The menu at La Paloma Restaurante extends beyond the Mexican-restaurant standards of burritos and fajitas to offer vegetarian dishes and exotic game meats such as antelope, pheasant, and ostrich. Cooks marinate charbroiled ostrich filets in house spices and dress antelope filets in a cranberry-chipotle sauce. More conventional dishes include carne asada burritos—grilled, marinated sirloin sauteed with bell peppers and onions, served with guacamole and salsa—and seafood enchiladas stuffed with shrimp and cheese, topped with ranchero sauce and sour cream. Diners can compliment meals with a selection of more than 50 tequilas, or take the menu's recommendations on wine pairings and gossip topics for the evening.
Eschewing the over-the-top costumes and writing that typify many other murder-mystery dinners, The Dinner Detective San Diego’s cast of improvisational actors blends in with audiences, holding secrets tight to their chests while steering each night’s tension-filled storyline. After a diner is found murdered, a resident detective helps lead the investigation, allowing guests to interrogate one another with Tickle Monster tactics to distinguish the culprit among the crowd of fellow diners and dissembling thespians. Multicourse meals keep bodies well fueled during spurts of crime-solving intuition, and a prize basket awaits the gumshoe who comes closest to solving the case.
Just walking into El Mariachi Mexican Food feels like a fiesta. Bright yellow walls make the room feel sunny, with Mexican artwork scattered around the space. Tablerunners bring the colors of a Mexican blanket to each table, along with equally colorful mismatched plates that carry dishes such as heaping burritos and enchiladas with special guajillo sauce. One of the eatery's specialties, Platillos Garibaldi, melts mozzarella atop grilled meat and onions, served alongside cactus and fresh warm tortillas.
The celluloid specialists at ScanDigital turn grainy 3"x5" photos and dented VHS tapes into dependable digital files that fill the future with the pleasant retrospections and introspections of a warm and wonderful past. With $100 worth of services, you can digitize roughly 200 photos, 170 negatives, 145 slides, seven 3’’ 8mm film reels, or five videocassettes; mix any of the memory mediums of ScanDigital services (click here to see all the formats). The digitization process includes photo color correction and cleaning and prepping film to ensure the highest possible transfer quality. Go online and fill out a form that generates a shipping label, then mail the materials. After about a week, you get back the original copies along with their new, high-quality clones on DVD.
Boasting Michelin stars and three decades of culinary experience, executive chef Patrick Ponsaty pilots a team that creates upscale seafood and contemporary gourmet fare. Ponsaty’s colleagues include young chefs Gianina Dicicco and Mike Reidy, who graduated from Le Cordon Bleu College of Culinary Arts and the New England Culinary Institute. Dishes with modern, imaginative flavors include squid-ink risotto, veal cheeks with orange-blossom mousse, and hibiscus-pomegranate consommé. Each creation is a work of visual art, too, with colorful spices, marbleized sauces, and carefully stacked ingredients arranged to resemble Rodin’s The Thinker.
Westside Cafe opened way back in 1956, when hot rods and pompadours were all the rage. Though trends have certainly changed in the decades since, the diner still stakes its reputation on classic breakfast and lunch dishes. Perennial favorites include the Elvis french toast, three-egg omelets, the American club sandwich, and the south-of-the-border chorizo and huevos. Guests can treat themselves to a decadent breakfast experience by combining eggs benedict dishes with cool slices of homemade ice cream pie. It's just one more thing that makes Westside unique, along with baked-from-scratch desserts and the million-dollar check hidden under one of the restaurant's seat cushions.