Open since 1971, Tom Ham’s Lighthouse is one of San Diego’s best known architectural landmarks, offering one of the best views of the San Diego Bay, paired with classic wood and high ceilings. Their real power, however, lies in the simplistic perfection of their menu, which is all about fresh and sustainable seafood.
Executive Chef Kyle Kovar has modernized the menu, elevating it to new heights, while keeping the tradition and quality of expectation consistent. He developed his own style by working under several different chefs.
Whether you like them steamed, roasted, boiled or fried, mussels are quite the versatile shellfish. The under-the-sea entrée is packed with protein and is nutritionally rich in vitamin B12 and zinc. The next time you’re craving some salty seafood, give these restaurants a try!
Kearny Mesa’s Common Theory Public House is a craft beer lover’s dream come true. The laidback brew destination is noted for offering over 30 rotating craft beers, but its true hidden talent lies in its cultured menu! With influences from Korea, China, Mexico and America, the kitchen serves food for every palate. The memorable Fresh Mussels are served with fries or a toasted baguette. For extra flavor, the dish comes with your choice of a housemade sauce. Choose between Bacon & Mushroom, Thai Curry, White Wine Gremolata or Hellfire sauces. Come in with an appetite because the serving sizes weigh in at either a full pound or two pounds!
The unique blend of Mexican cuisine and Mediterranean cooking come together to form Romesco Mexiterranean Bistro. Located in Bonita, the family-style establishment specializes in culinary fusions and traditional Baja-inspired plates and ingredients. Try the award-winning Paella, a delectable mixture of shrimp, clams, mussels, calamari, chicken, pork short rib and Spanish chorizo. For another wholesome sea-inspired plate, opt for the Linguini Pescatore. The pasta dish is prepared with mussels, clams, shrimp, calamari, marinara sauce, basil and extra virgin olive oil. There’s no shortage of enticing seafood here!
Busalacchi Restaurants have just announced that they’ll be closing their Italian urban bar & grille, Po Pazzo, officially on February 28th to reinvent the space as Barbusa, a modern Sicilian culinary concept slated to open in Spring. Po Pazzo first opened in 2004 and has since then acted as a Little Italy staple, feeding locals and tourists alike with traditional dishes like Nonna’s Spaghetti (Bolognese, Veal Meatball, Beef Ribs, and Italian Sausage) and their all time best-seller, the 22 oz. Sicilian Rib Eye.
From today until their closure on Sunday, February 28th, the Busalacchi family invites San Diegans to take their last bite of Po Pazzo and celebrate the best way Italians know how- with a loud festa filled with great eats, music, and liters of wine- as they end this chapter and begin another. Live music will be offered during the weekend.
Po Pazzo is located at 1917 India Street, San Diego, CA 92101
LIBERTY STATION WELCOMES DIRTY BIRDS BAR & GRILL AND NEKTER JUICE BAR — COMING SUMMER 2016
San Diego’s historic Naval Training Centerturnedculturaldestination, Liberty Station, welcomes two new culinary concepts, Dirty Birds and Nekter Juice Bar, set to open doors in summer of 2016. An award-winning wing-centric/craft beer eatery, Dirty Birds has acquired the lease on building number nine in the neighborhood’s booming northern Arts District precinct. Nekter, a juice bar with more than 50 locations throughout the Southwestern United States, will take residence within building number twenty-seven in The Quarter at Liberty Station—a district that aims to serve the daily needs of the surrounding Point Loma community.
DIRTY BIRDS | Dirty Birds caters to the gourmand sports fan, offering an impressive selection of chicken wings served with more than 30 varieties of housemade sauces. Located directly adjacent to The Loma Club’s historic nine-hole golf course, Dirty Birds’ 3,000 square-foot property will draw legions of fans to Liberty Station’s quickly expanding Arts District hub, joining the culinary ranks of soon-to-be-open neighborhood hotspots including Liberty Public Market, Buona Forchetta, Fireside and Breakfast Republic. Dirty Birds founders, Jon Ollis and Adam Jacoby, first gained recognition with the restaurant’s original location in Pacific Beach in 2008, followed by a second outpost in 2015 near the college area at SDSU. While design details have yet to be released, patrons can expect Liberty Station’s history as a former naval base to strongly influence the interior theme, with locally-based architecture firm OBR consulting on the sports bar transformation.
Dirty Birds at Liberty Station | 2970 Truxtun Rd, San Diego, CA 92106 | DirtybirdsPB.com
There was no such thing as fast food in our home; ingredients were simple and straightforward, and this recipe is no exception. This was one of my favorite recipes that my Italian mother made for me often, simply because I asked her too!
Cabbage Rolls With Brown Rice and Marinara
18 Chinese cabbage leaves
½ pound ground veal
½ pound ground Italian sausage
1-1/2 cups prepared brown rice
¼ cup Italian seasoned breadcrumbs
2 large eggs, lightly beaten
2 cloves garlic, crushed
3 tablespoons chopped flat-leaf parsley
¼ cup grated Parmesan cheese, plus more for garnish
¼ cup extra-virgin olive oil
Pinch of chili flakes
Salt and pepper, to taste
1 jar of your favorite marinara sauce