Perched above the Pacific Ocean in La Jolla, George's at the Cove, a longtime San Diego dining destination, pairs coastal California cooking with sweeping views of La Jolla Cove and the coastline. George’s opened in 1984 under restaurateur George Hauer and has since become one of the neighborhood’s most recognizable restaurants. Part of the appeal is the restaurant itself, which spans multiple levels at 1250 Prospect Street. The rooftop Ocean Terrace was added in 1991 and remains the showpiece, with open-air seating overlooking the water. Level2 provides another indoor-outdoor option, while the former California Modern dining room on the lower level now serves primarily as an events space. The Rosemary, Red Onion & Tomato Focaccia was a strong start to the meal, with a golden, blistered crust and a soft, airy interior. The red onion and tomato baked into the bread added extra flavor without overwhelming it, while the whipped basil ricotta on the side was cool and creamy. A spoonful of tomato jam in the center of the ricotta brought in a little sweetness and acidity, making the accompaniments just as memorable as the focaccia itself. The Rockfish Tacos leaned into the restaurant’s coastal setting, featuring local rockfish topped with chipotle aioli, pico de gallo, shredded cabbage and cilantro. The cabbage provided plenty of crunch against the tender fish, while the pico kept everything fresh and the chipotle aioli added a creamy, slightly smoky element. Served with tortilla chips, salsa and lime, it was a relatively simple dish but one that felt especially fitting for lunch overlooking the Pacific. Dessert was the Sticky Toffee Pudding Cake, served with Amaretto toffee sauce, salted candied almonds and almond ice cream. The small cake was dark, dense and moist, with the warm toffee sauce pooling in its center and soaking into the cake as it was eaten. The almond ice cream helped cut through some of the richness, while the candied almonds added a salty crunch. Of the three dishes, this was the most indulgent and a particularly good finish to the meal. Astrid thought so, too. Grade: A

Ole Red Nashville Airport is the airport outpost of Blake Shelton-inspired Ole Red, the country-themed restaurant and live-music concept operated by Opry Entertainment Group. Located in Concourse C near Gate C-18 at Nashville International Airport, it essentially brings a scaled-down Nashville honky-tonk experience inside BNA, pairing Southern food and drinks with a stage for live country music. The menu leans heavily into Southern and Nashville comfort food, including Honey Bee Hot Chicken & Waffles, Redneck Nachos, smash burgers, pulled pork barbecue, ribs and a Stay Country Bar-B-Que Board with ribs, pulled pork, brisket links, mac and cheese, baked beans, corn, slaw and cornbread. I had Ma’s Meatloaf, a house-made beef-and-bison meatloaf with Ole Red barbecue sauce, cheddar smashed potatoes, house-made onion straws and Southern-glazed Brussels sprouts. I like my meatloaf with more of a tangy tomato sauce, but the BBQ wasn't bad. Grade: B

The Hillcrest Farmers Market is one of San Diego’s biggest and most established farmers markets. Held every Sunday in the Hillcrest neighborhood, the market dates back to April 13, 1997, when it opened with just 27 vendors. It was created as a project of the Hillcrest Business Association and originally operated from the DMV parking lot near Normal Street and Lincoln Avenue. Nearly three decades later, Hillcrest Farmers Market has grown to more than 175 vendors and draws more than 10,000 visitors during a typical week. Farm stands are loaded with the kinds of fruits and vegetables that benefit from Southern California’s growing climate, along with flowers and other agricultural products. San Diego County has nearly 5,100 farms, many of them quite small, and the region is particularly known for avocados, citrus, tomatoes, strawberries, flowers, mushrooms and nursery crops. Beyond the farmers, the aisles are packed with specialty food producers, bakers, beverage vendors, artists and craftspeople. Jewelry, clothing, gifts and handmade goods fill out the market, giving it almost a street-festival feel. Live musicians regularly perform as shoppers make their way through the booths. Hillcrest puts a particular emphasis on international cuisine, so it's entirely possible to make a meal out of walking through the market. Hot-food stands and specialty vendors sit alongside the produce booths, making the experience as much about deciding what to eat right now and then what to eat later. That mix is what separates Hillcrest from a more traditional farmers market. There are meat, seafood and dairy products, dry goods and specialty treats, but also plenty of food meant to be eaten immediately. The location is currently a little different from its longtime setup. The market spent years along Normal Street, but construction of the Normal Street Promenade prompted a temporary relocation beginning in January 2025. It now operates along University Avenue between Herbert Street and Park Boulevard while its new permanent home is being built. Have you been?

When patron saint of Appalachia Dolly Parton recently passed away, the nation collectively decided that 9/25 would be the perfect day to celebrate her legacy. The City of Charleston in partnership with the Office of Public Art, Arts Amplified, FestivALL and Folklore Music Exchange created Dolly Day 9.25: A Tribute To Dolly Parton at City Center at Slack Plaza, featuring Crawford & Ashby, Holly Forbes, Brittany, Brenna & Justin, Unmanned and Emmy Davis. There was a Dolly Parton lookalike contest. Fife Street Brewing served their “Brawley Parton” Belgian Blonde Ale. FestivALL sponsored a free screening at Park Place Cinemas of The Best Little Whorehouse in Texas. And, a portion of proceeds benefitted Dolly Parton's Imagination Library of West Virginia. But I was most excited about The Hideaway, which is an ever-changing pop-up restaurant and bar operated by MMDI — Morgan’s Million Dollar Ideas — the event production company founded by Morgan Morrison. The space rotates through immersive themes, with décor, food and drinks changing along with each concept. Over the course of just a couple days, the space went from green paint & pickles to sparkly pink walls & butterflies to launch The 9-to-5 Lounge. On Friday and Saturday, the lounge featured karaoke and Dolly-inspired drinks and Southern bites: PIMENTO PARTON -
Homestyle Pimento Cheese Dip & Crackers SMOKY MOUNTAIN CHEESESTICKS -
Deep Fried Mozz Cheesesticks TENNESSEE TATOR FRIES -
Bacon Cheese Fries BETTER GET TO CHICKIN -
Fried Chicken Bites & Fries The 9 to 5 Mocktail -
Pineapple, Lime, Sprite & Grenadine The Dolly celebration continued Sunday at The Hideaway for a special singalong brunch, which featured recipes from Dolly herself. Dolly’s Favorite Chess Pie — A classic Southern custard pie made with sugar, butter, eggs, milk, cornmeal, flour, vanilla and a little vinegar. It bakes into a rich, very sweet filling with a lightly browned top and tender, almost gooey center. Dolly has publicly named chess pie as her favorite pie. Dollywood Broccoli Supreme — A creamy broccoli casserole combining broccoli with cream of chicken soup, sour cream, grated carrot and onion, then topped with buttery herb-seasoned stuffing. It’s a very traditional Southern potluck-style side dish with a creamy interior and crisp topping. Dollywood’s Famous Cinnamon Bread — The signature treat associated with Dollywood’s Grist Mill: soft yeast bread coated with butter and corn syrup, packed with cinnamon sugar and finished with a sweet glaze. The deep cuts in the loaf allow the cinnamon mixture to work its way inside, creating the bread’s characteristic pull-apart sections. Dolly’s Miracle Madness Salad — A decidedly retro salad of crisp iceberg lettuce and fresh tomato tossed in a creamy dressing made from Miracle Whip, lemon juice, sugar, salt and pepper. The sugar gives the tangy dressing a noticeable sweetness. Dollywood Macaroni Salad — A creamy cold pasta salad with macaroni, cucumber, green bell pepper, onion, sweet pickle relish and chopped hard-boiled eggs. The dressing uses equal parts mayonnaise and sour cream with a little milk, making it especially rich and creamy; it’s best chilled overnight. Dolly’s Southern Corn Pudding — A soft, buttery corn casserole made with Dolly Parton’s sweet cornbread mix, whole-kernel corn, creamed corn, eggs, sour cream and melted butter. It lands somewhere between cornbread and spoonbread, with a tender center and lightly caramelized edges. Dolly’s 5-Ingredient Chicken Casserole — A straightforward comfort-food casserole of shredded chicken, cream of chicken soup, sour cream and cheddar cheese topped with crushed buttery crackers. It bakes until creamy and bubbling underneath with a crisp, golden cracker topping. Dolly & Rachel’s Mac & Cheese — A particularly rich baked macaroni and cheese from Dolly Parton and her sister Rachel Parton George. It combines cheddar, Monterey Jack and Velveeta with eggs, whole milk and sour cream rather than making a traditional stovetop cheese sauce, resulting in a thick, creamy baked casserole. Dolly Parton’s Banana Pudding — A classic Southern banana pudding made by layering sliced bananas and vanilla wafers with a rich, homemade vanilla custard. It’s topped with fluffy meringue and baked briefly until golden. This version was published in Cooking with Country Music Stars in 1988 and was served at Aunt Granny’s restaurant at Dollywood. Dolly’s Jalapeño Cheddar Cornbread — A sweet-and-savory cornbread made with Dolly Parton’s sweet cornbread mix, plenty of shredded cheddar and finely chopped fresh jalapeño. Butter and milk keep it rich and tender, while the jalapeño adds a little heat to balance the sweetness. Dolly Parton’s Stampede Soup — A copycat of the creamy soup served as the first course at Dolly Parton’s Stampede dinner attraction. It’s a velvety cream-of-vegetable soup made with chicken broth, finely chopped mixed vegetables and half-and-half, lightly seasoned with onion, garlic and white pepper. Dolly’s Cowboy Pork & Beans — A heartier take on baked beans that combines pork and beans with ground beef, onion and bell pepper. Ketchup, brown sugar, vinegar and mustard create a sweet, tangy sauce, turning the traditional side dish into something closer to a cowboy-style supper.

Trust is a Hillcrest restaurant known for seasonal New American small plates and live-fire cooking centered around a wood-fired grill. It is the restaurant that launched Brad Wise’s restaurant group and introduced the live-fire style that became his calling card. Trust has received Eater San Diego’s 2016 Best Neighborhood Trailblazer award and San Diego Magazine named it Best New Restaurant. The restaurant has a midcentury-modern feel, an open kitchen built around the wood grill and a substantial outdoor patio. When it opened, the interior was about 2,700 square feet with roughly another 1,300 square feet of patio. It feels polished but was deliberately conceived as a neighborhood restaurant rather than formal fine dining. The concept is wood-fired New American food, but the important part is the live-fire cooking. Wise became fascinated with Santa Maria-style grilling on California’s Central Coast, and cooking over flame became his signature. Trust’s menu uses that approach with seasonal ingredients and combines it with influences that range pretty widely—from Mexican and Mediterranean flavors to Asian ingredients and classic European techniques. Ultimate Sticky Bun — Trust’s oversized sticky bun, served warm with a glossy caramel-like sauce, a scoop/dollop of creamy topping, and chopped pecans.

Fried Rice — fried rice topped with two sunny-side eggs, with Korean beef, bok choy, furikake and chopped herbs. Furikake is a Japanese seasoning blend commonly made with ingredients such as sesame and seaweed.

Albacore Tartare — raw chopped albacore with black sesame, cilantro, avocado, sprouts, cucumber and trout roe, accompanied by taro root chips for scooping. Sampling all three made for a well-rounded brunch: the sticky bun was rich and indulgent, the fried rice was savory and satisfying with runny eggs tying everything together, and the albacore tartare provided a lighter, fresher contrast with creamy avocado, briny trout roe and crisp taro chips Grade: A