The Cork and Craft, North County San Diego’s talk of the town, might be located in a business park, but once you walk in the door, you’ll find yourself in a lively space with an up close and personal view of an open kitchen, wine vats and brewery in-cased in glass. “We are the only concept in San Diego and on the west coast with an urban brewery, winery and restaurant all under one roof, ” says Executive chef Phillip Esteban. “The closest similar concept is located in Florida.”
It was clear to me as soon as I entered the restaurant that Esteban is hugely influential in his kitchen, possessing an intuitive characteristic that enables him to serve carefully orchestrated and natural presentations of modern Californian cuisine with an emphasis on French techniques. He believes that educating his staff is one of the core values of being a chef. “Watching my kitchen team learn, grow and succeed in our industry is really amazing, but the one thing I HATE is that everyone is a “chef” these days. The term has been so loosely used and romanticized that the position itself has been watered down. Anyone can be a cook, not everyone can be a chef.”
Despite San Diego’s proximity to the ocean and the fantastic Mexican food just south of the border, short ribs are stealing the spotlight at many local eateries. The rise in popularity comes as no surprise; this tender dish is packed with flavor and slides off the bone. Head to these six San Diego restaurants cooking up some the best short rib dishes in town.
Carmel Valley’s newest addition, WESTROOT tavern, is firmly rooted in a culture that encompasses fresh food that is infused with Southern California style. Stop by for dinner and try the All Natural Short Rib. Juicy short ribs in a demi-glaze with roasted potatoes, garlic bok choy, snap peas and chives. This dish will warm you right up with its rich demi-glaze.
Known for alcohol-infushed dishes, barleymash in the beating heart of the Gaslamp Quarter, has a beer-infused short rib dish. The Stout-Braised Short Ribs are braised for hours and served over a bed of arugula-mashed potatoes and roasted farmhouse veggies topped with crispy tobacco onions with a horseradish-coffee demi glaze. Deliciously satisfying and filling, this dish will have you coming back for more.
Let’s face it, with each year, comes a new standard. The stakes get higher, the competition soars, and once again the bar is set higher. Have you ever wondered which San Diego restaurants are pushing these limits, shattering standards, and mastering the art of the dining scene? Look no further than these six restaurants that are, once again, raising the bar.
This prime piece of North Park real estate, Encontro , has people raving about the chic and sleek interior and relaxed atmosphere. Adorned with wood and metal accents, LED lighting, big windows and trendy barstools, the design is enough to get you in the door. Once you’re there, enjoy your choice of 21 rotating craft beers or hard root beer, while satisfying your early or late-night food cravings with one of their signature sausage plates, portobello fries, or a fresh and hearty salad.
America is rooted in giving people freedom of choice, and why should craft beer be any different? Barrel Republic has mastered this concept of self-serve with their “Freedom to Pour” motto, freedom to compare, and freedom to be amongst other like-minded craft beer enthusiasts. This is not your typical bar. At Barrel Republic in Pacific Beach or Oceanside, you are your own bartender and can sample from over 40 different rotating taps that line the wall of this vintage barrel-themed bar.
Bellamy’s Restaurant, Escondido’s hidden dining gem, is pleased to announce its new fall menu featuring must-have dishes in addition to Chef Jonathan’s Inspirational menu. Available September 28th, the fall menu will be served Monday through Saturday, making it the perfect complement to the autumn season.
Bellamy’s new menu features crave-worthy appetizers including Spanish Octopus and Seared Foie Gras. Highlighting the season’s best offerings, a Butternut Squash Soup and a Wild Arugula and roasted Figs salad have been added to the bill of fare. Entrees include delectable plates such as Ponsaty’s Seafood Paella, Cornish Hen and Squash Gnocchi and Moulard Duck Breast. Venture out of the normal and try Chef Jonathan’s Inspirational menu; ask you server for the carte du jour for the chef’s unique daily creation.
The fall dishes feature the finest ingredients from local seafood and fresh herbs, to farmers and winemakers. Cuisine is headed by Chef Patrick Ponsaty and Jonathan Freyberg and service and wine are managed by Derry Van Nortwick and Kristina Miller.
This September, San Diego Restaurant Week will CELEBRATE LOCAL by showcasing the fresh and delicious ingredients that our region is known for, from Sunday, September 25th through Sunday, October 2nd, 2016. San Diego residents and tourists’ alike benefit from San Diego’s year-round growing season, providing access to seasonal, nutritious, local food that will be featured this September during San Diego Restaurant Week.
For EIGHT DAYS ONLY enjoy dishes compiled of local products and ingredients at over 180 participating restaurants throughout San Diego County. Dinner will be served as a three-course, prix-fixe menu for just $20, $30, $40 or $50 per person and lunch will be served as a two-course prix-fixe menu for only $10, $15 or $20 per person.
The San Diego County Childhood Obesity Initiative Teams with San Diego County Grocery Stores, Encourage Shoppers to Stock Up on Fresh, Healthy Options
As summer comes to an end and normal school and work routines ramp back up, Carnival Supermarkets in San Diego County are encouraging shoppers to get their nutrition routines back on track too by holding a 10 Cent Fruit and Vegetable Sale at its three locations, Saturday, Oct. 1st through Sunday, Oct. 2nd. Carnival Supermarkets have partnered with The San Diego County Childhood Obesity Initiative’s REACH Chula Vista to promote healthy eating.
Fruits and vegetables featured in the sale include gala apples, bananas, plums, Valencia oranges, cactus, pears, limes, chayote squash, Anaheim peppers, Persian cucumbers, Italian squash, Mexican squash and bags of carrots.