From Shopping at the Farmers Market to Spending the Day at Convoy Street, This San Diego Chef Is Living the Food Life
Photographed By: Damien Noble Andrews Chef Brandon Sloan
Expert: Chef Brandon Sloan
Credentials: Chef de Cuisine, Pendry San Diego
Monday
Mondays are typically my days off and I enjoy getting a nice round of disk golf in. I usually play at Morley Field in Balboa Park early in the morning before it gets too busy.
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Tuesday
Tribute is my favorite place to pick up a pie in SD. The Dirty Dancin’ is my favorite with crushed tomatoes, mozzarella, red onion, jalapeno, pineapple, bacon lardons and harissa ranch—say no more.
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Wednesday
OB Farmers MarketMy favorite thing to do on Wednesday evenings is the OB Farmers Market. It’s a fun market to walk around and pick up some seasonal produce and cook a meal at home.
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Thursday
Thursdays are a good day to go to Convoy Street before the busy weekend. If you have never been, there is some of the best variety of Asian food in town. My favorite place to go is Yakyudori for some yakitori and a nice bottle of sake.
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Friday
I don’t typically get out on Friday nights, but when I do I like to head over to Hundred Proof for a cocktail from one of my favorite bartenders in town—Stephen. You have to try the cinnamon toast crunch milk punch. So good.
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Saturday
Saturdays are the best days for brunch and I can’t think of a better place than Provisional Kitchen. You will typically find me serving up some of our unique and delicious breakfast items such as our shakshouka and avocado toast.
Pendry San Diego
550 J St
San Diego, CA 92101
619.738.7000
Sunday
If I still find some energy left on Sunday, I like to go for a hike. Cowles Mountain is a tough hike but the view at the top makes it all worth it.
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