mmm-yoso – Page 97

Zgara Greek Grill Revisited

March 7, 2022 mmm-yoso Greek Food

I was so thrilled when Zgara Grill Grill reopened and in my neighborhood too! It quickly became part of our takeout rotation. And then I returned to the office and those weekly visits to Zgara stopped. Recently, I had a WFH day and decided to grab lunch from Zgara.

The Owner, Eric was so happy to see me and I was glad to see a smile on his face. He told me business has been good, even better now that they have their beer and wine license.

They've also spiffed things up a bit.

The one thing that hasn't changed is the pork gyros, it's as good as ever, nice crisp edges to the meat, great savory-light citrus tones, lovely porkiness. Enrobed in a warm pita, the light pungecy of the onions, the creamy-lemony tzatziki…….well, you get the idea, right?

Of all the terrible things that have and are happening in the world……at least there are a few bright spots and I think Zgara reopening is one of them. And with the way things are….I'll take what I can get…..

Zgara Greek Grill
1229 Morena Blvd.
San Diego, CA 92110

So, tell me, what places have you found during the pandemic that you've added to your rotation?

And have a great week!

Jordan (Before Covid) – Petra

March 6, 2022 mmm-yoso Israel/Palestine, Jordan, Middle Eastern Restaurants/Cuisine, Travel

**** I need to dedicate this post to two "FOYs", Kerri, who I know has been waiting for this one and RonR who emailed me – "This morning for the third year in a row I cancelled (postponed?) our 3 month European tour which of course included Tel Aviv, Israel, and Petra. Then, of course I opened up my favorite website every morning and there you are talking about Tel Aviv. Aaarrrggghhh!" Oh man, I'm so sorry Ron, I hope you'll be able to visit Petra and Wadi Rum soon!

Also, not much food in this one….even though I'm going to try to keep verbiage to a minimum, it's pretty looong….so I wouldn't be bothered at all if you decide to come back tomorrow for a more food focused post!

After a nice, relaxing evening at the Intercontinental Aqaba a van arrived to pick us up in the morning. We saw the landscape change as we drove from Aqaba to the town of Wadi Musa.

We stopped twice for bathroom breaks; once at a viewpoint above Wadi Musa and Petra….which was interesting…..you'd never know what lay in the valley below from here.

We arrived a Wadi Musa and transferred to a larger van with several other folks' including a wonderful couple from Australia whose company we really enjoyed! The tour company, Eco Desert Tours was amazing. They dropped our luggage at our hotel while we were dropped off at the rather chaotic ticketing area.

Where we met up with our guide. Once everyone was accounted for, we headed off, down the Bab el-Siq, the path and valley that leads to the Siq.

There are actually tombs and what is called Djinn Blocks, carved blocks of stone. The word means something along the lines of "spirit" in Arabic, but is also credited with being the origin of the word "genie".

And soon enough you reach the Siq, the narrow gorge which leads to into Petra.

There's a lot to see here as well, like the Niche Monument, a shrine created with two Djinn blocks.

This of course, is just an "appetizer" as most folks come to see what right ahead. It goes without saying that the last few steps to view Al-Khazneh, known as the Treasury is quite dramatic in its own right. First, you get a peek, then as you walk closer, it comes slowly into view….the pink-hued wonder, with intricate designs chiseled on it.

One could imagine the moment that Swiss explorer JL Burckhardt, disguised as a Muslim Scholar, became the first Westerner to enter Petra, and laid eyes upon this amazing structure.

It's about a mile to get to the Treasury; which of course, is the most crowded area of Petra. With folks selling Camel rides to various other items……

If you're not inclined to walking…well, you can catch a wagon, camel, or even a mule to get around…….

The portion past the Treasury is called the Outer Siq and is comprised of burial chambers of various designs.

We walked on over to the Street of Facades, a collection of more tombs, these crowded closer together.

Carved into the mountain right past the Street of Facades into El-Khubtha Mountain are what's called the "Royal Tombs".

And then beyond that; the actual city of Petra.

And then, it was lunch time. We had chosen just the simple lunch. We were then told we'd have free time to explore and the meeting place and time were indicated to us.

Which was perfectly fine. Actually, the falafel were not bad at all.

And then we set off exploring……..and had a great time exploring the City….the Great Temple and Qasr al-Bint, a Nabataean Temple.

Of course the Missus couldn't help but climb and explore the Royal Tombs.

After which we headed back to the Treasury.

It was amazing how the colors seemed to change as the sun moved across the sky.

The Missus had seen folks standing on the cliff across from the Treasury…and so…She just had to get there…..sigh.

So, we found a trail across from the Treasury and started climbing up. As I was set to start climbing I saw a gentleman wearing a long black robe and a clerical collar…my goodness; it was a priest climbing and inching his way down the rocks! I stuck out my hand and helped him down the last few steps. He smiles at me and said: "thank you my son"!

Anyway, it wasn't a super hard, but not an easy climb up. But of course, the Missus made it look easy.

I will say, the view was amazing.

Pretty amazing huh?

Of course, the climb down was much harder than going up. But…I'm here right? So I obviously made it.

By now we met our guide, whom we tipped, and told the nice guy that we'd just walk back to the hotel we were staying, the Petra Palace. We chatted on the way back to the hotel and decided to return and do the Petra by Night light show. But first; it was time to check in, hydrate, and most importantly, take a nap!

If you stuck around to the end of this post I thank you.

Have a great week!

My Creamy Mushroom Soup Recipe

March 5, 2022 mmm-yoso Cooking, Recipes

**** I'm dedicating this post to "FOY" Lynnea, who has been asking for this recipe for a while. Sorry I took so long getting around to it!

With our recent cold spell; I thought I'd finally get around to doing a post on my mushroom soup. I know "FOY" Lynnea asked for it a couple of years ago.

Honestly, it ain't the most photogenic soup around, but it packed with flavor. It's also not a "large portion" soup; but really good as a starter with some toasted bread, a drizzle of good EVOO and so forth.

There are a couple of interesting things about this recipe:

1 – These days, I'm not big on measuring things out; but this recipe is an exception. I do measure quite a few things out and even weigh out the porcini mushrooms; which are quite pricey, the cremini mushrooms, etc.

2 – One of the key ingredients to this recipe is my mushroom broth/stock it adds another nice layer of flavor. When I make a batch; I always portion the stock out in 1 1/2 containers, specifically for making this soup.

3 – I have very few innovative ideas and this recipe is not exception. It is based on Jacques Pepin's Dried and Fresh Mushroom Soup recipe in his cookbook, Essential Pepin. I thought the recipe interesting, but when I made it was quite bland for our taste. I made a bunch of changes to the recipe, but kept what I thought was the heart of it; in "essense " (no pun intended), to me the base of the recipe is the use of potato and leeks….so, you could say, it potato leek soup in disguise.

4 – Jacques Pepin also uses porcini soaked in milk; I soak my porcini in hot water, but use 1 1/2 cups of which I strain and use 1 cup for the soup and save 2-3 tablespoons which I add to heavy cream, instead of milk.

Anyway, here goes…..

Mushroom Soup:
1/2 Ounce Dried Porcini Mushroom soaked in 1 1/2 Cup Hot Water for 1 hour
1 cup + 2-3 Tb Porcini Soaking Liquid
1 1/2 cup Mushroom Stock
1 Tb Extra Virgin Olive Oil
1/4 Cup Crisp-High Acidity White Wine (I usually use a Sauvignon Blanc)
4 Ounces Cremini Mushroom
1 1/2 Cup Slice Leek
1 10-12 ounce russet potato cubed
1 Cup Hot Water
1/4 Cup Heavy Cream
1/2 tsp Turkish (or similar) Oregano
Salt and Pepper to taste

While Porcini Mushrooms are soaking…
– Slice Cremini Mushrooms. Set aside slices for garnish. You can either keep them in slices or slice to matchsticks for garnish or a little of both
– Slice the leeks
– Once the porcini have soaked – remove the mushrooms and chop finely.
– Save and strain the remaining porcini soaking liquid. Keep one cup of the liquid in a cup and another 2-3 tablespoons on the side
– Add mushrooms to a cold pot. Turn up heat to medium-high and let sit until the mushrooms start giving up its liquid before stirring
– Add chopped porcini, leek, oregano, and saute until fragrant
– Add white wine to deglaze
– Add mushroom stock, 1 cup of porcini soaking liquid, and hot water.
– While bringing the liquid up to a simmer, peel and cube the potato
– When soup starts to boil add the potatoes
– Simmer gently for 30-45 minutes
– Add 2-3 tablespoons reserved porcini liquid to the heavy cream and set aside
– Once potatoes are very soft, put into a blender and process until smooth
– Pour blended soup back into pot and heat to a low simmer
– Add mushrooms and fold in Heavy Cream mixture
– Serve

When making for friends….our good friend "Alle's" mom loves this soup; I reserve the slices and add in after blending. The Missus prefers Hers without the mushroom slices and garnish and just uses a good Extra Virgin Olive Oil and crusty bread. As always, make it the way you want.

So, there you go Lynnea, I hope you try this out and enjoy it. Thanks for being so patient!

These Days We Call it “Bun Rieu” Weather – Phuong Nga

March 4, 2022 mmm-yoso Vietnamese Restaurants, yoso-silly

Man, did you see the lightning and then hear the roaring thunder last night? And then it came down in buckets…at least where we live. And I don't know if I'm getting soft in my old age, but it felt mighty chilly today…..

In days past, I would have called it Bun Bo Hue weather, and would probably still do so….except that the Missus now prefers the Bun Rieu from Phuong Nga, so I'm over ruled. Oh well…..I do enjoy the Bun Rieu from Phuong Nga so…..

One quick note, this is no longer Phuong Nga 2…..the location on University has closed and, if I recall has become a birria shop.

Anyway, I got the drill down…..I can't really call in my order as the owner and his wife really doesn't understand what I'm saying on the phone….though if the young lady or the young man is working I'd be in luck. So, I have to head on over to 54th and University and place my order….and recently, I think the popularity of the Bun Rieu has increased since on three occasions they've been out of Bun Rieu….once at 1030 in the morning!

On this day however, I was in luck.

PN is still only doing takeout which is perfectly fine for me. There's a short wait and then I'm handed two rather hefty take out packages to take home.

I've detailed my preparation steps in an earlier post and it works well for us. We can never finish all the noodles, so I save those for another use.

The Missus loves the savory broth, mild acidity, I like to add some mam tom for a savory kick. A squirt of lime, teat up those perilla leaves for some nice anise touches and we're ready to go.

The Missus especially loves that PN still provides shredded banana blossom and shredded morning glory as most places don't even provide that anymore.

This suited us perfectly….and I have a feeling; if it's still this chilly during the weekend, I'll be headed on over to Phuong Nga again. If I do, I hope they aren't out of Bun Rieu.

Phuong Nga 2
4016 54th St
San Diego, CA 92105

So tell me….what have you been eating to keep warm these past cold days?

No Sandwiches from Sandwich Island

March 1, 2022 mmm-yoso Asian Fusion/Pacific Rim/Hawaii Style Fusion, Japanese Restaurants, Plate Lunch

I had been wanting to return to Sandwich Island since I'd done my original post back in October. A couple of weeks after, I finally decided to return. I was thinking about getting a sandwich but then I saw this posted.

Whoa, a bento box for $8.75???? I couldn't help myself and ordered it. The container was quite hefty and there was even some miso soup included.

But let me set your expectations right now…..

As you can see; it's a very generous portion of food. Though it's truly "SYSCO – city", if you know what I mean.

Don't get me wrong; I've had worse at many other places for much more money.

But, like that frozen from a package eggroll….

To the very salty; un-miso-ey, miso soup…..also obviously form a package. This was like making a large plate from stuff you have in the freezer and around the house.

Though chicken was nicely griddled on the flat top, it was dark meat chicken which prefer….I've had worse at L&L, the sauce was pure, salty, Yoshida's, or something quite similar. I will say the rice was nicely cooked, moist and tender.

I enjoyed the green salad and the edamame was a nice touch.

And based on recent prices; this was bargain. I feel like I got what paid for here. And how often these days can you say that. Though a coworker told me that they've increased the prices again recently. Still, I know a lot of folks who would pay 10 bucks for this nowadays.

Sandwich Island
7350 Trade St.
San Diego, CA 92121
Current Hours:
Mon – Fri 630am – 3pm
Closed Saturdays and Sundays

Max’s Restaurant

February 24, 2022 mmm-yoso Chains, Filipino Restaurants, Sisig

Max's on Mira Mesa opened at the end of June of 2020. We have a rather long history with Max's, starting during our time living in LA in the late 90's…by the time we moved to San Diego, Max's in National City had become Villa Manila, which eventually became a favorite of ours for Crispy Pata and Kamayan Night. Though to be honest, we haven't been back to VM since way before the pandemic hit. Enough of that; this is about Max's. A few months after opening, I decided to see if the fried chicken at this location (because, having been to couple of locations YMMV) was any good. Since this was in September of 2020, I decided to do takeout. I went and did an online order….just a half chicken and fries.

So, I arrived and walked up to the counter; it was 1130 and no one was in sight. I waited about 10 minutes until a gentleman showed up. I mentioned my order and was told it was almost ready……and then cooled my heels for another 20 minutes! Now, I had placed my order at 11am, arrived at the designated time, and still waited another half hour for my order. Good thing I didn't have any meetings until 1pm; otherwise……

Anyway, I opened up the cardbox containers upon arriving back in the office. The fried chicken, which I believe is brined and thus is quite juicy was as good as I remembered, thin skinned, crisp, if a bit on the salty side.

Quite nice.

I used the Jufran, the banana ketchup on the really dry and limp fries……I'll bet this was just sitting on the side during the extra time I waited for my chicken.

This was not good eats.

After this visit; I decided that I'd wait awhile before returning…..thinking that dining in might be the way to go. Not realizing of course, how long I'd be waiting during the pandemic.

And then, there was a time, when we thought we good see the light at the end of the Covid tunnel, when we thought that perhaps the worst was behind us……Calvin, "M", and I decided to actually go out and grab some lunch. Of course we wouldn't be taking any crazy chances…."M" wasn't too familiar with Filipino food…other than the usual lumpia, adobo, and the like….we headed over to Max's, arriving right at 11am. And it would be fairly quiet until right before we left.

There was only one hard working young lady on duty…I felt for her as takeout and other customers gave her a tough time. Based on my previous visit, I set some expectations, which unfortunately was pretty much in line with how long things took after we ordered.

We did of course have the fried chicken….sorry no photo, which M really enjoyed. But then, there some other dishes, like the Chicharon Bulaklak.

This is basically the fat that wraps around the intestine. It had a chewy-crispness and was fairly mild in flavor….just the slightest offal-ness. M, not quite used to the earthiness was not quite into this dish.

Calvin loves pancit palabok and enjoyed this version, I thought the noodles were a bit overcooked and it lacked the deep shrimpy-fish savory tones that I enjoy.

It just seemed under-sauced, but heck Calvin never found a version of this he didn't like….so I was happy he enjoyed it.

Just to have our carbs covered; I ordered the Garlic Fried Rice.

Which nicely filled the carb gap.

I also ordered the Classic Sisig. Unlike many of the versions in San Diego which uses leftover lechon kawale, this one used pork cheek.

I haven't had this style of sisig in years. Good swiney gaminess; though I wished they used some other parts of the pig head for some textural variety. Not bad, but in need of more spice, sour tones, and pungency from onions. This came across as pretty greasy and of course "M" was not a big fan of this.

Just to cover myself I ordered the Beef Kaldereta as well.

Man, the beef was so tough, the kaldereta while beefy lacked the tangy-sweetness, with a hint of spice that I enjoy. I also like a hint of liveriness usually provided by lechon sauce (Mang Tomas) which seemed like was missing here.

And so, one would think that I'd end things here, but there was one item that I still wanted to try.

Little did I know that it would take almost half a year for this final visit.

With things slowly improving, the skeleton crew decided to do a takeout order from Max's and I had the honor of ordering.

The drill was basically the same. I ordered at 11, was given the designated time of 1135 for pick-up. The same really sweet, but over worked young lady was the only person working the front of house and there was an additional 20 minute wait for my order.

I got it back to the office and arranged the items in the middle of the walk way between cubicles, set out paper plates, napkins, and utensils and the guys took turns getting their plates.

Of course there was a whole fried chicken. Which when hot was every bit as good as what I'd had before; though it got soft and greasy fairly quickly.

The garlic rice didn't have as much flavor as on my previous visit; but with all this fried food, we needed some carbs.

Actually, with all this fried food and pork what I really needed was to be hosed down afterward, but would have to wait until I got home!

I ordered the lechon kawali sisig which was on the dry and tough side.

And like the other pork version needed more spice and sour tones.

And of course; what I really wanted to try….the Crispy Pata.

Which looked hard and dry; but wasn't too bad. It's was not nearly as good as my favorite version, but the skin was crisp, there were nice, gelatinous, gooey bits under that skin and the meat was tender. It was milder in flavor than other versions, but was still decently porky. In fact, this was the first tp be wiped out! Good job guys!

Speaking of wiped out; I think I've had my share of fried foods for a while….at least that's what my Cardiologist told me (jjk)!

To me this last meal, even though we ate in our cubicles, there was no one else in the office so we could joke around and chat quite loudly, gave us a taste of how things used to be…… the camaraderie of sharing a meal; good or bad, the bonding of breaking bread (or scarfing down fried pork), something that has been sorely missing in our lives for the last two years!

Cheers!

Max's Restaurant
8285 Mira Mesa Blvd.
San Diego, CA 92126
Current Hours:
Wed – Mon 11am – 9pm
Closed on Tuesdays

You can read Cathy's post on Max's here and Soo's post on Max's here.

Takeout Revisits – Sizzling Pot King and Mien Trung

February 21, 2022 mmm-yoso Bun Bo Hue, Chinese Restaurants, Vietnamese Restaurants

Man, this weather merry-go-round has been crazy. Last weekend, we had the hottest February day ever recorded in San Diego….and the Santa Ana's really messed up my sinuses. Even after temps came down and we had some rain (!?!), I was still feeling congested. So, we figured the best way to clear things up would be…..well, some fairly spicy food.

Starting with our old standby, the Dry Pot to go from Sizzling Pot King…..instead of the medium spicy, we went with spicy.

**** Sizzling Pot King is now Zhang Liang Malatang

Well, like almost every place else prices at SPK have gone up. The Dry Pot Combo is now $38.99! Back in December of 2020 it was $32.99. Frozen Tofu is now $3.99, add to that one order of rice and we're getting close to fifty dollar country here…whoa.

Well, on the good side, the ma-la and spice helped clear me out…it doesn't look particularly spicy above….but I dug through and found 14 dried chilies.

It's getting kinda expensive and they've cut out using Chinese Cauliflower a while back….but this is basically two meals for us.

Sizzling Pot King
8058 Clairemont Mesa Blvd.
San Diego, CA 92111

Still, this didn't quite do it for me…..and with the rather wet and cooler weather, I decided to do some takeout from Mien Trung. With the Missus now preferring the Bun Rieu from Phuong Nga, I really don't get over to MT quite as often as I used to. The really nice gentleman was working and man, he was just so happy to see me. We had a nice chat while I waited for my takeout order. He asked me how long I'd been coming to MT….he laughed when I told him over 15 years now!

Places like Mien Trung and Phuong Nga do so much takeout…..I remember how I used to see those pots of Bun Bo Hue waiting for pick-up….that they really know how to pack things.

And both places slightly undercook their noodles for takeout; so that pouring hot water over them during the prep separates and heats up the noodles perfectly.

As for how this was…..well, it as just what the doctor ordered. Good spice, wonderful herbaceous – sour tones from lemongrass…nice pungency…..this cleared me up!

I'm not sure if it was a case of not having had Bun Bo Hue from Mien Trung in a while; but I thought today's bowl was very good….the thick cuts of beef weren't overly chewy and the pork hock was quite tender.

I gotta get back more often.

Mien Trung Restaurant
7530 Mesa College Dr
San Diego, CA 92111

Thanks for dropping by. I know this seems like one of those C(learing) O(ut the) M(emory) C(ard) posts….but in this case I guess it's more of a C(learing) O(ut) T(he) S(inuses) kind of posts.

Roadtrip (During Covid-19) – Revisits to Les Petites Canailles, the Alchemist Garden, and Spearhead Coffee (Paso Robles)

February 19, 2022 mmm-yoso Caffeine Fix, Cocktails, French Restaurants, Paso Robles/Cambria/San Luis Obispo County, Road Trip, Travel

At the beginning of last October, the Missus and I decided to do yet another roadtrip……this time to Yosemite. We decided to make stops in Paso Robles at both ends of the trip. We were excited to revisit a couple of our favorites, Les Petites Canailles and the Alchemist Garden. I'll keep verbiage to a minimum since I've posted on these places several times already.

We started the evening at Les Petites Canailles and this time were seated indoors. Things were spaced out quite nicely and we felt comfortable with the set-up.

Sadly, the Rabbit Terrine we had enjoyed so much on our previous visit was no longer on the menu.

And overall, this meal did not quite hit all of the "high notes" as the last time we had visited.

Still, LPC makes one of my favorite versions of Beef Tartare, served at the perfect temperature, great balance in flavors and textures.

Still a winnah!

The Spanish Octopus was not quite as good this time around as it was on the the tough side.

I was interested in the pasta dish since the conchiglie, basically shell pasta was made locally by Etto. The texture of the pasta was perfect and it was dressed well. Sadly, the pistachio pesto was way too mild and there just wasn't enough acidity brought on by the sun dried tomato.

We would however, drop by Etto's shop in Tin City on our way back and bought some of their pasta.

The Mushrooms en Persillade with confit egg yolk was fairly good….though it needed a bit more salt and seasoning in our mind.

The Leeks a la Plancha was quite good, as the leeks were nicely charred, bringing out the herbaceous sweetness, the Espelette Pepper added a nice smokiness and just the lightest touch of heat; we actually wished there was more. Loved the mild sweetness, nutty – butteriness, and distinct flavor the pine nuts brought to this dish…..which it surely would have added to the pasta dish.

Overall, I enjoyed this meal more than the Missus (I could have that beef tartare weekly)…….I'm not sure we'll be returning here for a while.

Les Petites Canailles
1215 Spring St.
Paso Robles, CA 93446

Of course our next stop was the Alchemist Garden….it was our third visit and it did not disappoint.

While the Missus got one of the cocktails off the menu……I wanted something custom made….so, I asked for an Old Fashioned, mentioning I like smoky tones….and the Mixologist was off to the races.

He torched some sage and then covered it to get a more smoky flavor and made me an amazing Old Fashioned.

I guess the Missus really wasn't too satisfied with our meal LPC….She ordered some fries; which were pretty good.

Which meant that I could have another cocktail. This time the gentleman had something else up his sleeve. He asked me if I'd ever had a "Clear Old Fashioned"….I told him that I'd heard of it; but had never had one…….so….we were then off to the races!

He explained making the cocktail to me while putting it together. He took his time trying to finds the perfect ice cube; saying that "it had to be clear enough that after stirring a bit, it would be transparent when the cocktail was served"!

He told me that in his opinion Rosemary was the perfect match for this cocktail and set off to smoke some for the drink.

And yes, it's difficult to make out the ice cube when the drink was served.

Man, these folks are artists……….

The Alchemists' Garden
1144 Pine St.
Paso Robles, CA 93446

The next morning; while I went to refuel the car, the Missus went across the street to get us some coffee at Spearhead Coffee.

The Missus got Her pour over and I a cold brew and were we ready to hit the road.

Spearhead Coffee
619 12th St.
Paso Robles, CA 93446

There's something we really enjoy about Paso Robles…the vibe, the people….the sense of humor and artsiness…..

Thanks for stopping by!

Midweek Meanderings – Ju-ichi Taking Over the Sushi Yaro Spot, Kusina Replacing Boss Bird (Miramar), and Tora Tora Replacing Sandwich Emporium (Mira Mesa)

February 16, 2022 mmm-yoso Blog

Here are a couple of places I've seen while driving around during the last couple of weeks.

Ju-ichi Taking Over the Sushi Yaro Spot:

I was quite sad when I found out that Sushi Yaro was closing at the end of last year. While driving on Engineer Road I noticed an Application for Ownership Change in the window so I went to check things out.

It seems that a a business named "Ju-ichi" was taking over the location. I did a quick check and found that Ju-ichi is currently a catering company that specializes in "Sushi Boards"; something they called "Charcuterie of the Sea".Currrently located in what seems to be a ghost kitchen in Old Town. According to that article; they are set to open in May.

7905 Engineer Road
San Diego, CA 92111

Kusina Replacing Boss Bird (Miramar):

**** You can find a post on Kusina here.

I had heard that Boss Bird Kitchen had relocated to La Mesa a while back; but was surprised to see some new signage up in the old Miramar location rather quickly.

For a place named "Kusina". According to their Facebook site, they are already in soft opening mode – looking at the menu; it seems Filipino, Asian-Pacific Rim focused.

I think we've kinda been down that road here before with Sarap and Gaya Gaya. This will be the fifth restaurant in this spot since 2017……

7580 Miramar Rd
San Diego, CA 92126

Tora Tora Replacing Sandwich Emporium (Mira Mesa):

During a takeout visit to Max's (post upcoming), I drove over to what used to be the Mira Mesa location of Sandwich Emporium. Looks like it'll be a nigiri concept named "Tora Tora"……now really, I know that Tora" means Tiger in Japanese….but being from Hawaii, it also has a deeper personal meaning to me. I'll just leave it at that.

I heard that this was a new concept by the owner of Ototo.

8155 Mira Mesa Blvd
San Diego, CA 92126

And one more…….

I also took a quick peek to see what was going on at what is supposed to be the new location of Golden Chopsticks.

Well…..I guess we'll have to wait a bit longer for our Salt and Pepper Chickens wings……

Takeout Revisits – Rubicon Deli (UTC) and SuperNatural Sandwiches

February 10, 2022 mmm-yoso Sandwiches

Man, it's been a pretty hot couple of days! In fact, I read that we're having record heat here in San Diego….like 25 degrees above normal!

Anyway, I couldn't bear to do a post on the place I was thinking of….instead, let's do what I had for lunch the last two days at work….sandwiches……so here goes.

Rubicon Deli:

Well, it's been a while since I've done a post on Rubicon. I placed my order online and like always, it was ready when I arrived.

Being the boring soul that I am, I got my usual, the "Super Mario" with Crispy Onions. Deciding to change things up the slightest bit; I got the sandwich on Blue Cheese Bread instead of my usual Garlic Cheese Bread. Since it had been almost a year since I last visited….like almost every place else; I believe the prices would have been increased; but it was still the same – half sandwich for $9.79, Crispy Onions for 75 cents more.

The sandwich did look a bit odd when I opened it up……I believe that this was made with the end piece of the loaf.

Still, this was still quite good; though the "crispy onions" weren't as crispy as usual…even with the ten minute (or less) drive back to the office. The nice mild sweetness and sour tones of the Balsamic Glaze; the sweet red pepper tapenade, crisp – peppery arugula, the Asiago……this did me just right for lunch.

I'll definitely be back again during warm weather…..

Rubicon Deli (UTC Location)
4130 La Jolla Village Drive – Suite 104
San Diego, CA 92037

SuperNatural Sandwiches:

**** SuperNatural Sandwiches has closed

SuperNatural has been a regular stop for me during these times, though not always for sandwiches. This time though; I went with the Kirin ($12.25) and Garlic Fries ($4.50). As always, I was able to order online before opening time and my order was ready for pick-up at 1110 when I arrived.

As always, the bread was still crisp-crackly when I got back to the office, the shrimp perhaps a bit tougher than usual, but passable….for some reason, I enjoy the lup cheong in this sandwich.

The fries were more crisp than usual; which I enjoyed.

This was an enjoyable and quite filling lunch.

I was sad to hear that the Little Italy location has closed and SuperNatural is back to a single location.

SuperNatural Sandwiches
7094 Miramar Rd.
San Diego, CA 92121

So there you go; my lunches for the past two days…..if this heat wave keeps up; I'll be hitting up some other warm weather favorites soon as well.

What have you been eating during this unseasonal heat wave?