Raised on a Belgium farm, pastry pro Francois Goedhuys now peppers palates with European fare handcrafted from seasonal produce often plucked from his organic garden. The bistro's breakfast, lunch, and dinner menu tempts stoic tongues with a treasure trove of healthful noshables. Tuck in the eggplant sandwich painted with pesto and flattered with cheese on eight-grain or french-italian bread ($7.95) or the lamb stew swimming with german potatoes ($12.75).
The Secret Cookie Service’s agents arrive in style at locales around La Jolla and San Diego, dropping off cookies in signature suits, black ties, and white sunglasses. After negotiating the deal via text, agents agree on a drop point and arrive within a time window of 30–60 minutes. Though the agents are virtually untouchable by government agencies, they have been spotted numerous times by outfits such as TV’s Fox 5 San Diego and NBC San Diego as well as The Huffington Post, the Boston Globe, MSNBC.com, and 365 Things To Do In San Diego.
As the mystery surrounding the service grows, the FBI and CIA have released the following statement: “The original chocolate-chip cookie is based on a mother’s recipe. However, we have reason to believe The Secret Cookie Service is in possession of other recipes for concoctions such as cookies ‘n’ cream, white-chocolate chip, and pumpkin chocolate chip.” The FBI agent also announced “the cookies are made without preservatives, probably to make them easier to smuggle across state lines inside of one’s stomach.” Thickening the plot, officials then concluded the press conference by revealing that the service has donated more than $2,500 to UCSD, a known hotbed for cookie consumption.
At Bird Rock Yogurt Co., visitors down organic frozen yogurt in flavors such as vanilla, chocolate, and berry. After receiving a small, medium, or large cup filled with a sweet and tart dairy treat, eaters can coronate their dessert with bananas, strawberries, or a tiara of blueberries. Heaps of granola can also boost the nutritional value of chilly yogurt, which already boasts less fat, sugar, and nonyogurt than typical ice cream.
Fig Tree Café synthesizes Californian influences with its head chef's Old World culinary techniques, creating dishes such as housemade lobster ravioli with chipotle-mascarpone-cilantro sauce and a dollop of tequila. The Café’s use of local ingredients in creative recipes adds to the freshness of dishes at both locations—winning the Pacific Beach location second place in CityVoter’s Best Brunch category in 2011 and 2012. The two cafés bake their breads in house, grow their own sprigs of rosemary, and catch their own silverware in a clear mountain stream. The kitchen sources ingredients from area producers, such as a ranch 35 miles outside of town, which supplies the restaurant with natural, free-range eggs.