Quick takes:   The latest issue of  San Diego’s Dining Out magazine is on the stands now.  It’s a good mag to have around with up to the minute info on our local eateries…and interviews too with chefs.

The Linkery will take over the recently closed Aperitivo space just down the street from their current location on 30th near University. Look for a Summer 2010 open with a California-Spanish-Baja small plate affordable concept.  More to be fleshed out in the coming months.

Join the all-you-can-eat Chefs Celebration finale for this year’s Beer Week.  Sixteen chefs and eight breweries are paired for fun and food from 1 pm to 4pm at the Irwin Jacobs Hall on the Qualcom Campus and all for $65.

We’re hearing Phil’s BBQ could open a North County joint in the up coming months.  The exact location not secure, but perhaps in the San Marcos vicinity.

It is that time of the year…holiday madness begins with Thanksgiving.  Here are a few ideas for the day that include places that will happily feed you and the family.  Also included are places to get turkeys, should you decide to cook at home.

If you’re interested in a Heritage turkey (it looks and tastes a bit different than our usual big breasted beauties), check out and try one from Heritage Foods.  They have other meats and food items that would satisfy any home cook.  Buzz regularly orders turkey from them and Good Shepherd Turkey Ranch.

Not interested in messing up the kitchen?  Then, take the family out to eat at one of the myriad of choices San Diego offers…here are just a few:

Arterra will offer a plated three-course dinner for $39 while Red Marlin (with a gorgeous bay view) let you choose from a buffet for $42.   Truluck’s,  Paon and many others will serve dinners also.

For something healthy and the diet restricted, check out Healthy Creations in Encinitas.  They offer meals to go as well as a gluten-free baking class on November 19. Haven’t had a chance to take a look, but sounds very good.

UPDATE:  Here is the second installment from The Times with more hints for a restaurant.  Note that the blogger is opening a restaurant.  Buzz believes there are numerous positive tips for all involved in the restaurant arena–servers, management, and even customers.

So San Diego’s diners, how well do our restaurants hold up to the blogger’s thoughts?  And perhaps San Diego’s restaurateurs might create their own list for customers!   Consider also, that the first installment topped the most e-mailed list for days at the paper which would make one wonder if they care more about food on the east coast than we do in “Sand” City as a commenter noted below.  Chime in here, you all can’t be out surfing!

Just read a terrific little piece in The New York Times about what restaurants should and shouldn’t do. It’s a list that ought to resonate with diners as well as management and servers in San Diego–a town that wants the food savvy world to take note of their up and coming chefs.  But even good chefs can’t help a restaurant if the management doesn’t understand why most diners want to experience a meal with well-trained servers in a pleasant, congenial atmosphere be it a hole- in- the- wall or fine dining establishment.

As Buzz noted many times, good service isn’t about a server telling me his or her name (you aren’t going to be my new BFF).  Nor is it proper for servers to clear a table, when, as happened to me while eating with three friends, all that was left on the table was my unfinished plate (even the glasses disappeared).  After that who would want to finish a perfectly good pasta dish? And, yes, I mentioned it to the owner who knows better.

When it comes to service, San Diego’s pervasive “mañana”- “let’s go surfing” attitude could be one reason Frank Bruni (former restaurant critic of The Times) commented, during a recent appearance here, that San Diego isn’t known as a food town.

So what do you think?  Let’s hear from you.