What a disaster. Shellie is easily one of the most unprofessional people we’ve ever dealt with and was a complete no-show at our wedding ceremony and reception. I just wish I had read the other bad reviews of her prior to her ruining my wedding. Here are some of the many failures of her catering services.
The day before the wedding, I spoke with Shellie while she was performing another catering job at the botanical gardens in Encinitas. She sounded in perfect health to me and also appeared healthy to my wife, who saw her in person at the botanical gardens. Amazingly, Shellie didn’t even recognize my wife, although she had met her several times. However, at our wedding the next day Shellie was nowhere to be found. She never contacted anyone to say she wouldn’t be coming or who would be performing the catering. Turns out she had her husband do our catering job, which turned out to be a complete joke (he wore shorts; apparently, he thought it was a beach barbecue and not a wedding). Once we were several hours into our wedding/reception, I sent Shellie a text message saying I hadn’t seen her and detailing our problems that night. She said she was sick and asked me to direct all of our problems with her husband, whom I’d never met. I didn’t hear from her again until I sent her a letter after our wedding demanding some of our money back. When she finally responded, she claimed she had sent me an email saying she had “addressed” the problems at our wedding. I guess she just made this up because I had never received any communication from her attempting to address the many problems with service.
Food service began an hour late (it was only a five hour food service), so everyone in attendance was unable to enjoy the pre-ceremony hors d’oeuvres that she agreed to provide and which we promised our guests would be provided. Well over eighty of us went hungry until 6 p.m.
Also, Shellie’s company brought only a fraction of the desserts she promised. The service staff told my mother-in-law that they brought only 40 parfaits (for over 80 guests). And I found out later that a staff member admitted that 2 of the 40 desserts had been “reserved” (aka stolen) by the staff for themselves. My mother-in-law was forced to ask for the two “reserved”/stolen desserts because otherwise there would have been none left for her and her husband to eat. Also, Shellie provided only two of the three dessert options she promised and my new bride and I were forced to split a dessert that wasn’t any good.
Also, there was no hummus at the Mediterranean station, although it was promised. Shellie apparently expected our guests to eat dry, store-bought pita bread with only chunks of cheese and pickled peppers.
The taco station was also inadequate. We were promised hand-made tortillas but store-bought tortillas were used. We were also promised nine different salsas and instead received three. And the pork was completely different from what we had at our tasting.
To make matters worse, the taco and sushi stations had no lighting and were thus blanketed in darkness. (We found out later that Shellie did make a brief appearance at the wedding site the afternoon before the wedding, was aware of the lighting issue and did nothing to fix it). Our guests were forced to light these stations with their cell phones to be able to see, as best they could, what food was on them. My wife’s vegan parents were forced to disregard these stations entirely for fear of accidentally eating meat or fish. Shellie’s staff/husband also often allowed the taco station to run without any tortillas. What’s a taco without a tortilla? Meat.
There was also a fraction of the soup that we needed so many of our guests didn’t get to eat soup.
The large piece of lounge furniture that was provided to us did not have the promised pillows. The garage that the lounge furniture sat in (and where the dance floor was located) had no lighting whatsoever, although Shellie promised to provide all lighting. Lack of lighting was a theme for the evening, apparently, as was the awful, unprofessional catering.
If she does ruin your wedding, she will likely attempt to rely on an unenforceable liquidated damages provision that she wedges into all of her contracts attempting to limit her liability to $500. Run away, far away from Shellie and her hack catering business.
Tuesday, January 18, 2011
Monday, July 27, 2009
Update: Change of ownership of, formerly, Frankie the Bull's BBQ
Readers:
We were contacted by the owner of Bull's Smokin' BBQ (formerly Frankie the Bull's BBQ), who informed us that Frank Terzoli is no longer associated with the restaurant. The current owner, Mr. Joey Hoisescu, also advised us of other changes that have been made to the restaurant. With his permission, here is a copy of his correspondence to us dated 07-25-09:
"I would like to thank you for your review of our restaurant. It means a lot to hear positive feedback from people who really know their food. Although my opinion on some things may differ from yours, I am open to both positive and negative feedback. I believe that it takes many points of view to create something spectacular. I also wanted to inform you of the recent ownership change. Frank Terzoli is no longer affiliated with this restaurant. In lieu of the change in ownership, the name has been changed to Bull's Smokin' BBQ. The kitchen staff has not changed but the recipes have been substantially improved. We believe that the food is better than ever before. I encourage you to come in and try the new bread as well as the new gumbo and, like you said in the letter, the ribs and salmon. Thank you again."
We would also like to address a question from one of our readers regarding Bull's Smokin' BBQ's cooking methods. We relayed the question to Mr. Hoisescu, who responded that they smoke everything using a cookshack smoker, with a capacity of approximately 300 lbs. For all smoking, they use applewood and mesquite. Mr. Hoisescu states that those familiar with each flavor should be able to taste both in all of their smoked menu items.
We were contacted by the owner of Bull's Smokin' BBQ (formerly Frankie the Bull's BBQ), who informed us that Frank Terzoli is no longer associated with the restaurant. The current owner, Mr. Joey Hoisescu, also advised us of other changes that have been made to the restaurant. With his permission, here is a copy of his correspondence to us dated 07-25-09:
"I would like to thank you for your review of our restaurant. It means a lot to hear positive feedback from people who really know their food. Although my opinion on some things may differ from yours, I am open to both positive and negative feedback. I believe that it takes many points of view to create something spectacular. I also wanted to inform you of the recent ownership change. Frank Terzoli is no longer affiliated with this restaurant. In lieu of the change in ownership, the name has been changed to Bull's Smokin' BBQ. The kitchen staff has not changed but the recipes have been substantially improved. We believe that the food is better than ever before. I encourage you to come in and try the new bread as well as the new gumbo and, like you said in the letter, the ribs and salmon. Thank you again."
We would also like to address a question from one of our readers regarding Bull's Smokin' BBQ's cooking methods. We relayed the question to Mr. Hoisescu, who responded that they smoke everything using a cookshack smoker, with a capacity of approximately 300 lbs. For all smoking, they use applewood and mesquite. Mr. Hoisescu states that those familiar with each flavor should be able to taste both in all of their smoked menu items.
Friday, July 24, 2009
Letter to Frankie the Bull's BBQ
Frank Terzoli
Frankie the Bull’s BBQ
1127 West Morena Boulevard
San Diego, California 92110
(619) 276-2855
Dear Mr. Terzoli:
We are barbecue lovers, especially chopped brisket. San Diego is a tough town for barbecue lovers and an even tougher town for people who like brisket, so we were thrilled when we found a new local barbecue joint that actually serves it. We ordered the Smoked Beef Brisket Sandwich, Smoked Pulled Pork Sandwich [sandwiches came with Almond Cole Slaw and fries], an Onion Ring Brick and your Bull’s Beans. The eagerly anticipated brisket was mostly tender and had a good smokiness throughout. However, we had a number of bites that included large chunks of fat as well as some meat and bark pieces that were dry. We have a strong preference for Texas-style chopped, dry-rubbed brisket with no sauce so we would have preferred no sauce on our sandwich, but that is a barbecue style point. Overall, the flavor of the brisket was good but we would have preferred a hamburger bun to the hoagie roll, because the roll was just too much bread.
The Pulled Pork Sandwich was better than the brisket. All of the pork was tender and juicy and better befitted the sparingly applied sauce. Again, there was too much bread with the hoagie roll. The big mouthfuls of bread detracted from the well-prepared meat. The thick fries were crispy and well-seasoned. The creamy Cole Slaw was a standard barbecue side, though the sugared almonds in the slaw were too sweet and overpowered the other flavors. The Bull’s Beans were smoky and savory and like no barbecued beans we’ve had. They didn’t have the tang that most barbecued beans have and were more like eating chili because of the large chunks of beef. Though we liked the idea of including beef in the beans, some of the beef was dry. We enjoyed the flavor overall, although, like your barbecue sauce, we thought the beans could use some heat [another style point]. The Onion Ring Brick was a pleasant surprise. The huge pile of extremely thin, long strands of battered onions was crispy, light and flavorful with natural sweetness from the onions.
No one could complain that your portions are small and our meal was very reasonably priced, especially since our sandwiches came with large portions of French Fries and Cole Slaw [Pulled Pork Sandwich - $7.95; Beef Brisket Sandwich - $8.95]. We will be back to try the ribs and smoked salmon.
Yours Very Truly,
San Diego Restaurant Review
Frankie the Bull’s BBQ
1127 West Morena Boulevard
San Diego, California 92110
(619) 276-2855
Dear Mr. Terzoli:
We are barbecue lovers, especially chopped brisket. San Diego is a tough town for barbecue lovers and an even tougher town for people who like brisket, so we were thrilled when we found a new local barbecue joint that actually serves it. We ordered the Smoked Beef Brisket Sandwich, Smoked Pulled Pork Sandwich [sandwiches came with Almond Cole Slaw and fries], an Onion Ring Brick and your Bull’s Beans. The eagerly anticipated brisket was mostly tender and had a good smokiness throughout. However, we had a number of bites that included large chunks of fat as well as some meat and bark pieces that were dry. We have a strong preference for Texas-style chopped, dry-rubbed brisket with no sauce so we would have preferred no sauce on our sandwich, but that is a barbecue style point. Overall, the flavor of the brisket was good but we would have preferred a hamburger bun to the hoagie roll, because the roll was just too much bread.
The Pulled Pork Sandwich was better than the brisket. All of the pork was tender and juicy and better befitted the sparingly applied sauce. Again, there was too much bread with the hoagie roll. The big mouthfuls of bread detracted from the well-prepared meat. The thick fries were crispy and well-seasoned. The creamy Cole Slaw was a standard barbecue side, though the sugared almonds in the slaw were too sweet and overpowered the other flavors. The Bull’s Beans were smoky and savory and like no barbecued beans we’ve had. They didn’t have the tang that most barbecued beans have and were more like eating chili because of the large chunks of beef. Though we liked the idea of including beef in the beans, some of the beef was dry. We enjoyed the flavor overall, although, like your barbecue sauce, we thought the beans could use some heat [another style point]. The Onion Ring Brick was a pleasant surprise. The huge pile of extremely thin, long strands of battered onions was crispy, light and flavorful with natural sweetness from the onions.
No one could complain that your portions are small and our meal was very reasonably priced, especially since our sandwiches came with large portions of French Fries and Cole Slaw [Pulled Pork Sandwich - $7.95; Beef Brisket Sandwich - $8.95]. We will be back to try the ribs and smoked salmon.
Yours Very Truly,
San Diego Restaurant Review
Tuesday, June 9, 2009
Letter to Big Kitchen Cafe
Judy “The Beauty” Forman
Owner
Big Kitchen Cafe
3003 Grape Street
San Diego, California 92102
Owner
Big Kitchen Cafe
3003 Grape Street
San Diego, California 92102
(619) 234-5789
Dear Judy:
Big Kitchen is our favorite neighborhood place to eat, even though it’s not in our neighborhood. There is a homey feeling when we visit, like going to see an aunt with too many pictures of her nieces and nephews and with good food coming out of her kitchen. There is always plenty to read and look at on the walls - pictures of famous and not so famous customers, letters from well wishers, rave reviews and awards and even political bumper stickers; no need to bring a newspaper.
Your food transcends its basic ingredients with the care and attention to detail that are obvious in even your simplest dishes. Having breakfast at Big Kitchen on the weekends can be quite a wait, which is usually the sign of a good restaurant, although you make your customers feel as comfortable as possible by offering shaded seating and hot coffee (Kona) during the wait. We love coming during the week, though, because we can usually sit down right away.
If for no other reason, every San Diegan should come to Big Kitchen for the Biscuits and Gravy, which are easily the best we’ve had. That is saying a lot, considering one of us is from the Midwest. The biscuits are always light and fluffy and the gravy is spicy, savory, creamy and peppery. The sausage is heavily spiced, not the run of the mill breakfast sausage most diners serve, which gives the gravy a unique flavor with hints of (we think) cumin and chile powder. Even our vegetarian friends can enjoy biscuits and vegetable gravy, a rare option.
Some of our breakfast favorites are the Golden Hill Favorite (spinach, egg and cheese scramble), the Corned Beef Hash and the Huevos Rancheros. Your home fries make each plate special. The potatoes seem more like they have been roasted, perfectly tender on the inside with a crispy exterior. The abundance of fresh herbs and seasoning ensures that every bite is loaded with flavor. Even the whole wheat toast is wonderful. The thick slices of nutty bread taste great covered with your berry preserves. Although most people think of Big Kitchen as a breakfast restaurant, your daily lunch specials ($7.50) prove that it’s just a great place to eat.
Every good cook knows that the kitchen is the heart of a home and Big Kitchen is the heart of this community. You treat everybody like a part of your family, bringing big plates of comforting food made with love.
Yours Very Truly,
San Diego Restaurant Review
Dear Judy:
Big Kitchen is our favorite neighborhood place to eat, even though it’s not in our neighborhood. There is a homey feeling when we visit, like going to see an aunt with too many pictures of her nieces and nephews and with good food coming out of her kitchen. There is always plenty to read and look at on the walls - pictures of famous and not so famous customers, letters from well wishers, rave reviews and awards and even political bumper stickers; no need to bring a newspaper.
Your food transcends its basic ingredients with the care and attention to detail that are obvious in even your simplest dishes. Having breakfast at Big Kitchen on the weekends can be quite a wait, which is usually the sign of a good restaurant, although you make your customers feel as comfortable as possible by offering shaded seating and hot coffee (Kona) during the wait. We love coming during the week, though, because we can usually sit down right away.
If for no other reason, every San Diegan should come to Big Kitchen for the Biscuits and Gravy, which are easily the best we’ve had. That is saying a lot, considering one of us is from the Midwest. The biscuits are always light and fluffy and the gravy is spicy, savory, creamy and peppery. The sausage is heavily spiced, not the run of the mill breakfast sausage most diners serve, which gives the gravy a unique flavor with hints of (we think) cumin and chile powder. Even our vegetarian friends can enjoy biscuits and vegetable gravy, a rare option.
Some of our breakfast favorites are the Golden Hill Favorite (spinach, egg and cheese scramble), the Corned Beef Hash and the Huevos Rancheros. Your home fries make each plate special. The potatoes seem more like they have been roasted, perfectly tender on the inside with a crispy exterior. The abundance of fresh herbs and seasoning ensures that every bite is loaded with flavor. Even the whole wheat toast is wonderful. The thick slices of nutty bread taste great covered with your berry preserves. Although most people think of Big Kitchen as a breakfast restaurant, your daily lunch specials ($7.50) prove that it’s just a great place to eat.
Every good cook knows that the kitchen is the heart of a home and Big Kitchen is the heart of this community. You treat everybody like a part of your family, bringing big plates of comforting food made with love.
Yours Very Truly,
San Diego Restaurant Review
Monday, June 1, 2009
Letter to Mama Testa Taqueria
Cesar Gonzalez
Owner
Mama Testa Taqueria
1417 A University Avenue
San Diego, California 92103
Owner
Mama Testa Taqueria
1417 A University Avenue
San Diego, California 92103
Phone: (619) 298-8226
Dear Mr. Gonzalez:
You can’t throw a stone in San Diego without hitting a taco shop. Mama Testa is not a taco shop. It is a taqueria, a Mexican interpretation of the various regional foods from Mexico. It bears no resemblance to what Southern Californians have come to know as “Baja style” food. The first thing we noticed when we walked in was the salsa bar, with at least nine different salsas, almost none of which looked familiar. All of the salsas have a unique, fresh flavor and allow the eater to customize each bite, depending on what salsa is used. They have ranged from fruity to smoky to earthy to tangy. The variety of your traditional regional salsas gives a unique perspective to your food.
Of your Mama Blanditos (soft tacos), we’ve liked the Atasco (three soft corn tortillas filled with homemade chorizo, cilantro, raw white onion and red tomatillo salsa) and the Asi Yasado (three soft corn tortillas filled with grilled chicken, cilantro, raw white onion and green tomatillo salsa). The homemade chorizo in the Atasco was finely chopped and tasted just like we would expect a good Mexican chorizo to taste: slightly spicy with a smoky saltiness. The natural fat that rendered from the sausage was absorbed by the soft corn tortillas and the chopped onion and cilantro gave the tacos a bright flavor that balanced the heavy chorizo. The grilled chicken in the Asi Yasado was chopped yet still juicy and a perfect, simple meat with which to try a variety of salsas.
Of your Mama Duros (hard tacos), we’ve liked the Guaca Tacos (three deep fried corn tortillas filled with avocado, topped with lettuce, sour cream and queso fresco and served with refried beans) and the Empapados (three corn tortillas filled with mashed potatoes, topped with lettuce, sour cream and queso fresco and served with refried beans). The guacamole in the Guaca Tacos was creamy and rich and the crunch of the lettuce and taco shell was everything we would want in a crunchy taco. The Empapados were savory and comforting, not like any other taco we’ve had.
The Muchos Machos (two corn tortillas filled with sliced poblano chiles sautéed with onions and sour cream, served with rice and refried beans) were also good. The heat from the peppers and the sweetness from the onions married beautifully and the sour cream made the taco more decadent while balancing the heat from the chiles. The Luchador ring napkin holders on your tables and tongue-in-cheek names of your dishes show Mama Testa doesn’t take itself too seriously. We are happy that you are showing your customers that Mexico is a big country with many different styles of food that all taste great served in a fresh corn tortilla.
Yours Very Truly,
San Diego Restaurant Review
Dear Mr. Gonzalez:
You can’t throw a stone in San Diego without hitting a taco shop. Mama Testa is not a taco shop. It is a taqueria, a Mexican interpretation of the various regional foods from Mexico. It bears no resemblance to what Southern Californians have come to know as “Baja style” food. The first thing we noticed when we walked in was the salsa bar, with at least nine different salsas, almost none of which looked familiar. All of the salsas have a unique, fresh flavor and allow the eater to customize each bite, depending on what salsa is used. They have ranged from fruity to smoky to earthy to tangy. The variety of your traditional regional salsas gives a unique perspective to your food.
Of your Mama Blanditos (soft tacos), we’ve liked the Atasco (three soft corn tortillas filled with homemade chorizo, cilantro, raw white onion and red tomatillo salsa) and the Asi Yasado (three soft corn tortillas filled with grilled chicken, cilantro, raw white onion and green tomatillo salsa). The homemade chorizo in the Atasco was finely chopped and tasted just like we would expect a good Mexican chorizo to taste: slightly spicy with a smoky saltiness. The natural fat that rendered from the sausage was absorbed by the soft corn tortillas and the chopped onion and cilantro gave the tacos a bright flavor that balanced the heavy chorizo. The grilled chicken in the Asi Yasado was chopped yet still juicy and a perfect, simple meat with which to try a variety of salsas.
Of your Mama Duros (hard tacos), we’ve liked the Guaca Tacos (three deep fried corn tortillas filled with avocado, topped with lettuce, sour cream and queso fresco and served with refried beans) and the Empapados (three corn tortillas filled with mashed potatoes, topped with lettuce, sour cream and queso fresco and served with refried beans). The guacamole in the Guaca Tacos was creamy and rich and the crunch of the lettuce and taco shell was everything we would want in a crunchy taco. The Empapados were savory and comforting, not like any other taco we’ve had.
The Muchos Machos (two corn tortillas filled with sliced poblano chiles sautéed with onions and sour cream, served with rice and refried beans) were also good. The heat from the peppers and the sweetness from the onions married beautifully and the sour cream made the taco more decadent while balancing the heat from the chiles. The Luchador ring napkin holders on your tables and tongue-in-cheek names of your dishes show Mama Testa doesn’t take itself too seriously. We are happy that you are showing your customers that Mexico is a big country with many different styles of food that all taste great served in a fresh corn tortilla.
Yours Very Truly,
San Diego Restaurant Review
Friday, May 22, 2009
Letter to Shakespeare Pub & Grille
Owner
Shakespeare Pub & Grille
3701 India Street
San Diego, California 92103
Phone: (619) 299-0230
Dear Sir or Madam:
We’ve spent many pleasant Saturday afternoons at Shakespeare having pints and pub food on your patio. There are few restaurants or bars in San Diego that have nicer outdoor seating areas than yours. The patio is a great place to get some fresh ocean breezes and sunshine while enjoying a proper Imperial Pint.
We’ve enjoyed your appetizers and lunch entrées although we have avoided the dinner menu because we’ve found it pricey for pub food. We have liked the fried Cod portion of your traditional Fish & Chips plate (served with peas on the side). The large piece of Cod is always tender and flaky and the batter is always light and crispy. The chips, however, have almost always been a little soft and soggy. We prefer drier chips with a crispy outside.
The Sausage Rolls (appetizer) are very good. The pastry roll itself is buttery, light and flaky while the pork sausage on the inside is plump, juicy and peppery. They go extremely well with HP Sauce and the Coleman’s hot English mustard served on the side. The Shepherd’s Pie (served with chips and peas) is a solid version of this classic English dish. The Great British Dip (“tender roast beef served on a freshly baked roll with tomatoes, thinly sliced red onion and a side of horseradish and brown gravy”) was quite good. The roast beef was in fact very tender and the brown gravy had a hearty, savory flavor that complemented the sandwich. Our only complaint was that the portion was slightly small. We also enjoyed the Crab Cake Sandwich (served open faced on a toasted bun with lettuce, tomato and mayonnaise and choice of one topping, either mushrooms, grilled onions, blue or cheddar cheese).
There are few places we would rather have a pint than Shakespeare and the fact that your pub food is better than average allows us to enjoy a nice lunch or appetizer as well.
Yours Very Truly,
San Diego Restaurant Review
Shakespeare Pub & Grille
3701 India Street
San Diego, California 92103
Phone: (619) 299-0230
Dear Sir or Madam:
We’ve spent many pleasant Saturday afternoons at Shakespeare having pints and pub food on your patio. There are few restaurants or bars in San Diego that have nicer outdoor seating areas than yours. The patio is a great place to get some fresh ocean breezes and sunshine while enjoying a proper Imperial Pint.
We’ve enjoyed your appetizers and lunch entrées although we have avoided the dinner menu because we’ve found it pricey for pub food. We have liked the fried Cod portion of your traditional Fish & Chips plate (served with peas on the side). The large piece of Cod is always tender and flaky and the batter is always light and crispy. The chips, however, have almost always been a little soft and soggy. We prefer drier chips with a crispy outside.
The Sausage Rolls (appetizer) are very good. The pastry roll itself is buttery, light and flaky while the pork sausage on the inside is plump, juicy and peppery. They go extremely well with HP Sauce and the Coleman’s hot English mustard served on the side. The Shepherd’s Pie (served with chips and peas) is a solid version of this classic English dish. The Great British Dip (“tender roast beef served on a freshly baked roll with tomatoes, thinly sliced red onion and a side of horseradish and brown gravy”) was quite good. The roast beef was in fact very tender and the brown gravy had a hearty, savory flavor that complemented the sandwich. Our only complaint was that the portion was slightly small. We also enjoyed the Crab Cake Sandwich (served open faced on a toasted bun with lettuce, tomato and mayonnaise and choice of one topping, either mushrooms, grilled onions, blue or cheddar cheese).
There are few places we would rather have a pint than Shakespeare and the fact that your pub food is better than average allows us to enjoy a nice lunch or appetizer as well.
Yours Very Truly,
San Diego Restaurant Review
Sunday, May 17, 2009
Letter to Lefty's Chicago Pizzeria
Brendan and Lauren Hodson
Lefty’s Chicago Pizzeria
3448 30th Street
San Diego, California 92104
Phone: (619) 295-1720
Dear Mr. and Mrs. Hodson:
We have been hunting good Deep Dish pizza in San Diego for years. Finally, we made a trip to North Park last week and had both your great Deep Dish and Thin Crust slices. As soon as we walked in and saw the Chicago memorabilia on the walls and the Chicago specialties on the menu, we knew that Lefty’s was the real deal, not some corporate knock-off. We ordered the Spinach and Mushroom Deep Dish Slice ($3), Sausage Deep Dish Slice ($3), Pepperoni and Sausage Thin Crust Slice ($2) and felt obligated to also order the Italian Beef Sandwich with Giardiniera ($7). We enjoyed everything we ordered and only regretted not having ordered a whole Deep Dish pie, fresh out of the oven.
The Spinach and Mushroom Deep Dish Slice was everything we expected: thick, buttery crust and a wall of cheese holding chunks of tomatoes and toppings. Our favorite part of this slice was the soft, almost candy-sweet tomatoes baked on top. The spinach and mushrooms were cooked into the cheese as well, but obviously were fresh when they went into the oven. The combination of the sweet tomatoes, mild, gooey cheese and crispy butter crust is everything we’ve missed about Chicago style pizza. The Sausage Deep Dish Slice, also with sweet tomatoes, was more traditional and just as good.
Surprisingly, the Pepperoni and Sausage Thin Crust Slice was our favorite. It was the best pizza we’ve had in a very long time and probably the best slice of pizza we’ve had in San Diego. The quality and flavor of your pepperoni and sausage was unusually good and the crust was crisp but not chewy and held the wonderfully greasy cheese, sauce and meat without becoming soggy. The beef on the Italian Beef Sandwich was abundant and tender and the Giardiniera was spicy, savory and gave the sandwich a nice crunch. We didn’t order the bread dipped in “da jus” but the jus flavor in the beef was great, so we will next time.
We prefer to support locally owned restaurants like yours because we get the sense that you really care about the food you are cooking. You have a genuine Midwestern friendliness that is entirely absent from a very popular “New York” style pizzeria not too far from you, whose slices aren’t as good as yours.
Yours Very Truly,
San Diego Restaurant Review
Lefty’s Chicago Pizzeria
3448 30th Street
San Diego, California 92104
Phone: (619) 295-1720
Dear Mr. and Mrs. Hodson:
We have been hunting good Deep Dish pizza in San Diego for years. Finally, we made a trip to North Park last week and had both your great Deep Dish and Thin Crust slices. As soon as we walked in and saw the Chicago memorabilia on the walls and the Chicago specialties on the menu, we knew that Lefty’s was the real deal, not some corporate knock-off. We ordered the Spinach and Mushroom Deep Dish Slice ($3), Sausage Deep Dish Slice ($3), Pepperoni and Sausage Thin Crust Slice ($2) and felt obligated to also order the Italian Beef Sandwich with Giardiniera ($7). We enjoyed everything we ordered and only regretted not having ordered a whole Deep Dish pie, fresh out of the oven.
The Spinach and Mushroom Deep Dish Slice was everything we expected: thick, buttery crust and a wall of cheese holding chunks of tomatoes and toppings. Our favorite part of this slice was the soft, almost candy-sweet tomatoes baked on top. The spinach and mushrooms were cooked into the cheese as well, but obviously were fresh when they went into the oven. The combination of the sweet tomatoes, mild, gooey cheese and crispy butter crust is everything we’ve missed about Chicago style pizza. The Sausage Deep Dish Slice, also with sweet tomatoes, was more traditional and just as good.
Surprisingly, the Pepperoni and Sausage Thin Crust Slice was our favorite. It was the best pizza we’ve had in a very long time and probably the best slice of pizza we’ve had in San Diego. The quality and flavor of your pepperoni and sausage was unusually good and the crust was crisp but not chewy and held the wonderfully greasy cheese, sauce and meat without becoming soggy. The beef on the Italian Beef Sandwich was abundant and tender and the Giardiniera was spicy, savory and gave the sandwich a nice crunch. We didn’t order the bread dipped in “da jus” but the jus flavor in the beef was great, so we will next time.
We prefer to support locally owned restaurants like yours because we get the sense that you really care about the food you are cooking. You have a genuine Midwestern friendliness that is entirely absent from a very popular “New York” style pizzeria not too far from you, whose slices aren’t as good as yours.
Yours Very Truly,
San Diego Restaurant Review
Monday, May 11, 2009
Letter to The Fishery
Paul Arias, Chef
The Fishery
5040 Cass Street
San Diego, California 92109
The Fishery
5040 Cass Street
San Diego, California 92109
Phone: (858) 272-9985
Dear Mr. Arias:
We’ve been to The Fishery many times in the last several years and have always been served great, fresh seafood. Your dining room is simple but elegant, warm and comfortable. Your servers are among the most knowledgeable of any restaurant in San Diego. They are casual and friendly yet professional enough to make us feel like we are having a fine dining experience. The Fishery feels like a neighborhood restaurant even though you serve seafood that rivals any “fancy” seafood eatery in town.
On our last visit, we had an extraordinary meal. We ordered a cup of Clam Chowder ($4), the Steamed Mussels with Linguica, Fennel and Roasted Jalapeno Butter appetizer ($12) and your entrée special: Monkfish over Lobster Succotash ($26). For drinks, we had an Anchor Steam draft ($5) and a bottle of Sea Dog Blueberry Wheat beer ($3). Our drinks came out quickly with a basket of hot sourdough and wheat bread with whipped chive butter. Both breads were very good and we especially liked the whipped chive butter.
Our Clam Chowder came out first, sprinkled with paprika and parsley. The cup was a generous serving of hearty, New England Clam Chowder, with big chunks of tender potato and plenty of clams. The fragrance from the mussels, perfumed with the aromatic fennel and the faint smell of the ocean, foretold the beautiful flavors of the dish. The grilled garlic toast served with the mussels was perfect for dipping into their buttery broth. The plump mussels were tender and mild against the spicy, salty linguica and smoky jalapeno butter. We love mussels and this composition was delicious.
The Monkfish over Lobster Succotash Special was incredible. The Monkfish was so tender it didn’t even require chewing; it literally melted in our mouths. The crispness of the fresh corn and lima beans contrasted the tender Monkfish and Lobster. The heavily herbed cooking liquid of the succotash, combined with the buttery Lobster, created one of the best dishes we’ve ever had, seafood or otherwise.
Yours Very Truly,
San Diego Restaurant Review
Dear Mr. Arias:
We’ve been to The Fishery many times in the last several years and have always been served great, fresh seafood. Your dining room is simple but elegant, warm and comfortable. Your servers are among the most knowledgeable of any restaurant in San Diego. They are casual and friendly yet professional enough to make us feel like we are having a fine dining experience. The Fishery feels like a neighborhood restaurant even though you serve seafood that rivals any “fancy” seafood eatery in town.
On our last visit, we had an extraordinary meal. We ordered a cup of Clam Chowder ($4), the Steamed Mussels with Linguica, Fennel and Roasted Jalapeno Butter appetizer ($12) and your entrée special: Monkfish over Lobster Succotash ($26). For drinks, we had an Anchor Steam draft ($5) and a bottle of Sea Dog Blueberry Wheat beer ($3). Our drinks came out quickly with a basket of hot sourdough and wheat bread with whipped chive butter. Both breads were very good and we especially liked the whipped chive butter.
Our Clam Chowder came out first, sprinkled with paprika and parsley. The cup was a generous serving of hearty, New England Clam Chowder, with big chunks of tender potato and plenty of clams. The fragrance from the mussels, perfumed with the aromatic fennel and the faint smell of the ocean, foretold the beautiful flavors of the dish. The grilled garlic toast served with the mussels was perfect for dipping into their buttery broth. The plump mussels were tender and mild against the spicy, salty linguica and smoky jalapeno butter. We love mussels and this composition was delicious.
The Monkfish over Lobster Succotash Special was incredible. The Monkfish was so tender it didn’t even require chewing; it literally melted in our mouths. The crispness of the fresh corn and lima beans contrasted the tender Monkfish and Lobster. The heavily herbed cooking liquid of the succotash, combined with the buttery Lobster, created one of the best dishes we’ve ever had, seafood or otherwise.
Yours Very Truly,
San Diego Restaurant Review
Tuesday, May 5, 2009
Letter to Ranchos Cocina
Owner
Ranchos Cocina
1830 Sunset Cliffs Boulevard, Suite H
San Diego, California 92107
Phone: (619) 226-7619
Dear Sir or Madam:
On our recent visit to Ranchos Cocina (Ocean Beach location), we were disappointed that we stood at the counter for over 5 minutes waiting to be seated, even though over 75% of the tables in the restaurant were empty. In fact, no one even acknowledged us for several minutes. However, when we were finally seated, chips and salsa came quickly. We ordered the Chile Relleno and Vegetable Tamale Combination Plate, an order of Rolled Beef Taquitos and a Salmon Taco.
The Vegetable Tamale on the combination plate was very good. The masa was light and moist but still fluffy. The greens beans, corn, onions, zucchini, carrots, broccoli and peas inside the tamale were simply cooked and complemented the masa well. The Chile Relleno was, surprisingly, not too full of cheese and its breading was light, without being eggy. The house-made Ranchero Sauce was very herbaceous and fresh in flavor, unlike any Ranchero Sauce we’ve had. It had almost no heat but was still very flavorful. It tasted like an herbed tomato soup. It complemented both the Chile Relleno and Vegetable Tamale quite well. The lack of heat in the Ranchero Sauce seems to be consistent with other of your savory, mild sauces. We look forward to trying some spicier sauces.
The Salmon Taco (on a soft corn tortilla) was substantial. The pieces of salmon were tender and had a nice chile-rubbed flavor. The heaping pile of fresh cabbage and salsa fresca on top gave the taco a good crunch but didn’t mask the flavor of the fish. The taquitos were fried well, without incinerating the meat inside them or turning the tortilla into a jaw breaker, as is so often the case with rolled tacos. The massive portions of sour cream, guacamole and lettuce covered the taquitos and most of the plate but did not render the taquitos soggy, as is also often the case with rolled tacos.
With so many choices of Mexican food in San Diego, it is hard to stand out. Ranchos Cocina stands out because of its selection of vegetarian and vegan dishes, fresh organic produce and freshly pressed juices and smoothies. We hope to see the attention to detail in your food carry over to your customer service.
Yours Very Truly,
San Diego Restaurant Review
Ranchos Cocina
1830 Sunset Cliffs Boulevard, Suite H
San Diego, California 92107
Phone: (619) 226-7619
Dear Sir or Madam:
On our recent visit to Ranchos Cocina (Ocean Beach location), we were disappointed that we stood at the counter for over 5 minutes waiting to be seated, even though over 75% of the tables in the restaurant were empty. In fact, no one even acknowledged us for several minutes. However, when we were finally seated, chips and salsa came quickly. We ordered the Chile Relleno and Vegetable Tamale Combination Plate, an order of Rolled Beef Taquitos and a Salmon Taco.
The Vegetable Tamale on the combination plate was very good. The masa was light and moist but still fluffy. The greens beans, corn, onions, zucchini, carrots, broccoli and peas inside the tamale were simply cooked and complemented the masa well. The Chile Relleno was, surprisingly, not too full of cheese and its breading was light, without being eggy. The house-made Ranchero Sauce was very herbaceous and fresh in flavor, unlike any Ranchero Sauce we’ve had. It had almost no heat but was still very flavorful. It tasted like an herbed tomato soup. It complemented both the Chile Relleno and Vegetable Tamale quite well. The lack of heat in the Ranchero Sauce seems to be consistent with other of your savory, mild sauces. We look forward to trying some spicier sauces.
The Salmon Taco (on a soft corn tortilla) was substantial. The pieces of salmon were tender and had a nice chile-rubbed flavor. The heaping pile of fresh cabbage and salsa fresca on top gave the taco a good crunch but didn’t mask the flavor of the fish. The taquitos were fried well, without incinerating the meat inside them or turning the tortilla into a jaw breaker, as is so often the case with rolled tacos. The massive portions of sour cream, guacamole and lettuce covered the taquitos and most of the plate but did not render the taquitos soggy, as is also often the case with rolled tacos.
With so many choices of Mexican food in San Diego, it is hard to stand out. Ranchos Cocina stands out because of its selection of vegetarian and vegan dishes, fresh organic produce and freshly pressed juices and smoothies. We hope to see the attention to detail in your food carry over to your customer service.
Yours Very Truly,
San Diego Restaurant Review
Monday, May 4, 2009
Letter to Tajima Sushi and Japanese Tapas Restaurant
Manager
Tajima Sushi and Japanese Tapas Restaurant
4411 Mercury Street
San Diego, California 92111
Phone: (858) 278-5367
Dear Sir or Madam:
Over the course of several visits to Tajima, we have enjoyed many dishes from your eclectic Japanese menu. Our first impression of your restaurant was that it was warm and homey, not what we have come to expect of “sushi bars” in San Diego. Our large, high-backed dark wood booth made us feel like we had the restaurant to ourselves, even though it was busy.
Your Tapas style menu has allowed us to affordably order several different dishes at each meal. We originally visited your restaurant in search of good local sushi, which we found. We also found many unexpected non-sushi dishes, including Breaded Deep Fried Japanese Meatloaf (Menchi Katsu ($4.50)). The meatloaf itself was similar to a classic American meatloaf but smoother. The crispy breading took the meatloaf to an unexpected zenith of indulgent greasiness. Conversely, the Deep Fried Black Pork Cutlet on Skewer ($2.00 per skewer) was a little too greasy and the pork was slightly overcooked. However, the spicy mustard served on the side had a great flavor with plenty of punch.
The heaping plate of Yaki Soba (Stir Fried Egg Noodles with Mixed Vegetables and Pork ($8.95)) was aromatic and richly flavored. The noodles had a savory flavor complemented by the salty bonito flakes on top. The sliced pork mixed in with the noodles was extremely tender and the vegetables were still crisp but not undercooked.
Our experiences with your sushi and sashimi have been excellent. We recommend to anyone who likes sashimi the Sashimi Combination ($18.95). When we ordered it, we were served Ahi Tuna, Halibut, Yellow Tail and Octopus, all of which was extremely fresh. The knife work on the sashimi was very good. The thinness of the sashimi made it tender and delicate so that it almost melted in our mouths. However, the portions were not small. The Salmon Sashimi ($8.95) was some of the best we’ve had. It was very fresh, flavorful and tender and its smooth texture was uninterrupted by its significant marbling. We were excited to try the Baby Abalone Sashimi ($12.00) as well, which was fresh but its texture would be too tough for most Westerners.
We have been impressed with the creativeness of your unique Special Sushi Rolls Menu and Daily Specials Menu. The Special Sushi Rolls Menu normally contains several special rolls, which are consistently good. However, our favorite roll in recent memory was on your Daily Specials Menu. The roll had cucumber, avocado, and Spicy Tuna on the inside with seared Hamachi (Yellow Tail) on the outside and a spicy Sriracha-based sauce on top. The miso, citrus dipping sauce gave it a wonderful brightness and a perfect balance of flavors.
The Monk Fish Liver Pate (Daily Specials Menu) had a beautiful, mild and delicate flavor, although the texture was not like any other pate we’ve had. We spread some of the pate over our rolls and really enjoyed it. We would love to see the pate incorporated into a roll.
We were impressed by your selection of Sake, Soju and Soju cocktails, though we usually order the 22 ounce Kirin Ichiban draft ($5.95). The atmosphere in Tajima is relaxed and cozy and the service is friendly and unhurried. When we visit, we always feel like we are having an authentic Japanese dining experience.
Yours Very Truly,
San Diego Restaurant Review
http://www.tajimasandiego.com/
Tajima Sushi and Japanese Tapas Restaurant
4411 Mercury Street
San Diego, California 92111
Phone: (858) 278-5367
Dear Sir or Madam:
Over the course of several visits to Tajima, we have enjoyed many dishes from your eclectic Japanese menu. Our first impression of your restaurant was that it was warm and homey, not what we have come to expect of “sushi bars” in San Diego. Our large, high-backed dark wood booth made us feel like we had the restaurant to ourselves, even though it was busy.
Your Tapas style menu has allowed us to affordably order several different dishes at each meal. We originally visited your restaurant in search of good local sushi, which we found. We also found many unexpected non-sushi dishes, including Breaded Deep Fried Japanese Meatloaf (Menchi Katsu ($4.50)). The meatloaf itself was similar to a classic American meatloaf but smoother. The crispy breading took the meatloaf to an unexpected zenith of indulgent greasiness. Conversely, the Deep Fried Black Pork Cutlet on Skewer ($2.00 per skewer) was a little too greasy and the pork was slightly overcooked. However, the spicy mustard served on the side had a great flavor with plenty of punch.
The heaping plate of Yaki Soba (Stir Fried Egg Noodles with Mixed Vegetables and Pork ($8.95)) was aromatic and richly flavored. The noodles had a savory flavor complemented by the salty bonito flakes on top. The sliced pork mixed in with the noodles was extremely tender and the vegetables were still crisp but not undercooked.
Our experiences with your sushi and sashimi have been excellent. We recommend to anyone who likes sashimi the Sashimi Combination ($18.95). When we ordered it, we were served Ahi Tuna, Halibut, Yellow Tail and Octopus, all of which was extremely fresh. The knife work on the sashimi was very good. The thinness of the sashimi made it tender and delicate so that it almost melted in our mouths. However, the portions were not small. The Salmon Sashimi ($8.95) was some of the best we’ve had. It was very fresh, flavorful and tender and its smooth texture was uninterrupted by its significant marbling. We were excited to try the Baby Abalone Sashimi ($12.00) as well, which was fresh but its texture would be too tough for most Westerners.
We have been impressed with the creativeness of your unique Special Sushi Rolls Menu and Daily Specials Menu. The Special Sushi Rolls Menu normally contains several special rolls, which are consistently good. However, our favorite roll in recent memory was on your Daily Specials Menu. The roll had cucumber, avocado, and Spicy Tuna on the inside with seared Hamachi (Yellow Tail) on the outside and a spicy Sriracha-based sauce on top. The miso, citrus dipping sauce gave it a wonderful brightness and a perfect balance of flavors.
The Monk Fish Liver Pate (Daily Specials Menu) had a beautiful, mild and delicate flavor, although the texture was not like any other pate we’ve had. We spread some of the pate over our rolls and really enjoyed it. We would love to see the pate incorporated into a roll.
We were impressed by your selection of Sake, Soju and Soju cocktails, though we usually order the 22 ounce Kirin Ichiban draft ($5.95). The atmosphere in Tajima is relaxed and cozy and the service is friendly and unhurried. When we visit, we always feel like we are having an authentic Japanese dining experience.
Yours Very Truly,
San Diego Restaurant Review
http://www.tajimasandiego.com/
Wednesday, April 29, 2009
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
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
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
Tuesday, April 28, 2009
Letter to Phuong Trang Restaurant
ManagerPhuong 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/
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/
Monday, April 27, 2009
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/
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/
Friday, April 24, 2009
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/
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/
Thursday, April 23, 2009
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/
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/
Wednesday, April 22, 2009
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/
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/
Tuesday, April 21, 2009
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/
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
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
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