I will be out there for 5 days or so for a conference starting may 19th. Its at the convention center so we will be staying in the gas lamp district. Are there any must hit places for food?
The Crack Shack (https://www.yelp.com/biz/the-crack-shack-san-diego) is very tasty and it's sister restaurant next door, Juniper & Ivy, is Chef Richard Blais' flagship restaurant. Juniper & Ivy is very pricey, but is an awesome dining experience.
Island Prime. I'm not sure if they still do it, but they had a seafood buffet on Sundays that was outstanding. Small steam table trays that were constantly being replenished.
I was going to recommend Anthony's Fish Grotto on the bay. I just looked it up to confirm I had the name right and found out they closed that location in Jan 2017, after 71 years - too bad.
Since you have 5 days if you want to get out of downtown, you can get an Uber out to Escondido and hit the Stone Brewing Company. The restaurant there is really good, and of course they have beer. I would get a reservation if you are going at peak time. I haven't done the brewery tour.
I kinda figured that might be the case, but doesn't hurt to throw it out there. I've spent a lot more time in other parts of San Diego County than in the downtown area.
Stone also has a restaurant/brewery in Liberty Station, which is right by the airport. definitely not the same as the main facility in Escondido, but still worth checking out.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Half Door Brewing Co. is a few blocks from the Convention Center and a good place for lunch and a beer. Dinner's good, too. http://www.halfdoorbrewing.com. The same owners also own The Field, an Irish pub in the heart of the gaslamp, good fish & Chips.
Even though I know this is an old thread, I had to put my thoughts in.
+1 for Hodad's Bacon Cheeseburger. (There's one downtown, too!) I say it's way better than any of the others on this list, but that's just me.
+1 for Crack Shack! The "Mexican Poutine" combines North & South flavors.... so good!
Hammond's Ice Cream is home made gourmet ice cream. They do ice cream flights w/tiny cones!
Pt. Loma Seafood is a no-frills seafood place w/great fresh food. Not in downtown, but close.
The Marine Room in La Jolla. Solid, fancy, food right on the water.
The beef ribs at Phil's BBQ are my favorite. Yes, it's a chain but man I love that bark!
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