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Best Things I Ate This Month: September 2017

Horchata Shake at Hundred Proof, Scallops at Bistro Du Marche, and Wasabi Poke at It’s Raw Poke Shop


Horchata Shake @ Hundred Proof

Criminal. Dirty. Scandalous. This dessert at the new offshoot of Trust Restaurant combines three of the greatest discoveries of my life — ice cream, churros, and horchata. They make the base for the horchata ice cream (nutless, so don’t worry about allergies) over three days, then line a frosted glass with house-made cajeta (goat-milk caramel), and top it all with small bites of warm churros. It’s like a Mexican churro a la mode. And it’s worth every ounce of guilt.

4130 Park Blvd., Hillcrest



Scallops @ Bistro Du Marche

Sometimes you forget about the elite talent San Diego has in its kitchens. After 17 years in the same location, chef Jean-Michel Diot was forced to close Tapenade in La Jolla and relocate his world-class French food. With chef de cuisine Miguel Baez, they came up with a more casual “bistronomie” called Bistro du Marche — a combo of casual French bistro food with some high-end chef tricks. And these scallops are a great example — perfectly seared, with roasted corn, asparagus, sea beans, a vanilla-lavender foam that’s not too potent, and a mango gel. It’s time you rediscovered a French team that’s been putting out phenomenal food for a couple of decades.

7437 Girard Ave., La Jolla


Wasabi Poke @ It’s Raw Poke Shop

Poke is the new fish taco in San Diego. A new shop seems to open every few seconds. And this little joint, hidden around a corner in Ocean Beach and operated by a few brothers who transplanted from Hawaii (where they know their poke), is solid. Their regular lacks a bit of a punch, but try the ahi seasoned with wasabi — then generously sprinkle on the furikake seasoning (Japanese spice mix of seaweed, sesame, etc.). While there, do not miss their Kahlua pork. It looks like a boring beige heap of meat, and it’s absolutely delicious.

4991 Newport Ave., Ocean Beach

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