H Mart - Spicy Beef Stew

Spicy Beef Stew

A friend and I were driving down Mira Mesa Blvd when she pointed out H Mart to me.  "I didn't know they had one of these here!"
She informed me that H Mart has locations in the LA area.  I was intrigued when I heard that they had a food court.  About a week or so later, I decided to check out H Mart during my lunch hour.
There was a wide selection of pre-made food displayed next to the food court area.  I picked up some wakame seaweed salad and got in line at the food court.  The line seemed to be very slow moving, even though the guy at the cash register seemed to be pretty efficient.  There were 4-5 people in front of me and it took about 15 minutes for me to get to the front.  Perhaps it is because the cashier counter is pretty small and the food is picked up in the same area.  The cashier had to pause every time an order was called out.  Not the most efficient set up.
It was one of those days that I felt the chill in my bones, so the Spicy Beef Stew ($6.99) was my pick.  It was about another 10-15 minutes before my number was called out, so this might not be the place to go to for your lunch hour.  However, I was very happy when my order was ready.  The Spicy Beef Stew came in an extra large bowl.  Like the size of an extra large pho bowl.  The spice level was nice, enough to warm me up to the core, but it was not a lingering spicy that stays in my mouth.  There were tender pieces of beef brisket mixed in with vegetables and glass noodle.  My favorite is the beaten egg that was cooked in the broth.  Not like egg drop soup where it gets broken up.  No, because the egg would have been lost in the other components if it had been.  More like the pillowy "omelete" in bun rieu that blankets the stew.
There was also a sizable panchan of kimchi on the side, as well as a bowl of steamed brown rice.
It was more hearty and filling than I could finish.  I ended up asking for a large to-go container, which got filled to the brim.  I then reheated this into two more satisfying meals, with a soft boiled egg added each time.
I shall be back, but will time it so that I would miss the lunch rush.

H Mart

9440 Mira Mesa Blvd

(between Black Mountain Rd & Westview Pky) San Diego, CA 92126

Savory Garden

I noticed that 168, the Taiwanese cafe in the space at the front of 99 Ranch had been replaced by Savory Garden a while ago.  I decided to give them some time to work out the kinks before trying them out.  I finally did last week.

One of my "aunts" is Taiwanese and I always enjoyed going to her house for dinner when I was growing up.  Either she or her grandmother would make delicious taiwanese dishes for dinner parties and get togethers.  I loved it so much that I (mostly) didn't mind that all the dishes were vegetarian.  

The restaurant health inspection rating at 168 kept me from braving the threshold.  Especially since it was always mostly empty.  It's one thing if the food is so good that everyone disregards the letter taped to the door.

The food at Savory Garden didn't knock my socks off, but it's decent enough that I would stop by whenever I need to stock up at 99 Ranch.

I first went in for a really early lunch by myself.  It wasn't even 11am yet, so the restaurant was pretty empty.  There was an older couple and a 20-something year old waitress who started to speak to me in Taiwanese until I responded back in English.  The older couple retreated behind the counter while the waitress seated me.  

The place had definitely been through a make over.  That and the "A" rating made me feel better.  I ordered the House Beef Noodle Soup and a hot milk tea.  There was only one other customer, so my food came out pretty quickly.

I expected a mug for my milk tea, but I got an entire tea pot and a chinese tea cup instead.  

Each cup was nice and hot.  

The House Beef Noodle Soup came with just 4 pieces small pieces beef, but they were flavorful,  tender and juicy.   Since the June gloom weather made me a little chilly, I dumped a big spoonful of chili paste on top.  The bok choy wasn't overcooked, but I still prefer my vegetables to be more on the al dente side.  The broth and noodles were ok, nothing to write home about.  When I tasted each component of this dish on its own, it was nothing special.  

Then I started to mix the tiny bits of finely chopped fresh chinese celery that were floating in the broth into each spoonful of swirled noodle and broth.  That tiny burst of celery flavor and crunch was really pleasant.  Mmmm.  What a great idea. 

When I paid for my bill, the older lady noticed that I still had some milk tea left in the tea pot.  She brought over a plastic cup with a lid and straw.  

A few days later, a friend and I were out and about.  I talked her into getting lunch at Savory Garden so that I could try out some other items on the menu.

We split an order of Green Bean kabobs (2), Salt & Pepper Chicken Wings (6), and Steamed Pork Bun Dumplings (10).  I got an order of Chicken Heart Kabobs (2) for myself as well.

The waitress set down a little shaker of paprika when she delivered our kabobs.  I didn't ask which dish it was for, so I just sprinkled it on both the green beans and chicken hearts.

Ever since I tried them on the streets of Bangkok, I have always liked grilled chicken hearts more than any other offal.  They have a nice firm texture and do not taste metallic or gamey like other organ meats such as liver.

My skewer of green beans still had a little crunch to them.  That satisfied my need for a vegetable to go with the rest of our meal.  Food grilled on a stick is always a good idea.  Always.

The Salt & Pepper Chicken Wings did not have a salt and pepper taste to it.  It was still nicely seasoned, big and juicy.  The cornstarch batter was light and crunchy, not overpowering the wings.  I really liked these, even though they should just be listed as plain "Chicken Wings" on the menu.

Eyeing the little container of rice vinegar on every table, I ordered the "Steamed Pork Bun Dumplings" hoping that it was code for Xiao Long Bao

and I was right! The huge steamer came out piping hot.  The waitress forgot to bring us spoons, but I scarfed them down before I even had a chance to flag her down again.  The wrappers were not too thick and there was a good amount of broth left in them.  Of course, the broth was mostly absorbed into the wrapper by the time I got down to my 4th dumpling.

That is just what happens with Xiao Long Bao.  It's one of those dishes that needs to be inhaled as soon as it is made.  There is no time for politely-waiting-for-someone-else-to-take-the-first-piece table manners.  They need to be scarfed down before the soup inside disappears into the wrapper.  The filling was nicely seasoned.  The gingery pork tasted just right with a bit of vinegar.  Ahhh.   Not the best I've ever had, but definitely decent and satisfied my craving.  I was not disappointed.

My friend was not too happy with our waitress for bringing her a regular Iced Thai Tea when she specifically asked for no milk, but I was pretty happy with my cold Milk Tea.  Can you get Thai Tea without the condensed milk or is there evaporated milk already in the mix?

I sure hope business picks up so this place stays open.  I want to try out the rest of their menu.

Savory Garden

7330 Clairemont Mesa Blvd
San Diego, CA 92111

($20 minimum for credit card purchases)

Beats N Eats Food Trucks Meet Up

Update - The Beats N Eats Food Trucks Meet Up has been moved to a new location in Mira Mesa.  Information to follow....
I have to apologize for not disclosing the information to the Beats and Eats Meet-Ups that have been taking place each Tuesday for the past summer months.  I was looking through my posts and realized that I never finished this one.  

The location is at the parking lot in front of the Tabe Kitchen off Murphy Canyon Road by Taco Bell, Happy Car Wash and Express Tire.

3690 Murphy Canyon Road, San Diego, CA

The trucks do not sell beverages at this event out of respect for the convenience store that they are parked in front of.  I always purchased my beverage from the convenience store.  Plus, they allow the food trucks patrons to use their restroom facilities.

Tables are chairs are available outside the convenience store where DJ booth is set up.   

This food truck event, unlike some others, do not have an entrance fee.  There is also DJ Kanoya providing the beats, hence Beats N Eats.   

This shingdig happens every Tuesday from 6:30 pm - 9 pm.  I thought this was only a summer food trucks event, but a very reliable source has told me that they are looking for a new location to continue this.  I hope so, it's so much easier than chasing these trucks down on Twitter.

There are usually 4-5 trucks at this event.  Tabe (the event organizer) and SuperQ seem to be the regulars.  Some of the trucks that I've seen on the rotation are Sweet Treats, Asian Persuasion, India on Wheels (no longer in business), Pierogi, SD Street Eats and the Gooch.  Most of these trucks take credit card for a small transaction fee and/or minimum purchase.  There's also an ATM inside the store.

Makes me wish that I had four stomaches, like a cow, instead of just my measly singular human stomach.  Sigh.

Clockwise: Tabe Kobe Beef Slider, Tabe Beef Short Rib Taco, India on Wheels Samosa, SuperQ Beef Brisket Sandwich (mostly eaten), Sweet Trucks Chocolate Covered Bacon

Asian Persuasion Longanisa Rice Bowl

Sweet Treats Tiramisu

Here's what I've tried so far:

Tabe

Kobe Beef Sliders - A child-sized burger served on a soft dinner roll w/ cheddar cheese and shredded iceberg lettuce.  A pretty good starter or kiddie meal.

Tabe Beef Short Ribs Taco - I love korean bbq'd meat on a taco.  My only complaint is the massive amounts of shredded iceberg lettuce.  I took half of the lettuce off my taco and re-sauced.  

Tabe Asada Fries - Super deliciousness.  Grilled beef marinated in korean bbq sauce over crispy fries.  This is an example of fusion gone right.

SuperQ

SuperQ Beef Brisket Sandwich - This is a meal in a sandwich.  Sorry, I scarfed this down before I even remembered to snap a picture.  It was a huge sandwich.  I-needed-a-nap-afterwards huge.  It's like a sourdough grilled cheese stuffed with tender beef brisket, mac n cheese and sautèed onions.  The brisket was packed full of flavor.  If you like a little spice in your life, ask them to add some jalapeños to your sandwich.  You won't regret it.  Unless you can't do spicy foods, in which case, you will regret it.

BBQ Chicken Salad - This is the most flavorful salad that I have ever had.  Black beans, corn, shredded cheddar cheese, red onions, cucumber, tomatoes, shredded BBQ chicken and ranch served over a mix of greens.  I was stumped as to what was making this salad so packed full of flavor when one of my friends pointed out to me that the chicken is infused with BBQ sauce.  Great big portions and flavor.

Asian Persuasion

Longanisa Rice Bowl - In other words, a longsilog.  And they do it so well.  My egg was a perfect over easy with a runny yolk and nice crispy edges along the whites.  The bite-sized chunks of longanisa were packed full of flavor, as longanisas should be, and had a good sear.  The stir-fried garlic rice had a good wok hay, which means the cook was using a very well-seasoned cooking surface and really high heat.  To achieve wok hay, you have to be able to use really high heat to sear in the flavor of each individual ingredient without burning any of it.  I overheard the girl who took my order speak to the cook in Cantonese.  A chinese cook with true skills is behind this filipino dish.  They actually ran out of this dish one Tuesday at 7pm.

Pierogi

Meat Stuffed Pierogi - There were other items on the menu that were calling to me as well.  Grilled polish sausages, hungarian pancakes and blitzers.  But how could I not try one of the hand-made pierogis from a food truck named Pierogi Truck?   Prior to ordering, I asked what's a pierogi?  One of my friends started explaining to me that it is a pan-fried european dumpling.  The lady from the truck overheard us and stuck her head out to inform us that she does not pan-fry her pierogis.  "It would make the dough tough.  We only boil ours," she said.  Boiling is also the preferred method of cooking for freshly made jiaozi.  Yes, most people probably think that pan-frying is the better way to make them.  However, that's what you do to the store bought frozen jiaozi (which I also love).  But when someone, like say your loving chinese mother (or someone else's loving chinese mother if you don't have one of your own), makes the jiaozi fresh from scratch, the best way to enjoy those as soon as they are made is to boil them. This allows you to really appreciate the texture of the dough.  It is the rest of the batch that are frozen for later use, hence losing that freshly made dough texture, that is pan-fried.  These were boiled, sprinkled with bacon and served with a side of sour cream.  Yums.  Like a european jiaozi. The dough was not too thick, not too thin and had a good "bite" to it.  Much like my momma's.  The filling is juicy, meaty and just plain good.  I could eat about 20 of these in one sitting.  There were also other meatless filling options.

Sweet Treats

Chocolate Covered Bacon - I know, it sounds weird.  But it is one of those weird combinations that are honestly really good.  Someone had made these for a work potluck once and had convinced me to give it a try.  To much of my surprise, I really liked it.  A crispy bacon strip covered in chocolate, probably the same kind that is used for chocolate covered strawberries.  It is not at all greasy.  For some strange reason, the salty sweet combo kinda reminds me of peanut butter and chocolate.  I don't know why no one else gets that.  Try it, it's good.  I promise.

Tiramisu - Pretty good.  I wasn't blown away, just a solid pretty good.  The espresso bean on top was a nice touch.  After all that food, I needed a giant hit of caffeine to keep me awake long enough for the drive home.

India on Wheels

Samosa - I got a potato filled samosa topped with a sweet and savory pesto-like sauce.  It was good.  Too bad they closed down the business.  I guess a vegetarian food truck can only sustain so long when there are competing with meaty, guilty-pleasure fares.

Living It Up...In National City (The Waterfront Grill)

Great view, right?  That was my lunchtime view.  Was I at a fancy yacht club?  Nope, I was lunching in National City.  Yep, far in the background behind those sparkly yachts is the Navy yard. 

I was actually lunching in front of a place that sells yachts!  Yep, those babies are brand spanking new.  And right next to the sales office is the Waterfront Grill (not to be confused with the Waterfront in Little Italy).  

The Waterfront Grill is in a fairly new building on Pier 32 in the mostly industrial area of National City.  It's yacht club posh without the posh membership fee.  

Walking in, the menus were in a basket that hung on one of the columns underneath a sign that directed me to order at the counter.  I decided on the Blackened Fresh Fish Sandwich with a side salad ($10.50) and iced tea ($2.25).  I was handed real glassware and a number for the server to find my table.  There's indoor and outdoor seating.  Since the weather has been so nice and warm, I decided on the covered patio overlooking the pier full of boats located just outside the sales office.  As I wait for my food, I fantasized about owning one of the yachts and being one of those people who spent the day out on it instead of having to schlep back to the office right after lunch.  How cool would it be to drive up on my shiny new boat and have lunch?  Sighs.

My plate arrived with real flatware wrapped in a linen napkin.  The sandwich was open faced on toasted ciabatta bread with the usual sandwich fixings.  Lettuce, tomatoes and red onions.  My fish was indeed fresh and moist, seasoned with a cajun rub that had just the slightest hint of heat.  I was expecting the side salad to just be lettuce and some tomatoes.  Instead, I got a spring salad mix with tomatoes, sections of mandarin orange, candied walnuts, dried cranberries, carrot shavings and a tangy vinaigrette.  Ahhhh.  So this is how the other side lives....

The Waterfront Grill

3201 Marina Way

Pier 32

National City, CA 91950 

Point Loma Pho and Grill

Pho is one of my all time favorite comfort foods.  My parents grew up in Hanoi and I used to wake up on the weekends to a big pot of chicken pho that my mom has prepared for us kids to serve ourselves.  It seems that pho has become the new sushi or thai food.  

Point Loma Pho and Grill opened last year near my work.  That means I don't have to far for a pho fix during lunch.  I usually get the #4 Pho with rare steak, brisket, tendon and tripe.  It's an okay bowl of pho that satisfies my cravings.  The steak is thinly sliced and still pink in the center when the bowl arrives to the table.  By the time my sprouts and basil were mixed in, the steak's completely cooked in the hot broth.  Well-done steak is an option, but the meat would overcook in the hot broth and become tough by the time you mix everything together.  The reason for ordering rare steak for your pho is so it would cook in the hot broth right before you dig in.   I enjoyed the tendon, which is tender and a good amount.  The brisket's nice.  The amount of tripe is always disappointing.  I don't think I've ever gotten more than two small pieces of tripe.  Too bad, I like tripe.  The broth is a little too sweet for my taste and lacks the beefy flavor.  It's americanized vietnamese food.  The shrimp pho is a good start for someone who has never had pho before and is put off about trying things like tripe and tendon.   Although chicken pho or pho with just steak are also good newbie options.

Broken rice dishes and boba drinks are also on the menu.  There is also the sizzling beef platter served in a hot cast iron plate.  Marinated beef, onions, and green peppers with a bowl of steamed rice.  Have you ever seen that commercial with the waiter walking through the restaurant with the fajita platter?  Yeah, it's like that.  

The service is quick and efficient as with all pho places.  The staff is friendly and always makes sure our water glasses are filled.  It's not the best bowl of pho I've ever had, but it's a good place to take your friends for their introductory bowl of pho.  I'd still go back for a weekday lunch time pho fix.

Point Loma Pho and Grill

2788 Midway Drive

San Diego, CA 92110

Classics Malt Shop

I was going through all my food photos and realized that I never did a post on the Classics Malt Shop, even though it's one of my go-to lunch spots.
This little gem is located in a food court on Midway Drive, next to Chase Bank.  Although their menu offers more exotic type burgers like ostrich and buffalo, it is not so overwhelming that it distracts from a good ol' fashioned regular beef burger with all the fixins.
I usually go for the Cheeseburger with fries and a regular soda.  Their shakes are also really good, made with real ice cream and can be a meal in itself.
The patty is well-done, but is juicy with the slice of American cheese melted right on.  The veggies and pickle are always crisp and fresh.  That all comes on a standard sesame bun.  The skin-on french fries are crispy and always hot.  Ketchup, mustard and mayo are available at the counter.  You can also ask for ranch dressing.  Nothing fancy, but just consistently good simple food and great service.
The place is family-owned and operated.  The guys who run the place are related to each other as brothers and cousins.  The chosen decor of the place reflects their love for classic cars.  Every now and again you'll see some mint condition classics in the parking lot.  Childhood pictures adorn the walls of this little place.  Try to guess who's who.  I always love this place because of the simplicity of the food, not to mention the warm and friendly service.  These guys make you feel like old friends everytime.
There's also more seating in the courtyard, which is surrounded on all sides by the other eateries in the food court.  And they ask if I want a free refill on my drink everytime as I get ready to leave.

Classic Malt Shop
3615 Midway Dr
Ste B
(between Fordham St & Kemper St)
San Diego, CA 92110
(619) 226-1600

www.classicsmaltshop.com

Petrushka

Last night VT and I decided to check out Petrushka, a new Eastern European restaurant that just opened up between Pomegranate and Dao Son last night before heading up to Stone Brewery for a birthday celebration.  There was a guy manning the skewers of meat on the grill outside of Pomegranate.  My tummy growled in response.  What a great advertising technique. There was a long wait for Pomegranate as we walked by.  We got seated as soon as we walked into Petrushka.
The decor is very rustic trendy with a warm, welcoming feel.  Artisan lamps at every table.  The menu hinted that Petrushka was somehow related to Pomegranate, which serves Georgian-Russian dishes.  There are plenty of good vegetarian options on the menu that sounded so good that even carnivores like me would enjoy with out missing the meat.  Main dishes ranged from $10-20.

Our server made sure we knew that this was a cash only establishment as he filled our water glasses, which looked like a smaller version of mason jars, with ice water and lemon wedges.  When I asked if they had a drink menu, he replied: "Yes, that is me."  All 30 selections of Eastern European beers, California wine and Australian Malbec was stored inside his head.  Or so he claims.  I was tempted to ask him to list all the beers from light to dark.  As this thought entered my head, he started naming all the countries of beers they had.  That list alone overwhelmed me.  I told him I liked dark beer.  He started his detective work to figure out how dark by asking me if I wanted something like a stout or a porter.  Obolon Okcauumobe, the 5.3% Ukranian beer he recommended to me had a sweet, caramel malt flavor.  I wonder where I can get a whole case of this.

VT got what I think is called the Balkan coffee.  It seems more like an espresso drink than just coffee.  It came in a cute little metal pitcher and she was brought a little espresso cup and saucer.  It had a hint of sweetness and wasn't as bitter as regular espresso.  Very yummies.
We munched on some sweet and dense darkly colored pieces of bread and a mini loaf of soft white roll with a crusty outside that came with herbed butter.
VT was going for a sliced steak dish, but got talked into the chicken special instead.  I ordered a chicken dish that I couldn't pronounce.  A different server delivered our food and I think that he might have given me VT's dish and vice versas.  I got a plate that consisted of two skewers of seasoned ground chicken with couscous, savory tomato sauce and slices of green bell peppers.  VT got a plate of pita bread w/ a piece of skinless boneless fried chicken thigh (?) and thick slices of roasted red bell peppers sitting on a mix of green peppers and onions.  VT thought her chicken could have used more seasoning.  Since the piece of chicken from her plate that I tried was cooked to a golden brown on the outside and juicy on the inside, I thought a little salt and pepper would have saved it.  Or maybe the idea was to put a little of everything on the pita bread so that the flavors would be mixed together.

My chicken skewers were very flavorful and moist.  The only other time that I've had couscous was when I tried to make it from a box.  What I made tasted like cardboard.  Petrushka's couscous was much better.  It was seasoned with what looked like finely chopped dill and cilantro.  I felt fine afterwards, which leads me to believe that I was wrong about my dill allergy.

After about my second bite, I realized that the menu description of my dish included roast red bell peppers.  I mentioned to VT that I think we might have gotten each other's dishes, but she rejected my theory.  Since I was happy with what I ended up getting, I didn't disagree with her.
When I asked for a box, I got a styrofoam container.  The menu boasted the restaurant's sustainable food policy and I had expected one of those biodegradable to-go containers.  Other than that, the food, service and atmosphere was great.  On our way back to the car, the guys manning the grill outside of Pomegranate asked us what we got and what we thought of the food.  I still have yet to try Pomegranate, but this is becoming my favorite block in this town.

2312 El Cajon Blvd.
(between Louisiana St & Texas St)
San Diego, CA 92104

Mitch's Seafood

A couple of months ago, my boss treated me to lunch at Point Loma Seafood.  After lunch, we noticed Mitch's Seafood, located on the 1st floor of a 2-story building sitting by the water.  My boss and unofficial boss decided to treat me to lunch again this past week.  We decided to head over to Mitch's and found a whole lot of construction going on over there.  The building that houses Mitch's was also under construction.  Thankfully, they had a sign up saying that they were open during construction.  We went for an early lunch, so there were only 2 tables taken up when we walked in.  The menu is written on a chalkboard above the counter.  There is a decent selection of local beers on draft.  Too bad it was a work day.  There is a great view of the water and boats.  The girl at the counter was very nice and offered to answer any questions.  They had 3 different types of fishes on special: yellowtail, corvina and something else I can't recall.  I asked what corvina was and the girl said it was a mexican sea bass.  I was very close to ordering a grilled corvina fish taco, but then I spotted the calamari platter on the board.  My boss got the fish and chips and wasn't too impressed with the portion size.  There was 3 or 4 large pieces of fish in his order, which would be okay if you didn't compare his platter and mine.  Unofficial boss got 2 grilled yellowtail fish tacos.  Nice sized fillets that looked grilled to perfection. We ordered and paid at the counter and the girl brought the food to our table.  It looked great.  I love that they gave you a choice of batter fried or grilled fish for your tacos.  I always preferred a grilled fish taco.

My calamari platter was enormous and cooked perfectly.  Underneath all those crispy fried tentacles and tender rings, were crispy golden french fries.  The cocktail and tartar sauce didn't taste like they came out of a jar.  I couldn't decide which I liked more, so I alternated.  The homemade coleslaw was crunchy, not too soggy.  Though I could have used more acidity.  Not bad for $9.50.  I managed to finish off all of the calamari, but couldn't stuff more than a couple of pieces of fries.  This would be good to split with another person.  Oh, how I wish I could have ordered a beer to go along with this.  As it got closer to noon, construction workers and fishermen started drifting in for lunch.  Still, not as crowded as Point Loma Seafood.  The food came out within minutes of ordering and the prices were also great.  I definitely look forward to coming back.
Note: This place does not share the free parking lot with Point Loma Seafood.  There is an ACE parking lot in front (right across the street from Captain's Quarters).  The first 1/2 hour is free and then $1 per hour after that.  We only had to pay $1.  I can't wait to come back an try everything else on their menu board.

1403 Scott St
(between Fenelon St & Garrison St)
San Diego, CA 92106
(619) 222-8787

www.hudsonbayseafood.com

Acqua

Checked out Acqua at the Mission Bay Hilton for Restaurant Week this season and I was pleasantly surprised.  I normally don't expect very much from a hotel restaurant.  Especially when my friend and I arrived to an almost empty restaurant with no host(ess) in sight.  Luckily, one of the other staff members noticed us standing there and took it upon himself to get us seated.  Once we were seated, things started to get rolling.  The gentleman who seated us came back with a basket of rolls and asked us to select from at least 3 different types.  I usually prefer having the bread basket left at the table, but not in this case.  My rosemary bread tasted like it was fresh out of the oven.  The butter was whipped and at the perfect temperature for spreading.  As soon as I finished the last bite of my roll, there he was again with the basket!  Each roll was warm and tasted oven fresh.

The server came over shortly after we were seated and set down our complimentary glasses of champagne, which was a little fruity and sweet.  Then returned with an amuse bouche, compliments of the chef.  Isn't it just so pretty!?!  The acidity from the drizzle of sauce balanced out perfectly with the saltiness of the generous piece of pancetta, sliver of beet and shaving of parmesan (?).  The apricot preserve that the red endive lettuce was sitting on provided just the right amount of sweetness when I picked it all up and ate it in one perfect bite.
One may argue that I was bribed and therefore can no longer be trusted.  To this, I say: Yeah, I can be bought.  But when the chef and kitchen puts this much effort into conceptualizing and then executing that perfect bite with a freebie, I get really excited thinking about the food that I'm actually paying for.  I mean, they set the bar pretty high with this first bite.

The empty tables started filling up by the time our appetizers arrived.  My friend gave me a taste of her 5-Spice Roasted Butternut Squash Soup.  It was very creamy with a hint of savory.  The generous pieces of lobster meat was served on the side for the diner to mix into the soup so that it would not sit in the hot soup and become tough and stringy.  I almost wished I had ordered that, until I tasted my perfectly cooked jumbo seared diver scallops.  The chantrelle mushrooms were cooked to a perfect crispiness.  I love crispy mushrooms.  I don't know what that foam is that's sitting on top, but I hardly noticed it.  Again, I love pancetta. 

My friend's filet mignon was so melt-in-your-mouth tender that it could be baby food.  Why can't all steaks be cooked like that?  WHY!?!?!  The chef recommended medium rare for my venison.  Note to self: Always order rare.  The general population might like their meat pink (or worse, well done to death).  I like my red meats red.  The acidity from the calvados sauce and the sweetness from the slices of grilled asian pear balanced out the gaminess of the venison with out covering it up.  I love gamey meats, alot of my friends don't.  I think if they had this, they could be converted.  I thought my sauteed spinach was too salty, but I always complain about too much salt when everyone else swears its perfectly seasoned.  The rosemary aroma also added a little something something to the taste of the meat with out really flavoring it.  I don't know how that happened, it just did.
Does my main course look really skimpy for a main course?  Well, I didn't photograph the bowl of spaetzle that came with my venison.  It was sauteed in butter to a nice golden brown.  It heated up wonderfully for my lunch the next day.  How was it you ask?  It was sauteed in butter, need I say more?

Have you ever been full but couldn't stop eating because what's in front of you is just too good for you to stop?  That's what happened when I got my crepe w/ vanilla gelato.  The marzipan filling was so addictive that I couldn't stop.  Anyone know where I can get a whole jar of this stuff?
Props to our server and the rest of the staff for always showing up exactly on our last bite to clear away the plates and making sure the kitchen fired the next dish at the exact perfect moment.  Each dish tasted like it was just cooked at that exact moment and we didn't have to wait in between each course.

Gourmet Bagger

The first time I went to Gourmet Bagger, I had the All That And More Albacore.  It was the best tuna melt I've ever had.  The perfect amount of crunch from the bits of celery on lightly grilled sourdough with cheddar, a single leaf of romaine, slices of tomatoes and a generous pile of sprouts.  Mmm...sprouts.  Too bad I started getting itchy eyes after I finished my sandwich.  Turns out, I'm allergic to something in the tuna salad.

The next time I went back, I opted for the Chicken Salad on whole wheat.  Like the tuna, it came stacked with sprouts, tomatoes, romaine and nice crunchy texture from the celery.  It's delish.  Still, I jealously eye my co-worker's ATM Albacore that she always orders.  Maybe it's the fact that I know I shouldn't have it.

The Egg Salad was good.  Though, unlike the ATM Albacore and the Chicken Salad, the Egg Salad was a little bit drippy.  I'd order it again.  Each order comes with a small soft chocolate chip cookie and a piece of candy.  For $0.99, you can get 2 chocolate chip cookies that are about the size of a small saucer.

On another visit, I noticed that their soup of the day was Lobster Bisque.  Never mind that it was about 75 degrees out and I was getting the Bagger Cheesesteak as well.  I added the bisque to my order.

I've never been to Philly and I can't say that I'm any kind of cheesesteak conniosseur, but I liked it.  Caramelized onions, red bell peppers, mushrooms, thin sliced steak meat, and provolone cheese on a lightly toasted soft roll. Wish there were more mushrooms, I love mushrooms.  I can't wait to try their other hot sandwiches.

The Lobster Bisque had a strong cheesy flavor, but the shellfish flavor also came through.  Not a traditional lobster bisque, but still quite yummy.  I got it again two days later when I went back for a Chicken Salad on wheat.

The drill at this little sandwich shop is to order at the counter and then find a seat.  The cashier writes down your name and order on a brown paper bag and passes it on to the kitchen.  You then take a seat and one of the guys from the kitchen come out with your order calling your name.  There are indoor and outdoor seating.  This place gets pretty busy during the lunch hour, but it usually doesn't take too long for your food to get to you.

Gourmet Bagger

www.gourmetbagger.net

Point Loma location: 3357 Rosecrans St, San Diego

Miramar location: 7128 Miramar Rd, San Diego

Dinner at Thee Bungalow

For my final Restaurant Week meal, my friends and I decided on Thee Bungalow.  Since I was going to be dining with some slightly pickier eaters, we had to review several menus before making that decision.

Every table received an amuse-boucheof Beet Salad served on a spoon with a twisted handle, compliments of the chef.  The yellow beets tossed in olive oil and topped with microgreens were simple and refreshing.  For my first course: Lobster Bisque.  Nice creamy texture, but the stock was a little weak on lobster flavor.  I'd order it again. One of my friends had a deconstructed interpretation of French Onion Soup. It came in a soup dish with a cheesy crouton floating in the middle.  The focus was all on the sweet oniony beef broth  My friend, whom has never had French Onion Soup before, really enjoyed this.  

I had the New Zealand Rack of Lambs with baby carrots and baby squash.  The eight pesto crusted chops were a warm pink.  The meat was very tender and tasty, especially when it sopped up some burgandy-mustard glaze.  I was using my fork and knife at first.  After attacking most of the meat with my utensils, I switched to a more hands on approach and gnawed on the rest of the bones.  It was delish and extremely filling.  I struggled to finish my plate, but I did it. 

 Two of my friends orders the Scottish Salmon, which came with roasted purple potatoes, sauteed pea tendrils, sweet corn foam, and a pinot noir sauce.  I tried a piece and it had very good sear on the outside, moist inside layer.

Our other friend had the Beef Short Ribs with sauteed chard, truffled potatoes, and two pieces of cantelope.  The short ribs were so tender that it fell apart as soon as the fork came near it.

The Meyer lemon crème brûlée was good.  It had a nice even sugar crust.  It had a smooth custard and subtle citrus flavor.

We also pre-ordered the chocolate soufflée that is suppose to serve two for the four of us to share.  The server brought out 2 gigantic chocolate soufflées.  Even if we had not just had a complete 3 course meal, these two soufflées would have been enough for all four of us to share.  The chocolate sauce was poured table-side.  The texture was light and fluffy.  The flavor was very rich and not overly sweet.  All in all, I was very satisfied with my meal.

Parking lot alert: The parking lot is a gravel lot.  Drive in carefully or you will end up with loose gravel flying up at the sides of your car.  Also, not high-heel friendly.

Crab Stuffed Tilapia!

Peohe's

1201 First Street
Coronado, CA 92118

  

A friend of mine had raved to me about the Crab Stuffed Tilapia that she had ordered from Peohe's a couple of months ago. Since it was one of the items on their Restaurant Week menu, I had to try it out for myself.
We had made reservations, so were seated pretty quickly.  Unfortunately, the service was really slow.  Seems that the kitchen wasn't keeping up with the demand.    The servers were very attentive, but it was a long wait in between placing our orders and being served each course.
My first course of Lobster Bisque was extremely flavorful.  The essence of lobster really came through in the stock used for this. However, I would have preferred the bisque to be creamier.  I wonder if they added any cream, other than the little swirl that was drizzled on top.  Lobster meat is generally used as a garnish, if at all, in lobster bisque.  There was a really generous chunks of lobster meat in the bisque. Gotta love that!
Second course: Crab Stuffed Tilapia!  The tilapia was breaded with panko crumbs and, of course, stuff to the max with real crab meat.  The fish was moist and well seasoned.  I would go back just for this.  There was a very generous side of wild rice.  I really enjoyed mixing some of the panko crust with the rice.  It was yummies.
My biggest disappointment was the crème brûlée.  Mainly with the brûlée part.  There was only a bit of the burnt sugar crust near the edge. The custard was nice and I loved the macadamian nuts, too bad I didn't get more of the crunchy, sugary crust that makes custard into crème brûlée.

Eating Snails and Drinking Wine!

The French Gourmet

960 Turquoise Street 

San Diego, CA 92109

Based on their Restaurant Week menu, I have been wanting to try this little place since last year's Restaurant Week. Unfortunately, I failed to make reservations last year. This year, I planned ahead and it paid off.
This cozy little restaurant is located on Cass and Turquoise Street. There is no parking lot, but parking on the street was easy enough. Especially if you elect to go on a Tuesday night like I did. I have no idea what the parking situation is like closer to the weekend, but since they are not located near the strip of bars, I don't think it would be a problem.
The French Gourmet is in the $30 grouping of participating restaurants serving a 3-course prix fixe menu. Most of the participating restaurants offered 3 options for each course. I was surprised to see that the French Gourmet menu offered 4 choices for the first course and 5 for the main course.
FIRST COURSE/APPETIZER

• Escargots à la Bourguignone - A half dozen escargots broiled in garlic herb butter
• Onion Soup Gratinée - Onion Soup topped with a slice of French bread and melted Swiss cheese
• Veal Sweetbread and Artisan Sausage -Sweetbread sautéed with lemon and grilled sausage, served on braised red cabbage
• Grilled Caesar Romaine - pretty self-explanatory

ENTRÉES Choice of entrée served with vegetable of the day unless otherwise noted.

• Bacon-Wrapped Beef Tenderloin - With a gratinée of blue cheese and demi-glace. Served with potatoes au gratin
• Pan Seared Local Sea Bass -Seared fresh sea bass with a rosemary-shallot cream sauce. Served with asparagus and cherry tomato risotto and sautéed spinach
• Cabernet Braised Short Ribs -Served with a natural jus reduction and Truffle potato purée
• Moroccan Chicken - ½ chicken grilled and baked in a fragrant marinade of lemon-lime, mint, garlic, onion, cilantro and cumin over couscous
• Crevette Scampi -Shrimp sautéed with garlic butter, lemon, cream, and white wine. Served with rosemary potatoes

DESSERTS

• Patisserie Maison - your choice from daily selection of pastries
• Duo of Crêpes Maison - Thin French “pancakes” filled with raspberry coulis and chocolate ganache and topped with fresh sabayon
• Cheese Plate - Artisan and Imported Cheeses

There is were also options for a glass of wine with your meal for $9.95 OR $15 for wine pairings. Guess which one we went for?
I don't know where the stereotype of snooty French servers and maitre'd came from because Gino immediately put us at ease. He assured us that it was going to be a fun evening. This cozy restaurant with the bakery in front has less than a dozen tables, most of which are for parties of two (I saw one table that had a party of 4). I felt as if I were invited to a home for a very nice dinner party instead of being at a restaurant. From our server to the person who bussed our plates in between courses, each one of the staff who served us made a point of asking us how we were enjoying our meals.
Right before the first course, Gino presented VT and I with 2 glasses of white wine EACH! He explained to us that one was Old World wine and the other was New World wine, both made from the same type of grape. He explained to us that New World wines tend to be fruitier. Old World reds are earthier and Old World whites have more minerality, sometimes with a slight hint of citrus. Gino then presented us with a challenge: Try to guess which is the Old World wine and which is the New World.
This is the first time I've ever double-fisted wine, much less at a nice French restaurant. It was a pretty fun drinking game. We were sniffing and sipping both of our glasses simultaneously. VT's guess was the complete opposite of mine. Gino came back and unveiled the mystery, VT guessed correctly and won. Turns out, the one I liked was the Old World style.

Our first course of Escargots arrived piping hot. VT said that her garlic butter was still sizzling! If you've never had escargot before, I advise you to not be intimidated by these sluggers. My parents grew up in Vietnam, which was French occupied for 100 years. So I've never been scared to eat snails. The taste and texture is similar to clams, minus the mushy innards of clams. Like clams, if overcooked, escargot can become rubbery. These were perfectly tender. We dipped our bread into the little divets of the plate to capture all of that melted yummy butter and garlic bits.
My second course was the Bacon-Wrapped Beef Tenderloin (rare). VT got the Sea Bass. For the second course, we each got a glass of red and a rose for the second course. No test this time, just a nice brief explanation and left us to enjoy the food. The Rose wine was refreshing.
My potato au gratin was at least 2 inches tall. Nicely browned cheesy top crust. Each slice of potato layer was consistently thin. Unfortunately, my beef was overcooked to a medium. When Gino came over to check on us, I informed him of my non-rare meat and he had the kitchen immediately redo my steak while I kept my original plate to snack on the gratin and baby veggies (asparagus, baby yellow squash and baby carrots). Our server also came over and apologized for the mix up.

I had a small sample of VT's fish and risotto (also came with a side of baby veggies). I gotta confess, I was jealous. The sea bass was moist and flavorful with a perfectly seared outer layer. The risotto was smooth, rich and creamy. I forgot if the red was a Burgandy or if it was a Pinot from Burgandy. I didn't like it so much at first sip. However, when my pleasantly rare steak arrived, neatly presented on small plate decorated with the demi-glace, I changed my mind. The rich, beefy flavor of the meat somehow change the taste of the wine. The blue cheese gratinee made my already bacon-wrapped tenderloin a bit too salty for my taste (I admit that I have a lower tolerance for salt than most people). I scraped it off and mixed it in with the potato au gratin. Mmmm...gratinee with gratin. The beef was simply seasoned and the bacon didn't compete with or mask the natural flavors of the meat.
O, dessert! I am not much for sweets, but when the place has a bakery that is the first thing you see walking in, you gotta expect to be wowed. VT and I both went with the Patissiere Maison. The server brought over a very large platter with a variety of sample pasteries for us view and choose from. After selection, she returned with fresh pasteries straight from the bakery. My dark and white chocolate egg shell was filled with chocolate ganache, topped with fresh raspberries and a strawberry in the center was lightly sprinkled with powdered sugar. Only a slight hint of sweetness (in a good way because I don't like overly sweet desserts), the tartness of the berries cut through the richness of the chocolate. VT's strawberry shortcake was divine. Two ultra light layers of white cake sandwiching strawberries and whipped cream, topped with white chocolate shavings. The strawberries were lightly marinated with sugar to draw out the natural juices. This crimson berry was the star of the show.
The Muscato and Port were so sweet that I could only take a few sips of each. I really don't have much of a sweet tooth. It worked out for the best since I still had to drive home after dinner. Warm and hospitable service paired with food that celebrates the natural flavors of the ingredients equals my favorite Restaurant Week restaurant. In fact, my favorite restaurant in San Diego. The generous wine pairings didn't hurt either.
BTW, the French Gourmet has extended their Restaurant Week menu until Saturday, September 27th

St. Tropez Bakery and Bistro

A couple of months ago, I went to lunch with some coworkers at St. Tropez Bakery and Bistro in Hillcrest. One of my coworkers were raving about the Salmon Salad. I got the Berry Savory Salad, which came with fresh greens, candied pecans, sliced strawberries and goat cheese. I added Salmon for an extra charge. Everyone else got the Salmon Salad and loved it. I am not a salad person, but I give these salads 2 thumbs up.
About two weekends ago, after a day of wondering around the museums at Balboa Park, my friend and I were trying to decide where to go for an early dinner. I was telling her about the fantastic salads at St. Tropez and she suggested that we try it out for dinner. Besides, she happened to have in coupon in her Uptown magazine.
The place is bright and colorful. There is artwork up around the walls and even a mural on the ceiling! Since we arrived a little before 4pm, there was only two tables in the patio area which were occupied. The server was very pleasant. I ordered a filet mignon and my friend had the Coq Au Vin. I forget which wine it was that we had ordered, but it was good.
We were munching on the complementary sliced baguette while we were waiting. Man, that's some good bread.  It was perfectly toasted while still being soft on the inside. I was most addicted to the herb aioli spread the side. This was so much better than butter (I don't say that a lot because I love my butter). The aioli was creamy and the fresh herbs were not overpowering at all. We were so engrossed with the aioli that we didn't even notice that our food hadn't arrived until the server came over and apologized for the wait!
Apparently, they had overcooked my medium-rare steak and they were going to redo it for me. He even asked if I would like something while we wait. All I asked for was more bread and aioli! Later, my friend told me that he was probably offering us an appetizer on the house. I wish she would have kicked me under the table! But we both agreed that if he had not come over, neither one of us would have noticed the delay.
My steak arrived cooked to perfection. I truly appreciated the fact that they went through the trouble of re-cooking my steak instead of trying to serve it to me anyway to see if I'd send it back. The potatoes were nicely seasoned with rosemary. The spinach sauteed with garlic weren't anything special, but good. My steak was only too salty on one corner, thankfully not throughout.
My friend's Coq Au Vin came with both a breast and a leg, potatoes, and sauteed veggies. She said that the chicken was fall off the bone tender and very flavorful. She seemed to enjoy it alot and cleaned her entire plate.