The dining room was chic and sophisticated. Seats and banquettes were made of fine black leather. Chihuly-like glass chandeliers hung in an atrium that reached into the mezzanine-level restaurant. Tabletops were a smooth metallic-like finish. Lighting was designed to flatter, not illuminate. Exposed weathered brick gave the room a seasoned feeling. A circular private dining room had woven leather walls and a built-in niche for candles to create a warm, romantic glow. The effect was casual and elegant.

Beaumont's positions itself as a neighborhood kind of place, located near the high density corners of Bird Rock, catering to local residents. It seemed to me that the whole neighborhood was there. The restaurant was filled with happy diners.

Beaumont's positions itself as a neighborhood kind of place, located near the high density corners of Bird Rock, catering to local residents. It seemed to me that the whole neighborhood was there. The restaurant was filled with happy diners.

I sometimes can't wait for out-of-town visitors to arrive, in order to see my own city.

Most chefs working in hot, steamy kitchens dream of owning their own restaurant one day. They long for a time when they can express their own creativity, develop their own flavors, and bask in the appreciation of their customers. But only special chefs have the personality, drive and business acumen to create a culinary empire. Very few can master the organizational, promotional and marketing skills that are vital to growing ideas into thriving business concepts. Wolfgang Puck has it all. And he's done it all.

It has been open for almost 55 years. It will be open for many more.

Restaurant Week is coming up. Once again, San Diego diners will have the chance to experience new or favorite restaurants through special menus at reduced prices. From Sunday, Sept. 13 through Friday, Sept. 18, many participating restaurants will offer three-course meals (appetizer, entrée and dessert) at prices that range from $20-$40, depending on the location and selections. It is one of the most popular weeks of the year to dine out.

What's a good name for a restaurant? Some operators would suggest that the address is the best name. That way, to know the name is also to know the location. For example, Terryl Garve named her restaurant in that way. She called it Café 222 for its address, 222 Island, downtown. There are many other examples.

Restaurateurs often cite "location, location, location" to be their most important success factor. "Put it in the right place," they say, "and you can't miss." Personally, I believe that success is built along the lines of 3M's -- menu, marketing, management.

During the gorgeous San Diego summer, there's nothing like a day at the beach. Or, perhaps, dinner "at the beach." I'm referring to one of my favorite neighborhood restaurants, Nick's At The Beach in Pacific Beach.

Some people may tell you that you can't find a good deli in San Diego. Don't listen! It is just not true.

Two of the greatest magnets that draw visitors to San Diego are its casual beach lifestyle and its sunsets. There are few places in the world where it is so consistently enjoyable to relax over a drink or meal as the sun sinks into the sea. Georges at the Cove in La Jolla has achieved a tremendous following because it offers a magnificent venue in which to do so.

Some great restaurateurs learn their trade on the job. Others have it in their genes. Nick Tomasello was born for the business. He's the owner of two popular Gaslamp restaurants, Nicky Rottens Bar & Burger Joint and his new operation next door, Sloppy Joey's Pizza & Pasta Joint. The two are connected by an open archway.

Ask 10 San Diegans where they would like to go on vacation and a good number of them will answer, "Hawaii." The islands are close -- about a five-hour flight -- tropical, beautiful, and they all speak English and use dollars. Actually, in some ways, Hawaii is not that different from San Diego. I think we have better weather as well as beautiful beaches, great hotels and fine restaurants. But, it is good to get away. That's what vacations are all about -- the getaway.

The word "branding" has taken on a whole new meaning over the years. When I was a kid, during the days when the Lone Ranger was a national hero, the term referred to tying down a steer and burning a mark onto its skin with a hot iron. Today, modern marketing applies the concept of branding to products and services.

Have you read the Declaration of Independence again since leaving high school? That stirring document that shaped the destiny of our country and the history of the world is well worth reviewing in these troubled times:

Some people like it hot. Some people like it cold. Some people eat it for breakfast. Some people will consider it only for dinner. What is it? - Pizza, of course.

Father's Day is one of the "Johnny come lately" national holidays.

Paraphrasing the old quip, God must love dining at Italian restaurants. He's made so many of them. It seems that every other quality eatery serves dishes based on that country's cuisine.

People filled the entryway like patients waiting to see a busy doctor. The lineup edged out of the building and spilled onto the sidewalk. But, there was one big difference. Everyone was smiling, anticipating happily what was coming up.