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

Morley Field

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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A post shared by Morley Field Disc Golf Course (@morley_field) on Feb 5, 2019 at 5:05pm PST

Tuesday

Tribute

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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A post shared by Tribute Pizza (@tributepizza) on Feb 20, 2019 at 2:54pm PST

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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A post shared by PLNU Study Abroad (@plnustudyabroad) on Sep 23, 2016 at 11:07am PDT

Thursday

Yakyudori

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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A post shared by Yakyudori (@yakyudori) on Jan 29, 2019 at 3:12pm PST

Friday

Hundred Proof

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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A post shared by Hundred Proof (@hundredproofsd) on Feb 15, 2019 at 3:47pm PST

Saturday

Provisional Kitchen

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.