True to its name, the Fish Bucket Grill lays before guests a spread of pescetarian dishes. The menu features salmon served daily and seasonal selections such as swordfish, red snapper, catfish, and shark, freshly grilled and ready to be slapped into sandwiches, salads, or tacos. Visitors pair their feasts with house wine and beer.
A starry-eyed first date over a bowl of chopped liver sparked a romance between Debi and Zvika Akin, who opened D.Z. Akin's in 1980 after having trouble finding ethnic delis in San Diego. Today more than 134 towering sandwiches house corned beef, swiss cheese, and tongue, and a soda fountain pours rich shakes and egg creams. D.Z. Akin's also caters special events such as parties, business meetings, and neighborhood treehouse summits.
Owner and head chef Francesco Basile cut his culinary teeth as a young boy in his native Sicily, peeling potatoes and cleaning fish for traditional family feasts. After graduating from culinary school, Francesco broadened his skills and palate, mastering meals of hand-rolled pappardelle at Italian resorts and learning to craft mouthwatering feasts of Italian-American fare at bustling restaurants in southern California. By opening Antica Trattoria in 2001, he built a business dedicated to cooking with fresh ingredients and celebrating simple, traditional Italian dishes, enrapturing diners with meals of pepper-crusted pork loin, melted brie with figs jam, and seafood stews swimming in tomato-herb broth. Together with right-hand-cook Eric Ruiz, Francesco changes his menu with the seasons, delivering seafood plates tinged with the aroma of fresh herbs and fennel in the spring and walnut cream sauces and pumpkin ravioli in the autumn.
The restaurant exudes a rustic, timeless charm, with walls of bare brick decorated with tops of wooden wine crates and colorful murals of idyllic Italian countryscapes. A towering china hutch in the rear dining area evokes images of a grandmother's kitchen, and an elegant marble-topped wine bar brings forth memories of a grandmother's secret speakeasy, inviting diners to sample tasty digestifs of fine vino from across Italy, France, and the Pacific coast.
Here at California Kebab, we strive to serve our guests quickly prepared, high quality food that is both healthy and delicious. We focus on providing fresh produce and quality meats in creative recipes and unique flavor pairings. Be it our authentic Turkish döner kebab, one of our distinctive salads, or a savory skewer plat
More than 15 HD televisions illuminate the bustling interior of State St. Grill, located steps from San Diego State University. Though its burgers, such as the bacon-topped Hall of Flame and the pineapple teriyaki, satisfy traditional sports-bar cravings, its impressive lineup of sushi and sashimi dominates the menu. Many rolls are served in unconventional ways, such as the sushi burrito, one uncut roll of shrimp tempura and spicy crab wrapped in soy paper, or the lollipop roll whose pieces are served on sticks. SDSU games make regular appearances, allowing guests to cheer on the Aztecs as they sip on hot sake, cold beer, or room-temperature air.
Family-owned Elsa's Kitchen sates appetites with a menu that forges a fusion between Greek and American flavors. Dining duos can rotate forks between combo plates that pair meaty twosomes including gyros and kebab, falafel and spanakopita, or beef and chicken kebab. To achieve barbecued bravado, Elsa's culinary crew meshes slabs of ribs with pieces of shrimp, a quarter-pound of chicken, or dissertation papers that argue the world is triangular. Slurps of medium soda or iced tea help rehydrate slaked throats and wash down protein-rich unions. Groupon holders can feast on their Grecian fare while dining in, after carrying out, or before levitating upward.