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When you walk through the soothing entranceway of Lanna Thai Cuisine, a long-standing fixture of the Pacific Beach ethnic dining scene, you are welcomed by a rustic, iridescent sandstone etching of a pair of bejeweled Thai princesses bowing in gratitude.
Restaurant trends in Pacific Beach come and go as quickly as an ocean wave.
Pizza is notorious for being every dieter’s nemesis — until now.
More and more of us are turning to plant-based diets, whether for health reasons or environmentally-conscious ones. So the hunt is on for protein sources that don’t bleed, yet are satisfying, hearty, tasty and versatile. I broke down last week, and tried a batch of “cheat meat.”
Some folks love to spend a leisurely Sunday morning strolling the stalls of a gourmet farmers market, scoping out seasonal offerings from local growers and purveyors, and feeling like part of the community. A couple of Sundays ago, I joined a group of intrepid foodies in a farmers market trip on steroids — an adventure that began in the state-of-the-art Studio Kitchen, San Diego headquarters of Specialty Produce, the glitterati of fruit and vegetable sellers. There, the first in a series of “Food as Medicine Cooking Classes” was launched by Chef Christina Ng, chair of the Berry Good Food Academy, a non-profit that embarks on benevolent food programs.
A Bird Rock business is revolutionizing the wine bar business, creating craft wines and pouring innovation into every glass. Lowell and Anne Jooste, the married owners of LJ Crafted Wines on La Jolla Boulevard in the heart of Bird Rock, explained how they’re helping to improve the community, one beverage at a time.
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Beach Bumzz Baja Fusion may seem like a mouthful to utter to a hungry friend when considering where to go for dinner in Pacific Beach, but the name was meant to conjure up a vision, more than roll off the tongue easily.
A South American drink has come to Pacific Beach, creating a quiet revolution of “medicinal” tea drinkers.
Put sushi on the menu and Nak Joon Kim behind the bar and you have Haru Sushi, La Jolla’s “neighborhood” sushi bar since fall 2018. “I don’t want a big restaurant,” he said. “I prefer a smaller, quiet one (it seats 60) where we’re part of the neighborhood and our customers are our friends.” Kim believes that good food makes you comfortable and 90 percent of Haru’s patrons are locals: “They come in and enjoy the environment, the experience and the food.” They must. Kim claims that 50 percent of first-time customers come back. One customer told Kim he enjoyed Haru because he “didn’t like to feel like a mackerel in a can.”
