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Darryl Gordon

This creator posts videos about their experiences trying food at various restaurants, often detailing specific dishes and the overall dining atmosphere. They also share content related to travel, including cruise experiences and winery visits. Additionally, the creator documents activities such as attending escape rooms and enjoying live theatre performances.

Where to find Darryl Gordon

Instagram ·sandiegofoodiefan
Followers62K
Avg views14K
Engagement7.2%
Sourced from public data

Stats updated September 2026 · Stats don't look quite right?

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What kind of content does Darryl Gordon make?

Darryl Gordon offers engaging video reviews of restaurant experiences, highlighting specific dishes and the ambiance. His content also explores travel, featuring cruise adventures and winery visits, alongside entertainment like escape rooms and theatre. Brands can connect with Darryl's audience through his authentic and detailed explorations of dining, travel, and leisure.

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Espresso. Licor 43. Ice. 🍸 Shake it all together and you have a carajillo. But then they torch fresh rosemary grown right on the grounds of the winery and use the smoke to add one more layer of flavor. That’s what makes this carajillo different. You’ll find it at Latitud32 restaurant at El Cielo @elcielovalledeguadalupe in Valle de Guadalupe, a Michelin Guide restaurant.
Filet mignon and wild salmon kebabs 🍢 I’ve been dreaming about everything we ordered since I left Bandar Restaurant, especially the charbroiled, tender center-cut filet mignon kabob, and the Kashk-o Bademjan (roasted eggplant). What we ordered: 🍆 Kashk-o Bademjan (without the yogurt) 🌱 Classic hummus 🥒 Shirazi salad 🥩 Center-cut filet mignon shish kabob with saffron basmati rice 🐟 Wild king salmon 🫒 Feta and olives This is authentic Persian food made with fresh, quality ingredients and bold flavors built on generations of tradition. Bandar Restaurant is celebrating 30 years in the Gaslamp Quarter, and there’s a reason for that. Behrooz and Shokooh Farahani run this restaurant like it’s their home, because with their loyal regular customers, their family run team, and staff who have been there for 25 years, it really is. The service matches the food and is genuinely welcoming. San Diego is lucky to have them. Don’t wait another minute to try @bandarrestaurant food.
12+ course omakase 🥢 It’s been 11 years, and we keep coming back to Wrench & Rodent Seabasstropub as it never stops surprising us with amazing food and creative dishes. This time we went for “Waite & Sea”, an omakase experience with Chef Davin Waite inside Wrench on select Tuesday nights. It was two hours of watching a chef who clearly has so much passion. 🦪 Kumamoto oyster 🍈 Melon Soup with sea cucumber 🐠 California King salmon, white asparagus, salmon eggs 🥔 Mackerel Tartare, potato mylk, purple ninja 🐌 Turban snail, basil, beans, salami, tomato 🌱 Turnips, tops, miso with sweet potato molasses 🌊 Callo de Hacha, macadamia nut salsa matcha 🍤 Spot prawns, sumac, peaches, shrimp head dashi 🐟 Fresh and dry-aged Japanese yellow Kampachi 🎣 Dry-aged shima aji, herb salad Yellowtail, pickled squash 🍣 Tuna crudo, cheese, capers, Toro sushi 🦈 Kimchi marinated shark, Shirazi salad 🥚 Green eggs + ham 🍩 Fish Fat donut with sea grape jam The dates for June are: June 2, 16, 23 and 30, but only 25 people per night. If you want to see Davin in his element, make a reservation before it sells out. Davin and Jessica Waite built @wrenchandrodent restaurant in 2013 and with their sister restaurant @theplotrestaurant , they’ve been reshaping how San Diego eats. Zero waste. Hyper-local. 100% delicious. Creative. Unique. @davinwaite @_jmwaite
One bite of this street corn and I was hooked. 🌽 The street corn was absolutely fantastic. It was bright, fresh, and packed with flavor. I would love to get my hands on this recipe. It’s just one of the items we loved at Blank Slate. The menu from Aron and Pam Schwartz changes every week based on what’s available from local farmers, ranchers, and seafood suppliers. Every dish we tried was outstanding. We also ordered the roasted bone marrow, local farms crudité, chicken schnitzel, and the daily fish, which was swordfish the night we visited. Each dish was beautifully prepared and plated. What made the evening even better was watching Chef Aron in his element. You could see the focus, creativity, and passion that goes into every plate leaving the kitchen. The core ideas behind the concept is that it was designed as both a chef-driven restaurant and a flexible private event venue. It’s currently open Wednesday through Saturday. If you appreciate seasonal menus, local ingredients, and chefs who genuinely care about what they’re putting on the plate, put Blank Slate @blankslate.101 on your list.

Who is Darryl Gordon’s audience?

Darryl Gordon's audience is likely comprised of individuals interested in culinary exploration, travel, and entertainment, with a strong leaning towards dining experiences and cruise vacations. Their high Instagram engagement rate (7.23% ER) significantly surpasses benchmarks for platforms like TikTok (~3.0%), Instagram (~1.5%), and YouTube (~2.0%), indicating a highly receptive and actively involved community. This suggests strong intent signals for content related to food reviews, restaurant recommendations, and travelogues, promising high-quality engagement and potential for brand partnerships focused on these niches.

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