Tag Archives: San Diego Food Finds

Sip On Grapefruit Cocktails

Miss B’s Havana Good Time

Did you know that grapefruit is considered a prime source of vitamin A? Also referred to as the “forbidden fruit,” the grapefruit has risen to popularity in recent years, as its natural health benefits, visual appeal and distinctive flavor have made it a standout in the citrus realm. Indulge in the beloved fruit at these San Diego restaurants whipping up the best grapefruit cocktails in the city!

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Create Your Own Dishes

San Diego Food Finds
The Haven Popeye

Do you like out of the ordinary dishes? Do you like making your own meals and adding exotic twists? We’ve found the best restaurants in the county that let you create your very own edible dishes!

Get a little slice of heaven or a whole pie at The Haven in Kensington. Family friendly and fun, The Haven has dishes for everyone, but the best option on the menu is building your own pizza pie! Make your own 9’” or 14” pizza on white, wheat or gluten-free pizza and sauce it up with your choice of bbq, garlic, olive oil, pesto, pizza and spicy pizza. Choose from over ten different types of cheeses and top it off with fresh veggies and hearty proteins like meatballs, sausage and prosciutto.

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Rooster Ramen Coming Soon

Ramen lovers can look forward to Rooster coming late spring to early summer 2017. Diners can expect a Japanese Farmhouse ambiance with plenty of outdoor seating as well as a lengthy ramen bar with a semi-open kitchen. Nine types of traditional Ramen dishes will be offered reflecting unique Japanese regions. In addition, there will be special takes on ramen, small plates and yakitori grilled over real binchotan charcoal. A daily revolving specials board will offer seasonally fresh items including Osetra Caviar, Monk Fish Liver, and Pork Cheeks. All plates, bowls, and cups will be hand-made ceramic from Pawena Studio, based out of Los Angeles. Ramen, vegan, and vegetarian options will range from $9 to $14, with an option to create your own bowl. Expect a full 30 plus sake list, drinks made from shochu, and a nice variety of beer. A digital ordering system will be in place to emulate the ramen vending ticket machines in Japan, which will speed up the ordering process and provide further customer convenience.

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Ambrogio15 Milan-Style Eatery

Ambrogio15, a Milan-style eatery in North Pacific Beach, prides itself on introducing refined pizza and style to San Diego’s dining scene through small batch wines, cheeses and charcuterie imported from Italy. Diners can also appreciate a modern design created by one of Italy’s leading architects.

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Clever Chef At Catania Hits All The Right Notes

Catania
Whole Roasted Branzino with Manila Clams, Spring Onion Pesto, Grilled Asparagus and Chili Bread Crumbs

The smell of wood-fired pizzas hits you as you walk in the door at Whisknladle Hospitality’s Catania, nestled on the top floor of the La Plaza center in La Jolla, California.

San Diego Food Finds Catania Restaurant
Ahi Tartare with Melon, Calabrian Chili, Yogurt, Shallot, Lemon, Sesame, Pistachio and Tarragon

Inspired by Whisknladle Hospitality Owner Arturo Kassel and Culinary Director/Partner Ryan Johnston after their two-week, 1,400-mile road trip through Italy, this innovative 3,750-square-foot restaurant, with an expansive patio and outdoor bar space, puts diners right near the ocean and within walking distance of shopping.

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Crudo Pride In Carmel Valley

san-diego-food-finds-crudo
Sashimi Presentations Rock Our World

The new Crudo restaurant in Carmel Valley boasts Mediterranean-inspired cuisine with an Asian touch that features locally-sourced, gluten-free, vegan, and vegetarian menu items. Renowned chef and owner Pascal Lorange takes pride in offering diners unique, yet simple presentations that you won’t find anywhere else in San Diego.

San Diego Food Finds
Foie Gras Crudotini with Smoked Duck Breast, Fig Chutney, Scallions and Soy Balsamic

Belgian-born Lorange is a world renowned chef who has cooked in Michelin-star kitchens and been in the restaurant industry for more than 25 years.  As a child, he would accompany his family on weekly trips to the market to help his parents prepare his favorite dish, “pave de cabillaud” (cod steak). From the age of six, Lorange wanted to continue in the family tradition of four generations of chefs, including his grandfather, uncle, brother and nephew.

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