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It's a Thing: Too Many Free Lunches

What we're talking about in the office this week


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Fried ramen burger? It's a thing.

I have a lot on my plate right now, and I mean that literally. Pulled pork, ramen burgers, sushi, chicken salad sandwiches. This week has been an endless revolving door of food experiences. I am not complaining, but my waistline is.

On Monday, the edit team had a lunch at Little Italy’s new Harumama. The best-tasting thing was the eggplant bao bun and the Nutella character bun. The most instagrammable? The character buns.

On Tuesday, Lucky's Lunch Counter down by the ballpark brought lunch to the office. They were celebrating six years in the Gaslamp. Hard to believe, it feels like that inaugural Reuben was just yesterday. Then I headed out the door to judge a Burger Challenge at Sycuan Casino in El Cajon. My co-judges were 101KGB’s Clint August and 10News’ Megan Parry. We ate three ginormous burgers, all of them very juicy and worthy of first place. One had brisket mixed into the patty, another had thin green apple slices, and a third featured crab plus a meat patty, egg, and a bun made of fried ramen. That last one got mad points for creativity and ended up winning, but all three will be on the menu in April during National Burger Month.

Yesterday Miho Catering launched a to-go menu and they brought steak, hummus platter, sandwiches, a cauliflower salad, and more. I stuffed my face in the kitchen, then half an hour later walked to Searsucker in the Gaslamp for a business lunch/interview. I tried the PB&J Old Fashioned (it's a thing!). Made with peanut-infused bourbon, it was actually really good! I love bourbon but have never enjoyed an Old Fashioned. Happily, the peanut flavor masked all the gross stuff.

Who says there's no such thing as a free lunch? I am not a foodie, nor do I edit the food section. But sometimes it feels like my job revolves around my next meal. Food is very important to us at San Diego Magazine, and to our readers. The burger is really our celebrity, the craft beer our cover model. Our Instagram feed is largely about what we, well, feed on.

What do you think: Should the magazine beef up its food section? Or are you satiated by our Main Dish newsletter, SD Food News blog, Instagram feed, Happy Half Hour podcast, and dining listings? How do you use our food news?

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