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Where’s the beef in Oceanside? From top grade ground chuck to secret sauces to buttery buns, here’s our roundup of not-to-miss restaurants blending quality ingredients with originality in their mouthwatering, inspired burger creations.
What happens when the charming village of Montemonaco in Monti Sibillini National Park, Italy suffers severe damage by a 6.6-magnitude earthquake? The Italian Cultural Center (ICC) of San Diego steps up to help by hosting a series of fundraising dinners organized by Andrea Zarattini. The first kicks off on Friday, February 3rd from 6pm-8:30pm at Our Lady of the Rosary Church Hall. A trio of powerhouse chefs combine their considerable culinary talents to present an evening celebrating the food and wine of the Monti Sibillini region: Marcello Avitabile of La Buona Forchetta, Mario Cassineri of BICE and Stefano Ceresoli of Piazza 1909. Check out the incredible menu below and don’t miss your opportunity to experience this unprecedented event benefiting ravaged Montemonaco. A minimum donation of $95 per person is requested. Please click here to RSVP and purchase tickets.
Three Chefs for Montemonaco Menu
Pecorino dei Monti Sibillini, Salumi e Mieli
Sibillini Mountain Pecorino cheese, selection of Cured Meats, and Honey
Insalata di lenticchie e baccalà in crosta di mais
Mount Sibillini’s lentil salad with Cod in a Corn Crust
Lasagnette di castagne e funghi porcini
Chestnut lasagna with porcini mushrooms
Arrosticini di Agnello
Abruzzo’s skewers of Lamb
Gelato fiordilatte, Zafferano e Miele/Castagne – Ricotta e fichi caramellati
Fiordilatte gelato, Saffron and Honey/Chestnuts – Ricotta and caramelized fig
Velenosi Passerina Brut
Velenosi Verdicchio dei Castelli di Jesi DOC Classico
Velenosi Rosso Piceno DOC
Acqua San Pellegrino o Panna o Ferrarelle
Or try some of San Diego’s top rated broiled chicken. The restaurant’s namesake flame-grilled chicken (Pollo Asado) is superb: perfectly seasoned, crispy on the outside with nice char, juicy and tender on the inside. EPG uses a Sinoloa-style recipe that combines multi-generational family secrets. The chicken marinates in a blend of citrus and spices prior to cooking. The result is mouthwatering succulent meat served with scrumptious rice, beans, tortillas and salsas. You can order individual portions of this healthy dish; eight, ten or twelve piece family meals or a party size 50-piece fiesta platter.
While EPG’s original iconic establishment in Lemon Grove has been around for 30 years, the smaller Bonita offshoot opened its doors three months ago. The new digs located in a strip mall just off the 805 on Bonita Road serves breakfast, lunch and dinner seven days a week. In addition to the signature chicken, the family-run business focuses on delivering a wide range of consistently good authentic Mexican fare. Light, flakey grilled fish is used in the hearty burritos. The succulent carne asada has plenty of kick. For dessert, the delicate flan delivers with just the right hint of sweetness and caramel custard flavor.
With the exception of the tortillas, everything is made fresh in house from scratch such as the zesty fresca, red roasted, tomatillo and extrema salsas. The last is a fiery concoction adding appetizing heat to any entrée. Orders are placed at the counter at this casual restaurant and although the tone feels fast food, actual dishes prepared to order taste homemade. Colorful Talavera pottery decorates the walls, prices are reasonable and service is friendly. EPG is a welcome newcomer on the rise to the South Bay dining scene.
Around for 40 years, Hunter Steakhouse is an Oceanside institution serving classic American dishes in a welcoming, homey environment. Service is friendly and efficient. The full bar provides a nice selection of wines along with throwback house cocktails such as the Hunter Manhattan and Landslide Martini.
The old school menu features standard steakhouse fare from onion rings to au gratin potatoes to filet mignon. To start, enjoy a complimentary mini loaf of warm squaw bread with whipped honey butter. For variety, try the Appetizer Sampler with lump crabmeat stuffed-mushrooms, loaded potato skins and crispy calamari drizzled with ancho chili mayonnaise. Portions are hearty and all entrees come with a choice of creamy New England Clam Chowder, Caesar Salad or Tableside Salad Bar plus a side option.
Seafood entrees include traditional Shrimp Scampi Linguini with a buttery, garlic lemon sauce. Meat lovers should opt for the popular specialty of the house: herb crusted, slow roasted prime rib served with au jus and horseradish.
Looking for San Diego’s most sophisticated Japanese craft sake selection and super fresh sushi? Then a visit to Saiko Sushi Coronado is a must to enjoy regional, single brewery sakes and delectable fare. Chef/owner Anthony Pascale and his partner Evan Bennett are the only Certified Sake Professionals in San Diego. They work together to curate a dynamic, meticulous sake menu grouped into four distinct categories:
•Sea-clean style sake
•Air-light & sophisticated
•Land-rustic & robust
Opt for a flight, glass, carafe or full bottle plus delight in the chance to learn from the educational food pairing suggestions.
On the edible side, seafood is brought in daily from the city’s premier supplier, Catalina Offshore. Choose from appetizers, salads, rolls and specials such as an exquisitely plated Snapper Sashimi with Ponzu Sauce. Saiko’s most popular roll, the Rey — a mouth watering combination of albacore, tempura shrimp, kani-kama, micro cilantro and apple-mustard vinaigrette — perfectly complements an earthy glass of Seven Spearsmen.
Finally, decor invites with sumptuous red walls, black tables, chic pendant lighting and a wood/stone sushi bar that give the place a relaxed modern feel. An adjacent breezy patio sports views of the San Diego Bay.