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Published on Saturday, October 9, 2021

Flavours of San Diego



Last week Michelin Guide announced its newly starred California restaurants and San Diego became the home of four new starred restaurants.


Cementing its reputation as the hub of Cali-Baja cuisine, San Diego now has 11 restaurants in this category.





San Diego stands in the middle of two powerful influences: the California fare distinguished for its devotion to using fresh local ingredients and constant pursuit of renovating its cooking techniques, and Mexico's Baja Med cuisine, combining traditional Mexican ingredients with those of the Mediterranean. San Diego's culinary landscape blends these two influences into the Cali-Baja experience. 


 


Addison (San Diego) two stars, one awarded in 2019


Chef William Bradley continues to flaunt his impressive skills at this iconic dining room, and his talents are more tangible now than ever before. Addison's menu while constantly evolving also retains the chef's signatures.


 


Jeune et Jolie (Carlsbad) one star


Partner John Resnick and Executive Chef Eric Bost are behind this well-orchestrated French restaurant. This cooking displays a mature direction, with solid ingredients, unique combinations, and beautiful presentations.


 


Soichi (San Diego) one star


Named for Chef Soichi Kadoya, who honed his skills at Old Town's Sushi Tadokoro, this intimate Japanese restaurant has quickly made a name for itself in the University Heights neighbourhood.


 


Sushi Tadokoro (San Diego) one star


Chef/owner Takeaki Tadokoro, along with young chef Tatsuro Tsuchiya provides diners with a delightful experience. Attention to detail is a hallmark, as sauces are homemade and the fish of the day rests within a wood box awaiting very special treatment.


 


Cali-Baja cuisine


With such close proximity, San Diego and Baja complement each other perfectly. Restaurants such as Puesto in Seaport Village and La Jolla, King & Queen Cantina in Little Italy, and Blind Burro in Downtown's Gaslamp Quarter serve up authentic Baja produce such as lobster, chicharrón (pork rinds) and cotija cheese. Even San Diego's own seafood fast food chain, Rubio's, became famous nationally for bringing Baja fish tacos to this side of the border.


Other notable restaurants creating fresh Cali-Baja cuisine include Galaxy Taco in La Jolla, where Trey Foshee, chef of the legendary George's at the Cove, offers gourmet tacos and an impressive selection of mezcal and tequila, and Coasterra on Harbor Island where fresh seafood and Mexican classics are served in a beautiful bay side setting.

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