Virtual Issue
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Appetite for Seduction
Eat enough of these aphrodisiacs, and you may have to unbutton your pants.Think of them as moisturizers for our libidos, those everyday foods believed to rouse romantic energies because of their shapes, flavors and nutritional properties.
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Bring the ‘Pagne
Tavern at the beach gives the mimosa a testosterone-fueled makeoverMan up with a Manmosa at Tavern at the Beach. The Pacific Beach hotspot spikes the classic drink by throwing out the orange juice—and throwing in more alcohol.
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Eat Your Heart Out
New restaurants accelerate the pulse of San Diego's dinning sceneIf the economy’s hurting, local restaurateurs must not know about it. Collectively, they’re expanding America’s Finest restaurant repertoire, opening more new eateries, bars and lounges than at any time in the last half-decade.
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Batter Up
Scaling this dish leaves no room for wafflingNamed after its creator, Executive Chef Craig “Andy” Beardslee, Andy’s Sage Fried Chicken & Bacon Waffle Tower at Hash House a Go Go is a foot-high balancing act.
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H2 Whoah!
San Diego-based energy drink maker gets his feet wetThe difference between non-carbonated Blink and its competitors is clear: “Unlike most energy beverages, you can see what you are drinking,” says founder Howie Reed.
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Mold School
Curd mentality rises to the head of a La Jolla cooking classIn the high-tech, yet homey kitchen classroom at Cups Culinary in La Jolla, some of San Diego’s most gifted gastronomes
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You Must Be Yolking
Eating for sport, just for the fork of itInside each of the six San Diego Broken Yolk Café locations, “walls of honor” reveal the names of customers who’ve shoveled down 12-egg omelets in under an hour.
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Griddle Me This
Jacked-up breakfast platter destined to cause a flapHoping to catch a slice of the food-TV limelight in a world where hotdog-eating competitions and other portion-gorging events garner national media attention, one local restaurant has created a monster.
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Spinning the Bottle
Grant Grill mixologist uncorks an innovative line of fizzy cocktailsNothing announces fun and the New Year like the pop of a cork. And when that fizz calls for a little sizzle, tilt a glass toward Jeff Josenhans at Grant Grill inside downtown’s historic US Grant Hotel—he’s got you covered with his Cocktails Sur Lie.
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Splendor in the Glass
Eggnog breaks from tradition with bold local twists of holiday cheerEggnog is about as cool as a Christmas sweater: sufferable while Grandma’s in the house, then avoided until she returns next year.
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Hammer Time
Chef Brian Malarkey breaks ground on more new restaurantsAbout the only fabric missing from Chef Brian Malarkey’s expanding portfolio of textile-named restaurants is loincloth. Although, given his Tarzan-like charisma and penchant for chasing down sustainable proteins, we’re not ruling it out.
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Awww, How Sweet!
Utterly crumb-founding local cookies with artistry in every biteEven if Santa never shows, you might as well set out a plate of fresh-baked cookies—someone is gonna have to eat them. So push the gift wrap and tape aside, pour a big glass of milk and settle in with a jolly bellyful of San Diego’s best.
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PacificSD’s Tastemakers Exclusive
Promotional Dinning GuidePacificSD compiled a list of the most delectable dishes and the masterminds behind them. The City’s Finest in The Finest City.
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Twist and Stout
Celebrate Beer Week’s best at these 10 tasty happeningsTen of the top events to tip your class to during San Diego Beer Week. Beer gardens, parties, breakfasts, festivals, tournaments and more.
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Let’s Go to the Hops
Pop a bottle, crack a can and raise a pint to the sudsy love-in that is San Diego Beer WeekWhen the San Diego Brewers Guild tapped its first San Diego Beer Week (SDBW) in 2009, it looked to similar fetes in major cities on both coasts for inspiration. Today, the city’s annual 10-day celebration of ales and lagers is the model for brew blowouts nationwide.
