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Michael A. Gardiner

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.

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Photos by Michael A. Gardiner

Chicken feet? Farm-to-table Thai? The best spots for Asian cuisine that aren’t in the Convoy District more

Best of San Diego

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Photos by Michael A. Gardiner

Tubular hand rolls? Gizzard shads? From Serra Mesa to Tijuana, the best spots to fix that sushi craving more

Best of San Diego

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Photo by Michael A. Gardiner

Perhaps the best thing on Diot’s lunch menu is the Parisian classic croque monsieur sandwich. more

The World Fare

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Photo by Michael A. Gardiner

If Tacos “Don Esteban” (Av. Sirak Baloyan 1236, Col. Centro, 22000) in Tijuana proves anything, it’s that there’s more than one way to do carne asada. more

The World Fare

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Photo by Michael A. Gardiner

One thing we do badly in San Diego is preserve our history, particularly our culinary history. Lubach’s is no more and neither is Piret’s. more

The World Fare

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Photo by Michael A. Gardiner

It’s a classic business conundrum: go for high quality and high margin or, instead, go for high volume at lower margins. Manna BBQ (4428 Convoy St., Suite #210) is challenging that notion. more

The World Fare

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Plus Michael A. Gardiner

Louisiana’s Cajun and Creole cuisine has quite the reputation. It is, some have said, America’s only original cuisine. more

The World Fare

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Photo by Michael A. Gardiner

It’s been one of my low-key career goals to be a judge on Chopped. For those who haven’t seen the show, contestants have to prepare restaurant-quality dishes with ingredients that sometimes make no sense. more

The World Fare

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Photo by Michael A. Gardiner

High-end, creative sushi in Tijuana is not what anyone expects. Velardo almost seems surprised. Maybe he shouldn’t be. Maybe we shouldn’t be. more

The World Fare

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Photo by Michael A. Gardiner

At the end of the day, it’s simply a far better bet that there are no tacos in town better than those at Lola 55 (1290 F St.), which recently opened in the East Village. more

The World Fare

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Photo by Michael A. Gardiner

For years, Chinese food in San Diego meant different versions of watered-down Cantonese and the sort of Americanized “Chinese” one might expect from a late-night delivery place in New York. Sichuan? Not so much. more

The World Fare 1 Comments

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Photo by Michael A. Gardiner

At worldwide prices around $80 per pound they can be the most expensive form of seafood in the world. They’re percebes, aka gooseneck barnacles. more

The World Fare

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Photo by Michael A. Gardiner

Every foodie in town, it seems, is on an endless chase for the next “authentic” hole-in-the-wall ethnic spot. more

The World Fare 1 Comments

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Photo via wiki commons

To look for meaning in the face of tragedy is a quintessentially human response. Faced with a death, it feels like it ought to mean something. more

Features

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Photo by Michael A. Gardiner

You’ve heard of the pescatarian diet, as well as the raw food diet. Me? I thought a cross between those was a far better approach. The best of both worlds: I call it the All-Sushi Diet. more

Food Issue

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Photo by Michael A. Gardiner

The best bánh mì at Hội An features two sunny-side up eggs and that terrific savory, salty and slightly pungent pâté. more

The World Fare

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Photo by Michael A. Gardiner

Tacos al pastor originated when the Lebanese immigrants to Mexico brought shawarma with them to the Yucatan. more

The World Fare

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Photo by Michael A. Gardiner

The best dish at Oton is the ankimo, or monkfish liver. Often called the foie gras of the sea, Oton’s ankimo is served over ponzu sauce (citrus-soy) with finely chopped scallions, seaweed and daikon. more

The World Fare

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Photo by Michael A. Gardiner

Charles + Dinorah (1410 Rosecrans St.) is, first and last, the revamped and reimagined restaurant at the iconic Pearl Hotel in Point Loma. “Icon” is a tough word. more

The World Fare

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Michael A. Gardiner

When most people think about sushi, something like nigiri probably comes to mind: a pristine raw fish slice sitting atop a block of hand-pressed, vinegared and seasoned rice. more

The World Fare