Lick the Plate
It sometimes feels as though Encinitas and other coastal communities have two distinct dining personalities.
OK, I’m going to admit up front that I’ve always been a bit skeptical of stores dedicated solely to cupcakes.
I was watching the Food Network recently and they did a piece on restaurant in Kittery, Maine, called Bob’s Clam Hut. Besides the plethora of fresh seafood, they put extra focus on the lobster rolls.
Everyone has memories of a donut shop or bakery in their neighborhood growing up.
It’s officially soup season in San Diego. The blustery weather has us all bundled up and craving something warm and comforting. I say that somewhat in jest, but it’s all relative right? Regardless of what your idea of winter weather is, once we get into December, soup is at the top of my mind and […]
Of course there is no such thing as a perfect restaurant, but once in a while one comes along that has such a perfect mix going on it’s difficult to find much wrong with it. That mix, for “Lick the Plate” anyway, is a combination of the people running the show, the talent in the […]
It was kind of ironic that on the day I was thinking about writing a column on Ogata, I heard that classic rock staple “Domo Arigato Mr. Roboto” by Styx. After all these years of not really paying attention to the lyrics, I looked them up and discovered that they were saying thank you in […]
It seems to be a rite of passage for most 20-somethings who move to San Diego to spend a couple of years living and partying in Pacific Beach. Part of that experience, or so I’ve been told, involves breakfast at the original Broken Yolk after a big night out. I can see the appeal with […]
There are certain restaurants that the minute I walk through the door I say to myself, “Yeah, I’m going to like this place.” It’s just an intuition I have and I rarely prove myself wrong. That’s what I felt before I even entered the Flying Pig in Oceanside. It’s location on a street that is […]
I’m beginning to think that this foodie phenomenon is not just a passing trend, but a movement that has established such deep roots that it’s here to stay. I have friends and family, who, until recently, were strictly meat and potatoes, chain restaurant types, that are now asking servers if their tomatoes are locally sourced. […]