January 2016 – Page 3

Revisits: Pho Hung Cali and Pho Lucky

January 10, 2016 mmm-yoso Pho, Vietnamese Restaurants

For some reason, it seems to be much colder this year….if it's old age, moisture, or what, I'm not sure, but this year feels different. Could be this nagging cold that I just can't seem to shake as well. Of course that still doesn't stop having to run errands during the weekend. Good thing pho shop usually open around 8am. So here's a couple of nice steaming bowls….

Pho Hung Cali:

Since I last visited back in April, I'd been thinking of returning. I thought the pho was decent and worth the revisit.

Man this place is huge. I wonder if they ever fill it up since the parking lot is rather small. The service here was nice; especially the guy who goes around refilling the H2O….he's so friendly. Also, they still don't charge for hot tea.

Having not enjoyed the rare steak the last time through I went with #19, all the meat except the tai. It came out bellowing steam.

Meanwhile, the lime was yellowing, the basil had starting developing spots and the bean sprouts were turning brown. Granted, not the perfect weather for produce; but this was going south.

The broth was nice and hot; it was also clear, meaning that it was kept at that nice temperature; lightly bubbling, without a roiling boil, and the impurities were removed.

It was a bit too defatted for my taste; I appreciate a bit of richness in my both. The flavor was onion/shallot forward, with a good measure of sweetness. It was also a tad too heavy in terms of MSG as well. But not terrible and I'd easily say, it's better than anything in Kearny Mesa.

As for the proteins; thing were much more tasty this time around; especially the pieces of brisket, which were nice and beefy. The tendon was decent, it looked really nice, but was still a bit too hard for my tastes…not bad though. There was one tiny strand of tripe.

The noodles were perfectly prepared. And on a nice note, weren't in a tight clump on the bottom of the bowl. Yes, this does matter to me.

I thought this was a decent bowl. I think I'll even try the Pho Filet next time.

Pho Hung Cali
1060 Broadway Chula Vista
Chula Vista, CA 91911

Pho Lucky:

It was haircut time and Pho Lucky is across the street. Last time it was Cow Cali, so Pho Lucky get equal time.

Strangely not quite as good as on previous visits. The broth was nicely flavored; anise and onion forward, but was on the cloudy side. The noodles were perfect, but the meats all tasted a bit off. The flank was really, really tough…like eating rubber, the tendon; usually a favorite of mine was MIA. So, I've been here many, many, times and I'll allow it an off day…..or perhaps I should have just gone Banh Mi Bo Kho.

Pho Lucky
9326 Mira Mesa Blvd.
San Diego, CA 92126

Portland: Public Domain Coffee and Tasty n Alder (yet again)

January 8, 2016 mmm-yoso American/New American Restaurants, Breakfast/Brunch, Caffeine Fix, Portland, Oregon, Travel

*** Public Domain Coffee and Tasty n Alder have closed

We had a gameplan for our last morning in Portland. More on that later. First, we needed some coffee. Back in March, FOY (Friend of Yoso) "James" recommended Public Domain Coffee Never let it be said that I don't take recommendations seriously. Unlike many of the coffee shop in the downtown area which open later on weekend, Public Domain opens at 6am every day. Which made it an easy choice early on a Sunday morning.

They were doing some nice business at this early hour. Just a simple cup of coffee. Service was great and we enjoyed the place except for the two morons who blocked the condiment section….they kept adding cream, sugar, and whatever, then tasting their coffee, then adding more stuff…pouring off some coffee to compensate…wash…rinse…repeat….meanwhile a line was forming behind these two clueless, entitled knuckleheads…until we finally went, "excuse me, but can we get some sleeves…."

One other funny incident. There was an older gentleman, though perhaps life had made him look a bit older than he was, who was sitting on the sidewalk outside Public Domain. He seemed quite kind, asking for change, or a cup of coffee, addressing folks as "sir" and "ma'am". We got him some coffee and a croissant….and damn if he didn't give the Missus a bow and a flourish, finishing with what looked like a modified curtsy, which was pretty much worth the price of the cup of coffee and pastry.

Public Domain Coffee
603 SW Broadway
Portland, OR 97205

We went back to our room and packed. Breakfast was going to be at….well, where else; Tasty n Alder, the decision was not up for negotiating. We travel light. On this trip, a single carry-on for both the Missus and I, a Tom Binh Aeronaut 45. Tasty n Alder doesn't open until 9am and out flight was at noon. On our visit the previous morning, we asked our server, who had also been our server on the previous two visits if she thought we could actually have breakfast here; catch the light rail, and make our flight back to San Diego. She believed we could do this. We'd have to be in line 20 minutes before the restaurant opened and she was sure we'd make it.

And so we got to the front door; with our bag, 20 minutes before the place opened. It was good advice. Within minutes there was a line behind us.

We got in and wouldn't you know it……we got the same server….I got her name…but sadly can't remember it right now. You know how the Missus enjoys the food here. All I've got to add is, that young lady was just on top of things, she was just amazing.

Besides the usual suspects, we also ordered the Watermelon Salad, which the Missus loved. This is what made ordering the Watermelon Salad at Risibisi a few months later an easy sell.

And just like that second visit seven months before, we were treated to some cake.

Which she brought with the check, knowing we were in a hurry. Touches like this mean that we'll always come back here……. We're just visitors….who knows when, or if, we'd ever be back. And still there's such a nice gesture.

Tasty n Alder
580 SW 12th Ave
Portland, OR 97205

And of course we made it to the airport with time to spare.

Portland: Toro Bravo and Upright Brewing

January 7, 2016 mmm-yoso Beer, Portland, Oregon, Spanish Restaurants and Cuisine, Travel

*** Toro Bravo has closed

To think we'd been to Tasty n Alder three times (it would be four by the time left) over the last year and had even been to Tasty n Sons, but still hadn't been to the first, John Gorham's original; Toro Bravo. I'd indeed read and heard a lot about the place; the Spanish inspired dishes, and having just returned from Spain, possibly my second favorite country to visit, the time seemed right.

Even though we'd done a good amount of walking already, the Missus was determined to walk to Toro Bravo. Hacing walked to Tasty n Sons the day before, this two mile walk was a piece of cake. It helped that it wasn't quite as hot as it was earlier in the day.

As you can see….Toro Bravo is the place to be. There was a line when we arrived. The place only takes reservations for groups of 7 to 14 people, so we had to arrive a bit before opening. We loved the service here; it was both efficient and polished, but relaxed, and not stuffy at all. There was never a time when we even had to consider flagging someone down, as our drinks were always full , the timing of clearing the table was amazing. And yet, we never, ever felt like anyone was hovering over us…..a nice plus was being seated in the comfy and cozy little nook called "the Make Out Room". Compared to the busy dining room…..

Portland Sept 2015 121

It was such a nice, private, space…..

While it seems like the Tasting Menu would be a nice choice, we went a la carte instead and were glad we did.

We started with two "kisses", think amuse like starters.

First up, the Spanish Kiss – "spherical olives".

Had we not been to Disfrutar a few months before, this El Bulli inspired, olive flavored spheres would have impressed us a bit more. As it stood, we found this to be quite mild in flavor, not quite the stunning bite we expected.

Same with the "Barcelona Kiss".

The one dish we really wanted to try was the Radicchio…..the version of this that Tasty n Alder serves is among the Missus's favorite dishes. So much so, that my copycat…let's called it "inspired by" version is a staple in our household.

I have to say, while this was decent, it really missed the richness, smokiness, and pure savory goodness of the TnA version. The vinaigrette was nice, but I think the tangy-creamy-rich dressing that TnA uses is better.

The Basque Piperade had all those components we love.

But in spite of the hearty look of the dish, this one also missed the mark. The grilled bread; was a bit too burned and bitter for us; and the entire dish was a bit lacking in overall flavor. We would have enjoyed a bit more acid, more salt…as a whole this tasted a bit flat to us.

At this point, I noticed something with the last two dishes; it seems that we were consuming what were the base of other dishes we'd had at Tasty n Alder and Tasty n Sons…the radicchio salad is obvious….but the piperade was so close to the shakshuka at Tasty n Sons, down to the grilled bread, and even the base flavors…we also found the shakshuka at TnS to be a bit lacking in flavor overall as well.

For us the real star of the "Beccerita" were the potatoes, which were prepped quite well and had great flavor. The sauce overwhelmed the octopus, which did have a very nice texture.

We also loved the potatoes the accompanied the nicely seasoned and very tasty Moorish Lamb Chop.

Loved the flavors; the charred and smokey lamb was very gamey.

By now we had a thought that perhaps the proteins here were the way to go and decided to end with the Drunken Pork, which proved to be a favorite.

While it looked like a hot mess; the combination of textures and flavors really did well together.

So things ended really well. Still, I think that Ataula is more our thing. Still, I'm glad we finally had a chance to check out Toro Bravo.

Toro Bravo
120 NE Russell St
Portland, OR 97212

We had really wanted to check out several breweries, but were just not able to this time around. With our time in PDX short, I decided that the one place we needed to check out was Upright Brewing.

Located in the basement in the office building, I loved the setting. You go and find the elevator (we found the stairs) and head down to the basement.

Past those double doors…..

And you were there……

A couple of tables in room with a few pulls, the place had this real speakeasy feel….you were in the basement of some business building in who knows where… Also, I love my Belgian style brews, so the French/Belgian Farmhouse style beers were just up my alley.

My favorites were the "Six" and "Seven", the six a bit prune-raisiny with sweet touches. The seven was a wonderful farmhouse saison, fresh, perhaps a bit too sweet for a saison, but I enjoyed it.

Upright Brewing
240 N Broadway
Portland, OR 97227

As always Portland is full of surprises for us.

Speaking of surprises….anyone know what this is?

Midweek Meanderings: Bird Rock Coffee Roasters Morena Opens With Limited Hours and Pho Paradise Closes

January 6, 2016 mmm-yoso Caffeine Fix, Vietnamese Restaurants

Just a quick one on this water-logged Wednesday.

Bird Rock Coffee Roasters Morena:

It's no secret, that Bird Rock Coffee is a favorite of the Missus. From the first time we saw the sign last year on a quick trip to Stehly Farms, we'd been asking if the location on Morena, home to their roasting facility.

Finally, at the beginning of November they opened to the public, albeit with limited hours – 6am to noon, Monday to Fridays. I'm only able to visit when I'm running late for work or on holidays.

Still, my visits have been fruitful. On the morning of Christmas Eve, I dropped by and was shocked to see they had brewed a batch of the iconic Panama Geisha. We'd previously spent ten bucks for pour over at Bird Rock, and while this was just drip coffee, it was worth way more than the $2.15 price tag. Smooth, almost too smooth, aromatic….very nice.

I also noticed that the Kyoto Drip tower had been set-up. The really friendly guys here….they love to talk about the various aspects of coffee….heaven for a coffee nerd like the Missus, told me they were "dialing it in"…… I'm hoping they have some nice cold brew the next time I drop by.

I was also told they were considering the possibility of weekend hours……which I'd appreciate.

Bird Rock Coffee Roasters
1270 Morena Blvd.
San Diego, CA 92110

Pho Paradise Closes:

Right before the deluge hit, I decided to see what was up with Pho Paradise. I was somewhat surprised to see Eviction Restoration Notice posted on the door. Too bad. I once thought that the pho here had some promise, but my last visit here in November was quite disappointing.

One consistent thing about Convoy. There's no good pho to be had.

Pho Paradise
3904 Convoy St
San Diego, CA 92111

Village Kitchen – A Bunch of Meals

January 5, 2016 mmm-yoso Chinese Restaurants

Back during the first week of December, I noticed that a place named Village Kitchen had just opened. At first indication, it seemed like a Hunan restaurant. I was interested. I was even more interested when one of my readers "SZ" sent me an email with a photo……of that classic Hunan dish; Fish Head. I sent the photo to a friend of mine and suddenly her dad insisted on going…and last I heard he's visited 6 times since!

I knew after looking at the menu on my first visit; with my coworkers Lily and YZ (YZ has been back with her friends since), that this wasn't typical "San Diego" (where everyone makes the same thing) type dishes, there had to be a story behind this. After visits with Calvin and one (overdue) blow out meal with my good friends, I'd gotten a bit of the background. The young man who owns and runs Village Kitchen has an interesting genealogy; his father owns Dong Ting Chun the Hunan restaurant located in Focus Plaza, in San Gabriel. In fact, if you look at photos on that "four lettered site", you'll find many of the same dishes served here. His background is also interesting; perhaps I'll tell it one day. But let's just say he is highly educated here in the US and I'm guessing he'd rather do this than have a career in science.

One other thing that makes this place interesting; especially for cuisines of the type….the don't use any MSG!

The interior is clean and bright. Don't let the empty tables fool you. The place always fills up soon after opening. Almost all the customers are Chinese.

Some interesting things; if you want water here, you grab a plastic cup and get it from the self serve containers at either the front or the rear of the dining room. Tea is $5; but it is pretty good quality.

Not much more left but the food, right? So here we go…..

My favorite dish….and there's never leftovers for this one is the Eggplant and Green Chili with Preserved Egg ($10.75).

The dish is served up in a mortar; the chilies are mild green chilies and the eggplant seems to have been flame roasted and is both smokey and creamy. Love the flavor of the "pidan" (Century Egg – 皮蛋), the sulfuric finish is still there but tempered. The sauce has two of my favorite flavor components, fermented bean curd and fermented black bean. It's a unique dish and doesn't seem Hunan at all, regardless, it is very delici-yoso…..

I also enjoyed the Stinky Tofu Stew ($11.75).

So did Lily, YZ, and Calvin. It had a nice sour flavor, wasn't too spicy, the earthy, smelly tofu flavor was balanced out by other flavors in the dish. The tofu soaked up all the nice broth which completed the slightly "ripe" flavor of the tofu. The second time I had the dish (photo on right), it was even better, the flavor of cumin coming through. Of course, the Missus believes that if I can eat the ChouDofu, it isn't any good (remember Hangzhou?) Tasting the leftovers; She did say that the second one was better than the first, but this just wasn't spicy enough.

After trying many of the dishes here, I can vouch that this ain't Hunan Chilli King, but the next two dishes are decently spicy.

The Grilled Octopus ($13.75), which has been sliced rather thinly, and is served on a heated chafing dish is the most spicy dish I've had here.

The texture of the octopus was pleasantly chewy and nicely prepared. The portion size was quite large. A very nice dish.

The pickled/sour flavors of the Specialty Fish Fillet ($13.75) heightened the chili flavors in this dish.

The "soup" is full of preserved mustard greens, which actually makes it better than the fish; while not muddy in flavor, it was a bit too mushy for my liking. Still, I'd have this again.

The Hunan Style Lotus Roots ($8.75) was nice and crunchy.

Nicely flavored, but not quite as spicy as I like it, nor could I make out a slight vinegar flavor, which the versions I enjoy the most have. It actually tasted better the next day.

The classic Three Steamed Meats ("Country Smoked Meat Medley – $13.75) was a mixed bag.

The La Rou – smoked pork was fine, better than most, but still nowhere near the versions we enjoy the most. The smoked fish was really bony as was the duck….the smoked flavor was quite good for those though and the Missus, who loves gnawing on things actually enjoyed it.

The Steamed Fish Head with Red Chilies ($17.75) had some delicious components.

The bean curd did well with the chilies, as did the yam noodles. In one aspect, this really reminded me of Hunan dishes I've had…the salt level teetered on the edge of being too salty, but was just enough…. The fish was nice and tender, but a bit too muddy for my taste.

I strangely ordered some Liang Cai; a cold dish on one of my visits; Pig Ear.

The pig ears were sliced nicely and were quite crunchy. Decent flavor; perhaps in need of a bit of black vinegar and a bit of chili oil.

The case of the Salted Long Beans with Smoked Pork ($12.75) is an interesting one.

YZ told me I had to try this after ordering it during a meal with her friends. I thought it was ok; no one at the table enjoyed it, so I took most of it home. The Missus enjoyed this. Salted, preserved long beans is one of Her Father's favorite items. Being from Hunan, the Missus had eaten this when visiting Her Grandmother who, I was told, made a fantastic version of this dish. Of course, this was nowhere as good, but for the Missus, it was a moment of nostalgia.

One of the most interesting items on the menu is called Rock n' Roll Pig Feet ($12.75). I gave the Missus a copy of the menu and asked what the translation of the Chinese name of this dish was……and was told it is a literal direct translation. So, here we have Rock n' Roll Pig Feet. When arriving at the table, the pot (covered of course) is shaken vigorously……rock n' roll!

This was fairly aromatic and the flavor was decent if on the mild side and I think it could have braised a bit longer making it more gelatinous. Not quite "I Love Rock and Roll", but I'm game to giving this another try.

I actually enjoyed the Baby Taro and Baby Turnip Stew ($9.75).

The broth was nice and rich and the flavoring quite good.

The Hunan Classic, Dong-An Chicken ($15.75) just barely missed the mark.

The chicken flavor was excellent; I was told it was very good quality chicken, never frozen. The versions I've tasted have had a bit more of a complex flavor; vinegar, more ginger, a tad more sesame oil. While traditionally not a very spicy dish, I think this could have benefited by maybe one more chili?

Lastly, the one dish that really could have been a winner; the Zi Ran Yang Rou – Cumin Lamb ($14.75).

In terms of the quality of the lamb, to the amount of cilantro (maybe a bit too much), and how the lamb was stir fried, this was spot on. The one big missing thing? There was no cumin flavor here…plus, I like mine with a bit of garlic. I guess I'll need to keep making it at home.

Overall, I'm quite excited about the arrival of Village Kitchen in San Diego. The food is different, interesting, and I'd like to try more. It might even get the Missus out eating Chinese regional cuisine in our fair city again. I'm looking forward to returning and trying even more dishes. The service is decent, they do get a bit confused at times….the business is new, so of course there are little bumps in the road. But you sure won't get "Spicy City service" here. Even though it doesn't quite line up with my favorite Hunan places in the SGV, I urge you to check Village Kitchen out and come to your own opinion.

Village Kitchen
4720 Clairemont Mesa Blvd
San Diego, CA 92117

Revisits: Pho Hut and Hinotez

January 4, 2016 mmm-yoso Japanese Restaurants, Ramen, Vietnamese Restaurants

Man, work has been busy. And there were a couple of cool/rainy days, where I just wanted a bowl of noodle soup, and some quiet. Here's where I went.

Pho Hut and Grill:

I didn't expect much based on my previous visits. I wasn't sure what to order and ended up going with the Mi Sui Cao, dumpling egg noodle soup, not cheap at $8.50, but based on those earlier visits, I really didn't want pho.

The bowl was generous and it was better than I thought it would be.

While the broth was a bit heavy with regards to the MSG, it wasn't bad, decent flavor. The egg noodles were done well…..the dumplings were typical, a bit on an under-performer because all of them were torn open and falling apart. Not bad….but perhaps a bit over-priced in my mind.

Pho Hut & Grill
5252 Balboa Ave
San Diego, CA 92117

Hinotez:

When I want a quiet lunch, I'll sometimes hit up Hinotez. There's usually no one sitting at the bar when I at there if it's early enough. And like other visits, the place was empty. Instead of the usual item I order; the Shio Ramen, I went with the Shoyo Ramen.

This was actually a bit better than the last couple of shio versions I'd had here in the recent past. It was piping hot, had a mild, but not too salty flavor. The egg was decent, but the chashu was again cold and dry. The standard issue noodles were prepared decently….could have been more firm, but was a tad better than average. It won't win any awards, but I wanted a quiet and peaceful meal and I did get that…..

Hinotez
7947 Balboa Ave
San Diego, CA 92111

Kind of Cassoulet

January 3, 2016 mmm-yoso Cooking, Recipes

Remember I mentioned that the Missus requested a restock of the duck confit and a cassoulet for New Year? So, well that actually happened.

The request kind of threw me at first…..after all duck confit is a two day process for me. But as usual, in the end the Missus got what She wanted. Not a traditional "cassoulet" by any means as I portioned things out and heated them in the a gratin pan…..but that just meant more crunchy toppings. And on the second day, I added some collard greens to the whole thing (photo above), I also posted a photo to Flickr. Which leads to this post. I'd kinda gotten distracted making this dish and hadn't taken a whole lot of photos, so was just going to wait until I did this again. But "Hao" who comments every once in a while saw a photo of this on my Flickr page and asked if I'd do a post. So here you go….not quite, but kind of cassoulet.

A couple of items to note, I had just completed making a batch of my duck confit, so I had duck fat at hand as well as confit duck legs. Second, I've seen recipes that call for clove, but since I cure my duck legs with Chinese 5 spice, I figured that there's be that light hint of clove-cinnamon flavor in the background. On New Year's eve, I went out looking for beans. I'd seen Flageolet beans at Whole Foods, but when I got there it was no Bueno. So I ended up with organic Navy Beans, which worked out well. New Year's day saw me running around looking for the rest of the ingredients and I just improvised when needed. Everything was done in between getting called into work…..

So while this might just set you over the edge….remember, it's "kind of cassoulet". After all, I tend to think of cassoulet as being a rustic, peasant dish, something that uses preserved meats and beans. And no, I didn't use a Cassole either.

You might look at the steps and think this is difficult, but it's not….in spite of all the steps, which are just simple strategies and techniques to get the most of what I had, this wasn't too hard. There's a good amount of idle time as well.

Kind of Cassoulet

1 – 1 1/4 pounds Flageolet or Navy Beans

1/2 pound pork belly
1/4 pound pancetta
4 confit duck legs
1 pound pork sausage – preferably Garlic sausage, but what the heck, I used mild Italian Sausage. If you've got an inside line on Toulouse style garlic sausage in San Diego – let me know!

2 medium onions
1 whole bulb of garlic
4 cloves of garlic
6 sprigs fresh thyme
6 bay leaves
1 Tb whole peppercorn

4-5 Tb duck fat
1 quart stock (the good stuff, preferable made at home – veal or chicken)
2 cups white wine – I like something with a nice acidity
2-3 Tb Concentrated Tomato Paste

Salt and Pepper to taste

Part 1 The beans
– Soak the bean overnight in enough water to cover by at least 3-4 inches
– Drain the beans
– While the beans are draining chop the pork belly into cubes
– Brown the pork belly over medium-low heat to render fat. Browning will help the pork belly keep it's shape during cooking. After all, we all love biting into a nice piece of pork belly, right?
– Drain half the rendered fat from the pork belly, then add 2 Tb duck fat
– Add well drained beans and cover with water and combine.
– Create a bouquet garni (so fancy shmancy) of 3 sprigs of thyme, 3 bays leaves, and peppercorns. Add to the pot with 4 garlic cloves
– Simmer for about an hour or so until tender, but still slightly firm – remember, you're going to be cooking this again.

Part 2 Meanwhile, while the beans are simmering, the meat
– Set oven at 325.
– Dice the pancetta
– Prick the pork sausage, this will allow the fat to render.
– Chop the onions and the peeled cloves of the entire bulb of garlic.
– In a large Dutch Oven, brown the whole sausage, then remove.
– Add the remainder of the duck fat to the pot
– Add the pancetta and brown.
– Add tomato paste, onions, and garlic. Stir and let soften.
– Meanwhile, slice browned sausage into slices
– Once the onions and garlic are fragrant, add the sliced sausage back into the pot.
– Add the two cups of white wine and bring to a simmer
– Add the stock and bring to a simmer
– Create another bouquet garni of 3 sprigs of thyme and 3 bays leaves and add to the pot
– Give the whole mess a good stir, then add the duck confit. If you want the legs to stay whole….be gentle
– Place in the oven and let braise for an hour or so, checking once or twice and giving a gentle stir

Part 3 Putting it together
– Once beans are ready drain into a colander, reserving the bean liquid. Remove the bouquet garni.
– Remove the braising meat pot from the oven and turn the temp up to 350
– Add beans and pork belly to the braised meats.
– If more liquid is needed, top off with bean juice.
– Give a gentle stir and return to oven for another 30 minutes. Remove the Dutch Oven, taste and adjust flavor with salt and pepper.
– Return to oven until the beans reach the desired texture.

Part 4 So here's where I do something a bit different

2 slices uncured bacon cut into lardons
2 Tb duck fat
1 Tb finely minced garlic
1/4 cup chopped flat leaf parsley
1 cup panko

-Add duck fat and bacon to a cold pan.
– Over medium heat brown and render the fat from the bacon
– When the bacon is almost browned, add garlic, then parsley
– Add panko and stir letting the panko absorb all the oil

-Heat oven to 350
– Add the desired amount of cassoulet to a gratin pan
– Place in the oven until the cassoulet is heated through and starting to bubble
– Remove the pan from the oven and turn the temp up to 450
– Top the cassoulet with flavored panko and return to oven
– Remove when the panko reaches a light brown color

The first day it was pretty much straight up. The second time I put it together and added come collards which the Missus enjoyed, so you might want to try that.

San Sebastian: Atari Times 2 – Sirimiri Atari Akademy and Atari Gastroteka

January 2, 2016 mmm-yoso Basque Country - Spain and France, San Sebastian, Spain, Spanish Restaurants and Cuisine, Travel

As I mentioned previously; Sundays (and Mondays) weren't prime days for many of the better Pintxos (tapas) places during the off season in San Sebastian.

Still, I knew of one place on my list that was open. Right across from The Basilica of Santa Maria del Coro is Atari Gastroteka.

Atari came highly recommended by Candice, so we were glad they were open and doing some pretty good business. I quickly noticed "another Atari" around the corner. Sirimiri Atari Akademy, so I thought why not start there?

It seems that Sirmiri is more of a craft cocktail place. Since it was relatively early; just after 7pm, we managed to get a seat at the counter in the back.

Not in the mood for the typical pintxos on the counter, sitting at a table means ordering the pintxos calientes….basically items off the menu, which suited us fine. The missus got a tinto and I had a crianza (an older aged wine).

We really enjoyed sitting here because we got to watch the garde manger area and the folks expediting the dishes. And isn't that a sous vide immersion circulator?

Of course we started with the Foie Gras Terrine. Remember when I coined the term "Basque Butter"? Well, I think this is a perfect example of that…..looks like a stick of butter, doesn't it?

This was quite a huge portion. It was nicely "foie forward", the pear puree added a mild sweetness without going overboard, the butter toasts were almost like brioche. Hard to fault this.

The Ensalada de Queso de Cabra wasn't very exciting. But we felt a bit guilty having all that foie.

The Solomillo was very tasty, though a bit on the chewy side.

That cherry compote did a nice job of cutting the rice mushroom based sauce. Nice dish.

At this point we had finished our wine and decided to make it Atari times 2 and go next door.

Man, the bar was packed.

We asked on of the Servers for a table and she said it would be a short wait. So the missus got a glass of Txacoli and I got a beer. I really didn't get my hopes up because the place was so busy, but wouldn't you know it, somehow the woman found me about 10 minutes later and told me our table was ready. I was quite impressed and thankful. I told her I really appreciated her work and she said, "oh, do not worry…..this is your table, all night if you want, please enjoy!" And we did our best…..

Starting with the Huevo a Baja Temperatura – basically an egg cooked at a low temp….. The Missus was in heaven.

The texture was amazing, rich and velvety, the flavors tempered by the jamon; this was really good.

Only to be topped by the Foie a la Plancha – this was so good, seared, rich, the flavor amazing.

And yet, the Carrillera (pork cheeks) might have easily been the best item of the evening…perhaps of our entire stay in San Sebastian.

Fork tender, the sauce having a slight hint of sweet, teetering on the edge of too rich….but just holding that line. The texture of the pork was just plain perfect for me. Not falling to pieces, but yielding to the touch.

Plus our Server was just amazing. So busy, but also very friendly and efficient.

So, perhaps we missed out on places like Zeruko, Ganbara, La Cuchara de San Telmo, and A Fuego Negro, but we got to do Atari times two, and that made our stay in San Sebastian a success.

Sirimiri Atari Akademy and Atari Gastroteka
Calle Mayor 18
San Sebastian/Donostia, Spain

After dinner we took a walk around. Business was picking up, but things were still rather quite as we walked to the muelle (port).

Then past the City Hall……

Then back to the apartment for a nightcap of Txakoli……..

We'd finally gotten a taste of San Sebastian…..