food

Dishcrawl to explore Hillcrest for the first time

SAN DIEGO – Debuted in San Diego last year, Dishcrawl is next turning its attention to Hillcrest, known for its eclectic melting pot of restaurants.

Food lovers will be taken on a Dishcrawl to four distinctive restaurants in one night. It’s like a pub crawl — but more delicious.

Hillcrest’s Dishcrawl will take place on Wednesday, Feb. 20.

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BUSINESS PROFILE: Jersey Mike’s Subs, East Coast subs served California style

SAN DIEGO -- Jersey Mike’s Subs Hillcrest owners Brad Remy and Jacque Moutier have had a lifelong love affair with good food. Several years ago, when Remy was coaching a lot of youth football and baseball, he wound up meeting the man who owns the Jersey Mike’s Subs in Solana Beach.

“We had a long conversation about the quality and what it represents. When I went there people were smiling, happy and having a good time,” Remy said. “I felt it was a good business venture. I ran it by Jaque and we decided we wanted to be part of the franchise system.”

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Dining out: Local Habit to celebrate first anniversary in Hillcrest

SAN DIEGO -- There’s a heavy emphasis on the word “local” these days when it comes to food and dining, but if there’s one place to return to in the neighborhood, Local Habit is it.

Celebrating its one-year anniversary this July, Local Habit has become a new haven for farm-to-table cuisine and craft beer in Hillcrest.

Food Flashes: New chefs, new kitchens reshape Hillcrest

Mo’s Universe welcomes new chef, Sean Magee, who will oversee the menus at Gossip Grill, Urban Mo’s, Baja Betty’s and the upcoming Hillcrest Brewing Company, due to open June 8. Magee helmed the kitchen at Proper Pub downtown after working for Urban Solace and the Grant Grill. “He has great energy and he’ll bring a lot to all four restaurants,” said Chris Shaw, founder and owner of Mo’s Universe. The position opened recently after Gossip Grill Chef Mary Jo Testa left to launch a restaurant in Italy. Magee said most of his changes will materialize by fall.

North Park's Art Produce gallery presents "Eat Here Now"

SAN DIEGO -- Imagine strolling through the bustling streets, alleys and parking lots of North Park. Now, imagine that same urban setting covered in orchards, fruit trees and vegetable gardens ripe for the picking that produce fresh food for your consumption.

That’s the basic idea behind “Eat Here Now,” the latest exhibit at the Art Produce Gallery at 3139 University Ave. in North Park.

LUNA GRILL RECIPE: Spanakopita

Luna Grill, which opened its doors in Hillcrest last year, has already built a reputation for providing high-quality, healthy and fresh cuisine. The fast-casual restaurant will regularly provide various recipes from their menu to share with SDGLN readers.

Spanakopita

Makes 60 triangles

Ingredients

4 pounds fresh spinach; trimmed, washed and drained of excess water

1⁄3 cup olive oil, divided use

1 large onion, chopped

10 scallions finely chopped; white and tender green parts included

1 pound feta cheese, crumbled

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