May your cup runneth over…but you'll have to pay extra
For some reason, I lose total control over my motor skills whenever I enter the Yogurt Cup (440 W. Washington St.) It’s self-serve and I guess the last time I had that advantage was at Morrison’s Buffet (big chain in FL) when I was a kid. So my technique was the same, filling as much as I could into the cup – Belgian chocolate, pistachio and coffee- big loopy swirls of all three. I was clearly blinded by my power as I manhandled each shiny lever and ended up with about 7lbs. of yogurt.
But you must have toppings! So I hit one of two topping stations. The lengthy island counter in the center was lined with shiny plastic vehicles containing treats. I also had trouble working these modern mechanisms (as if I had just been reintroduced into society after a lifetime of living in the woods), but finally managed to get a few crushed almonds on top. Besides a variety of nuts, they offered multiple delights from chocolate bits to Captain Crunch. The second station was adjacent to the register and contained fresh fruit (not mutilated bits from the can, but the real deal) with blueberries, blackberries and strawberries.
When I got to the cashier, I saw the folly of my ways - they charged by weight. My gargantuan yogurt towered over me (and my wallet) as a pricey lesson to learn, but a necessary one in self-control. The next visit I took it easy with wisps of raspberry, Georgia peach and Belgian chocolate (so good and non-fat!) This was a more realistic portion size and I guess the whole point of “fro-yo” is to enjoy a somewhat healthy snack. So, thank you Yogurt Cup for teaching me that*:
When the weight is light in the cup
The weight stays light in the rump
(*I also learned that I shouldn’t operate any types of heavy or not-so-heavy machinery.)
Friday, March 20, 2009
Tuesday, March 17, 2009
Buon Appetito- San Diego Restaurant
Ciao Boun Chow
Hey-a, do ya want a spicy meat-a-ball-a? Buon Appetito (1609 India St) is by far my favorite Italian restaurant in San Diego with its authentic staff and ability to transform simple ingredients into a Rubik’s cube for the palate.
A cup of crushed tomatoes, basil and garlic arrive with a basket of bread and I think they must put heroin in this mixture- a clean and strong finish that coaxes me back again and again like a struggling addict (a minimum of two cups necessary.)
Duck salad: MUST ORDER!! I’m not usually someone that remembers salad as a favorite entrée, but this one has me thinking green. Their stand-out, balsamic vinaigrette sinks its kung-fu grip into the leaves with distinct thickness from the syrupy, aged vinegar. Sliced duck, lumps of goat cheese (in no way do they scrimp) and roasted pine nuts only up the ante to make it an official winner.
Homemade cheese ravioli: MUST ORDER!! The difference between homemade vs. storebought pasta is like fishsticks vs. fresh sushi. There's no contest and these raviolis exemplify what pasta should be - filling warmth that remains light. It amazes me every time how something so simple can make my mind do cartwheels. Memories of their pink sauce won’t be forgotten.
Meat lasagna: an edible high-rise arrived front and center with layers of ground beef, pasta and cheese. Though delicious, my scorecard still rated the salad and ravioli as the heavy hitters.
Things can get a little pricey here with pasta dishes around $20 and wine about $10 a glass, but well worth it when in need of a true Italian fix. Sidewalk seating, window tables beneath the wine case and expressive Italian dialogue amongst the wait staff instill a feeling of dining abroad while only minutes from home.*
*They also have a market next door that sells the pink sauce, "tomato heroin" and even the duck salad to-go.
Hey-a, do ya want a spicy meat-a-ball-a? Buon Appetito (1609 India St) is by far my favorite Italian restaurant in San Diego with its authentic staff and ability to transform simple ingredients into a Rubik’s cube for the palate.
A cup of crushed tomatoes, basil and garlic arrive with a basket of bread and I think they must put heroin in this mixture- a clean and strong finish that coaxes me back again and again like a struggling addict (a minimum of two cups necessary.)
Duck salad: MUST ORDER!! I’m not usually someone that remembers salad as a favorite entrée, but this one has me thinking green. Their stand-out, balsamic vinaigrette sinks its kung-fu grip into the leaves with distinct thickness from the syrupy, aged vinegar. Sliced duck, lumps of goat cheese (in no way do they scrimp) and roasted pine nuts only up the ante to make it an official winner.
Homemade cheese ravioli: MUST ORDER!! The difference between homemade vs. storebought pasta is like fishsticks vs. fresh sushi. There's no contest and these raviolis exemplify what pasta should be - filling warmth that remains light. It amazes me every time how something so simple can make my mind do cartwheels. Memories of their pink sauce won’t be forgotten.
Meat lasagna: an edible high-rise arrived front and center with layers of ground beef, pasta and cheese. Though delicious, my scorecard still rated the salad and ravioli as the heavy hitters.
Things can get a little pricey here with pasta dishes around $20 and wine about $10 a glass, but well worth it when in need of a true Italian fix. Sidewalk seating, window tables beneath the wine case and expressive Italian dialogue amongst the wait staff instill a feeling of dining abroad while only minutes from home.*
*They also have a market next door that sells the pink sauce, "tomato heroin" and even the duck salad to-go.
Tuesday, March 3, 2009
Update- San Diego worthwhile deals
In reference to the "Brother, can you spare a dime?" post
Unfortunately, some of the deals I mentioned in my 2/4/09 post have now changed. I guess everyone is starting to have faith in the economy again? I don't know, but either way, The Wine Vault and Bistro have raised their Saturday 5-course tasting menu from $25 to $30.
The Better Half has also bumped up the price on their Blue Plate Economy Special from $15 to $20. For the extra fee they've added an amuse bouche and a mid-course palate cleansing of lemon sorbet (served in mini-cones,) but I don't know if it was worth $5. The worst part of all is that they finally changed their ridiculously low corking fee from $5 to $15.
Guess I'm back to searching the city for the next best deal.
Unfortunately, some of the deals I mentioned in my 2/4/09 post have now changed. I guess everyone is starting to have faith in the economy again? I don't know, but either way, The Wine Vault and Bistro have raised their Saturday 5-course tasting menu from $25 to $30.
The Better Half has also bumped up the price on their Blue Plate Economy Special from $15 to $20. For the extra fee they've added an amuse bouche and a mid-course palate cleansing of lemon sorbet (served in mini-cones,) but I don't know if it was worth $5. The worst part of all is that they finally changed their ridiculously low corking fee from $5 to $15.
Guess I'm back to searching the city for the next best deal.
Friday, February 20, 2009
San Diego restaurant- Avenue 5
It was enough to throw you off the trail. Avenue 5 blended seamlessly with the surrounding office buildings, enough for me to ask, “Is this it?” Clientele was clearly scooped from the business set, out for their designated eating hour, and I was pleased to have discovered this secret suit society of Banker’s Hill.
The interior had the newness and simple detail of an Ethan Allen showroom, but warmth surfaced through its elegance. High ceilings and hardwood floors brought stylish depth, and the brick-backed wall in the rear attracted the eye. Our busboy saw us admiring it and told us that they weren’t real bricks, but a design trick. His spontaneous and honest conversation was refreshing, as was our waitress, whose genuine friendliness didn’t go overboard. Time to eat-
Butternut squash soup: Their somewhat untraditional, thinner broth layered rutabagas and apple along with the squash for a light, but complex finish. It was topped off with crème fraiche, which melted into creamy swirls. I was won over by its taste and individuality.
Pulled barbeque pork sandwich: This alone was worthy of a return trip. Pickled onions gave perfect vinegar tang to the barbeque sauce and the pork’s tender shreds soaked into the toasty bread. I wanted seconds.
Knuckle sandwich: Lump crab (knuckle) meat arrived piled on a roll with avocado, mango and Asian slaw (hints of ginger and jimica.) I made the mistake of trying this after the barbeque pork. The crab was so much lighter and it had to vie for my taste-buds’ attention…it lost. My mouth could only sense the ghostly presence of crab and it was clear I had been swayed by the swine. The Knuckle deserved a second crack, but realistically I would probably go straight for the pork when I returned.
Future visits: Their dinner menu also caught my attention with phrases like, “pecan crusted lamb loin” and “bacon/herb gnocchi with braised short rib,” but it’s a little pricey (high $20s) for everyday, so I would probably stick with lunch or happy hour (ie. Camembert en croute or duck confit with port drizzle) when needing to satisfy my jaw’s daily grind.
The interior had the newness and simple detail of an Ethan Allen showroom, but warmth surfaced through its elegance. High ceilings and hardwood floors brought stylish depth, and the brick-backed wall in the rear attracted the eye. Our busboy saw us admiring it and told us that they weren’t real bricks, but a design trick. His spontaneous and honest conversation was refreshing, as was our waitress, whose genuine friendliness didn’t go overboard. Time to eat-
Butternut squash soup: Their somewhat untraditional, thinner broth layered rutabagas and apple along with the squash for a light, but complex finish. It was topped off with crème fraiche, which melted into creamy swirls. I was won over by its taste and individuality.
Pulled barbeque pork sandwich: This alone was worthy of a return trip. Pickled onions gave perfect vinegar tang to the barbeque sauce and the pork’s tender shreds soaked into the toasty bread. I wanted seconds.
Knuckle sandwich: Lump crab (knuckle) meat arrived piled on a roll with avocado, mango and Asian slaw (hints of ginger and jimica.) I made the mistake of trying this after the barbeque pork. The crab was so much lighter and it had to vie for my taste-buds’ attention…it lost. My mouth could only sense the ghostly presence of crab and it was clear I had been swayed by the swine. The Knuckle deserved a second crack, but realistically I would probably go straight for the pork when I returned.
Future visits: Their dinner menu also caught my attention with phrases like, “pecan crusted lamb loin” and “bacon/herb gnocchi with braised short rib,” but it’s a little pricey (high $20s) for everyday, so I would probably stick with lunch or happy hour (ie. Camembert en croute or duck confit with port drizzle) when needing to satisfy my jaw’s daily grind.
Wednesday, February 4, 2009
Brother, can you spare a dime?
Wothwhile deals around San Diego
While the economic, money crunch has turned dining out into a luxury, San Diego restaraunteurs are finding unique ways for patrons to enjoy a night on the town without breaking the bank.
4)Avenue 5 (2760 5th Ave) regularly offers a three course prix-fix dinner for only $30 every evening of the week*. Their happy hour also includes filling treats like Camembert en croute (walnut toast, spiced honey), duck confit (blue cheese, port drizzle) and the 5th Ave burger (pickled onions, aged cheddar) for well under $10 - definitely worth checking out.
*They also design specialty dinners that are a little more pricey, but still give you a bang for your buck. Scotch lovers will appreciate the value of the Macallan Dinner ($75 on Feb 19), which includes four courses matched with different varieties of Macallan single malt whiskey. Colin MacLaggan of Avenue 5 and Victor Jimenez of Cowboy Star will be preparing the feast.
3)Wine Vault (3731-A India St)offers a five course tasting menu every Saturday for $25 (changes weekly.) For an additional $16 they will pair wines with the meal. It's a good idea to get on their mailing list because they are always actively creating weekly inspirations (osso bucco for two at $25 and this week, Pinot Noir battle- OR vs.CA [4 glasses], served with wild mushroom risotto- $26.)
2)Bite (1417 University Ave) is an affair to remember. Clearly one of the best San Diego venues, Chef Chris Walsh is offering a four course prix-fix for $20.09 (Tues- Thurs.)They've included a multitude of tapas from their regular menu, enough to make it hard to choose (onion tart, rock shrimp pizza, pork belly, mussels, lamb meatballs, blueberry cobbler, Grand Marnier gelato, etc.) They've even made a point to specify that they don't mind if customers share this 4 course delight - unheard of! Happy hour (5-7pm) brings wine and an interesting array of bubbly drinks for $4.50 (the elderberry and champagne is divine.)
1) The Better Half's (127 University Ave) $15 Blue Plate Economy Special is definitely the best deal in town. This includes three courses of fine dining with a continuously fresh menu from Chef John Kennedy, who can often be seen roaming the dining room enthusiastically explaining his creations. The ever changing soup is always served table-side and always exquisite (usually a prize at the bottom of the bowl like herb speitzel or julianne carrots.) They only offer half bottles of wine, but have a corking fee of $5 for any size bottle. Not to be missed!
While the economic, money crunch has turned dining out into a luxury, San Diego restaraunteurs are finding unique ways for patrons to enjoy a night on the town without breaking the bank.
4)Avenue 5 (2760 5th Ave) regularly offers a three course prix-fix dinner for only $30 every evening of the week*. Their happy hour also includes filling treats like Camembert en croute (walnut toast, spiced honey), duck confit (blue cheese, port drizzle) and the 5th Ave burger (pickled onions, aged cheddar) for well under $10 - definitely worth checking out.
*They also design specialty dinners that are a little more pricey, but still give you a bang for your buck. Scotch lovers will appreciate the value of the Macallan Dinner ($75 on Feb 19), which includes four courses matched with different varieties of Macallan single malt whiskey. Colin MacLaggan of Avenue 5 and Victor Jimenez of Cowboy Star will be preparing the feast.
3)Wine Vault (3731-A India St)offers a five course tasting menu every Saturday for $25 (changes weekly.) For an additional $16 they will pair wines with the meal. It's a good idea to get on their mailing list because they are always actively creating weekly inspirations (osso bucco for two at $25 and this week, Pinot Noir battle- OR vs.CA [4 glasses], served with wild mushroom risotto- $26.)
2)Bite (1417 University Ave) is an affair to remember. Clearly one of the best San Diego venues, Chef Chris Walsh is offering a four course prix-fix for $20.09 (Tues- Thurs.)They've included a multitude of tapas from their regular menu, enough to make it hard to choose (onion tart, rock shrimp pizza, pork belly, mussels, lamb meatballs, blueberry cobbler, Grand Marnier gelato, etc.) They've even made a point to specify that they don't mind if customers share this 4 course delight - unheard of! Happy hour (5-7pm) brings wine and an interesting array of bubbly drinks for $4.50 (the elderberry and champagne is divine.)
1) The Better Half's (127 University Ave) $15 Blue Plate Economy Special is definitely the best deal in town. This includes three courses of fine dining with a continuously fresh menu from Chef John Kennedy, who can often be seen roaming the dining room enthusiastically explaining his creations. The ever changing soup is always served table-side and always exquisite (usually a prize at the bottom of the bowl like herb speitzel or julianne carrots.) They only offer half bottles of wine, but have a corking fee of $5 for any size bottle. Not to be missed!
Saturday, December 27, 2008
Currant- San Diego restaurant
Taken by the Currant
Hands down, Currant (140 W. Broadway) has the best onion soup I’ve ever eaten…and it didn’t even have cheese! What it did have was tender morsels of beef short ribs surrounded by the liquid essence of caramelized onions. Some of that richness could also have been attributed to black truffles and marrow toast floating in the center….mmmm, marrow.
I ordered the lobster potpie for my entree and it was PIPING hot (for about 30 minutes), scorching the taste-buds with every bite. It didn’t really have the creamy bechamel background it promised and was more of a reddish broth. I do have to say that once it finally cooled down, I did realize the multitude of Maine lobster chunks mobbing the ceramic dish. Worth the wait.
Fish and chips spilled out across the plate from their paper sack in a greasy wrestling match. The fish were clearly outnumbered by their fry counterpart, leaving my hubby hungry for more.
The special of the evening was fresh fettuccini with shredded duck and chanterelle mushrooms in butter, white wine broth. My only complaint was I wanted a little more sauce to coat the pasta, but otherwise it was divine.
Wine bottles ended up being half off (the entire list) and we ordered a Cabernet, while my mom ventured for the raspberry lemon drop. It was a success- in full. The sophisticated French flare mirrored black and white on embroidered booths and along the checkered tiled floor. It was upscale enough for a special night out, with their use of indulgent ingredients, but homey enough to stop in for a bit of soup at lunchtime (which I intend on doing very soon...maybe to-marrow.)
Hands down, Currant (140 W. Broadway) has the best onion soup I’ve ever eaten…and it didn’t even have cheese! What it did have was tender morsels of beef short ribs surrounded by the liquid essence of caramelized onions. Some of that richness could also have been attributed to black truffles and marrow toast floating in the center….mmmm, marrow.
I ordered the lobster potpie for my entree and it was PIPING hot (for about 30 minutes), scorching the taste-buds with every bite. It didn’t really have the creamy bechamel background it promised and was more of a reddish broth. I do have to say that once it finally cooled down, I did realize the multitude of Maine lobster chunks mobbing the ceramic dish. Worth the wait.
Fish and chips spilled out across the plate from their paper sack in a greasy wrestling match. The fish were clearly outnumbered by their fry counterpart, leaving my hubby hungry for more.
The special of the evening was fresh fettuccini with shredded duck and chanterelle mushrooms in butter, white wine broth. My only complaint was I wanted a little more sauce to coat the pasta, but otherwise it was divine.
Wine bottles ended up being half off (the entire list) and we ordered a Cabernet, while my mom ventured for the raspberry lemon drop. It was a success- in full. The sophisticated French flare mirrored black and white on embroidered booths and along the checkered tiled floor. It was upscale enough for a special night out, with their use of indulgent ingredients, but homey enough to stop in for a bit of soup at lunchtime (which I intend on doing very soon...maybe to-marrow.)
Thursday, December 18, 2008
Julian pie Company
Apple of my eye
I have to start out by saying that usually I like my sugars more savory than sweet (like pasta and breads), so right away I knew Julian Pie Company was special. Those sly devils had me eating pie by 11am... and even ordering a scoop of cinnamon ice cream on top.
With an air of Willy Wonka splendor, an assembly line of workers piled pies high with apples. A hand-cranked, fruit-peeler churned furiously in a blur of twisting arms.
My hubby started out our order with his favorite - pecan pie. It was a bit too gelatinous for my liking and he agreed. My mom got the last slice of strawberry rhubarb- man, that was good! Our mouths puckered from its tart perfection, but it was my pie that took the cake. Boysenberry/ apple with crumb topping formed a symbiotic blend of soft berry and crisp apple.
The (literal) fruits of Julian Pie Company’s labor showed that sometimes the old-fashioned approoach was still the best. Oh, and did I forget to mention that they make hot, apple cider donuts?
I have to start out by saying that usually I like my sugars more savory than sweet (like pasta and breads), so right away I knew Julian Pie Company was special. Those sly devils had me eating pie by 11am... and even ordering a scoop of cinnamon ice cream on top.
With an air of Willy Wonka splendor, an assembly line of workers piled pies high with apples. A hand-cranked, fruit-peeler churned furiously in a blur of twisting arms.
My hubby started out our order with his favorite - pecan pie. It was a bit too gelatinous for my liking and he agreed. My mom got the last slice of strawberry rhubarb- man, that was good! Our mouths puckered from its tart perfection, but it was my pie that took the cake. Boysenberry/ apple with crumb topping formed a symbiotic blend of soft berry and crisp apple.
The (literal) fruits of Julian Pie Company’s labor showed that sometimes the old-fashioned approoach was still the best. Oh, and did I forget to mention that they make hot, apple cider donuts?
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