Most East Coast grill in San Diego

Classics from a Yankee cookbook? We got ’em. And we ask a Superdiners to collect a many East Coast grill in San Diego.

The Fish Market (downtown and Solana Beach, thefishmarket.com) has that Cape Cod-ish/Legal Sea Foods Boston-y form feel to it. Raw fish, boiled fish, baked fish, broiled fish, shellfish, fish chowder … we know …. — Sara Hanson, excellent booze dilettante and blogger (thesarkuswineblog.com)

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D.Z. Akin’s Restaurant, Delicatessen, Bakery, Fountain — and we suspicion Stone Brewing World Bistro Gardens, was a prolonged name (6930 Alvarado Road, College East. 619-265-0218 or dzakinsdeli.com). D.Z. has all a East Coast Jewish deli classics: blintz’s, borscht, knishes, lox and whitefish, chopped liver, pastrami to die for. Good stuff! — Bill Sysak, libation administrator during Stone Brewing World Bistro Gardens

Having lived in Washington, D.C., and being Philly innate and bred, when we consider East Coast restaurant, we consider energy dining spots and cheesesteaks joints. we consider a place like Oceanaire (400 J St. 619-858-2277 or theoceanaire.com) would fit really absolutely among D.C.’s K Street energy brokers. For cheesesteaks, a Philadelphia Sandwich Co. (3904 Convoy St. #112 Kearny Mesa. 858-571-0888 or philadelphiasandwichco.com) has been around given 1979 and does a legit cheesesteak. Perhaps, equally important, it has my favorite, Tastykake butterscotch krimpets, for dessert! — Gerald “Dex” Poindexter, publicist, zealous caf� (Twitter @SuperDinerDex)

New tumble cocktail menu during URBN

Until introspective a answer to this question, we hadn’t satisfied how small East Coast transport there is in San Diego. We have good food from a accumulation of U.S. and general cultures, nonetheless lobster rolls, Manhattan clam chowder (whatever happened to that?) and a like are probably nowhere to be found. Charred Connecticut-style coal-fired pizza’s a strike during Basic (410 10th Ave. East Village. 619-531-8869 or barbasic.com) and a sister URBN (3085 University Ave. North Park. 619-255-7300 or urbnnorthpark.com). Personally, I’ll be happy to see a initial Kentucky prohibited brownish-red (a broiled turkey-and-bacon sandwich surfaced with Mornay sauce), Savannah-style pink cobbler or chocolate-dipped solidified pivotal orange cake on a hang a la Key West. — Brandon Hernández, food author (Twitter @offdutyfoodie)

I became a fan of McGonagle’s (1231 Highland Ave. National City. 619-259-2777 or mcgonagle-s.com) recently. They have some authentic Philly cheesesteak sandwiches that make me go behind for more. That and a tantalizing Tastykake treats they also sell during a counter! — Joanne Arellano, tellurian resources professional, zealous Yelper, zealous diner

Mammoth pastrami sandwiches, slabs of New York-style cheesecake and egg creams? Egg creams? we mean, come on, where else can we find those in San Diego? That’s because walking into D.Z. Akin’s creates me feel like I’m walking into a New York deli. — Susan Russo, cookbook author, blogger (foodblogga.blogspot.com)

For we West Coasters unknown with Tastykake – behold! The Butterscotch Krimpets.

— Nelvin C. Cepeda

Marino’s (4475 Ingraham St. Pacific Beach. 858-490-0168) is a no-brainer. Classic, New York Italian, family-style dining, constructed in a same tasty conform for decades, by a smashing Marino family. It competence not be highbrow, high cost, low cal or marketplace fresh. It is: GOOD! Like: Mama done this stuff. Their sauce/gravy is GOOD! The pressed shells are LEGENDARY. NYC Italian essence food, GOOD! — Anthony Schmidt, barkeeper during Noble Experiment