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SD Dish of the Month - January 2013

DiningDiva Dec 19, 2012 11:05 PM

Picture...San Diego...January 2013

We've all survived the Mayan Apocolypse and end of the world, not to mention another holiday season. So what dish will you be seeking out during January to assuage those post holiday blues.

How this works...

You, fellow Chowhounds, can nominate whatever dish you'd like to suggest we all try during January. If you nominate a dish, please put it in CAPITAL LETTERS. Nominations/suggestions will be open from now until midnight Dec. 24th. And since this is still a democracy, we'll vote on the top 2 suggestions, and then beginning Jan. 1st, we'll eat our way around town trying all the various itierations of the dish.

I will tally the nominations and post the 2 dishes with the most votes and you all can vote on the dish you mosty want to eat around town. Voting will be from December 25th - midnight on December 31st. And with the new year comes a new reason to go out and explore the restuarants of San Diego

Remember...this isn't about the "best of" a dish, it's about chosing a dish and then seeking it out around town, trying it and posting back the good, the bad, and the ugly

It was suggested that we also consider an ingredient of the moth. If you'd like to nominate an ingredient, go ahead and we'll see how it all works out.

Dish of the Month Nominations - IN CAPITAL LETTERS

Ingredient of the Month Nominations - IN CAPITAL LETTERS

  1. v
    Victor Lieberman Jun 16, 2013 04:12 PM

    Everything at Roseville Cozinha is Great, but I nominate the Fanny Bay Oysters and the Fritto Misto

    1. m
      master815k Dec 23, 2012 10:21 AM

      DM---Soup. All kinds
      IM- Chorizo

      1. p
        P Macias Dec 22, 2012 05:49 PM

        I'm up for some Queso Fundido con rajas and a trio of Sopes at the new DF style Charco. RIGHT HERE in CV, no border wait, no special passes needed, just great food.

        Sweatbreads and Roast Duckling at Hexagone.

        1. w
          wrldtrvl Dec 21, 2012 06:44 PM

          DISH OF THE MONTH NOMINATION

          Pozole

          1 Reply
          1. re: wrldtrvl
            p
            P Macias Dec 22, 2012 05:49 PM

            At Don Vicente's????

          2. Rodzilla Dec 21, 2012 12:02 AM

            PORCHETTA

            ANKIMO

            4 Replies
            1. re: Rodzilla
              Fake Name Dec 21, 2012 08:15 AM

              and there's Mr Sophisticated for ya...

              1. re: Rodzilla
                RhonelyInsanediego Dec 21, 2012 12:54 PM

                Okay I'm down with all things porchetta! But, I say down with Ankimo, which creates a lot of unethical and non-sustainable practices by big companies trying to capitalize on big profits.

                1. re: RhonelyInsanediego
                  Rodzilla Dec 23, 2012 12:05 AM

                  I was unaware on the ankimo, but I was planning on going to a place where they do it themselves..but that's probably pretty hard to find.

                  alternative.

                  Ingredient - SWEETBREADS

                2. re: Rodzilla
                  c
                  cstr Dec 22, 2012 07:11 AM

                  Remember we have to find these things within the county!

                3. ipsedixit Dec 20, 2012 10:23 AM

                  DoM ... Duck fat fries

                  IoM ... Duck fat.

                  1. Fake Name Dec 20, 2012 05:25 AM

                    CARNE ASADA BURRITO

                    not carne asada- too many variables.

                    4 Replies
                    1. re: Fake Name
                      Stiflers_Mom Dec 20, 2012 10:09 AM

                      +1 on CAB based on ubiquity, accessibility (post-holiday spending sprees), and simplicity as the first run of the SD Dish of the Month.

                      It's a nice, lower commitment type of dish - well suited to launch a recurring topic and gauge/tweak the reaction/activity on the board.

                      1. re: Stiflers_Mom
                        Fake Name Dec 20, 2012 10:38 AM

                        and perhaps most important- drive-thru service. Try THAT with Cioppino, huh?

                        1. re: Fake Name
                          RhonelyInsanediego Dec 20, 2012 10:41 AM

                          I can't eat Cioppino or Siete Mares while driving, that's for sure . . .Ha!

                      2. re: Fake Name
                        c
                        cstr Dec 21, 2012 07:14 AM

                        DOM - I 2nd CAB
                        IOM - Carne Asada

                      3. foodiechick Dec 20, 2012 02:41 AM

                        "It was suggested that we also consider an ingredient of the moth." Mmmm, moth. Kind or powdery and dry tasting. ;D

                        I nominate soup...fellow CHers narrow it down to a certain type.

                        6 Replies
                        1. re: foodiechick
                          Beach Chick Dec 20, 2012 06:38 AM

                          MUSHROOM SOUP..

                          1. re: Beach Chick
                            Rodzilla Dec 23, 2012 03:54 PM

                            the one at Georges can't be topped, and I say that without trying any others...I don't even care to.

                          2. re: foodiechick
                            RhonelyInsanediego Dec 20, 2012 08:34 AM

                            CIOPPINO - Soup sounds like a good choice for our wickedly cold January in SD. And since there isn't a lot of great January produce (other than citrus, carrots and onions) and seafood is still wonderful this time of year, I nominate CIOPPINO.

                            Ton's of places in SD serve it, but I'm not sure I've ever had a really great one here that comes close to Phil's Fish House in Moss Landing or some of the excellent ones I've had in SF. But I love Cioppino in the winter. It is my quintessential comfort food. Some warm crusty bread and a hot bowl of seafood love!

                            1. re: RhonelyInsanediego
                              Fake Name Dec 20, 2012 08:43 AM

                              But...

                              But.....

                              If we know (or begin with the premise) that "nothing comes close here in SD", why would we wish to doom ourselves to a month's worth of trying sub-par food?

                              Yes, maybe we might find an exception, but the premise means we'd be seeking out sub-par food.

                              Maybe we could choose something about which we have confidence in finding good examples?

                              1. re: Fake Name
                                RhonelyInsanediego Dec 20, 2012 09:32 AM

                                Because there are so many places that I haven't tried in SD and Cioppino is such a fantastic California Cuisine creation. Can't even come close to saying, "nothing comes close", because based on the number of places I haven't tried, somewhere probably serves much better, or perhaps even, great Cioppino!

                                The only two places that I've had it was Volare's and Blue Water. Both were good, but not great. I know many, many places serve it here and I'm guessing there are probably some good to fantastic versions, possibly somewhere in little Italy?

                                Here are just a few San Diego places where I've NEVER been able to try their Cioppino :

                                Sea Rocket, Baci, Salt Box, Firefly, Gabardine, Bice, Alchemy, Alexanders, Urban, AVE 5, The Fishery, Villa Capri, Joaos Tin Fish, Trulucks, Kings Fish House, Glass Door, Baleen, The Fish Market, Harbors Edge, Roseville Cozinha, Jack and Guilios, Po Pazzo, Buon Appetito, Harbor House, Blue Point, Kensington Grill, Harbor House, Table 926, De'Medici, Sierra Pacific, Bencotto, Vigiluccis, Top of the Market, Osetra, El Pescador, The Godfather, Oceanaire, Sally's, Lighthouse Bar and Grill, Osteria Panevino, Il Postino, Ristorante Arrivederci, Solare, Asti, Seasons 52, Chianti, Brockton Villa, and many, many more.

                                Surely with so gosh darn many places (just listed 50 and there's lots more) in San Diego offering a version of this wonderful seafood stew, there have to be some with outstanding versions! In fact I'm not sure that there's another item on more SD restaurant menus?

                                But if that doesn't do it for you, the likely almost as ubiquitous, Siete Mares, which is a Latin American version of seafood stew, gives me great comfort as well.

                                1. re: RhonelyInsanediego
                                  Beach Chick Dec 20, 2012 09:40 AM

                                  Oyster Bar at the Fish Market does a decent Cioppino..
                                  If in SF, Tadich does a lovely version along with their Sand Dabs..

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