535 Fifth Ave. (Gaslamp Quarter), 619-232-174, rusticroot.com<\/a><\/em><\/p>\n The lavish \u201cRR burger\u201d at Rustic Root evades the ground-floor menu because Chef Marcel Childress created it expressly for the rooftop patio. But ask and ye shall receive an 8-ounce patty made of ground chuck, short rib and flank steak. Prepared in the secondary kitchen upstairs and brought down to the main dining room, it\u2019s tucked into a brioche bun with a fried egg, bacon jam, aged cheddar, caramelized onions, mustard aioli, lettuce and tomatoes.<\/p>\n Barbusa<\/strong><\/p>\n 1917 India St., (Little Italy), 619-238-1917, barbusa.com<\/a><\/em><\/p>\n The restaurant\u2019s matriarch, Lisa Busalacchi, likes eating broccoli whenever she comes in. So Chef Nino Zizzo makes sure it\u2019s always in the kitchen and uses it for making a pasta dish that has caught on since the establishment opened a year ago.<\/p>\n Available upon request, the cruciferous vegetable is saut\u00e9ed in garlic and olive oil and then tossed with thick spaghetti (bucatini). It\u2019s finished off with Pecorino Romano cheese. \u201cThe broccoli completely disintegrates into the pasta and looks like pesto,\u201d Zizzo said, adding that he makes the dish for customers about twice a night.<\/p>\n The Mission<\/strong><\/p>\n 1250 J St., (East Village), 619-232-7662, themissionsd.com<\/a><\/em><\/p>\n Amid hearty breakfast plates comprising various combinations of eggs, meats, potatoes, black beans and other ingredients, customers can opt for the 2+2+2, a straightforward meal of two eggs, two strips of bacon and two plain or blackberry pancakes. Available Monday through Friday, the unlisted option began as a $5 special two decades ago at the restaurant\u2019s existing Mission Beach kitchen. Today it sells for $9, extending also to its North Park and beach locations. Another secret: Ask nice and you can purchase pancakes singly rather than in standard trios.<\/p>\n Carnitas Snack Shack<\/strong><\/p>\n 1004 N. Harbor Drive, (Embarcadero), 619-696-7675, carnitassnackshack.com<\/a><\/em><\/p>\n The unctuous \u201cquadruple bypass\u201d is a secret upgrade to the eatery\u2019s top-selling \u201ctriple threat\u201d sandwich. What you get is the addition of pork belly on top of an established stacking of pork loin schnitzel, pulled pork, bacon, pepperoncini relish and house aioli. Not recommended by heart doctors, it\u2019s available also at the Shack\u2019s North Park location, 2632 University Ave.<\/p>\n Le Parfait Par\u00eds<\/strong><\/p>\n 555 G St. (Gaslamp Quarter), 619-245-4457, leparfaitparis.com<\/a><\/em><\/p>\n A hot spell last summer prompted Ludi Ryon and her husband, Guillaume, to tap into their pastry selection for making macaron ice cream sandwiches.<\/p>\n \u201cWe made them at first just for ourselves. Then our staff tried them and we started thinking of ideas for toppings,\u201d Ludi said. \u201cIt\u2019s a secret item that we usually mention only to customers when they order gelato.\u201d Constructed with four-inch chocolate or raspberry macarons, they\u2019re filled with vanilla gelato and topped with a choice of chocolate, caramel or berry sauce.<\/p>\n The Oceanaire Seafood Room<\/strong><\/p>\n 400 J St., (Gaslamp Quarter), 619-858-2277, theoceanaire.com<\/a><\/em><\/p>\n Fois gras served in a restaurant celebrated for its ambitious seafood selection? Yes indeed. Chef Kyle Viera is a fan of the goose liver and keeps a hushed supply of it in the kitchen. Available through word of mouth as an appetizer, he pan sears the fois gras and serves it with brioche toast, seasonal fruit compote and a dash of sea salt.<\/p>\n Arriba Room<\/strong><\/p>\n 1047 Fifth Ave., (Core District), 619-515-3003, curadero.com<\/a><\/em><\/p>\n There\u2019s more than meets the eye on Arriba Room\u2019s taco menu, which omits the octopus or goat stew tacos that are sometimes available. Located a floor above Curadero in Kimpton Hotel Palomar, Chef Brad Kraten sources whole octopus for Curadero\u2019s raw bar. When there\u2019s a surplus, some of it lands in the tacos served upstairs after it\u2019s braised in garlic and olive oil. And when goat meat comes in, he simmers it in onions, chili peppers and cinnamon before folding it into corn tortillas.<\/p>\n Sally\u2019s Fish House & Bar<\/strong><\/p>\n 1 Market Place (Marina District), 619-358-6740, sallyssandiego.com<\/a><\/em><\/p>\n Ingredient experimentation by one of Sally\u2019s sushi chefs a few months ago resulted in an off-menu roll that \u201chits all your flavor senses,\u201d Executive Chef Jay Payne said.<\/p>\n Known as the SSS, which stands for \u201cSally\u2019s summer secret,\u201d the creation features crab, cucumber and tempura shrimp on the inside, and seared ahi, avocado and crispy shallots on the outside. It\u2019s drizzled in ponzu and sweet chili sauces, and will be replaced by a different secret roll in late September.<\/p>\n \u2014Frank Sabatini Jr. 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 ex San Diego Tribune. Puedes localizarlo en <\/em>fsabatini@san.rr.com.<\/em><\/a><\/p>","protected":false},"excerpt":{"rendered":" Por Frank Sabatini Jr.<\/p>","protected":false},"author":816,"featured_media":239376,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Downtown-area restaurants reveal their off-menu dishes","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11547,11600,11550],"tags":[],"class_list":["post-239375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-features","category-sdnews","category-top-stories"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/239375","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\/816"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=239375"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/239375\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/239376"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=239375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=239375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=239375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Downtown-area](\"https:\/\/sandiegodowntownnews.com\/wp-content\/uploads\/2017\/08\/web-Rustic-Root-RR-burger-final-from-JPublic-Relations.jpg\")
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Snack Shack)<\/em><\/figcaption><\/figure>\n
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