Letter to The Fishery

Paul Arias, Chef
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

http://www.pacshell.com/restaurant.html

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

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/

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/