfort food" as well.
If you’ve run out of room in your wine chiller, if you have friends that enjoy trying wines as much as you do or if you just want to entertain in a new way, consider hosting a wine-tasting party. You can make it as simple or elaborate as you wish and as enjoyable for wine novices as for oenophiles.
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.
Nothing screams summer more than the taste of smoky, grilled meat — especially between perfectly toasted buns and topped by fresh, seasonal ingredients. These sliders will take your burger game to a new level with hints of sweet bourbon and caramelized shallots.
This is nearly life changing for kids. No, seriously…
A light and refreshing summer dish, The Hake Kitchen & Bar’s ceviche transports you to the pristine waters of Baja California with its mellow mahi mahi that’s balanced by notes of citrus and hints of jalapeño. Simple to prepare, yet complex in its flavor profile, it’s an ideal meal to serve guests.
Walk into any bar or restaurant with a decent wine list and chances are you’ll find the usual suspects: Chardonnay from California, Pinot Noir from France, Sangiovese from Italy, Shiraz from Australia and Tempranillo from Spain.