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
Must-read- San Diego food stories
Tacos, pho, Bread & Cie, Cafe Paris, rare fruit growers, Baja Med Cuisine
A mixing bowl lift drops 300 lbs. of dough onto a table. It will be cut and placed in plastic bins to be sent to a temperature-controlled proofing room for the dough to rise.
Between Slurps
- Hmm…menu has things like “amuse-bouches,” “tartines,” and “baguettes.” Where do I start? The tartines (“open-face toasted sandwiches with melted cheese”)? For eight bucks you get “two of your choice, served on arugula salad.” The choices are prosciutto, Black Forest ham, turkey, a “cheesy” combo of mozzarella, brie, and blue, with walnuts and cranberries — that sounds good — and roasted veggie (with eggplant, zucchini, and goat cheese).
- By Ed Bedford, Aug. 22, 2012
Plate of sweet cakes Bill and Jeri ordered
Made in San Diego
- The first stop: Aaron St. John’s place in Rancho Peñasquitos, where my hosts point to a brace of coffee bushes in the front yard. “You can eat the red coffee berry; there’s more caffeine in the berry than in the bean,” I am told. Roughly the size of a good-size pearl, it’s mildly sweet when I bite into it. Inside is an off-white seed that will be the coffee bean, now embryonic, I guess. It looks like a tooth that fell out of my daughter’s mouth when she was small.
- By Moss Gropen, Aug. 22, 2012
Ben Kotnik: “Some people say they know about jackfruit — but they don’t know jack about jackfruit.”
9/11 is the best thing that ever happened to Baja cuisine
- What’s interesting is what the Blue Quetzal’s selling; tacos, yes, but not just same-old carne asada tacos like at your nearest Aliberto’s, but with original takes on the street food of all street foods. The arrachera asada flank steak taco has meat that’s marinated in orange juice, lemon juice, and Worcestershire sauce. The shrimp in the ceviche tostada has been butterflied, split and spread out, then doused in aguachile, mainly lemon juice. The citric acids cook the shrimp till it turns white.
- By Ed Bedford, Dec. 25, 2013
Kokopelli serves a taco with octopus grilled in a Mexican pesto sauce.
Tacos Are a Tiny Taste of Temptation
- Fancy wimmen are okay, but there's nuttin' like the real thing: a nice warm adobada taco on a nice cold night beside a nice hot grill outside a friendly taco catering truck, with that marinated pork swimming with cilantro and spices and slimy sautéed onions. And a dollar bottle of Sangria Señorial, of course.
- By Ed Bedford, Jan. 23, 2008
La Posta, El Indio, El Porvenir, Pokez, El Borrego, El Comal, Carnitas Uruapan, Las Cuatro Milpas, Tony's Jacal, Senor Frog's, Cafe Especial, Porkyland, Clayton's Mexican Take-out, Azteca - to name a few
Pho Forager
- It came to me four or five years ago as — surfacing to catch my breath — I looked up from a steaming bowl of pho: there were more non-Vietnamese patrons having lunch in this Linda Vista pho shop than Vietnamese. That’s when I knew that pho (usually pronounced “fuh,” though regional accents differ) — Vietnamese noodle soup — had made it. When we moved to San Diego ten years ago, you rarely saw this demographic in Vietnamese restaurants, but that day I saw Hispanic workers looking for a cheap and hearty lunch.
- By Kirk K., Jan. 12, 2011
Pho Hiep and Grill opens at 7:30 a.m., so you can have a bowl for breakfast, just as in Vietnam.
Of B Movies and Bread
- Behind the glass that separates the kitchen from the customers at Bread & Cie Bakery and Café in Hillcrest, steam heat pours from the oven. Bakers in long aprons and French bonnets lift loaves of artisan bread from the oven and place them into baskets.
- By Maryann Castronovo, July 4, 2012
Lorena uses a lame to score the dough before
it goes into the stone hearth oven to bake.
Here's something you might be interested in.
Must-read- San Diego food stories
Tacos, pho, Bread & Cie, Cafe Paris, rare fruit growers, Baja Med Cuisine
Must-read- San Diego food stories
Tacos, pho, Bread & Cie, Cafe Paris, rare fruit growers, Baja Med Cuisine
A mixing bowl lift drops 300 lbs. of dough onto a table. It will be cut and placed in plastic bins to be sent to a temperature-controlled proofing room for the dough to rise.
Between Slurps
- Hmm…menu has things like “amuse-bouches,” “tartines,” and “baguettes.” Where do I start? The tartines (“open-face toasted sandwiches with melted cheese”)? For eight bucks you get “two of your choice, served on arugula salad.” The choices are prosciutto, Black Forest ham, turkey, a “cheesy” combo of mozzarella, brie, and blue, with walnuts and cranberries — that sounds good — and roasted veggie (with eggplant, zucchini, and goat cheese).
- By Ed Bedford, Aug. 22, 2012
Plate of sweet cakes Bill and Jeri ordered
Made in San Diego
- The first stop: Aaron St. John’s place in Rancho Peñasquitos, where my hosts point to a brace of coffee bushes in the front yard. “You can eat the red coffee berry; there’s more caffeine in the berry than in the bean,” I am told. Roughly the size of a good-size pearl, it’s mildly sweet when I bite into it. Inside is an off-white seed that will be the coffee bean, now embryonic, I guess. It looks like a tooth that fell out of my daughter’s mouth when she was small.
- By Moss Gropen, Aug. 22, 2012
Ben Kotnik: “Some people say they know about jackfruit — but they don’t know jack about jackfruit.”
9/11 is the best thing that ever happened to Baja cuisine
- What’s interesting is what the Blue Quetzal’s selling; tacos, yes, but not just same-old carne asada tacos like at your nearest Aliberto’s, but with original takes on the street food of all street foods. The arrachera asada flank steak taco has meat that’s marinated in orange juice, lemon juice, and Worcestershire sauce. The shrimp in the ceviche tostada has been butterflied, split and spread out, then doused in aguachile, mainly lemon juice. The citric acids cook the shrimp till it turns white.
- By Ed Bedford, Dec. 25, 2013
Kokopelli serves a taco with octopus grilled in a Mexican pesto sauce.
Tacos Are a Tiny Taste of Temptation
- Fancy wimmen are okay, but there's nuttin' like the real thing: a nice warm adobada taco on a nice cold night beside a nice hot grill outside a friendly taco catering truck, with that marinated pork swimming with cilantro and spices and slimy sautéed onions. And a dollar bottle of Sangria Señorial, of course.
- By Ed Bedford, Jan. 23, 2008
La Posta, El Indio, El Porvenir, Pokez, El Borrego, El Comal, Carnitas Uruapan, Las Cuatro Milpas, Tony's Jacal, Senor Frog's, Cafe Especial, Porkyland, Clayton's Mexican Take-out, Azteca - to name a few
Pho Forager
- It came to me four or five years ago as — surfacing to catch my breath — I looked up from a steaming bowl of pho: there were more non-Vietnamese patrons having lunch in this Linda Vista pho shop than Vietnamese. That’s when I knew that pho (usually pronounced “fuh,” though regional accents differ) — Vietnamese noodle soup — had made it. When we moved to San Diego ten years ago, you rarely saw this demographic in Vietnamese restaurants, but that day I saw Hispanic workers looking for a cheap and hearty lunch.
- By Kirk K., Jan. 12, 2011
Pho Hiep and Grill opens at 7:30 a.m., so you can have a bowl for breakfast, just as in Vietnam.
Of B Movies and Bread
- Behind the glass that separates the kitchen from the customers at Bread & Cie Bakery and Café in Hillcrest, steam heat pours from the oven. Bakers in long aprons and French bonnets lift loaves of artisan bread from the oven and place them into baskets.
- By Maryann Castronovo, July 4, 2012
Lorena uses a lame to score the dough before
it goes into the stone hearth oven to bake.