Just months ago, there were no incredible crepes being made by the Viva La Crepe chefs or unbelievable biscuits from Toast Carmel Valley, no rolls coming from the folks at Sakana Sushi or pints from the Penny Farthing. Fortunately there now are—and fortunately those are just a handful of the flood of resilient restaurants that rose from the crumbling economy to inspire us by way of flavor. Visit the Special Edible food blog for more start-ups to swear by.