Papa Doc’s Restaurant

American Restaurants, Cajun, Southern, and Soul Food

*** Papa Doc’s has closed.

So the phone rings, and I answer. The voice on the other side goes "you know it’s addictive, right", who else could it be? I asked "so, you want to go to Magnolia’s again"?, "No, of course not. I want you to find another place". Well it seems that the Missus is going through a slight "Soul Food" addiction. Which left me to try and find another Southern Food restaurant. I remembered hearing about a place on University Ave, East of College, called Papa Doc’s. So I thought we’d give it a try. We found Papa Doc’s in a little strip mall in East San Diego.

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As we entered the interior of Papa Doc’s we gasped, the restaurant was beautifully adorned, in stark contrast to the generic, dusty, strip mall it occupies. The entrance was bordered by two large fish tanks, and there was a lovely mural on the rear wall. There were videos of gospel programs that they have on premises playing on the flat screen televisions.

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The menu wasP1000549 full of favorites like baby back ribs, fried halibut, fried catfish, and one tempting dish called "Slap Yo Mamma Meat Loaf" ($13.50). I decided to order the Fried Chicken Dinner ($13.25); I was told that they make it to order and it’ll take about 18 minutes. No problem. I thought the Missus would order the Fried Catfish ($11.25), but instead asked the server, who ended up being the Co-Owner Diane, about something called The Trout Platter ($21.25), she asked if this dish is fried and received an affirmative response, to which she replied "I’ll have that." There’s a little note on the bottom of the menu which states, "Sorry, no calorie or carb watchers here." Sounds like my kind of place.

We were immediately served some piping hot corn bread muffins:

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These were moist and very buttery, it’s good that these were served hot, they would not have been as good cold. We scarfed these up in no time. About 10 minutes later my Fried Chicken was brought to the table:

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I had ordered Corn Bread Dressing and Collard Greens (what else?) as my sides. The greens were a bit of a disappointment, very dry, with almost a fishy taste, though there were pieces of ham hock, the flavor seemed off. The corn bread dressing was a 180 degree turn, it was moist, with a nice richness and a bit of spice, and a slight grainy texture, with onions, delici-yoso! The 4 pieces of chicken were still sizzling when it reached the table, and stayed hot for the entire duration of the meal. The batter was simple, yet very good, with good amounts of salt and pepper. I handed a piece of the batter to my wife who tasted it, and said, "better than pork rinds!" Which is a complement of the highest order in this household. I’m also glad that the four pieces were all "dark", 1 drum, 2 wings (lot’s of batter, yummm), and 1 thigh.

By this time the "Trout Platter" arrived:

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The one thing about this "trout platter" was that there was no "trout" on it. On this plate were 3 halibut fillets, 3 snapper fillets, 3 catfish fillets, and 3 very large shrimp, on a bed of fries. All fried, of course. The shrimp were excellent, large, moist, tasty, and fresh; the best thing on the plate. I ate them tail and all, if they had "heads" I woulda’ ate them too. The catfish was also excellent, nicely seasoned, very moist and tender. The Snapper was good, a bit thicker, but still tasty. The Halibut was a bit too thick for this type of frying, and ended up being dry, and bland. All of this was served with a nice tartar sauce, lemon and hot sauce. Again there were the totally routine fries, though these were better than those we had at Magnolia’s last night. Next time we’ll have catfish, shrimp, and fried chicken.

So how does Papa Doc compare to Magnolia’s? The food at Magnolia’s is alot more refined and lighter. Papa Doc’s will "stick to your ribs" and you’ll need to take a nap after. Papa Doc’s was more like "home cooking". They’re both good and worth a try.

Some Notes: Papa Doc’s serves breakfast, lunch, and dinner. The service is very nice and friendly! "Papa Doc", David Cannon came out and made sure to stop at every table and say hello, he also had to come out and see who was eating the "Trout Platter".

Time to give my arteries a rest…..

Papa Doc’s Restaurant

6523 University Ave
San Diego, CA 92115

619-583-3627

29 comments

  2. Hi Mike – Yes, pretty simple fried chicken, served hot! Very different if you’re used to the KFC stuff…we had great service here.

  5. This is an official proclaimation that the venerable MMM-yoso has been selected as the inaugural blog to be seen on my brand new 19-inch Sony flat panel monitor that I just brought back from the store with me, just took out of the box and connected up to the Internet. And by the looks of things on MMM-yoso on the brand new screen, I’m starting to get hungry.

  7. Kirk,
    I hate you. No, really I really really hate you and the missus. *wink* I mean you are eating the food I have been dreaming about. I am so sorry the collard greens were so dry. I know in my mind either its good or inedible. DH and I were talking how much we miss the food from the south, but maybe not its artery clogging ways, but ooooHhhhmmmmm…You sometimes you just can’t beat it. Yummm…I have lived in Mississippi, Georgia, and Texas, and visited Florida and Lousiana , and I miss the food! Especially from Mississippi, Texas and Lousiana, oh the food…*cry* Thanks for the post Kirk!

  8. Hi Reid – This place was pretty good. I’m sure we’ll get a report from Seattle! This link might be helpful:
    http://www.soulofamerica.com/cityfldr/seattle5.html
    Hi Clare – It is (was…) good, though not everyday! At the risk of my arteries….
    RONW – I’m truly honored! 19 inches of Fried Chicken in living color is enough to drive anyone crazy. Congrads on your new aquisition!
    Hi Elmo – Time for some Fried Catfish, I think????
    Hi Mills – You’re right, sometimes you can’t beat good Southern cooking, and my feeling is, if you have a craving, fix it before it becomes an obsession. I am going to give my arteries a bit of break though – first cheesesteaks, than 2 days of Southern Cooking…geez, I feel like a french fry lying on a napkin!

  9. So, ummm, when you coming for fried chicken? Now see, if we all lived on a commune in Arkansas, all the guys would go fishing in the ponds, we would grow greens in the gardens, have chickens running around, and Clare, Mills, Missus, and I would all cook for you. Life could be perfect!?!? ::Heads out to the freezer to take out a couple chickens::
    OH! Here’s the easy way to SFC, cut up the birds & brine them. When brined, they won’t need to be salted afterwards. Sprinkle well with fresh ground black pepper. Dip in flour. Melt enough Crisco (or use your favorite oil) to have about 1″ deep or slightly over in a large cast iron skillet (preferably one with a lid). Heat to just over medium, a sprinkle of flour should blossom, but not burn immediately. Add chicken. The grease should almost cover. Turn when it’s nice and dark brown (about 7 to 10 minutes) and allow to brown. That’s southern fried at it’s simplest. Not a batter at all, just flour. If your chicken is a bit on the wet side, more flour will adhere thus creating a “thicker” coating.

  10. Ah to dream of Utopia Jo – There’s a live poultry shop here in San Diego – I may go there soon! BTW, don’t forget about Reid – we’ll need someone to take photo’s and report!

  12. I’m not here to twist any arms… but I would imagine that all the fisherman types would really appreciate having someone johnny on the spot to “capture the moment” when the big ones DON’T get away.
    Well Reid? Are you tired of your job? The big city? The anonimity? You would be allowed to bring equally motivated friends. It would certainly be a great opportunity to take over the world with baklava… ;o)

  13. Hi Pam – I had a nice chuckle when I saw the meatloaf on the menu – too bad I forgot to ask the owner for an “accurate” interpretation.
    Hi Jo – LOL!!! twist away!!!

  14. Kirk,
    Back to my spanking new 19-inch monitor….I only thought of it now to click on your photos to enlarge them, (your blog enables enlargement) and a large screen is the only way to go for viewing a food blog. Even the restaurant’s menu in its own photo is easily readable when enlarged.

  15. Hi RONW – Yes most of photo’s are set to create a full size window – though it’s a mixed blessing. My lack of photographic skills are readily apparent sometimes. Sounds like you’re really enjoying your new monitor!

  16. Kirk – just wanted to tell you how much I enjoy reading your reviews (and especially appreciate all the photos you include). It’s great to have someone posting about food in San Diego on a regular basis. Thanks!

  17. Hi Kirk,
    Can I just say that you’ve gotten really good at taking pics? I’m envious and want to buy one of those cameras. You have the FX7 right?

  19. Hi crazysalad (cool monicker) – Thanks for the compliments. Thank You for taking the time out to visit and comment. I truly appreciate that!
    Hi Reid – Thanks, I’m trying to hit that “gold standard” that you set! It is the FX7 that I use. I’ve kinda gotten used to the limitations (lousy close-ups, and poor battery life) and love the portability. I still haven’t used photoshop on any pic’s – so maybe I’ll just see how it goes. BTW, did you see the latest Lumix has a “food” setting – how funny!
    Hi Clare – I’m interested in the recipe as well.

  21. Fork over the recipe girlfriend! I take it “ayam” means chicken? How similar is is it to the bakak? Does it use belancan? We are not overly thrilled with the belancan but then I think I used to much so it was a tad out of balance…

  23. Hi Kirk,
    Yes I did see that and I was really tempted to rush out and buy one! Like I don’t already have enough cameras. They are truly my obsession!

  24. I love the recent southern food entries!! Never had soul food before! Much less good soul food!! I think I may have to give it a try someday…

  25. Hi Reid – You are a true technophile! But your photo’s are already so good. Makes me remember the saying – “The difference between the men and the boys are the price of their toys”! LOL!
    Hi Annie – I think you’ll like soul food. If you like luau leaf you’ll love good collard greens – not to mentioned the fried stuff when it’s done well.

  26. Friiied Foood oooo ::shudders with ecstasy eyes glazing over::
    True suthun quizine is relly sumthin special. But let me warn ya, a tall cool glass uf iced tea goes a long way to keepin’ thu arteries cleaud…

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