What would the dining scene in San Diego look like without its diverse ethnic contributions? That’s the question Han Tran posed during this recording of the Dish It Up podcast.
As a child of Vietnamese immigrants who owned a cafe in City Heights, Han Tran spent her childhood growing up around the restaurant industry. After desiring something more for herself and earning her Communications degree from University of California, San Diego, Tran gravitated back to the kitchen.
In 2003, Tran opened Ebisu Sushi in Hillcrest, then in February 2018, along with husband Jay Choy and business partners Lam Nguyen and Phuc Vo, she opened Shank and Bone in North Park.
Tran recently hung out with the founder of Facebook group Eating and Drinking in San Diego, Edwin Real, at the PACIFIC offices in downtown to record an episode of Dish It Up. During the 40 minute episode, Dish It Up’s 20th, the pair talked about:
- Growing up around restaurants
- What it means to be the child of immigrants
- The melting pot of City Heights
- Where to eat in City Heights
- Evolution of San Diego’s dining scene
- It isn’t about male or female, it’s more about hiring good people
- Sushi chefs wear many hats: cook, entertainer, server
- Vietnamese food in America
- Appreciating the ethnic contributions to the San Diego dining scene
- Creating a modern Vietnamese restaurant that Vietnamese people would eat at
- Making food approachable to everybody, but staying legit
- Everyone’s a critic
Dish It Up is a collaboration between PACIFIC and Facebook group EDSD.
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Ebisu Sushi & Bar, 3765 Sixth Ave., Hillcrest, 619.297.3119, ebisusushisd.com
Shank and Bone, 2930 University Heights, North Park, 619.458.9085, shankandbone.com