11 VIEWPOINT BREWING
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COTY’S DELI TORTA DE JAMÓN
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THE BAR AT MONIKER GENERAL WHISKEY SOUR
While the ingredients are deceptively commonplace—ham, lettuce, avocado, tomato, mayo, and onions on fresh, housemade bread—this little hole- in-the-wall shop in Logan Heights has one of the best sandwiches in town. Add jalapeños for a kick, and pair your
Gotta dry shake the egg white for a proper sour, but not every place does (a travesty). Moniker General has fancier choices, but this sour speaks to its cocktail program overall: quality in an unpretentious setting.
CAESAR-ISH SALAD Beachside restaurants get all
Coffee all day, bar opens at three, multiple patios? Yep. The WS is unique yet familiar. Mouthfeel like whiskey-citrus mousse, topped with cinnamon and luxardo syrup—this one is a winner. –MH
the water-view love. But there is another wet look in Del Mar. Viewpoint is as close to the edge of the San Dieguito Lagoon as nature-conservation laws allow. Get a beer and this surprisingly great salad—Italian kale, parsnips, fried chickpeas for crunch, and a tangy dressing good enough to bottle and drink. –TJ
torta with a smoothie (I recommend the mango with orange juice and condensed milk). –ML
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CAMPFIRE YES, WE HAVE S ’ MORES
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I love restaurants that invite you to cook your own food. Hot pot, DIY pancake spots… I’m there with my chef’s hat on. So imagine my delight when the s’more at Carlsbad’s Michelin Guide–recommended
JEUNE ET JOLIE CROQUE MADAME It’s a ham sandwich. Just simple lunchbox food filtered through the mind of Michelin- starred chef Eric Bost. He toasts brioche in clarified butter and tops it with bechamel and grated gruyere cheese, iberico de bellota, caviar, chives, and basil flowers. –TJ
Campfire came deconstructed (sea salt–dusted dark chocolate, crisp gingersnaps, marshmallow, all housemade) with a teensy campfire of ultra-hot coals. Roasting the mallow is a given, but don’t forget to warm up the chocolate square on a spoon for extra gooeyness. –AR
HITOKUCHI BLUEFIN TUNA POKE 12
TJ TACOS ADOBADA MULA
Can’t decide between a taco and a quesadilla? Get the best of both with the adobada mula at TJ Tacos in Escondido. Tender shards of chile-marinated pork
The menu at Hitokuchi, a hidden spot in Kearny Mesa, is filled with sexy dishes like uni and caviar and a Chilean sea bass glazed in miso and sake. The star of the show? The bluefin tuna poke. Four delicate squares of puffed, toasted, sweet milk bread are loaded with fish, guacamole creme fraiche, micro cilantro, and pickled red onions bursting against a garlic-ginger ponzu. –JI
are sliced right off the trompo and sandwiched between two warm corn tortillas with queso blanco. While it may not be the prettiest dish in San Diego, flavor always has the final say. –WR
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ZIZIKIS STREET FOOD TRIO OF DIPS + PITA Somewhere around bite three of this shared plate at the
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Del Mar Sky Deck, my dining companion declared, “I could eat this every day for the rest of my life.” There’s spicy feta, cooling tzatziki, and the MVP, artichoke hummus. Scooped up with fluffy pita (and mixed with the other dips), it’s like
ROSE DONUTS SUNRISE BREAKFAST SANDWICH In a world of french-toast flights and mimosa towers, sometimes the rarest wonder is something simple, cheap, and pretty good. This strip-mall donut shop’s meal deal includes an egg and cheese on your choice of bread (I like sourdough), a drink (coffee, duh), and a donut for the price of a single specialty latte elsewhere. Go ahead and splurge on bacon. –AR
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spinach- artichoke dip’s way sexier cousin. –AR
25 SAN DIEGO MAGAZINE
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