If you’re headed to Oceanside for a meal, you’re probably anticipating some of the most interesting, counter culture, rule breaking, experimental food worth the drive from almost anywhere in San Diego county and plenty of places outside of it. Oceanside has become a dining mecca of sorts, home to some of San Diego’s top culinary heavyweights that include Chefs Davin Waite at Wrench…
san diego restaurant review
Crudo by Pascal Lorange – Thin Food, Thinner Flavor
Walking up to beautifully lighted Crudo by Pascal Lorange in the early evening and looking in the front door is almost awe-inspiring. You’re enthralled by the light, white, airy, grand space with 18′ ceilings and the simple, tasteful, modern decor. A touch of flowy classicism causes you to scan longingly around the dining room, nurturing the not unrealistic expectation that…
What a West Coast Foodie Learned in New York City…
I thought I was ready. I had picked the brains of good friends and clients that had lived extended periods in NYC or were born and bred New Yorkers. I researched the history, studied the maps, prepared my lists, made my reservations and, most importantly, conserved my energy and laid low for weeks before heading out to…
Ashley Drake – Living the Dream
The American Dream of yesteryear is a fossil, relegated to the status of poignant lore and the occasional reminiscence of now extinct white picket fences, accessible home ownership and lifetime security at a steady job. It’s still out there, unicorn-like in its elusiveness, occasionally spotted dashing through a forest wooded with student loan debt, a decade of economic sluggishness…
Cyclops Farms and the Water Bill Dinners
As the courageous, local, urban farmer toiled thanklessly in dire, drought stricken conditions, a lone, gentleman, cowboy, flamenco guitarist materialized like an apparition in the midst of the field to ease his burden. Either that, or having a good friend playing guitar in the field is a helluva great start to what ended up being a summer picnic extraordinaire…
Ambrogio 15 – Simply Defining Pizza
Pizza. For some, it’s the gourmet thing they do…comparing “pies” in all their iterations – crust thickness, sauce, cheese quantity, meat quality. For me, it’s what I order from the nearest delivery joint on a Friday night after a long week or, better yet, a Sunday night when I’m conserving energy for the upcoming seven…
Ponsaty’s Restaurant – Every Bite the Perfect Bite
Had President Harry Truman been a chef and restaurateur in today’s world, he might have thought a little harder about popularizing the concept, “The buck stops here.” These days, putting your name over the front door of a restaurant, as French Master Chef Patrick Ponsaty has done with the freshly opened Ponsaty’s restaurant in Rancho Santa…
*Recipe* – Elote Corn on the Cob
If you’re like me, there’s probably no food that screams summer more than sweet, fresh-picked, grilled corn on the cob. I can eat it all summer long with a little butter, salt and pepper. But, in Mexico, they have a little thing called Elote Corn on the Cob. Actually, sometimes, they cut the corn off…
Pacific Standard Coastal Kitchen – Simple Ingredients, Elegant Flavor
There was no question when I heard about the very soft opening of the doors at Pacific Standard Coastal Kitchen that we were heading in right away. Forget about letting them work out the kinks. That’s why they opened without fanfare and trumpeting…heck, without even a sign in place – to give themselves a chance…
Belching Beaver Brewery Tavern & Grill – A Perfect Fit
Awhile back, I wrote an article that was a bit of a commentary and slam on gastropubs, because, first, the meal we had at one, in particular, was horrible and, second, I don’t know why I would ever eat at another one. Gastropubs are an ode to indecision – they don’t know what they want to be and no…