San Diego Restaurants

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San Diego Restaurant Reviews

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San Diego's status as a vacationer's paradise and its growth into the eighth-largest city in the United States have made it a magnet for restaurateurs and chefs from around the globe. The city now takes for granted cuisines such as Cambodian, Ethiopian, Afghan, and Laotian. But a good deal of the new talent also is homegrown, and it's not unusual for local cooks to attend leading culinary academies and return home fired by the desire to remake San Diego cuisine. The county's growing corps of innovative and cutting-edge chefs (many based in the northern suburbs) includes William Bradley of Addison at the Grand Del Mar, Jeff Jackson at A.R. Valentien, and Carl Schroeder at Market Restaurant + Bar. The leading point of view is that a region this blessed with gorgeous locally grown vegetables, fruits, herbs, and seafood should make a culinary statement. More »

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