San Diego Restaurants

Best Veggie Burger in San Diego

Chow Hound — Thu, 17 May 2012 00:13:27 +0000

More and more people are looking carefully at what they eat due to reports about obesity and toxic food production. So there is huge movement afoot which concentrates on plant based foods and less on sugar and beef, especially because you just can’t trust beef or any of the forms it comes in.

A lot of us are saddened by the prospects of leaving our beloved burger. Have no fear the veggie burger is here and thriving. Many chefs around the nation have taken up this challenge of this health food punchline. Chefs fine tune their craft with the veggie burger by experimenting with flavor, texture and hue. The result, enormously good burgers with no meat.

Here is a look some of the best places in San Diego to get a Veggie Burger that will even make your meat-eating friends blush.

Hodad’s
This used to be an Ocean Beach secret, but now has exploded in popularity. CNN had recognized Hodad’s as one of the top 5 burger joints in the US. You can get your beef on here, but they have an awesome veggie burger according to both Yelp and Urbanspoon. Everything they do here is big!
More about this San Diego Restaurant

Burger Lounge
Locations include La Jolla, Kensington, Coronado, Little Italy, Hillcrest, Gas lamp, West Hollywood and Beverly Hills. This is the home of the grass-fed burger for the health conscious diner. If your going “veggie” then order the Quinoa burger. Even meat eaters and many of the customers say this is the best Vegetarian Burger around.
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VegN’Out
Named the original veggie burger spot and meat-free eatery in friendly North-Park. Even die-hard carnivores will be satisfied with our menu selections. For the gluten free dieter, VegN-Out makes their own veggie patties without wheat products.
More about this San Diego Restaurant

Island’s
Many do not know this, but at Island’s you can substitute any burger on their menu with a turkey patty or veggie patty.
7637 Balba Avenue, San DIego CA 92111
(858) 569-8866

Probably one of the most remembered and revered veggie burgers in San Diego was the Fague Burger trademarked by Preston Bradley. Eating for Joy and Health.

VegN’Out – North Park

Chow Hound — Thu, 17 May 2012 00:08:07 +0000

Nestled in a fun and friendly North-Park neighborhood, Veg-N-Out is a small vegetarian/vegan restaurant bursting with delicious and healthy foods.

Locally owned and operated, Veg-N-Out offers a variety of vegan and vegetarian foods that appeal to the most selective of omnivores!

Even die-hard carnivores will be satisfied with our menu selections. Using unrefined sugar, olive oil, sea salt, and only the most natural ingredients, the staff prepares all dishes with YOUR health in mind.

The kitchen uses only stainless-steel cooking equipment. All fried foods are cooked using canola oil. At Veg-N-Out, you can be sure that the healthy recipes will not only satisfy your appetite, but will also complement your nutritional and dietary well-being.

(619) 546-8411

www.vegnout.com

Burger Lounge

Chow Hound — Thu, 17 May 2012 00:02:55 +0000

Burger Lounge grew out of the idea that a hamburger should not only taste great, it should also utilize healthy ingredients produced in a sustainable environment. We provide a simple premium quality menu that appeals to health conscious diners, vegetarians, salad lovers and diners simply “hankering for a great hamburger”.

At Burger Lounge, our “guest first” philosophy, premium quality products and our environmentally responsible approach, all represent the future of the fast-casual market sector. As we grow, we continue to seek partners with like-minded ideas. Feel free to contact us anytime.

Other locations include La Jolla, Kensington, Coronado, Little Italy, Hilcrest, Gaslamp, West Hollywood and Beverly Hills.

(619) 955-5727

www.burgerlounge.com

Hodad’s – Ocean Beach

Chow Hound — Wed, 16 May 2012 23:56:56 +0000

Hodad’s has been recognized as one of the top 5 burger joints in the country by CNN with Hodad’s being the only West Coast restaurant to get recognized.

In 1969, Byron and Virginia Hardin began serving the world’s best burgers. Hodad’s first location was located on the beach at the end of Santa Monica Ave. in Ocean Beach. In 1991, after several moves, Hodad’s opened at it’s present location in the heart of Ocean Beach’s Newport Ave. In 2011 we opened our second location in beautiful downtown San Diego. Hodad’s is now owned by second generation Burgermeister, Mike “Bossman” Hardin and long time friend Teri Rhodes.

They also have locations in downtown San Diego and at Petco Park.

(619) 224-4623

www.hodadies.com

San Diego Helps You Eat Local – Farm to Table

Chow Hound — Tue, 08 May 2012 23:36:24 +0000

The Farm-to-Table concept is picking up in many cities across the US and San Diego is no exception. Restaurants that are promoting sustainability are popping up all over and this helps you to become a better consumer by making the right choice. Not only that, but knowing that your food was grown locally at your favorite participating restaurant means that you are getting really fresh produce. San Diego has a lot of farms to supply restaurants with fresh fruits and vegetables.

The challenge for the chefs at these many fine restaurants is to adapt their menus to the available resources that are local and to avoid having to out source out of the San Diego area. Sometimes it can not be helped. The San Diego restaurant patron is also becoming more aware of what they are putting in their bodies and are looking for establishments that serve meals that are fresh and are without pesticides, hormones, antibiotics and preservatives.

This is a healthy movement for both the restaurant industry and the community.

Brooklyn Girl in Mission Hills
Executive Chef Tyler Thrasher says they use California proteins, sustainable fish and local produce from Susie’s Farm. What Local foodies call “the McGreath’s farm-to-table experience”.
more info on this restaurant…

Cucina Urbana Banker’s Hill
The interior looks like a modern kitchen, but also combines with the history and comfort of an old rustic country farmhouse. A focus on raw, sustainable material and reclaimed local material is found throughout. The menu is comprised of Italian classics with the use of the freshest local produce, and organic and sustainable products. Most items on the menu are at or below $20
more info on this restaurant…

Kitchen 4140 Clairemont
Chef Kurt Metzger’s style of cooking is ingredient-driven with a constantly changing menu. Metzger makes frequent trips to farmer’s markets. He has relationships with local growers like Chino Farms. This Bistro even has its very own organic garden. Kitchen 4140 is now a leading contender in the niche of organic restaurants in San Diego.
more info on this restaurant…

Tender Greens Point Loma
The majority of their produce comes fresh picked from Scarborough Farms in Oxnard, Other items come from a handful of small local farms in San Diego. They that believe that picking at the peak of ripeness leads to a more delicious and healthier dish for you. Tender Greens uses organic ingredients wherever they can. Their beef comes from grain-fed hormone/antibiotic free cows. Chickens are raised on the range in Northern California, not in cages. They are nourished with grain instead of hormone-rich feed. The tuna is line caught from the Pacific.
more info on this restaurant…

25 Forty Bistro & Bakehouse
Chef Mark Pelliccia mixes tradition with innovation and relies on fresh seasonal produce while also incorporating ingredients from different countries.
more info on this restaurant…

25 Forty Bistro & Bakehouse

Chow Hound — Tue, 08 May 2012 23:30:01 +0000

Here, we look after a significant aspect of life, that implies the transformation of raw ingredients. From raw ingredients into food, mind you, that we are not dealing with cooking, but with cuisine. We are not mentioning food simply as a source of nourishment, but as a delightful pleasure. We transform raw ingredients in order to generate energy, positive energy. Our recipes are conceived to rejoice, to nourish our body and soul.

Chef Mark Pelliccia mixes tradition with innovation and relies on fresh seasonal produce while also incorporating ingredients from different countries.

(619) 294-2540

www.25fortybistro.com

Tender Greens – Point Loma

Chow Hound — Tue, 08 May 2012 22:37:19 +0000

We believe there should be a conscious connection between the one who eats the food and the source of that sustenance. These days people eat on the run. If we can’t slow you down, at least we can tell you a little about what you are eating.

The majority of our produce comes fresh picked daily from Scarborough Farms in Oxnard, where Wayne, Anne and the rest of the family grow things naturally. When we have to buy things that Scarborough doesn’t plant, we choose from a handful of small local farms that believe that picking at the peak of ripeness leads to a more delicious and healthier dish for you. We use organic ingredients wherever we can.

Our dedication to using only the finest ingredients extends not only to the raw products but to everything else we use in our recipes – cold pressed olive oils, mustards, vinegars, cheeses and wonderful nuts and ground spices all help bring you the best dishes we can make. Likewise, we look for local boutique wineries, cool microbreweries and organic tea blenders to provide beverages that respect the same commitment and care.

(619) 226-6254

www.tendergreensfood.com

Kitchen 4140 – Clairemont

Chow Hound — Tue, 08 May 2012 22:23:36 +0000

Kitchen 4140 redefines everything you thought you knew about organic, farm fresh, and sustainable cuisine. Kitchen 4140 focuses on two key points: its locally-sourced ingredients, and taking all the time needed to create every dish to utter perfection. “Fast food” is a term that need not be spoken here. Founded by Executive Chef Kurt Metzger, this building endured a complete and thoughtful overhaul before being opened to the public in late 2010. Lovingly nicknamed “The Kitchen”, the innovative eatery has been serving up a variety of breakfast, lunch, and brunch since fall 2010 (and of note, some fans have been known to fly in from far away locales just to experience the tasty fare.

The enticing cuisine has been known to draw crowds from all over, and yet Kitchen 4140 remains a serene haven, safely distanced from the fast-paced neighborhoods of San Diego. Open for breakfast and lunch every weekday, visitors can drop in for a meal they might have trouble finding elsewhere, such as poached eggs served alongside wild mushroom and sage-truffle buerre blanc. The thick-cut lamb bacon is another favorite, and come lunch, Kitchen 4140 serves up what many would consider the best short rib sandwich anywhere.

(858) 483.4140

www.kitchen4140.com

Cucina Urbana – Banker’s Hill

Chow Hound — Tue, 08 May 2012 21:52:51 +0000

CUCINA urbana is a California inspired Italian Kitchen and Wine Shop. Owner Tracy Borkum’s flair for combining great ambience, award-winning cuisine and unparalleled service are once again starring components in this latest Urban Kitchen Group creation. The restaurant is being heralded as the leader in the new regime of affordable dining in San Diego and has been the subject of praise from numerous local and national publications.

The restaurant’s interior evokes a modern kitchen combined with the history and comfort of an old rustic country farmhouse. A touch of home, splash of bohemia and many objects new and old attract the eye. A focus on raw, sustainable material and reclaimed local material is found throughout. Discarded fence boards recovered from San Diego county wrap columns, walls, service stations and the back bar.

Chef Joe Magnanelli’s menu offers affordable selections of vasi + antipasti + boards + insalate + pizza + pasta + piatti + dolce.

(619) 239-2222

www.cucinaurbana.com

Brooklyn Girl in Mission Hills

Chow Hound — Tue, 08 May 2012 21:23:47 +0000

Full “artisanal” bar with a great selection of locally produced craft
beers on tap and an extensive and affordable wine list.

In addition we will have a “chef’s pantry” offering daily selection of
salads, pasta, sandwiches, pastries and pre-prepared entrees to go.

Locally owned and family operated,
we want to be YOUR neighborhood “go-to” restaurant!