San Diego doesn’t have its own signature style of pizza. What it does have, though, is a diverse populace, full of out-of-staters who have flocked there for the idyllic weather and easygoing lifestyle. And luckily for San Diego, some of those folks packed their pizza ovens and recipes with them when they made the trip. This contributed to a diverse pizza scene, complete with Long Island–imported ovens cranking out New York–style thin pies, Chicago-based recipes for hearty deep-dish pizzas, and numerous incarnations in-between.Read More
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From Spain, to Mexico, to the U.S., San Diego’s allegiance swapped hands many times during its formative years. But that's nothing compared to the complex tangle of cultures the city's brunch-goers must navigate. At Humphreys, the options range from waffles to sushi. At Crown Room, seven brunch stations offer everything from omelets to dim sum. And Hash House a Go Go promises eaters seven kinds of hash to start their day.Read More
In the eyes of many pho enthusiasts, flank steak and brisket are best left to beginners. The experts prefer to supplement their broth with plenty of tripe and tendon. When found in other dishes, these cuts are sometimes maligned for their chewy texture, but their rich taste makes for a perfect complement to traditional Vietnamese pho. If you’re hesitant to venture out on that culinary limb, remember one thing: you don't even have to eat the meat. Some diners add tripe and tendon merely for the smoky, slightly gamey flavor they bring to the bowl.Read More