Just doing some cleaning of my photo folders here…so it’s time to C(lear) O(ut the) M(emory) C(ard). Just short posts…
NYE Dinner at Et Voila:
The Missus wanted to something special for JJ’s first New Year, so we decided on going to Et Voila for the NYE dinner. We had NYE dinner there before Covid and they have an small outdoor area with heaters. The one thing being, you can’t make reservations online for that. So, we took JJ and dropped by to make reservations in person. Not wanting to be out on the road too late during the eve, we made reservations for the first seating at 430pm.
We ordered every item available, one of each when there were a choice of two courses.

We didn’t think much of the amuse and the first course and were quite disappointed that they didn’t serve the typical baguette either! 


That “faux” foie gras was very disappointing as it was mushy, metallic-too livery in flavor.

But things turned around with the second course; the Bay Scallop Gratinee.

And the mains were quite good.

Especially the Veal Loin; you can see JJ peeking at it in the background.

We took the desserts home as we were quite full.


And I think JJ enjoyed his first New Year Eve.

Et Voilà!
3015 Adams Ave
San Diego, CA 92116
Dinner with Friends:
I’ve been blessed with having some great friends like Candice, “Yummy Yummy”, and “Xiāng Jiāo”. I’ve even posted on some great meals I’ve had with friends over the years! They are such wonderful folks, thoughtful, kind, generous….
JeffP who I’ve mentioned in several posts and who even shared in doing the One Chip Challenge with me one year is such a person, as is his wonderful bride “LL”. I’ve been honored to get to know them! They are both so kind, fun, and generous. And it was in true display when they invited me out to dinner! At their “special place”. As it’s a small, intimate, setting that’s already pretty darn full, I’m not going to give it away. But since I do use our little blog as a food-travel-personal diary of sorts, I thought I’d just post the photos here.






That LL and JeffP, who both have busy schedules, their careers going full blast, thought of having dinner really touched me!
Friends enrich our lives, broaden our horizons, bring joy, and laughter to us, and create wonderful memories.
Thanks so much LL and JeffP for a wonderful, memorable, and fun evening!
And Mad For Cheesecake is still the Missus’s favorite in San Diego:
**** This location of Mad for Cheesecake has closed
So, we’ve been doing the Japanese cheesecake rounds again, revisiting several places again.
And in the end, the Missus’s favorite was still…..


Yep, it’s still Mad for Cheesecake.

We even got one for our neighbor, who is also from Honolulu, and she agrees with the Missus, that this is the best she has had in San Diego.
Mad For Cheesecake
1420 E Plaza Blvd Suite B-5
National City, CA 91950
One last note – news on Zion Market’s Move from Candice:
*** Yes, Zion Market has finally opened, if you’d like to see my post on the new location you can find it here.
I’m not sure folks know this yet, but our good friend Candice is now on Instagram. And just announced that Zion Market is opening in their new location on Thursday, January 23! Well, finally!
8330 Clairemont Mesa Blvd.
San Diego, CA 92111
Hope everyone has a fabulous week!





















Cooked simply and perfectly. We plowed thru this in no time!









































This was actually not bad. The soup could have used more anise and beef flavor for my taste, but it had a mild peppery spice, a balanced sodium content, good soy sauce tones, and was not bad at all. In fact, I've definitely had 




Man, those were quite a bit of fries! Unfortunately it was over fried and super salty…way too salty to enjoy. I love the richness of schmaltz, which also has a savory component to it; but this was just too salty. I couldn't finish the fries…..
Now I understand that Jidori chicken is a bit chewier, but this was very tough and rather leathery. Also, having had my share of Jidori, which flavors differ from region to region, I expected some interesting poultry flavors. None were to be found.






But, any doubts were soon dispelled when I started mixing things and eating. The shrimp was decently plump with no off flavors. There was more ground pork than on my previous visit. Of course the sliced pork is chewy and quite rustic, but it flavor. There was still only a single lonely fishball in the bowl.
The pork hock has gotten smaller over the years, but the meat on this one was more tender than on my previous visit and the soup, while still heavy on the msg, had a bit more flavor and a dose of white pepper.

But a quick bite of the "fatty" intestine assuaged my doubts. It was tender and full of "bungy" goodness. Don't stare at the intestines too long; you might start seeing things…. Nice mild funky-savory tones.


















































You could make out the scent of truffle. If you took a look at the broth, you'd notice little flecks of black. The more flecks, the stronger the truffle flavor. The broth was very light and in my mind could have used a bit more richness. The savory flavor of shoyu was barely evident. More of a mushroom broth to me.


The chashu had been grilled before serving; which totally changed the texture and taste. I like a nice "buttery" chashu and the grilling had made it rather tough and stringy. The flavor was on the lighter side as well.
I must say; this was fairly good, at least in terms of how moist, tender, and for the basic marinade/seasoning. The coating could have been a bit more crisp or crunchy as it deteriorated quite fast. Much of that was probably due to the overly sweet and sticky glaze used.
There were some definite improvements on this visit. The noodles were firmer, the menma and tamago were not iced cold.
Overall, the service was unobtrusive, the young lady working the front was very sweet.






