The Eat is On!
by Amy Finley, Gillian Flynn and David Morris | Riviera San Diego magazine
It’s been a hot year for S.D.’s restaurant scene—and we’re not just talking fancy-pants cuisine. For every degustation course at George’s new monthly TBL3, there are elevated sandwich shops and noodle bars popping up all over town. Neighborhood by neighborhood, San Diego just keeps getting tastier. Farm to table? “Head to Hooves?” We’ve got the trends, the dishes, the original taste makers, and all the new kids on the block. We’re sizzling, all right.
How so much porcine goodness comes out of a space slightly smaller than our closet, we’re not so sure. Carnitas’ Snack Shack chef Hanis Cavin is no Lilliputian, either. But he delivers a mean pulled pork sammy and schnitzel (carnitassnackshack.com). We love sitting on the wood-wrapped patio waiting for our coronary on a bun to arrive.
And a review from their recommended restarants list…
This taco shack has turned landmark thanks to a sculpted wood pig gracing its roof. Chef Hanis Cavin left the Kensington Grill to open this diminutive eatery dedicated to all things pork with partner Sara Stroud. Put on your elastic-waist pants, step up to the sidewalk window, and order the pork belly app (composition of which changes daily) from the chalkboard menu. The pork sandwich was an instant classic, with layers of schnitzel, pulled pork, and bacon (and a few obligatory vegetable-type-thingies thrown in to keep the insurance underwriters happy). Limited seating out back on the surprisingly streamlined faux-rustic patio. Save room for dessert (hand pies, bacon ice cream sandwiches) by former Banker’s Hill pastry chef Rachel Caygill. Lunch and dinner daily. 2632 University Ave., 619.294.7675, carnitassnackshack.com $
RIVIERA San Diego Magazine, July/August 2012, page 156.