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More Bucket List!

7 things that would have made our Ultimate Bucket List more ultimate


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We received a wonderful letter from reader Stephen Coons. It’s so great, I am running it here in full. See what he would add to our Ultimate Bucket List, and then send us your to-dos. (Thank you, Stephen! How could we have missed the Chicken Pie Shop?!)

Good Afternoon Erin,

Just finished reading your article, "The Ultimate San Diego Bucket List."

I am a native San Diegan. 73 years old. I thought I might let you know about a few items you might consider next time you put out a bucket list.

1. Visit the Cabrillo National Monument on Point Loma and visit one of the oldest lighthouses on the west coast and see the view of the bay, ocean, City, mountains and Mexico, from atop Point Loma.

2. Drive to Anza-Borrego Desert State Park in Borrego Springs, go the to Visitor Center in the State Park, then hike up one of the most beautiful trails in Southern California, Palm Canyon, that leaves from the headquarters. (3rd most hiked trail in the County)

3. Eat at several of the oldest restaurants in San Diego: Peking Restaurant, North Park, 1931; Clayton's Coffee Shop, La Jolla, 1931; Chicken Pie Shop, North Park, 1938; El Indio, India Street, 1940; Filippi's Pizza Grotto, Little Italy, 1949.

4. Visit the Star of India, built in 1863, oldest ship still sailing regularly and the oldest iron-sided ship and the Maritime Museum on the waterfront.

5. Go fly a kite on the east side of Mission Bay, South of the Hilton. Great open area and wind. Many fly there everyday, stunt kites and regular old kites with a tail.

6. Eat dinner or lunch at The Fish Market on G St Pier. Get a window table and enjoy the fresh fish while you watch the boats pass on San Diego Bay or watch the sunset over Point Loma.

7. Eat lunch at Point Loma Seafood: lines of folks everyday for lunch, waiting to get the delicious fish sandwiches and platters and watch the boats come and go. And if your are lucky, you might be there when a Sport Boat arrives with a catch of tuna spread out on the docks from the returning fishermen.

Sincerely,
Stephen D. Coons, San Carlos

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