Like any good steward of goodness, El Take it Easy's Jay Porter sources his rabbits from two sensible ranchers, one of whom is Curtis Womach, mentioned in last week's Nibbles. Fair Curtis raises everything he sells on his Ramona ranch, so all food can be traced back to him, himself and he. Knowing the source of your meat is the best way to avoid food-borne illness and to ensure the animals you're consuming are raised humanely. (Psst: Pulling a pack of breasts from your local supermarket's frozen-food section does not constitute tracing the roots of your meal.)
How can anyone argue with the wholesomeness of that? To those who persist, it's time to turn off those cartoons that anthropomorphize. Better yet, have a chat with Arturo Kassel, owner of Whisknladle and Prepkitchen, who recently mentioned that his wee baby George is getting plump enough to eat. Now there's a menu item we'd be up for! In the name of rejecting speciesism, of course.
In other news, Restaurant Week. Womp womp. What more is there to share that you don't already know? Sunday, Sept. 19, through Friday, Sept. 24. Three courses—$20, $30 or $40. More than 180 restaurants (all of which we're suing, by the way). Some menus are better than others (because some restaurant owners seize the marketing opp in this, while others favor it only slightly over having bamboo shoots shoved up their fingernails). sandiegorestaurantweek.com. Another option: Restaurant.com, offering $25 gift certificates for $10. Get on the e-mail list and you can frequently score them for $2. (Hint: Cavaillon is a participant.)
And, finally, Ryan Bros. Coffee (1894 Main St., Barrio Logan) is serving more than its fair share of fair trade liquid deliciousness now with the addition of lu-unch. Yes, a lunch menu. Sammies (five total) served Monday through Friday, 11 a.m. to 2 p.m., to counterbalance that caffeine buzz. Or cocoa high. ryanbroscoffee.com
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Searsucker. 611 Fifth Ave., Downtown, seersucker.com. The new Gaslamp restaurant from Top Chef Brian Malarkey is doing a lot of things right with its “New American Classic” cuisine, but the menu is excessive in its foodie inside jokes, and many of the items seem to have one ingredient too many.
O'Bistro. 4934 Voltaire St., Ocean Beach, obistrocafe.com. O'Bistro doesn't try to be more than what it is: a chill neighborhood spot in a chill 'hood serving up solid, tasty fare on a cozy, expansive out door patio. Yes, there's indoor seating, but the patio's where it's at.
Chiba Japanese Cuisine. 10435 San Diego Mission Road, Mission Valley. This sushi restaurant in a nondescript Mission Valley strip mall is a local favorite, serving creative takes on traditional fare. Standouts includes the “baked volcano,” Las Vegas roll and Mission roll.
Bankers Hill Bar & Restaurant. 2202 Fourth Ave., Bankers Hill, bankershillsd.com. The new spot from Market's Carl Schroeder and Café 222's Terryl Gavre has a farmhousechic, Paul Basile-designed décor and a menu featuring creative takes on old faves like deviled eggs with bacon and capers and a goat-cheese salad with peaches and prosciutto. The desserts are inspired, and the BH Burger's one of the best in town.
Spicy City. 4690 Convoy St., Suite 107, Kearny Mesa. Fans of traditional Sichuan cooking, this is your spot, where folks line up for dishes that manage to be both tasty and mouthnumbingly spicy.
25 Forty Bistro & Bakehouse. 2540 Congress St., Old Town, 25fortybistro.com. Europe-trained chef / owner Mark Pelliccia turned this Old Town cottage into a sophisticated bistro with front- and back-patio seating. Dishes include creative takes on Italian (like eggplant parmesan ravioli) and tasty baked goods (croissants, tarts, cakes and breads), Pelliccia's specialty.
Mariscos Los Koras. 4297 Market St., Mount Hope. This nauticalthemed restaurant's owner is from the coastal Mexican state of Nayarit, which means seafood is the strong suit. Specialties range from grilled Baja lobster to Nayarit-style paella. Mariscos Los Koras' sauces are excellent, as are the empanadas de camaron, fried turnovers filled with chopped shrimp.