Though they’re often lumped in with starters in America, tapas are something separate in their homeland of Spain. Whereas apps kick off a meal, tapas simply accompany drinks. They’re a Spanish approach to eating, rather than a specific type of food. That’s why San Diegan chefs can get away with twisting "tapas” to fit their own style. If Alchemy’s chef wants to blend Asian, European, and American cuisine into his small plates, who's to say that's less legitimate than Costa Brava’s jamón Ibérico and other more traditional dishes?Read More
Map & Contact Info
This place has not been rated by customers.
0% of 0 customers recommended
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