Don’s Country Kitchen, 2885 Roosevelt St., Carlsbad, CA 92008; (760) 729-2274; donscountrykitchen.com; American.
Reminiscent of a country inn with floral tablecloths and lacy ivory valences bordering the windows, this cute little eatery offers a ton of made-from-scratch specialties for breakfast and lunch. There are about six tables inside, as well as a long counter with barstools, and a small outdoor patio. Breakfast is a filling feast, with hearty helpings of fresh chorizo and beans with corn or flour tortillas, buttermilk biscuits with country sausage gravy, or luscious banana nut pancakes. For lunch, warm your soul with one of their hearty soups, especially the meatball or chicken tortilla.
Rooms Renovation Completes Hotel’s Multi-Year and Multi-Million Dollar Transformation
Loews Coronado Bay Resort debuted all new guestrooms completing a multi-million dollar redesign that encompassed the lobby, restaurants, public spaces, meeting space, corridors and guestroom bathrooms. Taking full advantage of the resort’s waterfront location, the new design artfully combines San Diego’s sun and surf with the casual elegance of an oceanfront home.
Local desserts from some of San Diego’s finest chefs
If dessert is weighing on your mind (no pun intended), you must indulge in some really guilty pleasures from a few of my favorite chefs in San Diego. Their pastry styles may vary in flavor and technique, but the delicious outcome remains the same!
Sweet, Sweet, San Diego Desserts
Market Restaurant + Bar
A native of New York, Executive Pastry Chef James Foran of Market Restaurant + Bar restaurant says he knew early on that he wanted to work with his hands and didn’t want a suit and tie job. He attended Johnson and Wales culinary school in Rhode Island and graduated with a Pastry Arts degree in 1990. “Working at Market is a constant challenge and that’s what I like most,” he says. “I’m always looking for creative ways to make a dessert more satisfying to the senses.” A Culinary Arts Professor at Grossmont College, Foran says teaching is the most rewarding thing he’s ever done in his life. “I enjoy seeing the fruits of my labor tapping into a student’s passions as they excel in their chosen fields,” he says. “I’ve been teaching long enough now to find out that a few of my students are in executive positions already.” Foran’s best advice to up and coming pastry chefs is to not only get a solid foundation of the basic techniques, but to also understand how the final outcome should feel and taste. “In other words, go out and taste everything you can from reputable chefs who put out quality product so you can experience it first hand as a consumer,” explains Foran. “Once you respect how important every little detail is, then it becomes easier to except the hard work it takes to achieve greatness.” Don’t miss the luscious Market Bar for dessert and look for several of Foran’s dessert recipes in the new Market Restaurant + Bar Cookbook to be released in December, 2014. (www.marketdelmar.com)
Muzita has its own distinct personality, boasting consistency, hospitality and cleanliness. Whether you’re in the mood for casual dining or a special occasion, this popular eatery is an unforgettable neighborhood hideaway — from the African music and East African decor to the aroma of spices and homemade cooking. You have the choice of dining inside or on the cozy outdoor patio.
Check out Hello Betty Fish House in Oceanside for the fantastic Fish Tacos, Baja inspired coastal cuisine, fabulous ocean view and buzzing bar scene. A large menu offers a variety of delectables including ceviche, soups, salads, sandwiches, burgers, grilled platters and more. The corn tortillas are locally made daily at La Perla Tapatia. Don’t miss the fried tacos with Pacific oysters or calamari, and go Betty style with chipotle aioli available on request. We love the grilled shrimp tacos and raw offerings that include a daily selection of oysters as well as Littleneck Clams with cocktail sauce. For a taste of everything delicious, we suggest the West Coast Seafood Boil with shrimp, clams, mussels, corn, potatoes, andouille, chile, garlic beer broth and toast. Read the menu here. -MDM
Rustic Root to Boast Gaslamp Quarter’s Only Dedicated Rooftop Restaurant
Award-Winning RMD Group, Hospitality Expert Ken Lovi and Executive Chef/Partner Antonio Friscia to Launch Second Restaurant Venture in the Gaslamp Quarter
RMD Group, the innovative development and management team behind recognized venues including mega-club FLUXX, along with Ken Lovi, founder and CEO of Knotty Barrel Gastropub, and Executive Chef / Partner Antonio Friscia will open Rustic Root in May 2015 in San Diego’s Gaslamp Quarter. Following the successful opening of their first venture, Don Chido, which opened in June 2014, Rustic Root is set to become the Gaslamp Quarter’s only dedicated rooftop restaurant.
“Rustic Root marks our second restaurant venture in Downtown San Diego, and it is important to us that we continue to showcase both our culinary creativity and conceptual range,” said Michael Georgopoulos, RMD Group partner. “Rustic Root combines our reputation for service with Ken Lovi’s expertise and Chef Antonio Friscia’s culinary talent, and we’re confident it will elevate Downtown San Diego’s dining scene with a unique menu and unparalleled guest experience.”