Taco Bell is testing a new breakfast item at select locations in Orange County: a lightly-fried waffle in the shape of a hard taco shell stuffed with sausage and egg and served with a packet of maple syrup. More
Hubcap makes a tasty burger that, with a few minor tweaks, could easily be one of the best in the city More
At A.R. Valentien, inside the Torrey Pines Golf Course in La Jolla, Pastry Chef Jennifer Costa is making the most of what's fresh and local. Right now, that's berries. Juicy strawberries, blueberries, and blackberries star in many of the newest items, and there's also a very special mulberry tart. More
In Phoenix, Federal Pizza makes a mean porchetta sandwich... but get there early, it's available in limited quantities. More
At Urban Cookies Bake Shop, there's an entire case of cupcakes, morning buns, muffins, and croissants, but if you've only got one chance to visit, you really can't go wrong with a bag of the shop's signature offering: cookies. More
There's only one thing standing in the way of this secret menu waffle burger at D Bar achieving legendary status: that sad wagyu patty. More
Just in time for summer, San Diego has a new ice cream shop. Located steps from the boardwalk in Pacific Beach, The Baked Bear is doing things a little differently. Instead of stopping at scoops and sundaes (both of which are readily available), the shop is serving up Humboldt Creamery ice cream sandwiched between fresh baked cookies, fudgy Ghirardelli brownies, or warm, Belgian-style waffles. More
There's no better time than right now to head to the Hillcrest Farmers Market. More
In Tempe, The Chuckbox serves 1/3- and 1/2-pound burgers broiled over a flame powered by mesquite and charcoal. I can't say with complete certainty that it's the best burger in the Phoenix Metropolitan Area, but it's definitely up there. More
At Sweet Cakes Cafe in Mesa, Arizona, owner Kellie Huntington holds nothing back when it comes to her super sweet Southern desserts. Find out her top five must-try items. More
In Phoenix, Federal Pizza's "At Last" pie features a bevvy of unusual veggie toppings, from fresno chilies to lemon zest. By all means, do try this at home. More
What could be more refreshing on a scorching afternoon in Phoenix than a cup of shaved ice topped with fruity flavor syrups? As it turns out, absolutely nothing. More
Sure, there is fresh produce at the Phoenix Public Market, but the real draw is all of the handcrafted treats, from slabs of fudge to gourmet caramels. More
Delux's classic cheeseburgers served on brioche or hot dog buns hit the mark on most points, but they could use more char. More
There's plenty to love at North Park's newest sweet spot, Swoon. The dessert bar offers a 3-course tasting flight on Friday and Saturday evenings, plus an ever-changing menu of a la carte desserts and some killer chocolate chip cookies (which happen to be gluten-free). I checked out the strawberry tasting: three courses of strawberry-based sweets, plus an amuse. More
In San Diego, gelato shops are surprisingly spare. Luckily, Pappalecco, a shop with three locations, is rife with delicious flavors, from stracciatella to cinnamon roll, and multiple variations on chocolate. More
Burger King recently debuted a new morning sweet to complement their new coffee beverages: lightly glazed donut holes. More
The Hamburguesa Grande, with roasted salsa, guacamole, and a gigantic patty crafted from Brandt beef sandwiched between a sliced torta roll, sounds delicious, but the execution leaves a lot to be desired. More
In Los Angeles, 'lette specializes in fine and dainty French macarons, with over a dozen flavors, ranging from classic to contemporary, it's best to get a box of at least 6. More
With the opening of Donut Bar, San Diego has its first (and only!) artisanal doughnut shop. More
Potato balls are one of the biggest draws at Porto's. They're perfectly delicious straight-up (ideally with a shot of hot sauce), but for just $4.85, you can get them in sandwich form, smushed between Cuban bread. More
Gordon Biersch promises "world class cuisine" and burgers that are "more than you can hold in your hands," but the reality? Not so much. More
Heights Tavern got me in the door with the promise of poutine alongside my burger, but the initial elation was sadly short-lived. More
@PommeDG the brownies are made from a Ghirardelli mix, but the cookies are from scratch. The 2 a.m. closing time came from their Twitter account.
@BrockSamson: the owners would neither confirm (nor deny) a double-meaning, but take what you will from the following: open 'til 2 a.m., right on the PB strip, reggae music on the radio.
Is no one going to mention that the burger in the second photo looks like it's talking? I love me some anthropomorphized beef! p.s. I'm going to go out on a limb and guess that its voice sounds like Ernie.
There's also a Steak 'n Shake not too far away (about 7 miles south of In-N-Out, in Enterprise).
@darklighter: straight-up chocolate is best if you're mixing it with banana, imho.
@sdfishtaco: I don't think so. Previously it was a place called "European Market and Deli".
I'm a Toddy convert -- love being able to make my morning coffee in the same time as it takes to pour a glass of juice... but, the Aeropress over ice method is also great, particularly if you put a small scoop of ice cream in with the cubes. My personal favorite is mint chocolate chip.
Damn, Damon... you were in NYC? I bet you got to meet Robyn and everything. Jealous.
I like brioche... but it's now so commonplace that in a way, it defeats the purpose. If restaurants want to be known for putting care into their burgers, they'd be better served by choosing anything else. When the bro bar down the street is using brioche, the "upscale" factor is kaput.
yum! those "cottage fries" are just begging to be slipped under the top bun.
@Amy D: argyle knee socks, pastel plaid golf pants, and a polo. Actually, that's a good question... I felt wrong wearing jeans and hot pink Chucks there. So, I'd say slightly dressy pants (or just not jeans) and a moderately nice top (not a t-shirt).
don't feed the trolls!... unless it's a vegan lentil and nutritional yeast flake bar (so you know they'll never return).
So glad to know there's another cake nuker out there. My personal favorite is a slice of chocolate layer cake, nuked and topped with vanilla ice cream. A dessert place I frequented it called it the "nuclear meltdown," but I call it the "get really weird looks from your coworkers when you return to the conference room with a plate of cake soup". I'm a freelancer now. Coincidence?
so... when exactly did the steamroller run over that burger? holy bun flattenage!
@XXDavindsonXX - I don't really have any qualms about shrimp and cheese (or cream sauce) but I will say the cheese is a minor character on the sandwich, and you could easily leave it off if you wanted. I thought it added to the sandwich, and yes, they showed restraint.
whoops, should have checked that over before I hit "post" - point 3 was so the plate IS closer, not isn't. but you knew that.
gotta add my two cents about the "same siders" discussion. I've done this quite a few times, and it's not for nuzzling purposes. more often than not, it's for one of the following (very reasonable) reasons:
1. one side of the table has booth seating (comfortable! cushioned!) white the other has a chair that is either wobbly, too low or too high, or is just ass-punishing, in general.
2. the restaurant is LOUD and instead of communicating in hand gestures, napkin doodles, or being forced to yell at each other across the table all night, we sit beside each other so we can, you know, TALK.
3. we're sharing some sort of dish that would make less of a mess if the communal plate isn't is closer to both of us, especially when it's got some sort of staining-type sauce that you can guarantee I'm going to splotch in several locations.
mostly it's #1 though.
Great article and discussion in the comments. I love these insider views.
woo, Jumbaco made it! glad to see I wasn't the only one intrigued by a burger sandwiched between two tacos.
@Donelle according to Steak 'n Shake's wiki page, their prices were higher at one point. I dug around a bit and it looks like they were lowered at the end of 2011.
Are the little white starbursts in the chocolate the result of oxidation, or is there a step missing?
pickles on the burger AND on the side? I love this place already.
@Jebruns - don't know if you've heard of the aperitivo at Monello, but if you sit in the bar area, you'll get free "tastes from the chef" with each cocktail you order. They have an incredible house-made vermouth that you can get on the rocks or in a mixed drink. More info here.
Soft layers of meringue sprinkled with crunchy almonds and filled with billows of cream and juicy fresh strawberries. More
The main concept behind the sauce is the addition of vodka brings out flavors in the tomatoes that are alcohol soluble, leaving a spicy, acidic mixture that is tempered with heavy cream to create a rich and vibrant sauce in the end. More
French bread pizza doesn't have to be that boring, overly sweet, soggy staple of cafeteria lunches that we all know. Here's how to make a version that's boldly seasoned, well balanced, and perfectly textured. More
I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More
Simple, delicious and nostalgic. Panna cotta in a classic ice cream flavor. More
When you enter Smuggler's Cove on Gough Street in San Francisco, it's as if you're inside a ship, decked out with ropes and fishing buoys, lanterns and ancient bottles of rum. But when you're done gawking, there's a decision to be made—what to drink? There are 75 different cocktails on the menu, so we reached out to bartender Steven Liles for a little help. More
Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If I'm wrong, don't tell me; let me live in the disillusionment of thinking that I know anything about you. But if I'm right, here's another pumpkin dessert that's very Thai and very easy to make. More
This Indian sweet is made by cooking down grated carrots with milk, then slowly stir-frying them in oil. It's usually eaten garnished with chopped almonds, and raisins and clotted cream are also a nice accompaniment. More
This pie is every peanut butter and chocolate lover's dream. A crumbly, chocolate cookie crust cradles smooth and dense peanut butter filling, which is covered with a generous layer of dark chocolate ganache. It's an adult version of the candy classic, and big enough to treat lots of friends. More
A traditional Hawaiian pudding that's made with coconut milk. More
Broccoli stems are not glamorous, but they are meant to be eaten. I can't help but feel that there's something wrong with a society that throws them away. If we're looking to be less wasteful, they're an awfully good place to start. Try this Alice Waters recipe, where the stems steal the show (sorry, florets). More
Wontons for dessert? You betcha. These crunchy chocolate filled envelopes are delicate, light as air, and dusted with sweet Chinese five spice. More
These chewy cookies have a double dose of chocolate. More
This thickened mixture of chilies, vinegar, sugar, and garlic rightfully puts its flavor in the Asian corner, but it's so accessible I think you'd be hard pressed to find anyone who doesn't profess love for its balance between sweet and spicy that makes it perfect for everything from eggrolls, to fries, to burgers, and so much more. More
If you've got leftover sweet potatoes, these quick biscuits come together in a flash. No awkward cutting of the butter or difficult pressing and folding, they sweet potato flavor without the hard work. More
Think fresh berries are just for breakfast or dessert? Think again—they make an elegant addition to this salad of baby spinach, pecans, and goat cheese. More
This rugelach has a tender, buttery dough and a rich chocolate filling. More
Rather than toasting the bread (a common technique to encourage the bread to soak up as much liquid as possible), I find that softer fresh or partially stale bread works better to soak up the thick chocolate liquid. After the chewy chunks of French bread are fully drenched, even more bits of chocolate are stuffed into the crevices before the pudding goes in for the bake. More
These cookie dough cups are for everyone! More
A perky cupcake with sunny personality is the perfect mid-afternoon bite. This particular lemon meringue treat takes a cue from the classic icebox pie. The zesty cake gets a spring in its step with a vibrant lemon curd filling and a jaunty meringue bouffant with a toasty touch that mirrors the sun-kissed tan of all those pretty girls in tropical bikinis laying out by the crystalline swimming pool. More
Fresh cranberries have so much potential beyond that little dollop of sauce sitting next to the Thanksgiving turkey, but it often goes unexplored. Why not round out your cranberry season with this healthful smoothie? It has a mild cranberry flavor with hints of banana, orange, and spice and is an easy way to pack a little more cranberry goodness into your life before the season disappears. More
Nearing The Meal's triumphant end, I often find myself literally forcing pie into my stomach, because it's pumpkin and I love it, even though there's no space left after the turkey and all the trimmings. That level of gluttony can be difficult for some, and if you are one of them, I submit this alternative for your consideration. It has all of the flavor of a pumpkin pie, without the heft of the traditional baked custard. More
This main-dish-salad is everything you want a summertime meal to be: flavorful, light and totally satisfying. Shredded roasted chicken and soba noodles are tossed in a punchy soy, ginger and peanut dressing, then brightened up with a colorful mix of red peppers, scallions and cilantro. Chopped peanuts and sesame seeds add welcome crunch. More
I was recently introduced to Alton Brown's recipe for microwave peanut butter fudge. I was skeptical. Fudge is tricky, and microwaves don't really allow for precise temperature control. And microwaves vary in wattage. This seemed like a kitchen disaster waiting to happen—except it actually worked. More
So, basically, it's the same set-up The Counter, but you stand in line and watch your burger getting made, instead of sitting down and filling out one of those little forms? Can't say I see the appeal.