Top Choice Fish Market & Eatery ~ Carlsbad

Top Choice Fish Market & Eatery has opened recently at 6118 Paseo Del Norte in Carlsbad. Located next to Tip Top Meats the Top Choice Fish shares the same owners as the famous butcher shop and German market.

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The interior is simple and clean as one would expect from a fish market. It is divided into two sides. The retail market and the eatery.

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The eatery.

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The fish case.

The quality of ingredients is apparent. Perfect flesh and also perfect butchery. All fish are provided by San Diego’s very own Catalina Offshore Products.

They also have a selection of whole fish. Every fish I saw head the clearest eyes.

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The one at the bottom of the middle row looks pissed.

In addition they carry shellfish as well as a freezer case of other items like fish heads.

Taking a note from the butchery next store Top Choice Fish offers consumers the opportunity to buy 8oz cuts of fish and have it cooked and paired with two sides for cost of purchase plus $5. This what I came here for.

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I selected a beautiful piece of Opah for my lunch.

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Opah, grilled medium rare with coleslaw, Spanish rice, and a small salad

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Perfect medium rare, as asked for.

They offer a number of cooking styles and bastes. You could have Salmon fried fish and chips if so desired. In addition a selection of seafood gumbos, and chowders are also able to be purchased.

The prices vary by choice of fish but my Opah plate came to about $15. I was happy with that. The quality of product and cooking would stand up to any restaurant kitchen worth their weight. The sides were a let down, not bad just OK. Because it is a market there is no sales tax on most items.

The fishmongers were on point but the staff, though nice, was still a little bit green. I noticed a few order mistakes, which were quickly and appropriately handled. All in all a great lunch.

There is now North County access to the same great seafood products used by San Diego’s best Chefs. Now just because you have a paint brush does not mean you are gonna be Picasso, but at least now you have a really good paint brush.

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I drew a Opah.

Top Choice Fish Market & Eatery

6118 Paseo Del Norte, Carlsbad

#food #seafood #foodporn # fishmarket #restaurant

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Crust Pizzeria ~ Carlsbad

Crust Pizzeria is a Chef driven, gourmet pizza restaurant located on the border of Carlsbad and Encinitas at 3263 Camino De Los Coches, Carlsbad. (sprouts shopping center.)

The restaurant is pretty large with a medium-sized bar area, an open kitchen area, and seating for about 75 inside and an additional 40 on the patio. Still it gets busy on nights and weekends.

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Crust Pizzeria

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Crust Pizzeria interior.

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Master Pizza Chef Charlie Meola working at his craft.

Chef Meola has been working at his craft for 18 years. This experience and his passion for only using the best ingredients shows in his food. I was luck enough to grab some of his time and you can read that interview Here.

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Cheese Pizza by the slice available at lunch.

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Pepperoni Pizza ~ Grande mozzarella, Boars Head pepperoni, and fresh-cut basil.

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Tasia ~ Belle chevre goat cheese, kalamata olives, grilled eggplant, zucchini, Grande Mozzarella, feta cheese, oregano, lemon zest, and chili flake.

The pizza I had on a previous visit was the Sophia ~ Spicy sausage, crispy chard, olive oil, fontina cheese, ricotta, and rosemary.

I do not have a pic because my phone ate it:(  but it was delicious. Perfect crust, loved the quality of the cheese and the balance of flavor.

I would put crust in the top 4 pizza places in San Diego at the moment. First off don’t give me the Filippi’s they are mediocre. Pizza Port is OK if your close and want to grab lunch. Urbn does not know how to cook or time their crust, both times it was charred and inedable around the outside ( and I was there when it was slow so it’s not like they got distracted.)

No, I would say Biga, Crust, and The Privateer followed fourth by Pizza Maniac (for an old school grab a slice after work or school place.)

I know I talked mainly about pizza but Crust also does pastas, salads, and sandwiches.

I plan on going back for non work eating soon to explore the menu a little more along with going back to Biga for lunch because it was too dark for pics at dinner.

Crust Pizzeria

3263 Camino De Los Coches, Carlsbad

#food #foodporn #Pizza

Chef Interview With Chef Charlie Meola Of Crust Pizzeria ~ Carlsbad

I had a chance to sit down and talk with Chef Charlie Meola of Crust Pizzeria in Carlsbad recently. You can also see my article on Crust HERE.

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Chef Meola working at his craft.

 I know you started in NY correct?

Yes.

Can you tell me what your seminal moment was or what made you decide you wanted to pursue being a Chef?

Basically I was 13, started off as a dishwasher, went to counter, went to prep, went to sandwiches and basically learned the whole thing. But at that point and time I did not realize this is what I want to do forever. I enjoyed it but I was going to college.

At The University of Arizona right?

Ended going to University of Arizona. Went for three years, did not graduate. I started bartending, making really good money. I worked from 81 to 87 bartending. At that time I kind of realized there are not many old bartenders around, so maybe I need to look for something else.

I was just driving down the road and saw a pizza place for sale. I called the guy made a deal. Then I put two weeks of renovation in it and opened up. I owned it for 26 years, I just sold it about two years ago.

After That?

Went to Alabama, opened up two restaurants in Alabama. I did not like Alabama at all. Then I came here and opened this.

So the moment I realized I wanted to do this was in 88, when I opened up that pizzeria. The goal became just to make pizza better. With the basis of knowledge I already knew I knew I could do it.

Basically for 5 years from 88 to 93 I strived for that. I went on to resource different products from different parts of the country. Research and development trying this and trying that. Still to this day I do the same thing.

What I tell people who come in, like if a purveyor walks in I say “if you’re here to try to save me money and lessen my product, we are wasting each other’s time”. “If you are here to make my product better we can talk.” If you’re here to make my product better and save me money, that’s the cu de gras.”

I’m open to making it better and paying more as opposed to going the other way. I have fights with my accountant on how much I pay for cheese.

When I had my pizzeria in Tucson the Montage in Laguna Beach would fly me out to make pizza for the Chefs who were cooking for the James Beard Award Dinners. So, I cooked for Alex Stratta, Nancy Silverton, these top chefs in Southern California. That’s really it. The integrity of the food the craft are the most important things.

Editor’s Note: making pizza for Nancy Silverton (Mozza, Pizzeria Mozza..) is damn impressive. Just had to say that.

That’s about it, I have noticed now that it’s not all about food it’s about service too. When I started service was an afterthought. I was just in Mexico and noticed how people would be waiting an hour and a half for their food and not even care. Here people 15 min. and want it for free. You are a product of your environment and have to adapt.

Tell me about the products you use.

It’s real simple I keep rules to certain things. I just changed my tomato sauce for the first time in 28 years. These guys from Italy came in, brought some Italian tomatoes. I put what I was using, which was Escalon, next to this Sanyo(sp), it’s a Campagnia tomato, and I was like “this is better I’m gonna buy them.” That’s a big change to make.

You have your three bases your dough, your sauce, and your cheese. That’s your foundation. To change one of those is a big move. You can change your mushroom.

Or your pepperoni

Actually not, we buy Boars Head, which is $5.99 a pound where I could be getting it for $2.00. We get our sausage from a guy named Phil Scimeca who owns a little sausage shop. I met him in Alabama. I get goat cheese from a lady who makes goat cheese. I know everyone goes local and I would if I could find a product that equals. I’m all go local for vegetables, but if I’m going to buy a cheese…. I actually brought my Italian sausage to a guy in little Italy and said “can you duplicate this” and he said no.

Every day we make our own dough, all our salad dressings from scratch everything.

On a side note Chef also dabbles in photography. I was admiring the Surf photography on the wall, thinking it was Aaron Chang’s work, nope it turned out to be his. When you go there check it out, it’s really good.

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 So, there you have it Chef Charlie Meola of Crust Pizzeria. It always interest me to talk with Chefs. You go to someplace that is really good and then learn in talking with the Chef, oh that’s why. Plus as a food writer you have to listen and learn.

Crust Pizzeria

3263 Camino De Los Coches

Pre – Opening Dave & Busters ~ Carlsbad.

So, I was invited recently to check out the new Dave & Busters opening January 30th at the Carlsbad Mall. Though different from my normal restaurant modus operandi I was excited to grab my friend Mario from Banana Dang! and Check it out.

I am glad I did I had a lot of fun and was I impressed with the build out.

The new Dave and Busters inhabits what was the lower part of the old Robinson’s May Company. It shares this newly remodeled wing with Regal Cinemas, 24 Hour Fitness, Pizza Press, Luna Grill, Pannera Bread, and soon The Cheesecake Factory. The rest of the mall is 80% boarded up and under construction.

Before bemoaning corporate entities too much, the reality is, it is a mall and the Dave and Busters alone employs 216 locals, that whole wing alone once completed probably 600+.

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Putting the final touches on the exterior at 2501 El Camino Real Suite 140, Carlsbad.

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Entry way on the lower level of the east wing.

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40,000 square feet of sports bar, restaurant, and games.

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The restaurant section of Dave & Busters. I’m guessing it holds 80 to 100ish.

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The facility hosts 2 private meeting rooms. This is the larger which has an independent audio and video system. They offer catering services which offer customizable menus for any occasion.

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I was impressed with the sports bar area. A Huge amount of TVs including 3 4k digital 100″ screens. They carry all sport packages including UFC events.

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It was nice to see Belching Beaver’s mango IPA on tap as well as Stone.

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You gotta have an updated version of old school skeet ball.

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Marc, another member of the press, playing Mario Olympics.

They have, obviously, a ton of games that work off of a ticketless card system for credits and points. Dave and Busters is 18 and up unless that person is accompanied by a guardian 25 or older.

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I really wanted to play the Star Wars Battle Pod game but I ran out of credits shooting robots and racing cars badly with Mario. I would treat this place like Vegas come in with a set amount or it could quickly become a money sink.

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You can redeem your points from playing games at the prize center.

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The prizes have upgraded since I was younger, I usually left from an arcade with this…..

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I’d still get stuck.

We were treated to a buffet of their menu items to try out. The quality was better than expected putting it above places like Buffalo Wild Wings.

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Sample offerings.

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One of my plates:) The baby back ribs were especially good for a non BBQ specialty joint. I also went for seconds of the fish and chips.

My favorite offering was (and I’ll use their pic because its pretty)…

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Cheese Burger with smoked bacon. This was really tasty.

So, there is your sneak peek at Dave & Busters in Carlsbad. I will be back to grab a drink and a bite at the sports bar…and play that Star Wars game.

Dave and Busters

2501 El Camino Real, Carlsbad

Caffeine Crawl ~ Oceanside / Carlsbad

This last Friday, January 20th marked the 4th annual San Diego Caffeine Crawl, the 57th crawl overall, and most importantly, the 1st featuring North County craft coffee and tea purveyors from Oceanside and Carlsbad.

One of my favorite things about North County’s culinary scene is the camaraderie and support the Chefs and Owners show to one another. This is also true for the craft beverage scene up here as well. Everyone involved was excited to be a part of the event and happy to see the Coffee and Tea Scene getting its just deserves.  Trust me this is not true everywhere, even San Diego has its fair share of cut throat competition (though events like the one I just attended at Biga and the chefs involved show that there are exceptions). With the momentum of this years success, hopefully next year will expand to include more participants and probably a 3rd route.

Our guide Pia talking about Caffeine Crawl.

The North County crawl consisted of two routes, starting in Oceanside and Carlsbad and crossing over. Each route had 5 stops and was about 3 miles in length. North County Food covered the Oceanside to Carlsbad route and I enlisted BeersNBytes  (a Carlsbad based food website) to cover the Carlsbad route.

*I will include another link at the bottom of the post to check out their coverage and their great website.

The crawl started at Banana Dang! In Oceanside. In addition to being a sponsor and catalyst for bringing the Caffeine crawl to North County, it was Banana Dang’s! 2 year anniversary.

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Owners Mario and Thanh-Thanh with Chef Beau Bonham goofing off while I tried to get a serious picture 🙂

Prior to the Crawl Banana Dang! thanked their loyal customers for 2 years of support with free bananas, frozen bananas, Vietnamese Coffee Jell-O Shots, and $2 cappuccino.

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Vietnamese Jell-O Shots

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Banana art by Maitu and yours truly.

Banana Dang! gave a presentation on their origin and experience in Puerto Rico as an “at origin” coffee shop

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Thanh-Thanh talking with the Crawl attendees.

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They served 2 different coffees. One from Puerto Rico (Sandra Farms) and another from Nicaragua (Don Isidro) to contrast the mild nature of an “island coffee” versus a high elevation more robust bean. They were both roasted by Manzanita Roasting Company out of Rancho Bernardo.

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To complete the Puerto Rican experience, local Chef Beau Bonham made a classic accompaniment of freshly baked Pan De Agua served with Queso Blanco, and Dulce De Lechosa (Papaya cooked in its own syrup with cinnamon and vanilla)

The Second stop was around the corner at Loose Leaf Tea Bar.

Shane explaining what he would be featuring …

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Loose Leaf Tea’s Mango Ceylon Tea on nitro.

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The group enjoying the offerings and the great mural artwork at Loose Leaf Tea.

Next up was South Oceanside’s Revolution Roasters.

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Revolution demonstrated the same coffee made with 3 different water sources. The first was made using distilled water, the second Oceanside tap water, and the third using Revolution’s reverse osmosis water.

The coffee using the tap and distilled were really close in character but you could definitely tell the one made using the reverse osmosis method.

Afterward we headed down to Carlsbad to Steady State Roasting. Steady State Roasting has been around for about 8 months (I believe). This was my first time there and I loved the small space tucked away off State St. in Carlsbad, which it shares with other artist’s workshops.

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The funky space that is State Street Roasting.

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State Street is entering a roasting competition in Austin later this year and served the Kenyan provided to the roasters. They served the coffee using a 15 min roast and a shorter roast more like the one they would be doing for the competition. The shorter roast definitely had more balance and interesting notes.

The Crawl showed, through the various demos, that so much from what water is used, roasting times, and of course the origin of the bean each have a huge impact on the finished product. That was without even touching on temperature, machines, execution, storage, and on and on.

Final stop on the crawl was Carlsbad’s Baba Coffee.

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My pics did not come out so I used one from my previous visit.

While Baba Coffee does not roast, they make a conceded effort to source from the best local purveyors. Their coffee is roasted by Pannikin who also provides them with scratch made baked goods. They served a delicious mint tea with honey from Tea Gallery out of San Diego.

So, happy to be a part of the event, helping out, and experiencing North County’s first Caffeine Crawl. I cannot wait to see what next year brings. We should be able to expand the number of stops and offerings. If you did not get to attend conduct one of your own. You do not have to do it in one day. Introduce yourself to one of the local craft coffee purveyors and ask questions, trust me they love to talk about this stuff.

Banana Dang!

115 S Coast Highway, Oceanside

The Loose Leaf Tea Bar

408 Mission Ave, Oceanside

Revolution Roasters

1863 S Coast Highway, Oceanside

Steady State Roasting

2680 State Street, Carlsbad

Baba Coffee

2727 State Street, Carlsbad

Caffeine Crawl

BeersNBytes

Bits and Bites ~ December / January

So, here are some meals I had over the last month and a half, that while don’t fit into a stand alone post, deserve mentioning. You may want to check them out if you want a solid bite to eat.

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Greek Chicken at Paul’s Place ~ Oceanside

Paul’s Place is owned by, I believe, the brother of the owner of Angelo’s. It is a fast casual restaurant serving a smaller but similar menu. The one thing I like is they serve a few more Greek items, like the Greek Chicken. Moist lemon chicken with rice pilaf and pita bread. A winner for lunch at under $10.

Paul’s Place ~ 3671 Mission Ave. Oceanside.

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Carnitas Plate Combo at Primo Foods ~ Oceanside

Perfectly moist carnitas, guacamole, rice, beans, flour or corn tortillas and a drink for $5.99 on Wednesdays. That can not be beat. Also check out their $0.69 Taco Tuesdays and BBQ on the weekends. They also have great homemade guacamole and salsas to go at the market. It’s a cornucopia of delicious options.

Primo Market ~ 606 Morse St. Oceanside

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Cornish Game Hen at Luna Grill ~ Carlsbad

So, first off , it was surprising to see Cornish Game Hen at a fast casual restaurant, more surprising how well they executed it. It had a nice char on the outside and was tender and moist inside. Served with Basmati rice, charred tomato, and a house salad.

If you find yourself at the, hugely under construction, Carlsbad Mall, Luna Grill is a solid fast casual choice.

Luna Grill ~ 2501 El Camino Real, Oceanside.

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Pepian at Aydee’s Garnacheria ~ Fallbrook

Aydee’s is a small cafe near downtown Fallbrook that does Mexican and Guatemalan dishes.

I wondered in for lunch and had a very solid version of Pepian (think Guatemalan Mole). While I wish the sauce had a little more depth it was still very satisfying. I also really liked the rice and beans. The rice was more of a Pilaf style and the beans were cooked rather than refried.

Aydee’s Garnacheria ~ 110 east Mission Rd. Fallbrook

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Wood Fired croissants at Biga ~ San Diego

I was given one of these while at the Hog Roast at Biga last week. I did not mention them in that report because they were not part of the event but still wanted to give them a shout out. I have a pretty high standard for croissants and these are right up there with the best, plus the wood fire cooking just pushes them into that very special place. Definintly grab one if your in downtown San Diego, even if you’re not eating at Biga (which i highly recommend you do).

Biga ~ 950 6th Ave. San Diego

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Pizza Of The Month “Spicy Spinach” at Pizza Port ~ Carlsbad

So last, and surprisingly my least favorite, pizza at pizza Pizza Port. Now, there was nothing wrong with this pie. The crust was good and I finished it, it just did not wow me. I have never been to Pizza Port and they are somewhat of an institution, so I was nearby and decided to try them. Maybe it was an expectation thing? I would much prefer The Privateer or Pizzamaniac for flavor. I know usually, I just won’t mention it but it did surprise me so I thought I would. I did not go in expecting Mozza, but was expecting more than I got.

Pizza Port ~ 571 Carlsbad Village Dr.

Ok, back to looking for a room to rent.

 

 

 

Angel’s Salumi & Truffles

So, I was invited to Angel’s Salumi & Truffles this past week to see their facility and sample their product line. Just so you know, you are going to see the phrases “best X I have ever had” and “delicious” a lot through out this post.

Angel’s Salumi is based right here in Carlsbad, Ca. off of El Camino Real on Palmer Way. Here they have a small show room and retail shop that is open to the public, along with their packing and shipping warehouse.

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Angel’s Salumi & Truffles ~ 5621 Palmer Way Suite B, Carlsbad

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Their Showroom.

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Shipping and Packing Facility.

Just to give you a little info on the owner / creator of the product, because I think it is important, here is his background.

Pascal served as an Executive Chef and made his apprentissage in six 5 star hotels, two of which were ranked in the top ten hotels in the world. He also studied Charcuterie in the south of France, Monte Carlo, Corsica, and Paris. I know, I do not know how he survived:). He worked alongside Bernard Broust and Mr. Langlois, silver medal M.A.F and M.O.F Chefs in Charcuterie, at the Gaston Lenotre School. He was mentored by Cesar Merlino, Chef and Maitre Charcuterie in the French Alpes.

He has been involved in the California culinary scene for over 20 years, supplying Chefs and consumers with the highest quality product. He has painstakingly refined each recipe and oversees the production, made in small batches to insure consistency and quality.

Ok, now on to the good stuff, the product.

The tasting was held in their demonstration kitchen.

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Apropos decor for a charcuterie company.

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Charcuterie left to right ~ Black Truffle Salami, Wild Boar Salami, Venison and Berkshire Salami.

black-truffle-salami-6-5oz-710x473 Black Truffle Salami ~ 5% European Black Winter                                                                                  Truffle, Berkshire pork, red wine, Armagnac and                                                                                    spices.

This was a great salami with a nice taste of black truffles, yet they did not overpower the pork flavor. diffinently a stronger salami able to stand up and pair with mustards and medium to bigger red wines.

wild-boar-salami-plancha-710x549 100% Texas Wild Boar.  Prepared with Herbs and                                                                                    Wine.

This was the second salami I sampled and my favorite. Full of flavor, still had a moisture to it. All their Charcuterie tasted clean. What I mean by that is, there was nothing standing in the way of the flavors, you taste the purity of the ingredients.

box-of-2-venison-berkshire-salami-6-5oz Venison & Berkshire Salami is Made from New Zealand                                                                       Venison and 100% Purebred Berkshire Pork, Seasoned                                                                         with Red Wine, Juniper Berries and Black Peppercorn.

Another great product. Some of the best Venison in the world comes out of NZ. The Berkshire Pork adds moisture and cuts the gameyness of the venison.

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Foie Gras Terrine ~ Hudson Valley Farms Duck Liver and 5% Black Truffle. No fat added,                                             contain 10% of duck liver fat from the cooking process.

Foie and black truffle, you could not get more decadent unless you served it with caviar and gold leaf. The terrine was rich and flavorful with just the right amount of truffle as again not to overpower the delicate fatty liver. The foie itself is cut and layered instead of chopped together with the truffles in order to maintain that balance.

You could serve this at a social gathering of 20 people and it would be enough due to the richness. I mean it would be gone, but there would be enough.

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Truffle Butter ~  Black Truffle Butter made with 5% Black Winter Truffle from Perigord France blended with Natural Churned Butter from Grass Fed Cows.

This is great in small amounts on quality bread, or as a finishing butter on steaks. you could probably use it in a pasta dish as well. They also produce a white truffle version which I will be playing around with this weekend on some grass-fed steaks. Its part of my hedonism diet.

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In addition to the charcuterie, foie gras, and butters, we also sampled a number of spreads and olive oils. Like the afore-mentioned products these were all world-class.

All the Italian products are imported from Frantoio di Sant’Agata, a family owned company since 1827.  The oil mill is located in the hilly countryside of Imperia, with a beautiful view of the Ligurian coast where they grow, harvest, and produce their Taggiasca olives.

See, serious stuff.

Again the word I will use is clean. Quality product, where you know what you are eating and it tastes magnificent. I have been using the pepper cream on sandwiches and flatbreads. I used the olive oil to make a kick ass Caprese salad with heirloom tomatoes, fresh mozzarella, and basil.

While I was there these little nuggets of joy showed up via fed Ex..

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Their truffles are sourced from Italy, Spain, and France.

You can buy Angel’s Salumi products online, at their showroom, and eat it at finer restaurants across North County and San Diego.

Perfect stuff for foodie Christmas Gifts and entertaining. left to right their “Slow cured natural salami selection” and Their Italian gift basket. You can find gift baskets from as low as $36 up to $286 for an ultimate gift basket. They even have vegetarian and vegan options. Browse gift baskets here.

Angel’s Salumi & Truffles 

5621 Palmer Way Suite B, Carlsbad

760.931.1324

Caffeine Crawl 2017 ~ North County

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Caffeine Crawl is an event put on by “The Lab”. “The Lab” is a company that helps high-end, craft beverage companies promote their products through graphic design, media, and events.

One such event is the Caffeine Crawl. Exactly as the name implies caffeine Crawls are events that allow coffee lovers to experience craft coffee houses and roasters in their area. The first crawl was held in Kansas City in 2011 and multiple events have since been held nation wide.

This coming  January 20th to 22nd , caffeine crawl will hold it’s fourth San Diego based event with ten routes through out San Diego county. The best thing is that for the first time two of these routes will be held in North County.

The routes will highlight seven of Oceanside and Carlsbad’s best purveyors of craft coffee.

North Coast:
Baba Coffee
Banana Dang
The Loose Leaf
Revolution Roasters
Sleeping Tiger Coffees
Steady State Roasting

Succulent Cafe

The routes are bikeable or driveable and cover about 3 miles. In addition to great coffee, there are educational demonstrations at each stop. Wether its roasting styles and how choices as a roaster effect the end product or talking about what it is like to run an “At origin” coffee shop in Puerto Rico, there is a lot to learn about the craft and what  goes into producing a great cup of coffee.

Here are the outlines for the two North County routes…

s851142438705973840_p432_i20_w222  Purchase Tickets Here

This is a 3.5 mile biking route that visits 5 different stops. It begins at Succulent Cafe (505 Oak Avenue, Carlsbad, CA 92008) at 1:00pm, sharp!

Other stops include Sleeping Tiger CoffeesSteady State RoastingRevolution Roasters, and concludes at Banana Dang. This route ends at 4:00pm. You provide your own transportation shop-to-shop. This is a suggested biking route, but driving as your form of transportation is also fine.

This is a 3 mile biking route that visits 5 different stops. It begins at Banana Dang (115 South Coast Highway, Oceanside, CA 92054) at 2:00pm, sharp!

Other stops include The Loose Leaf Revolution RoastersSteady State Roasting and concludes at Baba Coffee. This route ends at 5:00pm. You provide your own transportation shop-to-shop. This is a suggested biking route, but driving as your form of transportation is also fine.

Below is ticket and event info…
Important details pertaining to your ticket :
– New to Caffeine Crawl? Here’s a fun FAQ for you to learn more.
– You will receive a confirmation email from one of us within 24 hours after your ticket purchase. Be sure to check the email you bought the tickets from.Your physical ticket(s) will be mailed to you (unless within 4 days of the event, in which case they will be held for you at will call at the start of the event).
– Tickets include an event bag with Crawl goodies and souvenirs, and admittance to all stops on your selected route (includes a drink sample, and short, educational presentation at each stop). You will receive the event bag at the start of your route. 
– You will receive an electronic route schedule the week of the event via email, as well as a program that is a printed route schedule, at the start of the event. Be sure to check the email you bought the tickets from.
– Children are welcome (must have a ticket), and there are sometimes caffeine-free options. There are occasionally alcohol-based coffee drinks. All drinks are at the discretion of participating shops. If wanting to bring a child under 7 years of age please contact us first. 
– Each stop along the route has a set start and end time that was confirmed with that business, and will be provided to you before the event. This is to keep the event organized, and give each ticket holder the best experience possible. Please be prepared to stay on schedule and follow cues from your tour guide, as there will be multiple routes in operation at once. 
– Tickets are non-refundable. Same situation as a concert, sporting event, or any other event.
– Biking and walking routes can drive if weather is bad to day of the event. Caffeine Crawl and The LAB will not be held responsible for any travel-related incidents while attending Caffeine Crawl. By purchasing a ticket, you agree to the Terms & Conditions, maintaining full responsibility for your personal and vehicular safety, and your own items, while traveling between shops by foot, car, bus, or bicycle.

 

So, embrace your chance to be part of the first North County based caffeine Crawl. Yay North County. Represent!

Caffeine Crawl Website

#northcounty #coffee

 

 

 

 

Top Choice Fish Market and Eatery Coming Soon ~ Carlsbad

Tip Top Meats is opening a new Seafood Restaurant concept next door to their current location. Looks like it will be a restaurant and fish market.

top-choice-fish

No time line yet but they are hiring at the moment if you are interested or know somebody who may be.

“Top Choice Fish – Market and Eatery needs cashiers, servers, food prep and experienced seafood chefs. Apply in person at Tip Top Meats 6118 Paseo del Norte, Carlsbad.”

Tip Top is highly regarded as a butcher shop and diner, I would expect nothing less from them in this venture.

#food #carlsbad #northcounty

 

Black Friday Shopping For Foodies

Why deal with the lines and being told we only had 4 of those $200 TVs in the ad. Grab a San Diego Dining Out Passport at 35% off if you use this website’s code. Regularly $99 – $35 with code NCF2016

passbook-promo

These are all foodie restaurants that do not give out deals regularly. You get 2 for 1 entrees at some of San Diego’s best restaurants. Just show them the passport, they stamp their page and you save. No unfolding a piece of newspaper coupon that you have stuck in your wallet or purse.

There are many North County locations including 608, The Whet Noodle, and The Land and Water Company. Hey, jump on the Coaster and head down to Little Italy in SD and go to Bracero Cocina (that right there pays for 80% of the book.)

Disclaimers: Do not buy this as the sole gift for the one you love, do not use on a first date  (unless you are sly enough just to slip into the credit card holder with your payment). these situations will end badly.

Seriously, though it will allow you to try some great places at a great discount. Dining Out San Diego Magazine is well respected in the industry. Plus I would not be posting it if I did not think it was of value or pizza hut was in there.

Check out the magazine as well some great articles, the latest features an interview with North County’s own Davin Waite of Wrench & Rodent.  Click here