The Eclectic Gourmet Guide to San Diego, 2nd

by Stephen Silverman

• ISBN13: 9780897323789
• ISBN10: 0897323785
• Edition: 2nd
• Format: Trade Paper
• Copyright: 2001-06-01
• Publisher: Menasha Ridge Press

Summary

Easy to read ratings for quality and value help locals and tourists avoid dining disappointments and overpriced restaurants as they discover the city's best dining establishments.

Author Biography

Stephen Silverman is a restaurant critic and food writer who has made his home in California for more than 30 years. For 15 years, his restaurant reviews were heard weekly on KPBS radio. He has written reviews and articles on food trends and events for San Diego Home/Garden magazine for more than a decade.

Table of Contents

Acknowledgments	vii
About the Author	ix
Getting It Right	1	(3)
Dining in San Diego	4	(15)
Exploring the Corner Pocket	4	(1)
Local Surprises	5	(1)
Value is a State of Mind	6	(1)
Food Geography	7	(1)
Dressing the Part	8	(1)
Tourist Magnets	8	(2)
Newcomers	10	(1)
Best Bets	11	(4)
Best Bagels	11	(1)
Best Bread	11	(1)
Best Breakfast with a View	12	(1)
Best Breakfast without a View	12	(1)
Best Delis	12	(1)
Best Desserts	12	(1)
Best Dinner with a View	12	(1)
Best Drink with a View	13	(1)
Best Grilled Chicken	13	(1)
Best Healthy Dining	13	(1)
Best Hot Dog	13	(1)
Best Lunch with a View	14	(1)
Best Pizza	14	(1)
Best Places to Take Adolescents	14	(1)
Best Places to Think about Running Away from it All	14	(1)
Best Sushi Bars	14	(1)
Best Tortilla Chips	15	(1)
Best Wine Dinners	15	(1)
Best Wine Lists	15	(1)
Recommendations for Special Purpose Dining	15	(3)
Business Dining	15	(1)
Late-Night Dining	16	(1)
Quiet and Romantic Dining	17	(1)
Perfect Day	18	(1)
Breakfast	18	(1)
Lunch	18	(1)
Dinner	18	(1)
Understanding the Ratings	19	(4)
San Diego Geographic Zones	20-21	(22)
Locating the Restaurant	22	(1)
Our Pick of the Best San Diego Restaurants	23	(30)
Restaurants by Cuisine	24	(9)
Restaurants by Star Rating	33	(7)
Restaurants by Zone	40	(13)
Restaurants Profiles	53

Excerpts

Laurel¿s ¿Simplicity, simplicity, simplicity seems to be the mantra here, but don¿t believe it for a moment. This is a simplicity based on complex intelligence, not naiveté. While many of the foods appear familiar and presentations are often modest and bistro-like, there is considerable creativity behind virtually every dish served. Laurel is one of those restaurants whose very look raises expectations about its food. Most of the time it delivers unflinchingly. Waiters wear khakis and striped shirts which take the edge off what¿s otherwise a formal and formidable-looking restaurant. The force behind the food is Chef Doug Organ who, though continuing to look like a Yale freshman, has developed an impressive reputation. A bar menu composed mostly of appetizers is available every evening for as late as anyone hangs out at the bar. Another restaurant Organ and a partner operate in Sorreno Mesa, the WineSellar and Brasserie, serves excellent food, but in no way compares to the uptown experience of Laurel.

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Excerpted from The Eclectic Gourmet Guide to San Diego by Stephen Silverman
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.