Jerry Swain created Jer’s Chocolates, an all-natural-candy company that mixes premium peanut butter and cocoa into its toffee, chocolate squares, and chocolate-covered peanut-butter balls. He and his fellow candy makers put valencia peanuts, many of which come from U.S. farms, into candies, which are devoid of preservatives and hydrogenated oils. All their white, milk, and dark chocolates are certified by the World Cocoa Foundation, which encourages responsible cocoa farming and fudge-sauce wrestling matches. Snackers can enjoy their peanut brittle bites, gourmet peanut-butter bars with pretzels, caramel, or toffee, signature chocolate balls, and other sumptuous sweets.
On a sunny day, salty sea breezes tumble over the sands of Solana beach and through the open windows of Woody's Solana Beach eatery. Chefs complement the ocean-enriched air with fresh catches of the day prepared to diners' specifications and their classic seafood paella with chorizo sausage and saffron rice. The restaurant hosts brunch every Sunday, which, in addition to hot breakfast eats, features such drink specials as bottomless champagne, for which diners can enjoy while watching Sunday NFL games on Woody's eight high-definition TVs. Corrugated metal emulates the texture of water, covering the walls between exposed metal beams and wood paneling. The hammered-tin silhouette of a whale frolics amid the faux waves, creating a playful metallic seascape.
Though dessert has a reputation for ruining diets, Seaside Yogurt’s kind of frozen treats boasts a slew of health benefits. Each frosty swirl packs a calcium- and protein-loaded punch that works to fortify the immune system, lower cholesterol, and improve digestion. At the self-serve stations, customers can pump their own yogurt and crown it with toppings from a buffet-style topping bar. Flavors rotate regularly, though classics such as cookies 'n' cream, Euro tart, peanut butter, and The Grapes of Wrath are always available. Once yogurt is pumped and topped to a guest’s specifications, a Seaside Yogurt staff member rings up the masterpiece by weight.
Home-style Italian dishes draws visitors to Vittorio?s, formerly Villa Capri 2, where chefs make the restaurant?s cheese ravioli, gnocchi, and black-ink linguine by hand, and even create a unique ?ravioli del giorno? each day. Diners can pair selections with 1 of 24 red, white, and sparkling wines, available by the glass or out of your neighbor?s cupped palm. The smell of Italian delicacies permeates through a dining room that resembles a Tuscan villa, with faux wrought-iron balconies, terra-cotta-colored walls, and stone archways.
The small empire that is Whisknladle Hospitality started with a serendipitous meeting of French Laundry vet Ryan Johnston and aspiring restaurateur?and undaunted cooking-school dropout?Arturo Kassel. Their vision? Gourmet comfort food, with none of the guilty excess that term might imply. Just about every ingredient at Whisknladle, down to buttermilk dressings and canadian bacon, would be prepared from scratch, filling a menu that would change with the finest gradations of the seasons. "We want to find that balance of making our guests comfortable and pulling one foot out of their comfort zone," Johnston recently told San Diego Magazine?which means the french toast might exude lemon and lavender and the fried chicken might nest on purslane.
In a 2008 review, the Union-Tribune described "delightful, soul-satisfying" dishes such as "juicy, perfectly roasted chicken" at "one of the most exciting restaurants in San Diego." The crowds agreed. So Johnston and Kassel decided to expand the experience, inspired, as their website says, "by our desire to eat Whisknladle-quality food on a regular basis while sticking to our restaurant-employee budgets." Prepkitchen is a little simpler and more casual, but dishes such as porter-braised short rib and biscuits with chorizo gravy prove the new venture takes the same care as the original when it comes to sourcing ingredients and clearly labeling sugar and salt containers.
There are a lot of steps to creating bagels. But rather than take shortcuts such as freezing dough and pre-baking items, the staff at Top of the Bagel Cafe complete every step in the early hours of morning. This helps them ensure their bagels are fresh, soft, and ready for customers by their 5:30 a.m. weekday opening time.
They begin by mixing the dough, which they then boil into perfect circles before baking them into fluffy, unsliced rounds. Once bagels have cooled slightly, chefs can slather them with one of the seven styles of cream cheese or lox, or slice them in half to create the shop's signature sandwiches. These include breakfast items made with scrambled eggs, or even open-faced melts topped with a gooey layer of cheese. In addition to bagels, they serve up a range of drinks, such as cups of coffee, smoothies made from fresh fruit, and sodas squeezed from fresh vending machines.