Breakfast is the most important meal of the day, which is why it should also be the sweetest. Get wild and have dessert for breakfast! Check out these seven San Diego restaurants for a sugar rush sure to last the whole day.
You won’t want to miss out on Breakfast Republic’sOreo Pancakes! Crushed Oreos and a sweet frosting glaze sit between three pancakes topped with more Oreo pieces and sprinkled with powdered sugar. These are sure to satisfy any sweet tooth!
Have a fruity start to the day when you head True North Tavern for Sunday NFL Brunch. Try the Berries & Banana Burrita made with sliced bananas, fresh strawberries, blueberries and cream cheese frosting rolled into a crispy tortilla, sliced and topped with a caramel pecan sauce. The fruit totally counts as healthy right!?
Celebrated Chef, Owner Carl Schroeder to Commemorate Anniversary with 10-Course Dinner and Pairing
Since opening 10 years ago, MARKET Restaurant + Bar, located at 3702 Via De La Valle in Del Mar, has remained one of the most highly regarded restaurants in Southern California with owner and executive chef, Carl Schroeder, at the helm.
In celebration of the milestone, Schroeder will host two commemorative 10-course dinner and wine pairings that will honor some of the most popular dishes since MARKET’s opening in 2006. Held Thursday, Nov. 10 and Friday, Nov. 11, the dinners will begin at 6 p.m. Featured dishes include Cabernet braised prime beef short ribs, miso-marinated cod “hot pot,” blue cheese soufflé and the smoked prime rib eye cap, among others.
Rancho La Puerta has release the dates for its next two Brunch Wine Bazar events, set to take place on November 20 and December 4. The Brunch Wine Bazar is an incredible day of Baja Med Cuisine from the Ranch’s La Cocina Que Canta; culinary demonstrations; delicious wine tastings featuring Valle de Guadalupe wines, and a dedicated Bazar, featuring goods handcrafted in Mexico. The brunch wine bazar at Rancho La Puerta includes a gourmet farm brunch, including seasonal dishes such as Executive Chef Denise Roa’s white fish ceviche with tropical fruit and chilies; grilled tostadas de pulpo topped with apple parsley slaw; housemade jams and fresh baked breads, all accompanied by a dynamic range of Valle de Guadalupe wine tastings and pairings.
After a nearly 10-month overhaul, The Hake’s Managing Partner Ricardo Dondisch along with his local and Mexico City based team are proud to unveil the results of an extensive renovation intended to reinvent the restaurant from a tucked away neighborhood gathering spot into an oceanfront dining destination. Located within the recently remodeled 1250 Prospect Street building in the heart of La Jolla Village, the new nearly 5,400-square-foot space presents locals and visitors alike with an internationally inspired menu, handcrafted cocktails and a thoughtfully curated wine list all delivered with an unparalleled level of sophisticated service in an elevated, yet welcoming atmosphere boasting panoramic views of the Pacific Ocean.
Despite its recent popularity, the mule cocktail has been around for over 70 years. Its origins go back to 1941 where legend has it that an excess supply of Smirnoff Vodka and ginger beer led to the birth of the copper mug concoction. With October 26th being National Mule Day, you’ll want to visit North Park’s West Coast Tavern and test their entire corral of ginger-beer-based creations. West Coast’s kickin’ cocktail menu features nine variations of the classic mule drink that combine unusual ingredients with lovable names.
San Diego-based hospitality collective CH Projects (Ironside Fish & Oyster, UnderBelly, Soda & Swine) proudly announces the addition of Research & Development Chef, Phillip Esteban (David Chang’s Momofuku Ssäm Bar, The Cork & Craft, Nine-Ten, Tender Greens) to Chef/Partner Jason McLeod’s team of culinary veterans. A native San Diegan, Esteban graduated from the Culinary Institute of San Diego in 2006, and began working at Barrio Logan’s former The Guild Restaurant & Lounge, where regulars included a young Arsalun Tafazoli, co-owner of CH Projects.
A serendipitous run-in with Tafazoli would later lead Esteban to join his team as in 2010 as sous chef of CH’s first Little Italy venture, Craft & Commerce. After nearly a year cutting his chops in Craft’s fast-paced, high-profile kitchen, Esteban’s innate desire to continue learning led him to a position alongside Tender Greens’ Pete Balistreri—who taught Esteban the ins and outs of crafting artisan charcuterie. Esteban spent the next five years traveling throughout Southern California to assist in Tender Greens’ brand expansion.