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The creators of the popular no-holds-barred Unofficial Guides now take locals and travelers out on the town with The Eclectic Gourmet, their new dining-guide series. The Eclectic Gourmet Guide to San Diego helps you avoid dining disappointments and overpriced restaurants and points you directly to the best-quality dining for the price.
San Diego's many suburbs and south-of-the-border influence offer a wide variety of dining experiences for even the most seasoned connoisseurs. Whether you're looking for a quiet night out or a tableside mariachi band, chicken mole or fresh local seafood, this guide has a recommendation for you.
Inside you'll find San Diego's top 150 restaurants rated and ranked by Steve Silverman, an acknowledged culinary expert and critic. A full page is devoted to each establishment, and the reviews discuss each restaurant's best dishes, atmosphere, and service. You'll also find easy-to-read ratings for quality and value, restaurants indexed by cuisine, quality, value, and location, hours, reservation, credit card, dress, and parking information, recommendations for what to order, and what not to order, a favorite-picks section that tells you where to find the "Best Burgers, " "Best Desserts," "Best Delis," and more.
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Stephen Silverman is a restaurant critic and food writer who has made his home in California for more than 30 years. For 15 years, his restaurant reviews were heard weekly on KPBS radio. He has written reviews and articles on food trends and events for San Diego Home/Garden magazine for more than a decade.
Laurel¿s ¿Simplicity, simplicity, simplicity seems to be the mantra here, but don¿t believe it for a moment. This is a simplicity based on complex intelligence, not naiveté. While many of the foods appear familiar and presentations are often modest and bistro-like, there is considerable creativity behind virtually every dish served. Laurel is one of those restaurants whose very look raises expectations about its food. Most of the time it delivers unflinchingly. Waiters wear khakis and striped shirts which take the edge off what¿s otherwise a formal and formidable-looking restaurant. The force behind the food is Chef Doug Organ who, though continuing to look like a Yale freshman, has developed an impressive reputation. A bar menu composed mostly of appetizers is available every evening for as late as anyone hangs out at the bar. Another restaurant Organ and a partner operate in Sorreno Mesa, the WineSellar and Brasserie, serves excellent food, but in no way compares to the uptown experience of Laurel.
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Book Description Menasha Ridge Press. PAPERBACK. Condition: New. 0897322304 Ships within 24 hours! Brand new book!. Seller Inventory # RJG-BOOKSW-2103
Book Description Menasha Ridge Press, 1997. Paperback. Condition: New. Seller Inventory # DADAX0897322304
Book Description Menasha Ridge Press, 1997. Condition: New. book. Seller Inventory # M0897322304