by Frank Sabatini Jr.

Nowhere in San Diego will foodies find a wine list brimming with so many half-bottle selections as at The Better Half in Hillcrest. Advanced sommelier Zubin Desai recently opened the restaurant in a circa-1930 bungalow, offering adventurous French-inspired preparations of meat, game and fish served in a quaint, fine-dining atmosphere. Antelope osso buco, uncured pork belly and braised short ribs are particularly noteworthy. Soups are served tableside. And Chef John Patrick Kennedy shops for fresh produce at the local farmers market the old-fashioned way, donning his white chef attire with a pull wagon in tow.

Chef Trick
To bring out the best flavor of brussel sprouts (included with full entrees at The Better Half), use a cast iron skillet and add olive oil, minced shallots, garlic and fresh herbs. Sauté for a few minutes at high heat, then add in halved baby brussel sprouts and sprinkle them with salt and fresh cracked pepper. Sauté for four to five minutes. Add a tablespoon of butter and roast in the oven at 500 degrees for about eight minutes.