\n2632 University Ave., North Park<\/em>
\n619-294-7675<\/em>
\ncarnitassnackshack.com<\/a><\/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 doctors, it\u2019s available also at the Shack\u2019s Embarcadero location, 1004 N. Harbor Drive<\/em>.<\/p>\n <\/p>\n Punto de referencia p\u00fablico<\/strong> The half-pound \u201cdevilmademedoit\u201d burger garnished with pesto egg spread, Swiss cheese, bacon, garlic aioli and Sriracha sauce is still available upon request despite getting nudged off the menu this year to make room for new sandwiches. Chef Rich Sweeney created the burger in 2015 when testing different deviled egg recipes and while making sliders for a party. He threw a spoonful of the egg mixture onto a patty and recalls thinking at the time, \u201cThis could be dangerous in the best possible way.\u201d<\/p>\n <\/p>\n Uptown Tavern<\/strong> An employee wanted to eat something healthy while working a shift last year, and head chef Lety Gonzalez came to the rescue by pairing the restaurant\u2019s marinated chicken breast with jasmine rice and five-spice sauce. She now plates the meal for other employees and regular customers who ask for it, noting that the dish is \u201cclean, easy and flavorful.\u201d For those who want the sauce kicked up, Gonzalez tosses in fresh cilantro and julienne ginger.<\/p>\n <\/p>\n Brazen BBQ Smokehouse & Bar<\/strong> Pit master John Bracamonte doesn\u2019t list Brazen\u2019s \u201cburnt ends\u201d on the menu because the chunks of prized meat originate from only one point (the deckle) of a brisket. \u201cWe wouldn\u2019t have enough to serve if we put them on our menu,\u201d he said. But the kitchen is able to accommodate \u201ca handful of requests\u201d each day for the richly flavored ends, which are available in combination with other smoked meats or by themselves with bread and a choice of two side dishes.<\/p>\n <\/p>\n Pizzer\u00eda El Refugio<\/strong> It didn\u2019t take long before customers started noticing a pizza topped with fresh penne pasta and four-cheese sauce flying around the dining room. Co-owner Kate Grimes says it became a thing six months ago after a patron requested it, given the establishment specializes in pizzas and also offers mac n\u2019 cheese options. \u201cIt isn\u2019t on the menu and we never thought about making it ourselves until the customer asked,\u201d Grimes said of the 9-inch pie, which is finished off with house-made crouton crumbles.<\/p>\n <\/p>\n Pete\u2019s Seafood and Sandwich<\/strong> Southern New England transplants have spread the word that owner Pete DeCoste graciously accommodates their requests for Connecticut-style lobster rolls over the Maine lobster rolls that have become the spine of his business. Instead of chilled lobster mixed with a touch of mayo, the Connecticut alteration features lobster meat saut\u00e9ed in butter and served hot. \u201cI don\u2019t say anything about it, yet we sell on average about a dozen per day,\u201d DeCoste said. Both versions are served classically on grilled, buttered rolls.<\/p>\n <\/p>\n chica de brooklyn<\/strong> The customer who asked the kitchen three years ago to make him vegan pasta primavera still comes in and orders it while sitting at the bar. \u201cPeople around him started seeing the dish and requesting it,\u201d said Victoria McGeath, who owns the restaurant with her husband, Mike. The off-menu dish features seasonal, organic vegetables tossed in a choice of linguini, orecchiette or house-made pappardelle pasta with garlic and extra virgin olive oil.<\/p>\n <\/p>\n Bistr\u00f3 franc\u00e9s Et Voila<\/strong> Chef Vincent Viale\u2019s blue crab cannelloni appear on the menu only Friday and Saturday nights. But they\u2019re usually available all other days of the week with 24-hour notice \u201cto make sure we have everything in the kitchen to make it the same way as on the weekends,\u201d he said. Served in pairs with heirloom tomatoes on the outside, the delicate pasta tubes are filled with the crab and lobster b\u00e9chamel sauce.<\/p>\n <\/p>\n![\"Uptown](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2017\/07\/web-Carnitas-Snack-Shack-quadruple-bypass.jpg\")
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\n3794 30th St., North Park<\/em>
\n619-255-8778<\/em>
\nwaypointpublic.com<\/a><\/p>\n![\"Uptown](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2017\/07\/web-Waypoint-devilmademedoit-burger-final.jpg\")
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\n1236 University Ave., Hillcrest<\/em>
\n619-241-2710<\/em>
\nuptowntavernsd.com<\/a><\/p>\n
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\n441 Washington St., Hillcrest<\/em>
\n619-816-1990<\/em>
\nbrazenbbq.com<\/a><\/p>\n![\"Uptown](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2017\/07\/web-Brazen-BBQ-burnt-ends-from-Alt-Strategies.jpg\")
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\n4051 Adams Ave., Kensington<\/em>
\n619-281-1904<\/em>
\nthehavenpizzeria.com<\/a><\/p>\n![\"Uptown](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2017\/07\/web-The-Haven-mac-and-cheese-pizza1.jpg\")
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\n3382 30th St., North Park<\/em>
\n619-255-8940<\/em>
\nbostonpetes.com<\/a><\/p>\n![\"Uptown](\"https:\/\/sduptownnews.com\/wp-content\/uploads\/2017\/07\/web-Petes-Connecticut-lobster-roll.jpg\")
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\n4033 Goldfinch St., Mission Hills<\/em>
\n619-296-4600<\/em>
\nbrooklyngirleatery.com<\/a><\/p>\n
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\n3015 Adams Ave., North Park<\/em>
\n619-209-7759<\/em>
\netvoilabistro.com<\/a><\/p>\n