As the morning sun streams through Lemon Grove Deli’s windows, diners ponder the ultimate breakfast choice: sweet or savory. If they choose the former, they’ll excavate a belgian waffle from beneath an avalanche of strawberries and whipped cream. If the latter, they’ll bury bacon-and-cheese omelets under dollops of salsa, or enjoy a plate of huevos rancheros. The smoky scent of the grill signals the onset of lunchtime, when the eatery’s wooden tables fill with sandwiches inspired by flavors from California to New England, ranging from grilled pastrami to california cheesesteaks. Customers can also choose from their selection of loaded fries, including loaded gyros fries.
Whether they're teaching music-and-movement classes to infants or leading high-school gymnastics, Tumble Wee & Dance's instructors strive to foster a love of movement and activity. Their diverse class roster includes hip-hop, ballet and tap, and gymnastics classes, and they also lead students in a competitive dance program that performs across California and Arizona.
As a New Yorker expose details, chef Javier Plascencia believes in the transformative power of food. The piece describes how in Tijuana, he strove to redefine the city's culinary paradigm with his gourmet food, made exclusively with, as he says, materia prima, or ingredients sourced strictly within 120 miles of the restaurant. He did it, too. In the process, he gained the respect and business of famed chef Anthony Bourdain. After moving to the U.S., he opened Romesco using the same cooking philosophies he prescribed to south of the border.
Romesco's culinary slate is solidly grounded in Mexican cuisine, but Chef Plascencia has accented his dishes with Mediterranean flavors and cooking techniques. The cuisine is derived from all corners of the globe, from traditional tapas to fettuccini alfredo and baja California lobster ravioli. The carefully selected vintages on the wine list pair with the menu's diverse flavors, especially on Wednesdays when the restaurant only serves Italian dishes. On Friday and Saturday, the restaurant stays open late to accommodate night owls, serving tapas until 11:30 and, on Saturday nights, hosting live flamenco music. From 3-7, there are also happy hours—named after what a round trip to the moon will be like in 2060.
Swing into the casual eatery elegance of Trattoria Tiramisu, where the crowd is unpretentious, the wine list is extensive, and the menu properly represents Pangaea's lost boot. The multi-regional Italian flavors shine through traditional plates such as mozzarella caprese comprised of fresh mozza, sliced tomato, basil, and extra virgin olive oil ($9.50). Meatier dishes include sliced pork loin dressed in rosemary, sage, and juniper-berry Chianti sauce ($17.50), and the ocean-emptying linguine frutti di mare served up with black mussels, clams, scallops, calamari, and shrimp ($18.50). Eating your fingers is gross, but eating ladyfingers laced with espresso and marscapone cheese is traditional tiramisu ($6).