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Food & Drink

Anything, anytime at Du-par’s

Posted: December 2nd, 2016 | Food & Drink, Restaurant Reviews, Top Story | No Comments

By Frank Sabatini Jr.

Whether you’re hankering for beef stew at daybreak, or a three-egg Denver omelet for supper, Du-Par’s Restaurant & Bakery in the Gaslamp Quarter obliges.

The iconic 24/7 restaurant, which launched in 1938 as a food stall at the Los Angeles Farmers Market, introduced its round-the-clock comfort fare and house-made pies to San Diego several years ago, taking initial residence in an unremarkable structure on Sports Arena Boulevard.

Destination of a lifetime

Posted: November 4th, 2016 | Features, Food & Drink, Top Story | No Comments

Donut Bar owners are finding themselves increasingly on the rise

By Morgan M. Hurley | Editor

In March 2013, Santiago Campa and his longtime partner in life, Wendy Bartels, opened up a humble but festive little doughnut shop on B Street in Downtown San Diego. They called it Donut Bar.

The first day it opened, the line to get in the door was all the way down the street and around the corner. Since then, it is a rare day if they will have any doughnuts left by noon. Their 35 doughnut varieties are presented 22 at a time on a daily basis, with 10 of those what they call their “solid core” and the rest on rotation.

Food and Drink Blotter: November 2016

Posted: November 4th, 2016 | Featured, Food & Drink, Food & Drink Blotter | No Comments

By Frank Sabatini Jr. Wieners, sausages, burgers and beer rule the day at the new Dog Haus Biergarten, which made its San Diego debut in late October in the East Village. The fast-casual franchise, based in Pasadena, has multiple locations throughout the Western U.S. and features indoor-outdoor seating, multiple flat screens, and modern-industrial design elements.

‘Top Chef’ in the house  

Posted: November 4th, 2016 | Food & Drink, Restaurant Reviews, Top Story | No Comments

By Frank Sabatini Jr.

In various team matches on season 13 of Bravo’s “Top Chef,” she cooked for a mass gay wedding; caused a solar oven tube to explode when adding water to it; and endured grueling hours taping other kitchen showdowns in cities throughout California. Then, during an elimination round in the fifth episode, the show’s judges told her to “pack your knives and go.”

Carnivorous cravings

Posted: October 7th, 2016 | Featured, Food & Drink, Restaurant Reviews | No Comments

By Frank Sabatini Jr. It was a veritable meat parade lead by dapperly outfitted “gauchos” wielding sword-size skewers loaded with steak, lamb, sausages and you name it. Like some medieval feast, the succulent proteins were continuously sliced onto our plates tableside until flipping over cue cards to their red sides, which signaled we needed a […]

Hop-heads unite

Posted: October 7th, 2016 | Arts & Entertainment, Featured, Food & Drink | No Comments

By Kai Oliver-Kurtin The eighth annual San Diego Beer Week (SDBW) is on tap Nov. 4–13, bringing together nearly 20,000 people for 10 days filled with more than 500 individual beer-centric events. Produced by the San Diego Brewers Guild (SDBG), SDBW 2016 will include events from the guild’s 51 new members who have joined in […]

Urban idolatry

Posted: October 7th, 2016 | Food & Drink, Restaurant Reviews, Top Story | No Comments

A slice of Tiki culture hidden in Little Italy

By Frank Sabatini Jr.

The recent multi-million dollar renovation of Craft & Commerce has spawned a cozy backroom lounge capturing a bygone era that is once again trending in pop culture.

Separated by a secret door from Craft’s new cabin-style design is False Idol, where guests are transported to a time when mai tais, pina coladas and other fruity rum drinks were in vogue.

Italian dining, Las Vegas style  

Posted: September 2nd, 2016 | Food & Drink, Restaurant Reviews, Top Story | No Comments

By Frank Sabatini Jr.

As the name implies, you can bet Flour & Barley is loaded with gluten. And beer.

The sleekly designed restaurant, located in The Headquarters at Seaport, replaced Pizzeria Mozza earlier this year with a complete makeover commissioned by Block 16 Hospitality. The Las Vegas enterprise operates several high profile eating and drinking venues in Sin City, including Flour & Barley’s flagship kitchen at The LINQ Promenade.

With a slate of tempting brick-oven pizzas in place, the dough is made with high-gluten All Trumps flour favored by East Coast pizzerias. And the “grandma-style” meatballs derive their suppleness from pieces of bread in the meat mix — exactly how my grandmother made them religiously for Sunday dinners.