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San Diego Restaurant Week: The Gaslamp’s Melting Pot, a fondue comeback

While once a dish presented in an enameled orange pot amongst the avocado and yellow decorated kitchen tables of the seventies, the communal fondue...
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Hillcrest's The Tractor Room

I love steak… but I’m tired of the kitschy, overpriced steak house. With so many great cuts of meat, and so many TYPES of meat, I...
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Smashburger's new black bean burger falls short of the vegetarian mark

With the grand opening of Smashburger's Mission Valley location came the debut of the "vegetarian black bean burger," the only meat...
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San Diego Restaurant Week extended through Friday

Recession or not, San Diegans flock in droves to their favorite restaurants twice a year for Restaurant Week, a genius culinary marketing tool for...
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Spotlight on San Diego's sustainable restaurants

San Diego is brimming with chefs with a sustainable bent. Many source from local purveyors like Crows Pass Farm, La Milpa Organica Farm, Be Wise...
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JSix's Graves offers recipe for sustainable eating

Despite the sentiments of some San Francisco and New York transplants who all but refer to San Diego’s culinary scene as a barren wasteland,...
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