The bacon cheeseburger at the Marriott Marquis and Marina (downtown, beside the Convention Center) won’t change your life, but spending an hour sitting among towering palm trees and looking out on the sparkling pool just might. There’s also churros.
Don’t move to San Diego. The weather is too nice. It’s sunny 267 days out of the year and almost never uncomfortably hot. Rain is rare, and when it does happen, it’s legitimately exciting (and sometimes leads to remarkable conditions for surfing). Snow, slush, and sleet are abstract concepts that happen elsewhere. Hoodies are outerwear. Scarves are purely cosmetic. Layering is a fashion statement.
Juniper & Ivy is no mere “breath of fresh air”. Someone left the front door open and the gust was so strong, it knocked the dust off the plants and scared the cat. Take a look inside and you’ll see just what a big deal this is for the San Diego dining scene.
Yes, putting a fried egg, bacon, ham, and cheese between two halves of a cinnamon roll is crazy…but you know what else? It’s awesome.
This stylish new spot in the Gaslamp Quarter serves an awesome upscale burger that’s totally worth the investment at full price ($14, including fries), but if you go during lunchtime, you can order it as a prix-fixe “power lunch” with an appetizer and a Bellini for $20. I think you know what to do.
Seafood restaurants don’t need to have a burger on their menu (let alone put extra effort into making it better than average), but the ones that do have a special place in my fish-averse heart. Spike Africa’s is one of those places.
At just $5 during happy hour (3 p.m. to 6 p.m., Tuesday to Sunday), Isola’s margherita pizza would be newsworthy even if it was only average, but it’s not…it’s awesome.
Tart and tender Michigan sour cherries nestled beneath a lattice crust that’s as buttery and flaky as a shortbread cookie makes this individually sized pie from Betty’s Pie Whole a stand-out.
Salt & Cleaver’s ribeye sausage burger is intense, unusual, and damn delicious. It’s made with the same filling that goes into the ribeye sausages, minus the casing: ground ribeye, puréed roasted onion and fennel, black pepper, chipotle, Worcestershire sauce, and pork fat for extra flavor.
This BLT/burger collision comes stacked with six slices of crisp, salty bacon under a half-pound beef patty, with sliced tomato, crisp lettuce, and mayo on toasted sourdough bread.