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Any new sugguestions for San Diego?

I'm headed back to my old stomping grounds next week and I would love to hear about some new places to go. I will be hitting up my usuals...Cafe Chloe, AR Valentien, El Indio, Sushi Ota, Mama's Bakery. As you can see I love everything so input for cheap to expensive would be greatly appreciated!

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      1. I'd probably skip El Indio in favor of numerous better options. Super Cocina, Aqui Es Texcoco, El Borrego, Mariscos German, Marsicos Godoy, Tacos El Paisa, La Fachada.

        Heck, El Cuervo taco shop is a better option.

        2 Replies
          1. re: stevewag23

            Yes, El Comal should be on that list as well. I'm a fan.

        1. I just created a new post about hidden gems in SD.

          We like "Crepes and Corks Cafe" in Del Mar. Pretty reasonable prices for delicious dinner and dessert crepes.

          1. Relax people! El Indio has sentimental value. Let's move on. What else do you have for me?

            9 Replies
            1. re: neener41

              People really seem to like Cheesecake Factory in Fashion Valley. The line there rivals the one at El Indio!

              >:-D

              1. re: Josh

                If the Cheesecake Factory went to strictly grass fed beef, would your head explode?

                1. re: RB Hound

                  Ha. Their meat sourcing is the least of their problems.

                    1. re: DougOLis

                      I think one comment describes nicely why the Cheesecake Factory (and similar mediocre restaurants) are such a problem for the development of food in the US as Ruhlman also states in his last paragraph - people who eat at such restaurants regularly (which is a large majrity of the population) don't have a chance to experience food which helps to mature their taste:

                      "Looking back over my life of eating it's interesting to see how my preferences and tastes have matured. When I was young, Bennegin's and Red Lobster were special places to visit (albeit in El Paso, Tx). Now my favorites are local restaurants with creative chefs who source local and in-season ingredients which many of us would agree make for the best possible dining experiences. To get to this point though, I've had to be exposed to better food and understand what makes a great dish through a collection of learning experiences that I've intentionally sought out. I know I'm not alone in this, but still, we're a minority. When I start to think about what it would take to move the American demand forward, I'm a little daunted. Processed and convenience foods have changed our food culture and it will be quite a task to redirect our focus to fresh, seasonal, local ingredients...."

                      1. re: honkman

                        Bennigan's! Yeah! Bring on the potato skins!

                    2. re: RB Hound

                      I am not Josh but it is not only the source and quality of the ingredients but also how they are prepared. And Cheesecake Factory is just reheating all the precooked dishes in their "kitchen" which has nothing to do with a serious restaurant. To answer your question - nobody's head would explore if they ues grass-fed beef - it would make a lousy restaurant a little bit less lousy.

                      1. re: honkman

                        Are you kidding, how does Cheesecake Factory even get mentioned on a "foodie" link? It is so mediocre it shouldn't even be called food but then again it is called a "Factory" which I think is exactly what it is!. Stay away. Almost any smaller Chef owned place would be better than that althought I have been very dissapointed on my last visit to SD. More later