{"id":233250,"date":"2016-01-08T00:00:00","date_gmt":"2016-01-08T08:00:00","guid":{"rendered":"https:\/\/sdnews.com\/what-they-eat\/"},"modified":"2016-01-08T00:00:00","modified_gmt":"2016-01-08T08:00:00","slug":"what-they-eat","status":"publish","type":"post","link":"https:\/\/test.sdnews.com\/es\/what-they-eat\/","title":{"rendered":"What they eat"},"content":{"rendered":"

Chefs, restaurateurs share their dining preferences<\/strong><\/p>\n

Por Frank Sabatini Jr.<\/p>\n

Olv\u00eddese de la noci\u00f3n de que los chefs y due\u00f1os de restaurantes que trabajan m\u00e1s de 60 horas a la semana nunca tienen tiempo para disfrutar de la abundante escena culinaria de San Diego. Aunque tal vez no con tanta frecuencia como las personas a las que alimentan, y rara vez en las noches de los fines de semana, es pr\u00e1cticamente un requisito de la industria que se separen para las comidas presentadas por sus competidores y colegas.<\/p>\n

With their discerning palates always in high gear, we asked several movers and shakers in the business what dish sent them over the moon in 2015, and what restaurant they haven\u2019t yet visited that sits at the top of their bucket list for the year ahead. They are listed alphabetically.<\/p>\n

\"Molly<\/a>
(Bankers Hill Bar & Restaurant photo)<\/figcaption><\/figure>\n

Molly Brooks-Thornton, general manager and sommelier at Bankers Hill Bar & Restaurant<\/a>, <\/strong>2202 Fourth Ave., Bankers Hill,\u00a0<\/strong>619-231-0222.<\/strong><\/p>\n

Favorite dish: \u201cIt was the Tiger Bomb brunch sandwich at Tiger! Tiger! It\u2019s made with pork belly, arugula, Gruyere, a sunny-side egg and aioli \u2014 a great way to start the day, and it makes more sense to me than a pastry because it has all the major food groups in it.\u201d<\/p>\n

Must try: \u201cSince I\u2019m becoming more of a connoisseur of ramen, I plan on going to Izakaya Masa in Mission Hills. It\u2019s the first thing out of people\u2019s mouths when you ask them where the best place to go is for ramen and Japanese cuisine in general. They\u2019re also open late, which is important when you work in the restaurant industry.\u201d<\/p>\n

\"Johan<\/a>
(Rise & Shine Restaurant Group photo)<\/figcaption><\/figure>\n

Johan Engman, owner of Rep\u00fablica del desayuno<\/a>, <\/strong>2730 University Ave., North Park,<\/strong> 619-642-0299. Owner of <\/strong>y Caf\u00e9 de la higuera<\/a>, <\/strong>416 University Ave., Hillcrest, 619-298-2010.<\/strong> A<\/strong>dditional Fig Tree locations in Pacific Beach and Liberty Station.<\/strong><\/p>\n

Favorite dish: \u201cThe brisket with the house sauce at Brazen BBQ was the most amazing thing I had last year. I don\u2019t know how exactly they make it taste so good, but I\u2019ve been back a couple more times for it.\u201d<\/p>\n

Must try: \u201cI\u2019ve been hearing from industry people with very good palates about the Wine Vault & Bistro on India Street. It sounds like they always come up with new menus paired with wines, and I\u2019m a big fan of that.\u201d<\/p>\n

\"Jean<\/a>
(Le Parfait Paris photo)<\/figcaption><\/figure>\n

Jean Francois Fays, pastelero ejecutivo de Le Parfait Par\u00eds<\/a>, <\/strong>555 G St., Gaslamp Quarter, 619-245-4457.<\/strong><\/p>\n

Plato favorito: \u201cMe encant\u00f3 la trucha almendrada en La Bonne Table en Hillcrest. Es un plato sencillo pero la t\u00e9cnica de enharinar y ali\u00f1ar el pescado debe ser muy sutil antes de cocinarlo en la sart\u00e9n con mantequilla. Luego hay que desglasar la sart\u00e9n con jugo de lim\u00f3n. Este lugar realmente tiene ganas de hacerlo bien\u201d.<\/p>\n

Debe intentarlo: \u201cEstoy ansioso por que Madison on Park abra pronto en University Heights. Consultamos con ellos sobre su men\u00fa de postres y lo que vimos en otras partes del men\u00fa va a ser de primera categor\u00eda. Tiene un incre\u00edble plato de pescado italiano, algunos buenos platos de pasta y excelentes c\u00f3cteles\u201d.<\/p>\n

\"Stephen<\/a>
(Rob Forsythe photo)<\/figcaption><\/figure>\n

Stephen Gage, executive chef at Underbelly II<\/a>, <\/strong>3000 Upas St., North Park,<\/strong> 619-487-9909.<\/strong><\/p>\n

Favorite dish: \u201cFor sure it was the clam chowder fries at Ironside Fish & Oyster. I call it \u2018the fat kid\u2019s dream.\u2019 It\u2019s much like poutine, but with thick clam chowder poured over the fries \u2014 a straightforward appetizer that\u2019s very satisfying and filling.\u201d<\/p>\n

Must try: \u201cA good friend of mine, Davin Waite, will be opening a small noodle shop in Oceanside right next door to his other restaurant, Wrench and Rodent Seabasstropub. He\u2019s very talented and always thinks outside the box so I\u2019m super excited to try the food at his new place.\u201d<\/p>\n

 <\/p>\n

Lety Gonzalez, head chef at Uptown Tavern<\/a>, <\/strong>1236 University Ave., Hillcrest, 619-241-2710.<\/strong><\/p>\n

\"Lety<\/a>
(Alternative Strategies photo)<\/figcaption><\/figure>\n

Favorite dish: \u201cI can\u2019t stop thinking about the Scotch egg I had at Soda & Swine\u2019s newest location in Liberty Station. It was perfectly soft boiled and wrapped in chorizo and panko crumbs. I\u2019ve had Scotch eggs in other places, but this one melted in my mouth and I didn\u2019t even need the aioli served on the side.\u201d<\/p>\n

Must try: \u201cI\u2019ve never had the opportunity yet to try Solare Ristorante in Liberty Station. They have an authentic Italian chef who I follow on Facebook and Instagram. He goes to all his purveyors every day for fresh ingredients.\u201d<\/p>\n

\"Christian<\/a>
(Jsix photo)<\/figcaption><\/figure>\n

Christian Graves, chef ejecutivo de jsix<\/a>, <\/strong>616 J St., East Village, 619-531-8744.<\/strong><\/p>\n

Plato favorito: \u201cEl ceviche en Nine-Ten en La Jolla fue una de las cosas m\u00e1s deliciosas que com\u00ed el a\u00f1o pasado. El chef Jason Knibbs us\u00f3 almejas con chocolate, una variedad de M\u00e9xico, en lo que era casi como una base de tomate. Era agua de mar brillante y con una acidez perfecta\u201d.<\/p>\n

Debe intentarlo: \u201cTengo muchas ganas de probar el nuevo restaurante de Brian Malarkey (Sea Salt & The Herb Box) que abrir\u00e1 en Little Italy en alg\u00fan momento de 2016. Entiendo que ser\u00e1 cocina del sur de California mezclada con productos alimenticios al por menor. Y todav\u00eda no he probado el Crack Shack en Little Italy. El pollo frito es una especie de mi debilidad\u201d.<\/p>\n

\"Sam<\/a>
(Heat Bar & Kitchen photo)<\/figcaption><\/figure>\n

 <\/p>\n

Sam Khorish, co-owner of Heat Bar & Kitchen<\/a>, <\/strong>3797 Park Blvd., Hillcrest\/North Park border,<\/strong> 619-546-4328.<\/strong><\/p>\n

Favorite dish: \u201cAfter living here for 20 years I finally went to Bronx Pizza for the first time, and the thin crust blew the socks off my feet. I got their white pizza with ricotta, basil and olive oil, and another one that I customized with tomato sauce, mozzarella, pepperoni and jalapenos. That\u2019s the one I still go back and get. It\u2019s the best pie in town.\u201d<\/p>\n

Must try: \u201cI\u2019ve been dying to go to Chef Patrick Ponsaty\u2019s restaurant in Escondido called Belamy\u2019s. He won the \u2018Master Chef\u2019 title in France last year, and I had his food at Lowe\u2019s Coronado when he worked there, and loved it.\u201d<\/p>\n

\"Brad<\/a>
(The Nth Element photo)<\/figcaption><\/figure>\n

Brad Kraten, chef ejecutivo de Caja de sal<\/a>, <\/strong>1047 Fifth Ave., Gaslamp Quarter, 619-515-3003.<\/strong><\/p>\n

Plato favorito: \u201cEl ramen tonkasu en Ramen Yamadaya, que recientemente abri\u00f3 Downtown en Broadway. Ten\u00eda un rico caldo, trozos de panceta de cerdo m\u00e1s espesos de lo normal, y el huevo estaba bien cocinado con un poco de l\u00edquido en el centro. He estado en otras casas de ramen en San Diego, pero simplemente no dieron en el blanco como este lugar\u201d.<\/p>\n

Debe intentarlo: \u201cTuvimos nuestra reuni\u00f3n anual el a\u00f1o pasado en Juniper & Ivy, aunque estaba demasiado cansado para ir esa noche. Est\u00e1 en mi lista porque todos nuestros chefs que asistieron a la reuni\u00f3n lo han recomendado\u201d.<\/p>\n

 <\/p>\n

 <\/p>\n

\"Aldo<\/a>
(Rare Form photo)<\/figcaption><\/figure>\n

Aldo Negrete, chef ejecutivo de Forma rara<\/a>, <\/strong>795 J St., East Village, 619-255-6507.<\/strong><\/p>\n

Plato favorito: \u201cNo es una comida elegante, pero fue el rollo de langosta de Ironside Fish & Oyster. El brioche con mantequilla estaba fresco y crujiente y la langosta estaba jugosa y perfectamente cocinada. Encima hab\u00eda unos chalotes crujientes realmente buenos\u201d.<\/p>\n

Debe intentarlo: \u201cHe estado escuchando cosas asombrosas sobre las t\u00e9cnicas culinarias utilizadas en Catania en La Jolla. Supuestamente est\u00e1n haciendo pescado entero asado y deliciosas pizzas, comida italiana simple pero bien hecha\u201d.<\/p>\n

\"Russell<\/a>
(Bay Bird photo)<\/figcaption><\/figure>\n

Russell Rummer, chef ejecutivo de Parque de Croce Oeste<\/a>, <\/strong>2760 Fifth Ave., Bankers Hill<\/strong>, <\/strong>619-233-4355.<\/strong><\/p>\n

Plato favorito: \u201cFue el chulet\u00f3n Akaushi a la parrilla en Island Prime, que fue uno de los mejores bistecs que creo que he probado en mi vida. Literalmente se derret\u00eda en tu boca\u201d.<\/p>\n

Must try: \u201cWhat I am most excited to try is Richard Blais’ Crack Shack. I can’t wait to see the combination of his fine-dining training in a fast, casual atmosphere. And I love chicken with eggs!\u201d<\/p>\n

 <\/p>\n

 <\/p>\n

\"Martin<\/a>
(Alternative Strategies photo)<\/figcaption><\/figure>\n

Mart\u00edn San Rom\u00e1n, chef ejecutivo de Bar y restaurante Dobson's<\/a>, <\/strong>956 Broadway Circle, 619-231-6771.<\/strong><\/p>\n

Plato favorito: \u201cEra el taco de panceta de cordero en Aqu\u00ed es Texoco en Chula Vista. Se cuecen la carne durante 24 horas y se le a\u00f1ade un caldo elaborado con el jugo del cordero. Tambi\u00e9n ponen cilantro fresco y cebollas crudas. Me encanta su salsa de tomatillo verde fresca con el taco\u201d.<\/p>\n

Debe probar: \u201cEstoy escuchando cosas buenas sobre la comida y la hermosa vista en Coasterra. Tienen capacidad para 500 personas y quiero ir con un grupo grande de familiares y amigos para ver c\u00f3mo hacen la comida mexicana\u201d.<\/p>\n

\"Randy<\/a>
(Solare Ristorante photo)<\/figcaption><\/figure>\n

Randy Smerik, due\u00f1o de Ristorante Solare<\/a>, <\/strong>2820 Roosevelt Road, Point Loma, 619-270-9670.<\/strong><\/p>\n

Plato favorito: \u201cEl at\u00fan blanco de dos maneras en Bracero en Little Italy me impresion\u00f3 por la incre\u00edble combinaci\u00f3n de frescura, sabores y texturas que se combinaron m\u00e1gicamente. Ten\u00eda maravillosos c\u00edtricos de lima, berenjena crujiente y jalape\u00f1o ponzu para un cierre final\u201d.<\/p>\n

Debe intentarlo: \u201cHab\u00eda querido probar Sushi Tadokoro en Old Town porque escuch\u00e9 que su chef de sushi est\u00e1 en llamas y que har\u00e1 lo que quieras. Mi hijo fue all\u00ed y me envi\u00f3 fotos incre\u00edbles de la comida\u201d.<\/p>\n

\"Kevin<\/a>
(Alternative Strategies photo)<\/figcaption><\/figure>\n

Kevin Templeton, chef ejecutivo de pur\u00e9 de cebada<\/a>, <\/strong>600 Fifth Ave., Gaslamp Quarter, 619-255-7373.<\/strong><\/p>\n

Plato favorito: \u201cFue en Carnitas Snack Shack. Fui all\u00ed para una reuni\u00f3n de la banda y pedimos todo del men\u00fa, y el s\u00e1ndwich de pastel de carne fue mi favorito. Ten\u00eda sabores audaces y ven\u00eda con una gran rebanada de pastel de carne sobre un buen pan de focaccia. Mi segundo cercano fue su triple BLT\u201d.<\/p>\n

Debe intentarlo: \u201cSolo he o\u00eddo hablar muy bien de Kettner Exchange. Rara vez salgo a cenar y cuando lo hago, por lo general es a lugares escondidos y sin nombre. Este es uno de los restaurantes de gama alta que quiero probar.\u201d<\/p>\n

\"Hanna<\/a>
(Hanna’s Gourmet photo)<\/figcaption><\/figure>\n

Hanna Tesfamichael, chef-owner of Gourmet de Hanna<\/a>, <\/strong>2864 Adams Ave., Normal Heights, 619-280-5600.<\/strong><\/p>\n

Favorite dish: \u201cA humble, but memorable meal I had last year was at Zimology 21 in the Gaslamp Quarter. Their chicken and waffle is to die for. The waffle was very light, and the chicken was moist inside with the perfect crunch outside.\u201d<\/p>\n

Must try: \u201cThe next restaurant on my list is Meze Downtown. I\u2019ve looked at their menu and see they put twists on traditional Greek food with untraditional ingredients, which is my kind of thing.\u201d<\/p>\n

\u2014Frank Sabatini Jr.<\/em> es el autor de \u201cSecret San Diego\u201d (ECW Press), y comenz\u00f3 su carrera como escritor local hace m\u00e1s de dos d\u00e9cadas como miembro del personal del antiguo San Diego Tribune. Puedes localizarlo en <\/em>fsabatini@san.rr.com<\/em><\/a>. <\/em><\/p>","protected":false},"excerpt":{"rendered":"

Chefs, restaurateurs share their dining preferences By Frank Sabatini Jr. Forget the notion that chefs and restaurateurs who work 60-plus hours a week never have time to indulge in San Diego\u2019s teeming culinary scene. Though perhaps not as frequently as the people they feed, and rarely on weekend nights, it\u2019s practically an industry requirement they […]<\/p>","protected":false},"author":726,"featured_media":233251,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11557","_seopress_titles_title":"What they eat","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11557,11551],"tags":[],"class_list":["post-233250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-mission-valley-news","category-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/233250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=233250"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/233250\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/233251"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=233250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=233250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=233250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}