Food & Drink HOT PLATES
Tim Mays OWNER, THE CASBAH
I spend a lot of time in South Park, between Vinyl Junkies Record Shack, Whistle Stop, and Station Tavern, and, when
dinner time rolls around, it’s a short walk to Piacere Mio —the food is always fantastic and the bustling dining room is always energizing. We usually share the carbonara, bolognese, or marinated artichoke. There’s no better combination. Fresh and robust!
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Shannon MacMillan FORMER PROFESSIONAL SOCCER PLAYER; OLYMPIC
GOLD MEDALIST; VP OF COMMUNITY RELATIONS, SD LOYAL Alce 101 has a great atmosphere and amazing tequila bar, although I always stick with my Tito’s and soda. Start with the yaki-glazed
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potstickers and finish your meal with a bowl of their elk pozole—ridiculously tasty! You also can’t go wrong with the green chile onion ring tower.
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Steve Fisher SAN DIEGO STATE'S ALL-TIME WINNINGEST COACH [I like] Pamplemousse Grille in Solana Beach. Starter: lobster and truffle grilled cheese— amazing. Entrée: red-wine braised short rib with saffron risotto and baby vegetables. [There’s] nothing better anywhere. Jeffrey Strauss, the chef and owner, makes everyone feel special.
Jason Magabo Perez SAN DIEGO POET LAUREATE Lechon kawali sisig at Max’s Restaurant on Mira Mesa Boulevard. I
grieve the loss of a magical sisig served at the late Cristy's Bakery on [the same street]. Max’s sisig is solid, definitely both a luxury and a comfort. I know folks debate what constitutes authentic sisig, and I'm a Kapampangan sisig fan myself. However, this lechon kawali sisig at Max’s is super good.
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