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The salad's creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. [2] Cardini lived in San Diego, but ran one of his restaurants, Caesar's, in Tijuana, Mexico, to attract American customers seeking to circumvent the restrictions of Prohibition.
The first Souplantation restaurant opened on Mission Gorge Road in San Diego in 1978. [10] It was the idea of Dennis Jay, who was a bartender at Springfield Wagon Works, a pioneer in salad bars in El Cajon. Dennis's friends, John Turnbull and Scott King, were opening their first Soup and Salad restaurant, The Soup Exchange.
Addison is a restaurant in San Diego, California, that showcases California gastronomy from Chef William Bradley. It is the first and only three-star Michelin restaurant in Southern California. [2] Opened in 2006, it is located in Carmel Valley, adjacent to Fairmont Grand Del Mar. [3]
By 2014, there was a total of 8 restaurants with one each in Hawaii and Sacramento and the remainder in Southern California. [11] There were eight Farrell's locations in Hawaii. The last Farrell's in the state was operated by E Noa Corporation at Pearlridge shopping center in Aiea, Hawaii. After 10 years in service, it closed at the end of ...
Pages in category "Restaurants in San Diego" ... Soichi (restaurant) Sushi Tadokoro This page was last edited on 10 October 2023, at 11:18 (UTC). ...
In 2015 Foursquare ranked the restaurant 26th on its list of 50 "best burger joints in America." [12] In an article by Hoodline, Hodad's burgers ranked number 3 out of 50 for quality burgers under $10. [34] The San Diego Union-Tribune included it in its list of the 30 best burgers in San Diego. [22]
Boll Weevil was founded in 1966 by Fred and Lorraine Halleman. The original location was adjacent to the upscale Cotton Patch steakhouse, with the Boll Weevil name referring to a smaller restaurant spawned from a cotton patch. [1] Both were located in San Diego on Midway Drive, near Barnett Ave and Pacific Highway in Point Loma.
San Diego Fire-Rescue Department spokesman, Maurice Luque, described the building as "gutted". [2] The fire originated in an open cooking pit in the kitchen of the restaurant and eventually spread to the building's interior. [6] No injuries were sustained and an estimated 45 firefighters were able to extinguish the fire in 20 minutes.