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3 Trending Ingredients

BY Jackie Bryant, Bonnie Davidson, Angelina Lewis, Kalah Siegel and Jennifer Yun | June 29, 2017 | Feature

Part of our 50 finest things happening in San Diego's food scene right now.
Opah "chorizo" and eggs from The Hake

RHUBARB
If you’ve been on social media lately, specifically Instagram, you’ve noticed rhubarb is having a moment. The colorful vegetable that looks, acts and tastes like a sweet, tart fruit is popping up in restaurants all over San Diego in appetizers, entrees, desserts (like strawberry rhubarb cobbler at The Red Door) and cocktails.

OPAH
Any seafood restaurant worth its salt in San Diego has opah on its menu right now. An abundant species native to the Pacific Ocean, it’s sustainable, hearty and works nicely as a meat substitute. Look for it on the menu at Wrench & Rodent Seabasstropub (seabasstropub.com), The Hake (thehake.com) and cucina SORELLA (urbankitchengroup.com/cucina-sorella-kensington). Home chefs can buy opah from Catalina Offshore Products (catalinaop.com).

MATCHA
Matcha, the ancient Japanese caffeinated drink made from finely ground green tea powder, is now giving San Diego a jolt. Cocktail enthusiasts are sipping it in a Strike Anywhere (white rum, matcha, cacao, lime and black sesame) at Campfire (thisiscampfire.com).Dessert lovers are sampling it by the spoonful of rolled ice cream at Bing Haus (binghaus.com). Purists, however, are drinking tea made from the antioxidant-rich stuff at Holy Matcha (holymatchasd.com).

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