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WSJ Gives SD Some Props

came across following article today....funny--never heard of Village Vino.

http://online.wsj.com/articles/surfs-...

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  1. Great article El C. WSJ got it right on the craft beer point, then generalized on some of the chef cuisine movement to Pacific Coast and not specifically SD. Then graduated to mention some SD places like CU and Chipotle Mexican Grill really Chipotle, and the Kensington and OB areas that are moving towards better cuisine. Not a lot of places for the 8th largest city in the US, so is the surf up or are we still experiencing ankle slappers . There is hope!

    1. But I like zinfandel...

      ... and mussels. :(

      1. A good read, focused mainly on wine, but with a respectable amount of attention to food. I liked its generally upbeat tone but was a bit put off by the repeated implicit denigration of California wines.

        There was a time long ago when I drank only red wines from Medoc, but CA wines have come a long, long way. Today I rarely drink wines from France; the wines from Argentina, Spain, Australia, Chile...and California... tend to top my lists.

        And the food in SD, rightly noted in the article, has also come a long way. I'm glad the author visited Cucina Urbana, which I would recommend to anyone new to the restaurants in our fair city.

        But what is that "famous seafood" in SD that the author is talking about? I didn't know we were "famous" for seafood...maybe we have more fame than we realize!

        12 Replies
          1. re: DiningDiva

            Gotta be, I guess. Something like that.

            Unless our general culinary inferiority complex is preventing us from appreciating our seafood as much as people from other places do.

              1. re: DoctorChow

                I was being facetious, but we do have wonderful sea urchin, developing oyster and mussel beds and a long history as a fishing port...sport and commercial.

                1. re: DiningDiva

                  I know you were. So was I, in a dark humor kind of way.

                  I do love our local mussels. First I ever had them was hand-picking off the rocks adjacent to La Jolla Cove at low tide in the 70s, and prepared by my Italian neighbors.

                  Wish our tuna industry hadn't dried up. Our commercial fishing industry sank with it.

              2. re: DiningDiva

                Is anyone selling a breakfast burrito with uni, yet?

                Wild boar bacon (or Palomar grassfed fried tripe or machaca), eben haezer organic eggs (or ostrich or emu), wild herbs (sage?), potatoes (maybe Currant-style tater tots), fresh salsa and uni.

                1. re: The Office Goat

                  Is anyone selling a breakfast burrito with uni, yet?
                  _____________________

                  Baja Oyster & Sushi, perhaps?

                  1. re: The Office Goat

                    Ask Lion's Share to make you one - they have all your ingredients already in-house

                    1. re: honkman

                      Damn, we just ate there on Saturday, too.

                        1. re: honkman

                          It was good, although not quite as uniformly good as the last time we were there several months ago. I loved the kangaroo steak frites that time, but this time the antelope sliders were a little less done than I prefer (not defective, mind you), and the fried quail & waffle didn't hit the "perfect" zone (benchmark: Linkery's chicken & waffle at brunch) with the "syrup" being a bit more acidic than I preferred.

                          The rabbit/boar/buffalo sausage platter was great, the devilled eggs solid, my wife's drink was excellent and my son enjoyed his wild style burger as usual. Next time I'll get the [wild beast] steak frites again.