Thank the evil fairies that give me ideas to write; it's a holiday weekend and I hope the flaming will be minimal - my kevlar undies are in the laundry.
Given, I have a very narrow point of view and experience of the current San Diego dining scene, but, based on all the reports that the passinate SD CH's are posting, I find a common theme - open up with flashy bright lights and lots of pufing and sputtering about "New, fabulous, unique, fusion, grass-fed, sustainable, farm-to-table, craptastic decor, giant ironic red plastic giant lips, knives stuck in the walls, edgy, trendy, blah, blah, blah ("Oh, yeah, we can write dirty words on the walls graffiti style, hee hee!").
No thank you.
From my lifelong, but admittedly narrow San Diego experience, I miss the people who viewed making and serving food to people as an honorable profession - a craft.
Most notably to me, the late, very lamented Sausage King shop. The old man, his wife, his family faithfully and diligently prepared superb sausages and cold cuts and maintained a little bit of a German import deli on the shelves in the store.
I was a regular/irregular customer for twenty plus years, always stopping in for a "something, something" on my way south or north.
They didn't know my name, but they always recognized me and urged me to try whatever was new because, "You liked the xxx, the last time, you will like this also."
They were always right.