Inspiration (Whole30, week 3)

(Steak salad – lettuce, bell peppers, avocado, red cabbage, green onions)

As someone who has always leaned more towards the vegetarian side of the spectrum when cooking for myself, I’ve spent a bit of my third week of the Whole30 struggling for inspiration to push through the rest of the challenge. I am rarely a fan of giant hunks of meat (The Bat’s fantastic steak and burger skills excepted), preferring stews and braises – many off limits because of the addition of wine, or starchy thickeners. And, while I love the variety and abundance of produce available during summer in San Diego, sometimes I need a bit of a nudge to break out of my salad rut of lettuce, bell peppers, scallions and avocado.

(Variations on my greens omelet – lemony kale, avocado/guacamole, green onions)

So, feeling rather bored with the combinations I could come up by mixing meats + vegetables + fruits, I spent this past week combing the #whole30 Instagram feed, bloggers who have conquered this particular 30-day challenge, cookbooks inspired by the Whole30 eating plan and scores of recipe sites to come up with dishes that inspire me to keep going. So far, so good! Today is Day 23 – only 7 days to go until the reintroduction phase begins. I continue to feel great and am slowly fitting into Paris clothes I had abandoned months ago. Win-win.

(Chicken coconut curry with green beans and red bell peppers)

Even as a seasoned (ha!) food blogger/fan-girl, it took some digging to find meal ideas that were truly inspiring. This “inspiration” mainly took two forms: (i) the “Yum – I want that in my belly right away”, and, the more exciting, (ii) “That looks almost perfect – what could I do/play with/alter to make it even better?” I thought it would be good to use this week 3 post to highlight a few of my key motivators. If any of you out there are considering taking on the Whole30 challenge (and, as of right now, I highly recommend it), maybe these blogs, books and recipes will help get you through the tough spots as well.

(Sashimi platter at RK Sushi, it was amazing to really taste the fish without the rice, soy or even wasabi – except for my favorite, the seared white tuna on the bottom left, which were out of bounds because of the ponzu glaze – The Bat happily snatched them up.)

The first and most obvious inspiration is the book, It Starts with Food. In this, Dallas and Melissa Hartwig lay out the Whole30 plan as their solution for the emotional, dependent, dysregulated eater of today. Not necessarily a source of recipes, the solid, scientifically backed justification for each of the “rules” of the 30-day challenge was so well thought out and presented that it was easy to turn away from the copious and ever-present sugar/booze/cheese/bread temptations I have run into on almost a daily basis. They made me believe in the health benefits of their plan and challenged me to see if I could follow long enough (30 days) to reap the benefits. After reading the entire book, I felt compelled to do so – I am not one who walks away from challenges easily (or at all).

 (Chocolate Chili, topped with guacamole and green onions)

The second book I picked up that is proving to be essential to my  success is Well Fed, a cookbook written by Melissa Joulwan, the voice behind “The Clothes Make the Girl” blog. Both the book and the blog have provided many recipes that I have already posted here: Rogan Josh, Moroccan Meatballs, Czech Meatballs, Chicken Coconut Curry (above), Olive Oil Mayo, Chocolate Chili (above), just to name a few. Not only do I continue to be inspired by her recipes, but her personal story is fascinating as well – so much so that I have gone back and started to read the blog from the very beginning just for the fun of it.

 (Oven roasted tomato, ground beef and kale frittata – so many leftovers!)

There were so many blogs whose ‘I finished the Whole30, this is what I learned’ recaps I read with great curiosity when I was struggling through those first few days – to convince myself that the benefits from the book were within reach for anyone and that the journey would be worth it. It is fascinating at the beginning to read about perspectives from the end – how cravings would disappear, and how eggs still sounded better when yogurt was again an option. As my finish line creeps closer, this all makes more and more sense to me – my cravings have all but dissipated, and I do not feel like I am missing much. I want to give a particular mention (again) to Luisa at The Wednesday Chef, who first piqued my curiosity and then stimulated my taste buds with her decadent Whole30 meals (few of which I have imitated).

 (Shrimp fajita salad – lettuce, red cabbage, sauteed onions and green bell peppers, salsa, guacamole, sauteed shrimp and a lemony vinaigrette)

For my last week, I have continued to dig deep into the Whole30-esque archives. I am very lucky that I love eggs – they usually form the foundation for at least one, if not two of my daily meals. I am as surprised as the next person that I am not sick of them yet – per se – but I could use a bit more inspiration of how to bust out of the scramble/omelet/frittata mode (I am looking forward to bell pepper eggs-in-a-nest tomorrow morning). Any ideas would be most welcome.

(Garlic & Herb Chicken Sausage, summer squash sauteed with pesto and baby bell peppers)

I am also looking forward to this pork and green chile stew over the weekend. Next week? Maybe this Chipotle Baked chicken (minus the cheese) and most definitely hopefully these stuffed peppers (my inspiration is overflowing). My biggest victory lately has been to finally find a sausage without sugar – the Garlic & Herb (or Spicy Italian) chicken sausages at Trader Joe’s. This has become a quest, as almost every option has sugar as a key component of the spice mixture – not to mention lots of cheese filler. For dinner tonight, I was delighted to have a hunk of meat for dinner. Not to mention those squash tossed with this pesto – I could eat it right off the spoon!

(Scrambles – sweet potato on top; turkey, tomato and green onion below)

It has been such an eye-opener to realize how many tasty plates can be made with  high quality meats, herbs, vegetables and fruit. I hope that some of what is here can be inspiring for you as well!

 (Czech meatballs atop lemony garlic kale, avocado on the side – perfect when dipped in homemade olive oil mayo)

As always, I have taken to posting all of my (unique) meals on Instagram – find me at researchingsandiego. Please find and lend me your best egg recipes for the next 7 days (or more!).

 

 

 

 

 

Positive Reinforcement (Whole30, week 2)

(Tomato, scallion scramble)

So, as it turns out, completely removing pre-packaged and processed foods out of my life took up a bit more time than I had originally anticipated. I had thought that the Whole30 challenge was not that different from how I had been eating (minus the lack of dairy… and wine), but it turns out I spent a lot of time blogging while rice was on the stove – only to be topped by some veg and an egg. Not quite the same. Between the time spent finding new recipes, shopping, cooking, getting super excited about projects in the lab and adjusting to a new schedule (The Bat has rotating 24h shifts – the 8pm-5am shift just began), another week has flown by. Let’s just say finding balance within this system is a work in progress.

(Mediterranean salad with grilled steak at Karl Strauss Brewery Restaurant)

Let’s get to the good news. I’m officially halfway through my Whole30 (if you are lost, read here to find out what I am babbling about)! I have not knowingly cheated. I say knowingly because these past 7 days included more than their share of eating out obligations – work lunches, friend visits (so good to see Camille!) – and I did my best, but restaurant kitchens are sneaky spaces.

(Joe’s special frittata, green salad, peach)

All in all, I am feeling great. Not just good. Great. It is rather amazing. My ‘belly issues’ are so much better; I have had little to no pain from day 5 onward. I cannot remember a time in the last six months when this was not lurking concern in the back of my mind and now that concern is fading. I also assume that the lack of anxiety about my belly is probably also helping, which makes this a win-win situation – even better.

(Tom Yum soup, green salad with lemony red-wine vinaigrette)

After writing last week’s post and opening up about what I’ve been struggling with, I felt much more confident explaining my plan to friends, colleagues and family, all of whom have been incredibly supportive. This has been a great help at family birthday parties (last weekend) and group dinners. Knowing that everyone is aware of my commitment to the Whole30 means that I think twice about ordering the house salad – hold the cheese, garlic bread and dressing.  There have been moments when habit and social protocol have made me miss the security of a glass of wine in my hand, but it turns out club soda with lime is refreshing, I like being the designated driver and I can enjoy everyone company as much (if not more) when not indulging alongside.

 (Greens omelet – garlicky sauteed kale, avocado; olive oil mayo, sambal olek)

Not everything is glowingly positive; although the negatives are definitely superficial compared to the benefits I am starting to reap. There is an element of boredom that is setting – not with eggs (a frequent complaint), but with beverages. Water, herbal tea, black coffee (and this, for me, only before noon). I have tried to curb my craving for bubbles with mineral water – and it is working for now. But I am missing variety here – juices (while not forbidden they are not encouraged, mainly for their lack of satiating nutrition), sodas (definitely a guilty pleasure) and, of course, a glass of white wine to kick off the weekend.

(The Bat’s burgers, spicy sweet potato fries, salad, homemade olive oil mayo)

Other than that, I have few complaints. The rest of the negatives are merely psychological associations in my own head. Why is macaroni and cheese the only food I associate with ‘comfort’ after a long day – why not lemon garlicky sautéed kale? Or a creamy avocado topped with salsa? I have also had several nights in which I awoke, riddled with guilt because, in a dream, I forgot about the Whole30 – ate a sandwich – and really let myself down. I guess that goes to show how serious I am taking this challenge? And, perhaps why it is good there is a time limit, lest I punish myself too intensely if when I fall off the wagon.

 (Turkey spinach scramble, sambal olek)

So, the current perspective is overwhelmingly positive. And, I have saved my most exciting highlights of the last week for last:

 (Roasted sweet potato, beet, sausage hash topped with egg)

First, I happened to be visiting the doctor last week (around day 8) – for something totally unrelated. Despite strict Whole30 rules to not weigh or measure oneself throughout the process, my OCD brain was curious to know whether the looseness I thought I felt when pulling on my jeans was real or imaginary. Turns out that, as of that point, I had already lost 4 pounds. Great news, right? Honestly, I am pretty sure all of that was derived from losing the persistent belly bloat with which I had been walking around for months. My clothes continue to feel loose and I have not dared weigh myself since, but I am optimistic.

(This week’s CSA: Oranges, kale, lettuce, fennel, grapefruit, round zucchini-like squash, broccoli, plumbs, red onion, rosemary, parsley, a huge bunch of basil, carrots, peaches, blueberries, cucumber and red cabbage)

Second, I finally had a chance to incorporate our CSA into the mix. I had started the plan after skipping a delivery while visiting Washington, D.C. This allowed me to really cater those first few meals to what sounded best – probably a smart move at a time when I was mixing everything up. But in this second week, it was fun to add the extra challenge of creative cooking within the Whole30 framework. I spent all day Sunday prepping sautéed greens, spicy ground beef, roasted veggies and dicing herbs to be used in my meals throughout the week. So far, things are coming together more quickly and I’m hoping to spend that extra time updating this space instead of in the kitchen, over a hot stove.

(Rib-eye. Avocado broccoli slaw, ‘spicy’ mayo)

Lastly, despite The Bat’s puzzlement over my insistence on following through with this plan initially – he sees how happy and proud I am as I chug along. Rather than fix meals in parallel over the weekend, he jumped on my bandwagon  and used his kitchen time to make Whole30-approved meals for us both. A giant onion-jalapeno stuffed burger, sweet potato fries and salad made for a great end-of-the-week Friday feast. And a succulent, medium-rare ribeye steak was certainly a great Sunday night kick-off for the week. Now that he’s coming home from work in the early mornings, he’s even getting into making me my favorite greens omelet (sautéed kale, avocado and sambal olek). Although he’s not playing along with the Whole30 for each meal, his patience and excitement in my progress make me feel like I can do anything.

 (Spinach and shallot scramble, avocado w/salsa, plum)

So, here’s to 15 more days.  As always, check-out my daily meal round-ups on Instagram (@researchingsandiego) where I am having so much fun exploring the #whole30 and #wellfed communities!

Taco Tuesday – Carnitas Snack Shack

Carnitas Snack Shack has been on my “must try ASAP” from the moment I stepped off of that transatlantic flight six months ago. A new darling on the restaurant scene, the Snack Shack serves locally sourced, pork-centric tacos, sandwiches and small plates from a window-front stand at University Ave and Oregon St. in North Park. They also stock plenty of local craft beer, so if you are not in a rush after ordering, settle into the picnic tables set up around back, admire the garden beds, soak up some sun and stay awhile.I snuck out of work a bit earlier than usual a few weeks ago to meet friends here to finally taste what the buzz was all about. I arrived a bit early – they had pups to pick up at home, as the Snack Shack patio is extremely dog friendly. There was no line when I got there – around 5:30 or so – and I was able to order a Green Flash Trippel to tipple while I waited in one of the few tables still getting direct sunlight in the garden area.Once the rest of the crew arrived, we worked out a plan to try as many things on the menu as possible. I ordered the carnitas tacos (of course!), M ordered the specialty of the house, the Triple Threat sandwich and H rounded out the main courses with steak flautas. Additionally we agreed to split the pork belly appetizer and an order of fries. I am getting the idea that my friends delight in having this blog as an excuse to order almost everything on the menu (we did skip a vibrantly colored and delicious looking beet and goat cheese terrine).We were lucky in our timing – within about 10 minutes of putting in our order, the line outside of the solitary window to pork-goodness started forming and snaking rapidly up the street. While we waited we helped ourselves to water – both in glasses and in a graciously provided doggie bowl. Thankfully, our food was also first out of the kitchen and it was not more than 15-20 minutes before we had a steaming, smoky feast set before our eyes (and watering mouths), while the newcomers watched with hungry anticipation.There was no order to the service – our pork belly and fries came delivered with everything else, and we immediately started to divide things into threes such that we could all get a taste. H had also noted that the Snack Shack purchases locally crafted salsas, which were available upon request (and were delivered quickly). We started to pass the plates around and the universal indication of tastiness – silence – settled around our table.First, the tacos (it is Tuesday). There is a reason that the entire restaurant is names for this dish alone. The carnitas themselves were incredibly tender, smoky and moist, but retained that spicy crust from a high heat sear along the outside edges that provides a satisfying crunch before each bite melts in your mouth. The tacos were piled high with meat and garnished simply with fresh avocado, a heaping scoop of homemade pico de gallo, lime and a side of corn slaw. Together, the flavors created what is now my favorite carnitas in San Diego – it really is that crispy roasted outer edge that gets me every time.  The serving was more than enough to fill my belly, but with four more dishes on the table, I had to keep tasting. Yup, life is hard.Although we tried to love them as much as the tacos, we all agreed that (despite being talked up by the man behind the ordering window) the beef flautas were our least favorite of the bunch. The steak was cooked medium-rare and had great flavor, but compared to the slow roasted pork in the other dishes that melted in our mouth, the somewhat chewy hunk of meat took an immediate back seat. The fries were also not necessary – not in the scope of our meal, certainly – but also in general. They were great fries – thin, a well-balanced combination of crunch and steaming soft potato –but given what the Snack Shack does so well (pork), there is no reason to order anything else.Speaking of which, let’s get back to the pig. Our collective tie for first place was split down the middle (one vote for each and me, undecided) between the Triple Threat and the pork belly appetizer. The Triple Threat sandwich is a study in absolute excess, featuring pulled pork topped by schnitzel topped by bacon, with a schmear of house aioli and a pickle/pepper relish, all sandwiched between a buttery bun. I think, before tasting it, we all expected it to be too much – too rich, too fatty, too much everything. It was definitely rich and over the top, but not grossly so. In fact, the meats harmonized much better than I expected and the crunch and vinegar heat from the relish went a long way through cutting through the heft. It was, simply, super – not at all a gimmick, but a seriously good sandwich that I would not hesitate to order again (and encourage others to do the same).The pork belly was a completely different type of decadent. Seemingly somewhat out of place on a menu of finger foods, this slab of pork belly had clearly been braised for hours and was served coated in a thick sweet-spicy glaze and tart apple lemon slaw. The tender meltiness of this dish put even the carnitas to shame and the sauce, possibly a bit too cloying at first, grew on us until we were dipping the salad greens in it as well, so none would go to waste. We all devoured the belly immediately after its initial tasting – there was an instinctive competitiveness, even among friends, because we all knew without saying that if you didn’t get your fork in for another bite now, you would be left behind (and belly-less). Both M and H went in for the last bite at the same time and there was some very careful negotiation to decide who would actually taste victory.Completely stuffed and leaning back in our chairs, we took some time to digest, catch the last of the sunlight and comfort the dogs who looked up at us with such longing that it was clear they knew exactly what was going on table-side. After groaning our approval and commenting on our bulging bellies, M and I were shocked when the server returned, cleared our plates (and remaining fries) and plopped down a foil-wrapped surprise in the familiar shape of an ice cream sandwich. H had ordered it behind our backs and he unwrapped it with the excitement of a little kid experiencing the ice cream truck for the first time.Sandwiched in between two chocolate wafer cookies was vanilla ice cream studded with toffee and bacon chips. The server assured us that it was made by  a visiting guest pastry chef and that it was not to be missed. I am, oddly, without a sweet tooth or a fanatical love of chocolate, so I do not think I would go as far as claiming this cookie confection to be an essential component of a Snack Shack meal; but it was a pleasant, cool, salty-sweet treat that rounded off the meal nicely.We departed shortly thereafter, letting the dogs say goodbye to the neighboring tables and skirting the line that had continued to replenish throughout our meal, now stretching halfway up the block. Restaurants that serve food as fresh and tasty as the Snack Shack make it incredibly difficult to branch out and try something new  – I am already looking forward to the opportunity to drag The Bat & Co. here for a late afternoon Sunday supper. In the local scene, what I am saying is nothing new and I am only adding my voice to the chorus of Snack Shack lovers, but it is always worth sharing a place worth your time, taste buds and hard-earned dollar.

Carnitas Snack Shack

2632 University Ave. 

San Diego, CA 92104

619.294.PORK (7675)

Taco Tuesday – Tacolicious (SF)

   (From L to R: carnitas, bistec, 2x short ribs)

During a very quick work trip up to the San Francisco Bay Area last week, I only had time to travel into the city for one meal. Thankfully my dinner companion knew of my affinity for tacos, and we made a beeline for Tacolicious as soon as I arrived (after 90 minutes of excruciating traffic up from the South Bay – ick). The hour wait for a table was easily passed while having a Paloma at The Chapel, a dark, quiet, classy bar next door. And, as it was the first time meeting my knitting buddy in person, we had more than enough to catch up on.Blogging is a funny thing – putting pieces of you out there, wondering if anyone will pause long enough to watch, listen and interact. My initial motivation to start ResearchingParis (the precursor to this blog) was to transport my friends and family in the US into my day-to-day adventures half a world away. Although it is still a wonderful way to keep up with loved ones flung far and wide, ResearchingSanDiego feels bigger than that – a place where I am challenging myself to open up, write often, cook locally, and push my limits creatively. I am only just now feeling comfortable enough in this space to start reaching out into the blogging community to connect with other likeminded people. Thankfully, the first time I did, I connected with Mere.I’ve written before of how Mere’s blog has inspired me to consider each day an opportunity to make something new, set fresh goals and recommit to myself, without getting bogged down in missed opportunities of yesterday. It was in this vein (and due to unflagging kindness and optimism that radiated through her words), that I contacted her in late February to see if maybe she’d want to cross “join a knitting club” off of her life list by working on cooperative monthly knitting projects in a virtual knitting club with me. From our first few email exchanges I knew I had found a kindred spirit and was thrilled that we were going to connect when I traveled north. As it turns out, we did not discuss our knitting once. Not one sentence about Honey Cowl progress (tomorrow, I promise!) or possible May projects. Instead we shared stories of international travel, younger brothers and relationships gone both horribly wrong and wonderfully right. I felt immediately comfortable seated across from her and that trust was not misplaced; by the end of the night I returned to my hotel reinvigorated and motivated to get back on the blogging bandwagon, with at least 5 new projects in mind.There was only one stretch of silence throughout our evening and it came when we were seated on the candlelit patio of Tacolicious enjoying the first bites of dinner that had just arrived, piping hot from the kitchen. To start we ordered the queso dip. Steamy, spicy and gooey, this queso was everything you wanted from the traditional cheese dip. We followed that up with a taco combo platter (4 for $14!) – 2 braised beef short rib tacos for Mere; 1 carnitas and 1 bistec adobado with pickled onions for me – and housemade refried beans. The meal was served with three salsas of increasing hotness, the vibrant red, yellow and green of the sauces lending a festive atmosphere to our table.The quiet of us savoring our tacos was quickly broken by exclamations of their deliciousness and insistance that we trade and try each other’s chosen combination of fillings. The carnitas were very good, rich and savory, served with white onions and fresh cilantro. The bistec (marinated steak, cooked medium) was tender and juicy, the pickled onions lending a nice tart, sour crunch that cut well through the heft of the meat. The stars of the show, however, were the short rib tacos. Unexpectedly (to me), the sweet-ish braising liquid paired well with piquant onions and spicy salsa. The meat itself had clearly been simmering for hours and all but melted in my mouth with each bite. When (not if) I return, it will take all my self-control to branch out beyond their deliciousness. Despite the traffic, wait for a table and (irrational) worry of potential awkwardness meeting an “Inter-friend”, this was one of the best evenings I have had in a long while. I was out, exploring a new city, getting to know a new friend and eating amazing food. It truly does not get much better than that.

Tacolicious, Mission Location

741 Valencia St. (at 18th St.)

San Francisco, CA 94110

(415) 626-1344

Reservations not taken for parties less than 12. There will be a line. That’s ok, tuck in at the bar (or at The Chapel next door). It’s worth it. 

 

 

 

Sunday Brunch – Fig Tree Café

My favorite meal of the day, without a doubt, is brunch. Granted, I don’t do brunch on a daily (or even weekly/monthly) basis, but every once in a while it is a great way to kick off a lazy Sunday. Conveniently, we live in one of the few truly walk-able areas of San Diego, and on a sunny weekend morning there is nothing better than taking a casual stroll around the neighborhood that culminates in sitting down for a tasty meal.There are several places in Hillcrest that specialize in brunch. Our favorite, thus far, is the locally owned and operated Fig Tree Café. Fig Tree started out as a popular breakfast joint in Pacific Beach and only recently opened its second location on University Ave. It is definitely smaller and less well known than its local brunch competitors, but after sampling our way through the area, we both agree that the quality of the food and service (not to mention affordability) pushes Fig Tree to the top of our lists. One particular Sunday The Bat and I slipped in before the rush, grabbed a table for two and settled in for a meal we ended up terming Blinner, as it was filling enough to take us through the entire day (breakfast, lunch and dinner). We both started with Bloody Marys, spicy. What arrived was perfection – thick, vegetal, strong and peppery, with plenty of bite. The Bat is a sucker for Eggs Benedict, especially if a seafood variation is involved, so he settled quickly on the Crab Cake Benny (with avocado on the side). I, on the other hand, took my sweet time. I am not a sweet breakfast person typically, which is good when it comes to the excessive choice on the Fig Tree menu – at least I could immediately disregard the French toast/pancake options. After much debate between everything else, I finally decided on the Monterey scramble – eggs scrambled with scallions, bacon, Ortega chilies and Monterey Jack cheese and served with avocados, tomatoes, black beans, Spanish rice and tortillas. Breakfast tacos! Our food was, to put it bluntly, scrumptious. The Eggs Benedict was cooked perfectly, the yolk mingling with Hollandaise, avocado and chunks of real crab. The side of breakfast potatoes, normally an afterthought, almost stole the show, heavily seasoned, crispy and tossed with rosemary. My scramble was chock-full of chunks of bacon, strips of roasted chili and gooey pockets of melted cheese, perfect for layering with the smoky black beans and rice for tacos. The service was impeccable and, despite the relatively small space filling up while we were there and a line forming outside, we never felt hurried or rushed to leave.I am looking forward to returning for soon – the evening specials, written by hand on the roof-to-floor chalkboard adjacent to the bar sounded tremendous – braised meats and handmade pastas constructed from seasonal, locally sourced products. Not to mention the extensive wine list and great Happy Hour deals  ($6 wine flights! $5 pizzas!). Last, but certainly not least, I must return to order their specialty – “Man Candy” – thick-cut bacon candied with brown sugar and paprika. How can that possibly be anything other than delicious? 

Wine Steals Lounge, Point Loma

By this time each week (Thursday evening), I’m already daydreaming about the weekend – how I’m going to be concurrently cleaning the house, catching up with friends, troubleshooting experiments in the lab, cooking extensively for next week’s lunches and, of course relaxing and catching up on sleep. It is no surprise that I often feel less-than-satisfied with my weekends with to-do lists like this running circles in my mind. With another work trip on the immediate horizon (T-10 days) that requires some further preliminary data, this is not a weekend with which I can push off the science until Monday.

 If I had the chance to priority the relaxing and friends entries on my list and the weather was poised to cooperate, I would return to Wine Steals in Point Loma. Based in Point Loma’s Liberty Station complex of shops and restaurants, this is one of three Wine Steals wine bars in the greater San Diego area (in addition to others in Hillcrest and Cardiff-by-the-Sea). I have not yet visited the Cardiff location, but the outdoor seating, sun-dappled, dog-friendly patio and country club feel definitely give the Point Loma location the leg up on its Hillcrest cousin.

Our group of friends decided to take advantage of the early spring sunshine a few weeks ago and met there for a lazy, long Sunday lunch.  Although they have a complete menu, the interior is mostly a wine shop with just a few high bar tables for tasting or to enjoy a quick glass. If you want to savor your food and/or drink, I would highly suggest nabbing one of the wrought iron patio tables overlooking the Sail Ho Golf Club. Words to the wise – there is no table service, so ordering your food and beverages at the bar is necessary and be sure to bring a coat – once the sun drops out of the direct line of sight, it cools down quickly as it is quite close to the water.

The extensive wine list is comprised of multiple whites and reds that are available by the glass. You can either order from these choices, or pick a bottle from the bins inside that the staff will be happy to open for you, then and there, for a $6 corkage fee. Additionally, although it is not listed on the menu, you can design your own wine tasting flights: three wines are chosen and served as half-pours in smaller glasses that fit beautifully in the wrought iron stands that are brought to the table. This was definitely my first choice option – how else could I be expected to familiarize myself with the menu?  Also, for those non-wine drinkers among us, the restaurant also carried a rather extensive selection of locally sourced craft beers,keeping the rest of our group (The Bat) very happy.

 To compliment our wine and get our picnic on, we ordered two appetizers to start – first, the combination cheese/charcuterie plate and second, a chips & dips platter including hummus, tzatziki and pita and baguette. The dips were well done; creamy, flavorful and clearly house made (or at least close to it), albeit very small servings. The combo cheese and meat plate came piled high with two hunks of four different types of cheeses (the blue was the unanimous winner), five types of cured meats (the pale thuringer was a stand out favorite), cornichons, cherry peppers, honey, mustard and a sun-dried tomato chutney.  While this would have been a formidable feast for two, the six of us around the table demolished both appetizers in no time, along with the initial round of wine flights. 

To compliment our switch from whites to red, we decided to order pizzas for the main course. Here our eyes quickly grew larger than our stomachs, which, while not entirely full, certainly did not need the three large pizzas we ended up ordering (it’s so hard to limit oneself when the list of tasty things is so long!). The pies came in two sizes and we all erred on the ‘take home food, rather than leave hungry’ side of things, ordering the larger of the two options, which are rather massive.

 Two of the pizzas were relatively standard – one veggie and one ‘almost everything’ (not pictured) – made with a standard crust and a light schmear of a pleasing, herby marinara sauce. The third pizza was a build-your-own concoction of thin cracker crust, garlic sauce, veggies and spicy shrimp, which ended up (surprisingly) as my favorite. There was no skimping on any of the toppings and everything tasted exceptionally fresh and hot out of the oven. It was quality, upscale wine bar food, done the California way.

We sat and enjoyed the last of the sunlight before it dropped completely behind the man-made horizon of the surrounding buildings, bundled in sweatshirts and taking advantage of the productive, plentiful propane patio heat lamps. Eventually, one by one, we began to list what was on tap for the week ahead – our lazy Sunday afternoon was quickly transitioning into a forecast of Monday morning – and, on that note we quietly departed, trying to keep that inevitable forward march in check as much as possible.  

It has been a few weeks and with daylight savings time and temperatures rising, I am feeling ready to venture back – perhaps this time on a Saturday afternoon – so the rest and relaxation can linger a bit longer. Unfortunately, science takes precedence this time around. Plus, I have noticed that our temperatures will be dropping for the weekend, so it is definitely a better idea to stick this outing in my proverbial back pocket for taking advantage of the early summer/late spring warmth and sunshine when it arrives. 

(Interesting side note – although I visited the Point Loma and Hillcrest locations within only a month of each other, at the time of patronage their wine lists were completely different. I interpret this to mean that they rotate their house offerings very frequently, as I am hard pressed to imagine that the stock each individual wine bar with a completely different selection than the others. This speaks highly to their turnover, as well as their curiosity about wine.)

Wine Steals Lounge

2970 Truxton Road

San Diego, CA 92106

619-221-1959

Coffee & Tea Collective

I have always been a fan of the coffee house. When I was in college a latte, a locally sourced, ginormous salad and a table in the corner of the café courtyard often got me through mid-terms and finals – the studying portion, at least. When I moved to Boston, and after that Paris, I was surprised to see that the lassiez-faire attitude of coffee houses (or even the focus on delicious coffee) had yet made it eastward. I missed the sense of belonging – the ability to sit, read, work and stay as long as necessary, even with only long-drained coffee in front of me.

It was with great interest that I began to read about the ‘new’ local coffee movement – coffee houses throughout the US that were buying, roasting and brewing their own beans. The focus was far more on the basic brewed coffee itself – not the flavored syrups added in or the whipped cream decorations atop – that mattered. Coffee was moving beyond a means to a productive, caffeinated end. As an avid consumer, I was thrilled with the focus on making the brew tasty, not just strong (and bitter), which seemed to be the point with coffee culture up until this point. It was with excitement and anticipation that I dragged two colleagues to Coffee & Tea Collective in North Park to taste what all the fuss was about.

This is definitely a new coffee culture, with the intense focus on the artisanal roasting and the carefully poured drip, (not your usual) filtered cup ‘o joe. I’d have to say, it was utterly worth it. I am, admittedly, just learning to use my descriptive words to classify and select wine (a bit behind, yes, I am), but the coffee that slid past my palate this afternoon deserved just as much attention (and adjectives), as any glass of Pinot Noir on a Friday night.

Warm, fruity, pungent, strong – the house-roasted, hand-selected coffees at Coffee & Tea collective are worth searching out. Take a seat, enjoy a cup and peruse the eclectic art collection and the airy, high-ceilinged dining room. If you enjoy your cup, be sure to purchase some beans to take home with you – they are just as good when brewed on a lazy Sunday morning (trust me).  I may still be learning about the nuances into the new coffee culture, but I have no doubt that Coffee & Tea collective will be happy to teach me, every step of the way.

Not to mention that I need to go back to pick up the (at least) three house-blended teas I want to try as well…

Better Late Than Never (SDRW 2013)

The sudden popularity of city-specific Restaurant Week  is often met with disdain from those around the interwebs who consider themselves ‘foodies’. I can see some of the points behind their protests – the participating restaurants do severely limit their menus during these periods and tend to feature ‘crowd-favorites’, aiming at lowest-common-denominator palate pleasers, rather than challenging a savvy diner with new flavors, techniques or ingredients.

I love them (perhaps because my palate is not all that savvy, actually more greedy than anything else). I think that a slimmed down menu challenges the adventurous chef looking to garner interest and support for his/her cuisine with a different or new clientele. The obvious perk of these weeks is, of course, the reduced cost of multi-course meals at featured restaurants. I am not above blatantly admitting that this is what makes Restaurant Week(s) work for me, and I will not turn down the chance to explore some of the trendier restaurants in town when the opportunity drops in my lap.

This is all fine and dandy, you are thinking; but San Diego Restaurant Weeks are held in January and September, so what could I possibly be prattling on about? Turns out I did take advantage of this winter’s events, thoroughly enjoyed my meal and then completely forgot to share it with you here. Tonight I am taking the stance that late is better than never, especially if it means that my photos or words might prompt you to visit Bankers Hill Bar and Restaurant. After this meal (abbreviated or streamlined as it may have been), I am a huge fan and cannot wait for an excuse (a nice one) to go back.

(The #5 – Ballast Point Gin, St. Germain, Lime, Cucumber, Basil)

This dinner was a belated birthday gift for a close friend and myself, both Capricorns and happy to find any excuse to celebrate. Arriving early, I made myself comfortable in a corner booth, ordered a signature cocktail and set about people watching. The building itself has been recently renovated and the high ceilings and exposed trusses give the dining room an airy, spacious feel despite the closely packed tables. This openness also allows conversations to bounce and echo, with a heightened noise level to match. Young hipsters populated the bar, while the dining room quickly filled with a more sedate (and older, myself included) crowd. The pièce de résistance was the front bar. Glass-enclosed on three sides, with the fourth wall opening out onto the street, this is clearly a young professionals happy hour hotspot – there were far too many beautiful people drinking Manhattans than I could count.

(Appetizers – Chili Marinated Shrimp Skewers: Guacamole, Spiced Corn chips, lime crema)

(Appetizers – White Bean Soup: BBQ spiced ham, roasted chiles, garlic croutons)

(Appetizers – Yuzu-Apple Butter ‘Bruschetta’: Grilled levain, goat cheese, watercress)

My dining companions arrived and we dove in. With five options for each course (appetizer, main, dessert), the three of us sampled the majority of the menu, utterly satisfying the curious glutton in me. Armed with every possible eating utensil so nothing would stop us the group tasting, appetizers came first – succulent spiced prawns, a hearty bean soup and a fruity spin on bruschetta. I was disappointed with the shrimp – the presentation was gorgeous, but the flavor was meh – not something I was expecting from something explicitly labeled ‘chili’. The goat cheese apple bruschetta was different and delicious, balancing the creamy cheese, tart apple and piquant vinaigrette carefully and well. For me, the winner of this course was the bean soup. Mellow, smooth and thick, the bean puree contrasted well with the crunchy croutons and smoky ham, providing some much needed warmth in the somewhat drafty dining room.

(Mains – Mesquite Grilled Thresher Shark: corn tamale, swiss chard, braised tomatillo and poblanos)

(Mains – Black Angus Flat Iron Steak: Root veggie gratin, sauteed mushrooms, Cabernet reduction)

(Mains – Chipotle Glazed Bacon Wrapped Meatloaf: roasted Brussels sprouts, smashed red potatoes)

The main dishes followed shortly after, served by an extremely friendly (but not obsequious) server. It is always a good sign when the staff is encouraging of my excessive food photography. All plates in this course were quite heavy and very focused on putting new spins on traditional comfort food (see: meatloaf). I was quite excited to see the shark, but was unimpressed with the final dish. It seemed like it could not decide whether it wanted to be inspired by Mexican or Southern cuisine. The menu said ‘corn tamale’, but the side was more evocative of a hush puppy than anything south of the border. Both the steak and meatloaf were tremendous. The loaf was moist and flavorful, not overpowered by the bacon and just a tad smoky spicy from the chipotle (in what is becoming a common refrain, I could have used more spicy). The steak was the winner; perfectly cooked, tender and flavorful, I think the two of us looked on with more than a bit of jealousy at the other birthday girl, carefully protecting her plate after doling out the obligatory bite (she had also ordered the soup, lucky duck).

(Desserts – Gorgonzola Dolce: brandied cherries, Marcona almonds, Granny Smith apple, fig compote and baguette)

(Desserts – Butterscotch pudding: creme fraiche, pecan toffee, shortbread cookies)

(Desserts – Apple-cranberry crostata: caramel sauce, vanilla bean ice cream)

By the time the main plates were cleared, we were all stuffed. But there was no way we were going to pass up the option to taste and compare the variety of dessert options. The cheese was surprisingly mild, extremely creamy and tasted divine with the fig compote served alongside. The crostata was warm and gooey, but rather predictable in flavor and composition (fulfilling the requisite homey crumble slot on the comfort food-laden menu). Yet again, the other birthday girl chose the star of the show – butterscotch pudding and shortbread. Rich, toasted and silky, the pudding brought back childhood memories of See’s Candies and caramels stuck in my teeth, but so much better. It was the perfect end to an evening of extravagant, epicurean comfort.

Even after a few months of sitting on the back burner, I can almost taste the food from that evening in my memory. It was one of the best ‘bistro’ meals I have had in San Diego, especially considering the value of SDRW. Regardless of limited menus – I would return tonight and have exactly the same meal (well, maybe choose her courses rather than mine). However, the menu changes often. Glancing at it tonight, my mouth is watering at the prospects of the deviled eggs appetizer, duck confit or beef stroganoff. Plus, I’ve heard that they may make one of the best burgers in town. Clearly another visit (and soon!) is in order.

Bankers Hill Bar and Restaurant

2202 Fourth Ave. 

San Diego, CA 92101

(619) 231-0222 

Reservations strongly recommended

Taco Tuesday – South Beach Bar & Grille

Why is it that moving always takes so much longer (and much more effort) than originally thought? I was in my new home over three weeks ago, unpacked and set-up more than two weeks ago, but things keep slipping through the cracks. There are still addresses to change and things lost in the mail (including our CSA re-subscription – fixed now, but very sad for a few days). Most dramatic was the loss of the internets for the past several days due to a miscommunication with our cable provider and the technician who cut the cord, literally. I am a pretty self-aware individual and I know the extent of my web addiction. Withdrawal definitely happened – boredom, frustration, excessive iPhone emailing – let’s just say that this weekend wasn’t pretty.

That’s the long story to apologize for my sudden absence – now we are back and better than ever (at least the signal is) and just in time for Taco Tuesday! After my delicious luck at World Famous, I’ve been on the lookout for comparable beachfront taco hot spots. Every friend and colleague I query has their own personal favorite, but one particular haven was mentioned time and time again – South Beach Bar & Grille in Ocean Beach. Their claims of being home to the world’s best fish taco were just too much of a challenge to pass up – it was definitely time to check it out.

We strolled down Newport Ave, Ocean Beach’s main drag last Wednesday night, bypassing the crowded farmer’s market in favor of tacos, straight ahead. The bar was already hoppin’ by 6:30, filled to the brim with shoppers, students and surfers alike, filling up on tacos before heading home.  Unfortunately, the sun was not shining as the view from our seats, bellied up to the bar in the newly remodeled second story, would have been stunning had there been a sunset. No matter. It was still peaceful and fun to watch the surfers try to catch their last waves of the evening as the sky started to dim.

We ordered margaritas and ceviche to start. I have always thought that ceviche was made of raw white fish and veggies cured in a lime juice until ‘cooked’. Yet lately it has been arriving as a tomato-ey concoction, comprised of more precooked bay shrimp and goopy, sweet canned sauce than the fresh, bright flavors of off-the-line seafood and citrus. It is fine for what it is – a suitable snack before the main course – but I am starting to wonder if I am missing a trend in ceviche popularity. Are local restaurants known for the quality of their fish really taking this (seemingly) easy way out? No matter, for me it is quickly losing it’s appeal as a crowd-pleasing appetizer choice. 

(Grilled Mahi)

Our tacos arrived quickly after the appetizer, leaving us to precariously shuffle plates around the bar as we (or, I) made sure to nab at least one taste of everything. My dining partner ordered a grilled mahi taco, served on a flour tortilla with cheese, red cabbage and housemade pico de gallo, as well two carne asada street tacos, small corn tortialls stuffed with the eponymous marinated grilled steak, pico de gallo, guacamole, queso fresco and lime (seen at the header).

I ordered a grilled wahoo taco (left) and a fried calamari taco (right), both complimented by cabbage, salsa, cheese and a sour cream sauce. Overall, the tacos were extremely tasty. Each one was a substantial meal in itself, even the mini carne asada street tacos, which were well executed, succulent, flavorful and moist – as long-marinating beef should be. The kitchen was turning out a huge variety of seafood tacos at a remarkable rate, so I wasn’t that surprised that the grilled mahi taco was on the dry side while my grilled wahoo was tender and succulent – just a small timing issue in the kitchen. I was most impressed with the quality and quantity of fish in each taco. These were not a collection of thickly breaded cod scraps that found their way into tacos as an alternative to excess waste – in some cases these were whole filet size pieces deliciously wrapped in tortillas and sauce. Definitely a winning combination.

In what is becoming just as much of a tradition as Taco Tuesday, our eyes were far bigger than our stomachs. Our consumption pace slowed as we watched the last of the light disappear from the sky, losing sight of the pier and ocean directly in front of us as darkness settled. We caught up over the last few bites, discussing which taco stands to explore next and trading notes on other, favored happy hour spots. Once we had let our food settle enough to be able to move off of our (very comfortable) bar stools, we strolled back through the last of the farmer’s market crowd, admiring the side street of just local art, tasting homemade kimchi and contemplating a variety of purchases that were never made solely based on complete laziness and the aversion to carrying anything but our taco-filled selves back home.

I will definitely be back, hopefully with more friends in tow for tacos and sunset done right.

South Beach Bar & Grille

5059 Newport Ave

San Diego, CA 92107

(619) 226-4577

(note – cash only, although they do have a generic ATM in the bar area)

Thai Feast – Sab-E-Lee

I love being ‘in the know’ – I am a voracious news hound and the backlog on my overstuffed blogroll will never be clear (I was close during my bout with the flu; unfortunately I can recollect little from that week). That desire to be trusted with insider knowledge burns most brightly when it comes to food and, more specifically, learning about hidden jewel restaurants whose patrons struggle between spreading the gospel of the life-altering meals or keeping silent, lest the rest of us ruin their experiences.

Finding these spots in a new city requires either a bottomless budget (and the metabolism of a hummingbird) to weed through possible candidates; or, if you are lucky, the willingness and generosity of a guide (or two) who are willing to share their hole-in-the-wall finds. I am certainly not in a position to consider the former option (on either front), but am grateful to have made a few new friends who are making a point to take me under their wing and show me the ropes around town.

Two of them (he of the guest post and she of these massive strawberry mimosas) were insistent that I join them at their favorite strip mall treasure, Sab-E-Lee, to celebrate the closing of their escrow. Housed in Linda Vista (and another, newly opened second location), this brightly lit, rambunctious 6-table Thai eatery dished out some of the most authentic and flavorful Thai food I have tasted.

Admittedly, I have little to no authority in this area, but both of my hosts had lived in southeast Asia and swore up, down and sideways that each dish brought back memories of their times abroad. It may be a trope that you can know good ethnic cuisine by the composition of the clientele, but it is one I trust and one that applied here throughout the night. In fact, I think we impressed our waiter by our combined ability to keep up with the pace and spice level of the food rolling out of the kitchen (note to self: they are not kidding about the scale – choosing 8/10 for all dishes may have been just a bit masochistic).

While trading jibes about what it means to grow up and be a ‘real’ adult (apparently buying a house does, but getting married and having a kid does not?), we shared one dish from almost every menu category. I had put myself in their hands completely and they, in turn, rewarded me with a survey of their favorites. First, Tom Ka: chicken in a soup made of lemongrass, coconut milk, mushrooms and lime. Next, Green Curry: chicken in a green chili-based curry sauce with bamboo shoots and eggplant. These dishes were just warm ups for the main event duo of Beef Pad See Ew (pan fried noodles with soy sauce, Chinese broccoli and egg) and Crispy pork & Chinese broccoli fried rice. Each dish was well balanced – spicy yes – but not so much as to overwhelm the flavor of the ingredients. The vegetables were fresh, the large portions of meat always tender and moist and the service fun and patient. My only regret was that I had no room for Mango with Sticky Rice, one of my all-time favorite desserts. I am saving that for next time.

Sab-E-Lee is in the corner of a small strip mall, surrounded by competing gas stations. They do not take reservations or have a liquor license (although did not seem to mind BYOB and even provided glasses) and you have to walk through the kitchen to use the restroom (inordinately exciting when a big order is coming through). It is not necessarily a place that the uninitiated diner would wander into while exploring the neighborhood. Yet, after seeing the line of people waiting for a seat at 9pm on a Friday night, I don’t think they can help but attract some attention. They certainly have my business from here on out.

Sab-E-Lee

2405 Ulric St

San Diego, CA 92111

858-650-6868