The only reason I hadn’t gotten to Biga in downtown San Diego sooner is that I thought it was about the pizza. And, pizza, as a sole purpose, is not enough reason for me to head downtown. Then, I met Chef Tae Dickey, owner and executive chef at Biga. Chatting a couple of minutes with…
san diego restaurant review
Crispy Pork Belly Recipe, Orange Soy and Chili Pepper Braised
The pork belly boom is here to stay. Every chef and establishment has a version of the melt in your mouth goodness, from appetizer to entree, usually braised, with melted collagens and tender meat forming a salacious, mouthwatering experience. Come to think of it, why would anyone want the pork belly boom to go anywhere? This…
Complex, Yet Welcoming Flavors at The Hake
There were a lot of “I don’t know’s” heading into dinner at The Hake. A chef friend had mentioned that she couldn’t wait to see what Chef Aarti Sanghavi was up to at the newly renovated and re-opened The Hake in La Jolla. I kinda nodded, smiled and murmured something like, “Yeaaa…I’ll have to check ’em out, too.”…
Garden Kitchen – Neighborhood Dining at its Best
Once you’ve been to Garden Kitchen, it’s easy to imagine yourself spending more time in the Rolando area. Frankly, I’ve never seen Rolando by daylight and don’t know what else it has to offer besides Garden Kitchen. But, if you’ve got a favorite neighborhood joint, you’ll find Garden Kitchen is reminiscent of THAT place. You know…that…
Louisiana Style Fried Seafood Recipe
My local trusted fishmonger was having a sale last week and I was a little homesick for some good Southern Louisiana style fried seafood. Growing up, fresh seafood from minutes away in the bayous and Gulf of Mexico was a staple. In fact, even today, with as little as a cane pole, a burlap sack…
Bracero Cocina – Changing the Conversation
The sheer thought of opening a fine dining Mexican restaurant like Bracero Cocina in the heart of a border town like San Diego must have induced sleepless nights and angst filled days. The barrier to entry…overcoming or avoiding the prevalent local conversation; one fostered by the thousands of small proprietor operations that have done such…
Roasted Bone Marrow with Chimichurri Sauce
Bone marrow falls into one of those categories for me that, if it’s on the menu, I’m going to order it. It’s right up there with sea urchin, foie gras and caviar – decadent, rich, a little goes a long way. This roasted bone marrow recipe is a quick and simple way to prepare it at…
Oxtail “Buco” Recipe
This recipe is mostly because I love oxtail and it was raining yesterday. It’ll make you feel warm inside and out on a cold day. It is similar to an Osso Buco, except with red wine instead of white and oxtail instead of veal. Don’t be afraid to adjust the seasonings as you cook this…
Bull and Grain. In Need. In Deed.
I happened to catch a glimpse of Chef Daniel Barron through the kitchen door at Bull and Grain, one of Hillcrest’s newest casual dining spots. That’s all there was to see. How two to four cooks sling food for a dining room and patio full of guests in a space smaller than the armoire I and my wardrobe have…
Crab & Shrimp Fried Rice Recipe
Fried rice is the perfect dish…you can make it with leftovers or plan a special version like this one. This fried rice recipe can be made into anything you want using just about any ingredients as well. From chicken, steak, sausage, vegetables, heck, even spam, it’s a great dish on its own or as an accompaniment….