09-29-2011

NAUGHTY OR NICERestaurant & Bar Guide Fall 2011

San Diego is home to an impressive variety of culinary gems and drinking holes. Frombeer-soaked dive bars to vegan-friendlycafés, there is something here for everyone.Take a look inside this special issue for aguide to this city’s most devilish delights andtheir comparatively sinless counterparts.

R & B Guide 3 | Entertainment 5 | Health & Fitness 15 | News 16 | Sports 17 | Classifieds 19 | Backpage 20

THURSDAY | September 29, 2011 | Volume 97, Issue 20

D A I L Y A Z T E CThursday, September 29, 2011R & B G U I D E : B R E A K FA S T 3

Tucked away on the busy drag ofRosecrans Street, a quaint cafécan be found boasting healthyplates, vegan wraps and exoticflavors. Stripped down to itsearthy core, Naked Café advo-cates nutritious and well-bal-anced meals for breakfast andlunch. The menu focuses on feel-good food with the environmentand sustainability in mind. Thehealthy, earth-conscious sand-wiches, quesadillas, soups andsalads, along with the harmo-nious, zen-like aura of the café,bring a peaceful hippie ambianceto each table.

“At the end of the menu you’llnotice the word ‘namaste,’ whichmeans general well-being, whichis what we are trying to achievefrom the atmosphere to thefood,” general manager of NakedCafé in Point Loma ChrisTrenner said. “We want a well-being in all directions.”

Even though thevibes reverber-ating from

the scene give off a relaxed yoga-esque atmosphere, this café hasmore class than a casual coffeehot spot. Set up as a formalrestaurant, staff and servers offerwelcoming hospitality and down-to-earth feel.

The walls are also adornedwith crafty and beautifully mov-ing art pieces. Even before thefood is brought out, a wave ofsublimity strikes as the tranquilsetting establishes a calm mood.

Although focused on organicand naked food options, themenu offers a wide variety ofplates and flavors with severalalternative options to accommo-date customers’ appetites.

Combinations of strong spici-ness and fresh vegetables offerunique variation for curious tastebuds. Tofu, eggs and greens suchas artichokes, spinach and lotusroot are prominent ingredientson the menu.

“All of our dishes have diverseflavors that pull the best aspects

from different regions of food,creating a unique blend andoffering a greater variety oftastes for the guests to enjoy,”Trenner said.

The Naked Café offers delec-table whole foods, but proves tobe both healthy and hearty withlarge portions that leave everycustomer walking out feelingfull and nourished. Many itemsare gluten-free, organic and veg-etarian while blending freshherbs, robust flavors and bal-

anced nutrients. For breakfast, anorganic whole grain

pancake with

roasted grains, sliced almonds,golden raisins and freshbananas brings a whole newmeaning to the words stackedand scrumptious.

Infused dishes such as “THEOM,” which is served with lotusroot, shiitake mushrooms andtofu, and the “Dual Delight,”which incorporates sesame gin-ger beef and chicken, summerveggies and Thai peanut sauce,are packed full of spice. However,they are also excellently balancedwith all sorts of sweet flavorings.

“I love these kinds of placeswhere the food is packed full offlavor but also leaves out theregretful feelings you get aftereating fatty, greasy dishes,” kine-siology junior Jennifer Leungsaid. “Usually organic and vege-tarian food leaves you feeling lesssatisfied, but not here. Also, I

love the feel of the atmosphere.With the peaceful undertones, it’sall very cool and trendy.”Custom-built sandwiches andwraps also allow plenty of optionsfor guests, with a “trifecta” allow-ing a plethora of different menuitems to be served on one plate.

The café also bakes carrot zuc-chini bread and other whole grainloaves and has a variety of coffee,latte, chai and tea drinks.

“People walk out of the caféfeeling good, they love the foodand the way they feel after theyindulge in their healthy side,”Trenner said.

Next time, instead of opting fora breakfast of sky-high stacks offatty bacon, stop by this consci-entious cafe at 3555 RosecransSt. and get naked.

Between the tall buildings andcrowded streets of San Diego’sdowntown area, RichardWalker’s Pancake House is readyto serve piping-hot, award-win-ning baked apple pancakes andother savory breakfast dishes forthe hungry patron. The menuhas a contemporary collection ofpancakes, crepes and waffles aswell as a variety of egg platesand omelets.

This unique restaurantboasts a clean and modern look-ing interior that still offers thecoziness of an old-style wafflehouse. With an outside patio,customers can experience thebuzz of the city while enjoyingtheir meals.

Richard Walker’s specializesin pancakes. For something outof the ordinary, both the applepancakes served à la mode withcreamy Häagen-Dazs ice creamand the baked cinnamon pecanpancakes made with tenderpecans and pure Saigon cinna-mon are fantastic choices. Thepancake menu also includespotato cakes, Swedish cakes andbuckwheat cakes. However,those seeking a more traditionalplate will still find good old-fash-ioned silver dollar flapjacks withmaple syrup ready to be served.

For customers with a sweettooth, the strawberry pancakesor raspberry crepes will keep

those taste buds yearning formore. Mandarin orange Chinesecrepes topped with tropicalsauce and dusted with powderedsugar or blueberry and sourcream crepes with a dash ofTriple Sec are a delight.

Those craving a great omeletwill have a difficult time select-ing from the long list of choices.The Best Western with cheese isan omelet filled with ham,onions, bell peppers with achoice of jalapeno or cheddarcheese. Veggie eaters will loveVeronica’s Very Veggie, a combi-nation of fresh mushrooms,tomatoes, onions, broccoli andmelted cheese.

The smell of hickory-smokedbacon and savory sausage fillthe air and make this eatery anenticing spot for those who lovea great breakfast.

For the late diner, alunchtime menu consisting ofgrilled cheese sandwiches, sal-ads and light pancake orders isalso available.

Customer service is absolute-ly second to none at this eaterywith a friendly and courteousstaff ready to make customersfeel at home. Expect a short waiton weekends but the quick andfriendly staff will get diners seat-ed in no time.

Richard Walker’s PancakeHouse is located at 520 Front St.between Island Avenue andMarket Street in the heart ofdowntown San Diego.

Amy DeVito

STAFF WRITER

N A K E D C A F E3555 Rosecrans St. # 109

Phone: 619.226.7866

For customers with a sweet tooth, thestrawberry pancakes or raspberry crepes will keep those taste buds

yearning for more.

Antonio Zaragoza

PHOTO EDITOR

R I C H A R D W A L K E R ’ S520 Front St.

Phone: 619.231.7777

Devour hearty helpings in East Village

Antonio Zaragoza, Photo Editor


Start every day the rightway at Loma Portal cafe

4

Imagine a fast food restaurantwith mouthwatering food that is100 percent free from any fish,dairy, meat and animal products.Also, imagine one that con-tributes to Mother Earth byreducing its carbon footprint invarious ways. Well, this is no fan-tasy. It is Evolution Fast Food, arestaurant unlike any other offer-ing hearty, healthy and all-veganoptions that the greatest healthnut can appreciate.

One of the most unique veganrestaurants in San Diego,Evolution offers customers a deli-cious menu that even the mostardent carnivores cannot resist.

Vegans and meat-eaters alikecan enjoy the Mushroom SwissBurger, Chick’n Tenders or theBuffalo Chick’n Sandwich.

The menu offers all kinds ofhealthy food items, varying fromveggie burgers, smoothies, sand-wiches and chicken tenders. Apopular item on the menu is theall-vegan bacon cheeseburgerthat includes an assortment ofvegetables, vegenaise, homemadeketchup and mustard. Anotheritem loved by customers isEvolution’s classic sweet potatofries, which have a sweet andtempting taste that makes itimpossible to resist another bite.

Evolution customers can eatguilt-free as this

food guarantees customers acholesterol-free, low-fat andnutrient-rich meal. Even thoseon a gluten-free diet can enjoyEvolution’s tasty fare as it offersgluten-free items and alterna-tives, such as gluten-free breadfor $1 extra with a hamburger.

This healthy menu was createdwith the hope customers will livehealthfully and eat wholesomefoods throughout their lives.

With its humble appearance onthe corner of Fifth Avenue andQuince Street, Evolution is easyto miss when driving by. However,inside is a two-part patio forvegan connoisseurs to enjoy thelovely outdoors in a comfortableenvironment. The patio is deco-rated with plants, a fountain andtables where guests can experi-ence a tranquil, earthy andorganic aura. Along with thisambience, servers are helpful andcaring toward customers and theEarth. Their motivation is simple:“Improve the world with deli-cious, nutritious fast foodthat is good for youand for the Earth.”

To aid MotherEarth, Evolutionoffers several waysto recycle withinits walls. For

example, employees recyclecooking oil and use it on deliv-ery service-oil powered cars,which can be recognized as ahealthier alternative for theenvironment.

Another way Evolution lowersits carbon footprint is by creating100 percent biodegradable take-out containers and by saving asmany scraps of food as possible.

Students with a valid schoolID who spend more than $10 ororder a meal (burger, fries anddrink) will receive a free soft-served yogurt. Those concernedabout their carbon footprintsshould consider Evolution FastFood at 2965 Fifth Ave. inHillcrest, an excellent first stopon the road to more consciousconsumption.

Buddies Burgers is San DiegoState’s version of In-N-OutBurger. However, with a vastassortment of fresh toppings,soft toasted buns, juicy pattiesand perfectly beer-battered fries,this restaurant gives its rivalburger joint a run for its money.

Ask anyone on campus andthe answer is irrefutable;Buddies Burgers has the bestburgers around.

Red, black and white paintcoats the inside of the restau-rant, sporting Aztec pride acces-sorized with flat-screen TVs andthe owners’ family photos. Thisplace is definitely not an averagefast food joint. It is clean, afford-able, aesthetically pleasing and,not to mention, delicious.

But don’t be fooled by itsname. Fresh, 100 percent beefhamburgers aren’t the onlyappetizing menu items available.Other popular items include hot

dogs, salads, specialty sandwich-es ranging from melts to grilledchicken and fries prepared inassorted delectable ways.

The hot dogs are also 100 per-cent beef, grilled to perfectionwith mustard and onions servedon a hot dog bun or withBuddies’ own mouthwateringchili. Secondly, the salads fea-ture a mixed green salad, a med-ley of garden-fresh iceberg andromaine lettuce, chopped toma-toes, carrots, onions and crispcucumbers tossed with the cus-tomer’s choice of dressing.Buddies also serves a Caesarsalad with a mixture of romainelettuce, croutons and Parmesancheese. It serves delicious sand-wiches such as the Buddie Melt,which is two slices of meltedAmerican cheese between a 100percent beef patty with grilledonions on rye toast. Plus, theBuddie Buster is available,which is a 100 percent beefpatty covered with Americancheese, grilled pastrami, crispfrench fries, tomatoes, onions,lettuce and the succulent

Buddies Special Sauce on atoasted French roll.

Those who would prefer to gomeatless may want to tryBuddies’ grilled cheese sand-wich, which consists of twopieces of white toast topped witha hint of butter and a flawlesscombination of melted Americanand cheddar cheese.

The fries at Buddies arebeyond comparison. Beer-bat-

tered, they are perfect for anymeal or served alone. The GoodOl’ Fries, which are crispy andgolden brown, are just right tocomplement any burger or sand-wich. Also, diners cannot missthe chili cheese fries if seeking aspicy snack or sweet potato friesif craving a sweet indulgence.Buddie Tots and Buddie Rings,which are perfect for a crispygratification, are all made fresh

to order.

Buddies’ cold, smooth, hand-made shakes are also the perfecttreat for a warm San Diego day.

In addition to the exceptionalmenu items and upbeat atmos-phere, this restaurant offers quickand friendly service perfect forgrabbing that tasty bite betweenclasses. With so much conven-ience and quality mere steps awayfrom campus, why wait?

Sofie Casillas

STAFF WRITER

Vegan delights evolvebeyond basic burgers

E V O L U T I O N F A S T F O O D2965 5th Ave.

Phone: 619.550.1818

Brittany Fasano

CONTRIBUTOR

Brooke Valls, Staff Photographer

B U D D I E S B U R G E R S5854 Montezuma Rd.Phone: 619.955.5325

Chelsea Massey, Staff Photographer

It is Evolution Fast Food, a restaurantunlike any other offering hearty, healthyand all-vegan options that the greatest

health nut can appreciate.

Campus diner grills fastfavorites to juicy perfection

D A I L Y A Z T E CThursday,

September 29, 2011 R & B G U I D E : B U R G E R S

D A I L Y A Z T E CThursday, September 29, 2011E N T E R TA I N M E N T 5

Lying between Fifth and SixthAvenues downtown is a musicvenue hosting some of the biggestup-and-coming artists in music.What seemed like an endless line ofeager fans lined the block at Houseof Blues, excited to see Two DoorCinema Club take the stage.

Soon after the doors opened,Pacific Northwest indie rockers, TheLonely Forest, started the show witha half-filled house. Fans of DeathCab for Cutie and its related genrewould enjoy The Lonely Forest’ssymbolic lyrics and guitar riffs. Itssongs fit well into the background ofteen television dramas describingthe perils of high school.

Grouplove, the second band ofthe night, stole the show. Maybebecause it was the last night on thattour for the group, or maybe it wasits critically acclaimed debut album,“Never Trust A Happy Song,” but theband’s performance was a lot of fun.It was full of energy, opening withthe new single, “Tongue Tied,” whichbrought energy and power that res-onated throughout the entire venue.

The Los Angeles-based groupmixed electronic sounds with strongharmonic vocals and rock elementsto create a unique form of indie

rock. Keyboardist and singer HannahHooper donned a long see-throughlace dress that left little to the imag-ination as she danced across thestage during the bridge.

Grouplove is the perfect band tolisten to at the beach in the summeror really any other time of the year,especially if needing new partymusic. It mixes influences of indieand punk rock, and a little bit of

country into a perfect mix only fit-ting for this band.

“Love Will Save Your Soul” was thehighlight of Grouplove’s set, whichstarts out as a quiet crescendo intro-ducing guitars and echoing vocals.At the height of its performance, thissong took the crown, letting theband run wild for the rest of thenight. Closing out with its mostwell-known song, “Colours,”

Christian Zucconi’s screamingvocals dominated and ended adynamic and enlivening night.

Two Door Cinema Club appearedonstage in front of a lighting setupthat should have come with a “sun-glasses required” warning, as it wasbrighter than the sun. The bandkicked off the show with the open-ing track on “Tourist History,” titled,“Cigarettes in the Theater,” which

was a great fast-paced song. Theaudience was packed full of kids andadults alike, all ready to dance.

“This is the Life” was the highlightof the night. It was the slowest andpossibly most unique one out of TwoDoor Cinema Club’s entire song-book. Even live, this is the band’s“anthemic” song, which is surprising-ly quieter during the verses.

Two Door Cinema Club fits reallywell into the dancehall music genre ithas catered its debut album toward.None of the songs, when played live,aim to stand out among the others,which isn’t a negative aspect, per se.However, adding a little variety to thesame general beat from one song tothe next during a show would begreat. Some of the most memorablemoments of the show were when theband aimed to shy away from sound-ing like the album was just playingout of the venue’s stereo.

After the quick 75-minute set,covering all the songs in its album,the band closed the night with “ICan Talk,” a song that sounds likesomething off the latest The PostalService album, all in all a pleasantsurprise. It is mainly the vocals thatring true to a Ben Gibbard side proj-ect comparison.

Overall, the night was a sold-outsuccess. Everyone danced his or herway through three great indie rockbands. With The Lonely Forest andGrouplove having now made theirdebut San Diego appearances, andsuccessful ones at that, it is safe tosay all the bands are welcome tocome back anytime.

CCoouurrttnneeyy RRooggiinnstaff writer

L IVE AND DANGEROUS

COURTNEY ROGIN, STAFF WRITER

Two Door Cinema Club blasts roof off HOBGrouplove and TheLonely Forest join fora dance-filled night

D A I L Y A Z T E CThursday, September 29, 2011R & B G U I D E : P I Z Z A 7

Khaled Waleh, owner and opera-tor of Zia Gourmet Pizza, believesfood is more than just nourish-ment. He believes eating is adeeply intimate and emotionalexperience that helps definesome of the most important rela-tionships and events in life. Thisattitude is reflected profoundlyin his food. Just one bite of TheEggplant or Cinnamon Pear piz-zas and it becomes clear, Zia isabout quality, innovation and,above all, taste.

Nestled in the heart of NormalHeights on Adams Avenue, astreet bursting with eye-catch-ing establishments, Zia is easyto overlook despite a colorfulbanner that sets it apart fromthe surrounding storefronts.Simply put, an unfamiliar eyemay pass the small pizzeria.

However, while relativelyinconspicuous from the outside,the interior provides ample seat-ing and a quiet environment toenjoy a slice. The counter is oftenstaffed by Waleh himself, readyto recommend pre-made slices orwhip up a pizza to order.

Years of experimenting at thenow-closed but one-time SanDiego State favorite Café Zia hasled to a fantastic menu. Ziaoffers 14-inch “bambino” pizzas,17-inch “grande” pies, calzonesand pizza by the slice. The menu

is also vegan-friendly and incred-ibly diverse with unique cre-ations and thoughtful twists ontradition. Highlights include theSweet Southern French, a lemongarlic chicken pizza combinedwith feta, caramelized pears,walnuts and mozzarella. As pre-viously mentioned, The Eggplantis another standout, completewith oven-roasted eggplant, scal-lions, tomatoes, a variety ofherbs, cranberries, fresh garlicmozzarella and drizzled withsavory yogurt sauce. Perhapsmost alluring, the CinnamonPear is a dessert pizza featuring

juicy baked pears, light creamcheese, walnuts, sesame seedsand ricotta cheese, drizzled witha trademark cinnamon pearsauce. The menu speaks foritself, and the end prod-uct is as good as itsounds.

Ultimately, ZiaGourmet Pizzastands for deli-

cious pizzas made from quality,healthy ingredients — in thatorder. Waleh stresses the impor-tance of delivering a superiorproduct that excites diners andmakes them want to come backfor more. He hardly does anyadvertising and believes his piz-zas are good enough to attract

customers through word ofmouth. After trying Waleh’s cre-ations, it is hard to argue withthis business model.

Pizza lovers will pay more atZia than they would at a moretraditional pizzeria, however thisdifference in quality makes theextra dollar or two worthwhile.Parking is limited on AdamsAvenue, so look for a spot onside streets.

Make sure to stop by anytime from 5-10 p.m.

Pizza elitists take note: A shortdrive south into the heart of down-town Chula Vista is the home ofthe best pie in all of San Diego.

There are no gimmicks at LaBella Pizza Garden; no snobby“designer” pizzas with overpricedcheese and toppings such asmashed potatoes, which, by theway, never belong on a pizza.

The servers don’t feel the needto oversell because the pizzaspeaks for itself.

La Bella’s traditional pepper-oni pizza is a combination ofsauce patrons will want to swimin and a great wall of cheesehiding a generous heaping ofpepperoni. It’s robust, deliciousand downright dreamy.

A large version of this piece ofparadise will set diners back $16.

Ask for Papa’s Favorite Pizzaand get a combination of mush-rooms, pepperoni and sausage.The small pie costs $6.75.

And if the pizza alone isn’tenough of a carbohydrate fix, thecheese garlic bread is to die for. Itcomes with the above-mentionedsauce to swim in. A small order is$4.25 and the large is $6.75.

For a craft beer enthusiasthoping to get their hops on, LaBella’s satisfies. Most recentlyfound on tap are Dogfish HeadPunkin Ale, Port Brewing’s SharkAttack and Karl StraussBoardwalk Black Rye.

For more than a half-century,La Bella’s has been family ownedand operated by the Raso family.The restaurant’s atmosphere is

family friendly and neighbors liv-ing nearby consider La Bella’s tobe a staple in the community.

A few years ago, the Rasosexpanded next door. Now, La BellaCafé and Games is a 9,000 squarefoot game center with billiards,darts and video games.

Hungry yet? Visit La Bella PizzaGarden at 373 Third Ave. in ChulaVista. Also, visit online at labellapizza.com.

John Anderson

ENTERTAINMENT EDITOR

Zia dishes gourmetpizza without the guilt

Z I A P I Z Z A3311 Adams Ave.

Phone: 619.284.4320

There are no gimmicks at La Bella PizzaGarden; no snobby “designer” pizzas

with overpriced cheese and toppings ...

Sandy Coronilla

ASST. NEWS EDITOR

L A B E L L A ’ S P I Z Z A G A R D E N373 3rd Ave.

Phone: 619.426.8820

Maura Ochoa, Staff Photographer

Kayla Miller, Staff Photographer

Just one bite of The Eggplant or Cinnamon Pear pizzas and it becomesclear, Zia is about quality, innovation

and, above all, taste.

Chula Vista pizza joint tosses flavor to effortlessly delectable heights

Starlite, star bright, this restau-rant and bar does it right.

Starlite Dining and Cocktails,which first opened its hexagon-shaped entryway to the public in2007, mixes classic sophisticationwith a modern design while serv-ing delicious, organic and moder-ately priced cuisine every day from5 p.m to 2 a.m.

Upon arrival, notice an A-framesign set up on the sidewalk in frontof the restaurant encouraging cus-tomers to be considerate of thesurrounding area: “Please be quietwhen leaving Starlite. Our neigh-bors are sleeping.”

Located directly in front of aresidential area on India Street inSan Diego, this polite gesturedemonstrates the caring and cour-teous nature of the restaurant.

Inside the restaurant, dim light-ing and instrumental big bandmusic are reminiscent of the pop-ular AMC show “Mad Men,” induc-ing an instant feeling of relaxation.With a touch of class, sophistica-tion and a retro-romantic nuance,Starlite is the perfect setting for abeautiful night with that specialsomeone or simply for a night ofcatching up with an old friend.

Catering to a 21-and-oldercrowd, Starlite offers a generousselection of alcoholic beverages,including mixed drinks such asthe Cleopatra, which blends

Plymouth gin with Lillet, saffronand golden raisins, or theBlueberry Swizzle, which mixesMontecristo rum with Moscato,blueberries, lemon and mint.

Starlite also prides itself inselecting the best local producefor unique dishes, supporting itsmission to “use as many localand/or organic fruits and veggiesas possible … This means 90 per-cent of the produce we buycomes from your neighbors.”

Additionally, it claims “60percent of the animal basedproducts … come from busi-nesses that don’t engage intypical factory farming methodsor are harvested from ‘sustain-able’ sources.”

When visiting the restaurant forthe first time, the Mixed Fry is agood way to start. This dish con-sists of an assortment of local veg-etables and cheeses includingSpring Hill and Mike’s Firehouse

fried in a light coating of semolinaflour. Fried food may upset somestomachs with its artery-clogginggrease, but this appetizer does notleave a guilty conscience or anoverly full stomach.

Though the menu changes fre-quently to keep up with local pro-duce availability and the seasons,delectable dishes such as the pop-ular Crispy Skin Jidori Chickenare always worth a try.

For those who are a bit moredaring, an octopus dish grilledwith smoked paprika andlemon is an adventurous treataccessible to even the lightestwallet for $10.

To end the evening on a sweetnote, Starlite manager Roy Purdysuggests the ice cream sandwichfor dessert. Sliced into four indi-vidual sections for sharing purpos-es, this sandwich is a beautiful

semblance of vanilla ice creamplaced between two warm cookiesand encrusted with pistachios. Itsimply melts in the mouth.

Those who would like to stayup-to-date with Starlite’s latestmenu changes, check out its web-site at starlitesandiego.com, followit on Twitter @StarliteSD or stopby at 3175 India St.

Stephanie Schauer

CONTRIBUTOR

Starlite brightens Mission Hills bar scene

S T A R L I T E3175 India St.

Phone: 619.358.9766


Somewhere along the sprawlingstretch of South Park isHamilton’s Tavern, a local pubboasting as many returning cus-tomers as it does beer tapshanging down from the ceiling.But if the dozens of stout-dis-pensing stalactites fail toimpress the common San Dieganbarfly, Hamilton’s large chalk-board of featured beers should.

This tavern boasts 28 beers ontap, each ranging between $4 to$8 a pint, which is not necessarilyinexpensive, but standard fare formost bars in the area. However,while Hamilton’s has many of theconventional beers most barsserve, it really shines in its selec-tion of beer from local breweries.

San Diegan standbys such asBallast Point Brewing Co. andCoronado Brewing Co. makeappearances at this humblehideout, as well as other not-so-local favorites, such as SierraNevada and Avery Brewing.

That being said, Hamilton’sTavern is anything but just aplace to drink beer. The pub fea-tures a pool table, shuffleboardtable and a jukebox that neverseems to die down. Hamilton’scafé neighbors the bar, thoughfood is also served through asmall window in the back of thetavern. The café serves a stan-dard variety of bar food, butnothing washes down with agood many beers like nachos,wings and burgers, especiallywhen it’s right at one’s fingertips.

Admittedly, Hamilton’s isn’tthe kind of place to bring a sig-nificant other on a romanticoccasion, but it’s the perfectplace to bring the guys. There’s aconstant raucous babbling thatcontinues throughout the night,but the pub’s rowdiness onlyadds to the weekly hangout fac-tor of the tavern. In fact, the barbears a distinct resemblance toMacLaren’s Pub in “How I MetYour Mother.”

But Hamilton’s is just asappropriate a venue for thewandering beer snob. The pubhas received a copious number

of awards, including bestatmosphere for a beer bar byBeer West Magazine, best beerselection by San Diego Magazineand a spot in DRAFT magazine’stop 100 bars.

Beware, though: Seats andstools go fast, and tables evenfaster. It may be worthwhile toshow up early if going with alarge group. The bar fills up, andthere isn’t much space to standaround. However, if one’s lookingfor a good place to grab a pintafter work with friends, look nofarther than Hamilton’s Tavern.

... if the dozens of stout-dispensing stalactites fail to impress the common

San Diegan barfly, Hamilton’s largechalkboard of featured beers should.

Chris Pocock

OPINION EDITOR

H A M I L T O N ’ S T A V E R N1521 30th St.

Phone: 619.238.5460


Guzzle good times at South Park tavern

... Starlite offers a generous selection ofalcoholic beverages ... such as the

Cleopatra ... or the Blueberry Swizzle ...

8D A I L Y A Z T E C

Thursday, September 29, 2011 R & B G U I D E : B A R S

Rarely busy but always delicious,Fattoush is one of the best diningoptions in all of Rolando. AlthoughFattoush is not an ideal place fordrunken late-night eats, it doesprovide customers with consis-tently brilliant Mediterranean cui-sine in a family-oriented setting.

Diners will notice varioushookahs on display, along withsome eye-catching art and café-style seating.

Behind the counter is a growingdisplay of foreign currency given tothe restaurant from visitors andlocals returning from vacation.Recent travelers with unconvertedcurrency should feel free to con-tribute to the wall.

Furthermore, the kitchen opensinto the dining area, allowingguests to watch cooks in action orto catch a rare glimpse of AlJazeera on the television.

The sizzling garlic chicken isone of the best items on the menu

as it includes rice, hummus, pitaand a salad.

For those with a lighterappetite, the kafta kebob or falafelsandwich are excellent, portableand affordable options.Sandwiches can be paired withFrench fries, soup or salad for afew dollars more.

Fattoush’s mint lemonade isfantastic on a hot day. However,this tasty drink is equally worth-while in all weather conditions. Asuncomplicated as it sounds, thislemonade is unique and difficult toreplicate. The makers of this fine

concoction simply contend thatthe secret ingredient is love.

Fattoush’s baklava, a delicious-ly gooey Mediterranean dessert, isalso worth a try.

All food is made to orderwith a level of carerarely seen intoday’s restau-

rants. As a result, the final prod-uct is consistently amazing.

While the food is wonderfullytasty, Fattoush stands apartbecause of its service. The staffcares for its customers with a sin-cerity and enthusiasm that leavesguests blushing and makes itnearly impossible to be disap-pointed. The unbelievably kindand welcoming atmosphere atFattoush sets diners at ease andinspires a loyalty among regularsconsistent witha family bond.

Younger members of the familyoften hang out in the restaurant,doing homework or socializing,which further intensifies the famil-iar atmosphere.

This restaurant doubles as ahookah lounge, which draws pop-ularity as nights progress. Ifshisha is appealing, stop by andsmoke on the patio while enjoyingan Arabic tea or Turkish coffee.

For those who don’t enjoyhookah, try to arrive early in theevening to avoid the smoke. Therestaurant occasionally puts on

events such

as dance shows and extensive buf-fets, so be sure to ask about whatis coming next.

Fattoush opens for lunch andcloses late in the evening.However, the parking lot can oftenbe cramped, so be prepared toshimmy into a tight spot. Therestaurant also offers takeout andaccepts phone orders, which isespecially convenient for thoselooking to take advantage of itsquick sandwich options.

This authentic dining experi-ence is perfect for lovers of bothMiddle Eastern andMediterranean cuisine or simply

for those wanting to trysomething new.

There is nothing like the comfortof “la vie Française” while sip-ping a cappuccino in a tiny red-roofed café near the GalarieLafayette in Paris.

That is, until stepping foot inAu Revoir Bistro.

A small French bistro nestledin a corner of Hillcrest, Au Revoir(which translates to “see yousoon”) is a little piece of la Franceright in San Diego’s backyard.

The bistro is owned byAntonino Mastellone, the samerestaurateur behind Italianfavorite Arrivederci Ristorante.However, where Arrivederci is likethe rotund grandmother who’salways giving hugs and pounds ofpasta, Au Revoir is the cool auntshowing off black-and-white pho-tographs of all her lovers andfreely offering wine to her niecesand nephews once they turn 16.

The bistro’s “les Classiques”menu is for those interested inmore traditional French plates.Start with the Soupe a l’OignonGratinée, a classic French onion

soup topped with meltedGruyere cheese.

For those new to French cui-sine, chef René Herbeck’s favoriteCoq au Vin, a chicken dish slowlysimmered in red wine, is a perfectintroduction. Diners also can’t gowrong with the filet mignon, whichmeans “cute tenderloin,” served ina port sauce with lavender friesand haricots verts.

Herbeck said his goal for therestaurant is to combine Frenchcomfort food with locally grownseasonal ingredients. This is per-haps best shown through the “enSaison” menu, with dishes such

as the delectable Noix de St.Jacques Flambees, fresh searedsea scallops, which are lit on fireright at the table and served on abed of spicy ratatouille.

Every item on the menu iswritten in French, which allowsfor a fun opportunity to guessexactly how to pronounce someof the words. However, those whoare not French savvy need notworry — there is an Englishtranslation underneath eachdescription, which means neverhaving to accidentally ordersomething not desired.

The service at Au Revoir isquiet but attentive. Water glass-es will never be empty and thetableside bread, served with aside of delicious homemade gar-lic butter, will always be refilled.However, diners won’t likelylearn their servers’ names,birthdays or favorite clubs fordancing after dinner.

This type of quiet service isreminiscent of a true Parisian

bistro or café, where servers areonly seen when bringing drinks,food or the check. It’s a perfect sit-uation for those who desire to beleft alone while enjoying theirmeals, rather than being pesteredby an “Office Space” Chotchskie’s-style server with tons of flairchecking in on the table everythree minutes.

The atmosphere of Au Revoiris warm and inviting with a styl-ish flair that can only bedescribed as true French chic.The “en Saison” specials arehand written on dusty chalk-boards, which hang on mustard-yellow walls alongside tiny black-and-white illustrations of kitchenutensils and a painted mural of leTour d’Eiffel on a brick wall.

It may not be that fondlyremembered red-roofed café off leRue de Provence, but it’s aboutas close as anyone can get to“cher Paris” without purchasingan $800 ticket. Viva la vieFrançaise, indeed.

John Anderson

ENTERTAINMENT EDITOR

Mediterranean cuisinefloods tastebuds with love

F A T T O U S H6686 El Cajon Blvd.

Phone: 619.460.6162

Beth Elderkin

MANAGING EDITOR

A U R E V O I R420 Robinson Ave.

Phone: 619.268.2400

Shirley Gillette, Staff Photographer


Indulge in Parisian delicacies at local bistro

12D A I L Y A Z T E C

Thursday, September 29, 2011 R & B GUIDE : INTERNATIONAL

Diners also can’t go wrong with the filetmignon, which means “cute

tenderloin,”served in a port sauce ...

Although Fattoush is not an ideal placefor drunken late-night eats, it does

provide ... consistently brilliant (food ...)

D A I L Y A Z T E CThursday, September 29, 2011R & B G U I D E : D E S S E R T 13

There are a lot of deliciousberries in this world. Some yousnack on, a few work well incereal and oatmeal, others canbe baked into piping-hot pies,but only one is going to offer thatsinfully delicious dessert whilenot straying into the naughtyside of confectionary foods.

That one is Pinkberry. No, it’s not really a pink-col-

ored berry as the name sug-gests: It’s far better than somesexual innuendo. This delicioustreat for any time of the day ornight is made with only top-

quality ingredients and aninspired combination of gelatoand fresh fruit with soft-serveice cream from a Hawaiianpineapple plantation. If any ofthese sound short of heavenly,the palate in question needssome taste bud reconstruction.

Pinkberry, unlike similarcompetitors and gas stations inOregon, is not a self-serve estab-lishment. Going

into one of its upscale dessertfactories is more like being wait-ed on in a fancy restaurant.There’s no limit to how manytoppings are allowed either, sodon’t hold back. It would be atravesty to ignore what thepalate demands and miss out onthis treat’s health benefits.

Organic strawberry jam,toasted breadcrumbs, mochi andkiwi are a few available healthyadditions, and brownie or Oreocrumbles are a few of the moresinful toppings for someone whoreally wants a sweet right hookto the jaw.

The full list of healthy addi-tions available is longer than aclass reader. The yogurt has a

robust supplement of calcium,protein and great-for-you activelive cultures of thermophilus,bulgaricus and acidophilus.

This gluten-free treat is madewith sustainability and humani-ty in mind as well. Pinkberry’sSwirly Goodness is made onlywith nonfat milk and nonfatyogurt and has also received the

National Yogurt Association’sLive & Active Cultures seal.

Students who have not yethad the opportunity to tryPinkberry should know there is anew location opening today inFashion Valley. From 5 to 9 p.m.today, this new spot will be giv-ing out free small yogurts withone topping. There was no men-tion of “while supplies last” forthe event, but anyone with half abrain will attempt to go early toavoid lines.

Not returning on a regularbasis may be more of a challengethan deciding what combinationto order, so plan for seconds,thirds and 20ths of this not-so-naughty treat.

The expansion of cupcake bak-eries in San Diego has shiftedthe dainty treats from a raresplurge into a common trendwith a level of originality on parwith Walmart. However, with theuncanny fusion of two popularindulgences, beer and cupcakes,the creative, contemporary andtalented Misty Birchall has tran-scended the conventional cup-cake fad with the opening of hershop PubCakes.

The atypical idea to infusecupcake batter with beer beganinherently for Birchall with herlove of beer and a natural apti-tude for baking. After concoctingthe initial batch of the beer-blended cakes for a friend’sbirthday, she soon becameknown as the “cupcake girl” andspent a semester off from schooldeveloping her newfound culi-nary experiment. After partner-ing with a fellow San Diegonative and owner of TreehouseCoffee Company earlier thisyear, she opened the first

PubCakes at a dual storefront inEl Cajon, selling both cupcakesand locally-brewed coffee.

Birchall draws on the sensa-tional flavors of craft brews tocreate equally sensational cup-cakes for her menu. The cup-cakes are made signature bytheir distinct beer infusions,such as Guinness in the popularIrish Carbomb and locallybrewed Iron Fist in the exquisiteVelvet Glove red velvet cupcake.

Girl Scout cookie loversswoon about the crowd favorite,Stoned Portzilla, a cupcake

equivalent to the Samoa. TheStone Smoked Porter cake filledwith coffee ganache, topped withcaramelized coconut is the epit-ome of moist and crunchy sweet-ness baked to perfection. Quirkymenu items such as Beer forBreakfast may seem dubious,but there is no denying thesavory satisfaction of maple-fla-vored cream cheese frosting atopa bacon and AleSmith WeeHeavy beer cupcake. Birchall’sinnovation is clearly portrayedby both the diversity and dis-tinctness of her cupcakes, andnew recipes are introduced near-ly every week.

Those enticed to samplePubCakes should take advan-

tage of the store’s happy hour.Through the last hour of opera-tion on business days, theremainder of cupcakes are buyone get one free – ideal for aquick and inexpensive chance totry something new.

PubCakes’ shared storefront,located at 7229 El Cajon Blvd. isopen Wednesday throughSaturday from 10 a.m. to 7 p.m.and Sundays from 10 a.m. to 5p.m. (or until it is out of cupcakes).PubCakes are also available topurchase at various retail loca-tions throughout San Diego, suchas Toronado, KnB Wine Cellars,Bottlecraft, Rosaria’s Pizza andPerks Cafe at the University ofCalifornia, San Diego.

Bill Crotty

NEWS EDITOR

Popular stop whips yogurtinto berry icy delights

P I N K B E R R Y209 5th Ave.

Phone: 619.231.4475

Marie McCarty

STAFF WRITER

P U B C A K E S7229 El Cajon Blvd.

Phone: 619.741.0530

Laurel Atkinson, Staff Photographer

Paige Nelson, Staff Photographer

Shop bakes beer into sweet surprises

It would be a travesty to ignore what thepalate demands and miss out on

this treat’s health benefits.

The cupcakes are made signature by theirdistinct beer infusions, such as Guinness

in the popular Irish Carbomb ...


September 29, 2011 E N T E R TA I N M E N T14L IVE AND DANGEROUS

Last Saturday was an exciting night atthe San Diego State Open Air Theatre,where an unusual collection of bandsperformed: Smith Westerns, ArcticMonkeys and TV On The Radio. ArcticMonkeys has been on tour for severalmonths, supporting its latest album,controversially titled “Suck it and See.”

TV On The Radio has also been ontour with its fourth record, “Nine Typesof Light,” since early spring. This is theband’s first tour without its originalbassist, Gerard Smith, who passedaway in April because of lung cancer.

At 7 p.m., the Chicago-based indierock band Smith Westerns played abrief 30-minute set, warming thestage for the co-headliners. The ArcticMonkeys appeared onstage with grinson all members’ faces. Front man AlexTurner, with his new, modernized Elvishaircut, greeted fans with a charismat-ic “Hello San Diego, how are you?”

Turner and lead guitarist JamieCook tinkered with guitar settings likethey do on the record and explodedinto “All My Own Stunts.” This was anunusual opener compared to theband’s previous set lists. Segueing into“Brainstorm,” a strobe light beganflashing synchronously with the songand the crowd’s jumping.

As the show progressed, the bandplayed a few older hits such as “I BetYou Look Good on the Dancefloor,”along with new material such as“Don’t Sit Down ‘Cause I’ve Movedyour Chair” and “The Hellcat SpangledShalalala.” By the end of the set, fans

were singing along with Turner to“Flourescent Adolescent” and “Whenthe Sun Goes Down” like drunkards ina pub chanting bar songs.

After a 45-minute break betweensets, the lights dimmed as TV On TheRadio walked on the stage with ambi-ent music in the background, clappingrhythmically into the microphones asthe sounds transformed into theanthem, “Halfway Home.”

Stationed in front of the stage wasa narrow stand of effects pedals,which lead singer Tunde Adebimpeused to loop and manipulate soundsthat contributed to the buildup andtransition of each song. The bandcontinued with songs “DancingChoose” and “Second Song.” At theend of the show, Adebimpe and com-pany rallied the audience by closingthe set with “Wolf Like Me” andencored with “Satellite.” Overall it wasa successful show for the bands, anda fun night for concertgoers.

SDSU Open Air Theatre hosts indie classics

CONNOR COX, STAFF WRITER

CCoonnnnoorr CCooxxstaff writer

... Lightsdimmed as TVOn The Radiowalked on thestage withambient musicin the back-ground ...

D A I L Y A Z T E CThursday, September 29, 2011H E A LT H & F I T N E S S 15

Bust the myths behind nutrition facts

With various diets such as therestrictive low-fat South Beach Dietor the low-carb Atkins program, diet-ing can be hard to keep up withbecause what is considered “healthy”is constantly being modified. Whenchanging eating habits, it’s importantto take into account the facts andmyths about nutrition.

Firstly, vinegar is known for its var-ious uses in cleaning, laundry, gar-dening and even healthy cooking.

The fact is, when vinegar is con-sumed with starchy foods such asbread, the food is processed slower,thus lowering glucose levels.

According to nutritionfacts.org,“Vinegar supplementation lowersglucose and insulin responses andincreases satiety after a bread mealin healthy subjects.”

At home, bread can be eaten withbalsamic vinegar for the sameresults. Another perk of consumingvinegar is it’s nearly calorie-free withonly three calories in two table-spoons.

Goji berries are possibly the bestdry fruit to eat and are a better alter-native to raisins. However, as goji

berries usually cost a pretty penny,lychee is a cheaper option, oftensold at Asian markets such asMitsuwa Marketplace on KearnyMesa Road. At home, goji berries orlychee can be used as a replacementfor raisins and can be added to trailmix or oatmeal.

Pumpkin seeds are a healthyoption that can be convenientlypacked for school. They are the mostnourishing part of the pumpkin asthey contain high levels of magne-sium in every serving. They can besprinkled on a salad or roasted as asnack while increasing longevity.

Although there are many healthy

foods to consume, many people stillhave misconceptions about thepotential harms. For example, eventhough many people believe distilledfish oil and eggs are healthy, theycan often be contaminated with pol-lutants. Along with eggs and fish oil,parasites have been found in threeout of four fast food burgers. Also,injections of ammonia in hamburg-ers are frequently used in attempt toeliminate E. coli.

The New York Times writerMichael Moss wrote, “Officials at theUnited States Department ofAgriculture endorsed the compa-ny’s ammonia treatment, and havesaid it destroys E. coli ‘to an

undetectable level.’” Instead of spending money on fast

food burgers, college students cansave money by making peanut but-ter and jelly sandwiches at home.Natural peanut butter has beenknown to lower the risk of heart dis-ease in women.

Commercial milk is an essential

item found in most American refrig-erators. However, many people arenot aware that estrogen in milk cancause prepubescent children to sex-ually mature at a younger age. Inreasonable amounts, soy milk is ahealthier alternative that comes in avariety of flavors and can be foundfree of genetic modifications and

estrogen. With diets fading in and out, col-

lege students aiming toward ahealthier lifestyle can make smallchanges in their diets for long-termhealth by modifying what they eat.The better students take care ofthemselves now, the less they willhave to worry in the future.

SSooffiiee CCaassiillllaassstaff writer

Pumpkin seeds are a healthyoption that can be convenientlypacked for school ... they containhigh levels of magnesium ...

THINKSTOCK

The new chief of staff in the SanDiego State office of the president,Andrea Rollins, is excited to learnand better understand the stu-dents, faculty and staff on campus.As part of the president’s cabinet,Rollins is expected to provide exec-utive support in President ElliotHirshman’s top decisions, projectsand meetings.

With long work hours, deadlinesto meet and effectively communi-cate along the way, Rollins is pro-viding her leadership experienceto tackle any issues or concernsSDSU has.

“Chief of staff can mean a varietyof things,” Rollins said. “In this situ-ation, it is to support PresidentHirshman at the highest adminis-trative level to ensure operationsare running smoothly and issuesare being addressed.”

Rollins met Hirshman and VicePresident for Student Affairs Dr.James R. Kitchen during her appli-cation process for the chief of staffposition. The application processwas straightforward and timely.

When asked what improvementsneed to be made to the university,Rollins said she’s still in the processof determining that.

“President Hirshman has a good

character,” she said. “He is lookingout for the institution.”

According to Rollins, she andHirshman are defining their rolesas newly appointed executive lead-ers of SDSU as they go along.

Chief Diversity Officer AaronBruce believes with a reliable andtrusted team, Hirshman will be ableto progressively get more done inthe course of each day. Bruce andRollins provide direct support toHirshman collaboratively to helpthe university run efficiently.

“Having a chief of staff who iscommitted to diversity, inclusionand social justice is important,”Bruce said. “Andrea brings a wealthof experience and knowledgeabout SDSU.”

Bruce said he and Rollins plan towork closely to support diversityinitiatives, and they are making it apriority to communicate effectivelyto help the university prosper. It’stheir job to help the president in his

leadership of SDSU and to broadlycommunicate his future plans.

“Having been a student here, Idefinitely have understanding ofthe campus culture, environmentand accomplishments SDSU has,”Rollins said.

As an SDSU alumna, she has hada personal, diversified relationshipwith the campus, having been astudent for more than 10 years.

Rollins earned her bachelor’s insocial science in 2002 and hermaster’s in postsecondary educa-tional leadership in 2005. She grad-uated earlier this year with a doc-torate degree in education with an

emphasis in educational leader-ship. All of her educational accom-plishments have been achieved atSDSU.

“Part of my challenge is gettingto know everyone I need to get toknow,” she said. “It’s going to takesome time.”

Although it is her first month atSDSU, Rollins has met withAssociated Students and various

faculty and staff. In addition to tak-ing time getting to know everyone,serving the SDSU community isanother one of Rollins’ goals. Shesaid she has the student body onher priority list.

“As far as goals are concerned, Ireally want to be impactful andgive back to the SDSU community,”Rollins said.

She is interested in exploring

mentoring opportunities andwould also like to teach a universi-ty seminar class next fall. To her, itis all about learning and under-standing the university.

“At this point, I have a lot to learnand understand,” she said.

Rollins said she is excited to con-tinue her affiliation with the cam-pus, and believes SDSU is SanDiego’s premier university.


September 29, 2011 C A M P U S16

SDSU president hiresAztec alumna to head staff cabinet

AAlleejjaannddrraa PPaazzcontributor

T H E D A I L Y A Z T E C . C O M

The new chief of staff is an alumna, so “getting to know the area” will be a quick adjustment. | ANTONIO ZARAGOZA, PHOTO EDITOR

New chief welcomed to Manchester Hall

“Chief of staff can mean a variety of things. In this situation, it is to supportPresident Hirshman ...”

Andrea RollinsSDSU president’s chief of staff

Can you grab news by the horns?

The Daily Aztec News section is still recruitingwriters for the current semester. Students of all majors are encouraged to apply for thislife-changing experience.

D A I L Y A Z T E CThursday, September 29, 2011S P O R T S 17

NNaammee:: AntonioMorales (23-5)TTiittllee:: Sports EditorPPrreeddiiccttiioonn:: Navy,Boise State, TCU,Colorado State, New

Mexico State. QQuuoottaabbllee:: “First place through fourweeks, no surprise here.”

FORECASTING THE MOUNTAIN

NNaammee:: Ryan Schuler(22-6)TTiittllee:: ContributorPPrreeddiiccttiioonn:: Air Force,Boise State, TCU,Colorado State, NewMexico State

QQuuoottaabbllee:: ““Head coach Rocky Longregarding this week’s opponent: ‘Weknow we are going to win thisweek, we always beat bye.’”

NNaammee:: AgustinGonzalez (20-8)TTiittllee:: Staff WriterPPrreeddiiccttiioonn:: AirForce, Boise State,TCU, ColoradoState, New Mexico

StateQQuuoottaabbllee:: “I hear I’m great toGoogle.”

NNaammee:: BeauBearden (15-6)TTiittllee:: ContributorPPrreeddiiccttiioonn:: Air Force,Boise State,Colorado State, SMU,New Mexico

QQuuoottaabbllee:: “Simulated all of thisweek’s games in NCAA Football 12for Xbox 360. Results came out asanticipated, except for SMU upset-ting TCU, 31-20.”

FOOTBALL STAT LEADERS

2211 33

44 55 66 77 88

Mountain West Conference Standingsthrough Sept. 28

The San Diego State football team has now played one-thirdof its games. As the team enters its bye week, here’s a look atthe Aztecs statistical leaders after four games.

PPAASSSSIINNGG

O F F E N S I V E

EEffffiicciieennccyy CCoommpp--aatttt--iinntt YYaarrddss

126.28 67-103-1 875

TToouucchhddoowwnnss

8Ryan Lindley

RRUUSSHHIINNGG AAtttteemmppttss NNeett YYaarrddss AAvvgg..

98 606 6.2


8Ronnie Hillman

RREECCEEIIVVIINNGG NNuummbbeerr NNeett YYaarrddss AAvvgg..

19 325 17.1


3Colin Lockett

16 217 13.6 2Dylan Denso

13 158 12.2 3Gavin Escobar

IInntteerrcceeppttiioonnss:: Larry Parker, 3

SSaacckkss:: Jerome Long, 3

TTaacckklleess:: Miles Burris, 26

TTaacckklleess ffoorr lloossss:: Miles Burris, 5

FOOTBALL STANDINGS

D E F E N S I V E

11/2/11 vs. Cal State San Marcos (exh.) 7 p.m.11/7/11 vs. Point Loma Nazarene (exh.) 7:30 p.m.11/11/11 vs. Bryant 7:30 p.m.11/12/11 vs. Southern Utah 7:30 p.m.11/13/11 vs. UC Davis 3 p.m.11/17/11 vs. USC 7 p.m.11/19/11 vs. Long Beach State 1:30 p.m.11/30/11 vs. Creighton 7:30 p.m.12/4/11 vs. California 2 p.m.12/19/11 vs. UC Riverside 7 p.m.12/22/11 vs. Elon TBA12/30/11 vs. Redlands 7 p.m.1/5/12 vs. San Diego Christian 7 p.m.1/10/12 vs. Chicago State 7 p.m.1/14/12 vs. UNLV 1 p.m.1/21/12 vs. Air Force 7 p.m.2/1/12 vs. Boise State 7 p.m.2/4/12 vs. TCU 7 p.m.2/15/12 vs. New Mexico 7 p.m.2/22/12 vs. Wyoming 7:30 p.m.2/25/12 vs. Colorado State 7 p.m.

The San Diego State men’s basketball schedule was finalized earlierthis week, here’s a list of the home games for SDSU this season.

SAT Air Force at NavyNevada vs. Boise StateSMU at TCU

San Jose State at Colorado StateNew Mexico State at New Mexico

MEN ’S BASKETBALL


September 29, 2011 S P O R T S18MEN ’S SOCCER

San Diego State senior defenderDaniel Steres has enjoyed an impres-sive four-year career at SDSU, filledwith numerous accolades and honors.

From being selected as the 2008Most Valuable Defensive Player at theCourtyard Marriott San Diego CentralTournament as a freshman to beingnamed to the All-Pacific-10Conference second team last season.

It seems Steres should be satisfiedwith all he has accomplished, but heis not.

One goal has eluded him everyyear: a berth in the NCAA Tournament.

“I want to get to the tournament,”Steres said. “I’ve been here fouryears; I have not played a game inthe tournament yet. I want to get inthat tournament first and see how

far we go. That’s my biggest thingbefore anything else.”

If the Aztecs hope to make it tothe coveted NCAA Tournament,they will have to lean on the leader-ship and stability Steres brings.

“Steres is a rock in back, not justby his talents and abilities, butbecause he sees the game verywell,” SDSU head coach Lev Kirshnersaid. “His leadership is phenomenal.He really knows how to pull the bestout of his players. He is a very inte-gral part of this team’s success.”

This is Steres’ second season asteam captain. Last year, he becamethe first junior captain since RaulBautista in 2005.

“I took it as the respect the team hasfor me,” Steres said about being select-ed as a captain his junior year. “I wearit with pride. I really enjoy the fact I getto lead this team, I was honored.”

Steres described his leadershipstyle as “lead by example,” thoughnot everyone would agree.

Coaches and teammates havesaid they believe he is more vocalthan he gives himself credit for.

They have also noticed the differ-ence in leadership style from lastyear to this year.

“Steres has always been a greatplayer and leader since we havebeen teammates,” redshirt juniormidfielder Chance Marden said. “I’venoticed he has definitely grown as avocal leader.”

The last time SDSU was a partici-pant in the NCAA Tournament wasin 2006 when the Aztecs lost 2-1 inthe first round to University ofCalifornia, Santa Barbara, the even-tual NCAA champions.

A trip to this year’s NCAATournament would be the ninth inSDSU history, and the final piece tocomplete Steres’ career as an Aztec.

RRyyaann SScchhuulleerrcontributor

Steres hopes to lead SDSU to NCAA’s

FILE PHOTO

Senior defender Megan McQueenyis a humble, easygoing girl off thefield, but once she puts on hercleats and jersey, she becomes aleader who possesses a raw deter-mination to win.

With the talent and skillsMcQueeny holds when a soccerball is at her feet, one would thinkshe has been playing her whole life.

The truth is, she didn’t start play-ing soccer until she was 7 years old.

As the youngest of four siblings,McQueeny was never forced intothe world of sports by her parents.

“I started playing soccer late …when I was 7. My parents didn’tpush me to play any sports sincemy older siblings weren’t intosports,” McQueeny said.

Growing up, she always wanted todo everything her older brother did.When her brother casually beganplaying soccer with his friends, it wasthe motivation McQueeny needed tobegin playing the sport she wouldone day dominate.

In high school, McQueeny wonfour varsity letters and was namedthe Redwood Empire’s co-player ofthe year in 2007 for helping herteam to the CIF North Coast

Section semifinals. In addition, shewas also a three-time All-North BayLeague first-team selection.

Since joining the San Diego Statewomen’s soccer team in 2008, hersuccess on the field has onlyimproved.

As a leader of the backline,McQueeny has held a starting positionon the squad since freshman year.

With a cutthroat mentality that canbe sensed from the stands, it is onlyfair to ask what keeps SDSU’s captainmotivated day in and day out.

“The natural competitiveness ofthe game definitely motivates mebut my teammates are who pumpme up most,” she said.

With a recent injury to her femur,all McQueeny can think about isstepping back onto the field withher teammates.

“Don’t worry, I’ll be back in threeweeks,” McQueeny said. “But for now,I’m focused on cheering the girls onfrom the bench and keeping themorale positive and enthusiastic.”

Through setbacks and injuries,McQueeny doesn’t let anything slowher down. Her hardworkingdemeanor and genuine love for herteammates proves that it is possibleto be a team leader and team player.

McQueeny truly embodies thequalities of a team captain and anathlete worth recognition.

DDaanniieellllee GGaauuttcontributor

FILE PHOTO

WOMEN ’S SOCCER

While San Diego State basketball andfootball have done well to garnernational attention throughout thecourse of the past two years, theSDSU’s men’s golf team has quietlyearned its right as a contender for theNCAA National Championship.

Led by sophomore Todd Baek andseniors J.J. Spaun and Alex Kang, allof whom were among the GolfWorld 50 Men’s College Players toWatch, the Aztecs enter the 2011-2012 season with high expectationsafter having been named No. 6 andNo. 14 in the nation by Golfweekand Golf World in their respectivepreseason polls.

Head coach Ryan Donovan entershis ninth season at the helm of theSDSU golf program with confidence.

“We have all but one of last year’splayers returning and have added(former Mountain West Conferencefreshman of the year) MattHoffenberg, who didn’t play for uslast season,” Donovan said.

“Expectations are definitely highright now.”

Donovan went on to discuss hisexpectations of the Aztecs’ perform-ance in the MWC.

“Our goal is to win the MWC. That’swhat we’re aiming to do and I thinkour chances are very good,” Donovansaid. “We need to go out and take itweek by week, but overall that’s defi-nitely our number one goal.”

After having had its first sched-uled tournament canceled because

of rain, SDSU men’s golf will look tokick off its campaign at the WilliamH. Tucker Invitational inAlbuquerque, N.M. from tomorrowthrough Saturday.

The Aztecs won seven tourna-ments including their first MW andNCAA Regional Championships,good for the second-most tourna-ment victories in the nation behindNo. 1 Oklahoma State. Look for thisyear’s squad to make some noise inthe MW and NCAA conferences.

MMiicchhaaeell MMaannbbeerrttcontributor

FILE PHOTO

MEN ’S GOLF

Aztecs have high hopes McQueeny: bornto compete

D A I L Y A Z T E CThursday, September 29, 2011C L A S S I F I E D S 19

THE DAILY AZTEC DOES NOTENDORSE OR SUPPORT ANDHAS NO AFFILIATION WITH THEPRODUCTS OR SERVICESOFFERED IN THE CLASSIFIEDSSECTION.

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September 29, 2011 B AC K PAG E20

Difficulty Level: 3 out of 4

Instructions: Complete the gridso each row, column and 3-by-3box (in bold borders) containsevery digit 1 to 9. For strategieson how to solve Sudoku, visitwww.sudokudragon.com

Solutions available online atwww.thedailyaztec.com

©2011, TRIBUNE MEDIA SERVICES INC.

AACCRROOSSSS1 *Rock con-

queror?6 Ilk

10 *Soy milk brand14 Diminish, as

trust15 Court target16 Singer with the

platinum 1992album “TheCelts”

17 *Dental checkupfreebie

19 Hungarian spacity

20 “30 Rock” isloosely basedon it, briefly

21 Georgia campus22 Transparent per-

sonality?23 Webber’s part-

ner24 Stink ending25 Are proper for28 *Wile E. Coyote

buy32 Napoleon,

before seeingElba?

33 Its symbol is “$”34 West Bank ini-

tials35 *Gets creative39 *Extent41 “Alice” spinoff42 Gives goose

bumps, maybe44 Pennsylvania

port45 *Flashy display48 Umbrella brand49 Idiot50 Finalize, as a

comic strip52 Pub drinks54 Sudden out-

pouring55 Sch. with a

Phoenix cam-pus

58 Comic bookbuyer of old?

59 *Beginner’spiano piece

61 Analogous62 Forceful

takeover

63 John whoplayed GomezAddams

64 *Forged check65 Maker of Kate

Moss fragrances66 It celebrates

National Day onOctober 1 (andit’s where theanswers tostarred clueswere invented)

DDOOWWNN1 Bo and Barney,

e.g.2 Mountain

climber Ralston,subject of “127Hours”

3 Hustler’s game4 Atlanta summer

hrs.5 Warm up6 Crowd

7 Words to oneon deck

8 Nosegay9 Bk. before

Philippians10 Envision a way11 To a great extent12 Caustic fluids13 Go-__18 ASCAP rival22 Union member?23 Like pintos24 Lhasa __25 Alberta national

park26 “Christ Stopped

at __”27 Amount requir-

ing a credit cardauthorization

29 Japanese chipmaker

30 Borden mascot31 Derby prize36 Some green

acres

37 “Star Wars” tree-dweller

38 Sun. talk40 Drudge43 Abandon, with

“on”46 Oregon Ducks’

home47 Irritable48 Pin in a shirt51 Gold units: Abbr.52 Mt. Rushmore’s

state53 Joint Web project54 “Buzz off!”55 When Emile

sings “SomeEnchantedEvening”

56 Word with careor cream

57 Oliver North’salma mater:Abbr.

59 V x LX60 -like relative

Solutions available online at www.thedailyaztec.com

TODAY’S BIRTHDAY (9/29/11) Success andabundance can be yours this year. It willtake some financial planning. It's easy tospend money blindly. Keep to a plan, andwatch your holdings swell. You have plentyof ambition. Balance it with love andfriendship for deep satisfaction.

To get the advantage, check the day's rating:10 is the easiest day, 0 the most challenging.

ARIES (March 21 - April 19) - Today is a 7 -Go ahead and get inspired by visionaryartists. Set a lofty goal for yourself. Go overyour resources, and pay attention todetails. Take it slow, and enjoy.

TAURUS (April 20 - May 20) - Today is an 8- Express a heartfelt message, and the lovecomes back magnified. Save up forsomething you've always wanted.Something works that you never thoughtwould. Say "please" and "thank you."

GEMINI (May 21 - June 21) - Today is a 7 -Last night's dreams set the stage for anintensely creative day. A fantasy'sachievable now through steady, focusedaction. Get help from an expert, and take iteasy.

CANCER (June 22 - July 22) - Today is a 7 -You're luxuriously lovely and loving for thenext two days. Light candles for yourself orsomeone else. Convey your gratitude, evenas you rest quietly at home.

LEO (July 23 - Aug. 22) - Today is a 7 -Tackle a home improvement project.You've got the energy. Let a loved oneteach you. Do the homework first, andthen save a bundle by doing it yourself.Celebrate with a photo after.

VIRGO (Aug. 23 - Sept. 22) - Today is an 8 -It's up to you: What's your intention? Youcan have whatever you're willing to go for.Clean up a mess. Accept a lucrative newchallenge. Study provides solutions.

LIBRA (Sept. 23 - Oct. 22) - Today is an 8 -Patience is a virtue, especially when itcomes to planting seeds and harvestingthe fruits of your labor. Continue the goodwork. Feed the soil with delicious compost.

SCORPIO (Oct. 23 - Nov. 21) - Today is a 5 -A dream may very well come true now.Now's a good time to journey with afriend. Rather than doing all the talking,listen intently. You discover somethingilluminating.

SAGITTARIUS (Nov. 22 - Dec. 21) - Today isa 6 - If you feel like being alone, go ahead.If you feel like being social, let yourselfplay. Either way, others find you attractive.Indulge your curiosity.

CAPRICORN (Dec. 22 - Jan. 19) - Today is a9 - Your career gets an ultra boost today.Your confidence looks good on you. Takeadvantage of your charm in the socialarena to forward a project you really careabout.

AQUARIUS (Jan. 20 - Feb. 18) - Today is an8 - You may be called upon for aleadership role now. Make sure to cleardistractions from your schedule so you canaccomplish what you set out to do.

PISCES (Feb. 19 - March 20) - Today is a 7 -Learn from a recent loss, and complete asmuch as possible of an older project. Inthe eye of the storm, take stock ofresources and replenish what you can.

©2011, TRIBUNE MEDIA SERVICES INC.

BY NANCY BLACK,TRIBUNE MEDIA SERVICESHOROSCOPE

BY THE MEPHAM GROUP,TRIBUNE MEDIA SERVICESSUDOKU

BY RICH NORRIS & JOYCE LEWIS,TRIBUNE MEDIA SERVICESCROSSWORD

LIKE SDSU news?LIKE SDSU news? / Daily Aztec

HUMOR

Saying no to grunting

PLEASE NOTE:The views expressed in the written works of this issue do not necessarily reflect the opinion of The Daily Aztec.Letters to the editor can be sent to [email protected]. Story ideas can be sent to [email protected].

C O N TAC T :GENERAL INFORMATION

619.594.4199FOR ALL OTHER CONTACTS, PLEASE VISITthedailyaztec.com

LOOKING THROUGH OUR LENS

The running shoes go on my feet.The plates go on the bar. I laydown on the padded bench. Iready myself to start my workout,and then it happens: The grunterlets loose.

For the past five years, I have con-sistently gone to the gym at leastthree times per week, and if there isone thing that has been consistent,it’s that not all women look goodin only a sports bra. But if there aretwo things that have been consis-tent, it’s that the guys who pridethemselves on lifting as muchweight as possible, with the worstform possible, love to grunt as loudas possible.

Don’t get me wrong. I’m not talk-ing about the occasional strain whiletrying to squeeze out that last repon the bench press. What I’m talk-ing about are the tools who wearGold’s Gym tank tops that are threesizes too small, have generic tribaltattoos across their steroid-inducedbiceps and let out a cry to the heav-ens during every single bicep curl.

The sheer power that exudesfrom the vocal chords of these BrockLesnars of the world bursts throughthe ear buds of my iPod no matterhow loud I play my Eminem album.

I’m telling you from experience,“Love the Way You Lie” is no matchfor Billy Bicep and his man grunt.

The scenario that unfolded twoSundays ago sounded like the“before” example of an ex-lax com-mercial. I was working out my pec-torals, listening to said Eminemalbum, dreaming of myself one dayparticipating in a rap battle, when Iheard it come from across the gymlouder than a Metallica concert.

“Aaarrrggghhh!” At first, I thought Kevin James

was passing a kidney stone. Then, Iheard it again. And again. By this

time, I realized what was going on:Serious iron was getting pumped.

The two individuals participatingin this shouting match looked likerejects from the semifinal round of“Jersey Shore” auditions. One wasdoing bicep curls with a barbell thathad more weight on it than I cantow with my car, while the other

was spotting for him, standing awk-wardly closer than two sweaty menshould in a public place.

My workout came to an abrupthalt as I became mesmerized by theactions of these two barbarians.When I lift weights, I do it for noth-ing more than to get in shape andmaybe one day grace the cover ofMen’s Health. These two seemed tobe auditioning for an episode of“Hogs Gone Wild.”

As they finished their set andmoved on to another grunting ses-sion elsewhere in the gym, I pushedplay on my iPod and got back to my

workout. I know I will never havethe same muscular physique asHans and Franz, and I’m okay withthat. For me, working out isn’tabout how much weight I can lift orhow much noise I can make. It’sabout impressing the ladies.

And that’s something to gruntabout.

CChhrriiss BBllaakkeemmoorreegraphics specialist

What I’m talking about are thetools who ... have generic tribal tattoos ... and let out a cry to the heavens during every single bicep curl.

Photo Editor Antonio Zaragoza captured this photo of former Aztec Warrior Mike Lopez in the heat of the

moment, spicing up game day at Effin’s Pub n Grill.

AN EFFIN WARRIOR

09-29-2011

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Transcript of 09-29-2011