Gaslamp Lumpia Factory

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When I moved to San Diego, California, at the tender age of 22, I knew I was in for some culture shock.  My prior 5 years in South Florida would expose me to Cuban, Haitian and African American food and culture that was inaccessible to me growing up in New England. (I went to a high school with a student body 1700 kids strong that, with few exceptions, couldn’t be whiter if we poured out of the spout on a faulty McFlurry Machine at McDonald’s.)  I took a job at a movie theatre when I arrived in San Diego alongside a mix of young people from all different backgrounds, but the two most well-represented ethnicities of my new co-workers in my new home city were Mexican and Filipino.  Over the years, I’d go on to learn about and experience so much amazing Mexican and Filipino culture and food, but I was skittish about it at my young age.

The saddest example of my idiotic, youthful apprehension of the unfamiliar was when December of that first year rolled around.  It was my job to plan to the after-hours holiday party for the employees.  We had a bunch of cool stuff planned; an hour of free play in the arcade next door, karaoke in the theatre and food.  I got a ton of food catered from a nearby grocery store.  One of my coworkers offered to pick up a few dozen tamales from her Grandmother in Tijuana and bring them to the party.  I had no idea what a tamale was but, sure, whatevs.  The more the merrier.  There would be plenty of food.  The party starts and my coworker comes in rolling 3 igloo coolers and setting up a giant platter of tiny bundled…something(?) on the table next to my party platters.  When I tell you, these kids who worked at our theatre STAMPEDED over to that table to tear into those tamales.  I was surprised they didn’t knock over the table of everything I’d bought and even if they did, not one of them would’ve blinked an eye, the tamale frenzy was that strong. 

I never ate one.  I even turned down the one my friend had put aside for me.  I was too scared. Food from someone’s house?! In Mexico? (Whatever the Hell that even means.)  I didn’t know what a tamale was or how to eat it and I was too embarrassed to ask.  There, I said it.  There are countless moments where I recall the adventures of 20-something Anthony and shake my head in disgust but this one is a doozy.  How silly was I?  Flash forward to 2024.  I have eaten countless tamales from just about everyone’s Abuela both here and in Mexico and they are bomb.  A good tamale is just the best thing.  It’s been 25 years and I still regret not trying one that night.  They get more amazing in my fantasies with every passing year.  What was I so afraid of?!

As the years went on, I made more friends and eventually got exposed to Filipino food.  By this time I was a bit older and less dumb so I was more willing to try new things.  It was right around this time that I discovered the gloriousness that is Lumpia.  Lumpia are a type of spring roll that can come from Indonesia and The Philippines.  They are paper-thin pastry rolls that can house sweet or savory fillings.  While they certainly can be a center-of-the-plate meal, they are usually enjoyed as an appetizer or snack.  They can be served fried or fresh.  In Indonesia (brought to that region by early Chinese settlers), you’ll find Lumpia as street food.  In The Philippines, they are enjoyed as a celebration staple.  There’s roughly a gazillion varieties of how they’re prepared and filled but all I know is they’re delicious.  My favorite non-Lumpia Filipino food is a noodle dish called Pancit.  When I found out that a popular Filipino variation of Lumpia called Lumpiang Pancit (Lumpia FILLED WITH PANCIT) exists?  Oh yeah, that was a good day.        

Back in the days when shutting down a dancefloor at 2am still sounded like something I’d want to do, we would come out of the local bear bar (RIP Numbers) and there, waiting for us, was the Lumpia lady.  This tiny little Filipino Lola, sizzling it up in her little metal cart that filled the whole block with the smell of roasted pork and vegetables.  It was just as intoxicating as we were intoxicated.  She was so precise and focused on her work, which is why she never looked up and dropped dead from a heart attack when the sidewalk she was posted in front of rumbled like Jurassic Park as a herd of sweaty, half-naked Eddie Valiants, Lou Grants and Damien from Means Girls (original and remake) descended on her at once like a fat femme remake of “300”.  She only took cash.  She barely spoke English but she knew damn well this thicc burly horde of drunk furry men would kill for her if she asked.  That, friends, is the sheer power of Lumpia.

Gaslamp Lumpia Factory is the only Pulutan (think Tapas-style small plates) Bar in San Diego.  They offer a variety of Lumpia and popular Filipino-American comfort foods, as well as beer, wine, sake and specialty cocktails.  It also has the distinction of being the only dedicated Filipino spot in the Gaslamp Quarter of downtown San Diego.  Joining me for this adventure were my own small but dedicated horde of lumpia lovers

Aimee-Roommate since the 90’s, BFF, allergic to hot dogs and therefore labeled a commie by many

David-Wonder Woman superfan, musical theatre enthusiast, the narrator’s love interest

Durwood-Best friend, comedian, San Diego’s go-to non-singing black actor

Joseph-Music educator, loves just about every food I won’t touch, masterclass Dad joker

We’re not of the culture but we are big fans of their work.

Not gonna lie.  The location of this place may scare off some locals.  It’s in the Gaslamp Quarter.  Like, the absolute Gaslamp-iest part of the Gaslamp Quarter.  During the weekends, it’s busy.  During Padre games, it’s chaos.  During Comic Con, it’s the actual seventh realm of Hell.  But once you get past the crowds, the tourists and navigating the internal moral turmoil of seeing entire streets equally lined with Teslas and homeless encampments, there’s actually some fun and cool stuff there.  Right at the end of F street and before you hit the parking garage of Horton Plaza (the abandoned haunted house of 90’s mall culture), you’ll find Gaslamp Lumpia Factory.  If you’re local and not a fan of the Gaslamp, I cannot recommend enough that you either go for lunch or on a weeknight.  We all found street parking and there was plenty of seating.  Or go on a Holiday weekend.  Choose violence.  Do what you want.  I’m not your Mom.

Naturally, I ordered the pork Lumpia.  Served alongside a traditional sweet chili sauce, these bad boys were served screaming HOT.  There was absolutely no question of the freshness here.  It was several minutes before I could even hold one.  Crispy and savory with a great fry to them.  While I won’t say they particularly stand out from any of the other lumpia I’ve had, they were well done.  Durwood had the chicken lumpia (which I also tried).  He loved both but gives the edge to pork.  Joseph, on the other hand, was not as big a fan of the pork lumpia.  He felt like the primary flavor note in his was simply oil. Aimee tried the beef lumpia and also enjoyed how well fried they were.  In addition to the sweet chili, she also had the sesame-soy dipping sauce.  I found the sesame-soy to be a little too salty but she loved mixing the soy with the sweet chili.  Aimee also pointed out that, for a place called a “Lumpia factory”, she was hoping for a bit more variety in the lumpia selections.         

I could have waited until they cooled down but I was a man possessed. I had a ROUGH go of it in the 90’s with Hot Pockets for the same reason.

There are many other options available aside from Lumpia at Gaslamp Lumpia factory, including rice bowls.  David had the Kahlua Pork with pineapple over Jasmine Rice.  He found the dish to be a very tasty, gluten-free alternative to lumpia.  To wash it all down, he also had a Papa Pili Mai Tai (Gold Rum, Sweet Citrus, Pineapple and Orange Juice), which he found delicious and beautifully presented.  I had a sip and it was very tasty, if a bit of a weak pour but that might just be due to the fact that I’ve been in Hillcrest a lot this week.  It was good, tho.  

She ain’t strong but she sure is pretty. I think that’s the title of a country song…

Durwood got the Garlic Fried Rice with Longanisa (a garlic-forward Filipino sausage) and pineapple.  He said it was a great blend of flavors but was hoping for more of a fried texture in the rice.  For him, it was giving more steamed rice, which he enjoyed with some of the house hot sauce. 

Joseph, a proud soup enthusiast, ordered the Pork Sinigang Soup (sour and savory pork tamarind soup with tomatoes, green beans and cabbage).  He said the broth was tasty and savory with a delightful sourness that didn’t linger.  The pork was fall-apart tender.  Solid soup that he would definitely eat again.

For my main, I had the Shrimp Tempura and a side of Garlic Fried Rice.  The shrimp was fried a little harder than I’ve had it in the past but it was awesome.  The dragon sauce served alongside the dish was absolutely divine.  Creamy with a great heat.  It paired perfectly with the crunchy shrimp.  I could’ve crushed 20 more of these.  Delicious.  The Garlic Fried Rice was also a standout for me.  I love garlic to unhealthy degrees (at least according to my doctor, who I’m sure is a vampire who just never wants me to have any fun.)  Durwood was correct in that it’s not a similar taste and texture to traditional fried rice but, for me, that made it much lighter.  It paired nicely with the other proteins at the table I ate.  Traditional fried rice with all that lumpia and tempura would’ve been rough for me. 

Aimee ordered the most unique main course and it’s a signature specialty at Gaslamp Lumpia Factory: The Pandesal Smash Burger.  Commonly eaten for breakfast in the Philippines, Pandesal is a fluffy, sweet bread roll made from flour, yeast, sugar, oil and salt.  Inside the roll is a quarter pound beef patty with cheese, onions and a house sauce.    Y’all.  This shit was DELICIOUS.  Aimee loved it.  She said the inside of the roll was lightly toasted but the outside remained fluffy and sweet, reminiscent of a Hawaiian roll.  She loved how well the burger was cooked and the amount of cheese on top was perfect.  I’m usually not a fan of sweet buns for burgers (don’t get me started on that Godless abomination Krispy Kreme Burger that came from the fiery depths of county fair Hell) but this burger alone is worth making the trip downtown for.  A stand out. 

You’re a winner baby!

Alongside her burger, Aimee had the macaroni salad.  She said finding a good pasta salad is a difficult task around these parts but Gaslamp Lumpia Factory’s take on it is good.  The pasta held it’s shape.  The dish wasn’t too mayo-heavy and had a nice twang to it.  I had a bite, which is unusual for me because I don’t like mushy or cold pasta but the shells were al dente and pretty good.   Durwood took issue with it being called “macaroni salad” despite not being elbow macaroni.  I respect his position.  I’m sure Aimee was glad just to not have to share more of her tasty side.   Overall, the entire table came away with a very positive review for Gaslamp Lumpia Factory.  I, like many locals, can’t imagine why I’d want to purposely go the Gaslamp Quarter, but we frequently find ourselves down there for some reason or another.  Going to support a unique Mom-and-Pop spot with great Filipino food and a killer burger is a great reason to do so.  Next time I’m in proximity to Gaslamp Lumpia Factory, you’ll catch me in there. 

Special Report: The Boy Who Ate Phoenix

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I’ve been to Phoenix, AZ exactly twice.  Both times for the same reason; to see Madonna.  I mean see her in concert.  I didn’t, like, go visit Madonna at her lavish Arizona compound where we’d do yoga and I’d film Instagram reels of her behaving in a manner unbecoming a pop icon her age.  I don’t fantasize about being besties with Madonna.  That would be silly.  I do however enjoy a rich fantasy life where I am Taylor Swift’s fabulous gay uncle.  We’d talk about boys over cheap red wine and pints of Ben and Jerry’s.  My dog would fight with her cats.  I don’t know if Taylor Swift even owns a cat, let alone multiple cats.  Just a hunch.  I’d tell her how proud I was of her for re-recording her first 5 albums to gain full ownership of her masters while gently reminding her that Prince did that first and probably better.  Y’know, normal Uncle stuff.  That seems like something that would happen in Phoenix.

What DID happen in my recent visit to Phoenix was time spent with lovely friends, experiencing the Pride parade and a long weekend spent with my partner eating a city other than San Diego.  Since I only know two people who live there (shout out to Michael and Daniel for being fantastic hosts and adventurous dining companions), I took their suggestions, along with whittling down a lot of top 10 lists from the always trusty internet, and mapped out an impossibly long list of places to try.  What you are about to read are the places that made the final cut and what we thought.  By sheer happenstance, most of them are within a mile or two of each other!

First up Hula’s (5114 N. 7th Street, Phoenix.) Boasting a menu of fused island and mainland flavors, Hula’s offers up a twist on the classic tiki bars and restaurants of yesteryear.  The vibe is cute, kitschy and festive.  I saw a cocktail on the menu called Dr. Funk and felt almost obligated to order it on the name alone.  Coconut rum, vodka, crème de banana, coconut, pineapple and orange juice served in a tall tiki mug.  It tasted like the luau scene in Grease 2.  In other words, absolute perfection.  David and I shared the samurai beef sticks (grilled Mongolian beef skewered with pineapple and scallions).  Really tasty but the star of this appetizer was the lime curry dipping sauce. 

I could not have ever imagined myself walking into a tiki bar and eating tacos but here we are.  The Crunchy Spicy Chicken Tacos sounded too interesting to pass up.  Marinated roasted chicken, jack cheese, taco slaw and salsa roja in a deep fried corn tortilla.  The freshness of the chicken made all the difference, super juicy and flavorful.  The hot crunch of the fried tortilla hit perfectly with the cold crunch of the slaw.  A nice kick from the jack cheese tied it all together.  Fantastic.    For his main course, David chose more traditional island fare with Duke’s Luau Pork Plate (slow roasted pulled pork, soy glaze, pineapple with rice and slaw on the side).  Tender and well seasoned, it also offers up a generous portion of food.  Hula’s is officially on my “must return again” list when next I am in the city of Phoenix.  Strong start. 

Fried Tacos. At a Tiki Bar. Day one and Arizona is already out here doing the most.

Capping off night one was dessert at Sweet Republic (6054 N 16th Street, Phoenix.)  Handcrafted ice cream scoops, sundaes and shakes with unique flavors in a casual setting (“casual” meaning “minus the panic attack I’m having internally when faced with having to choose ice cream flavors or really anything at all.”)  Actually, it was pretty easy to make this choice.  I got a cup of Blueberry Lemon Custard Pie (Lemon custard ice cream with swirls of blueberry and chunks of waffle pie crust).  The ice cream base was so light and creamy, it ate more like gelato but still had that nice richness of the custard.  The lemon was front and center with sweet tangy goodness and the pie crust chunks kept it all in check.  Really, really great.   David got two scoops: the Hummingbird Cake (think carrot cake but with pineapple instead of carrots) and the Bananas Foster.  While the Bananas Foster was good, the clear winner for him was the Hummingbird Cake ice cream, which exactly mirrors the taste of its namesake cake.  This place is worth seeking out. 

It’s pie but it’s not. It’s gelato but it’s not. It’s wrong but it’s right.

Day two started with breakfast at Matt’s Big Breakfast (3118 E Camelback Road, Phoenix.)  While the first two places were recommended by my friends, this was the first place I went to that came from the Phoenix top ten lists Google showed me.  Located in the Biltmore Plaza, Matt’s Big Breakfast offers “Scratch cooking and honest ingredients,” according to their website.  I have to agree.  Not one thing on my plate looked like it was trying to sell me Bitcoin or a timeshare in Florida.  I ordered the Five Spot Platter (breakfast sandwich on a roll with two eggs, thick cut bacon, American cheese, grilled and onions alongside some home fries).  I also had to order a short stack of blueberry griddle cakes because I love them.  My overall impression from my meal was that it was solid but nothing outstanding.  I do love crunchy bacon but some of the bacon on my sandwich was so burned, it belonged in an urn.  Not a deal breaker.  Again, I love crunchy bacon and the meal was well done.  The griddle cakes were tasty and well made but I’d had them before many, many times at many, many places. 

I love me some griddle cakes. These were delicious, if uninspired.

Wanting something a little more original than a basic bacon-and-eggs breakfast, David ordered the Chop and Chick (two eggs and a skillet-seared Iowa pork chop served alongside toast and a choice of potato.)  He found the pork chop to be really well-seasoned and delicious (I tried some and can confirm.  Also, props for offering a different protein for breakfast!)  He was also appreciative that his request for extra crispy hashbrowns was honored and they were able to offer a side of banana slices instead of the evil gluten of toast.  Final verdict: While I’d certainly come back to Matt’s Big Breakfast, I wouldn’t make it a point to visit.

Dinner was a local recommendation, George Yang’s Chinese Cuisine  (6048 N 16th Street, Phoenix)  With a specialty in Chinese food, George Yang’s also offers dishes of Thai, Burmese and Vietnamese descent.  An appetizer that caught my eye early on while perusing the menu was the New York Style Egg Roll, made with shrimp, pork and PEANUT BUTTER.  Yeah.  While my New York native friend Michael swore he ate them like that all the time back East, David (also a New York native) had never heard of that.  Now, I’ll admit, East Coast Chinese food and West Coast Chinese food are worlds apart, even though both are awesome in their own ways.  But, yeah, I have never heard of peanut butter used in this way.  Peanut sauce?  Sure.  Anyway, I had to get to the bottom of this and I have to say it was pretty tasty, particularly when paired with the spicy mustard at the table. 

David and I shared the Chicken Lettuce Wraps (minced chicken with water chestnuts and mushrooms).  This was my favorite dish of the entire meal.  Each ingredient was well-featured and not at all muddied in the overall flavor.  Simple, well-executed and very tasty.  Would come back for that alone.

Simple and delicious lettuce wraps, presented without a questionable regional claim.

For my main course, I forewent my usual go-to, Kung Pao Chicken.  George Yang’s does not serve peanuts in their Kung Pao Chicken and they say as much in the menu.  I can only assume all of the peanuts are being ground to make the peanut butter in the egg rolls. I instead ordered Firecracker Shrimp (served with mushrooms and zucchini in a garlic and ginger sauce.)  The dish was served with a family-style bowl of rice.  “Everything comes with rice…You idiot.” Said our delightfully curt server.  Okay, she didn’t say that last part, but her tone did.  Anyway, it was my bad for asking.  Moving on.  I didn’t quite get the heat the name of the dish promised but the shrimp were well cooked and the sauce was more garlic than ginger but very tasty. 

David ordered the Tres Amigos.  Yes, that classic Chinese favorite, Tres Amigos.  A house specialty at George Yang’s, it’s a trio of shrimp, chicken and beef stir fried with vegetables in a brown sauce.  He found the veggies to be well-cooked without losing their crispness.  The meats were delicious.  It was also cool that they sat our group of 8 at a large circular table with a glass lazy Susan, so it was very easy to sample a little bit of everything (which is how I discovered their orange chicken is legit)

Morning brought brunch at The Genuine (6015 N 16th Street, Phoenix.)  This place was a recommendation from a stranger I met in a bar the night before.  Shout out to Butch the realtor for the list of more places to try!  The Genuine bills itself as an elevated dining experience centered around shareable wood fired cuisine and craft cocktails.  A lot of thought clearly went into the design of this place.  The vibe is retro and cool.  I started with a cocktail called a Spicy Prick, chili-infused blanco tequila, Malibu pineapple, prickly pear puree, fresh lime and a smoked sea salt rim.  Well, “rim” in that it starts at the rim and cascades down the entire side of the glass.  That’s not a complaint btw.  I love salt with my tequila.  This cocktail was delicious.  Sweet heat with a pinch of salt.  Good stuff. 

This drink is one of very few instances I can point to in my life where a positive decision started with tequila.

A shareable brunch option that I partook in was the Jumbo Cinnamon Roll with cream cheese frosting.  While the Genuine and I clearly have differing opinions on what the definition of “jumbo” is, this was really well done.  The frosting was not the usual thick sugar spackle but was instead a creamier, smoother, less aggressive cream cheese icing.  It gave nice flavor without turning it into a total sugar bomb.  Even the light sugar glaze on the roll itself managed to keep itself in check.  I will say, if you’re a diehard fan of the classic cinnamon roll and icing, it might not be your jam.  But kudos to The Genuine for a unique twist on a classic.

Unfortunately, my main course was more forgettable.  I ordered the Classic Breakfast (two eggs, grilled country bread and house bacon).  Everything on the plate was well-made, but nothing about it felt elevated or special.  Granted, I know a “classic breakfast” doesn’t exactly give exciting, new, or special in its description but I felt like I’d had this dish a hundred times at a hundred different places. 

David ordered the Wood Oven Meat and Potatoes Skillet (with roasted potatoes, bacon, sausage, peppers, onions, cheddar cheese and scrambled eggs.)  He loved it – flavorful sausage, crispy potatoes and well-cooked onions. I sampled and it was much better than what I ordered.  It’s worth noting that of our 4 diners, David was the only one who was totally happy with his meal.  I would come back, but only for drinks.

My internet research gave us the choice for dinner.  Not only did it appear in multiple top ten lists but I would later discover that this place was also awarded “Best Restaurant in the Country” by Yelp!  Cocina Madrigal (4044 S 16th Street, Phoenix) offers classic Mexican fare with a focus on tacos and tequila.  It’s off the beaten path and it isn’t much to look at.  Hyper-designed, Instagram-ready hipster vibe this is not, but HOLY SHIT was it ever amazing.

We started with the Oaxaca Fundido which featured Oaxaca cheese melted over longaniza sausage, roasted jalapenos, mushrooms, caramelized onions and epazote (a Mexican herb.)  They serve it in a cast iron skillet with fresh house-made corn tortillas.  The fundido contains an almost absurd amount of flavor.  Smooth, velvety cheese with a touch of tang playing off the rich, earthy mushrooms and sausage and finishing with just a bit of jalapeno heat.  Once we ate our corn tortillas, we were scraping the skillet with our chips.  One of the best dishes of its kind I’ve ever had.  Like, EVER.  The fundido can be ordered on its own or included in a trio with Guacamole and salsa, which is how we had it.  While the guac was legit and the salsa was smoky and delicious, the fundido was the absolute undisputed Diana Ross of this trio. 

Thanks to our server Antonio who gave great suggestions on what to order.  I took his advice and had the Two Enchiladas, one chicken (achiote-braised chicken, jack cheese, New Mexico hatch green chile sauce and chipotle cream) and one wild mushroom (a mix of 3 wild mushrooms, jack cheese, ancho mole cream sauce, avocado relish and sour cream).  They were served alongside traditional rice and beans (the latter of which I asked to be left off and they gladly obliged).  The chicken was so fresh and loaded with great flavor.  It meshed perfectly with the creamy spice of the cheese and sauces.  I’ve never had something so simple, done so expertly.  The mushroom enchilada was absolutely delicious as well.  The umami of the mushrooms paired so well with the mole.  Antonio did right by ya boy with this suggestion.

I know this looks like a plate of Enchiladas you could get at any corner Mexican restaurant but these were next-level, poetry-worthy culinary achievements. Seriously. I’ll be talking about this meal for years.

David had one of the chef’s features – crispy salmon served over mashed potatoes with a roasted tomatillo sauce, topped with Oaxaca shrimp and avocado relish.  He said it was absolutely fantastic.  The tomatillo sauce was flavorful without overpowering the dish and there was a generous amount of shrimp.  

There are only three desserts on the menu at Cocina Madrigal, so we ordered two of them.  The Chocolate Chipotle Pie was smooth, creamy and rich, yet was surprisingly light.  Topped with whipped cream and spicy candied pecans, this dessert was anything but an afterthought.  The other dessert we tried was Classic Churros. These are made to order so they’ll take a minute, but they are well worth the wait.  Filled with a Bavarian cream, the churros were fried to absolute perfection and served alongside a delicious leche dipping sauce.  I will RUN back to this place the next time I’m in Phoenix.  It was the absolute best place I went to and I cannot recommend it enough. 

Our final full day in Phoenix included more local recommendations, starting with brunch at Fez (105 W Portland Street, Phoenix.)  With a menu that includes trendy burgers, cocktails and Mediterranean fare, the restaurant had a very cool vibe and a large crowd inside (always a good indicator).  I started with a cocktail called the B-Spot (blueberry and lime vodkas, blueberry liqueur, muddled blueberries and lime pressed).  I did not see any fruit muddled in this glass but it was bright ICEE-blue and tasted like Hypnotiq, so I have zero complaints.  

I tried two of the appetizers.  One was a success, the other not so much.  The Cauliflower Wings were really great.  Like, surprisingly great.  The panko breading held up and brought lots of great flavor.  The cauliflower drummettes were tender and very well cooked.  Paired with buffalo sauce, this dish was a winner.  The Lettuce Wraps were the only sour note in an otherwise lovely meal.  Diced grilled chicken, almonds, apricots and cherries tossed in pomegranate vinaigrette with romaine lettuce cups.  The chicken was inedible-level dry and the vinaigrette could not revive it.  In fact, David could taste so little of the dressing, he was surprised to learn it was there.  Without the proper flavor of the chicken to balance it, the fruit and nuts  were left to fend for themselves.  Not good.

For his main course, David ordered the weekend-menu-only Fresco Fritatta (oven-baked eggs with sauteed spinach, caramelized onion, crumbled bacon and creamy goat cheese served with a side of roasted potatoes.)  He felt that while the flavors were good, the frittata itself was a bit dry.  He would’ve preferred some cheddar instead of goat cheese and some avocado on top to cut the salt.  He asked for fries instead of the standard roasted potatoes.  He normally orders them “crispy,” but *for some reason* didn’t remember to do that (shout out the cocktails at Fez.) They arrived less done than he prefers (“floppy” to use his words.)  I, on the other hand, love fries like that, so I helped out as clean up crew.

My main course was another weekend-brunch-only item that looked too interesting to pass up.  The Golden Curry Egg Scramble is herbed rice scrambled with eggs, green onions and sweet corn topped with curry sauce.  I added crispy chicken on top.  This was such a cool, new way to enjoy breakfast for me.  While curry for breakfast is common in both Indian and English culture, I come from the very pale state of Rhode Island and this was uncharted territory to me.  (“Hey Alexa, play ‘a whole new world’ from Aladdin.”)  I love curry, I’ve just never had it with rice and eggs and, friends, this will not be the last time I order this dish.  The rice was tender, the eggs were fluffy and the rich, spicy creaminess of the curry pulled it all together.  Plus, my addition of crispy chicken only elevated the dish for me.  It was giving Japanese curry and that is MY JAM.  I’m basically a culinary genius, meshing worldwide cuisine.  Please don’t correct me.  Just let me have this.

Eggs, Rice, Curry and fried chicken. Magic. Absolute magic. I need to know where I can get something like this in San Diego. If you know, holla atcha boy.

Our final dinner in the lovely city of Phoenix was TexAZ Grill (6003 N 16th Street, Phoenix.) While Phoenix is not a place I’d expect to find homestyle Southern food, here we were.  The interior is…a lot.  Neon, Christmas lights, license plates, vintage metal signs, snapshots, it’s all here.  Like, ALL of it.  Even on the ceiling. It’s either paradise or a waking nightmare, depending what specific type of ADHD you have.  I gotta give a shout out to our server.  There were only 4 of us but we ordered a lot and there were multiple substitutions and requests.  If you have ever worked in a restaurant, I know you’ll see the exact red flag that I get in this situation.  He didn’t write anything down.  DANGER WILL ROBINSON.  He got it completely right.  Respect, sir.  I will take my anxiety elsewhere.         

I was told by a local that the chicken fried chicken was where it’s at.  While TexAZ Grill is known for their Chicken Fried Steak, I’ve always preferred the chicken version (see also: “The Great Escape.”)  What I hadn’t anticipated was how much food this would be.  The steak usually is pounded flat and thin to make Chicken Fried Steak.  This dish featured two huge chicken breasts!  Served with steak fries (the undisputed love of my life), a bowl of corn and a biscuit, the chicken is batter fried and smothered in cream gravy (or “country gravy” for you “Try That in a Small Town” folks).  I followed our server’s instructions and sprinkled the can of Zatarain’s creole seasoning he brought atop my gravy.  Again, he did not steer me wrong.

In college, my best friend convinced me to take a Labor Day weekend trip with her back to her hometown of Dothan, Alabama.  Once we rolled into town, we were hungry after the long drive from South Florida.  We stopped for lunch at a restaurant called Po’ Folks.  I ordered the fried chicken sandwich and, for the first time in my young life, had actual Southern fried chicken fried by actual southerners in the actual South.  It was delicious and stuck to my ribs with such tenacity, I could not eat for another 2 days.  Not even kidding.   Aimee teases me about my “tender yankee tummy” to this day.  But that was then, this is now.  My tummy (while still tender at times) is built to handle this and handle it, it did at TexAZ Grill.

The chicken was perfect.  Juicy and delicious.  The breading was on the “just enough” side of “too much” but they did it up right.  It honestly took me right back to that small town in Alabama when I was 20 and thought sweet tea came in a can marked Lipton.  I don’t eat this kind of heavy food often but, if I lived closer, this is the place I’d go.  David ordered the TexAZ Grill Burger.  Made to order and customizable, David’s burger (Taylor’s Version) included avocado, bacon, sauteed onions.  A staunch opponent of steak fries (star-crossed lovers up in this bitch – you don’t even know,)  he instead chose mashed potatoes.  David found the burger patty to be thick and delicious and the toppings were perfect.  The final thing that was ordered at the table was the Mac n’ Cheese.  All you need to know about my feelings on this can be found in my review of Louisiana Purchase earlier this season.  So let’s just leave it at that and move on.

Chicken Fried Chicken is the star of a classic and delicious beige plate. IYKYK.

Overall, TexAZ Grill was legit.  A surprising but delightful discovery that’s worth checking out whether you’re a Southern food novice or a pro.  Big thumbs up.  I was not hungry for at least 24 hours (compared to the 48 hours in Alabama).  You know that that is?  Growth.So if you live, visit or find yourself for some random Madonna-related reason in the city of Phoenix, AZ, keep this post in your back pocket for some helpful suggestions.  Feel free to let me know if I got it right, got it wrong, or missed out on some great hidden gems.  Happy eating, Y’all!

Buona Forchetta

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I’m Italian.  Like, very Italian.  So Italian that Donovan isn’t even my real last name.  I had to pick something else because my real last name is so Italian, it can’t be remembered, spelled or pronounced correctly by anyone at any point ever.  Friends I’ve known for a decade still screw it up.  I’m pretty sure at this point, I’d even have to write it down first before I say it. My Grandfather, Guiseppe (not even kidding) was from Calabria, Italy.  My Grandmother, Maria Graciela (no, really) was from Sicily.  They immigrated to the United States in the early 20th century to live in a new world, create new opportunities and spend the last decades of their lives using a language they barely spoke to correct millions more people on how to say our name.  Once upon a time, years after having their 8th and alleged final child, my Grandparents (now in their 40’s & 50’s) discovered they were going to be parents again!  Oh to have been a fly on the wall in that perfect sitcom moment (hopefully with subtitles).  That surprise baby was my Dad.  This unique timeline of events meant that I grew up surrounded by a huge, mostly pretty old and VERY Italian family.  Two things I can tell you about Italians: We make being Italian our entire personality better than perhaps any other nationality and we are some judgy bitches when it comes to Italian food.  It’s just like in the movies.  I’m not gonna say everything you saw in “Lady and The Tramp” was true, but I often sing love songs to my dog while I feed him and every cat I’ve met has been a murdering racist caricature.   

According to family lore, my Grandmother (who passed the year before I was born) was an incredible cook.  She couldn’t read or write in English but she could throw down on a meal that would shame the most classically trained chefs.  Friends, neighbors and even other family members were allegedly terrified to cook for her because she was the best and ol’ girl graded HARSHLY.  My parents would often tell me that the greatest compliment Grandma was capable of giving someone’s food was to say “Like mine.” Her highest level of praise for someone’s cooking was to liken it to her own.  Straight Queen shit, right there.  I wish I could’ve known her.  To see her shaking her head in disgust as I try hopelessly to recreate her best dishes before she finally snaps, punches me in the ribs and forces me to have dinner alone at The Olive Garden.  While she’s cussing me out in Sicilian, my Google translate tells me I have shamed the family and must now change my last name to something unforgivably Irish, like Donovan. 

(These are my Grandparents.  The one on the right, a dear sweet man who loved me to pieces for the first 8 years of my life and the last 8 of his.  The one on the left is a legend.  A series of stories pieced together from the memories of others.  She has lived in my head rent free my entire life.)

While everyone has opinions (including yours truly) about what great Italian food is, the truth of the matter is there is no one kind of Italian food.  It varies by region, by neighborhood. Hell, even by household.  To say nothing of the fact that I’ve never set foot in Italy (I’m hoping to change that, who wants to start the Boy Who Ate Italy GoFundMe?!?) so the food my family makes has always been, like, mid-century Italian/American food at best.  I’ve had some great Italian food in San Diego and some not so great.  I grade on a weird curve, too.  Does it taste good?  Does it evoke that feeling?  Does it taste like something I grew up eating in New England?  For the proper East Coast Italian/American old world Italian food, hit Mona Lisa in Little Italy.  For the authentic, real deal Italian, you go to Buona Forchetta.  Every person I know who has either lived in or visited Italy has pointed to this place as the closest thing you’ll find in San Diego.              

Buona Forchetta prides themselves on providing an authentic Italian experience from it’s authentically Italian owner, Matteo Cattaneo.  The atmosphere is cool, the servers are all <strike>hot</strike> Italian, the pizza is award winning, the pasta is handmade, the OVEN is handmade.  It’s name is Sofia.   They did not come to play.  This place is more Italian than a spaghetti stain on Madonna’s bra strap.      

A San Diego staple with multiple locations since 2011, Buona Forchetta was actually recommended to me for the original Boy Who Ate San Diego blog and I didn’t get to it.  Thankfully, it survived in an unstable economy and, a few years and one global pandemic later, here we are.  I have eaten at Buona Forchetta several times before but I felt like it’s a place people in San Diego should know about.   

I pulled up with the usual Paesanos:  

Aimee-Roommate since the 90’s, BFF, allergic to hot dogs and therefore labeled a commie by many

Amy J-Chief science officer, Michigan Football loyalist, a common floozy

Chris-Attorney, lifelong food snob, loves sandwiches.  Like, a lot.

David-Wonder Woman superfan, musical theatre enthusiast, the narrator’s love interest

Harry-The I.T. guy, equal parts Type A and goofy as all get out, He probably knows how to fix that.

Kelsey-Project manager, Keeper of Christmas, has been known to drop it like it’s hot

Joseph-Music educator, loves just about every food I won’t touch, masterclass Dad joker

Shannan-Medical examiner, pumpkin enthusiast, drives the coolest car you’ve ever seen

We’re not the mob but I promise you the women in this picture could effectively dispose of a body if needed.

Our visit was on a Wednesday night, which made parking easier.  It can really tricky in South Park, especially on the weekends, so you’ll want to give yourself some time to get there.  The neighborhood really is super charming but that charm wears off quickly when you’re circling the same charming block for the fourth time, waiting for a parking space to open up.  

We started the night with some antipasti.  Aimee had the Calamari Fritti with Marinara.  She enjoyed it, calling it tender and nicely fried.  Shannan also loved the texture of the calamari.  Kelsey and Joseph shared a chef’s original creation called Brushettone.  It’s two pieces of toasted bread with Tomato and Mozzarella.  Kelsey enjoyed the flavors of the first one and loved that the toppings didn’t make the bread soggy.  The second slice was Eggplant, Tomato and Zucchini, a little more veggie heavy than she likes, so that all fell to Joseph to finish.  Even he found it awkward to eat and preferred the first slice with it’s sweet tomato flavors.    

Chris and Amy shared the Burrata Caprese (with organic tomatoes, extra virgin olive oil and balsamic glaze) .  Amy chose the Sangiovese as her wine to pair with dinner, which the waiter confidently agreed with.  At $12 a glass, she said it was very good.  Love that for her.  

Pizza is the house specialty of Buona Forchetta but what makes their pizza menu really stand out from the pack is how good their gluten free crust is.  Having a partner who is gluten free has led me to try many a GF pizza crust, cooked from frozen and tasting like it has slightly less flavor, texture and chew than the box it arrived in.  The Gluten Free crust at Buona Forchetta is soft, chewy, tender and masterfully executed.  Seriously, you wouldn’t know the difference.  It’s that good.  

Our two GF panelists, Shannan and David, both gave it their stamps of approval.  Shannan had the Nicola (a Tomato-less pizza with mozzarella, mushrooms, prosciutto di parma and truffle oil).  She said it was amazing and I gotta say, I had a slice, and it’s the best pizza I’ve had there.  The earthiness of the mushrooms was boosted by the truffle oil and the prosciutto added just the right amount of salt.  The crust was soft, chewy and toothsome.  Damn.  So good.  She also contacted me the following day to praise how well it reheated, which is a must for good pizza in my book.  David ordered the Daniela (Mozzarella di bufala, brie and speck).  While he enjoyed the crisp, saltiness of the speck, the brie was bringing a little too much butter to the party for his liking.  But David agreed, this is the best GF crust he’s had anywhere.

You would never know this wasn’t gluten free. The texture is miraculous.

Joseph and Kelsey shared the Vito Pizza (Spinach, Speck, Gorgonzola, nduja and Onion).  Joseph called the flavor combination “fantastic”. He did say the Nduja (a spicy, spreadable pork sausage) got a bit lost.  While he usually loves the crust at Buona Forchetta, this one was either too packed with toppings or underdone in the middle.  He would have preferred lighter toppings and a more structurally sound slice.  Kelsey echoed that same opinion, calling it a disappointment.     

While not one of her go-to’s, Amy was craving the Lasagna Vegeteriana, so she got that.  Called it very good and loved that there was extra sauce and mushrooms on the side, so you can mix as you want.  

Harry ordered one of the specials; a pork chop with lemon risotto.  He said the risotto was creamy, al dente and very tasty with a delicious, well-seasoned pork chop.  He and Shannan also shared a side of sauteed mixed mushrooms with parsley and garlic.   Harry enjoyed the dish, calling it loaded with umami.  Shannan agreed the mushrooms were delicious.  

Aimee built her dinner from some of the small plate offerings, trying the meatballs and side of roasted potatoes.  She said the meatballs were tender, juicy and paired really well with the marinara sauce.  The potatoes were a swing and a miss for her.  Aimee had previously been to Buona Forchetta’s Liberty Station location and enjoyed the way the potatoes were prepared there (with garlic butter and rosemary, opposed to topped with smoked mozzarella at this particular location).  I also had a side of roasted potatoes and I’ll agree I’m not sure the smoked cheese was the right choice to pair with homefries-style cut potatoes (which were very well cooked)

In the realm of pasta, Chris, Joseph and Kelsey all had the Fettucine with Buona Forchetta (Cream, egg yolk, parmigiano, spicy marinara and black pepper) While he initially worried it would be too heavy, Joseph said the sauce gave layer after layer of rich flavor.  That richness was also why he felt sharing the plate was the best move.  Kelsey says the pasta alone was amazing and reason enough to go back.  

While I was tempted to order one of my go-to’s (the gnocchi is a sure-bet favorite and I’ve never had a bad slice of pizza there,) I decided instead to really put them to the test and order the most basic Italian dish I could imagine:  Spaghetti and Meatballs. Corner a restaurant that frequently pulls out all the stops into a place where there are no stops to pull.  Like my own social experiment.  

Buona Forchetta, of course, met the moment in glorious fashion.  The handmade pasta was tender, perfectly al dente and was cooked in just the right amount of salt (hint: it’s always more than you think you should add to pasta water).  The Duo Pomodoro (a mix of tomatoes, basil and garlic) gave the dish  the perfect blend of acidity, herbaceous notes and just a gentle touch of sweetness. While my Dad’s meatballs are still the best ever (Even my Mom had to concede and hers were FIRE), these were pretty damned good.  The mix of pork and beef kept it moist and tender.  A dish so expertly crafted that anyone who would ever dare to look at this plate and call it “Noodles with red sauce” deserves to be slapped on the back of the head into a concussion.  Whats-a-matta-you INDEED.  It gave me the same feeling I get when I have my own family’s recipe for “The gravy”.  IYKYK.  

I miss my Mom. I need to call my Dad. I need to stop crying over this plate of spaghetti before people around me get weirded out.

While it didn’t seem like anyone at the table was going to order dessert, once someone decided to break the seal on that, the chain reaction was immediate.  Next thing you know, there were sweet plates all over the table.  This is so common for my friends, I couldn’t even tell you how it still manages to surprise me every time it happens.

David and I shared the chocolate Mousse (a favorite of ours).  Never ones to back off from the “Best life only” approach, Buona Forchetta doesn’t play when it comes to this dish.  Unlike the traditional wine glass or sundae cup, they serve chocolate mousse in a BOWL.  It was dense and landed on the table with a thud.  The small handful of berries on top almost appear as though they were placed there as a joke.  We both found it to be not cloyingly sweet, fluffy and rich.  It needed whipped cream but was otherwise great. 

“Hey Rocky, watch me demolish this comically large bowl of chocolate!” “Again?!”

Aimee had the Delizia Di Bosco (Nonna’s mascarpone and ricotta cheesecake topped with berry preserve).  I grew up eating ricotta pie and while my Brother would demolish an entire pan in one sitting without blinking an eye, I was always more a fan of American-style cheesecake.  That having been said, the texture on this was gorgeous.  So well made.  Aimee felt the pie was under-sweetened and found the fruit sauce surrounding the plump blackberries to be a bit watery.      

Shannan got the Cannoli (fried pastry shells filled with ricotta cream, chocolate chips and pistachio crumbs.)  Cannoli was never a favorite of mine growing up, which is so weird considering the ginormous sweet tooth I’ve had my whole life.  While Shannan enjoyed them, after a while the cannoli shell was putting up too much of a fight so she dedicated to just break them open and eat the filling.  I support it.

Curiosity led to the ordering of Stracceti Alla Nutella (Fried pizza dough strips, Nutella cream, mixed berries and powdered sugar).  When the dish arrived, the reaction can only compared to what theatergoers in 1997 looked like watching the final scene of “Boogie Nights” on the big screen.  None of us were sure what “Stracceti” even meant, so the front-door-sized Christmas wreath of funnel cake that clunked down in the center of the table was a marvel to behold.  The menu hilariously states “Serves 2 people”.  Between 7 of us, we couldn’t crush it.  For me the dough was fried a bit too chewy and tough, but it was tasty.  Don’t know that I’d order it again but damn, did it make an entrance.    

While food is always great for me at Buona Forchetta, I must say I’ve never understood why there isn’t a bread course.  They might be the only Italian restaurant I’ve ever been to that doesn’t serve bread before the meal.  I was missing it when enjoying my Spaghetti Pomodoro.  Also, if I’m being honest, the service has been better on other visits.  For a party of 9, we weren’t checked on a whole lot and at one point I had to ask for the 3 empty carafes on our table to be refilled with water.  Aimee also took note of $4 for a canned soda, which is a bit much to not offer refills.  Not great aspects of the visit but none were deal breakers.

Even given those small hiccups, I’m prepared to keep coming back here over and over again.  I highly recommend if you’re in or around San Diego, that you do the same. Mangiare!

Be sure to watch this week’s You Tube Episode!:

Hear the full discussion on the Podcast!: https://www.podbean.com/ew/pb-47zkb-15c598f

Further reading: https://buonaforchettasd.com/

Chicken Pie Shop

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In the culinary landscape of San Diego (and I reckon any other city), so many places come and go.  Some in the blink of an eye.  But there’s still those rarest of spots that stand the true test of time.  The kind of place that lasts so long it boasts generations of customers, all the while never changing who they are.  They do what they do and just watch the world change around them while they stand securely in their place, frozen in time, it’s zeitgeist solidified in amber, beloved by locals for decades.  In San Diego, that place is the Chicken Pie Shop. 

The San Diego Chicken Pie Shop opened in 1938 and even typing that out seems unbelievable.  In a world where most restaurants don’t stay open past the 5 year mark, do you even know how much of a flex it is to say your place has been open for 85 YEARS?!  Still here.  Still family owned.  The fourth oldest restaurant still operating in San Diego County.   I’ll save you some Wikipedia scanning and tell you the other 3 are Waterfront Bar, LA Cuatro Milpas and Tobey’s 19th Hole Café.  So impressive. 

Here are just a few things that the San Diego Chicken Pie Shop is OLDER than:

-Air Conditioning in cars

-Instant Coffee

-Batman

-Thin Mints

-World War II

-Canasta

-Francium (the last chemical element discovered in nature)

-Dolly Parton, Sir Ian McKellen, Nancy Pelosi

Also, when the Chicken Pie Shop opened, Sigmund Freud, Virginia Woolf and Lou Gehrig were all still alive.   What I’m saying is the place is OLD. 

Originating downtown and in Hillcrest on the corner of Fifth and Robison, the Chicken Pie Shop was a staple for 52 years reigning as the oldest thing you could find in Hillcrest not glued to a barstool at the Caliph (That one was just for the locals) before getting the boot and eventually becoming a Starbucks that recently closed. I feel like there’s some symbolism there.  They relocated to El Cajon Blvd in 1990, where the shop resides to this day.

Painting a picture of such a beloved San Diego institution has me feeling a kind of way about what I’m about to admit to you but I promised to keep it a buck with y’all so here goes…

Full disclosure:  I’ve been to the Chicken Pie Shop once before and I hated it.  I went there on a date in 2009.  Both the meal and the relationship fell far beneath my expectations.  And it was difficult going on this visit without the rave reviews and expectations from all my local friends weighing heavily on me.  The restaurant that is.  No one was hyping up the guy I was dating.  In retrospect that would’ve been hilarious.  “But he’s awesome!  My family would date him all the time when I was little!”

I recall the décor giving something between nursing home and my elementary school cafeteria.  The clientele, sights, sounds and smells were definitely familiar to me.  As a former nursing home employee and Florida resident, I know the vibe of which I speak.  The whole thing was like stepping into the early 80’s to have the early bird dinner special with folks in their early 80’s.  I also remember the place being in dire need of a facelift and it got that a few years ago.  It looks great!  Every time I’ve driven by it, my curiosity to see the inside got stronger. 

Details of my overall dining 2009 experience are lost to antiquity but I do remember the signature double-crust of my chicken pie being very dry, unable to rehydrate itself back to life from the neon-highlighter-yellow gravy contained therein.  My corn and fries on the side managed to create a palette of indistinct beige on my tray, creating this 3-D map effect of the Mojave desert.  The blueberry pie was decent.  I did come away with that positive memory.  Anyway, that was a long time ago.  Both the Chicken Pie Shop and I have grown up a bit and enjoyed a fresh new coat of paint.    

Enough years had passed that I felt like it was time to give it another go and, in the process, maybe figure out just what it is about this place that has endured for 85 years in San Diego.  It’s iconic.  Legendary. The chokehold this place on the locals is ironclad.  I knew I had to make this trip with a mix of people who both loved and hated it.  I’ll let you decide, gentle reader, who’s who…

Aimee-Roommate since the 90’s, BFF, allergic to hot dogs and therefore labeled a commie by many

Chris-Attorney, lifelong food snob, loves sandwiches.  Like, a lot.

David-Wonder Woman superfan, musical theatre enthusiast, the narrator’s love interest

Kelsey-Project manager, Keeper of Christmas, has been known to drop it like it’s hot

Nicole-Stage Manager par excellence, Scout Leader, Red Menace

Shannan-Medical examiner, pumpkin enthusiast, drives the coolest car you’ve ever seen

Over 100 years of combined San Diego residency here to solve the mystery of this place’s appeal.

I was unsure if I should go the route of ordering exactly the same meal I had on my last visit but I ultimately decided that I should go another route.  Besides, I knew others would for sure order the classic chicken pie meal and I’d get to try it (a requirement to joining me for a BW8SD review is I get to try anything on your plate).  I chose the Fried Chicken Breast entrée with whipped potatoes, daily vegetable, soup a roll and dessert.  Honestly, a Helluva deal, even with the inflation acknowledged by some CPS lifers at the table. 

The Soup was chicken and rice (a welcome arrival at the table, given the winter-timed visit).  A little salty for my taste but it had good flavor.  Shannan also enjoyed the big comfort factor of the hearty, thick, almost stew-like chicken soup.  She found it to be delicious and likened it to a “mouth-hug”.  Chris found the soup to be pretty standard but, like Shannan, enjoyed the fact that the celery still had a crisp texture. 

The rolls were decent.  Not too dry and oddly sweet?  Shannan and Aimee found them fluffy sweet and very dunkable in the gravy.  Chris was not so much a fan of the rolls or the gravy, calling it “gelatinous chowder”; a phrase that will haunt my dreams for a good long while. 

The undisputed upside to my dinner was the chicken breast.  I gotta give credit where it’s due.  It’s really good.  Hand-breaded, well fried, tender and juicy.  Had my dinner just been this on a plate, It would have been perfect.  But much like your really cool friend who you invite to your parties, she always has these two tired skanks with her in tow.  Said skanks in question were the sides.  I understand that nostalgia makes these sides popular with fans of this place but just because it’s the same as you remember it as a child doesn’t mean it’s great food.  When I was 4, I used to sit on the arm rest in the front seat of our ’77 Chevelle with no seatbelt jammed packed with adults who were ALL SMOKING with the windows up.  Nostalgic?  For sure, but that doesn’t mean it was good or I should want to experience it now.      

Was the chicken that good or did the sides just permanently throw off my taste buds? I don’t know what’s real anymore.

Unsurprisingly, our group was divided on the mashed potatoes.  For me, they tasted like the mashed potatoes I had in the cafeteria of Stadium Elementary school.  Like, the very same potatoes.  Chris really nailed it with his description of “Gluey”.  Shannan was into them and praised the abundance of gravy included with the potatoes.  Aimee said they were great but under seasoned.  Nicole gave the pro tip of abandoning the vegetables altogether for double taters, which Aimee did and eventually regretted.

The vegetables were terrible.  Revived frozen medley of mush.  Couldn’t get through it.  I tried, you guys.  I really did.  In fact, the vegetables were universally panned.  Kelsey did mention that it wouldn’t take much to elevate that aspect of the dinner and I have to agree.  Steam some broccoli, maybe?  I’m sure they’d be happy to take suggestions on altering an 85-year-old recipe from a douche bag with a food blog, right?        

I feel like mashed potatoes and vegetables are sides that our generation got used to coming from a can or a freezer.  I blame depression era rations and the instant/frozen food boom of the mid 20th century.  Most people didn’t cook vegetables the right way because it never occurred to us that we could.  It’s the same reason brussels sprouts were once reviled in our culture because all they did was boil them.  Once modern cuisine adapted to the better way, now we can enjoy brussels sprouts the way they were intended to be enjoyed:  Charred with pork belly, chopped almonds, maple syrup and served on a 4” plate for $15.  I’ve never liked coleslaw so that was an instant no-go for me but Aimee did say it was good and gave a nice crunch without being overly dressed.  She likened it to KFC coleslaw, which I can only imagine is praise. 

Chris ordered the Chicken Fried Steak.  He said the texture was not quite right.  Not exactly chewy with tough meat that hadn’t been properly tenderized and found it to be bland.  David went a very opposite route from everyone, skipping chicken entirely in favor of the cheeseburger with fries.  Sometimes going off script is the way to go.  He loved his burger, calling it juicy with perfectly cooked bacon and a generous amount of avocado on top.  The fries were crispy (exactly how he orders them).  It’s also really nice to know that the gluten free folks have options here.  I was honestly surprised. 

Aimee, Kelsey, Shannan and Nicole all ordered the classic chicken pie.  I tried some of Aimee’s and I have to say, it was SO much better than I remembered.  While Aimee LOVES the lack of vegetables in the chicken pie, I found myself missing it but the chicken, gravy and crust were all miles ahead of what I remember having years ago.  Full redemption in my book.  Shannan swears by the pie and loved hers.  Kelsey found the pie met her full expectations, even if it needed more gravy for her. 

The classic. The OG. The old broad that has kept the lights on since the great depression. Long may she wave.

Dessert pies varied across the table.  Since I enjoyed it so much last time (and it’s a longtime favorite) I got the blueberry pie.  It was what I expected.  Nice crust but the filling had that artificial Hostess-like gelatinous taste that I didn’t love.  Or rather, I could’ve loved more with a scoop of vanilla ice cream but props to our server who brought me extra whipped cream because, when it comes to whipped cream, too much is almost enough.  Nicole and Aimee had the banana cream pie, which was a bit off texture-wise for Nicole.  Aimee (a professional baker) was let down by it.  She said the bananas were turning brown and had a soggy crust, which means it wasn’t very fresh.  David and Chris had the peach pie, which was shared with Aimee.  They all found the crust to be a letdown.  Shannan loved her apple pie.  While she called it heavy on the spices, she enjoyed the texture of the apples and crust.

Ask for extra whipped cream. I don’t recommend raw-dogging this bad boy.

I will be honest here.  I have a complicated relationship with my feelings toward the Chicken Pie Shop after this visit.  Was it better than my first visit in 2009?  Absolutely.  Did I have a fantastic meal?  No.  I left hungry.  I don’t know that I would go back but I have come through this review with a newfound respect for the place.  I might not go back (I say might because the chicken breast was really great) but I want you to go.  I think everyone should at least once.  I love that it has such strong roots in this town.  I love that generations of families have come here.  I love that they do what they do and don’t pretend to be anything other then what they are:  a no-fuss, elbows on the table comfort food meal at a reasonable price.  I love that you see so many senior citizens eating there.  It’s a lost vibe you don’t get many other places and makes me wish I could’ve brought my own Grandparents here.  It warmed my heart to see the glee in the faces of my friends who have loved this place since childhood.  The owners mentioned in a print article a few years ago that their main goal is to make it to the 100 year mark and I will say without a shred of sarcasm:  I absolutely want that for them.  I don’t have the same reverence for the Chicken Pie Shop that some of my friends do but I respect the Hell out of it.           

This place is a living, breathing time capsule of San Diego history and you should experience it.

Further reading: https://chickenpieshops.com/

Check out the YouTube Episode! https://youtu.be/nNLKClVG_Q8

Check out the full podcast episode! https://www.podbean.com/eas/pb-wg7z2-15aa1a1

Qin West Noodle

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When I think about great places to get Asian food, I’ll keep it 100 with y’all.  My first thought isn’t San Diego but more L.A.  However, we in San Diego are no slouches.  Whether you visit parts of town like Little Saigon or the Convoy Business District (btw, locals can just say “Convoy” and we all know it means one of the largest Pan-Asian business districts in the entire country with legendary, next-level food) but there’s also places outside of those communities offering up some great stuff.  There’s no advertising quite like word of mouth and I need to give a shout out to my friend Onkeo who recommended this week’s place, Qin West Noodle.

While there are 6 other Qin Noodle Houses in SoCal (Westwood, Chinatown, Arcadia, University Park, Irvine and Culver City) we’re obviously focusing on the San Diego Location in the neighborhood of University Town Center (Think like a younger slightly less elderly wealthy Cousin of La Jolla).  This location of Qin West Noodle, like 3 of its other locations, is located in close proximity to a college.  In this case, UCSD, home of the weird upside down Dr. Suess library.  Billing itself as a “Fast casual noodle house”, I can see the appeal to college students.  Such excellent and varied food options were not my college experience.  I lived on flat cherry coke and pizza flavored Combo’s from the gas station next door to my college dorm because only rich people could afford Fudruckers across the street.   It was a different time; a lawless wasteland called the 1990’s.  I was young, destitute and couldn’t dress myself for shit.  I could grow hair on my head but not my face.  We walked around saying words that young people today wouldn’t understand like “Fruitopia”, “Snapple” and “Attainable college loan payoffs”.  Good times.

Qin West Noodle is nestled into the UTC Westfield shopping center, once a small, humble outdoor mall that underwent a renovation that transformed it into the largest, most complex set piece from the MCU Avenger’s Campus you’ve ever seen.  It’s all lights, LED screens and roughly 89 levels of parking lot and over 230,000 stores.  It’s massive.  I’m sure you can download a 20-page pdf detailing how to park and find Qin West Noodle.  Just, park near Macy’s.  One thing that made this review unique is the night we went found my fair city in rare form; cold and rainy from scattered thunderstorms that afternoon, which NEVER happens here.  While this made outdoor seating impossible, it did make for absolutely perfect noodle weather.  I huddled inside to the walk up counter with my own band of unwilling human space heaters:

Aimee-Roommate since the 90’s, BFF, allergic to hot dogs and therefore labeled a commie by many

Chris-Attorney, lifelong food snob, loves sandwiches.  Like, a lot.

David-Wonder Woman superfan, musical theatre enthusiast, the narrator’s love interest

Harry-The I.T. guy, equal parts Type A and goofy as all get out, He probably knows how to fix that.

Joseph-Music educator, loves just about every food I won’t touch, masterclass Dad joker

Shannan-Medical examiner, pumpkin enthusiast, drives the coolest car you’ve ever seen

Huddling inside. Safe from the rain and taking up literally half the tables.

The menu is varied but not very descriptive at all.  If you know, you know.  And we did not know.  I was delighted to see so many spicy options available (although I found that claim to be a bit erroneous on some of the selections)  I ordered the Spicy Wonton Soup.  I don’t see spicy wonton soups on menus very often but my favorite one was from this little steam table chain place that no longer exists in San Diego called City Wok.  I’ve never found one that has even come close, which is strange because (with all due respect) a lot of those steam table places aren’t really known for killer homestyle dishes.  To liken it to fast food seems wrong and inaccurate.  It’s just…not the same, y’know? Friends, the Spicy Wonton Soup at Qin West Noodle is my new favorite.  It had an option to add ramen noodles, which seemed like a dream come true to someone like me who loves both wonton soup and ramen.  I have to say, it wasn’t necessary.  The wontons were tender, full of flavor with a spicy kick.  The broth was light and totally handed the wontons the proverbial mic.  The ramen noodles almost threw the balance off for me but were still great.  This dish needs no help from add-ons.  This is my rainy day go-to (Hey Alexa, play “From Now On” from Greatest Showman)

This will be the first, last and only time you’ll ever hear me describe ramen noodles as unnecessary.

Harry, Shannan and Aimee all ordered the steamed dumplings (Were they pork? Veggie? Oops all Crunchberries?  Pocket change?  Help us, menu!!!!)  They did not get high marks.  I tried one and I can see why.  A little too large and dry to be served without a sauce.  Better dumplings can be found many other places.  Oh, and they were pork.

I got two entrees because my next dish was too fascinating to not try.  I ordered the spicy shredded potatoes.  Again, with absolutely no guidance from the menu, I only had these 3 words to go off of and I like all 3 of those words, so I was ready to give it a chance.  Thin sliced blanched potatoes with a light starchy sauce and fresh jalapenos (my favorite).  I’ve never had a potato dish so light.  The fluffy julienned potato slices were the perfect counterpart to the spicy kick of the jalapenos.  The portion was huge so the latter half of that came home with me.

Yes, I know it looks like frozen hashbrowns. You gotta trust the process here. It is WORTH IT.

Among my other favorite bites was, by far, the biggest hit of the evening; The Mongolian Beef (ordered by Aimee, David and Shannan). They found it tender, well sauced and a good crisp to the onions.  More than one person called it the best Mongolian Beef they’d had.  In addition to great flavor, Shannan praised the size of the entrée as a great value for the price. A winner.       

Joseph had the Guilin Soup which offered a light but complex broth with a nice addition of peanuts and thin sliced beef, which he found to be super rich and delicious.  He said the sour beans, cilantro and broth created a great balance of savory, herbaceous and acidic tastes.  Joseph and Aimee both tried the Spicy Mo; he opted for the beef while she had the pork remix.  Savory protein inside chewy grilled bread, Jospeh ruled it ridiculously delicious.  Aimee echoed those sentiments, calling the sandwich her favorite thing of the night.  She loved the rich, tender pork and is determined to figure out how to make this bread at home. 

Chris ordered the Zhajiang Noodles with chopped tomato, pork, cucumber (Think Chinese ragu/bolognese).  He found the portions to be generous with dense noodles, clinging together without sticking but a little tough to pull with an interesting texture.  He said it reminds him of the food he’d had while in China. 

Harry and Shannan shared the Chicken Chow Mein and SPAM Fried Rice.  Both got high marks for the proportions of ingredients and flavor.  Shannan enjoyed the balance of the rice; the tender and not-too-salty SPAM, tender vegetables and fluffy egg.  The chicken chow mein offered moist, flavorful chicken and perfectly cooked thin noodles.  Great taste and textures.

The atmosphere was giving traditional noodle bar, where people quietly sit and eat without talking.  We all spoke with lowered voices like we were in study hall, partly out of self-induced peer pressure and part fear that we wouldn’t be allowed back.  I can’t lose another spicy wonton soup.  I just can’t.  The only exception to the quiet was the family behind us with a baby who, from the sound of it, they had set on fire.    Some housekeeping should-knows:  This is not a traditional sit-down restaurant, seating is limited.  A good number of the orders coming out of the window were for pick up and delivery and I can see why.  There is outdoor seating but it was also raining the night we went, so delivery might be the way to go.  This food would travel extremely well.  Also, they don’t validate parking so you want to make sure to get in and out of there in under 2-hours before Westfield starts charging you.  I assume the lion’s share of that two hours would be spent trying to find a wizard with a list of side quests you must complete before unlocking the map and beginning to great journey back to your car.  All told, should take about 4 films and a couple of 3-hour prequels to complete. 

But the journey, much like for Frodo, was worth it to find my new favorite Spicy Wonton Soup and a host of other great dishes.  I will be back to Qin West Noodle, rain or shine.

Lola 55

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I consider myself a fairly smart person.  Fairly.  Like, I know a lot of things about a lot of stuff.  I can list all of Madonna’s albums in chronological order, from memory but I also didn’t learn to properly tie my shoes until I was 23.  So, give and take right?  But few questions will make my head explode faster than “Where can I get a good taco in San Diego?”  Seems like a simple inquiry on it’s surface but I guarantee you every San Diegan who just read that sentence said “wow”.  There’s, like, a million places.  And there are follow up questions to be had.  Not all tacos are created equal.  In a recent episode of The Boy Who Ate San Diego: The Podcast, we even briefly touched on this very subject.  Dan wisely responded with “Well, what kind of taco?  Because I’ll likely have a different place for each kind” and he is not kidding.  It’s a big deal around here. 

While great Mexican food places come in all shapes and sizes, each has their own spin on a particular dish or style of Mexican cooking that makes them special.  Naturally, when I started this challenge, I got roughly a gazillion suggestions of Mexican places to try  so I had to be extra nit-picky when it came to which to try first.  I could seriously do a whole series of just Mexican food in San Diego.  I can’t believe I lived so long on the other coast thinking I had actually had real Mexican food!  HA!  Oh, baby Anthony.  Although I will say, in the years since I’ve seen the light (the “light” in question being the neon glow of the Filiberto’s drive-in sign from the passenger seat of a friend’s car at 2am because I am definitely unfit to drive in this moment), Mexican places in other parts of the country have stepped their collective game up.  Not too long ago, I even let my Brother take me to his favorite Mexican restaurant in Bridgeport, Alabama (no, really).  My expectations were so low, they melted in the face of the Earth’s liquid magma core but I have to say, it was actually pretty good and dare I say kinda authentic?  Who knew?!  We won’t even get to how long it took for me to have actual Mexican food in actual Mexico.  Let’s just say it was well worth the wait.

My buddy Chris suggested Lola 55 to me for this challenge.  I take his suggestions seriously as he is not only well schooled on all things food, he’s been with me for nearly all of the most exciting and noteworthy places I’ve covered on this blog since it’s inception 10 years ago.  Lola 55 is one of many in that it is a Mexican restaurant in San Diego but one of few since it’s Michelin-recognized.  Yes, really.  Located in San Diego’s East Village and Carlsbad, Lola 55 bills itself as a “modern Taqueria” with a focus on the always-delicious Oaxaca region.  This concept holds a lot or promise and expectations were high for me and my taco-loving compadres:

Aimee-Roommate since the 90’s, BFF, allergic to hot dogs and therefore labeled a commie by many

Amy J-Chief science officer, Michigan Football loyalist, a common floozy

Chris-Attorney, lifelong food snob, loves sandwiches.  Like, a lot.

David-Wonder Woman superfan, musical theatre enthusiast, the narrator’s love interest

It Takes an East Village…

Located just East of downtown San Diego’s Gaslamp Quarter, Lola 55 is just close enough to all the action that you can easily have a pre-game or pre-concert taco (It’s blocks away from PETCO Park, San Diego’s largest sports stadium and the reason I had to leave my awesome downtown apartment in early 2002.  It’s a long story and I’ve accepted that I will absolutely die mad about it, so let’s keep it moving.  Nothing to see here…)  but Lola 55 is also far enough away from the craziest tourist/traffic/downtownness that going there is not a chore.  Navigating Downtown San Diego can be so rough, I know dozens and dozens of people that will automatically veto going there for any reason.  Got jury duty? Guess where the courthouse is…Wanna attend San Diego Comic Con?  Guess where that is… It’s a whole thing.

We arrived in time for Happy Hour, so cocktails were a must.  Aimee had the Red Sangrita, which she found light, refreshing and very fruit forward.  I ordered the Lola Marg (Blanco Tequila, Grapefruit Cordial and Lime with an option to make it spicy.  I made it spicy.).  It was pretty tasty but nothing outstanding.  A solid Marg.  I might go more adventurous next time.  Amy J got the Bidi Bidi Bom Bom (We love a Selena reference, may she rest in eternal peace).  Made with Mezcal, Jamaica Passionfruit Syrup, Pineapple and Lime.  She found it tasty but not her favorite part of the meal.  Chris ordered the Golden State Fizz (Gin, Pamplemousse, Raspberry Cordial, Lemon and Fizz Bitters).  He called it perfect blend of fizz and citrus that paired well with the pork tacos.

For appetizers, I ordered the Masa Fritas.  Puffed masa rounds, pasilla Salt and lime zest served alongside an avocado mousse.  This was the most unique and satisfying part of my whole meal.  They literally ate like fries.  I had to double check that what I was eating was, in fact, corn.  Lightly fried with just the right crisp and fluff ratio.  I would come back for these alone.  David loved the avocado mousse and wished it had come with a bigger ramekin of it. 

Not since the Mission Tortilla Factory at Disney California Adventure (RIP) have I been so invested in corn.

We also had some Brussels Sprouts, charred and tossed with Mole Amarillo Vinagrette, cotija cheese and thick cut bacon.  While the sprouts had a nice flavor them, the spicyness of the dressing was a little loud for those in our party sensitive to such things and the bacon was straight up burnt.

Now it was time for the star attraction, the tacos.  Not gonna lie, they weren’t my favorite.  I had 3 very different tacos but ran into the same issue with two of them.  First up was the Squa-Shroom taco (Lions mane Mushrooms, Squash blossom, housemade beet soyrizo, poblano salsa and potato chicharrones).  It was tasty if very unwieldy.  Yes, I know great tacos can be messy but this was served with nearly the entire tortilla covered in large items.  The mushroom cluster and squash blossom were large and hard to eat in a taco but the flavors were good.  Amy J also ordered this taco and found it to be a great combination of flavors and textures.  She liked how the firmness of the mushrooms held up firmly against the softer ingredients. 

The only kind of Shroom I’ll have. No Phish concert required.

Next up was the Mesquite Chicken Taco (Mesquite grilled chicken, chicken chicarron, cucumber, coconut rice, peanut macha salsa and pickled cilantro).  While the mesquite had a nice spice, it was so vinegary it damn near blew out my palette.  The pickled cilantro doubled down on that note and there wasn’t much the cucumber and rice could do about it.  Very unbalanced and also overloaded.  My final taco was the Baja Style Fish (Local fish, remoulade, chorizo-tomato vinaigrette, baby mizuna, pickled serrano and purple basil).  While I will say the fish was great; big, juicy, well fried and seasoned, this was another case of the vinegar shoving everyone else out of the way and taking center stage.  The balance was nonexistent for me.  Aimee, on the other hand, named this taco as her favorite.  She felt the well-fried fish and vinaigrette were a great pairing. 

David and Chris both ordered the Smoked Carnitas Taco (Pork Shoulder Confit, crisped maciza, shaved tomatillo, avocado mousse, picked red onion and cilantro). It was David’s favorite of the night.  The tomatillo added the right amount of zing and a welcomed bit of moisture with an absolutely delicious tortilla (seconded.  Really well made tortillas).  Chris praised the great flavor, tender pork and just the right amount of crisp.  Aimee had the Steak Taco (Mesquite grilled steak, mash, avocado mousse, smoky pasilla salsa, crispy onions and jalapeno toreado).  She found it tasty but the cut of the steal itself was too big and difficult to eat.  She ended up cutting it up into smaller pieces.  She also got the Pork Belly Al Pastor Taco (Achiote pork belly, mesquite pineapple, baby mizuna, avocado mousse, crema and cilantro).  While she describes the flavors as nice, she also said the pork belly wasn’t tender.  One bite and the whole piece “Slid out like a bad onion ring”.  She said she wouldn’t order this one again. 

Our resident pescatarian, Amy J, ordered the Rainbow Cauliflower Taco (charred cauliflower, eggplant bacon, avocado mousse, almonds, golden raisins, morita dulce salsa, cilantro).  While she found it a bit spicier than she normally enjoys, she praised the salsa and how it mixed with the textures of the eggplant bacon and cauliflower. 

Amy J also ordered a side of Lola’s Beans (a food I won’t touch so I was glad to have her input) creamy peruanos with diced red onion.  She calls it a “must-have”; creamy and flavorful.  A bowl of comfort.  David was also a big fan of this dish, claiming he’d never had beans so creamy and loved the zest from the onions.  Love that for them. 

We capped off the night with dessert.  We got the made-to-order churros, served alongside a vegan cajeta dipping sauce.  They were fried a bit darker than I’m used to but they were very tasty with fluffy insides.  The sauce was giving more maple syrup than caramel but it was also very tasty.  We also ordered bowls of all 3 ice cream flavors offered; Dark Chocolate Mole, Horchata and the seasonal offering; Pumpkin.  We were unprepared for the chocolate and horchata to be topped with peanuts (bad news for allergic Amy) but she did get to have the pumpkin ice cream which, instead, was topped with crunchy pepitas.  She found it to be heavy on the Fall spices without being too Pumpkin-y (also a plus for others at the table who don’t love pumpkin but enjoyed this ice cream).  I enjoyed it as well.  I don’t know that I could get through a whole bowl of it but it was very tasty.  

The Horchata Ice Cream was another hit, even for Aimee who doesn’t love the original drink the ice cream is modeled after.  Great vanilla and cinnamon coming through on that one with a rich creaminess.  Chris chose “Best Life Only” options by adding the Cajeta sauce from the churros to the Horchata ice cream, calling it a perfect finish.   For David and me, the clear winner was the Dark Chocolate Mole Ice Cream.  Served with a syrup that hardened like a rich chocolate shell along with the peanuts made for a great crunch on top of a rich, not-too-sweet ice cream.  I will say, had I not been told there was mole in it, I wouldn’t have known.  It just tasted like a rich chocolate ice cream.  A little heat would’ve been nice but for what it was, I really enjoyed it.

The Michelin recognized version of Magic Shell.

While my taco experience at Lola 55 was less than stellar, I will say this place is worth seeking out for a number of reasons: location, value (nothing on the menu is over ten dollars, unheard of for food of this quality) and great small plates.  The Masa Fritas are a MUST.  I will be back to explore more of the menu.  I’m still not eating the beans.  I’m sure they’re wonderful.  The answer is no.  Leave me alone.

Check out my YouTube Channel for this episode! https://www.youtube.com/@TheBoyWhoAteSanDiego

Check out the deep dive podcast for this episode! https://www.podbean.com/ew/pb-wbbmi-1580be8

Further Reading: https://lola55.com/

The Friendly

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Something that I feel is missing from a lot of popular food culture is the art of simplicity.  I’m not a fan of food gimmicks, particularly when it comes to burgers.  I’m sure you’ve all seen the clips and pics of some obnoxiously huge burger with 12 patties, a bowl of pasta, a brick of cheese, a shrimp po boy, a whole live mackerel and an original vinyl pressing of De La Soul’s “Three Feet High and Rising” on it.  It’s 17 pounds, 3 feet tall and needs to be carried by 4 servers, the last of whom presents the table with a release of liability form for you to sign. It’s giving unmistakable dark flavortown vibes, for like $60.   I know you know this burger.  Aside from the fact that these are often absolutely disgusting they are also always wildly impractical.  And that’s the part that bothers me the most.  It can’t be picked up.  How do you even get at that thing?!  Am I supposed to unhinge my jaw like a python? The taste of it is secondary to giving you something to blow up ‘the Gram’ (That’s what the kids call Instagram.  It’s also what I used to call my Maternal Grandmother, so I’m hosting a terrifying buffet of mental images right now after writing that).  None of these ridiculous toppings are bringing anything to the party flavor-wise.  The taste of this thing people are meant to eat has become irrelevant.  Lost in a gimmick gone too far.  I say no thank you.

The competition for “best burger” is fierce everywhere and San Diego is no different.  There’s no accounting for taste but you bring up things like best taco?  Best Ramen?  Best burger?  Them’s fightin’ words.  Opinions will be shouted, emotions will flare, friendships and marriages will be irreparably damaged.  People are serious about this shit.  San Diego has some serious contenders for ‘best burger’ but I knew as soon as I came back for this series that only one place stood out from the crowd enough to warrant a feature.  What’s that you say? Anthony, you can’t cover a place you’ve already been to!” This here is a new Boy Who Ate San Diego, gentle reader.  As part of this series, I’m highlighting some of the “Icons” of San Diego.  Places that have been around for a minute and I’m exploring why.

The Friendly on 30th (There are 3 locations in town) is, by definition, a pizzeria but my favorite thing to order at this pizzeria is actually the Dirty Flat Top Cheeseburger.  Butter braised onions, American cheese, garlic aioli.  That’s literally it.  Simple.  Life changingly delicious.  It’s almost too simple.  It almost gives “House Burger” (A little something for you Gen X Eddie Murphy fans) except that it’s deliciousness will have you thinking about this burger for days after you eat it.  At least that’s my experience with it.  But it’s more than a burger and a slice of pizza.  There’s an experience to it.

I was in a production of the musical “The Full Monty” last Summer.  After a performance attended by my inner circle, we were in search of after show eats and one of the only things open after 11pm (Do not get me started on this city’s ability to pull in the sidewalks by 9pm) was The Friendly on 30th.  I’d had their burger before when my work crush brought me one a few years ago.  But I needed to be sure that the euphoria I felt eating this burger wasn’t just the feeling I got when I looked in his dreamy popsicle blue eyes and melted in the presence of his irresistible troublemaker smile into that usual chokehold that unattainable straight boys had me in for most of the 90’s.  I needed a second go at this burger with a clear, less horny mind.  This was that chance and, friends, lightning struck twice with this glorious burger.

Returning to the scene of the crime with me were some of my most trustworthy burger and beer lovers:

Dan-Lawful pirate, metal lover, can tell you everything about a great beer.  And he will.

Joseph-Music educator, loves just about every food I won’t touch, masterclass Dad joker

Chris-Attorney, lifelong food snob, loves sandwiches.  Like, a lot.

Anna-Canadian Goddess, Theatre dresser, puppet builder

Joe-Theatre and beer enthusiast, podcast co-host, TikTok Dad

I don’t know how but this picture manages to give indie band, brewery founders and coffee house staff all at the same time. 

I tried my best to not let my all-consuming obsession with this burger cloud the fact that I was here to give readers an overview of the whole experience of The Friendly.  And, let me be clear here, it is an experience.   Seating inside is limited, there’s one small bathroom.  There is always a line out the door.  Not the place for a sit down meal.  We almost always get our food and gather outside on the sidewalk and enter into a collective food coma under the white hot fluorescent lights and painted signage on the window.  Menu alterations (especially in regards to the burger) are not allowed.  I honestly go back and forth about my feelings on that.  On the one hand, I applaud the unwillingness to alter the experience.  After all, I don’t know that I would have ever thought to order a burger this way so it kinda forced me to experience something I now love.  On the other hand, the unwillingness to modify excluded all of our usual suspects who can’t eat gluten (most notably, my partner).  Also, as Chris astutely pointed out, there’s also no ketchup and no fries.  I don’t know that I would’ve been sold on coming here, had I not had the burger first.

The Friendly offers pizza by the slice.  I’m no aficionado and I’m SURE some stranger in the comment section will set me straight if I’m incorrect but I would most closely compare The Friendly’s pizza to New York Style.  I’m one of those rare people who equally loves New York and Chicago style pizza, which often gets me strange looks from folks who have chosen their side in the battle of the only two cities on Earth that make pizza.  The Friendly’s attitude is well reflected in every aspect of their menu, down to the pizza names.  Both mine and Joseph’s first slice was the Dr. Green Thumb (Garlic, Spinach, Red bell Pepper, Mushrooms, Red Onion and Artichoke Hearts).  Were it not for the fake cheese, I would’ve ordered a slice of Did I Tell You I’m A Vegan based on the name alone because HA!  Really tender crust, the artichokes added the perfect amount of tang without overpowering the whole slice.  Ratio of sauce to toppings was on point.  Joseph enjoyed the large chunks of garlic and balance of veggies.

My favorite Friendly slice (The Becky: White Pizza, mushrooms and ricotta) was out for the night, likely watching a rom com or having a meet cute at a café.  I instead chose for my second slice, the Michael Cane Italian Job (Not The Marky Mark Version) (BTW, that’s the actual full name of the pizza, parenthetical diss and all).  White Pizza with Ricotta, Red Bell Pepper, Garlic and Sausage.  I was happy to see this slice didn’t have pepperoni, which I hate.  I know, an Italian who hates pepperoni.  Sacrilege! One of many ways I’m a colossal disappointment to my family.  The ricotta was creamy and was sliced thin enough to keep from weighing the slice down.  The garlic and sausage played well off each other and the crust on this one was also tender and toothsome.  Good stuff.

I resisted suggestions to smash them together into one giant slice because I am not a competitive eater or an anarchist. 

Now that I was a good boy and ate my pizza it was time for my reward:  The Dirty Flat Top Cheeseburger.  I don’t know why it works so well!  The grill they make them on like a little assembly line looks like it’s clean and totally up to food grade but tastes like it hasn’t been cleaned since 1961 and I mean that as the highest possible praise.  I would never order American Cheese on anything!  But for some reason, this yellow slice just becomes creamy, velvety and perfect atop this burger patty.  The butter braised onions bring in sweet and smoky elements and the garlic aioli ties it all together like a symphony.  I loved it so much, I didn’t even care when I thought it was mayonnaise!  Some folks ordered two burgers and while I respect the dedication, I can barely get through one of these, so I savor it.  25-year-old Anthony would be crushing these in 3’s like full sized sliders (which, admittedly, might prevent the existence of present day Anthony but I digress).  Joseph praised both the crust on the bun and the crust on the burger.  He points out that he really can’t name another $7 burger that rivals the comfort and full flavor of the dirty flat top. 

About to risk it all for my cheesy, salty, greasy Roman Empire.

Chris really hit the nail on the head when he compared The Friendly to an immobile food truck.  He praised the burger’s taste, texture and mild greasiness (in the way good burgers are allowed to be).  He rated the pizza slices “as good a slice as you’re going to find in San Diego”. 

Dan had the Meat Lover’s pizza (which I’m sure had some other smart ass name on the menu board).  While many pizza places can go easily overboard on their meaty toppings, he enjoyed that The Friendly was smart about their balance.  No topping dominated any other.  While he usually a fan of the burger, he mentioned it tasting saltier when he’s sober as opposed to other occasions.  I want to point out here that multiple people in our dining crew said this place would be perfect to show up to drunk.  I’m not encouraging that you get sloshed before going to The Friendly but if you do, please do so safely on foot, call an Uber or a friend who owes you a favor (Don’t get me started on San Diego’s lack of public transport) But it was still delicious for him.  He recommends (and so do I) making a late night weekend trip to The Friendly after having a few beers up the street at Fall Brewing Company.  The vibe is festive and must be seen to be believed. 

And speaking of beer, Dan continues his role in my life as “beer hero” bringing his love and expertise of the sudsy devil to my table.  The Friendly offers Tecate, with a dollar off if you shotgun the can.  Dan did the thing because who doesn’t love a dollar off? He proudly boasts missing his shirt and only getting a few drops on the counter.  Chris was not as lucky with his but we still love him.

I absolutely loved Anna’s description of The Friendly in North Park as a “pause two thirds of the way through a bar crawl for a fever dream of a cheeseburger.”  That made me Kermit nod, IYKYK.  She mentioned it’s the type of delicious burger that tastes better after at least 3 drinks.  I’m sure she’s right.  It almost makes me want to like beer.  Almost.  I honestly would risk it all for this damned burger.  Anna’s slice of pizza included ricotta (which she describes as the cat nip of the cheese world), pepperoni and mushrooms.  She said it was solid and praised it’s ability to be folded without fuss, which proves to me that she has spent enough time around New York actors because no Canadian I know would eat pizza like that.  Also, Anna is not Canadian.  Moving on.

As Anna lacks the ability to shotgun beer (leaving that to her Husband, Dan) she did enjoy a refreshing Topo Chico Sparkling Water.  I will say the only thing I don’t love about this place is the lack of drink options for the non-beer crowd.  I usually just have bottled water because Mexican Coke is a real bad choice for me (cut to the glowing ghost of Wilfred Brimley giving me a Kermit nod, IYKYK)

I will conclude this review in a way that will not at all shock you.  It’s all about the burger (which is available in other iterations at The Friendly’s other two locations in town, but you gotta start with the dirty flat top) but the pizza is also pretty great.  The vibe is humorous with a smart ass charm.  The folks working behind the counter perfectly reflect that vibe also.  On some nights, you can buy a round of Tecate for the staff.  It’s a party and one I always enjoy getting to attend.  Also, The Friendly on 30th is located walking distance from multiple options for drinks and dessert.  Grab your friends and make a night of it.  And tell the burger I love it and I can’t wait for it to meet my lips again soon. 

Check out my YouTube Channel for this episode! https://www.youtube.com/@TheBoyWhoAteSanDiego

Check out the deep dive podcast for this episode! https://www.podbean.com/ew/pb-6in9k-1541798

Further Reading: https://www.yelp.com/biz/the-friendly-san-diego

Louisiana Purchase

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In 2014, I took one of the best trips of my entire life when I made my very first excursion to New Orleans.  In fact, I was so impressed with it, I blogged about it.  You can read that here: https://theboywhoatesd.com/2014/03/19/special-report-the-boy-who-ate-new-orleans/

Sad to say I’ve not been back to the big easy since but hopefully someday.  In the years since, any place with New Orleans-style eats on the menu automatically gets my attention.  While choosing what places to cover on this first season of BW8SD: The New Class was no easy feat, the fact that this place was named among the “must-try’s” made it an immediate contender.

Louisiana Purchase is located on the corner of Louisiana Street and University Avenue in the San Diego neighborhood of North Park.  The fact that the place is called “Louisiana Purchase” AND located on Louisiana Street is either an incredible real estate coincidence or was by design because I can’t imagine the place being called “University Purchase”, unless it was opened by Lori Laughlin (Jokes ripped straight from the headlines of 2019!  You’re welcome!)  Drawing on the famously bold flavors of New Orleans, Lousiana Purchase bills itself as an “intimate cocktail restaurant”.  Executive Chef (and NOLA transplant) Quinnton Austin is serving up inventive takes on classic Southern cooking while the bar eschews the more “sugary” New Orleans standards in favor of a more modern focus on “Quality and craftsmanship”, per their website.

Joining me on this maiden voyage to Lousiana Purchase was my own delightful band of anthropomorphized bayou critters to my Princess Tiana.  But let’s face it, I’m more Charlotte. 

Aimee-Roommate since the 90’s, BFF, allergic to hot dogs and therefore labeled a commie by many

Dan-Lawful pirate, metal lover, can tell you everything about a great beer.  And he will.

David-Wonder Woman superfan, musical theatre enthusiast, the narrator’s love interest

Harry-The I.T. guy, equal parts Type A and goofy as all get out, He probably knows how to fix that.

Kelsey-Project manager, Keeper of Christmas, has been known to drop it like it’s hot

Joseph-Music educator, loves just about every food I won’t touch, masterclass Dad joker

Shannan-Medical examiner, pumpkin enthusiast, drives the coolest car you’ve ever seen

Laisse les bons biscuits au babeurre rouler

Louisiana Purchase is the type of place that lets you know straight out the gate who they are and what they’re about.  The buy-in for me was immediate.  From the purple lights of the bar to the portraits of Snoop Dogg and Britney near the restrooms but for myself and others at my table, the biggest non-food highlights was the music.  All night we were treated to a sublime curated mix of 90’s-early 2000’s R&B.  I’m talking full-on Bill Bellamy MTV Jams-era bliss.  As more and more plates arrived to our table throughout the night, their arrivals were set to the sounds of Lauryn Hill, SWV, Maxwell, Soul For Real and Mary J. Blige.  What sold me was hearing the 12” version of Jodeci’s undisputed 1992 boot knockin’ classic “Come and Talk To Me”.  THE TWELVE INCH.  Remember 12” remixes and Maxi-Singles?  Kids, ask your parents.  The 90’s were it.  We were a PROPER COUNTRY.  Seriously, wall-to-wall bangers all night.

While their food is undoubtedly the focus, Louisiana Purchase also offers a full menu of fun, Nawlins-inspired cocktails, both traditional and with a twist.  I was eager to partake of said cocktails since I enjoyed so many in the Big Easy (from what I’m told, I had a lovely time) but your boy was unfortunately on a round of antibiotics for a UTI that night so I had to lean entirely on my amazing krewe to drink and dish on my behest.  And boy, were they up to the challenge.  Aimee had the French Margarita, with cognac, fresh citrus and agave nectar.  She gave it a thumbs up for the sweet, refreshing balance of the agave nectar and the cognac.  Shannan had the Hand Grenade, a frozen cocktail blended with Jameson, Cantaloupe, Honeydew, Fresh Citrus and mint.  It had a really nice flavor without being too strong.

Harry and Dan both ordered the Praline Old Fashioned (Bourbon, pecan orgeat, orange bitters and chicory bitters).  Harry found the drink very accessible with controlled flavors and a mild sweetness.  Dan found it had a woody taste but no buzz (“Alexa, play ‘You’ve Got a Friend In Me’”)  Harry also gave high marks to the Jamaican Superman (LP LIT Mix, sorel, lemon, simple syrup and starry).  David went the classic New Orleans route and tried Lousiana Purchase’s very fun take on a Hurricane.  Made with a house rum blend, house fassionola (A word I absolutely did not have to Google), almond orgeat, fresh citrus and burlesque bitters, which I can only assume is the flavor of a disastrous 2010 film starring Cher and Christina Aguilera that only gay men are able to enjoy.  Served with a side of Pop Rocks (yes, really), it takes the experience to a whole new level.  He said the drink was (surprisingly) not too sweet.  Also, shout out to our server, Abraham, for letting David pick out another flavor pop rocks after being brought strawberry, which he is allergic to.  I was delighted watching him and Shannan toss back pop rocks and giggle while they drank a sip of hurricane like two adorable children getting drunk on a Wednesday night.

The cocktails continued to appear at various points through the night.  At one point, David had the Strong Island Iced Tea.  As a native of Oceanside Long Island, New York, this was a no-brainer for him to try.  Made with LP LIT Mix, orange curacao, lemon, simple syrup and cola, the Strong Island changes up the recipe of a classic Long Island but, according to David, very successfully and deliciously evokes the flavor of a young person trying to get as drunk as possible for as little money as possible.  Y’know, the good ol’ days.   

We started with several small dishes for the table.  Garlic Cheddar Biscuits arrived.  They were large, fluffy and served with jam and honey butter.  A nice mix of savory and sweetness.   The taste and textures were a hit with the table overall.  Among the most anticipated dishes of the night was an original creation by chef Austin; Alligator Andouille Cheesecake.  Savory cheesecake, alligator, andouille and a crawfish cream sauce.  Wildly creative, original and absolutely not for me.  I know. I KNOW. CALM DOWN.  I got no problem with alligators.  In fact, one used to live in our yard in Florida and my Mom made the front page of the local newspaper in her efforts to stop wildlife authorities from killing it (That story is 100 percent true).  I just can’t get down with reptiles as food.  It’s a me problem.  This is why I bring other people with me.  According to the more adventurous eaters at my table, the cheesecake (which, btw, this isn’t a slice of cheesecake, it’s a whole mini cheesecake about 4” in diameter) was rich, creamy and intensely flavorful.  A wholly satisfying experience for everyone who tried it.  There was also some discussion about what constitutes a “cheesecake” and whether or not this dish qualifies.  More on that on this week’s podcast episode.  The point is, the dish brought raves from those brave enough to give it a go.  Love that for them. 

Hot, moist and full of unexpected alligators. Kinda like Florida but better!

 My first plate of the night was the crawfish Mac and Cheese.  Homestyle Gouda Mac and Cheese with big chunks of tender crawfish.  This might be the best Mac and Cheese I’ve ever had.  Where most homestyle Mac and Cheese dishes get it wrong for me is the texture of the pasta.  It’s almost always overboiled and mushy.  These elbows were al dente.  Perfectly cooked.  The cheese was kept in check, giving the right amount of rich, velvety, sauce consistency without being overly stringy (which I’m also not a fan of).  There was just the right amount of crisp on top and a slight heat on the finish.  An absolute stunner of a dish.  I would go back for this alone.

The mere existence of this dish means I can no longer call San Diego the “Bullshit Mac and Cheese Capital of America”. 

Harry was a fan of the ACME Chargrilled Oysters, seven gulf oysters with garlic lemon butter and parmesan.   David ordered the Crawfish Garlic Parm Wings.  Chicken wings are smothered in a rich garlic sauce with crawfish and dusted with parmesan.  The dish is traditionally offered with fries but, as said fries include a batter, Gluten-unfriendly David had a side of brussels sprouts instead.  David said the wings were very messy but cooked to perfection.  Agreed on both counts.  The crawfish adds so much richness to the crispy wings while the parmesan glides in with just the right kick of salt on the finish.  Kelsey had the Spinach N’ Artichoke Toast (Spinach and artichoke dip on toasted sourdough with fried jumbo crab).  She had some issues.  While the dish is listed among the ‘shareables’ on the menu, she found it barely appetizer sized and a bit of a non-bargain at $22. 

The main courses started arriving.  David had the shrimp N’ grits, served with a garlic tomato creole sauce and topped with bacon lardon (Which, as any culinary expert will tell you, is simply fully erect bacon).  He says the shrimp were plump and perfectly cooked with expertly flavored cheese grits.  The only possible drawback to this dish (and I have to agree) is the tomato sauce which doesn’t overpower the rest of the dish but, if overdressed, could easily do that.  It skirts the line of “too much”.   Kelsey ordered the Crab Stuffed Shrimp and was underwhelmed.  The accompanying jerk ranch dip helped but does not rank among her favorite sauces.  Joseph had the Shrimp N’ Fried Cabbage.  Served with andouille sausage, peppers, bacon and jerk spices, he found the Shrimp to be the most delicious part of the dish with a nice mix of sweet and spicy from the cabbage.  The only real misfire here for him was the rice, which was more undercooked than he liked.  In his words “Unintentionally crunchy rice is something that is hard to reel me back in from”.

My main course for the night was the Uptown Kitchen Sink Gumbo.  A blonde roux gumbo (which I can only assume means it’s dumber but hotter than the other rouxs and never has to pay for a drink at the bar), roasted chicken, andouille sausage, crawfish and shrimp with a scoop of rice taking centerstage.  There’s a certain feeling to gumbo done right.  An unctuousness, a depth of flavor that half-assing any step of the process will immediately destroy.  You can taste the time in a good gumbo.  You can taste the care.  Plus, if you’re going to open a New Orleans-style restaurant and your gumbo is a buncha bullshit, don’t bother.  Bestie, this is the real deal.  While I think it’s weird to anthropomorphize food, it felt like this dish exuded actual swagger and confidence.  It walked into the room and did what it does in a “Stay humble but let bitches know” kinda way.  I see you, Gumbo.  We all see you.  So good.      

This was everything I wanted in one bowl. The season can honestly only go downhill from here. 

Aimee had one of the house specials (A rotating menu at Louisiana Purchase); Halibut with crawfish chowder, grilled cajun corn, red potatoes, applewood smoked bacon and grits.  The richness of the chowder had Aimee wishing it had been served over rice instead.  She was also convinced the dish was served with polenta and not grits.  She insists there is a difference that she can spot immediately; an innate ability to those born and raised in Southern Alabama, along with the ability to make any topic of conversation about college football.  She said the halibut was perfectly cooked and delicious. 

Dan ordered the Lemon Pepper Catfish with two sides (he chose brussels sprouts and LP’s Gouda Mac and Cheese that I lost my shit over just 4 paragraphs ago).  He found the fish to be wonderfully flaky with balanced seasoning and a non-greasy fry.  The maple butter on the brussels made the side cloyingly sweet while the Mac and Cheese felt too heavy and overpowering in contrast to the rest of his meal.    For his main course, Harry had the Crafwish Monica Ribeye, A USDA Prime 14oz cast iron seared ribeye paired with nola’s famous spice cream sauce.  He said it was cooked to a perfect medium rare.  In fact, he found the sauce to be a detractor and could almost be left off for him.   

The dessert menu at Lousiana Purchase doesn’t offer a whole bunch in terms of selection (with only two options) but at least we got to try all both of them.  First up, the Ooey Gooey.  Yellow cake with cream cheese topped with cinnamon, bananas foster and vanilla ice cream.  The cake was light, buttery and fluffy with just enough ice cream to keep the bananas foster in check.  We were all pretty full at this point in the night so Harry and Shannan got the other dessert (classic beignets) to go and play Lousiana Purchase: The Home Game.  Follow up reports were fabulous.  Sweet, doughy with a light crisp that gives way to soft insides.  Again, this is another NOLA classic that I feel like you need to get right.  Lousiana Purchase was up to the challenge.   

The evening didn’t go perfectly (I’ll get to that in a minute) but I have to highlight the service at Louisiana Purchase, which was top shelf.  Our server, Abraham, was charming, knowledgeable, helpful and even nice enough to split the bill for us, even though everyone had obeyed my threats to bring cash. That having been said, there were some missteps with the pacing of our meal.  A cocktail and side dish were forgotten but no one seemed particularly peeved about it.  It was a Wednesday night and we were a big group.  

I can’t see myself ever ordering that much rich food again in one sitting BUT, I really loved what I had and I am already planning to return.  If you love New Orleans food, Louisiana Purchase is a San Diego must.  The good times will roll.  No diggity.  No Doubt.

Be sure to watch the YouTube Series episode about my visit!: https://www.youtube.com/@TheBoyWhoAteSanDiego/featured

For a more deep dive discussion among the panel, check out the Podcast!: https://theboywhoatesandiego.podbean.com/

Further reading: https://www.louisianapurchasesd.com/

It’s Hard Out Here for a Restaurant

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When I decided to relaunch this blog series, I got very curious to see how many of the original 52 places I reviewed were still even open.  While not as bad as it could have been, my findings were still pretty grim, at least to me.  So, let’s pour one out for the ones we lost, for better or worse….

IN MEMORIUM:

Bistro 760

Searsucker (Fear not, gentle reader, Brian Malarkey has opened many more restaurants)

Empire House (If this was the Oscars, the sausage bread from this place would undoubtedly win the audience dead-applause-o-meter)

BiCE Ristorante

Cafe Japanego

Carnitas Snack Shack (Just the North Park location, there are others)

Heat (NOT. MY. FAULT.)

Southpaw Social Club

Pure Burger

Alchemy

Saigon on Fifth (The absolutely CAVERNOUS space it occupied remains empty to this day in Hillcrest until some plucky new upstart can meet the 7 million dollar-a-month rent.  I made that last part up.  It’s probably much higher.)

Fat Sal’s

Bruxie

The Patio

Little Tokyo

Waypoint Public

Saltbox

Bijou

Tam’s

Zensei Sushi

Bonus reviews:

Burger Miester (San Francisco)

Farmer Brown (San Francisco)

Neptune’s Waterfront (San Francisco)

Out of the 52 places I covered, only 32 remain open at press time (I feel like the Clark Kent-yest MF on Earth just writing the words “press time”.  Am I a journalist?!?!).  That’s a good sign no matter which way you slice it but in the restaurant business, it’s damn near a miracle.  According to Bin Wise, about 60% of restaurants fail in their first year of operation.  80% fail within 5 years of opening.  That’s crazy to me.  When you consider the original BW8SD list is now a decade old, bravo to those that held on. And of course I get that the list was a VERY wide net.  It encompassed everything from celebrity chef vanity projects to unknown holes in the wall with bomb ass food and that was very much by design.  While the fate of Tam’s always hung in the balance, I doubt anyone at Addison was saying “Well guys, time to tighten the belt.  We need to switch to dollar store brand for the men’s room mouthwash carafes”.  If you aren’t a celebrity chef, other reports claim that restaurant owners can operate their business for between 10-20 years before raking in a substantial profit.  To say nothing of the mental health and stress challenges that come with restaurant ownership.  This is why “The Bear” was so stressful to watch!

Plus there’s the added complexity of operating a restaurant in the age of COVID.  The bounce back from the initial shutdown has been a wild ride.  According to a rep from the National Restaurant Association, even though restaurants made record sales in 2023, the industry is still extremely fragmented.  While takeout, delivery, drive-through and curbside sales have increased since 2020, on-site dining traffic has remained down.   Many factors can contribute to a restaurant shuttering prematurely but according to Google, the number one lifespan killer of a restaurant is location.  I think I’m just a weirdo because that never really bothers me.  I’ve driven hours just to go to a place I like but, now that I think about it, those places aren’t ones I can get to regularly enough to keep their lights on. 

It was during the initial shut down that I realized how much of a difference supporting the local restaurants you love can make.   The ugly vibes of fear, misinformation and racism made Chinese restaurants an early target.  We made it a mission in our house to make take out from our favorite Chinese spot a standing weekly appointment.  This place shall remain nameless as they recently changed ownership and I have not yet been back to see if the food is still good at press time (THERE I GO AGAIN).  As time went on and restrictions eventually lifted in San Diego, I never took my favorite places for granted again.  It’s important to support the places you love in your communities.  I went from a “good” tipper to a “great” tipper.  I want everyone at every job level in this business to do well.  I want everyone to win.  Yes, even the places I give less than stellar reviews to.  That can mean spending more money but, for me, the experience is worth it.  Y’know, usually.  They can’t all be Addison.  Because if they were, I’d need a sugar Daddy and at my age the sugar daddies are all sugar corpses.  Related: Great podcast and YouTube Ad sponsorships available!  Help a brotha out cuz some of y’all got expensive taste.

In the meantime, hopefully this here blog can be a resource for you to find some great new places to support in San Diego (and elsewhere).  LET’S EAT!!!!

The Big D

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As I’ve gotten older, I’m feeling more and more like the real secret sauce to life is the ability to show up as our most authentic selves.  While curating an online life that looks flawless and makes everyone else jealous is certainly fun, I feel like it’s not sustainable.  Because let’s face it, eventually you’re going to reach an age where the more filters you use will make you look more and more like an oil painting smeared in vaseline. Your own parents will see you in person at Christmas and feel like they’ve been catfished as they run past you to hug the younger person with indistinct facial features that look vaguely like you at the airport. More and more, especially in this phase of my life, I’m finding real connection is where it’s at.  To that end, in rebooting my Boy Who Ate San Diego adventures, I needed to be honest with you.  I briefly touched on this in 2014 but didn’t give any real insight but now I feel like it’s time to actually talk about this. 

I am a devoted foodie but I’m also one of the 37.3 million Americans (About 11.3% of the US Population)* living with Type 2 Diabetes.  I was diagnosed at age 38 during a routine physical for my insurance.  It shocked me.  I’ve never been classifiably “obese”.  A little doughy and outta shape in a Dad-bod before it was cool kinda way? Sure.  But Wilfred Brimley, I was not.  That’s something old people get, right? I did not take it well.  In fact, it took years for me to get okay with it.  There’s a lot of emotions that come with that diagnosis.  It’s hard to accept because I was told on a Monday that I have this very serious, potentially life-threatening condition but I felt no differently than I did the day/week/month/year before, even though I still had this very serious, potentially life-threatening condition.  I just didn’t know it.  Knowing it changed everything.  Among my first thoughts was “Oh, shit.  I’m about to start a food blog!”  I had 3 months to get my act together, and boy did I, but it came with a lot of challenges. 

I’d never been on any medication prior to this.  Now I was on about 8.  My doctor at the time was not an Endocrinologist.  He was old and old school.  His solution to just about anything was to throw more pills at it.  It took me years (and the right subsequent doctors) to discover I was WAY overprescribed and way over-medicated.  My body was not happy with this very sudden and dramatic change.  The way we treat Diabetes in this country is a rant that is way too long, angry and intense for this platform. Just know, they get it wrong at the expense of patients.  A lot.   Plus I went from living my best life food and drink wise to eliminating all carbs, sugar, alcohol.  Y’know, the good stuff. And working out like a fiend.  I got my A1C to non-diabetic levels in just 3 months.  Even though I ate whatever I wanted at the 52 restaurants I covered in the first year of this series, the other 6 days of the week were eating clean AKA, the saddest, most boring food you can possibly imagine.  But I do what I gots to do. 

This was a pretty rude awakening for ya boy physically but also psychologically.  No one ever really talks about this but suddenly not having the freedom to choose what I ate or drank was a battle for me.  One of the best parts about being an adult was having the freedom to eat whatever I wanted, however much of it I wanted and whenever I wanted it without a second thought.  Plus, I was addicted to sugar.  Have been my whole life.  Now suddenly, in the blink of an eye, I had to watch every bite of food that went into my mouth.  I got pretty depressed about it.  Also, angry.  I had me a great big mad about it.  Especially when you consider, I surround myself with people who are not burdened with Type 2 and can still have whatever they wanted without consequence (At least from where I was sitting).  I felt like I’d been punished.  Grounded.  Forced to make amends for the horrible things I’d done while all my friends, colleagues and loved ones were still free to roam about the culinary cabin.  Looking back, it doesn’t surprise me that I felt that way, considering how our society views diabetes. 

For those who love fatphobic rhetoric and food shaming, Diabetes is the automatic go-to punchline. The timeless classic.  Tried and true comedy gold.  You’ve all heard them.  I’m sure you may have even made those jokes yourselves (Lord knows I have). I’m sure those underlying pervasive beliefs made their way into my subconscious.   As I’ve gotten a handle on my Diabetes, I get more and more annoyed with these jokes.  Just know that when you make those jokes, we hear you.  You’re telling on yourself more than you realize. 

I’m not about to sit here and tell you that I never again had struggles with my Diabetes.  It’s a lifetime commitment and one that’s hard to honor faithfully.  I’ve had good and bad spells with my numbers.  When seemingly the whole world was on the couch drowning their sorrows in junk food, cocktails and attempts at home-made bread during season 1 of COVID, I was in there with everyone for about a month before my doctor said “I don’t think so, Mr. Co-morbidity.  Back on the treadmill.”  The next big turning point came last Summer.  I’d been managing okay with my numbers, skirting the limit of “normal high”.  I was on a new medication and found a great Endocronologist who took me off a lot of the unnecessary meds I’ve been on for years.  Then two very sobering things happened.

The first concerned my friend Sarah.  Sarah was the first friend I made during orientation weekend at college in Florida.  She was responsible for introducing me to her roommate who remains my best friend and roommate to this day. We were close throughout all our years at school.  She moved back to Minnesota after graduation but we kept in touch for more than 25 years.  She even came to San Diego to visit me a few years ago.  Sarah was (to use a term I hate) “Clinically obese”.  She was also a heavy smoker.  She developed Diabetes and had her ups and downs with it over the years but rock bottom came in November 2021 when a neglected foot injury resulted in her becoming an amputee.  Just a few short months later, right as she was poised to return to work, she was hospitalized and died of cardiac arrest a few days later.  She was 45.  Just a year younger than me.  She was single with no children but had so many more dreams and hopes for her life.  45 is too young.  It hit me like a truck. While I would never try to make the death of a dear friend about me, the writing was on the wall: “Get your shit together before it’s too late”.      

Right around February was when “the great shortage” happened.  One of my key medications hit the internet as a hot weight loss drug.  Yep, Ozempic.  Once it was discovered that this Semiglutide for Diabetics will cause weight loss, the folks with enough cash to pay for it out of pocket and enough self-hatred to want a quick fix for those pesky pre-high school reunion pounds cleared pharmacy shelves, leaving those of us who actually need it in the lurch. The thing that really irritates me about it is this; there is no chemical weight loss component to the drug per se.  It just makes you so blocked up and nauseous, you don’t want to eat.  At least that’s been my experience on it.  It is NOT sexy.  Like, at all.  The side effects are pretty gnarly.  This shortage lasted months.  I still have difficulty getting it on a regular basis.    

I am also fully prepared to admit that what happened next is 100% on me. What I should have done when my medication shortage happened (It was another medication in addition to Ozempic.  Badly timed supply shortage) is immediately cleaned up my eating. I wasn’t eating poorly but a far cry from what I should be.  I already go to the gym 5 days a week but I was coasting, ignoring the “ottoman rule”.  Y’know those little round mid-century style ottomans with the three legs that you see in hip coffee shops, your Grandmother’s living room and in the chic home of every elderly Palm Springs gay couple?  It needs all 3 legs to stand up properly.  If you take one or more away, it topples over.  In my experience, keeping my A1C down requires three legs:  Diet, Exercise and Medication.  Meds can’t do all the work.  If you eat crap, it doesn’t matter how much you work out.  If you eat all the right foods from your couch, no dice.  You gotta have all 3.  I was down one proverbial leg and didn’t make up for it in the other areas.  In just a few months, my A1C shot up to 10.  It had never been that high.  Ever.  It wasn’t even that high when I was diagnosed. 

Fortunately, I have a great endocrinologist who sprang into action.  He put together a plan without shaming or scaring me.  I was more ready than I’ve ever been to put in the work.  It was hard.  It still is hard but I made up my mind.  Meal planning, tracking my glucose, new work out regemine, all of it.  Discipline became my new religion.  In fact, I got so gangsta with it, I had difficulty allowing myself to have a piece of cake on my birthday but I did because that’s important too.  Finding that balance.  It was right around this time that I decided it was time for a new BW8SD.  I still love food, even if what I eat day to day is pretty boring.  I’ve had MANY people over the years tell me “Oh, I’ve got the perfect Diabetes-friendly recipe!  It’s so healthy, you’ll never miss the sweets”.  I could regenerate the Earth’s atmosphere 10 times over with the amount of oxygen that has been wasted in my direction by these well-meaning folks.  I’ve never gotten over junk food and dessert.  I never don’t want it.  All of it.  This is why moderation doesn’t work for me.  I’m an addict.  Full stop.  I understand and accept this about myself and live my life with Type 2 Diabetes accordingly.

After 3 months of some pretty severe discipline, I got my A1C from 10 down to 5.8 (well within non-Diabetic range) My doctors were all pretty shocked with the progress I made in such a short time.  When I get my mind made up (no easy task), I don’t play.  In just over 4 weeks, everything started improving.  I won’t say it’s been easy but as my primary care doctor (the other guy retired) said “You’re giving yourself the gift of longevity”.  Also, as my best friend often says in response “You’re not gonna live any longer, it just feels longer”.  I feel like both philosophies apply. 

Plus, getting this part of my life under control gives me more appreciation for the wonderful (and otherwise) food I get to try in this series.  These dining excursions are always a treat.  Now more than ever.  I’m glad you’re along for the ride too.  I just wanted to keep it 100 with you and let you know how much work it took to get here.

Now, let’s eat!

*According to the CDC website. I’m not nearly creative enough to make this shit up.