Author Archives: anthonydonovan2014

Alchemy (26 of 52) (CLOSED)

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I kind of love the San Diego neighborhood of South Park.  It’s got small town charm with hipster-y pubs and bars plus a yummy ice cream parlor.  There’s also a number of great places to eat in this section of town.  Among them is a place many of my friends have been going to for years but I’d never been to.  Several people were shocked to hear I’ve never been to Alchemy to which I always responded next time invite me, bitches  I guess the timing just never worked out.  Oh well, that’s what this here challenge is all about.  Joining me in this week’s adventure were:

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

Amy-Vegetarian Belle, Author, Event Planner

Harry-Wise guy, master of the grill, loves camping for some reason

Joey-Future music professor, Sazerac drinker, makes a mean cup of coffee

Kelsey-Project manager, Advanced level foodie, Has been known to drop it like it’s hot after a few cocktails

Suzanne-My Italian soul sista, Can throw down in the kitchen, the cultured one who pronounces everything correctly.

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Until we come back here and get a photo of all of us staggering drunk after sampling the entire drink menu, this shot will have to do.

The atmosphere at Alchemy is nice.  There’s books on ceiling.  I’m not sure why but it’s a quirky touch that I enjoyed and most importantly, not a single one fell on my head during dinner.  That’s a good thing,  as my ability to injure myself in unusual and hilarious ways is at damn near Wile E. Coyete levels.  Alchemy, as to be expected from their name, has a rather enormous drink menu.  Our group made good use of it here.  Aimee had the white Sangria, which she loved and applauded the fact that it was served without ice.  Amy ordered the Alchemist Mule (grapefruit-lime cordial & ginger-beer with Vodka) and later the Southpark (Gin, barrel-aged satsuma shrub & burnt orange).  She felt the real strength of this place was in their drinks with their interesting and different options.  Joey echoed those sentiments, adding that the cocktail menu was super thought-provoking and one that he’s eager to explore further.

For appetizers, Kelsey had the Shrimp Cocktail.  She found it nothing to write home about with a runny sauce.   Amy had the Pepita y Limon Ensalada (english cucumber, shaved radish, house blend red chile powder, arbequina olive oil,  micro cilantro)  and a bowl of Watermelon Gazpacho.  She said the salad was nice &light but could use a touch more chili powder.  In contrast, she loved the gazpacho and said it was fantastic.  Suzanne, Joey and I all ordered the Thai Corn Fritter (white corn,  chick pea flour,  fish sauce,  green curry,  micro cilantro & sweet chili sauce).  Joey called it delicious with a perfect pairing in the chili sauce but wouldn’t have minded a heavier hand with the fish sauce.  I really liked these.  The corn was fresh and sweet.  They were fried a little harder than I like but the flavors were all there and the sauce was insanely good.

I would build every course around this sauce... Which would get really awkward come dessert...

I would build every course around this sauce… Which would get really awkward come dessert…

For main courses Aimee ordered K.C. BBQ Pork Spare Ribs, Cheddar cheese grits with apple wood smoked  bacon and cheddar bay biscuits with wild flower honey-butter.  Aimee  said her ribs were delicious; tender but not overdone with a great sauce.  Of less note to her were the sides, stale white bread and “grocery store quality” cole slaw.  Pretty standard sides in her estimation.  Her grits (which were strangely missing bacon) were good, which is high praise from an Alabama native raised on such fare.  The real star aside from the ribs for Aimee were the biscuits and honey butter, both of which she absolutely loved.  Suzanne had the Sancocho Columbiano (stew pot chicken,  carrots,  plantain , yucca,  sofrito,  avocado & micro cilantro).  This was a dish Suzanne grew up eating.  Alchemy’s approach was a little different from how she knew the dish but she enjoyed their take on it.  The temperature at which the dish was served was a little extreme and she’d never seen the dish served with bone-in chicken but she really enjoyed it and the soffrito based, which they seemed to nail.

Joey had the Watermelon Cod.  While the dish was light and fresh, Joey felt the flavors were lacking.  The seasoning that was there was noticeably uneven from bite to bite.  The pickled watermelon on the dish could’ve been stronger in flavor but the radishes offered a nice texture component.   Kelsey ordered Braised Beef Cheek with Ricotta Polenta and cheddar bay biscuits with wild flower honey-butter.  While she felt brown gravy was an odd choice for the dish, she did enjoy it but felt it was under seasoned and nothing she couldn’t make at home.  We’ll file the last part of that sentence under “things you’ll never hear me say unless a cereal restaurant opens somewhere”.

Amy ordered the Farro Risotto with heirloom tomato, broccolini, shaved golden beets, almond cilantro pesto & almond parmesan.    She was very impressed with the Farro.  Most places that offer a vegetarian or vegan options (Alchemy has both) tend to be limited and unimaginative in their offerings but Amy was really happy to see all that they offer.  She said Alchemy really knows how to make a good vegetarian dish.  “They get us.”   Harry had the shoe string frites & Larb Goong (shrimp tossed with lime, mint, bibb lettuce cups & peanuts).  Harry, like most of us who tried it, was crazy about the curry ketchup offered with the fries.  The curry spice with the tomato was kind of perfect.  Even Joey (a notorious ketchup detractor) seemed to like it.  Harry said the Larb Goong was really good with a nice, nutty flavor.

At first I resisted ordering the Fish & Chips as it seemed to be a very pedestrian choice.  I’ve noticed as time has gone on with this challenge, I’ve gotten used to ordering more unique dishes so this felt like a step back.  On the other hand, it was what I wanted so I went for it.  The portions were huge!  3 pieces of giant fried fish in newspaper.  That having been said, they were pretty delicious.  The fry went a little more well done than I prefer but it was super tasty and moist.  Then we have the chips.  THANK YOU SWEET LORD OF POTATOES!!!!  ACTUAL. STEAK. FRIES.  THIS is what I have been wanting for WEEKS!!!  Thick cut, done to perfection.  Floppy, moist and fluffy (also the names of my imaginary pet Llamas)  The garlic aioli was outstanding.  I’m sure the curry ketchup would’ve been pretty bomb with these also but by the time this occurred to me, the garlic aioli and I had already cemented our monogamous relationship with one another.  Seriously awesome.

Yes the fish was good but THEM FRIES, THO.

Yes the fish was good but THEM FRIES, THO.

After dinner, Harry and Suzanne kept the drinking theme going with a flight of Ports.  They seemed to enjoy them very much.  Suzanne called them a great finish to a really nice meal.   Alchemy’s dessert menu is by no means large but we sampled some of it.  Aimee & Harry had the duo of house-made gelato (The featured flavors were Lime/Cherry and Pink Guava).  They were both very tasty but the portions were a bit small.  Just a scosche above tasting portions.     Amy ordered the Blueberry Bread Pudding with bourbon caramel, strussel and cinnamon gelato.  This one was pretty deadly.  Sweet in all the best ways.  It evokes flavors of every great kind of blueberry baked goods and the cinnamon gelato was outstanding.

The big Blueberry finish.

The big Blueberry finish.

Overall I would say Alchemy lives up to the hype.  It seems like it would be a great place to stop in for a cocktail and some small plates at the bar.  Their brunch is also highly touted and this place made a good enough impression on me that I’m eager to return and see how many of those steak fries I can eat at try their brunch.

 

Further reading: http://alchemysandiego.com/

If you want to see all of the pics from this week’s entry, be sure to follow The Boy Who Ate San Diego on Instagram!

Pure Burger (25 of 52) (CLOSED)

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I will go to the ends of the Earth for a good burger.  People are picky about what kind they love as the types of burger places vary almost as much as different cooking styles of said burgers.  Whether it’s the dare-to-be-different game meats of Crazee Burger or the wildly overrated In n’ Out.  Yeah, I said it.  I’m not a fan.  I hope we can still be friends but if you’re from California, I guess I just gambled big time on our theoretical friendship.  Pure Burger, located in Carlsbad, doesn’t mess around when it comes to “All natural”.  They grind up the meat every day, use locally sourced produce and make their sauces from scratch.  The set up is a familiar one; you go up to a counter, place your order, they bring it to you and you commence to getting your burger on.  I did just that and brought some of my favorite burger aficionados with me:

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

Ky-Rocky Horror performer, Disneyland enthusiast, Roommate of Brad

Matt-My co-star in “Five Course Love”, Runner, Lover of beer

Molly-Recent San Diego transplant, jewelry maker, The new girl

Stephanie-Blogger, runner, fellow Disneyland enthusiast

Suzanne-My Italian soul sista, Can throw down in the kitchen, the cultured one who pronounces everything correctly.

Tomy-Fashionista, Rocky Horror performer, an original Kathryn

Pure burger

Props to the guy who came up to us and asked if we were an improv group. We get that a lot. Yet, no one asks about our team ribbon dancing…

Pure Burger was determined to test our commitment to being open minded when were told almost immediately that they were out of bacon.  We handled this news well.  I’m kidding, we all looked like kids that just got told Santa died choking on the cookies we left out for him.  No bacon?!  “Why don’t they keep an extra pig in the back for times like this?!”  Molly asked.  Crestfallen, we bravely soldiered on and tried not to focus on what a world without bacon could potentially be like.

Suzanne ordered a medium rare Pure Burger meal, adding fries, cheddar, mushrooms and grilled onions.   She said the burger was pretty standard with good quality meat that got kind of lost under the toppings.  She felt the fries were a bit under seasoned and while her experience was good overall, she didn’t find it to be a stand out.  Durwood ordered the Pure Burger (minus tomato), seasoned fries and a Vanilla shake with bananas added in.  Durwood felt, while the fries were not the best, asking for a side of Pure Burger sauce was the best choice.    He loved the sauce so much he wished that there had been more of it on the burger.  He said the Vanilla shake was THE TRUTH.

Matt had the Double Pure Burger, Lettuce Wrap style with cheddar, grilled onions & mushrooms.  he also ordered “Loaded” fries and a Lost Abby Blonde Ale.  Matt found the meat to be quality and well seasoned with perfectly chosen toppings (I’m still unclear if he was offering up kudos to Pure Burger or himself for that.)  He said the fries were good but not as good as In n’ Out fries, which negates everything he’s had to say so far.  Moving on…  Stephanie had the Pure Burger on a whole wheat bun with no cheese, instead choosing pickles, sprouts, mustard and Pure Spread.  Stephanie found her meal “gluttonous” but in the best possible way.  “Delicious!”.  She (and I) appreciated the offer of a whole wheat bun.  While she did say that this wasn’t the best burger she’s ever had, it was good enough that she would certainly come back.  She also praised the fact that they had Lost Abby Ale on tap, which I guess is a rarity.

Ky ordered the Pure Burger on a whole wheat bun with cheddar, lettuce, tomato, pickles, jalapenos and Pure Spread.  She also had fries, root beer with PURE. CANE. SUGAR.  She seemed really excited about that so I felt I would emphasize accordingly.  She was a bit skeptical as her meal began and she noticed the bun was “ice cold” but once paired with the hot burger: magic.  The McDLT lives on!  She also enjoyed the kick from the jalapeno and really loved the fact that Pure Burger offers Vanilla Cream Soda on tap.  Can’t lie, I kind of love that too.  Molly had the Pure Burger on white with cheddar, lettuce, pickles, tomato, mayo, mustard and Pure Spread on the side with seasoned fries and a root beer float.  She said the quality of the meat was excellent but found it prepared a little more well done than offered at most organic burger places.  She thought the cheese amount was perfect and praised the versatility in having everything on the menu so customizable.  Points off for a trace amount of freezer burn on the ice cream.

Tomy ordered the Pure Burger on white with lettuce, sprouts and teriyaki sauce with seasoned fries & a chocolate salted caramel milkshake.  While he enjoyed the meal overall, Tomy found his fries a little over seasoned.  He loved his burger and also praised the options to customize.  Comparisons to Burger Lounge were inevitable as Tomy and I both live right down the street from one.  He wished Burger Lounge could be more like this place; less money and more options.  I ordered the Pure Burger on whole wheat bun with Swiss cheese, Pure Sauce, raw onion and mushrooms with a side order of fries.  It was everything a good burger should be: tasty, mutli-layered in flavors and textures and messy as all get out.  I found it a bit small.  The fries were good enough but I have to say I am so over this whole shoe string potato craze.  I like a thick-cut steak fry.  I like fluffy potato inside my fries, not this super crunchy thin piece of what tastes like freeze-dried potato.  Not to say that Pure Burger’s fries taste like that, but I have an axe to grind with that style of french fry so it really had no chance with me at all.

I love burgers so much. I'm like Whimpy from Popeye except I'm not an awful, fat Hitler-looking, lecherous, burger-theiving excuse for a human being.

I love burgers so much. I’m like Wimpy from Popeye except I’m not an awful, fat Hitler-looking, lecherous, burger-thieving excuse for a human being.  I’m sorry, Wimpy was an asshole.

I went back after my dinner for a chocolate malt, which was legit.  You don’t find malts everywhere but I love it, so I was thrilled to see it offered.  Also thrilling: Cherry Coke on tap.  I could seriously write a whole other entry on how much I love Cherry Coke but I’m trying not to scare off my readers, despite posting my face in every entry.

Overall, I really enjoyed Pure Burger.  With as many things to “Build as your own”, opinions will vary a lot.  But that ‘s really kind of the beauty of this place.  They also offer as selection of vegetarian AND vegan burgers!  I like it best when everyone has options.  While I don’t see myself driving up to Carlsbad solely to come here, I can certainly see myself coming back if I wind up in the area.  Good food, great options and it won’t break the bank.  Good stuff.

Further reading: http://pure-burger.com/

Be sure to follow The Boy Who Ate San Diego on Instagram to see all of the food ordered on this trip!

Addison (24 of 52)

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When I think about some of the best meals I’ve ever had, the 1st attribute of them that comes to mind is not that they tasted good.   I mean, of course, they “tasted good” (that’s kind of a basic qualifier)  but the very best meals go much further than that.  These meals transport you.   They make you taste the skill in preparation.  Each ingredient sings and comes together in such a way that you never forget not only the taste, but the presentation, the smells and how eating it made you feel.  That’s the real stuff there.  The stuff that makes you view food differently than you did before you sat down for that meal.

Addison, located by the Grand Del Mar,  is Southern California’s only Five-Star/Five Diamond restaurant and is said to be the “finest dining experience available in San Diego”.  Well, Addison, the crew from BW8SD and I wholeheartedly accept your challenge.

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

Amy B-Vegetarian Belle, Author, Event Planner

Amy J-Rocky Horror performer, Michigan football loyalist, a common floozy

Chris-Attorney, lifelong food snob, loves good Scotch and gay jeans

Harry-Wise guy, master of the grill, loves camping for some reason

Joey-Future music professor, Sazerac drinker, makes a mean cup of coffee

Kathy-Loves a good farmer’s market, another camping enthusiast, Mother of Chris.

Kelsey-Project manager, Advanced level foodie, Has been known to drop it like it’s hot after a few cocktails

 

Me and my dear friends in the world of high end fancy-pantsness. Amazingly, they let us use the good silverware.

Me and my dear friends in the world of high end fancy-pantsness. Amazingly, they let us use the good silverware.

In addition to this here blog post, we were also celebrating Chris’s birthday.  He has been one of the driving forces behind this blog and he suggested this place so I figured if I’m gonna drop an obscene amount of money on dinner I may as well do it under the guise of celebrating the birth of a dear friend.  We were led by our host (yeah, we had our own) into the marble-lined lobby, through the marble-lined foyer into the equally marble-lined salon.  That’s fancy talk for lounge, in case you thought they were going to give us all ANTM-style makeovers before letting us into their restaurant.  Although, for a minute, I was hopeful.  We ordered some cocktails to start the night.   Aimee and I both had the La Grand Champange; j.lassalle champagne, grand marnier, bitters.   Sumptuous, fruit forward with great bubbles and a slight sweetness.  Also, strong enough to knock out a burrow.   Kathy ordered the Philanthrope; patron silver, basil, cucumber, lime, agave.  She loved the refreshing qualities of the drink.   Amy B had the Les Belles Abielles; belvedere vodka, thyme, lemon, vanilla, honey.  She said it was delicious and loved the name.  Harry ordered the Creme a’ l’orange; buffalo trace bourbon, lillet, orange.  He also enjoyed it.   Kelsey had the Mon Amor; bombay gin, elderflower liqueur, campari, lemon.  Le Salon visit was going really well.   Along with our cocktails, Chris ordered a plate of Kumamoto Oysters, which he and everyone else who ate them said were absolutely spectacular.  They seriously wouldn’t shut up about it so I’m gonna guess they were good.

The time had come and our table was ready.  Our bartender took all of our drinks and arranged them on a tray so we could be led into the main dining room.  We walked in procession and all I could hear in my head was this.  As we got closer to an enormous table, each of our 9 chairs were being stood behind by a different server.  In precision usually found in a choreographed ballet, all 9 chairs were pulled out at once and we sat down.  Before purses could hit the floor, small “purse stools” were placed beneath them.   This was luxury at it’s finest and I left like a toothless hillbilly seeing indoor plumbing for the first time.

The 1st thing we were brought was an amuse bouche.  Something to wake up the taste buds before the meal.  A base of yogurt with cucumbers, honey and a few sour elements.  Each of the flavors hit my palette like singers hitting perfect pitch in a beautiful 4-part harmony.  This was Boyz II Men in my mouth.  This was really unlike anything I’ve ever tasted and the meal hadn’t even begun yet.  The next 4 hours (Yes, FOUR HOURS) would be only uphill from here.

Addison Amuse

4 bites. A million flavors. This was the point we realized this meal was going to be something epic.

We ordered the laughably named “4 course menu”.  I say laughably because all told it wound up being about 11 courses of stuff being brought to us over the course of the night.  We all ordered largely different things but we all got to try just about everything so who ordered what will be less specific in this entry.  Just assume everyone had everything they could eat.  1st course offerings included a Sake cured Hamachi (Lime, Uni & Asian Greens).  Chris called it really phenomenal with the best Uni he’s ever had among raves from everyone else who tried it.  I (and our vegetarians) had the Spring Vegetables A la Nage (Parmesan and Extra Virgin Olive Oil).  You would never imagine a dish so simple could be so amazing.  The broth was poured over the vegetables at our table.  The smell of this rich, earthy broth wafted up at me and everyone near me.  It was magical.  The vegetables were slightly crunchy and mildly sweet.  Each flavor was present and prominent.  Full of flavor but still so incredibly light.  This dish was the result of a masterfully delicate hand in it’s preparation.

I could have eaten a gallon of this broth. Amazing work.

I could have eaten a gallon of this broth. Amazing work.

I wanted to take a minute here and recognize Addison’s Wine Director Elizabeth Huettinger.  She not only was able to suggest 2 fantastic wines for the table (a 2013 Chenin Blanc from Jurassic Park Winery and a South African Grenache, which were both fabulous) but she was super engaging, nice and immediately knew how to appeal to our geeky nature.  Plus her wine knowledge and know-how of food pairings was pretty spectacular.  She was awesome.

Before the next course arrived, we were treated to our 1st bread service.  A small ball of Brioche with a melted Rosemary butter cream in the center.  The chef requested that we eat it as a single bite.  Considering, at this point in the meal,  everyone at this table was ready to murder a bus load of orphans if the chef asked, we found following these instructions quite simple.   We all ate it at once and a hush fell over the table.  I just looked up and saw closed eyes and looks of absolute bliss across the table.  I just said “Heaven”, because that’s what the experience of this melt-in-your-mouth bread felt like.  Beautiful salty and sweet, soft & warm textures.  Fantastic.

Bread has no business ever being this delicious. Like, ever.

Bread has no business ever being this delicious. Like, ever.

2nd course offerings included Octopus Grille (Charred tomatillos, garlic and espelette).  Aimee, briefly an actual Japan resident, called it one of the most amazing dishes she’s ever had.  Joey, of actual Japanese heritage, said he’s never had better octopus.  Aimee implored me to break my standing rule that I mentioned right from the get go and try it.   I ate a small piece and it tasted like tender, light white fish.  I’m told this in no way represents the usual texture of octopus and is simply a side effect of the magic that our wizard chef practices on food.  Aimee told me to never try it again because it would simply never be that good again.  This advice, I can follow.  Kelsey had the King Crab (savoy cabbage and shellfish consomme) which she described as amazing and tasted like butter.  The Amy’s had the Red Pepper “Tarte Tatin” (Chevre, black olives and arugula).  The final florish on this dish was the 50 year old Balsamic Vinegar.  Yeah.  50 year old.   Amy B said words fail her to describe the amazing-ness of this dish.  Amy J said the dish was expertly crafted and fantastic.  I had the Caramelized Codfish (Daikon, charred scallions & Dashi).  This was gorgeous piece of fish that was melt-in-your-mouth good with another incredible smelling and tasting broth.  Perfect levels of sweet, savory and salty.

Right around here was where I decided I was never leaving.

Right around here was where I decided I was never leaving.

The third course only got better and better as our proper main courses took the stage.  Salmon au Beurre Sale (beets, apples, fennel and “troisgros” sauce) is possibly the best piece of salmon you’ll ever eat.  Joey praised the perfect temperature and preparation.   Kathy ordered the Coffee Roasted Canard (koshihikari rice and candied peanuts).  Canard is French for “Duck”  (I knew that without looking it up, which I’m sure would make my 11th grade French teacher, Ms. Coyle, very happy.  Provided she’s still alive somewhere.)   It was hugely aromatic.  Kathy loved the toasty elements and thought the texture was incredible.    I ordered the Kobe Beef Short Rib (mushroom gratin and potato croustillant) The sauce on the meat was chocolate fudge-level thick with an amazing impactful flavor.  The meat was tender and rich.  The potatoes were incredible.  Along with the mushrooms, these were great reminders of what we were seeing over and over again throughout this meal:  The simplest ingredients can be the most amazing thing you’ve ever tasted if they are prepared by a skilled enough chef.

You're probably thinking at this point that none of this looks like a lot of food. Trust me, it was the perfect amount by the end of the night.

You’re probably thinking at this point that none of this looks like a lot of food. Trust me, it was the perfect amount by the end of the night.

We had a long way to go still before dessert, so this was the perfect time for the table to enjoy Addison’s Cheese Service.  5 incredible cheeses: Largo: soft, smokey, ashy and creamy with just a hint of sour on the finish.  Ardi Gasna: A little firmer with a tangy, richer but still creamy flavor.  Hafod Cheddar: Bold and strong with a zingy sharpness.  Crystalization from the again process gave it beautiful cripsy and creamy texture.  Cabot Clothbond: soft, rich, earthy and pungent with mouth-filling flavor.  Fourme d’Ambert: a tangy blue with the perfect amount of bitterness, salt and creaminess.  The word “Foodgasm” was dropped more than once in the description of these cheeses.  One unnamed diner even went so far as to say this cheese plate was so good it made her “not want to have babies”.  Well, then.

I felt food drunk after this cheese plate. That's a good thing, btw.

I felt food drunk after this cheese plate. That’s a good thing, btw.

After the full scale assault of this cheese, Addison provided a palette cleanser in the form of a light lemon sorbet with rhubarb.  Kelsey described it as “Like the greatest orange sherbert you’ve ever had”.  She’s right.  It was light, refreshing and sweet.  The tiny slivers of rhubarb gave the dish a perfect tang and crunch.  A perfect in betweener before dessert.

Only the best place on Earth will bring you dessert twice.

Only the best place on Earth will bring you dessert twice.

No one in our group was surprised to find that dessert here was also all sorts of amazing. Among the dishes ordered were Tarte au Chocolat (cherries glacé and pistachios), Vanilla Pot de Creme (wild berry confiture and passion fruit) and what I had for dessert; Galette au Chocolat (mint chip ice cream and chocolate mousse).  The best way to describe this dessert is the fanciest mint chocolate chip ice cream sandwich you’ve ever encountered in life.  It was perfect.  Rich, sweet, creamy and beautiful to look at.  The mousse was absolutely perfect.  A dessert so incredible, I didn’t even care that I was eating it at 10pm.

Gold flecks on top bring to mind the image of a disco pimp making it rain in the club right before the food leaves the kitchen and arrives at your table. At least that's what it said to me, your mileage may vary.

Gold flecks on top bring to mind the image of a disco pimp making it rain in the club right before the food leaves the kitchen and arrives at your table. At least that’s what it said to me, your mileage may vary.

Just when Joey said that he couldn’t eat another bite of food, one appeared.  Addison just likes to make absolutely certain that you will forsake all other dining experiences in your life, so they delivered a single Macaron to each of us and it was, of course, perfect.  Sweet, light, cripsy and slightly chewy filling.  Aimee, usually the toughest dessert critic, called it one of the best she’s ever had.

Strong finish to an impossibly flawless meal. I may have dreamed this whole thing.

Strong finish to an impossibly flawless meal. I may have dreamed this whole thing.

Now, in the interest of maintaining my title of “keeper of the real”, I will say that Addison is by no means cheap.  I won’t be so crass as to share the exact amount of our bill but I will say that the 9 of us ate an amount of food equal to purchasing a 2003 Ford Focus (Yes, Chris actually checked the Kelly Blue Book rates on this).  The flipside of this is, this is a once in a lifetime dining experience that I wholeheartedly believe everyone should have at least once.

Chris really put it best; This was different from just a “nice restaurant” but rather food on another level altogether.  It’s not merely cooking but an expression of art.  The team at Addison, led by Executive Chef William Bradley & Chef de Cuisine Anthony Secviar, are artists in the purest sense of the word and their work deserves to be experienced by everyone at least once.

Further reading http://addisondelmar.com

Also, be sure to follow The Boy Who Ate San Diego on Instagram to see all the pictures from this meal and trust me, you WANT to see these pictures.

 

Teri Cafe (23 of 52)

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The sentiment of “Never judge a book by it’s cover” is truthful, wise and applicable to all areas of life, which is why most people completely ignore it.  I’m guilty of it too.  I’ve refused to even test drive cars because they look angry.  So when it comes to restaurants, I can be a quick judge based on appearance but I always shape my final opinion solely upon the food.  This is why I will eat just about anywhere from “mortgage your house if you want dessert” to “I pray there’s enough alcohol in this beverage to kill whatever’s growing on this glass”.  It’s all good.  Unless it’s not, but I’m getting away from the point here.

Oceanside’s Teri Cafe serves up Japanese/Hawaiian inspired dishes in a cute surrounding with an almost fast food-like method of serving.  You order at a counter, they give you a number for your table, they bring you food.  The place was mobbed (always a good sign).  Luckily we had a smaller group this week consisting of myself & some of the leading ladies of BW8SD:

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

Amy B-Vegetarian Belle, Author, Event Planner

Suzanne-My Italian soul sista, Can throw down in the kitchen, the cultured one who pronounces everything correctly.

Contrary to what this picture suggests, we didn't eat dinner at Trader Joe's.

Contrary to what this picture suggests, we didn’t eat dinner at Trader Joe’s.

Amy was immediately thrilled to see Teri Cafe offers Lilikoi Passion Fruit Drink; a favorite of hers from her time in Hawaii.   With so many Hawaiian inspired choices on the menu, we were surprised to see not a single item on the menu with Spam.  Not that I was sad about this because I’m only just okay with actual ham and don’t do pink, potted, gelatinous food-type items used as props on Monty Python.

Suzanne, the only person in our group who had been here before, had the Beef and Chicken Teriyaki and a shrimp plate served with Miso Soup, green salad and potato salad.   She said the rice was done perfectly and she loved the fact that additional teriyaki sauce is available on the table in a squeeze bottle.  Her beef and chicken were perfectly cooked and well textured with huge portions for a great value.  The potato salad at Teri Cafe has pasta in it.  Yeah, pasta.   While this combining of my two least favorite types of cold salads would be a toasty romp through Satan’s nether regions for yours truly, Suzanne said it was strange but really delicious.  Amy had the Vegetable Yakisoba.  She claimed the Yakisoba is the best she’s had.  The noodles were delicious and the vegetables were not soggy.  The grated ginger on top was a great touch with a pleasing, slightly sweet, sauce.

Aimee ordered the Teriyaki Chicken and Shrimp Tempura, an Aloha Roll, Unagi and Fried Gyoza.  Her tempura was great and the chicken was really good.  The fried gyoza was tasty but she (and I) prefer a softer pan seared style gyoza to the fried crispy kind served here.  Her Aloha Roll (Shrimp Tempura Roll with Tuna & Spicy Mayo) was pretty basic but good.  She praised the lack of “filler” in her sushi.  Good fish with a “no frills” approach.  Not so successful for Aimee was the Unagi (Eel roll).  She felt the dish looked and tasted pre-made.  In comparison to the fresh -tasting Aloha, it was a swing and a miss during what was, otherwise, a very successful meal for her.  I had the Spicy Tuna Roll, which was delicious.  The Tuna was super fresh, which I’m embarrassed to say was a surprise given the fast food-y vibe of this place.  I’m always glad to be proved wrong like this.

I will never doubt you again, food.

I will never doubt you again, food.

The Shrimp Yakisoba wasn’t quite as successful for me.  I found there to be a lot less shrimp and a lot more vegetables.  Plus, some of the shrimp on my plate weren’t properly cleaned.  Granted, these were by no means a deal breaker.  The noodles were tasty and the shrimp were well cooked.  I would be curious to explore more of the menu as it’s affordable and, as Amy pointed out, the portions are generous.

Just use the fork. Don't be a hero.

Just use the fork. Don’t be a hero.

Overall, my experience at Teri Cafe was a positive one and I would certainly come back for lunch or take out.  The menu is pretty extensive and there’s way more stuff to try in future visits (Suzanne highly recommends the Bonzai Ramen Bowl).  So if you’re up in Oceanside and are craving Japanese style take out without spending a fortune, go to this place.

Further reading: http://www.tericafe.com/

You can also see pictures of all the dishes we ordered by following theboywhoatesandiego on Instagram!!

The Neighborhood (22 of 52)

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One of the coolest things about San Diego’s bid to become one of the premiere food destinations is the number of super trendy eateries that have sprung up in our most touristy spots.  As downtown San Diego is the hub of our tourism, it seems only fitting that so many of them should be located there.  It was also kind of funny that just a day or two before my friends and I hit up this week’s restaurant,  this meme had been making the rounds on the interwebs.  That is not to say that The Neighborhood meets the criteria of that list but in all honesty, it walks a fine line. Joining me to find out just how fine that line is were the following usual suspects:

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

Amy B-Vegetarian Belle, Author, Event Planner

Amy J-Rocky Horror performer, Michigan football loyalist, a common floozy

Brad-Rocky Horror performer, Fluent in most nerdisms, Still thinks Miley Cyrus is sexy

Chris-Attorney, lifelong food snob, loves good Scotch and gay jeans

Joey-Future music professor, Sazerac drinker, makes a mean cup of coffee

Kate-Costume designer, Comedian, Once starred in a church rap video

Kelsey-Project manager, Advanced level foodie, Has been known to drop it like it’s hot after a few cocktails

Ky-Rocky Horror performer, Disneyland enthusiast, Roommate of Brad

The people that you meet each day

The people that you meet each day

If you enjoy beer and spirits, you might actually believe you’ve died and gone to heaven at The Neighborhood.  Their beer and bourbon list reads like a damn phone book.  Of course, if you’re a vodka lover, your application to heaven has been denied and you’ll soon to get meet your new roommate, Satan.  Because you’re in Hell.  For reasons not made terribly clear, there’s two things you will NOT find inside this place:  Vodka or Ketchup.  There’s a nice blurb in the menu about the aversion to the red stuff but the vodka ban remains a mystery.  Speaking of mystery, there’s also a secret locked deep inside the Neighborhood.  The Noble Experiment is a speakeasy with a secret door.  We didn’t go in there because they don’t serve food and that’s really the point of this here blog but since we’re super besties, here’s a look inside.  Cool right?

Meanwhile, back in the commoner section of the Neighborhood, we attacked the drink menu with gusto!  Amy B had a few beers, among them the Mikkeller Brettanomyces Bruxellensis (SOLD AMERICAN!) Wild Ale series 2.0/Beer 1, the Allagash Victor and the Allagash Odyssey.  Amy J had the Mezcal (a smoky tequila).  Chris ordered the Duchesse de Bourgogne Flanders Red Ale from Brouwerji Verhaege.  It’s worth noting that he asked me to try it and I didn’t find it completely disgusting.  Considering my well documented hatred of beer, that’s kind of a big deal.  Kate had the non-alcoholic Fentiman’s Ginger Lemonade.  Brad had the Jolly Pumpkin Chestnut Porter and the Almanac Doghatch Strawberry Sour Ale, the latter of which I tried and got me right back on track with my choice to live beer-free.  Yuck.

We ordered some small plates to start with.  Joey & Brad both ordered the Fried Chicken Deviled Eggs.  Brad found them to be pretty good but nothing special.  Joey found a pleasing slight acidity in the dish and good seasoning in the yolks.  He felt the chicken got a bit lost in the egg but it provides an interesting textural contrast.  Amy B had the pickle plate: Bread & Butter pickles, pickled cucumber and pickled green beans.   She proclaimed the dish quite good with so many different flavors and herbiness in each pickle; a refreshing start.  Amy J had the Cheese Sampler: Point Reyes Bleu, Koko’s Netherlands Cow with coconut & Vlaskas Holland Cow served with Almonds, Honey and Cranberries.   She enjoyed the good size of the plate and the good cheeses offered.  Chris went a bit further and said the Vlaskas Holland Cow was one of the best cheeses he’s ever had!  Aimee and Chris both ordered the Chorizo Corn Dogs served with mustard seed aioli and smoke chipotle.  Aimee found them very tasty with a nice spice and just the right amount of breading.  The mustard aioli was her favorite sauce and she gave the dish high marks for presentation.  Chris was less in love with the portions of the dish.  Kate ordered the Pink Salt Deviled Eggs.  She found them to be spicy (in a good way) but a bit over priced for the portions, which is an opinion not unheard of in this challenge.  Kelsey had the Goat Cheese Balls with tomato sauce.  She found them really rich and good.  I tried them and completely agree.  Crispy, creamy and savory; a winner.  I ordered the Neighbor’s Chicken Nuggets with Sweet & Sour Mango sauce, Cranberry Sauce and Habanero Aioli/Lemon BBQ sauce.   The real star of this dish was the sauces.  Lots of bold flavors that complimented what was basically popcorn chicken pieces.  I enjoyed it but was left wondering what the dish was really without the sauces in the equation?

Neighborhood chcken

I resisted the very strong urge to toss a piece of chicken in the air, catch it in my mouth, say “Proper” and take the stage with my 4,356 back up dancers to perform “Addams Groove”.

For our main dishes,   Aimee and Brad both ordered the “Local Animal”:Polish sausage and braised pork with a fried egg, mustard and molasses glaze with arugula.  Brad loved the runny egg and said the dish was perfectly spiced with the glaze being the real stand out.   Aimee also enjoyed it but didn’t understand the inclusion of the egg.  She also called the glaze the best part.  Joey had the butter poached black mussels with braised leeks, grilled toast points and spicy flakes.  He found the fume a bit aggressive on the acidity at first but warmed to it throughout the meal.  The mussles themselves Joey found tender and delicious but thought the arugula seemed like a bit of a throw away in the quantity given.  Not dressed enough for a salad but too much for a garnish.  Amy B ordered the Fork & Knife Veggie Sandwich with grilled asparagus, hummus, oven dried tomato and burratta on sour dough.   She found the dish hit and miss.  A hit in the delicious flavors but a miss in the rough, chewy and flavorless ends of the asparagus left on.

Amy J had the Beet Burger with spinach, hummus and swiss cheese.  Amy really liked the burger and advises potential diners to not be scared of the bright pinkness of the patty (it actually looks like an uncooked beef patty, which made watching a vegetarian eat it all kinds of hilarious).  The burger is not overly beety.  I found it tasted a bit like falafel, which I’m totally okay with.  Kate had the spicy cajun rubbed burger and added some mixed greens.  Her burger came up a bit too rare for her to eat (She’s any-minute-now-level pregnant) but Chris stepped in a proxy taster.  He found the patty decently prepared but without a lot of cajun flavor to it.  Kate also had an order of sweet potato fries which she said were “The shit” that personified her love of pub food forged years ago in England.  Chris echoes that, calling the fries taste and texture outstanding.  Ky ordered the Jalapeno Mac & Cheese and the Grilled Cheese: Pepper Jack and american cheddar with tomatoes, Amish loaf and roasted tomato bisque.  She enjoyed the many different levels of spice in the mac and cheese.  I tried it and it did have some great kick to it.  Ky would later tell me that this was the dish at medium heat level.  She found the grilled cheese, which is actually TWO sandwiches, to be pretty standard with a good soup.  Kelsey and I both ordered the Neighborhood Burger with caramelized onion, blue and gruyere cheeses and arugula.   While Kelsey found the burger to be nothing special, I was a slightly bigger fan of it.  The patty was juicy, flavorful and the arugula added a really nice flavor and texture.  What neither of us were feeling were the Kennebec fries with garlic aioli.  Again, great sauce but the texture of these fries were straight up freeze dried.  They reminded me of the potato stick snacks I ate as a kid.  Kelsey felt the difference was strong enough to warrant calling them “fries” at all a bit of a misnomer.

So I was stupid and didn't get a picture of my burger. This photo comes from Food Smackdown.com. My apologies to them for any food blog etiquette breach incurred herein.

So I was stupid and didn’t get a picture of my burger. This photo comes from Food Smackdown.com. My apologies to them for any food blog etiquette breach incurred herein.

The dessert menu at The Neighborhood is small but I had to try it.  A few of us had the apple pie that was brought in direct from The Neighborhood’s Sister restaurant, Soda and Swine (which I’ve been to and is lovely).  The pie was pretty standard.  I prefer a thicker cut apple filling to the more traditional thin sliced that was served but the flavors were on point.  Aimee was a little tougher on the dish.  She found it lackluster with a bland crust.  She reinforced her point by adding that if a restaurant offers only one dessert on it’s menu, it needs to be spectacular.

Neighborhood apple pie

Some folks at the table lamented that they would’ve enjoyed a slice of sharp cheddar cheese on top of this. I lamented that I have really weird friends.

So overall I found the Neighborhood to be big on style with a mostly solid menu.  The staff was great.  Our server Matt was dashing, helpful and yes, bearded.   Another thing most folks enjoyed were the home made chips that came with some of the dishes (Kelsey and I went amiss in ordering fries in place of these).  Some also pointed out a negative in charging $2.50 for a can of soda with no refills but my thinking is, in a place like this, you most likely are not there to drink Diet Coke but to enjoy a whiskey flight (Yes, they do that).  I say try it out.  There’s lots of character to this place and it’s a cool place to have lunch or dinner.

Further reading: http://www.neighborhoodsd.com/hood/

You can see pictures of all the dishes listed in this review by checking out The Boy Who Ate San Diego on Instagram!

Carnitas Snack Shack (21 of 52) (CLOSED)

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San Diego is a city that loves its food.  When a hot new place opens, they can have a great  presence on social media, they can advertise and they can turn up at festivals with a booth but nothing spreads like wildfire faster than word of mouth.  Of course, wildfire spreads even faster than word of mouth as we in San Diego have been grimly reminded of in recent weeks.  Drought, Santa Ana winds, Global warming.  Basically we’re all doomed.  But back to the important stuff.  We love food!  Carnitas Snack Shack made a HUGE splash when it opened a few years ago in North Park.  Lines up the block are a daily sight.  So many people were shocked to discover I’d never eaten here and it was one of the first places I put on my list when I came up with this whole thing.  Reputation is stellar and expectations were high.  My band of merry men (and women) were ready to meet this challenge!

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

Amy-Vegetarian Belle, Author, Event Planner

Anna-Educator, flannel wearer, still mad at us for going to Snooze without her

Craig-Jackie’s lucky and mysterious other half, picture unavailable

Jackie-Awesome Soprano, fellow East Coast transplant, Has a Vegas story or two

Joey-Future music professor, Saceraz drinker, makes a mean cup of coffee

Kelsey-Project manager, Advanced level foodie, Has been known to drop it like it’s hot after a few cocktails

Mike & Marjy-The package deal, a pair of my favorite foodies who once served me cake on a stick in the snowy mountains (true story)

Yep. That's a dispensary across the street. The very definition of a genius business model.

Yep. That’s a dispensary across the street. The very definition of a genius business model.

Carnitas Snack Shack changes its menu daily depending on what they’ve got.    There are some items that are repeat favorites so your mileage may vary in hopes of finding everything you read about here.  This should get an idea of what their menu features.  The back patio features a full bar with spirits and lots of beers.  Marjy got the Crabbie’s Ginger Beer.  Basically ginger beer with alcohol = WIN.  She loved it.  Aimee and I both had a Diet Double Cola.  I’ve gotten used to the taste of diet soda so when a diet cola is designed to taste just like a regular cola, it’s not always a good thing.  I found the drink cloyingly sweet.  Amy ordered a Modern Times Black House, a long-standing favorite beer of hers.

As far as the main dishes went, a few of us ordered the same thing but we still had a pretty decent cross section of the menu.   Joey, Mike, Craig and I all ordered the Triple Threat: Carnitas, Pork Schnitzel, Bacon, Shack Aioli & Pepperoncini pickle relish.  I also had a side of steak fries.   This sandwich is not for the faint of heart.  Joey found all individual components of the sandwich delicious but the schnitzel made it a bit unwieldly to consume.  Mike ate it as an open faced sandwich, whereas Craig and I simply opened our faces and made it work.  While Craig felt the bacon was the real star of the sandwich, the carnitas seemed bland to him.   Mike loved it and said that the only way it could be made more decadent was to replace the bun with a donut.  As for me, I really liked it but I am simply not built to consume food like this anymore.  It was rich, tasty and full of meaty goodness.  I would probably share this sandwich in the future but 25-year-old me would eat these daily.  Granted, I probably wouldn’t live to see 38-year-old me but I would die happy.

I am sad I discovered you so late in my life, my delicious friend...

I am sad I discovered you so late in my life, my delicious friend…

I would like to take a moment to also praise the fries.  Though they’re called “Steak fries” they are actually shoe string cut.  They were tasty with a nice spicy kick to them.  They are served with a house “Ketchup”.  The thin & soupy texture of the ketchup basically earned it the name “Tomato Soup” from me and my friends.  Tasty but not quite ketchup in my estimation.

Marjy ordered the Pork belly ap: Seared pork belly, frisee salad, apple lemon vinaigrette & sweet-spicy glaze.   She found it tender and not as rich as she was expecting.  Her salad was adequate and the tang of the mustardy dressing was good but might have been better served with a tarter apple.  She also got the chips and H&B guac, which was chunky and good.

Anna and Kelsey both ordered the Snack Shack Burger with aged white cheddar, bacon jam, lettuce, tomato and shack aioli.  They also had similar experiences with it.  They found the aioli to be good with the bacon jam (another stand out).  Their burgers were well cooked.  They both said the fries and “tomato soup” were excellent.    Amy had the Beet Terrine: Local Beets with goat cheese, spinach, frisee salad & balsamic glaze.   There were not many vegetarian options on the menu and she had low expectations for this terrine.  She felt the dish was pretty straight forward but nothing remarkable or worth coming back for.  It should be noted that in the dietary restrictions department, what Carnitas lacks in vegetarian options, they almost make up for in their wide selections of Gluten Free options, which Marjy appreciated.

Jackie ordered the Snack Shack Rueben Sandwich with pastrami, sour kraut, swiss and thousand island.  She declared this sandwich “rocked her world”.  The bread was buttered and delicious with great pastrami.  It was also loaded with sourkraut, which she loved.   Aimee had the Snack Shack Steak Sando with blue cheese spread, red onion, apple and lettuce on sourdough.  She also had an order of steak fries.   She found the sandwich a little spicy but super tasty with quality bread.  Aimee’s fries were a little spicy and sized to share.  The “Tomato soup” was okay but she described it as thin and off-putting.

In the interest of thoroughness, we all ordered desserts.  These seemed to be the biggest downfall of an otherwise really solid meal.  Joey & Aimee had the Peanut butter Cap’t Truffle, which I tried.  While Joey found it bittersweet and tasty, he did find it difficult to eat with it’s thick coating and the captain crunch seemed unnecessary.  Aimee felt the size and shape of the dessert both defied what could be called a “truffle”.  I thought the truffles were tasty but more than a handful to eat.  Reaching all levels of flavors required more than one bite.  Not that I have a problem with that but it made it hard to eat.

You gotta want it but it's worth the effort.

You gotta want it but it’s worth the effort.

Kelsey and Anna both had the Bacon Chocolate Brownie.  They were not fans.  They felt the brownie was lacking chocolate flavor with weak caramel (wrong consistency) and barely any bacon.  Kelsey also ordered the Sour Cream Cake with berries, which she labeled a complete throw-away.  She said it was basically coffee cake with a bit of jam at the bottom.  Amy had the Peanut butter Pie, which she felt was yummy.  I had some and I gotta say I agree, it was super tasty.  Jackie & Craig had the Chocolate Bacon Whisky Truffle.  Jackie felt the chocolate was so strong it cancelled out the other flavors.  She added that the dessert on the whole seemed to lack complexity.  I tasted this truffle and I have to agree.  The flavors were so muddled I had to be reminded what else was in it aside from chocolate.

So overall, I found Carnitas Snack Shack to be well worth the hype.  While it’s small, there is a great patio out back with a cool vibe.  The staff was awesome and friendly.  The food was tasty and well prepared, but skip dessert and stick to the meaty stuff.  It’s what they do best.

Further reading: 

Home

You can see pictures of all the entrees and drinks talked about in this review by following theboywhoatesandiego on Instagram! http://instagram.com/theboywhoatesandiego

 

Blue Ribbon Artisan Pizzeria (20 of 52)

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I can be picky about Italian food because I’m Italian.  Sort of.   I grew up in an Italian-American household so the food I had wasn’t necessarily the same food that Italians in Italy would eat but there are certain flavors and tastes that need not be messed with by non-Italians.   Example: The Gravy is what you serve over pasta.  Marinara sauce is what you dip mozzarella sticks in at Denny’s.  Pasta is what you eat in the form of spaghetti and other countless shapes.  Noodles are what comes in a bowl of ramen.  Trivial way of thinking?  Maybe but I’m a quarter Italian and therefore,  kinda think I’m right about everything.  Blame my family.  I do,  it’s fun!  Pizza certainly falls under the “gotta be right” category but I’m also open-minded and like to try different styles of pizza.  I’ve had it in New York and Chicago and I’ve loved both.  This week’s challenge, Blue Ribbon Artisan Pizzeria, leans more towards the wood fired New York style pizza.  I was excited as were my band of fellow tasters:

Abby–Swim instructor, Disneyland buddy, Stresses about making food for my other food-savvy friends

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

Amy-Vegetarian Belle, Author, Event Planner

Anna-Educator, flannel wearer, still mad at us for going to Snooze without her

Chris-Attorney, lifelong food snob, loves good Scotch and gay jeans

Molly–Recent San Diego transplant, jewelry maker, The new girl

Suzanne-My Italian soul sista, Can throw down in the kitchen, the cultured one who pronounces everything correctly.

Blue Ribbon

Strong pizza and strong opinions. This is why we do this.

Blue Ribbon, located in Encinitas, is small.  Super small.  They don’t take reservations but they were able to accommodate our large group with no hassle.   We started with some drinks.  Abby had a Fallbrook Winery Merlot.  She called it “effective”.  Chris ordered the Acoustic Ales Blue Ribbon Lager, which he appeared to enjoy.  Most of the rest of us were offered Hard Lemonade.  It’s lemonade with some sort of alcohol in it.  I would love to be able to tell you what precisely it is but our server made no move to answer either time we asked.  That having been said, it was tasty and likewise “effective”.

The massive divide in our opinions started with the appetizers.  Aimee ordered the Spicy Deviled Eggs with with Spicy Calabrian Chili Aioli & Smoked Pimenton Oil.  She found the dish overly spiced and overly priced ($7.50 for 4 halves of egg).  Amy had the Crispy Three Cheese Raviloi with Roasted Tomato Sauce & Parmigiano Reggiano.  I got to try these and they were pretty good.  Nice crispy dumplings in a good sauce.  She also ordered the Wisconsin Black Seed Popcorn with Truffle Salt and Parmesan.  This was house special is unique and highly snackable.   It’s good popcorn even without the extra stuff.   The truffle salt added an earthy flavor.  The parmesan added a mild cheweyness.

WARNING: If your popcorn looks like this and there's no truffle salt on it, it's burned and you've ruined movie night.

WARNING: If your popcorn looks like this and there’s no truffle salt on it, it’s burned and you’ve ruined movie night.

Chris ordered the Whipped Laura Chetel Goat Cheese with Black Mission Figs, Pickled Fennel & Toast.  It was a big hit with most of the table, particularly the goat cheese.   Molly had the Caesar Salad.  She enjoyed the house made garlic dressing.  In place of croutons, they were served ground and sprinkled on top, like breadcrumbs, which she found weird.  The salad is also huge.

This was all well and good but we were here to fight over pizza.  I want to commend this week’s group as we all ordered different style pizzas without even making a conscious decision to do so, which is a nice break from the usual hive mentality we live in.

Abby ordered the Blanca Pizza: Roasted Garlic,  Extra Virgin Olive Oil, Mozzarella, Goat Cheese, Sun dried Tomatoes, Capers, Olives & Arugula Pesto.  She thought it was well cooked with strong flavors.  Her favorite being the addition of capers.  Aimee had The Artisan: Tomato Sauce, Mozzarella, Housemade Spicy Pepperoni, Fennel Sausage, Canadian Bacon & Smoked Sausage.   She found the pizza to be just okay but, again, well below the asking price.  The pepperoni and sausage were massively over spiced, which was a problem present in a few of our pizzas.

Anna ordered the Americana Pizza: Tomato Sauce, Fresh Mozzarella, Artisan Pepperoni & Gaeta Olives.  She enjoyed it, particularly the strong olives and quality mozzarella cheese.  Amy had the Signature Pizza: Lemon Extra Virgin Olive Oil, Fresh Mozzarella, Ricotta, Parmigiano Reggiano, Lemon Zest, Red Onion & Basil.  Having eaten here several times, Amy’s pizza was a tried and true favorite of hers.  She loves the lemon olive oil best.  I tried her pizza and it also ranked among my favorites.

Chris ordered the Red Oak Pizza: Tomato Sauce, Fresh Mozzarella, Ricotta, San Daniele Prosciutto & Arugula.   Chris is also a returning customer to Blue Ribbon and very much enjoyed his pizza.  He’s also a big fan of how well the beers offered pair with the food on the menu.  Suzanne ordered the Staff’s Favorite Pizza: Tomato Sauce, Fennel Sausage, Heavy Cream, Parmigiano Reggiano & Basil.  It should be noted that Suzanne is of Italian decent, is from New York City and she spent 3 years living in Italy, so basically if she were a man she’d have a gold medallion with the words PIZZA SNOB nestled in a mountain of chest hair, visible to all from her unbuttoned shirt.  She found the crust to be on point; crispy but not cracker-thin with a nice char.  The cheese was good but the heavy cream added a lasagna-like consistency to her pizza.  The real villain, again, was the sausage.  She found it overpowering yet flavorless at the same time.  “That could’ve been pork or beef, you wouldn’t be able to tell”.  Well, alright.

Molly had the Craftsman Pizza: Tomato Sauce, Fresh Mozzarella, Parmigiano Reggiano & Housemade Spicy Pepperoni.  Like most of us, she found the crust to be skillfully done and tasty but her pizza crumbled beneath the spice of her pepperoni.  I ordered the Classic Pizza: Tomato Sauce, Fresh Mozzarella, Fennel Sausage & Crimini Mushrooms.  I thought it was really tasty.  Good crust, the mozzarella was top shelf and well distributed.  The mushrooms were great but the fennel sausage was ridiculously spicy.  Not enough to kill the dish but a big deterrent from me enjoying it more.

PK classic pizza

We are not spice wimps, I swear.

With only two items on the menu, we felt desserts was a must.  The first dessert was a signature dish for Blue Ribbon:  Butterscotch Pudding with Sea Salted Caramel & Fresh Whipped Cream.  Anna, Amy, Chris and I loved it.  Molly said it was the 2nd best of it’s kind she’d had after Haven in Pasadena.  I thought it was divine and the perfect size for following a large meal like pizza.  Aimee was not a fan.   She felt the dish lacked texture and just felt like a “butterscotch slime”

PK butterscotch

and here I was thinking I couldn’t love anything from a mason jar that wasn’t moonshine…

The other dessert was the Peanut Butter Crunch with Peanut Butter, Chocolate Pudding, Caramel, Pretzels & Whipped Cream.  I enjoyed this one as well but not as much as the butterscotch.  Abby and I both found the peanut butter to be a little muted in its flavor.  Several folks at the table took issue with the “Crunch” portion of the dish.  The pretzels tasted a little stale and would’ve been better served with chocolate on top instead of hiding at the bottom.

PK PB crunch

If the Butterscotch Pudding is unable to fulfill its duties as favorite dessert, Peanut Butter Crunch will be crowned the winner.

Overall impressions of Blue Ribbon were mixed.  Chris and Amy were already fans so they’d come back.  Aimee and Suzanne both said the service was less than stellar and I’m inclined to agree.  They restaurant was busy but we found the wait staff and bartenders to be less than helpful about menu knowledge, refills, etc.  The food was good enough that I would go back at a less busy time, like lunch, for a second opinion.

Further reading: http://www.blueribbonpizzeria.com/

To see all the pics from this meal be sure to follow theboywhoatesandiego on Instagram!

 

Prep Kitchen (19 of 52) (CLOSED)

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There are only two terms used to describe getting drunk during breakfast:  Relapse or brunch.  Fortunately this week’s entry only covers the latter.  Though should I decide it’s all too much to go on living, please look for The Boy who Drank San Diego in 2015!  The thought of trying the much talked-about brunch at Prep Kitchen made me and my merry band of food lovers downright giddy.  Joining me on this quest were all first timers!

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

Amy-Rocky Horror performer, Michigan football loyalist, a common floozy

Anna-Educator, flannel wearer, still mad at us for going to Snooze without her

Chris-Attorney, lifelong food snob, loves good Scotch and gay jeans

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

Jackie-Awesome Soprano, fellow East Coast transplant, Has a Vegas story or two

Joey-Future music professor, Saceraz drinker, makes a mean cup of coffee

Kelsey-Project manager, Advanced level foodie, Has been known to drop it like it’s hot after a few cocktails

Matt-My co-star in “Five Course Love”, Runner, Lover of beer

Stephanie-Blogger, runner, fellow Disneyland enthusiast

You have no idea how hard we resisted posing on the staircase and calling it "The Brady Brunch". No idea...

You have no idea how hard we resisted posing on the staircase and calling it “The Brady Brunch”. No idea…

Located in the trendy San Diego neighborhood of Little Italy, Prep Kitchen is a 2nd-level, open-air place with lots of unique decor and charm.  The catchphrase a lot of places like to use lately is “Farm to table”.  At Prep Kitchen, this is less a buzzword and more a way of life.  But I’m getting ahead of myself.  First up was the Coffee bar, which you could partake of for a dollar.  Yep.  One dollar.  Also available for a few more bucks were tasty muffins with a variety of jams and toppings.   The coffee bar is a really cool concept.   You could refill your coffee when needed self-serve style without having to flag down a server for refills.  The cup handles were a little weird in that they were very small.  Watching Durwood get his fingers repeatedly stuck in the handles made for some great entertainment.

There was no way in hell my crew was going to do brunch without sampling some of the cocktails (not doing so is an act of gay treason that would certainly get me dis-invited from the weekly meetings at Anderson Cooper’s Palm Springs compound)  Amy ordered the Mure et Bulles: Blackberry Calvados Liquer & Bubbles.  She also had the Red Wine Sangria, both of which she said were really good.  Matt had the house made Bloody Mary, which he said was awesome with a perfect amount of spice, even the salt on the rim had some spice to it.  Joey ordered the London’s Burning: Gin, Jalapeno, Avocado and Lime.  He said it was spicy but lacking in Gin botanicals (which was a disappointment for him).  The drink was interesting but he probably wouldn’t order it again but he would like to marinate some flank steak in it because that’s just how his brain works: How else can I consume this?  Stephanie & Aimee had the White wine Sangria, which they loved and deemed a great start to the meal.  Jackie, Stephanie and I all ordered the Cucumber Honey Mimosa, which we all really loved.  It was refreshing and delicately sweet.  Chris had a Boulder Beer Company Shake Chocolate Porter which he enjoyed and foolishly tried to get me to like.  Sorry beer, it’s not you, it’s me.  I don’t like you.

Before the main courses we ordered some of the house-made donut holes.  These were a big hit. Soft, warm, fresh and sweet with a tang that either came from lemon zest or ricotta cheese.   The taste and texture reminded a few of us more of a fritter than a donut but they were super tasty and I certainly wasn’t opposed to dipping them in the Dulche de Leche sauce that came with the muffins.  Fat kid innovation at it’s finest.

Look at them. Just sitting there daring you to eat just one...

Look at them. Just sitting there daring you to eat just one…

When you love eating there is a certain romance that begins between you and good food over the course of a meal.  We had been wined (quite literally) and politely dined but Prep Kitchen leaned in and made their proverbial move in what we tried next.  One of the specialties of their breakfast menu is poppy seed pancakes with strawberries, rhubarb whipped cream and almond crumble.  Our server dropped these at the table for us to try with the confidence and swagger of an MC dropping the mic after a freestyle battle.

Wow.  Just, wow.

Light, fluffy pancakes.  Strawberries in their actual, natural form.  The rhubarb whipped cream was incredible and the almond crumble gave a flavor and texture that made this unlike any plate of pancakes any of us had ever tried.  The most shocking part:  They are served without syrup and THEY DON’T EVEN NEED IT.  Seriously.  Go for these alone.  They are awesome.

Simple, fresh breakfast perfection.

Simple, fresh breakfast perfection.

Aimee had Steak & Eggs: Hangar steak with herb butter, 2 scrambled eggs, hash browns and wheat toast.  She said her steak was perfect & tender.  She absolutely loved the herbed butter and her eggs were also perfect.  Durwood had the Pork & Sage Sausage Scramble with Fontina cheese and butternut squash.   This was another big hit.  Durwood said it was an incredible blend of sweet and savory flavors.  The true mark of a great restaurant is you won’t find salt or pepper on the table.  It’s a show of confidence in the chef’s ability to season his/her own dishes to perfection.    They were nowhere to be found on our table and it was easy to see why.  None of our dishes needed seasoning.    Matt had the Chaquiles: Chipotle-braised chicken, Avocado, Onion, Queso Fresco & 2 sunny-side-up eggs.  We would later learn from the chef that this dish began as a staff meal that became so popular it was added to the menu.  A few folks said it lived up to the hype.  Matt would’ve liked more chicken but said the tortillas were perfect and he’s excited to try it again with different style eggs in the future.

Amy went with the “Choose your own scramble”:  She combined Brie with wild mushrooms, spinach and truffle oil.  She was really pleased with the results and also enjoyed the crispiness of her potatoes.   Joey also choose his own scramble and added sausage, asparagus, wild mushrooms and Gouda.    It met his expectations and he enjoyed it very much.  He and Kelsey ordered some sausage a’ la carte.  While he would’ve preferred a bit more fat in the side sausage, he enjoyed the sausage in his scramble more.  Stephanie also ordered the “Choose your own” scramble, adding Spinach, Avocado & Wild Mushrooms.  She said it was delicious and the accompanying salsa was phenomenal.  As someone who orders more on the healthy side, she appreciated not having to ask for wheat toast as it came automatically (I gotta co-sign on that, as a Diabetic, I can’t do a lot of white breads so it was a delightful surprise with my meal)

Jackie ordered the Smoked Salmon Benedict: Poached eggs, Arugula, hash browns & Dill Hollandaise.  She loved the inventive use of a hash brown patty with her Benedict.  The poach on her eggs was perfect and the hollandaise was light.  A well-balanced dish.  Chris ordered the WNL Burger: Gruyere, Applewood smoked Bacon, caramelized Onions & farm egg.  He’d heard about this burger and was eager to try it.  He said it was the bomb, even going so far as it call it “The best burger in San Diego”.  Quality bacon on the burger, which is of utmost importance!  While it’s a bit on the pricey side ($18) Chris seemed very pleased with his decision to try it.  Kelsey & Anna had the Ricotta stuffed French Toast with Blackberry Syrup & mint with a side of pork sausage.  This would be the other sleeper hit of the table.  They both thought the french toast was outstanding.  Anna said they were perfect without going overboard on the stuffing.  Surprisingly light but sweet.  She claimed it the best French Toast she’s had.

As for me,  I ordered the Wild Mushroom Omelet with Brie artisan ham, leeks and black truffle oil.  I really loved it.  It had so much rich but light flavor.  The brie brought a buttery note to the meal and the tender mushrooms sang with the black truffle oil.  The potatoes on the side needed absolutely no seasoning.  The wheat toast kept the dish in check.  Totally satisfying.

They know the way to my heart because they led with Brie.

They know the way to my heart because they led with Brie.

After the spectacular showing on the previous courses, it seemed almost silly to leave without trying some of the desserts.  Matt had the Sea Salt Caramel Gelato, which he said was so good, this is a direct quote now: “My mouth never wants to touch my wife again”.  Stephanie was unavailable for comment but I commend Prep Kitchen’s desserts for ruining a 3-week old marriage.  Aimee ordered the Berry Shortcake with Brulee lemon poundcake.  It was incredible.  I don’t even know how in the hell you brulee a poundcake but it had a great crispy coating on it.  Superbly fresh berries and just a touch of mint made for an amazing dessert.  Aimee branded this dish reason enough to come back.

Cake + Fire = Love

Cake + Fire = Love

One of the most interesting (and necessary) options on the menu at Prep Kitchen is the “Kitchen 6’r”, where you can purchase a round of beers for the kitchen.  I guess they felt this was a better idea than customers wandering back there and the kitchen staff getting awkwardly long tearful hugs from grateful strangers while they’re trying to do their jobs.  We bought two rounds for the staff.

So the bar has been set impossibly high on this challenge I’ve set up for myself.  Prep Kitchen managed to deliver everything they promised and then some.  It’s quite a feat to keep this rowdy group of foodies quiet at a table but they got us.  And we’ll all be going back so they can get us again and again.

Further reading: http://www.prepkitchen.com/

Also, check out pics from all of my adventures on this challenge by following theboywhoatesandiego on Instagram!

Cafe Japengo (18 of 52) (CLOSED)

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The culinary arts, much like college, are a breeding ground for experimentation.  At whatever point in history it happened, some forward-thinking person decided food “A” needed to be combined with food “B” and BOOM!  The “food fusion” was born.  Not to be confused with the “Ford Fusion”, which is far less tasty and far more expensive than the meal in this week’s challenge.  Located in the swanky hills of La Jolla, Cafe Japengo is serving up Japanese fusion, cool cocktails and adventure.  The “adventure” part really only happens if you try to go to this restaurant without using the valet to park.  We wound up parking in the nearby Hyatt hotel parking lot, riding up several elevators and gate crashing at least 3 private events en route to Cafe Japengo.   But I did it, joined by my fearless “Charlie’s Angels” trio of ladyfriend dining companions:

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

Kelsey-Project manager, Advanced level foodie, Has been known to drop it like it’s hot after a few cocktails

Mandy-Writer, Top-shelf level geek girl, lives in my pocket

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Don’t let the calm looking demeanor fool you, inside these people are sushi fiends screaming for satisfaction.

The look of Japengo is cool and upscale with a heapin’ helping of hip.  We were eager to get started with some appetizers and cocktails.  Mandy ordered the Sakura Blossom: Hibiki Japanese Whisky,  Sake, Plum wine and bitters.  She mentioned the whisky was a bit heavy handed but the cockatil had a very pleasing sweet note on the back end.  Aimee (the only person in our group to have lived in Japan for a short spell) ordered a Meibo Sake, which she said was excellent.

The appetizers that were ordered included the Curry Dusted Calamari with Thai Lime Vinaigrette, chuka salad and grapes (not a typo. IT’S FUSION, PEOPLE!).   Kelsey called the Calamari good but unevenly seasoned.   She found the grapes to be a very nice surprise.    Aimee also found the calamari unevenly seasoned but the crispy noodles and grapes were nice.   Mandy confirmed a unanimous ruling that the calamari was unevenly seasoned with a bit too much breading for her.

I have absolutely no interest in Calamari so I ordered an appetizer that sounded delicious and definitely stood out for it’s “WTF-ness”.  Truffled Nori Fries with parmesan & furikaki with garlic aioli and wasabi mayo.  This was undoubtedly the biggest stretch on the menu as far as things that barely qualified as Asian but they sounded too good to pass up.    I found them tasty and aromatic with great sauces.  Creamy, rich, spicy and perfectly sized.   While they found them an odd addition to the menu, Aimee and Mandy both agreed the fries were very good.

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Proof that “Delicious” will always trump “Authentic”

Main courses were next.  Kelsey and Aimee both ordered the Char-Siu roasted Duck with local market vegetables, Karobuta Bacon, house made Plum Sauce and 3 Bao buns.  Kelsey said the duck was good but felt 3 Bao wasn’t enough as the portions are most certainly sized for sharing.  Aimee praised the duck and it’s sauce as “perfect”.  The side vegetables were also great.

I ordered Vietnamese Pork with Harusame Noodles, jalapeno, asparagus, mint, grilled eggplant, portabello mushroom & Hoisin.  It was friggin’ delicious.  Tender pork, so full of bold savory flavors.  I loved the sauce and mix of textures added by the asparagus and eggplant.  The noodles were also great.  The whole dish was a winner.

The only thing I have to remember this awesome dinner by as my leftovers were unceremoniously thrown out when someone at my work decided to clean out the fridge. At 9am. Yes, I am still pissed about it...

The only thing I have to remember this awesome dinner by as my leftovers were unceremoniously thrown out when someone at my work decided to clean out the fridge. At 9am. Yes, I am still pissed about it…

We were all also eager to try Japengo’s sushi, so we each ordered some rolls.

Sushi. The most perfect food ever? Y/Y ?

Sushi. The most perfect food ever? Y/Y ?

Kelsey ordered the Fifty/Fifty roll: crab and cucumber on the inside with rice, fresh salmon and yellowtail finished with thin slices of lemon, green onion and ponzu sauce.   Kelsey and Mandy both found the roll good but the lemon slice has got to go.  Too overpowering.  I ordered the Pizza Roll: crab and smoked salmon rolled in rice baked with a crab garlic mayo.  While I’m normally not a fan of baked sushi rolls, I wanted to try it because it seemed like a unique idea.  It was good and had a nice flavor but the baking process did leave each piece with a slightly tough texture.  Aimee ordered her favorite sushi stand-by, Unagi (Eel handrolls).  She said it was good but there’s better Unagi to be found in the city.

Mandy learned all about classic sushi from working in an authentic sushi bar in Massachusetts, so her review of Japengo’s sushi was well-informed and critical.  She ordered the Salmon Nigiri, Spider Roll (Softshell Crab), the Special Albacore Roll (a Shrimp Tempura roll with seared albacore & avocado, finished with Ponzu Masago).  She explained that it’s a personal pet peeve of hers when San Diego sushi restaurants add crab surimi to every roll with the purpose of padding the roll and increasing the price.  She feels it takes away from the flavor of the fish and detracts from the overall quality of the sushi.  Mandy did, however, find the salmon to be fresh and clean cut.   She added that the Spider Roll could use more softshell and less Surimi.

Overall, we felt that while the sushi was not the high point of the meal, the other dishes and drinks made up for it.  Cafe Japengo is a really nice place to go in La Jolla for some solid Asian fusion.

Further reading: http://www.cafejapengo.com/



The Cosmopolitan Hotel & Restaurant (17 of 52)

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Contrary to popular belief, some of the oldest things in San Diego can be found outside La Jolla and Del Mar.  One of San Diego’s earliest settlers, Juan Lorenzo Bandini, decided he needed the biggest house in the new city, so in 1829 he made that happen.  The result was a Spanish colonial-style joint with seven rooms, an entrance hall, an enclosed courtyard, a corral, and several sheds and barns for his sprawling family of 4.  I would also imagine he either had horses or his wife resembled Sarah Jessica Parker.  In 1869, Bandini’s house became the Cosmopolitan Hotel.  Then in 1900 it was an olive canning factory until 1928 when Bandini’s Grandson bought it and restored it, not to his Grandfather’s vision of a comfortable family home but back to the much more profitable Cosmopolitan Hotel complete with modern amenities such as wired electricity, gas and Wifi.  Now the building remains one of the oldest standing structures in the city and it really is beautiful.  My friends and I had to take a foot tour after dinner and I highly recommend you do the same.  Though purportedly haunted, no ghosts joined us for dinner to regail us with tawdry tales from the olive canning industry.

Speaking of tawdry, joining me for dinner were:

Abby–Swim instructor, Disneyland buddy, Stresses about making food for my other food-savvy friends

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

Amy-Vegetarian Belle, Author, Event Planner

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

Harry-Wise guy, master of the grill, loves camping for some reason

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We ain’t afraid of no ghosts. Just keep the drinks coming.

One of the best parts to the Cosmopolitan is it’s outdoor bar.  Amy enjoyed a glass of Gainey Riesling, which she called “Delicious, sweet without being too sweet and lots of fruit”.  The bartender was fun and the happy hour looked cool.  We were soon led in to the dining room.  We had lots of time to enjoy the decor as we were the only table in it.  It gave the whole affair an eerie feel.

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Private dining room! Just us, our server and a painting of a lion that looks like Hal Holbrook!

The Cosmopolitan is big and impressive but it is with great sadness that I deliver the bad news:

This was the worst meal I’ve had since starting this challenge.

 

I feel terrible about this because I wanted so badly to like it.  I’m speaking specifically of my main course, but we’ll get to that in a moment.  Abby ordered the “Biggest Toad in the Puddle”; Buffalo Trace Bourbon, Triple Sec, Lime juice & Cherry Bitters.  It was good but so not my thing.  A lot of the drinks at The Cosmopolitan stay away from sweetness, which I love.  Amy ordered the Pineapple Mint Cosmo (The special Cosmo of the month) which said was “Delicious and refreshing without being too sweet”.  Aimee ordered a “Razzmapolitan”; Chambord, Vodka, Lime juice, cranberry & mixed seasonal berries.  She said it was excellent.  The bar overall got high marks from us.  They pour heavy, use quality booze and the value is good.

In place of rolls, The Cosmopolitan provides “Cheese Puffs” with fig butter.  They were light and warm.  A great mix of salty and sweet.  For appetizers,   Aimee ordered the Kung Pao Calamari, which she really enjoyed.  Great sauce and most of all, they fry up and serve the entire squid bodies, which is unusual.   Amy had the Rustico bruschetta, with herbed goat cheese and chimmichurri sauce.  This sauce was the highlight of the whole dish for Amy.   Abby had the Braised Pork Cheeks.  With caramelized onions, crispy onions and a merlot reduction.   She enjoyed the almost beef wellington-ish style of the cooking.   For my appetizer, I ordered the Ahi Lettuce Cups with ginger, julienne vegetables, garlic in baby iceberg lettuce cups.  I found it refreshing and zesty but nothing Earth shattering.  The jalapenos on top were a bit much.

Enjoy. It's down hill from here...

Enjoy. It’s down hill from here…

Amy took another one for the team and had another cocktail, purely in the interest of journalistic thoroughness.  She ordered the The Stagecoach Smash; bourbon, honey, ginger beer, fruit and champagne.  She said it was delicious.   Dinner held much promise as many of the things on the Cosmopolitan’s menu sounded super yummy.  Chief among them was what Aimee and Durwood both had; Fried Chicken and churros with bacon jalapeno infused maple syrup.   While this sounds like heaven, the result was less than Godly.  The plate comes with different cuts of chicken.  Aimee’s plate had a breast, wing and drumstick.  She said the breast was really good but the wing & drumstick were both dry.  The syrup was not overpowering and the churros (served trapped under the chicken) were good but she couldn’t enjoy them together.   Durwood gave the dish high marks for concept but came to the conclusion that the chicken was not home made but frozen.  I trust him because those people know their fried chicken.  By “those people”, I of course mean Southerners.   He also found himself wanting more syrup.  His dinner included a thigh but no breast.  This launched us into a very long discussion about how odd it is, on the part of the restaurant, to not include the same cuts on the same dish.

Abby had the homemade gnocchi with pan seared scallops, cherry tomatoes, asparagus and chimichurri sauce.  She loved the light char on the gnocchi and said the scallops were tender, buttery and perfectly cooked.  The chimichurri sauce added a great fresh element.  Amy ordered the promising grilled peach and strawberry salad with roasted almonds, a fried goat cheese ball and raspberry vinaigrette.  While Amy said the peaches were delicious, the goat cheese was best and necessary to cut the sweetness of the strawberries and the dressing.  She found the salad very unbalanced.  While it wasn’t bad in her estimation, she wouldn’t order it again.

Harry had the espresso braised short ribs with pan-fried garlic brussels sprouts, herbed marble potato and natural au jus.  He praised the meat for being perfectly fork tender with an added bonus of nostalgia, as the flavor of it brought him back to the beef jerky his Dad used to make.   Side dishes that we shared included a greasy cornbread and crispy brussels sprouts with a balsamic glaze and goat cheese, which was everyone’s absolute favorite.

For my dinner, I had the herb crusted pork chop with confit baby red potatoes, sauteed spinach, edamame succotash, roasted corn and a taragon cream sauce.  Everything about it was awful.  Everything.  The succotash was mostly mushy black beans, there was barely any corn on the plate.  The “baby potatoes” were cooked whole and about the size of two baseballs.  The breading on the pork chop was absolutely flavorless.  The cut of meat was awful; fatty, overcooked and completely bland.  It was a horrible mesh of luke warm crispy, chewy, mushy, muddled mess on a plate.  Total disappointment.

You had one job, dinner. That job was to be delicious. You have failed.

You had one job, dinner. That job was to be delicious. You have failed.

I wanted to order dessert, because really, for me, there was no place to from here but up.  Amy ordered the seasonal berry cobbler.  It’s huge and it has to be ordered a la mode due to the tartness and the fact that it’s served at a temperature to rival the inside of an active volcano.  We also shared the caramelized banana cheesecake, which we all found a little weird.  It wasn’t particularly sweet but the caramelized banana was tasty.   Aimee, Durwood and I all ordered the fried ice cream.  A cool concept but the reality isn’t as impressive.  It’s a baseball-sized ball of vanilla ice cream that just tastes like it’s coated in granola.  Not a high note to end on.

My dessert and the thing that made Durwood the 2nd most overdressed thing at our table.

My dessert and the thing that made Durwood the 2nd most overdressed thing at our table.

So, to be fair, while my dinner was horrible, the reviews from everyone else were not as bad.  I’m not saying I would never go back to the Cosmopolitan but aside from the historical interest, solid service, friendly staff and good outdoor bar, I can’t imagine I’ll be headed back there any time soon.

Further reading: http://oldtowncosmopolitan.com/restaurant.html