A couple of closures and a move for this Monday……
La Posta de Acalpuco (Hillcrest) Closes:
I noticed lots of upcoming changes in my short walk from where I parked my car during my visit to Makai Sushi. Like this one.
Though one of them caught me by surprise. Looks like La Posta de Acalpuco, like El Cuervo has closed.
Like El Cuervo, this was a place I'd go to every so often when my office was in Hillcrest….though mostly when I'd have to work nights as there wasn't much open late in those days. And much like El Cuervo; I hadn't been back in ages.
Times change and it seems that Hillcrest is in major turnover mode.
I'm sure folks are going to miss what I used to call the "late-early crowd"……which someone once described to me as "Goth's, Grungees, Gays, Gargoyles, and the bar scene from Star Wars!" And another once told me "You know, the food here is okay, but it sure tastes better at 4 am!"
3980 3rd Ave
San Diego, CA 92103
Ajisen Ramen (Kearny Mesa) Closes:
This one was fairly widely announced, but I was shocked at how quickly the signage was gone for Ajisen on Clairemont Mesa.
Which explains why they tried Wagyu Street concept. Was never a big fan of Ajisen, though the late Ed from Yuma enjoyed his visit there in 2017. And of course, ramen-maniacs will always remember the Ajisen soup scandal.
7398 Clairemont Mesa Blvd.
San Diego, CA 92111
Who you calling a creep ummm, Creap?
On occasion, while shopping, I'll see something that will bring a smile to my face. While looking over the ever changing "treasure hunt" at Nijiya, I cam across this.
I've come across this in Japan before…it's known as being the only "powdered creamer" that uses real milk. But on this day I just read "Foaming Creap"….. I know, silly me….. But I was sorely tempted to buy some for folks and see if they got the pseudo double entendre.
Gusto Grocery Italian Market Moving from Bay Ho:
A week or so back, I needed some Pesto Genovese….for some reason, we've starting enjoying Avocado Toast with a touch of pesto. And yes, in spite of what I learned in Liguria, I just didn't see myself making pesto from scratch for some avocado toast.
So, I decided to head up to Gusto Italian Market, which, since they opened their brick-and-mortar shop in Bay Ho next to Rose Canyon Deli has been a blessing for picking up Italian Staples for us, without having to head into Little Italy. So, I headed on up and arrived at 1030…and strangely, the shop didn't seem open.
So, I walked on over and noticed the door was unlocked so I walked on in. I found all the shelves empty! The nice woman who works there came on out, smiled and explained to me that the grocery was closed and moving to "somewhere north"…… Their online orders were being fulfilled at their warehouse now. Bummer, as I'd been kind of taking this place for granted!
I do wish them luck in their new space; wherever that might be!
4901 Morena Blvd Suite 314
San Diego, CA 92117
which pesto there was your favorite? we make up big batches, but we use our food processor. going to look into alternatives now that we know 🙂
The Monte Pollino and BioOrto were both decent David….the most important thing is to check the label…it should use Extra Virgin Olive Oil, not Sunflower Oil, Pine Nuts….not cashews, and Parmigiano Reggiano. A good way to check things out is to go to your neighborhood market and look at the bottled pesto ingredients….you’ll be amazed at what they are using!
La Posta is closed? But. . .why?
Also, I hear you on buying pesto. Making it the right way is a huge pain in the ass. It’s worth it, but it’s a lot of work.
I was surprised that La Posta was closed too Jim! I got an email from one of my sources that said it’s going to be replaced with another Mexican Food Stand…so we’ll see.
And yes, making pesto the “right way” is a PIA….especially if I only want a tablespoon or two! ;o)
Kudos to Ajisen for lasting 9 years using soup concentrate.
Lol Junichi! Good one!