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I flew into San Diego on my way to Dana Point/Monarch Beach a few weeks ago. I had gotten the names of a few places from this site and others. Only had time to check out the South Beach Bar and Grill in Ocean Beach. The fish taco's are great! It's a little out of the way from Airport/Downtown, but worth the drive (so is the beach) especially since we had to drive north anyway, . Also, it's first come first served, which can mean a wait. We got there at about 1pm on Saturday and waited about 10 minutes, but it could have easily been 30 minutes, as is was for folks that came just a few minutes after we did. A mix of locals and tourists. I told my wife that I knew we were in the right place when I saw the bikers, and the huge plate of onion rings they had.

Hi, Everyone.
I'm back from Savannah, and there was a lot of good eating.
Ended up not going to Lady & Sons: the lines were too long, and it smelled too much like butter.
I have a bunch of recaps on where I ate with photos on my blog: http://mangotomato.blogspot.com/

@hungry ~ isn't pototoes what the Wicked Witch of the West ate in the Wizard of Oz? Dorothy was devastated. Poor Toto, I mean pototo. LOL

I like the CI version, but I'm somewhat flexible except for the noodles. At least the first night. Leftovers can be morphed into a mashed potato topping or something else, but not the original tasting. Egg noodles only!

@huney - thanks, I'll check it out!

I'm probably too late, here, but I was going to join the chorus saying ""Wilkes," and add a recommendation that you try Despositos, which I just read about here: http://www.oneforthetable.com/oftt/restaurants/savannah-ga-3.html. Both are very on on my list for our March trip southward.

I use steak sliced thin any different type works fine for me, flour, stock,lots of fresh mushrooms and sour cream. Simple and easy but I do tend to double the sauce and mushrooms because I prefer the sauce and mushrooms to the actual meat.

@brooke Tofutti has a wonderful version of lactose free sour cream.
I usually make mine with beef cubes, onions, sometimes bell peppers, (i prefer yellow or even red for a milder flavor) red wine, lots of s&p tons and tons of mushrooms and sour cream, I serve it usually over rice. Ex liked it over dry mashed potatoes.
@Nursie I've made it with venison and elk but never tried oyster sauce.
I've only had bear a few times but I actually like the taste. I think gamy tasting meats are actually pretty good because in my opinion, thats how meat is supposed to taste. Not pumped full of fear and stress hormones because of the way it was "raised" . Ok I'm off my soap box now, sorry

Bronx Pizza is your best bet for NY style pizza, I really miss their slices. Extraordinary Desserts is a must if you have a sweet tooth. South Beach Bar & Grill has really tasty fish tacos, Mama Testa's is a good choice for a wide variety of tacos. It's a little off the beaten path, but if you want some really delicious, homestyle, authentic Mexican food, Super Cocina is superb.

Nikki Rotten's has good burgers. Cafe Sevilla is good for tapas and dancing. Sammy's Woodfire Pizza serves unique gourmet pizza. I especially like the parmesan artichoke hearts appetizer. There are a number of Indian places in the Gaslamp, but I'm not sure how any of them are, as I'm not a real fan of Indian food. Real Pearl Kitchen is nice, trendy Asian Fusion. The Green Papaya salad is my favorite there. I love the texture of the papaya. If you get the chance to go to Little Italy (India St.) Chi for Chocolate has the best drinking chocolate.

We'll be all over but staying in the gaslamp district for 2 nights. Good call on the chow boards, I didn't think of that.

Love seafood! Thanks for the suggestion

Infuse the honey with dried lavender and serve it over a good, soft French feta. Tastes best with a crunch ... crusty bread, Carr's Crackers ...
In a word: divine.

Definetely as part of a marinade for fish and lamb; to roast chicken and game and especially to roast vegetables as they turn out seet and crispy. I also mix honey with Greek yogurt, basil, olive oil and paprika to make a sauce for falafel or lamb kebabs. It's also great to add in stews, soups and vinaigrettes.