We’re bringing you today’s episode straight from Nason’s Beer Hall at The Pendry hotel in the Gaslamp. Joining hosts Erin Chambers Smith, Troy Johnson, and producer Archana Ram is Pendry's Executive Sous Chef Matthew Dickey. He tells us about the elevated bar food menu and beer selection at Nason’s, plus their most in-demand dishes. Pro tip: Get the soft pretzel. We open the show with restaurant news, including the Italian eatery Maretalia on Coronado and two eateries headed to La Jolla Village.    Today’s special guest is Daryl O’Donnell, the executive chef for the San Diego Convention Center a.k.a. the man helping feed thousands at Comic-Con. He’s full of fun facts—they bought 20,000 hot dogs for Comic-Con and have a Willy Wonka-style contest happening this weekend—and is fiercely committed to sustainability. Nothing goes in the trash in his kitchen; it’s either composted or donated to the San Diego Rescue Mission. We’re also discussing bacon prices are going up, pork belly lovers. We end the show with Two People/$50, including BeeSalt Balcony Tribute Pizza. Bar Bodega, Harney Sushi, and Salud.