GLO

BAL CUISINE

93 Places to Eat

Aro

und

the

Wor

ld in S

an D

iego

NOVEMBER 2017

$4.95

P L U S

A TRIBUTE TO THE

MIL ITARY

Ultimate

AGuide

UltimateThe

Bto

P L U SP L U SA TRIBUTE

TO THE MIL ITARY

UUISINE

GL

OB

AL

CU

ISIN

ES

DM

AG

.CO

MN

OV

EM

BE

R 2

01

7

AFGHANISTAN ARGENTINA BRAZIL CHINA COLOMBIA EL SALVADOR ETHIOPIA FRANCE GERMANY GREECE INDIA IRAN ITALY JAMAICA JAPAN KOREA LAOS LEBANON MEXICO PERU PHILIPPINES RUSSIA/GEORGIA SOUTH AFRICA SPAIN THAILAND TURKEY VIETNAM AFGHANISTAN ARGENTINA BRAZIL CHINA COLOMBIA EL SALVADOR ETHIOPIA FRANCE GERMANY GREECE INDIA IRAN ITALY JAMAICA JAPAN KOREA LAOS LEBANON MEXICO PERU PHILIPPINES RUSSIA/GEORGIA SOUTH AFRICA SPAIN THAILAND TURKEY VIETNAM AFGHANISTAN ARGENTINA BRAZIL CHINA COLOMBIA EL SALVADOR ETHIOPIA FRANCE GERMANY GREECE INDIA IRAN ITALY JAMAICA JAPAN KOREA LAOS LEBANON MEXICO PERU PHILIPPINES RUSSIA/GEORGIA SOUTH AFRICA SPAIN THAILAND TURKEY VIETNAM AFGHANISTAN ARGENTINA BRAZIL CHINA COLOMBIA EL SALVADOR ETHIOPIA FRANCE GERMANY GREECE INDIA IRAN ITALY JAMAICA JAPAN KOREA LAOS LEBANON MEXICO PERU PHILIPPINES RUSSIA

Forget the passport—all you need is a fork, knife, and sometimes your own hands to take a tour of the world right here in San Diego. Whether it’s pillow-soft pupusas

from El Salvador, juicy kebabs from Iran, or sweet, spicy stews from Jamaica, we’re covering nearly every corner of the globe

with 93 diverse restaurants and markets. Dig in!

By Archana Ram with Hilary Achauer, Jade Belzberg, Sanna Boman Coates, Erin Meanley Glenny, Kai Oliver Kurtin, Hannah Lott-Schwartz, Erica Nichols, Christine Pasalo, and Hoa Quach Photography by Paula Watts Styling by Sydnie Goodwin

94 SAN DIEGO MAGAZINE NOVEMBER 2017

CUCINA SORELLA Executive chef Daniel Wolinsky honed his craft at some of New York’s most respected Italian kitchens, including Frankies 570 Spuntino and Prime Meats, and he interned at Italy’s Osteria Francescana, made famous by Netfl ix’s Chef’s Table series. Wolinsky creates scratch tagliatelle, spaghetti, gnocchi, and more with add-ins like spicy pork sausage and pistachio pesto. He also teaches pasta classes so you can take home those same skills.MUST-TRY DISH: Triangoli pasta with eggplant and fi g4055 Adams Avenue, Kensington; urbankitchengroup.com/cucina-sorella-kensington

OFFICINE BUONA FORCHETTASouth Park’s Buona Forchetta team joined forces with chef Mario Cassineri (ex-BiCE) to bring Italy’s top two food groups—pizza and pasta—to a bigger space in Liberty Station. The former offer their Neapolitan pizza know-how, while Cassineri adds his excellent house-made pasta to the menu. Many of the South Park classics remain, like the “Angela” spicy salami pizza, but the spin-off’s selection also includes wild boar ragu and a pumpkin and provolone pizza, special for this season.MUST-TRY DISH: Polpettine (meatballs)2865 Sims Road, Liberty Station; offi cinebuonaforchetta.com

ISLAND SPICE You can smell the aroma of this Caribbean restaurant’s barbecue spices from a block away. Island Spice moved to more modern digs earlier this year, and its entrées lean meat-heavy with goat, fi sh, oxtail, and chicken among the heftier options. Plates are served with heaping portions of rice and sweet, sticky plantains. Everything is made from scratch, so wait times can feel long. You can phone in your order ahead of time, but that’s not very “island time” of you.MUST-TRY DISH: Jerk chicken6109 University Avenue, Rolando; islandspicesandiego.com

ITALYCATANIA This Italian stallion from the team behind Whisknladle and Prepkitchen focuses on coastal fare from the boot-shaped country. That means crispy octopus and capellini with Manila clams served alongside pizza, all with a wood-fi re touch. It’s stylish, casual, and has a top-fl oor, corner perch atop La PlazaLa Jolla, perfect for sunset.MUST-TRY DISH: Sicilian pistachio pizza7863 Girard Avenue, La Jolla;cataniasd.com

JAMAICA

MONELLO Husband and wife co-owners Guido Nistri and Valentina Di Pietro frequent their home country to keep ideas fresh; that’s one reason we love Monello. The sleek interior matches the menu of upscale Milanese street food, like the fritti. Larger plates include “pasta your way,” where diners choose their pasta shape and sauce. Come to the bar or patio for aperitivo: pay for a drink and get three free small plates (chef Fabrizio Cavallini’s choice). MUST-TRY DISH: Raspa dura cheese750 West Fir Street, Little Italy; lovemonello.com

FRITTI

fried snacks of caulifl ower

fl orets, portobello

mushrooms, calamari,

shrimp, and more

OLD VENICEIt doesn’t get more fairy-tale perfect than this Point Loma bistro, dressed in crisp whites and illuminated with candles and twinkle lights. Beyond the menu of pastas, pizzas, and meatballs, they have live music on Fridays and Saturdays and daily happy hour with half-off starters.MUST-TRY DISH: Magic Mushrooms 2910 Cañon Street, Point Loma; oldvenicerestaurant.com

MAGIC MUSHROOMS

button mushrooms with snow

crab, shrimp, and

baked provolone

ROCK STEADYIn the space once occupied by Island Spice, Rock Steady carries the torch of turning out delicious yard food. The bulk of the menu focuses on huge portions of slowly simmered stews with goat, oxtail, and chicken alongside beans and rice. You can take it out on the patio, and make sure to stop by their small grocery section with banana chips, hot sauces, and jerk seasoning for the road.MUST-TRY DISH: Oxtail and beans2820 Market Street; Grant Hill;

RockSteadySD

YARD FOOD

Jamaican grub

OFF

ICIN

E B

UO

NA

FO

RC

HE

TTA

: S

CO

TT A

ND

RE

WS

, C

UC

INA

SO

RE

LLA

: S

AM

WE

LLS

NOVEMBER 2017 SDMAG.COM 103