EW
ASCRS PREVIEW
24
February 2011
compiled by EyeWorld staff
San Diego dining
San Diego, March 25-29, 2011
S
an Diego offers diners deli-
cious
and multicultural ex-
periences at every price
point. There are hundreds
of restaurants in the city,
from four-star seafood places to
pizza joints in Little Italy. Be sure to
visit a local Mexican joint while in
San
Diego—the city's proximity to
the border means there are plenty of
authentic (and tasty) restaurants.
Fine dining
Addison
5200 Grand Del Mar Way
858-314-1900
www.addisondelmar.com
Cuisine: French
Addison is the signature restaurant
at the Grand Del Mar resort. There is
an artisanal approach to cooking
here, with local ingredients com-
bined
with contemporary French in-
fluences.
Arrivederci Ristorante
3845 4th Ave.
619-299-6282
www.arrivederciristorante.com
Cuisine: Italian
This traditional rustic Italian spot is
located in San Diego's Hillcrest
neighborhood. On a nice day, sit on
the
patio and enjoy pasta with a
glass of red wine.
Bertrand at Mr. A's
2550 5th Ave., 12th Floor
619-239-1377
www.bertrandatmisteras.com
Cuisine: American
This restaurant is famous for its
spectacular views of San Diego. The
seasonal menu is served in an ele-
gant, bright dining room.
Cucina Urbana
505 Laurel St.
619-239-2222
www.cucinaurbana.com
Cuisine: Contemporary Italian
Cucina Urbana is a California-in-
spired Italian kitchen and wine shop
combining ambience, award-win-
ning cuisine, and good service. With
an emphasis on sustainability and
seasonality, this is considered one of
San Diego's best new restauarants.
Donovan's Steak & Chop House
570 K St.
619-237-9700
www.donovanssteakhouse.com
Cuisine: Steakhouse
Meat lovers flock to this classic
steakhouse located in the Gaslamp
Quarter. Upscale but never preten-
tious, steaks and seafood reign
supreme here with no surprises.
George's California Modern
1250 Prospect St.
La Jolla, Calif.
858-454-4244
www.georgesatthecove.com
Cuisine: Contemporary California
The food is prepared with fresh and
local ingredients and open to cul-
tural influences. The belief here is
that food is supposed to be seasonal,
and each ingredient should be en-
joyed
at the time of year when it is
at its peak flavor.
Nine-Ten
910 Prospect St.
La Jolla, Calif.
858-964-5400
www.nine-ten.com
Cuisine: American regional
This intimate restaurant's commit-
ment to innovative cuisine using
only
the freshest local produce
makes it a "must-visit" for foodies.
Special prix fixe menus are available
daily and feature matching wines
from the extensive cellar.
Quarter Kitchen
600 F St.
619-814-2000
www.quarterkitchen.com
Cuisine: Fusion
Located in the Ivy Hotel, this restau-
rant presents Asian-influenced
American dining. Quarter Kitchen
features locally grown produce and
healthy organic ingredients served
in a sophisticated atmosphere.
Sushi Ota
4529 Mission Bay Drive
858-270-5670
www.sushiota.com
Cuisine: Japanese
This sophisticated, minimalistic
restaurant is known by locals to
serve San Diego's finest sushi. Al-
though the nondescript building
can be hard to find, the trip to Sushi
Ota is certainly worth the trouble.
Top of the Market
750 North Harbor Drive
619-232-3474
www.thefishmarket.com
Cuisine: Seafood
The open kitchen here showcases a
seasonal menu of fresh and high-
quality seafood. This award-winning
restaurant also offers views from
Point Loma (a seaside community)
to the Coronado Bridge, which
crosses over San Diego Bay.
