San Diego March 2017

E AT///D R I N K EDI T I ON

#60

C AIT Y LOT Z

RAW TALENT ANTHONY BOURDAIN DISCUSSES HIS LATEST SHOW “RAW CRAFT”

WHERE TO FEED YOUR FACE JENNIFER LEE OF KIRBIE’S CRAVINGS’ FOODIE GUIDE TO LIBERTY STATION

EAST VILLAGE 101 YOUR GUIDE TO

SAN DIEGO’S UPAND-COMING NEIGHBORHOOD

KING OF THE SEA MORE THAN JUST

SEAFOOD WITH CHEF JOJO AT THE HELM OF LIONFISH

BE SOPHISTICATED, OR DON'T.

LOCALE SAN DIEGO MARCH ISSUE RELEASE PARTY

Saturday, March 18 /// Doors Open at 10pm AT THE OXFORD SOCIAL CLUB /// 435 Fifth Ave, San Diego, CA 92101

4 LOCALE MAGAZINE

Contributor Call Out PHOTO BY:

JULIE JONES

jonesphotographycompany.com @jonesphotographycompany

Setting the Table - King of the Sea Lionfish 435 Fifth Ave, San Diego, CA 92101 DATE TAKEN: JANUARY 26, 2017

LOCALE MAGAZINE 5

THE TEAM ERIK HALE Publisher + Founder erik@localemagazine.com | @local_e ASHLEY SMITH COO/Co-Founder ashley@localemagazine.com | @ashleyelainexo REILLY KAVANAUGH Art Director + Designer reilly@localemagazine.com | @localereilly | @reillyek EDITORIAL ALANA ARONSON Editor alana@localemagazine.com | @alana_aronson TAMARA PHILIPS Editor tamara@localemagazine.com | @candid.california JORDAN LIGONS Editor jordan@localemagazine.com | @justjayyL RANDI SLUSHER Photoshoot Coordinator randi@localemagazine.com | @randi.slusher SALES & MARKETING MIKE TODD SMITH Sr. Market Manager mts@localemagazine.com | @miketoddsmith JASON KOSKY Sr. Market Manager jason@localemagazine.com | @locale_jason BRIANNA ROMANO Partnerships + Marketing Director brianna@localemagazine.com | @briannabanawna BLAINE MULLIGAN Market Manager blaine@localemagazine.com | @localeblainemulligan FINANCE VALERIE KERR Accountant accounting@localemagazine.com DISTRIBUTION RICK RAMIREZ & ROBERT JONES

THE CONTRIBUTORS WRITERS AMANDA LENOX ARIANA VELAZQUEZ arianapearl.com | @ariianapearl DAN PEEL EMILY TORRES thepostgradfiles.com | @emilyelyse8 JENNIFER LEE kirbiecravings.com | @kirbiecravings JESSICA YOUNG @racingcupcakes KAI OLIVER-KURTIN sdsightsandbites.com | @kaizie1 KARLI KARANDOS karlirosetravel.wordpress.com | @karankar MATTHEW BURKE @matthewcraigburke MATTHEW J. BLACK blackinkfurther.com S. ALICEN REYNOLDS alicenrmedia.com | @alicen TYLER HOLLAND @tyler_jal WILL LANGE willwritessd.com XAN ESTIN seducedbystyle.com | @alexandrastyle | @seducedbystyle PHOTOGRAPHERS BHADRI KUBENDRAN @urbancell_gastronomy BRADLEY BLACKBURN BApictures.com | @bradleyblackburn_com DAMIEN NOBLE ANDREWS @nobleandrews FIONA BUCKLEY fionabuckleymedia.com | @f.b.media GREY LOCKWOOD greylockwood.com | @greylockwoodphoto HEATHER YOUNG heather-young.com | @heatheryoungphoto IAN ROBINSON islandfeverphotography.com | @islandfeverphotos JOSIE GONZALES qsphotography.com | @josgonzal JULIE JONES jonesphotographycompany.com | @jonesphotographycompany KAMBRIA FISCHER kambriafischer.com | @kambria_fischer_photo MATTHEW ROGERS matthewclarkrogers.com | @ratmogers MICHAEL WESLEY polarizedstudios.com | @bluewesley NATASHA LEE bynatasha.net | @talktonatasha NATHAN WHELAN ngwhelanphoto.com | @ngwhelan NICK ISABELLA nickisabella.photography | @nickisabella.photography FA S H I O N S T Y L I S T S JOHNNY CHAVEZ @jchav5 | MICHELLE ROMAN REBECCA ARAOZ tailoredtantrums.com BEAUTY STYLISTS BRIAN BOND brianbondmakeup.com | @brianbondmakeup JULIA SAVITSKAYA juliadoeshair.com | @annysty KARLA LOPEZ-MARTINEZ LISA LEEDY @lisaleedybeautydesign MICHAEL SOBERANES | SONIA TABOR *For full information on our contributors go to www.localemagazine.com/about LO CA L E M AG A Z I N E 2755 Bristol St Ste 295, Costa Mesa, CA 92626 949.436.8910 • www.localemagazine.com @localemagazine • #localemagazine

A NOTE FROM OUR

PUBLISHER "YOU LOOK STRONG" IS THE NEW "YOU'RE BEAUTIFUL.” “She made broken look beautiful and strong look invincible. She walked with the Universe on her shoulders and made it look like a pair of wings.”

—Ariana Dancu I do not believe that change is inherently good or evil, but I do believe it’s necessary.

I seem to prefer change big and all at once. I just completed my seventh year at Locale Magazine, the longest tenure of my career. I must live in dog years, because seven to me, often feels like 50. Seven years ago, the magazine I delivered out of the back of my Jetta was the freshest most artistic magazine Ashley and my minds could imagine. Seventy percent of a decade later, blessed with the artistic stylings of our Art Director, Reilly; talented contributors; and a rarely satiated team of editors, we have created a new version of Locale Magazine for 2017 and we hope it takes you quite a while to get used to.

Look for these New Looks: 1. Larger cleaner logo that takes up the entire width of the magazine.

2. A not-so-subtle change in fonts throughout.

3. The addition of article descriptions on the front cover.

4. A bigger spotlight on our Native Knowledge local stars.

Some things change, yet others remain the same. The parts we kept are those that have always made us stand out, in our opinion: The belief that content is king and our readers should never be able to (or want to) finish an entire issue in one sitting. If the number of stories is any indication, this issue boasts 27, the most amount of content we have ever fit into this many pages.

Our EAT///DRINK issue cover feature is all about change. Caity Lotz is helping to change the way America views

women. She plays a superhero on television, a role that is often reserved for men. The locally raised Lotz is not only strong in body, but in mind and thought. Her interview inside is an inspiration to me as the father of a 10-year-old girl. I want her to be tough like Caity so she is ready for whatever the world throws at her.

Even though we think the changes we made to our cover, fonts, and styling are super important, we also believe that it is what is inside that counts most. The new-look LOCALE is still the content heavy, locally-focused magazine that you have grown used to.

In this issue, our friends at William Grant & Sons set us up on the dream culinary blind date with Anthony Bourdain to talk about his new show, “Raw Craft” (p. 30); we talked “favorite drinks” with several local experts in "Clink, Drink and be Merry” (p. 67); and take the latest and greatest looks from Beyonce’s fitness line, Ivy Park for a run in “We Run The World” (p. 98).

Before we are done, we show you everything we love about the burgeoning foodie scene in our oversized guide, "What New Year’s Resolution?”; take you inside the minds of nine local culinary leaders in “Chef’s Table” (p. 35); and inside the grand walls of a Del Mar stunner that’s on the market in, “Your Villa Away From Home” (p. 140).

I agree with Ariana's quote that started this story and I would like to steal a portion of it in closing.

I hope this issue seems bulky, but gives you wings.

Wishing you change in 2017.

ERIK HALE PUBLISHER + FOUNDER erik@localemagazine.com | @local_e

LOCALE MAGAZINE

TA BL E CO NTEN T S of

MARCH 2017

THIS ISSUE: EAT/DRINK

43

67

Eat Feature

WHAT NEW YEAR’S RESOLUTION?

Foodies Rejoice! We Are Serving Up the Fattiest Diet-Breaking Meals in SD

58

Global-Inspired Dishes

PALATE PASSPORT

Prepare Your Palate for These International Flavors

Drink Expert

CLINK, DRINK AND BE MERRY

35 Eat Expert

CHEF’S TABLE

Meet the Top Nine Local Restaurateurs and Chefs Who Create the Dishes You Love

These Experts Raise a Glass to Their Favorite Drinks in SD

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Drinks on Wheels

DRINK CARTS

Be Sure to Catch These Drinks on Wheels

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75

REAP WHAT YOU SOW

WHERE TO FEED YOUR FACE AT LIBERTY STATION

Meals Deconstructed

That’s What She Said

Harvest by The Patio’s Shiso and PepperCrusted Albacore is What Sustainable, Satisfied Dreams Are Made of

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Modern Times

MODERN BEANS

Modern Times Brewery Starts Serving More than Just Beer at Their Fermentorium

10 LOCALE MAGAZINE

Jennifer Lee of Kirbie’s Cravings’ Foodie Guide to Liberty Station

40 Pokewan

EAT POKE, BE HAPPY

This New Poke Restaurant in Carlsbad is Budding With Creativity

80

Beautiful Places to Eat

EAT HERE FOR THE #VIEWS

Some of the Most Beautiful Places to Eat in Southern California

LOCALE MAGAZINE

TA BL E CO NTEN T S of

MARCH 2017

16

LOCALENDAR

GO/DO

HOME/AWAY

20 Events to Spring For

20

NATIVE KNOWLEDGE

30

Where to be Monday-Sunday

Raw Craft

28

RAW TALENT

Anthony Bourdain Discusses His Latest Show “Raw Craft”

INSTA-YUM!

Flavorful Instagrams We Love

STYLE/BEAUTY

110

Do Profile

#SQUADGOALS

The Team Behind Social Syndicate: Where Concept Is King and Hospitality Reigns

92 SPEXWAX

130

Setting the Table

KING OF THE SEA

84

CLAIM TO FRAME

SPEXWAX Creates Glasses You’ll Never Want to Take Off

More Than Just Seafood With Chef JoJo at the Helm of Lionfish

Cover Story

135

SUPER SHEro

Actress Caity Lotz Dishes on Dance, Politics, and How She’s a Real Life Superhero

Escape: New Orleans

ALL THAT JAZZ

94

Visiting One of America’s Most Musical Cities—New Orleans

Style Profile

BEAUTY IS PLEATING

114 Upgraded Nightlife

SPLASH BROTHERS

San Diego’s Nightlife is Getting a Major Upgrade

How Fashion Week San Diego Winner Territa Torres Went From Uniformity to Creativity

116

Humanitarian Profile

CRAFTSMAN OF SOCIAL GOOD

128

98

121

First Timer's Guide

Su Casa

CACTUS MAKES PERFECT

WE RUN THE WORLD

EAST VILLAGE 101

YOUR VILLA AWAY FROM HOME

Fifty & Fifty Is All About Sharing the Stories of the Human Race

Fashion Spread

Flex in the New Ivy Park Spring Line

by Beyoncé

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Your Guide to San Diego’s Up-andComing Neighborhood

Succulent Cafe

140

Where the Comforts of Home and Luxuries of Vacation Converge

Stop By, Sip a Latte and Snag a Succulent for Your Home at the Succulent Cafe

®

All rights reserved © 2017, the entire contents of this publication are protected by copyright. No part of this publication can be reproduced, stored in retrieval system or transmitted in any forms or by any means without express written prior permission of the copyright owner.

LOCALE MAGAZINE

ph: 949.436.8910 | fax: 949.682.4807 info@localemagazine.com Locale Magazine is printed by SOUTHWEST OFFSET PRINTING 13650 Gramercy Pl, Gardena, CA 90249 | 310.323.0112 | www.southwestoffset.com

COVER

Photographed By: Nick Isabella, nickisabella.photography | @nickisabella.photography Photography Assistant: Fiona Buckley, fionabuckleymedia.com | @f.b.media Model: Caity Lotz, @caitylotz Location: EQ Studios, 2001 Main St, San Diego, CA 92113 | 619.202.7595 | www.eq-studios.com Styled By: Johnny Chavez, @jchav5 Hair & Makeup By: Lisa Leedy, @lisaleedybeautydesign Apparel Provided By: Brunello Cucinelli, Neiman Marcus Fashion Island, www.neimanmarcus.com Accessories Provided By: Nicolina Royale, www.nicolinaroyale.com

MAKING THE ISSUE Coming off birthday-related travels to Costa Rica and Palm Springs with her boyfriend, actress/dancer Caity Lotz, 30, joined us in Barrio Logan for our March cover shoot on a raining January morning. She entered with her mom wearing Gucci silk floral pajamas accessorized with a Zara fur-trimmed sweater and headed straight for hair and makeup.

After explaining that she grew up in Carmel Mountain area, hair and makeup artist Lisa Leedy chimed in asking if Caity knew someone that went to the same high school. “I do!” she said with a huge smile on her face. “Her mom was my teacher.”

“I wanted to create a look for Caity that reflected her attitude as a powerful woman on screen and off,” says Leedy of Lisa Leedy Beauty Designs. “I used FACE Atelier products to enhance her beautiful skin and finished by creating a smoky eye to complete her edgy look. Her makeup and hair look was enhanced by artistic lighting to give it a moody feel.”

Wardrobe and accessories were laid out with fun and fashion-forward bling. Sparkly, colorful pieces by Balmain, Stella McCartney, and Givenchy graced the clothing racks. “The inspiration of Caity Lotz's photo shoot was to bring this sort of edgy, moody and dark concept with the play of colors,” says stylist Johnny Chavez, who gives a shout out to

Fashion Island’s Neiman Marcus and Nicolina Royale for providing the perfect looks. “The outfits chosen for the shoot were selected using elements of birds—Colors, feathers, texture and design. Caity's character on the show is The Canary, who is very strong, sexy and sophisticated.”

Lotz used her phone for music that got everyone singing along, tapping their feet, and moving to the up-tempo beats. Photographer Nick Isabella used a Canon 5D Mark III paired with a 50mm f1.4 and a 85mm f1.8 lens to capture the portraits. The look was created with a 3-light setup of Alienbees strobes. Nick used tinted gels to add some extra drama and color in order to give Caity a look that complimented her roles in the comic book-themed shows that she currently stars in. “We wanted the photos to be dark and striking that also felt sexy and sophisticated with a little mischievous fun,” Isabella said.

After we wrapped, the “Legends of Tomorrow” star’s dad accompanied us on set and they were off to grab lunch at Las Cuatro Milpas, a neighborhood Mexican food spot in Barrio Logan. Lotz was back in her silk pajamas, airplane ready for her afternoon flight to Vancouver to finish filming episodes of “Legends.” Next time San Diego will see her is for Comic-Con in July. Can’t wait!

LOCALENDAR 20 Events to Spring For WRITTEN BY: KARLI KARANDOS

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21ST ANNUAL MEET THE CHEFS April 23 ¢ Imagine having all of the

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MARCH MADNESS AT WONDERLAND March 14-April 3

¢ When it comes to sports, there are a few things required in order to watch a game properly —beer, food, and camaraderie. Wonderland Ocean Pub has all of those.

Enjoy a pint of locally crafted beer and order something delicious to eat off their coastal-inspired menu. With a neighborly atmosphere and laid-back vibe, you are sure to be in good company. www.wonderlandob.com

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4TH ANNUAL MARIACHI FESTIVAL April 2 ¢ San Diego will host the 4th Annual Mariachi Festival at the Center for the Arts in Escondido. An outdoor preconcert with tacos and tequila reception will take place from 1-2:30 p.m., with The Mariachi Concert following from 3-6 p.m. Guests include The First Ladies of Mariachi, Mariachi Reyna de Los Angeles, and more. www.artcenter.org

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23RD ANNUAL SHAMROCK FESTIVAL March 17 ¢ Celebrate like the Irish!

¢ Few things are as magnificent than witnessing natural wildlife in its natural habitat. Hornblower Cruises San Diego boat tours combine both whale and dolphin watching with sightseeing some of the area’s most famous landmarks. This two-in-one experience makes for a memorable afternoon, whether you are a tourist or a local. It is something everyone should do at least once. www.hornblower.com 16 LOCALE MAGAZINE

The 23rd Annual Shamrock Festival in the Gaslamp Quarter will take place on St. Patrick’s Day, Friday, March 17. The massive block party consists of three different stages, top DJs and Irish bands, green beer, and Jameson Irish Whiskey, of course! The event begins at 6 p.m. and is for those 21 years of age or older. www.sandiegoshamrock.com

www.casadeamparo.org/events/ meetthechefs

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EXPERIENCE JIMI HENDRIX AT HARRAH’S RESORT SOCAL March 4 ¢ Celebrate the music of legendary guitarist and musician Jimi Hendrix.

Experience Hendrix is a multi-artist concert featuring diverse and talented musicians, all of whom pay homage to Jimi Hendrix through their performances.

Witness collaborative jam sessions and hear the Hendrix songs you already know and love on March 4 at The Event Center at Harrah’s Resort SoCal. Doors open at 7 p.m, show starts at 8 p.m. www.harrahssocal.com

SPRING BUSKER FESTIVAL March 4-5

¢ It’s not hard to find authentic Mexican food in Southern California. But if you want fresh tacos with house-made tortillas and a rooftop bar to watch the sunset while you sip your tequila, then you’ve got to come to El Prez. Combine all of these elements, and El Prez becomes the top place to celebrate Cinco de Mayo.

¢ What is a busker, you ask?

A busker is a professional street performer. Perhaps they are a musician, or a sword swallower, or a puppeteer, or a fire breather. San Diego’s Seaport Village hosts the only Busker Festival you’ll find in Southern California. It brings professional buskers from all over the country to entertain throughout a two-day festival.

Artists perform for tips, but the entry is free of charge.

www.thewoodsgroupsd.com/ venues/el-prez

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WORLD BASEBALL CLASSIC March 14-19 ¢ Although considered America’s favorite pastime, baseball is not just for Americans. Every four years, baseball stars from around the globe battle it out to become the world’s greatest in the World Baseball Classic.

San Diego’s Petco Park will host the second-round games this year, making this the third time Petco Park has hosted tournament games.

Get your tickets now and witness firsthand baseball’s global appeal.

www.seaportvillage.com

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SEE ABOVE & BEYOND AT OMNIA SAN DIEGO April 7 ¢ The trio of British DJs—Jono Grant, Tony McGuinness and Paavo Siljamäk—will bring their transformed sound to Omnia San Diego this April for a night of incredible music and energy on the dance floor.

Tickets will go quick, so be sure to get them now and reserve your VIP table. www.omnianightclub.com

www.mlb.com

Photos - March Madness at Wonderland: Josie Gonzales

WHALE & DOLPHIN WATCHING Anytime

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best chefs in San Diego under one roof. The 21st Annual Meet the Chefs event at the Hilton San Diego Del Mar will offer this unique dining experience to over 350 guests. The event takes place from 12:30 to 4:30 p.m. Enjoy sample dishes from the top restaurants in the area and a wideranging selection of wine and champagne. The best part?

All proceeds go to benefiting the Casa de Amparo, which treats and prevents child abuse and neglect.

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CINCO DE MAYO AT EL PREZ May 5

LOCALENDAR 20 Events to Spring For WRITTEN BY: KARLI KARANDOS

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8TH ANNUAL I LOVE POKE FESTIVAL May 23

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ST. PATRICK’S DAY PARADE March 11 ¢ Nothing brings a

¢ If you haven’t already

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¢ Explore the San Diego

¢ Ballet, a must—with pixie

Museum of Art while it’s in full bloom! Bloom Bash will kick-off this year’s Art Alive 2017. Featuring floral-infused cocktails, delicacies from San Diego’s top dining institutions, new and vibrant works of art by Emmy award-winning installation artist HOTTEA, live music, and over 100 floral interpretations of famous works of art in the Art Alive 2017 Floral Exhibition. This bash will be booming and blooming and is not to be missed!

dust! The California Ballet’s rendition of “Peter Pan” will take place at the San Diego Civic Theater this spring. It’s the same coming of age tale that’s captivated readers and audiences for years, but this time told through the art of ballet. Arrive an hour early to attend the Pixie Party with a red carpet photo op. The party includes a costume contest, face painting, and pixie-themed drinks!

BLOOM BASH 2017 April 28

www.sdmart.org

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10TH ANNUAL CITYBEAT FESTIVAL OF BEERS April 22

GO SEE "PETER PAN" March 4-5

www.sandiegotheatres.org

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5TH ANNUAL VINDIEGO WINE AND FOOD FESTIVAL April 8 ¢ It’s no question that

¢ Spend your Saturday in the

company of over 50 breweries and beer lovers alike. The 10th Annual CityBeat Festival of Beers will take place on Saturday, April 22 on El Cajon Boulevard in front of the Historic Lafayette Hotel.

Live music, great people, and an endless supply of beer.

What more does one need? www.citybeatbeerfest.com

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California produces some of the best wine in the world.

Come experience VinDiego, San Diego’s premier wine only tasting event. Sample hundreds of California’s finest wines, paired with gourmet appetizers of artisan breads, cheeses, olive oils, and much more. www.vindiego.com

WATCH BEAUTY AND THE BEAST Anytime ¢ It’s a tale as old as time...

And one we have all grown to love. Watch the Disney classic reinvented in the new live-action Beauty and the Beast film starring Emma Watson. The film is playing at Cinépolis Luxury Cinemas. www.cinepolisusa.com

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HARRY POTTER AND THE SORCERER’S STONE March 12 ¢ Chances are, you’ve read

the books. You’ve seen the films. You know the music.

Experience the magic of Harry Potter and the Sorcerer’s Stone all over again in high-definition and with a live symphony orchestra!

The San Diego Symphony Orchestra will perform John Williams’ famous score, while audiences view the film on a giant screen. www.sandiegosymphony.org

gotten on the poke food trend train, then the time is now.

Poke, a seafood dish native to Hawaii, will be at the center of this event at the Bali Hai Restaurant in San Diego. Chefs from around the country will show their own take on the dish and introduce new ways to eat it.

The festival will also include Pacific Island-inspired music and drinks. www.onoyum.com

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LISTEN TO GABRIELA APARICIO March 3 ¢ Listen up! Gabriela Aparicio will be performing an intimate solo performance at The Remedy in San Diego on March 3. Enjoy some wine from the Italian owned bar in Mission Valley while listening to the Latin rhythms of a true professional. www.theacousticspot.com/ gabriela-aparicio

community together like a good parade. The Irish Congress of Southern California 36th Annual St. Patrick’s Day Parade and Festival will take place Saturday, March 11 in beautiful Balboa Park. The parade begins at 10:30 a.m. on Fifth Avenue and Laurel Street. Come celebrate the Irish culture and heritage with over 120 parade entries, and don’t forget to wear green! www.stpatsparade.org

20 K1 SPEED Anytime

¢ In need of an adrenaline rush? K1 Speed in San Diego has got you covered. Open seven days a week, K1 Speed offers a thrilling indoor gokarting experience anytime you’re in need for speed. Race against the clock, or bring your friends and family and race against each other! www.k1speed.com

NATIVE KNOWLEDGE

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

EL PREZ 4190 Mission Blvd San Diego, CA 92109 858.750.2512 www.thewoodgroupsd.com

DUDE, WHERE'S THE BAR The Bar Manager of El Prez Dishes on His Typical Tasty Week

EXPERT: Greg Frande CREDENTIALS: Bar Manager, El Prez MONDAY ¢ Monday morning I always try to catch Woody at Truck Stop for Industry Mondays.

Half off tabs for everyone in the industry, and some seriously awesome food. I usually work Monday nights at El Prez where we continue half off industry all day, but if I get off early enough you’ll catch me at Avenue for some great Karaoke. thewoodgroupsd.com TUESDAY ¢ Taco Tuesday is huge in Pacific Beach. Tons of great tacos and half off selected tequilas. Any day is a good day to eat wings at Dirty Birds, but I always find myself there on Tuesday for all day happy hour. Half off wings and pitchers of beer— what more could you ask for? dirtybirdsbarandgrill.com WEDNESDAY ¢ I always work on Wednesday days, but at night I always try to catch the weekly Reds Saloon Comedy Show. It’s FREE and it’s seriously one of the best shows in San Diego.

girlfriend to The LOT in La Jolla. It’s a movie theatre with reclining lounge chairs, and has a delicious cocktail and a dessert menu. thelotent.com SATURDAY ¢ I’m the kind of guy that needs a haircut every two weeks, so I always go to see my barber Josiah at A Cut Above The Rest in Pacific Beach. It has a real authentic barber shop feel to it.

SUNDAY ¢ La Puerta is one of my favorite Mexican restaurants downtown. They have one of the largest tequila lists in all of San Diego and some amazing food. My favorite menu item is their Surf and Turf Burrito—it’s just about the size of my arm! lapuertasd.com

“For dinner and a drink, I like Latitude 32. They have the best cheesesteaks in San Diego!”

THURSDAY

¢ I typically don’t work on

Thursdays, so I try to hit the beach during the day. My friends and I always stop in to Shore Club for a RedBull Vodka Slushy. For dinner and a drink, I like Latitude 32. They have the best cheesesteaks in San Diego!

Tons of great beers on tap and awesome bartenders! pbshoreclub.com latitude32bar.com FRIDAY ¢ When I get a Friday night off, I love to take my

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LOCALE MAGAZINE

Photographed By: Nick Isabella

NATIVE KNOWLEDGE

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

SEA HER GO

Megan Madrigal Shares Her Favorite Spots in San Diego

EXPERT: Megan Madrigal CREDENTIALS: Marketing Director at Seaport Village + Headquarters MONDAY ¢ One of the benefits of working at a shopping center is getting to shop on my lunch break. Urban Girl Accessories is my go-to gift giving spot. They have socially conscious gifts as well as products made by local San Diego artists. seaportvillage.com TUESDAY ¢ If I had the day off, I would head to Bergamot Spa in Encinitas; the little massage huts make me feel like I am on vacation. Then, for lunch, I would get a tofu monk’s stone pot at East Village Asian Diner located on the 101. Perfect day. bergamot-spa.com eateastvillage.com WEDNESDAY ¢ Lunch meetings happen often because of where I work, so many good options are just steps from my office! One of my favorite spots is Puesto. I adore their comfortable patio that overlooks Headquarters’ historic courtyard. They recently added some mushroom tacos to the menu that blew my mind. eatpuesto.com theheadquarters.com THURSDAY ¢ Time to meet my friends at Princess Pub for a drink after

work. I have been going there for 14 years, and it never gets old. Good drinks and good food in a laid back bar setting. princesspubandgrill.com FRIDAY ¢ Date night with my husband is usually super casual. One of our go-to spots is Tacos el Gordo on H Street in Chula Vista.

Living in San Diego, we are surrounded by spectacular Mexican food, but Tacos el Gordo’s adobada tostadas are the best, hands down. tacoselgordobc.com SATURDAY ¢ My parents live in Little Italy, so they don’t have to ask me twice to come to their neck of the woods for dinner.

Our favorite family dinner spot is Solunto’s. soluntoristoranteandbakery. com SUNDAY ¢ On Sundays, you can find me in Point Loma keeping score at my husband’s baseball games. We always make sure to stop by Con Pane for a Turkey Cobb sandwich. Their fresh baked bread is what makes their sandwiches special. libertystation.com “Living in San Diego, we are surrounded by spectacular Mexican food, but Tacos el Gordo’s adobada tostadas are the best, hands down.”

Photoshoot Location: SEAPORT VILLAGE 849 West Harbor Dr San Diego, CA 92101

Photographed By: Nick Isabella

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LOCALE MAGAZINE

NATIVE KNOWLEDGE

Photoshoot Location: UMANSKY MEDICAL CENTER FOR PLASTIC SURGERY 4150 Regents Park Row, Ste 260 La Jolla, CA 92037 858.550.9697 www.drumansky.com

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

LIKE A SURGEON Dr. Jeff Umansky’s Fun-Filled Week Includes Shripwreck Cove and Sambazon

EXPERT: Jeff Umansky, M.D., F.A.C.S. CREDENTIALS: Board Certified Plastic Surgeon

MONDAY ¢ After a day at the office, I’ll check in with the coowner, Dan, of our aquarium store Shipwreck Cove. From custom aquariums for the home or office, we do it all! shipwreckcovecustomaquariums.com TUESDAY ¢ After an exciting day of surgery at the office, I enjoy a date night with my wife Shirah. We love sushi, so for dinner we will stop by Sakura Bana Sushi Bar or Station Sushi; we love the Protein Roll there. sakurabanasushi.com station-sushi.com WEDNESDAY ¢ With a long day ahead of me, I like to start my day with a Bob Burnquist Berry Bowl from Sambazon in Cardiff. It’s a delicious acai bowl that gives me a sweet start to my morning. sambazon.com THURSDAY ¢ For lunch or a quick bite between cases, I’ll swing by my brother’s Mexican restaurant. You can’t beat the Pollo Asado Tacos. They are muy delicioso! unmundomex.com FRIDAY ¢ After a busy week, I enjoy getting home to play with the kids and giving my wife a break. I enjoy sending her for some pampering with her favorite Flawless Facial and a MicroPen at the Umansky Spa & Laser Center. We offer a variety of modalities from CoolSculpting, IPL, tattoo removal, laser hair removal,

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facial fillers, Botox and treatments for stretch marks, scars, melasma and more.

We both enjoy the many treatment options available at the Spa & Laser Center. drumanskylaser.com SATURDAY ¢ I like to surf at Black’s Beach; I've surfed since high school and all over the world: Mexico, Nicaragua, Costa Rica, South Africa, Fiji, New Zealand, Australia, and Indonesia. I've been to 5 out of 7 continents and would like to visit South America and the penguins in Antarctica someday to complete all 7.

“I like to start my day with a Bob Burnquist Berry Bowl from Sambazon in Cardiff. It’s a delicious acai bowl that gives me a sweet start to my morning.”

SUNDAY ¢ On Sunday I like to spend time with my family, wife Shirah and kids Kiley (4) and Jackson (2) and go to the Glider Port, San Diego Zoo or other kid-friendly adventures. Maybe we’ll stop

by Naked Cafe in Encinitas for breakfast. thenakedcafe.com

Photographed By: Michael Wesley

NATIVE KNOWLEDGE

BY LOCALS FOR LOCALS /// WHERE TO BE MONDAY-SUNDAY

24/7 HEAVEN Brian’s 24 Owner Shares His Favorite San Diego Locales

EXPERT: Brian Epstein CREDENTIALS: Owner of Brian’s 24

MONDAY ¢ It’s gonna be a late night at work, so I try to have a mellow day, sticking close to home for lunch at Funky Fries & Burgers. A little hole in the wall shop that really knows how to have fun with their food. Haven’t found anything not to like, but my latest obsession is the Nacho Cheese Waffle Fries. funkyfriesandburgers.com TUESDAY ¢ On my way to work I’ll usually swing through the Convoy area for lunch. I try to hit a new spot every week, but my latest favorite is the new Noodle Hut. The hand-pulled noodles with spicy cumin lamb are one of the best dishes I’ve had in San Diego. Depending on how spicy they make it any given day, I’ll wash it down with a Colossal Chocolate Shake when I get to work. sdxiankitchen.weebly.com

Station. Try the breakfast sushi. Sounds funny, but absolutely delicious with a little plum sauce on the side.

There’s no fish, just bacon, eggs, and rice. figtreeeatery.com SATURDAY

¢ Once a month we head up

the 15 to Temecula for the day to meet some friends.

We’re members at Peltzer Family Cellars and Callaway Winery, and we always squeeze in one or two other new wineries, too. peltzerwinery.com callawaywinery.com SUNDAY ¢ Dog park followed by Mary’s Donuts in Santee for us, and Kahoots for a treat for our puppy, Finn. kahootsfeedandpet.com

WEDNESDAY ¢ It's my day off, so I try to be lazy all day, but my wife and I will usually swing by one of the local coffee roasters before she heads to work. One of our favorites is Holsem, almost like a cocktail bar for coffee. holsemcoffee.com THURSDAY ¢ Long day at work. If I need to get away for a real break, I’ll head up the street to Bravo Carne Asada for some simple and delicious Mexican food. bravocarneasada.com FRIDAY ¢ Breakfast at Fig Tree Cafe in Hillcrest or Liberty

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“Haven’t found anything not to like, but my latest obsession is the Nacho Cheese Waffle Fries.”

BRIAN’S 24 828 Sixth Ave San Diego, CA 92101 619.702.8410 www.brians24.com

Photographed By: Nick Isabella

I NSTA- Y UM Flavorful Instagrams We Love

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BOARD AND BREW @boardandbrew

LUMBERYARD TAVERN @lumberyardtavern

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PUESTO @eatpuesto

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EAT SAN DIEGO @eat_sandiego

SALVUCCI'S @salvuccissd

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CANNONBALL @cannonballsd

MIKE HESS BREWING CO. @mikehessbrewing

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SAN DIEGO FOOD DIARIES @sdfooddiaries

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INFUSE SPIRITS @infusespirits

F O LLO W LO CA LE M AG A Z I N E O N I N STAG R A M @localemagazine • #localemagazine

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From the Pages Of LOCALE ORANGE COUNTY

RAW TALENT

Anthony Bourdain Discusses His Latest Show “Raw Craft” WRITTEN BY: XAN ESTIN At William Grant & Sons’ The Balvenie’s “Raw Craft” series in September, we had the opportunity to interview a culinary creative alongside a brand that fits his own well. The Balvenie comes to be through curated craftsmanship, from a distillery that grows its own barley and utilizes its traditional floor maltings.

Anthony Bourdain is a man who puts in all the work, curates each experience he displays and has created a brand that many know and respect. Anthony Bourdain, chef, author and documentarian, opened up about his personal influences, the lessons he has learned along his journeys, as well as exclusive details of master craftspeople by bringing us The Balvenie’s “Raw Craft.”

Q: You refer to your featured artists as “marinating in training.” How long does it take for them to become masters of their craft?

Anthony Bourdain: Boy, that depends on what they’re doing and I think you’d get wildly divergent answers from the various craftspeople. There’s a Japanese term ‘Shoshin’ which means ‘beginner's mind.’ I know a lot of artists’ do say they have not reached that point and will never tell you they feel they have mastered it. For a lot of people I believe it’s an ongoing process.

In the Japanese way of looking at things you try to show up everyday assuming you know nothing.

Q: According to you, how does one become the master innovator of a craft?

AB: I do Jiu Jitsu, and if you do a thing 10,000 times maybe you’ll get good at it. Repetition, repetition, repetition.

Q: What is the distinction between science and magic of a finely tuned craft?

AB: I will never know the answer to that question, but I don’t know that I want to. The best moments on the show are when you lose sight of that difference. You think, ‘Wow!

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I’m not sure what this is or how it happened.’ There was a moment in the knife making process where you see this wave of heat suddenly work its way through the knife and you think, ‘Whoa! Dude.’ The craftsman is explaining scientifically what’s happening but it doesn’t make any difference. It still looks like magic to me.

Q: You referred to crafts as ‘the gateway to the soul.’

Does that mean you can always recognize a master based on their innovation?

AB: I think so. The best craftspeople always use their personal vision, voice, preferences, and passions.

It is impossible for them to not put that imprint into their product. You see it certainly in Elizabeth Brims’s [blacksmith] work. All of them feel this is the way it should be and there’s a distinctive feature that sets them apart from others who are working in the same area.

Q: All of these valuable tools are exemplary in their innovative area of focus. What is the key to pursuing artistry with such determination?

AB: A little twinge of insanity, perhaps. Don’t discount it.

Whatever it takes. It is an insane urge to write a book.

It's a foolish enterprise. Normal people wouldn’t do such a thing. What would drive you to work a year or years on something that probably will not pay off? Why would you think anyone would be interested in listening to your story? It takes an abnormal personality to persevere up against that kind of logic. I think these are not ordinary people that set themselves apart. A little touch of insanity.

Q: What’s next for “Raw Craft”?

AB: We are looking at a whole new group of craftspeople. All of them are very exciting, and we shall see.

TONY THE TV PERSONALITY You can also catch Anthony Bourdain on shows like “No Reservations” and “Parts Unknown.”

COOK LIKE TONY Bourdain is an author of numerous culinary escapades, but his latest “Appetites: A Cookbook” is his first cookbook in over 10 years.

Flip the pages to discover his finding from traveling (and tasting) the world.

You’ll be sure work up an appetite.

THE BALVENIE SINGLE MALT SCOTCH WHISKY us.thebalvenie.com RAW CRAFT WITH ANTHONY BOURDAIN us.thebalvenie.com/raw-craft ANTHONY BOURDAIN @anthonybourdain www.anthonybourdain.tumblr.com

PHOTO BY: Grey Lockwood

E AT

///DRINK

MARCH 2017

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EAT EXPERT These SD Restaurateurs and Chefs Share What Makes a Kitchen— and a Dish—Great

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POKEWAN New Poke Shop Packs Flavor into a Bowl

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EAT EXPERT Chef’s Table

Meet the Top Nine Local Restaurateurs and Chefs Who Create the Dishes You Love

EAT FEATURE Prepare for Your Stomachs to Growl After Reading This Ultimate Foodie Guide

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GLOBAL-INSPIRED DISHES Stamp Your Passport With These GloballyInspired Dishes

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MEALS DECONSTRUCTED Explore the Locally Grown, Intentional Flavors of Harvest by The Patio

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MODERN TIMES This Hot Spot Brewery is Serving a Buzz of a Different Kind

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DRINK EXPERT Sips and Spirits with Some of SD’s Finest

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DRINKS ON WHEELS Trucks Serving Tasty Sips

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THAT'S WHAT SHE SAID Kirbie’s Cravings Gives the Scoop on Great Bites at Liberty Station

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CAMPFIRE 2725 State St Carlsbad, CA 92008 760.637.5121 www.thisiscampfire.com

BEAUTIFUL PLACES TO EAT Make a Reservation at One of These Top SoCal Destinations

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E AT E X P E R T

CHEF’S TABLE MEET THE TOP NINE LOCAL RESTAURATEURS AND CHEFS WHO CREATE THE DISHES YOU LOVE WRITTEN BY: MATTHEW J. BLACK PHOTOGRAPHED BY: GREY LOCKWOOD

FIRESIDE BY THE PATIO 2855 Perry Rd, Building 8 San Diego, CA 92106 619.432.2100 www.firesidesd.com

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Oh, the wizards of the culinary world who cast dazzling spells on our taste buds and fill our bellies with the magic created in their kitchens. We love their creativity, passion and the attention to detail they put into every dish. While we know our favorites and keep going back for more—I had to ask myself, what do these culinary wizards eat when they’re not cooking for us? To find out the answer I visited nine San Diego chefs and was I dazzled by what they said.

Q: If you could eat one thing in SD for the rest of your life (not from your restaurant), what would it be?

A. R. VALENTIEN The Lodge at Torrey Pines 11480 N Torrey Pines Rd La Jolla, CA 92037 858.777.6635 www.lodgetorreypines.com

Jeff Jackson EXECUTIVE CHEF, A. R. VALENTIEN AT THE LODGE AT TORREY PINES Q: If you could eat one thing in SD for the rest of your life (not from your restaurant), what would it be?

Jeff Jackson: I really enjoy Pupusas from El Salvadoreño near downtown. When you walk in, there’s an immediate vibe of authenticity and rustic charm that makes you feel at home. It’s family-owned, the food is delicious and it’s a hidden gem in the city well worth a visit.

Q: Name your three can't live without ingredients (to cook with, either for fun or at your restaurant, and not counting salt and pepper).

JJ: Butter, oysters, and broths.

Q: Tell us about your favorite dish at A.R. Valentien!

JJ: I’m proud of all the dishes we serve. Our menu 36 LOCALE MAGAZINE

changes frequently to coincide with what’s fresh and in season, so it’s difficult to pick just one dish. It’s gratifying to watch our Chef de Cuisine Kelli Crosson work meticulously to make sure every dish is perfect before putting it on the menu. She is incredibly talented, and her technique allows the best flavors of ingredients to shine through.

Q: What is the most unique dish you enjoy making?

JJ: At A.R. Valentien, our pâtés and terrines are a few items that are mainstays on the menu. We use classic French recipes that were passed down from my French mentor. We’ve been making the recipe the same way since we opened 15 years ago and you can taste the tradition in every bite.

Nathan Lingle EXECUTIVE CHEF, KITCHEN 1540 Q: If you could eat one thing in SD for the rest of your life (not from your restaurant), what would it be?

Nathan Lingle: So this is an easy answer and I was recently laughing about this.

I have had the opportunity to live and work in many regions of the US and as a chef or cook there are items you eat everyday based on that region. In San Diego it is for sure a taco. Every day I eat at least one taco, from traditional to gourmet. Vermont it was cheese, New York it was pizza, Miami it was Cuban coffee, Naples it was conch chowder, San Francisco it was sour dough etc.

KITCHEN 1540 L'Auberge Del Mar 1540 Camino Del Mar, Del Mar, CA 92014 858.793.6460 | www.laubergedelmar.com/kitchen-1540

Brad Hightow REGIONAL EXECUTIVE CHEF, FLORENT Q: If you could eat one thing in SD for the rest of your life (not from your restaurant), what would it be?

Brad Hightow: If I could eat one thing in SD for the rest of my life it would have to be the Bucatini Pasta at Cucina Urbana.

Q: Name your three can't live without ingredients (to cook with, either for fun or at your restaurant, and not counting salt and pepper).

BH: Hot sauce, lump blue crab, and bacon.

Q: Name your three can't live without ingredients (to cook with, either for fun or at your restaurant).

NL: Fennel, shaved, braised, seed, pollen, pernod. I just love it. Shallots, the flavor of both spring onion and hints of garlic make this the first ingredient in so many dishes and preparations. I love them sautéed in whole

butter, fried, pickled and with raw mushrooms. Mushrooms have so many colors, textures and flavors. They are so versatile. They can be as simple as part of the mire poix for fish fume or the star of the plate. I enjoy that there are varieties that can be farmed and tamed, but also varieties that must still be hunted with only mothernature saying it’s time.

Q: Tell us about your favorite dish at Kitchen 1540!

NL: My favorite dish right now is the Burrata and Beet Salad with a tasting of citrus.

With a lot of the dishes in Kitchen we try to keep the core of the dish the same through the year, but change it to be hyper seasonal. This dish has been on the menu in many forms; the California Burrata staying consistent but the supporting ingredients changing with the seasons. We have had apples, tomatoes, melons, summer squashes and now beets and citrus, peas and then shoots most likely next!

Marcel Childress EXECUTIVE CHEF, RUSTIC ROOT Q: If you could eat one thing in SD for the rest of your life (not from your restaurant), what would it be?

Marcel Childress: The Triple Threat Pork Sandwich at Carnitas’ Snack Shack. It has pork loin schnitzel, pulled pork, and bacon. I’m getting married soon, so I have to lay off of it.

Q: Name your three can't live without ingredients (to cook with, either for fun or at your restaurant).

MC: Pork. Any kind of pork. When I cook for myself, I prefer pork belly. I also like our bacon jam. We include it on our burger, which food writer Troy Johnson named as a must try in San Diego. I also like Alaskan halibut, but I have to go back home to Seattle to get a decent fish.

Q: Tell us about your favorite dish at Rustic Root.

MC: The 16 oz. Tomahawk Steak for sure. It’s served in a big glass dome, and when you lift it, the aroma of the steak hits you right in the face. It’s very simple to cook. But we love the presentation. Nobody else serves it like that.

Q: What is the most unique dish you enjoy making?

MC: The Sticky Pork Belly. We braise it for two-and-a-half hours, and then we cool it down overnight. The next day we deep fry it, and when we pull it out, we glaze it with brown sugar soy. It’s delicious.

Q: Tell us about your favorite dish at Florent!

BH: My favorite dish is definitely the Nashville Hot Quail because it's a cool twist on the southern staple, Hot Chicken.

Q: What is the most unique dish you enjoy making?

BH: The Maryland Crab Cake. I’m from Maryland and it’s a little taste of home!

FLORENT 672 Fifth Ave San Diego, CA 92101 619.595.0123 www.florentsd.com

RUSTIC ROOT 535 Fifth Ave, San Diego, CA 92101 619.232.1747 | www.rusticroot.com

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Patrick Ponsaty CORPORATE CHEF, THE GRAND RESTAURANT GROUP Q: If you could eat one thing in SD for the rest of your life (not from your restaurant), what would it be?

Patrick Ponsaty: Sushi with uni at Wrench and Rodent.

Michael Ground EXECUTIVE CHEF, FIRESIDE BY THE PATIO Q: If you could eat one thing in SD for the rest of your life (not from your restaurant), what would it be?

Michael Ground: That’s a tough question. I tend to be a simple kind of guy, so my immediate answer would probably be Chicken Pot Pie from Shakespeare’s in Mission Hills or pizza from Mona Lisa’s in Little Italy. In all honesty, I could eat my mom’s tacos for breakfast, lunch, and dinner for the rest of my life. It is more nostalgic than anything. Typically, my mom will make beef or turkey tacos. The secret is cooking potatoes with the meat - don’t tell anyone! She dices them up and adds a bunch of cumin, paprika, chili powder and a little bit of tomato sauce. In the past, we would just use a packet, but now that her son is a Chef we have to step up our game a little bit. Nowadays, I will be the one that makes them, but my mom will always get the credit.

The shells are the most important part. I will fry them in a shallow pan of vegetable oil until they are crispy, and then show off my salt bae skills and salt them while they are still hot, so it sticks. Taco night consists of the whole family sitting around the table. My mom, dad, sister, brother, sister-in-law and two nephews will all come over, and food will be flying around the kitchen table. The table will be set with about ten bowls filled with every kind of topping imaginable. Tomatoes, onion, shredded lettuce, cilantro, lime and sour cream. You name it; we have it. Oh yeah, maybe a couple of cold beers too.

FIRESIDE BY THE PATIO 2855 Perry Rd, Building 8, San Diego, CA 92106 619.432.2100 | www.firesidesd.com 38 LOCALE MAGAZINE

Q: Name your three can't live without ingredients (to cook with, either for fun or at your restaurant, and not counting salt and pepper) MG: I have always been a little rebellious and not very good at following rules, so I will have to give you my top four ingredients. Not in any particular order, my favorite ingredients are onions, potatoes, vinegar, and mustard.

Q: Tell us about your favorite dish at Fireside by The Patio!

MG: My favorite dish? Well, we already established I can’t follow the rules, and picking one is like asking me which child I like most. If I had to choose my two favorites, I would have to say the Smoked Trout and Quinoa Salad and the Bone-in Pork Chop. I like them both for two different reasons:

Q: Name your three can't live without ingredients (to cook with, either for fun or at your restaurant, and not counting salt and pepper).

PP: Onion, garlic, and tomatoes.

Q: Tell us about your favorite dish at Ponsaty's Fine Dining!

PP: They’re all my favorite! We are changing our menus constantly. Right now the scallops with black truffle puree, salsify.

Q: What is the most unique dish you enjoy making?

PP: Beef Wellington stuffed with foie gras and lobster, and add truffle for my friend Brian.

Our Smoked Trout and Quinoa Salad has Castelvetrano olives, grapes, almonds, frisee and pepper cress topped with caper shallot vinaigrette. I really like this dish because everyone assumes that Fireside is going to be a bunch of heavy, smoked BBQ food. On the contrary, the salad is actually very delicate and refreshing.

Our Bone-in Pork Chop is the epitome of a wood fired grilled piece of meat. It is marinated with burnt orange and served with whipped potatoes, charred broccolini, mustard butter and pearl onions. It is a very simple and comforting dish.

However, it uses a variety of complex techniques to execute.

PONSATY’S FINE DINING + LOUNGE 6106 Paseo Delicias Rancho Santa Fe, CA 92067 858.771.1871 www.ponsatys.com

Photos - Red O Taste of Mexico: Heather Young | Ponsaty’s Fine Dining + Lounge: Photos provided by The Grand Restaurant Group

Andrew Bachelier EXECUTIVE CHEF, CAMPFIRE Q: If you could eat one thing in SD for the rest of your life (not from your restaurant), what would it be?

Andrew Bachelier: The Lobster Roll at Ironside babe.

Q: Name your three can't live without ingredients (to cook with, either for fun or at your restaurant, and not counting salt and pepper).

AB: The first ingredient that comes to mind that we thrive off here at Campfire, and is often overlooked, is our wood. We use different types of wood for different applications to obtain certain flavors. Another ingredient I find myself unable to live without is ancient grains such as spelt, oats, wheat, freekeh, farro, etc.

Q: Tell us about your favorite dish at Campfire!

AB: What I find myself eating lately here at Campfire is our charred wax beans and market fish dish. Right now we are using ono, and sear it over the embers until mid-rare. The wax beans are blistered over the fire and then tossed in a bright puttanesca vinaigrette (made from capers, espelette chili, preserved lemon, white anchovies, olive oil, white balsamic and fresh herbs) and served with a soft-boiled egg and crispy shallots.

Q: What is the most unique dish you enjoy making?

AB: I think the fish board is pretty unique here at Campfire. It’s our version of a charcuterie board.

We get to play and experiment with different techniques and ingredients. You can find hot smoked sorghum and black-pepper sturgeon, cold smoked maple trout, smoked/confit Laughing Bird shrimp, cured local yellowtail rillettes, seasonal accoutrements, herbed whipped cream cheese, gluten free crackers, and Prager toast.

CAMPFIRE 2725 State St, Carlsbad, CA 92008 760.637.5121 | www.thisiscampfire.com

Marc Johnson EXECUTIVE CORPORATE CHEF, RED O TASTE OF MEXICO Q: If you could eat one thing in San Diego for the rest of your life (not from your restaurant), what would it be?

MJ: A slice of pizza from Upper Crust in San Diego. Ask for Charlie!

Q: Where do you draw inspiration from? How do you exhibit it at work?

Marc Johnson: I get my inspiration first by what’s in season, then I start matching that ingredient to others that would have a nice relationship with each other. Like apples and cinnamon.

From there I start composing the dish in my head, is it salad, an app or entrée, what does it look like? What makes it interesting?

How can we apply a texture a color, etc, until something special

EXECUTIVE CHEF, PRIORITY PUBLIC HOUSE Q: If you could eat one thing in SD for the rest of your life (not from your restaurant), what would it be?

Mark Dowen: I’ve had the opportunity to live on the East Coast as well as here in San Diego. Growing up on my grandfather's farm and being able to harvest our meals daily, and attending culinary in New York City, I've seen, handled, cooked, and tried (because I'll try anything at least once) a lot of food. But deep down inside I'm a steak guy, whether traditionally with a baked potato and fresh [vegetables], or on a bed of gorgeous fresh greens, so many options can never go wrong.

Q: Name your three can't live without ingredients (to cook with, either for fun or at your restaurant, and not counting salt and pepper).

MD: Cooking is a never ending job, or in my case a way of life. Cooking at home is just like cooking at the restaurant for me, just without the intensity. I’m always trying to improve on flavor, and my three go-to items are: #1- a spice blend that I mixed up years ago and still use today, it adds a little pop whenever I need it. # 2 - Butter. #3 - Is not something you can go to the store and buy, It's passion. I'm a firm believer in if you love what you do you'll never work a day in your life, you can't make it in in the kitchen.

Q: Tell us about your favorite dish at Priority Public House!

MD: At PPH we are a scratch kitchen making everything in house from our ice cream to our BBQ sauce. We make our own specialty bacon as well as our duck prosciutto and pancetta. But my favorite item being served right now is our Pulled Pork BBQ Sandwich. A Pork Butt Rubbed down with our special blend, created by us, and tucked away for 24-36 hours. Then it’s slowly smoked with hickory, tossed with our chipotle/citrus BBQ sauce and served on a toasted bun. It’s awesome with a #14 off the tap list (You'll have to come in to find out what's on 14!).

is made. At work, I ask my cooks, chefs and staff what excites them, their inspiration and excitement help trigger mine!

Q: How do you personally, or Red O, stand apart from the rest in such a large industry?

MJ: Food and service. We source out the best ingredients to use and we take huge pride in training are staff effectively so they can deliver the best course of service to our guest.

Q: What does it take to run a kitchen successfully?

MJ: Organization, teamwork, communication and cleanliness.

Q: If you could only use three ingredients for the rest of your life, what would it be?

MJ: Pig, potatoes and eggs.

Mark Dowen

RED O TASTE OF MEXICO 4340 La Jolla Village Drive San Diego, CA 92122 www.redorestaurant.com

Photoshoot Location: 143 Newport Center Dr Newport Beach, CA 92660

PRIORITY PUBLIC HOUSE 576 N Coast Hwy 101, Encinitas, CA 92024 760.230.1999 www.prioritypublichouse.com

LOCALE MAGAZINE 39

EAT/DRINK

POKEWAN LOGO

Eat Poke, Be Happy This New Poke Restaurant in Carlsbad is Budding With Creativity WRITTEN BY: MATTHEW J. BLACK PHOTOGRAPHED BY: JOSIE GONZALES

Chef James Pyo opened a new poke restaurant in Carlsbad this year, Pokewan. He’s a fun guy who lights up when it comes to talking shop in his kitchen. “It’s fun!” he says. He’s an accomplished chef, already running five sushi restaurants in San Diego including Blue Ocean in Carlsbad.

When Blue Ocean isn’t open, or not quite as busy, he runs to the kitchen next door at Pokewan where his creativity is given license to come up with anything he wants.

If you want to trust the chef’s choice, and we recommend you do, then try one of Chef James’ Signature Poke Bowls. They come in two sizes “happy” and “happier.” I tried the “happier” size of the Pokewan Original, and it is a mountain of food with tons of fresh ingredients that produce delicious flavors.

If the Pokewan Original is a mountain of food then the Miso Nutty is an erupting volcano. The spicy tuna at the top of the dish adds a brilliant spice and lovely presentation. And with ingredients like macadamia nuts, we know you’ll love this one.

If you’re feeling adventurous you can create your own poke bowl by choosing your base (rice, cucumber, noodles, etc.), your protein, sauce, and toppings. Served “Chipotle style,” every step in the process has multiple healthy options, such as tofu for protein and cucumber noodles for your base.

In my visit to Pokewan I was privileged enough to try Chef James’ latest inventions: Jolly Cane

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Ice Cream. This dessert looks like something out of a Dr. Seuss book.

A machine takes corn and creates a crunchy, hollow puff in the shape of a “J.” It’s filled with delicious vanilla or pineapple ice cream, and is basically an improved version of the ice cream cone. We know what you’re thinking, “How can anyone improve the ice cream cone?” Well, the ice cream doesn’t melt, and the Jolly Cane never gets soggy, making it the perfect treat for a sunny San Diego day.

POKEWAN ORIGINAL

Ò The Pokewan concept is a playful portrayal of the relationship between cat and fish. This is reflected in the combination of cat and fish in the Pokewan logo.

Pokewan wants you to chase and enjoy their food much like a cat chases a fish. If that isn’t playful enough, then visit the restaurant for yourself.

Chef James’ wife and co-owner Jenny made the ambiance fun with positive sayings painted on the tables and cute logos on the walls.

Be sure to try the Brown Rice Puffs, produced from the same machine as the Jolly Cane. Chef James has a tool box in his kitchen full of parts that enable him to create unique shapes for puffy food. Inspired by a stop at a street food cart in South Korea, Chef James serves brown rice puffs with unique flavor combinations.

In my experience, when chefs have fun, taste buds go wild. “I’m always thinking of ways to make it fun for the customer,” Chef James says. All of the delicious items I mentioned is just scratching the surface. Expect Chef James to have fun creating new savory dishes and sweet treats for a long time to come at Pokewan.

MISO NUTTY

POKEWAN 2958 Madison St, Ste 101 Carlsbad, CA 92008 760.720.2300 www.pokewan.com

Photo By - Bhadri Kubendran

B RO U GHT TO YO U B Y

WHAT NEW YEAR’S RESOLUTION? WRITTEN BY: Emily Torres, Kai Oliver-Kurtin, Jordan Ligons, Matthew Burke, Tamara Philips and Tyler Holland

WESTROOT Tavern 6025 Village Way, San Diego, CA 92130 | 858.720.6645 | www.westroot.com

Prepare for Your Stomachs to Growl After Reading This Ultimate Foodie Guide

PHOTOGRAPHED BY: Bhadri Kubendran and Kambria Fischer

BBQ BELLY BURGER WESTROOT Tavern

FOODIES REJOICE! WE ARE SERVING UP THE FATTIEST DIET-BREAKING MEALS IN SD Ring in the New Year with the most delectable, decadent, and diet-breaking dishes San Diego has to offer.

We have rounded up fatty breakfasts, stuffed sandwiches, loaded burgers, and crazy sweet desserts that will not only make your mouths water, but will also crush those New Year’s resolutions that you jotted down on Dec. 31. Who are we kidding, we knew those weren’t going to last long anyway! Plus, keep an eye out for money-saving tips. Turn the page and dig in.

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RISE & GRINDS THE MOST IMPORTANT MEAL OF THE DAY JUST GOT UPGRADED

Satisfy Your Morning Sweet Tooth

WRITTEN BY: KAI OLIVER-KURTIN

SUPER SWEET DISHES TO TRY ASAP

Double Tap Reliving Some of the Fattiest Foodie-Gram Moments on Paper From @YOUSTAYHUNGRYSD

Dark Horse Coffee Roasters >

Tip #1 Ò A ton of restaurants offer happy hours where you can get half-priced or discounted drinks and appetizers during certain times. This is also a great way to try out new places.

Add some sprinkles to your life with the classic dynamic duo of coffee and donuts from Dark Horse Coffee Roasters. Now that’s living the California Dream!

Sugar and Scribe Bakery >

Cruise by this La Jolla hot spot for your weekly brunch date. Chef Maeve Rockford is a serious Food Network star, and this Blazin Banshee Skillet is a star in our eyes, too.

Bao Beach >

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CAP’N CRUNCH AMERICAN TOAST

MASS CONFUSION

CHILAQUILES

INGREDIENTS: Ò 3 Biscuits Ò 2 Scrambled Eggs Ò Tater Tots Ò Mixed Cheese Ò Breakfast Gravy Ò Bacon Ò Sausage

INGREDIENTS: Ò Tortilla Chips Ò Tomato Sauce Ò Eggs Ò Black Beans Ò Queso Fresco Ò Crème Fraiche

INGREDIENTS: Ò Thick-sliced Brioche Bread Ò Cap’n Crunch Cereal Coating Ò Whipped Cream

Bao-down beaches! These flavorful handheld delights are a new addition to Mission Beach, and we are oh-so grateful for these tasty buns.

44 LOCALE MAGAZINE

Truckstop 4150 Mission Blvd San Diego, CA 92109 858.273.8785 www.thewoodgroupsd.com/venues/ truckstop

PB Shore Club 4343 Ocean Blvd San Diego, CA 92109 858.272.7873 www.pbshoreclub.com

Cody’s La Jolla 8030 Girard Ave La Jolla, CA 92037 858.459.0040 www.codyslj.com

NUTELLA HAZELNUT DONUT Ò One of the popular donut shop’s staples, the Nutella hazelnut flavor is a mainstay on the Devil’s Dozen menu. Order at the walk-up window and be sure to try one of their coffee drinks from Café Virtuoso. Just be sure to arrive before they’re all “souled out” of tasty dough.

Devil’s Dozen 2001 Kettner Blvd San Diego, CA 92101 619.780.0914 www.devils-dozen.com GRILLED BRIOCHE FRENCH TOAST Ò Tucked away off the main drag in Solana Beach, Lockwood Table is a charming café with healthconscious eats. Indulging in a plate of French toast here won’t be quite as guilt inducing when paired with a fresh juice. The eatery uses organic produce from local farms and serves artisan breads delivered daily from local bakers— including the brioche for French toast.

Lockwood Table Café 346-B S Cedros Ave Solana Beach, CA 92075 858.794.4919 www.lockwoodtable.com FRUITY PEBBLES PANCAKES Ò If the long line outside their door on weekends is any indication, this breakfast joint is a local favorite. Embrace your inner child with a plate of Fruity Pebbles Pancakes that are served with a generous amount of the sugary cereal on top for a colorful crunch. *Only available during weekend brunch.

Great Maple 1451 Washington St San Diego, CA 92103 619.255.2282 www.thegreatmaple.com

BREAK-FAST & FURIOUS

Q&A WITH OWNER JOHAN ENGMAN, BREAKFAST REPUBLIC

Photos - Truckstop: Kambria Fischer | Breakfast Republic: Bhadri Kubendran

Q: Since you’re originally from Sweden, how would you say breakfast is different in America from the offerings found in Sweden?

Johan Engman: When I grew up in Östersund, our breakfast staple was oatmeal, milk and knäckebröd with sliced hard boiled eggs and salted cod roe. Going out to breakfast or brunch was nonexistent. In America, especially California, breakfast and brunch has become very much a social gathering. That was not the case where I grew up.

Q: It was announced that you’re adding additional Breakfast Republic locations in various other San Diego neighborhoods soon.

What can we expect from these new restaurants?

JE: Yes, actually Breakfast Republic East Village just opened! We will also open on Newport Avenue in Ocean Beach in April, and then Carmel Valley in late May. East Village has bar seating in the corner of the space, with two large sliding windows so people can sit and people-watch. All locations now include our egg chair and table lounge.

Breakfast Republic 251 N El Camino Real Encinitas, CA 92024 760.452.2121 www.breakfastrepublic.com

Q: How did you come up with the wide range of indulgent menu options available at Breakfast Republic?

JE: I’ve had the opportunity to travel quite a bit and have visited over 60 countries. I love to take a different culture’s cuisine and put my own breakfast twist on it.

Q: What are some of your personal favorite dishes at Breakfast Republic?

JE: That’s a tough question. I would say the Shrimp & Grits Breakfast, Breakfast Sammie and the Churro Pancakes.

Q: Tell me more about the decadent Breakfast Bacon Mac ‘N Cheese.

JE: Mac 'n cheese is one of the staples in American food. It’s such a popular dish, yet I wanted to create a rendition of it for Breakfast Republic that would truly stand out. My favorite way of serving it is with a side of our Jurassic Pork (thick-cut bacon baked and marinated with paprika and brown sugar) and over medium eggs.

I would describe it as a savory dish with rich cheese and bacon flavors perfectly matched. It’s served in a hot iron skillet that sits on our branded Breakfast Republic cutting board.

STUFFED SANDWICHES ALL OF YOUR CALORIC CRAVINGS IN THE PALM OF YOUR HAND WRITTEN BY: MATTHEW BURKE

Tip #2 Ò According to the Bureau of Labor Statistic, 5.5 percent of earned income is the average amount people budget for entertainment.

1 THE COOP DEVILLE Hot, crispy and juicy fried chicken stacked with cold condiments between Brioche buns that are meant to confuse the taste buds in the most irresistible way possible.

INGREDIENTS: Ò Fried Chicken Ò Pickled Fresno Chilies Ò Lime Mayo Ò Napa Cabbage Ò Brioche The Crack Shack 2266 Kettner Blvd San Diego, CA 92101 619.795.3299 www.crack-shack.com

2 TOM’S CHOICE You will agree with Tom’s Choice. Fresh from the oven roast beef and half sliced turkey, some veggies, sweet and sour dressing all comfortably resting in a French baguette. All a-Board and Brew!

INGREDIENTS: Ò Freshly Baked Roast Beef Ò Turkey Breast Ò Cheddar Cheese Ò Sweet and Sour Dressing Ò French Baguette Ò Mayo Ò Onion Ò Tomato Ò Lettuce Board and Brew 4516 Mission Blvd San Diego, CA 92109 858.270.2739 www.boardandbrew.com 46 LOCALE MAGAZINE

3 CHUBBY F@#*N BUNNY MELT The Rabbit Hole is putting mac-n-cheese in there sandwiches. They are out of hand! Slap some pastrami and fungi between flakey French bread and you have something to melt over.

INGREDIENTS: Ò French Bread Ò House Mac-n-Cheese Ò Slow Roasted Pastrami Ò Wild Mushroom Demi Au Jus The Rabbit Hole 3377 Adams Ave San Diego, CA 92116 619.255.4653 www.rabbitholesd.com

4 TRIPLE THREAT PORK SANDWICH Looking for a fully-loaded pork sandwich? Look to the Triple Threat from Carnitas Snack Shack! Mouth-watering pork loins, pulled pork, and bacon; you won’t regret it.

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THE SAVVICH

QT QUADRUPLE THREAT

RABBIT ON RYE

The SaVVich is a monster!

Stacked high with Italian meatballs, pepperoni, ham, pesto and marinara, covered in parmesan and mozzarella cheese: to die for.

The QT is no cutie—although it is a bit of a chicken. A fried egg, coleslaw, and spicy mayo. Oh, yeah and some fried chicken! Yum!

Stuffed to the bread-brim, this sandwich from Moto Deli is for sure one of a kind! This new North County hot spot is a must visit.

INGREDIENTS: Ò Pork Loin Schnitzel Ò Pulled Pork Ò Bacon Ò Pepperoncini Relish Ò Shack Aioli

INGREDIENTS: Ò Sliced Ham Ò Spicy Capicola Ham Ò Pepperoni Ò Italian Meatballs Ò Mozzarella Cheese Ò Pesto Artichoke Spread Ò Marinara Sauce Ò Shredded Parmesan

Carnitas Snack Shack 1004 North Harbor Dr San Diego, CA 92101 619.696.7675 www.carnitassnackshack.com

Lit’l Pepper 8911 Complex Dr, Ste C San Diego, CA 92123 858.565.6552 www.litlpepper.com

INGREDIENTS: Ò A Southern Fried Chicken Cutlet Ò Fried Chicken Skins Ò Pulled Chicken Ò Fried Egg Ò Gripman’s Coleslaw Ò Siracha Lime Mayo Ò Brioche Bun Street Car Merchants of Fried Chicken, Doughnuts & Coffee 4002 30th St San Diego, CA 92104 619.546.9010 www.streetcarmerchants.com

INGREDIENTS: Ò Braised Rabbit Ò Capicola Ò Onion Ò Aged Cheddar Ò Moto Spread Ò Mustard Ò Pepper Relish Ò Rye Moto Deli 810 N Coast Hwy 101 San Diego, CA 92024 760.943.6686 www.motodeli.com

“

Photos - The Crack Shack & The Rabbit Hole: Bhadri Kubendran | Board and Brew: Provided by Board and Brew | JRDN: Food photos by Kambria Fischer, Executive Chef David Warner photo provided by JRDN

Don’t mess with the number one seller on the menu. People come just for [the Lobster BLT], that’s our staple sandwich."

Rise to the Challenge FOOD CHALLENGES TO TEST YOUR GRUB SKILLS LUMBERYARD TAVERN’S 4X4 CHALLENGE Challenge: Think in fours: Four 1/2 pound patties, four strips of bacon, and four slices of cheese, accompanied by tomato, red onions & pickles and capped off by a fried egg and pretzel roll. Oh, and don’t forget about the pound of fries creating a moat around the colossal 4x4.

Prize: Finish within 30 minutes or less, and you get a 2x4 trophy with your name on it, and a feature on Lumberyard’s website and Facebook page with a commemorative t-shirt given only to champions.

Lumberyard Tavern www.lumberyard101.com

EAT.DRINK.SANDWICH Q&A WITH EXECUTIVE CHEF DAVID WARNER, EAT.DRINK.SLEEP, JRDN Q: So what is all this talk about this Lobster BLT? David Warner: It’s more of an elegant version of a Lobster Roll. So we use a mixture of a claw knuckle meat—Maine lobster. Then we toss that with a tarragon aioli, then—we’ve actually changed the bread companies a few times, but it’s always on a nice brioche, which is a mix of butter and egg, really soft, that way it doesn’t get in the way of the lobster salad. We wouldn’t want to do a big piece of toasted rye bread; it would just kill the salad. It has a little butter lettuce, bacon, and some sliced tomatoes. The bread is toasted, so it is nice and warm, then you put in this ice cold lobster salad— just everything on it works!

Q: Would you change anything to the BLT? DW: To the BLT? No, that’s the conversation I had with [Chef Nate Minkowski], ‘Maybe we could do this or that?’

But don’t mess with the number one seller on the menu.

People come just for that, that’s our staple sandwich. We can change any of them, but I know from experience, if you start messin’ with the BLT, you’re going to hear about from all of your customer base.

JRDN TOWER23 Hotel 723 Felspar St San Diego, CA 92109 858.270.2323 www.t23hotel.com/dine

Q: What is your favorite restaurant in San Diego?

DW: Definitely TRUST. The chef used to be my roommate, and we worked together in New Jersey, one of my best friends, Brad Wise. Steve Schwob was my manager over at Tower 23, and those guys just bring so much to the table, passionate and they’re just awesome! Everything about it.

It’s really fun! It’s small plates, so a lot of pasta. They have grilled toast, probably the best Chicken Liver Mousses, some pickled radishes. Steve does a great job with all of the wine pairings, a lot of really cool, unique wines by the glass and Brad’s food is just off the charts; he’s so talented!

Q: Where is your favorite place to grab a sandwich?

DW: My wife and I have two kids, and we’re always looking to get them out of the house. The youngest one is 7 1/2 months, and the other is three years old. So we always go to Con Pane in Liberty Station—you have to fight the line a little bit to grab some sandwiches— then we go hit the park right there on the water so that we can put them down for a nap.

BIG FAT FATTY Challenge: A well earned name to a sandwich with cheesesteak, cheeseburgers, pastrami, chicken fingers, crisp bacon, mozzarella sticks, jalapeños, fried eggs, fries, onion rings, chili, marinara, and "fat sauce" on a 27-inch garlic hero.

Prize: Finish in under 40 minutes and your $49.99 sandwich is free. Winners are also given the opportunity to create and name their own sandwich.

Fat Sal's www.fatsalsdeli.com

PANCAKE MONSTER CHALLENGE Challenge: Five buttermilk hotcakes layered with four strips of bacon, two sausage patties, an eight-ounce ham steak, and an eight-ounce country fried steak, topped with three eggs any style, all on a bed of home fries.

Prize: Finish under an hour and it’s free, plus a commemorative t-shirt Brian’s 24 www.brians24.com

LOCALE MAGAZINE 47

PERFECT PATTIES

Loaded Dishes

THESE BURGERS ARE LOADED UP AND READY TO BE SERVED

ON A SCALE OF ONE TO FAT

WRITTEN BY: EMILY TORRES

Tip #3 Ò When budgeting, separate your wants from your needs. Decide how many times a week you should be eating out.

WOCO MOCO Brunch at its finest: a grilled hamburger patty, kale and garlic fried rice, two sunnyside up eggs and housemade beef gravy.

Wonderland Ocean Pub wonderlandob.com

STEAMED BUNS Street buns are the new street tacos. These steamed buns are filled with everything from carnitas to karaage (Japanese fried chicken) to Chinese BBQ pork to Korean marinated beef.

Bao Beach baobeacheats.com

LOADED FRIES Think French fries couldn’t get any better? Pure Burger tops their Loaded Fries with cheese, house spread, jalapeños and grilled onions.

Pure Burger pure-burger.com

LOADED NACHOS With your choice of chicken or carne asada, these nachos come topped with melted cheddar, nacho cheese, black beans, fresh pico de gallo, sour cream, creamy avocado sauce and jalapeños. Muy bien!

El Prez thewoodgroupsd.com/ venues/el-prez

1 PASTRAMI BURGER AWARD: O.M.Beefiest Green Dragon Tavern & Museum 6115 Paseo del Norte Carlsbad, CA 92011 760.918.2421 www.greendragontavernca.com 48 LOCALE MAGAZINE

CURRY TOTS Spice up your life.

These tots are topped with a house curry spice and mornay sauce.

Uptown Tavern uptowntavernsd.com

Photos - Green Dragon Tavern & Museum, Cold Beers & Cheeseburgers, WESTROOT Tavern & The Local Eatery & Drinking Hole: Bhadri Kubendran | Sandbar Sports Grill: Kambria Fischer | Rakiraki Ramen & Tsukemen: Provided by Rakiraki Ramen & Tsukemen

Tip #4

2

Ò Alcohol can add to the dinner bill quite a bit, so consider other options and have a drink at home after the meal.

BACON PB&J

BBQ BELLY BURGER

AWARD: Most Creative Cold Beers & Cheeseburgers 322 5th Ave San Diego, CA 92101 619.546.9292 www.coldbeers.com

3 GUIDO BURGER AWARD: Meatiest Hodad’s 5010 Newport Ave Ocean Beach, CA 92107 619.224.4623 www.hodadies.com

Tip #5 Ò Everyone should reevaluate their budget and their budget process from time to time. You are on track if you are paying down your debts, saving some money and still enjoying life.

If not, make some adjustments.

Tip #6 Ò Some people track credit card rewards and redeem them regularly. You may have earned enough rewards to offset a special evening out.

Tip #7

AWARD: Best Bun Sandbar Sports Grill 718 Ventura Place Mission Beach, CA 92109 858.488.1274 www.sandbarsportsgrill.com

AWARD: Sauciest WESTROOT Tavern 6025 Village Way San Diego, CA 92130 858.720.6645 www.westroot.com

6 HALF POUND PORK BURGER AWARD: Juiciest

4 TKO BURGER

5

Ò Fill an envelope with cash labeled “eating out” each month so that you don’t accidently go over your budget.

Flying Pig Pub & Kitchen 626 S Tremont St Oceanside, CA 92054 760.453.2940 www.flyingpig.pub

STRAIGHT FIRE

Q&A WITH HEAD CHEF RICO MARTINEZ, THE LOCAL EATERY & DRINKING HOLE Q: What are your recommendations at The Local?

Rico Martinez: We have several must-try dishes; lobster tacos, carnitas fries, slow smoked brisket poutine fries, and our fresh catch of the day! Another favorite is our homemade Albondigas, which is served on Wednesdays only.

7 BEEF & UNDERBELLY CA RAMEN BURGER AWARD: Best Mashup Rakiraki Ramen & Tsukemen 2254 India St San Diego, CA 92101 619.240.8511 www.rakirakiramen.com

Q: What makes these dishes unique?

RM: We don’t have a theme for our menu. We believe there are no rules when it comes to eating! We get creative in the kitchen and cook with love. We eat a lot, so we appreciate variety!

Q: Where do you source your inspiration?

RM: Travel. I am inspired by dishes all over the globe.

Q: Your Fire Birdie Burger is featured this month. What makes it unique?

RM: We ground brined chicken thighs and add roasted poblanos and more. The patty is juicy and our fried jalapeños deliver the perfect spicy finish.

Q: How has this burger evolved? Where did inspiration come from?

RM: Honestly, I just got tired of seeing and eating the standard grilled chicken breast burgers out there!

BARKS & BURGERS Ò Dine out with your furry friend on Lazy Dog’s pup-friendly patio. Munch on the Baja California Burger (guacamole, jack cheese, hatch chilies, jalapeño-lime aioli) or the Black & Bleu Burger (Cajun spiced patty, bleu cheese, bleu cheese dressing), while your pet feasts on his own grilled hamburger patty and brown rice for just $5! Water bowls are complimentary.

Lazy Dog Restaurant & Bar

www.lazydogrestaurants.com

The Local Eatery & Drinking Hole 1065 Fourth Ave, San Diego, CA 92101 619.231.4447 | www.thelocalsandiego.com LOCALE MAGAZINE 49

ÜBER SWEET DESSERTS NUTELLA STUFFED, MARSHMALLOW TOPPED, OOEY GOOEY GOODNESS WRITTEN BY: TAMARA PHILIPS AND JORDAN LIGONS

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MACARON ICE CREAM SANDWICH

BANANA CREAM PIE FUN FACT: You can even get this banana cream dream in your own personal size. Choose from lemon meringue, French apple, and coconut cream. Don’t worry, you don’t have to share.

FUN FACT: The possibilities for your ice cream dreams are endless at Cookie Monster. You can even get the Macaron Ice Cream Sandwich on top of an ice cream cone. How’s that for #SweetDreams?

Cookie Monster Ice Cream 1591 Magnolia Ave, Ste B El Cajon, CA 92020 619.332.8330 cookiemonstericecream.com

5 PINEAPPLE FRITTERS Ciro's Pizzeria

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CHOCOLATE MOUSSE PIE

HANGAR 24

TAIWANESE SHAVED ICE

FUN FACT: You’ve hit the motherload! With chocolate mousse and whipped cream stacked on a chocolate cookie crust, you can’t be disappointed! Have a bite...or the whole thing, if you dare.

FUN FACT: The Hangar 24 is sure to put you in a good mood. It’s a cup full of rainbows—literally. It has fresh mango slush, apple chunks, chamoy, popping boba, and topped with tajin sprinkles.

FUN FACT: This Taiwanese-inspired shaved ice or snow is the perfect treat to load numerous sweet toppings all over.

From M&Ms to Fruity Pebbles, the creations are endless!

Square Bar Cafe 4488 Convoy St, Ste H San Diego, CA 92111 858.292.5778 squarebarcafe.com

Iceskimo 4609 Convoy St B San Diego, CA 92111 858.216.1111

Ciro's Pizzeria 536 Market St San Diego, CA 92101 619.696.0405 cirossd.com

Pineapple Whip Ò Sea World is a San Diego tourist destination for spectacular shows, crazy live animal experiences, but also the delectable food!

Take this photo-worthy Pineapple Whip for example. Classic vanilla yogurt whipped perfectly inside of your personal pineapple isn’t only refreshing, but will for sure satisfy your sweet tooth!

Pineapple Pete's Island Eats 500 Sea World Dr, San Diego, CA 92109 800.257.4268 | seaworldparks.com 50 LOCALE MAGAZINE

FUN FACT: This is no ordinary fritter. It comes topped with coconut ice cream, which give the whole dish a tropical taste.

And the best part? It’s encrusted in lemon pop rocks for a real explosion in your mouth!

Temecula Creek Inn 44501 Rainbow Canyon Rd Temecula, CA 92592 844.993.9401 temeculacreekinn.com

6 S'MORES IN A JAR FUN FACT: This s’mores doesn’t have your average graham cracker topping—it has a coconut twist! Served on top of salted caramel gelato with toasted marshmallows enclosing all the sugary goodness in the jar.

Local Tap House 308 S Coast Hwy Oceanside, CA 92054 760.547.1469 localtaphouse.com

Tres Leches de Café After a filling, finger-licking-good dinner at Puesto, the only plausible step that comes next is dessert. With an array of options from their Key Lime Flan or the Nopales & Lime Gelato, the right choice is definitely the Tres Leches de Café. Garnished with Mascarpone whip, café anglaise, and fresh strawberries it will make you tres times fall in love with this coffee-spiked dessert.

This oh-so-sweet cake is topped with a tasty mocha whipped cream and occasionally chocolate shavings to satisfy all of your cravings. It is said to be one of their most popular desserts all year around, so don’t miss out! We guarantee that you’ll be licking the plate by the end.

Puesto 1026 Wall St La Jolla, CA 92037 858.454.1260 789 W Harbor Dr San Diego, CA 92101 619.233.8880 www.eatpuesto.com

Extraordinary Desserts 1430 Union St San Diego, CA 92101 619.294.7001 extraordinarydesserts.com

8 KIMO'S HULA PIE FUN FACT: You may have to share this one!

It’s macadamia nut ice cream stacked on a chocolate cookie crust that’s drenched in chocolate and topped with toasted macadamia nuts. Did we mention chocolate...a lot of it?

Jake's Del Mar 1660 Coast Blvd Del Mar, CA 92014 858.755.2002 jakesdelmar.com

“

You really can't go wrong with anything on the menu. I suggest trying things new to you and exploring the menu."

IN SWEETS WE TRUST

Photos - Ciro's Pizzeria & TRUST Restaurant: Bhadri Kubendran

Q&A WITH EXECUTIVE PASTRY CHEF JEREMY HARVILLE, TRUST RESTAURANT Q: What is the story behind the Lemon Meringue Cheesecake?

Jeremy Harville: Weirdly I have always had an obsession with citrus. It's one of my favorite produce seasons. It's the turning point of breaking away from fall produce and splashing into something fresh and refreshing. Even at a young age I can remember my grandma (nana) whipping meringue for homemade lemon meringue pies.

I was always amazed how a little amount of egg whites turned into something fluffy and amazing, way before I knew desserts would be my passion.

pairing to Steve Schwob's amazing wine palate and Juan Sanchez great cocktails. They always seem to have something amazing for anyone's taste in beverages up their sleeve.

Q: What makes it unique?

JH: I think what sets it apart from other lemon meringue pies/tarts is the layers. The base is a graham cracker pâte sucrée, then a layer of vanilla bean cheesecake, topped with lemon curd. It's a great finish to a meal at TRUST.

Q: If you were to order a drink to pair with the Lemon Meringue Cheesecake, what would it be?

JH: Chef's menu is well thought out and delicious.

You really can't go wrong with anything on the menu. I suggest trying things new to you and exploring the menu. The only advice I have is don't fall in love with one dish, because next time you dine, it's very likely it won't be on the menu.

Q: How does it fit into and compliment the menu at TRUST? JH: This dessert is bright and sweet. I leave the TRUST Restaurant 3752 Park Blvd San Diego, CA 92103 619.795.6901 www.trustrestaurantsd.com

Q: What would you say is the perfect three-course menu at TRUST? JH: The menu is always changing, with what's available, what's in season, and what we want to try and experiment with. Executive Chef Brad Wise had a late season on meyer lemons on his tree in his backyard. So once I put the cheesecake on the menu, it timed out perfect with his tree’s season.

HEALTHY FATS ...IN CASE YOU’RE STICKING WITH YOUR RESOLUTIONS WRITTEN BY: TYLER HOLLAND

Top Food Apps You’re on the go and not sure where to wind up for food. Check out any one of these apps for your dining needs. Book a reservation, read reviews, find out how to tip or check out nearby takeout options.

4 POKE TACOS Ò When you dine in an establishment named in honor of native Hawaiian Duke Kahanamoku, you would expect seafood that tastes like it was just caught moments ago along with high quality, healthy ingredients. At Duke’s La Jolla that is exactly what you get. With raw ahi, shoyu, maui onions, avocado, wasabi crème fraiche, their poke tacos are a tasty and healthy choice!

KITCHEN STORIES Must Make: Steamed Pork Buns OPENTABLE Must Make Reservation: Red O

Duke’s La Jolla 1216 Prospect St La Jolla, CA 92037 858.454.5888 dukeslajolla.com

POSTMATES Must Order: Flower Child

GRUBHUB Must Order: India Palace DOOR DASH Must Order: True Foods Kitchen

UBEREATS Must Order: Fire+fly Artisan Pizza YELP EAT24 Must Order: Sushiya

ZAGAT Must Order: Madison

52 LOCALE MAGAZINE

Tip #8 Ò If you love dinners out but are having a hard time affording them, try taking your lunch to work and making your own coffee in the morning and using those savings to fund your evening entertainment.

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MIXED SEAFOOD FRITTI

SHRIMP WITH APPLE BUTTER

SALMON

Ò The Mixed Seafood Fritti uses local, sustainable seafood.

It boasts tasty shrimp and scallops served atop citrus aioli with a wedge of lemon.

Enjoy this on the patio with a gorgeous view of the pool with one of Hope 46's cocktails or one of the local brews on tap. Another healthy option is the Spring Chicken Sandwich, which uses the highest caliber seven-grain wheat bread from Bosch Baking in Murrieta and green leaf lettuce from Suzie’s Farm in San Diego.

Ò Shrimp functions as the center of this dish. The Whet Noodle makes sure to only use shrimp caught with hand thrown nets, which is safer and more sustainable than relying on farms and you get the added benefit of knowing no chemicals were used on your products. They also use a little apple cider vinegar and grass fed clover butter in the apple butter that slightly elevates the natural sweetness of the shrimp.

Ò Salmon is naturally high in omega 3s and on top of that, Pacific Standard uses very little fat to make the dish. They use a mushroom stock, no butter and oil only to sear the salmon in and then accompany it with quinoa and a citrus salad made from oranges, blood oranges, tangerines and grapefruit. Yum!

Hope 46 Lafayette Hotel & Swim Club 2223 El Cajon Blvd San Diego, CA 92104 619.780.0358 lafayettehotelsd.com

The Whet Noodle 1813 S Coast Hwy Oceanside, CA 92054 760.453.2738 thewhetnoodle.com

Pacific Standard Coastal Kitchen 2137 Pacific Hwy San Diego, CA 92101 619.819.0090 pacificstandardrestaurant.com

5 SHRIMP CEVICHE Ò Don Chido uses fresh and locally sourced ingredients when making their specialty ceviche, placing importance on the handcrafted aspect of the meal. This authentic dish is sure to become your new favorite.

Don Chido 527 Fifth Ave San Diego, CA 92101 619.232.8226 donchido.com

Photos - Duke’s La Jolla: Kambria Fischer | Hope 46: Bhadri Kubendran

TENDER Must Swipe Right: Tiramisu

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“

Our poke tacos are incredibly healthy because of the two main components: fresh line caught ahi tuna and ripe avocados."

A FRESH CHOICE

Q&A WITH EXECUTIVE CHEF DAVE UNDERWOOD, DUKE’S LA JOLLA Q: What makes your poke tacos so healthy?

Dave Underwood: Our poke tacos are incredibly healthy because of the two main components: fresh line caught ahi tuna, and ripe avocados. Ahi is rich in protein, omega-3 fatty acids and minerals, such as magnesium. Avocados are considered a ‘superfood.’ They are loaded with vitamins, fiber, potassium, and monounsaturated fatty acids that are great for your heart.

Q: What is your favorite menu item that you feel first timers must try?

DU: As a first timer The Kimo's Original Hula Pie® is a must try!! Not only is it a timeless dessert, but it embodies the history of our company and our core passion of ohana that keeps our guests returning year after year. It's a dessert that is a signature of every T S Restaurants just like our passion for creating memories and lifelong friendships with our guests.

Q: How would you describe the atmosphere of Duke's La Jolla?

DU: I would describe the atmosphere of Duke's La Jolla as a casual escape from the hustle and bustle of daily life. It's an opportunity to relax with a mai tai and take in the amazing view of the San Diego coastline on our open-air lanai. Our guests in a coat and tie will be just as comfortable and have just as much fun as our guests in board Duke’s La Jolla 1216 Prospect St La Jolla, CA 92037 858.454.5888 www.dukeslajolla.com

shorts and a t-shirt strolling in fresh from a hot day at the beach. The only thing universal about our guests is the happiness they feel when our genuinely friendly staff shows them what it means to experience aloha.

Q: What made you decide to become a chef?

DU: I decided that I wanted to be a chef when I was 10 years old. I was inspired by my aunt who taught me at a young age what it meant to pour love into the food you make. She cooked with her hands and always had a huge smile on her face. The love that came through her food helped to create some amazing memories and a bond between us that inspired me to push as hard as I could and be the best I could be. Unfortunately, she passed away before I was able to reach my full potential.

Q: Are there any upcoming menu items customers should look forward to?

DU: Our guests should definitely be on the lookout for our new 2 Fish Special. Using all Hawaiian ingredients, we have paired two different species of fish prepared in two different ways on two different sets. While the dishes are different from each other they complement one another very nicely.

Wok char grilled fish served with Molokai sweet potatoes and ponzu aioli. That is paired with Thai pesto roasted fish with coconut curry rice noodles, baby bok choy and mushrooms.

MONKEY BUSINESS WILLIAM GRANT & SONS’ MONKEY SHOULDER MAKES AN IMPRESSION WRITTEN BY: JORDAN LIGONS PHOTOGRAPHED BY: NATHAN WHELAN

William Grant & Sons’ Monkey Shoulder is a blended malt Scotch whisky that mixes well with almost everything. A Monkey Mojito, Old Fashioned, Monkey Coke—pick your poison. Legendary Malt Master David Stewart decided one day to make history by creating the world’s first triple malt, a combo of Speyside’s Glenfiddich, Balvenie and Kininvie single malts. Thus Monkey Shoulder was born—the smooth operator we know and love. You don’t have to be an expert mix master to concoct one of these monkeys up, this bottle’s versatility is at your fingertips. Cheers!

William Grant & Sons www.williamgrant.com @monkeyshoulder3

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TRIBUTE TO MALTMEN • The name “monkey shoulder” roots from a condition that old school maltmen picked up from working long shifts of manual labor.

Their arms would hang down a bit like a monkey’s, hence the term.

EAT/DRINK

Palate PASSPORT Prepare Your Palate for These International Flavors WRITTEN BY: JESSICA YOUNG PHOTOGRAPHY PROVIDED BY: HUY HOANG

You don’t need a passport to experience a world of exotic and exciting flavors. The melting pot of culture that calls San Diego home has created a hot bed of delicious, international cuisine, right in your own backyard. You can ignite your palate with fiery flavors from Mexico and the Caribbean and soothe your taste buds and satisfy your brunch cravings with offerings from France and Belgium.

A culinary journey of a thousand meals can start with just one bite.

CARIBBEAN Sofrito Black Beans and Rice With Jerk Shrimp Ò Caribbean, Jamaican, Puerto Rican and Cuban flavors combine to create both classic and creative islandinspired dishes at Miss B’s Coconut Club. The sofrito black beans and rice reward your palate with deep, developed flavors. The perfect mouthful combines the spice of the sofrito, creaminess of the black beans and rice, and the bright, citrusy jerk spice that coats the shrimp.

THAILAND Vegetable Pad Thai Ò With cultural influence coming from Northern Thailand, Chiang Mai and Bangkok, Lotus Thai offers a menu that reflects a broad range of eclectic flavors.

It’s hard to find a Thai restaurant that doesn’t serve its own version of pad thai, but Lotus takes theirs to another level. Diners can choose their own protein options, whether they prefer chicken, tofu, seafood or beef. The dish comes together with just enough tamarind sauce to make you want to lick the plate, and it’s topped with just the right amount of crushed peanuts.

Morsels of crispy tofu, juicy chicken or warm, seared scallops make this noodle concoction a definite must.

Lotus Thai Hillcrest 3761 Sixth Ave San Diego, CA 92103 619.299.8272 906 Market St San Diego, CA 92101 619.595.0115 lotusthaisd.com

kitchen, while they enjoy the cold brew coffees offered on tap served in handmade ceramic mugs. The most popular savory crepe is an homage to the iconic San Diego breakfast burrito, which “are a staple in the diet of any proud Southern Californian,” Owner Nathan Tobiason said.

Refill Cafe 3752 Park Blvd Ste 104 San Diego, CA 92103 619.677.2242 refillcafe.com

BELGIUM The Number Seven Ò Whether you’re looking to cure some late-night munchies or satisfy a morning brunch craving, WowWow Waffle will be serving up something to satisfy your appetite.

The Number Seven offers a rich, savory combination of favorite flavors.

Sweet, caramelized bacon combines with creamy goat cheese and fresh avocado, all wrapped in the

slightly sweet crunch of a Belgian waffle.

WowWow Waffle 3519 30th Street San Diego, CA 92104 619.806.0345 wafflestreets.com

MEXICO Grilled Octopus Tostadas Ò Adventurous eaters rarely shy away from interesting flavors, and the offerings at 277 Cocina Artesanal should have foodies rejoicing.

The restaurant offers traditional Mexican delicacies, focusing on bold flavors, creative presentation, and unusual twists. The menu offers everything from arrachera street tacos to zarandeado sea bass, and everything in between.

The grilled octopus tostadas (served in a trio) take the lead,

with fresh flavors and a great balance of textures.

277 Cocina Artesanal 277 3rd Avenue Chula Vista, CA 91910 619.934.5700 277cocinaartesanal. com

JAPAN Albacore Delight Ò With an atmosphere that is fun, welcoming and relaxed, diners can embrace their culinary desires to explore new, unfamiliar flavors at Love Boat Sushi. The Albacore Delight roll plays off of flavors that diners know and love, like cucumber and avocado. The crab and albacore are topped with a tangy, sour sauce that packs a spicy punch.

“The albacore is so soft that it feels like it melts in your mouth,” Executive Chef James Pyo said.

Love Boat Sushi 125 Old Grove Rd Oceanside, CA 92057 760.721.3737 loveboatsushi.com

FRANCE Savory Crepes Ò With a wide variety of filling options available, ordering savory crepes at the Refill Cafe is like a delicious, rewarding and indulgent choose-your-ownadventure. Diners will feel like they’ve cozied up in a friend’s

Miss B’s Coconut Club 3704 Mission Blvd San Diego, CA 92109 858.381.0855 missbcoconutclub.com

Photoshoot Location: MISS B’S COCONUT CLUB 3704 Mission Blvd San Diego, CA 92109 858.381.0855 www.missbcoconutclub.com

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HARVEST BY THE PATIO 369 10th Ave San Diego, CA 92101 619.541.8301 www.harvestbythepatio.com

M EALS DECONSTRUCTED

reap what you sow HARVEST BY THE PATIO’S SHISO AND PEPPERCRUSTED ALBACORE IS WHAT SUSTAINABLE, SATISFIED DREAMS ARE MADE OF

WRITTEN BY: WILL LANGE

PHOTOGRAPHED BY: JULIE JONES

SHISO AND PEPPER-CRUSTED ALBACORE

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“We want to make sure that we feed our customers the best products possible.”

—Amiko Gubbins

SHISO AND PEPPERCRUSTED ALBACORE Ingredients: 1. Green tea soba noodles 2. Julienne carrots

Q&A With Executive Chef Amiko Gubbins

3. Julienne red bell pepper 4. Julienne yellow bell peppers 5. Blanched broccolini 6. Julienne red onion 7. Yellow tomato coulis: yellow tomato, garlic, shallot, olive oil, rice vinegar 8. Albacore Tuna 9. Shiso leaf

Rockin’ Eats: Executive Chef Amiko Gubbins was once a personal chef for Lenny Kravitz!

10. Togarashi 11. Salt 12. Pepper

MANGO SALSA: Ingredients: 1. diced mango 2. diced red onion 3. minced jalapeño 4. diced red bell pepper 5. sambal chili 6. mint leaves 7. lime juice 8. fish sauce 9. salt and pepper

YUZU DRESSING Ingredients: 1. yuzu juice 2. lite soy sauce 3. brown sugar 4. minced garlic

F

or three weeks, Executive Chef Amiko Gubbins sat alone in an empty East Village warehouse.

She watched the sun rise and set.

She looked out as people walked by, to work, to home, and back again. Her goal, she said, was to feel the “energy of the space.” All the while, she wondered, who were these people? Where were they going? What do they want? One night, as she posed steadily in a headstand during a candlelight yoga class, a thought struck her: You reap what you sow. It was with this philosophy in mind, that Harvest by The Patio was born.

This new restaurant recently took over the historic Carnation Dairy building and is the latest from the acclaimed Patio Group. But this new addition is a marked departure from previous work. Harvest not only uses a counter-service model, it also has graband-go options, as well as a fantastic craft cocktail

Palate Pleasers: Some of Harvest

by The Patio’s Most Creatively Named Cocktails Include: An Aztec and An Italian Walk Into a Bar Rosé All Day Peter Picked a Pepper Georgia on My Mind

menu. The goal, in the Chef’s words, was to serve a “captive audience,” quality food. Meaning, the local residents who occupy the numerous close-by buildings and work downtown.

So what should a hungry patron order for dinner?

According to Chef Amiko, the Shiso and PepperCrusted Albacore is hard to beat. The chef takes the freshest, sustainably-sourced Albacore steaks, and rolls them in chopped shiso and black pepper.

Then, they hit the grill for a brief sear that leaves the outside beautiful and warm, while maintaining the integrity of the fish.

A delicious, minted-mango salsa accompanies unexpectedly savory green-tea soba noodles. All of this then rests on a delicate yellow tomato coulis. The acidity of the tomato, along with a yuzu dressing, brightens the dish visually and on the palate. Together, the flavors are familiar and foreign, but in the best way possible.

Together, the flavors are familiar and foreign, but in the best way possible.

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Q: What inspired you to create this dish?

Amiko Gubbins: I’m half Japanese, so the flavors of shiso, green tea and soba noodles are ones I grew up with. Actually, my mom used to pack my lunch box with rice balls wrapped in shiso. I thought it was weird compared to the other kids (laughs), but now I’m glad. It’s part of my heritage. Also, I wanted to pick fish that were sustainable— not ahi, for example—and so albacore was a logical choice.

Q: What's your favorite easy meal to make at home?

AG: I have an extensive garden at home, so would probably make sautéed kale with tomatoes, garlic and parmesan.

Q: What's the most exciting trend for you in the culinary world?

AG: Pickled and fermented things are coming back into style. Filipino food is also finally starting to get its day in the sun.

Q: If you weren't a chef, what would you be?

AG: A younger me wanted first to be a professional tennis player. Then, in my teen years, I wanted to be a rockstar.

Q: What's your death row meal?

AG: My mom’s Japanese New Year’s day spread. They spend three days prepping an incredible meal—each component has a different meaning and are meant to bring good luck and fortune your way.

Q: The driving force at Harvest is “Food with Purpose.” What does that mean to you personally?

AG: We want to make sure that we feed our customers the best products possible. Many other restaurants claim to follow this similar philosophy, but honestly, they cut corners.

We have an intentionally small, curated menu because we don’t compromise and personally source everything we can locally.

EAT/DRINK

MODERN BEANS Modern Times Brewery Starts Serving More than Just Beer at Their Fermentorium WRITTEN BY: AMANDA LENOX PHOTOGRAPHED BY: BHADRI KUBENDRAN

“

The super awesome thing about beer folks is that they are generally just really excited about flavors.

So even if they aren’t coffee people, they are super down to learn about taste and consider the nuances of coffee.”—Amy Krone

CITY SPREAD:

BUZZING BEANS:

Ò San Diegans can also find Modern Times being served in several locations around the city: Snooze serves the cold brew; Kindred has hot and cold options; and Pigment offers the cold brew cans.

Ò In just the last year Modern Times roasted about 55,000 pounds of coffee.

Most people don’t think of coffee when they go to a brewery, but Modern Times isn’t like most of the breweries in San Diego. Tucked into their Point Loma Fermentorium, imbibers will find a new café where they can indulge in a beverage other than beer.

Modern Times had always planned on creating a year-round coffee stout for the brewery, but the self-proclaimed “coffee nerds” wanted to take it one step further. “[Owner] Jacob McKean went onto Craigslist one day after throwing in the towel on the alarming amount of paperwork that he was slogging through, and just so happened to find a little 5-pound coffee roaster.

The price was right, and we were naïve enough to think that we could have a little coffee roasting operation to supply our year-round coffee stout with house roasted coffee,” says Amy Krone, the Director of Coffee.

Fans of Modern Times have been enthusiastic and receptive to the new addition. Krone believes that the audience’s curiosity helped make the transition to coffee so successful.

“The super awesome thing about beer folks is that they are generally just really excited about flavors. So even if they aren’t coffee people, they are super down to learn about taste and consider the nuances of coffee,” says Krone.

One of their best sellers is the Black House Blend, which is the same coffee they use in their year-round oatmeal coffee stout, Black House.

Krone says that it is “a blend that’s composed of this immensely rich, blueberry forward Ethiopia, which is complimented with a super chocolatey Sumatra.” The blend also works well as both a hot and cold coffee. The Black House Blend’s popularity led Modern Times to canning it in 12 oz. cans last summer.

Locals who are interested in checking out the café at their Point Loma location will find an extensive menu of options to choose from including espresso drinks, a house made horchata cold brew slushie, and a cold brew poured out of a tap tower fashioned from an old school scuba helmet. Modern Times’ experimental “coffee philosophy” allows them the opportunity to continuously create new flavors and drinks for their menu.

As for the future for Modern Times Coffee? Krone says that the company “seems to grow at the speed of light.” Modern Times plans to open up more café locations, one in a facility they are building in Anaheim, and another in Los Angeles. Krone says they will follow in the same experimental nature as the San Diego location, but will likely feature different specialty drinks.

MODERN TIMES Point Loma Lomaland Fermentorium 3725 Greenwood St San Diego, CA 92110 619.546.9694 www.moderntimesbeer.com

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DRINK EXPERT

CLINK, DRINK & BE MERRY THESE EXPERTS RAISE A GLASS TO THEIR FAVORITE DRINKS IN SD WRITTEN BY: S. ALICEN REYNOLDS

PHOTOGRAPHED BY: KAMBRIA FISCHER

YOU & YOURS DISTILLERY 1495 G St, San Diego 92101 www.youandyours.com

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Around here craft cocktails have become law of the land, a plain cup-o'-joe just won't do and our local wineries are saving us a costly trip to Napa. Lucky for us, these days we're pretty

much a stone’s throw away from any of San Diego’s brilliant bars, creatively decorated coffee shops or popular wine tasting venues. From the best of the best in Little Italy to new up-and-coming spots in North County, the local variety of cocktails, coffee and wine spots are exceptionally plentiful.

We went behind the stick with some of SD's top drink experts at their crowdpleasing locales to find out their imbibing favorites, what ingredients they can't live without and what makes their specialty libations so unique.

Doug Cox BAR MANAGER, CANNONBALL Q: If you could drink one thing, not from your establishment, in SD for the rest of your life what would it be?

Doug Cox: The Gin Negroni at JRDN Restaurant just up the coast from Cannonball.

Hendricks Gin, Dolin Rouge, Campari. When combined with the retrained peppery-juniper character and subtle floral aromatic of Hendricks gin, Dolin Rouge’s more floral and slightly drier, less oxidative/ nutty character (compared to most Italian Vermouths) make it a perfect pairing; timeless beauty. Their expression of this classic is also the most foodfriendly I have ever tasted.

CANNONBALL 3105 Ocean Front Walk San Diego, CA 92109 858.228.9304 www.cannonballsd.com 68 LOCALE MAGAZINE

Q: Name your top, can't-livewithout spirits to mix with.

DC: This might be tough….

I’ll use a loose interpretation of the term ‘spirit’ to make it easier on me. Gin: My favorite base spirit of the past few years. The less peppery London Dry expressions in particular. Rye: The angularity and subtle spice of this spirit make it an easy whiskey to keep a cocktail in balance.

Tequila: So distinctive; Living this close to the border it should be a part of every bartender’s repertoire. Vodka: Sometimes silence is golden in a cocktail, this popular favorite can’t be ignored. Bitters: both potable and non-potable.

They make a chorus out of voices. Vermouth: Like wine, I view cocktails as a liquid food. Vermouth, perhaps better than any other mixer, can be used to imply a savory

component to a cocktail than can transform a cocktail into a course of a meal or a pairing to a particular dish. Triple Sec: Which one I use depends on the application, but its use in cocktails has become almost comparable to salt and pepper in Western food.

Q: Tell us about your favorite drink at Cannonball.

DC: The Blood Orange Old Fashioned. It has plenty of flavor and heat from two ounces of 101 proof rye for the brown spirit aficionados, it’s sweetened by a baking spiceinfused demerara syrup which is balanced by the acidity and cran/raspberry flavor of blood orange; its contribution is less obvious than the more common ‘sweet’ orange. A bittersweet cherry for a less ‘candied’ cherry flavored. Ango orange bitters because all that rye requires an assertive bitters but doesn’t need any more alcohol. A littler soda to stretch, provide a carbonic acid component and to accentuate the aromatics of the cocktail.

Q: What is the most unique ingredient that you use in your cocktails?

DC: Yuzu. An Asian citrus that generally falls somewhere between lemon, lime and grapefruit but considerably more aromatic and with almost passionfruit-like character.

It provides a subtle Asian aromatic to cocktails that is a nice complement to some of dishes at Cannonball that have yuzu in sauces like ponzu.

Joel Svenson DIRECTOR OF BARS, FLOAT ROOFTOP LOUNGE AT THE HARD ROCK HOTEL Q: If you could drink one thing, not from your establishment, in SD for the rest of your life what would it be?

Joel Svenson: I am a huge fan of whiskey, bourbon and single malt scotch. Without a doubt, I would choose a strong Woodford Old Fashioned at a cool urban rooftop lounge such as The Nolen or Rustic Root.

Q: Name your top, can't-livewithout spirits to mix with?.

JS: I couldn’t imagine operating a bar without a strong vodka or whiskey selection. Vodka is our most popular and versatile spirit, however whiskey is also swiftly growing in popularity.

Q: Tell us about your favorite drink at Float?

JS: We do some killer margaritas and mojitos at Float, Hard Rock Hotel's rooftop pool bar. My favorite is the Bacardi Razzberri Mojito, made with Bacardi razz rum, fresh lime juice, mint, raspberries and soda. The key to a good cocktail is the use of fresh ingredients. It makes all the difference.

Q: What is the most unique ingredient that you use in your cocktails?

JS: Our Jalapeño Margarita features muddled jalapeños.

The cocktail itself is made with Patron Anejo Tequila, Triple Sec, fresh strawberries, sour mix, and garnished with a lime. And of course muddled jalapeños.

It adds just the right spice to balance the sweetness of the fresh fruit.

HARD ROCK HOTEL SAN DIEGO 207 Fifth Ave San Diego, CA 92101 619.702.3000 www.hardrockhotels.com

Seth Benhaim CEO, INFUSE SPIRITS Q: If you could drink one thing in Southern California for the rest of your life (not utilizing Infuse) what would it be?

Seth Benhaim: If it's not Infuse Spirits, it’s most likely bourbon. ​I enjoy the Mason's Manhattan at H.H. Cottons in San Clemente. I have ​a love for bourbon cocktails, and the Mason's Manhattan at H.H. Cottons takes the cake—even though I'm an old-fashioned drinker.

Q: What are your three can’t-live-without spirits to mix with?

SB: Vodka is the spirit of all spirits—it is a blank canvas on which a great bartender can paint their masterpiece. For now, vodka is my canvas of choice when creating new infusions. I'm a huge fan of everything coffee, since coffee infusions tend to bitter if you don't pull the beans after a few days.

It's old school, but I still love Kahlua. ​I've seen The Big Lebowski one too many times. I have ​also ​been using a lot of Mezcal in place of tequila lately.

Q: What is your favorite drink to make at home?

SB: I make a mean Bloody Mary—but I don't drink them! For myself, I drink most spirits straight or stick with the classics like an old fashioned or margarita, usually with an Infuse kick for fun.

PHOTOSHOOT LOCATION: 1317 5th St Santa Monica, CA 90401 www.infusespirits.com

Laura Johnson OWNER & DISTILLER, YOU & YOURS DISTILLERY

Photos - Infuse Spirits: Natasha Lee

Q: If you could drink one thing, not from your establishment, in SD for the rest of your life what would it be?

Laura Johnson: At the end of the day, I gravitate towards really simple things done well. Probably an Old Tom Gimlet (random, but Carnitas Snack Shack on the Embarcadero makes a good one) or a glass of red ... been loving Pali Wine Co. lately—it's a quick walk from my place and you can't beat the prices.

Q: Name your top, can't-live-without spirits to mix with.

LJ: Gin, rye and aperitivo-style spirits like Leopold Bros' or Campari.

Q: Tell us about your favorite drink at You & Yours.

LJ: We're very excited about two gimlet variations

we're working on: a carrot/turmeric and a kale/pear.

Q: What is the most unique ingredient that you use in your cocktails?

LJ: Probably clarified milk. A friend we tapped to help out with the cocktail program has been playing around with a clarified milk gin sour and the texture/mouthfeel is out of this world. Either that or different types of wood chips... Since we can only pour what we make, that means no whiskey on the menu for a while. That said, I felt the need to incorporate something to (hopefully) satisfy folks that prefer a smoky, direct cocktail until our aged spirits are ready.

YOU & YOURS DISTILLERY 1495 G St, San Diego 92101 www.youandyours.com LOCALE MAGAZINE 69

Chris Van Alyea OWNER & WINEMAKER, SOLTERRA WINERY & KITCHEN Q: If you could drink one wine, not from your establishment, the rest of your life what would it be?

Chris Van Alyea: It would be a toss up between central coast Syrah or French Pinot Noir.

Q: Tell us a little bit about your background and about Solterra’s wine tasting hours.

CVA: I grew up in Marin and Sonoma County and have been making wine for the last 16 years. The wines have garnered Golds and Best of Class at top competitions in California. We do tastings Monday, Tuesday, Wednesday starting at 3 p.m.

Thursday through Sunday [starting at] noon.

Q: Where are your vineyards?

CVA: I buy fruit from all over California, a little bit from the Valle in Baja, Sonoma County, Santa Barbara and we actually grow some vines right here on-site.

Q: Tell us about your favorite wine at Solterra.

CVA: A glass of our full bodied red wine that has big fruit and spice. Our Sonoma County Petite Syrah and Merlot come to mind, but right now our 2012 Cabernet Sauvignon is my favorite. Our most popular right now is probably our Sirah Syrah blend and our rich, buttery Chardonnay.

SOLTERRA WINERY & KITCHEN 934 N Coast Hwy 101 Encinitas, CA 92023 760.230.2970 www.solterrawinery.com

Joan Villanueva BEVERAGE CURATOR, THE HAKE KITCHEN & BAR Q: If you could drink one thing, not from your establishment, in SD for the rest of your life what would it be?

Joan Villanueva: Mezcal, Negronis or a Wild Turkey Old Fashioned. I like to frequent George’s Level2 on my off time. Or sometimes I like a beer and a shot, like Bud Light and Fernet. I'm a big Wild Turkey fan.

Q: Name your top, can't-livewithout spirits to mix with.

JV: Wild Turkey, Ancho Reyes and Fernet.

Q: Tell us about your favorite drink at The Hake.

JV: The 'T.A.K.'—it's a Sotolbased cocktail that has been very well received. We make a sage cordial for that. There's lime juice, pineapple juice as well as a little

bit of agave to balance out the flavors. It is more on the savory side with some hints of sweet from the pineapple juice.

Q: What is the most unique ingredient that you use in your cocktails?

JV: Sotol is a spirit out of the north of Mexico. It's not tequila, but people usually associate it with it. It is definitely one of my go-tos. Also, I would probably say our crystalized rose petals and our crystalized sage leaves I use as a garnish. I am really into dehydrating garnishes and trying new ways to be more no-waste conscious. Our bitters program that's coming in a couple months is something I am excited about.

THE HAKE KITCHEN & BAR 1250 Prospect St, Ste B10, La Jolla, CA 92037 858.454.1637 | www.thehake.com 70 LOCALE MAGAZINE

Q: What is the most unique ingredient that you use in your wine making?

CVA: I would say the types of different oak that we use to produce our wines. Each varietal has a specific barrel program and we source barrels from France, Hungary, Virginia, Minnesota, and Missouri.

Anthony Schmidt FALSE IDOL TIKI / BEVERAGE DIRECTOR, CONSORTIUM HOLDINGS Q: If you could drink one thing, not from your establishment, in SD for the rest of your life what would it be?

Anthony Schmidt: Easy question!

Daiquiris at Noble Experiment.

Q: Name your top, can't-livewithout spirits to mix with.

AS: Certainly the O.F.T.D. artisanal rum from Plantation is without a doubt one of the bottles I would need for sure. Navy-strength gin from Plymouth is an outstanding, fantastic product. I would say mezcal as my third but probably more so an American Whiskey, a cask-strength bourbon.

Q: Tell us about your favorite drink at False Idol.

AS: I could list 10, but I'll say the 151 Swizzle Cup. It's not on the menu every day, but if I'm there I will make it for you.

Q: What is the most unique ingredient that you use in your cocktails?

AS: Moreso now than in the past we're using a lot of fatbased ingredients, so things like oils. Our macadamia nut oil is made fresh, in-house. It makes such a difference in the cocktail and it's very unique.

Photoshoot Location: FALSE IDOL 675 W Beech St San Diego, CA 9210 www.falseidoltiki.com CONSORTIUM HOLDINGS 631 9th Ave San Diego, CA 92101 www.consortiumholdings.com

Chris Cheng BAR MANAGER, BARLEYMASH Q: If you could drink one thing, not from your establishment, in SD for the rest of your life what would it be?

Chris Cheng: Harvey Wallbanger at Sycamore Den. It's bitter and sweet and it’s fun to say.

Q: Name your top, can't-live-without spirits to mix with?

CC: Gin, bourbon and mezcal. Gin because it has so many different great flavors you can play with.

Bourbon because it's bourbon. And Mezcal because everyone loves a little smoke.

Q: Tell us about your favorite drink at barleymash.

CC: Doctor's Orders. Made with Cucumber infusedAbsolut Pear vodka, lime, orgeat and cinnamon sugar. A runner up is our House Old Fashioned. Even though everyone has one, ours is unique because we go to Kentucky to hand-select the barrels. barleymash loves using bourbon in our menu, so you know our Old Fashioneds are always good.

Q: What is the most unique ingredient that you use in your cocktails?

CC: We use syrups by a company called Liquid Alchemist. They make our raspberry and pomegranate syrups. Super high quality, full of fresh flavors and made in Los Angeles. The R&D Bitters Aromatic #7 is made here in San Diego and we use it in our House Mule.

BARLEYMASH 600 Fifth Ave San Diego, CA 92101 619.255.7373 www.barleymash.com

Sarah Girdzius and Ewan Bennie MANAGER & WHOLESALE AND BARISTA, JAMES COFFEE CO. Q: If you could drink one thing that isn't coffee, not from your establishment, in SD for the rest of your life what would it be?

Ewan Bennie: Beer. I drink a lot of beer. I love Ballast Point beers. They're right down the street and we have a really good relationship with them so I enjoy going down there.

Sarah Girdzius: I'm a whiskey drinker, so I like going down to Arrow Club. They have really good old fashioned whiskeys.

Q: What's different at James that you're not going to get at your typical chain coffee shop?

SG: We care a lot about the preparation of our coffee, we spend a lot of time on the preparation and in tasting and trying our coffees over and over again. We weigh everything from beginning to finish here. When you get a pour-over—the dried coffee is weighed, the water is weighed, so we pay a lot of attention to our recipe. On top of that, the beans we source are all really high quality and we roast the coffee to its best potential. We're not over roasting, we're not roasting it really dark, it's all very light to medium roast so that it's very flavorful.

Q: Tell us about your favorite drink at James.

EB: I really like our honey cinnamon. It's a really great combination, classic. It's got a really good balance to it, it’s not too sweet and not too spicy. I like it in the smaller eight ounce size because it's a little bit stronger. More coffee forward, less milky.

SG: One of our most popular customer drinks here is our Horchata Latte. We get our horchata from Por Vida. So it’s just shots of espresso with horchata on ice, so instead of milk we use horchata. It's a cold drink, but for people that have a little more of a sweet tooth it's really good. It's super tasty and Por Vida makes the horchata fresh, so that makes the difference too.

Q: What is something unique to James Coffee Co.?

SG: We do a direct trade coffee, which means we have a relationship with that farm. So currently our direct trade that we have is our Honduras, so we actually have a relationship with that farmer. The owners of James Coffee actually go there, check out the farm, talk to the farmer and see what can improve both there and in the way we process their coffee.

JAMES COFFEE CO. 2355 India St, San Diego, CA 92101 619.756.7770 | www.jamescoffeeco.com LOCALE MAGAZINE 71

EAT/DRINK

DRINK CARTS Be Sure to Catch These Drinks on Wheels WRITTEN BY: WILL LANGE PHOTOGRAPHED BY: IAN ROBINSON

The food truck explosion is the stuff of legend. Gourmet food, on wheels, with less boundaries than a traditional brick and mortar. These intrepid culinarians do what they want, how they want, and we want it all! But what you may not have heard of is the latest trend in the world of moveable eats—the drink truck! These folks bring the liquid libations to you, whether it’s coffee, smoothies, or booze.

ROAD SODA

BUMP COFFEE

Sip This: Lavender Paloma Ò Road Soda takes the idea of an elegant and sophisticated speakeasy with an outdoor feel and provides a number of different drinks, but specializes in craft cocktails, which are made with organic fruits, ingredients and 100 percent freshly squeezed juices. One of the more popular drinks is the Lavender Paloma made with fresh lime juice, grapefruit, lavender and sparkling water. roadsoda.bar

Sip This: Iced Coffee Mojito Ò This business has a huge commitment to an organic and fair-trade business model. So this is one truck you can feel good about hiring.

Bring them in to deliver your guests some incredible, hand-sourced coffee and feel the “bump” for yourself. An innovative drink on their menu is the iced coffee mojito.

With muddled mint, agave, cream and cold brew, this is one beverage you don’t want to miss! drinkbumpcoffee. com

JOES ON THE NOES Sip This: Iced or Frozen Aloha Latte Ò Joes on the Nose is known for incredible coffee and so much more. You can bring Joes’ The Orange Truck to your event, or place of business, and expect great, organic offerings that are sure to please the palate. A crowd pleaser is their Aloha Latte, served either iced or frozen.

Mocha, coconut and their mac nut pair beautifully in this buzzed up drink. joesonthenose.com

BEACHIN’ BOBA Sip This: HandSqueezed Fresh Lemonade Ò With offerings ranging from Vietnamese coffee, to hand-dipped ice cream, Beachin’ is sure to please.

Hire them out to serve refreshments that will put a smile on everyone’s face. You won’t be disappointed. For a sweet and sour treat, order up their handsqueezed lemonade— it doesn’t get any fresher than that! beachinboba.com

Road Soda

PHOTOSHOOT LOCATION: Huntington Beach

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EAT YOUR HEART OUT Sip This: Homemade Kombucha Ò Eat Your Heart Out brings a clever twist to the food-truck scene by only serving food that fits in your hand. Of course, this is no run-of-the-mill taco truck. Expect everything from Kimchi quesadillas and heart-of-palm ceviche, to Dark Horse cold brew coffee. One of our favorite drinks is their homemade kombucha. Organic and good for the body, we can’t resist what they’re serving. eatyourheartoutsd. com

SMOOTHIE RIDER Sip This: Nicely Spicy Ò Farm to bottle, is their motto, and it shows. They take the utmost pride in delivering delicious, fresh, organic juices to their loyal customers. Boasting a seasonal menu, a sensational sip from their winter selection is the Nicely Spicy—packed with almond milk, orange juice, cranberries, pear, cinnamon and medjool dates. smoothierider.com

SPINS COFFEE Sip This: Hot Peanut Butter Cup Ò Espresso, teas and smoothies oh my! Spins Coffee has everything you need, and likely things you didn’t even know you wanted. Check them out for all the goodies, including cappuccino, lattes and green teas of all kinds. Their Hot Peanut Butter Cup drinks pairs your favorite childhood candy with your most necessary adult drink—caffeine and sugar? Sign us up. spinscoffeetruck. com

GREEN FLASH GASTRO FOOD TRUCK Sip This: Oculus Sauvage with Black Currant Ò Green flash is known for big WestCoast style beers.

Their Gastro Food Truck offers refreshing drinks as well as food and will keep you and yours in the best possible state-ofmind. Meaning, the best coast state-ofmind, naturally. greenflashbrew.com

T H AT ' S W H AT S H E S A I D

WHERE TO AT LIBERTY STATION Jennifer Lee of Kirbie’s Cravings’ Foodie Guide to Liberty Station

WRITTEN BY: JENNIFER LEE

PHOTOGRAPHED BY: JOSIE GONZALES

LIBERTY STATION 2640 Historic Decatur Rd San Diego, CA 92106 libertystation.com KIRBIE’S CRAVINGS @kirbiecravings kirbiecravings.com SOLARE solarelounge.com

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POINT LOMA SPORTS CLUB Nine styles of yoga offered, including Acro Yoga.

Seven types of group fitness classes including cycling, bootcamp, circuit.

Register online to receive a complimentary guest pass.

O

ne of my favorite places in San Diego to spend time at is Liberty Station. It is full of historical significance as well as shops, restaurants, galleries, and a public market. It’s one of the “must visit” spots I always recommend and bring visitors to.

As a food blogger who has lived in San Diego for more than a decade, I spend quite a lot of time at Liberty Station, whether it be to check out the latest restaurant opening, buy ingredients for a recipe I’m developing, or spend a quiet afternoon relaxing, people watching, and taking in the beautiful view.

Liberty Station used to be the home of the Naval Training Center (NTC) for San Diego.

When the Navy closed the NTC in 1997, Liberty Station gradually began to transform to what it is today: a mix of preservation of history as well as a destination for dining, shopping and entertaining.

Towel service, saunas, massages, showers and executive lockers for members.

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Wicked Maine Lobster

Personal trainers to help you meet your fitness goals. plsportsclub.com

BARRACKS HOTEL Expected to be completed in 2019.

www.wickedmainelobster.com

$20+ million project.

Ú I spent half my childhood on the East Coast, so one of the first things I did when I got to San Diego was try to find the best lobster roll the city has to offer. Hands down, Wicked Maine Lobster serves my favorite lobster roll in San Diego.

The restaurant is owned and operated by two brothers from Maine, and they offer both Mainestyle (chilled lobster mixed with mayonnaise) and Connecticut-style (warm lobster mixed with hot butter) lobster rolls. Both are delicious though I’m partial to the Maine-style I grew up with. The lobster rolls are served on toasted New England style rolls and filled to the top with sweet lobster meat from Maine.

80-room hotel restoring former Navy barracks.

Collaboration between McMillin and Untitled Hospitality.

A unique opportunity for guests to stay where sailors used to live. barrackshotel.com

2

Stone Brewing World Bistro & Gardens www.stonebrewing.com

Ú Stone Brewing is where my beer-loving friends always request to go to when they visit me. It’s one of the largest craft brewers in the country and this second restaurant location is huge, with 23,500 square feet of dining space (both indoor and outdoor) and an 11,315 square foot garden. There are always about 40 beers on tap to choose from. If you’re looking for something special, check out their seasonal releases. The Stone Pataskala Red X IPA was released in mid-February and is a very dryhopped take on a red ale.

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It’s the perfect spot to people watch, and it was also one of the locations for the filming of the movie Top Gun (though it wasn’t Solare yet back then).

3 Solare

www.solarelounge.com

Ú Solare is a family owned and operated Italian restaurant featuring authentic Southern Italian cuisine. On a nice day, I like to dine on the patio.

It’s the perfect spot to people watch, and it was also one of the locations for the filming of the movie Top Gun (though it wasn’t Solare yet back then).

The dining room offers a more intimate experience, and for a special occasion, you can even reserve to dine in the wine room, surrounded by bottles of Italian wine. One of my favorite things to eat is the Gnocchi all’Arrabiata Rivisitata. The entrée includes pillowy soft morsels of house-made gnocchi, cherry tomatoes, creamy burrata cheese and fresh basil.

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Moniker General www.monikergeneral.com

Ú Moniker General is where I go when I need to get some work done or meet someone for coffee. The space is both a craft coffee bar and a home goods store. It’s very spacious, with plenty of tables, chairs, and couches for relaxing. I am an avid coffee drinker, and I especially seek out places that make nice latte art. Moniker General serves wonderful coffee and delivers on the latte art as well. I don’t care how many photos I’ve shared; I never get sick of taking pictures of my lattes for Instagram!

5 Breakfast Republic 7 Mess Hall www.breakfastrepublic.com

www.messhallsd.com

Ú Like many San Diegans, I love to eat brunch on the weekends. There are so many amazing brunch spots in San Diego, but my favorite is Breakfast Republic. The menu features many fun spins on brunch classics, along with cocktails, beers and coffee drinks. Whenever I eat here, I have to order the Pancake Flight. If you’re dining with a group, it’s perfect for the table to share. (Though I still order it even if it’s just me!). You get to mix and match any three of their specialty pancakes, such as cinnamon roll pancake, Oreo cookie pancake, churro pancake, plus seasonal choices too!

Ú Mess Hall is located inside Liberty Public Market, and the name is a nod to the former mess hall for NTC. I love wandering the halls of Liberty Public Market, San Diego’s own public market (think Ferry Building Marketplace in San Francisco), which is filled with permanent local artisan stalls. The spacious dining hall is divided into three casual, counter-service concepts. The Mess Hall Bar features a seasonallydriven and market-sourced menu. Pi Bar specializes in pizza pies, pop pies, and hand pies. Grape Smuggler is a wine bar serving wine and tapas.

6 Stuffed!

8 Soda & Swine

www.stuffedsd.com

Ú Soda & Swine is a playful restaurant that specializes in meatballs. The atmosphere of the restaurant is very fun, and the dining space even has a 20-foot long foosball table. While the meatballs are always tasty, one of my favorite bites is the pork belly slider. Sandwiched between their slider bun is a thick cut of pork belly, paired with pickled shallots, cucumber slices, and hoisin sauce. It’s a spin on Asian-style pork belly buns and reminds me of my childhood.

The theater features reclining leather seats.

It occupies the former LUCE Auditorium, a place for entertainment for the NTC. Dine at the whole glassenclosed café open for breakfast, lunch and dinner.

Order from the theater menu while inside the movie theater to enjoy food while you watch your movie. thelotent.com

Photos - The Lot: Sarah Nail

Ú I have been following Stuffed! since they were a gourmet food truck roaming the streets of San Diego, so I was thrilled when they opened a permanent storefront inside Liberty Public Market.

As the name suggests, their decadent burgers are absolutely stuffed with ingredients. If you’re feeling ravenous, The Bacon Mac n’ Cheese Burger is the way to go. It’s packed to the max with a grass-fed beef patty, thick strips of bacon, and a generous amount of creamy macaroni and cheese. It’s also very Instagram-worthy!

www.sodaandswine.com

THE LOT A luxury cinema for dining and watching movies.

EAT/DRINK

EAT HERE FOR TH E # VI EWS Some of the Most Beautiful Places to Eat in Southern California

WRITTEN BY: JORDAN LIGONS Pull out your iPhones and be prepared to Instagram, Snapchat, Tweet and Facebook away to rub into your followers’ faces that they aren’t where you are. These nine places in Southern California are photo-worthy, without a doubt, but once you bite into their entreés or taste one of their signature cocktails, you’ll have even more reasons to brag. Located in pristine California locations, these spots are top-notch places to dine, so add them to your foodie must-visit bucket list and get ready to add some #Views to your feed.

San Diego

San Diego

OCEANA COASTAL KITCHEN CATAMARAN RESORT HOTEL AND SPA

DECOY DOCKSIDE LAKEHOUSE HOTEL & RESORT

San Diego RED O TASTE OF MEXICO

4340 La Jolla Village Dr, San Diego, CA 92122 www.redorestaurant.com

3999 Mission Blvd, San Diego, CA 92109 858.539.8635 | www.catamaranresort.com

1035 La Bonita Dr, San Marcos, CA 92078 760.744.0120 | www.lakehousehotelandresort.com

Orange County

Orange County

Los Angeles

SPLASHES RESTAURANT SURF & SAND RESORT

MICHAEL'S ON NAPLES RISTORANTE

1555 South Coast Hwy, Laguna Beach, CA 92651 888.281.3502 | www.surfandsandresort.com/splashes

A&O KITCHEN+BAR BALBOA BAY RESORT

1221 West Coast Hwy, Newport Beach, CA 92663 949.630.4285 | www.meritagecollection.com/balboabayresort

Los Angeles

Greater Palm Springs

Greater Palm Springs

WEST RESTAURANT & LOUNGE HOTEL ANGELENO

EIGHT4NINE RESTAURANT & LOUNGE

THE VENUE SUSHI BAR & SAKE LOUNGE

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849 N Palm Canyon Dr, Palm Springs, CA 92262 760.325.8490 | www.eight4nine.com

73111 El Paseo Ste 103, Palm Desert, CA 92260 760.346.1500 | www.thevenuepalmdesert.com

Photos - The Venue Sushi Bar & Sake Lounge: Joe Nardello

170 N Church Ln, Los Angeles, CA 90049 310.481.7878 | www.westrestaurantla.com

5620 E 2nd St, Long Beach, CA 90803 562.439.7080 | www.michaelsonnaples.com

PHOTO BY: Michael Wesley

STYLE

///BEAUTY MARCH 2017

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STYLE PROFILE Beauty is Pleating

How Territa Torres Went From Uniformity to Creativity and Won Fashion Week San Diego

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COVER STORY The “Legends of Tomorrow” Star Talks All Things Girl Power

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SPEXWAX SPEXWAX Reuses and Recycles to Create Fashionable and Functional Frames

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STYLE PROFILE Pleats for Days With FWSD Winner Territa Torres

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FASHION SPREAD Break a Flawless Sweat in Ivy Park’s New Spring Line

TERRITA TORRES DESIGNS www.territatorresdesigns.com @territatorresdesigns FASHION WEEK SAN DIEGO www.fashionweeksd.com @fashionweeksd Photoshoot location: ANDAZ SAN DIEGO 600 F St San Diego, CA 92101 619.849.1234 www.sandiego.andaz.hyatt.com

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ACTRESS CAITY LOTZ DISHES ON DANCE, POLITICS, AND HOW SHE’S A REAL LIFE SUPERHERO

W RI T T E N B Y: J O R DA N L IG O N S PHOTOG R A P H E D B Y: N ICK ISA B E LLA PHOTOG R A P H Y A S S ISTA N T: FIO NA B U C K LE Y STY LE D B Y: J O H N N Y CH AV E Z HA IR & M A K E UP B Y: L ISA L E E DY

CAITY LOTZ Instagram and Twitter: @caitylotz 84 LOCALE MAGAZINE

Photoshoot Location: EQ STUDIOS 2001 Main St San Diego, CA 92113 619.202.7595 www.eq-studios.com APPAREL PROVIDED BY: Balmain Neiman Marcus Fashion Island www.neimanmarcus.com RING AND EARRINGS PROVIDED BY: Nicolina Royale www.nicolinaroyale.com SHOES PROVIDED BY: Kendall and Kylie www.nordstroms.com

SD Girl at Heart Caity grew up near Carmel Mountain area and whenever she comes back to SD, she has to snag a burrito from Sombrero Mexican Food. She refers to the lyrics of Blink 182’s song “Josie” as her muse.

TOP AND SHORTS PROVIDED BY: Stella McCartney Neiman Marcus Fashion Island www.neimanmarcus.com JACKET PROVIDED BY: Givenchy Neiman Marcus Fashion Island www.neimanmarcus.com ACCESSORIES PROVIDED BY: Nicolina Royale www.nicolinaroyale.com

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CAITY LOTZ PLAYS AN ASS-KICKING SUPERHERO ON TV AND PLAYS THE ROLE OF AN ASSKICKING HUMAN IN LIFE. THE SAN DIEGO-NATIVE OOZES STRENGTH, SUPERSTARDOM, POLITICAL OPINIONS, AND GIRL POWER. “I USED TO THINK THAT AT SOME POINT I’D HAVE TO GET A REAL JOB,” LOTZ LAUGHS. “BUT I’M STARTING TO FEEL LIKE I MIGHT NOT HAVE TO.” You might have seen Lotz jump kicking bad guys or Japanese sword fighting in “DC’s Legends of Tomorrow” on the CW, where she plays Sara Lance (aka White Canary) in the action-packed superhero network phenomenon. The show follows an eclectic group of heroes and villains that go back in pivotal points in history to save Earth from a future apocalypse.

Lotz has vowed to always follow the excitement in her life. She dabbled in painting, photography, martial arts, and dance—that one was a heavy one, she says.

Dancers came to perform at her elementary school and a spark lit a new flame. “I want to do that,” Lotz said to her mom at age seven. This spark grew once she started taking classes and became inspired by a certain dance teacher. Lotz says that Tiffani Francy King was more than just a dance instructor. She was her babysitter, her ride to nerve-wracking auditions in LA, her confidant, her mentor. “She really believed in me,” Lotz said.

When King first started teaching Lotz, she was teaching jazz, lyrical, and technique, and Lotz signed up for every class which equalled crazy amount of hours in the dance studio together. “I always had to leave a little extra time after her lesson to allow for the inevitable time it took for her to feel like she got it just right,” King said of one of the most driven students that she’d ever taught.

“I think what also made it so special is that she didn't always do it for the win or for that first place, she did it for the challenge.”

King goes on to say that Lotz was a role model to other students, a true standout, and someone she calls her adopted sister. “I think especially in this day and age it is extremely important for young women to have a positive mentor,” King said. “You should always have someone in your corner that you trust who is there to remind you what you’re made of, where you come from and that you can do anything you put your mind to that you are willing to work for.”

Still, with all this love for dance brewing inside her and with a teacher-friend in her corner, she didn’t know at the time that being a professional dancer was, like, a thing. Then at 17, Lotz got serious, got an agent, and the industry got serious about her too.

She earned a cameo alongside singer JoJo in her catchy “Baby It’s You” music video (yes, fully equipped with cringe-worthy early 2000s fashions). At 19, with no prior visits to Europe and not able to speak a lick of German, Lotz found herself in Berlin, Germany apart of the pop sensation Soccx, an American girl group that toured the country for two years. Their hits “From Dusk Till Dawn (Get the Party Started)” and “Scream Out Loud” made Germany’s top 10 charts in 2006 and 2007.

But then, that spark fizzled out. Coming back from the music escapades of singing and dancing in the limelight and touring with standouts like Lady Gaga and Avril Lavigne just wasn’t doing it anymore. “I was on tour with Avril Lavigne with arenas full of people and I wasn’t nervous. I wasn’t excited,” Lotz said. “So then I was like, ‘Okay, time for something new.’ I wanted to get scared again.”

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Coming Up Next Caity Lotz is set to feature in the upcoming thriller Small Town Crime starring alongside Academy Award Nominee John Hawkes, Academy Award Winner Octavia Spencer, and ABC’s “Blackish” star Anthony Anderson. See the premiere at the South By Southwest Festival March 1019 in Austin, Texas.

APPAREL PROVIDED BY: Brunello Cucinelli Neiman Marcus Fashion Island www.neimanmarcus.com ACCESSORIES PROVIDED BY: Nicolina Royale www.nicolinaroyale.com

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Her newfound love became acting. After finishing a two-year program at the Sanford Meisner Center in Los Angeles with Alex Taylor, “Mad Men” happened. Landing the role of Stephanie, Don Draper’s niece, put the verified stamp on her career as an actor.

“It really set the tone,” she said.

Quickly succeeding this big break came a role in MTV’s mockumentary “Death Valley,” and lead roles in The Pact, The Pact II, and The Machine. Then a small role in CW’s smash “Arrow,” already in its second season, is what Lotz called a lifechanging opportunity. Not her, not anyone on staff knew what would become of Sara Lance/The Canary character, and now CW’s newest hit “DC’s Legends of Tomorrow,” just got picked up for season three.

Lotz wanted to make it clear that she didn’t become an overnight success. She said her strongest attribute is her drive; her work ethic. For dance, Lotz said when she first started she had “white girl” rhythm. It took hours in her parents’ garage working on each move, each step until it reached perfection. “I don’t think I was necessarily born naturally good at something, but I would work really hard at getting good,” Lotz said. “I didn’t mind putting in the work.”

Another passion that she has up her sleeve is politics. She doesn’t hold back on her Twitter feed or to her passionate 1.1 million followers on Instagram about what she believes and what she thinks is right.

“If I wasn’t an actor, I’d love to be a politician,” Lotz said. “It is somewhere that you can really create change.” She has always been attracted to youth leaders around the world utilizing social media to start movements and have a voice. In late January, Lotz participated in the Women’s March on Washington via Vancouver, Columbia. She posted an Instagram PSA writing, “March with us for women, for men, for #lgbt rights, and love.”

“WOMEN HAVE BEEN TAUGHT TO COMPETE AGAINST EACH OTHER BECAUSE THERE ARE ONLY LIKE ONE OR TWO SLOTS.”—CAITY LOTZ “Looking at Trump’s presidency, if we can pull something positive from it, it's that anyone can be president,” Lotz said. Her Twitter feed showcases that point exactly. In her 140 characters or less, Lotz encourages young people to get involved, starting now: “The next woman president is out there and it could be you,” she tweets.

Aside from social media, Lotz has hopes of addressing this message to young girls in a new, personal way. At comic book conventions, like the mega San Diego Comic-Con that happens every July in downtown, Lotz has a plan to create not only an online community, but also host mini-seminars and workshops for women and girls at each of these comic-focused events discussing topics like self-acceptance, self-love, and self-empowerment. “[Those are] the things I dealt with and I see so many young girls wasting years of their life feeling bad about who they are. There is a lot of pressure put on girls, mostly through the media, that they are not pretty enough, skinny enough, or their skin is too white or too dark,” says Lotz. “We need to take our power back, and understand that we choose how we feel about ourselves. It takes work to build self-esteem but it’s so worth it, and the sooner the better.”

The spine of this program is girls helping girls. She goes on to say that too often the narrative is girls being pinned against each other. Her theory to why that is stems from lack of space for women to flourish.

While doing a scene on “Legends,” she paused and looked around her. Majority of her co-stars are male, matching the maledominant crew. “Women have been taught to compete against each other because there are only like one or two slots,” she says.

Lotz compared that scene to one rare instance where there were four women with her on camera with a female Assistant Director behind the camera: “It felt completely different. I felt really at ease.”

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Star Struck Notable Places You’ve Seen Lotz in Action • Lady Gaga’s “Paparazzi” Music Video • “Death Valley” (2011) • The Pact (2012) • “Mad Men” (2010) • The Machine (2013) • “Arrow” (2014) • “DC’s Legends of Tomorrow” (2016)

APPAREL PROVIDED BY: Balmain Neiman Marcus Fashion Island www.neimanmarcus.com RING AND EARRINGS PROVIDED BY: Nicolina Royale www.nicolinaroyale.com SHOES PROVIDED BY: Kendall and Kylie www.nordstroms.com

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She makes a point that this superhero-driven genre has been traditionally male-dominated. But, it’s changing.

Sara Lance/White Canary is not just the damsel in distress, not just the love interest, and all of her lines aren’t revolved around men. She’s powerful, complicated, and interesting. Lotz has had fans, and mothers of fans, approach her with a sense of thankfulness that there is a character like Sara for them to look up to and aspire to be.

Lance also resonates with another group that the comic book world hadn’t yet tapped into—the LGBTQ community. “I think one of the coolest parts about Sara is her sexuality,” Lotz said.

Originally she thought she was going to get more backlash about her character being bisexual, but fans in the community have shown much appreciation being represented on TV. “They see Sara and it normalizes it,” Lotz says about her on-screen character. “And it normalizes it, not just for them, but for everybody else.”

A fan worded it best, in Lotz’s eyes, saying that Sara’s character shows that sexuality can be fluid and not just a linear label, earning a retweet to Lotz’s over 330K Twitter followers.

Mary Lotz, Caity’s mother, says that, in comparison to Sara Lance’s powerful and strong role, that Caity and her are very similar. “She’s always been that way. If someone was picking on someone, she’d stand up for that person,” she said. “She’s always been the protector.”

She went on to say that she and her husband are slowly starting to get used to seeing their daughter on the big screen: “The first time I ever saw her get killed [in the film The Pact II], it devastated me. I had to keep reminding myself that it’s just a movie, it’s not her…Then I was like, ‘Who do I beat up?’” she said clenching her fists. We no longer have to wonder where that ‘protector’ side of Caity comes from. “But we still do shriek every time we see her name.”

SHE MAKES A POINT THAT THIS SUPERHERO-DRIVEN GENRE HAS BEEN TRADITIONALLY MALE-DOMINATED. BUT, IT’S CHANGING. Growing up, Mary said that Caity was a tomboy, an old soul, and very independent. On her first day of kindergarten, she says that after she walked Caity into her classroom, she motioned her mom away and said, “Okay, you can go now.” Regardless, Mary said that she’s her biggest fan. When Caity would dance, her mom explained how she had that “it factor;” she shined while on stage. “I went to every dance performance,” she said. “I just loved watching her.”

As for acting, Mary said that it surprised her how easily Caity fell into going on TV and being on camera…and being funny. “I didn’t know she was that funny,” she laughs. “She blossomed.”

Mary continued to gush about how proud she was of her daughter’s successes and raved about how passionate she is about everything she does. “She’s a good kid,” she smirks. “I’ll keep her.”

Yeah, we will too. Caity Lotz plays a character that arguably has the best hand-to-hand combat skills in the superhero-genre game right now. Lance, like Lotz, stands firm in her beliefs, is quickwitted, and has an unmatched work ethic. She encompasses girl power, as King reminds us. “It’s important to remind each other as women that we are strong, fierce and a force to be reckoned with and to concentrate on having each others backs instead of letting insecurities tear us down,” King said. Yes, Lotz can show you up by busting a dance move or by using a bo staff inspired by Filipino martial arts, but, her greatest power? Being a woman.

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STYLE/BEAUTY

CLAIM TO F RAME SPEXWAX Creates Glasses You’ll Never Want to Take Off VISION FOUND: WRITTEN BY: ARIANA VELAZQUEZ PHOTOGRAPHED BY: MATTHEW ROGERS For David Keith, it is really about the art. The art of repurposing, the art of creating local jobs and the art of caring for your things. The concept of quality over quantity is apparent in Keith’s business model wherein unplayable vinyl records of all genres and colors are given new life being crafted into unique wearable frames. This idea came to him in the form of a suggestion

by Keith’s mentor, Phil Harris.

Thus, SPEXWAX was born.

But let’s take a few steps back.

Before starting his first job in the industry, David’s connection to eyewear was minimal. “I really didn’t consider myself somebody who was an avid eyewear person,” Keith says.

“I actually just liked cheap aviators. I had no relation to the eyewear industry other than enjoying sunglasses.” However, it didn’t take very long for this relationship to grow, he continued on to apprentice as an optical technician in South Lake Tahoe eventually earning his optician’s license and then making his way to San Diego.

Keith told LOCALE, “I never really thought, ‘I’m going to own my own business before I’m 30’ but I did.”

SPEXWAX is in a league all their own offering something new to the industry in almost every way possible. “We thrive on delivering the unexpected,” says Keith. And anyone who knows eyewear or perhaps wears glasses on a daily basis would agree. With about 60 styles available online and the possibility of customization, they really enjoy working with their clients to produce frames that are truly one of a kind.

SPEXWAX is on trend and really doing their part to reuse and recycle. The supply of vinyl

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makes its way to SPEXWAX through various channels, some people even donating rather than sending to the landfill.

However, the best of the best colored vinyl comes from Gotta Groove Records in Cleveland, OH who ship their defective copies all the way to sunny San Diego a few times a year. Keith has made it a point, “Whatever we can do to repurpose, that’s our goal,” and he really means it. Everything that can be used from the vinyl to the case gets remade; covers are made into cases, excess from the cases is used as stuffing and packing material for shipment, the center of records are cut out and made into coasters and any leftover from frame cutouts can be made into a multitude of items from jewelry to lampshades. In another attempt to giveback, Keith is also currently working with other industry leaders who are creating unique frames.

When sold, the profits from these frames will go towards creating programs that will help give vision to kids with various eye disabilities.

Today, SPEXWAX is a local San Diego business doing what it can to fuel our economy, be mindful of our environment, all while doing good and making great art. You can see David out at the occasional San Diego Made event or hanging out in Barrio Logan.

SPEXWAX has truly made wearable art possible. Owning a pair of SPEXWAX frames is not just owning another pair of glasses, it stands for so much more. Keith, like any true artist, aspires for SPEXWAX to grow into a well oiled machine, he would like his frames to be recognizable from across the room and to continue doing what he loves so that work never really feels like work at all.

g Find SPEXWAX online at SPEXWAX. com or Eyes on Fifth in San Diego.

LOVED LENSES: g Best selling style for men: Heavy Beats g Best selling style for women: Sneak Peek

DAVID’S FAVORITE VINYLS: g Right Now: “Lean and Burn” by The Sheepdogs g All Time: “In The Evening When The Sun Goes Down” by Lou Rawls

SPEXWAX Barrio Logan 619.581.2868 www.spexwax.com @spexwax

STYLE PROFILE

Beauty is Pleating How Fashion Week Winner Territa Torres Went From Uniformity to Creativity

WRITTEN BY: ARIANA VELAZQUEZ | PHOTOGRAPHED BY: MICHAEL WESLEY STYLED BY: MICHELLE ROMAN | MAKEUP BY: SONIA TABOR HAIR BY: MICHAEL SOBERANES & KARLA LOPEZ-MARTINEZ FROM GILA RUT MODELS: ANDRE MONTANO AND LUZ LOPEZ, FWSD TOP MODEL WINNERS

Running in with her wardrobe rack and a bubbly smile, Territa Torres, this year’s Fashion Week San Diego first place designer, immediately brightened the room on an unusually rainy day in San Diego. As a room full of creatives come together to bring the designer’s collection to life, it is evident that the excitement for the day ahead is mutual.

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“I am a symmetrical designer. Everything has to be polished and clean. [My] military background definitely comes through.”—Territa Torres

TERRITA TORRES DESIGNS www.territatorresdesigns.com @territatorresdesigns FASHION WEEK SAN DIEGO www.fashionweeksd.com @fashionweeksd

ALL APPAREL PROVIDED BY: Territa Torres Designs www.territatorresdesigns.com

Photoshoot location: ANDAZ SAN DIEGO 600 F St San Diego, CA 92101 619.849.1234 www.sandiego.andaz.hyatt.com LOCALE MAGAZINE 95

TREND TERRITA LOVES FOR 2017 Monochromatic TERRITA’S PERSONAL STYLE Bold with a lot of mixed statement pieces NATIVE KNOWLEDGE Territa’s favorite designer is Roberto Cavalli and she has a pair of his lion earrings that she wears as good luck to events.

The magic begins to unfold and I am brought back to what led to Torres here; after the 26 designers showcased their collections down the runway at Hotel La Jolla in October, show-goers were then able to cast their vote, via the event's official app, for the year’s Top Designer. Territa Torres was graced with the people’s choice win, and with that, comes attention from the fashionistas of San Diego as well as big expectations, but if anyone is ready for a challenge, it is Torres. Being a new mother, a wife, a veteran and an up-and-coming fashion designer gives this Californianative gem-like facets, and oh, does she shine.

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Torres’ fashion career started after serving in the US Navy and being prompted with a “What do I do next?” scenario. Always having been a fashion fan, watching the Academy Awards religiously growing up, Torres saw an ad for the Art Institute and decided fashion styling would be her next venture. “I think it was a whole moment for me. We were introducing ourselves in my very first class and one of the questions was, ‘What do you want to do after you graduate?’” Torres says. “When 90 percent of the class said styling, it hit me that this was a very competitive field and I don’t know if I have it in me to be that competitive. So, I decided to go for it and work toward designing.”

While she is proud of her educational roots at the Art Institute, she has also brought characteristics from her previous career in the Navy to her design process. The designer had this to say about how her structured background has made its way into her creative future. “A lot of my aesthetic is very tailored; there is a lot of uniformity to it,” Torres says. “I am a symmetrical designer. Everything has to be polished and clean. [My] military background definitely comes through.”

After graduating, Torres began work on her first collection when she came across Fashion Week San Diego’s website just two weeks before the application deadline. “I downloaded the application and filled it all out that day, but I sat on it pretty much until the due date,” says Torres.

“They had pulled the link to submit from their website, but I memorized the email address and sent it in anyways.” Though she only had about six sketches and was still in the early stages of completing what would be the Envy Collection, she pulled through and that year came in third place at the FWSD showcase. Fashion Week San

Diego had made it possible to be somewhere else besides LA and New York to get noticed. With this opportunity, Torres has decided to take full advantage of the organization’s open arms to new designers. It is no surprise that Torres decided to showcase again in 2016. “It has provided an assurance that I am on the right path for moving my brand forward and that there [is an audience] who enjoys my designs,” Torres says.

With this momentum, Torres has already begun creating her next collection for Fashion Week San Diego 2017. Torres draws inspiration from museums as well as her travels. You can be sure to see more of her signature pleats in her upcoming collection. Pleating tends to be an under appreciated skill but Torres has found potential in that. “I was working on a school project at the Art Institute—at first it wasn’t well received by my classmates. They couldn’t get around that it was just a pleated detail for the hem of a skirt or on the bust of a bustier,” Torres says. “It reflects light and grabs shadows. When I did swatches in a sewing class I immediately fell in love with the pleat and I thought, ‘There has got to be more to this.’” Torres feels as though she designs for a client that every woman has within them. “She’s definitely a working woman. She is bold and enjoys wearing statement pieces. She’s a traveler; she likes to wear comfortable but stylish clothes. She likes a little bit of pizzaz from the garments,” says Torres of the ideal woman she designs for.

Torres plans to make her way into local boutiques within the next year, so be sure to keep your eyes peeled! Shop Territa Torres’ current offerings from her website and be on the lookout for big things to come from the talented pleat-tastic designer.

“[The ideal woman I design for is] definitely a working woman.

She is bold and enjoys wearing statement pieces. She’s a traveler.”—Territa Torres

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ALL APPAREL PROVIDED BY: Ivy Park www.ivypark.com (Left) SHOES PROVIDED BY: Vans www.vans.com (Right) SHOES PROVIDED BY: Nike www.nike.com

IVY PARK @weareivypark

Photoshoot Location: TOPANGA FIRE LOOKOUT 23300 Saddle Peak Rd Calabasas, CA 91302 98 LOCALE MAGAZINE

WE RUN THE WORLD F L E X I N T H E N E W I V Y PA R K S P R I N G L I N E B Y B E YO N C É

PHOTOGRAPHED BY: BRADLEY BLACKBURN | STYLED BY: REBECCA ARAOZ MAKEUP BY: BRIAN BOND | HAIR BY: JULIA SAVITSKAYA MODELS: SUSY DIAB AND BROOKE GRANT OF BRAND MODEL & TALENT AGENCY, www.brandtalent.net

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JERSEY PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Vans www.vans.com

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HOODIE AND SWEATPANTS PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Nike www.nike.com

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(left) HOODIE AND SWEATPANTS PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Nike www.nike.com (right) JERSEY PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Vans www.vans.com

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JERSEY PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Vans www.vans.com

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SHORTS PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: Nike www.nike.com

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APPAREL PROVIDED BY: Ivy Park www.ivypark.com SHOES PROVIDED BY: L.A.M.B. by Gwen Stefani www.gwenstefani.com

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HUMANITARIAN PROFILE Craftsman of Social Good Fifty & Fifty Is All About Sharing the Stories of the Human Race

DO PROFILE Meet Social Syndicate, the Team Behind Some of Your Favorite Local Spots

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UPGRADED NIGHTLIFE JROC and Ryan Labbe Bring Vegas Vibes to Gaslamp San Diego

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HUMANITARIAN PROFILE Sharing the Community’s Story

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FIRST TIMERS GUIDE The Best of SD’s East Village

FIFTY & FIFTY 629 J St, Ste 207 San Diego, CA 92101 619.450.2549 www.fiftyandfifty.org @wearefiftyandfifty

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SOCIAL SYNDICATE www.socialsyndicate.com www.utensilstudio.com Photoshoot Location: THE RABBIT HOLE 3377 Adams Ave San Diego, CA 92116 619.255.4653 www.rabbitholesd.com 110 LOCALE MAGAZINE

DO PROFILE

#SquadGoals THE TEAM BEHIND SOCIAL SYNDICATE: Where Concept Is King And Hospitality Reigns

WRITTEN BY: S. ALICEN REYNOLDS PHOTOGRAPHED BY: MICHAEL WESLEY

We sat down with Social Syndicate (SS) owners and partners Brendan Huffman, Mina Desiderio and Mark Huber at their Adams Avenue hot spot, The Rabbit Hole, to learn more about what makes this restaurant development and marketing company work. How do they sustain popularity in the San Diego hospitality industry saturated with celebrity chefs, swanky hotels housing high-end restaurants and establishments created by award-winning builders and designers? Take a look around the streets of downtown, East Village, Little Italy and even Oceanside and you'll notice new posh eateries and bars popping up almost weekly. Or so it seems. You'd think it would be next to impossible to keep up with the next best thing, never mind be the next big thing, but this restaurant concept group seems to pride themselves on it not always being about the aesthetics of their venues; but rather, the true belief that it's the staff and the community that make their venues successful.

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"What's really cool about 'Syndicate' right now is our employees are really starting to take pride in the brand,” says Brendan Huffman, SS Owner and Partner. “Whenever you walk into a Social Syndicate venue you're going to get awesome, good quality people and good energy. That's kinda the deal behind it. Customer service is the biggest thing for us.

It's never been what's on the walls. The core behind it all is that friendly face you see every time you walk in the door."

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nnovative design and stellar décor can go a long way in this industry, but unless the food is spectacular, the staff are welcoming and the vibe is on point, the chances of keeping the doors open for the long haul are slim to none. Maybe that's why Social Syndicate’s way of thinking has never been 'build it and they will come.’ Instead, they've built their popular San Diego establishments around their motto 'Concept Is King' and the virtue that their employees are family, customer service is key and good times are meant to be had.

"It's basically a big group of friends, like family owned and operated. Everything is grass roots, it's not a big corporation. Every restaurant venture we do is driven by what's needed in the neighborhood and the community. We center around the void in the marketplace, but it's always got to be what would make sense for that community, what they're missing,” says Huffman. “Even the philanthropy work we do is centered around that particular community and usually the naming of the business comes from the history of the place. We hire local [and] the menu is created using local ingredients."

The group of three friends combined their branding, building and marketing resources a few years ago after Brendan and Mark opened Bootlegger in East Village. At that time, Mina already owned The Local in downtown. The branding success of The Local had Mina being tapped by many other restaurateurs while concept and design ideas were being sought from the Bootlegger owners. While hiring expensive outside

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companies to bring their newer ideas to fruition, it made more sense to have their successful backgrounds join forces, keep cost down and do everything in-house. Together, Brendan, Mina and Mark created Social Syndicate as their one-stop concept shop.

SOCIAL FOODIE Where to Eat and Drink With Social Syndicate Around the City

Three years later, now with some of the hottest spots in the SD food and drink scene under their belt, Social Syndicate is thriving with their popular restaurants Wonderland Ocean Pub in Ocean Beach, Bootlegger in East Village, Florent Restaurant & Lounge in Gaslamp, The Rabbit Hole in Normal Heights and The Local, now with one location Downtown and one in Pacific Beach.

They've recently added the brand Resident Brewing to their portfolio with a brewery and tasting room downtown. The beer, created by award winning brewer Robert Masterson, has become so sought after that they may need to consider a second location already to keep up with supply and demand. And as if Wonderland couldn't get any better with its spectacular views, delicious bites and tasty cocktails, Social Syndicate has purchased the Shades Oceanfront Bistro location directly below it that will focus on brunchy delights and "swell times.” Although OB Surf Lodge won't be an extension of big sister, Wonderland, it will maintain the pooch friendly atmosphere that Shades' regulars knew and loved.

We got to witness the cocktail R&D tastings for the soon-to-open spot, and if it's a hint of things to come, then we're in for something terrific. Brunch.

OB. That view. Food and drink to die for. Hmmm, sounds an awful lot like 'the next big thing' to us.

Ocean Beach • Wonderland Ocean Pub • OB Surf Lodge Pacific Beach • The Local Downtown • Bootlegger • Resident Brewing • Florent Restaurant & Lounge • The Local Normal Heights • The Rabbit Hole UTENSIL STUDIO

“CUSTOMER SERVICE IS THE BIGGEST THING FOR US.” —BRENDAN HUFFMAN

• Social Syndicate is branching out and turning their once inhouse marketing and design department into a whole new entity—Utensil Studio.

SOCIAL SYNDICATE’S WAY OF THINKING HAS NEVER BEEN 'BUILD IT AND THEY WILL COME'. INSTEAD THEY'VE BUILT THEIR POPULAR SAN DIEGO ESTABLISHMENTS AROUND THEIR MOTTO 'CONCEPT IS KING' AND THE VIRTUE THAT THEIR EMPLOYEES ARE FAMILY, CUSTOMER SERVICE IS KEY AND GOOD TIMES ARE MEANT TO BE HAD.

“EVERY RESTAURANT VENTURE WE DO IS DRIVEN BY WHAT'S NEEDED IN THE NEIGHBORHOOD AND THE COMMUNITY.” — B RENDAN H UF F M AN

But Social Syndicate doesn't stop there. They also specialize in logo design, branding, retail merchandise, apparel, web design and social media management. They're turning their marketing and design department into a whole new entity, Utensil Studio. Responsible for rebranding of two longtime San Diego businesses, Paw Commons Pet Resort (formerly The Golden Paw) and South Coast Surf Shop, Utensil Studio plans to expand their creative reach with new clients in industries outside of hospitality too.

Some of their other clients include fitness brands, restaurants, bars, interior design, pet resorts and accounting firms.

"I think too, that although we want to grow big, we never want to seem like we're big time people, or be big time people. We want to think big but act small," says SS Owner and Partner Mina Desiderio, "We don't ever want to change the mentality of all of our operators, the guys behind the scenes, the managers in each spot, the bartenders, the servers, whatever. We want them to feel like they're taking ownership, that they believe in what we're putting down. We want our venue employees to know they're like extended family. The hospitality industry is tough. We can't do this without them."

Traditions are another thing that give some of the SS venues a sense of community fun regardless if you're a local, a first time patron or even a tourist.

The ritual of Fireball shots every time a sirenblaring fire engine passes Bootlegger while imbibers cheer "Firrrrreballlll," how last call at The Local in Pacific Beach is greeted nightly with the Pina Colada Song as everyone sings along, or the sunset toast at Wonderland every night when the sun goes down. It's the little things like these, all traditions taken from something within the community, that provide neighborly camaraderie, great times being had and moments that are consistently shared on social media. Mostly, though, these places provide memories to take home of special times surrounded with good people.

Partner the traditions with good times, locally sourced menu ingredients, the delicious drinks, exceptional food, a great neighborhood and some of the happiest and friendliest staff in the industry, then it's no wonder why Social Syndicate's reputable locales are some of the best in San Diego.

They've made sure that even though their motto is 'Concept Is King'—that above all else—good, ol' fashioned hospitality reigns supreme.

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Splash Brothers San Diego’s Nightlife is Getting a Major Upgrade WRITTEN BY: EMILY TORRES PHOTOGRAPHED BY: NICK ISABELLA

MUST-HAVE DRINK: JRoc and Ryan Labbe recommend the hotel’s signature cocktail that hails straight from Vegas—the Champagne Sangria.

Sip on the fresh cocktail by the rooftop pool or during a night out with friends.

HEY, MR. DJ Local, Regional, and National DJs are expected at Oxford Social Club such as DJ Mr. Best, Tay James and Politik.

steemed Las Vegas hospitality and nightlife innovators, Jason “JROC” Craig and Ryan Labbe are making a splash in San Diego’s Gaslamp District with two new venues – Pool House and Oxford Social Club – at the Montage’s newest luxury hotel, Pendry San Diego. After years of experience in the hospitality industry, JROC and Ryan Labbe formed 8182 Group, a marketing consultancy that manages a nationwide portfolio of projects including several leading Vegas venues and brands like 50 Bleu Premium Vodka and Resqwater.

Quickly recognized for their success in Sin City, founder of Clique Hospitality Group, Andy Masi, partnered with the pair to launch Clique Bar & Lounge, the avant-garde cocktail lounge in the heart of Las Vegas’ Cosmopolitan Hotel. Clique redefined Vegas’ lounge expectations by offering a personal approach to nightlife through table-side mixology, high energy entertainment and a carefully curated ambiance that resonates with guests.

Leading up to Pendry San Diego’s debut, Masi, collaborated with JROC and Labbe again on two of the Pendry’s internal venues to bring an inventive guest experience to San Diego’s newer nightlife and hospitality market.

“We want to take a lot of the things that we have learned through our experiences in Vegas – service, promotional, marketing tactics – and tailor to San Diego. It’s a different market with its own vibe. We’re trying to bring a little Vegas, LA and New York flavor to San Diego. By creating this mix, we’re giving San Diegans something outside of their norm,” said JROC, regarding how the pair’s Vegas experience will manifest in Pendry San Diego.

Amidst the hotel’s six venues, Pool House serves as the Pendry’s beachy

rooftop pool that overlooks downtown San Diego and spans the entire length of the hotel. Pool House offers an incredible pool during the day complete with private cabanas, Bermuda chaise lounge chairs and daybeds and a postwork hangout for small bites and great crafted cocktails (and music by local DJs!) in the evening.

“We’re creating a guest experience and a great vibe. One of the things we’re going to be doing differently at Pool House is our programming. We’re curating events that appeal to San Diego locals and visitors of the hotel,” said Labbe.

JROC and Labbe’s second venue, Oxford Social Club, will offer an elevated nightlife venue inspired by clubs from older eras. The venue features an innovative cocktail menu, plush furnishings and art installations.

The club will not feature Vegas-style residencies, but instead, will feature curated local talent.

“We’re excited to be in this market and not only show people how we do things, but to be a part of the evolution of San Diego nightlife. Throughout recent years, the city’s nightlife has been elevated, and we are excited to be a part of that evolution,” said JROC. Oxford Social Club hosted a grand unveiling in early February with Pool House set to open in spring 2017.

“There hasn’t been many hotels like this in San Diego in the past decade. This will be an upscale venue that has a lot of character to it. The Montage Group is running hotel operations. They’ve been around for a long time and have great reputation for service. We know that they’re going to exceed expectations of guests. With this property, the nightlife, the restaurant, we’re hoping to make a splash,” concluded Labbe.

THE PENDRY SAN DIEGO 550 J St San Diego, CA 92101 619.738.7000 www.pendryhotels.com/san-diego JROC @iamjroc RYAN LABBE @ryanlabbe CLIQUE HOSPITALITY @cliquehospitality www.cliquehospitality.com

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FIFTY & FIFTY 629 J St, Ste 207 San Diego, CA 92101 619.450.2549 www.fiftyandfifty.org @wearefiftyandfifty

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H U M A N I TA R I A N P R O F I L E

CRAFTSMAN

of social good F I F T Y & F I F T Y IS ALL ABOUT SHARING THE STO R I E S O F T H E H U M A N R AC E

WRITTEN BY: MATTHEW J. BLACK PHOTOGRAPHED BY: DAMIEN NOBLE ANDREWS

tories are all around us every day. They come from friends and family, on the radio, social media, and in the news. Every life has a story, and when we consider how spread out the human race is across the planet, we often forget that we share connections to distant people far greater than we ever could’ve known. Fifty & Fifty founder Javan Van Gronigen and his team have found a way to make us remember that we are all part of the same human condition and global community.

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When we’re young, hopefully we learn skills to apply toward a trade. When we’re older, we hope we can use these skills to further our careers. For some of us, there’s an added desire to give back to the world. In Javan’s story, his career as an art director and digital lead, and his need to give back led him to the same place. He now heads a nonprofit that enables some of the best, well-intentioned organizations all over the world to spread their message and tell their story.

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ne look at the list of organizations F I F TY & F I F TY works with tells it all. There’s the International Committee of the Red Cross (ICRC), the United Nations, and Kids In Need of Defense (KIND), just to name a few. These are heavyhitters in the global effort to eradicate evil activities and promote peace and goodwill.

But while they grapple with the best ways to do this and how to help people in need, Fifty & Fifty concerns itself with the mission of spreading their unique message.

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Insert Javan’s 16-person team of “creatives, strategists, writers, dreamers, and technology buffs all using what we love to engage the world in the worthwhile,” to use his own description. What this team loves is spreading the word, and they do it by telling stories.

For example, one of Fifty & Fifty’s latest partners is Syria Street (syriastreet.com), who is partnered with the ICRC. On the homepage of Syria Street, a GIF shows a man smoking a cigarette in the middle of the street. He’s looking at us, and though he is silent you see him and another man in the background look up, then backward, as if tracking the path of a jet in the sky. This is a subtle, yet powerful image that is meant to show the reality of life in two divided communities in the Lebanese city of Tripoli, which resides on the Syrian border. The conflict in Syria may be well known, but what is lesser known is that the violence spills over into surrounding communities. These particular communities in Tripoli are separated by a street ironically called Syria Street, and they find themselves at odds over who they support in the conflict.

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WHAT’S IN A NAME? The name Fifty & Fifty comes from research concluding that aid given, rather than bought or earned, rarely has the impact intended.

If the communities and individuals in need of help invest their time and effort in the projects then success is far more likely. Nonprofits can provide aid and ideas that fulfill half the picture, and the very people they help have to provide the other half for success. It’s a fifty, fifty tradeoff.

“To all those social good businesses out there with a true drive for the worthwhile, expect a knock at your door, if not today, tomorrow.” —Javan Van Gronigen

MAKE YOUR MOMENT • Need an example of how Fifty & Fifty finds ways to connect with you? Check out United Way’s “Make Your Moment” (makeyourmoment. org) campaign. Fill out a short quiz and United Way will tell you what your answers say about you, and what cause you might be interested in. If you want to get involved and give back then this site is for you.

FIFTY & FIFTY PROJECTS • Biolite – Bringing clean energy to the world. bioliteenergy.com • Lifestraw – Bringing clean water everywhere. lifestraw.com • IJM - Ending global slavery. ijm.org • Build On – Empowers US urban youth, and builds schools worldwide. buildon.org • Caring Across Generations – Enables the elderly to live a quality life. caringacross.org

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hile news organizations provide quotes and concern themselves with geopolitics, Fifty & Fifty helps tell the story of the people who live there. Visitors to the site can read about Zaynab, a little girl with a bedroom painted in pink. She’s afraid to go to sleep at night because of the bullets that occasionally infiltrate her walls, and her dreams.

While many of us don’t relate to bullets flying through our bedrooms, perhaps we can empathize with Abbas the shopkeeper, who struggles to keep his business open on a daily basis. There’s also Ahmad Ibrahim Ali who is a humble seller of coffee and vegetables, but because of the conflict, is marginalized into having to sell to only one of the two communities.

Partnering with several organizations to spread awareness about such hardships, Fifty & Fifty doesn’t stop there. In 2010, Javan began work on another of his projects to benefit organizations helping the world. He created an application called Donately (donate.ly), which helps nonprofits raise money for their causes by offering a smooth, streamlined process for contributors to donate.

Bringing awareness and offering a means to raise money are the cornerstones that enable the nonprofit world to operate. Javan recognized this early, but the skills necessary to make this happen didn’t come overnight. While his career was still in its early stages, Javan got a job as Art Director for a company called Digitaria. There he enjoyed working to advertise top brands such as Sony, HP and TaylorMade, “but it took me time to realize that why I was designing was just as important as the fact that I was designing to begin with.”

The next job he took addressed his need to use his skills for good when he began working with Invisible Children as the lead in their digital department. Invisible Children is an organization that brings awareness to conflicts in Central Africa, and specifically targets helping the innocent children who are caught up in the violence. This is where he discovered the fusion of his skills by effectively advertising the causes he believes in.

After leaving Invisible Children to found Fifty & Fifty in 2009, Javan held onto the many relationships he fostered in the nonprofit world, as well as web development. It’s evident that he continues to work with these connections as Fifty & Fifty enjoys “continued relationships and advisors whose advice and support we still hold dear to this day.” An example of this is the Director of Syria Street, Brandon Tauszik, who was a Videographer and Photographer at Invisible Children when Javan worked there.

“While news organizations provide quotes and concern themselves with geopolitics, Fifty & Fifty helps tell the story of the people who live there.”

Making connections and sustaining relationships is what good business is all about. Javan has certainly accomplished this and made it his model for how his nonprofit operates. As they continue to expand their relationships, Fifty & Fifty will seek out “like-minded partners.”

In many ways Javan’s story is the story of Fifty & Fifty, and his message is best told in his own words: “To all those social good businesses out there with a true drive for the worthwhile, expect a knock at your door, if not today, tomorrow,” he said. With their unique and artistic method of communicating, the applications they work on and the stories they tell, we can’t wait for those organizations to answer that knock on their door.

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EAST VILLAGE www.eastvillagesandiego.com

FIRST TIMER'S GUIDE

EAST VILLAGE

1O1 YOUR GUIDE TO SAN DIEGO’S UP-AND-COMING NEIGHBORHOOD

WRITTEN BY: EMILY TORRES

Just a few miles from the Pacific, nestled between Gaslamp Quarter, Barrio Logan and Golden Hill, there’s a new scene burgeoning in San Diego. San Diego’s East Village is on the rise with dozens of restaurants, boutiques, galleries and bars, offering experiences for locals or tourists of any age in the heart of downtown San Diego. East Village is no newbie to San Diego, with main staples like PETCO Park, San Diego Central Library and The Mission, but the neighborhood is evolving as a main cultural hub to eat, drink and enjoy in the coastal city.

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FASH IO N FO RWARD Fashionistas roam the streets of San Diego snapping blogger-style pics left and right. East Village is nothing short of a fashion-forward photoworthy neighborhood—don’t forget to geotag the corner of Tenth Avenue and J Street’s “Give Love, Get Love” mini-mural; it’s a must. Peruse price tags and stock your closet with the latest trends or find the perfect, stylish accessory. From window shopping at different boutiques to giving yourself the royal spa treatment, this hotspot has locals flocking to shop it like it’s hot.

Barre So Hard Relive your childhood dream of becoming a ballerina and break a sweat at Pure Barre East Village. The full-body, ballet-barre-based strength workout is complemented

by Pure Barre East Village’s friendly, high-energy atmosphere and motivating music.

Bonus: new clients can sign up for one month of unlimited classes for only $99! www.purebarre. com/ca-sandiegoeastvillage

ROSEWOOD SAN DIEGO

LUXE LOUNGE & SPA Luxe Lounge and Spa is an urban oasis amongst up-andcoming East Village and the downtown scene. You can pop in for a quick nail service or spend a day at the spa getting pampered

by Luxe’s staff. The modern spa has a clean design and all-white décor, conducive to a day of relaxation. Luxe offers a range of services including manicures and pedicures (that incorporate essential oils and herbs!), customized facials, teeth whitening, cellulite treatments, body wraps, waxing and tanning. The salon has a variety of daily specials, including $5 off nail services on Tuesdays, free brow waxes with facials on Saturdays and $30 custom airbrush spray tans on Fridays. luxeloungeandspa.com

ROSEWOOD SAN DIEGO Sneaker culture is brought to life by lifelong shoe collector, Dante Rowley, at Rosewood San Diego.

Rosewood boasts a range of limited edition and exclusive kicks including Jordans, Nikes, and Adidas (some pairs only had 100 made and were never released to the public!). Looking to step up your sneaker game in 2017? Head to Rosewood to snag some of the most popular items– Yeezys, Adidas Ultra Boost, Adidas NMDs, Bred Jordan 1s and Space Jam Jordan 11s. rosewoodsandiego.com

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WILD DOVE

WILD DOVE Wild Dove is downtown San Diego’s new hub for fashion. Amidst a timeless brick interior, owner Rachel Hunt (who styles customers herself!) fills the walls with soft, eco-friendly fabrics, versatile pieces and statement bags and jewelry. The adorable boutique stocks feminine, but contemporary and edgy styles at a reasonable price point fit for the urban woman. Wild Dove is best known for styles you can dress up and down—perfect for a work day turned into a night out! wilddoveboutique.com

PRETTY SEVEN BOUTIQUE

BESPOKE CUT & SEW Looking to top off your look? Independently established in 2012, Bespoke Cut & Sew has made it a mission to provide well-constructed hats (using absolutely zero glue). Bespoke offers fullycustomizable, quality hats of all shapes, sizes, and materials. Bespoke even offers custom, DIY straps. Other popular items include New Era, Brixton, Diamond Supply Co. and Wu-Tang hats.

Bespoke Cut & Sew has expanded locations to Rancho Cucamonga, Santa Ana, San Francisco, and Redlands. #wesellhats shopbspk.com

Pretty Seven Boutique is the place to be for young fashionistas and trendsetters. With bold, red walls filled with Hollywood icons like Marilyn Monroe and Audrey Hepburn, the East Village boutique is known for being classy and timeless, while also carrying unique, flirty fashion. The boutique offers items of every occasion—workweek wear, girls’ night out dresses, Sunday brunch attire and everything in between. However, Pretty Seven is best known for statement dresses, accessories, and bikinis that cannot be found anywhere else. Bonus: the boutique offers free styling for any visitor! prettysevenboutique.com

5&A DIME 5&A Dime is East Village’s home for men’s trendy, contemporary clothing and accessories. 5&A Dime has defined San Diego’s chill, but edgy streetwear with creative, sloganed t-shirts and hoodies and retro glasses. The boutique features all locally-made attire and accessories.

The sibling owned and operated store is a staple of East Village (it’s been around for 10 years!) for the hip, young man.

5andadime.com

San Diego Passport Program

E A ST V I L L AGE E AT S Come hungry to this ‘hood. As we all know, San Diego is a foodie’s haven, encompassing true diverse hot plates in and around the city. Nonetheless, this area is slowly becoming the go-to choice for dinner plans. With an abundance of options from NY-style to Italian traditional dishes to craft beer sips, East Village is jampacked with cool and craveable cuisine. This isn’t only a spot to visit during the Padres’ season; good food, good libations, and good company is located here all year around. environment. Dog Haus Biergarten’s must-have menu items? Our top dogs are The Little Leaguer, Scott Baioli and Another Night in Bangkok. sandiego.doghaus.com

BOOTLEGGER

PHOTOS - Salvucci's: Josie Gonzales | Basic Urban Kitchen & Bar: Karl Garrison

STELLA PUBLIC HOUSE “Farm to Pizza” is the underlying concept at rustic and charming Stella Public House. The restaurant has partnered with dozens of local growers, ranchers, and purveyors to offer the most sensible ingredients to customers. Stella Public House serves Napoletana style pizzas baked in a Forno Bravo Modena oven using oak and pecan wood. Guest favorites include the Mushroom, Texas Bee Sting, and Spicy Italian Fennel pizzas. Bonus: Stella Public House is the perfect spot for East Village locals to head over with their dogs.

Stella borders Faultline Park, so guests can enjoy happy hour while their pups play. stellapublichouse.com

DOG HAUS BIERGARTEN Hot Dog! Dog Haus Biergarten is East Village’s new hotspot for gourmet sausages and hot dogs. Originally founded in Burbank, the fast-casual restaurant expanded to San Diego, serving up hot dogs alongside local beer and shakes in a family-friendly, warm

Bootlegger is the place to be seen in East Village. Bootlegger hosts an expansive craft beer selection and comfort food classics in an atmosphere reminiscent of a 1920s speakeasy. San Diego’s official Alabama bar also hosts $10 Build Your Own Nachos on Tuesdays, and $10 Build Your Own Burger on Thursdays. But, don’t forget to head out with your crew on Fridays for local DJ sets. Bonus: Bootlegger serves bottomless mimosas for under $15 on Saturdays and Sundays. Cheers! bootleggersd.com

NEIGHBORHOOD Neighborhood transports San Diegans to a New York-style casual gastropub with high ceilings, chalkboards and slightly grungy, comfortable vibe.

The lively restaurant and bar serves an eclectic assortment of locally-sourced food and quality craft beer.

Neighborhood’s musthave menu items?

Nashville Hot Chicken, The Hood Burger, and Shaved Brussel Sprouts!

Top your meal off with a beer from local brewers, including AleSmith, Coronado Brewing, Fall Brewing Co., Modern Times and 32 North.

Bonus: There’s a secret speakeasy hidden inside. Shh! neighborhoodsd.com

BASIC URBAN KITCHEN & BAR BASIC Urban Kitchen & Bar is a staple among East Village locals and surrounding office employees. The nononsense restaurant and bar offers New Haven-style pizza (think: thin crust) and craft cocktails in a casual, open, urban warehouse. The neighborhood hangout hosts weekly art shows on Tuesdays, and DJs provide entertainment for the urban crowd on weekends. BASIC Urban Kitchen & Bar’s menu must-have? Mashed Pie AKA a white pie with mozzarella, mashed potato, and bacon. barbasic.com

Travel around East Village’s up-andcoming bars with the San Diego Passport Program.

The pocket-sized field guide is packed with 2-for-1 craft beverage specials, so you and your friends can take a self-guided tour and explore the San Diego neighborhood’s evolving food and beverage scene. www.thepassportprogram.com Café Chloe: A Taste of France

SALVUCCI’S East Village locals and visitors alike are tortellini in love with RMD Group’s recentlyopened Italian restaurant, Salvucci’s. The restaurant stays true to its heritage, serving up traditional, homemade Italian pasta and pizzas among a woodand-concrete setting. While guests aren’t munching on their plates, they can enjoy photos of the original Salvucci family and fun photos of celebrities eating pasta. The must-haves? The Shrimp Scampi, Salvucci’s Lasagna and the Scaloppine di Pollo Piccata. Bonus: Wine Wednesdays—delectable bruschetta options and half off select bottles of wine! salvuccissd.com

San Diego’s first European café transports diners to Paris with a bistrostyle menu, gourmet coffee, boutique wines and a cozy, urban atmosphere.

Enjoy a caramelized onion tart or croque madame in the sunlit dining room for brunch, or splurge on toasted farro risotto and foie gras torchon at a candlelit table for dinner. www.cafechloe.com

BASIC URBAN KITCHEN & BAR

BOTTEGA AMERICANO Bottega Americano is East Village’s triple threat with a European twist – a restaurant, bar and marketplace. Located on the corner of Park and Island and decorated with ‘50s-style photos and black and white to evoke glamor, this triple threat combines the elegance of fine dining with the convenience of a European style market. The entire menu is prepared at interactive stations, including a salumeria, pescaria, wood-fired oven and a pasta bar (think upscale farmers market). Bottega Americano’s menu must-haves? The Pappardelle with Braised Lamb Sugo and Di Stefano Burrata. Bonus: Bottega Americano offers incredible grab-and-go options. bottegaamericano.com LOCALE MAGAZINE 123

Block Party Hit a Homerun During the 7th Annual East Village Opening Day Block Party.

Join The East Village Association and San Diego locals for the 7th Annual East Village Opening Day Block Party on Friday, April 7 from 10 a.m. – 6:30 p.m. and Saturday, April 8 from 11 a.m. to 7:30 p.m. Local vendors and restaurants will be in attendance to celebrate opening day at PETCO Park.

Coming Soon: UC San Diego Hub Slated to open in 2020 on the corner of Park and Market, UCSD’s Innovative Cultural and Education Hub will connect its wide range of programs to the downtown community and diverse neighborhoods at the city’s urban core. The center will offer academic and outreach programs for middle and high school students, a venue for arts events and exhibits, business incubation and entrepreneurship resources and courses, workshops and seminars relevant to San Diego’s growing workforce.

SMARTS FARM

E X PLO RE T H IS W EEKEND San Diego in general is America’s Finest when it comes to activities and keeping busy with the 365 days of sunshine. But, the cat is out of the bag, East Village is a hub of cool things to mark your calendars for, so round-up your faves and hit the town. We’ve pretty much planned your weekends here for you—get rolling and go bowling, catch a fly ball at Petco Park, rent a community garden pot, explore a new artist’s exhibition, and rock out at a local concert—possibilities are plentiful. It’s all here and waiting for you to explore!

EAST VILLAGE TAVERN & BOWL

SMARTS FARM SMARTS Farm has taken root in East Village as the city’s latest, instrumental non-profit urban garden and center that connects the community while supporting a healthy and productive lifestyle through community outreach and various programs aimed towards underserved youth. Recent programs included garden exploration, art and photography classes, bug and animal interaction and cooking classes. This year, SMARTS Farm will expand to include an onsite farm stand with fresh produce and fresh eggs, as well as immersion and certification programs in the gardening arena for local youth. Bonus: SMARTS Farm leases out community garden plots in the heart of the city! humanesmarts.org/farm

EAST VILLAGE TAVERN & BOWL Lace up your bowling shoes and keep your East Village party rolling with a stop at East Village Tavern & Bowl, which caters to the late night crowd with hours till 2 a.m. on weekends! East Village Tavern & Bowl merges lounge with a bowling alley, offering 12 bowling lanes, HD flat screens, and a restaurant. The restaurant’s extensive menu includes filet mignon tacos, salads, baby back ribs, gourmet pizzas and a range of craft beers to fuel up between games. tavernbowl.com

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PETCO PARK

PETCO PARK

SPACE 4 ART

While the San Diego Chargers may have left, San Diegans can still cheer on the San Diego Padres at their home stadium in East Village, Petco Park.

Fans can soak up the sun and beautiful views of downtown at the city’s ballpark. Throughout recent years, Petco Park has upgraded their menu, adding offerings from local favorites like Hodad’s, Board & Brew, Brigantine, Mr. Softee and Phil’s BBQ. Local tip? Snag a ticket at the Western Metal Supply warehouse, the park’s location for luxury boxes along the left-field pole. The San Diego Padres begin their MLB season against the San Francisco Giants on April 7 at the stadium. sandiego.padres.mlb. com/sd/ballpark

Space 4 Art is the creative epicenter of East Village that brings visual and performing artists across varied backgrounds together to transform and grow the surrounding community. The gallery hosts artist residencies, as well as rotating exhibitions from diverse artists across San Diego.

The nonprofit also hosts community outreach programs, as well as partnerships with AIGA Link, High Tech High and So Say We All. Pro Tip: Exhibitions and Event proposals are evaluated by the tenantartist led Curatorial and Events committee every 3-6 weeks. sdspace4art.org

QUARTYARD Constructed from repurposed shipping containers in a vacant lot, Quartyard is San Diego’s outdoor community hot spot for drinks and music every day of the week. Quartyard hosts a coffee shop, restaurant, and beer garden. Guests can enjoy a drink in the fun and relaxed atmosphere while watching their pups play in the space’s dog park. Quartyard hosts a number of events, including concerts (most recently, Beat Street), farmers markets and film festivals. quartyardsd.com

PHOTO BY: Julie Jones

HOME

///AWAY MARCH 2017

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SUCCULENT CAFE This Shop Doubles as a Cafe and Succulent Haven

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SETTING THE TABLE King of the Sea

More Than Just Seafood With Chef JoJo at the Helm of Lionfish

SETTING THE TABLE America’s Finest City’s Cuisine Just Got a Little Finer With Lionfish

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ESCAPE: NEW ORLEANS Go Beyond the French Quarter

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SU CASA The Perfect Combo of Vacation and Home at Fairmont Grand Del Mar

LIONFISH 435 Fifth Ave San Diego, CA 92101 619.738.7200 www.lionfishsd.com CLIQUE HOSPITALITY @cliquehospitality www.cliquehospitality.com

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HOME/AWAY

CACTUS Makes Perfect Stop By, Sip a Latte and Snag a Succulent for Your Home at the Succulent Cafe WRITTEN AND PHOTOGRAPHED BY: S. ALICEN REYNOLDS

TWO TIMES THE SUCCULENTS This is Succulent Cafe’s second location in North County. The Oceanside location just celebrated their three-year anniversary!

PETE’S TOP 5 DRINKS: Dirty Chai Lavender Mocha Tuxedo Mocha Iced Coconut Green Tea

Drive through Carlsbad Village, heading south down State Street, until you reach the very end — that's where you'll find an enchanted garden café, which doubles as a secret hiding spot for gnomes, fairies and leprechauns alike. Okay, so that might be a little far-fetched, but really, if there were such things they would be found here among all the beautiful succulents and shrubbery. Although this quaint and enchanting space practically oozes pixie dust, perhaps it's better known for it's succulents and coffee.

Much bigger than the smaller, yet just as charming Oceanside location, the newly opened Carlsbad Succulent Cafe features a large outdoor patio that is surrounded by walls made of plants, rustic woods and quotes that read “Live, Love, Laugh and Dream.” Wine barrels, artsy decor and gorgeous live-edge wooden tables adorn the café along with a pretty waterfall that greets you as you walk in under a sign that says, “Have a succulent day.”

There's a gift shop adjacent to the café, so there's plenty of site to see as you sip a pour-over, nosh on a delicious danish or shop for greenery. There are literally thousands of succulents to choose from. There are many variations which come in plant-it-yourself containers or decorative pots, ranging in size from tiny to knee high. They come in many shades of green, mostly, but there's a few shades of purples, yellows and pinks too. You can buy one, buy an entire arrangement or even adorable premade planters.

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"The plants came first. It was all about the succulents at first, they're extremely popular, especially with the drought conditions," says owner Peter Loyola. "The coffee and café came second. The Oceanside location became so popular that the Carlsbad locals started asking me to put one over here.

We've been here four months now and it's a fantastic spot."

The menu is that of a typical coffee shop with lattes, espresso, flat-whites and what not, however, it's deliciously brewed Stumptown Coffee is a can’t miss. Fresh baked pastries, breads and croissants from Oceanside fave Petite Madeline Patisserie are brought in daily. There's a luncheon menu and weekend brunch (with mimosas!) currently in the works as well as beer and wine.

Even if you lack a green thumb or you don't like coffee, head here to do some work on your laptop or have a cup of tea or cocoa. This spot is super Insta-worthy, the staff is super friendly and you'll surely enjoy some serenity of the “enchanted garden”...maybe you'll even spot one of those pesky lil' leprechauns!

SUCCULENT CAFE 505 Oak Ave Carlsbad, CA 92008 760.696.3819

S E T T I N G the TA B L E

KING OF THE

SEA M O R E T H A N J U ST S E A F O O D W I T H C H E F J OJ O AT T H E H E L M O F L I O N F I S H

WRITTEN BY: S. ALICEN REYNOLDS PHOTOGRAPHED BY: JULIE JONES

San Diego, a city well-known for its wonderful weather, sandy beaches, world-famous golf courses and sensational nightlife, has become increasingly popular for its mecca of beautiful bars and exceptional restaurants. Tourists and locals alike can't wait to try the newest place to cross off their ever growing SD foodie bucket list. Perhaps not since the anticipation of Celebrity Chef Richard Blais's Juniper & Ivy or Michelin-starred Chef Jason McLeod's phenom, Ironside, have San Diegans awaited such an unveiling as the newly opened Lionfish at Pendry San Diego.

Located in Gaslamp Quarters, inside the ultra luxe Pendry Hotel, you'll step in through the doors of Lionfish to a no-reservationrequired bar and lounge area where the vibe is anything but pretentious. Through these doors, you're greeted with a young, hip and friendly staff who are ready to welcome any and all.

The service at Lionfish is stellar—regardless if you are dressed in board shorts or a three-piece suit. Although The Pendry appears quite posh, all walks of life are greeted here as equals.

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LIONFISH 435 Fifth Ave San Diego, CA 92101 619.738.7200 www.lionfishsd.com @lionfishsd CLIQUE HOSPITALITY @cliquehospitality www.cliquehospitality.com

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Me nu Chef JoJo’S Lionfish Faves: Lamb Tartare Stuffed Squid

Spicy Grilled Octopus Fermented Chile, Crispy Garlic, Marble Potatoes, Cilantro Aioli

Roasted Icelandic Una Salmon Crispy Artichokes, Farrotto, Herb Asparagus Sauce, Sorrel

16 oz. Prime Natural New York Strip Bordelaise, Sunchokes Lyonnaise, MisoSunchokes Puree

Lamb Tartare Golden Beets, Fennel, Arugula, Vadouvan Yogurt, Lavash

Directly above the bar is The Loft at

Lionfish, a private dining room with its entrance that holds approximately 50

people, reserved for lavish parties, upscale events, VIPs and celebrity guests. The

area is warm and inviting, yet intimately

high end and swanky. Anyone can reserve this spot with special reservations or a minimum number of guests.

Move in past the bar, and you'll find yourself in the formal dining area of Lionfish. Formal dining, yes. Formal

attire required? No. It's the kind of place that doesn’t come across as stuffy or

ostentatious, however, once your plate is served you may be inclined to feel

underdressed no matter what you are wearing. With entrees so beautifully

plated, you are automatically transported

to possibly one of the most formal dining experiences you've ever had.

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L

ionfish is romantic. It's casual. It's comfortable and charming. Around the dining room walls, there's jubilant décor in golds and grays leading to an open-feel kitchen encased in glass and metal that’s reminiscent of older East Coast architecture. Master craftsmen and woodworkers hand screwed every single one of the finishing screws you see along the walls. There's a custom built butcher block on the sushi bar, custom woodwork on a 28-foot ceiling, decorative tiled flooring and a prominent light fixture hanging in the middle of the dining room—it's almost giving off the vibe of the Titanic—resemblant of a scene from the movie, yet it's not at all like that. It's not nautical; it's just very familiar. Like you've been there before in a different place and time.

At the dinner-service-only Lionfish, which opens at 5 p.m. for dinner nightly, you'll want to order one of everything. Lionfish Partner and Executive Chef Jose "JoJo" Ruiz has designed a sustainably sourced menu that encourages you to do just that.

"That's the way I like to eat; multiple appetizers and one entrée or sometimes even shared entrees,” says Chef JoJo. "I feel like if you go out with people, it should be those you enjoy being around so I take friends of mine out, that aren't necessarily like me in ordering that way and I like to order a bunch of different things and share everything. You can taste a variety of things, it's a good way of trying multiple dishes, and it's a good conversation starter."

Previously working in some of the best restaurants in town and under some of San Diego's most

reputable chefs, the 29-year-old San Diegonative’s curriculum vitae is likely one of the most stellar in all of San Diego. That being said, JoJo's skills far supersede his on-paper resume—his passion for cooking is hardcore, and his desire for continuous learning is steadfast. His butchering is that of an art form, his plating impeccable.

One glance at the menu, and you’ll know exceptional is exactly what you are going to get.

You might think that modern coastal cuisine means seafood only, however, Chef JoJo's take on coastal actually means seafood and prime meats highlighted with flavors from an array of coasts. The starters menu features a large variety of appetizers broken down into both hot and cold share-friendly plates. The sushi and sashimi is second to none with Nigiri Flights and specialty rolls like the Killa-Kali and the San Diego Sunshine. The raw bar boasts daily fresh crab, shrimp, lobster, East Coast, West Coast and Baja oysters as well as New Zealand Green Lip Mussels.

Caviar service more your thing? Of course. There are quite a few options including Caspian, Kaluga, and Beluga. For bigger appetites, there are elegant seafood dishes, drop-dead-gorgeous entrees, and a few extraordinary off-the-menu specials. The fixed menu, featuring many responsibly sourced items, will change seasonally.

Lionfish has arrived, and America's Finest City just got a little finer. It's safe to say that Chef JoJo has lived up to his reputation...you can hang a (Michelin) star on that one.

Interview With

JoJo Ruiz, Executive Chef & Partner at Lionfish

“I've spent a lot of time on the menu and understanding the sustainability and the sourcing.”

—JoJo Ruiz

Q: Tell me more about the communal idea, your sharefriendly menu. How did you come up with that idea?

JoJo Ruiz: It's how I like to eat. My girlfriend is the same way, so it works really well for us. Multiple appetizers and one entrée or shared entrees. I want people to enjoy the company they're with, and this way it's a little more fun too.

Q: Lionfish is being hailed as a "modern coastal cuisine restaurant." Can you explain your take on that?

JR: Because it's coastal, people automatically think of the ocean. Coastal for me usually means the coast of countries. It's the taste of France, the bottom areas of France. The Mediterranean too. Peru, Japan and so on. I just want to do a lot of different flavors, a lot of different spices. That's my big thing.

Q: The name Lionfish sounds very seafood forward.

As a butcher, do you have a few items to entice the non-seafoodies?

JR: I want to make sure there's the same amount or a large variety of both. [And] if someone wants meat— they’ll get good, quality meat. Like the New York steak – it's natural, so that means what it's fed is natural.

That kind of stuff is important to me. And its certified humane [the way the animal is put down.] I've spent a lot of time on the menu and understanding the sustainability and the sourcing.

Q: What is your favorite dish on your menu?

JR: I really enjoy the lamb tartare. And the stuffed squid. The stuffed squid I spent a lot of time on.

A lot of people just get squid and they fry it. With sourcing, I really went out of my way to make sure I found a US product that's processed in the US. A lot of people don't understand that squid is usually caught in the US, shipped to China for cheaper, because of slave labor, then shipped back. By the time you get it here, it has been frozen, defrosted, frozen again and defrosted again. That's why sometimes you get squid with not very good flavor.

So I made sure I have a US product. Anyway, we stuff it with shrimp and pork Italian sausage mixture piped into the squid. Sear it off. Roast it. A lot of herbs. Slow roasted tomato puree. Pickled baby bell peppers, fennel, some greens on top.

Q: What is your favorite go-to dish at a different restaurant?

JR: To be honest, what I crave on my days off is Cantina Mayahuel. The mole there is probably one of my favorite dishes. They call it the ‘green monster mole.’ Give me that with the rice, the black beans, and a nice warm glass of mescal and I'm happy.

Q: San Diego is rampant with big name Chefs.

Which one has inspired you most for Lionfish?

JR: Rob (Chef Rob Ruiz, owner, Land & Water Co in Carlsbad) is one of my biggest idols in San Diego. What he does is great. He cares about food sustainability. As Chef-to-Chef he's one of the people I idolize the most when it comes to what he's doing, and he's going about doing it. Not just for San Diego, but for the world—he's bringing more national recognition to sustainability.

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ESCAPE: NEW ORLEANS

VISITING ONE OF AMERICA’S MOST MUSICAL CITIES—NEW ORLEANS WRITTEN BY: DAN PEEL

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Lodging Located in Downtown New Orleans at 1250 Poydras Street, the Hyatt House opened as a 7-floor 194-room addition to the Hyatt Regency as a result of widespread research in the hospitality industry. The Hyatt House combines a hotel’s upscale atmosphere and services with casual living conditions and amenities to create a place to stay that feels like home.

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The most common room, the studio king, is equipped with a kitchenette, microwave and mini fridge, as well as a full splay of pots, pans, dishes, cooking utensils and cutlery in case you want to pick up some fresh seafood at the French Market off North Peters Street and try your hand at making gumbo or crawdad jambalaya.

For guests who lack the aspiration or time to cook for themselves, Hyatt House provides a complimentary build-your-own-omelet bar and hot breakfast spread that includes vegetarian and gluten-free options.

And if you’d like to have a drink with a view while preparing to go out to Frenchmen Street or Bourbon Street, visit the H Bar on the 11th floor

When combined with the Hyatt Regency, the floor space of the hotel surpasses two million square feet. This spacious interior allows for a 24/7 Guest Market stocked with everything from fresh salads to local beer, a Starbucks and the gift shop, Lagniappe Exchange, to serve the needs of guests and residents. Complimentary grocery shopping and laundry services are available for guests who stay longer than a month. Event halls, meeting spaces, ballrooms and several awardwinning bars and restaurants also operate in full swing here, including 8 Block Kitchen & Bar, Q Smokery & Cafe, Vitascope Hall, Borgne and Pizza Consegna, which delivers to the Hyatt House guestrooms.

Executive Chef Eric Damidot has added creative specialty items to the hotels’ restaurants including Vitascope Hall’s crawfish, smoked pork and alligator pigs in' a blanket and its award-winning sushi rolls, which are arranged with exciting options like lemon fish and char broiled eel as well as wasabi-infused smelt roe.

An array of activities exists beyond the Hyatt’s grand lobby, which is permeated with a patented scent the magnolia, Louisiana's state flower.

The Loyola streetcar line can take you into the French Quarter in under 10 minutes. Traveling sports fans are well served with the hotel’s location—the Ernest N. Morial Convention Center and the Mercedes-Benz Superdome are within walking distance of the hotel. Also within reach? The stunning Mississippi Riverfront, which lies within a mile of the hotel.

HYATT HOUSE NEW ORLEANS 1250 Poydras St, New Orleans, LA 70113 504.648.3118 | www.neworleansdowntown.house.hyatt.com

Photos - Hyatt House New Orleans: Images Courtesy of Hyatt House New Orleans/Downtown

any impressions strike the New Orleans traveler upon arrival: jazz sounds booming from the bells of tubas and trombones, the wet smell of magnolias blown across the Mississippi, laughter and the smell of broiling seafood. If you stick around long enough to involve your sense of taste, you will be hooked. Crawfish, po’ boys, fresh French bread, beignets and mountains of shellfish cooked in the Creole tradition provide the culinary backdrop to the city. New Orleans has character, which can be located at the intersection of its rich cultural history and the living charm of its locals.

Since the Biodistrict, New Orleans opened in 2013 as one of the medical industry’s largest developments of hospitals and medical schools, an increasing number of doctors, patients and their family members have demanded longer hotel stays.

This growth, as well as the expanding developments at the surrounding Business, Arts and Sports & Entertainment Districts, provided Waypoint NOLA, LLC owner and developer Chris Robertson with a reason to transform a 24-story office building into an attractive abode that connects to the Hyatt Regency by means of a second-floor skybridge.

for some locally inspired cocktails, premium beers and wines, and a spread of sandwiches, snacks and other dishes.

HOTEL MONTELEONE www.hotelmonteleone.com | PRESERVATION HALL www.preservationhall.com | WILLA JEAN www.willajean.com | THE NATIONAL WORLD WAR II MUSEUM www.nationalww2museum.org | D.B.A www.dbaneworleans.com | BLUE NILE www.bluenilelive.com | CAFÉ NEGRIL www.cafenegrilonfrenchmen.com

NATIVE KNOWLEDGE: Executive Chef Eric Damidot of Hyatt House, won the Hyatt Corporation’s 2014 Culinary Leadership Award and is a supporter of the farm-to-table culinary philosophy. At 8 Block, this freshness is reflected with St. James Cheeses from eight blocks away on Magazine Street.

They also serve duck, pork, beef and lamb from the local Two Run Farm as well as local fruit from farmers as close as three blocks from the hotel. 8 Block’s grits, a Southern specialty and staple, are made from the nearby Papa Tom’s farms, while their bread is made even closer to home, at the Hyatt’s Pain Frais in-house bakery.

SWIM FAN: For the fitnessminded guest, the Hyatt House has access to one of the largest pools in New Orleans and offers 24hour workout rooms to swim and run off any beignet-inspired weight gains.

HOUSE WITH A VIEW: The Hyatt House starts on the 11th floor, which means every room comes with a substantial view of one of the four cardinal directions of the Big Easy: upriver, uptown, downriver and downtown.

The Tour I began my tour of New Orleans in the French Quarter at Hotel Monteleone, starting point for July’s Tales of the Cocktail festival, and then continued to the Mississippi riverfront and the iconic St. Louis Cathedral at Jackson Square. Though the street performers of Jackson Square livened up my walk with their electric violins, bongos and assorted brass and woodwind instruments, my personal musical highlight occurred at Preservation Hall that evening. I was packed into a dingy, poorly lit room with old cushions on the floor and a few wooden benches. When the Preservation Hall Jazz Band came out on stage, they looked almost as worn as the room. But appearances deceive, as this band delivered the most soulful and intimate jazz show I could have hoped for. They played a Louis Armstrong cover as well as several original pieces that featured extended solos on the trumpet, trombone and tenor saxophone.

The following morning I ate breakfast at Willa Jean, a contemporary retro eatery located on O’Keefe Avenue.

I soon discovered that while their brunch specials taste delicious,

Willa Jean’s foray is baked goods— enormous cinnamon rolls, muffins as tall as water glasses and their build-a-biscuit option made for one gargantuan meal. Afterwards, I headed down to the New Orleans Garden District, named after the abundance of Southern live oaks and red-flowered crepe myrtles that occupy the yards of the shotgun houses. Though many people come to visit the Greek revival style homes owned or formerly occupied by celebrities such as NFL stars Eli and Peyton Manning, Anne Rice, Nicholas Cage, Jefferson Davis and William Falkner, many people don’t realize that some of the most fragrant trees on the planet were imported here to provide the entire 250-acre district a pleasant aroma throughout spring.

That afternoon I visited The National World War II Museum. The museum has undergone continual expansion since opening in 2000 as the D-Day museum, and is composed of five pavilions on a six-acre campus.

Hangar-sized exhibits house a fleet of war machines, including a Douglas C-34 and a Higgins Boat— famous for enabling the Allied attack on Normandy, France. The museum’s film experience Beyond all Boundaries incorporated animatronic planes and guard towers, used multiple screens and combined historical footage with digital animation to present the viewer with the most effective and entertaining 50-minute history lesson imaginable.

That night I discovered Frenchmen Street’s d.b.a, Blue Nile and Café Negril, bars with live performances by jazz, reggae, rock and soul groups.

The Frenchmen Art Market—just a walk across the street from these bars—showcased handmade work from local artists. Some memorable pieces included guitar slides made from spoons—perfect for the blues— as well as bright and imaginative paintings and photographs of The Big Easy, a city that in itself functions an artistic expression.

Stroll Through the French Quarter: Though you can make the milelong drive in half the time, the 25-minute walk to the attractions at the French Quarter and the Mississippi Riverfront is well worth it.

Not only will you be able to see more of the city that SmartAsset.com voted one of the top places for outdoor enthusiasts and burn off the excess crawfish calories you’ve been accumulating, but you will be able to take a “to go” Lazy Magnolia Southern Pecan Beer or a Hurricane with you, as New Orleans embraces open alcoholic containers.

Regardless of how you arrive, the French Quarter holds many cultural delights: the carousel bar at Hotel Monteloeone, the Bevolo Gas and Electric Light shop and the Voodoo museum are some standout stops that will give you something to talk about with friends back home.

VOODOO MUSEUM 724 Dumaine St New Orleans, LA 70116 504.680.0128 www.voodoomuseum.com BEVOLO 521 Conti Street New Orleans, LA 70130 504.522.9485 www.bevolo.com

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WHAT’S IN A NAME? According to one tour guide, New Orleans is known as “The Big Easy” because the cobblestone streets were built on soft earth that bulges and dips. Like the buckled and bent streets, the New Orleans traveler can get the most out of the city by going with the flow.

Best Dinner: Oysters at Borgne Borgne, a specialty seafood establishment

by James Beard Award-winning chef John Besh and chef Brian Landry, can be found on the ground floor of the Hyatt Regency, just a skybridge walk from the Hyatt House. It may seem odd to claim that when put to the pallet, Borgne’s oysters outperform those of Vitascope Hall or Peche—after all, they are locally sourced from the same ocean a few miles away, right? True, but the Oysters at Borgne are grown on raised platforms, which gives them cleaner, higher-quality meat BORGNE 601 Loyola Ave New Orleans, LA 70113 504.613.3860 www.borgnerestaurant.com

than oysters harvested from the sea floor. These “upper class” oysters are prepared in at least eight different styles at Borgne, including broiled with spicy garlic butter, in a vermouth cream stew, fried in bacon marmalade and of course, raw.

And even if you stray from the oyster options and try the turkey necks with pepper jelly, black drum or stuffed flounder you can’t go wrong—or forget about the oysters, as the support beams inside Borgne are encased with oyster shells from ceiling to floor.

EYE ON THE BALL: The Mercedes-Benz Superdome, home of the NFL Saints, and the Smoothie King Center, which has hosted the New Orleans VooDoo and the NBA Hornets in the past and has been the home court of the NBA Pelicans since 2002, is a quarter-mile beeline from the Hyatt House.

MERCEDES-BENZ SUPERDOME 1500 Sugar Bowl Dr New Orleans, LA 70112 504.587.3663 mbsuperdome.com

SU CASA

Your Villa Away From Home Where the Comforts of Home and Luxuries of Vacation Converge

WRITTEN BY: KARLI KARANDOS PHOTOGRAPHY PROVIDED BY: WILLIS ALLEN REAL ESTATE

Imagine calling San Diego home. Now, imagine that home comes with a full golf club membership, access to a five-star spa, fine dining, a jacuzzi tub, full concierge service and much more. Rather than staying in a hotel room where nothing feels quite like your own, a fractional luxury villa ownership offers the unique opportunity to still feel at home, even when you are away from home. Forget all the mystery of booking a hotel room and not knowing what it’s like until you arrive. With a fractional luxury villa ownership, you know what to expect. And who doesn’t want to vacation for a few weeks out of the year in Del Mar? Sunshine, 70 degree temperatures, outdoor sports and activities, diverse dining options, famous attractions, art galleries, and shopping are all within this seaside city. This is what life holds for those lucky enough to stay in the Villas at Fairmont Grand Del Mar, where the comforts of home and luxuries of vacation come together.

WILLIS ALLEN REAL ESTATE 1131 Wall St, La Jolla, CA 92037 858.459.4033 | www.willisallen.com LISTING AGENT: Angela Meakins Bergman | BRE# 01459726 858.405.9270 | www.bergmanluxuryhomes.com

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VILLAS AT FAIRMONT GRAND DEL MAR 5300 Grand Del Mar Court San Diego CA 92130 858.314.2000 www.fairmont.com

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All you have to do is arrive, set your belongings down, and relax in your new home.

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A fractional luxury villa ownership offers the unique opportunity to still feel at home, even when you are away from home.

WINE AND DINE: Dine at Fairmont Grand Del Mar’s signature restaurant, Addison. Chef William Bradley’s dishes combine local ingredients with a French influence and are best savored slowly. If you’re in need of a quicker bite to eat, try the Bajastyle fish tacos at The Clubhouse Grill!

F

SPA-MAZING AMENITIES: Try the Portrait Facial at The Spa! This sixty-minute service comes highly recommended. The toning and refreshing facial service uses handmade, organic skin care products designed exclusively for Fairmont Grand Del Mar. The Spa’s expert estheticians will customize this facial to fit your skin’s specific needs.

airmont Grand Del Mar is located in San Diego amidst Los Peñasquitos Canyon Preserve.

The expansive resort features 249 luxury rooms, an award-winning spa, a PGA championship Tom Fazio designed golf course, acclaimed restaurants, boutiques, and a Mediterranean ambiance with Southern California charm.

Additionally, it features tennis courts, swimming pools, nearby canyon preserve trails, and all of Del Mar village and the San Diego area within a minutes drive. It has been rated TripAdvisors number one luxury hotel in California and is recipient of California’s only three five-star rating (hotel, restaurant, spa) from Forbes Magazine. There’s never a shortage of things to do or ways in which to relax when you stay at Fairmont Grand Del Mar. Fairmont Grand Del Mar offers eight villas in total located on the fairways of The Grand Golf Club. They are sold in a one-tenth ownership, with each owner attached to five weeks of the year—year after year. The fractional ownership program offers each villa owner generous and flexible use, as well as a full membership to The Grand Golf

Club and five-star amenities and services of The Grand Del Mar Resort and Spa while in residence. There are four Brisa villas and four Loggia Villas. The villas carry the same luxury and Mediterranean design as the resort, with a terracotta stucco exterior, intricate tiling, stone engravings, marble countertops, and a color palette ranging from dark chestnut, deep reds, golden yellows, and sea foam greens.

The Brisa is a 4,500-square foot villa with three master bedrooms, four-anda-half marble bathrooms, a living area, entertaining area, full gourmet kitchen, media room, private elevator and garage.

Order in with the 24-hour in-villa dining.

Relax and watch a movie on the 60-inch plasma TV. With a peaceful golf course view, the villa’s many secluded terraces and patio areas provide the same amount of privacy you would have at home. And if you find yourself in need of anything at all, an extensive concierge service and personal butler menu is provided.

The Loggia villa ranges from 4,900 to 5,000-square-feet. It has three master bedrooms, including a his and hers master

suite featuring a home office and exercise room. Just as the Brisa villa, the Loggia villa includes four-and-a-half marble bathrooms, living and entertaining areas, a full kitchen, a media room with a 60inch plasma TV, secluded terraces, private patios, a sunken jacuzzi tub, two floors with personal elevator, golf course view, parking garage, and all of the amenities and services of the resort. All you have to do is arrive, set your belongings down, and relax in your new home. Fine dining at Addison, entertainment, and endless enjoyment are just there in your backyard.

Not many of us can afford to live lavishly all of the time, but wouldn’t it be nice to upgrade your regular home life for a few weeks of the year? Without having to sacrifice the comforts and privacy of home, and gaining all of the perks of staying at a resort, the Villas at Fairmont Grand Del Mar are perfect for those in search of a home away from home. After all, home, with its many definitions, is a place we know we can come back to. When you are one owner of a villa at Fairmont Grand Del Mar, you can come back year after year.

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T H A N K YO U TO OUR PARTNERS Andaz San Diego BCBG Max Azria Group Blue Ocean Robata & Sushi Bar/Love Boat Sushi Oceanside Board & Brew Brian’s 24 Carnitas' Snack Shack Casa de Bandini Cenci Ventures | T S Restaurants Cinépolis Classic Club Clique Hospitality | Lionfish Clique Hospitality | Oxford Social Club Cody’s La Jolla Constellation Brands Duck Dive | Miss B’s Coconut Club Eat.Drink.Sleep.

Evans Hotel Group | Catamaran Resort Hotel and Spa Florent Restaurant & Lounge JC Resorts L’Auberge Del Mar Lafayette Hotel, Swim Club & Bungalows Lotus Thai Cuisine Lumberyard Tavern Magic Bullet Pacific Standard Coastal Kitchen | Evolution Hospitality Pendry San Diego Puesto RMD Group Room & Board Rosanna Inc. | Avenue of the Arts Schaffer Dental Social Syndicate The Acoustic Spot The Headquarters | Seaport Village The Patio Restaurant Group Two Bunch Palms Resort & Spa Umansky Medical Center For Plastic Surgery Voltaire Beach House Wild Dove Boutique William Grant & Sons Wood Group

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