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!

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.

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.

Trout that tasted like a pastrami on rye,

But the most delicious plate was the forking carrots.

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.

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.

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

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

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.