When we first walked through the door, we really had no idea what to expect. The hostess greeted us amidst a standing room only crowd waiting for their tables. I highly suggest you make reservations if you do not want to wait long (619.255.1035). We were told it would be a two hour wait unless we wanted to eat at the bar. We chose the bar and were seated within 10 minutes as one couple gave up their place in line at just two minutes prior. What a stroke of luck!

As we browsed the menu, my wife and I find the selection more humble than the typical California cuisine style of restaurant we typically enjoy. This is what makes this restaurant a really great find.

For Starters the choice is clear: Asian Kung-Pao style calamari. Their claim is the calamari is breaded and flash-fried, however it comes as maybe best described as a quick stir fry with the peanut sauce, whole peanuts embedded with those fire bomb red peppers in a Spicy Hoisin Sauce. Although I personally love hot and spicy, one of the red peppers almost took me out this time. Lasting a good 20 minutes of burning tongue, I think I will be a little more cautious the next time around. But I digress,…overall this appetizer is really delicious and fairly unique from the traditional crispy calamari most restaurants deliver. Thumbs up!

On to the main course, the selections are clear. Paella Valenciana Clásica, a traditional dish from Valencia, Spain. Because of a recent visit to Spain, we wanted to compare paellas from Spain and California. Hands down, we have it pretty well here in San Diego. Their paella gives Spain a run for their money. Dressed with chorizo, chicken, rabbit; it is then garnished with black mussels, clams and shrimp and comes in the typical large Paella pan. Very delectable as most paellas are.

Our other choice is the Peruvian “Lomo Saltado“. Clearly, the arrival of Chinese indentured servants to work the coastal plantations and the railroads in the mid-19th Century had a profound effect on Peruvian eating habits. What I love about this place is they give an actual story about each dish; not just the ingredients, but how it came about. It adds a very nice cultural touch to the vagabond restaurant.

The Lomo Saltado has Tender Beef, Minced Garlic, Sliced Red Onions and Tomatoes, Yellow Potatoes, Freshly Chopped Cilantro, a Pinch of Ground Cumin and a few drops of Red Wine Vinegar. This dish is quite gratifying. The flavors are very well balanced from the meat to the potatoes. Try the Lomo Saltado and you will see why the Peruvians find this dish their favorite as well.

We skipped any type of dessert this time around as the dishes contain an adequate amount of food plus the appetizer put us over the consumption limit.

So all in all I am happy to write a positive restaurant review about Vagabond Kitchen nestled in Golden Hills. A hidden gem in San Diego but well worth going to even though it is a little loud from the music and the low roar of chatting. The ambience is great. The decor is very creative, showing off suitcases to signs from around the world. Vagabond is a very pleasant find.

Parking: The VAGABOND restaurant is nestled amongst homes and little businesses in the Golden Hills area. There is no valet; parking is found on the street or down the street in the residential area.

VAGABOND: Kitchen of the World
619.255.1035
2310 3Oth Street
San Diego, CA 92104