Wine A Bit Coronado showcases the diversity found throughout California's wine country at a small wine bar on the Coronado peninsula. More than 300 wines line its shelves, including national and international varietals sourced from small, boutique vineyards, with most bottles costing less than $25. Live music underscores weekly wine tastings, where guests sample and learn about different wines from resident experts. The list of house wines includes fruity and bold reds, such as malbec, and creamy whites, including chardonnay. Wine A Bit Coronado also stocks a selection of more than 20 craft beers from Germany and all over California for beer lovers, and also offers appetizers and flat-breads.
Since sprouting to existence in 1969, the Padres have rallied West Coast baseball fans with two National League pennants—most recently in 1998—and several Hall of Fame players, including base-hit machine Tony Gwynn. For 33 years, the club shared Qualcomm Stadium's turf with the San Diego Chargers; in 2004, the gates to Petco Park swung open. A celebration of the region's natural surroundings and cultural diversity, Petco Park enhances ballgames with views of the San Diego skyline and the reutilized façade of the Western Metal Supply Company building in the left-field corner, which faces the audience and houses a souvenir shop, a restaurant, and party suites. The stadium's right-centerfield area features "Park at the Park" seating—a grassy slope that rises above outfield walls, letting fans sprawl out and watch games for a reduced price, while working their cores by balancing boxes of Cracker Jacks on their abs.
Dick’s Last Resort’s servers sling humorous barbs as they dispense such comfort-inducing comestibles as wings buckets, rib slabs, and half-pound burgers from a loaded menu. Diners manhandle large helpings of finger foods including fried pickle chips ($5.99) and crabby balls, real crabmeat fried and scuttling about on a beach of smoky chipotle dipping sauce ($7.99). Midday patrons tackle carnivorous cravings with the Dick’s Big Pig sandwich, delectable pulled pork showered in Carolina barbecue sauce ($7.99), or the Thunder Road burger ($9.99), a half-pound patty covered in jalapeño pimento cheese, chili, and sautéed onions. Seafood savorables such as crawdaddies ($12.99), fried shrimp ($15.99), and catfish ($13.99) spar for dinner-menu turf with the 12-ounce rib eye ($18.99) and the three-cheese pasta ($12.99).
Nestled inside the historic Gaslamp Quarter, Red Pearl Kitchen's executive chef, Chad Cranford, tosses a mélange of Pan-Asian elements that garnered an OpenTable Diner’s Choice Award in 2010. A specialty dim sum menu of steamed, fried, and grilled small plates brims with delicacies such as shrimp har gow dumplings, which hold more tender fillings than the Pillsbury Doughboy's jacket pocket and arrive with a spicy ginger-soy dip. Bacon-wrapped dates take in a two-man show of blue cheese and sweet soy as salt-and-pepper prawns cancan into a bath of sriracha aioli. Drawing inspiration from vibrant tropical gardens and rolling ocean waves, the papaya salad stars seared ahi tuna sprinkled with orange slices and peanuts.