Tag Archives: Seafood

Wrench and Rodent Seabasstropub

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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

Chart House (14 of 52)

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San Diego, it can be argued, has the greatest weather on planet Earth.  We also have some of the best beaches in Southern California.  There’s truly nothing better than being able to enjoy our weather and scenic waterside views while enjoying a fine meal.

Which makes the fact that it was cold and cloudy with a thick horror movie-style fog a bit of a let down but it’s not snow so I’m not complaining.

Chart House, located in Cardiff, boasts an amazing ocean front dining experience.  Tables RIGHT by the window, which are RIGHT by the ocean.  It mimics the experience of eating a full course dinner right on the beach, only without the seagulls, wind blowing sand in your mouth and men in upsetting speedos trying to take pictures of you in your skivvys.

This picture isn't in black and white.

This picture isn’t in black and white.

With a still impressive view for dinner, my companions and I were very much looking forward to seeing what Chart House had to offer.  Joining me this go-round were:

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

Image

This is my “excited about food” face. Harry is serving up late 1800’s expressionless pioneer portrait realness.

The menu, while mostly seafood, was loaded with traditional stuff.  One definitely got the impression that this is a place you take out-of-towners who want a slightly upscale version of stuff they already know and like.  Not that I have a problem with that.  Good food is good food but I felt like there weren’t a whole lot of unique offerings on the menu.  Armed with this knowledge, I opted to skip the crab cakes (a tried and true favorite) and instead order the Artichoke Three Ways.  Artichoke hearts are showcased 3 ways; Panko breaded, Fire roasted  and bacon wrapped.  You know sometimes you’ll go to a concert to see a particular band and the opening act turns out to be amazingly brilliant?  The headliner was good too but all you kept talking about on the ride home is how you’re now the opener’s biggest fan ever?  Same concept applies here.

They were having a three way right there on the table. In front of everyone! Artichokes are such whores.

They were having a three way right there on the table. In front of everyone! Artichokes are such whores.

This was seriously the best part of the whole night.  We all loved it.  The panko crusted artichokes were my favorite.  Crispy with a delicious aioli.  Aimee enjoyed the fact that they were not oily.  The roasted artichokes were beautifully done and brought out a mild sweet flavor.  The bacon wrapped, while a strong concept, were not the best part of the dish but hardly a misfire.

Harry began with the “Best of Soup”; Tasting portions of clam chowder, lobster bisque & gazpacho.  He admitted that he was least excited about trying the gazpacho but was loved it’s almost bloody Mary-type flavor.   I ordered a bowl of the Lobster Bisque, a favorite of mine.  It  was pretty standard but well done.  Buttery and rich with a nice saltiness.  A little on the heavy side but certainly tasty.

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Warm and smooth. Like a sexy, yet reaffirming, hug from a dead lobster.

For his main course, Harry ordered Savory Scallops & Cucumber Salad, served with a cauliflower mash and cucumber vinaigrette salad.  He said the scallops were cooked perfectly with a largely forgettable sauce but the real star here was the cauliflower mash.  Light and refreshing while staying super tasty.   Aimee had the “New Wave Surf & Turf”: fork tender short ribs with Cabernet demi-glace paired with seared scallops in ginger soy sauce, served with Yukon Gold mashed potatoes.  She added an additional side of Saffron orzo.  She also agreed that her scallops were perfectly cooked (You people and your scallops.  I can’t.)  She loved the ginger soy sauce, especially the fact that it did not overpower the delicate flavor of the scallops.  Her short ribs were tender and juicy but the positive notes ended there.  She felt her mashed potatoes were just “meh” and the Saffron orzo tasted and looked like it had been a reheated leftover.  Yikes.

I ordered the Garlic Panko Crusted Tilapia (Did I mention I will eat just about anything with panko on it?  Except scallops.  We’ve been over this.)  I thought the fish had great flavor.  I loved the taste and texture added by the panko.  It was served over a bed of creamed spinach.  I don’t know if that was the best decision because for me it gave the dish a real heaviness but the flavors were totally on point.  Super tasty.

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Saucy and rich. Same way I likes my men.

For dessert, we were pressured into ordering the Hot Chocolate Lava Cake.  You see, they bake these little beauties to order but it takes 30 minutes so we had to hastily make the decision at the beginning of the meal.  Like all the smartest people, I err on the side of fat kid, so I ordered the dessert.  The cake features Godiva chocolate liquor in the center & Heath bar crumble on top.  It was sweet yet mild and we all kind of loved the choice of toffee in place of nuts.

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Pretty but it’s what it was on the inside that counts.

Overall this was a good meal.  The place was beautiful, the staff was nice and they were able to accommodate us 2 hours early.  We even saw a dolphin.  In the water, not like at the bar or anything.  Harry and I both agreed that this would be a great place to take a date.  I would frankly come back for the artichokes alone.  That in itself is a sentence I never thought I’d say ever in life, so I commend Chart House for making that possible.

 

Further reading http://www.chart-house.com/locations/cardiff/

 

333 Pacific (12 of 52)

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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.

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.

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

 

 

Kiko’s Place (5 of 52)

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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

Kiko Group

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.

Kiko tacos

“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.

Kiko oysters

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”.

Kiko mussels

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