SD FOOD NEWS, March 28

Anti-smartphone beer mug; San Diego lime shortage; "bulletproof" coffee trend


Published:

How many times have you been at a bar with friends and every single one of you shmucks is fiddling your phone? Fact is, we've become a society of socially inept thumb punchers who meet friends just so we can play Candy Crush Saga next to a warm body. Well, meet "The Offline Glass." It's a pint glass that will only stand if it's resting on your smartphone. Grab your smartphone, spill your beer. It's the brainchild of a Brazilian inventor who's trying to bring a little humanity back to the tech generation. He's also probably so smart that his friends would rather play Angry Birds than talk to him.

If you happen to see a margarita bar owner trading a Rolex and his dignity for a bag of limes this week... don't judge. In San Diego, limes are now gold. A box of the booze-fruit usually costs about fourteen dollars. Right now, it's 100 bucks. Restaurants can go through 20 cases a week. That usually costs them $280. Now it's TWO GRAND. Why? Like other green crops that make parties better, we get our limes from Mexico. Heavy rain and bacteria in southern Mexico has caused a major shortage. So have a little empathy if your next fish taco comes with a sliver of kumquat. Rubio's is currently serving lemons with their fish tacos until Mexico gets it sorted out.

The biggest new coffee trend should make you want to sew your mouth shut. It's called Bulletproof Coffee. It's regular ole joe with... two tablespoons of grass-fed butter and coconut palm oil. Delicious. Just like grandma's Ranch Dressing Lemonade. Inventor Dave Asprey got the idea in Tibet--where locals drink tea with yak butter. Advocates rave it'll make you feel like you can do high-end math and 700 push-ups simultaneously. They also swear it curbs your appetite for hours. Apparently the Los Angeles Lakers are bulletproofers. I'm not going to sugarcoat this. It sounds like a hate crime against my mouth. But people swear it tastes like a creamy coconut latte, so I'll test it this week.

 

More »Related Stories

ROAD TRIP: Convivia

One of the most exciting new trends has been the collaboration of San Diego and Baja chefs. Now a new restaurant in Valle de Guadalupe gives that movement a permanent home.

CUTTHROAT Q&A

Humphreys chef Paul Murphy talks about competing on Food Network's Cutthroat Kitchen—plus how Michael McDonald sells the hell out of some expensive wine

OUTGOING: Donovan's UTC

Donovan's Steak House vacating spot in La Jolla after 15 years


SD Food News

The hottest thing in San Diego food right now just might be Tijuana.

About This Blog

Restaurant reviews, food trends, top cocktails, wine, beer and generally the best eats and drinks in San Diego, by Food Editor and general good guy Troy Johnson.

Recent Posts