Corporate Executive Chef Brian Redzikowski's rotating menu features some of the most innovative dishes in San Diego, from Tender Belly
Farms suckling pig larb, to hamachi ceviche, foie gras French toast and Grilled quail char sui.
Not exact matches
Some must - stops on your Malta eatathon: Diar il Bniet, a family - run restaurant with
farm - to - table eats; Harbour Club, a popular Valetta hangout with comfort - driven food and classic cocktails; and Ta» Philip, home to the best
suckling pig we've ever had.