Haritna Restaurant’s menu of regional Middle Eastern dishes plots out an exploration of international edibles accompanied by fresh bread baked in house. Twin skewers support the Kifta kebab’s seasoned ground beef mixed with juicy onions and leafy parsley, and the skewers can be recycled into jumbo toothpicks or extra crossbow bolts after the meal ($8). Insatiable incisors tear into the house-specialty barbecue chicken, a charbroiled half chicken delicately marinated to sport an appetizing tan while luxuriating on a beach of basmati rice ($8). Chicken-kebab and falafel sandwiches ensnare their respective ingredients in a doughy cell made out of a french roll, a pita, or sourdough bread ($5.50 each). Plunge slices of Haritna’s bread into a pristine pool of hummus ($3/small, $5.50/large) or fool, a combination of fava beans, garlic, and lemon juice mixed by an august clown ($3/small, $5.50/large). Harnita's also make sweets such as knafeh, shredded dough stuffed with cheese and syrup ($3.50), and harisseh ($1) in house.
Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn ($16.95); or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in a small Berkeley, a vegan cheese veggie pizza (with marinara, vegan cheese, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $11.50), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, basil, roasted eggplant, feta cheese, caramelized onion, and pine nut ($8.95).
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.
Spread's delectable spreads are hand-mashed from local, organic ingredients. The sumptuous pressed-peanut concoctions include the savory-sweet dark-chocolate-curry peanut spread ($9.50), designed to melt smoothly over sautéed bananas, and the luxurious gold-and-dark-chocolate peanut spread($20), which mixes in antioxidant-loaded flakes of 23-karat gold and rich dark chocolate and gives stomachs a taste of the riches that greedy hands are always clutching to themselves. Though most of Spread's sandwich-cargo is rendered from G.W. Carver's legume of choice, other nutty blends include their signature butterscotch-almond butter, fused with sweet butterscotch chips ($11), and the beach-ready piña colada, a creamy blend of dried organic pineapple, coconut flakes, and white chocolate ($9.50).
A passion for fresh and organic plant-based ingredients led Mitch Wallis and Rich Robinson to open Evolution Fast Food several years ago. Dedicated meat eaters will be surprised by the vegan menu, which includes “chicken” burgers and even faux buffalo, along with sandwich wraps, and smoothies. The compact site includes a small inside seating area, a drive through, about a dozen parking spaces and shaded patio spaces for relaxed dining. The ever-popular desserts include cheesecakes, lots of cookie choices and even soft serve non-dairy ice cream that will even please the little ones. The casual atmosphere makes trying the unique and flavorful offerings at Evolution Fast Food an easy and fun dining choice.
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