Top 10 San Diego Food Trucks

It's no secret that I'm a legitimately crazy person- just most notably when food trucks are involved. If I could eat at a food truck for every meal every day, I would without hesitation. I'm not quite sure what my fascination with the mobile revolution is, but maybe I'm just enthusiastic about any major trend in American dining and I happen to live in a place where it's nice outside constantly. Maybe.

Anyhoo, this list has been a long time coming for me personally. I'm sure that many, many people would disagree my list below or want to throw me off a cliff for not mentioning their absolute favorite San Diego food truck, but no matter. I've done the research (a.k.a. stuffing my face) as much as I can, and with my (limited) knowledge and (unlimited) enthusiasm, I've come up with what I think are the best San Diego food trucks around.

My somewhat loose criteria are things like a mix of menu options (creativity, number of dishes, rotation, etc.), locations (more mobility is a good thing), cost (over the top gourmet food trucks really might just be missing the point), taste (duh, but also very arbitrary), friendliness (you can tell the legit people who are stoked on what they're doing vs. those cashing in on a trend who carry the shit kitchen attitude to the streets), and marketing (some have got it and some don't. Not a dealbreaker, but everyone likes a fun truck gimmick). I didn't make an actual grading scale or anything. I just know what I like and have no qualms about telling you what you SHOULD like.

I'll also note that I personally tend to gravitate towards the more gratuitous trucks (sorry MIHO - I tend to dig cheeseburgers more than beet salads) and more savory than sweet, so even though there are some BOMB dessert trucks on there, I'm gonna lean towards the lunch/dinner ones and leave the dessert trucks to another post. Last disclaimer: I haven't eaten at EVERY SINGLE food truck in San Diego. If there's one that I absolutely MUST TRY and I really should kill myself for writing this without trying them, then let me know (minus the death threats, please). There's always time for Round 2!

Without further ado... the top 10 San Diego food trucks.  

10. Asian Persuasion
This truck is solid. Their pork sliders are seriously amazing, their sauces are great, and even their complimentary won ton chips with sweet and sour dipping sauce aren't your run of the mill stale chip shards so often served at shitty Chinese restaurants. There's certainly a time and place for cheap Chinese food (you know the kind- the farty, bloat-inducing, MSG-laden limp beef with soggy broccoli that you really shouldn't enjoy as much as you do), but Asian Persuasion hits it right every time. They really could work on changing up their menu a bit, and I've heard a few horror stories about working with them to arrange an event, but overall, top notch stuff. Definitely the best Asian food truck in San Diego.  

9. Mangia Mangia
Italian staple of San Diego. They're at every food truck gathering and their staff always has big smiles on their faces. There's no real surprises (ever) on the menu, but what you get it always stationary-restaurant quality fresh ingredients from friendly people. Two thumbs up.  

8. MIHO Gastrotruck
O.G. S.D. food truck. Everyone knows 'em, everyone loves 'em. As far as I'm concerned, MIHO speared the food truck revolution in San Diego. They are to San Diego what Kogi is to LA. They're all over the place, they give a crap about sustainability and local sourcing, and they are creative as hell on their ever-changing menu. A little pricier than run-of-the-mill trucks, and this isn't the place for gluttons (woe is me), but their marketing hits it spot on. Not to be missed.  

7. Operacaffe
Their meatball sandwich made me want to cry. Placing them over MIHO will be sacrilege for some (despite their excellent cuisine), but what can I say. I'm a sucker for them. I also tend to run into them more than other trucks, which makes me pretty brand loyal. Seriously. Get the meatball sandwich.  

6. New York on Rye
Most legit Jewish deli style sandwiches in San Diego since the German deli on 30th in North Park closed. They don't toast their bread (legit!), they have big ass pickles (legit!), and they pile their thinly sliced meat to the sky. LEGIT. Pastrami on rye and Ruebens are NOT to be passed up. Dammit. I'm salivating.  

5. Devilicious
Another San Diego fave! They're nationally known and adored, plus babes man the truck. My only qualm with them is they steer a little too far over into the crass gratuitousness with their signature butter poached lobster grilled cheese sandwich, but I mean, seriously? What's not to like? I'm SUPER bummed that their kimchi dog didn't stay long on the menu because OMIGOD, but you will never, ever, EVER be disappointed with ANYTHING you get off this truck. Plus, their logo of a baby devil eating a sandwich is rad.  

4. Mariscos on Texas
Yup. I gave a "roach coach" the #4 spot. Wanna know why? EVERYTHING HERE IS BETTER THAN ANYTHING YOU'VE EVER EATEN. What they lack in marketing or even menu rotation is 100% made up with their food, plain and simple. Do yourself a favor. Drop what you're doing and drive to the liquor store on Texas and Meade. Park. Get ceviche. Also everything else on the menu. Do not trust the white man with your ceviche. Only trust Mariscos with your ceviche. Eat it. Order more. You'll thank me.  

3. Super Q
BBQ fans from the South, rejoice! Your time has come to SoCal on 4 wheels with Southern hospitality to boot. Best BBQ truck in San Diego. Everything is slow cooked and an extra bonus is they don't take forever to make it for you. It's not fussy and it's not rocket science. It's just damn fine eatin'.  

2. Hoangies
Banh mi sandwiches are maaaaaaaaaaaaybe my favorite food ever, so I'm perhaps a little biased on Hoangies. Nah, it's just that good. The menu is straightforward, and even though I have to admit that it's not the most unbelievably authentic banh mi in the entire universe, it does the trick and then some. It's family owned, they roll all over town, and it legitimately makes me weep when I see them. I'm ALL about Hoangies. I want everyone and their mom to patronize it. The people rock and are always super appreciative, plus they remember you! I may or may not have freaked out with ecstasy in front of them more than once (which tends to make an impression), but I think I bankroll them pretty hard so whatever. Fun fact: I almost wrecked my car when I drove by them one time, started screaming, pulled an illegal U-Turn, and then hopped my way across the street in glee. I. Fucking. Love. Hoangies. They ALMOST made it to my #1 absolute favorite food truck in San Diego spot, but there's only one other place that is higher in my heart.  

1. Tabe BBQ
Korean BBQ. Are there any sweeter words in the English culinary language? I'm honestly having a hard time not jumping in front of a car because I don't have a plate of sweet pork in front of me. Tabe's marketing sucks, they're hard to find, and their menu never changes. WHO CARES. It's absolutely, unequivocally, the best truck in San Diego, I'd wager it would give any truck in the country a run for its money. It gets overlooked because their branding is garbage and it honestly could pass for a roach coach, but it's so, so, so much more than that. I honestly pity you if you've never experienced the glory of Tabe. I VIVIDLY remember eating it for the first time and after my first bite I had a revelation. I've eaten some damn fine food in my life, but there are very few things that come close to Tabe. Tabe, I love you.

PLEASE feel free to recommend your favorite food trucks and dishes to me! I can always use a good excuse to check out a new place.

Flavors of Yeast

White-Labs from Dennis Stein on Vimeo.

San Diego Beer Week is coming up fast, and November 4-13 can't get here soon enough! Events are still being added to the calendar, and the one that we're most excited about is the "Flavors of Yeast" presentation by the Head of Laboratory Operations at White Labs, Neva Parker. It's certainly not going to be the run-of-the-mill drinkfest (NOT that there's anything wrong with that!) that will be taking place all over the county, rather a more science-y panel for serious beer lovers, home brewers, and just general nerds alike.

On Wednesday, November 9th from 6-9pm at Sea Rocket Bistro, $20 gets you into the talk (plus hors d’oeuvres) that will cover topics like cultivating yeast and the different properties that strains provide to beer styles. As a bonus (and learning experience of course), attendees will slosh down side-by-side a 'base beer' that was created identically in every way except yeast strains, so the individual flavor profiles can be explored and discussed as a group. Yeasts include:

WLP530 Abbey Ale Yeast
Used to produce Trappist style beers, distinct for their clovey, estery profile. Fruity and alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

WLP810 San Francisco Lager Yeast
This yeast is used to produce the “California Common” style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.

WLP655 Belgian Sour Mix 1
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
(info from the Sea Rocket event page)

So if you're a beer lover, science geek, or just someone who wants to know more about the weird little creatures that help the more popular hops + barley become beer, head on down! I'll be there with pocket protector and pint!

Fleet of Eats: 57 Degrees 3rd Friday Food Truck Gathering

Food truck fever has hit San Diego HARD, and this is in no way depressing. Besides the individual truck schedules, there's plenty of "gatherings" where an assortment of trucks get together and create a mobile food court to the delight of locals. One of the ones that I kept missing was the 3rd Friday Gathering at 57 Degrees in Little Italy, but NOT THIS TIME! Parking was a challenge, especially since the closest trolley stop is out of commission for awhile, but we managed to hoof it, fork over the $2 entrance fee, and beeline it through the wine bar to their back parking lot filled from end to end with mobile yumminess!

I knew that I wanted to see what every truck had to offer before committing to anything, so we started with the Eat at Recess Truck, Operacaffe, CurioCity, Tabe BBQ, MangiaMangia, Food Farm, the Gathering Spot, etc. etc. etc. (one immediate complaint is that the list on the 57 Degrees website wasn't really accurate). However, that didn't REALLY matter since there was plenty to choose from and to kick things off we got the Fried Pizza Dough stuffed with cheese from Operacaffe Mobile.

It was pretty much exactly what you'd expect- doughy balls of fried goodness with bubbling cheese spewing from the tops like tiny volcanoes with a side of marinara for dipping. Hot, cheesy balls. What's not to like? We munched on these as we studied the rest of the boards for our entrees. One noteworthy trend is that almost every single truck had some version of sliders and/or parmesan fries (some with, some without truffles). I guess it makes sense since sliders are a little more manageable on the go, but come on people! A little variety would be nice!

Next up was the Spicy Brat from The Gathering Spot Bistrotruck. It seemed to be the recommended dog, and it sounded pretty unusual/great with cream cheese spread and a jalapeno/onion mix. When we got it, I was pretty disappointed with the grayness of the brat, generic cream cheese, and limp, leech-like jalapenos that looked more like sad kelp than spicy pepper. It wasn't spicy in ANY respect, and was just pretty bland. Disappointing. (HOWEVER - we did run into this truck the next day at Green Flash Brewery and decided to give it another go. Their Slidertini with angus beef, dill aioli, sauteed mushrooms & onions with a block of cheddar toothpicked on top was GREAT. Shockingly tender and the perfect amount of dill - which I find can be easily overdone. Not to be missed!)

By now Ashton-the-sweet-tooth was itching for some dessert, so he headed over to The Chubby Truck for their fried cheesecake with either strawberry compote or chocolate dip. He brought back what appeared to be two egg rolls with a cup of fudge, and I felt like I was back at the gluttonous state fair in Del Mar all over again! Things like this are fine in their own way, I suppose... I mean, yes, it was fried cheesecake. Great. Nothing surprising, and honestly just a little gratuitous. The rest of their menu looked pretty amazing, so I'm anxious to give this new truck another go and get one of their tasty-looking burgers next time!

Last on the list was Tabe Korean BBQ, which I'd had once before and LOVED. To wrap things up we got their Tabe Asada Fries with the sweet pork, and let me just tell you that I give it the rating of "Die, die, must try!" Perfectly tender, sweet and just a little spicy, their pork is drippingly fantastic in everything they offer. It's going to be difficult for me to get any other their other meats because their pork is stellar! The little side cups of hot sauce, chili garlic spread, and spicy aioli were all delightful in their own right, so just do yourself a favor and get some Tabe. Korean BBQ, my new favorite food group?

Ramblin' on with SD Food Trucks

There's just something about the fast-paced food slingin' and militant compactness of food trucks that completely appeals to me. With a smaller menu, I feel like creativity, seasonality, and just plain fun come into play more than stationary eateries. I've already raved about San Diego's Devilicious truck (and I think I'm just one voice in a crowd on that one), but at this year's La Mesa Oktoberfest I noticed that the Asian Persuasion truck was parked next to Devilicious. Being the indecisive fatty that I am, I decided to get something from both trucks just to piss my muffin top off just a LITTLE more.

After a few of my friends embarrassed themselves by being totally unoriginal and getting the Butter Poached Lobster Grilled Cheese from Devilicious (I'm just being a bitch- it's #&(*@&ing amazing), I got an order of the Parmesan Truffle Fries to share with the group and the Shrimp PoBoy for me. It was the pickles that really sealed the deal for me on that one, and I was NOT disappointed. HUGE breaded shrimp were falling out of the baguette, which was smeared with a delicious aioli and red onion with a dark green salad on the side. Seriously. Really, really good. The fries had more of a truffle flavor than I was expecting, but believe me that's not a complaint. Utter bliss.

The $6 Bankok pork sliders from Asian Persuasion came dolloped with spicy mayo and daikon, and with their hint of ginger and side of wonton chips + sweet & sour dipping sauce I was SOLD. Hands down the best dish of the night. I was BLOWN AWAY with how tender the pork was, how wonderful the Hawaiian buns were, how perfectly seasoned everything was, and even how fresh the wonton chips were! Seriously! Home run! I can't WAIT to try that truck again, and maybe get the FOB tacos or the burrito. I don't know, I just can't decide. I just love how San Diego food trucks keep delivering.

Julian tomatoes

I would just like to say summer is still kickin' in Julian and these tomatoes were the best this old bird has had in a while!

Yet-To-Be-Named-Beer Club Meeting #1

Ever taken a brewery tour alone? Do you drink $20 bottles of craft beer in your living room and describe its subtle nuances to your only companion- your cat? Ever be "that guy" sitting at the bar and drown your lonely sorrows into a tulip glass of a perfectly poured aromatic IPA? We have! Be lonely no more, the Yet-To-Be-Named-Beer Club was created for that very purpose- bringing together craft beer lovers who just want more friends to share it with. The inaugural meeting was held in our living room last night, and 12 beer enthusiasts from all walks of craft beerdom joined us with bottles of weird, wacky, and interesting bottles to share and discuss.

5 hours, 3 cheeses, 2 salsas, and 20 different beers later, the meeting was called to a close and the last attendees stumbled from our apartment into the night. The meeting had kicked off with a blind IPA tasting, and it proved to be more challenging than expected. However, member Stephanie took home the top prize with 3 out of 5 correct and brought home her prize bottle of the 2nd generation Life & Limb collaboration by Sierra Nevada and Dogfish Head- well done Stephanie!

By the end of the meeting most of us found ourselves too deep in the cups to properly set the schedule for the next meeting, but future plans include group brewery tours, blind tastings, homebrew collabs, bar outings, group BBQs, and more! Below is the list of the beers enjoyed (and completely drained) by all, including the IPA contestants:

1) Aecht Ochleaterla Rauchbier
2) Rogue: Hazelnut Brown Nectar
3) Russian River: Redemption blonde ale
4) Russian River: Damnation golden ale
5) Avery: The Reverend belgian-style quadrupel ale
6) Great Divide: 17th anniv. Wood Aged Double IPA
7) Bootlegger's: Black Phoenix ale with coffee and chipotle peppers
8) Lindemans: Cuvee Rene gueuze lambic
9) Hitachino Nest: White Ale
10) Ballast Point: Black Marlin porter
11) Magic Hat: #9
12) Lagunitas Hop Stoopid IPA
13) Sam Adams: Black Lager
14) Sierra Nevada: Torpedo Extra IPA
15) Brew Dog: Hardcore IPA
16) New Belgium: Ranger IPA
17) Russian River: Blind Pig
18) Wells: Banana Bread Beer
19) Wade and Dan's homebrew (honey wheat ale)
20) Ashton and Beth's homebrew (summer wheat)

Beers from all walks of life were represented, and with autumn quickly approaching the tentative theme for next meeting is Harvest/Oktoberfest beers. There's plenty of wiggle room and all beers are welcomed with open arms! Membership is open to all who
1) love beer and want to learn as much as you can about it
2) want more friends to drink it with
3) are willing to meet around once a month
4) occasionally host meetings (this means providing snacks and arranging games/events/prizes)
5) bring at least a bottle to share each meeting

That's it! Join us today- bonus points if you think of a good group name!

Suzie's Organic Farm Pedal, Pick & Grin

If you didn't make it to Suzie's Organic Farm in Imperial Beach yesterday for $2/lb tomatoes and $3/lb peppers (both of endless varieties) then you TOTALLY MISSED OUT. Bike parade? Check. Bluegrass band? Check. Tromping through rows upon rows of completely organic produce just picking whatever looks delectable? Check. I've been a lazy slob about signing up for their CSA, but laze no more, after yesterday I am a believer. There's just something about eating something that you pick, and I'm sure if you grow it the feeling is intensified by a bajillion. It was a glorious day as horses trotted by, kids created dirt tornadoes with their bikes, people of all ages gripped their straw hats and knelt to gently twist and remove a fat and hearty jalapeno, bell pepper, heirloom tomato, or fresh okra bite to take home and enjoy however they saw fit.



For us, a pizza was our ultimate creation. We snagged a garlic and herb pizza dough from Trader Joe's and after letting it rest for 20 minutes, we divided it into 4 mini pizzas and started the grill on medium high. While the grill heated up, we sliced and diced some of the amazing deep red tomatoes and a variety of yellow, orange, and green peppers for toppings. After laying the rolled out dough onto tin foil on the grill, we let them sit for about 3 minutes and flipped them, revealing a golden brown crisp crust. We immediately spread some fresh pesto on the crisped side, liberally sprinkled some feta, and then laid the tomatoes and peppers across the whole shebang. After another 3 minutes of toasting, we removed them from the grill and crowned each one with some torn fresh basil leaves and feasted.



As the first of many dishes this week that will feature our bounty, it was a success! I can't wait to keep nomin' on our stash, and I definitely look forward to continuing to patronize Suzie's. All hail San Diego local organic farms!

San Diego Fair 2011

While last year's food-themed county fair raised the bar for all things artery clogging yet tantalizingly irresistible, this year's San Diego County Fair at the Del Mar Fairgrounds continued the American tradition of crowds, grease, and obesity with some classics like the deep fried Klondike bar, deep fried pickles, deep fried twinkies, and the much-anticipated deep fried Kool Aid! Personally, I don't find even the liquid version very appetizing, so despite heavy hype I passed in favor of some alternate fried goods:

My first instinct proved to be a fulfilling one: deep fried cheese curds! These squeaky delights are delightful fresh AND fried, and for $6 I was rewarded with a generous portion leaving me literally choking for more.


We indulged in a few standbys like fried pickles with ranch dipping sauce, funnel cake, but the one that took that cake was the Baby Ruth stuffed fried jalapeno served over a bed of sugared churros. Holy crap. Honestly, I really thought it had a fighting shot of being sinfully delicious based on the fact that I like jalapenos, sugar, churros, fried, and Baby Ruth bars, but although my jaw chewed and chewed, my brain just flat out refused to let that sloshy mass pass through my rapidly shrinking throat, and as you can see after one bite, my hand was shaking so much from the sugar I couldn't take a clear picture.

All in all the fair was a success as usual, and I'm anticipating another binge next year. Hail America!

Eleven

Image from San Diego Beer Blog

If you're searching for a bar that really takes that extra push over the cliff, Eleven at 3519 El Cajon Blvd is the place you'll find it. The location has been home to more than a few bars in its day, but it seems that happy patrons have found a permanent home with Eleven's gritty feel and pleasantly surprising beer list, many nights with live music as well.

In my ripe old age of 26, I consider my self a bit beyond the dive-bar-excursion-for-dive-bars-sake, but Eleven is a bright anomaly in the dive bar beer business. I'm a huge fan of their 25 oz. Eleven Lager Big Beer Mug for $4 during Happy Hour ($5 regularly)- it's a standard lager brewed nearby and for the amount of suds you get it's by far the best deal in the place. Not to say that their beer list is anything but appropriately priced- for the selection it's well within range of really-cheap-to-still-pretty-cheap for anything available.

The thing that really gets my blood boiling (merrily) is their food truck parked outside. It's not so much of a food truck as just a mobile kitchen that I've never actually seen anywhere but outside the bar (I could be wrong, just my observation), but for the late-nite patron who craves something more than just the regular fried bar fare, in this foodie's humble opinion, the Eleven Food Truck boasts a small but solid menu. You can choose from two cheesesteaks or three burgers, and either regular or sweet potato fries (that's it), but once you've had the Fuego you'll realize you don't need anything else.

The Fuego is a stomach churning conglomeration of jalapenos, serranos, and Anaheim chiles on a slimy mess of steak (or chicken if you fly that way) topped with a heaping amount of pepperjack cheese and chipotle aioli crowned with toasted jalapeno bread and served with a side of their surprisingly tasty shoestring fries. I understand that the mere minion might not be able to handle this gut-wrenching, brain-puckering sandwich of ballsy greatness, but if you fancy yourself a crazed spice addict then this is most certainly the sandwich for you. Wash it down with one of the Eleven lagers and I fail to see how you are headed for anything but bliss (and maybe the shitter).

For $9.50, this sandwich easily feeds two late-nite munchers or one hungry daredevil, but my advice to you is don't forget the beer for a tsunami of relief. Eleven has a cheap and abundant selection, so when your eyes start to tear and your nose drips with sweat from the fiery goodness that is Fuego, point to the nearest tap and enjoy the ride.

MIHO Gastrotuck @ Ballast Point Home Brew Mart

I could make excuses as to my abysmal lack of updates, but I won't. I could tell you about the insanity of going live with a new system at work, plus planning a wedding on the opposite coast, along with inexcusable preoccupation, but it won't do any good. I'll just avoid the whole thing.

The perfect thing to take my mind off of my lack of foodshare was of course to eat and drink. Citybeat always alerts me to the choicest tidbits of activities around San Diego, and my eye was caught by the ad containing both the phrases "MIHO gastrotruck" and "Ballast Point & the Home Brew Mart". As regulars to the Home Brew Mart off Morena for Ashton's alcoholic adventures and as wannabe food truck groupies, we, along with about a hundred other people with the same idea, flocked to the quickly-overrun space to sample specially brewed editions of some of Ballast Point's finest paired with the culinary stylings of the celebrated gastrotruck.

The food menu was small (3 entree options, a salad, and fries were the only advertised items), but with hellish concoctions like Serrano Yellowtail Pale Ale and Dried Habanero Piper Down Scottish Ale to wash down the trashy-chic fusion, we were game. My selection was the Short Rib Sandwich, braised with the Chipotle-Cocoa New Black Marlin Porter, all natural Brandt beef short rib, local arugula, organic firehouse cheddar, and balsamic red onion. The meat was wonderfully tender and lent itself more to a savory, buttery mouthfeel than anything you'd expect from the back of a vehicle. I washed it down with the Chipotle Cocoa and Coriander Tongue Buckler Imperial Red Ale, which I found to be much too aggressive for anything beyond shock value and a mouthful to boot. Unless you like the smell and lingering taste of an overaddition of liquid smoke and an unrecognizable allusion to "hot cocoa beer", stay away. Second up was the Chipotle-Cocoa New Black Marlin Porter, which despite a danger of repetition actually revealed itself to move past the kitschy small batch collaboration of heat for heat rather than flavors' sake. Still very much a sipping beer, I found this of all the beers created for the evening to be the most creative and well balanced.

Ashton enjoyed the Burger of the night, made with grass fed beef, all natural cheddar, grilled balsamic, red onion (far superior to the limply half-cooked onion on the short rib sandwich), hand made French dressing, and local brioche. I felt that the brioche stood out as the simplest yet masterful ingredient of the entire plate (paper as it was), but all in all the burger could stand proudly next to any stationary restaurant's with pride. We split the side of Belgian-style fries with chipotle ketchup, which at the low price of $3.25 established itself as a crowd favorite. These certainly weren't bargains with the sandwich weighing in at $8.25 and the burger at $7.75, but the quality, experience, and fresh air appropriately complimented the cost.



The beers ultimately enjoyed with the burger were the Dried Habanero Piper Down Scottish Ale, which I found to be unexpectedly smooth for such an intensely flavored pepper. Ditto for his next beer, the Serrano Yelllowtail Pale Ale, in which the heat completely dominated the hop for a complete blindside upset. The beers would have paired better with a much higher Asian cuisine influence, but the Americana feel reminiscent of a Fourth of July cookout (despite being January) washed over the crowd and spun the night air into a raucous feeling of friendly camaraderie and most certainly a desire to judiciously follow the Gastrotruck's weekly revolving exploits and menu. I most certainly plan to stop more often at its normal service stop near the Whistle Stop on Friday evenings. Recommended for those who care about what they eat, and don't mind paying a bit more to eat curbside!

Island Spice Jamaican Restaurant

Last year as I was preparing to head to Jamaica with my family for an island Christmas extravaganza in lieu of gifts, the owner of my company handed me a business card for Island Spice Restaurant and suggested that I give it a whirl. I tucked it absentmindedly into my pocket and forgot about it, despite working only a few blocks down the same street. After experiencing the claustrophobic joy of a Sandals resort, where all-inclusive food doesn't necessarily represent the local potential or even variety, I have to say I wasn't exactly enthused on the idea of some more mediocre Americanized dry chicken rubbed with pseduo-jerk sauce and cold beans with rice.

However, the idea and hope that Jamaican food might actually have something to get my tastebuds tingling led me to re-evaluate my previous prejudice, and a few of my more adventurous co-workers decided to join me for a meat-filled feast of curried goat, Jamaican BBQ chicken, and jerk chicken, each served with a side of red beans and rice and warmed vegetables. Ordering over the phone was easy, and based on the brief conversation with the harried employee your feelings are not taken into consideration, which leads me to believe that the food had better be damn good for them to stay in business.

Although I was told that each lunch plate came with fried plantains, none were to be found, and at $1 for a side I was disappointed with the lack of them despite our request. However, the meats themselves were surprisingly tender and absolutely wonderful; the BBQ chicken especially had a tender, juicy quality and the sauce packed a wallop that I had trouble not licking from the plate. The jerk chicken was no American falsetto; rather it did the nation proud with just the right amount of rubbed spices and tender meat hanging from the bone. The curried goat could easily be shared, unless one has a soft spot for a gutfull of the wonderfully greasy meat and marrow-filled bones. I was pleased with the amount of delectable marrow I was able to suck from the bones themselves, and while the curry lacked the spicy punch of the two chicken dishes, the meat was a unique and flavorful treat the likes of which I have not experienced within the city limits.

The dark greens and corn were wonderfully prepared and added an exotic, almost African quality to the entire plate. The red beans and rice were mediocre at best- a basic addition that served only to sop up the wonderful juices now running from our chins as we moaned in delight. Happily, my co-workers were more than willing to split all of the lunch meats so we could all have a taste of each dish, and while I think the vegetarians are out of luck in this particular restaurant, I recommend it as an off-the-beaten-path experience for those looking for an adventuresome, meatcentric meal.

Island Spice
2820 Market Street
San Diego, CA 92102-3105
(619) 702-9309

Adams Avenue Farmer's Market

When is too much community participation a bad thing? Recently there was a news story about two Los Angeles art walks that are competing for participants as they have both been scheduled at the same time, meaning in the end both will suffer due to conflicting schedules and ultimately hurting the overall cause since neither will back down or combine the two. Many are focused on just getting these sorts of events off the ground, but with communities becoming saturated with farmer's markets, craft fairs, street festivals, and so on, when can one say enough is enough- there's already a plethora of local pride and anything I do would take away from the already established events?

Thankfully, San Diego has struck a wonderful balance of supply and demand with its farmer's markets, offering at least a handful a day spread across the entire county. Geographically spread out, each market has a similar offering of local produce and prepared foods, and as far as I can tell none conflict with a nearby market with a similar demographic. Some only cater to a few vendors (like Coronado and North Park), while some cause traffic jams and thousands flock by bicycle and Birkenstock with reusable bags (Hillcrest and Little Italy). Some have a large variety of vendors offering not just produce, but local jewelry makers, paper artists, or musicians. Some close down entire streets to handle the crowds, while some are tucked away conveniently into parks and parking lots with perhaps only 20 visitors at a time. One can either get some serious shopping done, or peruse leisurely and perhaps pick up a snack before heading home via their Hybrid vehicle. Whatever your bag is, there's most definitely a market for you... as long as your bag includes no plastic and hopefully some sort of snappy "Save the Whales" slogan.



These week, I decided to try out the Adams Avenue Farmer's Market, held at John Adams Elementary School at 4674 35th Street every Wednesday from 3-7 pm. Reviews of this particular market have been overwhelmingly positive, and as one of the newer additions to the scene it seems to have remarkable potential with its vicinity to MANY celebrated local food haunts with sustainability served up daily such as Viva Pops, Mariposa Ice Cream, Blind Lady Ale House, etc. The entire Adams Avenue corridor is packed with attractive draws for exactly the market-going crowd, so I have a feeling this rookie market will only grow as time goes on.



At first glance, this is one of the smaller markets I've visited and I'm immediately approached by a vendor who I'm unfamiliar with selling a variety of candied nuts. He's extremely interested in my camera and is borderline intrusive with his insistence on pouring handfuls upon handfuls of his wares into my hands. Thankfully, I'm not allergic to nuts, because I'm fairly certain that refusing was not an option. Soon, his next-tent neighbor was offering her figs as a compliment to his nuts, and I had to peel myself away, somewhat unwillingly, to be able to actually observe the scope and variety of the crowd.



There was an obvious emphasis on seasonality, perhaps more so in comparison to others due to the limited number of vendors versus the larger markets with a bigger reach, where seasonality is often a bit more flexible.



The number of produce vendors vastly outweighed the number of prepared food vendors- I could count the number of tents with smoke wafting out from their canopies on one hand. However, despite the lack of readily available hot meals and the relatively small number of actual vendors, the variety of available items were well represented across the entire market and everything that one might need for a basic supply of produce was available and local. Too late in the season for citrus and strawberries (both of which in the summer months remain kings of the fruit stands), but plenty of artichokes, squash, peaches, green beans, and peppers, not to mention colorful gourds and decorative pumpkins lined the tables and bins ripe for rifling through.



One of the more spartan tables was the mushroom man- usually a favorite of mine (as I happen to be a fungus fanatic), but as the single mushroom vendor on Adams, there was a single-digit selection of varieties to choose between. Local yes, seasonal to be sure, but with the bulk made up of generic looking white and brown 'shrooms I was left wanting. However, one of the more exciting finds to tantalize my tastebuds was the discovery of an okra farmer! My Southern roots danced in delight as I discovered the delectable veggie available near the piles of brightly colored peppers. I've only managed to spot pickled okra sporadically at the Hillcrest Farmer's Market, but the fresh thing is generally unavailable and unwanted in this region. Gumbo anyone?







All in all, for what the concentrated Adams Market lacks in size it makes up for in variety and genuine friendliness. For someone interested in keeping their fingers on the pulse of What's Happening In San Diego Food Now, I'd recommend staying tuned for what's next on Adams. Not just in the market- the restaurant scene is taking a page straight from the farmer's book and running with it more than any other neighborhood south of Orange County. Big things are in store for Normal Heights and I for one am glad to be a part of it!

Alchemy, South Park

South Park is a foodie's paradise- a little off the beaten path but easily accessible, small, quaint, but with a ton of variety and filled with local joints from your friendly neighborhood tavern to an upscale dining experience requiring a tie. The former, happily, is much more prevalent, and the majority of restaurants in the area lean more towards a casual atmosphere, with varying levels of cuisine. One of the more interesting places whose menu is a cut above the norm is Alchemy on 30th and Beech. When I find myself on that block, 9 times out of 10 it's because Hamilton's Tavern is a favorite haunt, where the beer list is huge and spills over to the menu itself.

Alchemy in nestled just south of Hamilton's by only a few doors, but the clientele is as different as the menu. Alchemy's dinner menu is broken into sections with appetizers, tapas, entrees, and desserts available with influences ranging from Italian pickled vegetables to Puerto Rican tostones. Although upon entering it appeared that the restaurant was only about half full, the host informed us that we had perfect timing and the very last table available before reservations booked up the entire floor was ready for us. The decor was extremely tasteful and welcoming, despite a noticeable crowd of upper-middle class couples. However, we didn't glaringly stand out with our attire of t-shirts and shorts, and the entire waitstaff was prompt, friendly, and helpful.



Ashton had happened to stop by with Andy the day before on a whim, and what a happy choice that was! We decided to go again for a few tapas choices before Ashton caught a plane to Vermont, so we decided upon the squash blossoms and gazpacho Anduluz for starters, and then a shared entree of the local sea bass and Thai oyster shooters to round off the meal. Unfortunately, despite the tantalizing looking dessert menu, it wasn't in the cards for us that night.


Squash Blossoms (Road Side Stand) – lightly tempura battered and stuffed with herbed ricotta, drizzled with basil oil

Andy and Ashton had tried the squash blossoms the previous occasion and sang its praises; I found it to be very satisfying in some areas and woefully lacking in others. The presentation was magnificent, the cheese was delightful, and the freshness apparent- but the bite taken from the top of the stem released a surprisingly bitter taste that completely dominated that (small) section of the vegetable. However, the majority of the plant proved to be a solid offering and I'd recommend it without hesitation.

Gazpacho Anduluz – charred tomatoes pureed with garlic, olive oil, shallot and cucumber

The gazpacho came next, and I found it to be just slightly heartier than I expected, but by no means do I consider myself a gazpacho connoisseur and it was great nonetheless! The cucumber resonated throughout the bowl, and the temperature was ideal for a summer night's enjoyment. The vibrant orange and yellow blossoms were beautiful against the tomato-red broth, and the Bread & Cie sourdough crust crowning the top was a delight, as usual.

Ashton was hungry for a bit more than tapas, so for his entree he chose the Local Sea Bass – pan roasted and served over caramelized fennel with extra virgin olive oil, grape tomatoes and capers. For some godforsaken reason, despite the fact that San Diego is on AN OCEAN and THERE ARE A BAJILLION FISH TO BE EATEN, reasonable and fresh seafood is hard to come by from what I've found. However, this fish was thick, fresh, wonderfully prepared, and an altogether glorious experience. I found it interesting that even with what seemed to be an overabundance of salty ingredients, this was by no means overly salted, which had a lot to do with the bed of cabbage-like white greens that the fish rested upon. By itself, this cabbage was a bit sweet and on the cusp of being too sour, but with the fish and the jus it was just delicious. The sauce was light and seemed to be simply the natural juices and a little olive oil, but it was perfectly seasoned and brought out the fresh flavor of the wish without being overpowering in itself.


Thai Oyster Shooters – fanny bay oysters, coconut milk, lemon grass, red chili, and cilantro

To wrap up the meal, we ordered the oyster shooters, which was a first for me- I love oysters, but wasn't quite sure how the "shooters" part came into it. The lemongrass was slightly stingy on the back of my throat, but there was a pleasant spice to the creaminess of the dish. Unfortunately, it was only slightly tainted by a bit of shell, and I found the lip of the glass to be a little small to accommodate the swift movement required to properly inhale this. However, I found the flavor to be complex and enjoyable- a recommendation for next time!

Overall, Alchemy seems to be able to balance an international menu without spreading themselves too thin and achieved a higher echelon of flavor balanced with a welcoming atmosphere. Next time Hamilton's is overflowing and you don't mind gussying it up a bit more, head a few doors down and enjoy!

Peking Restaurant/Chop Suey, North Park

It's a tough search to find Chinese food better than a Styrofoam takeout box with greasy noodles without skipping the middle ground and head straight for a place with a dress code and $$$ on the menu. Besides chains like Pei Wei and P.F. Changs, pickins seem pretty slim. However, North Park just happens to house a wonderful gem right on University just West of 30th smack dab in the heart of the neighborhood. Screaming neon lights proclaiming "CHOP SUEY" add a cheesy touch to an otherwise tiredly elegant restaurant with shades of a grandmother's living room, plastic chair covers and all.



Peking Restaurant a.k.a. Chop Suey is the best balance of taste, authenticity, and affordability that I've managed to find in San Diego thus far. While I'm the first to admit that a box of fried chicken smothered in sweet and sour sauce or overly salty beef and broccoli sometimes fills a disgusting niche that is oh-so-tasty and cheap, nothing beats the real deal. Serving up noodles and other authentic fare for over 75 years, this family friendly neighborhood spot seems to be a hot spot for locals in the know, where the hostess is on a first name basis with half the patrons, and dogs are tucked in corners of booths while the waitress doesn't seem to mind.



Carnivores and vegetarians alike have a multitude of options, each one better than the last. I rarely find myself absolutely stumped on what to order, but Peking Cafe's (spelled Pekin over the door, but apparently all names are interchangeable) menu boasts not only the standard Chinese-American fare, but delicacies and other tasty morsels for those seeking an authentic Asian experience. With the huge amount of Thai and Vietnamese restaurants vying for San Diego's top spot, Chop Suey stands alone and proud as the best the city has to offer.



2877 University Ave
(between Granada Ave & Kansas St)
San Diego, CA 92104
Neighborhood: North Park
(619) 295-2610

Currant: American Brasserie

One of my regular haunts in Richmond just happened to be the best brasserie in Virginia as far as I'm concerned, and a definite plus was the fact that my best friend just happened to be one of the highest up chefs in the kitchen, which contributed to many a dining experience ending in an engorged belly and a painful toddle back to my apartment. I find the consistency of French cuisine in America comforting, and Can Can was my first true experience which I found to be great during brunch, lunch, happy hour, and dinner on a regular basis. The sentiment was confirmed when I was lucky enough to brunch at Bouchon in Las Vegas, but since moving to San Diego, I hadn't found the same caliber of Franco-cuisine. However, that aforementioned best friend/chef just happened to move here only a few weeks ago and during his job hunt stumbled upon Currant in downtown San Diego. It was a fortuitous discovery and perfect opportunity to put it to the test!

With Andy being jobless in a new town, and I being sadly underpaid, we decided to take advantage of the half-price happy hour menu, which is a solid 3 hours long every day. A happy find! The offerings proved to be pretty standard French-American cuisine, so with our usual selection of mussels (we opted for the French curry option) and fried pickle chips, both at 50% off, we toasted our cocktails (also on special during 4-7) and relished in our success. We had a few minutes until the bartender acknowledged us to take our food order, but they seemed pleasant enough, and with the other half of the small center-room bar being occupied with what seemed to be the male cast of the Jersey Shore dizzy with Cosmos, it was an excusable oversight.

The decor tiptoed the line of lavish and gaudy; many subtle classic touches were easily overlooked with the overabundance of garish additions. The bar itself dominated the already small space (the restaurant is located within the boutique Sofia Hotel on Broadway), and with it crowned on four corners with massive pillars, it almost seemed to be squeezed in as an afterthought. The lounge area adjoining the bar boasted several sage green velvety couches with pouf pillows aplenty- more nightclub than restaurant. Details fought to be recognized, and I felt somewhat claustrophobic nestled next to a giant support pillar on the left, a closely placed bar stool on the right, the section of the bar which no more than three people would fit at comfortably, and the floating cocktail rack above, which was towered over by another decorative screen which wrapped around the bar near the ceiling. Too much.

Our food arrived, and while the mussels were especially tasty with a thicker-than-expected yellow curry sauce, I was disappointed with the ratio of unopened (therefore inedible) mussels to opened. The fries were no contest second place to Can Can's, but certainly not bad by any means, and while the sauce seemed too similar to curry gravy to counter the nature of mussels which I find flourish in a thinner broth, it proved to be a glorious dipping sauce perfect for the frites. The fried pickles did not come breaded as expected, but battered in a light and delicious tempura batter with paired nicely with the house ranch. I personally find dill by itself to be somewhat overwhelming and prefer it as a paired herb, but for $3 I was satisfied with the plate. However, it falls short of the normal lunch/dinner price of $6, which piques my curiosity to the difference between the "cheaper" (i.e. less time taken by a generally less experienced cook) happy hour servings vs. the dinner portion.

Overall, it was a positive experience, and a place that will most certainly draw me to downtown when few places appeal to me enough to fight the traffic and pay for parking. Despite the oppressively small bar space and odd Gaslamp clientele, the happy hour prices are on the money, and the familiarity of brasserie style is one that will keep me coming back, perhaps even for dinner!

2010 San Diego County Fair at the Del Mar Fairgrounds

Ah, the state fair. An American pastime that really brings out the Midwest in people! Fried foods, overpriced rides, neon lights, and plenty of cankles to be had. I've been to the Virginia State Fair before, so I figured that California was going to be a cakewalk, and with the theme this year being "Taste the Fair", how was I going to miss the festivities?!



We started off strong, and Andy and I enjoyed our first selection of chocolate covered bacon, which was surprisingly delightful! Large portions of thick bacon with sea salt sprinkled over the chunks- we definitely dove in head first with this one. After one piece, enjoyed under the hot sun, I was pretty ready for something a little more savory.



Fried pop tarts, fried butter, fried pickles, fried everything under the sun was displayed proudly, but our second choice of the day was cheese battered in corn dog casing and deep fried, as seen enjoyed by Felicia! Can you really think of any better way to marry the delights of cheese and the overabundance of fried?



At this point, I was ready for an actual dish with some real sustenance, and after scouring the fair for the biggest, spiciest, most loaded italian sausage I could find, I settled on one, smothered it in onions, peppers, and mustard, and scarfed! Andy decided a few greens were in order, and ordered an aptly-named Zucchini Weenie, which was a hot dog stuffed inside a hollow zucchini dipped in corn dog batter and fried. Phallic as it was, it was not depressing in any way.



Avocados are already filling enough as it is, so to have a basket full of the fatty, oily, delicious fruit's nutritional value completely demolished by MORE oil and heat, well, what's not to love?



A new friend.



At this point, I was nearing diabetic-coma status and inviting a heart attack, so I decided to end the day with something light- a deep fried Reeses cup. Nothing like a apertif to help settle the stomache! Ah, only in America.

arrivederci

Yellow- the color of daffodils, butter, cozy things, happy thoughts, and my personal favorite color-of-choice for most things decor. Arrivederci in Hillcrest appealed to me with their comforting yellow and white striped decor with small, intimate wooden tables and a seemingly inviting atmosphere. With pasta on the mind, Ashton and I took our chances on weekday evening hoping that a later dinner would help us to avoid the crowd that seems to be a permanent fixture at this neighborhood bistro. With only one entrance door and a constant flood of waiters, food runners, hostesses, and patrons, it was a tight squeeze to even reach the hostess stand, which was unmanned and we were ignored for about 5 minutes before a harried hostess rushed up and asked if we had a reservation. Sadly no, but she looked around and dashed off, promising to see what she could do. Not exactly a casual way to begin a meal, but the heavenly aromas pouring off of every table were strong indicators that we should stick it out and see what they had to offer.



After a short wait, we were led to the right side of the restaurant which held a separate wine bar; the entire building seemed to be broken into tiny rooms, seemingly toeing the line of claustrophobic and intimate, but at least we were able to be seated quickly. The menu looked extremely promising, and we had plenty of time to look it over as the waiter did not even glance at our table for a solid 20 minutes. By then, we had decided on wine, appetizers, entrees, and had discussed skipping dessert due to the amount of time we'd already spent without tastebud compensation. Happily, once we were acknowledged it was a steady uphill climb in terms of service and experience.



As a duo of calamari enthusiasts, we decided to begin with the calamari appetizer which featured thin slices shaved over a bed of fresh greens with a citrus vinaigrette. Fresh, light, and plentiful- it was a pleasant way to begin the meal, despite the fact that no where on the menu did it mention that it was a salad and came with anything besides actual calamari. If we had known that, we might not have also ordered the warm duck salad with bacon vinaigrette with pine nuts and golden raisins. However, I'm glad we did because this was absolutely fantastic. Definitely recommended.





By then, we had seen the portions that other tables were being served and opted to split an entree of seafood pasta, which they kindly served in two bowls with some of the best bread I've ever sopped up pasta sauce with. I don't know how or where they get their bread, but it was spectacular. The pasta itself was great- it's always nice to go to a place that puts as much emphasis on the actual pasta as it does the sauce. There was a hearty helping of mussels, clams, shrimp, and scallops, and even with sharing we both left with smiles.

Overall, the service was lacking, the rooms themselves were stuffy, but the food booted it up high enough for me to go back again. Worth a shot- but don't go expecting the white glove treatment. Also, apparently you need reservations for even a Tuesday night, so plan ahead, and don't be surprised if you're met with a hostile wait. It's worth it though!

Fred's Mexican Cafe

Anyone who can tell the difference between a jalapeno and a habanero knows that Fred's Mexican Cafe is nothing more than a gimmicky tourist trap flaunting pseudo-Mexi-American eats that's fun for the whole family! I'd say it's closer to a fancy Taco Bell or at best a Don Pablo's where the waiters are all white and there's not a bowl of pico de gallo in sight. Velvet Elvis leers at you from the bathroom and brightly painted maracas are passed around to the scores of overweight children sipping on neon plastic straws leading into a gallon of soda. Regardless, being the open-minded restauranteur that I am, with a margarita craving the likes of which I have never experienced, we headed over there for some Happy Hour slush drinks that sometimes you just gotta have.



To be honest, despite the scores of pale kids from places like Iowa and Oklahoma on Spring Break with their sunburnt parents flush with the excitement of vacation so obviously showing with their getup of sandals and socks, the atmosphere wasn't bad and the experience was surprisingly casual and yes, perhaps, even fun! It's a giant place in the heart of Old Town with plenty of indoor and outdoor seating. The building really does have a (albeit stereotypical and somewhat cheesy) "old town" feel to it, and while it's not cheap, for a mixed drink that I'd be ashamed to order anywhere else, it wasn't bad at all. Luckily the drinks were stiff and the fajitas sizzling, so although I might not find myself there on a return trip, I was able to sit back, sip on a sugary slush, watch the passerbyers, and enjoy some chips and salsa. It was one of those evenings filled with a guilty sort of pleasure that one shit talks later but enjoys at the moment. Fred's- the best place to hate but secretly love.

el take it easy gastro-cantina

These days, it's a pretty ballsy move to expand your business, especially in the ever-fickle restaurant world where it could be months, and more often years before you can even begin to see a profit in such a major investment. However, when you've got a good idea, you can't let the economy excuse hold you back from some major potential, which is exactly what chef Max Bonacci from The Linkery has done with partner Jair Téllez with the new North Park venture El Take It Easy gastropub, a unique concept meshing tapas style with casual Mexican atmosphere with a slightly upscale twist. Comfortable enough to be considered a cantina, but with oddities like sweet & sour chicken heads and pork belly & quail egg terrine, it's sure to bring in a food-crazy crowd of a higher level.



El Take It Easy is nestled next to Ranchos, one of my favorite local vegetarian/Mexican joints, and the long-vacant space has been transformed seemingly overnight with a windowless vertical wood board facade with metal accents that both recall Soviet-era coldness mixed with contemporary industrial, yet remains strangely inviting by the warmth of polished wood. Inside, the sweeping room with its worn cement floor can be taken in one glance, despite the dark decor and powerful bar presence on the left hand side. Technically, the gastro-cantina is still in the soft opening stage and has not yet opened to the public beyond reservations made by those in-the-know enough to already be on the Linkery email blast, so when we arrived there were perhaps only two other people in the dining room.



The absence of a crowd proved to be a blessing, and I set aside my usual assumption that an empty restaurant has nothing to offer me. The waiter was straightforward in manner and made no excuses for the fact that they've been open less than a week. It almost was presented as a challenge- of course one that I could not refuse. To get the evening off on the right foot, I decided to finally indulge in a beverage I've waited to try until I felt the opportunity would be sure to end in pleasure- sangria! I've heard far too many horror stories about disgusting sangria, so until I felt confident that the result would be a good one I have avoided the fruity wine. I have to say, it wasn't quite love at first sip, but it certainly wasn't unpleasant by any means. The fruit held the alcohol quite nicely, and while I can't compare it to any other, it seemed to be a refreshing drink and the perfect cocktail to begin the experience.



We started with the grilled beef cheeks, and with all other previous experiences with this particular cut being pretty spectacular, I wasn't expecting to be disappointed. Thankfully, this tender cut atop a salad of baby romaine and drizzled with a slightly sweet, tinge of spice dressing that appeared to be hot sauce but was happily far more complex proved to be a solid dish. You could cut the meat with a fork easily, and with the tiniest veins of fat marbling through the meat, each bite of the tender cheek exploded with its own juices and gave off a full, rich, just-off-the-grill flavor.



The Linkery is known for its meats, so I wasn't completely disappointed with the thin strips of cured bacon atop the salad. What they lacked in explosive flavor they made up in quirkiness as a garnish. The one complaint I had with overall meal is the main focus of almost every dish was a sweet/sour juxtaposition. On the beef cheeks, the sauce was, I felt, well paired to bring out the flavor of the meat, but it got repetitive throughout the meal. Either the dish was savory with a sweet side sauce, or vice versa, and this dish, while not quite as extremely paired as others, was just the first of many.



Since 1/3 of our trio abstains from all things meat, we explored the vegetarian options on the menu. In San Diego, it's almost a requirement, even in a meat-enthusiastic restaurant, to have several vegetarian options. One of the (I felt) most boring items was the grilled asparagus. Certainly a well-executed dish (no good comes from soggy, overcooked greens or charred asparagus) in flavor and presentation, it was enjoyable without being anything more than grilled asparagus. Again with the sweet and savory compliments, the grilled stalks were rubbed with garlic and salt and dressed with an Asian-fusion sweet and sour sauce with flecks of the red chiles you so often find in Thai dishes. Enjoyable to be sure, but nothing out of this world- a safe dish.



Rabbit, for some reason, isn't readily available in many restaurants and almost no stores, so whenever I see it on a menu I usually have to get it, however it's prepared. Cry me a river about how it's like eating an adorable puppy and how sick and sad and twisted it is to munch on a bunny- just save it. Rabbits are adorable AND delicious- where does it say your meal has to be ugly and smelly while alive?

Anyway, when it comes presented in taquito form, there's no way I'm passing that up! (It was also found further down on the menu as rabbit sausages, but upon the waiter's suggestion I went with the rolled tacos). As far as rolled tacos go, I enjoyed everything about these particular ones. As far as the rabbit expressing itself in this dish, that unfortunately just wasn't there. It lacked the gamey flavor that I hope is evident in the sausage dish, but that's a question to be left unanswered until next time.



Their longaniza was described as a smoked chorizo with curry notes over a navy bean and cheese puree, and while I like everything about that dish, this one felt a little flat. The chorizo was well smoked, not too spicy and the mild curry taste really brought out the flavor of the meat, but there simply wasn't enough of it over the puddle of puree. Once the small pieces were gone, it was a mushy, baby food-esque dish with superb flavor but lack of bulk. With a little tweaking, this could be a top notch dish.



The second vegetarian option of the night was the veggie torta, which was served on a flat crisp with grilled produce and topped with a radish garnish on a crown of guacamole. I am extremely enthusiastic about the emphasis that the grill has at El Take It Easy, and hope that they continue down this path. As simple as this dish was, it was one of my favorites. Very clean, and the quality and freshness of the produce was obvious with the first bite. A slighty peppery aftertaste was a pleasant way to end each bite.



At this point, we were reaching the end of our stomach limits, but the special of the night was a goat cazuela, which was a greenish broth in a clay bowl served with tender goat meat and fresh tortillas. This was hands-down the best dish of the evening. If the tortillas weren't made within a few hours of being served I'll eat my hat. I feel sorry for anyone who doesn't realize what a tortilla SHOULD taste like, and highly recommend heading over there to try them out. It was the epitome of tapas to tear apart some tortillas to share with the group and dip them into the highly flavorful broth, wetting your fingers up to the knuckle and digging in. This is what food should be!

The goat itself was beautifully shredded into large chunks, and the broth was thick without being oppressively filling. As much as I love getting down and dirty with a dish to share, it would have been nice to have a spoon with it as well to get the smaller pieces near the end, but no matter. Decorum went out the window and every drop was eventually devoured and enjoyed.



Somehow, we found room for one last dish to cleanse ourselves from the feast. The melon, chile, and lime didn't sound particularly appealing to me, but even a simple dish tiptoeing the line of boring can be spectacular when the ingredients are right. I'm not even particular to melon, but the yellow watermelon absolutely oozed with clarity of flavor. I could literally taste the sun that it basked in before getting sliced and served. The dash of chile powder could have been slightly more aggressive, but overall with the right produce this is definitely a dish to try.

The atmosphere is high end without being pretentious, and the music was an eclectic mix of anything from hardcore rap to mariachi music. With a few paintings or photos on the walls, I think this place is ripe for success, and with a bit of tweaking, the dishes all have the potential to be top notch in every way.

El Take It Easy
3926 30th Street
North Park, San Diego 92104
Open nightly at 6pm, closed Tuesday

Stout, San Diego

I've gotta hand it to San Diego- for a food lover, there's no place quite like it. For someone equally enthusiastic about spirits, it's unbeatable. Before this I thought myself an expert on culinary variety, and I'm sure there are places even more rampant with speakeasies, pubs, saloons as well as hole in the wall joints and white collar silver settings, but until I go to that place I'm content staying right here. Stout is a fantastic pub in the Downtown district that's large enough to accommodate a party of any size, and still dark enough to make you feel a little bit dirty and ready for a beer. Seemingly filled with hockey fanatics, they offer a wide span of sports offerings across countless HD TV's, but this doesn't strike me as a typical sports bar. Stout remains first and foremost an Irish pub, and one of the most popular across-the-pond experiences for San Diegans.



Typical Irish fare is served, along with some bar requisites like burgers and buffalo wings. However, how can you waste a pub opportunity by not getting a Reuben? With a Smithwick's in one hand, my eye on the Penguins, and a mouth filled with sauerkraut, there are few places I find myself as happy, or as full. Recommended for meatheads, hooligans, and drunks alike!

Stout Public House
1125 6th Avenue
San Diego, CA 92101
(619) 702-7933