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Let the professionals make your dinner plans

San Diego

Because you would just say "Red Robin, three or four times a week", we asked some of SD's top food-industry folks for their top picks of where and what to stuff your gullet with in 2013.

Adam Stemmler, Blind Tiger Cocktail Co
“Best Italian, hands down, is Solare. They just hired a new chef that trained under Bernardo at the Marine Room, and the dude is a beast, so put Solare on your watch list for 2013. The Lion's Share, obviously. You have to tip your hat to dudes who did their own cocktail program, and didn't just buy someone else's intellectual property. I know they've been around for a bit, but definitely put The Lion's Share on your list. I'm also excited about The Blind Burro, though I haven't been there yet. Bacanora? Yes, please.”

Anthony Schmidt, Head Bartender, Noble Experiment
“1) Chicken skins at The Lion's Share
2) BLT (add pork belly) at Carnitas Snack Shack
3) #P1 at Pho on 5th
4) Kobe short ribs, the home-made kimchi, and the tartare at Tsuruhashi
5) Cheeseburger at Farmhouse Cafe
AND... cake and ice cream! It's the best. Yellow cake, vanilla ice cream. THE BEST!!!”

Jason Gethin, Executive Chef, Union Kitchen & Tap
“I must drink bourbon with ONE square ice cube. That is it! And whatever other symbol that expresses my emotion about it.”

Erick Castro, Beverage Director/Proprietor, Polite Provisions
“Craft sodas -- America has such a rich history in craft sodas. It would be a shame to not utilize them and play around with them as a mixer.”

Kevin Templeton, Executive Chef, Barleymash
“I would say that the 2013 must eat and drink would be the beer and food pairings that a lot of local chefs are doing.  WE are the beer capital of the u.s and a lot of chefs are realizing how much fun it is to play with beer and pair it up with our amazing, local products.”

Roddy Gibbs, , RodzillaReviews.com
“New Eclipse Chocolat Cafe, the next concept from Consotorium Holdings, new Carnitas Snack Shack and Oscars Mexican Seafood Outposts, and special events at the recently expanded Catalina Offshore space.”

David Cohen, Owner, Uptown Tavern
“Carnitas Snack Shack (North Park) – everything. T Deli (Hillcrest) -- turkey sandwich with everything, fruit salad on the side, and the caffeinated iced tea they recommend that day... the place is amazing for lunch.”

Chad White, Exec Chef/Owner, Plan-Cha Baja Med
"More mezcal with cricket salt, more organ meats, and less main cuts."

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