Clippers in one hand, I duck under the vines, snipping bunches of Cabernet Sauvignon grapes. Sweat rolls down my neck. It’s not easy to find these grapes. Gnarly branches and rough leaves scratch my bare arms.
For San Diego seafood institution the Brigantine, the road to a new menu began with an old website.The Brigantine is one of those restaurants that’s been around for quite a while. Founded in 1969 by Mike and Barb Morton—and now run by their son Mike Jr.