ents and loves spicing up the regular menu with up to six daily specials, noting his pork cheeks in a guajillotamarind glaze over braised greens and polenta are a personal favorite. Favorite Dining Spot I enjoy Shino Sushi + Kappo. Inspiring Childhood Memory I have great memories of growing food in my parents’ garden when I was young. We had a good mix going: squash, tomatoes, beans, strawberries and just a mess of other vegetables that we’d end up using in our dinners. Local Hidden Gem I like Oscars Mexican Seafood in North Pacific Beach for tacos. I’m surprised more people don’t know about it. But then again I’m sort of glad they don't; it’s always good to keep your favorite hidden gems hidden. All-time Favorite S.D. Destination Easy: Petco Park. I love sports. Go-to Comfort Food Fried chicken and mashed potatoes. I can’t always be so crafty. Food Trend That Needs to Die Already I'd say hamburgers. Not that [all hamburger places are] bad, but there are too many hamburgers in the world when
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compared to all the other things we could be eating. Couldn’t Be Paid to Eat Rocky Mountain oysters. Dining Scene Opinion I think it’s getting better every year, in part due to locals getting more adventurous. It’s about time. Table 926 926 Turquoise St., North Pacific Beach, 858.539.0926 Shino Sushi + Kappo 838 W. Ash St., Little Italy, 619.255.2527 Oscars Mexican Seafood 703 Turquoise St., North Pacific Beach, 858.349.8181 Petco Park 100 Park Blvd., East Village, 619.795.5000
Jack Fisher As the new executive pastry chef at crazy-successful Italian outpost Cucina Urbana, Jack Fisher has some serious sweet teeth to satisfy. The Imperial Beach native and resident (and father of five!) is among the very top pastry chefs in the nation, known for his inventive flavor combos such as the Lemon Olive Oil Semifreddo—a menu favorite combining ice cream, cake and olive oil.
Cucina Urbana's Pastry Chef Jack Fisher (above); and Fisher's popular dessert, the Mission Fig Fregolotta (below).
Local Inspiration Jason Knibb at Nine-Ten, because he has a great imagination, he cooks from the heart, and
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