PACIFIC San Diego Magazine, November 2016

10th Annual Dining Issue

10 Top S.D.

WIN $2,500 in Restaurant Gift Certificates

Chefs

(DETAILS PAGE 66)

CALL OUT THE

City’s Best

P.B.’s Culinary Clock Goes Tiki-Tock Getting Knotty at East Village’s Latest Brewery Fundraising the Bar: Elevating Industry Four Play: a (somewhat) Satisfying Blind Date

WAYPOINT PUBLIC’S THE WAYPOINT BURGER

NOVEMBER 2016 PACIFICSANDIEGO.COM

+ Also

Inside:

ART OPENINGS, CONCERTS + EDM SHOWS, STAND-UP COMEDY, MOVIE RELEASES, STAGE PERFORMANCES, BEER FROM HERE & OTHER YUMMY STUFF

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SELECTION SEASON

W

hether the upcoming election puts the first female president in the White House or puts women who’ve accused the POTUS of groping them at risk of being sued, this magazine seeks to Make America Taste Great Again, serving the people a plan for what to eat during the next administration’s first 100 days.

As America’s Finest citizens prepare to cast their ballots, dozens of the city’s top chefs have already made their decisions.

This 10th annual dining issue of PacificSD celebrates the right to choose from an incredible array of cuisine. While the “Chain of Gourmand” (page 45) challenges chefs to cite their colleagues’ contributions to society, “The Latest Dish” (page 66) empowers them to campaign for their own culinary offerings, stimulating the local economy with $2,500 in restaurant gift certificates.

As we hold our collective breath, early polls show it may soon be legal for Californians to get high for fun without having to go to Colorado. (They also show we’ve never been closer to having a stripper pole in the Oval Office, be it Bill’s or Donald’s.) Whichever side of your toast you elect to butter, dear reader, may your fork be to the left, your knife to the right, and your plate full of whatever you choose.

And don’t forget to tip your restaurant owner. When minimum wage hits $15 an hour, it will take a village to help keep them being able to serve us. ¡Buen apetito! #legalizeit #makeamericagropeagain

Outstanding oceanfront dining in the heart of Del Mar. Since 1968.

Poseidon on the beach 1670 Coast Blvd., Del Mar | (858) 755-9345 | poseidonrestaurant.com 12

PACIFICSANDIEGO.COM • NOVEMBER 2016

Sincerely,

David Perloff, Editor-in-Chief

T H E U LT I M A T E , A W A R D - W I N N I N G N E W YO R K- S T Y L E D E L I C AT E S S E N

VOLUME #10 ISSUE #11 NOVEMBER 2016

1980 1980

EDITOR-IN-CHIEF

David Perloff EDITORS

Leslie Hackett, Michael James Rocha C R E AT I V E D I R E C T O R

“The Quintessential NY-Style deli and more!” - Wolfgang D. Verkaaik

Kenny Boyer DIRECTOR OF PHOTOGRAPHY

John McCutchen CONTRIBUTING EDITOR

Jennifer Ianni CONTRIBUTING WRITERS

R E S TAU R A N T • D E L I C AT E S S E N • B A K E RY • F O U N TA I N

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Michael Benninger, Lisa Deaderick, Michelle Dederko, Laurie Delk, Brandon Hernández, Scott McDonald, Sarah Pfledderer, Frank Sabatini Jr. PHOTO EDITORS

Alma Ceseña, David Poller CONTRIBUTING PHOTOGRAPHERS

Nelvin C. Cepeda, Eduardo Contreras, John Gibbins, Howard Lipin, Rick Nocon

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A SUBSIDIARY OF THE SAN DIEGO UNION-TRIBUNE Reach America’s finest readers via print, web, social media, email, street team and events. Read, click, connect... BOOM! PacificSD is a media property owned by The San Diego Union-Tribune.

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P A C I F I C R E A L E S T A T E M A R K E T W A T C H

BANKERS HILL 92101 Charming Farmhouse Victorian on corner lot in desirable Bankers Hill. Home features characteristics of the late 1800s architecture, including covered front porch with ornamental spindles, stained glass windows and hardwood floors. Neutral color palette, abundant light and well maintained inside and out, including upgraded kitchen with granite counters and stainless steel appliances. Large deck, wellmanicured lawn and covered tandem parking with gated entryway. Basement for additional storage/potential living space.

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MELISSA GOLDSTEIN TUCCI Broker/Realtor (R)

1820 Monroe Ave., San Diego, CA 92116, 619.787.6852, BRE # 01380034 MelissaTucci.com, Sold@MelissaTucci.com No. 1 ranked Coldwell Banker agent/broker and official real estate agent of the San Diego Padres.

MARKET UPDATE The market is still going strong moving into the fourth quarter and the holiday months. Average market days are slightly increased due to backto-school activities, fall functions and trends in the marketplace. It is still a great time to sell your property, as many buyers are actively looking, with low interest rates and rent prices on the rise. Great opportunities are still available for buyers with excellent loan options.

MARKET STATS (September 2016 data shown) Homes for sale: 40 Homes sold: 17 Highest price: $1,560,000 Lowest price: $445,000 Median home price: $823,000

and dermatologists PROMOTION

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CONTENTS

NOVEMBER 2016

FEATURES 45 CHAIN OF GOURMAND

A feast of San Diego’s finest dishes

66 THE LATEST DISH

More than 20 San Diego restaurants present cuisine to be seen — and a chance to win $2,000 in gift certificates.

ON THE COVER: Chef Rich Sweeney’s The Waypoint Burger, a popular menu item at North Park’s Waypoint Public, is stacked with aged cheddar cheese, smoked tomatillo pulled pork, roasted garlic aioli, spicy house-pickled veggies and a sunny-side-up egg. Photo by Eduardo Contreras. (See “Chain of Gourmand,” page 45.)

THIS PAGE: Chef de Cuisine Tyler Nollenberger’s Cast Iron Seared Yellowtail Tuna at Bankers Hill Bar + Restaurant. Photo by Eduardo Contreras. (See “Chain of Gourmand,” page 45.)

18

PACIFICSANDIEGO.COM • NOVEMBER 2016

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MARKET UPDATE The beginning of the fall season shows the number of sales have dropped, but the average sales price has increased. The average price per foot is the highest it has been in this season since 2006. The inventory Downtown is still tight, making it a very competitive market. For more information, give us a call.

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MARKET STATS (September 2016 data shown) Homes for sale: 163 Homes sold: 69 Highest price: $4,000,000 Lowest price: $250,000 Median home price: $525,000

Thinking outside the box starts with getting out of the box.

Olisa I. World Traveler Manager of Pharmacy Operations

Explore a career that helps millions lead healthier lives.

Here’s an idea that may raise your pulse. It’s all about how you can raise your game with one of our country’s largest and fastest growing employers. As part of the Fortune 6 UnitedHealth Group family of companies, OptumRx is growing in size, impact and opportunity every day. Already an $80 billion business, OptumRx can provide the ideal environment for people who want to learn and excel. Look, we’re already processing more than a billion prescriptions every year for millions of customers. Can you imagine the innovation and expertise you’ll find in our highly advanced fulfillment center?

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Diversity creates a healthier atmosphere: UnitedHealth Group is an Equal Employment Opportunity/Affirmative Action employer.

Candidates are required to complete a drug test before beginning employment. © 2016 UnitedHealth Group. All rights reserved.

NOVEMBER 2016

CONTENTS

Mixing Mexican and Asian cuisines, chef Brian Redzikowski created these Big-Eye Tuna Tacos for the menu at Little Italy’s Kettner Exchange, where he also puts big-eye tuna on pizza. Photo by Eduardo Contreras. (See “Slow Poke,” page 88.)

DEPARTMENTS CURRENTS 24 ELEVEN.SIXTEEN

Event calendar 30 LAUGHING STOCK

November stand-up

comedy shows

PULSE 32 ART BEAT

November gallery &

exhibition openings

22

PACIFICSANDIEGO.COM • NOVEMBER 2016

38 CURTAIN CALLS

Performing arts preview 40 REEL COOL

November motion

picture preview

90 BEYOND THE PALE

East Village eatery pours

its art out 92 TAKE IT FROM THE TAP

A monthly taste of beer

from here

TASTE 88

SLOW POKE For fresh-fish fans, the wait for one chef’s two new restaurants seems interminable

96 FUNDRAISING THE BAR

Elevating the industry and

providing a service

GROOVE 98 SOUNDS LIKE A PLAN

November concert calendar 106 TAKE A SPIN

Upcoming EDM and

DJ performances

LOVE 108 STEPPING UP TO

THE PLATES

Taking a swing at a

culinary fling.

CURRENTS

CALENDAR PG. 24 | COMEDY PG. 30

Ramen Festival SUSHI ON A ROLL, SAN DIEGO, sdramenfest.com

Slurp all types of ramen, enter a ramen-eating contest and view ramen-inspired art.

CONT. ON PAGE 26

24

PACIFICSANDIEGO.COM • NOVEMBER 2016

BRENT HERRIG/THE NEW YORK TIMES

11.20 San Diego

ELEVEN.SIXTEEN: NOVEMBER EVENTS

BY MICHELLE DEDERKO

CUR R ENTS

CALENDAR CONT. FROM PAGE 24

K.C. ALFRED J O H N G A S TA L D O

11.3-11.12

SAN DIEGO ASIAN FILM FESTIVAL ULTRASTAR MISSION VALLEY CINEMAS AND OTHER LOCATIONS AROUND SAN DIEGO pacarts.org/sdaff

11.3-10

Watch Asian documentaries, shorts and animated films, and then help determine (along with the festival’s organizers) which filmmakers will be award winners.

TIJUANA INNOVADORA WORLD TRADE CENTER, TIJUANA, tijuanainnovadora.com

EDUARDO CONTRERAS

Tijuana Innovadora (“Innovative Tijuana”) is an eight-day event that will showcase the city’s best with a foodie fest, fashion show, environmental fair and keynote speakers addressing topics from medicine to startups. This year’s theme centers on the creative arts, culinary arts, cinema and architectural design. High-profile speakers — including Mexican actor and director Alfonso Arau, and Enrique Graue, chancellor of the National Autonomous University of Mexico — are expected to draw big crowds to the fourth edition of this biennial event.

11.5

ESCONDIDO TAMALE FESTIVAL GRAPE DAY PARK, ESCONDIDO escondidot amalefestival.com

11.6

SUSAN G. KOMEN RACE FOR THE CURE BALBOA PARK, komensandiego.org Sport pink while running or walking a 5K or one-mile course to raise funds for breast cancer treatment, services and support.

26

PACIFICSANDIEGO.COM • NOVEMBER 2016

11.4-11.13

SAN DIEGO BEER WEEK (SDBW) BARS, BREWERIES AND OTHER LOCATIONS COUNTYWIDE, sdbw.org Breweries and bars take the spotlight at this annual 10-day celebration of San Diego’s beer scene, with hundreds of events taking place throughout the county. For SDBW highlights, see page 92.

N E LV I N C . C E P E D A

D AV I D Z U M AYA , D M Z V I S U A L

All hail the great tamale! This celebration of Latin food and culture will also include a Chihuahua costume contest and mariachi performances.

11.6

CARLSBAD FALL VILLAGE FAIRE GRAND AVENUE, CARLSBAD, carlsbad.org Join a crowd of 100,000 people browsing nearly 1,000 vendor booths, sampling international cuisine and kicking it in the beer/wine garden as live bands perform.

CHARLIE NEUMAN

11.6

CHARLIE NEUMAN

11.11

BING CROSBY SEASON DEL MAR DEBUT DEL MAR THOROUGHBRED CLUB, DEL MAR, dmtc.com “A whole new season of cool” kicks off at Del Mar as the fall edition of horse racing, fabulous fashion and concerts return to the track.

CELEBRATION RUN SAN DIEGO HALF MARATHON & 5K BONITA COVE, MISSION BAY, celebrationrun.com Run in celebration of a current success, whether it’s good health or a new job, at this scenic half-marathon and 5K course along Mission Bay.

K.C. ALFRED

COURTESY RIDE THE POINT/KENNETH OSBORNE

11.11

SAN DIEGO VETERANS DAY PARADE N. HARBOR DRIVE, DOWNTOWN, sdvetparade.org This 30th annual parade along the downtown waterfront honors veterans and active-duty military service members.

11.13

SILVER STRAND HALF MARATHON CORONADO TO IMPERIAL BEACH kozevents.com

11.12

RIDE THE POINT MEMORIAL CHARITY BIKE RACE STARTING AT OGGI’S RESTAURANT, LIBERTY STATION, ridethepoint.org Ride along hidden and un-ridden routes through Point Loma, open once a year for this charity bike race supporting UC San Diego Health’s Moores Cancer Center.

Run a picturesque 5K, 10-mile or halfmarathon course from Coronado to Imperial Beach with the Pacific Ocean on one side and San Diego Bay on the other.

NOVEMBER 2016 • PACIFICSANDIEGO.COM

27

CUR R ENTS

CONT. FROM PAGE 27

JOEY HERNANDEZ

QUENTIN BACON/COURTESY PENGUIN RANDOM HOUSE

CALENDAR

11.16

INA GARTEN: THE BAREFOOT CONTESSA BALBOA THEATRE, DOWNTOWN sandiegotheatres.org Bestselling cookbook author Ina Garten, aka The Barefoot Contessa, will share stories about food and filming her Food Network TV show, followed by an audience Q&A session.

COURTESY RON DONOHO

11.14-20

SAN DIEGO BAY WINE + FOOD FESTIVAL, sandiegowineclassic.com

MOVEMBER POKER TOURNAMENT STONE BREWING WORLD BISTRO & GARDENS, LIBERTY STATION eventbrite.com Play Texas Hold ’em and sip Stone beers at this fourth annual Movember fundraising event in support of men’s health research.

MISAEL VIRGEN/

28

PACIFICSANDIEGO.COM • NOVEMBER 2016

11.17

C O U R T E S Y N AT I O N A L B E E R M I L E

Raise a glass at the San Diego Bay Wine + Food Festival, which returns for its 13th year featuring celebrity chefs, culinary personalities and more than 150 wineries, breweries and spirit purveyors. Notable events include the Dinner with the Culinary Icons, headlined by Chef Rick Bayless (star of PBS’ Mexico: One Plate at a Time), and the Lexus Grand Tasting at Embarcadero Marina Park North. Foodies and oenophiles can choose from a vast array of cooking classes, tasting panels, celebrity chef dinners and tastings.

11.16

11.19

FANTASY ON ICE LIBERTY STATION, POINT LOMA

NATIONAL BEER MILE – SAN DIEGO QUALCOMM STADIUM, MISSION VALLEY

fantasyonicesd.com

nationalbeermile.com

The outdoor ice rink at Liberty Station opens in mid-November to benefit the Peckham Center for Cancer and Blood Disorders at Rady Children’s Hospital San Diego.

Run, drink, repeat at this one-mile fun run featuring a beer at every quartermile along the course. An afterparty at the finish line pumps things up with live music, a beer bar and games.

H O WA R D L I P I N

11.19

BUBBLE RUN SAN DIEGO SLEEP TRAIN AMPHITHEATRE, CHULA VISTA,

11.24

FATHER JOE’S VILLAGES ANNUAL THANKSGIVING 5K BALBOA PARK, SPRECKELS PAVILION my.neighbor.org Before the Thanksgiving feast, get moving with more than 10,000 participants running this 5K race to help Father Joe’s Villages provide meals for homeless San Diegans.

bubblerun.com Enjoy good, clean fun at this threemile run popping with colored bubbles that cover participants from head to toe.

N E LV I N C . C E P E D A

11.23-27

Soak in the sounds of traditional jazz, Dixieland, ragtime, swing and rockabilly as the San Diego Jazz Festival returns over Thanksgiving weekend.

N E LV I N C . C E P E D A

SAN DIEGO JAZZ FEST TOWN & COUNTRY RESORT AND CONVENTION CENTER, MISSION VALLEY, sdjazzfest.org

11.24

H AY N E P A L M O U R I V

SAN DIEGO SOUTH BAY TURKEY TROT ROHR PARK, BONITA, sdthanksgivingrun.com Burn calories (before gaining them back at dinner) along this Thanksgiving Day 5K, 10K or 15K course through South Bay.

K.C. ALFRED

SKATING BY THE SEA AT HOTEL DEL HOTEL DEL CORONADO, CORONADO, hoteldel.com The iconic Hotel del Coronado’s beachfront ice skating rink welcomes visitors to the Windsor Lawn for double-axel action throughout the holiday season.

MISAEL VIRGEN

11.24-1.2

CHARGERS

11/6 VS. TENNESSEE TITANS 11/13 VS. MIAMI DOLPHINS

SAN DIEGO GULLS

11/11 & 12 VS. MANITOBA MOOSE 11/18 & 19 VS. SAN JOSE BARRACUDA 11/30 VS. TUCSON ROADRUNNERS

NOVEMBER 2016 • PACIFICSANDIEGO.COM

29

CUR R ENTS

COMEDY

LAUGHING

STOCK NOVEMBER STAND-UP COMEDY SHOWS | BY MICHAEL BENNINGER

11.4-5 ALYCIA COOPER

“Everything gets on my nerves. Especially when people ask if I have kids. Hell no, I ain’t got no kids! Have you seen these little motherf***ers? They are bad as sh**. They running around like wolves.

And they are spoiled as hell. They will unplug their grandmother’s oxygen tank to charge their cell phone.”

— Alycia Cooper at Gotham Comedy Club @ The Comedy Store, lajolla.comedystore.com

11.3-5 CRAIG ROBINSON

DANNY MOLOSHOK/INVISION/AP

30

PACIFICSANDIEGO.COM • NOVEMBER 2016

“SEX IS BEST ON TUESDAY, BECAUSE YOU KNOW NO MATTER WHAT TIME YOU FINISH, SOMEBODY, SOMEWHERE, IS SERVING CHEAP TACOS.” — from “Let’s Get Sexy Again” on Funny or Die @ The American Comedy Co., americancomedyco.com

11.11-12 STEVE WILSON

“You know sleep is important when you start talking to your friends about it like it’s sex. Your friends are like, ‘Yo man, what you’d do last night?’ and you’re like, ‘Man, I got some sleep last night.

Man, I tore that bed up. I slept in every position.

I slept so good my bed called me at work today.

Asked me to come home and take a nap.’ ”

G

K

— Steve Wilson at the Ice House Comedy Club @ The Comedy Store, lajolla.comedystore.com

11.10-12 SKLAR BROTHERS

11.17-20 HARLAND WILLIAMS

— The Sklar Brothers on Comedy Central Presents @ The American Comedy Co., americancomedyco.com

— Harland Williams on Just for Laughs @ The American Comedy Co., americancomedyco.com

“Our parents have the best names in the history of parental names: Dick and Annette Sklar. Which, of course, brings to the surface our old favorite joke: How do you catch a dick? With Annette.”

“Then I met the anesthesiologist. This is another winner. He’s like, ‘This is gonna to be the most relaxing day of your life. I’m gonna put you in Michael Jackson-sleep.’ I said, ‘I’d better be black when I wake up, because I saw what you clowns did to Mike. I ain’t having it.’ “ — Alonzo Bodden on Just for Laughs @ Carlsbad Village Theatre, carlsbadvillagetheatre.com

—Joel McHale at the 2015 ESPY awards @ Pechanga Resort & Casino pechanga.com

11.23 DOUG BENSON

“Coffee’s so much worse than marijuana. I’ve never woke up in the morning and went, ‘If I don’t smoke marijuana right now, my brain is going to explode.’ It’s more like, ‘If I don’t smoke marijuana right now, it’ll seem odd ’cause I do it every g*dd*** day.’ ” — Doug Benson on Doug Dynasty @ The American Comedy Co., americancomedyco.com

11.20 JOEL MCHALE

“[Victor Espinoza] made history by being the first Latino jockey to win the Triple Crown. And he’ll make history again when he’s the first person President Donald Trump deports to Mexico.”

TODD ROSENBERG PHOTOGRAPHY

— Jimmy Shubert on Alive & Kickin’ @ The Comedy Store, lajolla.comedystore.com

11.19 ALONZO BODDEN

V O N S WA N K . C O M

“I don’t feel any safer when I travel. I just have to run this gauntlet of f***ing retards before I can actually get on the plane now. The TSA. What does that stand for? Take Scissors Away?

I mean, you know they’re all federal government employees. Right there, that alone should make you feel about as safe as a gerbil in the front window of a San Francisco pet shop.”

KHAREN HILL

11.18-19 JIMMY SHUBERT

“I’m excited. I’m excited. I’ve got some good news I can’t keep a secret any longer. My girlfriend is eating for two now! How about that, huh? No, she’s not pregnant; she’s just a fat pig.”

11.25-27 YANNIS PAPPAS “I know I’m getting old. Last week I threw my back out moving my stuff back into my mom’s house.”

— Yannis Pappas at Caroline’s Comedy Club @ The American Comedy Co., americancomedyco.com

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PG. 32

SAN DIEGO MUSEUM OF ART 1450 EL PRADO, BALBOA PARK 619.232.7931, SDMART.ORG Explore pieces held in the museum’s most carefully guarded area, where guests can see almost 300 works and learn about international printmaking techniques.

CONT. ON PAGE 34

ANDO HIROSHIGE, SUDDEN SHOWER OVER SHIN-OHASHI BRIDGE AND ATAKE, 1857.

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VUE MODEL INTERIOR

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KALMIA ST.

SALES GALLERY

PUL S E

ART BEAT CONT. FROM PAGE 32

11.3-6 “ART SAN DIEGO” BALBOA PARK ACTIVITY CENTER 2145 Park Blvd., Balboa Park art-sandiego.com This annual four-day juried event features paintings, photography, sculpture, glasswork and other media, showcasing artists and galleries from around the world.

11.4-1.28 “THE INTERACTION” JAPANESE FRIENDSHIP GARDEN 2215 Pan American Road East, Balboa Park 619.232.2721, niwa.org Koi paintings by Karen Sano are on display in the garden, along with her handmade, stone shino vessels.

11.4-1.22 “HEAVY GRASS” JAPANESE FRIENDSHIP GARDEN 2215 Pan American Road East, Balboa Park 619.232.2721, niwa.org This painted installation by artist Eva Struble — whose work is influenced by physical, cultural and political landscapes — is composed of reused garden materials

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11.4-11.27 “NIGHT STAND: BEDSIDE IMAGININGS

BY THE FEMINIST IMAGE GROUP” WOMEN’S MUSEUM OF CALIFORNIA 2730 Historic Decatur Road, Suite 103, Liberty Station, Point Loma 619.233.7963, womensmuseumca.org This sculptural installation involves artists assembling imagined bedside furnishings as metaphors for female narratives ranging from dreams to self-care to eroticism.

11.5-1.7 “XAWERY WOLSKI” LUX ART INSTITUTE 1550 S. El Camino Real, Encinitas 760.436.6611, luxartinstitute.org Born in Poland and now living in Mexico City, Wolski is the artistin-residence at Lux, currently producing a new sculptural work related to his consistent theme: dressmaking. Once this latest work is completed, it will be displayed with his other pieces.

11.5-1.31 “SHAPE, SHADOW, SPACE” SAN DIEGO MUSEUM OF ART 1450 El Prado, Balboa Park 619.232.7931, sdmart.org

11.5-1.31 “LOUIS KAHN: THE POWER OF ARCHITECTURE” SAN DIEGO MUSEUM OF ART 1450 El Prado, Balboa Park 619.232.7931, sdmart.org This retrospective includes more than 200 objects related to architect Louis Kahn’s buildings and projects, including models, plans and films. The Salk Institute for Biological Studies building is a local example of Kahn’s work.

OPPOSITE PAGE (CLOCKWISE FROM TOP LEFT): “TROLL” by Stefani Byrd + Wes Eastin; “Night Stand” by Ann Olsen; Screen grab from exhibit draft: “Heavy Grass” by Eva Struble; “The Interaction” by Karen Sano THIS PAGE (CLOCKWISE FROM TOP LEFT): Louis Kahn: The Power of Architecture. At the San Diego Museum of Art; “Artistin-Residence” by Xawery Wolski; Salk Institute by Woodbury University School of Architecture Students; Untitled by Louise Reding.

A companion to the “Louis Kahn: The Power of Architecture” retrospective (see Nov. 5 entry at left), this exhibit features architectural photography by students of the Woodbury University School of Architecture.

11.12-13 “POTTERS’ GUILD SHOW & SALE” SPANISH VILLAGE ART CENTER 1770 Village Place, Studio 29, Balboa Park 619.239.0507, sandiegopottersguild.org More than 40 local potters present handmade clay and ceramic works for decoration and/or function.

CONT. ON PAGE 36

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PUL S E

ART BEAT CONT. FROM PAGE 35

11.12-12.7 “SCIENCE AS ART” THE BLUE AZUL COLLECTION 902 W. University Ave., San Diego 858.412.4150, theblueazulcollection.com Four artists with connections to various sciences are part of this group exhibit, displaying their individual styles of sculpture, painting and figurative drawing.

11.12-2.12 “ANIMALIA/A GROUP SHOW” SPARKS GALLERY 530 Sixth Ave., San Diego 619.696.1416, sparksgallery.com Dozens of local artists depict real and imagined animals in their signature styles, including the mediums of oil painting, sculpture and photography.

11.19-6.25 “AMERICAN AND EUROPEAN FOLK ART” MINGEI INTERNATIONAL MUSEUM 1439 El Prado, Balboa Park 619.239.0003, mingei.org Take in more than 300 years of American and European folk art — including baskets, ceramics and weather vanes — from the museum’s permanent collection.

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CLOCKWISE FROM TOP LEFT: “RB49/Myophage” by Leah Pantza “Phi 29” by Ben Darby “Acidlanus Two-Tailed Virus” by Leah Pantza “Circle of Love” by Stephanie Clair “Loco Rouge” by Gerard Cambon

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PACIFICSTANDARDKITCHEN.COM

NOVEMBER 2016 • PACIFICSANDIEGO.COM

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PUL S E

PERFORMING ARTS

s l l a C n i a t r u C NOVEMBER PERFORMING ARTS

By Sarah Pfledderer 11.4-13 JULIUS CAESAR EXPERIMENTAL THEATRE 5500 Campanile Drive, College West 619.594.6884, ttf.sdsu.edu In the spirit of the chaotic presidential election, San Diego State University is putting a modern-day twist on this Shakespearean staple that traverses conspiracy, politics and betrayal.

11.4-12.11 A CHORUS LINE CORONADO PLAYHOUSE 1835 Strand Way, Coronado 619.435.4856, coronadoplayhouse.com No one said getting to Broadway was easy, but one brood of gypsies is getting a step closer by buckling down on ambition to achieve its onstage aspirations.

11.5 WORLD OF DANCE SAN DIEGO CALIFORNIA CENTER FOR THE ARTS, ESCONDIDO 340 N. Escondido Blvd., Escondido 800.988.4253, artcenter.org Step up or take a seat for this world-touring celebration of urban dance and music, which culminates in a final competition July 30, 2017, in Los Angeles.

11.5-12.26 DR. SEUSS’ HOW THE GRINCH STOLE CHRISTMAS! THE OLD GLOBE 1363 Old Globe Way, Balboa Park 619.234.5623, theoldglobe.org Old Globe’s annual rendition of

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PACIFICSANDIEGO.COM • NOVEMBER 2016

this Dr. Seuss tour de force serves as a reminder that the spirit of the holidays doesn’t come from a store, but rather from the heart.

11.11-13 SOLDIER SONGS BALBOA THEATRE 868 Fourth Ave., downtown 619.570.1100, sdopera.org The San Diego Opera closes the divide between perceptions and realities of war, using 11 songs to follow a character from his oblivious upbringing, through his military service, to his reflective elder years.

11.12-20 THE TWO GENTLEMEN OF VERONA THE OLD GLOBE 1363 Old Globe Way, Balboa Park 619.234.5623, theoldglobe.org This early Shakespearean comedy follows the conundrum of two best friends in love with the same girl, with a side of awkward servants and a notable canine.

11.22-12.24 A CHRISTMAS CAROL CYGNET THEATRE 4040 Twiggs St., Old Town 619.337.1525, cygnettheatre.com Warm up to the true meaning of Christmas by trailing the cold-hearted Ebenezer Scrooge through his run-ins with ghosts of holidays past, present and future.

11.13-12.11 THE KID THING MOXIE THEATRE

11.25-12.24 THE MYSTERY OF LOVE AND SEX DIVERSIONARY THEATRE

6663 El Cajon Blvd., Suite N, College area 858.598.7620, moxietheatre.com

4545 Park Blvd., Suite 101, University Heights 619.220.0097, diversionary.org

A dinner party turns rocky when two lesbian couples receive unexpected news about an impending pregnancy, enlightening both relationships about the realities of parenting.

Childhood friends Charlotte and Jonny encounter sexual desires as they enter their 20s.

Whether it’s between each other or the same gender, that’s, well, The Mystery of Love and Sex.

11.15-20 THE SOUND OF MUSIC SAN DIEGO CIVIC THEATRE

11.25-12.4 WHITE CHRISTMAS SPRECKELS THEATRE

1100 Third Ave., downtown 619.570.1100, sandiegotheatres.org

121 Broadway, Suite 600, downtown 619.235.9500, spreckels.net

Maria is back. See the award-winning musical about a woman capable of sweeping a man and his family off their feet.

San Diego Musical Theatre is at it again with the Irving Berlin classic, which features two World War II veterans tailing beautiful singers to their next gig at a Vermont lodge.

11.29-12.4 HEDWIG AND THE ANGRY INCH SAN DIEGO CIVIC THEATRE 1100 Third Ave., downtown 619.570.1100, sandiegotheatres.org Bringing a David Bowie-esque energy to the San Diego stage, this raging rock musical is fronted by a transgender East German singer named Hedwig, formerly Hansel.

11.1 Mexico…

Vive su Folkor

CALIFORNIA CENTER FOR THE ARTS, ESCONDIDO 340 N. Escondido Blvd., Escondido, 800.988.4253, artcenter.org

Liven up the Day of the Dead with a slice of Mexican folklore spanning tales from Baja California Sur to San Luis Potosí and beyond.

R E S T A U R A N T Classic, timeless, romantic Old World continental style.

Filet Mignon | Scampi | Cannelloni | Veal Marsala | Veal Cutlet 2335 Morena Blvd. San Diego, CA 92110 | 619.276.1841 oldtriesterestaurant.com | reservations recommended

Bully’s East Prime Bistro Sports Bar

Bully’s going strong on all fronts The meter has moved up a bunch of notches when it comes to having a good time, watching sports, enjoying great food and libations at the newly renamed Bully’s Prime Bistro & Sports Bar in Mission Valley. Owners JD and Derek Dahlen are keeping the legacy of Bully’s alive and revitalized in what is now their 44th year. The menu still has the great prime rib, steaks, the Bully Burger, seafood and plenty of contemporary new specialties for lunch, dinner and later in the day (4-6:30 p.m. Monday through Friday) stop in for their famous happy hour. On Saturdays and Sundays they also offer up a brunch menu from 9 a.m. to 3 p.m.

Bully’s is, without a doubt, a San Diego legend! ~ Wolfgang D. Verkaaik

2401 Camino Del Rio S, San Diego, CA 92108 | (619) 291-2665 | bullyseastsd.com NOVEMBER 2016 • PACIFICSANDIEGO.COM

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MOVIES

THE REEL DEAL

NOVEMBER’S MOTION PICTURE PREVIEW

By Michael Benninger

Brad Pitt plays Max Vatan, and Marion Cotillard plays Marianne Beausejour, in Allied from Paramount Pictures.

Photo by Daniel Smith.

CONT. ON PAGE 42

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TWO LOCATIONS!

NORTH PARK

3794 30TH STREET SAN DIEGO, CA 92104

COMING SOON!

DEL SUR TOWN CENTER 16480 PASEO DEL SUR SAN DIEGO, CA 92127

WAYPOINTPUBLIC.COM NOVEMBER 2016 • PACIFICSANDIEGO.COM

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MOVIES CONT. FROM PAGE 40

TROLLS Find your happy place.

Fantasy | Adventure Directors: Mike Mitchell, Walt Dohrn Starring: Anna Kendrick, Justin Timberlake, Russell Brand In theaters: Nov. 4 An idealistic dwarf and her cantankerous counterpart team up on an unlikely adventure to save their fuzzy friends and family from an unfortunate fate.

HACKSAW RIDGE One of the greatest heroes in American history never fired a bullet.

Drama | Biography Director: Mel Gibson Starring: Andrew Garfield, Sam Worthington, Luke Bracey In theaters: Nov. 4 After enduring endless abuse for his antiviolence views, an unarmed Army medic saves scores of his fellow soldiers during the Battle of Okinawa.

LOVING All love is created equal.

Biography | Drama Director: Jeff Nichols Starring: Joel Edgerton, Ruth Negga, Marton Csokas In theaters: Nov. 4 An interracial couple in 1950s Virginia is jailed after getting married, and then takes their case to the U.S. Supreme Court to fight against this injustice.

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Drama | History Director: Ang Lee Starring: Kristen Stewart, Chris Tucker, Garrett Hedlund In theaters: Nov. 11

Sci-Fi | Mystery Director: Denis Villeneuve Starring: Amy Adams, Jeremy Renner, Forest Whitaker In theaters: Nov. 11

Why are they here?

After alien spaceships land near cities around the world, a brilliant linguist and her team of experts strive to establish an open dialogue with the extraterrestrials before global war erupts.

ALMOST CHRISTMAS

SHUT IN

Five days together?

Oh, joy.

Don’t believe everything you see.

Drama | Comedy Director: David E. Talbert Starring: Kimberly Elise, Omar Epps, Danny Glover In theaters: Nov. 11

Drama | Thriller Director: Farren Blackburn Starring: Naomi Watts, Jacob Tremblay, Charlie Heaton In theaters: Nov. 11

Excitable siblings in a tight-knit family reunite for the first time since the death of their much-loved matriarch and, to appease their aging father, attempt to spend the Thanksgiving holiday together.

Things get weird after a recently widowed psychologist and her paralyzed son take in a churlish child who decides to disappear into the woods during a deadly storm.

The impossibilities are endless.

The latest addition to Marvel’s cinematic universe features a self-centered surgeon who, after surviving a crippling, careerending car accident, learns of his true destiny as a mystical, multidimensional protector of mankind.

ARRIVAL

Find out what really happened to a squad of American soldiers who survived a nightmarish battle in Iraq before being honored as heroes during halftime of the Thanksgiving Day game.

DOCTOR STRANGE Fantasy | Sci-Fi Director: Scott Derrickson Starring: Benedict Cumberbatch, Chiwetel Ejiofor, Rachel McAdams In theaters: Nov. 4

BILLY LYNN’S LONG HALFTIME WALK

Naomi Watts in Shut In. Photo by Europa Corp.

Andrew Garfield stars as Desmond Doss in Hacksaw Ridge.

(Photo by Mark Rogers.)

FANTASTIC BEASTS AND WHERE TO FIND THEM From J.K. Rowling’s wizarding world.

Adventure | Fantasy Director: David Yates Starring: Eddie Redmayne, Ezra Miller, Katherine Waterston In theaters: Nov. 18 In this Harry Potter spinoff set seven decades before the young wizard’s story starts, an uncanny English writer with extraordinary abilities gets swept up in a magical adventure while making a quick stop in New York City.

THE EDGE OF SEVENTEEN You’re only young once … is it over yet?

Comedy | Drama Director: Kelly Fremon Craig Starring: Hailee Steinfeld, Woody Harrelson, Kyra Sedgwick In theaters: Nov. 18 In this coming-of-age comedy, an awkward girl discovers that her hot brother and best friend have been hooking up, then she endures an existential breakdown before becoming distracted by a charismatic classmate.

ALLIED

RULES DON’T APPLY

Drama | Thriller Director: Robert Zemeckis Starring: Brad Pitt, Marion Cotillard, Jared Harris In theaters: Nov. 23

Drama | Romance Director: Warren Beatty Starring: Lily Collins, Alden Ehrenreich, Annette Bening In theaters: Nov. 23

Two government operatives meet during an assassination mission in World War II. After they fall in love and start a family, it’s revealed that one of them is a double agent the other is required to kill.

Set in Hollywood during the 1950s, an ambitious ingenue in the employ of an eccentric billionaire attempts to win the affection of an engaged chauffeur who works for the same man.

MOANA

NOCTURNAL ANIMALS

The ocean is calling.

Drama | Thriller Director: Tom Ford Starring: Amy Adams, Jake Gyllenhaal, Michael Shannon In theaters: Nov. 23 limited release in San Diego, Dec. 9 nationwide

Adventure | Comedy Directors: John Musker, Ron Clements Starring: Dwayne Johnson, Auli’i Cravalho, Alan Tudyk In theaters: Nov. 23 An adolescent island girl who can control ocean currents embarks on a seafaring quest to locate a legendary land that holds her people’s only hope for survival.

After the owner of a Los Angeles art gallery receives a haunting novel penned by her estranged ex-husband, this film’s narrative shifts to focus on that book’s story, which tells the tale of a teacher on a terrifying family vacation.

NOVEMBER 2016 • PACIFICSANDIEGO.COM

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BRI N G EXTRAORDINARY ON E E X C E P T I ON A L G I F T. E N DL E S S WAY S T O E N J OY.

S I P R E S P O N S I B LY . © 201 6 . GRE Y G OOSE, ITS TRA DE DRESS, THE GEES E DE VICE A ND FLY BE YOND A RE T R A DE MA RKS . IMPOR T E D BY GRE Y G O OSE I M PORTIN G COMPANY, CORA L GA BLES, FL. VODK A 4 0 % A LC . BY VOL. DIST ILLE D FROM FRE NCH WH E AT.

CHA N

GOURMAND A FEAST OF SAN DIEGO’S BEST DISHES

BY FRANK SABATINI, JR. PHOTOGRAPHY BY EDUARDO CONTRERAS

(Read more about Redzikowski’s in “Slow Poke,” page 88.)

B

ack by popular demand, PacificSD presents the sixth annual Chain of Gourmand, wherein a local chef cites his or her favorite local dish, and then the maker of that dish cites his/ her fave, and so on, until a 10-chef chain is formed, linking together some of San Diego’s brightest cuisine.

Heading this year’s sequence is Brian Redzikowski, executive chef of Little Italy’s Kettner Exchange, a smashing-success restaurant from the San Diego Creative Media (SDCM) hospitality group.

In early November, under the chef’s oversight, SDCM will open a dual-concept eatery in Pacific Beach. By day, fresh-fish fans will be lured to Good Time Poke, which, after dark, will become the (no longer) secret access point to The Grass Skirt, where tiki cocktails and southeastern Asian fare come into play.

Redzikowski is a former contestant on Food Network’s Iron Chef America and worked for notable restaurants throughout the U.S., including the legendary Le Cirque in New York City. More recently, he presented two outdoor dinners at Temecula Olive Oil Company on behalf of Kettner Exchange for Outstanding in the Field, an organization that gives patrons the opportunity to dine on farms where various foods are harvested.

“I grew up on a farm, so making those dinners were the most rewarding experiences of my career,” Redzikowski says.

A graduate of the Culinary Institute of America, he describes his cooking style as “progressive-American with French and Asian influences.” Whether cooking in or dining out, he prefers “a maximum of three ingredients on the plate.” CONT. ON PAGE 46 NOVEMBER 2016 • PACIFICSANDIEGO.COM

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BRIAN REDZIKOWSKI’S

FAVORITE DISH: CHILI-MARINATED TOMAHAWK PORK CHOP Chef: Ted Smith Restaurant: Craft & Commerce “YOU GET THE SMOKE AND CHAR FROM OAK WOOD, WHICH TAKES THE CHOP A STEP AHEAD, COMPARED TO IF IT WAS THROWN ONTO A GAS GRILL. MILD SALSA VERDE ADDS ANOTHER LAYER OF FLAVOR. I ALSO LIKE THE RESTAURANT’S NEW DESIGN AND ALL THE TAXIDERMY THAT WENT INTO IT.”

–Brian Redzikowski

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PACIFICSANDIEGO.COM • NOVEMBER 2016

THE CRAFT & COMMERCE CHEF TED SMITH

raft & Commerce reopened in September after a major redesign that included the annexation of False Idol, a tiki-inspired cocktail lounge. With a new wood-burning grill in place, Chef Ted Smith’s longstanding desire for adding a weighty cut of meat to the menu materialized in the form of the tomahawk pork chop.

“It includes the rib meat still attached to an eight-inch bone,” Smith says. Served alongside seasonal vegetables, the chop is punctuated with green salsa made of tomatillos, garlic, and Anaheim and poblano chilies.

CRAFT & COMMERCE 675 W. Beech St., Little Italy 619.269.2202 craft-commerce.com

NOVEMBER 2016 • PACIFICSANDIEGO.COM

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TED SMITH’S

FAVORITE DISH: SEARED YELLOWTAIL Chef: Tyler Nollenberger Restaurant: Bankers Hill Bar + Restaurant “IT’S A LARGE, FRESH CENTER-CUT PIECE OF YELLOWTAIL, WHICH THE CHEF HITS WITH A SEASONING THAT REMINDED ME OF TOGARASHI (JAPANESE CHILI PEPPER).

I LIKE DISHES WITH ASIAN INFLUENCES, AND THIS HAPPENS TO ALSO COME WITH SHIITAKE MUSHROOMS.”

–Ted Smith 48

PACIFICSANDIEGO.COM • NOVEMBER 2016

BANKERS HILL BAR + RESTAURANT CHEF TYLER NOLLENBERGER

rolled from Baja waters, the 5-ounce filet of yellowtail is seared in a castiron pan after being rubbed with paprika, fennel, coriander and other spices.

“The seasoning mix is similar to togarashi, but not as spicy,” chef Tyler Nollenberger says.

Served “rare to mid-rare,” the fish is plated with lemongrass coconut broth, sticky ginger rice, pear-papaya slaw and the shiitakes. Once yellowtail fades out of season in late fall, Nollenberger plans to replace it with yellowfin tuna while maintaining the same Thaistyle preparation.

BANKERS HILL BAR + RESTAURANT 2202 Fourth Ave., Bankers Hill 619.231.0222 bankershillsd.com

NOVEMBER 2016 • PACIFICSANDIEGO.COM

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TYLER NOLLENBERGER’S FAVORITE DISH:

RICOTTA-STUFFED FRENCH TOAST Chef: Drew Hoffos Restaurant: Nutmeg Bakery and Café “EVERYONE HAS FRENCH TOAST, BUT THE DIFFERENCE HERE IS THAT IT’S CRISPY ON THE OUTSIDE, AND CUSTARDY INSIDE FROM THE SAVORY RICOTTA. THICK-CUT BACON AND PLUMP, RIPE BERRIES ARE ALSO INCLUDED, WHICH SETS THE DISH OVER THE TOP.”

–Tyler Nollenberger

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NUTMEG BAKERY AND CAFÉ CHEF DREW HOFFOS

he café’s chef-owner, Drew Hoffos, likens his top-selling French toast to “cream-filled donuts.” He sources the brioche from Bread & Cie and cuts it into chubby triangles before piping ricotta into small holes he cuts along the sides. He spikes the egg batter with cinnamon, ginger and nutmeg, and enlivens the dish further with sweet, locally grown berries. “We elevate breakfast food,” Hoffos says, “and I source ingredients just as I did when previously working in places such as Café Chloe and the University Club.”

NUTMEG BAKERY AND CAFÉ 12640 Sabre Springs Parkway, Scripps Ranch 858.486.8863 netmegsd.com

NOVEMBER 2016 • PACIFICSANDIEGO.COM

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DREW HOFFOS’

FAVORITE DISH: PAN-SEARED FISH OF THE DAY (MAKO SHARK) Chef: Amanda Michels Restaurant: Starlite “THE FISH WAS MAKO SHARK, WHICH YOU DON’T SEE EVERYWHERE. IT HAD AN EXCELLENT SEAR AND RESEMBLED A BIG, MOIST, MEATY STEAK. I ALSO LIKED THE MEAL’S TEMPERATURE AND TEXTURAL CONTRASTS FROM THE CHILLED UDON NOODLE SALAD ON THE SIDE.”

–Drew Hoffos

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STARLITE CHEF AMANDA MICHELS

hef Amanda Michels rotates mostly between wild salmon, Pacific tilefish and the mako shark, which has been particularly abundant this year. The species is touted for its dense texture and moderate fat content. “I find the freshest fish, but always keep the same set,” says Michels, referring to the accompanying Thaiinspired noodle salad strewn with carrots, cabbage, fried garlic, mint and cilantro. “It’s a refreshing component that makes you feel good inside.”

STARLITE 3175 India St., Middletown 619.358.9766 starlitesandiego.com

NOVEMBER 2016 • PACIFICSANDIEGO.COM

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AMANDA MICHELS’ FAVORITE DISH:

CHICKEN “RUBENESQUE” SANDWICH Chef: Marguerite Grifka Restaurant: California’s Table “IT’S ONE OF THE MEATIEST SANDWICHES I EVER HAD. THE BREAD WAS MOISTENED SUPERBLY BY JUICES FROM THE OVENROASTED CHICKEN. AND THE SMOKED CHEESE ON THE MEAT TASTED LIKE IT CAME STRAIGHT OUT OF A BARBECUE PIT.”

–Amanda Michels 54

PACIFICSANDIEGO.COM • NOVEMBER 2016

CALIFORNIA’S TABLE CHEF MARGUERITE GRIFKA

asture-raised chickens from a farm in Temecula are roasted in-house and cut into generous pieces before landing between organic ciabatta bread with smoked Gouda, house-made condiments and pink sauerkraut accented with coriander, ginger and onions.

“The poultry I use is meatier and more flavorful than your average store-bought birds,” says chef-owner Marguerite Grifka, who opened the small eatery in April and shares kitchen space with the fermented-foods café, JinBuCha. CALIFORNIA’S TABLE 3620 30th St., North Park 619.869.0004 calitable.com

NOVEMBER 2016 • PACIFICSANDIEGO.COM

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MARGUERITE GRIFKA’S FAVORITE DISH:

RICOTTA AGNOLOTTI Chef: Brad Wise Restaurant: Trust “THE CREAM SAUCE INFUSED WITH SHAVED BLACK TRUFFLES HAD A LOVELY CONSISTENCY. EVERYTHING WAS CORRECTLY PUT TOGETHER — THE PASTA WAS AL DENTE, THE BLACK GARLIC WASN’T OVERPOWERING, AND THE ARTICHOKE CHIPS ADDED A UNIQUE UMAMI (SAVORY) PROFILE.”

–Marguerite Grifka

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TRUST CHEF BRAD WISE

rust’s menu is hyperseasonal, although these delicate ravioli adorned with sunchokes, black garlic streusel and shaved black truffles have clung to the menu since the restaurant opened earlier this year. “It’s been an unexpected fanfavorite, considering that not many people are familiar with the term ‘agnolotti’ (a pasta similar to ravioli),” says chef Brad Wise. “We’ll keep them around for the time being.”

The dish’s earthy and acidic flavors encompass a touch of sweetness from fresh basil.

TRUST 3752 Park Blvd., Hillcrest 619.795-6901 trustrestaurantsd.com

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BRAD WISE’S

FAVORITE DISH: PACCHERI Chef: Dave Warner Restaurant: Bottega Americano “THIS IS SOMETHING I’D EAT ON A MONDAY NIGHT IN MY NATIVE NEW JERSEY, BUT NEVER DID. CHEF DAVE MIXES THE LARGE, CIRCULAR PASTA WITH GUANCIALE (PORK JOWL), PEAS AND MUSHROOMS, AND TOSSES IT ALL IN TRUFFLE CREAM SAUCE. I MUST HAVE IT EVERY TIME I COME HERE.”

–Brad Wise

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BOTTEGA AMERICANO CHEF DAVE WARNER

accheri is a hearty, tubular cut of pasta chef Dave Warner discovered pairs exceptionally well with English peas, wild mushrooms and hormone-free pork. The white sauce he uses in the dish might, visually, be mistaken for Alfredo, but it’s actually cauliflower puree with only a touch of dairy. Warner also adds a pinch of lemon zest for background tang. “This has been on our menu since we opened in 2014, and it isn’t something you see around too often,” he says, adding that customers wishing to amplify the richness of the dish can ask for the “carbonara effect,” meaning an oozy egg enters into the construct.

BOTTEGA AMERICANO 1195 Island Ave., East Village 619.255-7800 bottegaamericano.com

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DAVE WARNER’S

FAVORITE DISH: THE WAYPOINT BURGER Chef: Rich Sweeney Restaurant: Waypoint Public “THE BURGER READS LIKE A GUT BOMB ON PAPER, BUT THE RICHNESS OF THE CHEESE, PULLED PORK AND FRIED EGG ON TOP IS CUT BY PICKLED VEGETABLES. THE PATTY HAS A SLIGHT CHAR FLAVOR AND IT’S ALWAYS CONSISTENT.”

–Dave Warner 60

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WAYPOINT PUBLIC CHEF RICH SWEENEY

his half-pound beauty has undergone a few tweaks since Top Chef’s Rich Sweeney began helming the kitchen last year. Sweeney swapped the previously used mozzarella for aged white cheddar, braises the pulled pork in Green Hat IPA

by Fall Brewing Co. and adds dabs of honey and brown sugar to the smoked tomatillo salsa that has traditionally accented the burger. In addition, he smears a side of the bun with roasted garlic aioli. “I put my own thumbprint in there,” he says, “and even made the pickled vegetables a little spicier with chili flakes and Fresno peppers.”

WAYPOINT PUBLIC 3794 30th St., North Park 619.255.8778 waypointpublic.com

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RICH SWEENEY’S FAVORITE DISH:

SPICY SESAME RAMEN Chef: Sam Morikizono Restaurant: Tajima Ramen Hillcrest “THE BROTH IS RED LIKE A STOP SIGN, BUT YOU WANT TO KEEP GOING. THE PERFECT BITE IS WHEN YOU GET ALL THE INGREDIENTS INTO YOUR MOUTH AT THE SAME TIME — THE NOODLES, PORK BELLY, THE ROASTED PORK AND EGG.”

–Rich Sweeney

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TAJIMA RAMEN HILLCREST CHEF SAM MORIKIZONO

ajima’s chef-owner Sam Morikizono says he sells about 8,000 bowls a month of the spicy sesame ramen across five San Diego locations, and that customers took an immediate liking to the dish when he introduced it to the menu five years ago.

The chicken/pork broth achieves its radiance from chili and sesame pastes, chili oil and chili powder. On a heat scale of one to 10, Morikizono says it rates “somewhere between three and five.”

In addition to the noodles, pork and boiled egg bobbing within the bowl, the pottage is further enhanced by Asian chives, bean sprouts and fried garlic chips.

TAJIMA RAMEN HILLCREST 3739 Sixth Ave., Suite B, Hillcrest 619.269.5050 tajimasandiego.com

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FAVORITE DISH: PUERTO CEVICHE Chef: Juan Carlos Recamier Restaurant: Ceviche House “THIS WAS IMPRESSIVE, WITH A VERY STRONG, SPICY FLAVOR FROM JALAPEÑOS, CILANTRO AND RED ONIONS. THE CHOPPED SHRIMP WAS SUPER FRESH. IT WAS PART CLEAR IN COLOR AND HAD A NATURAL, SWEET TASTE. THE RESTAURANT ALSO HAS SASHIMI ON THE MENU, WHICH TELLS ME THE QUALITY OF THE SEAFOOD IS VERY GOOD, LIKE WHAT I GREW UP WITH IN JAPAN.”

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CEVICHE HOUSE CHEF JUAN CARLOS RECAMIER

uan Carlos Recamier began selling ceviche at local farmer’s markets before opening Ceviche House in North Park last year. His current menu offers six different styles of the citrus-marinated seafood dish inspired by various regions of Mexico and Peru. In addition to shrimp, jalapeños and onions, the Puerto ceviche is augmented with crisp jicama, fresh avocado and assorted bell peppers. “We make all of our ceviches to order, not in small batches ahead of time,” Recamier says, adding that the produce is sourced from regional farms, and the seafood – such as shrimp, yellowtail and big-eye tuna – originates in part from downtown’s Tuna Harbor Dockside Market.

CEVICHE HOUSE 4594 30th St., North Park 619.453.8330 cevichehousesd.com

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[ T H E L AT E S T D I S H[

Win $2,500 in gift cards PacificSD is giving away $100 in gift cards from every restaurant featured in The Latest Dish dining guide.

Grand Prize: a $50 gift card to each restaurant. Enter to win pacificsandiego.com.

Play to win $50 every day in November at facebook.com/pacificsd.

Participating restaurants: barleymash Brian’s 24 Burger Lounge Cafe Sevilla Cannonball San Diego Coasterra 66

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Cold Beers & Cheeseburgers Farmer’s Bottega Florent Restaurant & Lounge Good Time Poke Grant Grill H2O Sushi & Izakaya

Harney Sushi House of Blues Lotus Thai Mezé Greek Fusion Miss B’s Coconut Club Mr. Moto Pizza House

Rustic Root Sally’s Fish House & Bar Salvucci’s The Blind Burro Whiskey Girl Wood Ranch BBQ & Grill

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PAPPARDELLE AL RAGU BOLOGNESE — Fresh pappardelle pasta, classic bolognese sauce, fresh basil and parmesan.

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Salvucci’s

Located in East Village, this cozy ristorante and bar pays homage to Salvucci’s owners’ Italian heritage and family history by using only the freshest ingredients. For generations, Salvucci’s family members have passed down beloved recipes from kitchen to kitchen, and it’s these recipes upon which the Salvucci’s menu was built. Pasta, sauces and bread are made fresh daily, creating standout dishes like the classic shrimp scampi, melanzane alla parmigiana and pesto gnocchi. Relax in their warm atmosphere, share a bottle of wine with neighbors and friends and enjoy hand-crafted cuisine and cocktails “The Salvucci Way.” Join Salvucci’s for Happy Hour from 5-7 p.m. Monday through Friday, featuring half-priced appetizers, hand-tossed pizzas, draft beers and well drinks.

SALVUCCI’S | 935 J St., East Village | 619.255.1112 | salvuccissd.com

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Lotus Thai

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Honored by numerous media outlets for serving the region’s “Best Thai” cuisine year after year, Lotus Thai welcomes discerning diners with an unpretentious vibe and sophisticated, authentic Thai cuisine. It’s where dishes made from the market’s freshest ingredients are paired with extensive wine and beer lists and an invigorating menu of Soju cocktails.

From two bustling kitchens — Hillcrest and East Village — emerge award-winning recipes from Chiang Mai, Bangkok and Northern Thailand. Customer favorites include Kao Soi jumbo shrimp, sea bass in white wine, roasted duck curry and a variety of vegetarian dishes, all offered at customized spice levels to match individual tastes. (Open for lunch and dinner.)

LOTUS THAI | 3761 Sixth Ave., Hillcrest | 619.299.8272 | lotusthaisd.com LOTUS THAI | 906 Market St. East Village | 619.595.0115 | lotusthaisd.com

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PAN-SEARED SALMON — Lightly seared salmon with citrus dressing, topped with pixie tangerine and crispy wonton atop ground-roasted rice; served with fresh vegetables on a bed of baby spinach.

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TENDER TRI TIP — Wood Ranch’s Tender Tri Tip with Original Peanut Coleslaw and Sweet Potato Fries.

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Wood Ranch BBQ & Grill Wood Ranch BBQ & Grill serves award-winning American dishes and regional BBQ favorites. Unlike most BBQ places, Wood Ranch uses four different woods in preparing its hormone and antibiotic-free Carolina Pulled Pork, sustainably-ranched Double Brisket and Pecan Wood Smoked Beef Ribs. Wood Ranch features Certified Angus Beefâ steaks and burgers, Atlantic salmon and Idaho trout, all grilled over white oak. Wood Ranch offers extensive gluten-free dishes and a superb veggie burger made in-house! Be sure to try the Natalie’s Salad or the Tuscan Kale Salad if you want to go meatless. The juices for cocktails are freshly-squeezed! Check out our incredibly popular Wine with Us Tuesday night special, our weekday happy hour or the new “Beer-B-Q” menu and enjoy a craft draft with your favorite BBQ item for just $14.

WOOD RANCH | Hazard Center (off Friar’s Road) | 619.764.4411 | woodranch.com

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House of Blues Restaurant & Bar Located on the edge of the Gaslamp Quarter, House of Blues Restaurant & Bar provides unique plates and cocktails as deliciously smooth as the jazzy, soul artists that influenced each carefully crafted item. Along with daily happy hours from 4 p.m. – 6 p.m. and a monthly Gospel Brunch. The House of Blues Restaurant & Bar menu specializes in southern cuisine, creole-inspired delights and soul-satisfying comfort food. The venue includes three stages for rock stars of all kinds, multiple rooms for private events and the world’s largest display of American “Outsider” Art. The successful fusion of entertainment and southern culinary experimentation leads to an exciting full-blown juke joint experience.

VOODOO SHRIMP — The house favorite: sautéed jumbo shrimp simmered in an Abita® Amber beer reduction atop house-made jalapeño cornbread.

HOUSE OF BLUES RESTAURANT & BAR 1055 Fifth Ave.,Gaslamp 619.299.BLUE (2583) houseofblues.com/sandiego

Cold Beers & Cheeseburgers Cold Beers & Cheeseburgers, the “Neighborhood Burger Joint,” is now open in the Gaslamp.

Featuring a state-of-the-art audio/video system, the casual and friendly atmosphere welcomes everyone from sports fans to families. Cold Beers & Cheeseburgers’ trademark is its awardwinning hand-formed, half-pound burgers of never frozen ground chuck with a vast variety of versions – including the Juicy Lucy, Pittsburger and Steakhouse Truffle, among many others – and customizable burgers with toppings to suit every patron’s taste. Featuring everything from favorites to the obscure, the robust collection of beers keeps the brew offerings an ongoing adventure. And, with five options for “MMMac & Cheese,” popular sides such as tater tots and sweet tots, four varieties of sliders, a salad selection and more, it’s a menu that keeps on giving.

COLD BEERS & CHEESEBURGERS 322 5th Ave., Gaslamp | 619.546.9292 coldbeers.com

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ALL AMERICAN BURGER — Hand-formed, half-pound burger made from never-frozen ground chuck topped with American cheese, lettuce, tomato and pickle.

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BRAISED SMOKED PORK BELLY — served with lavender pear puree, corn bread and honey comb.

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Grant Grill

At Grant Grill, history and history-in-the-making collide for an unforgettable experience. What historically served as the city’s 1951 power dining spot has since evolved into an internationally applauded dining destination. At the helm of the kitchen is Executive Chef Mark Kropczynski, with storied professional experiences that include cooking alongside Julia Child to foraging for mushrooms with Bobby Flay. Grant Grill’s breakfast, lunch, dinner and lounge menus highlight seasonal ingredients with exquisite preparations.

In complement, Sommelier, Mixologist and certified Cicerone Jeff Josenhans drives Grant Grill’s wine, cocktail and beer menus, inventing cutting-edge offerings such as the soon-to-be released Cidre Brut, barrel aged in THE US GRANT’s own “Genepi Americana” French Oak and crafted in partnership with Julian Hard Cider.

GRANT GRILL | 326 Broadway, Gaslamp |

619.744.2077 | grantgrill.com

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Cannonball San Diego Between its deliciously inventive menu and oceanfront locale, Cannonball is serving up two compelling reasons to hit the Mission Beach boardwalk. Dive into a selection of creative sushi and Southern California cuisine while soaking up unmatched views from their pool-inspired rooftop. When you’re done splashing, dry off at one of Cannonball’s cozy fire pits, a perfect complement to their weekly happy hour. And with live music every Thursday, you can expect nothing but good vibes from this seaside locale.

CANNONBALL 3105 Ocean Front Walk, Mission Beach 858.228.9304 | cannonballsd.com

RED DRAGON ROLL — Tempura shrimp, cream cheese, spicy crab, shiso, pickle ginger puree, black tobiko and rayu.

Sally’s Fish House & Bar Sally’s Fish House & Bar is perhaps best known for its signature dish, Seafood Paella. Chef de Cuisine Jay Payne incorporates locally sourced seafood and farm-fresh ingredients to bring out the rich and complex flavors.

Relax on the waterfront patios and take in the liveliness of the boardwalk and marina during the day and unwind next to the fire pits at night.

SALLY’S FISH HOUSE & BAR 1 Market Pl., Marina District 619.358.6740 | sallyssandiego.com

SEAFOOD PAELLA — Lobster tail, shrimp, squid, mussels, scallops, chorizo, chicken, bell pepper and onion over saffron rice.

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MACHA ADOBO BRANZINO — Chorizo, yukon gold potatoes, asparagus, guajillo and crab compound butter.

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Coasterra

Welcome to San Diego’s premier dining destination. Located on Harbor Island, Coasterra offers a oneof-a-kind dining experience, featuring over 28,000 square-feet encompassing a restaurant, lounge and floating event center. Partner/Chef Deborah Scott delivers innovative Modern Mexican Cuisine accompanied by an extensive cocktail list showcasing more than 70 agave spirits. Take in views of the San Diego skyline while dining on the restaurant patio or hosting a private event on Harbor Float.

Coasterra is open for lunch and dinner daily.

COASTERRA | 880 Harbor Island Dr., Harbor Island | 619.814.1300 | coasterra.com

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Florent Restaurant & Lounge Florent Restaurant & Lounge offers an unparalleled dining and nightlife experience. Located at the corner of Fifth and G in the Gaslamp Quarter, Florent is a niche destination that engages and satisfies all senses – from the taste of the food to a sip of a perfect cocktail to dancing the night away. With executive chef Brad Hightow at the helm, Florent’s seasonal menu is capturing the attention of foodies and nightlife-seekers alike.

For dessert, don’t miss Chef’s foie gras bread pudding, made with strawberry black pepper jam and chantilly cream, a top pick by renowned food critics and perfect for that cozy fall date night.

FLORENT RESTAURANT & LOUNGE | 672 Fifth Ave., Gaslamp | 619.595.0123 | florentsd.com

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FLORENT’S NASHVILLE HOT QUAIL — A must-try this season is Chef’s “Nashville Hot Quail,” presented with basil lime, smoked olive oil and cotija.

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JERK CHICKEN — Jerk-seasoned leg and thigh, mango chutney, stewed greens and sofrito rice, served with plantain chips.

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Miss B’s Coconut Club Nestled in the heart and soul of North Mission Beach, Miss B’s serves Caribbean-inspired American fare with a tiki flair. The menu and décor celebrate Mission Beach’s nautical and maritime past, which takes form as an inspired interpretation of a ’30s-style sailor tiki club. Come meet Miss B, who’s swaying to a new beat, ensuring that everyone is “Havana” good time.

MISS B’S COCONUT CLUB | 3704 Mission Blvd., Mission Beach | 858.381.0855 | missbcoconutclub.com

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Farmer’s Bottega Farmer’s Bottega is transforming the “farm-to-fork” culinary trend into a necessity that’s here to stay. Staying true to his Sicilian roots, owner/executive chef Alberto Morreale has created a unique menu, blending traditional Italian and Modern-American cuisines into one-of-a-kind dishes. “Food doesn’t need to be complicated, but it’s important to know where it comes from,” says Morreale, who dedicates his time to finding fresh, organic produce from local farms as well as cage- and hormone-free meats. Open for breakfast, lunch and dinner, Farmer’s Bottega offers a unique menu and inventive libations, including an expansive list of wines from sunup to sundown. The intimate eatery’s vintage décor creates a rustic ambiance like that of a real farmhouse. From a treadle sewing machine to a 40-year-old table top recovered from the ocean, warm details radiate authenticity. Edison bulbs dimly glowing from iron chandeliers, along with hollowed wine barrels, produce a warm, welcoming atmosphere.

FARMER’S BOTTEGA | 860 W. Washington St., Mission Hills | 619.458.9929 | farmersbottega.com

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OXTAIL RAVIOLI — Served with cherry tomatoes, caramelized onion and herbed goat cheese.

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7 LAYER GUAC — Crab, avocado, roasted poblano, corn, bacon, black beans, pico de gallo, micro cilantro, lime crema and salsa Fresno.

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The Blind Burro The Blind Burro serves authentic south-of-the-border cuisine with an emphasis on local, sustainable meat and seafood, heavily inspired by the Baja region. The menu is filled with innovative tacos, flavorful ceviches and authentic tortas. The Blind Burro also showcases a second-to-none tequila, mezcal and spirits program, as well as the Tequila Exchange interactive drink market that enhances the restaurant’s lively cantina feel. Steps away from Petco Park, it is the perfect pre-game spot during Padres season, and it’s outdoor bar makes it a must-stop watering hole on sunny San Diego days. Visit on weekends to catch the game and enjoy the Fiesta Brunch, which features unique breakfast tacos and drink specials.

THE BLIND BURRO | 639 J St., Gaslamp | 619.795.7880 | theblindburro.com

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Burger Lounge Burger Lounge connects the dining public with food producers who cultivate great-tasting ingredients that honor the body and the planet. This authenticity feeds right to the menu, where grass-fed beef is the centerpiece. Establishing meaningful partnerships with grass-fed-beef ranchers and other suppliers has been integral to Burger Lounge’s business model from the beginning. The locally owned company sources from family ranchers whose best practices and authenticity result in a truly fabulous beef flavor – and knows where and how the cattle are raised, what they eat and how they are treated. Exemplifying the Burger Lounge ethos, “to do a common thing uncommonly well,” the Alaskan Cod sandwich (pictured) takes familiar food and elevates it through the use of superior ingredients and cooking techniques. Burger Lounge operates 19 locations in Southern California and one in Las Vegas.

BURGER LOUNGE | Locations throughout San Diego, Los Angeles, Temecula, Las Vegas | burgerlounge.com

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ALASKAN COD SANDWICH — Panfried, sustainable Alaskan cod, shredded Romaine, fresh tomato, house tartar sauce.

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DUROC TOMAHAWK CHOP — Beer-brined pork chop, agave corn bread, roasted rainbow baby carrots, honey-porter mustard pan gravy.

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barleymash Anchored in the epicenter of the Gaslamp Quarter, barleymash combines a progressive menu with two barroom staples: beer and bourbon. The result is a uniquely American dining experience and aesthetic that remind patrons of two simple ideas: life is meant to be sipped and savored, and good times should always be shared. barleymash | 600 Fifth Ave., Gaslamp | 619.255.7373 | barleymash.com

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Harney Sushi Harney Sushi is San Diego’s premier sushi bar and restaurant experience — as fresh as it gets, as imaginative as you want. This is a place where experimentation mixes with celebration, where fine-dining service and knowledge fuse with beaming personality and style. Besides having San Diego’s only sake bar, Harney boasts more than 50 award-winning wines, 40 of the world’s best sakes, a private VIP booth and more than 35 gourmet specialty rolls named and created by loyalists. Embracing the principles of sustainability, community, great times and uncompromising quality allows for a genuine dining experience. Harney Sushi provides that unique experience and an aesthetic that separates the truly progressive and stylish from the mere imitators.

CULICHI-WA ROLL — Salmon ceviche roll with spicy tuna, cucumber, avocado and aioli, rolled in soy paper and topped with salmon, mango-serrano salsa, aguachile sauce and micro cilantro. (Roll Contest Winner 2016.)

HARNEY SUSHI 3964 Harney St., Old Town 619.295.3272 | harneysushi.com 301 Mission Ave., Oceanside 760.967.1820 | harneysushi.com

Mr. Moto Pizza House When Mr. Moto opened Mr. Moto Pizza House in June 2015, he did so with a vision and a mission — to offer authentic, NYC-style gourmet pizza for delivery, carry out and in-house dining. Yes, really gourmet! Take the Mama Moto Pizza, for example, made with burrata, cheese, cherry tomatoes, mascarpone, a blend of Ricotta and Romano cheeses and an epicurean dash of truffle oil. Another noteworthy favorite is the Mission Boulevard pie that’s sassed with artichokes, caramelized onions, cheese, garlic, marinara sauce, roasted tomatoes, Romano cheese and Popeye’s favorite: spinach.

These are just two of the many thoughtful on-menu pizzas made to please in the Mr. Moto kitchen. The future is surely bright for Mr. Moto’s Pizza House, which secured a “Best Gourmet Pizza” win at San Diego Gourmet Pizza Fest 2016. Keep a look out for a second North Park location opening early 2017.

MR. MOTO PIZZA HOUSE 4653 Mission Blvd., Pacific Beach 858.490.0501 | mrmotopizza.com

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MR. MOTO — Mr. Moto, the quirky, mustached namesake of Mr. Moto Pizza House, is depicted in cartoon glory on the walls of his flagship gourmet Mission Boulevard pizzeria.

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BENNY AND THE TOTS — One pound of crispy tots covered with Canadian bacon and two poached eggs topped with hollandaise.

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Brian’s 24

Brian’s 24 is the Gaslamp Quarter’s 24-hour, full-service restaurant. Everyone can find something to fall in love with on Brian’s diner-style menu, which is stacked with favorites including chicken and waffles, buttermilk hotcakes, pizzas, burgers and chicken wings. This mega-popular downtown spot boasts a grand, handcrafted mahogany bar, a beautiful crystal chandelier and a decorative tin ceiling, all of which contribute to the warm feeling you get when walking through the door into the restaurant that never sleeps. Whether you’re hungry for a friendly place for happy hour, a cocktail at midnight or an omelet at 3 a.m., Brian’s 24 will surely satisfy.

BRIAN’S 24 RESTAURANT, BAR & GRILL | 828 6th Ave., Gaslamp | 619.702.8410 | brians24.com

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Whiskey Girl

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Always a fun time, Whiskey Girl is the downtown destination for American-classic eats with a cocktail menu featuring more than 70 Whiskeys. Established in 2005, Whiskey Girl is one of the longest-running entertainment venues in San Diego’s downtown Gaslamp Quarter. Locals and visitors alike enjoy this ultimate sports bar destination, where you can go from enjoying a Bloody Mary (topped with a taco and a grilled cheese for brunch) to afternoon-game-watching and happy hour to dinner and dancing the night away. The beer list combines traditional favorites with San Diego’s best craft beer.

WHISKEY GIRL | 702 Fifth Ave., Gaslamp | 619.236.1616 | whiskeygirl.com

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WHISKEY GIRL’S RIBS — Smokey with just the right amount of downhome sweetness and spice, chef Mauricio Mendoza’s crave-able baby back ribs feature a generous half-rack of dry-rubbed picnic ribs, served classic-style with grilled corn on the cob and garlic herb red potatoes.

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SIGNATURE YELLOWTAIL CARPACCIO — Thin strips of yellowtail sprinkled with truffle oil and yuzu citrus, embellished with vibrant edible blossoms.

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H2O Sushi & Izakaya Having opened in August, H2O Sushi & Izakaya already has Hillcrest hooked. Fresh fish and impeccable service are the name of the game at this Japanese gastropub on Fifth Avenue, where highly trained chefs rely on traditional principles to create modern delicacies. H2O Sushi & Izakaya’s menu offerings include a Japanese take on carpaccio, seasonal varieties of oysters as well as an amazing array of small plates made with local meats and produce. The restaurant’s beverage program spotlights 18-year-old Japanese whiskeys, inventive paired cocktails and ever-popular Sake Bombs (which are two bucks apiece during happy hour). The expansive realm H2O Sushi & Izakaya calls home is pure white except for blue-neon accents that create a cooler-than-life dining experience. For delectable Japanese fusion cuisine, exquisite décor and a new take on the catch of the day, visit H2O Sushi & Izakaya, which promises to be mouthwatering in more ways than one.

H2O SUSHI & IZAKAYA | 3950 Fifth Ave., Hillcrest | 619.795.9090 | h2osushiizakaya.com

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Mezé Greek Fusion The Greek word “mezé” translates to “flavor,” “taste” and “appetizer.” At Mezé Greek Fusion, a family-owned bar and restaurant straddling downtown’s Gaslamp Quarter and East Village communities, you’ll find all three. Our menu features finely crafted Greek cuisine with a Southern California twist.

Enjoy sumptuous entrees in our chic, high-ceiling dining room, or taste small portions on the patio with a drink.

Mezé is the perfect gathering spot for celebrations, special events, relaxing dinners with family and friends, a peaceful lunch or a handcrafted cocktail and a quick bite before a big night on the town.

OCTAPODI SKARAS — Char-grilled octopus served with latho lemono (olive oil and lemon dressing).

MEZÉ GREEK FUSION 345 Sixth Ave., Gaslamp 619.550.1600 gaslampmezé.com

Cafe Sevilla Restaurant & Tapas Bar Cafe Sevilla has been dedicated to providing the true essence of Spanish culture, music and cuisine since 1987. Located in the heart of downtown San Diego in the Gaslamp Quarter, Cafe Sevilla offers authentic Spanish ambiance in its tapas bar, restaurant and nightclub. The celebrated restaurant specializes in small-plates Spanish tapas, which are great for a sharable dining experience. Come for the food, stay for the live entertainment in the tapas bar seven nights a week, salsa dance classes, a fantastic ‘Sevilla Social Hour’ starting at 2:30pm daily, and exciting Flamenco dance dinner shows every Friday and Saturday evening.

CAFE SEVILLA 353 Fifth Ave., Gaslamp 619.233.5979 | cafesevilla.com

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PAELLA VALENCIANA — Mussels, clams, calamari, shrimp, scallops, chicken and grilled sausages served over authentic saffron bomba rice imported from Spain.

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CIOPPINO — A new dish for the fall menu, featuring clams, mussels, scallops, spot prawns and white fish in a saffron tomato broth with corn bread croutons.

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Rustic Root Rustic Root showcases dynamic rustic American cuisine with dishes rooted in tradition, yet with an inventive, modern flare. Their signature drink menu concentrates on timeless and iconic classics, with creative options for playful drinkers like the Craft Cocktail Shots – sip-size versions of the classics, finished with curated garnishes.

Rustic’s food and drink menus feature high-quality ingredients that transform simple favorites into flavorful, seasonally infused dishes and cocktails. Enjoy Downtown’s only rooftop restaurant in the heart of Gaslamp. Every Monday evening, savor half-priced bottles of wine, sinful small plates and live music during ‘Vices & Vino,’ a new weekly promotion. Brunch on Saturdays and Sundays begins at 9 a.m; open every day from 4 p.m. - 2 a.m.

RUSTIC ROOT | 535 Fifth Ave., Gaslamp | 619.232.1747 | rusticroot.com

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SKUNA BAY SALMON POKE — spicy cream, wakame, crispy onion.

THE LATEST DISH

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Good Time Poke Tucked into the unassuming strip mall that occupies the northeast corner of Grand Ave. and Bayard St. in Pacific Beach, you will soon find Good Time Poke, the newest (and welcome) addition to San Diego’s freshly blooming collection of Poke restaurants. A small, two-table patio compliments the clean, simple design of the storefront and alludes to more of the same inside. Good Time Poke doesn’t pull punches. Clad in white subway tile, this counter-service Poke shop is standing-room-only. But for what Good Time Poke lacks in space, it more than makes up for in fresh and unique, quality offerings. Seafood options include line-caught Albacore, Big Eye Tuna and Skuna Bay Salmon with the option to sear the fish (traditionalists gasp) upon request. Special adds include pickled shiitake mushrooms, charred shishito peppers and housemade kimchi, amongst others. Welcome to the fold, Good Time Poke – and thanks for bringing something new to the table.

GOOD TIME POKE | 910 Grand Ave., Pacific Beach | 858.412.5237 | goodtimepoke.com

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EVERY CLIMB DESERVES A

REFRESHING FINISH OFFICIAL PARTNER OF

RACING NOVEMBER 11TH -DECEMBER 4TH. FOR MORE INFORMATION AND TICKET SALES, VISIT DMTC.COM

©2016 COORS BREWING CO., GOLDEN, CO

TASTE

DINING OUT PG. 88 | DRINK PG. 90 | BEER PG. 92 | BARTENDER PG. 96

SLOW POKE

FOR FRESH-FISH FANS, THE WAIT FOR ONE CHEF’S TWO NEW RESTAURANTS SEEMS INTERMINABLE PHOTOS BY EDUARDO CONTRERAS

When he first set foot in Matsuhisa Aspen at age 22, Brian Redzikowski knew nothing about Japanese cuisine.

“I said, ‘Listen, I’ll work for a month for free. I don’t know what soy sauce is.

I don’t know what sesame oil is. I don’t know anything, but I’m a hard worker.

I’ll work,’ ” Redzikowski said.

And work he did.

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or the next three years, Redzikowski earned his culinary chops in a Colorado kitchen overseen by world-renowned chef and winner of a prestigious James Beard award, Nobu Matsuhisa, the namesake of a global chain of high-end Japanese restaurants that includes Nobu San Diego, inside downtown’s Hard Rock Hotel.

Now 35, Redzikowski is something of a famous chef himself — one who, in February, created a Dinner at the Beard House, held at the celebrated James Beard House in New York City. As executive chef for San Diego Creative Media (SDCM), owners and operators of some of the city’s buzziest restaurants and bars, he created the menus for and runs the kitchens of Kettner Exchange in Little Italy and Firehouse American Eatery + Lounge in Pacific Beach.

Redzikowski’s Asian-influenced shared plates at Kettner Exchange, including his Big Eye Tuna Pizza, have been the talk of the town. But the chatter of late has surrounded SDCM’s next venture, Good Time Poke and The Grass Skirt, slated to open mid-November on the former Grand Avenue site of Good Time Charlie’s in Pacific Beach.

By day, Good Time Poke will serve grab-and-go poke bowls made with albacore, ahi tuna and other fresh ingredients served over brown or white rice. In the evenings, the fastcasual eatery goes dark, becoming the no-longer-secret access point to a hidden cave that leads to The Grass Skirt, a tikithemed restaurant offering Redzikowski’s small-plates take on noodles, stir fries and bao buns — all of which the chef has been perfecting in the Kettner Exchange kitchen.

Kettner Exchange beverage director and cocktail connoisseur, Steven Tuttle, will oversee the sure-to-be-agoldmine’s liquid assets — its tiki drinks.

“Every time you drink them, it feels like vacation,” Redzikowski said. “It goes really well with Asian food, so (tiki) was a no-brainer for me.”

Also a “no-brainer” was selecting Redzikowski to start the “Chain of Gourmand” (see page 45) for this 10th annual Dining Issue of PacificSD. E ‘ai kãkou means “let’s eat” in Hawaiian, but the proper phrase here may be wikiwiki, which means “hurry up.” For anyone who’s tried his food, Redzikowski’s next hot spot can’t open fast enough.

GOOD TIME POKE, THE GRASS SKIRT: 910 Grand Ave., Pacific Beach, goodtimepoke.com, thegrassskirt.com KETTNER EXCHANGE: 2001 Kettner Blvd., Little Italy, 619.255.2001, kettnerexchange.com FIREHOUSE AMERICAN EATERY + LOUNGE: 722 Grand Ave., Pacific Beach, 858.274.3100, firehousepb.com

OPPOSITE PAGE (inset): Big-Eye Tuna pizza at Kettner Exchange.

BELOW: Chinese Sausage Fried Rice at Good Time Poke/The Grass Skirt.

SERVICE WITH A SMILE

BRIAN REDZIKOWSKI’S CULINARY-CAREER TIMELINE At age 11, Brian Redzikowski moved from Long Island to upstate New York. While his parents ran a catering business, he worked on the family’s farms, and his two older brothers began careers as chefs. After graduating high school at 17 to attend the Culinary Institute of America, he spent the ensuing years working at some of the nation’s most esteemed restaurants.

2000: Le Cirque, New York City 2002-03: Chefs de France in Walt Disney World’s Epcot Center, Orlando, Fla. 2003-06: Matsuhisa Aspen, Aspen, Colo.

2006-08: Joël Robuchon, Las Vegas 2008-09: Yellowtail Japanese Restaurant & Lounge, Las Vegas 2009-12: Thompson Hotel, Los Angeles 2012-13: Flavor Del Mar, Del Mar 2013-present: Kettner Exchange, Little Italy, San Diego 2015: promoted to corporate executive chef for SDCM

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BY MICHAEL BENNINGER | PHOTOS BY HOWARD LIPIN aving served craft beers alongside locally sourced entrees for the past five years, the folks behind East Village’s Britishstyle gastropub, Knotty Barrel, are unveiling a newly constructed brewery to call their own. When the taqueria next door to the Market Street bar recently hasta luego’d to a new location, Knotty Barrel’s founder and president, Ken Lovi, pounced on the opportunity to grow his venue’s space and offerings.

“All we had to do was open up a wall,” says Lovi. “Both buildings are pretty much identical — they were built around the same time; they both have brick columns, a big metal truss and that old-barrel feeling. It worked out perfectly.”

The result? A new five-barrel brewhouse

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(where the Mexican restaurant once was) and a 2,300-square-foot beer garden transformed from a parking lot abutting the building.

“Since we’re not the most original with names,” says Lovi, “we decided to call the brewery Knotty Brewing.”

What is original, Lovi points out, is the beer he’s producing.

“There are a ton of phenomenal breweries in San Diego, but the style we’ve always had at our craft bars has been a lot more European-focused, along with American craft beers,” he says. “So we sensed a need to go back to the original recipes and do more of the European and traditional-style beers.”

While Lovi has a long history in the local nightlife scene — including a partnership with the hospitality heroes at RMD Group (Side Bar, F6ix, Don Chido, Rustic Root, Salvucci’s) and his former role as managing partner and vice president of Moose Restaurant Group — he knew he couldn’t pull this off on his own.

“I’ve been around the craft beer industry such a long time, but I know my limitations,” he says. “I knew I definitely needed a great brewer, but after a month

and a half of interviews with local brewers, we just couldn’t find the right person.”

That’s when Lovi and his team learned about Donovan Lane, who, at the time, was head brewer for Funky Bow Brewing Company in Maine.

“Donovan and I spoke on the phone, we Skyped, and we went back and forth,” Lovi says. “The beers he was producing in Maine were sent out to us, and, once we tried them, we fell in love with his style and offered him the job.”

Lane gave his employer notice, packed his car and drove across the country to become Knotty Brewing’s brewmaster.

“He is from Maine,” Lovi says, “so I don’t think it took too much convincing.”

In addition to offering 20 craft beers on tap and nearly 80 brands of imported and domestic bottles, Knotty Barrel is serving four of its own brews: Super Fresh Pale Ale, Tom Tom Blonde, Jersey Mike’s Wit and Kasie’s Stout.

“The four core beers have each already received great responses from our guests,” says Lovi. “I would’ve thought the Belgian wit would have been big right from the get-go, but our pale ale and stout have actually been the most

popular. I’ve been surprised.”

Kasie’s Stout, in particular, with its rich, complex flavor and undertones of coffee, chocolate and caramel, seems to be roping in many who’ve sampled it.

“I can’t believe so many people have fallen in love with the stout,” says Lovi. “Usually a big, heavy, dark beer is the last thing people go to, but it’s actually been one of the first. And the thing I love about it is that it’s only six percent [alcohol]. So, even though it drinks much bigger, it’s not an eight or nine percent stout where you have one and just can’t have another.”

While Knotty Brewing is already filling pint glasses with its masterful creations, craft beer aficionados will likely notice a glaring omission from the debut selection.

“We don’t have an IPA [India pale ale] in our lineup of core beers,” Lovi says. “So many San Diego​ breweries ​already do​ ​a​ ​ great​​IPA,​​so why would I try to​ make​ ​one that’s​ ​​any​ ​better​ than what​​​everybody​ ​else​ ​is​ ​already​ ​ doing?”​ KNOTTY BREWING 842 Market St., East Village knottybrewing.com

ABOVE AND LEFT: Kasie’s Stout flows from cans and taps at Knotty Brewing in East Village.

SIDE DISH

KNOTTY BARREL’S KEN LOVI SAYS A MOUTHFUL FAVORITE FOOD: A filet with foie gras. It’s just decadent and something you don’t eat every day.

FOOD I HATE: My wife would kill me, but probably sea urchin. That’s her favorite thing in the world, but the briny ocean flavor is just way too much for me.

FAVORITE SAN DIEGO DISH: Chilaquiles at Ortega’s in O.B. To me, it’s a quintessential, classic Mexican breakfast.

FAVORITE SAN DIEGO RESTAURANT: Probably Cowboy Star.

From the food to the atmosphere to the cocktails, I’ve never had a bad meal or drink there.

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A MONTHLY TASTE OF BEER FROM HERE

BY BRANDON HERNÁNDEZ

DO ME A FLAVOR: NEW BEERS TO CHEERS THE CAKE IS A LIE No dessert-friendly tour of San Diego’s beerscape would be complete without this coffee-infused cream ale from Intergalactic Brewing in Beeramar (ale aficionados’ affectionate name for the amorphous Miramar area). A warp-speed runaway hit for this sci-fi-themed interest, it is a rare light-colored and easydrinking coffee-beer offering a creamy mouthfeel and subtle sweetness complemented by flavors akin to a cup of Joe. Consider it a new and different take on “cold brew.”

Intergalactic Brewing Co., 9715 Carroll Centre Road, Miramar, intergalacticbrew.com

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2 A.M. BIKE RIDE With a tip of the hat to the bikeability of Fall Brewing’s North Park environs, this is one of the lowest-alcohol, java-infused beers in San Diego — or anywhere, for that matter — making it the perfect libationary last-call option before mounting one’s 10-speed and heading home. Its big roastedcoffee-bean character belies its lowoctane nature, making it a great gowith for the confectionery wonders of nearly next-door Nomad Donuts.

Fall Brewing Co., 4542 30th St., North Park, fallbrewing.com CONT. ON PAGE 92

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P H O T O S B Y N E LV I N C . C E P E D A

GREG MEET YOUR MAKER BREWMASTER Q & A KOCH

S

CO-FOUNDER & EXECUTIVE CHAIRMAN, STONE BREWING, WORLDWIDE

tone Brewing celebrated its 20th year in business in 2016, and the past 365 days have been among the company’s busiest. This year, San Diego’s largest brewing interest opened a second, largescale brewery in Richmond, Va., and, shortly thereafter, opened a brewery-restaurant in Berlin, Germany, the first Americanowned-and-operated brewing facility in Europe. Rather than rest on its international laurels, the company is building a brewery and taproom in Napa and has signed a licensing agreement that will lead to a Stone Hotel being constructed across the street from its

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original brewery in Escondido.

Leading the charge on all of these projects is co-founding headman Greg Koch, who took a few moments from jet-setting and championing America’s craft-beer movement abroad to reflect on the latest happenings with his two-decades-young business.

PacificSD: How have you juggled numerous major projects separated by such great geographic distance?

GREG KOCH: Many flights and long days. I’ve personally spent about half my time in Berlin this past year, which has allowed me to really get to know the people and their culture, and to have a hands-on role in the work.

We’ve had team members doing the same in Richmond.

That time invested in really understanding the full nature of these projects has been invaluable to our success.

How have Europeans responded to Stone’s arrival?

Better than we ever could have imagined. We hosted our grand-opening celebration in September, and thousands of people arrived from all over the world to be a part of it. I still get chills thinking about it. It was nearly six years ago that I first stepped foot in the historic 1901 gasworks facility we now call home in Berlin, and seeing our fans’ faces as they stepped in and experienced our incredible craft-beer destination, then having the chance to enjoy our beers with them, was unbelievable. And that has been the ultimate

goal. We want to provide our fans with fresh Stone beer across Europe and open their eyes to just how far the American beer scene has come. Not long ago, America was the laughingstock of the world when it came to beer.

Now, we have an incredible craft-beer scene that the world views with admiration.

Why did you choose Richmond as Stone’s East Coast hub?

Richmond provided us just the right elements — a spectacular property, an incredible public-private partnership in developing it and a location for efficient distribution throughout the East Coast. In Richmond, we found the space and flexibility to develop our production and

distribution facility exactly to our needs, and a beautiful waterfront property to build Stone Brewing World Bistro & Gardens – Richmond.

We are proud to be part of driving needed economic development in Richmond’s Fulton neighborhood, and the reception from our fans and the craft-beer industry has been really positive.

We’ve already joined in a few collaboration-brews, and even brewed an aggressively hopped imperial stout with Virginia Gov. Terry McAuliffe that we released last month.

We’ll team up again and brew an IPA version of the beer early next year for national release.

Do you have anything new for the folks back home?

We released Stone Ripper Pale Ale on draft locally at the onset of autumn. We’re calling it a San Diego Pale Ale, because it lingers on the edge of being a pale and an IPA. Of course, ours has a good amount of grapefruit and passion fruit overtones from Cascade and Galaxy hops.

SR76 BEER WORKS Harrah’s Southern California Resort is now home to San Diego County’s first tribal-owned brewing company. Take a break from craps, keno and onearmed bandits at this brewpub’s spacious tasting room (offering a 25-foot bar and plush seating) or get your blonde, pale ale or IPA to-go and enjoy it by the pool.

Named for Valley Center’s main transportation artery, SR76’s brews will incorporate specialty ingredients sourced from the immediate area.

Harrah’s Southern California Resort, Valley Center, 777 Harrah’s Rincon Way, caesars.com/ harrahs-socal.com

URGE COMMON HOUSE North County’s successful family of Urge Gastropub restaurants is adding a third location, and it’ll be anything but common. A hospitality cornerstone of the new North City development just north of Cal State San Marcos, this massive indoor/outdoor eatery will include a satellite brewery for the chain’s Mason Ale Works beer-making arm and will be further fortified with three bars — including one devoted to celebrating the White Russian (don’t worry, not Putin) — bowling lanes and bocce-ball courts.

255 Redel Road, San Marcos, masonaleworks.com

LET’S GO TO THE HOPS NOVEMBER BEER EVENTS NOVEMBER 4-13 | SAN DIEGO BEER WEEK The seventh annual iteration of the most beeriest time of the year for San Diego takes place during the first full week (and first two weekends) of November. Encompassing hundreds of beer events (pairing dinners, pint-nights, tap-takeovers, festivals, tournaments and more), it’s impossible to break down in full, but standout celebrations include the two-part San Diego Brewers Guild Festival at downtown San Diego’s Broadway Pier (VIP session, Friday, Nov. 4, and general fest, Saturday, Nov. 5); the Battle of the Guilds, pitting S.D., L.A. and San Fran’s best brewers and beers against each other at Toronado in North Park (Friday, Nov. 11); and a swanky beer-and-food-pairing free-forall overlooking the Pacific at The Lodge at Torrey Pines (Sunday, Nov. 13). Visit the official San Diego Beer Week website (sdbw.org) for the most comprehensive look at what’s going down during the best (only?) 10-day week of the year.

A L E J A N D R O TA M AY O

What’s behind bringing a brewery-equipped restaurant to wine country?

I’m a huge fan of Napa and have been visiting for more than 20 years. The area is synonymous with wine, but that doesn’t mean its locals and visitors don’t long for a great beer from time to time. We recognize that Napa attracts those who appreciate fresh, well-crafted food and drink.

It’s a truly artisanal town, and we know Stone will fit in well.

We found a great historic building from 1877 situated in downtown, right on the Napa River. We’ll have a 10-barrel brew system on which we’ll brew a wide variety of creative beers. We’ll have a kitchen there as well, which will follow the “slow food” philosophy of our other restaurants.

NEW IN BREW OR COMING SOON COMING TO A HEAD WHAT’S

Brandon Hernández is a native San Diegan with a fervent passion for craft beer and the talented individuals who produce it. He is the author of Complete Guide to San Diego Breweries, chief marketing officer for Societe Brewing Co. and contributes beer-centric content to national and San Diego-based publications. The first publication for which he ever wrote about beer was PacificSD. Follow him on Twitter: @sdbeernews and @offdutyfoodie.

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FUNDRAISING THE BAR

ELEVATING THE INDUSTRY AND PROVIDING A SERVICE

BY LAURIE DELK | PHOTOS BY JOHN GIBBINS

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J

oshua Gehlbach, or “Big Josh” as he is known to most, is a bright star in the San Diego bar scene. In his 20 years in the hospitality industry, he has served thousands of locals and tourists at Pacific Beach hot spots Moondoggies, Miller’s Field, and PB Pub. Standing around 6 feet 7 inches, his imposing, tattooed frame is a bit intimidating upon first sight, but in reality, Big Josh is a kind and gentle person beloved by many.

When tragic news surfaced in July that the man who means so much to so many had a terminal cancer diagnosis, shockwaves roared through the industry, causing an entire family of bartenders, restaurant and bar owners to burst into action.

Soon after his diagnosis, friends Pat Giblin and Dave Robins joined Gehlbach in creating the Big Josh Foundation, a GoFundMe campaign built to assist not only Big Josh through his cancer treatment, but also others in the industry who might fall on hard times relating to illness.

On September 26, the foundation held a charity fundraiser at the popular beachside bar, PB Shore Club, raising $24,000 through a raffle. To date, the total amount raised online is more than $32,000. The hope is to reach $1 million by early 2018.

Along with Giblin and Robins, Amber Hill and Vito LaMagese (also longtime friends of Gehlbach’s) got involved with the Big Josh Foundation and the recent Shore Club event. As the holidays near, these selfless bar-industry veterans discuss giving back to a comrade and community in need.

DAVID ROBINS

Owner/bartender of The Bar Key, Pacific Beach; co-founder of Big Josh Foundation PacificSD: How long have you known Big Josh?

DAVID ROBINS: He’s been my best friend for 20 years.

What’s the vision of the Big Josh Foundation?

We want to do something on a local level that eventually might be a template for other cities. Josh will be blogging daily when he is medically ready. He will be the voice of the foundation, creating a system that we can (take) to the next patient (in need of ) help.

We don’t take a salary. The main priority now is to take care of him. Next year, there will be a committee and rules.

How do you hope to reach and help more people?

We definitely want to see this expand, by speaking to larger restaurants, bar chains and restaurant groups — helping them understand that this is a charity for their staff, and this is showing goodwill to your employees.

How would you describe Josh?

On a serious note, very few people are that nice.

On a funny note, he will cry at the drop of the hat. He’s impossible to miss and the most imposing person you’ll ever meet, but with the kindest heart. He is truly the mayor of PB.

AMBER HILL

VITO LAMAGESE

PacificSD: How long have you known Big Josh?

AMBER HILL: He’s been one of my closest friends for 16 years.

PacificSD: How long have you known Josh?

VITO LAMAGESE: Sixteen years — we worked through the industry ranks together.

Manager, The Local PB

What happened when you found out about his illness?

(The three of us) were some of the first to find out, and finding out makes you feel helpless.

So we thought, “Let’s make this an event, and do what we know how to do.” And that’s throw a party.

What was the vibe of the Shore Club fundraiser?

It was insane. We opened at 3 p.m. and immediately we were at max capacity. We had a silent auction with art, surfboards and beach cruisers, 50/50 raffle tickets — where whoever won got half of $24,000. The winner, Tina Marie, was an old friend of Josh and she gave it all back. Even people who had to work that night donated their tips from their shifts. It goes to show you what kind of impact Josh has had, and how big his heart is.

What’s something you learned from Josh?

He truly taught me to never judge a book by his cover. He’s big, tall and full of tattoos, but is the nicest, most genuine, kind-hearted person I’ve ever met in my entire life. It stuck with me that, in this melting pot of San Diego, to not judge people.

“THE COMMUNITY HAS GALVANIZED, AND I DON’T THINK THAT WOULD HAVE HAPPENED UNLESS IT WAS A PERSON LIKE JOSHUA GEHLBACH.” —Pat Giblin, co-founder of Big Josh Foundation

Manager, PB Shore Club

You’re known for running great charity events. How long have you been doing it?

Which are your most memorable?

About 10 years ago, Josh and I started doing a lot of charity fundraisers. We’ve done Movember for years, and Discover PB (events) for the improvement of the Pacific Beach community.

How did you get involved with the Big Josh Foundation?

In July, when he fell ill, I immediately thought, “We need to get a fundraiser together.” Dave, Pat and Josh came up with the foundation. I love helping charities, but now I have one that hits close to home.

What should people know about Josh?

He is one of the most genuine, caring people I’ve ever met. He is selfless and always willing to help out without asking for anything in return. That’s why we’ve done so much together over the years.

How does the September event compare with others you’ve run?

It blew my mind. I’ve done a lot over the years, but this was phenomenal. People came out of the woodwork, some that haven’t seen Josh in 10 years. People were dressing up like him in Kangol hats. People donated. Everyone was helping out and volunteering. I was floored by the energy.

Unforgettable moment so far for the Big Josh Foundation?

When Tina gave back her $12K winnings from the raffle. I’ve never seen so many grown men with tears in their eyes when she did that.

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SOUND DECISIONS PG. 98 | SPIN CYCLE PG. 106 NOVEMBER CONCERT CALENDAR | BY SCOTT McDONALD

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Frontman Keith “Monkey” Warren leads this amazingly all-original lineup of British punks, still going strong after 40-plus years.

CONT. ON PAGE 100

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EDUARD TUSET

98

Belgian-style wheat ale brewed with coriander and orange peel.

TASTE RESPONSIBLY

©2016 BLUE MOON BREWING COMPANY, GOLDEN, CO

G RO OVE

SOUND DECISIONS CONT. FROM PAGE 98

S O U N D S

L I K E

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P L A N

NOVEMBER CONCERT CALENDAR

BY SCOTT MCDONALD

11/1: LAURYN HILL @ Copley Symphony Hall, sandiegosymphony.org The former Fugees singer has only released one studio album, 1998’s multi-Grammy-winning “The Miseducation of Lauryn Hill,” yet she continues to perform somewhat regularly.

11/1: MEXRRISSEY @ California Center for the Arts, Escondido, artcenter.org Led by Mexican Institute of Sound’s Camilo Lara, this earnest tribute to Moz infuses the music of the former Smiths frontman with all new sounds.

11/2: ANDRA DAY @ Humphreys Concerts by the Bay, humphreysconcerts.com Humphreys closes out its 2016 season in spectacular fashion with local singer, now Grammynominated superstar, Andra Day.

11.1 THE DEVIL WEARS PRADA

11/3: BOB MOSES @ Music Box, musicboxsd.com

@ SOMA, SOMASANDIEGO.COM After recent lineup changes, this Ohiobased metal band releases its new album, “Transit Blues,” this month.

The Canadian electro-duo heads out on a new tour promoting the special edition of their critically acclaimed debut LP, “Days Gone By.”

11/3: TORY LANEZ @ Observatory North Park, observatorysd.com

GREENSKY BLUEGRASS @ BELLY UP TAVERN, BELLYUP.COM

“I Told You,” the debut album from this Canadian rapper, was released in August. So there are more rappers from Canada than Drake, eh?

@ Harrah’s, harrahssocal.com This living legend brings his timeless cool back to San Diego for another show. CONT. ON PAGE 102

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VISUALLIFE PHOTOGRAPHY

11/4: TONY BENNETT

11.2

The Michigan-based bluegrass quintet just released their ninth album, “Shouted, Written Down, & Quoted” last month.

G RO OVE

SOUND DECISIONS CONT. FROM PAGE 100

PENNYWISE @ HOUSE OF BLUES, 11.17 HOUSEOFBLUES.COM/ SANDIEGO MANÁ @ VIEJAS ARENA, VIEJASARENA.COM

11.18

The “U2 of Spanish Rock” returns to San Diego once again on the Latino Power tour.

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Vet punks play their classic 1995 album “About Time” in its entirety with Strung Out and Unwritten Law in tow.

11/4: THE KING KHAN & BBQ SHOW

11/9: THE NEW MASTERSOUNDS

@ Casbah, casbahmusic.com

@ Belly Up Tavern, bellyup.com

The explosive partnership of indie recluses King Khan and Mark Sultan always produces a wild night of music — and usually costumes as well.

The Brit funk quartet will release their latest, “The Nashville Sessions,” this month on their own One Note Records.

11/5: THE CAVE SINGERS @ Soda Bar, sodabarmusic.com After releasing a pair of albums on both the Matador and Jagjaguwar labels, this Seattle-based indie folk trio self-released their latest album, “Banshee,” in February.

11/5: SUM 41

11/11: SLEIGH BELLS @ Observatory North Park, observatorysd.com You’ll have to wait until next month to cop the duo’s fourth LP, “Jessica Rabbit.” But you can be sure the Brooklynbased noise-poppers will be playing plenty of it when they return to San Diego.

@ House of Blues, houseofblues.com/sandiego

11/12: MINNESOTA

Singer Deryck Whibley is Sum 41’s last original man standing.

But that isn’t stopping the release of its newest LP, “13 Voices.”

DJ/producer Christian Bauhofer is from Berkeley, not the land of Target and 10,000 lakes.

11/6: DWIGHT YOAKAM @ Casino Pauma, casinopauma.com The multiple Grammy-winning outlaw country singer and actor just released his latest album, “Swimmin’ Pools, Movie Stars …” last month.

11/7: WET

@ Music Box, musicboxsd.com

11/19: IRATION @ Del Mar Thoroughbred Club, dmtc.com The Cali-via-Hawaii alt-reggae chillers play the Seaside stage after the last race on Saturday.

CONT. ON PAGE 104

NEKO CASE

@ POWAY CENTER FOR THE PERFORMING ARTS, POWAYCENTER.COM

11.19

Part of The New Pornographers, and most recently, case/lang/veirs, the singer/songwriter hits San Diego as part of her new solo tour.

11/13: JOE BUDDEN @ Music Box, musicboxsd.com

11/14: LUPE FIASCO

@ House of Blues, houseofblues.com/sandiego

@ House of Blues, houseofblues.com/sandiego

With The Light, the legendary musician and author plays songs from his amazing tenures with Joy Division and New Order.

The Chicago rapper long teased 2016 as a year in which he would release three albums. So far, it’s been one single, July’s “Pick Up The Phone.” But there’s still time!

Live shows from these Sacramento industrial rap punks mimic their albums: aggressive, abrasive and thoroughly entertaining.

Featured on Major Lazer’s “Lean On,” this Danish singer has already released three singles from her forthcoming sophomore album.

The Tupelo, Miss.-bred, Atlanta-based rap siblings released their second album, “SremmLife2” in August.

The Ocean Beach vets always save the best stash (of songs and special guests) for their hometown shows.

11/8: PETER HOOK & THE LIGHT

@ Observatory North Park, observatorysd.com

@ Observatory North Park, observatorysd.com

@ Observatory North Park, observatorysd.com

@ Observatory North Park, observatorysd.com

The Brooklyn pop trio is still riding high on the release of their January debut, “Don’t You.”

11/9: DEATH GRIPS

11/15: MØ

11/16: RAE SREMMURD

11/12: SLIGHTLY STOOPID

Fresh on the heels of his late 2015 release, “All Love Lost,” the Harlem rapper drops new LP, “Rage & The Machine,” this month.

@ The Irenic, theirenic.com

the Pittsburgh rapper’s September-released fourth album, “The Divine Feminine.”

11/14: MAC MILLER @ Observatory North Park, observatorysd.com Kendrick Lamar, Ariana Grande, CeeLo Green, Anderson .Paak, and others all made appearances on

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G RO OVE

SOUND DECISIONS

CHERUB 11.20

CONT. FROM PAGE 103

11/19: LUCIUS

@ HOUSE OF BLUES, HOUSEOFBLUES.COM/ SANDIEGO

@ Belly Up Tavern, bellyup.com This Brooklyn-based, five-member indie-pop band is fronted by Berklee College of Music grads Jess Wolfe and Holly Laessig.

Jordan Kelley and Jason Huber, the indie electro jesters in Nashville-based duo Cherub, are set to release their third album, “Bleed Gold, Piss Excellence.”

11/19: GOGOL BORDELLO @ Observatory North Park, observatorysd.com The New York-based band of gypsy punks last released an album in 2013.

11/22: WARPAINT @ Observatory North Park, observatorysd.com

KOOL KEITH 11.27

L.A.-based indie rock quartet Warpaint released their third studio album, “Heads Up,” in September.

11/25: CHRIS ISAAK @ Belly Up Tavern, bellyup.com Mr. “Wicked Game” was last here to kick off KAABOO Del Mar for the VIPs. He returns once again to rock his annual holiday stop at the Belly Up Tavern.

@ HOUSE OF BLUES, HOUSEOFBLUES.COM/ SANDIEGO

11/25: HIRIE San Diego’s own female-fronted reggae band plays a hometown show to support their latest release, “Wandering Soul.”

11/28: YOUNG THUG

VISUALLIFE PHOTOGRAPHY

@ Music Box, musicboxsd.com

Bronx rapper Kool Keith (aka Black Elvis, Dr. Octagon, Dr. Dooom, etc.) recently added to his eclectic catalog with the release of his new album, “Feature Magnetic.”

@ Observatory North Park, observatorysd.com The Atlanta-based rapper released his latest mixtape, “JEFFERY,” in August. It features collabs with Gucci Mane, Travis Scott, Wyclef Jean and others.

11/29: PETER MURPHY @ Observatory North Park, observatorysd.com The “Godfather of Goth” continues his extended life beyond Bauhaus with another trip to America’s Finest City.

11/30: LEE FIELDS & THE EXPRESSIONS @ Belly Up Tavern, bellyup.com With his band The Expressions, the man dubbed “Little JB” brings his high-energy funk and soul back to San Diego.

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SEU JORGE

PRESENTS “THE LIFE AQUATIC”

11.30

@ BALBOA THEATRE, SANDIEGOTHEATRES.ORG Singer and actor Seu Jorge reprises his role in Wes Anderson’s “The Life Aquatic” to bring his Portuguese interpretations of David Bowie classics to life.

BY GEORGE VARGA

Hola, KISS! Dónde está el spandex?

In a career that now spans five decades, KISS has performed around the world numerous times, been inducted into the Rock & Roll Hall of Fame, sold more than 100 million albums and used more pyrotechnics on stage during its explosive concerts than every war movie in history, combined.

The New York-bred band has also become as durable a brand as any in rock, with KISS products ranging from condoms to coffins to comic books, and much in between.

Yet, although KISS has previously performed in Mexico, the group has never before appeared in Tijuana.

Until now.

On Nov. 19, KISS will make its

L I Z O . B AY L E N / L O S A N G E L E S T I M E S

KISS SET TO ROCK THE SOUTHLAND

WA L LY S K A L I J / L O S A N G E L E S T I M E S

BESO!

FROM LEFT: Eric Singer, Paul Stanley, Gene Simmons and Tommy Thayer, of the legendary American rock band KISS.

TJ debut at Estadio Gasmart, the home of the Toros de Tijuana baseball team. It remains to be seen whether the band will add a Spanish verse to “Rock and Roll All Nite,” “Shout It Out Loud,” “Calling Dr. Love” or any other fan favorites. But the eye-popping bombast that has long been KISS’ calling card translates into almost any language.

Estadio Gasmart has a capacity of just under 17,000.

That’s about 2,400 less than Sleep Train Amphitheatre in Chula Vista, where KISS most recently performed in 2014. (FYI, Ace Frehley, Kiss’ original lead guitarist, is a San Diego resident.

He is set to perform Jan. 30 with his latest band — under his own name — at the Belly Up Tavern in Solana Beach.)

The most recent KISS album, “Monster,” was released in 2012.

The band was inducted into the Rock & Roll Hall of Fame in 2014 but did not perform at the ceremony. Frehley and original drummer Peter Criss were inducted alongside singerguitarist Paul Stanley and bassist-singer Gene Simmons.

KISS is nothing if not singleminded, as Stanley affirmed in a 2014 San Diego UnionTribune interview. “The band, as it is today — and has been for over a decade — is four individuals who are very much motivated to further the band

“THE BAND WAS INDUCTED INTO THE ROCK & ROLL HALL OF FAME.” and the cause; four people who say: ‘How can I make the band greater?’ ” he said. “And that’s how you become greater. But when you have people whose main objective is to make themselves greater, then everybody suffers.”

Tickets for KISS’ Tijuana concert are priced from 965 pesos (approximately $52) for general admission to 4,565 pesos (approximately $245) for a “master” VIP package. Tickets are available through boletosmx.com and by phone at 855.756.1816.

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PRETTY LIGHTS

G RO OVE

SPIN CYCLE

ERIC DLUX

11.12

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LOV E

BLIND DATE

Stepping Up to the Plates

TAKING A SWING AT A CULINARY FLING

By David Perloff | Photos by Rick Nocon | Matchmaker: Jessica Pelligra

E

veryone has different tastes, especially when it comes to dating. To add flavor to this evening’s would-be romantic interlude, PacificSD is taking a brand-new couple on a gastronomic tour of four new San Diego restaurants. Blind daters Savannah and Rob met less than an hour ago in the Epic Limo that’s about to drop them off at their first stop, The Lot at Liberty Station. Before they arrive, let’s review the pre-date interviews.

PacificSD: Where are you from and where do you live now?

SAVANNAH: I am originally from a very small town called Placerville [California]. I just recently moved to San Diego.

ROB: I’m from a small town – San Luis Obispo, California. I

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currently live in Little Italy in San Diego.

What do you do for a living?

SAVANNAH: I have been in the food/event industry for five years and just recently got a serving job at Florent in the Gaslamp District. I have always had a passion for the food industry.

ROB: I work for Southern Wine and Spirits. They are the largest liquor distributor in the states.

What do you do for fun?

SAVANNAH: I like to go out with friends, hiking, shopping, spending time with family, doing yoga, being outdoors.

ROB: I love the outdoors, so surfing, scuba diving, snowboarding and exploring.

What are you best at?

SAVANNAH: Being genuine and down to earth. I am very honest and upfront.

ROB: I’m best at being spontaneous.

What do you suck at?

SAVANNAH: I suck at cooking.

It’s not something I have ever been good at.

ROB: Planning.

What are you looking for in a date, physically and/or otherwise?

SAVANNAH: I am looking for a date that doesn’t get boring or awkward, something spontaneous and fun.

ROB: Someone that is beautiful inside and out, confident, independent and fun.

The Lot

WHAT’S YOUR FAVORITE FOOD? SAVANNAH: ANYTHING ITALIAN, ANYTHING CARBS, PASTA. ROB: COMFORT FOOD – STEAKS, MASHED POTATOES, AMERICAN-STYLE. The Lot

Rate yourself on a scale from one to 10 for looks.

SAVANNAH: Eight.

ROB: Eight.

How about for personality?

SAVANNAH: Nine.

ROB: Nine.

What’s your biggest fear?

SAVANNAH: Spiders and snakes.

ROB: Fear of failure.

What traits could your date exhibit that would be dealbreakers?

SAVANNAH: Bad style, no sense of humor, awkward or not being able to make me laugh.

ROB: Being on their phone the whole time.

How many people have you slept with?

SAVANNAH: Five guys.

ROB: This is a second-date question.

Fill in the blanks: I want my blind date to be “blank” and “blank.”

SAVANNAH: Fun and cute.

ROB: Spontaneous and fun.

What’s your favorite food?

SAVANNAH: Anything Italian, anything carbs, pasta.

ROB: Comfort food – steaks, mashed potatoes, American-style.

What food do you hate?

SAVANNAH: I don’t hate food, I love food!

ROB: Spicy curries, Indian food.

What’s your favorite San Diego restaurant?

SAVANNAH: Florent, in the Gaslamp District. And The Lot. ROB: I love barleymash.

Will the night end with a kiss, something more or something less?

SAVANNAH: Could possibly

end with a kiss, but nothing more.

ROB: I would never be that presumptuous.

What’s the most important thing in the world?

SAVANNAH: The most important thing in the world is love.

ROB: The relationships I have with my friends and family.

The Lot pairs high-end dining with a luxury-cinema experience, but Savannah and Rob will skip the flick this evening and get acquainted in the swanky new restaurant instead. They’re smiling as they arrive at Liberty Station and head inside, and seem to be getting along well as chef Matt Sramek’s house specialties appear at their table alongside paired wines.

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BLIND DATE CONT. FROM PAGE 110

Changing Courses MORE TABLES FOR TWO

A

fter about an hour at The Lot, the couple jumps back into the limo and heads to the downtown waterfront to check out the recently unveiled Sally’s Fish House & Bar. Tipping the scales here are chef Jay Payne’s seafood offerings, including sushi and Sally’s signature crab cake, which emerge from the kitchen with paired cocktails.

The evening’s epic epicurean adventure has only just begun, so it’s still too early to say whether Savannah and Rob have developed a taste for each other – but at least they’re

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sitting closer to each other now, laughing together as they wrap things up in the Marina District.

Next stop is Little Italy’s brandnew Pacific Standard Coastal Kitchen, helmed by recent Bravo TV Top Chef contestant Giselle Wellman, who trained at Le Cordon Bleu Academie d’Art Culinaire in Mexico City.

Wellman’s Modern American offerings and Pacific Standard’s craft cocktails provide a glorious and decadent al fresco dining experience under the stars.

Once they’ve gotten a chance to taste everything, the couple is split for mid-date debriefings.

PacificSD: How’s it going so far?

SAVANNAH: It’s great. I am having so much fun. This is one of the best experiences I have ever had.

ROB: Going great. She is a very sweet girl, outgoing.

What were your first impressions?

SAVANNAH: Super outgoing, super rad. Very nice and downto-earth.

ROB: She looked beautiful; she had a nice purple dress on. Very sweet, maybe a little shy at first,

definitely warmed up as the date has gone on.

Pacific Standard

Is this the type of person you’d normally date?

SAVANNAH: No. He’s really cool, but not the norm I would date. But I am really glad I got to meet him.

ROB: Probably. I really like her mentality. She is very easygoing; she is a very genuine person.

What do you think of the way your date is dressed?

SAVANNAH: I like his style, I do. His style is good.

ROB: She looks very beautiful, very unique.

Sally’s

SAVANNAH: I LIKE HIS STYLE, I DO. HIS STYLE IS GOOD. ROB: SHE LOOKS VERY BEAUTIFUL, VERY UNIQUE.

Sally’s

Pacific Standard

What did you think of The Lot? SAVANNAH: The ambiance is super cool. The service was awesome, and the food was amazing. Really chill, not super fancy, upscale/casual.

ROB: I really liked it. I was impressed. They have a movie theater attached, which is so cool.

It was very relaxed, but also highend. Great food and vibe.

How was the food?

SAVANNAH: Amazing. I am usually very, very picky with the food I like and I liked everything they served us.

ROB: Amazing. The calamari we had was great. We had a cheese plate, and the risotto was so good.

What did you think of Sally’s?

SAVANNAH: Super good. I would definitely go back. We had sushi, crab cakes, octopus. It was a smoked octopus and it was so good.

ROB: Sally’s was nice. The drinks were really good. I had the blueberry mojito and a ginger Old Fashioned; I loved the hint of vanilla. I also loved the wood-smoked octopus; it was phenomenal and so unique with the almost barbecue flavor.

What do you think of Pacific Standard?

SAVANNAH: It’s awesome. I really like the outdoor fireplace, and the staff is really nice and cool.

ROB: It’s great. I like the vibe.

Very crafty drinks, handmade.

They even make their own almond milk here.

What have you had to eat and drink here at Pacific Standard?

SAVANHAH: We had crab cake, steak and fries.

ROB: We started with an amazing charcuterie plate of cured meats. I had the Riviera cocktail, a nice take on an Old Fashioned. For the main, I had the steak frites, cooked perfectly.

What’s the most attractive thing your date has done so far?

SAVANNAH: Probably his etiquette. He is very respectful and knows how to treat a lady.

ROB: The most attractive thing is she’s opened up to me and told me about herself and her life. I feel like a lot of times people aren’t very open on a first date. She doesn’t seem like she has anything to hide and seems very genuine.

Rate your date on a scale from one to 10 for looks.

SAVANNAH: Eight.

ROB: Eight.

And for personality?

SAVANNAH: Ten, definitely. He is super outgoing and nice.

ROB: Nine.

What’s your date’s most

attractive quality?

SAVANNAH: His personality.

ROB: She has a very relaxed demeanor, doesn’t feel like there’s any pressure or expectation. It’s very easygoing, and she makes it feel more comfortable.

How about a least attractive quality?

SAVANNAH: Probably the age difference; we are kind of on a different level.

ROB: Maybe a little aloof? She’s young, but very mature for her age. I don’t think she’s looking for anything serious.

Do you want to kiss your date right now?

SAVANNAH: Not on the first date, no.

ROB: I don’t know yet. I don’t think there is much sexual tension between us. It’s more of a friendly feeling.

Does your date want to kiss you?

SAVANNAH: I’m not sure. Maybe?

ROB: Uhhh… no.

How and when will the date end?

SAVANNAH: To be determined.

ROB: I think, no matter what happens, we definitely created a friendship out of this and we get along. I want to show her the city, introduce her to people, open up her social network and help her in any way I can.

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BLIND DATE CONT. FROM PAGE 111

Pacific Standard

Dinner is Swerved MORE FOOD AT EVERY TURN

A

fter the mid-date break, Savannah and Rob take the limo to the evening’s fourth and final restaurant, the new Cold Beers & Cheeseburgers on Fifth Avenue in the Gaslamp. What else could there possibly be to eat? The answer is “s’more.”

As dessert arrives, the magazine crew finally leaves the couple alone to enjoy the rest of their evening away from the camera. The next morning, we call to see what we missed.

PacificSD: How was Cold Beers & Cheeseburgers?

SAVANNAH: Cold Beers and

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Cheeseburgers was cool. It’s more of a casual restaurant.

ROB: I think it’s a great location and a fun sports bar.

What did you eat and drink there?

SAVANNAH: We had dessert and a few cocktails. They were good!

ROB: I had a Dirty Sherry [whiskey] and wings.

What were your favorite dish and restaurant of the night?

SAVANNAH: My favorite food and restaurant was The Lot. I really loved the goat cheese and jam appetizer. The calamari was

amazing also.

ROB: I thought the smoked octopus at Sally’s was amazing.

My favorite location was The Lot. How and when did the date end?

SAVANNAH: Date ended after the last restaurant.

ROB: It ended when we had to be wheeled out from Cold Beers & Cheeseburgers after eating so much on our date.

Was there a kiss or romantic exchange?

SAVANNAH: No. ROB: No, but that doesn’t mean that it wasn’t fun.

What was the best part of the date?

SAVANNAH: Best part was getting to try a bunch of new things.

ROB: I think the best part of the

FILL IN THE BLANKS: I WISH MY DATE HAD A BIGGER “BLANK” AND A SMALLER “BLANK.” SAVANNAH: BIGGER OPINIONS AND SMALLER QUESTIONS. ROB: A BIGGER APPETITE AND SMALLER FRIEND ZONE.

Pacific Standard

Cold Beers & Cheeseburgers

Cold Beers & Cheeseburgers

date was going to so many great restaurants. It was like five dates in one.

Fill in the blanks: I wish my date had a bigger “blank” and a smaller “blank.”

SAVANNAH: Bigger opinions and smaller questions.

ROB: A bigger appetite and smaller friend zone.

What’s one thing your date should know before going on another date?

SAVANNAH: It was so spontaneous; there isn’t really anything he should know before another date.

ROB: You can never smile too much.

Will there be a second date?

SAVANNAH: Not sure about another date.

ROB: I don’t know. At the very least we both made new friends out of this experience.

Anything else you’d like to add?

SAVANNAH: I would just like to say thank you again to PacificSD for the experience. It was really fun.

ROB: It might be a fun idea to have gone on a date with five different girls.

You gave your date such high ranks at the mid-date break.

Did something go wrong?

SAVANNAH: No, nothing happened. He was really nice and cool. I had a really fun time.

ROB: I wouldn’t say anything went wrong. The date was amazing; it just didn’t seem like the chemistry was there. I like tri-tip and I like waffles, but that doesn’t mean they go well together.

AFTERMATCH: Last night’s blind date was a lot to digest.

Despite the menu of new flavors to savor, the potential for spiciness and the tasty reviews at the mid-date break, the evening’s heat never reached the level of full romantic flame. Savannah said she wished Rob had “bigger opinions and smaller questions.”

He said he wished Savannah had “a bigger appetite and smaller

friend zone.” Maybe the lack of connection stemmed from a portions issue.

It’s interesting to note that the number “five” seems to have significance for each dater. When asked how many people she had slept with, Savannah said, “Five guys.” And Rob’s final thought: “It might be a fun idea to have gone on a date with five different girls.” Perhaps the winning recipe would have been to visit a fifth restaurant. Either way, it’s time to stick a fork in this one.

Promotional consideration provided by: Epic Limo, 858.270.

LIMO (5466), epiclimo.com; The Lot, 2620 Truxtun Rd., Point Loma (Liberty Station), 619.566.0069, thelotent.com; Sally’s Fish House & Bar, One Market Pl., Marina District, 619.358.6470, sallyssandiego. com; Pacific Standard Coastal Kitchen, 2137 Pacific Hwy., Little Italy, 619.819.0090, pacificstandardrestaurant.com; Cold Beers & Cheeseburgers, 322 Fifth Ave., Gaslamp, 619.546.9292, coldbeers.com.

ANYTHING ELSE YOU’D LIKE TO ADD? SAVANNAH: I WOULD JUST LIKE TO SAY THANK YOU AGAIN TO PACIFICSD FOR THE EXPERIENCE. IT WAS REALLY FUN. ROB: IT MIGHT BE A FUN IDEA TO HAVE GONE ON A DATE WITH FIVE DIFFERENT GIRLS.

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