In October, I traveled solo to Seattle on assignment for San Diego Magazine. Take a look at the results of my obsessive research on the best things to see, eat, and do!
Writing for San Diego Magazine:
There’s a whole new reason to visit Donut Bar in downtown San Diego: malted Belgian waffles that you can get topped with fresh fruit or dipped in doughnut glaze.
Jsix’s new lunch menu has been simplified with more sandwiches and salads, but that doesn’t mean they’ve skimped on quality or creativity. Take the BLT for example. Instead of the basic bacon, lettuce, and tomato, it’s made with pork belly, heirloom tomatoes, and plenty of burrata.
Grilled shrimp meets mango, avocado, and papaya in this refreshing summer salad at Queenstown Public House in Little Italy.
I’ve always thought of La Fiesta as a place for happy hour drinks and basic tacos, but it turns out they also serve a solid brunch composed of American classics with a Mexican accent.
100 Wines serves a solid brunch, including one dish I haven’t been able to scrub from my memory since the moment I tasted it: Osso Buco Eggs Benedict. My +1 (aka husband) nabbed a few shots of me at this … Continued
Soda & Swine’s brunch menu is fairly lean, with just 10 items, but all the basics are well represented, from parfaits to German-style oven baked pancakes. You can get them savory, but I’d suggest trying one of the sweet varieties… maybe even with some soft serve on top.
The newest sandwich shop in Pacific Beach serves extra-wide heros stuffed with everything from hotdogs and hamburgers to french fries and chili. I went with the “Fat Jerry”, with Philly cheesesteak, french fries, bacon, a fried egg, chicken fingers, and mozzarella sticks.
Deep flavors and bouncy noodles make this ramen dish from Tajima a winner. I was already craving a second bowl less than 2 hours later.
Brunch dishes at Bailiwick range from atypical to classic, but you can’t beat the French toast. Thick slices of challah are drizzled with Grand Marnier crema and served with a jug of bourbon maple syrup. The blackberries resting on the summit of each segment get special treatment, too. Find out more in my Everyday Eats review for San Diego Magazine.