There are so many things to love about San Diego: food, craft beer, top chefs, cool hangouts, scenic sights, and free or cheap ways to enjoy our city.
In these times of COVID-19, navigating the places and things we love to do in our city has undoubtedly changed. Monica Garske, lead editor of NBC 7's The Scene, and Candice Woo, Eater San Diego's Founding Editor, explore how to do just that.
On this episode of our Scene in San Diego podcast, we talk about a trend that has really picked up steam in our local food scene during the pandemic: ghost kitchens.
Ghost kitchens – also known as virtual or cloud kitchens – have grown a lot over the past few months as people change their dining habits to include more takeout and delivery. But, what exactly, is a ghost kitchen? Well, for one, there’s nothing spooky or haunted about this trend. We will break it all down for you.
To help us down this path is San Diego-based chef, restaurateur and TV and YouTube personality, Sam “The Cooking Guy” Zien, who has just launched a ghost kitchen of his own.
Sam The Cooking Guy’s latest project is located in Seaport Village, and it’s called Eats by Sam. He’s using the ghost kitchen model to get that business up and running, understanding that – at least for now and maybe even for much longer than we ever anticipated – food delivery is king.
Zien also chats with us about how he’s running his other two San Diego restaurants – Not Not Tacos and Graze by Sam – in these challenging times.
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