Bring an appetite to new market at Lane Field Park


As the culinary scene explodes in San Diego, an exciting array of talent has emerged amongst the big names in town, with a mouthwatering variety of food options. Despite their raw energy and talent, not all of these rising stars have the opportunity to open their own restaurants and storefronts.

Cue: Lane Field Park Markets, a new open-air market hosting food, drinks, art and crafts from more than 25 local vendors.

Free and open to the public, the market (which is located across from the San Diego Bay) is fully accessible and family friendly (lawn games!), and runs from 10 a.m. to 4 p.m. every Sunday. Launched Aug. 26, the market also plans to add more vendors, along with an enticing lineup of art installations, performances and activities in the coming months.

PACIFIC spoke with representatives from a few of the vendors to find out what they are making and a few favorite picks for the burgeoning market.

The Brazilian Guys (stuffed hash browns)

How do you stuff a hash brown?

We lay the hash browns inside our cast iron pans and then we add your choice of one of our combos inside of it. The product is baked inside and never fried.

What do you recommend people try?

For breakfast, our best seller is smoked bacon, scrambled eggs and cheddar cheese. For lunch, try our carne asada, homemade pico de gallo and cheddar cheese. All come with a side of our homemade roasted red chili pepper sauce. We usually pair it with fresh squeezed orange juice, or guarana, a Brazilian soda.

Personal favorite?

Our yucca stuffed with ground beef, fresh sliced banana and mozzarella cheese.

Mia Sorella (Chimney Cakes)

What is a Chimney Cake?

A traditional Hungarian pastry, it is an artisan bread with a light texture, crispy on the outside and fluffy on the inside. A Chimney Cake or Kürtős Kalács, was originally baked over hot coals by Hungarians residing in Transylvania, Romania — the home of the mythical Dracula! Originally the pastry or cake was only baked on special occasions, such as weddings or festivals. It’s baked in a special rotisserie oven, and is the only pastry in San Diego that can be baked in 6 minutes on site so people can experience how they are baked. It’s fascinating!

What flavors do you make?

We do sweet and savory. For savory, we really love “Chimney herbs and cheese” with artichoke spread and a fresh peppery arugula salad with cherry tomatoes and lemon vinaigrette. It’s the perfect light lunch. For sweet, try the “Chimney cranberry goat cheese,” it comes with the spread, fresh strawberries, walnuts and it tastes delicious with ice cream.

What’s your most popular cake?

Our famous is “Chimney Prague,” which comes with hazelnut chocolate sauce and fresh strawberries topped with homemade whipped cream. We like to pair it with coffee or hot chocolate.

Grandma Said No! Cookie Dough (edible cookie dough desserts)

What makes this dough different from what we ate out of a tube as kids?

Grandma Said No! Cookie Dough makes all of the dough fresh from scratch, and has been specially engineered to be eaten raw by using pasteurized eggs and heat treated flour. We also have a vegan and gluten free option. You will never find flavor like this coming out of a tube. It’s like licking the bowl right after Grandma made a fresh batch of cookie dough.

How do you serve it/how do we eat it?

This is where it gets fun! All of our dough is “naked,” meaning we do not add any toppings to our base doughs. Each guest has the opportunity to pick two toppings to be mixed in on site (in mini KitchenAid mixers). We serve it straight up, in a bowl with a spoon, ready to eat. You can also add a scoop of vanilla ice cream, put it in a cone, or make the whole selection into a custom cookie dough milkshake.

What flavors can we drool over?

Our popular combinations include the Gold Digger, with original cookie dough, Heath Bar and Ghirardelli sea salt caramel syrup; the PB&C, with chocolate dough and Reese’s Cup; and the Cran Coco, with snickerdoodle dough (vegan and gluten-free) dried cranberries and coconut flakes.

Personal Favorite?

It changes every day, because I am able to witness all the creativity coming from our guests when they create their own flavors. But today, it’s the Gimme S’More, with chocolate dough, graham crackers and marshmallows, topped with a scoop of vanilla ice cream.

Full list of market vendors

Betty’s Pie Whole: sweet and savory pies

Brazilian Guys: stuffed hashbrowns

Bread & Cheese Catering: grilled cheese

Breadbar LA: baked goods

Dang Brother Pizza: wood fired pizza

Cabetos: Design your own ice cream pops

Cali Life Co.: wooden sunglasses engraved with local artists’ work

The Cravory: cookies and ice cream sandwiches

Doggos Gus: gourmet wrapped hot dogs

Fit Taco: tacos and burritos

Grandma Said No Cookie Dough: edible raw cookie dough desserts

House of Bao: pork, chicken, and vegan dumplings

Medina: Moroccan-Baja blend cuisine

Mia Sorella: Chimney cakes

Parana Markets: sweet and savory empanadas

Pineapple Crush: smoothies

Public Square Coffee House: boutique artisanal coffee

Pure burger: grass fed burgers

Rice Rice Baby: creative BBQ

Snoice: shaved ice desserts

Street Blooms: flowers

Superfood Co: kefir and kombucha

Lane Field Park Markets, 1009 N. Harbor Dr., downtown,