Tag Archives: food

Saltbox (48 of 52) (CLOSED)

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San Diego’s booming downtown nightlife is centered in the Gaslamp Quarter.  Whether you want the warm salty safety of TGI Fridays, the eat-it-with-a-fork dark beers of The Field or to be harassed by homophobic crazy homeless drifters, you can find all of it downtown. This is the setting of tonight’s challenge restaurant, Saltbox.  Located in the Palomar Hotel, the interior is posh, modern and hard to find (For me anyway, you may be better with directions.  You likely are.)  It also features an incredibly unique unisex bathroom with individual stalls built into the walls.  Ready to face this challenge were a few salty friends I brought with me:

Amy B-Vegetarian Belle, Author, Event Planner

David-Technical writer, singer, robot super villain

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

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

When were we ever going to get another chance to do group photo in the bathroom? Never. This isn't Ally McBeal.

When were we ever going to get another chance to do group photo in the bathroom? Never. This isn’t Ally McBeal.

For cocktails, Harry ordered the “Diamond in the Ruff” (Bombay saphire, dry vermouth, luxardo, st George absinthe & orange bitters).  He said it was really good. David and Amy both had the “Ginger Rogers” (Dickle rye, lime juice, ginger syrup, cinnamon syrup & rhubarb bitters).  Both gave high marks to the very good cocktails of this place.  Amy followed that up with an “Old Thymer” (Wild turkey, housemade thyme syrup & angostura) which was another hit.  Molly got the “L’il Miss” (Smirnoff, elderflower, lemon &  rose water).  She followed suit and said the drink was really good.  This place’s bar is obviously a highlight.

Ginger Rogers: Does everything a Fred Astaire can but backwards and in heels.

Ginger Rogers: Does everything a Fred Astaire can but backwards and in heels.

Right about here is where the problems started.

Right next to our table (no exaggeration, I had to hold my phone up because he could probably read my phone screen) a man showed up with a guitar, a harmonica and began an uninterrupted 90 minute set of 70’s classic rock covers at full volume. All hope my friends and I had of speaking to each other over our dinners were dashed as anything we attempted to shout at one another only looked like we were lip synching for our lives to the tunes of Elton John, Kansas & Neil Young.  Now, don’t get me wrong: this guy was very talented.  He played well and was a proficient enough vocalist, despite bringing “Goodbye Yellow Brick Road” down a few octaves (The rumors are true, we high tenors are the judgiest bitches in the world).  But the bigger problem I have here was not with this guy who was simply doing what he was paid to show up and do.  It’s with Saltbox and other trendy places like it that don’t seem to understand that you can’t have it both ways.  You can’t do upscale dining *and* dive bar cool.  You just can’t.  You gotta choose.  This place passed itself off as a restaurant and bar but a much more accurate description would be “hotel bar with food available”.  And said food was why we were all here.

Right about here is where the problems continued…

For dinner Molly ordered the Half Kale Caesar Salad & The Burger on brioche with bacon, cheddar, lto, grain mustard aioli & pickles with a side of fries.  She said the salad was flavorless and barely had any dressing.  The fries were tasty but when Molly asked for the “House made ranch”, she was informed that they didn’t have it.  Her burger was equally disappointing.  Though cooked correctly, it was really bland.  She concluded that she could get a better burger at In-n-Out at a quarter of the price.  Amy got the Butternut Squash Ravioli with Buerre noisette, sage, pomegranate & chanterelle.  She found the raviloi to be really sweet and unbalanced.    As a table we shared side items of Cauliflower Gratin & Broccolini.   The cauliflower was found both by Amy and Harry to be nothing more than mushy and inside a low grade cheese sauce.  By definition; not a gratin.

Harry had the Skirt Steak with Achiote marinade, herbed rice, chimichurri & plantain chips.  Harry found the steak to be overcooked and the rice to be severely under-cooked.  He was thoroughly unhappy with it and planned to mention it to our server (who we were all pretty sure was a bartender assigned to our table) but after bringing our food, our server disappeared for nearly 45 minutes (or 12 acoustic rock covers).  not good.   David ordered Roasted Pumpkin Soup (with Pepitas, pea tendrils & chives) and the 1/2 Roasted Chicken with root vegetables, bordelaise, parsley and celery leaf salad.  In a change of pace, he really enjoyed the soup.  He said it was great.  The chicken however was dry and flavorless.

One of the few hits of the evening's food: David's Pumpkin Soup.

One of the few hits of the evening’s food: David’s Pumpkin Soup.

I got the Yukon Potato Flatbread with chicken added and a side of Fries.  Though  I was charged for it, the chicken never made its way onto my flatbread but I was so hungry by the time they brought it, I didn’t care.  It was more food than I thought it was going to be but it was good enough.  Nothing astounding but competently made.  The fries were fries and I got more than I thought I would.  Still on the expensive side (even after they took the missing chicken off my bill).

Upscale bar food. Tasty but not worth the wait.

Upscale bar food. Tasty but not worth the wait.

There were some dessert items on the menu but after a very long wait, numerous service snafus and having to spend an entire night texting each other at the table to save our voices, we weren’t interested in trying any of them.

So, you’re probably thinking that we hated this place and would never come back.  Not true.  The drinks were successful across the board so if you are a business professional in San Diego needing to take the big wigs out for a cocktail on the company’s dime, take them here.  I think Saltbox is really doing themselves a disservice in the way they are marketing themselves.  This is a hotel bar with some food available.  Passing it off as a restaurant first gives the wrong impression and sets up diners for a disappointing dinner experience, which is what we had.  Come back for cocktails.  After you’ve eaten somewhere else.

Further reading

To see all the pictures from this dinner be sure to follow The Boy who Ate San Diego on Instagram!

Little Tokyo (43 of 52) (CLOSED)

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Right now, in 2014, there are actual people who are still afraid of sushi.  My Mom is one of them.  You could even be related to one of them.  You could even be one of them and need smelling salts whenever you read about Aimee ordering Octopus on this blog.  I am here to break it down for you as it relates to this week’s restaurant.  Everything you need to know about what sushi is and isn’t and can be found on this clearly from the 90’s website.  I want you to read it before we continue.  Go ahead.  I’ll wait…

My love of sushi is well documented so I need little to no prodding (maybe a little prodding to get my fat ass loaded back into the car when I try to go home after eating 17 rolls) to go get some sushi.  When Little Tokyo was recommended to me, adding it to the list seemed like a no-brainer.  Joining me was a small but dedicated bunch.

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

Dylan-The newest addition, the 2014 model.  A Kate & Joe production.

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

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

Sebastian-The coolest kid in Kindergarten.  A Kate & Joe production.

Little Tokyo 1

Smile pretty! Everyone except Dylan, who finds selfies indulgent.

 

Located in the San Diego neighborhood of Carmel Mountain, Little Tokyo is quiet (very quiet this particular night) strip mall sushi place with charm and an affordable, if standard, menu.

Kate ordered the Crunchy Roll, which she says was good and right in line with white person sushi (or Gaijin as the Japaneses call it!).  Kate’s baseline gauge of the quality of any sushi place is its Spicy Tuna roll, which she also ordered and said was excellent. Finally she got an order of Yellowtail Nigiri, which she said was well cut and fresh.  Sebastian was a tough sell on Little Tokyo’s Orange Chicken with white rice due to the multi-colored sesame seed garnish but Kate bravely picked them out and Sebastian did put a dent in his dinner, which something I understand not all parents have as much luck with.  Dylan was less picky about her dinner as Kate’s boobs did not have sesame seeds on them.  This time.

Durwood had the Devil Roll (Shrimp Tempura, Crab, Avocado topped with Eel and Eel sauce).  He called it “Everything I love about sushi in one roll!” So well done.  He also had the Sesame Chicken Plate, which he called simple with good, tangy flavor.  He’s happy to see things like this available on the menu.  Harry had a Kirin Ichiban beer to drink along with Sunomono Salad, which he said was lacking in it’s customary wakame seaweed but was otherwise good.   Harry also had the Albacore Sashimi, which he said was “like buttah”.

I ordered Shrimp Tempura (*my* go-to sushi place appetizer).  God bless the Japanese and their penchant for lightly battering and frying anything at all.  There’s not much variant in how to prepare shrimp tempura but most of the menu at Little Tokyo is pretty standard fare.  It did the job it was meant to do.  Not the greatest I’ve had but certainly not bad either.  Competently made.

Little Tokyo 2

Like a warm hug from an old friend, so is the sight of fried seafood on a doily for me.

Up next was a spicy crab and tuna roll which tasted very fresh and was a really decent size for what I ordered.  I quite enjoyed it.

Little Tokyo 3

Random fact about me: I NEVER eat the end piece of sushi first or last. Sorry for the twitching, all my readers suffering from OCD.

Finally, I had a Surimi roll, which was tasty but HUGE.  Seriously, this was a hockey puck of sushi.  perhaps the most flagrant bastardization of Japanese sushi is America’s need to supersize everything.  It’s intended as finger food and while it was tasty enough, I’m not a big fan of sushi that I can’t eat in a single bite.  I don’t like to hold conversations while I’m trying to deep throat tuna.

Enjoy your sushi loaf.

Enjoy your sushi loaf.

The overall review of Little Tokyo is satisfying but nothing Earth shattering.  The atmosphere is quiet, the place is clean and the staff was very nice.  It’s also very affordable.  It did its job for me and while I could get very much the same type of food closer to home, I wouldn’t make it a point to drive up to Little Tokyo.  But if you are located near by and looking for some decent sushi, this is your place.

Further reading: http://www.yelp.com/biz/little-tokyo-san-diego

To see all of the pictures from this restaurant, be sure to follow The Boy who ate San Diego on Instagram!

 

 

Nine Ten (41 of 52)

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La Jolla, California (the neighborhood I work in) is known for being a lavish beach side community where the wealthiest of San Diegans enjoy fine dining, art museums and occasionally perform charitable acts of handing a dollar to any lost middle class folks they see wandering the sidewalks.  The restaurants are known for being equally swanky and unapproachable but this week’s restaurant, Nine Ten, is here to dispell that image.  Joining me for this upscale dining romp are the following friends:

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

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

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

Samantha-My co-star in “Five Course Love”, Aubrey Award winner, A sometimes Amish Jew

Party of 6, here at 7 to see if Nine Ten is the one.

Party of 6, here at 7 to see if Nine Ten is the one.

We found the atmosphere at Nine Ten to be surprisingly chill and welcoming.  They couldn’t seat our party in the regular dining room so they instead gave us our own back patio table, complete with crisp night air, the gentle sound of the ocean and a busser that looked like 80’s TV icon, my boyhood Daddy fantasty and Father of hot-but-douchey pop misogynists, Alan Thicke.  Throw in a delightful singing server named Amy and it made for one magical evening.

For pre-dinner cocktails, Chris ordered the “Ryes an Fall” (Rye whiskey, cognac, Peche de Vigne & Lemon), which he seemed to enjoy.  Harry had a Saserac, which he said was tasty.  He and I also both had the “Endless Summer” (Sailor Jerry, Apricot Brandy, Ginger Beer & lemon) It’s like adult lemonade with alcohol.  Anything that takes my childhood and mixes it with copious amounts of liquor that doesn’t involve an abusive home life, I’m all for!  Samantha got a traditional martini with blue cheese stuffed olives.  She was a huge fan of this drink and particularly the blue cheese.

For our appetizers, Aimee had the house version of Chicken & Dumplings.  She said it was delicious with a great both.   Chris got the Shrimp Toast at the bar, which he said was not amazing but was a beautiful presentation.  He also had the House Cured Smoked Salmon (cucumber, apple, baby potatoes, fennel, radish, rye bread, charred dill oil & whey crème fraiche vinaigrette) which he called a “great starter”.  Harry had the Lamb Tartare (black garlic, orange chili oil, pickled onion, cured egg yolk & masa cracker).  He really enjoyed the pine nut flavors and delightfully delayed kick on the finish.

Samantha got the Jonah Crab Salad (pickled avocado, lobster knuckle, blood oranges, pickled ramps bulbs, herbs, buttermilk dressing and hot sauce powder) She had no idea there was even such a things a lobster knuckles but said the Buttermilk dressing was SO good with the fresh crab meat.  Amy had the Heirloom Tomato Salad (Chino farms tomatoes, Spring onions, Shaved Turnips, Watermelon Radish, Smoked Feta, Mustard Frill, Purple Cress, African Basil Vinegar & Vadouvan Oil).  She loved the amount of flavor in such a simple salad.   I had the Maine Lobster & Hiutlacoche Agnolotti (Chino Farms corn, lobster mushrooms, herbs).  It was pretty damned fantastic.  As one always ready to rub my native-New Englander bragging rights in anyone’s face, the lobster was on point.  Fresh, tender, delicately sweet.  The Corn and pasta were amazing together.  Really solid opener.  Would go back for this alone.

Nine ten 1

I don’t know which cave man got the idea to crack open a giant sea bug one day and eat it’s innards but, boy am I ever glad they did.

For our main courses, Aimee ordered the Pumpkin Seed Crusted Lamb Loin (torpedo onions, roasted acorn squash, kale, pomegranate seeds, lamb pancetta, squash puree & lamb pomegranate jus).  She called this the best lamb dish she’s had in this entire challenge.  She said it was perfectly executed with an outstanding sauce.  Amy had the Chino Farms Butternut Squash rice Grits (roasted mushrooms, acorn squash, pickled squash, pumpkin seed crumble, brussel sprouts & herbs)  She called them amazing with great flavors and textures.  She appreciated the fact that the vegetarian dishes offered were all well thought out and not just “Non-meat stuff”.

The head chef at Nine Ten, Jason Knibb, was offering something special the night we were there.  He hails from Montego Bay, Jamaica and cut up a whole goat (not, like, at our table.  My God.  Could you imagine?)  Harry felt a need to jump on this opportunity, for science.  It was his first time having goat and he really liked it.  It included a mushroom cream which he thought was divine.  I don’t have any more details about the dish because it’s not on the menu but I did want to include it because it speaks to the skill set of a very talented chef.

Chris had the Hay Smoked Duck (Not be confused with Hey!  Smoked Duck!) with roasted asian pears, anson mills farro, huckleberries, duck egg sabayon, puffed wild rice & duck jus.  He said it could actually be the best duck he’s ever had.  As Chris taught me “If pigs could fly, they’d taste like duck”.  It’s a nice metaphor best taken at face value because the mechanics of such an image are really upsetting.  Samantha and I both ordered the Braised Prime Beef Short Rib (roasted beets, baby artichokes, brussels sprouts, savoy cabbage puree, fried brussells sprout leaves & horseradish beet vinaigrette).  Samantha thought they were amazing.  Fork tender with a great sauce.  She also enjoyed the crispyness of the brussells sprouts.  As for me, I thought they were another hit at what had so far been a pretty impressive meal.  Rich, tender and full of flavor.  Chef Jason for sure knows how to cook some meat.  Delicious!

Nine Ten 2

I tried to do some tie-in joke with the In Living Color sketch about that Jamaican family who each had a dozen jobs but every single version had me coming off as a huge racist, so instead I offer you this: Hey! Meat! Tasty!

With such a great meal so far, there was no way we were skipping dessert.  Aimee had the Maple & Apple Butter Cream Puff (white cheddar crumb, local apples, maple & hay ice cream).  She loved its beautiful texture and thought the cheese crumb was great.  She mentioned that the ice cream wasn’t really even necessary for this dessert, one of the best composed we’ve tasted.  Chris ordered the Vanilla Flan Tart (Caramelized Hazelnut, poached pear & Hazelnut whipped cream).  I got the 1/2 Baked Chocolate Cake (with caramel sauce and Vanilla ice Cream) It was sweet, ooey, gooey, warm and chocolatey.  The smartest aspect of this dish is that it’s served in a cup about the size of a coffee cup: the perfect amount.  A great, decadent cap off to a great meal.

Nine Ten 3

Half baked chocolate cake. Had I known doing a half assed job at something could lead to such amazing results, I would’ve exerted far less effort in my life.

So in closing, we really had a great night.  Nine Ten offers upscale fine dining tastes with a friendly attitude.  This place is certainly on the more high-end price wise but it wasn’t so expensive that you would only eat there once a year.  Everyone at the table would go back (that includes the most important opinion: mine!)

Further reading: http://www.nine-ten.com/

To see all of the pictures from this meal be sure to follow The Boy who ate San Diego on Instagram!

Bruxie (33 of 52) (CLOSED)

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I’m back!  I hope you haven’t missed me too much.

For the last month I was in production of a new musical that made it’s world premiere here in San Diego.  I’ve still been going to restaurants every week but have been short on time to properly review them for you all.  Lucky for you, I take good notes and love attention.

I think it’s getting to the point in modern food, where you can actually classify gimmick as a restaurant category.  Whether it’s a cupcake ATM, a place that serves only side dishes or all the food is served upside down, there’s lots of new places offering a fun slant on traditional food.  Bruxie easily threatens to fall into that category as everything they serve is between two waffles.  Sound amazing?  Sound too good to be true?  I was unsure what to expect but I had my waffle-loving gang at the ready to sit in true judgement.

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

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

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

You had us at waffles.

You had us at waffles.

Located on the campus of San Diego State University (SDSU to locals and the typographically lazy), Bruxie’s design is much more fast food than stuffy restaurant.  We were lucky to get in during morning hours as the place is usually jumping at night.  The menu offered a number of tasty breakfast, lunch and dessert-type things.  We ordered a pretty wide variety of waffle-hugging chow.

Amy J went the sweet route and ordered the Liege waffle with Nutella and caramelized pearl sugar sandwiched between two waffles.  She said it was very yummy, excellent portion size with a great crunchy texture from the crystalized sugar.  Nutella, is of course amazing, as anyone with taste will tell you.  Amy wishes there were more vegetarian-friendly menu items.  Harry had the Michel Cordon Bleu cold smoked Smoked Salmon Lox & Dill cream cheese waffle sandwich with cucumbers and chives.  He said the salmon and waffle were a really nice pairing.  The cucumber added a refreshing element with great crunch.  The sandwich was also accented nicely with what Harry called a “perfect amount of dill”.  Kelsey ordered the Prosciutto di Parma & Gruyere waffle sandwich with whole grain mustard and chives.  She felt the sandwich could use more acid to cut the overall heaviness.  Kelsey also had a side of “Irish Nachos” (Crispy waffle fries with Bruxie cheese sauce, applewood bacon, sour cream and chives).  She said they were delectable but lacking somewhat in the toppings.

If you had told me salmon on a waffle was good, I would asked "How high are you?!" of course, I asked that about most of the menu items here.

If you had told me salmon on a waffle was good, I would have asked “How high are you?!” of course, I asked that about most of the menu items here.  The stoners alone must pay the rent here.

Chris ordered the same sandwich as Kelsey (Prosciutto di Parma) but added arugula and a fried egg over medium.  While he enjoyed it, he mentioned he would be more apt to return for a breakfast waffle sandwich after trying Durwood’s order.   Anna had the Country Sausage, Egg & Cheddar waffle sandwich.  She also added maple syrup to the sandwich.   She said it was delicious but the real highlight to the sandwich was the very thin layer of mayo.  Amy B ordered the Lemon Cream and Seasonal Berries.  She said it was delicious and very well balanced.  Durwood had the Buttermilk fried Chicken and waffle with chili honey and cider slaw.  He said it was great with flavors that married extremely well and extremely juicy, well seasoned chicken.  He added the syrup, which he said was also good but ultimately unnecessary.

While it escapes me at the moment, I am confident there's a way to spin this as a "healthy breakfast"...

While it escapes me at the moment, I am confident there’s a way to spin this as a “healthy breakfast”…

Joey ordered the Roasted Mushroom and Goat Cheese Waffle Sandwich with fresh basil, arugual & balsamic reduction.  He also added avocado.  He felt it was a bit balsamic heavy but incredibly good.  Joey appreciated the great crunch of the waffle while remaining structurally stable as a sandwich.  Aimee had the Green Eggs and Ham Waffle Sandwich with Tillamook Cheddar, mayo & Arugula Pesto.  She said the pesto was good and really fresh.  the waffle was filling and not too soggy all at a great price.  I, along with Anna, ordered the Country Sausage, egg and Cheddar waffle sandwich.  I was horrified to discover the egg in question was a fried egg and not a scrambled egg, as years of setting my standards no higher than fast food breakfast sandwiches has taught me.   I went back up to the counter to order something else when they very generously offered to scramble the eggs for me.  I was truly shocked by that but they did it and it was really awesome.  A one-two punch of great food and great service.

My appetite was satisfied and childish food phobias were catered to. Perfection.

My appetite was satisfied and my childish food phobias were catered to. Perfection!

Dessert was also a big selling point for coming to Bruxie.  They serve frozen Custard, which Amy B was VERY EXCITED about.  I’m not talking Christmas morning excited, I’m talking we found a matching donor excited.  You see, as a native of Wisconsin, Amy was very familiar with this frozen treat.   I looked to her for the final official seal of approval and she gave a big thumbs up.  It had the taste and texture she remembers and loves.  She cannot wait to come back.  Several of us ordered the frozen custard and everyone enjoyed it.  I personally didn’t feel like it was far in taste and texture from soft serve ice cream.  But seeing as I love soft serve ice cream, this was hardly a bad thing.

What some call "dessert after breakfast", I call "research". For you, I do this.

What some call “dessert after breakfast”, I call “research”. For you, I do this.

Overall, I was super impressed with Bruxie.  Several people in our group had been to the Orange County location and enjoyed it.  I can see why.  It merges my love of waffles and things jammed between them.  Go.  You’ll thank me.

Further reading: http://bruxie.com/

To see all the pictures from this meal, be sure to follow The Boy who ate San Diego on Instagram!

Saigon on Fifth (30 of 52) (CLOSED)

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San Diego is a city rich in ethnic culture, particularly when it comes to food.  So to the point that we’ve got cuisine from nearly every imaginable country.  Even Canada!  But that’s a little too wild for me, so for tonight we’re sticking with Vietnamese.  I love Vietnamese food, particularly Pho, but as it’s balls-out hot here in SoCal, I was looking forward to exploring other options.  Saigon on Fifth is a staple of the San Diego neighborhood of Hillcrest.  Two things you should immediately know about Saigon on 5th:

-It’s not on Fifth.  It actually faces the other way on University just to confuse you.

-It’s WAY bigger than it looks.

Nestled into a business district block, Saigon on Fifth looks like any number of closet-sized restaurants wedged between each other in this ‘hood.  When we went inside, we were lead into a HUGE dining room with an open space leading outside to courtyard patio dining.  It was like a small Asian female Willy Wonka leading us into the chocolate room but with more fountains and less whimsical music.  Cool digs.  Joining me in this trip to Wonka’s factory were the following rowdy, gold ticket winning children:

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

Amy-Vegetarian Belle, Author, Event Planner

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

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

Kevin-Gentle giant, works among the dregs of humanity, probably lived with someone you know.

Some of us needed a good drink, others a good meal. I just needed to pose in front of a brick wall. Everyone won.

Some of us needed a good drink, others a good meal. I just needed to pose in front of a brick wall. Everyone won.

Like almost every place in Hillcrest, Saigon on Fifth knows its clientele, so there were plenty of libations to choose from and my group wasted no time in sampling.  Aimee had the Cherry Blossom Cosmo, made with Sake.  She said it was really good with a muted sweetness.  Chris ordered a Bourbon Sweet & Sour but was less a fan of it, as it was prepared a little too sweetly for his taste.  Amy had the Buddah Mai Tai, which she described as “Strong, so YAY!”.  Harry ordered the Lychee Martini, which he was a big fan of.

For appetizers Aimee ordered the Steamed Mussels.  She said they were delicious with crispy toppings.  Amy had the Cream Cheese Wontons, which were good but pretty standard with a “meh-level” sauce.  Kevin and I both ordered the Imperial Spring Rolls with crab meat, delicate shrimp, chicken, and vegetables.  The texture was surprisingly crunchy and hearty but the meat was very tasty with a nice, spicy dipping sauce.

They taste more like egg rolls but I'm largely an uncultured savage, so I'll take them at their word.

They taste more like egg rolls to me but I’m largely an uncultured savage, so I’ll take them at their word.

For our main courses, Amy ordered the Bun (a classic Vietnamese dish) with Lemongrass Tofu.  It was different from the way she’s had it in the past but said it was good.  She requested the vegetarian dressing in place of the usual fish sauce.  She described the more veggie-friendly dressing as sweeter than expected but delicious, light and fresh; a great dish for Summer.  Harry had the Spicy Lemon Grass Soup – Fresh Chilli-base soup with lime, lemon grass accent, cooked with lemon leaf and mushroom.   He said it was perfect.  A great combination of spicy and tangy.  Chris ordered Vietnamese crepe with pork and shrimp, which he said was good.

Aimee had the Mango Fish (Whole Sea Bass pan-fried to a crisp, served with shredded green mango in chilli garlic sauce).  She said it was delicious, perfectly fried with a great sauce.  She also loved the green papaya salad included on the dish, which was both cooling and refreshing.  Kevin ordered the Orange Duck, which he said was perfectly crisp and not too fatty with an amazing sauce.  I ordered the Spicy Noodle with Shrimp.  As a big lover of Thai food, I was excited to try its Vietnamese counterpart.  It was delicious.  I ordered the heat level at a 5 out of 10, which was pretty much perfect for me.  Also of impressive note were the shrimp.  They were fresh, huge and really well cooked.  Kind of loved this dish.

Panda Express this is not.

Panda Express this is not.

The dessert menu is a small one with just two options; sweet sticky rice with mango or fried banana cheesecake (note to self: book a trip to Vietnam ASAP).  Chris, Amy and I split the sticky rice.  I’ve only ever had savory rice but it was okay.  I’m not a big fan of fooling my already profoundly dumbed down palette with savory/sweet trickery.  Plus the presentation was… well…

Not working blue today so draw your own caption.

Not working blue today so draw your own caption.

Overall I have to say I really loved this place.  The decor is lovely, the atmosphere is cool, the patio is quiet and romantic (if I ever have another date again, we’re totally coming here).  The food was great and it didn’t cost a fortune.  Opinions among the group were more mixed as Chris brought up an interesting point.  Vietnamese places tend to be more down-home “hole-in-the-wall” type places with more variety and cheaper prices.  He felt as though we were paying more for the ambiance than anything else.

For me, I like ambiance and while I’m sure there are some kick ass, more elbows-on-the-table-style Vietnamese places, this is a great centrally-located place that I plan to come back to often.

 

Further reading: http://saigononfifth.menutoeat.com/

To see all of the pictures from this week’s restaurant, be sure to follow The Boy who ate San Diego on Instagram!

 

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!!