Restaurant Reviews

In carnivore circles, the tri tip is called “Cardiff crack” because of its addicting flavor and gentle texture.

By Frank Sabatini Jr. There’s more to Dirty Birds than chicken wings. Although a steady flap has persisted for its...

By Frank Sabatini Jr. It wasn’t long ago that San Diego’s eminent Lebanese restaurant was just an obscure blip on...

The spirit of Salvatore “Sam” Nicolosi is alive and well at Nicolosi’s Italian Restaurant, which the Sicilian immigrant originally opened...

Just when I thought vegan cuisine hit its creative zenith, along comes OleriCultura — and in a place where you’d...

When learning that brunch at Bo-beau kitchen + garden is held within a narrow window of time — between 10:30...

The produce that flows regularly into Garden Kitchen experiences no layovers along the way. It evades retail and wholesale establishments,...

By Frank Sabatini Jr. Only several years ago if you proposed going out for Himalayan food to family and friends,...

It isn’t an insult to term what you’ve eaten at Sombrero “San Diego-style Mexican food.” In fact, the family that...