sdnosh's Profile
Where to find gluten, soy, canola oil, peanut, egg, cow dairy, corn free breakfast in San Diego?
Food allergies are serious and we probably all know someone who is allergic to or has and intolerance to one food item or another. The skepticism stems from the unlikelihood (not impossibility) of one person having this many allergies and the number of people who claim to be allergic to something they simply do not like. I once overheard a women tell a server she was allergic to lettuce. We had a doctor in our group so we asked if this was possible. His answer, "I've never heard of it in all my year's practicing medicine, but I guess anything is possible!"
Best Bakeries or Baked Goods in San Diego?
Actually, Bread & Cie does use natural yeast, aka natural starter, as does our other great bakery here in San Diego, Con Pane Rustic Breads in Liberty Station. Are you referring to Tartine's Break book or a different book?
need help with 2-day itinerary on a budget please!
DD - have you tried SOL for dinner? If so, what are your thoughts?
You are leaving San Diego forever; where would you eat?
I'd add a pizza from Cafe Calabria, a steak from Cowboy Star, a Turkey Cobb and Cinnamon Roll from Con Pane, clam chowder and a ham sandwich from Tiger! Tiger! (a newly discovered treat), and breakfast at The Mission including potatoes,
San Diego New Places Opening Thread Numero Tres.
Fake Name,
By the even more limited power vested in me, I think you should create a new San Diego New Places Opening Tread each year!! So when we are feeling nostalgic or just board, we can look up this info by year!
Wood - fired Pizza?
After this discussion, I think I need to give Bruno another try, but more importantly I need a vacation to Italy!
San Diego New Places Opening Thread, Part Deux
Speaking of waiting, that's just what we did at PrepKitchen. I've always been a fan of the one in La Jolla, and while the space is interesting, it is loud, it appears they are understaffed (perhaps this is a patterns, not just first week tremors) and the food was bland. It was quite different from all of my experiences in La Jolla.
San Diego New Places Opening Thread, Part Deux
That's great!! I thought it was just me!! I would rather wait 45 minutes for my appetizer (which unfortunately has happened far too often) than wait 20 minutes to pay (which also happens way to often). Sometimes, just getting someone's attention to get the check is a chore. If I'm not getting dessert, I've gotten to the habit of asking for the check at one of the waitstaff check ups and handing them my credit card when they bring the check. I've always been very, very polite about it but still gotten some odd looks. But the odd looks beats the alternative of waiting and waiting. What happened to wanting to turn tables?
Wood - fired Pizza?
Maybe crumbly was the wrong term. But when bread/crust is burnt, especially if it has large air holes, it breaks apart when you bite it and does not have good flavor. According to the owner, Calabria bakes at 1000 degrees. I wouldn't describe Calabria's crust as chewy or dry. As for 'nailing the style', I wouldn't know. But, Calabria 'nailed' the flavor!
Wood - fired Pizza?
I haven't been to Blue Ribbon. But IMHO Caffe Calabria blows Pizzeria Bruno out of the water! I went there off many positive comments on this board, and maybe they were having an off night, but it nothing to write home about. The crust was burnt and crumbly and the service was non existent. Then, just last week, I went to Caffee Calabria and had the Carbanara ...angels sang, there was a double rainbow and the world felt at piece. This was most likely the best pizza I ever had in my life. The crust was flavorful and baked perfectly and the ingredients were all high quality and in the perfect ratio.
Best San Diego Mexican Food?
Super Cocina all the way - but, I do wish they had better tortillas, or better yet, made their own to match the great food. I don't love Tacos el Gordo as much everyone seems to, they're just a slightly better than average taco shop. Aqui es Texcoco rocked my world when I had their lamb enchiladas - boy was I surprised and impressed!
Old School - Saskas
Expiration date 80 or 81 - too funny! I think I will stay away from the hamburgers. Someone brought me one once and it was the worst hamburger I've ever had. My understanding is that their mainstay is their steaks. I know they're no Cowboy Star or even Mortons, but what is the best thing on the menu?
No spoon rule at Underbelly
Agreed. Plus, you can take your own ketchup into Neighborhood and your own spoon to Underbelly. Hey, have you noticed Carnitas Snack Shake doesn't have salt shakers or even the paper ones? (at least not the two times I was there). Maybe Arsalun consulted on the concept!
Old School - Saskas
So I received a gift certificate from Saskas as a gift. I've never been. i've heard it's dark and very old school. What should I order and what should I stay away from?
Need Point Loma recommendations
Yea, Fiddler's Green is still open. The food is just OK, not bad, just OK. It's locally owned and been around forever which is why I think it is still in business - the same with Old Venice. Even though Pomodoro is newer, it seems to fall in the same category. If you're looking for steak or Italian, there are so many better options just a few miles away!
Need Point Loma recommendations
Good list Beach Chick.
I would add Suppanee (sp?) in the mall at Scott and Shelter Island Drive, a cinnamon roll at Con Pane in Liberty Station (in addition to the sandwiches) and a dinner at Pizza Nova.
Carnitas Snack Shack..
Loving the Carnitas Snack Shack! I had the steak sandwich on the brioche - fabulous. I also really like the corn side/relish that came on the side. My friend had to pork sandwich and I it was great also. The fries were good but not the best I ever had. The lack of indoor seating is made up by a cool patio and ample heaters. My only complaint, and it's a small one, is the lack of salt and pepper anywhere. I know this is a chef thing, but I still contend seasoning is like music, everyone has different taste.
San Diego New Places Opening Thread, Part Deux
I can't take credit for CANVAS, I heard someone recommend that here!
San Diego New Places Opening Thread, Part Deux
Isn't Chad White a chef/partner at SeaRocket Bistro? Hadn't it been previously reported that the a Cohn chef by the name of Paul something or other had signed on as the exec chef? And I'm still waiting for them to get with the program and change the name to CANVAS!
San Diego New Places Opening Thread, Part Deux
Yes, old Roseville location. They even have a Roseville sign hung inside. I agree it's not quite up to par with Waterfront just yet and some of my friends thought it was a bit greesy also. I just figured that was part of the opening kinks that will need to be worked out. I would be interested to see if they change up their menu as they go along. I think to really capture the Point Loma crowd, they may have to.
Best Carrot Cake (for Take Away)?
I had a terrific slice of carrot cake at Linkery at their old location and was told it was from either Heaven Sent or Cardamon Bakery.
San Diego New Places Opening Thread, Part Deux
It does look good and you can never have enough good breakfast places!
San Diego New Places Opening Thread, Part Deux
Speaking of burger joints...two new ones in Point Loma: Harbor Town from the Waterfront family and Slater's 50/50 a mini chain out of orange county. Anyone been yet?
Permanent market for local farmers?
yea, wouldn't SLO have been better? kinda ties into slow foods...
at one time, I heard talk of something like the one in Vancouver (the name escapes me) being built in the old police station in front of seaport village.
San Diego CLOSED Restaurants - Replacement for old board.
While I never tried this restaurant, I wonder if a concept like this, in a more casual setting might work in North Park to new hip dinning destination.
Seasonal Specialties: Fall / Thanksgiving
Although we don't get the changing of the leaves, fall does mean changing of menus. What are your seasonal favorites for this time of year? Sweet, Savory, whatever....
San Diego CLOSED Restaurants - Replacement for old board.
Yea, I was rooting for them also as was most of Point Loma. We are in desperate need of a casual but interesting place that is not attached to a hotel or yacht club. However, the problems they had, they had from the beginning and didn't seem to be making the changes as the went along. It's a great location with a for lease sign on it. Dear Cafe Chloe, how about a location in Point Loma?
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Cafe Chloe
721 9th Ave, San Diego, CA 92101
Point Loma Cafe
4856 N Harbor Dr, San Diego, CA 92106
Who makes the best bread in SD?
Thank you for reminding me of K Sandwiches. I've been wanting to get over there but never find myself in that area. I will definitely make a special trip.
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K Sandwiches
7604 Linda Vista Rd, San Diego, CA 92111
Who makes the best bread in SD?
I am a bread-aholic. And although my work schedule has been keeping me out of restaurants lately, I can't stay away from my favorite bakery. I was big fan of Bread & Cie until Con Pane opened. Don't get me wrong, Bread and Cie does a great job and has a larger menu - actually quite huge now, however, I think Con Pane does a better job overall - in baguettes, ciabatta, focaccia and especially the sourdugh and multigrain. I like that their crusts have substance and chew but are not burnt or dry, which I have experienced at Bread & Cie a few times. Their specialty breads is where they stand out, specifically the gruyere&chive bread and their chocolate bread. Rarely a weekend get together goes by without one of these breads. Every now and then I see brioche either in loaves or hamburger buns in their case and I grab them, they are so decedent. Bread on Market had some good bread option before it was sold but once it was sold, it went down hill fast. I'm not a big fan of Charlie's because I'm not into overpriced soft loaves I could buy at the grocery store for alot less.
