mmm-yoso – Page 456 – As in, yoso-silly, yoso-hungry, yoso-full, or best of all; mmm-delici-yoso!!!!! A San Diego based food and travel blog. An Ex-Pat Kama'aina and Friends explore food, restaurants, and travel from San Diego and points beyond.

House of Orchid- Korean and Japanese Restaurant

August 6, 2009 Cathy Korean Restaurants, What Cathy Eats!

mmm-yoso!!! is this. The Blog that you are reading. Kirk and ed (from Yuma) are busy today, so Cathy is writing.

Hi. A new place opened just behind China Max about three weeks ago and The Mister and I decided to go there for dinner the other night.

It has only been open for about three weeks now and the staff is very enthusiastic and helpful. Pretty much at all times, at least two, and sometimes three people were at our table asking if we needed anything. The owner also came over to ask us how we liked everything. Twice. The interior is neat and clean, as is the fish tank, which housed a very large, flat, monkfish when we came in. (Whole fish prices range from $75-$150).

We were first served some iced barley (or maybe it was brown rice) tea, placed our orders.

Soon, we each were given these bowls of slightly spicy vegetables and "noodles" made of acorn powder mixed with agar. See those crinkle cut things at the bottom of the bowl? It was chilled and refreshing. A nice interlude.

Soon, The Mister's 8 plates of panchan arrived.

As did my bowl of miso soup (which had a good amount of excellent tasting tofu at the bottom of the bowl).

The Mister's beef bul go ki ($11.50) was tender, well flavored, plentiful and had many onions cooked with it (which all became my onions. Yay!)(I still think someday he will change and like onions, but am getting less hopeful as the decades of marriage roll by).

My Hwe Dup Bop (Korean Chirashi) ($15 at dinner, $11 at lunch) arrived at the same time.

Five types of raw fish and fish eggs on top of some fancy lettuces, on top of some iceberg, on top of warm rice, topped with some sliced seaweed. In a VERY large bowl.

After a while, tasting all of the seafood and lettuces with the sesame oil based dressing it came with, I added the spicy hot red sauce that was placed on the table and mixed up the ingredients for a variation on thesecond half of this bowl of goodness.

We each were given small bowls of warm sweet something which had pine nuts floating in the mix. It was very refreshing and a perfect, light ending to our meals.

Service was more than attentive, with at least two (young) waitpeople coming by to ask us how we were doing and the owner coming out from the kitchen twice always asking if they could help us with anything.

The "Japanese" part of the menu seems to be sushi and rolls are 50% off. There are daily lunch box specials to go for $5.99 and daily roll specials for $4.99.

It is nice and clean, the food is fresh and good. I would not hesitate to go back to try the rest of the menu which includes many stews of kim chee, soy bean, steamed black cod,monk fish and kalbi as well as flat noodles and ox bone soup and the whole fish.

House of Orchid 4698 Convoy, San Diego 92111 (858)776-9205 (858) 277-8949 Same parking lot as China Max, behind that building.

Nazca Grill Peruvian Restaurant

August 4, 2009 mmm-yoso Peruvian Restaurants

**** Nazca Grill has closed

Lately, the Missus and I have been fondly recalling our trip to Peru. And while it's been less than two years since we've been there, we're starting to speak of our trip in that faraway tone….. Funny thing is, as much as we marvel at visiting the Sacred Valley and Machu Picchu, it is the moments we treasure like walking into a dirt floor shack and grabbing some Chicha de Jora, a frothy alcohol beverage made from maize. And yes, the the fermentation process is actually started by moistening the maize in the maker's mouth. And of course it was the food, from Cebiche at Pescados Captiales, a fantastic meal at Astrid y Gaston, to the meal that was the most memorable, sharing dinner of home made Cuy (guinea pig) with a warm and gracious family in Cusco. You could say we've developed quite a fondness for Peru. So of course we were thrilled when we saw the sign for Nazca Grill go up. And even more thrilled when I noticed that the place had opened.

Nazca Grill now occupies the spot that both Aji Seco and the attached Taco Shop stood. The interior has been freshened up a bit, and in the open kitchen(actually the jerry-rigged kitchen of Aji Seco) stands a rotisserie. This could only mean one thing….. Pollo a la Brasa! Peruvians love their rotisserie chicken. You can't walk a block in Lima without running into a Pollo a la Brasa shop.

And yes indeed, Pollo a la Brasa was featured on the menu, as were Peruvian standards that would make any Peruvian ex-pat's heart sing. Stuff like Papa a la Huacaina, and those "Chifa" (Peruvian Chinese dishes) like Chaufa, basically a fried rice dish, and Lomo Saltado, which is basically a beef stir fry, featuring the unique Peruvian touch by including Papas Fritas (basically french fries). What else would you expect from Peru, where potatoes originated .

Pollo a la Brasa sounded good, but I was in search of something to refresh and revive me from the heat. If this ain't Cebiche weather, I don't know what is! We started with the Ceviche de Pescado ($10.95):

The cancha (fried corn kernals) and choclo (peruvian corn) were perfect and spot on. We really would have preferred a proper Camote (sweet potato) prepared in the Peruvian way, or even some purple sweet potatoes. The fish looked, tasted, and had the mouth feel of what they call "Corvina" in Peru(white sea bass), and was prepared well, with just the right amount of "cooking" from the citrus. It was however, a bit weak in the flavor department, you could say that the "Leche de Tigre" ("Tiger's milk" – the marinade for the Cebiche) lacked claws. It was very bland, which made this much less satisfying than the version at Latin Chef.

The Missus ordered one of Her favorite dishes, Pescado a lo Macho ($10):

First off, I gotta say this place really makes some good rice. The fish was cooked well, but again this was a bit lacking in the flavor department. The Missus prefers a version with a bit more spice and tomato for a nice mildly spicy-tangy kick. It was good, but not great.

Not in the mood for anything hot, I excitedly ordered the Tiradito Nazca ($11.95). I've developed a love for this supposedly Japanese influenced Peruvian dish. Every version of Tiradito I've had has been different. So I've come to think that this dish is a great way of a Chef displaying his, or her individuality, rather than sticking to the basic rules of Cebiche. I've had some fantastic versions, and some versions that looked amazing, but were train-wrecks. But I've never been bored by a Tiradito….until now:

When the dish arrived, the first sentence out of the Missus's mouth was; "where's the rest of it"? This tasted like the Cebiche with a bit of equally bland "crema" on it. No zing, no personality…… I was excited seeing this on he menu, as on my last visit, I learned that Latin Chfe no longer makes Tiradito….bummer.

After dinner, driving home, the Missus texted Her Peruvian friend. When She inquired as to whether he had been to Nazca Grill, he replied "of course". The place had only been open a week! That Peruvian pipeline is mighty strong. When She asked what he thought about the food, he replied that we needed to try the Lomo Saltado and the Pollo a la Brasa. So of course I returned, but this time for take-out.

I started with the Causa Nazca ($4.50).

I often call Causa a "layered mashed potato cake". A layer of mashed potato is covered with a filling, the usual is a tuna-mayo filling, with another layer of mashed potatoes on the top. This was the chicken version, which was pretty good. The shredded chicken was not dressed with too much mayo, so you could still taste the chicken. And who doesn't love mashed potatoes…in cake form. It was topped with a Huacaina sauce, a mild cheese sauce, which added, but didn't subtract from the flavor. Potatoes in Peru have amazing flavor, so I didn't even try to add that to the equation. Looking at my photo, I guess you could always say that this is a mashed potato-chicken salad sandwich, with the mashed potato being the "bread". We enjoyed this.

And of course the Lomo Saltado ($10):

A few years ago, someone made fun of one of my photos of Lomo Saltado. Specifically, the papas fritas….to which I simply replied, "you've never had this before, have you?" 'Nuff said….

This version was good, the meat has a decent chew without being tough, but I thought the dish could have a bit more ooomph, perhaps a bit more tangy-sour flavor. The saltiness was perfect. Again, the rice was perfect.

And of course, I needed to get some Pollo a la Brasa. I ordered a Half Chicken ($11.95), which came with a green salad, papas fritas (of course), and some Aji Amarilla (yellow pepper sauce).

Now truth be told, this place doesn't hold a candle to the woodburning Pollo a la Brasa joints in LA, or even the Peruvian mega-chain Pardo's. And while the flavor is not quite up to the level of El Pollo Inka, it is still quite good. The meat is very moist, soft, but not mushy. The flavor is on the salty side, but in a good way. The Aji Amarilla is bland. The fries….well, who doesn't love french fries??? The salad is your basic iceberg lettuce mix.

I'd have that chicken again. Be it ever so humble, we've got Pollo A la Brasa in San Diego.

The Gentleman who runs this place is named Wilson, who is a very nice, gracious, and accommodating guy. The service is decent, in that casual Peruvian way, and the food gets to your table much faster than at Latin Chef. There are items such as Anticuchos (grilled beef heart) and Sudado, which I assume is Sudado de Pescado, a fish stew, on the menu. I hope they do well!

Nazca Grill
4310 Genesee Ave
San Diego, CA 92117

Hours: Mon-Fri 1130am-10pm
Saturday 830am-10pm
Closed Sunday

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Tender Greens- a chain concept that is not cookie cutter

August 3, 2009 Cathy American/New American Restaurants, What Cathy Eats!

mmm-yoso!!! is a food blog, written by Kirk, ed (from Yuma) and Cathy. Whenever we feel like it. Today, Cathy feels like it.

Hi. If you have been to Liberty Station-( the old Naval Training Center- where part of Top Gun was filmed), you have probably seen the Trader Joe's, the very cool Vons (you enter in a courtyard/open roof area and then go inside to the left for more or less prepared foods and to the right for more or less groceries- with an extensive adult beverage area), the Starbucks, Sammy's, Panera, La Salsa, as well as The Rock Church and High Tech High.

If you go to the Southern side of the main complex, you'll see on the other side of the fountain,

The overhead sign, and then walking down a long corridor, you'll see

The smaller overhead sign and the entrance door around the corner.

Step inside, and there is a menu overhead, where you can peruse the offerings (including daily specials in the center bottom portion)

Basically, the mains are either $5 or $10, with and without protein and then there are a few variables (soup of the day, hot plates, sandwiches).

You order right there, as you see above, and then walk along the line, seeing orders being made…

Varieties of lettuces, dressings, toppings.

Fresh and grilled vegetables…

and flank steak, chicken and seared ahi tuna

Everything is assembled in front of you and at the end of the line, where you can order beverages (including wine) and a choice of desserts. You pay here.

Then you find a seat.

There is an interior area and an outside eating area. It is clean, modern and there are plenty of tables.

This is the $5 baby spinach salad, with goat cheese, hazelnuts and served with a cabernet vinaigrette.

This is the Grilled Chicken Cobb ($10). It is made with Romaine, Point Reyes blue cheese, Heritage bacon (thick, large cubes of the cooked smoked, deep flavored bacon), avocado, egg, tomato and the dressing is not very garlic-y.

The plates are given to you on these -jelly roll pans, and the water glasses are just so nice.

The Nicoise Tuna Salad ($10) is plentiful, with green beans, olives, capers, potato, tomatoes and the teensy egg you see there, topped with a sherry vinaigarette. The tuna is cooked rare and is tender and very, very good, the topping on the tuna is light and parsley-oil based.

The hot plate of flank steak, yukon gold mashed potatoes and side salad (this one Romaine with Caesar dressing) ($10) was perfectly seasoned and *really* good.

Yes, technically it is a chain -possibly franchised since the website shows different menu items (especially desserts are listed as being made by someone's mom and change daily). There are only three locations (here, Culver City and West Hollywood). The food is done extremely well. Maybe when we aren't full, dessert will be chosen and included in another post.

Tender Greens, Liberty Station Marketplace, 2400 Historic Decatur Road, San Diego 92106 (619)226-6254 Website

Roasted Garlic and Red Pepper Puree

August 2, 2009 mmm-yoso Cooking, Recipes

We've been grilling like crazy the last couple of weekends. The Missus' has been craving grilled mushrooms and roasted red peppers. She'd usually make sandwiches during the week of roasted red peppers, a roasted medium-mild, yellow chili, sometimes called a Santa Fe Chili Pepper. She's drizzle on some Extra Virgin Olive Oil and some feta cheese and be good to go. On one of our grilling sessions I roasted a few extra red peppers, which I put aside to puree, which is quite versatile. You can use the puree as a sauce, or in a vinaigrette, or even as the Missus used it….as a spread for bread. Check out Judy's wonderful Food Blog Tinker with Food, for another great idea.

There are a couple of ways you can roast bell peppers, you can read a bit about it here. I usually rub some olive oil on the peppers and roast them on the grill until charred, softened, and looking a bit "deflated". I place in a large bowl, and cover with plastic wrap. I also will often wrap a couple of bulbs of garlic, excess "skin" removed, tops chopped to reveal the cloves, covered with a bit of olive oil, in aluminum foil, and place in the "indirect heat" portion of my grill to roast. Conversely, you can roast garlic in the oven. Anyway, I've already typed in too many words for something so easy to make.

Roasted Garlic and Red Bell Pepper Puree:

3-4 large roasted bell peppers, charred skin removed, cut into sections.
1 bulb of roasted garlic
1/4 cup Extra Virgin Olive Oil (more as necessary)
Salt to Taste.

– Remove the roasted garlic cloves from the bulb by holding the bottom of the bulb, and squeezing.
– Place roasted bell peppers, roasted garlic, and olive oil in a blender and puree to desired thickness. Drizzle in more olive oil if necessary.
– Remove puree, taste, add salt, and stir briefly by hand to mix.

Makes about 1 1/2 cups. I also let the puree sit about 1 hour to "set".

On this night, I threw together a quick meal. Inexpensive sashimi grade scallops from Nijiya were seared, and plated on a good amount of the puree.

I topped off the scallops with wasabi tobiko, and sprinkled crushed oregano and ground red chili powder to garnish…….

To make a vinaigrette, simply replace the usual amount of mustard, or whatever emulsifier) with the red pepper puree.

Chiang Mai: Pratu Chiang Mai Market

July 31, 2009 mmm-yoso Chiang Mai, Thai Restaurants, Thailand, Travel

Chiang Mai didn't quite have the constant fragrance of food wafting through the air like Bangkok. In fact, at times you kinda had to work a bit to find something that wasn't tourist, Western style, or Pseudo-Thai Food. After walking around Chiang Mai a bit, we were rather happy we stayed in the Inner Moat area, right across the street from the Tha Phae Gate. The hotel, The Montri was a bit worn, and there was a huge renovation project going on during the day, which didn't bother us much since we were out of our hotel by 8 am. One of the places we visited many times was the area by the South Gate, called Pratu Chiang Mai. The Pratu Chiang Mai Market area really has something going on during all hours.

At night all the food stalls and carts are going strong.

During the day, there are more formal stands within the market area, and more produce vendors lining the street.

The evening carts seem to get started right after the afternoon rains, and get going pretty quickly.

On the day we arrived in Chiang Mai, the Missus decided to do a quick walking tour of various Wats.

And at the end, I was bushed. I remember seeing food stalls on our way in the from the airport, so we took a walk to Pratu Chiang Mai, and had our first dinner here. The only problem is what to get!

The TFC (Thai Fried Chicken) stand was going strong, and you can eat well for less than 2 bucks. At the time of our visit it was 33 Baht to a Dollar. So here I was in Thailand….so why not get some Pad Thai???

Place your order, and things get rolling pretty quickly.

Meat on a stick, just 15 Baht (50 cents):

Which on this day was enough for the Missus and I….a buck-fifty for dinner…..

The Sausage was decent, but had a bit too much rice and was not sour enough for my tastes, but the Missus really enjoyed it. It was garnished with slices of cucumber and galangal.

The Pad Thai was pretty good, a bit greasy, but in a good way.

It was surprisingly filling. We had gotten to appreciate Thai portion sizes, which seemed to be just enough to be satisfy you without taking you over the edge.

I do remember watching in amazement as a Thai Gentleman poured several scoops of what looked to be palm sugar over his Pad Thai before consuming it!

And finishing things off was some Kanom Krok.

This woman made the best we had on the entire trip! It became our "gold standard" for Kanom Krok, wonderful hints of coconut, without being too sweet. A wonderful crisp crust with a tongue melting molten interior. Familiar and simple, but complex in texture and taste at the same time.

It was a nice first meal.

Over the course of our stay in Chiang Mai, we always knew we could stop by for a nice snack. For us, it provided the perfect pace unlike the crazy and tourist saturated Night Bazaar, which we visited once, and decided never again.

Turo Turo Thursday: Betchay’s Pancit Lumpia & Grill

July 30, 2009 mmm-yoso Chicken Wings, Filipino Restaurants, Sisig

**** Betchay's has closed

It's Thursday, which means it is time for another installment of "Turo-Turo" (point-point) Thursday. In these posts, I'm checking out these little mom-and-pop shops serving what I call "Filipino soul food". You can almost always count on generous portions, and most of the dishes served will without a doubt stick to your ribs. Taking a different approach, I'm just trying out places outside the National City-Chula Vista area. And Betchay's in Rancho Penasquitos is about as far away from there as you can imagine. Located in the huge shopping complex off Black Mountain Road, Betchay's can be kind of difficult to find.

Whenever I visit, I always chuckle. One of the signs for Betchay's overlaps the front of the pet store next door. I'm sure this must cause some customers(and employess) a bit of consternation????

Still, the folks here, are very, very, nice. One young man in particular, is so friendly, polite, and helpful, that I just think he's amazing. In fact, he always asks me if I want some Sinigang with my plates, something that is a request item at most turo-turo joints.

If you asked me if free Sinigang tastes better, I'd say yes without hesitation!

So here's a summary of a couple of items I've had over the last couple months (years?).

There's no way I'd pass up Sisig at anywhere if I hadn't sampled it before. And Betchay's is no exception. In fact fellow pork lovers, I've just created a category for Sisig, for your heart-stopping, artery clogging, enjoyment.

The version here has a good texture, the lechon kawale is still crisp, and it's not drowned in "juice". It does a lack the nice sour punch, and for my tastes is a bit low on the heat scale. It is decent overall.

The Pork Adobo…..

The texture was good, the meat tender. It had enough salt, but was lacking in all the other categories. It was also super oily, and not in the "fei ur bu ni"(rich without greasy way). If you're a frequent reader of my posts, I don't think I'm a shrinking violet when it comes to oil, but man this was just too much……..

There are also Chicken Wings, 3 pieces for $2.25:

This should probably not sit under a heat lamp, as they were soggy and greasy. Also short on the flavor scale as well.

On one of my visits I got my combo-plate with pancit instead of rice, and enjoyed it. More "al dente" than most places, and mostly just noodles, but served as a starch, it does just fine.

As you notice above, I ordered Tocino. And on this day, the Tocino was excellent. Tocino originally is a cured pork dish, so it should be a bit chewy. This version had the perfect amount of chew for me. It was not overly dry, and had a perfect ratio of salty to sweet for my taste.

If you've been to Betchay's, you know that I've only scratched the surface. With the nice service I've had, it's really easy to like the place. On one visit, which was in the morning, I was filling up my soda, when one of the young ladies in the back, leaned out the service window. Not knowing I was there, she started singing in a very sweet voice. When she saw me, she immediately stopped, and gave me an embarassed look. I turned, and gave her a thumbs up, and she gave me the brightest smile.

It's easy to like places like that…..

Betchay's Pancit Lumpia & Grill
13223 Black Mountain Rd
San Diego, CA 92129

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Revisits: Kayaba, and (yet) another visit to Izakaya Sakura

July 29, 2009 mmm-yoso Japanese Restaurants

Just some revisits for today……

Kayaba:

***** Kayaba has closed

Sometimes just the mention of something can really get me going……. Yesterday, all it took was reading one of the daily posts from one of my favorite food blogs, Our Adventures in Japan. Kat, much like me, is an ex-pat Kama’aina, and is currently on vacation visiting “home” which, of course, would be Hawaii. Obviously I’m glued to each and every one of her posts. So yesterday, what does she post on? Why it just had to be Tonkatsu (albiet a Tonkatsu Sandwich), from Tonkatsu Ginza Bairin. The worst thing was that Kat, who usually includes a few photos from every meal, didn‘t do that for this meal. With good reason as she was having lunch with a good friend, and I‘d do the same. The problem was, that all I could think about was their $36 Tokusen Kurobuta Tonkatsu Teishoku. Sorry to say, there’s no Tonkatsu Ginza Bairin in San Diego……but I just had to have some Tonkatsu. So I settled for Kayaba:

It did a decent job of “scratching that itch”…..it ain’t no Ginza Bairin, but was bit a bit cheaper at $8. I think if I’d missed the boat at Kayaba, I’d have even settled for shredded cabbage with tonkatsu sauce……weird, I know, but much like Kathy, I can’t resist slathering katsu sauce all over my cabbage. One does need 5 servings of fruit and vegetables a day right?

Kayaba
4240 Kearny Mesa Rd Ste 119 – In the Mitsuwa Marketplace
San Diego, CA 92111

(Yet) Another Visit to Izakaya Sakura:

Yes, you can say it now…….how many posts can one do on Sakura? It’s bad enough that Ed, Cathy, and I have all done posts on Sakura. But to make matters worse, we’ve each done multiple posts. I have however, taken comfort in the fact, that I haven’t even come close to the level of obsession with the place as displayed by Dennis in his wonderful food blog, A Radiused Corner. Oh, and in case you missed it, here’s his latest post on Sakura. Now that’s dedication!

And our recent weather had a nice visit to Sakura written all over it. On this visit, the Missus and I sat in the “smoking section”…… just joking, we sat on one of the tables outside where I’ve seen guys taking surreptitious puffs of cancer sticks in the past. You can’t drink alcohol on these tables, but you can sneak in a few stealth puffs if you need to.

On this visit, the Missus had one dish in mind, while I had several. I started with one of my favorites Maguro Yamakake. Simply cubes of Maguro topped with Yamaimo (mountain yam) which has been grated to give it a gooey texture. Along with a bit of soy and wasabi, I find this a refreshing dish. Though a good FOY (Friend of Yoso) calls it “snot on tuna”. (You don’t want to know what he says Shiokara smells like) It really has a mild flavor, and is more of an acquired texture than anything else.

I followed that up with the Albacore Tataki, slices of seared Albacore in ponzu sauce, topped with sliced onions and scallions. The meaty Albacore, which sometimes can be on the dry side, does well with the citrusy ponzu, and just as red meat goes well with sweet, acidic onions, the Albacore does the trick.

In need of something rich, I also ordered the Ankimo (steamed monkfish liver), another of my favorite dishes:

I realize that it’s not the optimal time for Ankimo (which is winter), which is probably why this wasn’t the best Ankimo that Kazu has ever created. It was very fishy, with a more wax like mouth feel than the usual pate texture. It was too strong for the Missus, who also loves Ankimo.

When it’s hot, I love Zaru Soba (cold soba), and I enjoy the version at Sakura.

The Missus was still waiting for Her dish, and wanted a a taste of my soba. I had forgotten how She eats Her Zaru Soba; She ended up dumping the entire ball of wasabi into the tsuyu(the broth), creating a nasal singeing experience for me. I had to keep reminding myself, “real men don’t cry in their soba”…… ouch! On the good side, my sinus problems were a thing of the past……

Finally, the Missus’ Chirashi arrived, looking mighty good.

The Missus attacked this with gusto, and based on Her reaction it sure must’ve hit the spot.

Of course, I got my share of the Chirashi as well, in the form of the very plump oyster, as well as some of the Ikura and rice:

While eating the Chirashi, the Missus thought of the perfect item to top off Her meal……

Shishamo of course, which She can eat like french fries.

We left Sakura as we always do after a nice dinner there…..maybe a bit lighter in the wallet, but satisfied.

Izakaya Sakura
3904 Convoy St #121
San Diego, CA 92111

Dining at Artisan: Paso Robles

July 28, 2009 ed fromyuma American/New American Restaurants, Paso Robles/Cambria/San Luis Obispo County, Seafood, What Ed Eats -You too can be like Ed!

Cathy and Kirk continue eating, but today ed (from Yuma) is not only eating, but he's also inviting you to share a dinner.

I first visited Paso Robles nearly 25 years ago (geez, I'm getting old). Back then it was quite literally a little Cowtown. Maybe there were six or seven wineries scattered around, some of which weren't especially good, and I could find no interesting place to eat in town. Nowadays, over 230 wineries lie within a few miles of the city, and numerous eateries beckon you to sample their gourmet cuisine.

My favorite place for dining in the town had been Bistro Laurent, which features a modern California approach to traditional French cuisine. Memories of dishes like veal cheeks, roast squab, and venison shanks still make me salivate. Unfortunately we were going to be in town on a Sunday and Monday, the two days BL closes each week.

So Tina and I did some research and then walked around downtown Paso reading menus, asking about daily specials, and discussing where we wanted to go. The decision, however, was an easy one to make as soon as we got to Artisan: The dishes on the menu sounded interesting, the wine list was varied and almost affordable, and all that walking around made us hungry.

As we sat at our table looking over the menu, several slices of outstanding crunchy French bread (baked by a small bakery in Atascadero) showed up: This was the best bread on our trip. The rustic half baguette came with a generous pat of soft sweet cream butter. This was a good omen for the rest of the dinner.

We had decided on building a meal around a local white wine. The most interesting wine, at least the most interesting one I could afford, was a Vermentino from Tablas Creek ($38): One great thing about dining at restaurants like Artisan and Passionfish is that you get a chance to try wines that you might otherwise never encounter — particularly if you live in a place like Yuma, Arizona. This Vermentino is the first California grown version of that varietal that I have ever encountered on a wine list. Even in Europe, this type of grape is not common, it being the predominant white grape only on the island of Sardinia — though it is grown elsewhere. The Tablas Creek version was crisp, richly flavored, and smooth.

The appetizers soon arrived. Tina had chosen crabcakes ($16), which were perched on quarter size disks of firm potato, covered in a very tasty, lightly spicy remoulade sauce. A sprinkling of micro greens decorated the golden brown cakes: Although I don't quite understand the potatoes, which to my mind seemed out of place on the plate, the crabcakes themselves were packed with tasty crab meat: I ordered seafood chowder ($10) for my first course:
Having grown up close to the Oregon coast, I consider myself something of a chowder aficionado. This one was quite good. The broth was creamy and richly flavored. Most notably, the predominant taste was mussels, with small chunks of potatoes and halibut studding the soup and providing texture variations. Allegedly, some clams were also present, but any clams were very much in the background.

For my entrée, I had decided on the halibut, which came with lobster raviolis, grilled spring onions, micro greens, ceci beans (fresh chickpeas), and a small side of chard ($28): Halibut cannot be broiled more perfectly. Inside the crisp crust, the fish was incredibly moist and tender: The beans and greens added variety to the platter. The lobster raviolis, unfortunately, did not taste strongly of lobster, although they certainly looked right: As good as my main course was, Tina's selection was the gem of the entire evening. On the menu it was described as "Summer truffle pici, handrolled pasta, piopinni mushrooms, goat cheese toast" ($25). It looked like this: We both agreed that this was as good as a noodle dish can be. The noodles themselves, lightly golden with the faintest hint of truffle, were mimicked by the shimeji (piopinni) mushrooms, which presented the same colors and shapes: Yet the flavors and textures of the two were very different.

The noodles and mushrooms were only one of the flavorful matrices that interacted on the plate. The robust contrastive tastes of grated aged Italian cheese and absolutely fresh peas mingled with every bite of pasta. To those of us bored by standard frozen peas, these freshly shelled nuggets were a joy — and their flavor was accentuated by the pea greens strewn on top of the noodles:
If Tina's entrée had any shortcoming, it was the goat cheese toast: There was nothing wrong with it, but it was unnecessary and played a distinctly second fiddle in the orchestra of flavors set before her.

Even though one or two aspects of the dinner might have been better, we both were extremely impressed. In addition to the creative, interesting, and flavorful food, the service had been friendly and attentive throughout the meal. Just for one example, we both drank a lot of water that evening since we had been wine tasting in the afternoon and then had walked around 95 degree Paso Robles looking at menus. As soon as the waitstaff watched us slurp down our first glasses, a large carafe of iced water was placed on the table. I also enjoyed watching the manager, a young woman who seemed to miss nothing going on in the restaurant. Kitchen and waitstaff totally professional.

This dinner was, by my standards, a pretty pricey meal. It was, however, so tasty and intriguing that we decided to do something that I almost never do — come back to the same place on the next night for a second meal. Stay tuned for the results of that adventure.

Artisan, 1401 Park Street, Paso Robles, California 93446, 805-237-8084

Laylah’s Patties & Jerk – Just the Patties

July 27, 2009 mmm-yoso Jamaican Restaurants

While looking to make a U-turn on El Cajon Boulevard on my way to Sang Dao, I saw brightly colored shop. The signage that said "Jamaican Beef, Chicken, Veggie Patties" can't help but get your attention.

A few days later, I stopped by, and found that this little shop was nice little market, so I restocked on my Grace Hot Sauce. And yes, I did get a couple of patties:

For those thinking that a Jamaican Patty is a piece of ground beef ready for the grill (I won't name names, but you know who you are), a Jamaican Patty is basically a savory pastry filled with meat. Similar to an empanada, turnover, or meat pie. I'd had a Jamaican Patty once before(so count me among those who is far from an authority on the subject), and though I didn't care for the "shell" which I thought was greasy, the ground beef filling was pretty spicy, and quite delicious.

So of course I got the classic Beef Patty:

At first glance, the patties looked a bit on the "skinny" side, not like the one's I had tasted previously. At first bite, mixed signals were sent to my brain. I enjoy the crusty-grittiness of the shell. On the other hand, I found the filling to be terribly bland, totally against character for Jamaican food. It was also kind of greasy…..

To my tastebuds the Chicken Patty fared a bit better. Though it also had just a thin smear of filling, the ground chicken was better seasoned and moist, though still not very spicy. Looking at the filling, I thought I saw what looked like chopped Ortega Chilies, though I'm probably mistaken.

Based on the patties, I'm not really motivated to return. What does motivate me to return is the "Reggae Kitchen" being built next door. I was told that it'll be a Jamaican Food take-out joint set to open in a few months. So I'll hold off on any more patties, and wait for the Jerk Chicken…..

Laylah's Patties & Jerk
5712 El Cajon Blvd
San Diego, CA 92115

Roadtrip: Xiang Wei Lou – San Gabriel (Los Angeles)

July 26, 2009 mmm-yoso Chinese Restaurants, Los Angeles County, Road Trip

**** Xiang Wei Lou has closed

To complete the Hunan "trifecta" the Missus and I decided to check out Xiang Wei Lou, located on Valley in the same strip mall as Papa Walk and the San Gabriel Hilton. We had saved this one for last because it seemed to be the nicest looking, and strangely enough had an "A" LA DOH rating, a rarity in the San Gabriel Valley.

The place was pretty dark when walked in, until the next set of customers arrived. They immediately took over the place, telling the mellow, but indifferent young lady to turn down the A/C, turn up the lights, I want this…..I want that.

Meanwhile the Missus and I were coming up with a gameplan, and placed our order. As usual, we started with a Hunan standard, the Combination Smoked Meat (Preserved Delicacy Combination – $10.99):

This was a disappointment, the meats were hard and the smoke flavor was lacking. Compared to Hunan Seafood(which was the best) and Hunan Chilli King, this was the worst so far.

The Missus had been dreaming about Hunan Pickled Green Beans since our visit to Hunan Chilli King. She had even gotten Her Dad involved, as he has been attempting to make this from memory. According to my FIL, the traditional way of making this is a dying art in Hunan. Looking over the menu, I wondered what type of meat, or cut (other than something smoked), would stand up to the briney pickles, and the chilies. We decided on Pork Intestines, and ordered the Intestines with Sour String Beans($8.99):

This was probably the most well prepared pork intestine I've had. The intestine was sliced lengthwise and cleaned, so there was no "bonus" material. So I wouldn't be tasting what was Mr or Mrs Piggy's last, or second to last meal. It was also cooked well, yielding at first bite, slowly gaining a bit of chewiness. The earthy, dark flavor went well with the pickled green beans and the salted chilies. The green beans weren't done very well, they didn't have the semi-crunchy texture of well cured green beans, and weren't as briney and sour as the version at Hunan Chilli King. another big issue was that even though we ordered this "Big Spicy", this was quite mild. I didn't even break a sweat, a real rarity when it comes to Hunan or Sichuan food. Still, this was some goos "guts".

The last item we decided on, well, we just had to order since there was a huge photo of it on the back wall. Also, when considering San Diego prices, $8.99 is dirt cheap for a whole steamed fish.

We ordered the Whole Steam Fish, Big Spicy, and yes, it was just $8.99.

At heart this is a typical Chinese Steamed whole fish, with a kicker. It is topped with a layer of chilies. The fish was fresh, though like I've mentioned before, I'm not a big fan of fresh water fish. In this case it was slightly muddy in flavor. The Missus thought this was wonderful, as it was steamed very well, the flesh firm and moist, and not mushy. I was happy with pouring the sauce over four bowls of rice……… Oh, and in spite of looks, I didn't think this was particularly spicy……. But is was only $8.99!

While on the subject of spicy; the family that was bossing the young lady around spoke to her in Mandarin, but when talking among themselves in another dialect. The Missus said that they were from Hunan, but couldn't understand why they ordered everything "small spicy". What was even more funny was the coughing, choking, and various unappetizing noises coming from their table as they ate their "small spicy" food.

If anything, the meal here had me wondering what the intestine would be like at Hunan Chilli King, and the fish had the Missus wanting to come back and get the Fish Head…and then there the Spicy Pork Feet Skin…… And oh, did you know that there's a Hunan Restaurant opening across the street from Chilli King????

Xiang Wei Lou
227 W Valley Blvd
San Gabriel, CA 91776