After a long day, it's always nice to enjoy a good meal….here are some photos of items recently consumed…..
Though not all of it was great…..
I never left hungry.
I hope everyone is having a great week!
Author: mmm-yoso
Los Pueblos
*** Los Pueblos has closed.
I noticed that this shop had replaced the taco shop on the premises a couple of weeks ago. I stopped mainly because of the "Regional Cuisines of Mexico" sign. The place was closed but I looked over the menu, which was interesting. It's been kind of busy so I promptly forgot about the place, until I read something on one of my all too rare visits to Chowhound. The folks running the show were the former owners of Chilango's, a place we used to enjoy every once in a while when we first moved to San Diego. This made it a required stop…….I went in with the purpose of getting some take-out.
Though the menu seems vast, it is built around several protein offerings and a couple of vegetarian offerings. The tall, somewhat distinguished gentleman named Jeremy was very chatty and indeed confirmed that he was part owner of Chilangos, though it might not be the Chilangos you remember. They sold the restaurant in 1996……way before we moved to San Diego.
Having not been here before, I'm not sure how much they've done to the place, but it was clean, had a flat screen playing a slide-show of Mexican sites and there's a salsa bar in the back.
I went with the Chicken Pibil Plate ($10):
This was a good amount of food, the corn tortillas were decent and still quite hot when I got home. The rice was on the dry side but quite fragrant and decently flavored. The Missus had the guacamole and thought it was quite good. I had doubts about the black beans because the place doesn't use manteca (lard), but though a bit on the bland side, I enjoyed the texture. The chicken was a bit of a surprise since about all the pibil I've had (all pork) have been roasted. In fact I recall having read that "Pib" is the name of the traditional name of the Mayan oven. This was obviously grlled.
Being that this was white meat chicken, I expected it to be on the dry side, which it was not. Pretty tender too. The flavor was lacking in the sour-citrus tones that I enjoy and I expected a bit more flavor. But it was not bad.
The Missus really enjoyed the Tortilla Soup (bowl – $5.50):
Which meant we returned a couple of nights later when the Missus was in the moo
d for some soup. This time around the missus went with the Black Bean Soup (bowl $5.50). Loved the flavor of the crema, much more ocmplex and creamy than the usual sour cream you get. The soup itself was much too salty this time around.
I got the special, 3 potato rolled tacos with rice, beans (black), and a agua fresca. The agua fresca, a tamarindo was watered down and bleh. The rice, guac, and everything else was fine……
The rolled tacos were a bit over-fried and too crumbly, the rolled tacos looked to have unraveled a bit and there didn't seem to be much potato in one of them. Not that great in my opinion. Though that would be made up by the third item we ordered……
Mole sampler with Huarache Chips ($6):
The Missus, now a sworn masa lover enjoyed the thick huarache chips, sort of like a crisp flatbread. The Mole Verde was ok, not very memorable. But the Mole Poblano was quite nice. Most recipes for Mole Poblano start at about 25 ingredients, Jeremy told me theirs has 30. Whose counting, right? The mole was nice and complex, though the flavor of cinnamon might be on the strong side, I'm thinking that it was me. Mildly sweet, very creamy, with a light spicy finish. Man, this had wishing they made Mole Poblano de Guajolote, a famous turkey dish from Puebla, one of the items on my "bucket list". Still, the Missus wasn't far off when She told me, this would be great on something…..
And that something happened a day later. I got the Pork Adobado Plate ($10) with Mole Poblano ($2) on it.
I gotta say, I'm not sure how the pork tastes without the mole, but it was moist and tender, and quite delicious, if not a bit too heavy for lunch. It made me want to roll up into a ball in the corner and take a nap. I'm sure to have this again.
Overall, we found the some winners among the dishes at Los Pueblos. There's some unevenness, but hopefully that would be ironed out. The dishes are pretty gringo-friendly, as in somewhat mild and toned down, but the quality seems good. As you notice by one of our meals, you can do vegetarian options quite easily. It is a great option in the area which is pretty full of standard taco shops. The prices are a bit above the usual taco shop, but the fare is also better.
I hope they do well, we need more of these type of eateries in the area.
Los Pueblos Regional Cuisines of Mexico
7081 Clairemont Mesa Blvd
San Diego, CA 92111
Hours:
11 am – 230pm, 5pm – 9pm Daily.
Sunday Stuffs: Zion Market moving and Yuma’s (not so) new taco truck ambassador
I was going to combine this with yesterday's post, but decided to do it separately. My apologies, another restaurant post is upcoming.
So what's with the photo of Sear's Essential's on the corner of Convoy and Clairemont Mesa? If you recall, this was also K-Mart….. Well, multiple sources have told me that Zion Market is moving here. Which is great news if you've ever gone during peak hours…the parking, aggressive customers….there was always the "bloodbath" potential. This is a good move for the market as I'd heard rumors of a large Korean supermarket like H Mart coming down to San Diego for a couple of years. The space is huge, so I won't be surprised if there'll be a mandu shop and a couple other food vendors in the store. I also won't have to drive as far when making my weekend morning shopping rounds……
7655 Clairemont Mesa Blvd
San Diego, CA 92111
As for the (not so) New Ambassador of Taco Trucks in Yuma, you know who that would be, right? Anyway, check out this article from the Arizona Republic.
Anyway, I thought I'd leave you with what must be the ultimate "all-Asia" restaurant. I had an appointment in La Mesa and saw the sign and couldn't help stopping and taking some photos.
Amazing, Sushi, Dim Sum, and Thai Food!
But like the infomercial says…..that's not all.
Let's not forget "American" food…….
I guess this sign sums it up……
And no, I didn't stop and eat. I might though, if anyone can recommend anything that's NOT Sushi here……well, make that might……
Ba Ren is closing at the end of the month
**** Ba Ren has closed
I first heard about this yesterday and dropped by the place for lunch to today.
It looked like business as usual, no signs, nothing…….until one of the Chef's sons Roy came over to chat while I waited for my take-out. Yes, Ba Ren is indeed closing at the end of February. The Chef and his family is going to take a break and decided what they want to do next.
I gotta say, I'm still kind of shocked….so I'll do a longer post later on. As I sent out texts to my friends and on Twitter, the usual first reaction was…."where am I gonna get my xxxxx, after Ba Ren closes?"
I'd say, make the most of the next eleven days or so…….
I know I'm going to………
Beijing: Quan Ju De and the Missus’ old neighborhood
During the homestretch of our trip to China, we returned to Beijing. Of course we had to have Bei Jing Kao Ya (北京烤鸭), aka Peking Duck. In doing my research, I'd come up with a short list which included the old favorite Quan Ju De and the very popular Da Dong. So what we did was poll the Missus' and my Mother In-Laws friends and acquaintances. It seemed an interesting divide, the older generation, more steeped in tradition told us to go to Quan Ju De established during the Qing Dynasty(1864) and long the gold standard for Peking Duck. The younger generation preferred Da Dong, lighter, less fatty, using more modern techniques. To make matters more difficult, there was the possibility of Bian Yi Fang, home of the other Beijing Kao Ya, also established(1855 or 1885) during the Qing Dynasty. The differences in the duck are vast, Quan Ju De makes what they call "hung-roast duck" where the duck is roasted in a wood burning oven fueled by, if I'm to be believed what I was told date wood. Bian Yi Fang makes "closed oven" or "braised" duck. In the end, after being told that, "If you intend to return to Beijing, I'd suggest Quan Ju De, it is considered the original and most famous. Next time, try whatever is most popular, be it Da Dong or whomever might take its place." Which made sense, plus the Missus had Her first Beijing Kao Ya at Quan Ju De and I thought this would be a nice touch to a day where we'd explore what was left of "Her" Beijing.
We took the bus over to the Tiananmen area and walked over to Quan Ju De. We arrived and were escorted up the elevator to the dining area, which was quite busy.
Our Server went over the whole, long-winded spiel about the age and heritage of the ducks served here….maybe even the family tree for all I know. At the end, the Missus ordered.
When our duck arrived we were handed a card with our duck's serial number and some information. I made sure to tell the Missus, "it's ok, only a number….if our duck had a name, we wouldn't be able to eat it."
Our duck arrived and was carved for serving……
I recall being amazed at the waves of rendered fat rolling off the duck as it was being carved. This was going to be one rich meal…..
We both loved the Tian Mian Jiang, also known as sweet bean paste, sweet noodle sauce, or plain sweet duck sauce. It's not hoisin, Tian Mian Jiang is more savory and much more salty than hoisin.
The pancakes for the duck were very thin, you could almost see through them and had a fine mild stretch.
You are of course, waiting for the duck photos, so here goes:
As is customary with this type of duck service, the meat was carved and placed on a plate. Slices of meat covered by skin. I gotta say, this wasn't the neatest presentation I've ever seen.
The really crisp skin was placed on another plate….this was really great stuff.
Crisp, yet light, after the first "crunch" it almost melts in your mouth. The rest of the duck was rather oily and a bit on the rich side, but the meat had a nice flavor to it.
We also each got a small bowl of bone soup, something the Missus usually really enjoys, but this one was too funky for Her, having a strong almost offal flavor.
I kinda liked it…..very thick, with a real "wild" flavor.
We also needed something with a nice crunch and a bit of bitterness to offset the rich duck so we went with some simple gai lan.
No big deal…..
Overall, this was a mixed bag…not quite as good as expected, except for the crisp skin. The Dan Bing and Tian Mian Jiang were excellent.
As we finished our meal, the Server told us to go upstairs where we could see the ducks being prepped to roast. For me, this was actually the highlite of the meal.
The ducks were hung getting ready for the ovens which still burn fruit wood. A couple of years back there was a big uproar when Quan Ju De made the decision to go with electric burning ovens. The backlash was so bad that the decision was reversed and the chain still uses the wood burning ovens for roasting the ducks.
After lunch we got on another bus as the Missus tried to find our way to Her "roots" in Beijing. I've done earlier posts on the Missus and QingDao, where She spent Her childhood. The Missus ended
going to high school in Beijing, so we set-off in search of the school, heading down streets turning into various hutongs. We first managed to find where my Father In-Law first taught in Beijing. Originally Furen University, formed by the Order of Saint Benedict, Furen eventually merged with Beijing Normal University. The Missus made sure to stop and take a couple of photos for Her father, telling me that this is one of the few places that looks almost the same as She recalled.
The Missus was able to gain Her bearings from the front of the university, leading me down the narrow alleyways of the hutong, along a path She walked everyday about 20 years ago. Her "compass memory" took over as we walked pass doorways and little shops, winding our way through the hutong, the Missus telling me that this was among the last bit of the Beijing of Her memory that still exists.
After one of the turns, She stopped in front of these gates…….
These were the dormitories, where the Missus lasted a whole week before moving back in with Her parents. Having room-mates just isn't Her thing. I sometimes marvel at still being in one piece after all these years……
After a couple of more streets, alleys, and turns we stopped in front of these gates.
This was Beijing High School number 13, Her high school. As the Missus looked past the gates, I read the sign that said this was the former residence of Prince Tao….
"You went to high school in a Prince's palace?"
"Yeah, I totally forgot….."
"Man, that's pretty neat, kind of cool….."
"Not really, I mean it wasn't important enough for me to remember…."
Just then we were jarred out of our reverie by the ringing of bicycle bells. A hoard of pedicabs came to a stop. Turns out that Prince Tao's Mansion, aka Beijing numer 13 High School is a stop on the "Hutong Tour".
For some reason, this tripped a wire and set off my somewhat weird sense of humor. I just found it funny in a odd way. Like your high school being a stop on a Hollywood Map tour kind of way…… I still chuckle when I think of it…..my wife went to high school in a former Prince's Palace that is a stop on the Hutong Tour….I know, you had to be there……..
Say Cheese Part 3: Philly Frank’s, Monkey Paw, and McGonagle’s
I guess part 3 was inevitable. Every so often, I do want a nice gooey cheesesteak. I really don't know what it is. Funny thing is, when I've visited Philly, it's always been the Roast Pork Sandwiches that I go for…… After having already done two posts on cheesesteaks in San Diego, I figured that would be about it. As I mentioned before, I prefer my steaks with provolone, which probably was the original cheese on cheesesteak sandwiches since "whiz" wasn't even invented until 1953 and Pat's claimed tohave invented the sandwich in 1933. As far as Pat and Geno's is concerned, having eaten there twice….well, I wasn't super impressed with either sandwich and the locals that I knew always thought of them as more icons than purveyors of great cheesesteaks. And for that guy who claimed to serve an "authentic" cheesesteak because he read all about it on the internet…hey, I watched a bunch of Bruce Lee movies growing up and I couldn't do what he did no matter how hard I tried…..they'd probably call my version Jeet Kune Do-Do……
Emails and comments from FOYs Candice and Liverbomb had me craving a cheesesteak again, so I checked out the places they recommended and even saw another while driving in National City. So here's a trio for you.
Philly Frank's Steaks:
This one was a recommendation from Liverbomb. I was in the San Marcos area and decided to check the place out. Located in a fairly non-descript strip mall, Philly Frank's looked decidedly low keyed.
But the interior was full of Philly….well, "stuffs" is what we'd call it back home in Hawaii. The place was also doing a pretty good business.
The prices here aren't cheap, with a full sandwich running close to ten bucks. The two women running the counter really knew their stuff. When they saw a line forming one of them stepped into the dining area and started working the line taking orders.
I got a mushroom steak with provolone.
I wasn't too thrilled when I picked up my sandwich, which looked dry. Frankly, I'm just not impressed by the mere sight of an Amoroso roll anymore since both US Foods and SYSCO carry them….though they are par baked and loses something. It just didn't look very impressive. However, one bite fixed that……..the meat was very tender, not mushy, but tender. This was probably the most aggressively seasoned cheesesteak I've had in San Diego, a good thing in this case, since most cheesesteaks tend to be fairly mild in flavor. In spite of the seasoning, you could still make out the beef flavor. The cheese was molten and gooey, not totally incorporated into the meat, though the weather caused it to firm up rather quickly. The roll wasn't ice cold….all of which made this a very nice sandwich.
As always, Liver picks winners…..
Philly Frank's Steaks
151 S Rancho Santa Fe Rd
San Marcos, CA 92078
Hours:
Mon-Thurs 10 am – 8 pm
Fri 10 am – 9 pm
Sat 11 am – 9 pm
Sun 11 am – 8 pm
Monkey Paw:
**** Monkey Paw has closed
This is Candice's pick for cheesesteaks and beers. The creation of Scot Blair owner of the very popular Hamilton's, this place has a almost dive bar look and feel, yet has a great selection of local and inhouse brews. Located in the East Village, you usually won't find me at these places because, well, I'm just not hip enough…….
One the days I visited you basically just ordered at the bar and the woman working there made sure you got what was ordered.
I actually went twice; the first time I met friends and Candice was nice enough to stop by. We had a great time, but I really ended up not paying much attention to what I ate. I had to return on another late afternoon when the Missus met Her friends for a girls night out. On my previous visit, Candice recommended the "Blair Steak" which came with White American Cheese, sauteed onions, mushrooms, and bell peppers. It also came with one of the two items (the other is tater tots) that San Diego just can't seem to get enough of….waffle cut fries.
This was a nice cheesesteak, gooey, slightly messy, the meat perhaps a bit more thickly cut than Philly Frank's. The green bell peppers added the flavor of "pyrazine", that very mildly bitter, "green" taste that goes so well with beef. The onions added a touch of sweetness, all very nice. In some ways the flavor was prototypical cheesesteak, quite mild in flavor. For nine bucks (with waffle cut fries) plus a couple more for a Sweet Georgia Brown, this made for a nice meal.
One that I'd gladly experience again…………
Monkey Paw
805 16th St
San Diego, CA 92101
McGonagle's:
McGonagle's has closed
I was driving down (up?) Highland Avenue in National City when I passed McGonagle's and had to laugh at the sign over the front door.
I went and parked in the back of the restaurant and entered…..what would be a strange neon sorta cheesesteak world.
The interior was the same orange color as the exterior, seating on the dining area was a bunch of picnic type tables.
And man, this place loved signs….there was one that had "rules", a la Pat's King of Steaks in Philly. Not sure if they really mean this, or if it's some kind of kitsch.
The place had a strange kind of vibe for me, I guess because the A/C was blasting and the place was totally deserted. Not feeling sure what I would get, I ordered a 6" "Authentic Philly Cheesesteak" ($5.75, a 12" is $8.75).
After a couple of minutes my cheesesteak number was called…..
I really didn't enjoy this too much; the bread was ice cold, the meat bland,
dry, and tough……'nuff said. I'm glad I didn't get this with whiz….well maybe not, it would have covered some of this up. While I ate the sandwich I read the "eat three sandwiches and win" sign……..seems like everyone is trying to cash in on the Man versus whatever thing. I just can't imagine trying to eat three double meat cheesesteaks from here. But perhaps I just visited on a bad day…….perhaps.
McGonagle's
1231 Highland Ave
National City, CA 91950
You can find part 1 here.
Part 2 here.
Breakfasts of Champions: San Diego Edition – Hinotez, 777 Noodle House, Island Style Cafe, and Zarlitos
Whew, I'm pretty beat today, so I thought I'd just go with some recent breakfasts in photos. These were basically the photos I sent along with text messages to my FOYs that led to JohnL telling me to put them into a post. I'm pretty sure you'll recognize the places/dishes:
I still haven't gotten round to doing a proper post on this place.
Still waiting to check out the yakitori I guess. I mentioned the special place in my heart this type of dish holds. I still prefer whole raw eggs, but "hot spring eggs" (onsen tamago) will do, even if these were a bit more runny than other versions I've had. For $6, I consider this a real nice breakfast.
Hinotez
7947 Balboa Ave
San Diego, CA 92111
I've stopped by 777 Noodle House a couple of times while doing my weekend morning grocery shopping. The Hu Tieu Nam Vang Kho – Phnom Penh Noodles (Dry) is what I'll usually order. The price for this has gone up, but is still just $5.77.
I always look forward to the broth on the side, mainly because I really enjoy the sight of the pork leg bone in the broth. No offal in this version, but it is quite filling. One morning, as I sat and ate my breakfast, I noticed that all the tables were speaking different languages…one table Vietnamese, another Spanish, the one to my left Cantonese, right in front of me was a family that I think was Somali, the one in the corner Lao….the room was full of beautiful noises.
777 Noodle House
4686 University Avenue
San Diego, CA 92105
This next one needs no introduction…….
My quarterly loco moco………..well, actually a Kaloko Moco ($8.95).
Island Style Cafe
5950 Santo Road
San Diego, CA 92124
And it just wouldn't be right for me to do a breakfast post without a "silog" meal, in this case a Longsilog ($5.75) from Zarlitos.
The longanisa didn't look too good, but was nicely charred on the exterior. I can tell you that cooking longanisa can make a mess of your frying pan. This was a decent meal for the price. I enjoyed it more than the Spamsilog I had a couple of months back.
Zarlitos Family Restaurant
505 East 8th St.
National City, CA 91950
So there you go, a quartet of breakfasts…….have anything good for breakfast recently?
Athens: Hotel Tony and Strofi for lunch
Upon arriving in Athens we headed straight for the X95 bus which took us from Athens International Airport to busy Syntagma Square, pretty much the heart of Athens…….
A couple of quick questions later and we were on the metro, headed in the direction of Hotel Tony. We got off the metro, found the street and walked up the hill to the hotel located on the corner of Dikaiou and Zacharista in the Koukaki neighborhood, located North of the Plaka and on the back side of the Acropolis. The neighborhood looked fairly residential and we kind of enjoyed that. Tony himself is quite a character, larger than life, very funny, whose tastes in furnishing and decor matches his personality. They were still working on renovating the building we were in….it looked like faux marble stairs and various statues were being put in. Tony's rooms, at least in this building were large and very colorful……
The room was large and had a kitchenette. We could tell by Tony's, how should I say it, physique, that he loved to eat. So we asked for a recommendation for lunch straightaway. He recommended a restaurant called Strofi a few blocks away, close to the back of the Parthenon.
The place was pretty empty when we arrived and we were led to the patio on the third floor.
The Missus ordered a half liter of red wine almost as soon as we were seated.
While looking over the menu, an amuse of sorts arrived. The place consisted of chopped tomatoes, feta, and what they called "brioche", but was actually "rusk". Rusk is a twice baked bread that is like toast, which they called paximadia. When served with tomatoes and feta, they call this "Dakos".
You dip the rusk into some water to soften, then top with tomatoes and feta. The Missus loved the paximadia and would end up consuming it every chance She got in Crete. Also, a small carafe of what was called Tsipouro was provided. This was pretty bitter stuff at first, but we both came to enjoy it. It is called Raki or Tsikoudia in Crete and we really got used to having it with dessert. It can be pretty potent stuff, but I really enjoyed it. You'll be seeing a lot of Raki in future posts……
We decided to stick with getting three appetizers…….
The Missus didn't enjoy the anhcovy with lemon and olive oil.
I thought this was decent, but the flavor of the anchovies were too much for Her.
We both really enjoyed the Melitzano Salata, the eggplant dip….
Wonderfully smoky and full of flavor.
The Fava Skordalia was a hit as well…….
Mild garlic flavor, wonderful texture, this was also a winner…….
Not a cheap lunch by US atandards at 30 Euros, about 45 bucks at the time. But it was a satisfying meal and put us in a good mood as we headed to the Acropolis Museum.
Chinese Kitchen (Chi Tu Thanh Nha Hang) – Bun Mang Vit again……
**** Chi Tu Thanh Nha Hang has closed
This little restaurant makes my favorite Bun Mang Vit in San Diego. I've written about the place before. Under the guise of a Chinese fast-food joint, there's some good Bun Mang Vit going on.
When I first started going here in 2006, the place looked haphazardly thrown together and you actually did order from a hole-in-the-wall at this hole-in-the wall. A couple of years later, some fast-foodish furnishings were added, new signs and the place looked spiffed up a bit. On my last visit, things were starting to settled in that worn in look again. I'm thinking the place need to look that way…..you know, that favorite jacket with the worn elbows, the favorite jeans that fit so well…..
Plus, I'm not here to admire the decor, rather, after a long and tiring week, this is a treat for me.
To get the most out of this restaurant, you need to peel your eyes away from the huge plastic menu on the wall that faces the street. Look to your left and you'll see the heart and soul of the menu. While I've had other dishes here, it's the Bun Mang Vit that keep me coming back. There have been times when I've had to stand on the bench and point to the third line down on the menu to make sure I'd get my order right. The prices aren't bad either…..
This is basically a clear, I'm thinking chicken based broth, very light in color and texture. Dried bamboo shoots are added…..I like to let it rest for a while so the earthy flavor of the bamboo shoots adds flavor to the broth. The noodles are the "bun", vermicelli. You always get a little bowl of a fairly sweet Nuoc Mam Cham full of minced ginger and garlic and on this day a small styrofoam cup of plain, undiluted fish sauce.
I use this to dip my duck and my veggies, which I soften a bit with a quick dunk in the broth. I've actually caught glimpses of the women prepping duck in the back.
I have noticed that they've cut down on the amount of banana blossom and rau ram in the herb-vegetable mixture over the years, but it hasn't really bothered me.
I can still come here to get my fix when I just want to relax and watch the paint slowly turn color on the walls…..
I often kid my good buddy "JohnL" about some of the really bad recommendations he's given me over the years, but this one makes up for all of those. Though I do know the truth John…..it was actually your Mom's recommendation. But that's ok, I'll give you credit for it!
Chinese Kitchen (Chi Tu Thanh Nha Hang)
6160 University Ave
San Diego, CA 92115
Midweek Meanderings: Hinotez (finally) starting Yakitori, Viet Bakery and Pho and Moby Dick Fish Market (I kid you not) coming soon
Hinotez finally starting yakitori:
Dennis has already mentioned this, but since I had started on a draft of this post I thought I'd follow-thru:
I've been to Hinotez several times, but mostly for breakfast. I'd been waiting for them to get their menu finalized and that looks like it'll take place soon. So they're starting up yakitori in spite of not having their beer and wine license yet.
One other thing that Dennis mentioned was that they're now doing bentos:
Which are prices right and looked pretty good. The young lady who always seems to be working when I have breakfast there told me that the Tonkatsu Sandwich is very popular.
Looking over the bentos, I had a nice laugh when I notcied that the "healthy" bento had potato salad in it…… I guess the term healthy is relative, right?
Hinotez
7947 Balboa Ave
San Diego, CA 92111
Coming soon to the Convoy area:
On the way out of the parking lot after having lunch at Swab Shabu World with Mr Z, I noticed this signage had just gone up.
Viet Bakery and Pho? Banh Mi and Pho? Not quite sure and my usual sources haven't been able to get me anything yet. This is in the space that Imperial Mandarin gave up when they cut their restaurant size in half. So for sure more Pho, not quite sure if it's more Banh Mi……
3904 Convoy St
San Diego, CA 92111
Right up the street is another change. There's a fish market called, I kid you not….Moby Dick Fish Market…..ahoy!!!
For some reason this scene came to mind, not sure why……
I did ask around a bit and found out that this is the same guy who used to own Convoy Sushi and Fish Market and North Park Sushi and Fish Market. Does he have a short attention span or what? I'll give him this much, he keeps on trying….. Dennis did send me a text noting the irony of the name. The place used to be a "Gentleman's Club"…….
4805 Convoy St.
I hope everyone is having a great week!