DESTINATION
DINING
From fresh seafood to local produce, ethnic infusion and creative chefs,
San Diego is a standout locale for culinary-focused travelers
seeking to taste their way through town.
SECTION BY TIFFANIE WEN
S
ampling a region’s
food—particularly if
the area is known for a
signature dish or type of fare—
has always been a key part of
traveling. Who could imagine
spending time in the South
without tasting the barbecue,
or visiting France without
trying a buttery croissant or
chocolate eclair? But in recent
years, culinary exploration has
become the reason for a trip
in and of itself, with shows
like “Anthony Bourdain: Parts
Unknown” and “Bizarre Foods
with Andrew Zimmern” pop-
ularizing the notion that the
best way to experience a new
place and understand its people
is through the local cuisine.
San Diego is an obvious
travel destination for its gor-
geous beaches, nearly perfect
climate and world-class, fam-
ily-friendly attractions. But its
booming food scene, increas-
ingly marked by a commitment
to locally sourced ingredients,
also means it has plenty to offer
the epicurean adventurer.
One way to taste the city’s
offerings is through Bite San
Diego, which has offered pop-
ular food tours since 2010.
These excursions each include
24
mini tastings—or “bites”—from
several eateries, with guests
learning about the restaurants
and cuisine as they dine, as well
as the history of San Diego
and its local neighborhoods. In
running the tour company, gen-
eral manager Jered Martin has
noticed a few themes popping
up. “The most prolific trend
that I’ve noticed is the impor-
tance of sourcing menus locally
and, if possible, providing a
farm-to-table menu,” Martin
says. “There are a ton of great
farms as you make your way out
of the city and into the ‘coun-
tryside.’ There are even some
Venus clams at Tidal, a participating eatery in San Diego Restaurant Week
urban gardens in San Diego like
Suzie’s Farms, and just about
every neighborhood has its own
farmers market.”
Andy Baumann, chair of
San Diego Restaurant Week,
a semiannual event that takes
place in September and January,
also credits the amazing food
offerings to the wide-ranging
backgrounds of this city’s resi-
dents. “I feel that our diversity
is what truly enhances the scene
here in San Diego,” he says.
“Everyone who passes through
or decided to settle in our city
brings a little of their culture …
and, for us in this industry, their
cuisine. The regional cuisine
is only amplified by our access
to local products, our amazing
agriculture and farming com-
munity, produce, dairy, sea-
food—everything is the freshest
in the country.”