It's the name they have for people who believe in eating as close to the source as possible. The locavore movement is about sustainability, micro-economics and eco-friendliness, but at Saltbox it's really a matter of taste. The shorter the journey, the fresher the food, and that can make a world of difference in the flavor.

In terms of fresh, seasonal and varied, San Diego is a locavore's dream. Saltbox is proud to work with a variety of small farm/high quality suppliers in the region. The rule of thumb is that they have to be close enough for Chef Dolinky to pop in for an inspection.

"I don't trust stamps or seals," says Dolinky. "I gotta know where it grows. And I like to see the person who grows it."