Food Porn

Anything but ramen

Aside from the brilliant and fleeting cherry blossom season, the one thing that makes a Japanophile’s heart warble is an awesome izakaya (the Japanese gastropub). Izakaya Masa in Mission Hills is our favorite izakaya in all of Southern California. But not

Mid-city mash-up

Our friend Mike recently brought David and me to Romeo and Julieta Wine Cafe, a little restaurant tucked away in Talmadge that I assumed, from its name, specialized in Italian food. The cozy interior has a Venetian

Japan on Convoy

While on the way to Tofu House, I rarely pay any mind to the big red awning advertising “Japanese Noodles” across the street. Once every few months, David and I venture to try something new on

Best slow-smoked meat in San Diego?

We sat in what Terri dubbed the “Michael section” of her living room, named for two of her pop surrealistic paintings: one depicting Michael Jackson, a large pink bubblegum bubble obscuring the bottom half of his

It’s a Big Front Door, and so wide open

I learned my lesson the hard way about eating in, rather than taking food to go, at the supercalifragilisticexpialidocious deli that is jokingly named for its entrance, Big Front Door (and also for its titillating acronym). The lesson

Linner at Cantina Mayahuel

When I find myself with a pocket of time on a warm San Diego afternoon, I crave a quiet spot to sip a refreshing margarita. Quiet is easy to find in the slow-restaurant hours between lunch

Kensington’s changing tastes

It’s casual. It’s comforting. And it won’t break the bank. This seems to be the restaurant of choice these days for residents of Kensington — the quaint, but pricey-homed neighborhood that boasts a library, a park,

Taste the East at Lobster West

It was only a handful of months after he’d finished his lobster crawl across the island of Martha’s Vineyard (ingesting 9 lobster rolls in 11 days) that David discovered Lobster West in Encinitas. We were at

Satan’s spice scale

“The spice scale is one to ten, but three is medium,” said our server. She looked to be in her early twenties, but she worked the tables in the small, crowded space with the easy, professional

Worldly Flair

Hanna Tesfamichael has been cooking for San Diegans for over ten years via her catering company. It was three years ago that she opened a small storefront, and six months ago that she expanded the spot

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