A chirashi rice bowl topped with miso marinated black cod, and more
Masks on, because I’m pretty sure this is what the CDC was talking about when it said vaccinated people could uncover in public spaces,
except in crowded settings. It’s Saturday afternoon, and Liberty Station is looking fairly close to normal: parking lots close to full, traffic building to get in or out, and people everywhere.
Place
2820 Historic Decatur Road, San Diego
Especially in and around the Liberty Public Market. Packing a collection of food vendors under one roof didn’t create the most conducive environment for a pandemic, and I witnessed some pretty thin attendance here over the course of last year. But now, on a sunny Saturday, its halls are teeming, hungry eyes peering out over every masked face, in search of tables opening up on either of the Market’s two dining patios.
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Fried chicken, the meal of choice for spring picnics, is popping up on multiple San Diego restaurant menus this month in sandwiches and other variations. Here’s the latest:
Junya’s Crispy Karaage: The latest culinary creation from RakiRaki Ramen owner/chef Junya Watanabe is his twist on the Japanese style of fried chicken known as karaage. Antibiotic-free chicken is marinated for 48 hours in fermented soy sauce and 12 spices, garlic and ginger, then coated with 22 spices, double-fried and served with house Japanese (kewpie) mayonnaise. The karaage is available in regular and spicy varieties in jumbo boxes, in sliders, with fries, in ramen or curry and in a bento box, priced from $11.40 to $25. The new JCK menu, introduced last week, is available at the RakiRaki location at 4646 Convoy St., Suite 102-A in Kearny Mesa. It’s also available for takeout. Visit rakirakiramen.com.
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Eater San Diego: Brunch and Boozy Ice Cream Heading to North Park A round-up, via Eater San Diego, of this week s top stories in San Diego s food and drink scene By Candice Woo, Edited by Monica Garske •
Published February 12, 2021 •
Updated on February 12, 2021 at 11:16 am
Metl Cocktail Creamery
Although the coronavirus pandemic continues to deeply impact San Diego’s dining scene, some restaurants are finding ways to thrive and even expand. The latest local spot to take this pandemic path is Metl Bar & Restaurant, which is expanding its boozy ice cream into a café in North Park. Also new: artisan breads in Hillcrest, rolled tacos in National City, and Tokyo-style fried chicken in Kearny Mesa (and beyond). Eater San Diego shares those top stories of the week from our food and drink scene.