Lolita’s Mexican Food is one of the longest-running chains of Mexican eateries in San Diego County, right up there in age with Rubio’s and Roberto’s.
Sign up for our eNewsletterSign up for our eNewsletterLolita’s Mexican Food is one of the longest-running chains of Mexican eateries in San Diego County, right up there in age with Rubio’s and Roberto’s.
Nary a photograph of Athens or Santorini island hang inside Meze Greek Fusion. The typical aesthetics seen in most Greek restaurants, such as blue and white walls, are completely missing while the menu succumbs slightly to the culinary influences of Mexico, Italy and California.
So what if it wasn’t “ice cream weather” when I took my maiden plunge into Salt & Straw, the hyped ice cream maker out of Portland, Oregon, that debuted here in December.
The 10,000-square-foot market encompasses sections brimming with hot and cold foods, plus a pizza kitchen and a marble-topped bar where beer, wine, coffee and house-baked pastries are served. It spans the ground floor of the MCS Orchard Plaza, a sleek multi-story commercial building located at 555 W. Beech St.
By Frank Sabatini Jr.
It’s the Noah’s Ark of eating and drinking establishments, stretching more than a half city block to take on scores of consumers fleeing the floods of pedestrians inherent to the very street it resides.
By Frank Sabatini Jr. | Restaurant Review Like chicken emitting its aroma from a rotisserie, there’s something wildly intoxicating about the smell of pork, Swiss cheese, mustard and pickles, when layered between two elongated slices of fluffy baguette bread and put into a hot grill press.
By Frank Sabatini Jr.
While a steady stream of people followed their noses into Napizza in Little Italy, the eatery’s largest location in Hillcrest had gone dark just days prior.
In comparison to Napizza’s additional outposts in 4S Commons Town Center and Encinitas, “Hillcrest wasn’t making much money,” said co-owner Christopher Antinucci, a Roman transplant who exposes us to crispy-bottom pizzas distinguished by low-glutinous dough that rises for 72 hours before it’s stretched onto cookie sheets.
By Frank Sabatini Jr.
The scent of suntan lotions wafted through the air under a midmorning sun as lean-bodied twenty-somethings lazed on chaise lounges scattered around the pool deck. Some of the patrons sipped on boozy coffee drinks and micheladas. Others noshed on eggs and guacamole after playing a few quiet rounds of cornhole in an area flaunting canvas cabanas.
“This isn’t your typical brunch setting,” I explained to my aunt, who was visiting from Buffalo, New York, as we settled into sturdy wicker stools at a high-top table.
By Frank Sabatini Jr.
You don’t have to stretch your imagination to envision horse and buggies unloading passengers clad in Victorian couture when standing in front of Salt & Whiskey, the re-branded restaurant inside the historic Horton Grand Hotel.
Opened in 1886, the hotel was modeled after Vienna’s Innsbruck Inn, and its architectural splendor — inside and out — ranks among San Diego’s most precious Victorian gems.
By Frank Sabatini Jr. | Restaurant Review From the almond gazpacho to a triple-layer carrot cake encrusted by pecan brittle — and every course in between — nothing we ate at Prepkitchen Little Italy descended into mediocrity. Or even close.