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In January 2016, a triumvirate of like-minded vegans put down roots on scenic Sunset Cliffs Boulevard to launch their revolutionary brand of plant-based eateries resembling the traditional fast-food operation.
According to an ancient Chinese proverb, drinking a cup of tea will starve the apothecary.
When lines longer than a chow fun noodle started snaking around the corner of the Asian restaurant at 2218 Cable St. in Ocean Beach, the Yeng brothers knew it was time to scope out a second location — and perhaps even a third — to keep their loyal customers well-fed, entertained and happy.
Charles and Dinorah, ensconced in the center courtyard of the old-timey, recently refreshed Pearl Hotel in Point Loma, cheek by jowl with San Diego’s coastal fishing and sailing, is a gustatory gem.
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The fresh, salty sea air, killer views of the Pacific and the wide selection of local, wild and sustainable fish lure seafood fans to Blue Water Seafood in Ocean Beach.
Point Loma’s historic Liberty Station, once a naval training center, has become a mecca for serious pasta and pizza lovers who converge on the family-friendly Officine Buona Forchetta.
When shuffling into Hodad’s Ocean Beach diner after waiting in a line that seemed as long as 2 tons of shoestring french fries placed single-file down Newport Avenue, your brain flashes to the 1960s and the idea of rubbing elbows with Annette Funicello, Frankie Avalon, Gidget and Mike Love of the Beach Boys.
As the city prepares to implement new regulations that will go into effect in July, fire and code enforcement officials are still cracking down on restaurants that built outdoor structures in violation of codes.
In 2019, a triumvirate of two young Romans and one Napolitano created a brick-and-mortar trattoria named Cesarina in honor of its culinary muse, who started selling her handmade pastas and sauces at roving farmers markets when she first planted her roots in San Diego.
