Letter to Blue Water Seafood Market & Grill

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

Phone: (619) 497-0914

Dear Mr. Braun:

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

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

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

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

Yours Very Truly,

San Diego Restaurant Review

Letter to Mona Lisa Italian Delicatessen

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

Phone: (619) 234-4893

Dear Sir or Madam:

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

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

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

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

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

Yours Very Truly,

San Diego Restaurant Review

Letter to Phuong Trang Restaurant

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

Phone: (858) 565-6750

Dear Sir or Madam:

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

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

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

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

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

Yours Very Truly,

San Diego Restaurant Review


http://www.phuongtrangrestaurant.com/

Letter to Gulf Coast Grill

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

Phone: (619) 295-2244

Dear Sir or Madam:

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

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

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

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

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

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

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

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

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

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

Yours Very Truly,

San Diego Restaurant Review


http://www.gulfcoastgrill.com/

Letter to Farm House Cafe

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

Phone: (619) 269-9662

Dear Mr. Bioteau:

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

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

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

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

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

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

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

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

Yours Very Truly,

San Diego Restaurant Review


http://farmhousecafesd.com/

Letter to Yard House

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

Phone: (702) 734-9273

Dear Sir or Madam:

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

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

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

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

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

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

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

Yours Very Truly,

San Diego Restaurant Review


http://yardhouse.com/

Letter to World Curry

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

Phone: (858) 270-4455

Dear Mr. Jackson:

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

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

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

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

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

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

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

Yours Very Truly,

San Diego Restaurant Review


http://worldcurry.com/