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Archive of: Restaurant & Foods

Shaking Things Up

Winery pets bring immeasurable benefits to local vineyards

Winery pets bring immeasurable benefits to local vineyards

The local chain takes its sunny-side-up approach to Encinitas

The local chain takes its sunny-side-up approach to Encinitas

Appoint your home bar with a range of shapely vessels


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

Those following gluten-free and vegan diets can find options for alcohol too

Sugar and spice and everything nice!

In Tune With Cellos

Local restaurants make the Italian classic digestif and variations for sipping straight and cocktails

Apple cider, the hard way

Fried Brussels Sprouts with Pomegranate-Balsamic Reduction & Spicy Yogurt

Tipsy Tea

Balance and creativity infuse kombucha with alcohol

The Pathway to Revival

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.

Mighty, Misunderstood Moonshine

San Diego distillers and bartenders keep the Prohibition-era spirit alive

Food First

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."

Dram Good

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.

Sweet Potato and Poblano Soup

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.

Opening Day

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.

All Fired Up

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.

Bourbon-Glazed Lamb Sliders

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.
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Third Time’s a Charm

A La Jolla couple design/build a series of inviting spaces to replace a swimming pool and lawn
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