Tag Archives: specialty produce

Farmer’s Bottega Restaurant Feature

Farmer’s Bottega features local artisan ingredients and organic produce in New American and Italian dishes. Italian-born chef and owner Alberto Morale, co-owner of the Fig Tree Cafe, opened the Mission Hills restaurant less than two years ago. We loved working with San Diego Restaurant Week last January. SDRW reached out again to tell me this month’s theme is local produce and we were happy to accept an invitation to preview Farmer’s Bottega.

Oxtail Ravioli at Farmer's Bottega Restaurant in Mission Hills, San Diego

The Oxtail Ravioli with cherry tomatoes, caramelized onions and herbed goat cheese immediately called out to me. The sauce was flavorful, rich with umami and balanced with the fresh green taste of the dandelion shoot garnish. The housemade pasta had the perfect aldente bite.

The Baby Birds Farm family

Our whole silly family found the staff friendly and hospitable. The hostess offered each girl full sized coloring books and a small tupperware of crayons, which kept them content during ordering. We also enjoyed exploring the back patio and garden space.

Total comfort food

Housemade Meatballs at Farmer's Bottega Restaurant in Mission Hills, San Diego

The Housemade Meatballs were something special. The starter is presented oh so cozy in a small cast iron pan, and topped table-side by copious parmesan. The meatballs are cooked in a rich and spicy tomato sauce with fresh herbs. We requested an extra round of the Bread and Cie toast to sop up the last bits.

Featuring fresh and unique produce

Yellow Watermelon Salad at Farmer's Bottega Restaurant in Mission Hills, San Diego

Our waiter, Matthew, was very personable. He steered us towards the Seasonal Melon Salad. This week’s salad featured super sweet yellow watermelon, feta, wild arugula, and spicy caramelized pecans. The lemon vinaigrette was light and overall the salad was a refreshing balance to our other meat-heavy choices. In addition to buying direct from local farms, Specialty Produce supplies their fresh vegetables and fruits, sourced from San Diego growers.

Farmhouse Decor
Farmer's Bottega Restaurant in Mission Hills, San Diego

Farmer’s Bottega is decorated in a comfortable “farmhouse” style, perfect for either date night or family. Oversized glass containers hold pickles and preserved lemons. How sweet would a date be under this wall of crate boxes?

Top Quality Meats

Buffalo Filet at Farmer's Bottega Restaurant in Mission Hills, San Diego

The herb-rubbed Buffalo Filet was also excellent, served with garlic mashed potatoes, swiss chard, asparagus, crispy onions, roasted Maui thyme and a petite Syrah reduction. The filet was cooked a perfect medium rare, and super tender. Unfortunately, I was not fast enough around my family to snag any of the asparagus and barely grabbed a corner of the crispy onions. I wished for more!

You have to eat dessert during restaurant week!

NY Cheesecake with fresh berries at Farmer's Bottega Restaurant in Mission Hills, San Diego

We finished our meal with a New York Cheesecake with fresh berries, whipped cream and chocolate sauce.

After such inventive and satisfying starters and mains, the desserts were unflawed but not as memorable.

Molten Chocolate Cake at Farmer's Bottega Restaurant in Mission Hills, San DiegoAll in all, considering there wasn’t a drop left on the plates, they couldn’t have been that bad.

At one point I looked over at my three-year-old and she was doing a combination shovel/inhale on the Molten Chocolate Cake.

Tips for Farmer’s Bottega

  • We only ordered items we were told would be on the Restaurant Week menu. However, since Farmer’s Bottega features seasonal produce and locally sourced seafood, artisan meats, cheese and breads, selections may vary.
  • Our waiter let us know that they would offer the $40 SDRW menu not just the one week, Sunday, September 25th through Sunday, October 2nd, but would extend for a second week, too.
  • Reservations recommended: (619) 458-9929.
  • If you miss SDRW altogether, they offer a pre-fixed date night menu on Wednesday nights, and happy hour all night Tuesday at the bar. The TV’s at the bar were playing the Food Network. My kind of place!!
  • If you go, please tell them Baby Birds Farm sent you!
  • As mentioned, our food was offered free of charge. Opinions and photos are mine.

Farmer's Bottega Restaurant in Mission Hills, San Diego

Farmer’s Bottega

860 West Washington Street
San Diego, CA 92103

(619) 458-9929

www.farmersbottega.com

HOURS
Sunday – Thursday
8 AM–3 PM | 4:30 PM–10 PM
Friday – Saturday
8 AM–3 PM | 4 PM–10:30 PM

Sustainability Highlighted at the Farm to Bay Event

The Living Coast Discovery Center overlooks San Diego Bay and sits on the Sweetwater Marsh National Wildlife Refuge. The zoo/aquarium cares for birds, animals and marine life that would not otherwise survive in the wild.

Living Coast Discovery Center

The 2016 Farm to Bay

Once a year San Diego restaurants, breweries, caterers and vineyards come together to support the non-profit Living Coast Discovery Center and highlight sustainability and coastal wildlife. Event goers are treated to samples from over 40 food and beverage venders, including Wrench and Rodent Seabasstropub, Urge American Gastropub, True Food Kitchen, Panama 66, Suzie’s Farm, Viva Pops, Big Front Door, Juice Wave, and Duck Foot Brewing Company.

Farm to Bay - Living Coast Discovery Center - Chula Vista Olympic Training Center's Scallop Ceviche

What the US Olympic athletes eat: sustainable scallop ceviche.

One surprising food partner was not a restaurant or a caterer, yet makes 1,000 meals a day. The Chula Vista Olympic Training Center feeds our hungry athletes during training. They offered us samples of a scallop ceviche (above) and a macadamia poke, made with line-caught yellow tail. Dang Brother Pizza (below) cooks Neapolitan-style thin crust pizza in a wood-burning Italian pizza oven built into a vintage fire truck. The pizza is delicious, and with taps built into the side of the truck, they are ready to pull up to your party.

Dang Brother Pizza Fire Truck Pizza Oven at the Farm to Bay - Living Coast Discovery Center

How would you like a fire truck to pull up to your house party and serve pizza?

One of the event’s sponsors, Home Advisor, did not have anyone local to use their tickets. So a “matchmaker” named Candice from ZipSprout found me through the @BabyBirdsFarm Instagram and thought it would be up my alley. Gourmet, sustainable, farm-to-table food and drinks? Helping spread the word for a great non-profit? Spending a gorgeous summer evening on a wildlife refuge with my husband? Yes, please.

Wrangling Top San Diego Farm-to-Table Restaurants

Will Gustwiller of Eclipse Chocolate at the 2016 Farm to Bay - Living Coast Discovery Center

Willy Wonka wrangled!?

Chef Will Gustwiller of Eclipse Chocolate Bar and Bistro was this year’s Culinary Chair, or as he calls it “Chef Wrangler.” He helped curate the partners and coordinate their offerings. (He told us last year half of the restaurants served ceviche — oops.) We chatted a bit about how they were all sourcing sustainable ingredients and the goal of being a zero waste event. In a large brown top hat, it was hard not to draw a connection between the chocolatier and Willy Wonka. Will shared how he hated being called “Willy Wonka” as a kid, but has since learned to embrace it as the best of marketing. We enjoy both brunch and dinner at Eclipse, and picked up 2-for-1 coupons for our next visit.

Finding Dory, Sharks and Sea Turtles

Farm to Bay at the Living Coast Discovery Center

Saving marine and coastal wildlife.

Sapphire, the loggerhead sea turtle, was injured by a boat. Despite rehabilitation her sense of direction is off and she often winds up with her head in the sand. Yes, like the poor Beluga in the fictional Marine Life Institute in “Finding Dory”! She shares a tank with the leopard sharks swimming behind me in the above picture.

Rescued and rehabilitated barn owl - Living Coast Discovery Center

A pretty barn owl socialized at the Farm to Bay – they also visit schools.

Years ago, a coworker of mine was a tour guide at the then named “Chula Vista Nature Center.” I remember discovering and loving the scent of the Cleveland Sage there, and now have it planted throughout our yard. We became reacquainted with the Living Coast Discovery Center after their animal ambassadors visited the Little Birds’ preschool and my husband drove them down to explore.

Sustainable Seafood

Catalina Offshore Products at the 2016 Farm to Bay at the Living Coast Discovery CenterI got to chat with Tommy, the Fishmonger at Catalina Offshore Products. Catalina is truly at the forefront of sustainable seafood in San Diego. Tommy shared a Portuguese Tuna Salad that the fishermen used to bring with them on the boat. I love any tuna salad that is made without mayonnaise, and this one was great. Fresh yellowtail, steamed, and tossed with a red vinegar dressing; Farm to Bay patrons had a lightened up version in endive. I’m guessing the fishermen did not.

Tip: If you want any easy way to improve your cooking, shop where the chefs get their ingredients.

Sushi on a Roll at the 2016 Farm to Bay at the Living Coast Discovery CenterMy Little Birds love going down to Catalina Offshore to shop for seafood. Parallel in concept to Specialty Produce, Catalina supplies local, fresh and sustainable seafood to San Diego’s top restaurants yet allows regular retail customers to shop too.

Another San Diego favorite, caterers Sushi on a Roll, served up line caught blue fin as sashimi and in a cut roll with seaweed salad.

Sushi on a Roll at the 2016 Farm to Bay at the Living Coast Discovery Center

Guilt-free toro?

I had thought blue fin was solidly on the “avoid” list due to over-fishing. But chef Jeff started telling me about some of the efforts to develop sustainable and environmentally friendly farms.

Sweet Treats

Don’t hate me San Diegans, but I don’t really drink beer… So I really can’t write much other than that there were a TON of local craft beer samples at the Farm to Bay. Papa Bird was happy drinking old favorites including Grapefruit Sculpin and finding new up and coming beers like Duckfoot. Blue Chair Bay Rum - Island GirlI, on the other hand, was very happy tasting the “Island Girl” cocktail from Blue Chair Bay Rum. They also provided the recipe, which is at the end of the post. Perfect for a summer evening, it highlights their coconut rum (which is also delicious served chilled on its own), and is not too sweet.

Shocker: My favorite dish was dessert.

Finally, Corn Sorbet and Tres Leches from Mistral at Loews Coronado Bay Resort completed a three-course corn-centric tasting menu. Following brown-butter-bacon popcorn and a pork belly with corn salsa, the pastry chef turned the vegetable into a surprisingly successful sorbet. The sorbet accompanied a personal-size tres leches and mint-jalapeno syrup. I made my husband go back to get his own. Luckily, Cool Down Coffee was at the next table, where I picked up a caramel cold brew.

Corn Sorbet and Tres Leches from Loews Coronado

Are you hungry yet?

I hope so! It’s not too soon to plan to attend the 2017 Farm to Bay. In the meantime, check out one of the San Diego farm-2-table partners. Or if you want to sip a bit of summer just a while longer, try out Blue Chair Bay’s recipe for the Island Girl.

5.0 from 2 reviews
Island Girl
 
Author:
Recipe type: Easy Cocktail
Serves: 1 drink
Prep time:
Total time:
 
If you like the idea of pina coladas but find them too sweet, this pour and drink cocktail is for you.
Ingredients
  • 1.5 oz. Blue Chair Bay® Coconut Rum
  • 1 oz. orange juice
  • 1 oz. pineapple juice
  • 2 oz. lemon-lime soda
Instructions
  1. Pour all of the ingredients into a tall glass, over ice.
  2. "Stir and flirt."
  3. Watch the sunset and chiiiiill.
Notes
Recipe courtesy of Blue Chair Bay Rum.

A Fun Day of Food and Family

Sorry I haven’t written much in a while. Life gets busy! Lately I have been sharing quick Instagram posts. It takes a fraction of time to post a quick picture there, and can be done “in the moment.” Yet instant is fleeting and soon forgotten. And days like this last Sunday are meant to be savored and remembered.

San Diego Food - 1

Ever since Papa Bird and I flew the coop to celebrate the first anniversary of the fun restaurant/night spot Kettner Exchange, we have had a gift card to their side business, Devil’s Dozen Donuts. The donut shop shutters up once they sell out and every time I’ve been by we were too late to get any. I try to feed the kids a balanced breakfast, aka not pure, refined sugar. But I got the tip that on the weekend they make a secret menu item: a breakfast sandwich with eggs and bacon on an unglazed donut. It sounded healthier, right?

Devil's Dozen Donuts

We also selected a salted caramel and a Nutella hazelnut “sweet treat.” My plan was for us all to share everything. But Littlest Bird (age 2.5) said, “No, I don’t want to share! I want the whole thing!” Little Bird (age 4.5) said, “It’s too pretty to eat.”

Devil's Dozen Donuts

If you go, you can park for free in the Kettner Exchange valet spots. Don’t miss the view from the second story balcony. (I guess I didn’t take a picture, but we enjoyed the Jacarandas, planes, and boats.)

Next the girls and I rolled over to our favorite place to shop, Specialty Produce. The last time we were there, Littlest Bird thought it was hilarious to run away from me. Keeping kids close is a big rule there as it is a busy industrial warehouse, with forklifts, carts, and lots of people. She even ran past an “employee only” sign into the truck loading area. So this time I asked her if she would like to “go uppies.” We haven’t worn Miss Independent in any wraps or the Ergo in ages, but she thought it was a blast to go for a ride. Problem solved!

Specialty Produce - San Diego

Along with groceries for the week, we picked up a baker’s dozen of local corn from the Farmers’ Market cooler. We were headed to a potluck that night. Alright, I didn’t think I’d be sharing a recipe today, but here is one:

  • Soak corn in the husk in water for 10-30 minutes.
  • Grill for 20 minutes or so at 375*-400*.

Simple food, peak of season… the best way to eat.

soaking fresh corn for the grill

We also brought summer berries and stone fruit (all from local farms and found in the Farmers’ Market cooler) to share with our friends. Clockwise from the top in the picture below, Carmen Miranda nectarines, blackberries, Saturn peaches, Persian mulberries, and elderberries. The elderberries were quite tart. I later looked them up in the Specialty Produce App and learned elderberries are meant to be cooked. Technically they are considered poisonous raw (oops) but the toxicity level is pretty low.

summer berries and stone fruit from Specialty Produce

All of the pictures in this post were taken with an iPhone, with the exception of the following. I received a new camera for my birthday and have been trying it out. This is a preview for an upcoming post for a nectarine pie. Please hold me to it so I finish the new recipe before summer is over!

Carmen Miranda nectarines

And if that weren’t enough yumminess for one day, we sampled nearly half the menu at the soft opening of a new restaurant. Urban Plates is a smallish chain with nine locations throughout California. They focus on “from scratch” salads, braises, pastries and more, and highlight quality organic and natural ingredients. If you have been reading my posts, you know that’s how we like to cook and eat! See the current menu here.

Urban Plates La Jolla

From left to right: the urban kid plate with grilled free range chicken, roasted Brussels sprouts with turkey bacon, and chargrilled focaccia, served with organic apple juice. Seasonal replenisher (a watermelon and mint agua fresca.) The grilled steak salad with pineapple-mango salsa, jicama, mint, coconut roasted cashews, and a mild jalapeno lime dressing. Corn and poblano soup. Moroccan chicken braise (free range chicken slow cooked with squash, onions, preserved lemon, olives, turmeric, paprika, cumin, ginger, cinnamon, parsley, cilantro) with brown rice. Seasonal green drink. And finished with a chocolate dipped macaroon and a slice of famous mango tart. It was all delicious!

Urban Plates Mango Tart

Ah the famous mango tart! This dessert is what started it all… My co-worker was raving about the tart one night and then brought one in for us to share. The fresh mango is perfectly ripe and painstakingly shaped into flower petals. The cookie crust is crisp and not too sweet and the rum cream filling subtle. Perfection! My dad would’ve loved this dessert. I snapped the above pic and posted it on Instagram. I then started following @urbanplates and learned they are in the process of opening a new restaurant location in San Diego. Their community manager invited us to the soft opening. That’s the best of social media, right there! I almost forgot to add, all of the money collected at the opening went to St. Vincent de Paul’s. I used to work at the shelter for four years and was happy to have our money go towards the homeless and hungry after such feasting.

Melissa D'Arabian at Urban Plates La Jolla

As we enjoyed our lunch, I noticed that the woman next to us, eating with her daughters, looked awfully familiar. Turns out it was cooking show host Melissa D’Arabian. She comes across on TV as genuine and friendly, and she is even nicer in person. We met three of her four daughters, and learned her daughter Charlotte loves cooking with her. Little Bird, who has been cooking since before she could walk. See this post of her first recipe here. For more cuteness, see this short video of Little Bird at age 3. She also LOVES watching other kids cooking. We have already seen some of Charlotte’s videos, like this one.

Urban Plates La Jolla

We will be back to Urban Plates, and I will order the refreshing steak salad again. As for last Sunday, our feasting did not stop there. We ate very well at our potluck with good friends. I left my phone/camera in the backpack and enjoyed the company. You’ll have to take my word that the food was all delicious, homemade with love and authentic. Arroz con pollo from a Cuban, homemade tabouli, Caprese, Asian grilled drumsticks, cornbread and potato salad, various tequilas, wine, cheese, cake….  Never stop, my friends! Keep eating and enjoying life.

Please enjoy, too!

Devil’s Dozen Donut Shop

2001 Kettner Blvd
San Diego, CA 92101
619-780-0914
www.devils-dozen.com

Urban Plates La Jolla

(Opened yesterday)

8707 Villa La Jolla Dr
San Diego, CA 92037
858-263-0818
urbanplates.com/la-jolla/

Specialty Produce

1929 Hancock St., Suite 150
San Diego, CA 92110
800-221-9730
www.specialtyproduce.com

Vermouth Bianco and Cocktail Grapefruit

While living a year in Spain, I took a weekend trip to Paris, and stayed with friends, two sisters. Before dinner in their parents home, they served me a simple cocktail of sweet white vermouth, over ice, with a twist of lemon peel. “Vermouth Bianco” is a fortified wine, infused with botanicals and aromatics, like vanilla. I’ve been on the lookout for it ever since.

vermouth bianco and grapefruit

Vermouth Bianco can be harder to find in the states, but as slightly bitter, drinkable cocktails are in fashion, it is making a resurgence. In San Diego, the BevMo on Rosecrans carries several brands, but other BevMos in Southern California do not. (I’ve looked!) The also have a few online. If you know of other places in San Diego that carry Vermouth Bianco or Vermouth Blanc (the Italian and French versions, respectively), please let me know!

vermouth bianco and grapefruit

I really enjoy some of the “finer” brands, like Carpano, Contratto and Dolin, but for the money, Martini & Rossi Bianco Vermouth, is quite drinkable. At less than half the price of the other brands, it has a great balance of bitter and sweet, botanicals and vanilla, and is lovely straight up on it’s own. All Biancos should definitely be served well chilled.

vermouth bianco

Above photo credit: Punch

I was inspired by the super sweet “Cocktail Grapefruit” at Specialty Produce right now to riff on the classic aperitif of my French friends. This “cocktail” recipe is really just chilled Vermouth Bianco on the rocks with a thick wedge of grapefruit. You can give a slight squeeze to add a smidge of juice. Be sure to select an organic or pesticide-free grapefruit so you can add the peel, too. The citrus and bitterness of the grapefruit peel pairs so well with the aromatics of the Vermouth Bianco. The quality of your fruit will make a difference.

Vermouth Bianco and Cocktail Grapefruit

The Cocktail Grapefruit at Specialty Produce are currently from the local Koral’s Tropical Fruit Farm, and the flesh has ranged in color from pink to the orange above. Most are pretty seedy, but otherwise easy to snack on, with relatively thin membranes. All have been super juicy and extremely sweet, and a little smaller than other grapefruit. Usually I cut one grapefruit up, put one slice in my cup, and the Baby Birds devour the rest of the slices in a matter of seconds.

When you have such good quality ingredients, keep the recipe simple to highlight their taste and freshness. Give it a shot!

Prepkitchen Little Italy: A Restaurant Week Preview

Happy January friends! We may be passed the decadence of the holidays but we are still eating very well. Last night Papa Bird and I went down to Little Italy to the “partying step-child” of Prepkitchen locations.

prosciutto wrapped trout with carrots and lentils

I am collaborating with San Diego Restaurant Week (SDRW) to celebrate their 12th year of discounted fine dining and preview one of their 180 restaurants. You may know I’m a fan of seasonal, farm-to-table fine dining, so when they matched me with Prepkitchen Little Italy, I was thrilled. The Prepkitchen concept started with the La Jolla location as a spot “for chefs by chefs.” They serve seasonal comfort food, often Mediterranean-inspired. As it has expanded, each location has its own character, and Little Italy is known for being fun and in the center of nightlife.

Prepkitchen Little Italy

For those that have been living under a rock, San Diego Restaurant Week is when an impressive list of restaurants offer prix-fixe meals for a steal. A three-course dinner is $20, $30, $40 or $50 per person, and lunch (two-courses) is only $10, $15 or $20 per person. For reference, my entrée (the trout pictured above), would normally cost $28.50, so for $30 for the SDRW dinner at Prepkitchen, an appetizer and dessert are basically free.

San Diego Restaurant Week 2016

And let’s talk about appetizers. Prepkitchen is a particularly fun choice for Restaurant Week. They don’t offer a traditional prix-fixe meal with a few options for each course. They throw the whole menu open and let you pick from anything they are making that night. My pick of the appetizers was the Ahi Tartare (normally $14.50; GF) with a smoked onion puree, pickled shallots and crispy sunchokes. I was really hoping there would be some kind of crudo or sashimi dish available. I personally believe that all of the restaurants in the Whisknladle group (Prepkitchen, Catania and Whisknladle) do crudos exceptionally well. The General Manager (a sweet and friendly guy named Darin) told me they would keep one on the menu for SDRW. The menu changes nightly and the fish may change with the catch, but the basic idea will stay the same.

a wintery ahi tartare

The Ahi Tartare was definitely the most interesting dish we tried. Wintery, rooted and warming, yet refreshing at the same time. Papa Bird said tasting the sunchoke chip with the smoked onion purée reminded him of BBQ potato chips (in a good way.) The sunchokes certainly had the crunch of a perfect potato chip. The dish was light but substantial, and garnered an “I’d definitely eat it again.”

burrata, prosciutto, butternut squash mostarda, fried sage

I had checked out a sample menu before going down and was hoping the Burrata and Butternut Squash Mostarda would be there. It was! And should stay on through the season. Most of the squash is grown by the group at Milagro Vineyards. I wrote more about their farm2table efforts here. Mostarda is sort of like a jam or preserve with fresh mustard seeds. With quality ingredients, it was a classic combo: sweet and creamy from the burrata, with the salty prosciutto and crunchy pumpkin seeds and crostini. Satisfying. Probably the best part was the fried sage, perfectly brittle and crisp. (Normally $16.50 and GF without the crostini.)

Prepkitchen Little Italy January Menu

The menu changes every night, so I can’t promise every item will be there. In general, it will be similar, but may feature a different fish or cut of meat, for example. For entrees, Papa Bird chose the Fusilli Bolognese, with Beef, Pork, Rosemary and a ton of Parmigiano-Regiano (normally $20.50.) He was a trooper with my obnoxious photo taking, so I let him have one dish without stealing its soul. The GM was confident it would be on the menu throughout Restaurant Week and we all recommend it. The pasta was al dente, the proportions spot on. Cheesy and filling, it could easily have been shared.

Likewise, the Prosciutto-Wrapped Trout (pictured at top, GF) should be available throughout the week. For a humble fish, this was hands down my favorite dish of the night, with a sliver of lemon (rind and all) tucked into the fish. It rested above a bed of super flavorful lentils and shared its cast-iron tub with the cutest, sweetest agave-glazed carrots.  Topped with pickled mustard seeds and a liberal sprinkle of fresh parsley, I don’t think it even needed the prosciutto to be full of rich umami. Those carrots were super fresh and were sourced by Specialty Produce, who provide most of the restaurant’s fruit and vegetables. We chatted the server about the fun of going down to the Specialty Produce warehouse to shop as a home cook.

Other dishes that are popular include the Bacon Wrapped DatesBeef TartareMary’s Pan Roasted Chicken, and the Burger. Go! And please tell me what you order so I can vicariously eat more.

Prepkitchen Little Italy Drink Menu

Drinks are not included in the $20 lunch or $30 dinner, but are highly recommended. (You will be saving so much on the food, you will be able to afford an extra drink or two.) PKLI is known for their cocktails and eclectic wines and beers. My favorite was the Heart of Darkness with Tequila, Aperol, Lemon and Pomegranate Shrub. It was balanced, refreshing and very drinkable, as was the Comfort Blanket with Orange-Tea Infused Bourbon, Vanilla, Citrus and Angostura Bitters. Other drinks I’ve enjoyed there include the Colonel Jerry and Horse & Buggy. The beers and wine are thoughtfully chosen and unexpected. While they emphasize local makers, it is definitely not the same lineup as most restaurants around town.

budino

One of the best parts of Restaurant Week is that even though you are too stuffed for dessert, oh well, you have to get it. The Warm Chocolate Budino is a year-round staple on the menu because, chocolate. It is a chocolate pudding cake served in a wide mouthed mason jar, offering warm comfort with a zingy espresso gelato (house-made), whipped cream and little chocolate crunchies. I got half way through it before I felt guilty for not sharing it with our sweet-obsessed daughters.

Prepkitchen Little Italy Info

  • Get a reservation if you are thinking about going during Restaurant Week!
  • 1660 INDIA ST SECOND FLOOR, SAN DIEGO, 92101
  • 619-398-8383
  • prepkitchenlittleitaly.com
  • If you post a picture of any SDRW meal on social media, use #Food4Kids and tag the restaurant and Sysco will donate $1 to hungry children!