A Publication of Local Umbrella Media VOLUME 9 | OCTOBER-NOVEMBER 2023 |
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Sustainably caught seafood by local fishermen rule the day at Mitch’s, a San Diego waterfront restaurant established by three families 15 years ago. Lunch or dinner here potentially starts with dungeness crab cocktail before progressing to a shrimp Caesar salad, fried calamari, grilled fish of the day and an order of streamed clams in white wine broth. Those with a taste for breaded and fried should look no further than the shrimp basket and fish-and-chips.
Head here for Mexican-style seafood dishes. (Yelp/Google Images)
A spacious, eye-catching interior awaits at Fisher’s. (Alternative Strategies)
an coast, fresh northern salmon served carpaccio style, and other oceanic delights such as snails, oysters and tuna steaks.
South of Nick’s Del Mar 3387 Del Mar Road, Carmel Valley 858-465-7145; nicksrestaurants.com Situated at a far end of One Paseo, the restaurant’s casual-industrial vibe sets the stage for Mexican-inspired fare that features a small but focused “pescado” menu for seafood lovers. Particularly noteworthy are the “scallops divorciadas” accented with mole and poblano-cream sauces. You’ll also find chile rellenos stuffed with both lobster and shrimp; lobster enchiladas; and shrimp taquitos.
The BLTA with swordfish at Bay Park Seafood Company (By Frank Sabatini Jr.)
Bay Park Fish Company 4121 Ashton St., Bay Park 619-276-3474; bayparkfishcompany.com
Fisher’s 555 W. Beech St., Little Italy 619-915-4823; fishers-sandiego.com Since making its splashy American debut earlier this year, the Mexican-based Fisher’s has been expanding globally with seafood sourced from the various locales it operates. Here in San Diego, the menu offers a vast array of seafood that includes prized octopus shipped from the Yucat-
Caesar salad with locally trawled shrimp (Mitch’s Seafood)
Mitch’s Seafood 1403 Scott St., Point Loma 619-222-8787; mitchsseafood.com
Customers swoon over the restaurant’s colorful variety of seafood dishes that range from casual to classic. The BLTA (bacon, lettuce, tomato and avocado) becomes a winner with its inclusion of swordfish steak. The grilled local halibut and salmon beurre blanc entrees are also big draws is this welcoming nautical-themed hot spot that was founded by two fishing buddies in 2005. In regards to fish tacos, don’t overlook the ones here with fish that is panko-crusted, blackened or grilled.
What’s cooking with Chef Hanis Cavin!
When looking at events on Facebook I was glad to see Chef Hanis was having a cookout event here in San Diego. It was the same time as my book signing so I called to give my apologies for being busy and asked to meet for an interview. Funny thing, we both had each other’s numbers in our phones from way back in the Dakota Grill days in the Gaslamp 2000 or so. We have been in some of the same chef circles and I was curious to see what’s new and learn a bit more of his journey. He’s been living and working in Amboy, Washington, a peaceful place a bit different from urban San Diego, and was here for the cookout at Carnitas Snack Shack. How did he decide to become a chef ? In high school in University City he took home economics. When they had projects he easily managed the schedules and team, and very much enjoyed it. He followed that with Culinary Arts at College of the Desert. Followed by the program at the New England Culinary LOCAL NEWS | LocalUmbrellaNews.com
Institute in Vermont. Hanis’ Career Path: Hanis’ first position in 1992 was at American Seasons on the island of Nantucket. 1993 he returned home to his beloved San Diego and worked at Top of the Market. Hanis’ first Executive Chef position was in 1994 opening Moon Doggies, La Jolla. Continuing on, Hanis ran the helm at the following well known restaurants: 2000-2004 Dakota Grill 2004 Hilton Gaslamp 2004-2006 Pacific Coast Grill 2006-2010 Kensington Grill Awards: 2009 Chef of the Year 2011-2018 Owner / Co-founder: Carnitas Snack Shack 2018-2020 Partner / Co-founder: Pioneer BBQ with Cohn Restaurant Group With the pandemic, Hanis headed to Spo/LocalUmbrellaMedia
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kane to work with the Chad White Hospitality Group as well as the Eat Good Group where he oversaw multiple restaurants and mentored the Chefs. With restaurants reopening, I asked Hanis about the future of dining: “Food is coming back,” he said. “Many people now in the industry are without professional training, so it is up to the experienced Chefs to teach the young cooks/ chefs.” Hanis’ desire is to pay forward his knowledge and skills to better the dining experience to all San Diegans. Hanis is now consulting to help restaurants to continue the growth of their businesses. Hanis is bringing back his love of cooking and sharing his passion at such places as North Park Famer’s Market on Thursdays. Stay tuned for more exciting developments on where Hanis will be cooking through-out our wonderful city of San Diego. ADVERTISE | Press@LocalUmbrella.com
