Food that was Worth a FORK in San Diego California

IMG_7475

No one would ever guess that a FORKING airport restaurant could ever be on a better food list. The Pasifica Breeze Cafe at the San Diego Airport (Pre-Security Floor 1 Terminal 1) Prepares non-typical airport cuisine. Nothing we had was dry, old or flat. Everything we tried was fresh made and forking tasty!

IMG_7474

I had a sugar spiced salmon salad with fresh mixed greens napa cabbage and other vegetables with a house made sesame peanut vinaigrette. It actually was surprisingly delicious and tasty. This was an above average preparation of salmon and everything about the salad was fresh and tasty.

IMG_7471

My husband’s burger with yam chips was also great!

We enjoyed many plates from Juniper & Ivy. The Chef at J&I is the celebrity Chef Richard Blais. He is Bravo’s Winner of Top Chef All Stars and is known for his innovative classic American Cuisine.

We started out with fun deviled eggs with whipped crispy whites.

IMG_7489

Trout that tasted like a pastrami on rye,

IMG_7491

But the most delicious plate was the forking carrots.

IMG_7492

These carrots were almond wood grilled,topped with pickled apricot puree, jalapeño chimicurri and grilled peanut oil and I think almonds? These were really amazing and far forking better than I make them sound.

Banker’s Hill made a really awesome Happy Hour Beet Salad.

IMG_7599

The spiced herb creamy dressing went really well with the greens and beets but the sweet citrus really made the salad pop and it did’t hurt to add a yummy toasted buttery cheesey bread treat to the plate.

Nearby in La Jolla at Nine-Ten I had house cured and smoked salad that was topped with a very detailed salad.

IMG_7691

At Cucina Urbano I enjoyed a whole roasted pink bream over studded couscous.

IMG_7750

We also had this really great dessert that I will have to try to create someday.

IMG_7753

This was really delicious and worth the calories. Dense in a forking good way (rich and moist) cake filled with something like cannoli filling that sits on a thin buttery thin cookie base and is topped with a very thin pine-nut brittle thats savory with salt and pepper. Fresh blackberries, blackberry sauce and blackberry sorbet complete the dish.

I had other dishes that were good but these were the highlights of the forking better food I had in San Diego.

Forking Truth

Forking Truth

 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.