One of the best and interesting meals I had in San Diego was at the The Dive. Why, you ask? Well, this was my first experience with steam kettle cooking. To understand what steam kettle cooking is, you kinda just have to see it for yourself. I kinda wish they explained it on their About page but no such luck. So good ol Google it is. According to Sandiegoville.com, “steam kettle cooking uses jacketed stainless steel kettles to cook with steam as it travels through one side of the kettle and moves around the jacket of the kettle, heating the food indirectly and very evenly. A large boiler in the back of the restaurant pumps steam through a network of pipes to heat the kettles. Using steam in this method is known to be approximately six times more efficient than gas or electricity by itself, and each steam kettle unit costs around $3,000 a piece.” I mean, I couldn’t have said it better myself.
As for what to order, literally everything was so good. You can’t go wrong with any of the entrees, but there was one that stood out above all the others and if I’m not mistaken, I believe that was the Dive Chowder. Everything had so much flavor and yes they were seasoned differently. Although, if I had to redo it, I probably wouldn’t order the Gumbo AND the Jambalaya in the same visit. The Boudin balls were cool, and the beignets were fire!! (A MUST order). Good news is they have a new location in Temple City so no need to drive all the way to San Diego to get it. Definitely worth trying so go check them out!