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.
Sculpted into the coastal foothills of San Diego County, Lake San Marcos Country Club’s North Course spans 6,426 yards of lush fairways and well-manicured greens. Throughout the course, mature trees await wayward orbs on the edges of fairways, and serpentine bodies of water crisscross fairways, punishing duffers for errant shots. Before taking to the links, golfers can prepare with a stint at the club’s full-length driving range, where all-grass hitting stations emulate on-course conditions as well as an opportunity to seek vengeance on Mother Earth for a lifetime of traumatizing grass stains. Casual eats at Gordon’s on the Green help restore energy after rounds that include the treacherous trek up the 12th hole—a 606-yard par 5 that runs almost entirely uphill. Those looking for a quick golf experience akin to reading the abridged version of Jack Nicklaus’s cookbook can take to the South Course, a par 58 executive layout.
Chick-fil-A's chicken sandwiches became an instant classic one fateful day in 1967, when an anonymous Georgia chicken wandered into a hot, buttered bun and made history. Forty-some-odd years later, or 267 million chicken years, Chick-fil-A sandwiches are still made the same way, with boneless cuts of breast meat hand-breaded by mystic chicken ascetics, dill-pickle chips pickled from the freshest of cucumbers, and an optional golden wheat bun that is both golden and made of wheat ($3.35 including tax). Like gambling on horse racing, the original chicken sandwich is so dangerously delicious that you'll devour two without thinking twice, but unlike gambling, Chick-fil-A's sandwiches never contain dice, poker chips, or knee-breaking goons in track suits.
After graduating from high school, Reza Karkouti dreamed of opening his own teriyaki restaurant. He garnered support from family and friends, and he and his father, Ahad, opened a tiny eatery called Tokyo's Teriyaki in Encinitas in 1992. Through hard work and an attention to detail, the restaurant's reputation grew, and the demand for juicy, teriyaki-glazed chicken and beef quickly spread to other cities. This led Reza’s younger brother, Amir, to help open a second location. Now a seven-location, family-owned chain, Surf Brothers Teriyaki still sees its two siblings focusing on customer service and quality products.
The duo chooses natural meats that are minimally processed, hand trimmed, and grilled, avoiding shortcuts such as microwaves, frozen foods, and laser-based slicing. Their Hawaiian-themed restaurants and catering business have been featured in numerous television spots, radio shows, and newspaper articles. Michelle Murphy Zive of SanDiegoFamily.com says the restaurant offers "a taste of Hawaii" and "healthy food served fast." The brothers give back to the community that helped them grow by donating to charitable organizations such as the Wounded Warrior Homes project.
The team at Big Apple Bagels builds chewy, ring-shaped bread bites from scratch and wakes palates with steaming cups of Brewster's coffee. The menu teems with eats inspired by New York City deli food, such as bagel-based club sandwiches and nearly a dozen styles of cream cheese—including three whipped varieties and one milked directly from a somersaulting cow. Bagel flavors include plain and sesame, and gourmet muffins introduce mouths to fluffy, cake-like texture kept moist—yet low in cholesterol—with soybean oil.
Daisy's Cajun Kitchen owner Lloyd Marks-Steven whips up authentic Creole and Cajun dishes, passing on the traditional recipes handed down from grandmother Mama Daisy, who has French Creole roots. Reward a long day fashioning an above-ground pool into a functioning bayou with a host of homemade, traditional Big Easy table toppers. Hearty portions reside in the jambalaya, infused with jumbo shrimp, andouille sausage, and white rice in a tomato baste ($12). Diners looking for adventure beyond reptile-shaped fruit snacks can gnaw on the gator bites, each morsel furnishing plates with lightly seasoned, battered, and fried gator tail ($7.99).