Tag Archives: San Diego

Cake De Partie

by

As I move through the world, I strive to do my best to understand my fellow humans.  It’s not always easy.  In fact, sometimes it’s straight up impossible to truly understand everyone.  But I try and that’s all you can do sometimes, right?  Unfortunately, sometimes the efforts I put forth are met with an impenetrable wall.  There’s people in the world I just don’t understand and never will.  Right at the top of that list are people who speak out loud the following: “I don’t really like sweets”.  

I understand all of those words as English (the only language I speak fluently) and yet, like…what?….You don’t like sweets?  I can’t get my head around it.  You’re not obsessed with sugar?  You can turn down cake?  Like, WHAT?!  You don’t have at least a dozen local ice cream shops on your short list depending on which flavor you’re in the mood for?  You don’t open a bag of Oreos with a friend and say “Pick your row”?  Your box of Reese’s Pieces remains unopened through the trailers at the movies?  These people are like mythological creatures to me.  I’ve mentioned my addiction to sugar many times and how I balance that with my life as a type 2 Diabetic.  Dessert is not a part of my daily life so I always look forward to the times I can treat myself.  Tonight’s restaurant was one such night.

I brought along some of my usual enablers:

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

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

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

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

The group. Or, as we’re known in bakeries, The World Class Wreckin’ Crew

Cake de Partie sounds like a French Patisserie but it’s located in the Convoy Business District, one of the largest Pan-Asian business districts in the entire country with legendary, next-level food.  Cake de Partie is an Asian-fusion dessert café that also offers savory dishes and craft sodas.  The house specialty desserts are Pankcake Souffles (which taste like a lighter fluffier pancake and look like a pancake doing it’s best impression of a marshmallow) and crepe cakes (Layers of crepes and pastry cream stacked high enough to slice and serve like a full-sized layer cake.  I tried both but I’m still determined to fool you, gentle reader, into thinking I am something resembling an adult so I ordered a proper dinner first.  Plus, it takes about 35 minutes for the pancake souffles to cook (They are made to order) so we had some time to explore the rest of the menu.  Props to our server who used the most gentle language possible to tell us that the small table we were all seated at would buckle beneath the weight of all the food we just ordered and we would be more comfortable in the corner trough.  I’m kidding.  It was just a bigger table but we absolutely over-ordered because that’s kind of our brand at this point.    

We sampled a couple of the craft sodas.  Aimee ordered the Butterfly Pea Lemonade (The pretty purple one) which she found to be very refreshing and tasty but not overly sweet.  Chris got the Mango Passionfruit, which he found unremarkable.  Amy enjoyed her Hibiscus Pomegranate.  And here’s where it got weird.  Chris tried Amy’s soda, took us all on a silent face journey before carefully weighing whether or not to say his first thoughts out loud.  After some coaxing he finally said “It….Tastes like French’s Yellow Mustard”.  The rest of made the face you’re probably making right now.  In no time the drink was being passed around the table and we all (with the notable exception of Amy) agreed that it did indeed have a similar astringent, vinegary tang on the finish that one might find in a bottle of French’s Yellow Mustard.  So weird.  It left us all wondering if we would’ve connected those dots unassisted had Chris not first shared an observation so strange one would only share it with their closest friends (also knowing one said friend would publish it on a blog for the entire world to read days later).  Very strange.  For the record, Amy maintains her drink did not taste like mustard.  I don’t know what’s real anyore.  Moving on…

For savory meals, Aimee and Chris ordered the BBQ Pork Rice Bowl.  Aimee said the pork was tender but this was a very basic dish that needed a sauce.  Not bad but not craveable.  Chris said he enjoyed it well enough but not enough to get again.  Aimee also tried the fried shrimp.  She thought the breading was weird and fell off too easily (a pet peeve).  Plus it didn’t seem to be bringing much to the table flavor-wise.  After enough batter fell off, she just took the remainder off and ate the shrimp, which she said were very plump, tasty and paired well with spicy mayo.  Amy got the Crab Basil Pasta with mushrooms and sun dried tomatoes.  She praised the delicious pasta and chewy texture of the tomatoes but the crab was overwhelmed by the sauce.  Overall, Amy believe the dish would be improved (in quality and price point) with shrimp instead of crab.

Kelsey started with the popcorn chicken with Zapp seasoning.  Upon placing her order, Kelsey was warned about the spice level.  She acknowledged the warning and found herself wondering what kind of clientele they normally serve because she didn’t find the dish very spicy at all.  She found the seasoning dry and unevenly applied to the chicken, which had a very crispy breading.  The lack of a sauce option didn’t help.  For her main dinner, Kelsey had the Spaghetti Carbonara.  She was surprised to see the dish contained mushrooms, despite it being the one dish on the menu that didn’t list mushrooms.  The egg on top was overdone and did not mix well into the pasta, so it basically tasted like spaghetti with scrambled eggs.  She did however enjoy the inclusion of asparagus on the plate and wished there had been more of it.  

For my main dish, I had the Fried Chicken Bowl, which was basically the popcorn chicken served over a mound of white rice and a side of spicy mayo (which I was again warned about).  Each component was tasty enough on it’s own but did not create a successful dish overall.  Rather than a dipping side sauce, this thing needs a proper sauce.  The chicken and rice are both too dry on their own to work without it.  

This was like seeing Mariah in Concert and she opens with something from her new album. Like, girl. PLAY THE HITS.

But we knew coming in the real star of this place was the desserts and they did not disappoint.  I should start by saying the dishes were all gorgeous.  Some of the most instagrammable food I’ve seen this whole season.  Beautiful presentations.   Kelsey had the Very Strawberry Pancake souffle.  She described it as “everything you would expect it to be and everything she hoped for”.  The Pancake souffles are all doused in thick sweet cream sauce with a scoop of ice cream on the side.  For Kelsey, this didn’t make the dish too sweet and the fresh strawberries on top helped keep the dish in check.  Amy ordered the Triple Chocolate Cornflake Pancake Souffle.  She enjoyed it and appreciated the fact that the chocolate wasn’t too rich, which could’ve derailed the dish into a total sugar-bomb.  Aimee had the Blueberry Cheesecake Pancake Souffle.  She said it was super fluffy and well made.  While she enjoyed the flavor of the blueberry sauce, there wasn’t much cheesecake flavor to be found.  Aimee also loved the rice Krispies on the plate but felt graham cracker would’ve more successfully given the feel of cheesecake the dish promised. 

She was late but worth the wait. (Actually, that’s not true at all. It arrived exactly 35 minutes after ordering). I’ve now resorted to lying for rhyme’s sake.

I got the Salted Caramel Banana Pancake Souffle.  The pancake was light as air, beautifully made and not overly heavy or sweet.  The cream on top was lovely and gave great flavor.  The ice cream on the side was a perfect match with the bruleed banana halves on my plate.  Really great dish.  I’ve never had anything quite like it. 

Tasty and GORJUSSS!!!!

Chris had the Thai Tea Crepe Cake, which he believes would be popular with a lot of people but wasn’t quite his “Cup of cake”.  

While the reviews of the overall menu were pretty mixed (The savory dishes almost felt like an afterthought compared to how impressive the desserts were), I would say just about everyone agreed the desserts were the absolute standout at Cake de Partie, which when you think about it, makes perfect sense.  Another point in this place’s favor was the location.  While parking at most places in or around Convoy can be, to put it bluntly, horrendous, this place has it’s own parking lot!  The pancakes are available for carry out but you really miss out on that beautiful presentation.  The next time you want something sweet and deliciously different, hit up Cake de Partie.  This fat kid will be back.        

Watch the YouTube episode:

Hear the full podcast:

Wrench and Rodent Seabasstropub

by

I was 22 the first time I ever had sushi.  I can’t believe I spent an entire childhood without it.  This is the part where I would say that we didn’t have that where I grew up but the truth of the matter is modern sushi as we know it dates back to around 1824.  I have to believe at some point someone somewhere in the whole state of Rhode Island said “Where tha f*** can I get some good nigiri ovah heeyah?”.  My parents were afraid of sushi, only referring to it as “raw fish”.  Once I’d moved to San Diego, I now had access to it that I never had on the other coast.  On a lunch break at work, my friend Marci offered me a piece of her California roll from the sushi place next door.  One bite and that was it for me.  I’ve been a sushi fiend ever since.  While my aversion to eating any sea life that was used as a monster in a 60’s Japanese monster movie and bi-valves is legendary, I can crush some spicy tuna, krab and shrimp with the best of them.

Like most cities in SoCal, San Diego has a huge number of sushi restaurants ranging from the most authentic you’ll find outside of Osaka to the equivalent of Arby’s gas station sushi and everything in between.  My personal favorite sushi in the city is called Izakaya Masa in Mission Hills.  I stack every sushi place I go to against it.  With such big shoes to fill, tonight’s restaurant (like all others I cover) has been called the best by someone in my world so expectations are high.  Prepare for your bluff to be called, friendo.  

First off, we gotta talk about the name:  Wrench and Rodent Seabasstropub.  On the surface, it’s confusing.  Like naming a strip club Chlamydia on Tap, A Few Missing Screws Car Repair or Amber Alert Childcare.  I could do this all day.  The name comes from founder Davin Waite.  It’s a nod to his English heritage and calls to mind the light hearted irreverence he hopes to convey through the food as well as a commitment to shaking up the food system.  For me, the name evokes the need to sneak a peek in the kitchen and see if the food is actually being prepared by a plucky rat who controls a hapless human by pulling his hair (Could you imagine the pitch meeting for Ratatouille?)

Alongside a set sushi menu, Wrench and Rodent also offers a number of daily specials.  Sustainable sourcing and non-waste are the order of the day, utilizing all cuts of fish and presenting them in innovative and tasty ways.  Plus they also offer a menu of vegan sushi.  Interest is piqued.  Now it’s time to pull up with my own culinary rat pack:

Our faces are huge and our bellies are full.

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

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

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

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

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

The area of San Diego I live in is about 35-40 South of Oceanside, where Wrench and Rodent is.  In fact, with the exception of Suzanne, everyone in my dining group lives far enough away from this place that travel-worthiness played a big part in everyone’s review.  We started with some cocktails.  David and Shannan both ordered the Tokyo Sunshine (Vodka Soju Spirit, Simple Syrup, Japanese Yuzu and Sweet Citrus with a salt rim).  While the cocktail leaned heavily towards sweet and was less strong than a typical craft cocktail, David still found it enjoyable.  Shannan found it very refreshing and loved the sweetness. 

Tokyo Sunshine. Not the kind Natasha Bedingfield had in her pocket. Or maybe it is. I don’t know her life.

Shannan also had one of the house special cocktails, the Dirty, Surely (Vodka Soju Spirit, Pomegranate and Sparkling Prosecco).  While she loved the pretty presentation of the drink, the flavors did not prove to be as attractive.   Suzanne ordered the Seoul Mule (Gin Soju Spirirt, Black currant, Japanese Yuzu, Ginger Beer and a twist of lime).  She found it refreshing, offering a great balance of light sweetness with the spicy kick of the ginger beer.  She called it “Summer in a glass”.  I tried it and I agree with everything she said.  I just felt like I’ve had this drink many times before at many other places.    

One of the more unique specials on Wrench and Rodent’s menu the night of our visit was their Fish Rib Karaage.   Lightly fried and served with a sweet sauce.  I have this aversion to fish bones (apologies to any 80’s punk/ska/reggae bands that take offense that that sentiment) so I opted out but everyone who tried this dish seemed to really love it.  Harry and Shannan had the Seared Albacore Sashimi with Ponzu and Garlic Chili Sauce.  Harry enjoyed the balance of the delicate fish against the textures and toppings but found the ponzu to be lacking.  Shannan enjoyed the smokiness, layered textures and flavors plus another beautiful presentation.      

Stick-to-your-fish-ribs food!

For my main entrée, I had the Yakisoba (Offered with Chicken or Tofu, I chose tofu) with noodles and stir fried vegetables.  The flavors were very rich and savory.  Tender noodles and really well cooked tofu with a nice chew.  The serving size was a little big given the richness of the sauce but I enjoyed it.  

Send Noods.

I love a good sushi roll and Wrench and Rodent offers several mainstays on their roll menu.  Suzanne and I both ordered the Chronic (Spicy Tuna, Krab, Avocado-deep fried and topped with spicy aioli and sweet citrus sauce).  While I generally don’t love a piece of sushi I can’t eat in one bite, the flavors and textures were all on point.  Nice crispy texture balanced well with the richness of the avocado and the spicy citrus aspects.  Nothing Earth-shattering but I did enjoy it.  I just feel like I’ve had this roll a million times in a million other places.  Suzanne found the roll’s construction to be way too rice-heavy without enough fish to support it plus a noticeable lack of citrus sauce on hers.  

Aimee had the Hedgehog Roll (Krab and Shrimp Tempura topped with Seared Yellowtail, Garlic and truffle Oil).  She loved the smoked salt and garlic on the Yellowtail as well as the pop of the garlic chips.  David tried the Rainbow Roll (Krab, Cucumber and Avocado topped with Tuna, Yellowtail, Salmon and Avocado).  He enjoyed the freshness of the fish and beautiful presentation.  While his ordinary sushi roll order is larger, this roll on it’s own large enough on its own to be a satisfying meal.  Shannan and Harry ordered the Holiday in Cambodia Roll (Spicy Tuna and Cucumber topped with daily whitefish, Thai fish Sauce and Scallion).  She said it had a good spice level with refreshing cucumber and the fish sauce was very tasty.  Harry enjoyed the buttery sweetness of the whitefish against the spicy tuna.  

The table also ordered some Nigiri (raw or cooked fish hand pressed on a ball of rice).  Shannan had the daily special, Black Cod Nigiri with Miso truffle Glaze.  She again praised the beautiful presentation and the nice texture of the fish.  Her favorite of the night.  Aimee and Harry got another special; Swordfish Nigiri with Bacon Guava Jam.  Harry found the jam to be interesting but the dish was otherwise unremarkable for him.  Aimee found herself wishing the sear on the swordfish had gone a bit longer.  While the jam was also a tasty addition for Aimee, she said its inclusion muddled the flavor of the swordfish to the point where you could use any fish and you wouldn’t notice a difference.  David’s curiosity was piqued at the Bacon Guava Jam so our server (who was great, BTW) brought him a small side of it so we could try it.  Very tasty.

Some very unique offerings on the Nigiri menu were the Anchovy Nigiri and the Scallop Nigiri.  Suzanne went for the Anchovy.  While it lacked the briney she was expecting, She really loved the delicate umami flavor, which paired nicely with the mustard.  Even though she admitted ponzu might have been a better choice.  Harry and Shannan went in on the Scallop.  Harry says the nigiri was soft and buttery with a nice umami boost from the truffle oil.  Shannan echoed his sentiments and called the dish quite delicious.  Suzanne also ordered the Salmon Nigiri with Sweet Citrus Salt.  While salmon is a favorite of hers, the Citrus Salt was so overwhelmingly sweet that it was a strike out for her.  

The biggest swing-and-a-miss moment of the night came in the form of Aimee’s Eel Nigiri.  Eel Nigiri is her favorite.  Her go-to at any sushi place.  She said this was the worst she’s ever had; tasting old and rubbery, she likened it to “eel jerky” and struggled to chew it.  She sent it back after the first bite.  To their credit, our server was apologetic and they did take the item off the bill.   Given the better quality of everything else we ordered, I will call it a fluke for this one dish to have gone so poorly.  Shit happens, y’know?

David also ordered the chicken fried rice, which he found to be a very generous portion with tasty chicken and lots of fresh vegetables.  He also enjoyed the addition of cauliflower to the rice.  

Taking a boring standard and making it awesome is a Hell of a flex.

Based on our server’s recommendation, I ordered the Nutella Cookies and Salted Caramel ice Cream for dessert.  The cookies were soft and delicious.  The ice cream had thick ribbons of caramel throughout.  Very tasty dessert, I wouldn’t come here just for it but it was a nice end to my meal.  Shannan had the Rose’ poached Pear served with vanilla whipped cream and berries.  She loved it.  Sweet and delicious with beautiful texture and a striking presentation.  David also tried it and was worried about the Rose being too overpowering but found the balance to be really lovely.  

Suzanne and Aimee both had the Bread Pudding and both found issues with it.  Unlike a usual bread pudding, it’s served cold.  “Refrigerator cold” to use Suzanne’s exact words.  They both said it was extremely dense.  Suzanne called it a missed opportunity to bring in another flavor profile with a sauce.  Aimee said it ate like cold meatloaf from the fridge.  Not a winner.  

My overall feelings about Wrench and Rodent are positive.  I enjoyed everything I had but I’m left feeling like there was nothing particularly special about it for me.  If you find yourself in or around Oceanside, I would say it’s a solid place for a date night.  The design is cool and the patio is lovely.  The food is solid and the service was great.  Would I drive back to Oceanside just go eat there?  Unlikely.  Would I protest if the opportunity to dine there again came up? Absolutely not.  I say run don’t walk.             

Watch the YouTube Episode: https://youtu.be/0xqYIUmgg38

Listen to the full podcast: https://www.podbean.com/ew/pb-zqa3y-1630461

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

Dija Mara

by

Fun fact about yours truly: I am dreadfully under travelled.  Don’t get me wrong, I know how lucky I am to have left the U.S. at any point at all (as some folks never get to) but the first and only passport I’ve ever owned is less than 3 years old and has only one stamp in it.  I’m working on that.  All this to say, my experience with Balniese food is….Non-existent.  

Located in the San Diego City of Oceanside, Dija Mara mixes Southeastern Asian flavors with Western flair and Japanese cooking techniques to offer a unique spin on Balinese cuisine, helmed by critically acclaimed chef Jason Ambacher.   Dija Mara’s sister restaurant, Hoxton Manor, was one of the first places suggested to me to cover this season but it unfortunately closed before I could make it there.  Dija Mara is still going strong in North County  and I was eager to see what all the commotion was about.  

Joining me for this culinary maiden voyage to Indonesia by way of North County was my own band of merry travelers:

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

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

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

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

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

For this mission, I had to assemble my small plates and craft cocktail all stars.

I’m just gonna go ahead and call it.  This is best place I’ve been so far.

This is gonna be a bit of a stretch but I need you to just buckle up and go with me here.  I want to talk for a moment about every straight person’s favorite musical, “Grease”.  Specifically the 1978 film version of “Grease” (That clarification is strictly for the theatre girls, gays and theys because only we know other incarnations exist).  First off, respects paid: Restful peace to the memory of my beautiful birthday twin, Olivia Newton-John.  I said for years that Grease is a terrible musical but recently, I’ve amended my feelings on it.  Grease is actually a great musical with a terrible moral.  Remember ladies, change everything about yourself so your outside appearance lines up comfortably with the lies our male lead was singing in Act one about what a whore you are.  Protect his fragile ego and reputation at all costs.  A problematic, misogynistic and woefully dated film with a soundtrack loaded with bangers (See also, “Purple Rain”-Also, soon to be a Broadway musical and no, I don’t want to talk about it.)  My favorite number in the film is “Born To Hand Jive”.  Set during the school dance competition, Sha-na-na delivers a rousing, energized, hi-octane version of the song while Randal Kleiser’s direction keeps the cameras moving nearly non-stop in perfect lockstep with Patricia Birch’s phenomenal choreography.  I’m not kidding.  This number is genius in it’s staging.  It’s controlled chaos in a beautiful symphony of dance, character work and placement.  It’s a big, painstakingly detailed show showstopper that rushes past you in an instant, taking the secret that it took two grueling weeks to film straight to it’s grave.  You need to watch it a dozen times to see everything you missed the time before.  There’s action in the foreground, in the background.  Characters come in an out of the scene at break-neck speed.   It’s frenetic and all over the place but it comes together so tightly.   All the more impressive staging and choreo-wise was Patricia’s work as director in the brilliantly-title sequel, “Grease 2”.  Again, not kidding.  Terrible movie, FIRST RATE staging and choreography.  But “Born To Hand Jive” works so well because there’s so much going on and it all fits together so well.  I could teach a whole filmmaking class on these 5 minutes and 41 seconds.

The ASMR-type satisfaction in filmmaking that I get from watching “Born To Hand Jive” is exactly how I felt eating the food at Dija Mara.  Layered,  painstakingly detailed and beautifully thought out.  I always vowed I would never be the type of food critic that called food “clean”.  Like, how stupid is that wording?  But I GET IT.  I’ve had sloppy, muddled flavor profiles in dishes before.  Too much going on.  Dija Mara is the complete opposite of that.  My friends and I just about ran the whole menu and shared every plate on the table.  Let’s get into it.

First up was a plate of grilled Roti bread, which is a soft flatbread made from stoneground whole wheat flour.  Unlike it’s delicious cousin, Naan, Roti is unleavened.  Warm, soft with a delicate chew.  This was love at first bite for ya boy.  I could’ve smashed a phone book-sized pile of it.  Served alongside a Lamb Jus Curry and a Vegetable Rendang Curry  for dipping.  Both were delicious but I seem to be the only one at the table who actually preferred the lamb curry.  It had a savory flavor and a nice heat on the finish.  The Rendang curry was earthy and smokey with a heavy lean on the cumin.  Harry called the dish a sense memory trigger for some of the best Thai and Indian food he’s had.  

The first dish I ordered was the Mie Goreng (Spicy wok-fried noodles, lamb shoulder and sprouts).  They were unfortunately out of lamb that night and instead substituted chicken thigh.  Our server warned me that the spice level starts around a 7.  I warned her not to threaten me with a good time.  The noodles were al dente, tender with a beautiful rich flavor and they were not playin’ with that spice level.  Any more would’ve been too much but damn it was good.  I couldn’t stop eating it.  Shannan aptly called it a “Flavor punch”.   Chris noted that the dish may not be authentic, skirting a line between Thai and Indian but he agreed it was delicious.

The spice must flow…Directly into my belly.

Dija Mara offers several types of meat skewers and we had a few.  First up was the Big Eye Tuna (with Fermented Chili Aioli, curry leaves and crumbs).  I learned quickly that Dija Mara knows how to pair flavors and textures to create an amazing bite in such a small piece of fish.  It was buttery with just a kiss of astringent citrus.  Suzanne praised the beautiful sear on it.  Amy loved the fermented chili note and the crunch.  Again, would smash a whole platter of it.  Up next were the Chicken Thigh Skewers (With peanut sauce, green onion and cucumber)  Suzanne advises building a bite with the green onion and cucumber to take the chicken to the next level.  This was good advice.  She also noted their unconventional chunkier approach to a classic peanut sauce.  While many at the table found these to be less remarkable than the other dishes, Chris enjoyed the great char on the meat.  The final skewer we had was the Pork Belly (With Peanut Aioli and Shallot Matah).  My first bite gave SMOKE and I was about it.  Harry, not so much, he likened it to gun powder.  I loved the juiciness of the pork with a slight sweet note.  I’m obsessed with the layers of flavor they bring to every dish.  It feels like storytelling.      

What Harry most definitely WAS feeling was the Sea Bream Ceviche (With Makrut Lime, Hijau, Herb Oil and Coconut Cream served with a side of cassava chips).  He called it unlike any ceviche he’d ever had.  He loved how the fish was accented by the strong Thai flavors.  He said he could eat only this and be happy.  Amazing.  I’m not a big ceviche guy myself but it certainly was tasty and reminded me of how much I like cassava chips.  Suzanne enjoyed the bright citrus and how well it pairs with the coconut.  Amy enjoyed how the cooler flavor of the ceviche was a nice offset top some of the spicier dishes we were served.  Shannan loved how vibrant and beautiful a presentation it is.  She’s right.  It’s a gorgeous plate of food.

You’re, like, really pretty

Up next was Beef tartare (Curry Leaf Aoili, Fermented Kohlrabi and Opal Basil spread on Prager Toast).  I low-key love beef tartare, all thanks to my late ex-Boyfriend Dylan who took me to Ruth’s Chris for our anniversary years ago and insisted I try it for the first time.  Dija Mara does a fabulous job with it.  It’s fresh, unctuous and delicious without being too heavy.  Chris found the dish to be less exciting compared to the rest of the menu while Suzanne found the dish to be a bit oversalted and over dressed to the point that had her asking “Where’s the Beef?” (RIP, Clara Peller.  I don’t mean to keep bringing up so many dead people in this review)

One of the non-meaty dishes at the table was the Chinese Yu Choy (Similar to Bok Choy) Steamed green served in a savory broth with grated coconut.  Crisp and well cooked.  Amy praised the heavy Sumatran spices in the dish.  They were a hit.  Chris said he’d pair this with a side of rice to make a great center-of-the-plate meal.   

We also had the Ayam Penyet (Dija Mara’s take on fried chicken, served with coconut rice and house sambal)  Again, I could eat a whole platter of this.  The chicken was juicy and tender with a great crunch.  Chris also loved the chicken but pointed out the spiciness of the sambal (Indonesian chili paste) called for more rice.  Shannan found the heat to be a bit too much.  Suzanne went a bit further, saying the sambal hit the back of her throat like a rocket!  Hey Alexa, play “Bring it All To Me” by 702 featuring JC Chasez….

Another undisputed highlight for me was Beef Shortrib Rendang (with Indo Ferments topped with a picked egg and coconut rice).  There was so much going on in this sauce and I loved it.  Possibly the best short rib I’ve ever had.  Tender and rich with a beautiful fresh note from the mint.  Of course I didn’t eat the pickled egg.  Are you new here?   Shannan also loved the moist, tender flavor of the short rib and how well it paired with the rice.  Harry said the beef was so tender, it would fall apart with an angry look.  We’re not so different, this short rib and I…

Up next was the Tofu Rendang (Tofu and Tempeh with pickles, cucumber and peanut sauce, served alongside coconut rice).  I also low-key love tofu.  People speak ill of it but it honestly just amplifies the flavor of whatever it’s served with, which can be awesome when paired with something delicious.  It basically jumps in your mouth and says “YEAH, THAT!”  win/win, really.  The tofu was toothsome and richly flavored with great crispy shallots.  The dish was also a big hit with Amy who loved the taste and texture of the tofu and wondered how they managed to get a whole peanut sauce without peanuts, which she is allergic to.  This is a good time to pause and shout out our server, who was extra attentive to all of our dietary needs and allergies at the table.  She was on top of it with who was not to touch certain dishes.  

So, I have this hang up about food.  Try to temper your shocked reaction.  I clearly have no problem eating anything that used to have a face but I would just rather that face not still be attached to it while I’m eating it.  Knowing this, Chris was delighted to order the Whole Fried Market Fish (Tamarind glaze, urap salad and herbs).  Before long, the fried carcass of Mister Limpet arrived looking like he decided to make a sharp left turn into an underwater high voltage fence.  Ick factor aside, whole fish is stressful for me because it’s difficult to eat.  I don’t want bones.  For me the meat yield just isn’t worth the stress or the work.  That having been said, it was a very flaky, buttery white fish that paired nicely with the crisp exterior and the sweet tamarind sauce.  And yes, I made Chris cut me a piece.    While he enjoyed watching me deal with this monstrosity, Chris himself found the dish to be an overall disappointment.  

In addition to great food, Dija Mara also offers a full menu of wine-infused cocktails.  Suzanne ordered the hilariously named Pandan-y Dropper (Pandan-infused agave wine with pineapple, coconut and lime).  It was very green and pretty but I tasted it and the tannins in the agave made it taste like acid reflux to me.  I also blame myself for this because it looked like a grasshopper and I really wanted it to be that because I am 3 housewives from the late 60’s in a trench coat.   Suzanne said it tasted like something you make in college using odds and ends left over from the last frat party.  Damn.  Chris described it as “A Hell of a ride through a series of flavors” and is still convinced there’s lemongrass in there somewhere.  An ingredient that strikes me a touch bougie for a college bar but whatevs.

Shannan got the Cardinal Sin (Dija’s spiced Agave win with honey, lemon, bitters and egg whites).  She found it yummy and not too sweet with a light cinnamon note on the finish.  She also praised the light and frothy egg whites.  She’d definitely order it again.  Love that for her.  Shannan’s second cocktail of the evening was the Lychee Camo (Chamomile-infused agave wine with pineapple, coconut and lime) Much like the Pandan-y dropper, a beautiful presentation but this one delivered on what it’s appearance promised.  Shannan says it was flavorful, sweet and refreshing.  

A little insight into my process when I do these reviews: I have a tendency to glance at the menu before the visit but I don’t decide what I want or make any plans ahead of time.  I literally order what looks good to me in that moment.  When I sample other people’s dishes (My right as the aforementioned “Boy” in “The Boy Who Ate San Diego”).  I almost always ask what’s in it, because if there’s something I don’t like, I skip it or have a very small bite of it.  Dija Mara won my complete trust so early on in this meal that I didn’t ask a single question.  I was ready to try it all.  The exceptions being the more obvious “no-fly list” items like pickled eggs or a the fried-solid remains of a horrified expression forever captured on this fish’s face.  I loved nearly everything I tried.

It’s a smaller place, better suited for couples or a small polycule that the kids seem to be into nowadays.  The interior is modern, hip and the staff is top tier.  The food is, as previously mentioned, the best I’ve had this season so far.

Go.  Now.  Hand jive your way up to Oceanside and get you some.        

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

Watch the Episode on YouTube: https://youtu.be/EHErxkROric

Gaslamp Lumpia Factory

by

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

You’re a winner baby!

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

Chicken Pie Shop

by

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

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

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

-Air Conditioning in cars

-Instant Coffee

-Batman

-Thin Mints

-World War II

-Canasta

-Francium (the last chemical element discovered in nature)

-Dolly Parton, Sir Ian McKellen, Nancy Pelosi

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Further reading: https://chickenpieshops.com/

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

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

Qin West Noodle

by

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Louisiana Purchase

by

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

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

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

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

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

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

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

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

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

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

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

Laisse les bons biscuits au babeurre rouler

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It’s Hard Out Here for a Restaurant

by

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

IN MEMORIUM:

Bistro 760

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

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

BiCE Ristorante

Cafe Japanego

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

Heat (NOT. MY. FAULT.)

Southpaw Social Club

Pure Burger

Alchemy

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

Fat Sal’s

Bruxie

The Patio

Little Tokyo

Waypoint Public

Saltbox

Bijou

Tam’s

Zensei Sushi

Bonus reviews:

Burger Miester (San Francisco)

Farmer Brown (San Francisco)

Neptune’s Waterfront (San Francisco)

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

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

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

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

And We’re Back.

by

If you work (or have ever worked) in theatre, you know these words well.  They are said by an often tired, overworked, underpaid and underappreciated stage manager to let actors and musicians know that it’s time to stop whatever you were doing and return to your places in rehearsal.  And that “whatever” we were doing has never, ever, EVER been anything important.  But once those fateful words hit the air, the energy in the room changes.  It means we are all now focused on the thing.  Back to business.  No fooling around. 

I’ve always viewed my break from this blog as kind of like an intermission or rehearsal break.  Just a brief pause for things like, pursuing other interests that don’t make me feel like I have nightly homework for the rest of my life, or working 3 other jobs to try to maintain some quality of life in the most expensive city I’ve ever lived in, or a global pandemic that had the entire food service industry circling the drain for a hot minute.  Y’know, normal stuff.

I wanted so badly to not discuss the pandemic on this blog.  Whether you were on the frontlines as an essential or stuck at home trying to stave off boredom, everyone went through their own flavor of Hell during Season 1 of COVID and I would love nothing more than to eternal Sunshine that shit right out of my brain forever but that’s not how the world works.  And it’s impact was too severe on the food service industry for me to ignore it now.  Plus, it’s not over.  Not by a longshot.  We’re back, indeed.

I know it’s highly dramatic to say that I feel like I’m relaunching this blog in an entirely different world than the one I created it in, but am I wrong?  This blog coming back was the furthest thing from my mind when I drove past my neighborhood Chilis in June of 2020 to see sad picnic tables in the parking lot with sad people eating even sadder food packaged to-go from 10 feet away but somehow was already cold once it got to their table.  All over San Diego, once respectable dining establishments now looked like a Hillbilly wedding reception (I’ve been to several Hillbilly weddings, do not @ me).   Seeing someone’s Dad trying to cut his soggy chicken crispers with plastic cutlery really broke something in me for a while there.  Just like his knife broke before he tossed his useless compost flat wear  to the ground and tearfully went at his sweaty chicken tenders with bare hands to glean some shred of the now-dead thrill of dining out.  Don’t even get me started on Little Italy.  I can not.

It was during this time that I saw a BUNCH of my favorite San Diego eateries shuttered.  But a few rolled with the punches, acted fast and got creative with how to keep serving the community and keep their business afloat while doing it safely in the face of a seemingly impossible public health crisis.  A few of these places, through these actions, gained me as a customer for life.  Others went the opposite way and will never again see me inside their establishments, many of which were shitty even before they served their food on the “good Chinet”.  As the years went on and the world at large attempted to stumble forward in the age of COVID, more and more places sprang up and shut down just as fast.  To quote Olivia Rodrigo (I’m very young and current) “It’s brutal out here”

Pandemic aside, keeping a restaurant afloat anywhere at anytime is a Herculean task at best (Blog post about this very subject coming soon) so I salute those who make it work to keep doing what they love.  Once enough time had passed, I decided I really missed doing this and was ready to give it another go.  A much bigger go than before.

And so The Boy Who Ate San Diego is back but I’m doing things a little differently this time.  I once again asked the internet where the best meal in San Diego is and they once again buried me beneath a list of names that took weeks for me to categorize and research before choosing the 10 places I’m starting with this season.  While I have not been to the majority of these restaurants, some I have already and want to share them with you.  Plus, I’m including some of what I call the San Diego “Icons”.  Places that locals have known and loved for decades.  I want to explore why they’ve stood the test of time and share that with you.  I’m still a pain in the ass when it comes to food preferences so my stalwart team of friends is once again coming with me to round out the menu and give additional perspective on the gross things I won’t eat or drink (BEER).

Plus, the Boy Who Ate San Diego is now a web series on YouTube.  youtube.com/@TheBoyWhoAteSanDiego Hosted by yours truly, I take you inside the places themselves and give you the “moving pictures” experience of the restaurants I’m reviewing.  You’ll hear from not just me but also my dining companions (a rotating and delightful bunch) as we recap our visit in our homes while making other food that we love to eat.  Since we’re the “talk about what’s for dinner over lunch” type of folks, this is very much in step for how my chosen family and I do life together and we can’t wait to have you at the table with us for all the fun.

PLUS The Boy Who Ate San Diego is also now a podcast!  The BW8SD: The Podcast will give listeners a deeper dive into the places and experiences that we cover.  We’ll discuss not only the place we ate that week but great food topics in general.  The best part is, unlike the YouTube series, you can play this in the car while driving and not wind up in a ditch!  I hope.  Please drive safely.  It will be available wherever you listen to podcasts.  I don’t know your life.  Link coming soon.

Does all this sound like sensory overload?  Has the modern age reduced your attention span to that of a sperm?  I GOTCHU, FAM.  The Boy Who Ate San Diego is also now on TikTok, serving up bite size morsels of highlights of my reviews and fun outtakes.  If you are over the age of 30 and don’t have access to a salty teenger to show you how TikTok works, I didn’t forget about you.  You can also enjoy these same videos on Instagram Reels, located on The Boy Who Ate San Diego Instagram.  Where I proudly stand as the first ever middle aged homosexual white guy with an influencer complex  in known human history.  Ever. I’m still just as wildly unqualified to review restaurants as ever (maybe even moreso now) so whether you’re a faithful OG reader of this here blog or you’re just now discovering me, good or bad I promise I will make it entertaining and if I can hip you to a new spot or infuriate you with a bad review of some bullshit place you love, all the better!  I’m so excited to bring this new chapter of The Boy Who Ate San Diego to you.  LAUNCHING JANUARY 18th, 2024, Y’ALL. LET’S EAT!

The Crack Shack

by

Don’t call it a comeback.

Actually, it’s perfectly okay if you call it that, accurate even.  I want to thank everyone who has reached out to tell me you miss my reviews.  I hope you’ve been well.  So, yeah, Let’s spend the Summer together, K?

One of the places generating some serious buzz in my city is The Crack Shack.  Richard Blais has launched a fun, quirky, casual outdoor chicken and egg place in Little Italy.  Little Italy is best known for it’s upscale lifestyle.  I always associate it with two things I will never have; a high-rise condo or a decent parking spot.  It’s also home to classic and nouveau Italian restaurants, several I have covered on this here blog including Prep Kitchen, Mona Lisa and Juniper and Ivy.  Also other favorites of mine like Underbelly and Bencotto and still others that are probably good but I was too drunk to remember eating there (note to self:  talk to therapist about constant need to drink in Little Italy)

My friends and I were eager to sample a lot of what the menu had to offer.  I was told I *HAD TO* order the Chicken Oysters.  The name got you worried?  Me too at first but it’s not what you think.  The term is used to describe two small, round pieces of dark meat on the backbone near the thigh.  So yeah, Chicken tramp stamps.  Often called the “Chef’s reward”, many people in the know call this the best part of the chicken.  As for Crack Shack, they serve ’em up batter-fried over a bed of delicious crispy kale with a side of mustard seed tartar.  They lived up to the hype.  They were tender and juicy.  Really good stuff.

IMAG3312

Instead of a  pearl, the hidden surprise was the grease stain on my shirt from when I bit into it while still piping hot  Worth it.

The other dish I ordered was the Mexican Poutine with pollo asado and Jalapeno Cheese wiz over schmaltz fries.  This one was a let down for me.  I get the concept; carne asada fries done like poutine.  My first issue was with the sauce.  I see the word “Jalapeno”, I expect some heat (there wasn’t any) and “Cheese wiz” I expect something more bold than what it was.  The fries were tasty but the biggest disappointment was the carne asado.  It was bland and lacked any detectable seasoning.  I wanted a bolder dish.

IMAG3313

You’re gonna think “Carne Asada Fries”.  Don’t think that.  This is a milder, polite cousin.  A Canadian dish that tastes how you would imagine a Canadian to taste.

Among our table, some of the dishes that received the highest marks were the Chicken Oysters and the Chicken Lollipops.  I hate it when things that aren’t a lollipop are called lollipops.  Just because something is on a stick, this isn’t even a stick, it’s a bone!  That means my foot is a lollipop!  That’s ridiculous to everyone except my dog (Dude’s a perv. You don’t even know.)  But anyway, the chicken “Lollipops” at Crack Shack are delicious. Tender, juicy with a crispy skin (Think upscale Shake n’ Bake).  Good stuff.  Other high points were the great beer selection and the cocktails were well prepared and heavily poured.  The staff was also super friendly and were highly visible/available for questions, refills or busing trays from your crowded table because you and your friends can’t go anywhere without eating like a wealthy king from the middle ages.

The lower marks from the table were the sandwiches.  The proteins were a little greasy to the point where they muddled some of the other flavor notes in the sandwich.  Crack Shack also offers a decent mini biscuit but many people weren’t loving them for the same reason I wasn’t.  It was almost impossible not to compare this biscuit to Juniper and Ivy’s biscuit.  Especially since Crack Shack is right next to that place.  I was just sitting there eating my biscuit and staring at the glowing green sign for J&I.  All I could hear was the Pussycat Dolls singing “Don’t cha wish your biscuit was hot like me…”  Before you knew it, I had even’t taken a second bite because I’d spent the last 5 minutes wondering why Nicole Scherzinger didn’t have a more successful solo career.  The Miso Maple Butter was really nice.

The food was heavy for me as I don’t eat fried foods as often as I’d like but I was determined to power through and order dessert.  Fat kid resolve is as solid as Gibraltar.   Crack Shack features a cookie du Jour and soft serve.  Believe it or not, these were the overwhelming favorites.  I had to two fresh baked cake batter cookies with Mexican Hot Chocolate soft serve.  The cookies were pretty much perfect.  A little crisp on the outside and “slightly underdone” level softness inside.  The soft serve had a touch of Cinnamon that was really nice.  I made my own ice cream sandwich and it was magical.

IMAG3314

It looks neat in this picture but one bite and this thing was a bigger mess than Batman Vs Superman.

Overall, we agreed we would return to The Crack Shack again (Minus our vegetarian, who outside of the delicious Border Slaw and mini biscuits, had not a single entree option available).  The chicken is good, the cookies are bomb, the service is awesome and there’s giant chicken in the yard where you can play Bocce Ball like my 87-year-old Grandfather used to when I was a child.  If you got a tender tummy, go light on the ordering and save room for dessert!

Further reading