Thursday, October 29, 2009
Monday, October 26, 2009
Claire's on Cedros
Two reasons Claire's on Cedros is worth trying: state of the art "green" architecture, and the two women entrepreneurs who run the joint. The third reason: the food's not bad, either.
Designed with the environment in mind, a Solana Beach bungalow was bought and revamped to create a space that reflects the owner's food philosophy: sustainability. What Terrie Boley and Claire Allison ended up creating, under the vision of architect Jean Louis Coquereau, is the Nation's first free standing restaurant that is LEED (Leadership in Energy and Environmental Design) Platinum certified by the U.S. Green Building Council.
Many of the recycled building materials came from buildings such as those demolished during the PetCo Park construction, which tells a story of its own. The interior design is rustic modern relying on recycled furniture from old restaurants. Table tops are resined sunflower seed hulls. The floor is made of recycled glass and porcelain, while the ceiling is recycled wood from old local barns and churches. Local and sustainable are recurring themes from the design to the food.
Terrie Boley, a software engineer, approached Claire Allison, a former baker with Milton's, about opening a restaurant. Having started and sold many successful businesses, Boley felt sure she knew what it took to make a restaurant succeed, even during hard economic times. With Allison's successs at Milton's making their bread renowned world wide, Boley felt confident that her partner would lead her down that path.
In the kitchen, everything is made from scratch. An onsite bakery was installed with energy efficient equipment so that Allison could control the quality and freshness of her baked goods. The same energy and enthusiasm seems to permeate throughout the menu. On my first visit, I ordered a Tai Beef Salad which came with a pumpkin roll. The roll was reminiscent of what I came to love about Milton's bread, with just a hint of sweetness. The salad dressing was spicy and very flavorful. My companion ordered a vegetable sandwich which came on a freshly made baguette and a side of house made potato chips. She liked he sandwich and said the potato chips were crisp and fresh.
On a second visit, I ordered Eggs Benedict (breakfast is served until 3 PM). My plate was swimming in water from the poached eggs. I couldn't eat my English muffin or potatoes because they were soggy. But my companion said her French Toast made from brioche was delicious. The waiter apologized about my meal saying that the kitchen must have been rushed and did not drain the eggs properly. He offered to have the dish re-cooked. I declined his request. He took my meal off the bill and gave me a chocolate chip cookie to-go when he presented the check, which was very good.
Would I go back? Yes. It's a lovely green environment, although a bit noisy due to the high vaulted ceilings lined with barn wood. The restaurant is insulated with old blue jeans. Perhaps they should consider taking some old blue jeans and lining the ceiling with them to cut down on the noise.
The parking is a bit tight in their environmentally friendly lot with its edible filled planters. My friend narrowly escaped hitting a pylon while backing her compact SUV out of a space where the pylon had been conveniently mounted to protect the building from being hit by cars. It's only a mater of time before that happens, if it hasn't happened already. Maybe Claire's expects everyone who eats there to drive compact Hybrids. Or take the train.
Claire's on Cedros
246 N. Cedros Ave. (across from the train station)
Designed with the environment in mind, a Solana Beach bungalow was bought and revamped to create a space that reflects the owner's food philosophy: sustainability. What Terrie Boley and Claire Allison ended up creating, under the vision of architect Jean Louis Coquereau, is the Nation's first free standing restaurant that is LEED (Leadership in Energy and Environmental Design) Platinum certified by the U.S. Green Building Council.
Many of the recycled building materials came from buildings such as those demolished during the PetCo Park construction, which tells a story of its own. The interior design is rustic modern relying on recycled furniture from old restaurants. Table tops are resined sunflower seed hulls. The floor is made of recycled glass and porcelain, while the ceiling is recycled wood from old local barns and churches. Local and sustainable are recurring themes from the design to the food.
Terrie Boley, a software engineer, approached Claire Allison, a former baker with Milton's, about opening a restaurant. Having started and sold many successful businesses, Boley felt sure she knew what it took to make a restaurant succeed, even during hard economic times. With Allison's successs at Milton's making their bread renowned world wide, Boley felt confident that her partner would lead her down that path.
In the kitchen, everything is made from scratch. An onsite bakery was installed with energy efficient equipment so that Allison could control the quality and freshness of her baked goods. The same energy and enthusiasm seems to permeate throughout the menu. On my first visit, I ordered a Tai Beef Salad which came with a pumpkin roll. The roll was reminiscent of what I came to love about Milton's bread, with just a hint of sweetness. The salad dressing was spicy and very flavorful. My companion ordered a vegetable sandwich which came on a freshly made baguette and a side of house made potato chips. She liked he sandwich and said the potato chips were crisp and fresh.
On a second visit, I ordered Eggs Benedict (breakfast is served until 3 PM). My plate was swimming in water from the poached eggs. I couldn't eat my English muffin or potatoes because they were soggy. But my companion said her French Toast made from brioche was delicious. The waiter apologized about my meal saying that the kitchen must have been rushed and did not drain the eggs properly. He offered to have the dish re-cooked. I declined his request. He took my meal off the bill and gave me a chocolate chip cookie to-go when he presented the check, which was very good.
Would I go back? Yes. It's a lovely green environment, although a bit noisy due to the high vaulted ceilings lined with barn wood. The restaurant is insulated with old blue jeans. Perhaps they should consider taking some old blue jeans and lining the ceiling with them to cut down on the noise.
The parking is a bit tight in their environmentally friendly lot with its edible filled planters. My friend narrowly escaped hitting a pylon while backing her compact SUV out of a space where the pylon had been conveniently mounted to protect the building from being hit by cars. It's only a mater of time before that happens, if it hasn't happened already. Maybe Claire's expects everyone who eats there to drive compact Hybrids. Or take the train.
Claire's on Cedros
246 N. Cedros Ave. (across from the train station)
Solana Beach, CA
858-259-8597
Monday, September 28, 2009
Tony's Jacal
Whether Tony's Jacal (or Tony's as it is affectionately called by locals) serves some of the best Mexican food in North San Diego county is beside the point. Eating here mysteriously transports you to a time in the past.
Tony's is as much about the story as it is about the food.
Located in barrio La Colonia Eden Gardens in Solana Beach, just north of the Del Mar Fair Grounds and race track, off Stevens Street, in between Via de la Valle and Lomas Santa Fe Drive. You are welcomed to La Colonia Eden Gardens (one of the areas oldest neighborhoods in Solana Beach) by two rustic pilons telling you that you are entering the historic neighborhood where Mexican migrant workers settled in the 1920s to work the farms of their wealthy neighbors in Rancho Santa Fe. The side streets of La Colonia are named after the families who settled there like Castro, Hernandez, and Gonzalez.
Tony and Catalina Gonzalez opened Tony's Jacal in 1946, after World War II. There's a wall of portraits opposite the cashier illustrating generations of Gonzalezes, telling a story of family pride, while also showing how the close knit clan has worked together to keep the family business thriving, even though the Tony and Catalina are gone.
The ambiance at Tony's is a combination of Mexican nationalism and race track tributary, throwing in some historical elements about the hey days of Solana Beach tying the two together. It makes you imagine what it must have been like when Tony and Catalina were still around and the place was humming with betters, racing forms in hand, before heading off to the track liquored up on Mexican beer and tequila on a hot July afternoon. Because the family has kept things pretty much the same, your imagination doesn't have to work too hard. Tony's is still a pre-race track favorite spot.
Tip: Don't miss the parakeets! The cages of birds twittering surrounding the bar add to the campy, tropical feel.
While Chili Rellenos are a house favorite, the turkey tacos are another very popular dish. Turkey is an available option in almost everything from tacos to tamales. Most platos (plates) and platillos (little plates) are prepared in the traditional manner served with traditional refried beans, rice, and tangy Mexican cabbage salad.
Menudo is on the menu everyday with a sauce so rich that it's more like a stew rather than a soup. With a side of Fresh tortillas, which are a key ingredient to any Mexican cooking (and Tony's tortillas taste like they've just come off the comal), and you've got the perfect Mexican meal to eat in a charming nostalgic setting. An ice cold beer is the perfect compliment.
There are other Mexican restaurants on Valley Avenue that might say they serve better Mexican food, but in terms of atmosphere, historical significance, and family pride, no one can beat Tony's.
Tony's Jacal
621 Valley Ave.
Solana Beach, CA
858-755-2274
Closed Tuesdays
Open daily during racing season
Tony's is as much about the story as it is about the food.
Located in barrio La Colonia Eden Gardens in Solana Beach, just north of the Del Mar Fair Grounds and race track, off Stevens Street, in between Via de la Valle and Lomas Santa Fe Drive. You are welcomed to La Colonia Eden Gardens (one of the areas oldest neighborhoods in Solana Beach) by two rustic pilons telling you that you are entering the historic neighborhood where Mexican migrant workers settled in the 1920s to work the farms of their wealthy neighbors in Rancho Santa Fe. The side streets of La Colonia are named after the families who settled there like Castro, Hernandez, and Gonzalez.
Tony and Catalina Gonzalez opened Tony's Jacal in 1946, after World War II. There's a wall of portraits opposite the cashier illustrating generations of Gonzalezes, telling a story of family pride, while also showing how the close knit clan has worked together to keep the family business thriving, even though the Tony and Catalina are gone.
The ambiance at Tony's is a combination of Mexican nationalism and race track tributary, throwing in some historical elements about the hey days of Solana Beach tying the two together. It makes you imagine what it must have been like when Tony and Catalina were still around and the place was humming with betters, racing forms in hand, before heading off to the track liquored up on Mexican beer and tequila on a hot July afternoon. Because the family has kept things pretty much the same, your imagination doesn't have to work too hard. Tony's is still a pre-race track favorite spot.
Tip: Don't miss the parakeets! The cages of birds twittering surrounding the bar add to the campy, tropical feel.
While Chili Rellenos are a house favorite, the turkey tacos are another very popular dish. Turkey is an available option in almost everything from tacos to tamales. Most platos (plates) and platillos (little plates) are prepared in the traditional manner served with traditional refried beans, rice, and tangy Mexican cabbage salad.
Menudo is on the menu everyday with a sauce so rich that it's more like a stew rather than a soup. With a side of Fresh tortillas, which are a key ingredient to any Mexican cooking (and Tony's tortillas taste like they've just come off the comal), and you've got the perfect Mexican meal to eat in a charming nostalgic setting. An ice cold beer is the perfect compliment.
There are other Mexican restaurants on Valley Avenue that might say they serve better Mexican food, but in terms of atmosphere, historical significance, and family pride, no one can beat Tony's.
Tony's Jacal
621 Valley Ave.
Solana Beach, CA
858-755-2274
Closed Tuesdays
Open daily during racing season
Wednesday, September 23, 2009
Phil's BBQ
Question: Why do people stand in line to eat at Phil's BBQ?
Answer: Tasty BBQ.
The one thing you need to have in order to eat tasty BBQ at Phil's is patience. Unless you get there before they open, and even then, chances are high that you'll have to wait in line. So relax, get to know the person next to you, and enjoy this part of the Phil's experience.
Tip: If you can find a seat in the bar, you can order off the full menu and bypass the line.
Phil has been successfully cooking tasty BBQ in San Diego since 1998. His restaurant was originally located on Goldfinch Avenue in Mission Hills, where Lefty's Pizzeria (yes, the Lefty's from my previous blog post)second location is now. Due to overwhelming popularity, Phil needed more space. So he moved to his current location on Sports Arena Blvd. And the people came in droves, filling up the new, larger space, and still forming lines out the door from before the restaurant opens each day until it closes for award winning mesquite grilled ribs, chicken, and beef served with Phil's secret BBQ sauce.
While the sides Phil serves with his BBQ range from cole slaw and macaroni salad, baked beans, to batter dipped onion rings and french fries, some of his southern diners are asking for more traditional southern BBQ sides such as macaroni and cheese, corn bread, and mustard greens. But Phil comes from Ohio, not from the south. While his BBQ is very good, it is anything but traditional.
For example, Phil grills his meats rather than using a smoker. He's still able to impart that fall-off-the-bone tenderness by starting the cooking process in an oven and creating a high moisture environment that makes the meat super tender. He finishes the meat off on a grill with mesquite wood charcoal.
But don't look for that pink smoke ring around the meat because you won't find it at Phil's. His BBQ method is more like the backyard grill method. And maybe that's what makes him so popular with San Diegans. As home cooks, every backyard BBQer is trying to figure out Phil's secret and how they can replicate it because that is where Phil learned his BBQing skills: on a Weber Grill just like you have.
Whether you are from Ohio, Texas, or right here in San Diego, you won't argue that Phil's BBQ is damn tasty. Knowing that you're getting Yankee BBQ helps you understand his point of view. And knowing going in that you're going to have to wait makes the line out front not seem so bad.
Phil's BBQ
3750 Sports Arena Blvd.
San Diego, CA 92110
Answer: Tasty BBQ.
The one thing you need to have in order to eat tasty BBQ at Phil's is patience. Unless you get there before they open, and even then, chances are high that you'll have to wait in line. So relax, get to know the person next to you, and enjoy this part of the Phil's experience.
Tip: If you can find a seat in the bar, you can order off the full menu and bypass the line.
Phil has been successfully cooking tasty BBQ in San Diego since 1998. His restaurant was originally located on Goldfinch Avenue in Mission Hills, where Lefty's Pizzeria (yes, the Lefty's from my previous blog post)second location is now. Due to overwhelming popularity, Phil needed more space. So he moved to his current location on Sports Arena Blvd. And the people came in droves, filling up the new, larger space, and still forming lines out the door from before the restaurant opens each day until it closes for award winning mesquite grilled ribs, chicken, and beef served with Phil's secret BBQ sauce.
While the sides Phil serves with his BBQ range from cole slaw and macaroni salad, baked beans, to batter dipped onion rings and french fries, some of his southern diners are asking for more traditional southern BBQ sides such as macaroni and cheese, corn bread, and mustard greens. But Phil comes from Ohio, not from the south. While his BBQ is very good, it is anything but traditional.
For example, Phil grills his meats rather than using a smoker. He's still able to impart that fall-off-the-bone tenderness by starting the cooking process in an oven and creating a high moisture environment that makes the meat super tender. He finishes the meat off on a grill with mesquite wood charcoal.
But don't look for that pink smoke ring around the meat because you won't find it at Phil's. His BBQ method is more like the backyard grill method. And maybe that's what makes him so popular with San Diegans. As home cooks, every backyard BBQer is trying to figure out Phil's secret and how they can replicate it because that is where Phil learned his BBQing skills: on a Weber Grill just like you have.
Whether you are from Ohio, Texas, or right here in San Diego, you won't argue that Phil's BBQ is damn tasty. Knowing that you're getting Yankee BBQ helps you understand his point of view. And knowing going in that you're going to have to wait makes the line out front not seem so bad.
Phil's BBQ
3750 Sports Arena Blvd.
San Diego, CA 92110
Monday, September 14, 2009
Lefty's Chicago Pizzeria
There's a sign on the window of Lefty's Chicago Pizzeria that warns you not to eat here if you're looking for chain pizza taste. "Lefty's in an independent, family owned and operated pizzeria". They strive to give you a little bit of Windy City, here, in America's Finest City. Do they deliver? Well, even if they don't literally deliver pizza, they come pretty close to replicating a deep dish Chicago style pizza that tastes pretty darn good. Their sauce is tomatoey fresh and their crust works very well for their thick crust pizzas. However, they also make a thin crust pizza and the crust comes out more like a cracker on this style of pizza. My recommendation is if you have to have a thin crust slice, run around the corner to Bronx Pizza which does a much better job with that style of crust.
Lefty's unusual pizza toppings selections set them apart from their competitors and run above the norm. They offer grilled chicken, grilled eggplant, fresh chopped tomato, pesto, giardiniera, and elephant garlic, just to name a few.
While pizza is Lefty's signature dish, they also offer other Windy City favorites such as the classic Chicago style hot dog served with all the traditional toppings you would expect like mustard, relish, chopped tomato, peppers, and onions, and celery salt. They serve it on the traditional poppy seed bun. They have a Classic Italian Beef sandwich with roasted peppers that is tender, moist, served on a good roll that is perfectly crusty on the outside and tender on the inside making a delicious sandwich. They also serve a respectable meatball sandwich. Their fresh cut fries at $2 for a small a bag are a bargain. They come in a basket, rather than a bag. But hey, who cares!
Lefty's lives up to their claim that you won't get pizza chain taste when you dine at one of there restaurants. While it's not gourmet dining, their food is fresh and it shows that someone in the family is paying attention and cares about the quality of ingredients. While they don't do home delivery, you can phone ahead and order take-out.
Lefty's unusual pizza toppings selections set them apart from their competitors and run above the norm. They offer grilled chicken, grilled eggplant, fresh chopped tomato, pesto, giardiniera, and elephant garlic, just to name a few.
In addition to a deep dish pizza, Lefty's makes a stuffed pizza that they call "The mother of all pizzas". Requiring an hour to make, this two crusted monstrosity is a double crusted pie encased with any number of their delicious toppings from grilled chicken to giardiniera to more traditional toppings such as pepperoni baked within two pizza crusts with cheese and sauce, sort of like a giant calzone.
While pizza is Lefty's signature dish, they also offer other Windy City favorites such as the classic Chicago style hot dog served with all the traditional toppings you would expect like mustard, relish, chopped tomato, peppers, and onions, and celery salt. They serve it on the traditional poppy seed bun. They have a Classic Italian Beef sandwich with roasted peppers that is tender, moist, served on a good roll that is perfectly crusty on the outside and tender on the inside making a delicious sandwich. They also serve a respectable meatball sandwich. Their fresh cut fries at $2 for a small a bag are a bargain. They come in a basket, rather than a bag. But hey, who cares!
Lefty's lives up to their claim that you won't get pizza chain taste when you dine at one of there restaurants. While it's not gourmet dining, their food is fresh and it shows that someone in the family is paying attention and cares about the quality of ingredients. While they don't do home delivery, you can phone ahead and order take-out.
There are two Lefty's locations to choose from.
Mission Hills-4030 Goldfinch Street 619-299-4030
North Park 3448 30th Street. 619-295-1720
Both locations are closed on Monday.
www.leftyspizza.com
Sunday, August 30, 2009
The Dumpling Inn
The way it works at The Dumpling Inn is you get there right when it opens and are lucky enough to nab one of the ten tables, or you put your name on the postage stamp of a clip board that mimics the size of the place and wait. The dingy strip mall that doesn't offer much else in the way of entertainment other than the Chinese variety store across the parking lot. So be patient. The wait is worth it. As one Yelper wrote, "XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO, XIAO LONG BAO!!!!!!!!!!!!!!!!!!!!!!!!!!"
Xio long bao, otherwise known at The Dumpling Inn as steamed pork buns, which are tender little pillows of dough filled with seasoned pork served with fresh ginger are the one thing everyone goes to this little hole in the wall and waits so patiently for. Once you're seated and place your order for xiao long bao, you have to wait another ten to fifteen minutes for them to come out, so you'll want to keep your tummy busy with an order of pot stickers which come out much quicker and are almost as delicious. Other notable menu items are the curry dumplings, pan fried noodles, all the noodle soups, and the special shrimp. They don't do a great job with stir fry dishes such as Kung Pao chicken.
Xio long bao, otherwise known at The Dumpling Inn as steamed pork buns, which are tender little pillows of dough filled with seasoned pork served with fresh ginger are the one thing everyone goes to this little hole in the wall and waits so patiently for. Once you're seated and place your order for xiao long bao, you have to wait another ten to fifteen minutes for them to come out, so you'll want to keep your tummy busy with an order of pot stickers which come out much quicker and are almost as delicious. Other notable menu items are the curry dumplings, pan fried noodles, all the noodle soups, and the special shrimp. They don't do a great job with stir fry dishes such as Kung Pao chicken.
If you're looking for the standard Chinese fare, this is not the place for you. Take heed of the name and stick with the dumplings of which they have about ten varieties of, and noodle dishes and you won't be disappointed with the food. The ambiance? Well, it's like the rest of the mall: dingy Chinese. But what Chinese restaurant in Kearny Mesa isn't? And while the service may be curt, it's always speedy to keep the few tables turning. But the one thing they never rush is their signature dish. It's all about the XIAO LONG BAO!
4619 Convoy Street, Suite F
(Between Dagget Street & Opportunity Road)San Diego, CA 92111
858-262-9638 Hours: Tues- Sun 11-8:00PM
Tuesday, August 18, 2009
El Nopalito
Having grown up in Santa Ana, California, my cravings for authentic Mexican food come as often as some people's cravings for Mom's meatloaf or Mac & Cheese. For me, it's comfort food. My Grandmother used to make enchiladas alongside fried chicken. She would make as many tacos as we could eat. For my sister, Laurie, who I think holds the family record, that would be 14 in one sitting.
El Nopalita, off of the I-5 and Santa Fe Drive in Encinitas, reminds me of the markets from my home town. Today almost the entire strip mall has taken over that has been taken over by a family of Mexican restaurateurs who run El Nopalita and make some of the best tamales, carnitas, and salsa in North County. A few years ago the market, which housed a meat counter and tortillaria, burned down. It took what seemed like an eternity for them to rebuild. The take- out carnitas by the pound, and brisk holiday tamale sales were moved over to the restaurant temporarily. But now, the market is back in business with a new brighter facade, a bigger meat counter, and they are finally making fresh tortillas again.
We recently had El Nopalita cater a party for us. Lucy took our order over the phone, making suggestions on what to order from chicken fajitas to carne asada and carnitas. We wanted something vegetarian, so in addition to the items above, we ordered the cheese & rajas tamales. Those were the only disappointment being a bit dry because they didn't come with the sauce they serve in the restaurant. Everything else was hot and fresh. Our order came with chips, corn and flour tortillas, 2 kinds of salsa, cheese, sour cream, and guacamole. The price? For 40 people, including chaffing dishes (with sterno) our order came to about $300.00. That works out to about $ 7.50 per person! We had plenty of food with lots of leftovers.
In the same strip mall as El Nopalita, there is a little produce market back in the corner where you can by fresh or dried chilis, limes, cilantro, onions, and tomatoes and other ingredients to make your own Mexican food at home. Then you can stop by the main market for special cuts of meat such as carne asada. If you're not feeling that adventurous, the main market has pre- packaged fresh salsas, guacamole, and tamales ready to go. You can also get rice and beans by the pint or quart.
What I like to do on Friday nights is buy a pound of pre-cooked carnitas from the meat counter, a package of warm fresh corn tortillas (which I eat a few of on the way home), some pre-cooked rice and beans, a pint of salsa, and a six pack of Dos XX, along with some cilantro, onions, and limes from the produce market. Once home, I pop open a beer, put on some Latin Jazz while I get the tacos ready for dinner, and pretend I'm back in Santa Ana.
El Nopalita Tortilla Factory, Market & Restaurant. 560 & 582 Santa Fe Drive Encinitas, Ca 760-426-9206.
Subscribe to:
Posts (Atom)
