The joyful hum of clinking glasses and laughter at a San Diego restaurant fades as I take my first bite – the explosion of flavor demands my full attention. My shoulders drop with ease as I raise my fork again and again. Each day this week, I visited a new happy hour, treating my taste buds without emptying my wallet.
Chowder and chill Monday: Shelter Island’s Brigantine
On a windy day, I rushed into Brigantine’s happy hour at 3 p.m., before it ended at 6 p.m. to escape the chill. A busser, Ally Williams, recommended to me a hit off of the happy hour menu to warm up: clam chowder.
Each spoonful was more rich and flavorful than the last, with a perfect creamy texture. I could see why Brigantine was popular for its clam chowder, oysters and according to Williams, its daily soup special as well.
“The soup of the day makes people excited to go, Williams, a first-year engineering major at San Diego State University, said. “They’re always good, especially the baked potato and clam chowder soup.”
Pointing to the right side of the restaurant, Williams noted how the all-ages oyster bar was the hotspot for college students.
“Most of our bussers are college students,” Williams said. “Lots of people from PLNU [Point Loma Nazarene University] come in during Monday night happy hour to support their friends and watch the game on the oyster bar side. The Brig is so close by, you’ll recognize some of my coworkers from PLNU.”
Pizookie Tuesday: BJ’s $5 creation
Pizza. Cookie. Two foods incapable of failing to satisfy my hunger after a long day. BJ’s Brewhouse took a stand in 2016 and combined the fan favorites to invent the pizookie, a massive cookie baked in a mini pizza skillet topped with ice cream, now only $5 all day on Tuesdays.
After a long day of studying, I chased the sweet treat with Emma Delgiudice, a BJ’s fan for over 10 years and second-year philosophy major at PLNU. Over my triple chocolate and her strawberry shortcake pizookie, we discussed the best dining technique.
“In my professional opinion, I’d say the best bite is a 2:1 ratio of ice cream to cookie,” Delgiudice said. “Start in the middle and work your way out, leaving the crunchy edges for last.”
Delgiudice said the Tuesday tradition feels like a holiday for her and her family.
“Why wouldn’t you want to get one of the best desserts ever created for less than the price of a coffee?” she asked.
Sushi at sea Wednesday: Ocean Beach (OB) Sushiya
I knew it would be a challenge to find an affordable place to enjoy sushi. Yet, OB Sushiya exceeded my expectations in both price and quality.
After extensive research, I went with sushi connoisseur and PLNU second-year music major, Zoe Golden, at 5:30 p.m. for the 12-6 p.m. happy hour. The staff was warm and the menu was so expansive that to order, we had to check boxes for our sushi plates and vegetable tempura off a paper list.
Golden was delighted by the 10% happy hour discount on our meal.
“At other places, it can be anywhere between $12 to $15 for a basic roll, but here the basic ones are much cheaper, closer to $9 with the happy hour discount,” Golden said. “It’s awesome because you can get a cheaper meal for nice quality food.”
We were also impressed by the creativity in plating, which is unique for an OB restaurant since the strip is known for simple taco shops and burger joints.
“When we got our tempura, they served it in a boat,” Golden said.
Talk to me, Thursday: A top notch “Top Gun” dinner
Great Balls of Fire! This famous “Top Gun” scene was filmed inside Kansas City Barbeque – and it was also the name of our spicy mac and cheese ball appetizer. We munched on the famous fireballs right next to the battered piano Maverick and Goose played, decorated with movie memorabilia.
“Top Gun” enthusiast and PLNU second-year communication major Alex Irving treasured the experience of eating on set during happy hour, which was from 3:30-6:30 p.m.
“It was really cool seeing where one of the most iconic movie scenes had been recorded,” Irving said. “I felt like I was in the movie myself. I think Goose would get the Great Balls of Fire and some ribs. Maverick is probably more of a burger guy.”
Three for me Friday: TikTok-famous Chili’s
Chili’s Grill and Bar, a viral sensation on TikTok, was my final stop during the 3-6 p.m. happy hour. The luminescent chili floating above me cast a red and green light on the path leading to the restaurant, inspiring spontaneity; I decided to order at the mercy of a regular.
The “3 for me” deal, an appetizer, entree and drink for $10.99, was recommended to me by a nearby regular, Josiah Jolley, a UCSD alumnus. The Chili’s fan has been dining with his family after church biweekly for roughly 12 years and shares memories with friends and family through TikTok memes about the restaurant. Jolley even interacted with their marketing team online.
“Chili’s embraces the memes it seems,” Jolley said. “They’ve even responded to one of my comments on TikTok before. Some memes are simply just focused on it being a vibe while others are kind of niche and agreeably weird.”
Not only did I receive a delicious surprise of chicken enchilada soup and chicken bacon ranch quesadillas, but also a loophole for a discount on the popular dip trio appetizer – by ordering it within the “3 for me” deal.
“One time I went in with a few friends and before we even finished our order they came out with our soups and chips and salsa,” Jolley said. “Then they left and came out with more chips and salsa. Within 10 minutes, we had eight chips and salsas for six of us.”
The quick-paced, lighthearted environment was a perfect end to my week of flavors, and my pocket didn’t shed a tear.
Steve Anderson