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.<\/p>\n Stephen Gage, executive chef at Underbelly II<\/a><\/strong> 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 Lety Gonzalez, head chef at Uptown Tavern<\/a><\/strong> 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 Sam Khorish, co-owner of Heat Bar & Kitchen<\/a><\/strong> 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 Molly Brooks-Thornton, general manager and sommelier at Bankers Hill Bar & Restaurant<\/a><\/strong> 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 Engman, owner of Rep\u00fablica del desayuno<\/a> y Caf\u00e9 de la higuera<\/a><\/strong> 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 Hanna Tesfamichael, chef-owner of Gourmet de Hanna<\/a><\/strong> 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 Russell Rummer, chef ejecutivo de Parque de Croce Oeste<\/a><\/strong> 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 \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":" Por Frank Sabatini Jr.<\/p>","protected":false},"author":816,"featured_media":233255,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11555","_seopress_titles_title":"What intrigues them","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11551,11550,11555],"tags":[],"class_list":["post-249646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-top-stories","category-uptown-news"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/249646","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=249646"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/249646\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/233255"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=249646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=249646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=249646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Stephen](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2016\/01\/Stephen-Gage-by-Rob-Forsythe.jpg\")
<\/a>
\n3000 Upas St., North Park<\/em>
\n619-487-9909<\/em><\/p>\n<\/a>
(Courtesy of Alternative Strategies)<\/figcaption><\/figure>\n
\n1236 University Ave., Hillcrest<\/em>
\n619-241-2710<\/em><\/p>\n<\/a>
\n3797 Park Blvd., Hillcrest\/North Park border<\/em>
\n619-546-4328<\/em><\/p>\n<\/a>
(Courtesy of Bankers Hill Bar & Restaurant)<\/figcaption><\/figure>\n
\n2202 Fourth Ave., Bankers Hill<\/em>
\n619-231-0222<\/em><\/p>\n<\/a>
(Courtesy of Rise & Shine Restaurant Group)<\/figcaption><\/figure>\n
\n2730 University Ave., North Park<\/em>
\n619-642-0299<\/em>
\n416 University Ave., Hillcrest<\/em>
\n619-298-2010<\/em>
\nwith additional Fig Tree locations in Pacific Beach and Liberty Station<\/em><\/p>\n<\/a>
(Courtesy of Hanna\u2019s Gourmet)<\/figcaption><\/figure>\n
\n2864 Adams Ave., Normal Heights<\/em>
\n619-280-5600<\/em><\/p>\n
\n2760 Fifth Ave., Bankers Hill<\/em>
\n619-233-4355<\/em><\/p>\n<\/a>