favorites of lately: June

ahi poke5. ahi poke: A refreshing summer snack best featured at Chris’ Ono Grinds, though the ambiance at Common Theory is also worth the trek.
quince paste
4. quince paste: A magic cheese accompaniment making even the less-scrumptious styles a revived treat.
común
3. Común: Dishes here are electric with flavor, a notch below the extreme levels of cracked out cuisine as embraced by Puesto. Intensely delicious food without gambling with peoples’ insanity. The downtown J Street line-up is becoming an ever-more tempting crawl.
duck
2. duck: Indulged heavily in a cherished pastime of engulfing all manner of duck. Many personal favorites contributed to collection such as Bahn Thai’s #19 red curry duck and Jayne’s duck confit salad. Meanwhile, sous vide duck breast made its way into my repertoire as the next step in new culinary delights.
sous vide experiments
1. sous vide: A revival in experimentation has the majority of our meals revolving around what is essentially a fancy modern crockpot.
BONUS: pizza & wine of the month
davanti'spizza: Spicy sausage & rapini happy hour pizza from Davanti’s is a reliable Del Mar escape from traffic and other torments of the area
radikon
wine: Radikon – “S,” Pinot Grigio, Fruili-Guilia, Italy 2010 ($36) is a vibrant copper-colored Pinot Grigio that falls into small but polarizing category of orange wine, a style drawing deep color expression from the skins of white grapes. Each sip comes with a jolting acidity emphasized by a piercing minerality and tart cherries. It’s as good as it is geeky.
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