Full disclosure; Bread and Cie didn’t immediately win me over. It’s an “order at the counter” style eatery which always feels a little impersonal. It’s a very cool setup. The display of breads and baked goods is gorgeous. Still, I was a little skeptical of their ability to deliver something great. But Im a man of integrity, and I’m willing to admit when I’m wrong. And in the case of Bread and Cie, I was dead wrong and the food was fantastic.I ended up ordering the Croque Americaine. This French American hybrid is a beautiful ode to the traditional breakfast sandwich. The sharp jack cheese and smoky bacon both stand out perfectly, and the poached egg adds a beautiful silky texture. B&C also uses a lemon pugliese bread that holds its integrity throughout the eating experience. You also need to order the Nutella French toast. Again. NUTELLA FRENCH TOAST. Do you need further description? It’s a single “thicc” slice of brioche topped with Nutella, bananas, and macadamia nuts. The edges are crispy and caramelized and the middle is soft and pillowy. Every bite is perfect. 

In summation, I was humbled. I judged this book by its cover and it turned out the book had a breakfast sandwich made by god. Learn from my mistakes.

Pretty large shop but like I said they’re really popular so expect some wait time. Order at the counter and then go grab a table, but if there’s nothing available everything would be great for takeaway. Also…make sure to get a blueberry cheesecake macaron on top of whatever else you order.

The absolute best fish tacos in San Diego come from a food truck parked in Mission Valley near the Best Buy. I’m willing to stake my rep on that. Kiko’s is the real shit. The quality of food rivals any brick and mortar restaurant I’ve dined in. And the fish tacos are the best that I’ve ever had. A good Baja fish taco is great. But the Baja (called the OG at Kiko’s) is only the tip of the iceberg on their extensive menu. If you are a lover of Mexican food or coastal Cali cuisine (alliteration FTW) there’s no way Kiko’s won’t speak to your soul. The spicy smoked fish taco is absolutely astounding. It’s a little pricey at $9, but the portions are comedically large. It comes with a mountain of tender fish and frivolous garnish sure to satisfy the appetite of any hungry patron. The fish is perfectly soft and each bite is rounded out with the soothing tang of crema. Pair that with the amazing chew of their house made tortilla and it’s a recipe for perfection. The coctel de camarones (shrimp cocktail) is also incredible. Tangy Clamato marinade and tender shrimp bursting against your taste buds. It’s the perfect refreshing lunch to enjoy in some beautiful San Diego sunshine. The staff is friendly and passionate, and they clearly don’t skimp on sourcing of their ingredients. Wherever you are staying in the city, this is a must stop. This is not a drill.

The dinner I had at Abay was actually my first experience eating Ethiopian food. I’ve admired this beautiful cuisine for years without taking the initiative to go explore it. Now that I’ve had it I’m upset I waited this long to incorporate it in to my life. It’s well spiced meats and veggies and you’re required to use bread as a utensil. Why did I wait? Anyway. Abay is informal. Beyond the market in the front there is community seating in a back room. It feels similar to a school cafeteria. I was vaguely familiar with the set up of an Ethiopian meal. So I ordered the vegetarian combo and dry prepared beef t’ibs. Like I said, I don’t have prior experience to draw from. But if this is any indication of what to expect from Ethiopian cuisine, I want it all the time. 

The meal is served on injera which is a flat, sour, spongy bread gifted from god. Eating is the best part. You pinch a piece of Injera between your fingers, grab one of the amazing ingredients with it, close it up like a little flavor envelope and pop it in your mouth. I was blown away by the complexity. The beef t’ibs were so tender and rich almost like bbq burnt ends. The split lentils were soft and sweet with a hint of cumin. And the sour bite from the injera made sense with every texture and spice. 

Go in and sit down! They are so accommodating and friendly. It doesn’t look like a restaurant but just walk to the back and suddenly you’ll be on your journey to delicious dinner. 

Here it comes; the pizza recommendation! Yes my friends, it’s that time. If Neapolitan pizza is what you lust after then I have found your heaven. Siamo Napoli is the real deal complete with a massive brick oven and scary Italian men gathered throughout the restaurant. The menu is filled with handmade pastas, beautiful meat/seafood entrees, and of course several pizza options. And that’s the most important thing. I ordered the Contadina. This leopard spotted beauty was one of the most aesthetically pleasing pies I’ve ever seen. Fresh mozzarella, mushroom, and fennel sausage atop a perfectly bubbly and crispy crust. You can’t fake good pizza dough. And this dough was one that would make any Nonna proud. Aside from the amazing food, I just loved being in Siamo. It’s a cool, slightly upscale vibe with a laid back attitude. It’s one of those places where you could have a romantic dinner with your sweetie, Or simply enjoy a drink and pizza alone at the bar. I did the latter and it was a blast. 

Callie is probably the hottest table in San Diego right now. And goddammit does it live up to and/or exceed the hype that surrounds it. From start to finish, dinner at Callie is one of my favorite dining experiences to date. The front of house staff greeted us with open arms and the beauty of the restaurant’s atmosphere set the tone for a wonderful evening. It’s just a stunning set up. And the evening only got better once the food started arriving.

The sense of happiness I felt after eating the tomato and feta salad is hard to put in to words. It is so beautiful and simplistic. Whipped red pepper feta was topped with candy-sweet, fresh heirloom tomatoes and cucumber. The refreshing vegetables paired with the soft and tangy cheese is something I want everyone to experience at least once. For the main course I ordered the lamb chops which I’m fairly certain were from a different planet. I’ve never eaten lamb that delicious. Served  perfectly medium rare with a seared exterior crust that provided a satisfying crunch before experiencing the full buttery tenderness of the meat. It was like combining the satisfaction of a steak with the decadence of slice of cake. Is that weird? I don’t care. I said what I said. Speaking of cake, the dessert course was perhaps my favorite part of the meal. I ordered the warm tahini chocolate chip cookie topped with fig leaf gelato. Im not positive, but this dessert could perhaps be the key to happiness. The soft, fresh baked cookie is like a warm hug from grandma. And the subtle nuttiness of the tahini combined with the sweet fig ice cream creates an element of distinction that makes the dish completely unique. At the end of the meal I was left without much to critique. In fact, I can’t think of anything negative to say. It’s not often I leave a restaurant feeling fully satisfied. I left Callie not only feeling fully satisfied but also inspired. 10/10.

Man oh man do I love a hip coffee shop that can actually serve a great cup. Hob is located in Hillcrest and it remains my go to for coffee drinks whenever I’m in town. The shop is sleek, the staff is friendly, and the lattes taste good enough to (almost) take the sting out of the $6 price tag. In all seriousness, it’s a great place. Im pretty boring when it comes to coffee. Im loyal to the traditional cappuccino. But for the sake of science, I’ve also indulged in some of Hob’s house specials. The King Slayer is their signature latte. It combines agave with cinnamon to make your tastebuds feel like they’re wearing a warm, delicious sweater. But my favorite was the lavender vanilla latte. Its a spa day in a cup, what could be nicer? If you want a nice quick breakfast complete with a beautiful espresso drink, this is the place. Great people watching and a nice patio to enjoy the sunshine. Top quality.