What restaurants are on your rotation?


Starlite on Saturdays, Truluk’s on Sundays for HH. Antica for lunch or dinner.


After trying Phatties food truck (where they park varies but I found it at mossy Nissan Escondido), it will be on my regular rotation.

Had a chorizo pambaso and a spicy pork/chicharron gordita—both were very good.


For gelato lovers, this week Ans Dry Cleaning is opening up in North Park @ 317 Adams Ave.

We had a tasting this weekend and I think folks will be in for a real treat.


I saw this place a few months ago and did a double take at the name. Is there a story that you know about?




Thanks Honkman, nice to see you posting here. Hope the Boston food scene is interesting.


Living in Boston is quite nice as this feels like a real city compared to SD which is quite spread out (but we miss warm winters). But living in Boston made as realize also two things regarding food - the produce (and to a certain degree access to local meat) in SD is unbelievable good and you tend to forgot it when you live in SD. Even at peak season in Boston local produce is disappointing compared anything you get in SD. But on the other hand it made us also realize how bad the restaurants are in SD. The level of cooking (and willingness to experiment with dishes) in restaurants in Boston is so much higher than SD especially considering the much better produce and we are not talking about high-end restaurants but average, neighborhood restaurants (and Boston is on average not a richer or more expansive city than SD). We live not in the middle of the city but also not too far away (perhaps comparable living in Scripps Ranch or Del Mar distancewise) and we have simple neighborhood Italian restaurants who make their own pasta etc or small Chinese restaurants with hand pulled noodles etc. which nobody would consider here as uniquely good restaurants somebody would drive a long distance but these two restaurants would beat 90% of all restaurants in SD. My wife and I are talking quite often that we now understand even less what is holding back the restaurants scene in SD (our current thought is that the quality of chefs in SD is lacking and they just can’t cook on that level)