The Fifth Deadly Sin

Fourth of July

2009-07-09T00:27:00.001-07:00

Fourth of July BBQ w/ the famous Clayfu. Enjoy the photos!

Copper River Salmon stuffed with stuff.

USDA Prime ribeyes

Turkey burgers! Go great w/ sauce from Chik Fil-A.

Hors d'œuvre. XYZ? with watercress and one lip-smackingly good sweet sauce.

Potatoes before roasting. I heart sweet blue ones.

Huge black tiger prawns. Photo does not do them justice.

::drool::

Great company, great wine, great food. Couldn't ask for a better Fourth.

Princesita Taca Truck

2009-06-23T01:37:00.000-07:00

Ain't stress and pressure from unrealistic expectations the greatest? Couldn't sleep so here I am back after a 3.4 mile late-night explosive sprint session to post up more of my food adventures.

Jeez all I do is bitch bitch bitch...

Tacos from the Princesita taco truck in Linda Vista.

Starting from the rear: carne asada, pastor, and cabeza

Easily the best tacos in San Diego. That's excluding Mariscos German, of course. Those guys deal with seafood so I'll keep the two separate. For $1.50/taco this is a real steal! Open salsa and condiment bar means you're free to lop on all the guac you want. If you're like most college kids who have been eating at the various shittastic "Mexican" restaurants (Roberto's, Riggoberto's, Sergio's, Los Primos, Coti's, Santana's, El Indio, etc.) the time has come to stop eating bland overcooked meat! Asada and pastor are marinated very well and the explosion of flavor hitting my umami receptors sent shivers down my spine. Yah I had a mouthgasm.

For the hardcore asada fans, try the $4 carne asada burrito. It's an epic two meal affair. Or just one if you like to stuff your face...but your ass will look big in those jeans if you keep it up.

Fish tacos can be had for only buck and it is my opinion that they are better than the ones at Mariscos German. More meat and less batter. Hey you might even find a big fried shrimp in yours if you're lucky. I'm 1:3 right now.

This is definitely a must-try if you live in San Diego. It's just a bit south of K's Sandwiches, so you can even pick up dessert on the way home! They got some fantastic filled croissants.

Oh yeah. I had a pretty big typo in my last post. When I said "filets are the tastiest of cuts" I really meant they aren't the tastiest of cuts. I don't proof-read anymore.

Now to take my sleeping aids...

Princesita Taco Truck
6882 Linda Vista Rd
San Diego, CA 92111
Weekdays dinner time 5-11pm?

Grace

2009-06-20T22:56:00.000-07:00

Thought I'd get settled in nicely both domestically and career-wise, but things still aren't working out....hence the lack of updates. Heck I don't even get on my computer often these days. G'damn this job market and g'damn the fierce graduate school competition.

On a happier note, here is a quick post from L.A.'s Grace. I've been dying to eat here but was waiting for a good occasion (read: excuse to spend money). so when my father came to visit, I took the family out to dinner.

Mother ordered the 3-course prix-fixe:

Maryland Blue Crab Cake - warm curry vinaigrette

One huge crispy lump of crab meat. The vinaigrette was really subtle with the curry despite it appearing like a thick heavy trail in the picture. Nice way to kick things off!

Sautéed Day Boat Scallops
spring vegetables, savoy spinach, potato confit, fennel pollen

I'm still not sure whether I like this dish or not. From the gorgeous presentation and nicely seared appearance of the (ginormous) scallops, it's easily an A+. As for the texture, that's where I can't make up my mind. It was kinda like biting into a medium-well scallop with more emphasis towards the "well" end of the spectrum. The center felt a bit like chewing on albalone. My mom really enjoyed it though. Love/not-quite-like for me.

Strawberry tart
vanilla mousse, lemon ripple ice cream

Easily the best tart I've had to date. Doesn't quite look like a tart in the traditional sense with all the purty ridges, I know. But though the crust looks more like a cracker, it does have a texture similar to tarts we're more accustomed to seeing. So what makes this tart such a winner? The perfect balancing of flavors and great mouthfeel. This mousse isn't exactly light and airy like typical mousse...it was more like a really really soft and fluffy cheese thick and rich with vanilla-bean n caramel creme goodness. Pair it up with the sweetness and acidity of the strawberries and you get one explosive flavor combo. Deliciously sweet n crumbly crust makes it even better.

The rest of us ordered regular menu items:

Spinach & Arugula Salad
endive, candied walnuts, fried feta, grilled onion red wine vinaigrette

Fried feta? Neat-o. Doesn't do an awful lot to make it tastier (unlike fried mozzarella), but it sure does make things more interesting! Great salad to start.

Sautéed LaBelle Farms Foie Gras
grilled pineapple, brown butter brioche, black pepper ginger caramel

Wooo! Lookit that glorious slab of foie gras! Haven't had one seared this nicely in a long time! And my god, the size of this thing... Make sure to get a bit of pineapple in each bite. Having a bit of sugar and acidity with foie gras is a must! And to clear the palate, ya have slices of ginger. While the brown butter brioche soaked in fat from the foie gras looked temping enough to shovel down, in practice...not quite the case. My mouth got tired of it awfully fast so I left most of it alone. Brother spooned it all down though. What a fat fatty.

Ya fatty.

Lamb Pappardelle
braised lamb, roasted tomatoes, olives, fennel, parmesan

This oughta be an entree. Silky buttery egg noodles really soaked up the rich broth from braised lamb. Awesome. Wish I was able to taste more than 1.5 bites though. I was too busy workin' the foie gras.

Lobster Cavatelli lobster, cavatelli pasta, english peas, chanterelle mushrooms

This is the rich people version of my ghetto college student chicken broth, spam, frozen peas/carrots, and macaroni dinner. I like the rich people version better. FML.

Grilled Tenderloin of Wild Boar roasted brussels sprouts, herbed yukon gold potato spaetzle, violet mustard sauce

A lil gamey, super tender, plus a faint herby taste that probably came from the pile of greens on top. 'Course the good ol' Maillard reaction imparted a great deal of flavor here too as well. I got some pretty big slices of boar in addition to a huge portion of the spaetzel (think gnocchi). The sauce isn't exactly mustardy. It was more like a rich sauce made with big bold red and drippings from the grilled boar. Man what a winner.

Grilled Filet of Beef farro, haricots verts, morcilla, Ossau-Iraty cheese, red wine sauce

Filets aren't exactly the tastiest of cuts. There simply isn't enough fat present, so extras like the morcilla and cheese in this case have to play an important role. And holy cow they sure do a great job. Yes, a USDA prime filet is already a winner in itself, but when you throw in tasty flavoring extras, the experience just gets so much better. I don't think I need to tell ya'll about the joys of chowing down on a perfectly grilled filet :) Words just never do it justice.

Chocolate Souffle Cake Affogato vanilla malt ice cream, espresso, brandied orange slice

This is one of those rare desserts that make me rethink my current "Dessert Favs" ranking. Everything about this dessert was just perfect. All details were well thought-out. The pool of espresso at the bottom? Brilliant! Why don't more places do this?! It makes a choco souffle 3x better. The standard vanilla-bean ice cream is always a great default choice for dessert, but Pastry Chef Mariah Swan jazzed it up a bit with a rich vanilla malt. Holy **** the difference in such a tiny change is huge. If you happen to be in the neighborhood, it's worth it to just swing by for this dessert. Seriously.

Pistachio Filled Doughnuts
chocolate buttermilk marble ice cream, dried cherries

She's good. She's g'damn good. Mariah makes something as commonplace as a donut taste nothing like a donut. I mean...dude. No one makes donuts with such a thin crispy exterior and fills them up with the smooth buttery richness of pistachio. A scoop thick dark chocolate ice cream afterwards sure does hit the spot. Now if she can make donuts taste this good, I'm wondering what she does with cookies and milk (it's on the menu!).

Wow what a treat. Even if you don't have deep pockets for a $32 entree, do try to stop by the bar or something and share an appetizer or two in addition to dessert. I demand a lot of bang for my buck and fellas, Grace definitely delivers. Especially when it's time for dessert.

Now remember, fellas: Will @ Eclipse Chocolat is having another epic cupcake weekend! Swing by on the Fourth of July weekend for an awesome flavor lineup in addition to killer deals on the best cupcakes in San Diego.

Grace
7360 Beverly Blvd
Los Angeles, CA 90036
323.934-4400

Deschutes

2009-06-07T00:25:00.001-07:00

Oh man oh man oh man! Boy am I excited! I got my hands on two bottles of The Abyss today. The beer Gods are surely smiling down at me.

The Abyss is one of Deschutes' Reserve series and is released in very very limited quantities. What makes this such a sought after vintage beer? Oh I don't know. Maybe it has something to do with its consistently high ratings on BA (A+) and RB (100th percentile) since its first release in 2007. It has been a smashing hit that is able to compete head to head with dominant players such as Three Floyd's Dark Lord and Portsmouth's Kate The Great. In fact, it is currently ranked #4 on BA, where it holds the rank as the #1 Russian Imperial Stout.

Also pictured is the 2009 vintage of Mirror Mirror, also part of the Deschutes Reserve. Again, this is a very limited release, though not as exclusive as The Abyss. The last release was in 2006, so I don't think we're going to see another vintage for awhile.

Samuel Smith's Imperial Stout

I was lucky enough to get my dirty little paws on two bottles of The Abyss. Finding this rare gem was the easy part. Now resisting the urge to drink both bottles in one go? That's the hard part. I'm definitely planning on popping open one bottle at the end of the year (it is still reportedly a bit "hot" at the moment), but the second is without a doubt going into long-term storage. Same deal with my two bottles of Mirror Mirror. One to drink at the end of the year, and one for storage.

Or I could sell the bottles of Abyss online in a few months when its value will jump as high as $60/bottle, as shown by sales trends since its release.

Heh. Like hell I would! It would be so wrong to deny my friends and I the pleasure of enjoying such a glorious beer. Charlie, I'm making sure you get a taste of this stuff!

So much work...

2009-06-05T12:21:00.001-07:00

Swamped with responsibilities and working out career plan kinks for the past several weeks. Oodles and oodles of posts to come soon! I'm looking forward to posting a great shoot from Grace.

ttfn!

Azucar

2009-05-04T20:18:00.000-07:00

Azucar is a Cuban style patisserie. Newbie that I am, I didn't know what that meant and what to expect from their desserts. But, I read a positive review of the place (forgot where) and decided to check it out with Charlie. You guys and gals know him as clayfud, I'm sure.

I love taking dessert photos when there's plenty of natural light to work with. Sometimes I find it more fun snapping pictures than eating the desserts.... Weird. I know.

Though I love peanut butter, I've never had a pb bar until I tried one at Azucar. It was definitely not what I expected. Dark n creamy chocolate aside, I didn't really like the peanut butter portion of the dessert. Found it to be a "watered down" and much too sweet peanut butter. Not my thing at all. I was hoping for more roasted peanut flavors. Admittedly, I've only had a total of two pb bars to this date so I don't know jack.

I DO, however, know that a fork is ill-suited to cut through the pretzel crust. If you must order this item, ask for a hefty, sturdy serrated knife.

roflmao.

El Diablo- chocolate mousse, chocolate cake, cocoa nib touile.

Okay now we're talkin'! The thick choco cake and mousse were so luxuriously decadent I felt naughty just eating it. This dessert is not for the faint of heart. Each bite bombards your tastebuds with loads of dark chocolate. It's a good idea to have a palate cleanser like tea/coffee/sparkling water/another non-chocolate dessert if you decide to order this beast. Dark chocolate's presence is extremely dominant and your tastebuds will be begging for a breath of fresh air.

Chocolate Cupcake with Peanut Butter Frosting

Will of Eclipse Chocolat has pretty much spoiled me when it comes to cupcakes. I have yet to find someone who can 1-up him. Been to Sprinkles (pretty good), Cupcakes Squared (underwhelming), and other big players. Still like 'em better at Eclipse. This cupcake was alright. I'll give it high marks for looking pretty, though. The cake was not chocolatey enough and the frosting reminded me of a peanut butter frosting I had from Mrs. Beasley's. So-so.

The Divina- white chocolate cake, raspberry-passion fruit, cream merengue.

The cutie who took my order recommended this one and I'm real glad I asked her to pick a dessert for me. G'damn just look at that. It tasted as good as it looks. And just to clarify, I found it very aesthetically pleasing, so if you think it's ugly than my previous statement just doesn't quite work... The Divina was quite a relief after the Diablo. Flavors are very well balanced here and while the Divina is a tad sweet for my taste, the subtle acidity from the raspberry and passion fruit filling in the cake really help keep sweetness levels in check. I can see a place like Extraordinary Desserts loading this baby up with loads more sugar.

At $5.75 per dessert ($2.75/cupcake), I can't quite justify the expense especially when better desserts can be found at places like Cafe Blanc. Then again, Cafe Blac is all the way in Costa Mesa... Overall, Azucar is above average since I haven't seen or tasted anything here that blew me away. Check out Azucar if you're in the neighborhood but keep in mind that they close at 6pm Mon-Sat. and Sun. at 5pm. I'm still on the fence about this one so I'd love to hear about your experiences.

Azucar
4820 Newport Avenue
San Diego, CA 92107
619.523-2020

Hodad's

2009-04-27T21:18:00.000-07:00

When you ask around or search online for the "best burger in San Diego," it is inevitable that you come across the name Hodad's followed by crowds of fanboys (and fangirls). Our local publications have also ladled oodles of praise and positive reviews upon Hodad's. For example: Union Tribune's Sign On San Diego(lol). Monkeys are curious, so naturally I had to see what all the fuss was about.

Friggin' long ass line wrapped around the block at 1:30pm. An even longer line formed at 2:40pm. Must mean Hodad's grills and assembles some spankin' good burgers right? (I think you know where I'm going with this.)

This is cool. An order of half onion rings and half tater wedges. I wish more burger restaurants would follow this example so I don't have to order two separate full-order items. Not beer battered rings, but still above average. Nothing spectacular. Fried pretty well. Good timing for a perfect crisp exterior. Same can be said of the potato wedges. Both taste good & textures are spot-on. But, there is nothing that distinguishes these fried goodies from other fast-food joints'. The wedges could have came fresh from the Vons deli and I wouldn't have been able to tell the difference. That's not to say Vons doesn't make tasty wedges, of course.

Double bacon cheese burger. Bad and expensive choice. But, I must give credit where it is due. Hodad's bacon-burger comes with lots of bacon. They even slap on a nice hearty slice (not the usual packaged strips) of real bacon. Now the bad: too much bacon. My palate was overwhelmed by the taste of bacon and salt. Mostly salt. Couldn't really taste anything else. In a single burger, you will find several thick strips of bacon in addition to the generous slice I previously mentioned. Hodad's does not understand the meaning of "balance", much less "restraint". This is quite evident in the sheer amount of condiments piled onto the burgers. One would be wise to remove 60-75% of the veggies, spread, and pickles if he wishes to be able to bite into a burger. Patties are underwhelming and greasy like fast food chain patties, although they do taste meatier and richer.

Yes, I only bought and reviewed one burger, but you can still get a gist of what to expect at Hodad's: Not much. Erm...well, okay. You can expect much volume, but in the "yum" department, nothing's really going on.

Seated at the bar next to the cashiers who would frequently ask patrons how they liked their meal, I was able to overhear many glowing reviews. Unbelievable. I suspect that many people are reeled in and won over by the illusion of value (remember The Cheesecake Factory?). Shame.

After I paid for my meal, the casheir asked "So how did you like it?" I shrugged and gave an answer that summed up the Hodad's experience: "Meh."

By no means do I pretend to be an expert when it comes to food and the culinary arts, but I have eaten around. Hodad's simply isn't worth the time and money. But, if you MUST go, don't come back crying 'cuz I'll just giggle like a little Japanese schoolgirl and say "I tolja so!" ^__^

Like my review of The Cheesecake Factory and Sushi Deli 2, I am prepared for the incoming hate messages and hate mail(with lots of cussing) from the ignorati. Sooo I'll start it: Bring it. Give me all ya got, suckers! Don't be shy. Don't hold back. Online anonymity is awesome!

Best burger my ass.

Hodad's
5010 Newport Ave.
Ocean Beach, CA 92107
619-224-4623

Old Vine Cafe

2009-04-08T22:33:00.000-07:00

Prepare to be wowed.
...by the various tastes and sensations brought about by your imagination while viewing the following pictures, of course. Not my weak, uninspired writing.

Crispy Blue Salad
Organic Greens, Crispy Proscuitto, Fried Onions & Maytag Blue Cheese Dressing.
-Paired with a 2007 Reuscher-Haart Piesporter Riesling

Pairing this salad with a dry white wine is a very good idea if you intend to order it. The saltiness of the proscuitto and fried onions mandates it. Curiously enough, the dressing was not that heavy on the blue cheese taste. Thick, creamy dressing combined with all the fried goodies really kick-starts your appetite and wakes up your taste buds. It's a big bold salad. I dig it!

Veggie Quinoa Jambalaya
Cajun Quinoa & Seasonal Vegetables garnished with Fresh Cilantro

This was pretty interesting. My brother ordered it just for fun since we both wondered how a jambalaya could be tasty without meat. The usual jambalaya taste of spices is still there, but there's also quinoa's characteristic nuttiness. Even without the different meats you'd usually find in a jambalaya, this dish still holds its own and tastes "clean-n-simple". Solid alternative to a salad starter if you don't like to munch on rabbit food.

Sauteed Sea Scallops
Three Jumbo Scallops on a nest of Crispy Leeks finished with Tarragon Chardonnay Sauce

They were freakin' huge. Don't they look delicious? Beautifully seared...super juicy...these scallops are perfectly fine on their own but dipping each bite into the subtle tarragon chardonnay sauce somehow makes it even better. Order this.

Hand Made Ravioli
Filled with Smoked Duck, Goat Cheese & Porcini Mushrooms Sauteed in Brown Butter with Sage

This dish comes out as one giant 'roided up ravioli (use the cherry tomatoes as a scale). It kinda reminds me of the ravioli that came with my brother's duck at Pastis, but the flavors in this one is bolder and yells for your attention. Good dish to order as a starter if you are a light eater.

Beef Tenderloin Stroganoff
All Natural Beef Tenderloin Medallions & Shitake Mushrooms, served over Hand Made Fettuccini drizzled with Creamed Demi Glace

What can a restaurant do to make stroganoff taste 100x better than what we do at home? Oh I know: throw in the juiciest, meatiest beef tenderloins you can find and mix it up with the house's egg noodles and velvety sauce. G'damn this was so good. They make some damned fine pasta at Old Vine so make sure you give any one of them a try.

Lamb Meatloaf
Certified All Natural Lamb Meatloaf, on a bed of Caramelized Onions, garnished with Wilted Arugula & a Rich Syrah Demi
-Paired with a 2007 Tortoise Creek Shiraz, Languedoc France.

Very very fluffy meatloaf. I was surprised that they came as individual slices as opposed to a crumpled pile. No idea how it is being held together. These guys at Olive Tree are very skilled. Last two times I had restaurant 'loaf were at the Prado in Balboa Park and Hash House. Man they got nothing on Old Vine Cafe. The demi glace is made with the same syrah paired with the dish and adds more depth to an already smashin' meat loaf. Another must-order.

Fettuccini Pomodoro
Handmade Fettuccini Pomodoro garnished with Aged Pecorino Romano Cheese

Sure it looks just like spaghetti, but trust me on this one...the pomodoro sauce is mind-blowing. Pomodoro is pretty much a non-chunky marinara sauce but I am at a loss as to how a tomato sauce could taste so vibrant, bright, and alive on the palate. You gotta try this to see what I mean. The sauce is so light but packs so much great flavor.

Chocolate Cake
With Merlot–Port-Wine Dark Chocolate Sauce, garnished with Fresh Whipped Cream.
- Paired with a NV Ferreira Ruby Port.

This choco cake isn't a thick heavy beast like a fudge cake. It is a lot finer and delicate but still packs a good whollop of dark chocolate flavor. Bite of cake + the port made for a heavenly dessert experience. The two were so made for each other.

Grandma’s Cheesecake
Cream Cheesecake garnished with a Wild Berry Puree.
-Paired with a NV Ferreira Ruby Port.

Not your run-of-the-mill cheesecake. This rendition is sweeter, thicker, and for the lack of a better description, kinda has a honey/condensed milk taste to it. I like it a helluva lot better than the more traditional recipe.

Old Vine Cafe is one of the very few restaurants that make me go ":O wow..." and is very much worth the trip. I highly recommend you make reservations because it is a popular restaurant and there aren't many tables. Also, they currently offer "early bird" dinner specials at a phenominal price: $40 for three courses and three wine pairings on Tues/Wed/Thurs if you reserve a table between 5-5:30pm. This is now one of my favorite restaurants in Orange County.

Old Vine Cafe
2937 Bristol St. Suite A-102
Costa Mesa, CA 92626
714-545-1411

*note: the restaurant is hard to find. it is actually inside the CAMP retail center instead of in it's own building.

Eclipse Chocolate: Revisit #.....hm lost count by now

2009-03-30T12:06:00.000-07:00

Yup it's that time of year again. Time to trim some subcutaneous fat in time for beach season! Unfortunately this limits me to only one treat per week and being the sugar fiend that I am, I usually gravitate towards dessert rather than an interesting food post :(. That's not to say my favorite dessert stop in San Diego is boring, of course.

Let's take a look at some things I've been munching on at Eclipse Chocolat after dinner. Sorry for bad pictures. Lighting is not ideal at night and I didn't feel like lugging my tripod around. This leaves us with shallow DoFs, as you will see!

Sweet Potato Bread Pudding

custard-soaked sweet potato & brioche bread pudding+ cocoa nib-infused creme anglaise

Frozen Coconut Mousse Petit Four

frozen 61% dark chocolate & coconut milk mousse+ toasted coconut+ crispy rice crust

Dark Chocolate-Peanut Butter Pudding

chilled 61% dark chocolate-peanut butter pudding+ maldon sea salt

Grilled Fig Cake with Sticky Toffee Sauce

grilled black mission fig cake+ 38% milk chocolate sticky toffee sauce

How very appropriate for winter! These hearty items really warm you up. Will's bread puddings are real moist and still able to be fluffy and thick at the same time. How?! This guy sure is good. As always, flavors of the various ingredients are alive on the palate instead of getting drowned and suppressed by sugar like in other establishments. I hope some of you had a chance to taste this dessert platter. Ranks as one of my top 3 since I started visiting Eclipse. If you did miss it, fret not! The Spring Platter (see below) features another of Will's awesome puddin's.

Grilled White Chocolate Carrot Gateaux

grilled almond-carrot cake studded with 31% white chocolate chips

Butterscotch-Macadamia Pudding with Cocoa Nibs
whipped cream pudding+toasted macadamia nut+cocoa nibs+butterscotch sauce

Roasted Banana Bread Pudding with Dark Chocolate Sauce
custard-soaked bread pudding studded with roasted bananas+72% dark chocolate sauce

Frozen Plombiere with Cherry-Peppercorn Compote
cocoa-infused frozen plombiere+warmed cherry-pink peppercorn compote

The carrot gateaux is hands down the best item in the Spring Dessert Platter. Tastes of vanilla, almonds, and white chocolate with a carrotcake backbone. Crispy exterior, moist/fluffy interior. I couldn't get enough of this. I'd say this is one of the best desserts Will has made. Both puddings were fantastic. I've never been let down by the dessert-in-a-cup featured in every dessert platter. The bread pudding is perfect as usual. If you missed out on the winter tasting platter, here is your chance to "catch up" and admire Will's puddin'-makin' skills. I'm not too big a fan of plombiere, but this one is pretty good. Cherry-peppercorn compote is a great addition, but sometimes crunching on more than one peppercorn can get a wee bit intense for a light/delicate dessert like this.

Azteca Cinnamon Rolls on display

When I saw these featured on the Eclipse blog, I hightailed it over to El Cajon as soon as I could. They're really fluffy and the sugar + cream cheese frosting balance out the cinnamon's kick perfectly. Other cinna-rolls I've had usually just smack my tongue around with overwhelming sweetness. My only beef is that sometimes I wish my cinna-roll had more cream cheese frosting drizzled on top. Kinda like how these look, just not as drenched :P I usually take these to-go since I get to briefly nuke it in a microwave. Lemme tell ya, it is one helluva treat. Swing by and pick some up if you're ever in the area.

As for upcoming events at Eclipse:
Truffle, Wine, and Cheese Tasting - 4/8 7-8pm $20/person.
Oaxacan Feast - 3/25 $25/person
Mother's Day Brunch

Hot damn I love this dessert cafe...

2121 El Cajon Blvd
San Diego, CA 92104
619.578-2984

Beer: Stouts (part 1)

2009-03-13T20:13:00.000-07:00

Winter nights in San Diego can get pretty nippy. Why not pop open a stout to warm you up? My first exposure to stouts was a bottle of Guinness Draught (pronounced "draft" for some weird Euro reason). I was in love with the creamy head and velvety texture. Years later when I got more adventurous when it came to food thanks to Sarah, Elmo, Kirk, and Cpt. Jack (sorry Charlie, I met you much later :P ), I went and tried Young's Chocolate Stout on tap. That was when my infatuation with stouts began. Place a beer menu in front of me and my eyes immediately start scanning for stouts. Even in the summer heat.

I'd like to briefly share with you guys a small handful of the many stouts (and a porter) that I enjoy. :D

Yummers.

Alesmith Speedway Stout (American Double/Imperial Stout)
Smell - Toasted malts/biscuit. Coffee and chocolate. Simple boquet that is deliciously fragrant.
Taste - First, you get smacked with a mouthful of rich malt/oats(sweet) before the dark chocolate, milk and coffee show up. Soon after, hops jump into the party to balance things out. Burnt molasses, caramel, and a hint of dark fruit is present in the background to give a subtle sweetness. Finish is briefly dry and hoppy with the sweetness slowly fading in the background. Ends with coffee.
Feel - Full bodied. Slick and creamy with minimal carbonation. Very very fine like it came from a nitro tap.
Comments - One of my all-time favorites. Flavors are complex and extremely well balanced. The taste and texture hides the hefty 12% ABV in this beast. It is hard to express how amazing this brew is, but (sorry if this offends) the first time I tried it I saw God. Seriously though, every time I treat myself out to the Speedway, it is a religious experience. Currently aging one in my "beer cellar".

Was still waiting for head to simma down.

Port Brewing Old Viscosity (American Strong Ale)
Smell - Not a lot going on in this particular bottle for some reason... Just bits of choco and coffee.
Taste - Big on roasted (almost burnt) malts and espresso, some chocolate. Bit smokey. No real aroma or maybe just a little hint of it being stored in a Bourbon barrel. Dry. Alcohol taste throughout (10%ABV), bittersweet finish.
Feel - Eh. Thought it would be fuller. Medium carbonation.
Comments - This was an all right bottle. Other people have also had widely varying experiences with Old Viscosity, so I plan on additional purchases...on tap at Pizza Port. Lumped it along with the stouts since they are kinda similar. In terms of a real stout from Port Brewing, the Cowabunga stout (tap only) blows Old Viscosity out of the water and can almost hang with the Speedway.

Too impatient to wait for bubbles to pop.

Deschutes Black Butte Porter (American Porter)
Smell - Charred. Roasted malt/coffee. Faint sweetness.
Taste - Big roasted malt flavor with some coffee thrown in for a good measure. Subtle biscuit? and light touch of burnt sweetness. Just the right amount of hop bitterness. Finishes with espresso and lingering hoppiness.
Feel - Hearty and full flavors in a medium-to-light body? HOW DID THEY DO IT?!
Comments - I think of this as Stout Jr. Like Alesmith, Deschutes is an amazing brewery and you really can't go wrong with any of their pickings. This porter is just...amazing. Alot going on in your mouth but somehow it all feels right.

North Coast Brewing Old Rasputin (Russian Imperial Stout)
Smell - Huge on roasted almost-burnt malts and espresso. Burnt sugar in the background with some chocolate.
Taste - You get whacked with a big mouthful of smooth burnt malt/espresso/sugar. Yet still kinda nutty. Hint of cocoa and maybe raisin. Underlying hoppiness for good measure of balance. Finishes with faint toffee. Alcohol in background, but not easy to detect (9%ABV).
Feel - Foams up really easily. Medium carbonation and body.
Comments - Amazing stuff that I always keep on hand. Despite such a big burnt aroma, flavor is not bitter at all. Very complex sipper to enjoy with smokes after a shitty day.

Young's Chocolate Stout (Milk/Sweet Stout)
Smell - Oodles of milk chocolate and caramel. No surprise here!
Taste - BAM! Milk chocolate, then espresso/malts/oats seep in with hops watching from afar. Finishes with nutty malt sweetness.
Feel - Medium carbination and silky body. Foams up if you toss it around in the mouth too much. Very creamy if you get it to briefly foam in your mouth.
Comments - Ah, the drink that started it all. Not the best I've had, by any means; but like a first sweetheart, it holds a special place in my heart. Rogue Chocolate Stout and the aforementioned Port Brewing Cowabunga stout are richer in flavor, but Young's seems to be more readily available when I go out. This is always ready in my "beer cellar" as well.

There you have it folks! Part 1 of my beer and stout posts. Next time it might be IPAs or more burnt malty/chocolately/coffee stout goodness. I'm sure most of you have noticed that I use a Guinness glass...weird I know. It's just to remind myself that culinary adventurousness pays off. There is always something new, interesting, and tasty to try!

In other news, looks like Will @ Eclipse is having another themed dinner going on! This time it is a 3-course Mediterranean dinner on Friday 3/21 and Saturday 3/22. RSVP ASAP as tables will be filled hella fast (as always). Preliminary photos look very enticing. Exciting stuff. Read and drool all about it here when info is officially published. Also, the new dessert platter is out!

Neighborhood

2009-03-10T23:13:00.000-07:00

Burgers again! It's been quite a long time since I took these photos, but I still remember all gustatory sensations. I think...

I apologize beforehand for camera shake. This place was PACKED on a Friday night so me and the tripod kept getting jostled around.

Here we go:

Idaho Potato Fries - w/ garlic herb mayo.

Shoestring fries tossed with a wee bit of minced garlic for some kick. Crispy on the outside and fluffy on the inside. The accompanying garlic herb mayo was bland and to be honest, the fries are great on their own. The minced garlic really packs a punch...maybe a bit too much for my taste. Also, note that this is the full order, which costs a paltry $4. For $2, you get a sizable amount to go with your burger (see picture below).

The Neighborhood Burger - caramelized onion, blue gruyere cheese, pepper greens.

Awesome burger. Flavors are really balanced here and the caramelized onions really shine to make this one of my burger favs. The lightly toasted ciabatta bun seems like such a natural choice for Neighborhood's burgers. I can't explain it, but the bun really accentuates the flavors of the gruyere and patty. My god, the patty. I do not remember the last time I had a patty so packed with beefy flavor and juices. While Crest Cafe's burger patties do pack a whollop of YUM, their mix-ins somewhat detract from the deliciousness that is called beef. Neighborhood's patties are unadulturated and taste lighter and "cleaner" on the palate. If a burger could be considered "light," then the 'Hood Burger certainly nails it. Unlike burgers at most joints, you do not feel any oily residue in your mouth after eating a burger at Neighborhood.

As you can see, $2 nets you a whole lot of fries. I recommend you go this route instead of a whole order. These fries were lighter on the garlic and (perhaps a fluke) were more well-done and crispy than the whole order. Me liked very very much, but not as much as the sweet potato fries.

Sweet Potato Fries - peppered malt mignonette, gold mine shaft cheese crumbs.

Blew the regular fries out of the water. Seriously, order these if you go to Neighborhood. I hear Charlie* didn't have such great luck with the crispiness factor, but the night I went, these fries were spot-on. The cheese crumbs pretty much taste and look like blue cheese. Their twang really helps balance the sweetness and oil. My dining companions either loved or hated the malt mignonette, which tasted kinda like creamy caesar dressing with a good dose of shallots. I didn't really care for it and only dipped my fries in there once in awhile to mix things up a bit.

Mushroom Marsala Burger - sauteed wild mushrooms, swiss cheese, marsala wine sauce.

"Failure" of the night, but that isn't as bad as it sounds since the other items were so kick-ass. My beef with this burger is the fact that this is essentially a meat sandwich. 'Shrooms and cheese add a bit of nuttiness to the burger, but you really don't taste them all that much. Then there is the AWAL marsala wine sauce... On the bright side, I still got Neighborhood's amazing patty.

777 Burger - organic baby spinach, plum tomatoes confit, bernaise sauce.

Cut in half to give an idea of ratios in these burgers. Looks like a good meat:bread:stuff ratio, doesn't it! Damn right. I'm having a hard time deciding whether or not I like the 777 over the Neighborhood Burger. Leaning towards the 777 right now because the subtle acidity of the tomatoes confit and the sweetness of bernaise sauce really heighten the overall experience.

In both the 'shroom burger and this order, house chips were complimentary. Thinly cut (think Lay's), well done, and lightly dusted with paprika/cayenne, I think they clear your mouth of burger taste better than the garlic fries can.

I am chalking Neighborhood up as my #1 burger joint for now. Fantastic burgers, fresh ingredients, purity of flavor. What more could you ask for? Oh yeah. GREAT BEERS ON TAP.
Try my all-time fav: Alesmith Speedway Stout. Goes down great with these burgers at night, especially if you're sitting outside in the cold patio.

Still have a whole lot of other restaurant burgers to try and I'm really looking forward to it! Going to take a break from burgers, though. Stay tuned for a fun post about my favorite beer style.

*Charlie's review can be found here.

Neighboorhood

777 G St

San Diego, CA 92101

619.446-0002

Crest Cafe

2009-03-02T15:57:00.000-08:00

More burgers. I don't know why I am so obsessed with burgers right now, but I just am. Took friends down to Crest Cafe after I hearing a lot of buzz about their Butter Burger. The name alone made my arteries clog, but my mouth salivated with anticipation!

We started off with an Onion Loaf, which is pretty much a big ol' stack of thin well-done onion rings. Not a good choice for an appetizer. Sure they are delightfully crispy, but they are also soaked and dripping with oil as well. Yes I know it's fried, but that does not mean it should be such a gut-buster. I was not that impressed with the beer batter either, which was quite mundane and ordinary. Ritual Tavern and Studio Diner make 'em a lot lighter with a tastier batter to boot.

The Butter Burger
"Half pound of fresh lean ground beef, stuffed with a Garlic, Tarragon, Basil, Parsley Butter... Then we broil the burger and top it with a little more of the butter...Then we top it with some cheddar cheese and melt it...Then we top the cheese with a garlic mayonnaise made with a dash of paprika, cayenne and cumin."

Holy hell this was epic. As I was taking this photo, the top bun began to slowly slide off with the assistance of the lube butter provided. Biting into the burger, I was very surprised to find that it was not the greasebomb that I had expected. In fact, the patty was so juicy all by itself. Parsley butter only compliments the beef and does not overwhelm the burger as the name "Butter Burger" would suggest. Flavors of tarragon and basil add more complexity to the burger, but the mild spice of the aioli really take this burger over the top. Oh lordy this was a real treat. However, after about halfway through, I just couldn't continue eating it. Blame it on palate fatigue. This is a very rich and heavy burger and I highly suggest you split it with someone. Then again, I've heard of some people capable of eating two of these in one sitting...

The Ultimate Burger:
"12oz angus beef mixed with sundried tomatoes, onions and parsley and homemade teriyaki sauce. Topped with bacon, your choice of cheese and sprinkled with our homemade beer battered onion rings."

Another winner. Smokey and sweet with a hint of the sundried tomatoes, the patty totally makes this burger. You could ditch the onion rings (they don't add much other than lending its crunchy texture), the veggies, the bacon and still have a mouthgasm-inducing meat sandwich. Seriously. It's all about the patty in this burger, whereas the butter burger needs the aoili in order to pull through. I'm charting the Ultimate Burger as one of my San Diego burger favs.

I want to drop by Crest Cafe again to try more of their menu items. Despite the appetizer let-down, these two burgers gave me a very good impression of the diner and I am very curious to see if their other burgers are able to measure up to the Ultimate Burger. Then again, the grilled sandwiches and meat entrees sound hella good too so maybe I'd order those next time... *@#&*$%^!! I wish I were able to eat as much as Cpt. Jack, then I could order more stuff.

Crest Cafe

425 Robinson Ave

San Diego, California 92103

619.295-2510

Tioli's Crazee Burger

2009-03-01T00:29:00.000-08:00

Oops! I forgot I had a food blog! Despite the lack of posts, I've been quite busy stuffing my face. Diet be damned. As long as I look smashin' in my new UCoB suits and jackets, it's all good.

The following is a series of posts in which I take my friends around San Diego to find our own individual favorite burger joint. We begin with Tioli's Crazee Burger:

This place is pretty interesting. I spotted it while driving down to Ritual Tavern and made a mental note to pay it a visit soon. Not sure how "crazee" you can make a burger, but um...yeah they have 'gator, ostrich, and kangaroo burgers among other things. How fun!

Due to my small appetite that night (this was my second dinner...) I did not order a whole lot of food. Went "halfsies" with a friend instead.

First up is the rather tame and unadventurous buffalo burger. To be honest, this just tasted like any ol' restaurant beef patty. Not particularly remarkable, though juicy. Lean & beefy. This short description is all that is required for this burger. Not much going on here.

Now for some fun!

Gator burger with curry fruit tapanade

This was one wacky burger. So apparently ground 'gator meat is still really chewy and tastes like those Chinese fish balls. I was pleasantly surprised by the juiciness even after chewing my mouthful for about a minute. Okay maybe I exaggerate, but like I said: chewy. The choice of curry fruit tapanade to top the patty is a fantastic idea. The flavors meld perfectly with 'gator. Weird burger that was totally worth $14. Not gonna order it again though. I only had half of this burger and I was getting pissed off about how much chewing it required. Was worth it cuz of the interesting experience I can tell friends about. "Dude, I've eaten alligator meat." sounds hardcore.

Drinking alcohol makes you want to munch.

Brauts. Very good. Very cheap. Order them.

The proprietors of Tioli's are really awesome folks from Germany. These dudes had heads of grey/white hair and were cracking jokes (some awfully filthy ones too...) that you'd typically hear coming out of the average male college student's mouth. Lols. They were nice enough to share a plate of charcuterie with us at the bar, too. Seriously, talk to them if you get the chance. Hilarious bunch of people with plenty of interesting Euro stories to tell.

Interesting meats served here draws my attention, but only because of the novelty. I still have to try a few more of their burgers to get a feel of the place, but so far in terms of taste and overall burger-ing experience, Tioli's does not really top my list. There is an awful lot of buzz around this place, though, so go on and check it out. As usual, I'd love to compare notes. :D

Tioli's Crazee Burger

4201 30th St

San Diego, CA 92104

619.282-6044

Mmm martinis

2009-02-01T21:28:00.000-08:00

Life or work got you down?

Have a drink. Or a couple. Hell, I've been averaging about six shots every night in the past week and a half. Mostly in the form of martinis. The half-finished one above is one of my favorites:

1 part vodka
crushed ice
splash Lillet Blanc
lemon twist

Easy to make. add alcohol, ice, stir or shake, then garnish with the lemon twist. I'm still working on how to keep the twists curly. Mine always start off gorgeous n curly and then begin to unwind after a minute or two.

I also really like:

6-8 parts gin or vodka
1 part dry vermouth
crushed ice
splash olive brine
"tipsy" olives

- I like to use gin for this one, but vodka also works. Tipsy olives = olives soaked in vermouth for like over a week. They taste GREAT.
- Alternatively, you could also use the vermouth you use to soak the olives in to replace the olive brine+vermouth.
- If the 'tini is too dry for you, just add more vermouth. A nice "smooth" balance is about 2:1 but I like mine real dry.

Don't shake or stir the martini in ice for too long else you wind up with a watered down drink.

Pastis

2009-01-18T17:47:00.001-08:00

My last minute idea of dinner at Grace didn't quite work out, but Pastis was in the area so I dropped by. There was no way in hell I was going to wait until 9:30pm for a table at Grace.

Mimosa is a few blocks away too so you know they'll try to outdo the competition.
Well...at least I hope they'd try. Good chefs at Pastis are constantly getting plucked away by bigger restaurants, so I guess it's hard to be consistent.

Appetizers

Warm Goat Cheese and Artichoke Tart

GOOD. Flaky crust, sweet filling and very mild goat cheese makes this a star on the menu. The salad is impressive as well. The basil infused olive oil and a light drizzle of vinaigrette totally makes the salad.

Steamed Mussels

I tried my hand at making these over winter break, and while they turned out really really well, these mussels made my culinary accomplishment seem like a child's work. I'd put the mussels at Pastis on the same level as Mimosa's. "Broth" is a bit lighter here, though, and more apparent taste from white wine.

Seared Foie Gras

How predictable that I'd order foie gras. At Pastis, they sandwich it between two slices of caramelized pears and place is on the zigzag of some really good sauce. I completely forgot to ask for a copy of the menu so it's kinda hard for me to ID it. Toasted raisin brioche is not to be missed. Mop up the sauce with it! I'd say this is one must-order item.

Entrees

Oven Roasted Cod

My first reaction was: "Wow that is a dinky piece of cod...." After I got over it, I really enjoyed the crispy skin and that deliciously fatty flesh. Portion size in comparison to other entrees still ticks me off a bit though.

I don't know how I screwed up the shot...

Roasted Duck Breast

Medium rare. Kinda tough to pull off without a lot of experience. Undercook it and the meat becomes almost rubbery. Overcook it, and Roger will be even more unhappy. Pastis did a pretty good job here, though it was a tad on the rare side. Regardless, I'd still declare this a winner on their menu. The entree comes with two amazing pieces of duck confit/mushroom/basil ravioli that really should be offered on the entree menu. I don't want to say that it steals the duck breast's thunder, but it is really pushing it. Order this.

Sauteed Skate

Skate is one fugly fish that looks equally fugly on a plate but the meat is soft n sweet. I really like the texture too--a weird combination of soft, springy, and stringy. The dish itself is rather rich, but lemon capers help balance things out a bit with some acidity. This is another must-order item.

Desserts

Peach Almond Tart

I very much enjoyed this dessert. The top layer consists of caramelized fruit, which I'm sure you can imagine, is quite effin' good. As you can notice, the edge of the tart's crust is slightly burnt. While I personally kinda like my crust like this, some people probably don't. It's probably a fluke. Unlike most restaurant desserts, this one was not overly sweet, which again wins it major points. The vanilla ice cream really puts it over the top, though. I've never had such good vanilla before. Scoop some into your mouth and your tastebuds will scream "VANILLA" on the top of their lungs.

Pastis Choclate Profiterolles

Looks like fried baby drumsticks, but they are actually puffs with a rich dark chocolate filling. I wish Pastis would give more than five though.

Assorted Sorbets (mango, lime, raspberry)

Good restaurant with good food and cute servers. I can't decide which restaurant I like better: Mimosa or Pastis. Kinda (barely) leaning toward Mimosa, though because of the availability of daily prix-fixe specials and overall experience. Both are great places for a date, too! Not like that matters to me, but maybe you guys (and gals) would benefit from it :D

Stay tuned for a writeup of Grace.
Also, Will has a new seaonsal dessert platter as well as a VDay event! RSVP FAST since there aren't many tables left.

Pastis
8114 Beverly Blvd.
Los Angeles, CA 90048
323.655-8822

South Beach Bar and Grill

2009-01-14T21:26:00.000-08:00

Been feeling a bit down lately, so I decided to go out for a night of drinking with some friends. Happy hour at South Beach Bar and Grill = awesome $2 tacos. To top it off, Monday nights = all-night happy hour! Eat up!

A pal started off with some fried clam strips, Jose cocktail, and shrimp cocktail. Cocktails were okay. I mean for two bucks it's a real bargain. I especially liked how they give you a dab of real horseradish in the cocktail sauce.

Fried Clam Strips

Don't get these. Rubbery and too much batter. Opt for the fried calamari or baby octopus instead. Also, skip the carne asada fries, which are unremarkable save for the guacamole.

I'm sure there are some good appetizer items on the menu for me to discover or hear about, but the real reason to come to South Beach Bar and Grill is for the tacos.

Oh my god the tacos...

Mini-taco platter: Mahi, Wahoo, Grilled Shrimp, Calamari, and Baja

For $5.48 you can treat yourself out to one great gastronomic experience. These tacos are anything but mini. Compare the limes in the background and fried pollock in the foreground and you can see how big these 'mini' tacos are. Despite all those condiments piled on, the meats come to you piping hot and the fried ones are still crispy! I only had a taste of the Mahi and Baja, and both were really fresh quality fish.

Baja and Mahi Tacos

Same as the mini-taco platter but bigger. No wait, I mean huger. These are freakin' GINORMOUS. I was full after chowing on these and washing it all down with a beer. I had only two eggs and a piece of toast that day too... You'd figure I'd be stuffing myself with three more of these babies. Oh yeah nearly forgot: I think you can tack on rice/beans for a teeny bit more money if you'd like.

Amazing. And to top it all off, the service is surprisingly good and attentive. I'm making the trip to Ocean Beach every other Monday now. Maybe I'll mix it up a bit with 3rd Corner too. See ya guys there!

South Beach Bar and Grill
5059 Newport Ave.
Ocean Beach, CA
619.226-4577

Regent's Pizzeria

2009-01-09T14:27:00.000-08:00

Yes I know there haven't been any new posts since Christmas. I've just had a string of bad luck and disappointments towards the end of '08 that seems to have followed me into '09. Hobbies kinda take a back seat in these situations...

On the bright side, friend of mine got me a killer slice of pizza from Regent's Pizzeria. A lot of UCSD students should be familiar with this place, given its proximity to apartments on Regents/La Jolla Village Drive.

Chicago Meat Lover's: pepperoni, sausage, meatballs

What a beast. This hefty slice of pizza has several layers: sauce, pasta, sausage/meatballs, pepperoni, mozzarella, dough. I really liked the meats in here, particularly the spicy sausage. For a mere $3.50/slice, I'd say this is a pretty good deal. Hell, I'm going to get another slice tonight.

And yes, that is my Mickey Mouse mug.

Regent's Pizzeria
4150 Regents Park Row #170
La Jolla, CA 92037
858.550-0406

Addison

2008-12-29T21:39:00.001-08:00

If you've been to the Grand Hotel Del Mar but never eaten at Addison, I think you missed out. Some say Addison is a rebuttal against claims of our city's lack of good fine dining options. Others say it's our answer to fine dining on the East coast. (I came across such sentiments while browsing my holiday dining options.) Naturally, this screamed for my attention.

The initial plan was to order the holiday special (must be ordered for entire table), but at the last moment I decided to go with the normal menu items instead. This way I would be able to taste a wider array of Chef William Bradley's creations. I hope you guys will enjoy my review as much as I enjoyed dining at Addison.

Before I begin, I would like to thank General Manager Mark Steenge and his staff for not only impeccable service but also attending to all my needs and graciously allowing me to use a full tripod in the restaurant. Mr. Steenge's table selection for me was also very considerate, offering privacy, ample room to set up, and terrific lighting. Without his considerations, some of these photos would otherwise have not have been possible.

The meal started off with an amuse bouche that got me and my brother into a discussion into how the heck apples could be pureed into something this smooth and silky. Acidity from the green apple and the crème fraîche really got my stomach growling. As the Chinese would say, it was really "kai wei," or hunger/appetite inducing.

First Course:

Crevettes Rouge - salted peanus, chives and black truffle jus

My first bite into the flesh of these succulent prawns pretty much set my expectations for the rest of the meal. I expected no less than perfection and Addison did not disappoint. The springiness of the meat is a testament to the skill and quality/freshness of ingredients you would find here. I'd be content just eating the prawns alone, but dabbing each bite into the black truffle jus takes the dish to a whole new level. The flavors compliment each other very well.

Yes, the truffle jus is delicious. I love that earthy mushroom taste so much that I tried mopping up the remainder with the fabulous brioche set on the table but the two just don't taste all that great together. Trust me on this one.

La Jardinere - fine herbs, candied quice, and parmigiano-reggiano

What? A salad? Yup. I (almost) never order salads on account that there are usually other menu items that interest me. Addison's seasonal menu, however, puts me in a very irritating position I rarely find myself in--I wanted to order everything. This salad features 15 different lettuces lightly drizzled with olive oil and some sort of cab-based dressing. The verdict: Damned. Good. Salad. Sure it does not have the *bang* on the palate like the prawns did, but the subtle differences in flavor among the various leaves was a fun experience for my tastebuds.

Second Course:

Confit of Porc Sale - ruby red beets and black licorice-balsamic glaze

Pork belly has found its way onto many restaurant menus, so obviously I had to try Bradley's version. It's been about five days since this dinner and every time I look at this picture I fantasize about how "melt-in-you-mouth"-good the fatty portion of the cut was. Yes, the leaner bottom half is very tender, but we all know the tastiest part is the fattiest part. The balsamic glaze lends its delicate flavor to the meat to make every bite nothing short of heavenly. Just don't forget to eat the beets.

Warm Potato Gnocchi - ricotta fondue, arugula and preserved lemon

It was hard to choose between this and the butternut squash/foie gras ravioli. It was at this point that I seriously considered ordering another set of four courses. I don't remember the last time I've felt this way about a restaurant. Such tempting menu items executed with Chef Bradley and Durfield's mastery...it is awe inspiring.

Though the photograph may suggest otherwise, this is not necessarily a "heavy" dish. If you do find yourself experiencing palate fatigue, the ricotta fondue and preserved lemon will freshen you right up. My brother who is a pasta and gnocchi fanatic gave this dish two emphatic thumbs up.

Third Course:

Spring Lamb Persille - toasted pistachio puree, date and sauce chevre

In some cases, a picture declares everything that needs to be said. I believe this photo to be one of those pictures. You hardly need me to tell you how juicy and delicious this slab of meat is. The pink center and dribble of juice tell the whole story. But, the date and toasted pistachio puree is not to be overlooked. Once again I am impressed by the pairing of flavors. "Pistachio butter" and the date work so seamlessly with each other, as does the goat's milk cheese and lamb.

Roasted Veal Tenderloin - jus de cepes and smoked potato puree

Admittedly, I did not taste much of the veal, as this was my brother's entree. Furthermore, the lamb fully occupied my attention when Sommelier Jesse Rodriguez poured me a wonderful glass of Cabernet. The two bites I did have, though, were just as impressive as my lamb. The nice thing about ordering this entree is the inclusion of an absolutely amazing bowl of mashed potatoes. I don't think you will easily find a restaurant that can top Addison's smoked potato puree. It is that damned good. Who knew such a simple comfort food with a twist would taste so good?

Fourth Course:

I neglected to bring a pen to take notes. Consequently, there are a few items that remain nameless in this review, such as the cheeses featured above. I apologize. As for the flavors, again I apologize. I lack both the experience and vocabulary to fully detail the various tastes and aromas offered by cheese. If any readers can help me out, I would be most grateful for the opportunity to learn.

Tip: Mix the two layers.

Cheese is very enjoyable, but the palate needs a brief respite from its overwhelming heaviness before continuing to taste other items. This little sorbet offered just that. I've forgotten what composes the top layer, but the bottom is surely a concoction made with lemon/lime.

Fifth Course:

Lemon-Lime Tartelettes - red cranberry confiture

A series of treats concluded the night:

"Blown away." is what I'd use to describe my first impression of Addison. Service and hospitality? Stellar. The food? Glorious. You don't find this level of professionalism and attention to detail in many of San Diego's upscale restaurants. There is a reason why Addison is San Diego's first AAA five diamond restaurant--it is a cut above all the others.

As weird as this may sound, dinner at Addison was my highlight of 2008. While some of you may playfully (or not so playfully...) scoff at my pathetic life, I truly hope all the patrons to my blog can pencil in an evening on their calendar to enjoy an unparalleled dining experience here. It might not be your highlight, but I assure you, you'll be talking about it for months.

Once again, thank you Mr. Steenge, Chef Bradley, Chef Durfield, and staff for such a memorable dinner. I hope to visit you all soon again.

Addison
5200 Grand Del Mar Way
San Diego, CA 92130
858.314-1900

Holiday Dining

2008-12-11T13:40:00.000-08:00

I have some tasty posts planned right after I face The Moment of Truth next week. Seriously, there has been way too few posts on here and I gotta make up for lost time!

I'm reorganizing my To-Dine list, which is...quite an extensive list. I wish my wallet and waistline could afford them all. If things go well next week, I should be able to. teehee!

One thing is certain, though: Xmas dinner at Addison. I've already made my reservation but they said they'll have to get back to me concerning my photography equipment. So keep those fingers crossed...

I've also started examining a few New Year's Eve options. A lot of restaurants have something going on. To list a few:

The Oceanaire
Four-course prix-fix with eight choices for starters and entrees. That means you and seven other guests can each have something different! Oh man I'd love to photograph that event. Of the available entrees, I am having a hard time deciding whether or not I want lobster thermadore, duck breast (w/ foie gras), or dugeoness crusted seabass. Then again the bigeye tuna also sounds good...

Also, If you guys remember Cpt Jack's review, these guys have a pretty sweet oyster bar that I intend to check out.

The Prado
Three-course prix-fix. The menu can be found on the link I provided. I have very fond memories of this place tied to my years as an undergraduate, so I always consider it as a restaurant for any event. Good place for lunch too if you have a date in Balboa Park ;D.

Blue Point Coastal Cuisine
Three courses. Menu on the link. Again with the seafood and oysters! Cpt. Jack had a pretty good experience here as I recall. Now to decide: Ahi duo vs. pan seared scallops (same item as from Jack's post) vs. the lobster crusted seabass. Damn I hate choosing.

Roseville
If they are open for dinner, then it is for sure another contender. Charlie has had some really great things to say about this restaurant.

Obviously there are a gazillion more restuarants open for dinner or offering special menus, but to list them all right now would distract me from work. Oh wait...this post already did! I'll try to slap on a few more on here, but so far these are just a small handful of choices running through my head. So hard to decide on one...

As always, I welcome suggestions, opinions, etc.

Roger Gets Published

2008-11-30T21:13:00.000-08:00

Nothing too fancy, but Desserts Magazine featured my photos in their fourth issue. Check it out here.

Neat-o! I wish people would hire me to take food photos. Hell I'd do it for free as long as they pay for the food...

Punjabi Tandoor

2008-11-30T19:01:00.001-08:00

Yeah I know. It's been awhile since I posted something or browsed around other SD food blogs. And no the economy ain't affecting how much money I allocate to eating out. There's just too much on my plate right now. (Ha? I think I just made a funny!)

Really, though. Big life/career decisions coming up for me. Yeah okay none of you care about that. Let's see what I've been eatin':

There's an Indian take-out place called Punjabi Tandoor in Mira Mesa that's been on my To-Dine list for about a year so. I've consulted a few Indian friends about the authenticity/taste of the food, and they gave me the thumbs up.

First visit there, I went with the Combo-for-Two ($21.95), which really oughta be renamed Combo-for-Three:

Veggie Samosas

Naan (w/ butter)

Half of a Tandoori Chicken

HEAPING mound of rice and two large bowls of meat/veggie curry of your choice

Not pictured: Really good Kheer

Like I said. It was a lot of food. I honestly don't even know where to begin when it comes to describing the various tastes and aromas in Indian cuisine, so I'll just post what most Yelpers post: It was yummy. Actually, "yummy" doesn't even do this place justice. Let's go with "mind-blowing".

Dinner was such a great experience that over the next two weeks I made quite a few revisits for lunch. I did not snap photos of each visit, however. Food doesn't look nice photographed in a to-go box.

Here's one of the many Combos:

Even a big eater like me could not finish it all. $7 buys me both lunch and dinner! Sweet.

The only "bad" thing I can say is that the lamb chunks in the Rogan Josh (and possibly other lamb curries) were a tad tough to chew. I have yet to order lamb a second time, but I'll update this post when I do.

Getting here is quite a drive, and the traffic is g'damn irritating. But trust me. It'll be worth it.

Punjabi Tandoor
9235 Activity Road, Suite 111
San Diego, CA 92126
858.695-0956

M-F: Lunch 9:30am-3pm Dinner 5-10pm
Sat: 11am - 10pm
Sun: 5 - 10pm

Studio Diner: Pigout #2

2008-10-18T19:29:00.000-07:00

There are two reasons why I love Studio Diner:
1) The food never disappoints, unless you're fickle like me.
2) ALWAYS OPEN.

Here's my 3am pigout five hours before I had to submit a paper. I can give Jack Donaghy a run for his money when it comes to stress eating.

Fish 'n Chips
"East coast-style" Icelandic Haddock, beer-battered and deep-fried until golden brown. Served with Studio Fries, cole slaw, tartar sauce & lemon.

Studio Diner's got their batter recipe down. Light with the fragrant aroma of beer, it's even better on their onion rings, which I subbed for the mundane frozen fries that would have otherwise accompanied the huge slab of Haddock. Haddock is a pretty lean fish, a fact that sorta off-sets your possible guilt over ordering a fat/calorie bomb. Mm..well...maybe not.

Pastrami Sandwich: Piled high & served with deli mustard on a roll

Good pastrami, so-so sandwich. Uh..Hey Roger, you idiot. You just contradicted yourself.

Nope. Allow me to explain. The pastrami, though small in portion, was delicious: peppery, juicy, and tender. The roll was a plain ol' hot dog bun. The problems are quite clear, no?

It's a small sandwich.

Samson's Steak Sandwich
Sliced & Marinated Prime Rib, grilled with cheese, spinach, mushrooms, bean sprouts, and onion on a toasted roll.

This...was amazing. The combination of all those flavors, oh-so-tender meat, and gooey cheese gave me a mouthgasm. Here's my O-face: :O I highly recommend this sandwich. Your cardiologist might not, though.

In totally unrelated news, Will of Eclipse Chocolat is having another themed dinner. Check it out.

Studio Diner
4701 Ruffin Rd.
San Diego, CA 92123
858.715-6400

1500 Ocean

2008-10-01T00:24:00.001-07:00

It's been awhile since I've reviewed a renowned fine dining restaurant. The original plan was to visit Market, but it seems that Charlie beat me to the punch. Next up on my To-Dine list was 1500 Ocean, the signature restaurant of Hotel del Coronado.

The staff lineup is impressive. Though Chef Jason Shaeffer is no longer at 1500 Ocean, his replacement Brian Sinnott hails from Molly's right here in San Diego. With over ten years of fine dining experience under his belt, you can bet your ass that Sinnott's able to whip up some great Californian coastal cuisine. But what would a restaurant be without a good manager? Claud Renner was once the General Manager of Il Fornaio! Furthermore, the servers of 1500 Ocean are very knowledgable not only about menu items, but also cooking and the restaurant's history as well.

These aqua-blue leather chairs are the most comfortable chairs I have ever sat in.

The cheese-bread is not to be missed. Those little round biscuits are so buttery and cheesy it's hard to stop eating them. I downed a basket and a half of those babies before realizing I had sacrificed stomach space reserved for a third starter I wanted to add to my order.

Amuse Bouche:

First Course:

Hudson Valley foie gras torchon: rhubarb compote, artisan salts, peppercress, dried strawberry, brioche

"The pleasure of eating foie gras is sanguineous and carnal. It's like pornography for the palate, and you feel naughty for loving it."

- Elmomonster

Couldn't have said it better myself. I've never met a hunk of liver I did not like. Here, three different sea salts sitting in each corner of the foie gras lend their very subtle flavors as you work your way through this starter.

Second Course:

Carlsbad squash blossoms: sheep's milk ricotta-basil filling, mache salad

Lightly battered squash blossoms are stuffed with ricotta + basil bits and fried. The result is a sweet, fragrant sensation in the mouth. It was as if I were tasting the ingredients and smelling the flower at the same time. A solid starter.

Third Course:

Duck confit: black kale, garlic sausage

Muscovy duck confit is a signature creation of Shaeffer's that was so popular it remained on the menu after his departure. It isn't hard to see (taste?) how this dish gained its reputation. Underneath the soft yet crispy skin lies meat so juicy and tender that a gentle nudge with a fork is all that is required to tease the meat off the bones. The flavor is rich and very satisfying; however, I found it too salty for my taste. Underneath the confit is a peppery bed of beans, kale, and two large slices of sausage. Extremely enjoyable.

Fourth Course:

Chocolate blueberry honey slump cake: milk chocolate & blueberry sorbet, blueberry cointreau coulis

My heart skipped a beat when I first saw this on the online menu. A dessert whose description featured four of my favorite things--chocolate, blueberry, honey, and cake--is a default must-order item. Apparently, this creation is in celebration of the hotel's 120th anniversary. I wish someone would create a sugary masterpiece for my birthday...

Sorry Will, but this is probably my favorite dessert of all time. The milk chocolate sorbet was light and as smooth as silk. Delicious, but it was the blueberry sorbet that blew me away. Words can't even begin to describe my childlike glee as I wolfed it down. Then there was the warm cake oozing dark chocolate that surprised my palate with an occasional blueberry hidden inside. As if all this decadance isn't enough, dip a bite of cake into the drizzle of blueberry honey to really light up your nucleus accumbens.

I was not too enthused about the slab of chocolate-covered blueberries, though. Tastes good, but I personally do not like mixing chocolate with the chewiness found in raisins and dried berries. On my next visit, I'm going to ask if I can substitue this item with a scoop or two of that mouthgasmic blueberry sorbet.

Thank you Lauren (Public Relations Director), Claude, Brian, and the staff of 1500 Ocean for an unforgettable dining experience and accommodating me and my photography equipment. The personalized service and attentiveness I received made me feel like a valued customer as opposed to just another wallet. As I mentioned to Claude, some reputable fine dining establishments have brushed me off and would rather attend to older, more affluent customers. (I'm looking at you, Jack's La Jolla.) I experienced none of that kind of discrimination here. The high level of professionalism found in 1500 Ocean and Hotel del Coronado creates a warm and welcoming environment for patrons to relax and unwind. I expected no less from such a respected luxury resort and will be looking forward to future visits.

1500 Ocean
1500 Orange Ave.
Coronado, CA 92118
619.522-8490

World's Best Pizza

2008-09-29T18:44:00.001-07:00

There's nothing like hanging out with friends and kicking back with pizza and beer. The typical go-to pizza chains are just a no-go for me. This is where World's Best Pizza steps in. These guys are pretty cocky to call themselves the best, but they are definitely not all talk. World's Best boasts great quality ingredients for their pizzas. Let's take a look:

World's Best's pepperoni stomps on all the pepperoni pizzas I've ever tried. The guys here are extremely generous with toppings and really heap them on. While the picture above looks like nothing but a gooey mess of cheese, you will find that the topping-to-crust ratio is balanced. The pizza is kinda deep and with a moist, chewy crust. None of that stale, dry Papa Johns stuff.

Don't shoot me for bagging on pizza chains. I've just had too many bad experiences with them in college. Example: Finals week. I'm exhausted and hungry. Papa Johns delivers me a pizza with so little sauce, cheese, and toppings that I can see patches of dough.

I'm not a very forgiving guy. :D

Chains have nothing on this:

The Hawaiian tastes better than it looks. You can make this pizza taste even better by sprinkling on some red pepper flakes.

Too bad I can only enjoy World's Best when I visit LA. They oughta open one here in San Diego...

World's Best Pizza
3142 Colima Rd
Hacienda Heights, CA 91745
626.968-4794

UCOP Inquiry

2008-09-18T18:11:00.000-07:00

It has come to my attention that the University of California Office of the President has been probing this blog for information concerning the BIBC 103 post I made awhile ago. I want to take this opportunity to declare my intent for that post.

I have never posted academic material from BIBC 103 on this blog. What I offered was a chance for undergraduates to learn from my lab-writeup mistakes. I had originally planned on offering my labs in the form of digital media and provide tutoring over phone or instant messaging. However, I ultimately decided that tutoring in-person would be far more effective and rescinded my original offer. Students who wanted help with their first upper division lab were required to contact me for tutoring. The labs have never been available without first meeting me in person.

As many of the academic crowd know, composing a scientific paper for the first few times is a very daunting task for students who do not even know where to begin. Often, they fail miserably. Though no student has contacted me via this blog for help as of this date, I wanted to guide these first-timers through the process because I personally had a tremendously difficult time when I took this course. All UCSD lab write-ups are required to be submitted to turnitin.com. Thus, the possibility of plagerism has never been an issue. My goal has always been to help students understand and become familiar with the proper formatting, depth of content, and general content outline required for writing a scientific paper.

The original post I made offering my guidance for BIBC 103 has been taken down for the time being. If the UCOP has any questions or comments whatsoever, feel free to contact me via email. I would like to discuss this matter in the open and be involved in your inquiry as to speed up the process and more importantly, demonstrate that there has been no breach of the UC Academic Honesty Policy.