The Best of San Diego 2007

We scoured the county, with a little help from readers and some notable San Diegans, to uncover the best spots, services and stuff in town.

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FOR YOUR APPETITE

BIRTHDAY CAKE BAKERY
After 21, birthdays can be a mixed blessing. Make it a full-on celebration by ordering a personalized confection from Le Cake Chateau (1152 Seventh Avenue, San Diego, 619-325-0977). The bakery specializes in custom-order wedding and birthday cakes, offering more than 30 cake flavors and endless decorating options.

TO-GO LUNCH/DINNER
Quality, variety and convenience keep customers of Whole Foods Market (8825 Villa La Jolla Drive, La Jolla, 858-642-6700; 711 University Avenue, Hillcrest, 619-294-2800) coming back for more. It sometimes gets so crowded with passionate foodies that cart rage has been reported. Where else will you find free-range chicken, perfectly ripe mangos, vegan gelato and couscous salad under one roof? Check out the portobello mushroom sandwich on just-baked focaccia bread, stuffed with succulent ’shrooms and veggies.

CHEESE SHOP
Discover Taste Artisan Cheese & Gourmet Shop (1243 University Avenue, 619-683-2306). There are nearly 100 varieties of handcrafted cheeses from around the world at this Hillcrest shop, including Stilton and Parmigiano-Reggiano cut from a wheel.

MEAT MARKET
You want chorizo? Stop by Siesel’s Old-Fashioned Meats (4131 Ashton Street, 619-275-1234), next to Bay Park Fish Company. They smoke their own bacon, dry-age your beef for free, and the steaks are spectacular.

PRE-THEATER DINNER
When it was Fifth & Hawthorn, it was a second home to cast and crew from the Old Globe Theatre. But when it moved “uptown” to North Park last year, the renamed Hawthorn’s (2895 University Avenue, 619-295-1688) became the front door to the North Park Theatre. Literally. With its sleek design (by architect Bill Bocken), Hawthorn’s was the dream of longtime restaurateur Dave Witt. These days, it’s run by Witt’s widow, Rose, who’s wisely preserved his winning formula——and added some smart touches (like live jazz) of her own.

NEW RAW FOOD RESTAURANT
They quote Albert Einstein: “Nothing will benefit health and increase the chances for survival of life on earth as the evolution of a vegetarian diet.” Founded in Chula Vista (3151/2 Third Avenue, 619-827-7401), Cilantro recently opened up a location in Carlsbad (300 Carlsbad Village Drive, 760-585-0136), where they serve up stuff like potato salad with jicama and cashew cream sauce.

BARBECUE
Call ahead, because everyone in town has to check out the new Phil’s B.B.Q. (3750 Sports Arena Boulevard, 619-226-6333) for lip-smackin’ sauce slathered on mesquite-grilled chicken and ribs. Coleslaw snobs will not be disappointed.

HAPPY HOUR FOOD
Roppongi (875 Prospect Street, La Jolla, 858-551-5252) serves up tantalizing tapas and sensational sushi at even more palatable prices: half-price from 4 to 6 daily. Get daring and try sake with the chicken satays in curried peanut sauce. It’ll provide a nice little buzz that will take the edge off the day.

BEACHSIDE BREAKFAST
Suck in the salty air and enjoy the surf action at Kono’s Café (704 Garnet Avenue, Pacific Beach, 858-483-1669), where the belt-busting breakfast burritos and a side of Kono potatoes keep you filled until late afternoon.

BAR PIZZA
You want mashed potatoes on your pizza? Of course you don’t. But if you did, you could order it at Basic Urban Kitchen & Bar (410 10th Avenue, 619-531-8869), right by Petco Park. The small size is huge. Pizza purists should order the red pie with fresh mozzarella and basil. If you are going to go crazy, get artichokes. Forget mashed potatoes.

NEW WINE BAR
Learn about luscious Cabs, a crisp Chardonnay or the perfect Pinot Noir at The Cask Room (550 Park Boulevard, Suite 2104, 619-822-1606). The staff is so passionate that, after a few glasses of vino, converting the spare bedroom into a wine cellar starts to sound perfectly reasonable.

WAITER
Affable and attentive (but unobtrusive), young Frenchman Nicolas Carbonne of La Jolla’s Tapenade (7612 Fay Avenue, 858-551-7500) sets the standard for San Diego servers by anticipating guests’ desires, preparing the table perfectly before the arrival of each course and sharing his considerable knowledge of the menu and wine list. Proper service is an art, and Carbonne’s attention to detail makes him the Renoir of the local servers’ brigade.

GELATO LOUNGE
Francesco Bucci and fratelli (brothers) have a thriving gelato business in their hometown of Pisa, Italy. In April, Francesco took the family business abroad, opening Pappalecco Gelato Lounge in, where else, Little Italy (1602 State Street, 619-238-4590). In addition to 18 flavors (traditional and “extravagant”), he also serves Italian coffee and espresso and pairs gelato with cheese plates and prosciutto. “Very few people know how well pear gelato matches with cheese,” says Bucci. “Amazing!”

CURE-ALL
The made-from-scratch chicken soup at La Especial Norte (664 North Highway 101, Encinitas, 760-942-1040) will cure anyway, thing from a broken heart to the flu. It’s obviously made with love—a rich broth laden with chunks of chicken and rice, with diced fresh avocado and a sprinkling of cilantro floating on top. If you are too sick to stay out, order it to go.

ROLLED TACOS
Totally a surfer’s hangout, Taco Surf (4657 Mission Boulevard, 858-272-3877) has killer rolled tacos. Choose from beef, chicken or potato served with guacamole and cheese for under a fin. Check out the display of vintage boards.

DINER
Truckers travel to Perry’s Café (4620 Pacific Highway, 619-291-7121) for the frittata, served Mexican style with a side of rice and beans. It’s a greasy-spoon, back-to-the-’70s kind of place with “What’ll ya have?” waitresses who serve a big breakfast and pour bottomless cups of coffee on the cheap.

PHILLY CHEESE STEAK
Word is the meat is trucked in from South Philly at Alex’s Brown Bag (2550 Fifth Avenue, Suite 171, 619-231-2912). Alex isn’t shy: The menu says, “Home of San Diego’s King of the Famous Philadelphia Cheese Steak Sandwich.” It’s the real deal on an Italian roll, with fried onions, bell peppers, mushrooms and mozzarella or provolone.

MILKSHAKE
There’s an ongoing debate about the best burger in San Diego, and though Hodad’s Restaurant (5010 Newport Avenue, 619-224-4623) is a strong contender, we aren’t going to go there. This is about the milkshake, and Hodad’s makes thick and creamy chocolate, vanilla and strawberry versions, topped off with ice cream. (Yes, malts, too!)

BREWERY MENU
Stone Brewing cofounders Greg Koch and Steve Wagner opened Stone Brewing World Bistro & Gardens (1999 Citracado Parkway,760-471-4999) in Escondido, where they serve fresh, locally sourced and organic food that is the antithesis of standard bar fare. The menu features “artisanal, natural and old-world approaches to food,” reflecting the owners’ support of the slow food movement (opposite of fast food). Try the Stone Pale Ale and fennel steamed Carlsbad Aquafarm clams and mussels.

BEST SHRIMP SOUP
The best reason to visit Barrio Logan might be the shrimp soup at Siete Mares (2234 Logan Avenue, 619-234-3474). Order the caldo de cammerones and nothing else. It’s a meal unto itself with a side of warm corn tortillas and a wedge of fresh lime.

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