Michael Gardiner is a food writer and licensed California attorney living in San Diego. In addition to San Diego CityBeat he is the monthly food columnist for L’Chaim San Diego Magazine and the primary writer for the San Diego Food & Travel Blog, www.sdfoodtravel.com.
Feb. 5 2016
"Subtlety" is not the first word that comes to mind when it comes to barbecue. Whatever region it is from, barbecue is about big flavors, not tweezers. At Grand Ole BBQ y Asado (3302 32nd St.) thoug
Jan. 29 2016
I love the aroma of Texas barbecue; it puts a smile on my face. I just never expected it in a Chinese restaurant. Village Kitchen (4720 Clairemont Mesa Blvd.), though, is a different kind of Chinese restaurant,...
Jan. 22 2016
Baguette Brothers ventures into cross-cultural, Asian-fusion land with the “Gangnam Style” banh mi. The filling is basically Korean BBQ-style bulgogi ribeye beef with lightly caramelized onions,...
Jan. 19 2016
It is a borderline bitter irony of the life of a chef that they feed anyone and everyone every night except their loved ones. It's a part of the profession's dark side that isn't depicted on the Fo
Jan. 15 2016
The restaurant's most interesting dishes are the ones that highlight the diverse cultural influences on Nepalese cuisine
Jan. 8 2016
"Carne" translates from Spanish to English as "meat." It is so in Spain, it is so in Mexico, and it is so in every Spanish-speaking country save one: Argentina
Jan. 4 2016
I'm not sure what about dim sum I fell in love with first—the food or the rolling carts? Sure, I loved the little stewed dishes and fried delicacies and especially the seemingly infinite variety...
Dec. 27 2015
Lobster: luxury ingredient or prison food? Not so long ago it was primarily used as fish bait, fertilizer or prison food. Nowadays, $9 per pound at an Asian market is quite a deal
Dec. 18 2015
Every culture has its street food. From Middle Eastern shawarma and kabobs to Jamaican jerk chicken and even American fast food, tasty calories with consistent menus and consistent quality are the roa
Dec. 11 2015
I didn't think I knew Lao cuisine. I was wrong. I just thought it was Thai. Larb, som tom and many stir-fried noodle dishes may all be served in Thai restaurants but their origin is Lao
Dec. 4 2015
If you build it, they will come. Build a business, build a restaurant, and if it is good enough the customers will show up. They'll find their way there
Nov. 27 2015
The food at Muelle 3 (Blvd. Teniente Azueta 187, Malecon, Ensenada) isn’t traditional Mexican mariscos or modern BajaMed. But it’s exactly what you want in a dockside restaurant at a working...
Nov. 20 2015
It's tough to lose a legend. Lubach's and its mock turtle soup is gone. So is Piret's, its pâtés and tourte au chou. Star of the Sea Room closed years ago and Anthony's is following suit....
Nov. 13 2015
Tofu gets no respect. Its reputation as a “meat substitute” precedes it. Bad tofu— and that’s most of the stuff you can buy— isn’t just boring, it’s bad. Really...
Nov. 6 2015
The tonkotsu style dominates San Diego's ramen scene. That milky-white, meaty broth made from slowly boiled pork bones is certainly a powerhouse
Oct. 30 2015
Miguel Angel Guerrero owns the trademark for "BajaMed," and he gets ripped for it. The chef gets too much praise, some say, for the new Baja cuisine that's recently become an international sensation
General Tsos Chicken 2
Oct. 23 2015
There are people who think New York delivery Chinese is the very definition of "authentic" Chinese food. They can be found mostly on Chowhound and Yelp, though they appear elsewhere, too
Oct. 19 2015
On its historic journey from the Northern Middle East to Italy, pita decided to stop over in the vicinity of Lebanon and become man'oushe
Oct. 2 2015
If Guy Fieri did a show on Mexico it would probably have to be called Street Carts, Shacks and Saloons instead of Diners, Drive-Ins and Dives
Sept. 25 2015
On my first trip to any restaurant with the word “pho” in the name, I order the special mixed ph?. Makes sense, right? If they call themselves “pho” and they can't get the pho right...


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