Hash House a Go Go

By Samantha Lande

Bigger may not always be better, but at Hash House A Go Go supersized portions are king. Don’t let this deter you; the gigantic size lets you enjoy more farm fresh ingredients—many of them local. Start with a signature drink like the kiwi-watermelon lemonade, and move on to Andy’s sage fried chicken, a crispy on the outside, succulent on the inside piece of chicken that can be found on everything from a waffle to a salad. Feeling up for a challenge? Try tackling one of their stuffed burgers—two half pound patties jam-packed with ingredients like hardwood smoked bacon, avocado, and cheddar. And the design here is no afterthought; if farm and city living ever intersected it would be on the walls of Hash House A Go Go. Agricultural black-and-whites of yesteryear adorn exposed brick walls while celebrity photos smother the front wall with fun people-watching distractions.

the crowd

Expect to see an even mix of Gold Coasters, tourists from the neighboring Public Hotel, and families looking for something different in the city.

... on the side

beans to spill
Although Hash House A Go Go started on the West Coast, the founder is from Southern Indiana. His mission was to place the focus on the farm fresh food he grew up with to California. Twelve years later the San Diego location is still going strong!

Medium to High at peak times. Hint: If you are looking for a quieter meal, ask to be seated in the downstairs dining room.


Sun–Thu 7:30 AM–10 PM; Fri–Sat 7:30 AM–1 AM

price range

$6.95 (mixed greens) to $29.95 (bone-in ribeye)