Latest news with #Baja-style
Time Out
4 days ago
- Entertainment
- Time Out
Daisy Margarita Bar
This Mexican restaurant and bar in Sherman Oaks comes from the same team behind Mírate in Los Feliz. Here, Mírate's award-winning beverage director Max Reis brings that same level of craft and focus to margaritas, which come in both sweet and savory renditions. Whether traditional or inventive, each cocktail is impeccably thought out. There's a bright purple margarita inspired by a Baja-style fish taco, a verdant slushie that riffs on guacamole and a mangoneada version topped with fruity popping boba. What surprised me the most, however, were Daisy's standout culinary offerings, which are a solid cut above most of the other Mexican options in the immediate area. Head chef Alan Sanz, formerly of Maisano in Costa Mesa, brings an upscale, modern twist to classic dishes like aguachile and guacamole. I loved the vegan-friendly aguachile de chayote and impeccably grilled branzino. The botanas (bar snacks) were especially clever, including the chicharrón del parque, which uses a puffed wheat cracker as a base for cured yellowfin and macha verde.
Eater
28-05-2025
- Business
- Eater
The Saddest Restaurant Closures to Know in San Diego, May 2025
In today's dining landscape, San Diego restaurants face challenges like the rising cost of goods , labor shortages , and evolving customer expectations. Everything from longtime city institutions to newer spots unable to find their footing can succumb to a combination of obstacles, although San Diego restaurateurs and chefs remain resilient — just check out Eater's hot new restaurants map for proof. This biweekly column keeps track of all the closings you may have missed. North Park — Red Fox Room and Steakhouse suddenly shuttered its doors on May 12 due to financial challenges. The classic steak-and-potatoes pub with a piano bar has Tudor paneling and a fireplace that dates back to 1642, thanks to Hollywood icon Marion Davis. She had an old inn in Surrey, England, disassembled and shipped to the U.S., and some rooms were installed in Red Fox in 1959. Owner Jim Demos hopes to reopen in September, reports the San Diego Union-Tribune. Del Mar — After 15 years on the 101 in the beachside town, Zel's Del Mar has closed its doors. The local American bistro drew locals and visitors in with its live music. Coral Del Mar has already opened in its space, showcasing Southeast Asian, Hawaiian, and Baja-style dishes. Pacific Beach — Oscar's Mexican Seafood closed its North Pacific Beach location on Turquoise Street after its landlord allegedly refused to renew its lease. Since 2011, the family-run business has been operating on Turquoise Street, close to La Jolla. Named after one of their first chefs, Oscar Valenzuela, Oscar's Mexican Seafood currently has two locations, including a newly remodeled shop on Emerald Street in Pacific Beach, only five minutes away from the former Turquoise Street location. The building's landlord, who, somewhat ironically, shares the same first name as Valenzuela, allegedly plans to open another taqueria named after himself, according to Valentina Montes De Oca, daughter of owner Juan Montezuca. She tells Eater that the taco restaurant replacing theirs on Turquoise Street has no connection to Oscar's Mexican Seafood, and the family hopes to open a new location in Bird Rock or La Jolla within the next year. Little Italy — After operating for two years on the edge of Little Italy, Fisher's Seafood House has shuttered. The first U.S. location of the upscale seafood restaurant empire, headquartered in Mexico City, specialized in mariscos, ceviche, raw oysters, and other lip-puckering seafood dishes. Gaslamp Quarter — Restaurant and bar Henry's Pub closed after operating for 25 years in the busy nightlife district. On its closing night, a Henry's Pub employee was filmed shouting and overturning a hot dog cart, belonging to a vendor who was selling street snacks to late-night patrons in the public area. Henry's Pub already had plans to close prior to the incident, which was reported by KSDY 50 news on May 18. Sign up for our newsletter.
Entrepreneur
20-05-2025
- Business
- Entrepreneur
This Chef Lost His Restaurant the Week Michelin Called. Now He's Made a Comeback By Perfecting One Recipe.
Chef Frank Neri discusses how a trip to Tijuana changed his view on flavor, a WhatsApp group kept him in the game, and doing one thing well became his recipe for success. Opinions expressed by Entrepreneur contributors are their own. Frank Neri was shutting down his first restaurant, Pez, when he got the email. It was a Monday when he announced the closure. Two days later, a message came in from the Michelin Guide asking for photos, chef details and a full description of the restaurant. "We didn't get a star," Neri says. "But we made the list. And we had already closed." The irony wasn't lost on him. After years of pouring his heart into Pez, a Baja-style seafood concept rooted in fine dining, the validation came just a few days too late. "The media jumped on it," he says. "The story became about how we closed right before the list came out." But the experience gave Neri clarity. He had chased perfection and ambition, and he learned just how fragile a great restaurant can be. That lesson stayed with him. So did the need to evolve. "I used to think fine dining meant success," he explains. "Now I know it's about doing one thing really well, keeping the team small and staying focused." Related: What It's Like Putting on a Restaurant Show for 55,000 People Like many others in the hospitality world, Neri had to learn in public. He made tough decisions, weathered shutdowns and leaned on a WhatsApp group of local Miami restaurateurs to share strategies and vent frustrations during the pandemic. The group, which he jokingly refers to as the Cuban Mafia, included some of the city's most influential operators. "One day they'd say, 'Tomorrow we're talking to the mayor, we're pushing for full capacity,'" Neri recalls. "And then it would actually happen." Those hard lessons reshaped his approach to the business. It became the beginning of El Primo Red Tacos. Related: How a Spot on 'The Montel Williams Show' Sparked a Restaurant Power Brand for This Miami Chef The birria taco boom When the pandemic hit, Neri had a choice. Rather than double down on big dining rooms and complicated menus, he simplified. He took a slow-braised beef birria recipe, one he had been serving quietly for brunch, and turned it into the centerpiece of a stripped-down popup. Birria only. Takeout only. Twenty hours a week. Within days, people were lining up around the block. But the move wasn't just reactive. The foundation had been laid years earlier, during a trip to Tijuana in 2012. Neri remembers the exact date, July 28, because it changed the way he thought about flavor. "I had this tostada with yellowfin tuna and machaca," he says. "I'd trained in France and Spain, but this was something else. A flavor explosion." It wasn't about copying that dish; it was about chasing that feeling. The impact of bold, unexpected flavor combinations inspired Neri's approach to tacos. He wanted to create something equally memorable, but rooted in his own voice and vision. Years later, when nobody in Miami was doing tacos the way he remembered, Neri gave the city six months to get it right. When no one did, he launched his own concept: El Primo Red Tacos. Related: A Loyal Customer Asked Him to Cater One Event. Now, He Runs More Than 1,000 a Year. Now located in downtown Miami, El Primo Red Tacos keeps the menu tight and the focus singular. The specialty is birria, and everything revolves around doing it right. "We specialize. That's what we believe in," he says. "Specialize, perfect it and that's it." Even the recipes are personal. Neri's mother-in-law helped shape the original birria blend, which he fine-tuned with care. Neri offers his advice with the same clarity that came from hard-won experience. Take small steps. Avoid bloated menus. Focus on what you care about most. That mindset didn't just help him rebound; it gave him a new blueprint for growth. Failure didn't end his career. It set the stage for something more focused, more intentional, and more successful. "We're proud of our food," Neri says. "Everybody does birria now, but not everybody does it well. Nobody does it like we do." Related: This 'Chopped' Champ Beat Cancer 6 Times, Lost Nearly 200 Pounds and Found Power in Presence About Restaurant Influencers Restaurant Influencers is brought to you by Toast, the powerful restaurant point-of-sale and management system that helps restaurants improve operations, increase sales and create a better guest experience. Toast — Powering Successful Restaurants. Learn more about Toast.
FACT
28-04-2025
- Entertainment
- FACT
El Primo: K'IIN Supperclub's Jonathan Colin opens a Mexican restaurant
The taqueria will be located in the heart of Al Wasl. Hold on to your sombrero. The Mexican-born chef Jonathan Colin has announced the opening of his new restaurant, El Primo. Located in Dubai's Al Wasl, the taqueria will bring to life the food, fun and festivities of Mexico City. In Spanish, El Primo translates to 'the cousin.' The phrase highlights how the new restaurant wants to make you feel like you are part of the family. The venue aims to offer no-frills, but a whole lot of heart, with comfort food and comforting vibes. The design and décor will offer a laid-back 1980s experience, and the interiors will include red and white tiling. Jonathan draws inspiration from traditional tacos in Mexico and is behind the successful K'IIN Supperclub in Dubai. He has also worked for FACT award-winning restaurants, including La Petite Maison and Zuma. El Primo's menu will feature both classic and creative tacos. The Trompo al Pastor can commonly be found on the streets of Mexico and is sliced straight from the spit, marinated in achiote as well as pineapple. The Suadero Tacos is made with tender, slow-cooked brisket, and marinated as well as cooked in its own fat. Plus, there will be a selection of Baja-style fish tacos, shrimp tacos, and vegetarian tacos. If you have a sweet tooth, you're in luck. El Primo will also offer classic Aguas Frescas, such as Horchata, which traditionally features canela and cinnamon, and Jamaica, which traditionally features hibiscus flavours. For dessert, the Vanilla Cheesecake with be light and creamy, and already has a firm following from K'IIN Supperclub. Check in with FACT for the best things to do in Dubai. GO: Follow on Instagram more information.
Yahoo
21-04-2025
- Yahoo
The best restaurants in San Diego, California for foodies
Mexican food and seafood are the obvious choices when visiting San Diego. The culinary scene capitalizes on year-round perfect weather with rooftop terraces and oceanfront dining views. But the diversity of food options doesn't stop at tacos. One neighborhood honors its historical heritage with authentic Italian restaurants, while another dedicates itself to representing the many cultures and flavors of Asian cuisine. Local craft beer is omnipresent, too. At local farmers' markets and restaurants, seasonal ingredients are showcased and usually plucked straight from one of the county's 5,000 farms during peak ripeness. Travelers looking to whet their palate with the best food in Southern California should fill their itinerary with these essential dishes and culinary experiences for a true taste of San Diego culture. (Related: The essential guide to visiting San Diego.) There's a friendly, longtime competition between restaurants about who makes the best fish taco in town. The most traditional order is Baja-style fish tacos made with flaky, battered and fried white fish, topped with cabbage, crema, and salsa—plus a squeeze of lime inside corn tortillas. A true San Diego culinary icon, fish tacos are on menus everywhere from upscale places like George's at the Cove to humble mariscos (Mexican seafood) mobile trucks such as Kiko's Place Seafood. Founder of Rubio's Coastal Grill, Ralph Rubio is credited with popularizing fish tacos in the U.S. when he brought back a recipe from Baja California, Mexico to San Diego more than 40 years ago. A familiar sight on local taco shop menus, the legendary California burrito originated in San Diego. A flour tortilla is filled with carne asada, French fries, and cheddar cheese, and typically topped with sour cream and salsa. Surfers in particular laud this hefty handheld meal as the perfect way to refuel after a long session on the water. The California burrito's exact birthplace is unclear, but many credit Roberto's Taco Shop with being the first. Roberto's began as a tortilla factory more than 60 years ago and remains the gold standard today. For more of a plated dish, carne asada fries are an equally popular variation of the same ingredients, sans tortilla. (Related: 10 experiences families shouldn't miss in San Diego.) Once known as the 'Tuna Capital of the World' with canneries lining the waterfront, San Diego still has an abundance of the popular sushi-grade fish. Fresh catches are hauled straight to oceanfront marketplaces like Tuna Harbor Dockside Market where fishermen sell directly to the public, including eager chefs who take it back to their restaurants. Consequently, the sushi scene lives up to the hype at local spots like the renowned Sushi Ota, where it's a rite of passage for chefs to say they've trained under owner Yukito Ota. This no-frills sushi standout is often used as a measuring stick against other restaurants. Reservations are tough to score at Michelin-starred Soichi Sushi, a family-run, omakase-style (chef's choice) restaurant with thoughtfully prepared eight-course and nigiri-only menu options. San Diego's nickname as the 'Capital of Craft' comes from the proliferation of more than 150 independent craft breweries throughout the county. To brewery hop, head to the neighborhood of Miramar—also known as 'Beeramar'—or 30th Street in North Park, dubbed 'Beer Boulevard,' where there's a concentration of taprooms. Hoppy India Pale Ales (IPA) like Ballast Point's Sculpin IPA may be the unofficial local beer style of choice, but there's no shortage of other good options to pick from including Societe Brewing Company's The Harlot blonde ale. San Diego's Convoy District is one of the largest Pan-Asian business districts in the country. It's chock-full of restaurants and grocery stores representing a multitude of Asian countries and cultures. Made up of unassuming strip malls, Convoy has Japanese ramen and sushi, Korean barbecue and fried chicken, Vietnamese pho and banh mi, Chinese dumplings and dim sum, and Thai noodles and curries. Interactive dining experiences are normal practice at places like Kura Revolving Sushi Bar, Liuyishou Hot Pot, and Song Hak Korean BBQ, but visiting Asian speakeasy bar Realm of the 52 Remedies for multi-sensory cocktails is an unexpected adventure. Addison is San Diego's first and only restaurant to be awarded three Michelin stars. Chef William Bradley's name is synonymous with exceptional food and French technique. His 10-course tasting menu changes seasonally, highlighting the region's many bountiful ingredients. Spring for the optional wine pairings to sip vino hand-selected by Addison's sommelier. The waitstaff's reputation for service here is second to none. (Related: An neighborhood guide to San Diego.) The charming, walkable neighborhood of Little Italy is easily one of San Diego's buzziest neighborhoods. The open-air Piazza della Famiglia plaza is at the center of this urban gathering place filled with all-day eateries and bars. Each restaurant has its own piece de resistance including Bencotto, known for its cheese wheel experience where pasta is tossed tableside in a 60-pound wheel of Parmigiano-Reggiano. Sharing an international border with Mexico has many advantages, not the least of which is the adoption of Tijuana-style tacos. Filled with grilled meat, such as carne asada or pork adobada, cooked over mesquite wood for a smoky char, this style has minimal toppings, so they do not compete with the meat. Some of the best in town are served at Tacos El Gordo and The Taco Stand. (Related: Don't leave San Diego without trying these 9 experiences.) Head to one of more than 30 farmers' markets taking place around the county for a taste of what's in season. Beyond fresh produce, there are specialty food items like dips and dressings, bread, pasture-raised eggs, and local honey. The Little Italy Mercato is the largest market, taking over six city blocks with live music and prepared food vendors. Non-food vendors are also on-site selling items like clothing, flowers, and handmade crafts. Check the San Diego County Farm Bureau website for a full list of locations and times. San Diego's beach culture couples nicely with tropical tiki bars serving umbrella drinks. Bali Hai Restaurant has sold more than 3 million of its signature mai tai cocktails, which are undoubtedly the strongest in town with no juice added. In recent years, several speakeasy-style tiki bars have popped up with excessive kitsch, Polynesian-themed mugs, and every type of rum. The Grass Skirt and False Idol both have shareable punch bowls and special effects that are triggered when guests order specific drinks. Sweet treats like gourmet cookies, donuts, and ice cream are sprinkled into neighborhoods throughout San Diego, but there's one shop that's the undisputed cake czar: Extraordinary Desserts. True to its name, their beautiful, layered cakes attract a large after-dinner crowd with decadent ingredients like Valrhona French chocolate and Plugra European-style butter. Garnishes like fresh flower petals and gold flakes make for a plate that's as gorgeous as it is delicious. (Related: How families, culture hounds, and adventurers can spend the perfect day in San Diego.) Kai Oliver-Kurtin is a San Diego-based freelance writer who has written about travel, dining, and lifestyle topics for more than a decade.
