Haggis Time
Wednesday is Burns Nite and you know what that means: House made haggis, Scotch ale, and Scotch whiskey. Specifically: Benromach 10 year (Speyside); …
Acamonchi Art Show
Acamonchi Art Show
His Veganized event has passed, but we still have an installation from Acamonchi for a while yet. Come check out this pedicab (photo …
It’s Farm Week!
It’s Farm Week!
We don’t do Restaurant Week, we do Farm Week. Through Friday we’re featuring a prix-fixe meal that showcases food from local farms, for $20. …
Posada Time
Posada Time
For holiday decorations, we decided to light our spirits bottles. Look at all the pretty colors. We also re-vamped our cocktail list, and lowered the …
VEGANIZED #2 hosted by Acamonchi, Wed 11 Jan
VEGANIZED #2 hosted by Acamonchi, Wed 11 Jan
Once a month, our vegetarian fixed-price dinner (three course, twenty bucks, featuring Suzie’s Farm produce) goes vegan, with a party hosted by one of …
On The First Day Of Winter
On The First Day Of Winter
Max & Chuckey introduced a hearty dish of local rabbit caldo.
Bacon Bingo Encore: Wed Dec 21
Bacon Bingo Encore: Wed Dec 21
At the beginning of 2011, we brought you the year’s greatest innovation in free meat-based parlor games: Bacon Bingo. Now that it’s the …
Get Your POTUS On: Tues 20 Dec
Get Your POTUS On: Tues 20 Dec
Do it for America. SD CityBeat’s intrepid Dave Maass learned that, in order to appear as a Presidential candidate (as in, the President of the …
Eggnog Made EZ: Mon 19 Dec
Eggnog Made EZ: Mon 19 Dec
I’m an idea man Chuck, I get ideas, sometimes I get so many ideas that I can’t even fight them off…What if you …
Belly To The Max
Belly To The Max
How could we make San Diego’s most obsessed-over taco even more seductive? By making the tortillas ourselves, of course. Pork belly tacos, now always on …
Beefshrimp
Beefshrimp
The elusive beefshrimp — head of a cow, body of a crustacean, has turned up on our shores and on our menu. Grass-fed beef cheek, wild …
Topper Ramen
Topper Ramen
Ramen noodles are different; they’re made with alkaline salts. Maybe that’s why very few places, if any, around here make their own. But …