The Fifth Deadly Sin

Mariscos German

2010-09-15T11:40:00.000-07:00

I grew up with sidewalk vendors/carts/food trucks in Taiwan. Street food = awesome taste:cost value (for the most part). I've heard people poke fun or turn their noses up at the idea of eating from a "roach coach". Suckas didn't know what they were missing until the recent food truck craze popularized street eats. So apparently now it is "cool". Can you see me rolling my eyes right now?

Mariscos German has been around long before the craze and have a huge fan base, so this is likely to be old news for many. Fish tacos, fresh seafood tacos, ceviche, tostadas, & complimentary seafood soup can be had at super low prices. Best bang for the buck is the $1 fish taco, which I daresay easily ranks in San Diego's top 5. You could either fill up on that, or have something more interesting.

Marlin Taco - smoked marlin, bell peppers, onions, celery & cheese

Seafood tacos at Mariscos German kick ass. Choose your (shell)fish and they'll stir-fry it up for you with bell peppers, onions, and celery and then dump it all into two toasty soft corn tortillas w/ melted cheese. Tacos of note: Marlin and Gobernador(shrimp). From experience, the smoked marlin may be a hit-or-miss, though usually it's a hit. This is my favorite taco from the truck because it is such a mouthgasmic experience. Hell, it's my favorite taco in San Diego. That marlin tastes like bacon from the sea and with each bite of the taco, your tongue will get hammered with a huge spectrum of taste and sensation. The play of sweet/savory from caramelized veggies and marlin coupled with the rich creamy mouthfeel of the cheese are complimented by the marlin's smokiness and bacon-like umami. Eat fast enough (before they tacos get soggy) and you'll be able to enjoy the texture contrast of the taco filling and the lightly crisped tortilla exterior.

Grab a handful of napkins and a fork. You're gonna need 'em.

After a heavy hitter like the Marlin taco, I like to have something light and refreshing:

Seafood combo tostada

Mariscos German serves various kinds of ceviche-topped tostadas. Each one comes with a nice big hunk of avocado too! The tostada is pretty huge and is a lunch entree in itself, so if you're not a big eater, I would suggest sharing with another person.

Oh, and don't forget to pick up your free cup of seafood veggie soup. It's good stuff.

Uncouth Gourmands

2010-09-14T14:36:00.000-07:00

Hola! New posts are going to start rolling in soon. In the meantime, scope out Uncouth Gourmands, a new food portal that has popped up in LA. Ran by three playful and media-savvy ladies, this is sure to become a big hit. What's even more awesome is the fact that the growing UG network spans across America! Searching for good eats in major US cities has just been made even easier.

Yes, I am fully aware of this thing called "Yelp". I am not a fan of Yelp. My reasons are many, so if you truly are curious about why I'm such a hater, just e-mail me and I'll send you an essay response.

Soon to come: Celestino or Drago Centro, possibly Pie & Burger, Afghan Palace.

Lastly, I've been cleaning up the blog layout and decided to scrunch up the blog listings into two links: LA/OC and SD. While I would love to proudly display the work of all food blogging enthusiasts on my home page, it can get rather hairy. Sorry folks!

Dim-sum catch-up in Taipei

2010-06-21T21:40:00.000-07:00

I'm baaaaack! No. Just kidding. But in the meantime, here are some photos to drool over. Can't believe I never posted them after Xi Men Ding...and of course any Taiwan related post requires a shout-out to the lovely Miss joanh, author of internet sensation The Hungry Girl's Guide to Taipei.

This set is from a quick catch-up w/ my father's college pal's family near the Taipei train station. It was actually an ambush, really. They wanted to set me up with their daughter. What a cutie! But sorry, girl, Roger is taken!

Quick shots in jpg_small, ISO 800. Not all dishes are pictured....again. G'damn I've been slackin'.

Enjoy:

I want to see this every time I walk into my kitchen.

Dim-sum ain't dim-sum w/o shumai.

That's duck.

STUFF.

These come in various fillings of your choosing--shrimp is my fav.

Too tired to write more. Those of you who still swing by here, thanks for your continued patronage. Another photo set from Taiwan coming soon!

Crushcakes

2010-04-25T02:43:00.001-07:00

Okay so after Charlie and I wrapped up lunch at Santa Barbara Shellfish Co., we headed to Crushcakes where we were greeted by a QTpie behind the counter and a jaw-dropping display of cupcakes. To be honest, I didn't even really notice her until after I gave the display a good once-over...

Gotta prioritize, ya know?

Got a bunch of stuff. Not all are pictured or listed:

Buttermilk Crumb Cake - moist buttermilk cinnamon swirl cake with brown sugar cinnamon frosting.
Strawberry Blush - fresh strawberry cake topped with rosy pink strawberry frosting.
Peanut Butter Cup - chocolate cake with creamy peanut butter frosting topped with ganache.
Chocolate Chocolate - rich dark chocolate cake smothered in dark chocolate frosting.
XYZ(I forgot) & a better version of the Hostess' CupCake

With a 2.5hr drive back to LA, I dunno how I made it without eating them all. For real, I show zero constraint when it comes to desserts. Will of Eclipse Chocolat fame can attest to that...so can my UCSD pals who've all seen me destroy a dozen donuts, a whole choco-cake, a whole batch of brownies, or big bag of Oreos in a single sitting.

It's a wonder I can still see my abs. Not that I'm bragging, of course. I'm just sayin'.

Alright, so two of them didn't make it home for an afternoon tea photoshoot:

Survivors

I anticipated the Peanut Butter Cup to be my favorite:

I mean, how could it not blow you away? I never pass judgment based on presentation when it comes to food, but this little guy totally had me sold. That is, until I took a chomp out of each of the four. PBCup was good, but nothing terribly remarkable, though the chococake was almost on par with my man Will's. The biggest weakness the PBCup has is the lack of PB flavor. If Crushcake can fix it, then we have a definite winner whose taste would match its perfect construction. On the other hand, Buttermilk Crumb Cake is a real sleeper. I did not expect such rich and decadent creamy/milky flavor from the cake. Holy **** it was like licking an angel. Choco-choco, however, did not wow me as much. It was a pretty standard chocolate cake/frosting combo. Maybe if some ganache were thrown in (kinda like Will's @ Eclipse) it would win more points.

Yes, the Buttermilk Crumb Cake blew my mind, but the winner of the tasting is Strawberry Blush. Almost too close to call, though. Stawberry blush packed a big whallop of fresh strawberry taste. I really dig that. Each bite tasted of the sweet aroma of fresh berries. Seriously. The cake is almost as rich as the Buttermilk Crumb Cake, but had a good touch of strawberry to it. Slap on that delectable strawberry frosting and Crushcake's got a signature cupcake. (No idea why their actual signature cake is the red velvet Crushcake. The thing was so unremarkable.)

I'm all for big bold flavors, but the thing is, I eat desserts in massive quantities. The Buttermilk Crumb Cake is just too heavy in such binging sessions and palate fatigue would creep up way too early. Out of a potential dozen Crushcakes, I'd likely buy three of their best flavors in sets of four. Four BCCs would just be too much even for me. Lastly, Stawberry Blush is just such a refined cupcake. It's "light" and yet it'll smack your mouth around with strawberry. A real culinary marvel. When the weather turns cold, though, I'd bump the BBC to #1 and wolf them down with some french roast vanilla blend coffee.

Will, you've finally got a worthy competitor!

Crushcakes Cupcakery
1315 Anacapa STreet
Santa Barbara, CA 93101
805.963-9553

Santa Barbara Shellfish Company

2010-04-06T10:34:00.001-07:00

From the Lompac return trip. Location is right on the pier and parking (validated) was no problem at all.

Beer boiled FTW!

G'damn these were so sweet. As sweet as fresh amaebi from a sushi bar. Can't decide which I like better: these or the monster sea prawns at Hong Kong Palace?

The Dungeoness and her onion ring crown.

Last crab season was the best ever and I hope you all took advantage of it. They were just about four bucks a pop at 99 Ranch Supermarket. If you live near a 99 and missed it, then you fail @ fooding, I'm sorry. This Dungeoness was more expensive, but somehow tasted a helluva lot sweeter than the live ones I took home from 99. Shoot, I even watched the kitchen folks prepare the order and it seems no different than what I do.

We also had an order of fried clam strips and some chowder. Clam strips were unremarkable. Can't remember the last time I've been impressed by them so I suppose I'll just stop ordering 'em now. Chowder, on the other hand, is terrific at SBSC. Charlie's gal supposedly is more than content to work on her own bowl of chowder, leaving clayfu to finish all the seafood by himself.

Sure prices are high here, but what do you expect? It's right on the pier with a spanking good view. If you know a better place for seafood nearby, I'm all ears. But, it'll be tough to top SBSC's quality and execution.

Santa Barbara Shellfish Company
230 Stearns Wharf
Santa Barbara, CA 93101-3571
805. 966-6676

Marche Moderne

2010-04-03T20:12:00.000-07:00

Every once in awhile I find "surprise money" neglected in the pockets of rarely worn pants. Woohoo! I have cash to spend again! Similarly, after a heavy session of Korean BBQ, I find a "surprise meal" between my teeth a few hours later. Deliciously mmm-yoso! Another one of my favorite surprises comes when sorting through my portfolio.

This was from a catch-up last year with one of my dearest gal-pals who was briefly in town. Figured we'd choose one of the best restaurants Orange County has to offer--Marche Moderne.

Seared Foie Gras w/ Apricots & Toasted Brioche

"Foie gras" means "order me" in French. People who say otherwise are just pretending they know how to speak French....even the French. This was a great dish. Poached apricots packed a surprisingly big whallop of flavor despite being sliced so thinly. Wish there was a bit more acidity to cut through the fat, but who am I kidding? It was good enough for me to horde.

Mine...my own....my....PRECIOUS!

Mixed greens, mozzarella, & stuff.

Rabbit food. But for a $30 prix-fix lunch menu, it was a good value. For sure kicks Nine-Ten's ass in freshness and taste. Nine-Ten just throws together greens, salt, and oil, while Marche Modern...um...okay they do the same thing, but add cheese, nuts, and tomatoes. Did I mention better quality greens than Nine-Ten? (Alright alright I'll stop the bashing now.)

Pork loin with...with...oh who the heck can remember after half a year?

Jeebus Christ my entree was huge. Thick slices(5) of pork placed on top of some sauteed mystery greens (again, who the heck can remember?) then topped off with a bright fruity salsa. That green guac lookin stuff at the bottom is actually some funky cream with like...cumin, cilantro, and yeah okay maybe some guac too. In terms of flavor, I really dug my entree. Big, earthy, meaty flavors contrasted with a feisty salsa that just lights up your tongue. The only shortcoming was the texture of the loin. I mean c'mon, guys. Even I can cook up a more tender loin. Seriously, fellas.

"Trout" risotto with calamari + shellfish and stuff.

Gal-pal ordered the "trout" risotto. Pardon my ignorance, but that looks and tasted more like an Arctic Char to me. Best dish of the day. Miles ahead of the foie gras. Everything about the entree was impeccable. The Char walked a fine line between medium-rare and medium-well while the broth soaking the risotto slapped your face around yelling "Hey! I taste like seafood! *slap* Oy!" For realsies, that broth was the biggest and most aromatic combo of seafood flavors I've ever had. A Bouillabaisse on 'roids.

I ate 35% of her entree. What? Don't look at me like that. She's a light eater. ahem.

Yay! Sweets! Simple, light, and refreshing. I wouldn't have been able to handle anything heavier, though we did tear through a bag of chocolate covered strawberries and truffles from Godiva ten minutes later.

Oink oink.

What a steal at $30/person. Very very interested in their dinner menu now.

Marche Moderne
3333 Bristol St
Ste 3001
Costa Mesa, CA 92626
714.434-7900

(That's the 3rd floor of South Coast Plaza, FYI)

Berserkerfest II

2010-03-14T22:17:00.000-07:00

Southern California food blogging sensation clayfu invited me this past weekend to Berserkerfest II, an epic no-holds-barred "What Happens in Lompoc Stays in Lompoc" wine party with the fabulous folks over at Wine Berserkers.

The trip took us from LA to SLO, then back south to Lompoc for an early afternoon tasting at Arcadian Winery to kick things into gear before heading over to the host of Berserkerfest II, Brian Loring's Loring Wine Company.

Barrel-stand, anyone?

The Hitching Post catered the event, which was very neat. But the fact that 'Zerkers each brought a motherload of jizzerific wines to share and enjoy with friends totally kicks HP to the curb. Ain't nothin' able to top fine wine and good company.

Oh right. I do apologize if I get any names wrong in this post. Too many 'Zerkers to meet! While good n buzzed, no less...

Let's begin!

'Zerkers trickling in and setting up

HP preparing to feed us. Keep the meat comin', gramps!

Grilled Quesadillas - duck, corn, cheese.

BEER!

No silly macrobrews here. Only craft, micro, and hella rare vintage bottles. Most of the good stuff aren't pictured, but do give you an idea of what was available, some dude popped open a spicy Anchor Brewing Co. Christmas Ale...from 1995. Holy frijoles.

Actually, it was this dude (in purple tie-dye):

Gathering of my fellow beer advocates

Seeing such prime-o booze being opened, I naturally had to toss in my 1.5 y/o Alesmith Grand Cru and year-old Stone RIS for a good measure. But really, I was way out of my league here. And a special thanks to Brian who lugged in some very well aged Belgians. Delicious, matey! Except for the Sour.

Berserkerfest II underway!

Grilled BBQ Chicken Pizza

Food was solid for the most part. Could not stop munching on the quesadillas, smokey bbq pizza, and BLT pizzas in between mouthfuls of grilled meat. Speaking of meat...

Beef skewers were whatevers, so let's pretend this is beef is the impeccable grilled lamb.

Thanks Humberto! Loved it.

As a very interested newbie to the scene, I had just about a bazillion questions to ask and like any enthusiastic hobbyist, several 'Zerkers were more than happy to share their tastes in wine, walk me through tastings, and show me the ropes. Big shout-out to my man Humberto, Fu, Prof. Lin, and Mr. & Mrs. Gonzalles!

Grilled Gulf Shrimp w/ Cajun 'Slaw

50% Prof. Lin and too much Fu

Ribs and shrooms.

So Paul, remind me again what happened here at the end of the evening?

Yoni's tag placed up high to compensate for a certain inadequacy. ;D

MAH Gs! Dan, Paul, D-Unit (thanks Walsh), and cutie-pie Chris, you guys rock!

And with a few drinks down the hatch, silliness, hilarity, and violence ensued!

Checking for a puncture wound

Yeah that's right, Lauren. Don't tolerate crap from Fu! Show him who's boss. Work those sexy heels!

Taking a breather from Burgs

Yes, not all the grub and social cliqs are pictured. A real comprehensive shoot would require sobriety and declining offerings of grilled meats held up by cute little blondie servers. Ain't gonna happen!

Berserkerfest II was a blast and I am very happy to have had the chance to come out and meet this wonderful online community. What a great bunch of fun-loving folks. You guys really tickle my funnybone. Thanks for the good times and wine education. And of course, a big thanks to Brian for having us!

Uncle Jerry's Handmade Pretzels

2010-03-03T22:20:00.000-08:00

I got hired to snap some product shots for Uncle Jerry's Pretzels awhile back and it looks like the photos are starting to make their way to their website. See if you can ID my photos and the original ones from Uncle J! Pal of mine from the good old undergraduate days is currently redesigning the website and a second photoshoot is planned, so maybe some lucky San Diego or LA/OC bloggers can swing by for some tasters :) We'll see.

Here's a small handful of photos from the first shoot:

The original Plain-Jane

Okay okay. Calling The Original a plain Jane isn't exactly fair. It really puts typical pretzels to shame. I especially like the faint smokiness that the salt gives. Dough tastes light, clean, and fresh. That probably doesn't make any sense, but think of it as a supermarket cake VS cake from a capable bakery or dessert cafe. One's obviously finer. If ya can't tell the difference, then I don't know what to tell you. (Maybe "L2Taste, n00b" ?)

My only complaint is that Uncle Jerry was a bit too gung-ho when sprinkling on the salt. I suggest brushing at least 25% of it off or washing it down with some good local brew*. A beefy IPA or Belgian Strong Pale Ale would go very nice with these.

Extra Dark

Hands down my favorite of all Uncle Jerry's offerings, even though I have yet to taste the chocolate pretzels. For reals, you just can't beat that smokey, lightly charred taste. Love it! The Original is good, but giving it a good burn puts it at a whole new level of awesomeness. This variety is definitely for folks who enjoy strong, bold flavors.

Milk Chocolate

Hope to try it on the next shoot. Smells good, though!

Dark Chocolate

Have not tasted this sexay thing yet either, but I do salivate at the sight of it. Like its Milk Chocolate sibling, this baby is one big hefty fella. You can really feel the weight in your hand.

Family portrait

Uncle Jerry also carries Whole Wheat and Sesame flavors. I'm not exactly a fan of those two, but they do have their merits other than being higher in fiber and therefore healthier than their chocolate or OG counterparts. The Whole Wheat really does taste like...whole wheat, which is to say it tastes like "blah." Slight nuttiness with a rough texture. I'll eat it only because it's a healthier option. The Sesame is two or three steps ahead of Whole Wheat in terms of flavor. Their textures are similar, but the Sesame is more aromatic thanks to the addition of sesame (ah duuuhrr, Roger). Try 'em and let's compare notes. I'm sure some folks would enjoy the nuttiness.

I do want to emphasize that Whole Wheat and Sesame don't taste bad at all, but they can't hold a candle to the OG or Extra Dark. However, when you are working your way solo through a whole bag of OG or Extra Dark like the pig and stress eater that I am, it is really nice to have some sort of palate cleanser. Sesame's my choice fo sho.

Stay tuned for Berserkerfest II + me and my bro's Grace burger night celebration.

*UPDATE (3/7/10): Apologies to readers and Uncle Jerry. It completely slipped my mind to mention that all flavors are also available in Low Salt. Sorry, fellas!

Uncle Jerry's Handmade Pennsylvania Dutch Pretzels
Uncle Jerry’s Pretzels
PO Box 695
Lancaster, PA 17608
(717) 872 - 0803

Boohoohoo.

2010-01-09T18:04:00.000-08:00

No one probably checks here for updates anymore, but no doubt some loyal patrons to 5dS have been wondering about the lack of reviews, news, and food porn. Well folks, it looks like I have to close up shop for now until I can get back on my feet. 2009 was pretty rough with all that sacrifice and budgeting but it'll get a helluva lot worse this year. Woohoo.

My most luxurious treat these days? A $3 brownie from Beverley's Best Bakery...consumed over the course of a week and a half. Indulged once a month. Sure was hard kissing San Diego and Eclipse Chocolat g'bye since fuel costs are no joke anymore. On the upside, I'm getting plenty of exercise walking to the supermarket and to the mall.

(Will, if you're reading this, I'd like you to know that I dream of your desserts and truffles at least 2x a week. That ain't no lie... Sweets have always been my one and only comfort....)

What about those restaurant pig-outs and fine dining? Well, once a month, I take me and my brother to East L.A. for a few .80c $1 tacos on E. Caesar Chavez Avenue where Clayfu and I went for a taco crawl. (Took two separate trips in order to try every stand, cart, and truck.) How glamorous.

Sure I can blog about what my brother and I whip up in the kitchen. After all, we are pretty damn good cooks. But, ya'll would just get depressed at our new 1 1/2 meal a day + 2 snacks lifestyle. I'll spare you. :P On the bright side I can see my abs again due to the forced dieting. Feels/looks like my undergrad body once more! Forget the washing machine, dirty laundry can just roll around on the abs.

All praise the sub-1800 calorie diet. And this is on top of my weight training circuits.

My fellow food bloggers, I really really miss reading up on your latest eats, finds, and going-ons in life. Haven't been visiting ya'll for so long because...well, damn-it. All your posts get me ravenous for things I cannot afford right now. Ah man I'm gettin' all teary eyed. ARGH! In any case, keep up the great work documenting all the good eats. Lord knows luckier folks could use a delicious meal or snack to cheer themselves up in these bleak economic times.

Future updates will be from archived photographs and notes prior to my current plight.

To borrow a phrase from my fav. Winnie the Pooh character...

TTFN! Tata for now.

Truffles from Eclipse Chocolat

2009-11-27T20:21:00.001-08:00

With some time off, I couldn't resist taking a quick trip down to San Diego to say hi to old co-workers, visit my favorite cheap eats, and of course stick my head into Eclipse Chocolat.

Though I did not bring a camera, I snapped a quick shot of our dessert plate with my brother's camera phone.

This lazy half-assed shot certainly does not reflect my usual work, and kinda does Will's hard work a disfavor, but I really wanted to show everyone some of the new selections available.
Starting from the rear and progressing clockwise is the masala chai banana bread, sweet potato bread pudding, fig bar, a whoopie pie behemoth, and an azteca cinnamon roll bread pudding in the middle.

As usual, I found it hard to immediately decide on a favorite and needed some time to weigh and critique each item. The moist banana bread is very impressive. Masala chai definitely spices things up and gives the banana bread a very unique character and armoa. Sweetness and flavors of other ingredients are balanced extremely well, as usual. My brother's favorite was the sweet potato bread pudding, and with good reason. It felt like the heftiest item on the plate with its rich buttery goodness and subtle sugars from the sweet potato. Furthermore, because of the addition of some sweet potato skin bits, the flavor is amplified--a very good touch by Will. Try it sometime. The meager bits of baked sweet potato or yam that sticks onto the skin packs a surprisingly sweet punch. This is my second favorite. An ideal comfort food, especially when served warm. Perfect for the cold season.

Will's grilled fig bar was very enjoyable as well, and though it is the sweetest item on the plate, rest assured that you will still taste the fruit. I loved its crispy exterior. White chocolate pieces only make it taste even better than it looks/sounds. Then we have the whoopie pie...my god this thing was huge. A rich dark chocolate cake/cookie? sandwiches a frozen cream that tastes like a mix of sweet cream, cocoa nibs, and a dash of sea salt. Good, though I enjoyed the gelatowiches a lot more. It is interesting to note that chocolate flavors do not come forward until you start chewing for a few seconds. This may be due to the fact that our tastebuds have difficulty tasting chilled items. I'm no chef, but I believe that if the whoopie pie's exterior was a bit moister and more chocolately, the delayed-tasting can possibly be alleviated, thus making a better dessert.

Finally, after much deliberation, I found the azteca cinnamon roll bread pudding to be my #1. My heart was initially set on the banana bread, but the thick richness of the cinna-roll won me over. Will strikes such a perfect balance of sugar, spice, and cream that you might see angels with your first bite. Okay that's an exaggeration, but trust me...it's damned good.

We also picked up a box of truffles to take home. As a Thanksgiving special, two complimentary truffles are given with every ten purchased. How could I resist? Eclipse features countless flavors and I've just scratched the surface. Each truffle bursts with bright flavors ranging from the conservative double espresso to the more inventive ginger green tea. Lavender sea salted caramel is another popular crowd pleaser. In my opinion, the bold presence of flavors other than chocolate is what makes truffles from Eclipse stand out from the ones from Godiva (my usual source). A big assertive two thumbs up from me.

Xi Men Ding - Joanh's Guided Tour

2009-11-14T14:36:00.000-08:00

Golly it's been awhile since my last post! Been awfully busy showing my visiting cousin around Southern California while concurrently carrying on business/financial/academic type things.

While I was visiting Taiwan, one of the most well known members of Taipei's food blogging community invited me to a guided food excursion. That's right, folks, I'm speaking of Miss joanh, esteemed author of The Hungry Girl's Guide to Taipei! After weighing my locale options, I settled on Xi Men Ding, an area that was once the hangout for college students. (It has since then been bumped down to #2.) Tempting choices for food, shopping, and entertainment here are pretty extensive. Oh yes, this also applies to the co-eds. <3

One English word instantly lured me in.

In the above photo, the word "Food" accompanies two Chinese characters that translate to (pardon my colloquialism) "awesome food." A bold claim! Let's put it to the test.

First stop: A Chung Noodles

Mein Xian

A fundamental street food in Taiwan. Very traditional. The taste is really hard for me to describe since we in the States don't really have something that's similar. I suppose I could say that a good bowl of mein xian tastes really meaty(pork) and a bit nutty with some white pepper, (good) soy sauce, and various spices thrown in. The consistency of the soup is thick and the noodles are vaguely like pho noodles in terms of texture. A good bowl of mein xian gives your tastebuds the sensation of eating a fat juicy steak, except in carb form. Seriously, your umami receptors get totally tweaked out.

A Chung has an American branch in San Gabriel (LA County) for those who are interested. I cannot say whether or not it measures up to standards, however, since I have not been there yet. Rest of my family says it's only "okay," though we are quite a picky bunch.

Second Stop: KFC

Portuguese Egg Custards

Yep, that's right. KFC. I lol-ed since I thought joanh was just pulling my leg, but she was dead serious. Said I gotta try these desserts at KFC. This was a mindboggling "find." Hard to imagine I was totally blown away by a KFC dessert. They appear to be the same ole egg custards you find at dim sum, but the crust is actually a helluva lot crispier and flakier. Think a really really buttery crispy croissant. Additionally, the custard filling is more than sufficient to put many restaurants to shame. G'damn, this really needs to find its way to the US franchises. Ya hear me, Colonel?

Third Stop: Almond Tofu (Forgot the name of the place, will update soon)

Almond Tofu

This is the dessert shop's #1 seller. Apparently many folks buy it to-go in bulk, but you can have it as a dine-in as well. The texture and consistency is very similar to Do Hua--smooth and silky. This is the real deal. Real almonds are used to make the tofu and milk, none of that processed fake crap. The result is a fresh clean feeling on your palate.

Almond Snow Ice

Now I was perfectly content with my almond tofu, but joanh ordered this behemoth that made my order seem so very very timid. I have no idea how they make this, but if you take a close look at the photo, you'll see that this isn't your run-of-the-mill shaved ice (aka grounded up ice). This has a silky, airy texture as evident through the bazillion layers and yet feels hefty like ice cream. Four "toppings" are found at the bottom, and the potential accompaniments are many. My favs will always be azuki, giant azuki, and peanuts.

Fourth Stop: Dumpling/Noodle House (will update with name once I find business card)

Joanh led me to a small alley in the outskirts of Xi Men Ding where a totally kickass dumpling/noodle house finds its customers via word of mouth. Many such treasures in Taiwan can be found if one is adventurous and willing to explore the ins and outs of a city.

Dumplings (pork)

The first thing I noticed was the skin. Just from appearance alone I knew we were in for a treat. Thick, Q (Chinese for "al-dente"), and house-made, a good wrapping skin is crucial for epic dumplings. Indeed, my initial observations proved to be correct. This was among one of the best dumplings I've had. My sole complaint is that the filling didn't have enough meaty oomph to it, but I'm splitting hairs here.

Potstickers

I love potstickers. As a kid growing up in Taiwan, I used to inhale them by the box for breakfast as I walked to school. Again, texture is a huge player. See how the chef manages to give the base a deep golden crisping while maintaining all the moistness of the rest of the potsticker? Yeah, that's fantastic technique. The combination of a crispy base coupled with the moist, chewy remainder is an absolute delight to eat. The filling is the same as the dumpling's but I guess since potstickers aren't boiled, the meatiness isn't lost.

On a side note, the house-made hot sauce is very much worth mentioning. Joanh attempted to coax the recipe out of the proprietor who was more than happy to oblige, but he (obviously) held back a few secret ingredients and techniques. Long story short, various peppers fried in peanut oil. You can learn more from Joanh's entry.

Fifth Stop: Ice Cream

Giant red bean ice cream

Sure it looked like a typical joint to grab ice cream, but upon examining the menu, a few bizarre/interesting flavors popped up everywhere. Mustard and brandy are two that instantly pop from memory. I consider myself pretty open-minded and willing to try new things, but mustard ice cream... I suppose it's not as bad as a mayonnaise milkshake one can buy in Japan, but I kinda want to enjoy myself here. We settled on the tamer flavors: lychee and giant red bean. Lychee was alright, but I loved the giant red bean. Because they generously use fresh ingredients (case in point: it is NOT recommended that you drive after eating the brandy flavor), the texture of the red bean ice cream was not as thick and silky as I expected. Seems like the "powderiness" of many giant red beans kinda interfered with the texture, but in terms of taste, this was an easy A. I would without a doubt swing by here again if I'm ever in the area.

A special thanks to Joanh for giving me a guided tour of Xi Men Ding! Be sure to hit up her blog if you ever travel to Taipei. It's only a matter of time before she maps out (nearly) all the great eats in this fascinating city.

Gawd I love Taiwan.

Home Cookin'

2009-10-26T13:10:00.000-07:00

Home-cooked meal at my father's college pal's home in Taiwan. Let me tell ya, his wife, kids, and Indonesian housekeeper are all damned fine cooks. Additionally, I will once again showcase my inability to grasp the core concepts of Hanyu Pinyin.

Roger says, "Lu rou fan" aka braised/stewed pork + rice

"Lu rou" rice is fairly common in Taiwan and you can easily find it being sold by a restaurant, street, box-lunch, or night market vendor. There are many variations depending on the cook, but the basic ingredients are soy sauce base, sugar, star anise, black cardamom?, shallots, and other spices. The stewing/braising doesn't take long at all and folks usually throw in a couple of eggs to boil along with the pork. Really really good stuff. Sweet, savory, deep, rich, meaty, and complex. If a kid doesn't have an appetite, garnishing his/her bowl of rice with some lu rou will usually guarantee an empty rice bowl within eight minutes. Hell, the same goes for me too.

Eggplant with Thai basil and garlic

Fairly basic and common in Taiwanese cuisine. My parents used to make it all the time when I was a kid. Tangy with the bold flavor of Thai basil.

Pork broth with daikon radish and five kinds of meatballs

This is a more "upscale" version of "gong wan" soup that you see from vendors which usually only feature "gong wan" or pork meatball. In addition to having a thicker broth, this variation has five different kinds of hand-made meatballs(pork and fish). Taste and texture are miles apart from pre-packaged ones found at the market. Everything just tasted fresher and meatier. Texture was also a tad bit fluffier as well.

"Chawanmushi" with lump crab meat, shitake mushrooms, and stuff

This was their own unique creation. I think one could call it a Taiwanese influenced Chawanmushi. Loads of lump crab meat went into this dish. Friggin' awesome. Taste was vaguely similar to a good bowl of mian xian.

Some sort of white fish with a tangy glaze

Grilled orange chicken

A bazillion times better than the unholy fried abomination we see at Panda Express. I have always hated that goopy overpowering sauce and soggy-yet-crunchy texture of fast-food orange chicken. Personal preference. Besides, grilling > frying both for your waistline and tastebuds.

Fried shrimp paste and roasted nuts

Beer food for the guys. M!ne is a new line of beer from Taiwan Beer. How does it compare to a regular can of Taiwan Beer? Well it's like the difference between a Miller Light and Miller Genuine Draft. Both are shitty, but the higher tier product is less so.

Yes, I am a beer snob.

EVA Air Fall 2009 Pacific "Mercy of the Chef" Tasting Menu

2009-10-17T23:45:00.000-07:00

A few weeks ago I was very fortunate to have the opportunity to dine with EVA Air's cute dark-haired, doe-eyed sky-maidens who served me a phenomenal four course tasting menu. Let's have a look.

First Course:

Smoked Salmon - bamboo shoots, lettuce, sesame-chili oil

Ah would you look at that salmon! Rubbery consistency coupled with the unmistakable aroma of a B777's steamer brought tears to my eyes. Such joy. Such grace! It was as if God him/herself had smoked this transcendent piece of flesh. Sublime. The appetizer is finished with fibrous and chewy bamboo generously doused with a sesame-chili oil, thus lending it a delicate nutty flavor and slick mouthfeel. Impeccable.

Second Course:

Fried pork chops - spaghetti noodles, caramelized onions, bacon

A Kurobuta pork chop is lightly breaded and fried to a stiff sinewy block before the chef tosses it in a rich sauce of caramelized onions, bacon, and butter. Mushy noodles accompany this culinary masterpiece and surprise your mouth with occasional crunchy ends--a texture contrast clearly demonstrating the chef's innovation and boldness. But, the craziness doesn't end here! The entire dish is then steamed to lock in the beautiful bouquet that is the B777's steamer. Leave your traditional standards and expectations at home when dining with EVA Air! It is no wonder that they have become the forefront of haute cuisine.

Third Course:

Organic Apples and Oranges

The very best organically grown seasonal fruits are flown in from all over the world by EVA Air's Evergreen Group weekly. There are tasters/shoppers stationed in every EVA Air branch office who are constantly looking for fresh quality produce grown by small organic family-run farms in their region. EVA Air is deeply committed to supporting the slow food movement.

Fourth Course:

Castella - Manuka honey, sweet organic Azuki bean

Healthy living and eating is a big theme at EVA Air and thus their interpretation of Nagasaki's famed Castella sponge cakes uses Manuka honey from New Zealand, which is well known for its healing properties. This delicate creation is spotted throughout with sweet organic beans, again demonstrating EVA Air's inventive approach towards food. After extensive tastings and experience with Castellas over the years, I honestly feel that the EVA Air pastry chef has created something that will be unrivaled for years to come. Its texture is unparalleled for its ultra-fine cake body creates a perfect harmony of pillowy springiness Its taste words cannot describe, for it can only be experienced in order to comprehend. A dazzling end to a glorious meal.

Dining with EVA Air is a showcase of unrestrained luxury and decadence. Attention is paid to every minuscule detail. For example, the individual climate-controlled air is circulated through filters that remove airborne antigens including H1N1. Plush down pillows and small 1500 thread count blankets (I used mine as a napkin) are complimentary and a perfect addition to EVA's sensual reclining chairs that seemingly embrace your body. Even more impressively, your meal is served upon placing an order!

As if this wasn't enough already, lights will automatically dim when an onset of food coma sets in. EVA Air does not care whether or not a customer decides to nap after a big meal. In fact, they encourage it. Diners will often wake to a beautiful smiling young lass offering various refreshments and cookies. Of course, one is most welcome to continue napping after consuming said refreshments and cookies. Moreover, the view is unbeatable. Table 55K, among others, offers sweeping panoramic views of the ocean AND city skyline. Even the Five Diamond rated Addison Del Mar would be hard pressed to top the level of comfort and service provided by EVA Air's staff. I definitely look forward to a repeat visit, although I am quite curious as to how EVA Air's chief rival China Airlines compares.

EVA Air
Somewhere over the Pacific
+886-3-3516805

POM Wonderful

2009-09-27T20:45:00.001-07:00

Recently, the generous Ms. Peters from POM sent me samples of POM Wonderful Pomegranate Juice to review and share. As a big health and fitness buff, I am always glad to show others a better way of living. Devotees will remember the positive POMx review I wrote last year.

POM Wonderful

POM prides itself in using the "Wonderful" pomegranate varietal which POM claims to possess "superior antioxidants, delicious taste, and deep crimson color". Since I come from a strong biological sciences background, naturally I felt compelled to verify these claims by hopping over to PubMed and download a handful of articles. I could bore you all to death with a bunch of bio-babble, but in the interest of time: darker aril (the fruit around the seeds) = better. Indeed, Wonderful does have one of the darkest arils in comparison to other common varietals.

On an interesting side note, one should also juice the peel in order to maximize antioxidant intake. The result is not as tasty as regular pomegranate aril juice, however.

Coincidentally, I grow the Wonderful varietal in my backyard. These are harvested at their peak in October, but because I am due for another long trip, I had to pick some of them early. Now for the test: POM Wonderful VS home-grown/juiced:

POM Wonderful (left) and backyard Wonderful (right)

POM Wonderful comes in a much deeper shade and appears to have been filtered, unlike my home-grown pomegranate juice which is opaque. I do not have access to a lab anymore so I can't say which has more antioxidants, but in my opinion, one would be splitting hairs when comparing the two. Both pack a real punch to boost cardiovascular and prostate health. Researchers have all concluded that pomegranates are the single best source for obtaining antioxidants, surpassing even blueberries, the much touted superfood. All it takes is 8oz. of pomegranate juice daily to greatly reduce arterial plaque, reduce plaque formation, lower your risk for prostate cancer, and even help men with their embarrassing bedroom failures.

But how do the two taste? POM Wonderful is a concentrated dose of juice that is light, crisp and explodes with pomegranate flavor. Its acidity and tartness is akin to cranberry juice but with subtle tannins in the background. Sugar levels are not over the top like many other juice brands. However, the sweetness tastes "synthetic" and "syrupy" as opposed to fresh-squeezed and natural. This syrupy "fake" taste is common in nearly all juice brands and I was hoping POM would deviate from the pack. POM Wonderful does earn major points for not using any added sugar, though. A pleasure to drink. POM's commitment to quality health products is clearly demonstrated here.

But surprisingly, my own fresh-squeeze pomegranate juice is the superior tasting juice. While not as concentrated, it is a much smoother and balanced juice to drink. Acidity is held back and the tartness and puckering feels a tad more subdued in comparison to POM. Tannins are comparable. What really makes this juice shine are the sweetness and mouthfeel. POM's juice tastes synthetic simply because its type of sweetness is so intense and overbearing to the point that it feels like it came from a syrup. My own juice is actually sweeter, and yet it feels more rounded and gentle. POM immediately hits your palate hard while my fresh-squeezed sort of allows itself to spread out and settle. The type of sweetness is completely different. Also, because my pomegranate juice is not filtered, there are more particles present, which contributes to the increased viscosity and smooth mouthfeel.

Blind tastings I conducted showed that some folks prefer POM over my fresh-squeezed juice, but the general consensus is that fresh-squeezed is better. This brings us to a very important point: convenience and consistency VS taste. POM is able to sell a very high quality consistent product year-round at attractive prices, thoroughly trouncing its competitors who needlessly corrupt their products with added sugar and filler juices. In comparison, my home-grown/squeezed juice does taste miles better, but I am limited to a small one-time harvest every year. Then there is the great inconvenience of juicing pomegranates. Believe me, it's a real chore to pick out all the individual aril, crush them, and dispose of the seeds. To make matters worse, one average sized pomegranate yields around 4oz. Sometimes less. There is more work than reward when squeezing fresh pomegranate juice. When preparing juice for my family, it took me 45 minutes to pick out all the aril, another 30 to juice them, and less than one minute for my family to finish it all--three cups.

Next time I'll just buy a bottle at Costco.

Nine-Ten

2009-09-03T22:50:00.000-07:00

Plenty of over-rated restaurants in La Jolla. Nine-Ten isn't exactly one of them, though this is really up for debate. Here's a bargain $30 three-course lunch I was able to enjoy towards the end of July.

pre-meal simple carbohydrates

Organic green salad

Very light and subtle dressing. Faint taste of shallots and maybe champagne vinegar. Well balanced acidity and sweetness. Most leaves were fresh and crisp (as they ought to be) but I found a few wilted ones in the mix. Wasn't so pleased about that. The hearty and robust olive oil drizzled on crostinis provided a bold contrast to this starter.

Duck confit

While the duck confit is impeccable, it is my opinion that the accompanying arugula salad steals the limelight. The combination of flavors and textures was just brilliant. One should expect no less from a restaurant of Nine-Ten's caliber. Pungent goat cheese is cut by puckering pickled onions whose acidity is dampened and smoothed out by delicately sweet plums. A well thought-out harmony of flavors. Texture runs the gamut from the soft cheese to the crispy nuts. Definitely an exciting salad. And needless to say, Nine-Ten's duck confit is prepared with the same high standard in mind. Use of a knife is wholly unnecessary for the meat needs only gentle encouragement from a fork to fall cleanly off the bone. It is seasoned precisely to my liking while holding back on the salt. Compared to 1500 Ocean (too salty) and Avenue 5 (slightly too heavy on seasonings), Nine-Ten strikes a medium between the two.

Peach crisp w/ cherry ice cream

Epic is the word that comes to mind when shoveling down this behemoth. The light and airy ice cream gives your tongue a brief respite from the thick warm syrupy peaches underneath a layer of vanilla-scented granola. This is truly the epitome of comfort food. Sinfully good. I dare say it offers real stiff competition for my idol Mariah Swan's desserts. Easily makes my top five.

Nine-Ten has received much accolade over the years and it isn't hard to see why. However, I believe that the restaurant should improve upon several key issues. First, wilted greens in a salad is unacceptable. Second, service ranges from spotty to over attentive. Third, my water glass does not fill itself so any help is appreciated. Lastly, pacing needs significant work. I felt rushed when my duck confit arrived as I was finishing the last 40% of my salad. Despite these stumbles, lunch at Nine-Ten was a pleasurable and relaxing experience akin to a refreshing day at the spa. I want to give Nine-Ten the benefit of the doubt and say that it was an "off day" and that my server simply was not up to standard. Surely such great food does not get paired with questionable service! Only a second visit will tell, I suppose.

On a side note, I attempted to contact general manager Neal Wasserman for a digital copy of the menu I perused during my visit since the Nine-Ten website menu does not reflect the one I browsed. It would have been tremendously helpful in identifying ingredients and presenting additional dishes to 5-dS readers. Unfortunately, Neal completely brushed off my sincere, polite, and very flattering e-mail. What an insult. Even a simple "sorry I don't have time for amateurs like you" as a reply would have sufficed. Why on earth would management ignore a potentially loyal customer capable of generating favorable reviews to hook the general populace? Honestly, this experience makes me think twice about coming back.

Nine Ten
910 Prospect St
La Jolla, CA 92037
858.964-5400

Eclipse Chocolat (Summer 09)

2009-08-28T16:29:00.000-07:00

I've been singing praises to Will's dessert cafe Eclipse Chocolat for almost two years now and with good reason. Though I am a self proclaimed sugar-fiend, I don't enjoy desserts just for their sugar content. I want various harmonized flavors to accent a dessert with sugar as a compliment, not the main event.

Eclipse has adopted a new system for its famed seasonal dessert plates. In the past, items from dessert plates were unique to that season. Thus, if you particularly enjoyed something, ya got no luck in seeing it ever again. Now, however, there is a rotating selection of six items (choose four) that make up the dessert plate, guaranteeing new experiences as well as trusty old stand-bys.

On my most recent visit (July 09), I had the pleasure of enjoying Eclipse's new gelato sandwiches (gelatowiches) along with Will's phenomenal bread pudding, which friends and I just can't get enough of. We'll skip over the bread pudding and focus on gelatowiches since I've raved and rambled about them far too much in the past.

Gingerbread Ice Cream Sandwich - bourbon caramel gelato

Best of the two. Firm yet soft and yielding cookies are the star in this creation. It has been almost a month since this photo was taken, but I distinctly remember rich, fragrant flavors of brown sugar, sweet malts, caramel, and perhaps some cocoa. Dunno about ginger though...*@#$^!!! This is what happens when one puts off a blog entry for too long. Well what this means is, you guys get to go buy one and give me additional details. That way I can both taste it vicariously and provide a thorough review!

If Eclipse Chocolat had the option of shipping these babies, I'd probably order a dozen.

Sea Salt Nib Ice Cream Sandwich
cyprus sea salt, cocoa nib-flecked cookies, banana-brown sugar gelato

Excellent combination of flavors, though this particular gelatowich was a touch too salty. Creamy malt and banana flavors dominate the palate with a brown sugar backbone while cocoa nibs and sea salt accent each bite. Cookie consistency and moistness were spot-on--soft and chewy with enough structure to hold this behemoth together.

The two featured sandwiches were plated with a not-to-be-missed mixed berry and sticky toffee bread pudding, but they totally stole the show. They appear as "normal" 3-4 mouthful sandwiches, but make no mistake, each beast of a gelatowich is the size of my palm.
You could share with someone, of course....but that just leaves you with less gelatowich to enjoy.

Life's too short for sharing. Order a plate for yourself and tell your friends to get with the program.

Be sure to check out my other Eclipse Chocolat posts to see what you've missed in the past year and a half!

Eclipse Chocolat
2121 El Cajon Boulevard
San Diego, California 92104
619.578.2984

South Bay Greek Festival

2009-08-17T19:07:00.000-07:00

Oh lordy it's been over a month since my last entry! Anyone still even read my silly little failure blog? In my defense, it's been an awful summer for blogging. Abandoning my medical science background to pursue a completely different career was no small feat. Tremendous amounts of time and energy spent there... Then there was me researching and sinking a motherload into the stock market in June/July (superb shopping time). Poof went the summer/fall blogging fund. On the bright side, I'd make a real tidy sum even if I sell right now! ;D

Still, I found time and redistributed funds to introduce friends to good eats and drinks. Heck, I've always enjoyed and deeply appreciated it when Charlie showed or even treated me out to phenomenal gastronomic experiences so I too began to edumacate my pals about the joys of good eating. Thought I'd give friends a peek at Greek food.

Every summer, St. Katherine Greek Orthodox Church in Redondo Beach hosts the South Bay Greek Festival. Three days of Greek food/beer/wine, live music, dancing, arts & crats, etc. Admission is $2 but you can print out a coupon on their website to get in free if ya don't like donating to church. Food isn't exactly cheap if you want to get filled up. I ran a $25+ tab without breaking a sweat. Worth it? For the most part, yes.

Lamb souvlaki $7+?

I bought this first and friends followed my example. I really wish they hadn't. These hunks of meat were so dry that with each chew, more and more fibers worked their way in between my teeth. Hella annoying since I don't have carry a man-purse stocked with dental floss. It was a shame (more of a waste), really. The herby rub they used was quite good. Too bad folks working the grill left the meat on too long. Those jerks. It's a crime to ruin good meat. Punishable by...um...eating the ruined meat.

Fried Calamari $6

A winner! Delightfully light crispy batter tossed with a lil bit of salt and dry herbs. Could easily give good restaurants a run for their money. Loved the texture--perfect balance of crispy n chewy.

Bit of this n that

Yes yes I know. The photo took zero amount of thought and planning. But can you blame me? I just wanted to dig in! Photoblog be damned. There are only four items here since I decided to go bananas on sweets. Of the four, I'd have to say I particularly enjoyed the mousaka (think lasagna, sans sauce), which was incredibly cheesy n creamy. Gonna try my hand at making this at home soon. Close second is that fat meatball (soutzoukakia?) cooked in a thick rich tangy tomato sauce. Loosely packed and plenty juicy. Reminded me of those awesome hamburgs (no thats not a typo) sold from Maestro in Mitsuwa, Costa Mesa. Not sure what was mixed into the ground beef, but it was damned good. Definately did not enjoy the dolmathes. Way way too much olive oil. Like em better at Christakis in Tustin. Gawd I miss that place.

Had the opportunity to try the roasted chicken, and I give it an A+. Crisped skin, succulent meat, and well flavored throughout. Can easily hold its own as an entree in a good restaurant. Extremely impressive considering that it was made in bulk.

Not pictured is the effing huge tub of rice pudding (risogalo) I bought. Milky, spiced with cinnamon, creamy texture. It was kinda like Kheer-light. So did I finish that huge tub o pudding as well as all the other stuff I bought? You betcha.

dessert pastries!

Woulda been nice if I were able to plate these individually at home, but they didn't last long enough. Ate half of each while buzzed at 2 or 3am and tore into the remainder seven hours later so forgive me if my memory is a bit fuzzy. Baklava was spot-on. Can't believe it (or any of these) was homemade... The kadaifi (hairy lookin' one) was particularly fun to eat. Loved 'em all! Made a mess of myself while eating the kourambiethes (powdered sugar on top of a pastry cookie) though. Know the sad, longing feeling when you realize a great meal is coming to an end? That's how I felt as I finished the remaining pastries. Buying two boxes next year.

Walking around, I came across this:

So then came the intense internal struggle: $5 and settle for the small? Or go balls out as I usually do and blow $10 on a monster sugar rush? Oh jeez oh no it's almost my turn to order!

Loukomathes

Yeah I'm surprised too. I demonstrated uncommon restraint and went with the small. My god this dessert was awesome! Amazing how such a simple pleasure--syrup drizzled over donuts with a dash of powered sugar, cinnamon, and pistachios--can bring me so much happiness and get me all giddy with glee. $5 buys enough for one to enjoy and share with others. Doesn't last nearly long enough, though.

Shoulda went with the large.
@#$*&@*!!

Not a bad way to pass an evening. Now that I'm more familiar with what the festival has to offer, next year will be an even better experience as I pick through the goodies and turn my nose at the baddies. ...G'damn that dry kabab. C'mon!

South Bay Greek Festival @ St. Katherine Greek Orthodox Chuch
722 Knob Hill
Redondo Beach, CA 90277
310.540-2434

Fourth of July

2009-07-09T00:27:00.001-07:00

Fourth of July BBQ w/ the famous Clayfu. Enjoy the photos!

Copper River Salmon stuffed with stuff.

USDA Prime ribeyes

Turkey burgers! Go great w/ sauce from Chik Fil-A.

Hors d'œuvre. XYZ? with watercress and one lip-smackingly good sweet sauce.

Potatoes before roasting. I heart sweet blue ones.

Huge black tiger prawns. Photo does not do them justice.

::drool::

Great company, great wine, great food. Couldn't ask for a better Fourth.

Princesita Taca Truck

2009-06-23T01:37:00.000-07:00

Ain't stress and pressure from unrealistic expectations the greatest? Couldn't sleep so here I am back after a 3.4 mile late-night explosive sprint session to post up more of my food adventures.

Jeez all I do is bitch bitch bitch...

Tacos from the Princesita taco truck in Linda Vista.

Starting from the rear: carne asada, pastor, and cabeza

Easily the best tacos in San Diego. That's excluding Mariscos German, of course. Those guys deal with seafood so I'll keep the two separate. For $1.50/taco this is a real steal! Open salsa and condiment bar means you're free to lop on all the guac you want. If you're like most college kids who have been eating at the various shittastic "Mexican" restaurants (Roberto's, Riggoberto's, Sergio's, Los Primos, Coti's, Santana's, El Indio, etc.) the time has come to stop eating bland overcooked meat! Asada and pastor are marinated very well and the explosion of flavor hitting my umami receptors sent shivers down my spine. Yah I had a mouthgasm.

For the hardcore asada fans, try the $4 carne asada burrito. It's an epic two meal affair. Or just one if you like to stuff your face...but your ass will look big in those jeans if you keep it up.

Fish tacos can be had for only buck and it is my opinion that they are better than the ones at Mariscos German. More meat and less batter. Hey you might even find a big fried shrimp in yours if you're lucky. I'm 1:3 right now.

This is definitely a must-try if you live in San Diego. It's just a bit south of K's Sandwiches, so you can even pick up dessert on the way home! They got some fantastic filled croissants.

Oh yeah. I had a pretty big typo in my last post. When I said "filets are the tastiest of cuts" I really meant they aren't the tastiest of cuts. I don't proof-read anymore.

Now to take my sleeping aids...

Princesita Taco Truck
6882 Linda Vista Rd
San Diego, CA 92111
Weekdays dinner time 5-11pm?

Grace

2009-06-20T22:56:00.000-07:00

Thought I'd get settled in nicely both domestically and career-wise, but things still aren't working out....hence the lack of updates. Heck I don't even get on my computer often these days. G'damn this job market and g'damn the fierce graduate school competition.

On a happier note, here is a quick post from L.A.'s Grace. I've been dying to eat here but was waiting for a good occasion (read: excuse to spend money). so when my father came to visit, I took the family out to dinner.

Mother ordered the 3-course prix-fixe:

Maryland Blue Crab Cake - warm curry vinaigrette

One huge crispy lump of crab meat. The vinaigrette was really subtle with the curry despite it appearing like a thick heavy trail in the picture. Nice way to kick things off!

Sautéed Day Boat Scallops
spring vegetables, savoy spinach, potato confit, fennel pollen

I'm still not sure whether I like this dish or not. From the gorgeous presentation and nicely seared appearance of the (ginormous) scallops, it's easily an A+. As for the texture, that's where I can't make up my mind. It was kinda like biting into a medium-well scallop with more emphasis towards the "well" end of the spectrum. The center felt a bit like chewing on albalone. My mom really enjoyed it though. Love/not-quite-like for me.

Strawberry tart
vanilla mousse, lemon ripple ice cream

Easily the best tart I've had to date. Doesn't quite look like a tart in the traditional sense with all the purty ridges, I know. But though the crust looks more like a cracker, it does have a texture similar to tarts we're more accustomed to seeing. So what makes this tart such a winner? The perfect balancing of flavors and great mouthfeel. This mousse isn't exactly light and airy like typical mousse...it was more like a really really soft and fluffy cheese thick and rich with vanilla-bean n caramel creme goodness. Pair it up with the sweetness and acidity of the strawberries and you get one explosive flavor combo. Deliciously sweet n crumbly crust makes it even better.

The rest of us ordered regular menu items:

Spinach & Arugula Salad
endive, candied walnuts, fried feta, grilled onion red wine vinaigrette

Fried feta? Neat-o. Doesn't do an awful lot to make it tastier (unlike fried mozzarella), but it sure does make things more interesting! Great salad to start.

Sautéed LaBelle Farms Foie Gras
grilled pineapple, brown butter brioche, black pepper ginger caramel

Wooo! Lookit that glorious slab of foie gras! Haven't had one seared this nicely in a long time! And my god, the size of this thing... Make sure to get a bit of pineapple in each bite. Having a bit of sugar and acidity with foie gras is a must! And to clear the palate, ya have slices of ginger. While the brown butter brioche soaked in fat from the foie gras looked temping enough to shovel down, in practice...not quite the case. My mouth got tired of it awfully fast so I left most of it alone. Brother spooned it all down though. What a fat fatty.

Ya fatty.

Lamb Pappardelle
braised lamb, roasted tomatoes, olives, fennel, parmesan

This oughta be an entree. Silky buttery egg noodles really soaked up the rich broth from braised lamb. Awesome. Wish I was able to taste more than 1.5 bites though. I was too busy workin' the foie gras.

Lobster Cavatelli lobster, cavatelli pasta, english peas, chanterelle mushrooms

This is the rich people version of my ghetto college student chicken broth, spam, frozen peas/carrots, and macaroni dinner. I like the rich people version better. FML.

Grilled Tenderloin of Wild Boar roasted brussels sprouts, herbed yukon gold potato spaetzle, violet mustard sauce

A lil gamey, super tender, plus a faint herby taste that probably came from the pile of greens on top. 'Course the good ol' Maillard reaction imparted a great deal of flavor here too as well. I got some pretty big slices of boar in addition to a huge portion of the spaetzel (think gnocchi). The sauce isn't exactly mustardy. It was more like a rich sauce made with big bold red and drippings from the grilled boar. Man what a winner.

Grilled Filet of Beef farro, haricots verts, morcilla, Ossau-Iraty cheese, red wine sauce

Filets aren't exactly the tastiest of cuts. There simply isn't enough fat present, so extras like the morcilla and cheese in this case have to play an important role. And holy cow they sure do a great job. Yes, a USDA prime filet is already a winner in itself, but when you throw in tasty flavoring extras, the experience just gets so much better. I don't think I need to tell ya'll about the joys of chowing down on a perfectly grilled filet :) Words just never do it justice.

Chocolate Souffle Cake Affogato vanilla malt ice cream, espresso, brandied orange slice

This is one of those rare desserts that make me rethink my current "Dessert Favs" ranking. Everything about this dessert was just perfect. All details were well thought-out. The pool of espresso at the bottom? Brilliant! Why don't more places do this?! It makes a choco souffle 3x better. The standard vanilla-bean ice cream is always a great default choice for dessert, but Pastry Chef Mariah Swan jazzed it up a bit with a rich vanilla malt. Holy **** the difference in such a tiny change is huge. If you happen to be in the neighborhood, it's worth it to just swing by for this dessert. Seriously.

Pistachio Filled Doughnuts
chocolate buttermilk marble ice cream, dried cherries

She's good. She's g'damn good. Mariah makes something as commonplace as a donut taste nothing like a donut. I mean...dude. No one makes donuts with such a thin crispy exterior and fills them up with the smooth buttery richness of pistachio. A scoop thick dark chocolate ice cream afterwards sure does hit the spot. Now if she can make donuts taste this good, I'm wondering what she does with cookies and milk (it's on the menu!).

Wow what a treat. Even if you don't have deep pockets for a $32 entree, do try to stop by the bar or something and share an appetizer or two in addition to dessert. I demand a lot of bang for my buck and fellas, Grace definitely delivers. Especially when it's time for dessert.

Now remember, fellas: Will @ Eclipse Chocolat is having another epic cupcake weekend! Swing by on the Fourth of July weekend for an awesome flavor lineup in addition to killer deals on the best cupcakes in San Diego.

Grace
7360 Beverly Blvd
Los Angeles, CA 90036
323.934-4400

Deschutes

2009-06-07T00:25:00.001-07:00

Oh man oh man oh man! Boy am I excited! I got my hands on two bottles of The Abyss today. The beer Gods are surely smiling down at me.

The Abyss is one of Deschutes' Reserve series and is released in very very limited quantities. What makes this such a sought after vintage beer? Oh I don't know. Maybe it has something to do with its consistently high ratings on BA (A+) and RB (100th percentile) since its first release in 2007. It has been a smashing hit that is able to compete head to head with dominant players such as Three Floyd's Dark Lord and Portsmouth's Kate The Great. In fact, it is currently ranked #4 on BA, where it holds the rank as the #1 Russian Imperial Stout.

Also pictured is the 2009 vintage of Mirror Mirror, also part of the Deschutes Reserve. Again, this is a very limited release, though not as exclusive as The Abyss. The last release was in 2006, so I don't think we're going to see another vintage for awhile.

Samuel Smith's Imperial Stout

I was lucky enough to get my dirty little paws on two bottles of The Abyss. Finding this rare gem was the easy part. Now resisting the urge to drink both bottles in one go? That's the hard part. I'm definitely planning on popping open one bottle at the end of the year (it is still reportedly a bit "hot" at the moment), but the second is without a doubt going into long-term storage. Same deal with my two bottles of Mirror Mirror. One to drink at the end of the year, and one for storage.

Or I could sell the bottles of Abyss online in a few months when its value will jump as high as $60/bottle, as shown by sales trends since its release.

Heh. Like hell I would! It would be so wrong to deny my friends and I the pleasure of enjoying such a glorious beer. Charlie, I'm making sure you get a taste of this stuff!

So much work...

2009-06-05T12:21:00.001-07:00

Swamped with responsibilities and working out career plan kinks for the past several weeks. Oodles and oodles of posts to come soon! I'm looking forward to posting a great shoot from Grace.

ttfn!

Azucar

2009-05-04T20:18:00.000-07:00

Azucar is a Cuban style patisserie. Newbie that I am, I didn't know what that meant and what to expect from their desserts. But, I read a positive review of the place (forgot where) and decided to check it out with Charlie. You guys and gals know him as clayfud, I'm sure.

I love taking dessert photos when there's plenty of natural light to work with. Sometimes I find it more fun snapping pictures than eating the desserts.... Weird. I know.

Though I love peanut butter, I've never had a pb bar until I tried one at Azucar. It was definitely not what I expected. Dark n creamy chocolate aside, I didn't really like the peanut butter portion of the dessert. Found it to be a "watered down" and much too sweet peanut butter. Not my thing at all. I was hoping for more roasted peanut flavors. Admittedly, I've only had a total of two pb bars to this date so I don't know jack.

I DO, however, know that a fork is ill-suited to cut through the pretzel crust. If you must order this item, ask for a hefty, sturdy serrated knife.

roflmao.

El Diablo- chocolate mousse, chocolate cake, cocoa nib touile.

Okay now we're talkin'! The thick choco cake and mousse were so luxuriously decadent I felt naughty just eating it. This dessert is not for the faint of heart. Each bite bombards your tastebuds with loads of dark chocolate. It's a good idea to have a palate cleanser like tea/coffee/sparkling water/another non-chocolate dessert if you decide to order this beast. Dark chocolate's presence is extremely dominant and your tastebuds will be begging for a breath of fresh air.

Chocolate Cupcake with Peanut Butter Frosting

Will of Eclipse Chocolat has pretty much spoiled me when it comes to cupcakes. I have yet to find someone who can 1-up him. Been to Sprinkles (pretty good), Cupcakes Squared (underwhelming), and other big players. Still like 'em better at Eclipse. This cupcake was alright. I'll give it high marks for looking pretty, though. The cake was not chocolatey enough and the frosting reminded me of a peanut butter frosting I had from Mrs. Beasley's. So-so.

The Divina- white chocolate cake, raspberry-passion fruit, cream merengue.

The cutie who took my order recommended this one and I'm real glad I asked her to pick a dessert for me. G'damn just look at that. It tasted as good as it looks. And just to clarify, I found it very aesthetically pleasing, so if you think it's ugly than my previous statement just doesn't quite work... The Divina was quite a relief after the Diablo. Flavors are very well balanced here and while the Divina is a tad sweet for my taste, the subtle acidity from the raspberry and passion fruit filling in the cake really help keep sweetness levels in check. I can see a place like Extraordinary Desserts loading this baby up with loads more sugar.

At $5.75 per dessert ($2.75/cupcake), I can't quite justify the expense especially when better desserts can be found at places like Cafe Blanc. Then again, Cafe Blac is all the way in Costa Mesa... Overall, Azucar is above average since I haven't seen or tasted anything here that blew me away. Check out Azucar if you're in the neighborhood but keep in mind that they close at 6pm Mon-Sat. and Sun. at 5pm. I'm still on the fence about this one so I'd love to hear about your experiences.

Azucar
4820 Newport Avenue
San Diego, CA 92107
619.523-2020

Hodad's

2009-04-27T21:18:00.000-07:00

When you ask around or search online for the "best burger in San Diego," it is inevitable that you come across the name Hodad's followed by crowds of fanboys (and fangirls). Our local publications have also ladled oodles of praise and positive reviews upon Hodad's. For example: Union Tribune's Sign On San Diego(lol). Monkeys are curious, so naturally I had to see what all the fuss was about.

Friggin' long ass line wrapped around the block at 1:30pm. An even longer line formed at 2:40pm. Must mean Hodad's grills and assembles some spankin' good burgers right? (I think you know where I'm going with this.)

This is cool. An order of half onion rings and half tater wedges. I wish more burger restaurants would follow this example so I don't have to order two separate full-order items. Not beer battered rings, but still above average. Nothing spectacular. Fried pretty well. Good timing for a perfect crisp exterior. Same can be said of the potato wedges. Both taste good & textures are spot-on. But, there is nothing that distinguishes these fried goodies from other fast-food joints'. The wedges could have came fresh from the Vons deli and I wouldn't have been able to tell the difference. That's not to say Vons doesn't make tasty wedges, of course.

Double bacon cheese burger. Bad and expensive choice. But, I must give credit where it is due. Hodad's bacon-burger comes with lots of bacon. They even slap on a nice hearty slice (not the usual packaged strips) of real bacon. Now the bad: too much bacon. My palate was overwhelmed by the taste of bacon and salt. Mostly salt. Couldn't really taste anything else. In a single burger, you will find several thick strips of bacon in addition to the generous slice I previously mentioned. Hodad's does not understand the meaning of "balance", much less "restraint". This is quite evident in the sheer amount of condiments piled onto the burgers. One would be wise to remove 60-75% of the veggies, spread, and pickles if he wishes to be able to bite into a burger. Patties are underwhelming and greasy like fast food chain patties, although they do taste meatier and richer.

Yes, I only bought and reviewed one burger, but you can still get a gist of what to expect at Hodad's: Not much. Erm...well, okay. You can expect much volume, but in the "yum" department, nothing's really going on.

Seated at the bar next to the cashiers who would frequently ask patrons how they liked their meal, I was able to overhear many glowing reviews. Unbelievable. I suspect that many people are reeled in and won over by the illusion of value (remember The Cheesecake Factory?). Shame.

After I paid for my meal, the casheir asked "So how did you like it?" I shrugged and gave an answer that summed up the Hodad's experience: "Meh."

By no means do I pretend to be an expert when it comes to food and the culinary arts, but I have eaten around. Hodad's simply isn't worth the time and money. But, if you MUST go, don't come back crying 'cuz I'll just giggle like a little Japanese schoolgirl and say "I tolja so!" ^__^

Like my review of The Cheesecake Factory and Sushi Deli 2, I am prepared for the incoming hate messages and hate mail(with lots of cussing) from the ignorati. Sooo I'll start it: Bring it. Give me all ya got, suckers! Don't be shy. Don't hold back. Online anonymity is awesome!

Best burger my ass.

Hodad's
5010 Newport Ave.
Ocean Beach, CA 92107
619-224-4623

Old Vine Cafe

2009-04-08T22:33:00.000-07:00

Prepare to be wowed.
...by the various tastes and sensations brought about by your imagination while viewing the following pictures, of course. Not my weak, uninspired writing.

Crispy Blue Salad
Organic Greens, Crispy Proscuitto, Fried Onions & Maytag Blue Cheese Dressing.
-Paired with a 2007 Reuscher-Haart Piesporter Riesling

Pairing this salad with a dry white wine is a very good idea if you intend to order it. The saltiness of the proscuitto and fried onions mandates it. Curiously enough, the dressing was not that heavy on the blue cheese taste. Thick, creamy dressing combined with all the fried goodies really kick-starts your appetite and wakes up your taste buds. It's a big bold salad. I dig it!

Veggie Quinoa Jambalaya
Cajun Quinoa & Seasonal Vegetables garnished with Fresh Cilantro

This was pretty interesting. My brother ordered it just for fun since we both wondered how a jambalaya could be tasty without meat. The usual jambalaya taste of spices is still there, but there's also quinoa's characteristic nuttiness. Even without the different meats you'd usually find in a jambalaya, this dish still holds its own and tastes "clean-n-simple". Solid alternative to a salad starter if you don't like to munch on rabbit food.

Sauteed Sea Scallops
Three Jumbo Scallops on a nest of Crispy Leeks finished with Tarragon Chardonnay Sauce

They were freakin' huge. Don't they look delicious? Beautifully seared...super juicy...these scallops are perfectly fine on their own but dipping each bite into the subtle tarragon chardonnay sauce somehow makes it even better. Order this.

Hand Made Ravioli
Filled with Smoked Duck, Goat Cheese & Porcini Mushrooms Sauteed in Brown Butter with Sage

This dish comes out as one giant 'roided up ravioli (use the cherry tomatoes as a scale). It kinda reminds me of the ravioli that came with my brother's duck at Pastis, but the flavors in this one is bolder and yells for your attention. Good dish to order as a starter if you are a light eater.

Beef Tenderloin Stroganoff
All Natural Beef Tenderloin Medallions & Shitake Mushrooms, served over Hand Made Fettuccini drizzled with Creamed Demi Glace

What can a restaurant do to make stroganoff taste 100x better than what we do at home? Oh I know: throw in the juiciest, meatiest beef tenderloins you can find and mix it up with the house's egg noodles and velvety sauce. G'damn this was so good. They make some damned fine pasta at Old Vine so make sure you give any one of them a try.

Lamb Meatloaf
Certified All Natural Lamb Meatloaf, on a bed of Caramelized Onions, garnished with Wilted Arugula & a Rich Syrah Demi
-Paired with a 2007 Tortoise Creek Shiraz, Languedoc France.

Very very fluffy meatloaf. I was surprised that they came as individual slices as opposed to a crumpled pile. No idea how it is being held together. These guys at Olive Tree are very skilled. Last two times I had restaurant 'loaf were at the Prado in Balboa Park and Hash House. Man they got nothing on Old Vine Cafe. The demi glace is made with the same syrah paired with the dish and adds more depth to an already smashin' meat loaf. Another must-order.

Fettuccini Pomodoro
Handmade Fettuccini Pomodoro garnished with Aged Pecorino Romano Cheese

Sure it looks just like spaghetti, but trust me on this one...the pomodoro sauce is mind-blowing. Pomodoro is pretty much a non-chunky marinara sauce but I am at a loss as to how a tomato sauce could taste so vibrant, bright, and alive on the palate. You gotta try this to see what I mean. The sauce is so light but packs so much great flavor.

Chocolate Cake
With Merlot–Port-Wine Dark Chocolate Sauce, garnished with Fresh Whipped Cream.
- Paired with a NV Ferreira Ruby Port.

This choco cake isn't a thick heavy beast like a fudge cake. It is a lot finer and delicate but still packs a good whollop of dark chocolate flavor. Bite of cake + the port made for a heavenly dessert experience. The two were so made for each other.

Grandma’s Cheesecake
Cream Cheesecake garnished with a Wild Berry Puree.
-Paired with a NV Ferreira Ruby Port.

Not your run-of-the-mill cheesecake. This rendition is sweeter, thicker, and for the lack of a better description, kinda has a honey/condensed milk taste to it. I like it a helluva lot better than the more traditional recipe.

Old Vine Cafe is one of the very few restaurants that make me go ":O wow..." and is very much worth the trip. I highly recommend you make reservations because it is a popular restaurant and there aren't many tables. Also, they currently offer "early bird" dinner specials at a phenominal price: $40 for three courses and three wine pairings on Tues/Wed/Thurs if you reserve a table between 5-5:30pm. This is now one of my favorite restaurants in Orange County.

Old Vine Cafe
2937 Bristol St. Suite A-102
Costa Mesa, CA 92626
714-545-1411

*note: the restaurant is hard to find. it is actually inside the CAMP retail center instead of in it's own building.

Eclipse Chocolate: Revisit #.....hm lost count by now

2009-03-30T12:06:00.000-07:00

Yup it's that time of year again. Time to trim some subcutaneous fat in time for beach season! Unfortunately this limits me to only one treat per week and being the sugar fiend that I am, I usually gravitate towards dessert rather than an interesting food post :(. That's not to say my favorite dessert stop in San Diego is boring, of course.

Let's take a look at some things I've been munching on at Eclipse Chocolat after dinner. Sorry for bad pictures. Lighting is not ideal at night and I didn't feel like lugging my tripod around. This leaves us with shallow DoFs, as you will see!

Sweet Potato Bread Pudding

custard-soaked sweet potato & brioche bread pudding+ cocoa nib-infused creme anglaise

Frozen Coconut Mousse Petit Four

frozen 61% dark chocolate & coconut milk mousse+ toasted coconut+ crispy rice crust

Dark Chocolate-Peanut Butter Pudding

chilled 61% dark chocolate-peanut butter pudding+ maldon sea salt

Grilled Fig Cake with Sticky Toffee Sauce

grilled black mission fig cake+ 38% milk chocolate sticky toffee sauce

How very appropriate for winter! These hearty items really warm you up. Will's bread puddings are real moist and still able to be fluffy and thick at the same time. How?! This guy sure is good. As always, flavors of the various ingredients are alive on the palate instead of getting drowned and suppressed by sugar like in other establishments. I hope some of you had a chance to taste this dessert platter. Ranks as one of my top 3 since I started visiting Eclipse. If you did miss it, fret not! The Spring Platter (see below) features another of Will's awesome puddin's.

Grilled White Chocolate Carrot Gateaux

grilled almond-carrot cake studded with 31% white chocolate chips

Butterscotch-Macadamia Pudding with Cocoa Nibs
whipped cream pudding+toasted macadamia nut+cocoa nibs+butterscotch sauce

Roasted Banana Bread Pudding with Dark Chocolate Sauce
custard-soaked bread pudding studded with roasted bananas+72% dark chocolate sauce

Frozen Plombiere with Cherry-Peppercorn Compote
cocoa-infused frozen plombiere+warmed cherry-pink peppercorn compote

The carrot gateaux is hands down the best item in the Spring Dessert Platter. Tastes of vanilla, almonds, and white chocolate with a carrotcake backbone. Crispy exterior, moist/fluffy interior. I couldn't get enough of this. I'd say this is one of the best desserts Will has made. Both puddings were fantastic. I've never been let down by the dessert-in-a-cup featured in every dessert platter. The bread pudding is perfect as usual. If you missed out on the winter tasting platter, here is your chance to "catch up" and admire Will's puddin'-makin' skills. I'm not too big a fan of plombiere, but this one is pretty good. Cherry-peppercorn compote is a great addition, but sometimes crunching on more than one peppercorn can get a wee bit intense for a light/delicate dessert like this.

Azteca Cinnamon Rolls on display

When I saw these featured on the Eclipse blog, I hightailed it over to El Cajon as soon as I could. They're really fluffy and the sugar + cream cheese frosting balance out the cinnamon's kick perfectly. Other cinna-rolls I've had usually just smack my tongue around with overwhelming sweetness. My only beef is that sometimes I wish my cinna-roll had more cream cheese frosting drizzled on top. Kinda like how these look, just not as drenched :P I usually take these to-go since I get to briefly nuke it in a microwave. Lemme tell ya, it is one helluva treat. Swing by and pick some up if you're ever in the area.

As for upcoming events at Eclipse:
Truffle, Wine, and Cheese Tasting - 4/8 7-8pm $20/person.
Oaxacan Feast - 3/25 $25/person
Mother's Day Brunch

Hot damn I love this dessert cafe...

2121 El Cajon Blvd
San Diego, CA 92104
619.578-2984

Beer: Stouts (part 1)

2009-03-13T20:13:00.000-07:00

Winter nights in San Diego can get pretty nippy. Why not pop open a stout to warm you up? My first exposure to stouts was a bottle of Guinness Draught (pronounced "draft" for some weird Euro reason). I was in love with the creamy head and velvety texture. Years later when I got more adventurous when it came to food thanks to Sarah, Elmo, Kirk, and Cpt. Jack (sorry Charlie, I met you much later :P ), I went and tried Young's Chocolate Stout on tap. That was when my infatuation with stouts began. Place a beer menu in front of me and my eyes immediately start scanning for stouts. Even in the summer heat.

I'd like to briefly share with you guys a small handful of the many stouts (and a porter) that I enjoy. :D

Yummers.

Alesmith Speedway Stout (American Double/Imperial Stout)
Smell - Toasted malts/biscuit. Coffee and chocolate. Simple boquet that is deliciously fragrant.
Taste - First, you get smacked with a mouthful of rich malt/oats(sweet) before the dark chocolate, milk and coffee show up. Soon after, hops jump into the party to balance things out. Burnt molasses, caramel, and a hint of dark fruit is present in the background to give a subtle sweetness. Finish is briefly dry and hoppy with the sweetness slowly fading in the background. Ends with coffee.
Feel - Full bodied. Slick and creamy with minimal carbonation. Very very fine like it came from a nitro tap.
Comments - One of my all-time favorites. Flavors are complex and extremely well balanced. The taste and texture hides the hefty 12% ABV in this beast. It is hard to express how amazing this brew is, but (sorry if this offends) the first time I tried it I saw God. Seriously though, every time I treat myself out to the Speedway, it is a religious experience. Currently aging one in my "beer cellar".

Was still waiting for head to simma down.

Port Brewing Old Viscosity (American Strong Ale)
Smell - Not a lot going on in this particular bottle for some reason... Just bits of choco and coffee.
Taste - Big on roasted (almost burnt) malts and espresso, some chocolate. Bit smokey. No real aroma or maybe just a little hint of it being stored in a Bourbon barrel. Dry. Alcohol taste throughout (10%ABV), bittersweet finish.
Feel - Eh. Thought it would be fuller. Medium carbonation.
Comments - This was an all right bottle. Other people have also had widely varying experiences with Old Viscosity, so I plan on additional purchases...on tap at Pizza Port. Lumped it along with the stouts since they are kinda similar. In terms of a real stout from Port Brewing, the Cowabunga stout (tap only) blows Old Viscosity out of the water and can almost hang with the Speedway.

Too impatient to wait for bubbles to pop.

Deschutes Black Butte Porter (American Porter)
Smell - Charred. Roasted malt/coffee. Faint sweetness.
Taste - Big roasted malt flavor with some coffee thrown in for a good measure. Subtle biscuit? and light touch of burnt sweetness. Just the right amount of hop bitterness. Finishes with espresso and lingering hoppiness.
Feel - Hearty and full flavors in a medium-to-light body? HOW DID THEY DO IT?!
Comments - I think of this as Stout Jr. Like Alesmith, Deschutes is an amazing brewery and you really can't go wrong with any of their pickings. This porter is just...amazing. Alot going on in your mouth but somehow it all feels right.

North Coast Brewing Old Rasputin (Russian Imperial Stout)
Smell - Huge on roasted almost-burnt malts and espresso. Burnt sugar in the background with some chocolate.
Taste - You get whacked with a big mouthful of smooth burnt malt/espresso/sugar. Yet still kinda nutty. Hint of cocoa and maybe raisin. Underlying hoppiness for good measure of balance. Finishes with faint toffee. Alcohol in background, but not easy to detect (9%ABV).
Feel - Foams up really easily. Medium carbonation and body.
Comments - Amazing stuff that I always keep on hand. Despite such a big burnt aroma, flavor is not bitter at all. Very complex sipper to enjoy with smokes after a shitty day.

Young's Chocolate Stout (Milk/Sweet Stout)
Smell - Oodles of milk chocolate and caramel. No surprise here!
Taste - BAM! Milk chocolate, then espresso/malts/oats seep in with hops watching from afar. Finishes with nutty malt sweetness.
Feel - Medium carbination and silky body. Foams up if you toss it around in the mouth too much. Very creamy if you get it to briefly foam in your mouth.
Comments - Ah, the drink that started it all. Not the best I've had, by any means; but like a first sweetheart, it holds a special place in my heart. Rogue Chocolate Stout and the aforementioned Port Brewing Cowabunga stout are richer in flavor, but Young's seems to be more readily available when I go out. This is always ready in my "beer cellar" as well.

There you have it folks! Part 1 of my beer and stout posts. Next time it might be IPAs or more burnt malty/chocolately/coffee stout goodness. I'm sure most of you have noticed that I use a Guinness glass...weird I know. It's just to remind myself that culinary adventurousness pays off. There is always something new, interesting, and tasty to try!

In other news, looks like Will @ Eclipse is having another themed dinner going on! This time it is a 3-course Mediterranean dinner on Friday 3/21 and Saturday 3/22. RSVP ASAP as tables will be filled hella fast (as always). Preliminary photos look very enticing. Exciting stuff. Read and drool all about it here when info is officially published. Also, the new dessert platter is out!

Neighborhood

2009-03-10T23:13:00.000-07:00

Burgers again! It's been quite a long time since I took these photos, but I still remember all gustatory sensations. I think...

I apologize beforehand for camera shake. This place was PACKED on a Friday night so me and the tripod kept getting jostled around.

Here we go:

Idaho Potato Fries - w/ garlic herb mayo.

Shoestring fries tossed with a wee bit of minced garlic for some kick. Crispy on the outside and fluffy on the inside. The accompanying garlic herb mayo was bland and to be honest, the fries are great on their own. The minced garlic really packs a punch...maybe a bit too much for my taste. Also, note that this is the full order, which costs a paltry $4. For $2, you get a sizable amount to go with your burger (see picture below).

The Neighborhood Burger - caramelized onion, blue gruyere cheese, pepper greens.

Awesome burger. Flavors are really balanced here and the caramelized onions really shine to make this one of my burger favs. The lightly toasted ciabatta bun seems like such a natural choice for Neighborhood's burgers. I can't explain it, but the bun really accentuates the flavors of the gruyere and patty. My god, the patty. I do not remember the last time I had a patty so packed with beefy flavor and juices. While Crest Cafe's burger patties do pack a whollop of YUM, their mix-ins somewhat detract from the deliciousness that is called beef. Neighborhood's patties are unadulturated and taste lighter and "cleaner" on the palate. If a burger could be considered "light," then the 'Hood Burger certainly nails it. Unlike burgers at most joints, you do not feel any oily residue in your mouth after eating a burger at Neighborhood.

As you can see, $2 nets you a whole lot of fries. I recommend you go this route instead of a whole order. These fries were lighter on the garlic and (perhaps a fluke) were more well-done and crispy than the whole order. Me liked very very much, but not as much as the sweet potato fries.

Sweet Potato Fries - peppered malt mignonette, gold mine shaft cheese crumbs.

Blew the regular fries out of the water. Seriously, order these if you go to Neighborhood. I hear Charlie* didn't have such great luck with the crispiness factor, but the night I went, these fries were spot-on. The cheese crumbs pretty much taste and look like blue cheese. Their twang really helps balance the sweetness and oil. My dining companions either loved or hated the malt mignonette, which tasted kinda like creamy caesar dressing with a good dose of shallots. I didn't really care for it and only dipped my fries in there once in awhile to mix things up a bit.

Mushroom Marsala Burger - sauteed wild mushrooms, swiss cheese, marsala wine sauce.

"Failure" of the night, but that isn't as bad as it sounds since the other items were so kick-ass. My beef with this burger is the fact that this is essentially a meat sandwich. 'Shrooms and cheese add a bit of nuttiness to the burger, but you really don't taste them all that much. Then there is the AWAL marsala wine sauce... On the bright side, I still got Neighborhood's amazing patty.

777 Burger - organic baby spinach, plum tomatoes confit, bernaise sauce.

Cut in half to give an idea of ratios in these burgers. Looks like a good meat:bread:stuff ratio, doesn't it! Damn right. I'm having a hard time deciding whether or not I like the 777 over the Neighborhood Burger. Leaning towards the 777 right now because the subtle acidity of the tomatoes confit and the sweetness of bernaise sauce really heighten the overall experience.

In both the 'shroom burger and this order, house chips were complimentary. Thinly cut (think Lay's), well done, and lightly dusted with paprika/cayenne, I think they clear your mouth of burger taste better than the garlic fries can.

I am chalking Neighborhood up as my #1 burger joint for now. Fantastic burgers, fresh ingredients, purity of flavor. What more could you ask for? Oh yeah. GREAT BEERS ON TAP.
Try my all-time fav: Alesmith Speedway Stout. Goes down great with these burgers at night, especially if you're sitting outside in the cold patio.

Still have a whole lot of other restaurant burgers to try and I'm really looking forward to it! Going to take a break from burgers, though. Stay tuned for a fun post about my favorite beer style.

*Charlie's review can be found here.

Neighboorhood

777 G St

San Diego, CA 92101

619.446-0002

Crest Cafe

2009-03-02T15:57:00.000-08:00

More burgers. I don't know why I am so obsessed with burgers right now, but I just am. Took friends down to Crest Cafe after I hearing a lot of buzz about their Butter Burger. The name alone made my arteries clog, but my mouth salivated with anticipation!

We started off with an Onion Loaf, which is pretty much a big ol' stack of thin well-done onion rings. Not a good choice for an appetizer. Sure they are delightfully crispy, but they are also soaked and dripping with oil as well. Yes I know it's fried, but that does not mean it should be such a gut-buster. I was not that impressed with the beer batter either, which was quite mundane and ordinary. Ritual Tavern and Studio Diner make 'em a lot lighter with a tastier batter to boot.

The Butter Burger
"Half pound of fresh lean ground beef, stuffed with a Garlic, Tarragon, Basil, Parsley Butter... Then we broil the burger and top it with a little more of the butter...Then we top it with some cheddar cheese and melt it...Then we top the cheese with a garlic mayonnaise made with a dash of paprika, cayenne and cumin."

Holy hell this was epic. As I was taking this photo, the top bun began to slowly slide off with the assistance of the lube butter provided. Biting into the burger, I was very surprised to find that it was not the greasebomb that I had expected. In fact, the patty was so juicy all by itself. Parsley butter only compliments the beef and does not overwhelm the burger as the name "Butter Burger" would suggest. Flavors of tarragon and basil add more complexity to the burger, but the mild spice of the aioli really take this burger over the top. Oh lordy this was a real treat. However, after about halfway through, I just couldn't continue eating it. Blame it on palate fatigue. This is a very rich and heavy burger and I highly suggest you split it with someone. Then again, I've heard of some people capable of eating two of these in one sitting...

The Ultimate Burger:
"12oz angus beef mixed with sundried tomatoes, onions and parsley and homemade teriyaki sauce. Topped with bacon, your choice of cheese and sprinkled with our homemade beer battered onion rings."

Another winner. Smokey and sweet with a hint of the sundried tomatoes, the patty totally makes this burger. You could ditch the onion rings (they don't add much other than lending its crunchy texture), the veggies, the bacon and still have a mouthgasm-inducing meat sandwich. Seriously. It's all about the patty in this burger, whereas the butter burger needs the aoili in order to pull through. I'm charting the Ultimate Burger as one of my San Diego burger favs.

I want to drop by Crest Cafe again to try more of their menu items. Despite the appetizer let-down, these two burgers gave me a very good impression of the diner and I am very curious to see if their other burgers are able to measure up to the Ultimate Burger. Then again, the grilled sandwiches and meat entrees sound hella good too so maybe I'd order those next time... *@#&*$%^!! I wish I were able to eat as much as Cpt. Jack, then I could order more stuff.

Crest Cafe

425 Robinson Ave

San Diego, California 92103

619.295-2510

Tioli's Crazee Burger

2009-03-01T00:29:00.000-08:00

Oops! I forgot I had a food blog! Despite the lack of posts, I've been quite busy stuffing my face. Diet be damned. As long as I look smashin' in my new UCoB suits and jackets, it's all good.

The following is a series of posts in which I take my friends around San Diego to find our own individual favorite burger joint. We begin with Tioli's Crazee Burger:

This place is pretty interesting. I spotted it while driving down to Ritual Tavern and made a mental note to pay it a visit soon. Not sure how "crazee" you can make a burger, but um...yeah they have 'gator, ostrich, and kangaroo burgers among other things. How fun!

Due to my small appetite that night (this was my second dinner...) I did not order a whole lot of food. Went "halfsies" with a friend instead.

First up is the rather tame and unadventurous buffalo burger. To be honest, this just tasted like any ol' restaurant beef patty. Not particularly remarkable, though juicy. Lean & beefy. This short description is all that is required for this burger. Not much going on here.

Now for some fun!

Gator burger with curry fruit tapanade

This was one wacky burger. So apparently ground 'gator meat is still really chewy and tastes like those Chinese fish balls. I was pleasantly surprised by the juiciness even after chewing my mouthful for about a minute. Okay maybe I exaggerate, but like I said: chewy. The choice of curry fruit tapanade to top the patty is a fantastic idea. The flavors meld perfectly with 'gator. Weird burger that was totally worth $14. Not gonna order it again though. I only had half of this burger and I was getting pissed off about how much chewing it required. Was worth it cuz of the interesting experience I can tell friends about. "Dude, I've eaten alligator meat." sounds hardcore.

Drinking alcohol makes you want to munch.

Brauts. Very good. Very cheap. Order them.

The proprietors of Tioli's are really awesome folks from Germany. These dudes had heads of grey/white hair and were cracking jokes (some awfully filthy ones too...) that you'd typically hear coming out of the average male college student's mouth. Lols. They were nice enough to share a plate of charcuterie with us at the bar, too. Seriously, talk to them if you get the chance. Hilarious bunch of people with plenty of interesting Euro stories to tell.

Interesting meats served here draws my attention, but only because of the novelty. I still have to try a few more of their burgers to get a feel of the place, but so far in terms of taste and overall burger-ing experience, Tioli's does not really top my list. There is an awful lot of buzz around this place, though, so go on and check it out. As usual, I'd love to compare notes. :D

Tioli's Crazee Burger

4201 30th St

San Diego, CA 92104

619.282-6044

Mmm martinis

2009-02-01T21:28:00.000-08:00

Life or work got you down?

Have a drink. Or a couple. Hell, I've been averaging about six shots every night in the past week and a half. Mostly in the form of martinis. The half-finished one above is one of my favorites:

1 part vodka
crushed ice
splash Lillet Blanc
lemon twist

Easy to make. add alcohol, ice, stir or shake, then garnish with the lemon twist. I'm still working on how to keep the twists curly. Mine always start off gorgeous n curly and then begin to unwind after a minute or two.

I also really like:

6-8 parts gin or vodka
1 part dry vermouth
crushed ice
splash olive brine
"tipsy" olives

- I like to use gin for this one, but vodka also works. Tipsy olives = olives soaked in vermouth for like over a week. They taste GREAT.
- Alternatively, you could also use the vermouth you use to soak the olives in to replace the olive brine+vermouth.
- If the 'tini is too dry for you, just add more vermouth. A nice "smooth" balance is about 2:1 but I like mine real dry.

Don't shake or stir the martini in ice for too long else you wind up with a watered down drink.

Pastis

2009-01-18T17:47:00.001-08:00

My last minute idea of dinner at Grace didn't quite work out, but Pastis was in the area so I dropped by. There was no way in hell I was going to wait until 9:30pm for a table at Grace.

Mimosa is a few blocks away too so you know they'll try to outdo the competition.
Well...at least I hope they'd try. Good chefs at Pastis are constantly getting plucked away by bigger restaurants, so I guess it's hard to be consistent.

Appetizers

Warm Goat Cheese and Artichoke Tart

GOOD. Flaky crust, sweet filling and very mild goat cheese makes this a star on the menu. The salad is impressive as well. The basil infused olive oil and a light drizzle of vinaigrette totally makes the salad.

Steamed Mussels

I tried my hand at making these over winter break, and while they turned out really really well, these mussels made my culinary accomplishment seem like a child's work. I'd put the mussels at Pastis on the same level as Mimosa's. "Broth" is a bit lighter here, though, and more apparent taste from white wine.

Seared Foie Gras

How predictable that I'd order foie gras. At Pastis, they sandwich it between two slices of caramelized pears and place is on the zigzag of some really good sauce. I completely forgot to ask for a copy of the menu so it's kinda hard for me to ID it. Toasted raisin brioche is not to be missed. Mop up the sauce with it! I'd say this is one must-order item.

Entrees

Oven Roasted Cod

My first reaction was: "Wow that is a dinky piece of cod...." After I got over it, I really enjoyed the crispy skin and that deliciously fatty flesh. Portion size in comparison to other entrees still ticks me off a bit though.

I don't know how I screwed up the shot...

Roasted Duck Breast

Medium rare. Kinda tough to pull off without a lot of experience. Undercook it and the meat becomes almost rubbery. Overcook it, and Roger will be even more unhappy. Pastis did a pretty good job here, though it was a tad on the rare side. Regardless, I'd still declare this a winner on their menu. The entree comes with two amazing pieces of duck confit/mushroom/basil ravioli that really should be offered on the entree menu. I don't want to say that it steals the duck breast's thunder, but it is really pushing it. Order this.

Sauteed Skate

Skate is one fugly fish that looks equally fugly on a plate but the meat is soft n sweet. I really like the texture too--a weird combination of soft, springy, and stringy. The dish itself is rather rich, but lemon capers help balance things out a bit with some acidity. This is another must-order item.

Desserts

Peach Almond Tart

I very much enjoyed this dessert. The top layer consists of caramelized fruit, which I'm sure you can imagine, is quite effin' good. As you can notice, the edge of the tart's crust is slightly burnt. While I personally kinda like my crust like this, some people probably don't. It's probably a fluke. Unlike most restaurant desserts, this one was not overly sweet, which again wins it major points. The vanilla ice cream really puts it over the top, though. I've never had such good vanilla before. Scoop some into your mouth and your tastebuds will scream "VANILLA" on the top of their lungs.

Pastis Choclate Profiterolles

Looks like fried baby drumsticks, but they are actually puffs with a rich dark chocolate filling. I wish Pastis would give more than five though.

Assorted Sorbets (mango, lime, raspberry)

Good restaurant with good food and cute servers. I can't decide which restaurant I like better: Mimosa or Pastis. Kinda (barely) leaning toward Mimosa, though because of the availability of daily prix-fixe specials and overall experience. Both are great places for a date, too! Not like that matters to me, but maybe you guys (and gals) would benefit from it :D

Stay tuned for a writeup of Grace.
Also, Will has a new seaonsal dessert platter as well as a VDay event! RSVP FAST since there aren't many tables left.

Pastis
8114 Beverly Blvd.
Los Angeles, CA 90048
323.655-8822

South Beach Bar and Grill

2009-01-14T21:26:00.000-08:00

Been feeling a bit down lately, so I decided to go out for a night of drinking with some friends. Happy hour at South Beach Bar and Grill = awesome $2 tacos. To top it off, Monday nights = all-night happy hour! Eat up!

A pal started off with some fried clam strips, Jose cocktail, and shrimp cocktail. Cocktails were okay. I mean for two bucks it's a real bargain. I especially liked how they give you a dab of real horseradish in the cocktail sauce.

Fried Clam Strips

Don't get these. Rubbery and too much batter. Opt for the fried calamari or baby octopus instead. Also, skip the carne asada fries, which are unremarkable save for the guacamole.

I'm sure there are some good appetizer items on the menu for me to discover or hear about, but the real reason to come to South Beach Bar and Grill is for the tacos.

Oh my god the tacos...

Mini-taco platter: Mahi, Wahoo, Grilled Shrimp, Calamari, and Baja

For $5.48 you can treat yourself out to one great gastronomic experience. These tacos are anything but mini. Compare the limes in the background and fried pollock in the foreground and you can see how big these 'mini' tacos are. Despite all those condiments piled on, the meats come to you piping hot and the fried ones are still crispy! I only had a taste of the Mahi and Baja, and both were really fresh quality fish.

Baja and Mahi Tacos

Same as the mini-taco platter but bigger. No wait, I mean huger. These are freakin' GINORMOUS. I was full after chowing on these and washing it all down with a beer. I had only two eggs and a piece of toast that day too... You'd figure I'd be stuffing myself with three more of these babies. Oh yeah nearly forgot: I think you can tack on rice/beans for a teeny bit more money if you'd like.

Amazing. And to top it all off, the service is surprisingly good and attentive. I'm making the trip to Ocean Beach every other Monday now. Maybe I'll mix it up a bit with 3rd Corner too. See ya guys there!

South Beach Bar and Grill
5059 Newport Ave.
Ocean Beach, CA
619.226-4577

Regent's Pizzeria

2009-01-09T14:27:00.000-08:00

Yes I know there haven't been any new posts since Christmas. I've just had a string of bad luck and disappointments towards the end of '08 that seems to have followed me into '09. Hobbies kinda take a back seat in these situations...

On the bright side, friend of mine got me a killer slice of pizza from Regent's Pizzeria. A lot of UCSD students should be familiar with this place, given its proximity to apartments on Regents/La Jolla Village Drive.

Chicago Meat Lover's: pepperoni, sausage, meatballs

What a beast. This hefty slice of pizza has several layers: sauce, pasta, sausage/meatballs, pepperoni, mozzarella, dough. I really liked the meats in here, particularly the spicy sausage. For a mere $3.50/slice, I'd say this is a pretty good deal. Hell, I'm going to get another slice tonight.

And yes, that is my Mickey Mouse mug.

Regent's Pizzeria
4150 Regents Park Row #170
La Jolla, CA 92037
858.550-0406

Addison

2008-12-29T21:39:00.001-08:00

If you've been to the Grand Hotel Del Mar but never eaten at Addison, I think you missed out. Some say Addison is a rebuttal against claims of our city's lack of good fine dining options. Others say it's our answer to fine dining on the East coast. (I came across such sentiments while browsing my holiday dining options.) Naturally, this screamed for my attention.

The initial plan was to order the holiday special (must be ordered for entire table), but at the last moment I decided to go with the normal menu items instead. This way I would be able to taste a wider array of Chef William Bradley's creations. I hope you guys will enjoy my review as much as I enjoyed dining at Addison.

Before I begin, I would like to thank General Manager Mark Steenge and his staff for not only impeccable service but also attending to all my needs and graciously allowing me to use a full tripod in the restaurant. Mr. Steenge's table selection for me was also very considerate, offering privacy, ample room to set up, and terrific lighting. Without his considerations, some of these photos would otherwise have not have been possible.

The meal started off with an amuse bouche that got me and my brother into a discussion into how the heck apples could be pureed into something this smooth and silky. Acidity from the green apple and the crème fraîche really got my stomach growling. As the Chinese would say, it was really "kai wei," or hunger/appetite inducing.

First Course:

Crevettes Rouge - salted peanuts, chives and black truffle jus

My first bite into the flesh of these succulent prawns pretty much set my expectations for the rest of the meal. I expected no less than perfection and Addison did not disappoint. The springiness of the meat is a testament to the skill and quality/freshness of ingredients you would find here. I'd be content just eating the prawns alone, but dabbing each bite into the black truffle jus takes the dish to a whole new level. The flavors compliment each other very well.

Yes, the truffle jus is delicious. I love that earthy mushroom taste so much that I tried mopping up the remainder with the fabulous brioche set on the table but the two just don't taste all that great together. Trust me on this one.

La Jardinere - fine herbs, candied quice, and parmigiano-reggiano

What? A salad? Yup. I (almost) never order salads on account that there are usually other menu items that interest me. Addison's seasonal menu, however, puts me in a very irritating position I rarely find myself in--I wanted to order everything. This salad features 15 different lettuces lightly drizzled with olive oil and some sort of cab-based dressing. The verdict: Damned. Good. Salad. Sure it does not have the *bang* on the palate like the prawns did, but the subtle differences in flavor among the various leaves was a fun experience for my tastebuds.

Second Course:

Confit of Porc Sale - ruby red beets and black licorice-balsamic glaze

Pork belly has found its way onto many restaurant menus, so obviously I had to try Bradley's version. It's been about five days since this dinner and every time I look at this picture I fantasize about how "melt-in-you-mouth"-good the fatty portion of the cut was. Yes, the leaner bottom half is very tender, but we all know the tastiest part is the fattiest part. The balsamic glaze lends its delicate flavor to the meat to make every bite nothing short of heavenly. Just don't forget to eat the beets.

Warm Potato Gnocchi - ricotta fondue, arugula and preserved lemon

It was hard to choose between this and the butternut squash/foie gras ravioli. It was at this point that I seriously considered ordering another set of four courses. I don't remember the last time I've felt this way about a restaurant. Such tempting menu items executed with Chef Bradley and Durfield's mastery...it is awe inspiring.

Though the photograph may suggest otherwise, this is not necessarily a "heavy" dish. If you do find yourself experiencing palate fatigue, the ricotta fondue and preserved lemon will freshen you right up. My brother who is a pasta and gnocchi fanatic gave this dish two emphatic thumbs up.

Third Course:

Spring Lamb Persille - toasted pistachio puree, date and sauce chevre

In some cases, a picture declares everything that needs to be said. I believe this photo to be one of those pictures. You hardly need me to tell you how juicy and delicious this slab of meat is. The pink center and dribble of juice tell the whole story. But, the date and toasted pistachio puree is not to be overlooked. Once again I am impressed by the pairing of flavors. "Pistachio butter" and the date work so seamlessly with each other, as does the goat's milk cheese and lamb.

Roasted Veal Tenderloin - jus de cepes and smoked potato puree

Admittedly, I did not taste much of the veal, as this was my brother's entree. Furthermore, the lamb fully occupied my attention when Sommelier Jesse Rodriguez poured me a wonderful glass of Cabernet. The two bites I did have, though, were just as impressive as my lamb. The nice thing about ordering this entree is the inclusion of an absolutely amazing bowl of mashed potatoes. I don't think you will easily find a restaurant that can top Addison's smoked potato puree. It is that damned good. Who knew such a simple comfort food with a twist would taste so good?

Fourth Course:

I neglected to bring a pen to take notes. Consequently, there are a few items that remain nameless in this review, such as the cheeses featured above. I apologize. As for the flavors, again I apologize. I lack both the experience and vocabulary to fully detail the various tastes and aromas offered by cheese. If any readers can help me out, I would be most grateful for the opportunity to learn.

Tip: Mix the two layers.

Cheese is very enjoyable, but the palate needs a brief respite from its overwhelming heaviness before continuing to taste other items. This little sorbet offered just that. I've forgotten what composes the top layer, but the bottom is surely a concoction made with lemon/lime.

Fifth Course:

Lemon-Lime Tartelettes - red cranberry confiture

A series of treats concluded the night:

"Blown away." is what I'd use to describe my first impression of Addison. Service and hospitality? Stellar. The food? Glorious. You don't find this level of professionalism and attention to detail in many of San Diego's upscale restaurants. There is a reason why Addison is San Diego's first AAA five diamond restaurant--it is a cut above all the others.

As weird as this may sound, dinner at Addison was my highlight of 2008. While some of you may playfully (or not so playfully...) scoff at my pathetic life, I truly hope all the patrons to my blog can pencil in an evening on their calendar to enjoy an unparalleled dining experience here. It might not be your highlight, but I assure you, you'll be talking about it for months.

Once again, thank you Mr. Steenge, Chef Bradley, Chef Durfield, and staff for such a memorable dinner. I hope to visit you all soon again.

Addison
5200 Grand Del Mar Way
San Diego, CA 92130
858.314-1900

Holiday Dining

2008-12-11T13:40:00.000-08:00

I have some tasty posts planned right after I face The Moment of Truth next week. Seriously, there has been way too few posts on here and I gotta make up for lost time!

I'm reorganizing my To-Dine list, which is...quite an extensive list. I wish my wallet and waistline could afford them all. If things go well next week, I should be able to. teehee!

One thing is certain, though: Xmas dinner at Addison. I've already made my reservation but they said they'll have to get back to me concerning my photography equipment. So keep those fingers crossed...

I've also started examining a few New Year's Eve options. A lot of restaurants have something going on. To list a few:

The Oceanaire
Four-course prix-fix with eight choices for starters and entrees. That means you and seven other guests can each have something different! Oh man I'd love to photograph that event. Of the available entrees, I am having a hard time deciding whether or not I want lobster thermadore, duck breast (w/ foie gras), or dugeoness crusted seabass. Then again the bigeye tuna also sounds good...

Also, If you guys remember Cpt Jack's review, these guys have a pretty sweet oyster bar that I intend to check out.

The Prado
Three-course prix-fix. The menu can be found on the link I provided. I have very fond memories of this place tied to my years as an undergraduate, so I always consider it as a restaurant for any event. Good place for lunch too if you have a date in Balboa Park ;D.

Blue Point Coastal Cuisine
Three courses. Menu on the link. Again with the seafood and oysters! Cpt. Jack had a pretty good experience here as I recall. Now to decide: Ahi duo vs. pan seared scallops (same item as from Jack's post) vs. the lobster crusted seabass. Damn I hate choosing.

Roseville
If they are open for dinner, then it is for sure another contender. Charlie has had some really great things to say about this restaurant.

Obviously there are a gazillion more restuarants open for dinner or offering special menus, but to list them all right now would distract me from work. Oh wait...this post already did! I'll try to slap on a few more on here, but so far these are just a small handful of choices running through my head. So hard to decide on one...

As always, I welcome suggestions, opinions, etc.

Roger Gets Published

2008-11-30T21:13:00.000-08:00

Nothing too fancy, but Desserts Magazine featured my photos in their fourth issue. Check it out here.

Neat-o! I wish people would hire me to take food photos. Hell I'd do it for free as long as they pay for the food...

Punjabi Tandoor

2008-11-30T19:01:00.001-08:00

Yeah I know. It's been awhile since I posted something or browsed around other SD food blogs. And no the economy ain't affecting how much money I allocate to eating out. There's just too much on my plate right now. (Ha? I think I just made a funny!)

Really, though. Big life/career decisions coming up for me. Yeah okay none of you care about that. Let's see what I've been eatin':

There's an Indian take-out place called Punjabi Tandoor in Mira Mesa that's been on my To-Dine list for about a year so. I've consulted a few Indian friends about the authenticity/taste of the food, and they gave me the thumbs up.

First visit there, I went with the Combo-for-Two ($21.95), which really oughta be renamed Combo-for-Three:

Veggie Samosas

Naan (w/ butter)

Half of a Tandoori Chicken

HEAPING mound of rice and two large bowls of meat/veggie curry of your choice

Not pictured: Really good Kheer

Like I said. It was a lot of food. I honestly don't even know where to begin when it comes to describing the various tastes and aromas in Indian cuisine, so I'll just post what most Yelpers post: It was yummy. Actually, "yummy" doesn't even do this place justice. Let's go with "mind-blowing".

Dinner was such a great experience that over the next two weeks I made quite a few revisits for lunch. I did not snap photos of each visit, however. Food doesn't look nice photographed in a to-go box.

Here's one of the many Combos:

Even a big eater like me could not finish it all. $7 buys me both lunch and dinner! Sweet.

The only "bad" thing I can say is that the lamb chunks in the Rogan Josh (and possibly other lamb curries) were a tad tough to chew. I have yet to order lamb a second time, but I'll update this post when I do.

Getting here is quite a drive, and the traffic is g'damn irritating. But trust me. It'll be worth it.

Punjabi Tandoor
9235 Activity Road, Suite 111
San Diego, CA 92126
858.695-0956

M-F: Lunch 9:30am-3pm Dinner 5-10pm
Sat: 11am - 10pm
Sun: 5 - 10pm

Studio Diner: Pigout #2

2008-10-18T19:29:00.000-07:00

There are two reasons why I love Studio Diner:
1) The food never disappoints, unless you're fickle like me.
2) ALWAYS OPEN.

Here's my 3am pigout five hours before I had to submit a paper. I can give Jack Donaghy a run for his money when it comes to stress eating.

Fish 'n Chips
"East coast-style" Icelandic Haddock, beer-battered and deep-fried until golden brown. Served with Studio Fries, cole slaw, tartar sauce & lemon.

Studio Diner's got their batter recipe down. Light with the fragrant aroma of beer, it's even better on their onion rings, which I subbed for the mundane frozen fries that would have otherwise accompanied the huge slab of Haddock. Haddock is a pretty lean fish, a fact that sorta off-sets your possible guilt over ordering a fat/calorie bomb. Mm..well...maybe not.

Pastrami Sandwich: Piled high & served with deli mustard on a roll

Good pastrami, so-so sandwich. Uh..Hey Roger, you idiot. You just contradicted yourself.

Nope. Allow me to explain. The pastrami, though small in portion, was delicious: peppery, juicy, and tender. The roll was a plain ol' hot dog bun. The problems are quite clear, no?

It's a small sandwich.

Samson's Steak Sandwich
Sliced & Marinated Prime Rib, grilled with cheese, spinach, mushrooms, bean sprouts, and onion on a toasted roll.

This...was amazing. The combination of all those flavors, oh-so-tender meat, and gooey cheese gave me a mouthgasm. Here's my O-face: :O I highly recommend this sandwich. Your cardiologist might not, though.

In totally unrelated news, Will of Eclipse Chocolat is having another themed dinner. Check it out.

Studio Diner
4701 Ruffin Rd.
San Diego, CA 92123
858.715-6400

1500 Ocean

2008-10-01T00:24:00.001-07:00

It's been awhile since I've reviewed a renowned fine dining restaurant. The original plan was to visit Market, but it seems that Charlie beat me to the punch. Next up on my To-Dine list was 1500 Ocean, the signature restaurant of Hotel del Coronado.

The staff lineup is impressive. Though Chef Jason Shaeffer is no longer at 1500 Ocean, his replacement Brian Sinnott hails from Molly's right here in San Diego. With over ten years of fine dining experience under his belt, you can bet your ass that Sinnott's able to whip up some great Californian coastal cuisine. But what would a restaurant be without a good manager? Claud Renner was once the General Manager of Il Fornaio! Furthermore, the servers of 1500 Ocean are very knowledgable not only about menu items, but also cooking and the restaurant's history as well.

These aqua-blue leather chairs are the most comfortable chairs I have ever sat in.

The cheese-bread is not to be missed. Those little round biscuits are so buttery and cheesy it's hard to stop eating them. I downed a basket and a half of those babies before realizing I had sacrificed stomach space reserved for a third starter I wanted to add to my order.

Amuse Bouche:

First Course:

Hudson Valley foie gras torchon: rhubarb compote, artisan salts, peppercress, dried strawberry, brioche

"The pleasure of eating foie gras is sanguineous and carnal. It's like pornography for the palate, and you feel naughty for loving it."

- Elmomonster

Couldn't have said it better myself. I've never met a hunk of liver I did not like. Here, three different sea salts sitting in each corner of the foie gras lend their very subtle flavors as you work your way through this starter.

Second Course:

Carlsbad squash blossoms: sheep's milk ricotta-basil filling, mache salad

Lightly battered squash blossoms are stuffed with ricotta + basil bits and fried. The result is a sweet, fragrant sensation in the mouth. It was as if I were tasting the ingredients and smelling the flower at the same time. A solid starter.

Third Course:

Duck confit: black kale, garlic sausage

Muscovy duck confit is a signature creation of Shaeffer's that was so popular it remained on the menu after his departure. It isn't hard to see (taste?) how this dish gained its reputation. Underneath the soft yet crispy skin lies meat so juicy and tender that a gentle nudge with a fork is all that is required to tease the meat off the bones. The flavor is rich and very satisfying; however, I found it too salty for my taste. Underneath the confit is a peppery bed of beans, kale, and two large slices of sausage. Extremely enjoyable.

Fourth Course:

Chocolate blueberry honey slump cake: milk chocolate & blueberry sorbet, blueberry cointreau coulis

My heart skipped a beat when I first saw this on the online menu. A dessert whose description featured four of my favorite things--chocolate, blueberry, honey, and cake--is a default must-order item. Apparently, this creation is in celebration of the hotel's 120th anniversary. I wish someone would create a sugary masterpiece for my birthday...

Sorry Will, but this is probably my favorite dessert of all time. The milk chocolate sorbet was light and as smooth as silk. Delicious, but it was the blueberry sorbet that blew me away. Words can't even begin to describe my childlike glee as I wolfed it down. Then there was the warm cake oozing dark chocolate that surprised my palate with an occasional blueberry hidden inside. As if all this decadance isn't enough, dip a bite of cake into the drizzle of blueberry honey to really light up your nucleus accumbens.

I was not too enthused about the slab of chocolate-covered blueberries, though. Tastes good, but I personally do not like mixing chocolate with the chewiness found in raisins and dried berries. On my next visit, I'm going to ask if I can substitue this item with a scoop or two of that mouthgasmic blueberry sorbet.

Thank you Lauren (Public Relations Director), Claude, Brian, and the staff of 1500 Ocean for an unforgettable dining experience and accommodating me and my photography equipment. The personalized service and attentiveness I received made me feel like a valued customer as opposed to just another wallet. As I mentioned to Claude, some reputable fine dining establishments have brushed me off and would rather attend to older, more affluent customers. (I'm looking at you, Jack's La Jolla.) I experienced none of that kind of discrimination here. The high level of professionalism found in 1500 Ocean and Hotel del Coronado creates a warm and welcoming environment for patrons to relax and unwind. I expected no less from such a respected luxury resort and will be looking forward to future visits.

1500 Ocean
1500 Orange Ave.
Coronado, CA 92118
619.522-8490

World's Best Pizza

2008-09-29T18:44:00.001-07:00

There's nothing like hanging out with friends and kicking back with pizza and beer. The typical go-to pizza chains are just a no-go for me. This is where World's Best Pizza steps in. These guys are pretty cocky to call themselves the best, but they are definitely not all talk. World's Best boasts great quality ingredients for their pizzas. Let's take a look:

World's Best's pepperoni stomps on all the pepperoni pizzas I've ever tried. The guys here are extremely generous with toppings and really heap them on. While the picture above looks like nothing but a gooey mess of cheese, you will find that the topping-to-crust ratio is balanced. The pizza is kinda deep and with a moist, chewy crust. None of that stale, dry Papa Johns stuff.

Don't shoot me for bagging on pizza chains. I've just had too many bad experiences with them in college. Example: Finals week. I'm exhausted and hungry. Papa Johns delivers me a pizza with so little sauce, cheese, and toppings that I can see patches of dough.

I'm not a very forgiving guy. :D

Chains have nothing on this:

The Hawaiian tastes better than it looks. You can make this pizza taste even better by sprinkling on some red pepper flakes.

Too bad I can only enjoy World's Best when I visit LA. They oughta open one here in San Diego...

World's Best Pizza
3142 Colima Rd
Hacienda Heights, CA 91745
626.968-4794

UCOP Inquiry

2008-09-18T18:11:00.000-07:00

It has come to my attention that the University of California Office of the President has been probing this blog for information concerning the BIBC 103 post I made awhile ago. I want to take this opportunity to declare my intent for that post.

I have never posted academic material from BIBC 103 on this blog. What I offered was a chance for undergraduates to learn from my lab-writeup mistakes. I had originally planned on offering my labs in the form of digital media and provide tutoring over phone or instant messaging. However, I ultimately decided that tutoring in-person would be far more effective and rescinded my original offer. Students who wanted help with their first upper division lab were required to contact me for tutoring. The labs have never been available without first meeting me in person.

As many of the academic crowd know, composing a scientific paper for the first few times is a very daunting task for students who do not even know where to begin. Often, they fail miserably. Though no student has contacted me via this blog for help as of this date, I wanted to guide these first-timers through the process because I personally had a tremendously difficult time when I took this course. All UCSD lab write-ups are required to be submitted to turnitin.com. Thus, the possibility of plagerism has never been an issue. My goal has always been to help students understand and become familiar with the proper formatting, depth of content, and general content outline required for writing a scientific paper.

The original post I made offering my guidance for BIBC 103 has been taken down for the time being. If the UCOP has any questions or comments whatsoever, feel free to contact me via email. I would like to discuss this matter in the open and be involved in your inquiry as to speed up the process and more importantly, demonstrate that there has been no breach of the UC Academic Honesty Policy.

POMx Iced Coffee

2008-09-17T10:59:00.000-07:00

I have no idea how POM got a hold of me, but I replied to their email, filled out a survey and BAM! Now I have four cases of this stuff.

First impression:
The ingredients are good nutritionally, with the exception of added sugar (not high fructose corn syrup). The main ingredient is reduced fat milk, which reflects the seven grams of protein in each 10.5oz (one bottle). In terms of calories, there is only 170kcals. A mere 30kcals more than a cup of reduced fat milk. This is a pretty healthy beverage. Good alternative to a soft drink.

The main selling point of POMx Iced Coffee is POMx, an "ultra-potent, 100% pure polyphenol antioxidant extract." How silly. Eat your fruit and vegetables and you'll have all the antioxidants you need. Advertising to the general (uninformed) public is all too easy.

Taste:
POMx iced coffee tastes like coffee flavored milk. I'd like more coffee in here, but flavored milk is fine by me. There is 20 grams of sugar in here, but most of it comes from lactose. The drink is only lightly sweetened. Not bad, but if you want coffee, you're better off looking for another brand.

Bite

2008-09-16T21:39:00.001-07:00

I've had my eye on Bite for a long time now after reading about Chef Walsh's credentials. Tonight I finally made a visit for the Tuesday four course prix fix dinner ($20) to get a feel for Walsh's talent. Rush hour traffic be damned.

Bite's decor is amazing. If I were a real writer I would be able to describe it for you, but alas, I am only proficient in writing biology/medical papers. Ya'll gotta see Bite for yourselves. The dining area is chic and modern without being cold or pretentious like other restaurants. The golden Os splashed across the wall really liven up the place. Lighting is a tad too dark for my taste, though.

Yeah of course I'll complain about lighting. YOU try hand-shooting at ISO800, f/4.5, 0"4. From now on I will lug my tripod into a restaurant for dinner. Inconvenient? Yes. Awkward? Totally. Worth the hassle? Hell yeah. Tonight's epic photo-shoot failure was the last straw.

Alright on to the food.

First Course:

Honestly I don't know what the spread and sauce are made of. But, my tastebuds tell me the amuse bouche tastes like strawberries and cream cheese/chives? Yummers. I could be wrong about the spread, though. Kinda hard to concentrate when I haven't eaten for six hours... Walking around the ICU is pretty taxing.

Champagne happy hour means cocktails for $4.50. Not too shabby!

Second Course:

Chicken liver mousse

Like Cpt. Jack, I go bananas over foie gras. Naturally when I spotted liver on the menu I had to order it. Yeah I know this is a far cry from foie gras, but I take what I can get. But where's the mousse? Oh you'll find it under that thin layer of dark mystery-jelly that tastes kinda like the mousse. Next time I'm gonna ask Walsh what it is. All in all, a good appetizer. However, as with all rich foods, this got old real fast. The acidity of the fruits do offer your palate some relief, but I just couldn't finish all that liver.

Lobster bisque

Okay if any of you see this on the menu, order it. It is rich and velvetly with a delicate sweetness. Great comfort food. How good? Well it could offer me fleeting consolation if I were to ever drop out of medical school. That good.

Puff pastry carmelized onion tart w/ nicoise olives

This was a really delicate, flaky pastry topped with sweet carmelized onions. Kind of a relief after the previous two heavy appetizers. I dig it. I don't dig the clearly evident camera shake though.

Third Course:

Scalloppini of chicken breast picatta with roasted red potatoes

My tastebuds sent me a flash of recognition after tasting the succulent chicken. The chicken tastes exactly like a Chinese rice-noodle dish. If you have ever ordered chow-fun in a Chinese restaurant, you would be familiar with that strangely delicious lightly-burnt taste. Walsh, I don't know how you pulled this off, but I want to shake your hand for making chicken taste like my mother's chow-fun. Very interesting.

Lamb meatballs in a rich & spicy tomato sauce with grilled polenta and arrugula

Walsh left me crying for more after I scarfed down this plate. The meatballs are really satisfiying but the tomato sauce totally steals the show. Lightly spicy with a hint of smokiness, this sauce is simply amazing. I mopped up every bit of sauce with the crispy polenta. Best entree of the night. My only complaint, however, is the fact that there are only four meatballs. C'mon Walsh! Don't tease us like that. This entree is like a crack rock. After it's gone, you just want more and more...

Pot roast

I really should have asked to keep the menu. I forgot what exactly goes into the glaze, but there is red wine involved. Loved it. The glaze is sweet and complex. Complements beef very well. I wish the meat could have been more tender and fatty, but in terms of flavor this dish delivers it well. Not as good as the lamb meatballs+sauce, though. Teehee!

Fourth Course:

Chocolate mousse

Dark, rich chocolate mousse. Good consistency and not too sweet. Dig in deeper and you'll find berries and part of a banana. I approve!

Grand Marnier Gelato

The silver medalist of the night. I can't ID the light citrus flavor...I've tasted it before but the words just aren't comin'. Very refreshing way to end a meal. Best dessert of the bunch, I think.

Berry cobbler a la mode. That means it comes with ice cream!

I love pie. If I ever cheat on my wife it would be with a pie. During holiday seasons I go through three pies a week. No joke. Bite doesn't serve pie, but cobbler's the next best thing. Lots o berries, good crust. Doesn't top the aforementioned gelato though!

All in all, a solid deal for $20. With some minor tweaks, Bite's prix fix menu would be a KILLER deal. I dig Walsh's style and will definitely be checking back with some friends and of course, a tripod.

Bite
1417 University Ave.
San Diego, CA 92103
619.299-BITE

Azul

2008-09-14T14:23:00.000-07:00

As one of the big players in Downtown La Jolla for the past decade, Azul serves innovative Californian coastal cuisine in a warm dining room that offers a sweeping view of the coastline. While the dinner menu is tempting (lobster pot pie and muscovy duckling, anyone?), Sunday brunch is by far more relaxed and leisurely. Arrive early, snag a coveted table next to the windows and enjoy a quiet meal to unwind from all the crap you had to deal with during the week. Arrive late and you might be greeted by a loud and jolly crowd.

I personally like to take my meals in a more serene environment to take a break from my posh, glamorous lifestyle as a penniless student and amateur food blogger. Gotta get away from all those cute co-eds who hound me 24/7. You understand.

Not my table. It had better lighting. Hindsight: 20/20.

Sunday brunch at Azul comes with complimentary fruit and pastries as well as your choice of beverage--champagne, mimosa, orange juice, or bloody mary--to sip on as you choose a plate from four main categories on the brunch menu: breakfast entrees, french-style omeletts, savory selections, and wood oven fired flatbread. Prices average out to a very reasonable $15.

One could easily make a breakfast from this tower.

Warm crab & artichoke pastry: topped with two poached eggs and lemon hollandaise.

Remembering how much I enjoyed the salmon/apricot pastry from Jer-ne, I ordered this pastry. It did not disappoint. "Melt in your mouth" is a hackneyed expression used to describe food and I never use it. Today, however, I will make an exception. This pastry is so flaky and buttery that it really does (almost) melt in your mouth. (You know. Because butter melts at about 32 °C.) It is a perfect housing for the well balanced crab/artichoke stuffing, whose flavors work very well together and do not overwhelm the other ingredients--or each other, for that matter. Scoop up some egg and hollandaise along with a bite of the pastry for a creamy treat. You'll be glad you ordered this.

Not food, but you can eat it if you really want...

There are only seven tables next to the window. Each seat four. Want a table? Get to Azul early. Brunch starts at 10am. Hope to see some of you there! I know I will definitely make a revisit.

Azul, La Jolla
1250 Prospect St.
La Jolla, CA 92037
858.454-9616

Party time!

2008-09-05T23:02:00.000-07:00

Friend and blogger Charlie hosted a helluva wine tasting party and with his infinite generosity allowed guests to taste some pretty fantastic stuff from his collection. Of course, a party ain't a party without food so everyone pitched in to assemble a feast of cheeses, prosciutto-wrapped cheese-stuffed figs, a very refreshing salad (with strawberries!), bruschetta, cheesecake, and meats to slap on the grill.

We racked up quite a calorie count...

Condensation ruined the labels' appearance.

Here are some of the wines we tried on top of two bottles of bubbly. Yeah that's what I call champagne. Got a problem wit dat?

Because I'm still an amateur, you'd best talk to Charlie about the wines. Don't get me wrong, I took plenty of notes, but mah man Charlie can provide SO much more information.

Beautiful rack of lamb sitting on top of some flank steaks. Sausages not pictured. Because I couldn't get used to the idea of spitting, my memories of the evening are really fuzzy. Want the recipe we used for the meat? Sorry I don't remember it. The only details I remember are from my wine notes. Amazing how legibly I write even when intoxicated...

Let's look at the lamb again:

Did you know we have five taste sensations? Sweet, Sour, Bitter, Salty, and Umami. Chomp into a well grilled hunk of meat like the lamb here and you'll see what umami tastes like. That meaty "sweetness" really jolts my nucleus accumbens. Lookit me using my neurobio knowledge from last year.

So at this point, I had a good buzz going and was beginning to move onto the drunkeness stage, hence the lack of additional pictures to show the collective effort that dinner required.
But I must give credit when it is due!
Many apologies to:
1. Sharon, whose stuffed figs looked as delicious as she. (Oh they tasted great, too.)
2. Chris' gal pal (::grumble:: I TOLD YOU I'm horrible with names and you looked at me like I was silly) for the great salad and bruschetta. LOVED the dressing, btw.
3. Chris for the additional two bottles of wine.
4. Frank for those franks and endless entertainment. You tasted avocado in the Burgundy huh?

In case you are wondering why I have deviated so much from my usual writing style...

Yeah I'm kinda buzzed right now.

Thank you once again, Charlie.

3rd Corner

2008-09-03T11:41:00.001-07:00

Before we begin, I would like to thank Charlie for introducing me to this fabulous wine bar. Isles of wine, affordable food, and comfortable seating make 3rd Corner a perfect hangout for wine fans. Don't feel singled out if wine isn't your thing. It's worth it to come here just for the $10-20 entrees and charcuterie/cheeses.

Appetizer:

Charcuterie plate
selection of cured dried meats and sausages.

Very good starter to share with one or two other people. I think 3rd Corner charges a buck per loaf of bread though, so keep that in mind, carb lovers. The cold cuts were pretty good and my favorite is the spicy one on the far left (next to pickles).

Wine: (1 of 2. Missing the 2nd)

Yummers. A 'lil spicy and fruity.

Entrees:

Mussels
steamed in white wine, garlic, parsley, and butter.

Mussels at 3rd Corner are not as epic as the ones I had at Mimosa (they are on the average/small side), but are still delicious nonetheless. 3rd Corner makes up for it by serving you a TON of them, though. You'll get bored eating a plate of these, so I recommend sharing. Also, the broth at the bottom should not be wasted! Soak that up with some bread.

Pan Seared Scallops
tomatoes, garlic, nicoise olives, capers, green beans & roasted potatoes in a white wine lemon sauce.

This entree was a real winner. My friend Ricko totally cleaned the plate and scrubbed up the sauce with bread. I'd do the same if I ordered it. Sorry guys, but I don't remember what this tastes like. I'm going to get my own plate on the next visit. You go on and try it too. We'll compare notes.

Grilled Pork Tenderloin
mustard sauce, mashed potatoes, and vegetables.

I was a little hesitant about ordering this entree, but went ahead and got it anyway. I figured "Hey, if they can make a plain entree taste great then they can do everything else well too?" Turns out I made a pretty good prediction. The slices of tenderloin don't look it, but they are super tender and well seasoned. The mustard sauce was more mayonnaise than mustard, which was a big disappointment. Yah I scraped it right off. I make a better sauce at home.

Dessert:

Chocolate Marquis + paired wine

Not a very memorable desesrt. Essentially a slab of dark choco-cake. The next item is much more exciting.

Goat Cheese Napoleon

Hot damn the goat cheese napoleon was good. This is pretty much two layers of almond brittle with goat cheese and a drizzle of honey sandwiched in-between the layers. Strawberries and raspberries offer your toungue a short breather from all that goaty cheese. (Is "goaty" a word?)

Creme Brulee

I've had creme brulee from a lot of restaurants, but most places make it way too sweet for my taste. 3rd Corner does creme brulee right.

3rd Corner Wine Shop & Bistro
2265 Bacon St.
San Diego, CA 92107
619.223-2700

897 S. Coast Highway, Ste. F-104
Encinatas, CA 92024
760.942-2104

Eclipse Chocolate: Five Course Pan-Asian Dinner

2008-08-24T00:02:00.000-07:00

The ever-so-generous Will invited me to photograph this event. An invitation I gladly accepted! Food for photos was the agreement. Thus, the original and uncropped pictures below (I usually crop them) are now property of Eclipse Chocolat and I will not modify them for my own use. Those in-the-know are familiar with many of Will's themed meals and their creative flavors. ...At least I feel that they are unique. Will keeps assuring me that they are quite common.

I know what you're thinking. "Roger, shut up already and tell us about the food, gaddangit!" Yes. I do have a tendency to prattle on and on.

Starter:

Chicken Satay with Chile-burnt Caramel Peanut Sauce

Good marinade and good grill timing makes for juicy flavorful chicken. Duh. Okay now dip it in the Chile-burnt Caramel Peanut Sauce. Did you have a mouthgasm? Of course you did. Eclipse Chocolat often uses the Chile-burnt caramel sauce and with good reason. It. Kicks. Ass. Although Will's rendition of this well known Southeast Asian street food lacks the signature glaze and isn't grilled over charcoal or wood, I sure as hell enjoyed the chicken skewers.

I can't even begin to imagine how amazing these could be if Will one day re-introduces this with the glaze and grill... Definitely would become a hit.

First Course:

Fresh Spring Rolls
napa cabbage, sprouts, and mint with black bean chocolate sauce

I don't know how other food bloggers deal with their own food-preference biases, but I'm going to come clean and say that onions and spring rolls are on the top of my Dislikes list. These rolls are pretty much like the vegetarian spring rolls you'd find in Vietnamese restaurants or delis but could use some tightening.

The accompanying sauce is interesting (tastes exactly like the description), but my two lovely dining companians--Autumn and Christina--discovered that dipping the spring rolls into the chile-burnt caramel sauce made for a better flavor profile. Don't get me wrong, the black bean chocolate sauce is good, but if you have a sweet tooth like me, you're gonna want to try Will's chile-burnt caramel sauce.

Did I mention how great the chile-burnt caramel sauce is?

Second Course:

Curried Carrot Soup
with coconut milk and lemongrass

My table deemed this the winner of the night. The flavors are so well balanced that I found it incredulous when Will sheepishly exclaimed that he just simply threw in ingredients. Hm. Actually, maybe it's not so hard to believe. Will has a knack for mixing flavors together. He's only going to get better as the years pass. This soup is a great example of what Will is capable of. Subtle "spicy" flavors of curry and carrot are balanced out by the sweetness of coconut milk and lemongrass. As much as I hate onions, I grudgingly admit that the green onions add another level of "sweetness" to the soup, creating a more complex flavor. While it is true that Thai curries also use the curry/coconut milk combination, I assure you this tastes nothing like it.

Nice refreshing cool soup for the summer. A+.

Third Course:

Stir-fried Long Beans
with candied cocoa nibs

The third course is my second least favorite dish of the evening. Long beans I've had at home and Chinese restaurants are really tender, but these were really tough. Maybe it is a different species than what is sold at 99 Ranch. I don't know. Candied cocoa nibs were great to nibble on, though.

Surprisingly, there were diners who found the long beans to be their favorite dish of the night. Maybe our differing viewpoints originate because I come from a background that has this veggie a lot.

Fourth Course:

Sake & Cocoa-Glazed Beef
with green onions and black sesame rice

YES! Finally some meat! Sake, cocoa, and ginger make for a nice sweet steak sauce. The onions? I took an obligatory bite, and made a face. Seriously. I hate onions.

Fifth Course:

Spiced Black Rice Pudding
with milk chocolate-cinnamon creme

Here we have yet another example of Will's ability to create exceptional desserts. Items like this rice pudding keep me coming back to Eclipse. As with all of Will's desserts, this one is not reliant on sugar to satisfy your sweet tooth. He presents a tastier option instead: flavor--something I don't find often in dessert cafes. Cinnamon hits your tastebuds first, then subsides as the creamy milk chocolate takes over as the dominant flavor. Good stuff.

Don't miss the next dinner: Five Course Prix Fixe Southern Comfort Dinner.
Check the blog for updates (RSVP soon!)

Studio Diner

2008-08-11T22:17:00.000-07:00

Was sorting through my portfolio when I found some RAWs from Studio Diner. No idea how long they've been lost. Captain Jack has also done a writeup on this place.

Not a very exciting photo, but hey I tried. There were so many damn SUVs in the front blocking the diner. Next time I'll try shots at 3am instead of 12.

Lobster roll. Order it. You're looking at a real treat. The frozen fries are pointless and only detract from the main event--6oz of lobster heaped onto a crispy roll!

In other occasions that I've been here, I've had their Count of Monte Cristo, strawberry shake, onion rings, and Blockbuster Combo Platter. The Monte Cristo is something I recommend you share. Heavy batter and oil gets tiring very quickly, but is delicious nonetheless. Strawberry shake was the best I've ever had. (Ditch the straw for your spoon) Beer battered onion rings were terrific. Could actually taste the beer! Neat-o. Nothing really spectacular about the Blockbuster Combo Platter though.

A better write-up of this place is soon to come. I've been making some real sloppy posts these days...

Studio Diner
4701 Ruffin Rd.
San Diego, CA 92123

Panchita's Bakery

2008-08-07T15:22:00.000-07:00

On the same night I went to Pizzeria Luigi, I found Panchita's Bakery packed with people snatching up sweetbread fresh out of the oven. Even after devouring all that pizza from Luigi's, I felt that I could still handle a pastry or five. No prob, Bob. What do I work out for anyway? Gotta replenish all that spent glycogen and glucose right?

I tucked away two and a half on the drive home, ate another and finished the half as I was studying.

Then I remembered that I was supposed to snap some shots first...

That's neurobio under the plate and some more boring developmental neurobio on top. Honest to God, that textbook has no illustrations or graphs. At least there were Mexican sweetbreads for encouragement. They were good. Light, airy bread. Perfect amount of sweetness. These were better than the ones from El Gallo Giro. I've had better though, at Las Brisas. But really, pastries at Panchita's are so cheap there's nothing to really complain about.

I'm not sure how many people actually read my food ramblings, but I'd like to give a shout-out to my homie Brent's pal Joe. HEY JOE I CAN'T BELIEVE YOU'VE FOLLOWED MY BLOG FOR SO LONG! SMALL WORLD AIN'T IT? WAS COOL MEETING YOU AT THE PARTY.

fashao.

Panchita's Bakery (total of four locations. all of equal caliber? dunnos)

2519 C Street
San Diego, CA 92102
619.232.6662

1879 Logan Ave. Ste. K
San Diego, CA 92113
619.338.9331

4414 University Ave. Ste. B
San Diego, CA 92105
619.281.6662

3546 Euclid Ave.
San Diego, CA 92105
unknown phone #

Mimosa

2008-08-04T11:00:00.000-07:00

Here's a sampling from an authentic little French bistro that doesn't break your wallet.

The setting is very casual and can get pretty loud as the dinner hour progresses. Brightness and tone of the lights also change the later it gets. This'll make for very dim lighting that requires either flash or a tripod. I used neither, thus the mediocre pictures that have been "rescued" using Photoshop.

Appetizers:

French Onion Soup Gratinee
w/ "Comte" Cheese

I can count the number of times I've had French onion soup on one hand, but my brother orders it whenever he spots it on a menu. He's one helluva picky eater and he gave the soup two thumbs up. The two of us have similar tastes, so I trust him.

House Country Pate
Onion Marmelade

I was hoping for a more liver-dominant pate (my favorite), but these meaty ones certainly did not disappoint. Mimosa's pate is comparable to Pascal's. Rich, meaty, fatty. One could easily make a meal out of this appetizer since the bread basket is endless.

Steamed Mussels Marinier
with White Wine, Shallots, and Herbs

I can't remember the last time I had mussels this good. Swear to God, they were so fresh that I wouldn't doubt it if Mimosa has a tank of live ones out in the back. There are a total of three flavor options for steamed mussels at Mimosa and I opted for the simplest one as to better taste the meat. These were steamed to perfection and subtly flavored.

Tomato "Confit" Tart "Tatin"

A great light appetizer for a summer evening. My brother ordered this item so I really couldn't get a good taste in since he really tears into his food. The small bit I did get to try, though, was glorious. Tart was so light and flaky that it almost melted in my mouth. Literally. I'm sure it's from all the butter! As you can see, Mimosa has cooked(stewed?) the tomatoes and removed the skin, leaving only the sweet flesh.

Main Courses:

Grilled Filet of Sole
Artichokes "Minestrone" with Fava Beans, Piquillos Pepper and Preserved Lemon Relish

Here we have a nice slab of juicy sole filet topped over an artichoke "minestrone" (aka artichoke soup). You won't believe how tender and juicy the fish is until you try it. None of that rubbery nonsense that you might encounter in some restaurants. Flavor of the artichokes fits really well in this dish and the lemon relish bumps up the flavor profile just a tad bit more.

Steak Tartar
(Black Angus) Hand Chopped Lightly Spicy with Condiments

Some folks feel uneasy about eating raw beef. I can't imagine why, though. Maybe this dish can convert some non-believers? It is strange to associate the word "creamy" with meat, but in this case, it will have to do. Creamy, lightly spicy, hint of green onion, and sweet raw Black Angus beef. Mmm mmm!

Veal Sweetbread with Haricots Verts, Potato Puree, Capers, Lemon Confit

My star of the night! Mimosa dumps a real sizable portion of sweetbread on the plate. A little too much, if you ask me. These were so rich and judging from the taste of the grease, it seems like they were seared in yummy animal fat or something. Thankfully the lemon confit helps to cut some of the richness, but not enough to make me swap plates halfway with my mother's lighter plate of grilled sole. I highly suggest sharing this. Seriously. The portions are huge at Mimosa.

Dessert:

Pot de Chocolate Mousse

Dark chocolate mousse that is not overly sweet = I get a mouthgasm. Mimosa's is very light and airy. I hope to one day learn how to make choco-mousse of this caliber...

Pear Financier
Served Warm, Pecan Caramel Sauce, Vanilla Ice Cream

I had no idea what a "Financier" was, but turns out it's kinda like a sponge cake that tastes like almonds. Top it with ice cream and caramel and you get a big plate of YUM.

Mimosa
8009 Beverly Blvd
Los Angeles, CA 90048
323.655.8895

Joe's Pizza (Santa Monica)

2008-08-01T17:50:00.000-07:00

Wow this has been a crazy summer. Haven't had a lot of time to organize my photos and thoughts to post on here. Boohoo. Like anyone really reads my humble little blog anyway...teehee!

Somewhere in between the partying, smoking, shopping, screaming at my dysfunctional family, and job searching, I found a pretty solid pizzeria in Santa Monica while hanging out.

Joe's Pizza hails from the East Coast and has quite the celeb following. They've got pictures across their walls of Hollywood celebs having a slice of Joe's pie. I have never eaten pizza outside of California so I can't compare West Coast Joe with East Coast Joe. It would be awesome to hear how the two locations compare.

We bought a whole pepperoni pizza (8 slices/pie) and being the glutton that I am, I ordered a slice of their white pie:

Caution: Sharp edges

I think I was expecting too much when eating at Joe's, especially after seeing all those Hollywood endorsements and reading all the buzz on the 'net . Food was great, but certainly not worth the high prices and definitely not reflective of all those endorsements. Though who takes Hollywood celebs seriously these days anyway? :P

The pepperoni pizza is very comparable to Bronx Pizza's. Both have a crispy crust that'll tear up the lining in your mouth, but Joe's tastes a bit better. Sauce was real similar too. All in all, a good pizza...but certainly not worth $18. I've had better.

<3 Cheese <3

White pie seems to be a very popular item at Joe's, and with good reason. I don't care if a slice costs $3.50. It was GOOD. See how much cheese there is?! If you love cheese, then buddy...this is the pizza for you. The drizzle of olive oil on the pizza further enhances the taste of mozzarella and (correct me if I'm wrong) ricotta. Despite it being 1-2pm, orders for white pizza constantly came in. I must try Bronx and Luigi's for a comparison.

I think the prices at Joe's are way too damn high, but if you're in the neighborhood and don't feel like eating at one of Santa Monica's many fabulous restaurants, then hop on over to Joe's Pizza and buy yourself a slice of awesomeness. Yes. I mean the white pie.

Joe's Pizza
111 Broadway (@ Ocean)
Santa Monica
310.395-9222 OR 310. 395-9220

Pizzeria Luigi

2008-07-17T13:37:00.000-07:00

A lot of people tout Bronx Pizza as #1 in San Diego for thin crust pizza, but there are still improvements/tweaks that can be made to their pies. I particularly hate their hard, flavorless crust since my mouth gets cut up every time. Bronx could also use better tasting pepperoni.

After some digging around on the internet, I found a little place called Pizzeria Luigi that supposedly makes pizzas at or above the level of Bronx. Parking in the 25th St. location is a nightmare, so the new one on El Cajon* next to Eclipse Chocolat has been my preferred pizza destination.

Pepperoni+Sausage Pizza from Luigi's:

Blotting your pizza can eliminate as much as 45kcals/slice! I do it all the time.

SO MUCH CHEESE!

Looks just like a pizza from Bronx, but take a bite and the differences will be obvious. Luigi's has a delicious and chewy crust that is as sturdy as Bronx's--sans razor-sharp edges. Toppings and cheese also taste significantly better than Bronx's. I'll have to compare these pizzas side-by-side one day, but during this visit I felt that Bronx's pizzas tasted bland in comparison. Sauce at Luigi's just tastes like it has bit more depth and complexity. We can probably attribute this to the sauce's delicate sweetness, among other factors. Lastly, Luigi's is quite generous with the cheese, as you can see from the photo above, yet the balance of flavors and textures is not sacrificed. :D AWESOME.

As always, I'd love to compare notes with you guys if you've been here. And of course, please offer any recommendations if you know other kick-ass places as I am a big lover of pizza!

*updated August 09

Pizzeria Luigi
1137 25th St.
San Diego Ca, 92102
619.233-3309

2121 El Cajon Blvd.
San Diego, CA 92104
619.294-9417

Eclipse Chocolat (#5): Roger loves this place!

2008-07-14T12:53:00.000-07:00

It's been awhile since I dropped by to visit Will at Eclipse due to all the midterms/finals/graduation craziness, so when my brother and his girlfriend came to visit me it was a great opportunity to check out the Summer Seasonal Dessert Tasting Platter.

Will has been really busy creating new cupcake flavors and just recently, Eclipse Chocolat hosted quite an epic cupcake party. Wish I could have made it D: You guys can check this all out on his blog.

Mmmm. Lunch!

On to the summer platter! By the way, I totally screwed up depth of field in the following photos. f/4.0 doesn't cut it...next time, I'm trying f/6.3 and actually examining each shot in the dinky little LCD on my Rebel XT.

Grilled White Chocolate Corn Gateau-

[grilled almond-corn cake, studded with 31% white chocolate chips+orange-caramel drizzle]

Cinnamon Roll Bread Pudding with Milk Chocolate-Cinnamon Sauce-
[cinnamon roll bread pudding, warmed+milk chocolate-vietnamese cinnamon sauce]

White Chocolate Lemon-Thyme Sauce with Frozen Berries-
[white chocolate sauce infused with vanilla bean, lemon peel, & thyme+frozen mixed berries]

Dark Chocolate-Rhubarb Mousse-
[chilled 61% dark chocolate mousse+rhubarb, red wine, & vanilla bean compote+dried pomegranate arils]

I wasn't a big fan of the corn gateau since I just hate sour desserts, but my brother absolutely loved it. Good corn cake, though. Bread pudding was fantastic with the cinnamon sauce. I would lick the plate clean if eating it at home! You can't tell from my photos, but the frozen berries are plump and gorgeous. Not a single flaw in each one. Also, they're sweet even without the white chocolate sauce! Never had such great berries in my life. I was really looking forward to the dark chocolate mousse, but I found its consistency to be much too thick. Each spoonful of the mousse packs in a big whallop of flavor. This might be overwhelming for some, but lovers of dark chocolate will really enjoy this. I think I liked the mousse from the Spring Platter more though, but only because it is lighter/more airy. Hopefully the mousse's thickness was a fluke on my visit.

Presented in a much too shallow DoF: The three items I liked.

During this visit, the generous Will let me taste one of his sweet 'n savory cupcakes--Crispy Bacon & Dulce de Leche. Or was it with chocolate...? No matter. Tasted great, and reminded me of cha siu bau. How can you not like sweet and savory pork tucked into airy bread?

Eclipse Chocolat is having another chocolate-themed 5-course meal, this time with seafood! RSVP ASAP...assuming there are still tables available. See you guys there!

Eclipse Chocolat
2121 El Cajon Boulevard
San Diego, CA 92104
619.578.2984

Home-made Bao Zhi + Potstickers: Roger sux at pinyin

2008-07-11T22:12:00.000-07:00

Alright let's get this out of the way first: I don't know a lick of pinyin. What I do know, however, is that my feeble attempts are usually kind of close to the correct spelling. Don't look at me like that. Hey cut it out! At least I'm fluent in and can read Mandarin.

One of my mother's students--Mrs. Chin--is a fantastic cook, so we invited her over to pass on to us skills that only Chinese grandmothers have. Hell, even then, not all grannies know how to cook. During this visit, Mrs. Chin taught us how to make Bao Zhi, which are essentially steamed buns with a savory filling. Think: Cha siu baau from dim-sum, but requiring more technique to make.

Pork+cabbage were the main ingredients today, though there are numerous other types of fillings. Since we were a bit too generous with the filling for each bao zhi, we had no choice but to make potstickers. ...God I hate pinyin.

I will post the recipe soon after I translate and organize the notes Mrs. Chin gave us. In the meantime, enjoy the pictures.

Lots of perfect ones, but can you spot the Ugly Ducklings? Those little folds are freakin' hard to make.

Mrs. Chin works at a blistering pace!

This brought back memories of my childhood. Play-dough was awesome.

That's how much filling you can stuff into a potsticker!

Perfect bao zhi, but burnt potstickers. I won't get distracted by Giada De Laurentiis next time...

Sushi Deli 2

2008-07-03T23:49:00.000-07:00

Friends and I recently went to Sushi Deli 2 next to Horton for their happy hour specials. It was fun hanging out, but damn...the crap that was served to us left a nasty taste in my mouth.

Prices during happy hour are pretty sweet. Hand rolls are half price (roughly 1.25-50 each) and sake is hella cheap. And yes it's sake not saki, goddamnit! Even the staff there got it wrong. I think Sapporo was cheaper too, but I don't remember. Nigiri runs about the same price as the hand rolls. Doesn't sound too bad right?

Wrong.

Our orders took a full half hour to come to us as surrounding tables filled and emptied. Apparently if you order off the happy hour menu, Sushi Deli will take their sweet ass time to prepare your meal. But why would they do such a thing?! Oh to run out the clock, of course! We arrived thirty minutes before the end of happy hour and Sushi Deli did not want us to place additional orders at the discounted price! Honestly, though, it doesn't matter either way because after your first glance, bite, or sniff, I'm sure anyone with functional tastebuds would just get up and leave.

Let's start with the handrolls. I mean...how can you screw up a hand roll? Oh I know! You can use thick, damp nori that is impossible to tear. While you're at it, why not use overly sweet rice that has been heavily pressed before it's tossed into the fridge? I assure you refrigerated rice takes a whole lot of effort to chew. The spicy tuna was quite a contrast with the rice. Sushi Deli must have used a food processor to chop up the tuna into a spreadable paste. How considerate of them! They must have realized that since the rice is so hard to chew, they'd do us a solid by filling up the hand roll with spicy tuna that requires no chewing whatsoever.

Hand rolls were bad, but they were heavenly in comparison with Sushi Deli's nigiri. I had ordered the tuna and hamachi as a litmus test. I laughed out loud when my server set down my order. I've never eaten light-brown hamachi before, and as much as I like taking risks, I did not intend to spend my graduation week sitting on or huddled over a toilet. Maguro was the same story--limp pieces of rotting fish. I'm not exaggerating. Meat becomes discolored and starts to give off unpleasant odors when it rots. Duh. Common sense right? Well looks like the folks who run Sushi Deli think it's fine to serve this shit to customers.

The various "imaginative" rolls (lol @ the Mexican roll) served at Sushi Deli are equally horrendous. Same story: poorly prepared rice, rotting fish, etc. Sushi Deli attempts to mask these shortcomings by over-saucing each roll. Hell, if it still tastes bad, every table has a bottle of Sriracha for further flavor masking.

You would think a place like Sushi Deli would get shut down either due to failing a health department inspection or lack of patrons. Nope. Nuh-uh. Sushi Deli is as popular as ever with up to an hour wait during dinner. I have noticed that most of the clientele are young college students or twenty-somethings probably drawn to the "hip" ambiance created by the "Asian" decor. Or maybe they get off on eating shit a la 2-Girls-1-Cup. No don't Google the video...it is not for the faint of heart. Even Clooney couldn't handle it.

Interestingly enough, there are many very positive reviews of Sushi Deli on Yelp! and blogs like Plate of the Day. Keep in mind over half the people on Yelp! don't know what the hell they are talking about. Sushi Deli 2 is just terribad.

How can one not recognize rotting flesh when it's just stinking up the plate in front of you?

This is by far the most negative review I've ever posted. It'll likely be the last raging/vulgar post that will find it's way to my blog. I apologize if I offended any readers. If you honestly enjoy dining at Sushi Deli, all the more power to ya. It's nice to be easily satisfied. I mean that in a good way. Honest! I just get really worked up when it comes to food...you know, like how some folks go bonkers over politics.

EDIT: Due to the late hour when I wrote this post, I neglected to mention the discrepancy between Sushi Deli 2 and Sushi Deli 1. Thanks for the reminder Marie! While prices are very affordable in both locations, Sushi Deli 1 serves up some pretty damn good food. Moowie has actually done a terrific write-up on Sushi Deli 1. Check it out

Sushi Deli 2's address provided as a formality. I truly hope all of you trust me enough not to try out this horrible restaurant.

Sushi Deli 2
135 Broadway
San Diego, CA 92101
619-233-3072

Graduation!

2008-06-18T10:00:00.000-07:00

WOOHOO! I'm finally done with school. Laters, UCSD. With all the excitement going on there hasn't been and won't be any new posts for awhile. Don't worry though, I got a lot of San Diego eats lined up for a writeup.

Now if you'll excuse me, I'm off to the beach! Fabulous weather today. You oughta come out too! Lots of hot co-eds will be present ;D

Phil's BBQ

2008-06-02T15:29:00.000-07:00

Brief post since my head is all fuzzy from studying. Went to the new Phil's BBQ location on Sports Arena just to see if the food had changed since my last visit a year ago at the original Mission Hills location.

I'm sad to say that the ribs from the new Phil's does not measure up to the original. Not even close. Preparation lacks care and professionalism. Though the sauce is still wonderful, it cannot make up for dinky sized CHARRED ribs with less meat than the original version. I had more than one rib that was completely charred and inedible. My two friends also had similar problems with their orders. Seems like mass producing ribs for the line that circles around the building has significantly brought down the quality (and size) of Phil's BBQ ribs. I won't be coming back.

If you still decide to go, don't forget to order the onion rings. They are fantastic. Also, you can skip the side orders. They are pretty standard and not worth mentioning. Baked beans were okay, though. Skip the BBQ chicken. It's just chicken brushed with BBQ sauce. You can make it at home.

Wow I sound pretty grumpy and disorganized in this post...my apologies. But seriously though, Phil's has gone downhill. Way way downhill.

Phil's BBQ
3750 Sports Arena Blvd
San Diego, CA 92110
619.226.6333

The Better Half Bistro

2008-05-20T20:05:00.000-07:00

Here's an entry for a fun little dinner party with Amanda/Tyler and Nicole/Justin. Again, my apologies for not changing the date to a Saturday so a few more people could have possibly made it. It's cool though, because I'm sure we'll all have plenty of opportunities to get together! Am I right? Am I right?

For this particular get-together I choose The Better Half after reading about it in an ass-ton of articles and reviews. I just had to see what the fuss was all about. I heard the actual dining area was small. Yeah no kidding. I do not suggest you come here with a party of more than four, since the tables are a bit on the small side and there isn't much room to move/walk around.

Not a very original shot, I know.

All these glasses get filled up with water, thus saving the staff the task of doing refills. Yeah I'm joking. In case you haven't heard, The Better Half serves wine by the half bottle. This probably encourages diners to try out different wines along with their meals. As for their pricing/value...well, I don't know enough about wine to say anything. If I remember correctly, prices range from $18++. The wine list is very extensive. If wine isn't your thing, rest assured! The Better Half has a nice selection of imported beers.

Amuse bouche:

Smoke salmon, dill, a dollop of cream(cheese?)

Seared Périgord Foie Gras:

Pancetta, Frisée & Radicchio Salad, Oven-Roasted Tomatoes, 10-Year-Aged Sherry Vinaigrette

It's been awhile since I've had foie gras and I was really looking forward to this dish. Alas, it was a bit of a letdown. Alright for $14 I wasn't expecting a big serving of liver, but come on now. This was barely a full bite! Okay sure Périgord, France claims to be a good region for foie gras production, but seriously...all I get is just this little sliver of liver? On a more positive note, however, the liver tasted amazing!

By the way, this is a warm salad. I really liked the vinaigrette, but The Better Half used a bit too much. Each bite I took was just dripping with it and I think I might have splashed Tyler next to me. Don't worry man, the stain will come right out! Flavors here are very balanced and works well with the seared foie gras.

Intermission!

Some kind of orange gelato.

This was really cute. Looks big, but I just tossed the whole thing in my mouth. Orange peel gives it the subtle taste of oranges. I think they make this from scratch!

Crispy Duck Confit:

Chilled European Lentils, Sautéed Mushrooms & Swiss Chard Savory Raspberry Vinaigrette, Sesame Oil

This is my first time having duck confit, and I think I'll be ordering it in other restaurants from now on! Confit is made by curing the meat(salt/garlic) and poaching it in its own fat. Classic recipes calls for frying or grilling it till crisp. Hot damn doesn't that sound good? Underneath the crispy skin was super tender meat. I really dig this entree. The skin is savory with hints of garlic and XYZ herbs/seasoning (I have no clue what they added). There was also this very faint sweetness to it that totally brings it to a whole new level. Omit that sweetness and the skin is nothing! There really isn't a whole lot of meat on the leg/thigh of a duck, but I was really full by the time I cleaned off the plate.

Chard and lentils were okay. I don't like vegetables very much. The only reason I put up with them is so that I don't get cancer. Plus, fiber is good for you.

Our party also ordered the “Ispahnski Pelmeni” Pasta (Pork Confit, Chipotle Azeitão Queso & Cilantro Filled Ancho Chile Russian Dumplings Roasted Poblano Pepper & Tomatillo Sauce) and South Dakota Bison Barbecue Ribs (Maple & Smoked Ham Black Eyed Peas, “Southern” Cole Slaw Basil Hayden Bourbon & Watermelon Mint Glaze). Tell me those entrees don't sound cool! As Tyler described it, the pasta tasted like it had Mexican influences. I concur. If Mexicans made pasta, this is what it would taste like. It tastes like kick-ass! The ribs were pretty interesting. Our table found them to be kinda like beef ribs but with less fat (still extremely tender). I wonder where I can buy bison steak?

Surprisingly, I was stuffed by the end of the meal and couldn't tuck in dessert. Shocking, I know. I NEVER pass up dessert! Nicole and Justin still had room left so they both tried the crepes and creme brulee. Both of them gave the thumbs up. I hear Nicole's quite the creme brulee fan, so if she says it's good then it's damned good.

Food and service were very good and our server was pretty entertaining. But when we requested separate checks (only 3!), the staff did a 180, freaked out, and stopped refilling our drinks. Here's the real kicker: our server claimed that working out the checks would take more than 20 minutes. He even made a small show of doing some initial calculations while at our table. What the hell? We all thought it was a joke at first, but our checks really did take 20 minutes to come to us. This would be forgivable if the restaurant was busy, but I only spotted 2-3 couples in the restaurant. It's really not that hard to add and multiply. Now subtracting and dividing? That might take a bit longer. When we finally did get our checks, we were pleasantly surprised to find that an 18% gratuity had already been added. Thanks!

All in all though, The Better Half is a nice place to have a quiet, private dinner. Food's good, but certain items may be $3-6 overpriced. Not a big deal I guess since this is a small establishment and dishes we had all tasted pretty good. I'm still salivating over that duck confit...

If you plan to come here, you must remember two things:
1) Parking is a nightmare. Try to find a space inside the residential neighborhood to the south.
2) Don't torment the staff by requesting separate checks and making them do basic arithmetic. They'll get you back by forcing a 20min wait.

Alice's review can be found here.

The Better Half Bistro
127 University Avenue
San Diego, CA 92103
619.543.9340

Where'd Roger go?

2008-05-17T19:10:00.000-07:00

Yikes. The past two weeks and the upcoming three are going to be the most intense weeks I'll have at UCSD as I finish off Round 2 of midterms and prepare for finals/graduation.

Got a lot of backed up posts coming up: Salo Salo, Luigi's Pizza, some Mexican Bakery, and something else.

To those attending the small get together tomorrow: See ya soon! It's gonna be fun. I apologize for not changing the date to Saturday so that more people could possibly make it. I've just been completely swamped with school and entertainment was the least of my concerns. Sorry y'all. :(

Break's over. Back to the exciting world of neurobiology....

Agora Churrascaria

2008-05-05T21:03:00.000-07:00

I'm starting to think I should buy myself a small point-and-shoot to carry around. Why? 'Cuz. A lot of my food adventures are spur-of-the-moment while I'm driving, shopping, or visiting friends. I've failed to document a buttload of great eats!

Example 1: Agora Churrascaria in Irvine.
The family and I were only supposed to compare prices/window shop at South Coast Plaza for a bit before heading home for lunch, but we ended up having Brazilian BBQ instead.

WARNING! Pictureless post ahead. I'll try to scan some pictures off their brochure next week since I left it in LA.

Agora's salad bar covers more than just basic salads. The list is extensive and can be viewed on their website. I didn't bother with the vegetables since all that fiber would just take up precious space I reserved for wholesome and nutritious beef. I did, however, pick up quite a few of the meat/dairy items such as gravlax, tomatoes+fresh mozzarella, the cold cuts, and cheeses. They were all good enough to be eaten as my lunch. I wasn't too enthused about the tomato/mozzarella since nothing will ever beat the bufala mozzarella I had at Antonello, but it was good nonetheless.

Plenty of hot dishes are also available to distract patrons from the skewers of seared beef being paraded around the room. Again, the list is quite large and you can see them on Agora's website. These were really uneventful and I have to say...I've made better stroganoff and mashed potatoes. Clams were so-so. The black bean stew bland and unremarkable. But seriously, who the hell cares? People are here for grilled meat!

There are a total of 11 types of meat offered at Agora. For lunch, however, the list is significantly truncated but still hits some awesome cuts: top sirloin, filet mignon, sausage, coracao (chicken heart), beef skirt steak, pork tenderloin w/ Parmesan, chicken, and some other(s) that I've forgotten. Hey. YOU try remembering everything when being assaulted with skewers and skewers of the juiciest, tenderest, sweetest meats you've ever had.

Chicken, sausage, and pork tenderloin were very good, but the beef was GREAT. I still cannot wrap my head around how Agora grills their beef. How is it possible to perfectly sear hunks of meat so that the interior is a uniform perfect medium rare? I kid you not, the actual thickness of the seared surface was no thicker than 3mm. No real seasoning other than salt was necessary. These cuts of beef were so full of that beefy "sweetness" that I think they could give good steakhouses a run for their money. Honestly, I don't know how to describe the sensation of chewing on a perfect bite of beef, so I'll just say that I had a mouthgasm with each bite.

Here's a preview of what I'm raving about:

This picture doesn't even do the meats justice. They look far moister and pinker in person.

With lunch only $23, this place is totally a steal of a meal considering the amount of quality meats available for you to gorge on. I love a nice juicy steak just like any other dude and I'm willing to blow some cash at Porterhouse Bistro, Donovans, Ruth's Chris, or my SD favorite The Butcher Shop, but you know what? I'll happily settle with lunch at Agora. To hell with those steakhouses! It's always awkward and rude when I have to loosen my belt in those formal/stuffy restaurants anyway. Believe me guys, you're gonna want to wear some oversized jeans to allow for major stomach expansion after lunch here.

Oh yeah. Don't forget to order flan for dessert. It comes out as a huge mound enough for four people to share! Totally hits the spot.

Agora Churrascaria
1830 Main St.
Irvine, CA 92614
949.222.9910