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San Diego Best Restaurants 2012

A taste of San Diego’s fab food scene


(page 2 of 3)

Fish tacos at South Beach Bar & Grille


Looks like a different voter takes to a bracket—when given options (as opposed to the write-in survey below), readers chose Rubio's hands down.

Best Coffee

Caffé Calabria
Runner-up: Bird Rock Coffee Roasters

Best Fish Taco

South Beach Bar & Grille
Runner-up: Rubio's

Best French

Bleu Bohème
Runner-up: Cafe Chloe

Best Sandwich

The Rubicon Deli
Runner-up: Board & Brew

Best Japanese

Sushi Ota
Runner-up: Harney Sushi

Best Asian Fusion

Runner-up: Roppongi

Best Mexican

Talavera Azul
Runners-up (tie): Miguel’s Cocina, Café Coyote

Best Greek

Café Athena
Runner-up: Daphne’s

Best Vietnamese

Le Bambou Restaurant
Runner-up: Saigon on Fifth

Best Vegetarian

(Tie) Del Mar Rendezvous, Sipz Fusion Café
Runner-up: Royal India

Best Steakhouse

Runner-up: Ruth’s Chris

Best Italian

Bencotto Italian Kitchen
Runner-up: Cucina Urbana


“If you want traditional Mexican seafood dishes, try Los Arcos in Bonita. My favorite is the Kino Scallop. For the best sandwiches in town, I choose Bolillo Tortas. I always get Torta Cubana.”

Martin Gonzalez Executive Chef/Owner Acqua Al 2 and Toast Enoteca & Cucina

Best Indian

Royal India
Runner-up: Bombay Exotic Cuisine of India

Best Cocktails

Craft & Commerce
Runner-up: Searsucker

Best brewery/Brewpub

Stone Brewing Co.
Runner-up: Pizza Port

Best Wine Bar

Wine Steals
Runner-up: The 3rd Corner

Best Breakfast

The Mission
Runner-up: Talavera Azul

Best Seafood

Runner-up: Gabardine

Best Brunch

Runner-up: Urban Solace

Best Business Lunch

Runner-up: Del Mar Rendezvous

Best Food Truck

MIHO Gastrotruck
Runner-up: Devilicious

Best Casual Gourmet

Runner-up: Waters Fine Foods and Catering

Best Salad

Tender Greens
Runner-up: Sammy’s Woodfired Pizza

Best Late Night Menu

Slater’s 50/50
Runner-up: The 3rd Corner


“I love to eat and you can catch me at nearly every restaurant in San Diego, from Carnitas’ Snack Shack to Rancho Bernardo Inn and everything in between. I’m always on the hunt for new flavors.”

Ricardo Heredia Executive Chef Alchemy
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