So, here's a collection of takeout revisits on places I've posted on a bajillion times.
De Cabeza/El Único:
I was off on a Wednesday and wanted something rich, beefy, and hefty for lunch, so De Cabeza was a natural pick. We hadn't been in a while and Cabeza en su Jugo is so nice during colder weather.
I forgot that Wednesday is Jesus's day off. He really knows how to put things together the way we like.
Still, this was quite savory, warming, and rich…..beefy goodness, with a good amount of spice as well.
Even though we get two orders; we usually have leftovers…..
I need to remember to ask them to put the onions and cilantro on the side……
De Cabeza/El Único
1043 Broadway
Chula Vista, CA 91911
Zgara Greek Grill:
I think it's rather surprising that I don't get stuff from Zgara every week, since it's not too far from home. Still, I do visit quite often and always get the same thing, the pork gyro.
The place seems to be doing some great business. Good for Eric and his Family! He opened during the middle of all the Covid restrictions and has done well!
Seasoned porky goodness, with nice crisp bits, pungent onions, refreshing milky goodness of the tzadziki……..enrobed in a pillowy pita.
Zgara Greek Grill
1229 Morena Blvd.
San Diego, CA 92110
Sue's Korean Kitchen:
Speaking of businesses that opened during the times of Covid. Think we were still in "red-tier" when Sue's opened in April of 2021.
The main dish I get here is the Kimchi Fried Rice with Spam (of course). It's still makes my preferred "under $14 for lunch" mark priced at $11.99. Though back in March it was $10.99.
Still, Sue's opens early at 10am, so I can get there before any lunch rush. For some reason, the woman there always remembers me?
I will say, that on my last visit, the portion size seemed to have shrunk a bit.
Still, this is enough food for me…… I like the fermented spice of the house made kimchi and of course the Spam. You know, the salty-savory-fermented kinda thing.
Sue’s Korean Kitchen
6755 Mira Mesa Blvd.
Suite 109
San Diego, CA 92121
Speaking of fermenting….here's a photo of a take out meal that has been relegated to one of my folders for so long that it would be the photo equivalent of Suan Cai. So, while I'll delete all the detail photos, here's one of the entire meal. Can you figure out where it's from?
And on that note, I'd like to know, what's in your current "rotation"?
The shredded beef was quite tasty. The broth had some nice spice, but was quite "flat" and one-dimensional in flavor. The glass noodles were too mushy. There was a rather greasy "mouth feel" to the dish and as a whole I felt it was quite mediocre.
So, the wrappers were on the tough and brittle side. The filling for the pork and chive was bland and chewy, though the pork and kimchi had the advantage of some good savory-fermented flavor and was definitely the better of the two.
That's what things looked like when I opened up the boxes back at the office. I did a quick taste of the tomato topping which was super bland, you couldn't even really taste tomato. The version of Mul Kimchi provided was weird as it had a real strong anise/clove flavor that wasn't very pleasant.
And not a hint of truffle flavor to be found.
The wings had held up better this time. I tried the sides first. The corn slaw was terrible, the "dressing" was really watery and this lacked flavor. Very little corn, you might as well just give me raw coleslaw mix.
The batter had peeled away from two of the pieces, which had been turned face down in the box. The sauce was not overly sweet, but I still would have preferred a bit more saltiness, this was much milder than the versions at other places. The chunks of chicken were on the dry and tough side.
I'm not going to beat a dead horse about that Mul Kimchi. I just don't care for the flavor.
Calling this a "bowl" is a definite misnomer as it's pretty hefty. There's the standard green salad with a sesame dressing plus some fairly standard and kinda mushy and pretty salty japchae. The rice was nicely done and the portion size seemed a bit larger than before.
The Mister and I returned the other day and were going to order from the regular menu, but the All Day Special Menu, which was All You Can Eat for $27 per person would cost about the same. We decided it would be fun to cook our own and eat all we could. 
The complimentary banchan (pickled 'sides)were brought out along with the sauces (and salad and rice we ordered from the menu). Everything is replenished when you ask.
First up-thin brisket, beef bulgogi and chicken BBQ.
You are given tongs and scissors to help cook and cut your meats. The bulgogi and BBQ sauces carmelized on the grill and gave some flavor to the brisket.
The 'corn cheese' is an excellent side to share. 
For our second round, we chose thin beef belly and thin pork belly…so we could compare. 
A clean grill had been brought out, so there was no flavor imparted from the bulgogi and BBQ sauces and we instead ate the meat with the pickled sides (the kim chee is excellent) and rice on top of salad: a completely different second meal.
The Bulgogi was quite tender, perhaps a shade sweeter than I prefer, but not bad at all. Richard enjoyed this as well, telling me that this was better than what had recently had at a Korean place on Convoy! Go figure.
I didn't realize it, but it had been 
The bone soup still has that nice tongue coating richness and once you add the salt and scallions to the mix it's quite comforting. Like I said, its really about the soup for us.
These wings were just drenched in sauce. There was a huge pool of sauce at the bottom of the box. The two or three pieces on the top, while over sauced held up fine, but the pieces on the bottom were a soggy mess.
Doesn't even look like it's from the same place, does it?
The menu is on the wall, or you can scan a QR code and read the menu on your phone. 
The Mister wanted Boiled Tofu, and it was furiously boiling when brought to the table! He had ordered the 'Chef's Special' ($13) which included shrimp, pollack roe, clam, oyster, mushroom and kimchi. (white rice is included, but the multigrain rice option is an extra $2; get it). Great, fresh seafood and smooth, satisfying tofu.
I've been craving something from a hot stone pot (because crispy rice). Ordering the "Chef's Special Hot Stone" ($20) was just the flavor filled melange I wanted. Marinated beef rib eye as well as beef short ribs over the sizzling rice, topped with plump shrimp and small but flavorful scallops really hit the spot. 
Your condiments are brought to the table after ordering.