According to Zagat, the portions of breakfast plates at Broken Yolk Cafe can be "obscene"?although one could also consider them generous. Sometimes, these sizes are even considered a challenge. In 2010, Man Vs. Food's Adam Richman paid the restaurant a visit to tackle its infamous Iron Man Special: a 12-egg omelet, topped with chili and piled onto a 15-inch pizza pan.
Opened in 1979, Broken Yolk has spent decades fine-tuning its southwestern recipes?many enigmatically named for people such as "Betty" and "Tony G". Alongside steaming breakfast burritos and griddled buttermilk pancakes, the menu features nearly 20 omelets stuffed with fresh ingredients such as beef chorizo, avocado, and mushroom sauce. Shredded hash-browns are crafted from fresh potatoes, and the salsa is handmade each day. Until its official closing time at 3 p.m., Broken Yolk also serves sandwiches and half-pound Angus burgers. The local chain's six locations each feature their own private banquet room and secret underground passage to one of the other restaurants.
Before shoppers at Carlsbad Ranch Market even step into the store, they are greeted with fresh produce resting in wooden crates just outside the door. Whether or not they decide to pause and check out the cornucopia of fruits and veggies, once they step inside they’ll face mountains more. The family-owned shop is dedicated to sustainability, bringing local and seasonal produce and locally made household goods to its customers as affordably as possible. The store’s stock of produce also fills an in-house vegetarian salad bar and a soup-of-the-day selection, which, like an un-oiled tinman doing the macarena, rotates regularly.
At CB’s Cupcakes, the customer has complete and total control, and founder and owner Connie Barham wouldn’t have it any other way. The cupcake connoisseur opened the shop under the premise of why not let the customer choose—even for walk-in orders—and she’s been operating that way ever since. She spirals five frostings, such as chocolate buttercream or peanut butter, across the top of five types of cake: vanilla, chocolate, red velvet, key lime, and the flavor of the month, such as blueberry or cran-orange. Then, she tops off the mini or muffin-sized cakes with an array of fixings, such as sprinkles, graham-cracker crumbs, or mini M&Ms.
Connie, who sells the handheld treats at her two storefront locations and at various fairs around the state, doesn’t mind feeding furry companions either. She welcomes dogs to wait outside her colorful Victorian-themed shops, offering them water bowls and even bakeing them canine-friendly cupcakes made from healthy ingredients.
At San Diego Vascular Center, a team of specialists led by board-certified vascular surgeons presides over med-spa treatments focused exclusively on spider and varicose veins. Sclerotherapy’s fine needles inject a deactivating solution into the vein, while EVLT uses lasers to do the same work. Each of these treatments is less invasive and painful than surgery, and results in less downtime, ensuring that patients can soon resume their daily routine of walking backward on a merry-go-round for hours.
Dr. Peter Do and his highly trained staff gently exorcise debris from teeth to unearth the pristine smiles of patrons kicking back in front of a flat-screen television. Exams investigate the overall health of teeth and gums, letting hygienists peek around molars before whisking away grime lodged in the nooks between pearlies. X-rays of jaw lines ferret out hidden health issues or loyalties to taffy to encourage earlier treatment. By tending to only one patient or set of wind-up dentures at a time, Dr. Do grants undivided attention to pieholes in appointments scheduled during the week or between 8 a.m. and noon on Saturdays in a professional office ringed by earthy hues and potted plants.
A small flight of stairs leads guests down into a rustically decorated room, which evokes the ambiance of a subterranean wine cellar with its earthen arches, barrel-lined walls, and soft chandelier lighting. Designed by the artisans who created Disneyland's Pirates of the Caribbean, the dining room appeals to a similarly nostalgic whimsy. However, the cooks slightly modernize the menu's historic European roots by introducing unexpected ingredients.
The chefs elevate simple grilled-cheese sandwiches by slipping in braised short ribs, caramelized shallots, and horseradish cream alongside the gruyere and monterey jack cheeses, and a splash of cognac adds even more richness to the silken lobster bisque. Thai barbecue-glazed tofu and basmati rice also help to distinguish the menu by lending it a distinctly international flare.
Staying true to its name, The Cellar proudly features a 1,400-bottle wine list, which, according to the staff, helped to garner the restaurant Wine Spectator's exclusive Grand Award. The selection includes familiar staples, boutique producers, and rare vintages from virtually every major wine-producing region except the Marianas Trench.