Reader 2019 Feast Restaurant Issue: New and Old, from the Guadalupe Valley to Carlsbad

Share and share alike is the way to go to this relatively new Mission Hills eatery. The chicken-fried quail is a slightly spicy appetizer, while the house-made coppa ham is a flavorful starter, especially with rye bread and cheese. Even the entrees are shareable, such as the branzino, which is served whole, but with pieces separated to make it easier to, well, share. This is a good place to try steak tartare if you’ve never had it before. For a little something extra, there is a six-course chef’s table offering for $100 ($40 more for wine pairings) on Wednesdays and Thursdays, featuring chef owner Brad Wise.

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New Chef’s Counter Experience at Fort Oak

Join executive chef Brad Wise and his team for a preview of the new Chef’s Counter Experience at Mission Hills hotspot, Fork Oak. The series launches on Wednesday, July 3, and is slated to run every other week on Wednesdays and Thursdays starting July 17. Lucky diners who snag one of the 14 available seats per event can enjoy a six-course “chef’s whim” tasting menu with dishes that feature locally-grown vegetables, meats, and freshly caught seafood all cooked on the custom made 7,000-pound grill, plus plenty of live-action from the kitchen. Each dinner costs $100 per person with an optional $40 wine pairing. Visit

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The 10 Most Exciting New Restaurants In San Diego Serve Up Omakase-Only Sushi And Tequila Flan

10 Fort Oak
THE COCKTAIL The Fairlane delivers a refreshing kick with gin, grapefruit, lemon, elderflower and prosecco.
THE BESTSELLER Known for grilled veggies, the charred caulilini is a standout.
THE AMBIANCE Standalone dining rooms are separated by a patio and bar to create four distinct spaces.
MUST ORDER Shaved truffle adds umami flavor to goat’s milk cavatelli. 
WHY WE LIKE IT An exhibition kitchen gives 14 diners a bird’s-eye view of the action.
WHAT THE CHEF RECOMMENDS Coppa ham, raclette cheese and pickles on rye 
WHAT TO INSTAGRAM The chocolatey Gianduja tart with banana ice cream is sculptural pastry art. 
WHY FOODIES FLOCK HERE Fort Oak continues a tradition of open-fire cooking started by sister restaurant, Trust. 1011 Fort Stockton Drive, San Diego, 619.722.3398

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Why San Diego’s Burgeoning Food Scene Deserves Your Attention

With the introduction of a California-wide Michelin guide, Golden State cities that are NOT Los Angeles and San Francisco will undoubtedly receive some overdue attention. That’s not to say that smaller markets like San Diego aren’t already generating buzz on the food scene. Just ask San Diego Magazine food critic Troy Johnson.

Best New Restaurant

Critic’s Pick: Fort Oak

 

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Where to Dine Outdoors in San Diego From sexy rooftop bars to sun-soaked patios

Blessed with an almost Mediterranean climate, San Diego’s outdoor dining game is strong. Whether city skyline or ocean views are your jam, “eating out” takes on new meaning at these alfresco hot spots. With long summer days and evenings in mind, here are 14 restaurants and bars with solid food and drink programs, plus sunshine – or starry nights – and good vibes, guaranteed.

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The Dish: National Wine Day, National Burger Day, Memorial Day weekend

The newest concept from Trust Restaurant Group, Fort Oak, offers burger lovers an elevated option: the Wood-Grilled Dry Aged Burger ($17). Available on the brunch menu and in the bar, the burger is topped with aged cheddar, truffle onion jam, fried egg aioli, bread and butter pickle, and comes with a side of fries. 1011 Fort Stockton Drive, San Diego. Reservations: (619) 722-3398. fortoaksd.com

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