Letter to Blue Water Seafood Market & Grill

Judd Braun
Blue Water Seafood Market & Grill
3667 India Street
San Diego, California 92103

Phone: (619) 497-0914

Dear Mr. Braun:

Waiting in line today, I noticed for the first time the sign above your fish cooler saying “We aim to please. If we got it, we’ll grill it.” That sums up Blue Water to me.

I usually look at the fresh fish to see what looks best before ordering at the counter but all of the fish always looks good. Since I can order it the way I want it, I’ve tried your fish in every marinade, on sandwiches, salads and tacos. My favorites are the salad with blackened, seared Ahi and the Mahi Mahi tacos, though your fish sandwiches are also delicious.

Your green salad is great on its own, with crispy mixed greens, thinly sliced red onion, sliced cucumber, grated carrot, chopped tomato and capers. The addition of the sliced seared Ahi makes the salad spectacular. On sandwiches, I’ve particularly enjoyed the Mahi Mahi, Yellow Tail, Norwegian Salmon and Hawaiian Wahoo with a side of your awesome waffle fries or onion rings. Your fish is consistently fresh, high quality and handled with respect. I especially like that your fish is well seasoned and grilled perfectly. The marinades you offer (Lemon Butter, Lemon Garlic Butter, Teriyaki, Blackened and Chipotle) suit a range of different palates and are very flavorful but don’t overpower the natural flavor of the fish. The soft rolls you serve your sandwiches on also allow the delicate texture of the fish to come through.

The Mahi Mahi Tacos (served with chipotle seasoning unless otherwise requested) have large portions of fish, cabbage, onions and your traditional homemade white sauce. One fish taco is a meal but I always order two. It’s so nice to have a fish taco that’s grilled instead of fried, so I can actually taste the fish. I love to have the tacos with a pint of one of your great local beers (several Ballast Point beers on tap as well as bottles from Coronado Brewing Company). Blue Water is on a surprisingly short list of restaurants in San Diego that do fish right.

Yours Very Truly,

San Diego Restaurant Review

Letter to Mona Lisa Italian Delicatessen

Manager
Mona Lisa Italian Delicatessen
2061 India Street
San Diego, California 92101

Phone: (619) 234-4893

Dear Sir or Madam:

When we first walked into your deli (adjacent to Mona Lisa Italian Restaurant), we were excited about the fresh pasta, large selection of Italian olive oil and balsamic vinegar and extensive Italian wine selection, though we keep coming back for your wonderful deli sandwiches.

Our favorite sandwich is the Caprese Sandwich (Number 11): fresh mozzarella, fresh sliced tomato, whole pieces of basil, balsamic vinegar and olive oil on an Italian roll. The Caprese is the only vegetarian sandwich on the deli menu, but even meat eaters love it. The house-made fresh mozzarella is creamy, with a delicate flavor and the tomatoes and basil are always fresh.

The Italian rolls you use on all deli sandwiches have a crunchy exterior that are well worth the occasional scrapes on the roofs of our mouths. On the inside, the rolls are chewy and absorb all of the flavors from the sandwich fillings without becoming soggy.

Your selection of Italian meats is the best we’ve found in San Diego. We’ve tried the sopressata, capicola, mortadella and pepperoni and all bring an authentic Italian flavor to the delicious sandwiches. Though there is a large selection of sandwiches, they all come dressed with shredded lettuce, tomato, onion, mustard and mayonnaise, except the Caprese. Your deli does not subscribe to the typical vegetable overload that many “sub” shops do. The simplicity of your sandwiches and the quality of their ingredients is what makes them great.

Your drink cooler has a good selection of beer from Italian and local breweries, which are perfect to take out on your patio along with a sandwich on a warm day. You have a variety of Italian goods that are otherwise hard to find in San Diego and we also appreciate that all of the bread you sell and use for making your sandwiches is baked just down the street at Solunto Baking Co. We especially enjoy the focaccia and ciabatta toasted with good Italian olive oil. Walking into Mona Lisa is like walking into an Italian neighborhood deli in New York, complete with baskets of baccala (dried, salted cod) and bread under the deli counter. We hope it never changes.

Yours Very Truly,

San Diego Restaurant Review

Letter to Phuong Trang Restaurant

Manager
Phuong Trang Restaurant
4170 Convoy Street
San Diego, California 92111

Phone: (858) 565-6750

Dear Sir or Madam:

We are Pho lovers and have tried many restaurants looking for the best in San Diego. Based on what we know, we believe we found the best today when we ate at Phuong Trang.

When we walked in your restaurant, we were greeted warmly by your friendly staff and the delicious aromas coming from the kitchen. Your menu had many different types of dishes but we came for Pho. So, we ordered the Pho with rare steak (Pho Tai), along with the Vietnamese Crepe (Banh Xeo) appetizer. Waiting for our food to arrive, we saw many dishes served at other tables that we wanted to try also, so we will definitely be back. However, we were extremely happy when the large, steaming bowel of Pho arrived. I could smell the fresh cilantro first and then the savory, meaty broth. In addition to the freshly chopped cilantro, the Pho had chopped scallions and thin strips of freshly sliced white onion atop the thin rice noodles. The usual accoutrements served with our Pho were fresh and vibrant (a sprig of basil, sliced jalapeno, lemon and bean sprouts).

The broth had a nice beef flavor that was not overpowering and that was complemented by the spicy chile paste and sesame oil I added. The rice noodles were tender but firm and had taken on the great broth flavor. The crisp white onion provided a good textural contrast to the soft noodles. The cilantro and scallions added a clean, bright and herbaceous flavor to the spicy, savory beef broth.

Though we both would have been happy with just the Pho, we also loved the Vietnamese crepe. The crepe itself was buttery, crispy and light. Its filling (sliced pork, shrimp, mung beans, bean sprouts and onion) were also buttery and crunchy. On their own, the crepe and filling had a very mild flavor. However, when we wrapped the crepe in the accompanying greens (lettuce, basil and cilantro) and then dipped the wrapped crepe in the fish sauce, it was outstanding. The juxtaposition of textures was fresh, crispy and crunchy. The fish sauce’s salty sweetness complemented all of the other flavors and brought them together to make a great dish.

Your service and food have been the best of any Pho restaurant we’ve been to in San Diego. We look forward to coming back and trying other dishes, like broken rice, hot pot and seafood specials. Finally, we appreciate your generous portions and reasonable prices (our Pho with rare steak was only $5.50 and our enormous crepe was $7.50).

Yours Very Truly,

San Diego Restaurant Review


http://www.phuongtrangrestaurant.com/

Letter to Gulf Coast Grill

Manager
Gulf Coast Grill
4130 Park Boulevard
San Diego, California 92103

Phone: (619) 295-2244

Dear Sir or Madam:

We started going to your restaurant in late 2007 and have been there several times for lunch and dinner. Our first experience was great. We sat in the dark dining room and ordered drinks from the Specialty Cocktails menu. The Mint Julep (Jack Daniel’s and Fresh Mint Syrup) and Raspberry Mojito (Bacardi, Chambord, Housemade Mint Syrup, sugar, fresh lime juice and a Splash of Sprite) were both good, refreshing cocktails. The Gulf Old Fashioned (Knob Creek Whiskey with muddled sugar, cherries and oranges with a splash of soda) is a favorite of ours. We often order drinks from your Specialty Cocktails menu and are happy to see that they are not $15, which is becoming more common in restaurants and lounges.

The Fat Tuesday (Meyer’s Dark Rum, orange juice, lime juice and ginger ale) and Voodoo Punch (Malibu, Captain Morgan’s and Meyer’s rum with tropical fruit juices) are like desserts in a glass. We certainly didn’t need more than one. We also like your beer list, which is small but contains Abita Amber (from New Orleans) and locally produced Stone Smoked Porter.

Our waiter recommended the fried green tomatoes to start. The batter on the tomatoes was light and packed with flavor and the tomatoes were tender and juicy. The greens the tomatoes were served on were nicely dressed. We always order this dish when it’s on the Specials board and would like to see it on the regular menu.

For an entree, we split the Cajun Combo (seafood gumbo, jambalaya and hushpuppies). The jambalaya was spicy and savory with shrimp, andouille sausage and house smoked chicken and crawfish. The seafood gumbo was thick and hearty with well cooked white fish, scallops and shrimp. The hushpuppies were our favorite part of this dish. They were fresh out of the fryer, crispy and brown on the outside and soft on the inside. The “housemade remoulade” served with them was rich, creamy and spicy. We now start every meal at your restaurant with the hushpuppies appetizer.

We have since ordered the ½ order of jambalaya at lunch and found it to be not as good. Recently, it has been served somewhat dry and the bell peppers and chicken have been overcooked.

The Crawfish Chile Relleno (Anaheim Chile stuffed with goat cheese and minced crawfish on a vanilla black bean puree) was good overall, although the cornmeal coating on the chile was dry and crumbly. We very much enjoyed the vanilla black bean puree as well as the flavor of the goat cheese and crawfish stuffing.

The Fish Po’ Boy had crispy breading and tender white fish but was a little dry overall. However, we ordered extra remoulade, which made all the difference. We suggest serving your Po’ Boys with more remoulade because the bread is too dry without it. We enjoyed the optional side of “housemade Dos Fuegos habanero sauce,” which we also spread on the Po’ Boy. It added a strong, sweet and spicy kick to the sandwich.

The Black & Bleu Burger was juicy, peppery and seared to a perfect medium. The salmon tacos were decent but a little under-seasoned for our taste.

We definitely will be back for your hushpuppies and a cocktail. We also noticed you have some great happy hour deals ($3.50 pints and well drinks and reduced food prices), which makes it affordable for people to sample numerous menu items. We were pleasantly surprised to see that your Monday night happy hour lasts until Midnight.

Gulf Coast Grill has a warm, relaxed atmosphere and friendly service and it’s one of the few restaurants in Hillcrest that people can go to without encountering a parking nightmare. Almost the entire menu is very reasonably priced and your portions are substantial. Whether we are there for lunch, dinner or happy hour, we are always made to feel welcome by your staff.

Yours Very Truly,

San Diego Restaurant Review


http://www.gulfcoastgrill.com/

Letter to Farm House Cafe

Olivier Bioteau
Farm House Café
2121 Adams Avenue
San Diego, California 92116

Phone: (619) 269-9662

Dear Mr. Bioteau:

After several visits to Farm House Café, it has become one of our favorite “neighborhood” restaurants. We have seen you in the kitchen on every occasion, frequently popping your head out to see that your customers are enjoying their food. It is obvious from a glance that you love your restaurant because your attention is paid to its every detail, from the antique sideboard filled with dishes and baguettes to your thoughtful menu.

Walking into your restaurant is like being invited into someone’s home kitchen. The soft light, warm colors and rustic wood furniture create a relaxed, comfortable environment. We are immediately at ease and never feel rushed or confined, even though your dining room is small.

We are always very interested in the Specials on the blackboard, although we’ve enjoyed a number of dishes from your regular, seasonal menu. Your daily Specials menu is where your creativity and experience are most evident. The first Special we ordered was the Sweetbreads on Mushroom Risotto. It was spectacular. The sweetbreads were tender, buttery and melted in our mouths. It was our first experience with sweetbreads and a wonderful introduction to offal. Any Italian chef would be proud to serve the accompanying Mushroom Risotto. It was creamy, savory and perfectly complemented the luxurious sweetbreads.

Though your menu changes seasonally, some of your staples always seem to be present. The Escargot Risotto with Garlic and Parsley Butter starter is a masterpiece. The vibrant green color of the risotto announces a strong, fresh parsley flavor unlike any risotto we’ve had. The sliced escargot adds an appealing textural contrast and a savory earthiness. The garlic parsley butter makes the dish rich but bright, creamy, savory and satisfying.

Another regular dish we’ve had is the Grilled Flat Iron Steak of Meyer Ranch Beef with Piment D’Espelette Butter, Watercress and French Fries. The steak was seared to a perfect medium rare and the fries were crisp and flavorful. Our only complaint is that we would have preferred to see mayonnaise or aioli served with the fries instead of ketchup, although we understand that ketchup is often served with steak and fries. We also would love to see moules frites added to the menu, which your fries are perfect for.

We’ve tried several of your fresh fish dishes also, including the Bouillabaisse. The croutons for the Bouillabaisse were crunchy and flavorful and the fish was tender and delicate, although the broth was a little bland and could have used a pinch of salt. However, your fish is always high quality, fresh and never overcooked.

The flourless chocolate cake with chocolate truffle and spicy chocolate sauce (from the Specials board) was intensely rich and decadent without being overly sweet. We enjoyed it with very good house coffee and a bold glass of red wine. Both complemented the dessert wonderfully.

Your technique, experience and passion for your food have created some truly extraordinary dishes and an enjoyable overall dining experience. Your food is always a wonderful and balanced expression of the freshest ingredients available. San Diego needs more restaurants like Farm House Café.

Yours Very Truly,

San Diego Restaurant Review


http://farmhousecafesd.com/

Letter to Yard House

Manager
Yard House
6593 Las Vegas Boulevard, South
Las Vegas, Nevada 89119

Phone: (702) 734-9273

Dear Sir or Madam:

I was recently in Las Vegas for a belated birthday celebration and went to Yard House for dinner, along with a group of close family and friends. I’d been to the Yard House in San Diego several times and thought it would be a perfect place for a large group (seven) to go to for dinner and drinks.

I ordered the Blue Crab Cake Hoagie (crab cakes, avocado, tomato, Applewood smoked bacon, Swiss and Cajun aioli on a hoagie roll). I ordered it without cheese and think that was a good choice. The Blue Crab Cakes and bacon were good and the aioli had a nice, creamy spiciness. However, the substantial amount of bread masked the delicate flavor of the crab cakes. I think this would be a great sandwich on sliced sourdough. I chose the wasabi mashed potatoes as my side, which had a good wasabi flavor that was not overwhelming. They were creamy and light. I would order them again. I would also order the Blue Crab Cakes as an appetizer.

Two of the people in my party ordered the Chopped Salad (avocado, tomatoes, sweet corn, cilantro, red and green onions, Applewood smoked bacon, cucumbers and celery with a chilled gazpacho dressing). Both were extremely happy with their choice. The light salad was fresh and crisp with a wonderful kick from the gazpacho dressing. The very thinly sliced fan of avocado on top gave it a creaminess that balanced the salad’s texture.

Another person in our party ordered the Roasted Turkey Club Sandwich (avocado, Swiss, Applewood smoked bacon, tomato, lettuce, and mayo on toasted sourdough). The portion was huge and the addition of avocado was a nice touch on this sandwich as well. The Spicy Chicken Breast sandwich (blackened breast, shredded cabbage, cheddar and jack cheese with Cajun aioli on cheese flat bread) was very tasty also. The chicken had a nice blackened sear on the outside and was juicy and tender on the inside. The cheese flat bread was a great complement to the peppery, spicy sear on the chicken.

We ordered the Macadamia Nut Cheesecake and everyone who tried it liked it. The extremely thin French fries were a table favorite. We also have liked all of the salad we’ve ordered in the past, including the Barbecue Chicken, the Summer, the Roasted Turkey Cobb and the Ahi Crunchy. You always use extremely fresh produce.

The draft beer list is what makes Yard House stand out among other restaurants. It’s nice to see a beer list that encompasses many different international beers. I tend to favor beers from the United Kingdom and have found that recently, Belgian style beers are dominating the trends in microbreweries and restaurant beers lists. I was very happy to see Boddington’s, Beamish (which is extremely rare in the U.S.), Fuller’s and several Young’s beers as well as great British blends like the Snake Bite (Wyder’s Pear Cider and Harp).

Overall, we had a great experience. The service was what you would expect in Las Vegas, helpful, friendly and competent. Although I tried ordering two beers that were tapped out, my server was quick to recommend alternate choices that she thought I would like based on the beers I attempted to order. She also was very knowledgeable of the menu in general. We’re always happy with what we order at Yard House, though we usually dislike chain restaurants. I would recommend to people visiting Las Vegas that they go to Yard House for dinner, drinks or both as a change of pace from the usual, overpriced scene on the Strip.

Yours Very Truly,

San Diego Restaurant Review


http://yardhouse.com/

Letter to World Curry

Bruce B. Jackson
Owner
World Curry
1433 Garnet Avenue
San Diego, California 92104

Phone: (858) 270-4455

Dear Mr. Jackson:

We’ve been eating at World Curry for years and ate there today. Being curry lovers, we often order it when we eat at “authentic” Thai or Indian restaurants. Your versions of the classic Thai and Indian curries are usually as good or better, though your portions are much larger and cost less. It’s great to be able to go to one restaurant and have the best curries from around the world.

Today, we had the Mussaman Curry (Thai) and the Tikka Masala Curry (Indian). We ordered both “Really Hot” and with chicken. I’ve had many curries at World Curry and the Mussaman is my current favorite. It has a bright, slightly sweet and almost fruity flavor. The coconut milk in the Mussaman softens the heat from the chilies and gives it a creamy richness. The sliced red and green peppers in the Mussaman still had a good crunch. I especially appreciated that because many Thai restaurants overcook vegetables in their curries, often cooking them until they are mushy.

The Tikka Masala was a thick, smoky and savory curry. Though the heat from the chilies was present, the flavor was balanced and I could taste the many herbs and spices in the Masala. The dark meat chicken was very tender but I was content to sop up the curry with some of the Garlic Naan Bread we ordered.

All of the curries we’ve tried have been thoughtful and good. The fact that many items on your menu can be individually tailored to your customers’ tastes makes the food you serve very accessible. We like that we have the option of ordering curries that traditionally are served with meat as vegetarian dishes. For those who don’t eat white rice, it’s also nice to be able to order brown rice with all of your curries.

Your Thai curries are all great. The Panang (red curry with coconut milk) is always good and is one of my favorites, as is the Green Thai Curry. We’ve also had the Keema Curry (Indian curry with minced chicken, tomatoes, peas and cilantro) and liked it very much as well. The peas and cilantro give it a fresh, savory flavor.

The smell in the air at World Curry gets us ready for a great plate of curry. We are never hungry for too long, though, because side dishes and complementary salad are delivered with our drinks. We normally order the Thai Iced Coffee or Thai Iced Tea but it’s also nice to have beer from good local breweries (Karl Strauss and Ballast Point) on tap. The curry usually arrives before we’ve finished our freshly baked Naan Bread. Your portions are substantial (we always have leftovers, even when ordering a “Regular” curry) and your prices are reasonable (“Regular” curries range from $7.29 to $7.99 and the “Large” curries from $9.49 to $9.99).

It’s clear to us that you are passionate about your food, which we can taste in all your dishes. Your food’s even worth parking in Pacific Beach.

Yours Very Truly,

San Diego Restaurant Review


http://worldcurry.com/

Letter to Jimmy Carter's Mexican Cafe

Owners
Jimmy Carter’s Mexican Cafe
3172 Fifth Avenue
San Diego, California 92103

Phone: (866) 920-9163

To Whom It May Concern:

We visited your restaurant today for lunch. We’ve been long-time customers of yours and only visited your location in Mission Hills up until you closed its doors last year. Although we were initially sad to see the Mission Hills location close, we are now grateful because we have grown to love your restaurant in Banker’s Hill (on Fifth). The bright, warm colors on the outside of the building continue to the interior. Your servers are very relaxed, friendly and always knowledgeable of your unique menu.

Our waitress today was extremely helpful and answered all of our questions about the menu, down to the ingredients in your sauces. At her suggestion, my dining companion ordered the Calamari Tacos with Tlaquepaque sauce. The calamari was cut into strips and grilled, then served on corn tortillas with lettuce, tomato, guacamole and Cotija cheese. The Tlaqeupaque sauce, which we’ve always loved, was spicy, rich and creamy and had a great green chile flavor. The calamari was cooked through but still tender.

I ordered Ricas Flautas (off the Specials board), deep-fried and made with flour tortillas, homemade chorizo sausage, chiles and potatoes. I commented that they were the best flautas I’d ever had (we hope to see this dish added to the regular menu). The flautas were crispy, golden brown and were permeated with the amazing flavor of your homemade chorizo. They were served with a wonderful, smoky sauce of charred tomatillos and pulla chiles. We’ve never had this sauce before and we loved it, as we do all of your sauces. We understand that you have a woman who makes all of the sauces fresh for your restaurant. She is a goldmine.

We’ve been to Jimmy Carter’s for breakfast a number of times as well and have always liked what we’ve had. In particular, we appreciate the varieties of Huevos on the menu. We’ve had Huevos with your traditional Ranchero sauce as well as the Nortena and Quajillo sauces. Each has a very distinctive chile flavor and we like them equally.

Another favorite of ours is the pork-stuffed jalapeno poppers. There’s no way to go back to standard jalapeno poppers after eating these. The poppers are large, breaded and fried with very tender shredded pork and cream cheese inside.

We’ve also tried your Albondigas Verde, Consome de Res and Chicken Tortilla soups and liked all of them. The Albondigas Verde was a traditional, brothy Mexican meatball soup with rice and vegetables. The meatballs are plump, tender, juicy and savory and are perfect for the broth. The Chicken Tortilla soup was just what you hope for in a Chicken Tortilla soup. The broth was spicy, comforting and rich. The chicken was juicy and tender. The Consome de Res was also great comfort food, with a savory, meaty flavor.

Spicy carrots have become a standard for Mexican restaurants and the carrots you bring to every table are anything but standard. They are tender, savory and served in an oil base with cloves, bay leaf and sliced chiles and onions. They are also served with a fresh tomato and chile salsa (Salsa Fresca) and a creamy Salsa Verde. We like to combine the two. We always reserve chips to help scoop up any extra sauce left on our plates (waste not, want not).

We are always excited to see what’s on your Specials board because we’ve ordered so many good dishes from it, including the Pork Chile Colorado. We often leave hoping that the Special we’ve ordered will be on the regular menu when we return but everything on your menu is an authentic expression of regional Mexican cuisine. Slow food is going the way of the buffalo these days so we appreciate that you take time to do things the right way. Who would have thought that the name Jimmy Carter could personify great Mexican food?

Yours Very Truly,

San Diego Restaurant Review


http://www.jimmycartersmexicancafe.com/

Letter to the Broken Yolk Cafe

Owner
The Broken Yolk Café
1851 Garnet Avenue
San Diego, California 92109

Phone: (858) 270-9655

Dear Sir or Madam:

I have fond memories of your restaurant in Point Loma, most especially the biscuits. In recent years, I have had several occasions to visit your restaurant again (the Pacific Beach location). Unfortunately, the only thing that remains the same from my memory is the restaurant’s name and the signs on the bathroom door. Usually, a long line outside a restaurant announces great food inside. Though we have waited in line at your restaurant several times, you have yet to fulfill the line’s promise of great food.

We appreciate that you bring an entire pot of coffee to the table, although the coffee is among the worst I’ve had, weak and bitter. Thank God for the mimosas to wash the coffee down.

The omelets are massive and filled with ingredients but the egg on the outside is always overcooked and squeaky. In contrast, the insides are often undercooked even to the point of being raw. Even with these massive portions, there is no need for a doggy bag.

We recently tried the Eggs Florentine, which was probably the worst dish we’ve ever had and definitely the worst benedict-style dish we’ve ever had. The uncooked English muffins provided the bed for the hard-cooked (rather than soft-poached) eggs. The Hollandaise was absolutely disgusting. It tasted gritty and like it had been made from powder. It was overwhelmingly tangy, broken, thicker than paste and made me gag. The spinach was completely unseasoned, cold and undercooked. Apparently, your cook uses frozen, as opposed to fresh, spinach. Though you use frozen spinach, you could at least heat the spinach through so that it is not cold. The home fries that came with the dish were very soggy.

Even though everyone in our party of four barely touched their food, our hurried server anxiously removed our plates without asking us if our food was good. One of our party ordered the Grilled Chicken Sandwich which was dry and flavorless and, startlingly, still pink in the center. If it hadn’t been for her fries, she would have left hungry. Another of our party ordered the burger, which was charred to a crisp and so tough it was virtually inedible.

Hoping to relive my fond memories of childhood, I ordered a side of biscuits. The biscuits had diminished in size and flavor. They were too salty and had been reheated so that they were crumbly rather than flaky. The packages of strawberry jam on the table were the only way I was able to eat the biscuits at all, though I left most on my plate.

Any restaurant that holds itself out as having the best breakfast in town should strive to live up to that title. The Broken Yolk Café hasn’t done so for years. Your motto seems to be quantity over quality. It’s almost hard to blame you, though, considering the amount of business you do, though some restaurants in San Diego manage to maintain their quality of food and service while still serving a lot of customers. The hung-over college students who predominately frequent the Broken Yolk must not be complaining.

Yours Very Truly,

San Diego Restaurant Review


http://thebrokenyolkcafe.com/

Letter to Brians' American Eatery

Owners
Brians’ American Eatery
1451 Washington Street
San Diego, California 92103

Phone: (619) 296-8268

Dear Sirs:

We finally made it to your restaurant for lunch, having been there many times for breakfast and late-night eating. Your menu is so vast that it will take many more visits to try everything we’d like to try. Our lunch experience today was as excellent as any of our other experiences.

On a beautiful sunny day, it was nice to sit on your shaded patio with its cool cross-breeze. We were seated immediately, which normally doesn’t happen on the weekend, though your service is always good and friendly. To drink, we ordered the Hillcrest Sunrise and a 22 ounce draft of the Bear Claw Ale. The Hillcrest Sunrise, with sparkling wine, orange juice and cranberry juice, is one of our favorites and The Bear Claw Ale was a very good pale ale.

I had a Cobb Salad and my dining companion had the soup and sandwich combo (chicken tortilla soup and the BLT Supreme). Even though the Cobb Salad was a half order, it was still more than I could eat in one sitting. The bed of fresh greens was covered in large pieces of fresh avocado, quartered hard-boiled eggs, chunks of fresh cold deli turkey, chopped tomatoes, bacon and crumbled bleu cheese. I requested the bleu cheese dressing on the side. I liked the bleu cheese; it was rich without being too pungent. My only criticism of the salad was that there was too much bacon for my taste, but it didn’t detract from the salad as a whole. I often order chopped Cobbs and I was very happy with yours.

The chicken tortilla soup was unlike any tortilla soup we had ever had. Although most tortilla soup is broth-based, yours was tomato-based. It had pieces of stewed tomato, corn kernels, kidney beans, onions, chicken, green peppers and tortilla strips. The tortilla strips were blue, red and yellow, which was visually appealing. They also gave the soup a nice crunch. We were pleasantly surprised that the soup did not taste acidic, overly tangy or tomatoey. It was simple and well seasoned, without being spicy. We especially liked that you used chunks of juicy chicken because chicken in tortilla soup is often shredded, dry and overcooked.

The BLT Supreme (bacon, lettuce, tomato, avocado, Swiss and mayo on toasted whole wheat) was very good. The bacon was cooked just to the point of being crunchy. Although I may order the BLT without Swiss next time, I appreciated the avocado and mayo, which provided a creamy contrast to the salty, peppery bacon. The crunchiness of the bacon and toast and the firm sweetness of the tomato complemented the creamy, rich avocado and mayo so that each bite was perfect.

In the past, we’ve had many items from the breakfast menu. Your biscuits and gravy are a standout and even the side order is too much to finish. Your biscuits are light and fluffy and your gravy is thick, creamy and peppery (everything you want on a biscuit). We’ve also liked all of the frittatas and omelets we’ve had. The crab cake benedict is also a breakfast favorite of ours. The crab cakes have generous portions of crab without too much filler. The savory breading and natural crab flavor taste great with the Hollandaise sauce.

We noticed your dinner specials and appreciate that you’re doing classic American cuisine. We plan to come back for the all-you-can-eat honey fried chicken with all the fixins (your Monday night special). We also noticed the chicken and dumpling special (not on the menu), which we wish we could return for tonight. In fact, there are many items on the dinner menu that we look forward to trying. Notably, the spaghetti with chili con carne (a regional American classic) is something we haven’t seen on any menu in San Diego.

It’s also nice to have a local diner that’s open 24 hours on the weekends. For the most part, restaurants in San Diego shut down at 10:00 p.m., even on the weekends (which is ridiculous, considering this is the second largest city in California). Even when we come in late at night, the food and service are better than most.

When friends visit from out of town, we take them to Brians’ because we know they will get great food and plenty of it (the sandwiches come with two home-made sides). Brians’ is one of the very few places in San Diego that does good, classic diner food and for that reason we will continue to be loyal customers.

Yours Very Truly,

San Diego Restaurant Review

Letter to Rocky's Crown Pub

Owner
Rocky’s Crown Pub
3786 Ingraham Street
San Diego, California 92109

Phone: (858) 273-9140

Dear Sir or Madam:

I visited your pub on April 18, 2009 (Saturday afternoon), which was my third trip there. The pub was full, so I had a beer and waited for a table to open up. Once one did, my friend and I ordered from the shortest menu in town: 1/3 pound hamburger or cheeseburger, 1/2 pound hamburger or cheeseburger, French fries.

We both ordered the 1/2 pound cheeseburger and fries. Although the bartender didn’t ask how we wanted them cooked and my friend who ordered for us didn’t specify, the burgers were brought out cooked to a perfect medium. I always order burgers medium because I think medium is the right way to cook a burger. So, I was seriously impressed that Rocky’s cooks them that way as their standard, without even asking. I have been to too many restaurants and burger joints that cook a burger well done that is specifically ordered medium (a personal pet peeve of mine; if I didn’t like the taste of beef, I would have ordered the burger well done).

Simply said, the burgers were great. They were served with sliced, raw red onion, lettuce and tomato (underneath the patty) and pickles on top of the top bun. Ketchup and mustard were served on the side. The patties were thick (about an inch and a half), seared and peppery on the outside, with a warm pink center and dripping with juices. Although I used the pickle and lettuce, and removed the onion and tomato, the toppings were totally unnecessary. All I needed was the beef, melted, sliced American cheese and a bun.

The burger juices literally ran down my face and onto the basket as I ate. The last bite was the best. It just had beef, cheese and bun and seemed to contain as much juice as the rest of the burger altogether. Rocky’s has mastered the art of greasy: not greasy in a bad or fast food way, just good old-fashioned, gut-bombingly wonderful, like a burger you might have had at home growing up.

Needless to say, my friend and I were both full. I even left a few fries in my basket. The fries were good, not over or undercooked, and had the right amount of salt, but I think anyone who’s been to Rocky’s knows that it’s all about the burgers.

We also tried the Rocky’s Pale Ale (house brew; draft pitcher is $15) and liked it very much. It was a traditional pale ale, very flavorful and didn’t taste too strongly of hops (which is unfortunately becoming more common in micro brews). Like the food menu, the draft list is short and sweet: I recall only Coors Light, Budweiser, Bud Light, Miller Light, Heineken, Widmer Hefeweizen, Stella Artois and the house pale. Although I enjoyed the beer I had, I do occasionally like to have something stronger. Since Rocky’s is beer and wine only, I probably wouldn’t go there for a night of drinking, but it is a great spot for a few beers and a great burger.

I also plan to come back sometime for your lunch special (Monday through Friday from 11:00 a.m. to 2:00 p.m.), which is a great deal: 1/3 pound cheeseburger, fries and a soda or domestic pint for $9.75.

After my trips to Rocky’s, it’s obvious why you’re always busy on the weekend. It’s nothing like most of the bars in PB: no Cosmos, no SDSU girls wearing glitter and saying “totally” or “oh my God” every ten seconds and no one trying to act cool or tough. Rocky’s is a true neighborhood bar with competitive prices (the huge burger and fries were under $10 and the pints were under $5). I wish there were more places like it in San Diego.

Yours Very Truly,

San Diego Restaurant Review

Letter to Manhattan Deli

Owner
Manhattan Deli
5949 Balboa Avenue
San Diego, California 92111

Phone: (858) 715-0679

Dear Sir or Madam:

Today was our most recent of several trips to Manhattan Deli. In the past, we have been excited because finally somebody in Clairemont was making good deli sandwiches. We’ve had the New York Hero, the Reuben, the Club Hero and several others from the specialty sandwich menu.

The Reuben and New York Hero are our favorites. The corned beef and pastrami on the sandwiches were of a good quality. The Reuben (corned beef, sauerkraut, Swiss cheese and 1,000 Island Dressing on toasted rye) tasted just like a Reuben should taste: savory, tangy, juicy and had just the right amount of crunch. The New York Hero (hot pastrami, Swiss cheese, Au Jus and spicy mustard) was juicy, peppery and meaty. We ordered it on sliced sourdough instead of the Italian roll and think that was a good choice.

Having had hot sandwiches at Manhattan Deli before, we were excited to try your Chicken Philly, which we had today. However, nothing about this sandwich was a Chicken Philly. It would have been more accurate for the sandwich to be called a pulled chicken sandwich. The thick, doughy roll (not our preference) was the best part. The shredded white meat chicken arrived with scant, undercooked onions and peppers and lacked sufficient cheese. I searched my plate for some sort of dressing or sauce because the Philly was too dry to eat as prepared. The chicken itself was very dry and lacked all of its own natural flavor and juices. I found myself filling up on bread at the end of my meal, leaving the chicken sitting on my plate. We suggest not using shredded chicken but rather chopped, grilled chicken and vegetables. At the very least, you should serve the sandwich with some kind of dressing or jus because the sandwich as a whole is too dry to eat otherwise.

We have also tried the Club Hero. We have no complaints about that sandwich other than the fact that it is served as a hero. The thick hoagie dominates the other ingredients and is simply too much bread. The bacon is the highlight: crisp, peppery and not greasy. This would be a very good sandwich if served on sliced sourdough or a thinner, crispier roll.

The Turkey and Avocado sandwich was decent but had way too much cream cheese and needed a little salt and pepper. However, the crispy cucumber and creamy avocado were fresh and brightened the sandwich’s overall flavor. The only thing missing was juicy tomato.

The sour dill pickle spears you serve with all sandwiches upon request are always crisp and refreshing, just like the produce you use. We look forward to ordering more specialty sandwiches and trying your salads as well.

Yours Very Truly,

San Diego Restaurant Review

Letter to Point Loma Seafoods

Owner
Point Loma Seafoods
2805 Emerson Street
San Diego, California 92106

Phone: (619) 223-1109

Dear Sir or Madam:

Point Loma Seafoods is my favorite fish market as well as my favorite place in San Diego to have an unpretentious seafood meal. Everything on the menu is as fresh as the fish in the case. I have been going to Point Loma Seafoods for years and have tried many different menu items. I always find the food to be perfectly cooked, well dressed or seasoned and your seafood is always served at its freshest and most flavorful.

All of your sandwiches are special and served on the best sourdough bread in San Diego, a perfect complement to such flavorful seafood. The toothy crust on the bread fights back just enough when you bite it.

I love the Tuna Sandwich. It is simple and straightforward but is still the best tuna sandwich I’ve ever had. The sliced sourdough, chunk tuna and house-made tartar sauce need nothing else, except a cold beer from your great draft beer selection.

I thought my favorite sandwich of yours was the Crab Cake Sandwich until I tried the Crab Sandwich. The Crab Cake Sandwich adds two perfectly cooked lump crab cakes with your sliced sourdough and tartar sauce. The lump crab is sweet and succulent, not weighed down with too much breading or filler. The crab meat is best, though, when in its simplest form, which is clear from the first bite of your Crab Sandwich. I was unsure when first ordering it because I thought the crab meat and tartar sauce might be too basic. That simplicity, however, is what makes the sandwich great. In fact, the hallmark of your sandwiches is that the seafood is always featured and never disguised.

Even the fried foods, including the fried Fish Sandwich and Onion Rings, are flavorful without being greasy or overpowered by the batter. The fish is light, flaky and moist with a perfectly crisp crust. While onion rings are my guilty pleasure, I’m often disappointed when I order them at restaurants. Yours are the exception. The light, flavorful batter adheres to the onions, allowing for perfect bites throughout.

Both of your Chowders, Red and White, are traditional, well seasoned and have good clam flavor. The White Chowder, with its rich, creamy broth, is full of large pieces of fresh clam and perfectly tender potato. The Red, with its zesty tomato broth, is equally good. Although both are served with oyster crackers, the additional charge for the sourdough bowl ($2.53) is well worth the money.

Your sushi is always fresh and cut from the finest quality fish. It is better to order directly from the sushi chef, rather than buying the packaged sushi in the case, but the packaged sushi is still extremely fresh.

I would rather stand at your counter and wait for a simple sandwich than go to just about any high-end seafood restaurant in the city because I’m assured great, fresh, simply prepared seafood. It also helps that I can eat a full meal at Point Loma Seafoods for under $10. San Diego is a town where mediocre, overpriced seafood restaurants are a dime a dozen. This is unfortunate because many people who live here are effectively priced out of experiencing our wonderful local seafood. I think it’s great that there’s still a place in this city of tourism where a working person can afford to have fresh, locally caught seafood. Thanks for caring.

Yours Very Truly,

San Diego Restaurant Review


http://www.pointlomaseafoods.com/

Letter to Studio Diner

Jim Phillips
Manager
Studio Diner
4701 Ruffin Road
San Diego, California 92123

Phone: (858) 715-6400

Dear Mr. Phillips:

Over the last several years, we have eaten at Studio Diner many times. It is one of the best diners in San Diego and thank you very much for being open 24 hours (a rarity in this city). We’ve enjoyed many dishes from your vast menu. Your food and service are consistently good, regardless of the time of day. In short, your diner runs like a well-oiled machine.

There are certain dishes that most good diners serve. A patty melt is among those dishes and yours is a personal favorite of ours. In fact, it is my favorite hamburger in town (not Rocky’s or Hodad’s). The patty melt is just greasy enough to make me feel guilty but tastes so good that I don’t care. When I last ordered it, the juices dripped from the perfectly medium patty into the grilled rye. The thought of this sandwich makes my mouth water even now. The sweet, tender caramelized onions, Swiss cheese and tangy 1000 Island Dressing combined with the buttery rye bread and juicy beef to form a perfectly savory and indulgent burger.

The waffle fries I specially ordered with the patty melt were crispy on the outside and just a little soft on the inside. They were seasoned so well that they were a terrific treat on their own. Condiments were unnecessary.

We also recently had the chicken pot pie, which is the most comforting dish we’ve had in San Diego. The creamy sauce in the pot pie was the star of the plate. I spooned the contents of the pie over my mashed red potatoes (skin on) that were creamy and heavy. Large chunks of chicken accompanied by carrots and peas (that were not at all overcooked or mushy) made this the perfect Sunday morning (or late afternoon) coming down meal. Although unnecessary, the crust atop the pot pie was flaky, buttery, golden and utterly sinful.

On our most recent trip to Studio Diner, we had the beef brisket chili, clam chowder, chili cheese fries and the club sandwich. The chili was bold, smoky, thick, meaty and satisfying. The chunks of brisket were very tender and seemed to have been slow cooking for a week. The sauce was peppery, spicy and had a great tomato flavor without tasting too tangy. It was probably the best chili I’ve had in San Diego.

The New England clam chowder (only served from 11:00 a.m. to 11:00 p.m.) was good. The pieces of clam were well cooked and had a fresh from the sea flavor. The soup was creamy and tasty.

The chili cheese fries were just what you want from chili cheese fries, although could have used more cheese. The fries would have been remarkable if they would have been served with the beef brisket chili.

The club sandwich was true to the standard club. It was well prepared, tasty and the bacon was even good the next morning (we took home leftovers).

As far as breakfast dishes, my favorite is the Crew Works (eggs with ground beef, spinach, mushrooms, onions and cheese, scrambled and doused with beef gravy, served with hash browns and choice of toast). The gravy and ground beef are homey and great for sopping up the previous night’s excesses. The dish is filling, savory and reminds me of a breakfast I was served as a kid in the Midwest.

We love that you have mimosas on your menu and that you have high quality local beers (Stone Smoked Porter and Stone Pale Ale) and very tasty iced tea. We also appreciate that you stay true to the diner form, with a wide variety of dishes from breakfast to dinner. Everything we’ve tried at Studio Diner tastes like it came from our grandma’s kitchen. If you can’t find something that you like on Studio Diner’s menu, you’re not hungry.

Yours Very Truly,

San Diego Restaurant Review


http://www.studiodiner.com/

Letter to El Zarape Mexican restaurant

Manager
El Zarape
4642 Park Boulevard
San Diego, California 92116

Phone: (619) 692-1652

Dear Sir or Madam:

We visited your restaurant for the second time on April 17, 2009. We were very excited because the first time at El Zarape we really enjoyed your Mahi Mahi taco, lobster taco and fish taco. Though we were disappointed with the salmon taco, our first overall experience was good. The Mahi Mahi and lobster were flavorful and cooked properly, as was the fish taco. However, the fish taco benefited more from its sauce than from the flavor of the fish or breading, both of which were totally unseasoned.

On our most recent visit, we tried the fish taco plate and calamari burrito, along with the hot salsa rojo and avocado salsa verde. As usual, both salsas were excellent. The avocado salsa had a very clean, refreshing flavor. It was creamy and still provided the kick we wanted. It had fresh avocado flavor that did not dominate the salsa but rather enhanced the overall flavor. The salsa rojo was fiery while still letting the other fresh ingredients shine.

The salsas were necessary, unfortunately, because the tacos and burrito were extremely bland and unseasoned. We ordered from the specials board outside, which advertised a calamari burrito found for the same price ($5.99) on the regular menu inside. My favorite seafood tacos are the calamari tacos at the Brigantine so I was excited to see the calamari burrito on the menu.

The fresh green leaf lettuce in the burrito was a good choice and served as a perfect textural contrast with the other ingredients. However, the burrito contained large cubes of totally unseasoned calamari. These large chunks were extremely unpleasant in the mouth because of the texture they held due to their thickness. It was clear that a large piece of calamari was breaded and deep fried and simply cut into big pieces, causing most of the breading to flake or fall off. My dining partner tried the burrito and spit it out because the texture was too much for her to stomach. She normally loves calamari. The calamari had no flavor whatsoever, which made the burrito even harder to eat. I was also sad to see large pieces of obviously refrigerated and mealy tomatoes in the burrito. I had to hand pick them from the burrito because they were revolting.

The freshly fried chips served with my burrito were well salted and terrific. They and the salsa were easily the best part of our meal.

The fish taco plate (also on the specials board) featured two of your famous fried fish tacos and the standard rice and beans on the side. While the fish was cooked perfectly and the batter was light and flaky, salt and pepper had completely missed both fish and batter. Simple, basic seasoning would have significantly enhanced their flavor. Sadly, the beans and rice were equally bland and the crust on the refried beans announced that they had been cooking for too long. The rice, totally lacking flavor, left an oily ring on the plate.

While we were dining, we noticed a very long line and wished that we had asked the people in line what they were ordering. The calamari burrito I was served was not good enough to be on the menu, let alone the specials board. If you are going to continue serving it, we would suggest that the calamari at least be prepared with basic seasoning (salt and pepper) and cut into much smaller pieces or, better yet, served as individually breaded and fried strips.

Although your restaurant seems to use a fair amount of fresh produce, the tomatoes on my burrito were not properly cared for and robbed of all flavor. It is far better to put no tomatoes on a dish than mealy, refrigerated tomatoes. We were excited about your large, unique menu and use of mostly fresh ingredients. However, attention to detail (e.g., simple salt and pepper on fish before frying) would have made all the difference. There are hundreds of taco shops in San Diego County and although many are barely mediocre, we traveled 20 minutes to eat at El Zarape because we loved the concept you were working under. More Mexican restaurants in San Diego should be conscious of making food with fresh ingredients and quality seafood. Our only criticism is that the obviously high-quality ingredients didn’t live up to their potential because you didn’t take the time to do the small things that would allow them to taste as good as they should have.

Yours Very Truly,

San Diego Restaurant Review

Letter to Arrivederci Ristorante

April 16, 2009

Antonio Mastellone
Owner
Arrivederci Ristorante
3845 Fourth Avenue
San Diego, California 92103

Phone: (619) 299-6282

Dear Mr. Mastellone:

Let me start by saying what a true pleasure it is to review your restaurant after so many wonderful dining experiences at Arrivederci. My dining partner and I had lunch at your restaurant today. We chose our usual seat on the patio and were happy to see our favorite server (the Italian gentleman with glasses) greet us with a broad smile as he always does.

We didn’t have time to be hungry because we had bread, fresh out of the oven, at the table within a few minutes. We looked at both the lunch and Specials menu, knowing from previous experience that both menus offered great dishes. I ordered a $6 glass of Riesling. I’ve had $10 glasses of wine at other restaurants that were not nearly as good.

We’ve eaten at Arrivederci together many times, for lunch and dinner. At lunch, I often order the spinach salad with grilled chicken, gorgonzola and pine nuts from the Specials menu. This is unusual for me because I generally don’t like salad. For the most part, I have come to regard salad as a waste of my time, probably because salad is an afterthought in most restaurants. However, your spinach and grilled chicken salad is one of my favorite dishes at any restaurant, salad or otherwise.

My dining companion ordered the D’Anatra salad from your lunch menu. We have never tasted duck that flavorful and juicy. The duck crowned a salad of fresh, tender spinach that was perfectly dressed in a warm bacon dressing accompanied by fresh golden raisins. While my dish was very good (I ordered the Gnocchi Gratinati off the lunch menu), the D’Anatra salad was amazing. Most restaurants serve duck in large medallions and even then it is very often overcooked and dry. The duck was beautifully carved and so delicate that it didn’t overpower any of the other ingredients, though it was the star of the show. The marriage of all of the ingredients made for a perfect balance and made me wish I had ordered it as well. We both commented that it was the best salad and duck that either of us had ever had and, amazingly, only $7.75.

The Gnocchi Gratinati was perfectly cooked as the pasta always is at your restaurant. As usual, the portion was substantial but not obese. I liked the cream sauce, which was not too heavy and complemented the texture and flavor of the gnocchi. I especially appreciated the slightly burnt cheese and cream sauce on top.

We’ve tried many items on the menu and have liked all of them. Even the Minestrone Genovese is special and possibly the best soup in the city. The standouts for us, though, are the salmon ravioli and pork osso buco (both under $20).

Your salmon ravioli with leeks and caviar in cream sauce (Specials menu) is exceptional. The large pieces of ravioli, which seem hand-made, are delicate and tender. The salmon is always perfectly cooked. The thinly sliced leeks atop the dish provide a wonderful textural contrast to the ravioli and cream sauce and brighten the dish’s overall flavor. The snap of the caviar that garnishes brings not only texture but an amazing luxuriousness and depth of flavor. The dish is all of the things that food should be: visually beautiful, complex but delicate in flavor, comforting and delicious. It makes us feel like no one on Earth is eating a better meal than we are.

The pork osso buco with mushroom risotto and port wine reduction is easily the best pork dish I have ever had. I am from the pork Mecca of the United States, the Midwest, so I don’t say that lightly. The pork shoulder falls off the bone. It is tender, savory and set off perfectly by the earthy, creamy mushroom risotto and port wine reduction. The best part is that I always have enough left over for the next day.

Your food is consistently elegant and beautiful and we always feel like we have had a fine dining experience without fine dining prices. The wait staff always treats us warmly. We have never had a glass of water go half empty and your espresso is the only espresso worth drinking in San Diego. The service is the best in the city and is never overbearing or pretentious.

We noticed you are expanding and are looking forward to eating at your new restaurant in Rancho San Diego as well as your new Pizzeria on 4th in Hillcrest. We expect the food will be just as good there.

Yours Very Truly,

San Diego Restaurant Review


http://ristorante-arrivederci.com/

Letter to Mike Mills at Memphis Championship Barbecue

Mike Mills
Founder
Memphis Championship Barbecue
3380 West Hacienda Avenue, Suite 101
Las Vegas, Nevada 89118

Phone: (702) 869-9112

Dear Mr. Mills:

I am writing regarding a meal I had at your Las Vegas Boulevard location on April 11, 2009. I traveled to Las Vegas that weekend for a late thirtieth birthday celebration with a group of close family and friends. Before going to Las Vegas, I saw a special on the Food Network that declared your barbecue to be the best in the United States. Because I love barbecue and hate most of the pretentious, boring and overpriced food that one typically finds in the casinos and near the strip, I invited my group to go with me to your restaurant.

Unfortunately, my hotel directed me to your Las Vegas Boulevard location in North Las Vegas, which was significantly farther from my hotel than at least one of your other Las Vegas locations. In fact, our cab fare to your restaurant was more than $36.

However, when we walked into your restaurant, we were greeted by a warm, smiling waitress who took great care of us throughout the meal. The service was attentive, friendly and unobtrusive. The service, in combination with the food, made our pricey cab ride more than worth its cost.

I ordered the beef brisket sandwich because brisket has always been my favorite barbecue dish. The brisket was tender and perfectly cooked. Although I prefer brisket chopped (Texas style), I still liked the thicker cut brisket I was served. The only thing I might have preferred different about the sandwich would have been a stronger spice rub on the beef. Other than that minor issue, my meal was great. I ordered the macaroni and cheese and red beans and rice as sides, both of which were perfectly cooked and very flavorful. The table also ordered corn muffins, which were tasty and comforting.

My other dining companions ordered the pulled pork sandwich and ribs. I did not try the ribs but I did try the pulled pork sandwich and wished I had ordered that as well. It was extremely tender and flavorful. The toasted buns were perfect for the sandwiches.

I also tried the baked beans. They were loaded with flavor and complemented the barbecue well. I did not try the sweet potatoes, because I don’t like sweet potatoes, but those who ordered them said they tasted good and were perfectly cooked.

Thank you very much for the great experience we all had at your restaurant. It was true comfort food at its best and at a better value than I could have expected. I will definitely be back the next time I’m in Las Vegas.


http://www.memphis-bbq.com/

Letter to Rickshaw Corner Chinese restaurant

Owner/Manager
Rickshaw Corner
10428 Clairemont Mesa Boulevard
San Diego, California 92124

Phone: (858) 541-1998

Dear Sir or Madam:

I am writing regarding the meal I ate delivered from Rickshaw Corner Chinese restaurant on April 14, 2009. I regret to say that I was very disappointed by my meal. Unfortunately, the food at your restaurant was like almost all Chinese food I have had in San Diego: thoughtless, lazy, pre-made, bland, greasy, and improperly cooked.

I ordered General Tso’s chicken. The breading was so thick that the chicken resembled misshapen corn dogs. The chicken itself was overcooked. The breading was sopping wet with grease. The broccoli was raw throughout, except where it had been briefly burned at the top of the florets. The sauce was gooey, syrupy and far too sweet.

The soup that accompanied the meal had an unpleasant flavor that I could not place. The broth was thick to the point of being gelatinous. The egg rolls and crab wontons that also came with the meal were better than the soup and entrée. However, the egg rolls were obviously pre-made (ordered-in frozen) and simply fried to order. I can only assume the same is true with the wontons. Although they were the stars of the meal, I could have driven to Vons and bought better frozen egg rolls and wontons.

Lastly, my dining companion’s curry chicken was bland, overcooked and runny.

I am and always will be a lover of Chinese food. I believe China is home to the mother food culture from which all modern cooking technique at least partly derives. Therefore, it is always disappointing to me to see Chinese food disserved the way most American Chinese restaurants do, which is particularly common here in San Diego.

Granted, I didn’t exactly order an authentic Chinese dish, but that is no reason for the food to be prepared as poorly as it was. Altogether, our dinner cost approximately $25 (sodas included). I would have been better off going to Panda Express and spending $5.99.


http://rickshawcorner.com/

Letter to Greg Koch at Stone Brewing Co. re Stone World Bistro

Dear Mr. Koch:

I have been a Stone consumer for several years. I always try to support local businesses and I greatly appreciate what breweries like Stone, Ballast Point, Coronado Brewing Co. and Firehouse are doing to keep the tradition of fine craft beers alive in San Diego. Because of my love for Stone beers, I chose to have my thirtieth birthday dinner at the Stone World Bistro, which was my first dining experience there. I thought the beers I had were amazing, particularly the Levitation Ale. However, my experience with the food and service was very disappointing.

I had dinner with three other people and tried the food everyone ordered, including the duck taco entrée, the buffalo burger, the macaroni and cheese entrée and the mushroom pillows. Everything I tasted, including the burger, was mediocre at best.

I ordered my burger medium. It was served within five minutes, which makes me assume it was pre-cooked and heated to order, and charred to the point of inedibility. When I told my server that my burger was significantly overcooked, he made no apology, questioned how I ordered it and scowled at me before begrudgingly returning it to the kitchen. The second burger came out only after everyone else at my table had finished their meal. The second burger also had different accoutrements from the first. I ordered chilies with my burger, which were served completely raw. No conscientious chef would allow large chunks of raw jalapeno to be put on a burger. The cheese (smoked Gouda) was gelatinous, not melted, sweaty and room temperature. The mashed potatoes were unseasoned and bland.

The duck tacos were doused with so much sauce that I could not even tell that they contained duck. The rice and beans were extremely bland, completely unseasoned and lukewarm. The pillows were burnt and the mushrooms in the middle of them were raw. They also had a very unremarkable flavor. The macaroni and cheese was the best dish although indistinguishable from a side dish at Applebee’s.

I think that Stone has built a beautiful facility and I will definitely be back to sit at the bar. However, I think that the food at your restaurant does a complete disservice to the beer that I have grown to love. I was sorely disappointed with my thirtieth birthday experience, considering I traveled over 40 minutes and had available to me many good restaurants within a much closer distance.

The service was extremely unfriendly and by far the worst restaurant service that any of the four of us had ever had. It dominated our conversation. We were rushed throughout the entire meal and made to feel as though we were an inconvenience to our server and the restaurant. At one point, a dining companion asked to see the dinner menu again because she wanted to order additional food. Our server did not tell her that the kitchen was closed and instead he brought back a menu which she started to read before he finally told her the kitchen was closed. She should have been advised of the fact that the kitchen was closed at the time she asked for the menu and not made to feel foolish for staring at a menu she could no longer order from.

I regret to say that my fiancée spent a considerable amount of money for our dinner and I was sad that she had done so. It is absolutely ridiculous for the tacos we ate to cost $21. I have had better tacos at literally dozens of taco shops in San Diego County. None of them cost more than $3 each. I have no problem with paying for good food, but the quality of the food we were served could not even justify half the cost of our meal. I hope that some day the food at the Stone World Bistro will match the excellence of Stone beers. Until then, I will stick with the beer.

Thank you for your attention to this letter and for Stone’s continued excellence in beer making.


http://www.stoneworldbistro.com/