Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Best of 2003: Best Paella
Costa Brava
1653 Garnet Avenue, Pacific Beach
858-273-1218
At Costa Brava, the seafood paella goes into the pan right after (not before) you order it, and it's served to you straight out of the paellera, a wok-like implement dedicated to this single dish. The fresh, clean flavors come from house-made fish broth gently amended with saffron, garlic, and tomato. Atop moist rice (garnished with tender green pepper strips, green peas, and savory minced piquillo peppers) are clams and bay scallops, green-lip mussels, and whole, heads-on shrimp. If you want serrano ham in there, too, ask for it when you order, or call ahead. And since this is a real Spanish restaurant, complete with actual Spaniards (not just tourists), the atmosphere surrounding your paella just gets livelier as the evening progresses. Open daily until midnight.
Here's something you might be interested in.
Best of 2003: Best Paella
Best of 2003: Best Paella
Costa Brava
1653 Garnet Avenue, Pacific Beach
858-273-1218
At Costa Brava, the seafood paella goes into the pan right after (not before) you order it, and it's served to you straight out of the paellera, a wok-like implement dedicated to this single dish. The fresh, clean flavors come from house-made fish broth gently amended with saffron, garlic, and tomato. Atop moist rice (garnished with tender green pepper strips, green peas, and savory minced piquillo peppers) are clams and bay scallops, green-lip mussels, and whole, heads-on shrimp. If you want serrano ham in there, too, ask for it when you order, or call ahead. And since this is a real Spanish restaurant, complete with actual Spaniards (not just tourists), the atmosphere surrounding your paella just gets livelier as the evening progresses. Open daily until midnight.
Comments