Fall 2015

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SD Food News

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

FIRST LOOK: Madison

When Lei Lounge in University Heights closed, many mourned the loss of that patio. Now it's redesigned, and it's back as Madison, the new venture from one of the owners of FLUXX nightclub and the chef from Bice Ristorante.

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The 12 Days of Christmas

From loud restaurants to ancient cocktails to cold brew, here's a look back at the restaurant trends of 2015. Done through the power of Christmas song.

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FIRST LOOK: Kindred

Death metal vegan has arrived in San Diego. From the creative minds behind Craft & Commerce, Noble Experiment, LOVELIKEBEER—plus one of the country's top vegan chefs—comes Kindred. It's in South Park. It's gonna blow some minds.

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The Best Food & Drink Events This Month: December 2015

Antojitos Dinner, Chef Catch Dinner Series, Best Reds of 2015 Dinner

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Best Things I Ate This Month: December 2015

Chicken Oysters at The Crack Shack, Lamb Neck Barbacoa at Bracero, Burrata Bruschetta at Little Italy Farmers Market

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TASTE IT: Crack Shack

Chefs Richard Blais and Jon Sloan, fresh off the success of Juniper & Ivy, have opened fried-chicken joint, The Crack Shack. Here's what to order.

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The Ballast Point Effect

The Great Craft Sale is on. Constellation Brands recently bought Ballast Point for $1 billion. Heineken bought Lagunitas. MillerCoors bought Saint Archer. What does that mean for the craft beer industry? Experts weigh in.

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Sell Outs!

First Saint Archer sold to MillerCoors. Now Ballast Point has sold to Constellation Brands for one billion dollars. Is San Diego's craft beer scene being co-opted? Are we sell-outs?

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Holiday Classes at Bake Sale Bakery

‘Tis the season! Learn how to make seasonal sweet treats at the East Village dessert spot Bake Sale in San Diego

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FIRST LOOK: The Crack Shack

After the huge success of Juniper & Ivy, chef Richard Blais and owner Michael Rosen launch all-day, ethical-chicken breakfast joint called The Crack Shack. Could this be the McDonald's for the food- and ethics-conscious foodie generation?

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