Muzita Bistro (13 of 52)

by anthonydonovan2014

Sometimes at dinner, as with in life, a curve ball is thrown your way and a sudden change of plans happens resulting in an unexpected and delightful adventure. Whether it be getting lost in a foreign land, learning your new lover is a distant relative or a bachelor party that ends with burying a dead hooker in the Nevada desert. Learn to expect the unexpected to live your best Oprah-approved life. So let’s say you and 10 close friends were planning on visiting a hot new San Diego Southern Americana restaurant only to discover an empty place with a note on the door.

I was going to brand this apology empty and meaningless, until I saw the “truly”, then I felt bad.

With this unexpected left turn, Aimee had already scoped out possible alternative restaurants that were nearby, in the same price range and met the one requirement of this challenge: I’ve never been there. After a quick group vote, we wound next door at Muzito’s Abyssinian Bistro. They were super awesome about getting our group in without a reservation and packed us like cattle in the back 40 of the rather small restaurant. Testing fate with this sudden new adventure with me were:

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

Amy-Vegetarian Belle, Author, Event Planner

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

Christine-Singer, puppet enthusiast, Sit next to her at a wedding. You’ll thank me.

David-Technical writer, singer, robot super villian

Kevin-SoCal Rocky Horror legend, IT wunderkind, Owns a Shakeweight for sheer entertainment value

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

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

Sean-Former “Ambassador to Spain”, Halloween spookster, A picky eater like me

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

Only the closest friends can share food with no utensils in places other than prison.

The interior of Muzita was small but charming and romantic. Great date night spot. The servers were friendly and super knowledgeable about the food. They didn’t even laugh when we demolished the names of EVERYTHING. Muzita specializes in Ethiopian (or Abyssinian for you OG’s) food. The menu is full of meaty as well as vegetarian and vegan choices. For starters, some cocktails were had. David ordered the mule (a popular and refreshing highball mixed drink of vodka and ginger beer) which he enjoyed. Christine enjoyed the Mango Martini and Amy ordered two different African beers; a Hakim Stout, which she described as a “sweeter version of Newcastle” and a Tusker Lager, hilariously named for the elephant that killed one of the breweries founders. I can’t make this shit up, y’all. The food was all brought to us family style and encouraged to be eaten by hand on Injera, which is is a sourdough-risen flat bread with a unique, slightly spongy texture. Traditionally made out of teff flour (amesege’nallo’, wikipedia!)

The cover of this plate was originally worn by Marlo Thomas in a particularly offensive episode of “Kung Fu”*
*I just made that up

Since everything was spread out on our giant plate, I’ll just list off what all we had: Shiro (Eritrean Style Seasoned Ground Chickpeas), Hamli (Braised Spinach & Collard Greens), Beggie Kilwa (Sautéed New Zealand Leg Of Lamb), Prawn Kilwa (Mess Marinated Prawns with House Herb Blend White Wine Awaze Sauce), Timtimo (Spicy red split lentils), Caulo (Braised Green cabbage) and Alitcha Atakilti (Steamed seasonal vegetables)

Eaten traditional style with each bite of food wrapped in a piece of what Suzanne describes as an “Organic Shamwow”

This was an immensely satisfying dining experience. There was so much going on on this plate. An literal explosion of flavors with sweet richness and spice. The lentils were fantastic with a strong showing from the lamb and the HUGE prawns on the plate. One of the most popular items was the cabbage. More than a few folks listed it as their favorite.

Aimee enjoyed the interactive nature of eating family style and said the cabbage was “The business”. She is dedicated to figuring out how to duplicate the recipe. David (the only person in the group who had been here before) loved the chicken and has always been a fan of “eating with an ACE bandage”. Amy enjoyed the tastes and textures of the vegetables. She also loved the cabbage and enjoyed the selection of beers, many of which she’d never heard of. Kevin was able to get his food modified spice-wise but would tone down the onions in the future. Christine enjoyed the flavor and lack of fattyness of her lamb. She also loved the cabbage, an ordinarily “Humble” vegetable’s chance to shine here.

Suzanne found everything perfectly cooked with a great delicate sauce. She officially branded the cabbage the “hidden gem” of this place with perfectly balanced sweetness. Did I mention folks loved this damn cabbage? Brad said the spice level of his dinner was perfect. He loved the tenderness of the meat and was a big fan of the lentils. Ky was happy (as was I) to see jalapenos added to the lamb for extra heat. She admitted that this meal was her first time ever having lentils and she loved them. Sean, while skeptical at first, said everything was delicious with great spice. Mandy also loved the flavors without the spice getting out of hand in each dish. She also praised the lentils.

Our server told us that there are no Ethiopian desserts (no wonder they always stay so fabulously thin! Yeah, I’m going to hell for that one) but Muzita does offer a few dishes that look a bit more familiar to the less worldly palette. Folks shared the Kahlua Chocolate Cake, which I had a bite of and it was moist, delicious and generously portioned. Kevin announced that this cake was his favorite part of the meal “But I’m biased because i’m fat”.

With that our near-disaster last minute change of venue paid off beautifully. We managed to find a great new place with outstanding food. I love that I’ve lived here for 16 years and I can still discover new places like this. Thanks to my dining companions for being so adventurous with me. I will for sure be back.

Further reading: http://www.letseat.at/muzita

2Apr2014

333 Pacific (12 of 52)

by anthonydonovan2014

The city of Oceanside, while technically not in San Diego proper but still within county limits, has a beautiful pier with a sunset one must see to believe. This was the setting for my latest restaurant in the challenge; 333 Pacific. Part of the lauded Cohen group of restaurants, 333 Pacific overlooks the beautiful Oceanside Pier. The style is lavish, upscale and lush, which impresses tourists and makes locals have to wonder why it’s in Oceanside, of all places. But hey, good food is good food, no matter where it’s located. I may or may not have used that same theory in place of the “5 second rule” in college. Don’t you judge me.

I was joined for this dinner by two of my favorite ladies and expert level foodies.

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

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

Wish you were here. So we can sample more cocktails without looking like hopeless alcoholics.

333 Pacific (named for the restaurant’s street address) has won several awards for it’s food and drink. Considering they have over 100 vodkas, i’d say they know how to satisfy their customers. At least the ones who love vodka. Which is me, so SCORE! I started with Seaside Tea: A mix of iced tea vodka and lemon vodka. Think upscale version of a John Daly. It was really tasty in that special way that says “Don’t order another or you won’t remember eating here”. Aimee had the Bellitini: A mix of peach vodka, orange juice and champagne. She enjoyed it but felt it needed more peach flavor in it. Suzanne had the “Sour Kiss”: A mixture of citrus vodkas, Grapefruit juice and a key lime foam. She says it had great flavor, was very light but could’ve done with less foam as it seemed to take up more than half of the glass.

For our appetizers, Aimee ordered the Andoullie & Kale Soup with white beans, garlic, tomatoes & herbs de provence. She loved it. Delicious comfort food with a nice spice. Aimee also mentioned that the next time she’s sick she wants a “bucket of that soup”. Noted. Suzanne started with the Beet Salad. The salad has beets, truffle oil, goat cheese, fried capers and roughly 16 pounds of arugula. While she praised how well the beets were cooked, Suzanne notes that the salad was uninspiring and tough to eat with so much unruly greenery happening on the plate. She said that, with micro greens, the dish would be more successful and she’d feel less like a woodland creature wading through the forest for cooked beets.

I ordered the very interesting “Ahi Stack For 2”. It didn’t take me long to figure out why they made this dish for 2 people. It was a stack of sushi rice, avocado, cucumber, mango, crispy shallots topped with an inch thick layer of sashimi grade ahi tuna with a lemongrass-soy sauce to pour over. Think sushi cake. The presentation was beautiful and striking. The tuna was fresh and delicious, the rice wasn’t over powering and the sweetness of the fruit and crunchiness of the cucumber and shallots added just the right amount of texture and contrast to the sour sauce. Seriously delicious and unique.

The last time I saw something this stacked and pretty was when I saw Sofia Vergara in a Prada gown.

The last time I saw something this stacked and pretty was when Sofia Vergara wore Prada.

For the main courses, Aimee ordered the Kobe Meatloaf: blue cheese crusted with seasonal mashed potatoes, green beans and cabernet ketchup. Upon ordering our server asked Aimee if she “really liked Blue cheese”. Rightly suspicious, Aimee answered that she was okay with it. The server went on to say that this particular dish is covered in it and gave the option to change to a different cheese. Aimee went with Gouda. She enjoyed the meatloaf, saying it was really juicy throughout and the cabernet ketchup was a great compliment to the dish. The mashed potatoes were underwhelming.

Suzanne ordered the Braised 8 Oz Boneless Beef Shortribs: with carrot & parsnip purees, lump crab, applewood smoked bacon, potato zucchini hash and braising jus reduction. She said the ribs were cooked beautifully, super tender and totally celebrated beef without being over powered by the parsnip puree, which was stellar. Since I got a taste of the seafood during my appetizer, I was hankering for a steak. I ordered the top sirloin (Medium rare). It was cooked perfectly, not only by my estimation but by both ladies at my table who, unlike me, have actually cooked a steak before!

Yes folks, that is a potato chip on top of mashed potatoes. ANARCHY.

I ordered sauteed mushrooms and a peppercorn demi on the side because I friggin love peppercorn anything. I made the right choice. The demi was tangy and somehow smoky but paired beautifully with the meat. There were also unremarkable mashed potatoes on my plate. This launched an interesting discussion about how some upscale restaurants will prepare and showcase their proteins so expertly but the side dishes often seem like an underwhelming after thought.

That having been said, the overall experience of 333 Pacific was certainly anything but underwhelming. Great atmosphere, beautiful location and some damn good food. Price-wise definitely a more “special occasion” or “written off as a company paid business expense” type place. I would take my East coast tourists here as a means to impress and I feel it would do just that.

Further reading: http://www.cohnrestaurants.com/333pacific

27Mar2014

Slater’s 50/50 (11 of 52)

by anthonydonovan2014

Of all the places in this challenge so far, Slater’s 50/50 has the been the place that the largest number of my friends and associates were shocked to learn I’d never been to. The intonation in their disbelief was similar to when I tell people I’ve never been outside the United States and they say “You’ve never been to Mexico?!” as though I had been there before but just refused to acknowledge it as a separate country. With so many of my friends familiar with Slater’s I came armed with a lot of knowledge and unsolicited opinions with which to guide the small army of friends I showed up with:

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

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

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

David-Technical writer, singer, robot super villian

Joe-Theatre and beer enthusiast, podcast co-host, Co-Creator of World’s Cutest Baby

Joe “Bish”-Computer wunderkind, Husband of Kate, a tall drink of water

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

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

Lily-World’s Cutest Baby (a Joe & Nicole production)

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

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

Stephanie-Blogger, runner, fellow Disneyland enthusiast

Tomy-Fashionista, Rocky Horror performer, an original Kathryn

If there were a dozen or so fewer of us you could see the giant bronze burger we are standing in front of.

The namesake burger of Slater’s 50/50 is crafted with 50% beef and 50% Bacon. Yeah, BACON. This, to me, was equal parts seductive and terrifying at the same time. It’s like if Bradley Cooper and Betty White put out a sex tape. Among the other bold and awesome factors to Slater’s was the fact that they boast over 100 microbrews on tap. I don’t even like beer and i’m impressed! Among some of the beers ordered were Matt’s Deschutes Mirror Pond Pale Ale & Stephanie’s Latitude 33, which they both loved. Slater’s also offers the opportunity to create and name your own burger, which several folks opted to do. As for me, I felt crafting my own burger wouldn’t really be giving Slater’s a fair shake at seeing what they offer from their menu so I went with the “World’s Greatest Turkey Burger”. It’s topped with smoked gouda, baby greens, red onions, a portobello mushroom cap and creamy pesto sauce on a honey wheat bun. When it arrived, I learned the other trademark of Slater’s 50/50: Cartoonishly large food.

I now know what it’s like to have a sloppy make-out session with Audrey II.

While there was much confusion with exactly how I was supposed to eat this, I made do. I took at least 2 bites before asking our server for a shovel and a rake. This was a damn tasty burger. Well cooked and juicy. The gouda added a great sharpness and the honey wheat bun was a really nice change up from the usual sesame seed buns I eat at ~~McDonald’s~~ other fine establishments.

Our appetizers and main courses arrived at the same time, not that I’m complaining. It was all going to the same place: the stomachs of 14 ambitious burger lovers. I ordered a combo plate of Fried Mac & Cheese Balls with Tapatio Ranch and Beer Bettered Jalapenos with cilantro Lime sour cream. Enormous, fried, soul-hugging goodness.

Sized for sharing. with a baseball team.

Naturally, with so much food I was going to need to wash it all down somehow. Enter the Almond Joy Milkshake! The selection of Milkshakes at Slater’s 50/50 is redonk like whoa (meant in the best possible way). I took the most time deciding what kind I wanted. When you’re a late 30’s Diabetic, drinking ALL of them isn’t an option anymore so you pick and choose your moments with the utmost care. It was of course, the best sex you’ve ever had served in ice cream form.

Aimee had the Graceland Milkshake (Peanut butter and banana, RIP king) and the Frito’s Crunch Burger, ground beef patty topped with melted cheddar cheese, house made chili, Fritos and 1000 island dressing on white brioche. She said the burger was really good with a nice, but controlled spice on the chili. Anna and Joe both ordered the B’B’B’ Bacon Burger, the lauded 50/50 patty with bacon American cheese, sunny side up egg, thick cut bacon and bacon island dressing on a bacon pretzel bun. Anna said it was everything you want a bacon burger to be. I should hope so considering I’m sure the only reason everything on it didn’t have bacon was because the chickens died of heart attacks from the bacon-only diet they were fed before they could lay the eggs for the burger. Joe enjoyed the burger and added that it was surprisingly, not over-bacon’ed. Keep in mind Joe’s childhood nickname was “Twinkie” so make of that what you will.

Brad had the Peanut Butter and Jealousy, ground beef topped with thick cut bacon, creamy peanut butter and strawberry jelly on a honey wheat bun. He felt the burger was lacking Peanut Butter and could’ve benefited from some good sharp cheddar. He assured me more than once that he wasn’t stoned during our meal. David ordered The Old Timey because he was the oldest person at the table and at 6:30pm, it was getting close to his bedtime. The Old Timey is ground beef, American cheese, thick cut bacon, grilled onions, green leaf lettuce, tomato and 1000 island dressing on white brioche. While he said the burger was okay, for him it was nothing unlike he could get elsewhere, just hugely portioned.

Joe “Bish” ordered the specialty burger of the month: Japanese pork Belly with coleslaw. He loved it. Melt-in-your-mouth rich, smooth and well partnered with the coleslaw. Joe also enjoyed how easy it was to cut up and share, which he did with me because he’s demonstrated many times over the course of our 12-year friendship that he’s skilled at getting on my good side. Damn tasty sandwich. They should really add it to the main menu. Kate ordered the create your own burger: She crafted a 2/3 lb fried chicken (“The whole God damned hen house”-Kate) on white brioche with coleslaw, beer battered onion rings, thick cut bacon and barbecue sauce. She named it “The Trailer Dweller’s Delight”. It was huge. Seriously.

At 6 months pregnant, Kate’s soon-to-be Daughter is already entered in 3 competitive eating contests scheduled the week after her due date.

Ky also created her own burger: 50/50 patty on a brioche bun with Vampire dip (roasted garlic, cheese & artichoke), tomato, jalapeno, pickles, lettuce and garlic aioli. She named the burger George and enjoyed eating him very much. Lily Did not partake of a burger because she is a baby but she was able to wear a Brioche bun like a giant hat at the Kentucky Derby. Did I mention the size of the food here? Mandy created her own burger called “I’m Boring”. It had lettuce and tomato on a beef patty. She found it very flavorful despite the name she gave it.

Matt had his own creation, The “In my Mouth”: a 50/50 patty with bacon pretzel bun, Danish blue cheese, arugula, grilled onions and Slater’s signature Bacon ketchup. Matt had been to Slater’s several times and deemed his creation “absolutely delicious”. Stephanie created her own “Texas” burger: beef patty on brioche, baby greens, fresh salsa, roasted corn, black beans, avocado mash & cilantro sour cream. A Slater’s veteran, she pointed out that they tend to cook mediums closer to rare so level up for desire done-ness. She also mentioned that her toppings were a bit bland and could’ve benefited from a bit more seasoning.

Tomy created his own burger, “Kathryn”: 50/50 patty on bacon pretzel bun with vampire dip, baby greens, lettuce and Fritos. He said it was tasty but “a bit much” size-wise. He was one of a few people who contacted the following day to tell me their stomachs regretted their choices. Ah, the dangers of building your own burger. Caution is advised.

The side items seemed to be the real stand out. Between everyone at the table we had Beer Cheese Fries (chili, beer cheese sauce, melted pepper jack cheese and jalapeños), Slater’s Fries (A canoe sized bowl) with bacon infused ketchup*, Sweet potato fries with pumpkin dipping sauce*, Mashed potato Mac n’ Cheese (Exactly what it sounds like but surprisingly light!).

*Highest overall marks of the night from all diners.

When our affable server, Matt, asked us if we were ready for dessert, we roared with laughter and then quickly stopped ourselves for fear of creating a flash flood of collective vomit. We then waddled “March of the Penguins style” back to our cars, which were all now lower to the ground.

Overall this place was really great. Bring your hungriest friends and get ready for some seriously big, but delicious, eats.

Further reading: https://slaters5050.com/

2Mar2014

BiCE Ristorante (8 of 52) (CLOSED)

by anthonydonovan2014

I’m particular when it comes to some foods but I don’t feel right labeling myself a “Food snob”. Like, for example, I still eat at The Olive Garden even though it’s not considered “Real Italian food” and I eat at Taco Bell even though it’s not considered “Fit for human consumption”. You get the point. I was raised in an Italian/American household so I, like most Italians, have my own ideas as to what constitutes “Home style Italian food”. There has to be pasta, wine, and at least one older gentlemen at the table who has removed his shirt prior to the meal. As much as I hold my own family traditions near and dear to my heart, I understand that not everyone grew up in a scene from Tony Manero’s home life in “Saturday Night Fever”.

In the last few years, a series of high end restaurants have sprung up around downtown San Diego and Italian places loom large on that roster, so I needed help picking one. I found that BiCE Ristorante (Pronounced BEE-CHAY, not like Season 4 American Idol finalist/reason Carrie Underwood has been inflicted upon all of us, Bo Bice) appeared on nearly every top 10 list so I was excited to add it to the list and revisit my old stomping grounds (I lived in San Diego’s Gaslamp Quarter from 1998-2002 before it became the awful tourist-studded douche-moat that surrounds castle Petco Park). Nestled away on the corner of Island & 4th, BiCE’s location was delightfully free of the things most locals hate about downtown San Diego. I had a small but dedicated group of close friends willing to brave this challenge with me for ~~the cheese bar~~ science.

Amy-Vegetarian Belle, Author, Event Planner

David-Technical writer, singer, robot super villain

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

Meet the “Dietary Restrictions Bingo” dream team.

We were greeted by our server Alessandro who spoke with such a thick authentically Italian accent that I am certain his Grandfather sprang to fame by serving Lady and the Tramp dinner in an alley in 1955. He was lovely. Actually, the whole staff was really nice. Kelsey started her meal with a Trio of Tartar: fresh ahi tuna and avocado – salmon with chives – sea bass flavored with citrus. They were all good but the real stand out for me was the tuna. light, refreshing and perfectly done.

*Photo completely and utterly stolen from BiCE’s website

Amy’s goal from the moment I added this place to the list was to hit the cheese bar and hit it hard. BICE offers and incredible selection of cheeses that must be seen to be believed. It can be a bit intimidating but Alessandro put down his accordion long enough to be of great help with Amy’s cheeses. The in-house cheese monger even came to our table to describe every cheese, recommend wine pairing and even told us which order to eat them like some sort of “cheese expert” or some shit… The cheese consisted of Lagrein (A semi soft, wine-washed rind cow’s milk cheese), Sottocenere al Tartufo (Truffle cheese with ashy rind) & Sapori del Piave (Rich, complex, Northern Italian cheese). If the entire dinner consisted just of this cheese, I would have been perfectly fine. Seriously good cheese. Plans are already in the works to go back and continue working our way through the cheese menu alone.

The real stand out of this meal was the main course dishes. You guys. I can’t even. Readers of this blog already know that I make it a point with every meal to try everyone’s dish and decide on a favorite. Sometimes it’s what I got, sometimes it’s someone else’s. This was my first honest-to-Mama-Celeste four-way dead heat. Every single one of these dishes was a home run. I ordered the Ravioli di Manzo alla Massaia con Salsa di Funghi Profumati al MarsalaSOLD AMERICAN! (Gavel bang) It’s a homemade Ravioli Stuffed with Braised Beef, Veal and Spinach in a Mushroom and Marsala Wine Sauce. At first I thought the plates and portions were a bit small for the price but one taste of this and I understood. Rich as hell, creamy and delicious. With so much going on in the dish it would seem like some flavors might get trampled in the mix but each note of every ingredient came forward. It was like a tightly rehearsed band tearing through my favorite song. Crazy good.

Meaty, creamy, mushroomy goodness. I love you, food.

Kelsey ordered Tortelloni di Ricotta e Spinaci con colata di Gorgonzola, which is extremely hard to pronounce. Spinach and Ricotta Tortelloni in a delicate Gorgonzola sauce & crunchy Walnut. It was incredible. The perfect blend of salty, savory and a touch of sweet flavors. I’ve never seen Kelsey tear through a plate of food that fast and we’ve been to crayfish bakes together.

It’s almost too pretty to eat! I’m just kidding, put the God damn plate down and back away from the table…

David ordered the special of the day, potato gnocchi with king Crab in a creamy Alfredo sauce with cherry tomatoes. Another home run; rich, creamy, perfectly prepared fresh gnocchi and fantastic crab meat. It was so good I had almost forgotten that David nearly ruined the entire meal by spilling his Mojito all over the table. Almost.

If I knew this could be the result of Sebatian’s murder in “The Little Mermaid”, I would’ve rooted for the French chef the whole time.

Amy also ordered a vegetarian dish but it’s important to note that she was hardly low on options. In fact, Alessandro (While gently kissing up her arm) said they could easily adjust nearly any main course item to be vegetarian. It gets better: They also offered a wide variety of whole wheat pasta and even gluten free substitutions, which is fantastic! Amy had the Tortino di Parmigiana di Melanzane Condita al Pesto Leggero which is properly pronounced only by Italy natives and insufferable show-offs. It’s Baked Eggplant Parmigiana with Pesto Drizzle and it’s amazing. Again the “Keep it simple” approach that BiCE seems to employ works perfectly in this zesty dish with eggplant perfectly fried and somehow not soggy (Sorcery at it’s purest).

Alessandro was also able to suggest a perfect red wine with dinner which all of us were far too far off in food-induced love to remember.

Seriously amazing meal. We had dessert and while I was not as blown away by dessert as I was by everything that preceded it, it was all still very good. Amy had a Pineapple Tart with maple ice cream, which was very tangy and good. I ordered BiCE’s take on Tiramisu, which was muted in it’s sweetness and not so aggressive but it was very smooth, and creamy. A good ending to the meal. My favorite dessert (as well as the table’s favorite) was what Kelsey ordered; Pistachio Lava Cake. Made to order, it comes with a scoop of ice cream and a piece of white chocolate Pocky on top.

I was the only person at the table brave enough to try the candied octopus looking thing on the right. It was candied hibiscus. I am courage.

I have to say I never thought green gooey cake would delight me so much, especially considering I’m not a big pistachio fan, but by this point in the meal I was prepared to follow BiCE to the ends of the Earth. This was the best place I’ve been to so far. Fully lived up to the hype. Also, though a more high end place, not as expensive as I expected. I’ve ran up bigger tabs with two people at Applebee’s (See? not a snob!!!)

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

14Feb2014

Flavors of East Africa (6 of 52)

by anthonydonovan2014

This week’s restaurant finds me and my dining companions getting all international up in hurr! As a typical American, I know next to nothing about Africa aside from these three things:

In 1985 they ran out of food so the biggest music legends of the day (and Dan Aykroyd) got together and made a song, thus ending world hunger forever.
If Disney is to be believed, all of the animals can talk and will occasionally stage their own version of Hamlet.
It’s one-stop-shopping for Madonna when she finds herself running low on impoverished orphans.

Surprisingly, I’ve had African food before. Ethiopian food to be exact. I remember liking it a lot so I was hoping that the offerings of East Africa would meet or beat my already high expectations. At the very least, it was going to be an exciting adventure through Africa all without having to leave the comfort of my white privilege. My dining companions for this trip were:

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

Amy-Vegetarian Belle, Author, Event Planner

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

David-Technical writer, singer, robot super villain

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

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

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

You would totally eat these people. That’s not a typo. The subject of cannibalism came up more than a few times…

Our waiter greeted us with one simple question “Who likes ginger?” then offering Ginger Lemonade, which several of us (including me) had and it was lovely. You can’t beat the spice and heat of real ginger and this drink had it. None of us were sure why the lemonade was red but ALL of us were sure it needed vodka.

The signature appetizer of Flavors of East Africa is the Sambusa; a fried pastry with savory and sweet fillings. They offered a wide variety but also a single plate with all seven flavors. Yes, please! Spicy beef, chicken, shrimp, spicy lentil, potato, spinach, cream cheese with pineapple/coconut flakes and shrimp filling. They weren’t kidding around when they called anything “spicy”. These little pastries had some serious kick to them, but all were super tasty. Highest marks from the table going to the cream cheese/pineapple/coconut. While all of the Sambusas were tasty, what they were not was clearly identified on a plate. Amy is vegetarian and could get sick from accidentally eating meat, so we took care to cut each one open and taste it before sending the veggies over to her with confidence. Jackie wisely likened the plate to a “Vegetarian minefield”.

The main courses arrived before long. Mandy ordered biriganya (chopped eggplant cooked in a creamy tomato basil sauce with African spices), Sukuma (Collard greens mixed with cabbage sautéed in mild spices and fresh garlic), and Sombe (Cassava leaves mixed with spinach, celery, parsley, leek, green pepper and eggplant). While she wasn’t so impressed with the Sombe, Mandy loved the Biriganya and Sukuma.

Anna ordered the shortrib with Hominy and Lentils, which she enjoyed. She said the flatbread was a great opportunity to mix components and create an “African Burrito”. We assured her that if she ordered Avocado, she would be forced to sit at another table. Amy ordered the “Vegetarian Entree”, comprised of Nyoyo (Hominy, kidney beans, potato and carrots cooked in olive oil, fresh garlic, tomato and onion), Dengu (avory lentils cooked in garlic, onions, curry and creamy coconut milk) & Wali (African spiced yellow rice). She loved the Nyoyo and the rice especially. It’s worth noting that this place has a lot of vegan options, which is nice to see as I have several vegans that are close to me.

No animals were harmed in the making of this dish.

Harry & Jackie both ordered the short rib as well but with differing opinions on the final product. Jackie had eaten Flavors of East Africa’s food before at various farmer’s markets that they are stationed in but had never dined in this restaurant. She found the experience of the farmer’s market to be fresher. She found the short rib to be a bit tough and the hominy a tad undercooked. Harry enjoyed his short rib and was particularly taken with his sides of Hominy and rice.

A table divided: The controversial Short rib met with mixed reviews.

The most adventurous diner of our party was Aimee, who ordered Oxtail. She raved about it. The meat was perfectly cooked, “Fall off the bone” tender. The harmony of the dish was outstanding with the rice and spicy collard greens, which perfectly offset the fatty meat. David and I both ordered the Chicken Curry with side of Biriganya and Wali (African spiced yellow rice). Whereas David wasn’t so in love with the chicken, I loved it. Tender, juicy cuts of chicken with creamy sweet coconut milk based sauce. The rice and eggplant were perfectly accented with the piece of flatbread accompaniment. The big stars of the meal for others at the table were these sides, many citing the rice as their favorite. An explosion of flavors. I damn-near licked my plate.

A fantastic plate of food. I might actually have to learn something about this culture now.

The meal concluded with an “African Donut” which was honestly a let down. It was basically a tiny piece of scalding hot flatbread with a very modest dusting of sugar (and by “Modest”, I mean they pick up a bag of sugar and show it to the donut). It was unimpressive but not nearly enough of a dim spot to bring down my review of this place. I was sad to see it wasn’t busier. The food is good enough to warrant a constant flow of business. Here’s hoping more folks will discover it.

9Feb2014

Kiko’s Place (5 of 52)

by anthonydonovan2014

My culinary horizons have certainly expanded since I moved to San Diego in 1998. Before the late 90’s you couldn’t have paid me to eat sushi, I wouldn’t touch an avocado and the very idea of anything served at breakfast inside a tortilla was sheer lunacy in my head. All of these things have changed since I moved to Southern California, among other things like I constantly say “No worries” and call every human regardless of gender “dude”. I still don’t own a pair of sandals because I gotta keep something to represent the East coast, y’know? One of my other delicacy hold outs was the fish taco. I fell in love with them a few years ago and have had many a fish taco in San Diego, Los Angeles and everywhere in between, to varying degrees of enjoyment. I was told by my friend Chris a while back that the best fish taco I would get is in the parking lot of a liquor store. With a description like that, how could I NOT try that shit?!

He was, of course, talking about a food truck. Although I admit, for a good enough taco, I would happily be served by a dumpster diving creeper out back a la David Lynch’s Mulholland Drive. I love that food trucks are such a big thing in San Diego. I’ve had some amazing food from them. Kiko’s Place is a far more back-to-basics approach with their truck. Less flash and dash, hipster-mingling, kitschy gimmick stuff and more old fashioned roach coach-style. My friends and I were excited to try it out but brought a few more experienced fans of Kiko’s just to be sure. Joining me were:

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

Sarah-Rocky Horror performer, marathon runner, Burning Man enthusiast

Joe-Theatre and beer enthusiast, podcast co-host, Co-Creator of World’s Cutest Baby

Lily-World’s Cutest Baby (a Joe & Nicole production)

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

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

Beautiful sunny afternoon outdoor dining in February. This is why we get super dick-ish about San Diego when comparing it to other places. But seriously, your snow looks nice too…

We had some guidance on this maiden voyage as Jackie and Craig were no strangers to Kiko’s but the day did not start so well for Jackie, as her request for Octopus had been denied. “Octopus? On a Taco Truck?”, you say? Indeed, Kiko’s is no ordinary taco truck. They specialize in seafood: clams, scallops, shrimp, octopus and oysters and they do it right. “Fresh” was the word most uttered in our group as we ate our food.

There was a line (always a good sign with a food truck) and the folks inside the truck were only too happy to offer us a complimentary cup of spicy tomato soup while we waited, which was lovely. I wasted no time in ordering the tacos. Being used to modestly portioned fare, I got 2 fish tacos and 2 garlic shrimp tacos. This was an error on my part. The tacos are BIG. Two of these things are easily a meal in itself.

“Nothing is so fatiguing as the eternal hanging on of an uncompleted task”-William James

As if I didn’t need more proof of how damn fresh this food was, the fish from the tacos had JUST come out of the fryer. The reason I know this is because they nearly scalded my fingers just trying to pick up the taco. As my usual M.O. is to pile drive face-first into my food like a hungry dog in a Puppy Chow commercial, this presented a challenge. In the meantime, I focused on what everyone else was eating.

Sarah had just completed a half marathon earlier in the day and was treating herself to a protein filled lunch. She started with the Oysters. I don’t like oysters and you are not at all surprised to learn this.

Well, if that’s what you’re into… Takes all kinds, I suppose.

Jackie and Craig also had the oysters and they got high marks across the board. They turned out to be Sarah’s favorite part of her whole meal. Jackie loved the freshness of the dish which was accented nicely by the touch of spice and citrus. This is why I bring other people: to eat & report on the stuff that I’m too much of a fussy pre-schooler to touch.

Jackie spoke highly of the fish ceviche, which she ordered and loved. Sarah’s lunch also consisted of a Mussels Cocktel, which Joe hilariously described as a “Mussel Parfait”.

I like my lunch the same way I like my men: Cold, Spicy, full of muscles and available on a street corner for $3.

As for the guys, we were all about the tacos! Craig, Joe and I each got the classic fish tacos. Freshness makes all the difference and you are reminded of that with every bite of these. Great corn tortillas (yeah, it requires two), shredded cabbage, tomato , fresh light sauce and a batter fried golden brown piece of quality volcanic-temperature fish . I waited as long as I could! Starchy, rich, crispy and delicious awesomeness for a $1.15. Did I mention this place is mad cheap?

Joe ordered the grilled fish tacos, which he said were also really good. Lily had a pancake and avocado because she is a baby and has already been refused service at Kiko’s twice for showing up drunk and belligerent. Harry and I also had the garlic shrimp tacos. The only downside to these was the 3+ bites that were interrupted by pieces of shell but I totally opened up the tacos and picked out the remaining shrimp by hand because they were that good. Sarah mentioned that she would’ve preferred somewhat smaller portions and I gotta say, she’s right but when it comes to delicious food, “Too much” is the very definition of a first world problem.

While I am not the biggest seafood fan in the world, the fish tacos were pretty great. A no-nonsense approach to doing it up right. This alone was reason enough to come back (a close second would be a dish they advertise called “VIAGRA”, which I didn’t try this go-round because there were ladies present…). The food is big, it’s cheap and it’s fresh as hell. Thumbs up.

Further reading: http://kikosplaceseafood.com/index.html

1Feb2014

Searsucker (4 of 52) (CLOSED)

by anthonydonovan2014

I can’t believe I’m already done with the 1st month of this challenge! Don’t you just love how I sat down for 4 meals over the course of 30 days and referred to it just now like I ran a half marathon with John Goodman on my back? Well, gentle reader, get used to it. That’s the tip of an iceberg of self-praise you’re gonna encounter over the next 11 months. I closed out January with a visit to Searsucker; a “New American Restaurant” founded by Top Chef Season 3 finalist, Brian Malarkey. Whom I discovered through ~~a 5 second glance at wikipedia~~ my research shares a birthday with yours truly! Awesome!

Like all people born on September 26th, he’s talented, good looking and wears a hat like he’s doing it a favor.

I’m a big Top Chef fan, not to mention a former reality show contestant myself (http://en.wikipedia.org/wiki/The_World_Series_of_Pop_Culture_(season_2), so I was eager to see what Malarkey’s eatery in my hometown offered as were my dining companions:

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

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

Amy-Vegetarian Belle, Author, Event Planner

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

David-Technical writer, singer, robot super villain

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

Thank you, Cow! Sorry we ate your family! #sorrynotsorry

There are actually 2 Searsucker locations in San Diego, the first in downtown San Diego and the second in Del Mar. I opted to pass on the impossible parking, scores of tourists, bros and hos and the always colorful homeless transients of downtown and instead chose to visit the location in the swanky town of Del Mar (think the spoiled Nephew of rich uncle La Jolla). Parking was surprisingly bad here as well. More than half the lot was blocked off for valet, which left the other half of the lot jam packed. Valet was only 4 bucks but still. We were quickly led in to our massive, Nordic table with giant chairs at either end resembling a mad tea party or the board room at the secret lair of a movie villain.

“You fell right into our trap, Mr Bond. We will reflect fondly on your bravery while feasting on your remains….”

The artsy-medieval style decor had me wondering both what culinary wonders awaited me and which of the 3 suitors Princess Merida would choose as her King? The 1st glorious hint of what was to come arrived in the form of cheddar popovers. Light, delicate and sweet. As luck would have it, Searsucker offers a wide variety of small plates AND it’s restaurant week in San Diego, so we had the opportunity to sample much of what this place had to offer.

David and Amy wasted no time in sampling the cocktail menu (which is extensive). They both started with the Coyote: a house-infused apple cinnamon bourbon mixed with ginger beer, lime and bitters. They both enjoyed it. Amy shared that her 1st foray into mixology included apple, cinnamon and bourbon so this concoction was a welcome stagger down the road of booze past. I thought it was okay and mostly just smelled like a Glad scented candle. Round 2 of cocktails brought Amy Searsucker’s version of an Old Fashioned. It’s called Bad Bad T-Roy Brown and featured sweet vermouth, orange and Luxardo cherries. It was tasty and very very flammable.

Amy also ordered the only appetizer of the table; Brie with fig jam. As far as I’m concerned, there are only 2 type of cheese on Earth: Brie and Not Brie, so this won me over with no effort. Amy enjoyed the nice spice and just the right amount of bread with which to spread this warm, gooey delight all over. Re-reading that sentence made me realize I got a bit more porn-y than intended. Oh well.

Aimee and Abby went balls out on their first plate and ordered bone marrow. While I understand it’s considered a delicacy, it’s just not my type of hype. Label me unadventurous if you must, but when you start your own blog feel free to suck the bones of whatever carcass you’d like. To ensure this dish was 100% Anthony-proof, they added a fried egg on top. If the whole thing had just then been slathered in re-fried beans, it would have been the embodiment of my personal hell. That having been said, the girls were crazy about this dish. Aimee said it was perfect with a beautiful presentation and the accompanying saffron sauce was to die for.

Fred and Wilma, your order is up…

Several of us at the table chose from the restaurant week menu. For a starter, Abby got the Poke: Tombo tossed with macadamia nuts, pomegranate seeds, shallot and ponzu, served with a siracha vin and a giant pile of tortilla chips. She loved it and I gotta say it was pretty damned tasty. It reminded me of great Tuna tartare. Anna got the Calamari, which she was not blown away by but gave kudos to the really good lemon sauce with it. David and Aimee both ordered the Duckfat Fries with house made ketchup. The duckfat definitely gives these fries a more textured skin outside and a more dense interior. They were good but it’s hard to go wrong with french fries, y’know?

The starter for my meal was the shortie: beer braised short rib with jus, mash potatoes and fried onions. A simple dish to be sure, but lord have mercy it was masterfully done. It tasted like the world’s greatest pot roast. Tender, rich and juicy. The Jus sang with the mashed potatoes and the fried onions on top brought it home. Superb comfort food.

The kinda shawty I will always holla at.

My second course was called simply “Filet”: A steak served with melted leeks, white beech mushrooms, mash, lobster butter and brandied demi. I was not super satisfied with my last steak encounter (okay, it was Outback Steakhouse, but still!) so this was a blast of fresh air. I’m kinda of blown away by how much harmony I found in all of the food, but particularly this dish. I remember thinking the frills were a bit unnecessary but it came together musically. Melted leeks are amazing by the bye. Just sayin’. David also had this & found it perfectly prepared. Abby also had it and found the filet well prepared and the portions to be perfect.

That’s Lobster Butter. That’s right. Butter studded with chunks of Lobster. and here I was thinking I’d never find love again…

Aimee’ had the pork butt with sauteed apples, red onion and bacon emulsion. It was melt in your mouth tender. She loved the perfect level of saltiness in the dish. Harry ordered the Flat Iron chuck with chimichurri and bernaise over fingerling potatoes. While he enjoyed everything, Harry felt the real stand out was the sauce. As someone who regularly grills red meat, he’s harder to impress than most in the steak department. Fucking show off. Amy ordered the only vegetarian dinner offered; Farro with golden beet puree and seasonal vegetables. She shared some of the dish with me (I’m a fan of most ancient grains) and it was sweet and delicious. Amy also really enjoyed the herby-ness of the dish but could do without the sprig of Thyme she found. It would have been nice to see more than one vegetarian option but the one offered certainly impressed.

I could write a whole separate entry on the desserts at Searsucker, so I’ll try to keep this love fest brief and with as little crying as possible ( much like my actual love life). David and I both ordered the S’more for dessert. It was a mix of chocolate cake, salted caramel marshmallow mousse and pure unconditional love.

I can’t even imagine how complicated the camp fire in the kitchen that they make these around must be.

Abby and Anna ordered Searsucker’s version of red velvet cake. I’ll be honest, red velvet cake is my favorite but I feel like everyone has done it at this point, which is funny considering when I first moved to California in 1998, I couldn’t find it here for years. I should’ve figured out at this point that this dessert staple in my life would of course be given the Searsucker remix treatment but frankly I’m not that bright, so there’s that.

It is crafted with a dehydrated raspberry puree with pop rocks candy and in the middle, a sweet, fluffly and tangy GOAT CHEESE FROSTING. Dude. I can’t even. While Abby wasn’t feeling it Anna was at a loss for words to describe the experience of eating this masterpiece and I don’t blame her one bit. Her words said it best…

“IT’S LIKE FUCKING MAGIC!’-Anna

The dessert parade continued down at the other side of the table with Amy’s Passion fruit Cheesecake with coconut sorbet. She loved it, stating that it more than satisfied her lilikoi obsession. I tried it and it was phenomenal. The sour puree with the richness of the cheesecake and the coconut sorbet was out of this world. The other notable dessert was Aimee’s Jameson Sundae. The ice cream was infused with Jameson and ALOT of it. Also featured were cashews, hot fudge, bananas foster and topped with a slice of bacon. From the beautiful place where dessert and alcohol intersect comes this dish.

Because cooking the alcohol out of your food is for wusses.

The final word on Searsucker is: amazing. The bar has been set impossibly high so early on in the challenge. I really can’t get back there fast enough. Yeah it was loud, crowded and the parking lot was kind of awful but all of these things become so minor once you dig into their food. Brian Malarkey has himself a fantastic restaurant in my hometown and it’s now one of my favorites.

23Jan2014

Dumpling Inn (3 of 52)

by anthonydonovan2014

One of my goals for this challenge is to include as wide a variety of restaurants as possible. San Diego is as diverse as it is weatherless so it offers many different options. Dumpling Inn was a departure from the last 2 spots as this place is a little more ~~tiny~~ ~~small~~ ~~claustrophobic~~ ~~smurf-sized~~ intimate. Located in what appears to be an industrial Asian sector, Dumpling Inn is surrounded by strip mall-esque karaoke places, eateries and electronic stores with signs written in both English and another language that I am too lazy and covered in white privilege to properly research.

Which of these symbols was your regrettable Spring Break tattoo?

A little something about me: I *LOVE* hole in the wall style places. They tend to have a no-frills approach and bomb ass food. Dumpling Inn came with a huge amount of hype from my friends who had been there before and there were several folks wanting to be in on this adventure with me. I showed up with an entourage of 9 and a baby. For the size of this place, I may as well have shown up with the entire 3-day Coachella audience. My squished dining companions were:

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

David-Technical writer, singer, robot super villian

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

Joe-Theatre and beer enthusiast, podcast co-host, Co-Creator of World’s Cutest Baby

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

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

Lily-World’s Cutest Baby (a Joe & Nicole production)

Nicole-Stage Manager, Cupcake diva, Co-Creator of World’s Cutest Baby

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

We came, we saw, we ate, we judged.

The wait at this place is no joke. You show up, you get put on a list. You come when called or they skip you. The staff is Chinese, older, female and they are NOT HAVING YOUR BULLSHIT. A near fight broke out over people trying to get in. Luckily I called ahead so they knew we were coming. They were nice enough and worked hard to accommodate us, even if it was a tight squeeze. Did I mention there are only 8 tables? Like, 8 total. 9 grown adults plus one high chair seemed like an impossible task but we made it work. We were almost arrogant about how well we’d figured out the seating arrangement. That is, until our 757 plates of food arrived.

“It’s like Twister but with food!”-Aimee

But onto the good stuff! Dumpling Inn is obviously noted for their dumplings but I was surprised to see a wide array of Northern Chinese style dishes on the menu. Joey ordered the Beef Curry Dumplings with Bao Pork & Pickled Cabbage soup. He was the 1st of many at our table to heap praise upon the curry dumplings. I tried them and they were crispy with a sweet filing. Not really my thing but David, Kelsey & Suzanne all felt strongly that they were the real stand out of the meal. Joey noted that he would be interested to try the Beef Curry filling in a pan fried dumpling. He described his soup as “awesome, awesome, awesome”.

Kelsey had the shrimp and chive dumplings, which she described as a bit bland, pan fried potstickers & Wor Wonton Soup. She said the other items in her meal were okay but nothing fantastic. David and Suzanne split plates of Pork Potstickers, Beef Curry Dumplings & Xia Long Pork Buns. They were both in agreement that the Curry dumplings were the real stand out, while they regarded the others as “nothing stellar”. I tried the potstickers and I’m inclined to agree. The fillings were fresh and tasty but the single greatest potstickers I’ve ever had in San Diego cannot be touched by any other (that’s a future entry). They were decent.

Beef Curry Dumplings. For my dining companions, the stand out of the meal.

Joe had Pork Dumpling Soup with house made noodles, which he enjoyed. Nicole had one of the more traditional “Chinese Food restaurant dishes”, Sweet and Sour pork. She felt the breading was a bit heavy (which I also found to be true when I tried it) and the dish was heavy on carrots and onions but boasted a tasty, tangy sauce. Lily had pureed squash and cheerios because she is a baby and cannot use chopsticks.

Aimee had steamed pork buns and pork dumpling soup. She described her meal as delicious but hugely portioned. Lotsa bang for your buck at this place. She also mentioned that the hot chili oil is fantastic when mixed with the soup. Durwood had the dish by which he judges any Chinese food restaurant; Kung Pao Chicken. He described it as “The best Kung Pao Chicken in San Diego, top 2 West Coast and top 3 ever”. High praise indeed and a review that I cannot argue with. This dish alone is why I will be coming back. Seriously delicious.

Kung Pao Chicken AKA “The reason I’m coming back here”

As for my own dinner, I have to say it wound up being the least exciting food I ate during this meal. I had Pork & Chive Dumplings and Sauteed Shrimp in Garlic Sauce. The dumplings I found to be fresh and tasty but largely unremarkable. The steaming process left them limp and watery. As for the Shrimp, it was well prepared with steamed vegetables and a near non-existent sauce. Boring.

You may recognize this dish from every Chinese restaurant ever.

Some observations from the table made were that more than a few of us believed the “dumplings” in question would be done more in the style of Cha Siu Bao. I was surprised more of that style wasn’t offered. In our commitment to sitting in “true judgement” we consumed more than 100 dumplings at our table. Durwood felt they should’ve at least taken our picture for such a feat. Joey made a keen observation that there was no sign noting “No MSG”, which was A-Okay with him as this meant the food “Tastes of awesome”. In place of dinner mints, our check was scattered with Starburst chews. Points for originality.

Overall we felt that Dumpling Inn had some pretty solid choices (Beef Curry Dumplings and the Kung Pao Chicken) but as a whole failed to live up to the hype. I say walk, don’t run. and pick me up some Kung Pao Chicken to go.

14Jan2014

Snooze (2 of 52)

by anthonydonovan2014

My very first breakfast for this challenge was also a bit of a personal victory for yours truly. I have tried at least 4 times to dine at Snooze and my hopes were dashed every single time as the wait has been so long, I would surely die from starvation. This place is popular. Really popular. Like, puts out on the first date popular. The key, I’ve discovered, is to go early and on a Monday. Snooze is located in the heart of Hillcrest, San Diego’s legendary Gayborhood. As most young gay men are still staggering home from last night’s exploits, shaking off the long island ice tea haze and planning to catch a disco nap before hitting the gym for 8 hours, the morning streets of Hillcrest are left to lost heterosexuals and middle aged gays who harshly judge the younger, prettier versions of themselves waltzing by. A PERFECT time for Snooze. We got in with absolutely no wait.

It’s style is cool retro-meets-industrial-chic. The staff is nice, the attitude is sassy and random screams can often be heard from the kitchen, volume levels ranging from a rowdy crowd watching a football game in Paraguay to one of the staff being ritualistically set on fire. If it’s the former, his or her sacrifice is well worth it because sweet lord Jesus this place is off the chain. A treat for me and my lucky dining companions:

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

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

Amy-Vegetarian Belle, Author, Event Planner

Anna-Canadian goddess, theatre dresser and puppet builder.

Daniel-Metal lover. Can tell you everything you want to know about great beer. and he will.

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

Larissa-Writer, crafter, has a cat named Brak

Eight people. One booth. A friend’s elbow in your chest for the whole meal helps you digest your food better.

Snooze is said to have some amazing coffee. Anna seconded this and insisted we all read the back story. The back story is printed on their table menu and is roughly 17 paragraphs long, so I didn’t read it, but it looks legit enough. For the meal, I ordered the OMG! French Toast. Fresh brioche stuffed with mascarpone and topped with vanilla creme, salted caramel, agave soaked strawberries and toasted coconut. It was every bit as amazing as it sounds. Soft, sweet and rich. Think dessert for breakfast. Amazing.

If I didn’t already have type 2 Diabetes, this would seal the deal.

The rest of the table was split between sweet and savory fare. Aimee ordered the blueberry danish pancakes with a side of chicken sausage. Snooze makes their own sausage it is amazing. juicy with great spice. Aimee enjoyed the controlled sweetness of her dish and liked the whole almonds included with her pancakes.

Finish this plate so Violet Beauregarde’s death will not have been in vain.

Durwood ordered the Pineapple Upside Down Pancakes. I tried these and it basically tasted like the cake of it’s namesake, which I had no problem with given the great fan of dessert that I am. Durwood called it a good marriage of sweet flavors without overkill.

While I stood drooling over his plate of Hawaiian inspired delight, Durwood reminded me that “Aloha” also means “Goodbye…”

Dan ordered the “Sandwich I am” AKA the “Thing I’m going to order from now on”, Udi’s soft pretzel roll filled with scrambled eggs, cheddar cheese and a sausage patty, served with a side of smoked cheddar hollandaise & house hash browns. He chose to switch out his hash browns for Snooze’s special pancake of the day, chocolate pancakes with white chocolate chips and a peanut butter cream, which was chocolately goodness on a plate. Dan said the sandwich was fantastic with a nice toast on the pretzel roll. It was well balanced with the spicy sausage but the real stand out was the smoked cheddar hollandaise, which Dan volunteered to drink from a thermos. That’s some serious saucy love, right there.

Egg McMuffin, you ain’t shit…

Anna ordered the Ham Benedict III and also chose to switch her hash browns with the lauded pancake of he day, the sugar coma from which she delighted in. While she felt the poach was a bit runny and under done, the ham was great, thus sealing her overall approval of the dish.

Abby had The “Lower East Sider”, lox style salmon, accoutrements including Snooze’s house-made herbed goat cheese spread, eggplant and tomato tapanade, firmly poached egg, dressed greens and rustic bread. She loved the tapanade and raved about the side of homemade granola (which Aimee theorized would be even more amazing on top of Durwood’s pancakes. THIS IS WHY I EAT WITH THESE PEOPLE!)

Amy’s breakfast was Tofu scramble with carmelized onions, spinach and basil. She also chose rye toast and opted to keep her hash browns, which are apparently legendary. I would’ve tried them but I had eaten so much of my french toast at that point, I could only communicate through a series of shaky hand gestures and incoherent grunts. Amy said the dish was delicious with the real high point being the addition of the onions, which added a great flavor.

The only sour note of the meal was Larissa’s dish; She also ordered the tofu scramble but hers seemed to lack the right amount of seasoning, thus resulting in a not so awesome experience. Larissa had eaten at Snooze before with great success so she was willing to chalk this up to an isolated incident.

My overall report on Snooze: A home run. I completely understand why folks are willing to stand on a blazing hot sidewalk for hours to get in. The food is delicious, it’s cheap ($127 for a party of 8 people. 8!) and the menu is varied enough to peak curiosity & encourage repeat visits.

and I plan to do just that.

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

6Jan2014

94th Aero Squadron (1 of 52)

by anthonydonovan2014

The very 1st restaurant in my challenge! EXCITING! For my maiden voyage I chose the homey, quaint & World War One-y 94th Aero Squadron. It’s some impresssive, almost museum style digs for a restaurant. It’s made to look like a World War I French farmhouse. , The restaurant sits overlooking Montgomery Field Airport, and is packed full of military memorabilia, antique farm implements, and aviation relics. At least, that’s how I would describe it if the lighting were anything above black out and I could actually see it. Fortunately, I was able to cut and paste that description from the restaurant’s website. What I saw on the inside was stone hearths, airplane wings hanging from the ceilings and a backyard that looks like the set of M.A.S.H. (minus hot lips and a few hundred Koreans). Super cute, if structurally suspect, chairs.

My dining companions for this restaurant were:

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

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

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

Justin-My steady beau, writer, not a fan of dairy

Admit it, you’d totally eat with these people…

I started the meal with crab cakes in rosemary cream sauce as my appetizer.

Not enough basil leaf, I can still see my meal.

The cakes were tasty. The meat was delicately sweet and the sauce added a nice richness but overall it was a bit heavy and not as hot as I would’ve liked, they tasted almost room temperature. I prefer a bit of crispy in my crab cakes. On that note, I did also find a bit of shell which proved they used real crab, so good on ya for that one.

Justin started with fried calamari, which he wisely chose not to insist I share with him. Squid, like most things in nature, is gross and wrong. The plate was also HUGE for an appetizer. Abby ordered the shrimp cocktail, which I’m happy to report included actual JUMBO shrimp. I just came back from spending a week in Florida with my family where the “jumbo” shrimp is, to put it politely, a buncha bullshit. The cocktail sauce was also nice with minimal heat.

If you saw this and immediately thought of Beetlejuice. We’re friends now.

Our sassy waitress, Annie, boasted early on that 94th Aero Squadron’s French onion soup was “The best ever”. Justin, Harry and I took her up on that challenge and I gotta say, homegirl was tellin’ the troof. The soup was hearty, rich, sweet, salty and covered in a slab of melted gruyere. Aimee and Abby ate New England Clam Chowder, which they both greatly enjoyed despite the fact that it was disgusting New England Clam Chowder (BTDubs, I hate chowder, which is yet another reason I have been a near constant disappointment to my family for nearly four decades!)

It wasn’t long before it was time for the main courses. I resisted the temptation of steak or seafood as I wanted to wait until later in the year when I dine at places that specialize in these types of cuisine. I instead ordered Panko Crusted Chicken Roulade. This dish was a home run. SO GOOD.

My new favorite thing

The panko blackened to almost a perfect crust and was stuffed with ricotta cheese and covered in a creamy sauce. Lawd have mercy this shit was good. Not as impressive were the garlic mashed potatoes that came with it. I found them clumpy, starchy and leaving me wanting more garlic. But the big story here, as far as side items go, was the creamed corn.

Despite my love of corn, I *HATE* creamed corn because I’m not into food that looks like someone already chewed it for me. But the thing I had forgotten was that I’d only ever seen creamed corn from a can. The creamed corn at 94th Aero Squadron was actual whole kernels of fresh corn in a cream sauce! Absolute madness, I tell you. It was delicious. I may need to add a caveat to my hatred of this food. It was seriously great.

Abby ordered rack of lamb with a dijon glaze and mint jelly. It was good. A quality cut of lamb prepared really well. Abby’s dish was also lacking in the side item, bland steamed vegetables. Aimee was defeated in her request for short ribs as they had run out but instead had flat iron steak with chimmichurri sauce. Annie again sung praises of this sauce and proved to be truthful in her assessment. Aimee said the sauce was very fresh and well made. It accented the meat perfectly. Harry ordered the double thick pork chop, which I tried. It was juicy and really good. This place does meat well. Justin ordered the rib eye steak, which he described as “competently cooked but comparable to others”. I have to agree. It was tasty but nothing ground breaking.

Finally it was time for dessert. I sampled all of them (for Science…shut up.) Abby ordered the classic Creme Brulee which I will liken to Justin’s steak in that was really good but nothing beyond like I’ve had elsewhere. Creme Brulee is just kind of awesome in it’s own right. Justin ordered the Apple Walnut Upside Down Pie (he thoughtfully passed on the scoop of cinnamon ice cream because he’s lactose intolerant and had to share a bed with me later). While I thought it was good, everyone else at the table seemed to be more in love with it. MY favorite dessert was the one Aimee ordered: Godiva Triple Chocolate Mousse Cheesecake. This was sex on a plate. Rich, creamy, chocolately & velvety smooth. It’s sized for ~~fighting to the death~~ sharing and was a tremendous way to end the meal.

Smooth, dark and satisfying. Imagine a Barry White song brought to life in dessert form.

So, here’s my overall report on 94th Aero Squardon: Cool to look at but probably moreso during the day. Great service with minimal hiccups (what’s a fruit fly drowned in a glass of Malbec between friends?). The appetizers were so-so, the main course proteins were outstanding even if the sides hit a bad note and the desserts were top shelf.

In short: Yes, I recommend this place for dinner

Further reading: http://www.94thaerosquadron.signonsandiego.com/dinner.html

	Philip on And We’re Back.
	The Crack Shack \| Th… on Juniper and Ivy (36 of 52…
	Special report: The… on SPECIAL REPORT: The Boy who at…
	dancinsqueakSqueak on City Tacos
	The Finish Line \| Th… on Zensei Sushi (52 of 52) (…

The Boy Who Ate San Diego

The continuing adventures of one hungry boy in a big city

Tag Archives: San Diego

Muzita Bistro (13 of 52)

333 Pacific (12 of 52)

Slater’s 50/50 (11 of 52)

BiCE Ristorante (8 of 52) (CLOSED)

Flavors of East Africa (6 of 52)

Kiko’s Place (5 of 52)

Searsucker (4 of 52) (CLOSED)

Dumpling Inn (3 of 52)

Snooze (2 of 52)

94th Aero Squadron (1 of 52)