Brooklyn Girl Eatery, Mission Hills, San Diego, USA

http://brooklyngirleatery.com/

We aren't in Brooklyn, and frankly I see no "girl" anywhere, so this place could really really be named Mission Hills Dude (and it probably should)....  But, I digress.

As you can see from the headlining photo, this place is hip, trendy, and sexy, a top spot to be sure, so our expectations are high.  We've actually been here once before, but that was just after they opened and we were completely underwhelmed.  We wrote that experience off to their being new and still figuring "stuff" out.  Now, 3 years later, they should be running on all cylinders,  a lot of shoulds and coulds though....
Wish us luck.

Instead of an offering of bread at the commencement of our gastronomic journey we are presented with popcorn.  Oh geeze.  Between that and the rustic open vaulted ceilings and bicycle mounted to the wall this place feels more like a business plan rather than an inspired culinary journey.

Did we come here for the free popcorn?

Not a chance.  

We're here for this dude:  The Italian Stallion!

A culinary gourmand and all around swell guy, we've invited him along to converse and commune, break bread if you will (throw popcorn might be more accurate??), over a meal and some drinks, updating each other on the events of the past years since last we met.  So, sorry Brooklyn Girl, we may not even notice you're here.  We ARE hoping that you don't put a bad taste in our mouths, literally.

HG is loving the BG water, it's very refreshing I'm told.

I'm having a Gin/Basil drink of some sort.  I've got no idea what the name is, but it's OK.  Not too sweet, which is how I like it.

Monsieur Luigi is enjoying (maybe not) the Berliner Weisse (I don't recall the name of the brewery but it's local to SD).  

The evaluation is that it's quite sour and small in volume, so probably a one-and-done.

For a nibble we ordered the Bacon Wrapped Vietnamese Meatballs.

They comes with a Ginger Tiger Slaw, which tasted just like it sounds.

The meatball itself was seasoned nicely and the texture was soft yet cooked through.  There was also a nice crispness to the exterior (thanks bacon!).  Not a bad start.

I don't recall the exact name of this but it was pumpkin blossoms filled with cream cheese, fried wonton wrappers, blah blah blah.

This photo is prior to our even touching it.  Yeah, looks like a shit show.

A nice idea, but the execution was terrible.  Being able to actually get the food into your mouth is a big part of eating, and a surprising number of chefs who create/design menus miss this point.  One compression via a knife or fork and wonton shards pop all over the place.  If, by chance, you are able to actually get some of this into your mouth it will poke the hell out of you and make you apprehensive to apply any pressure whatsoever to crunch down.  The flavors were average at best.  It you watch any Food Network or Cooking TV show, then you've seen this item done many times before.  

Conceptually OK, but completely uninspired and not developed with the diner in mind.

A new unnamed drink arrives.  It's gin based and fairly decent.  There was a name but I'm lost for it now.   It had a fairly strong citrus flavor and wasn't sweet, which again was good.

Captain L moved on to the Thorn Street Pale Ale (from what I recall), and he seemed to be enjoying it a bit more than the last mini-sour.  At least now he's no longer pursing his lips.....

Our utensils are upgraded signalling the impending arrival of the main event(s)

Argentinian Style Gaucho Steak

Yeah, that's the name on the menu.  The star of this plate, shamefully, is the potato and accompanying sauce.  It's hot and thick, buttery and rich.  The potatoes are steamed and smashed slightly, delicious.  The steak is under cooked (rare at best) and is tough with strings of sinew throughout.  the broccoli was broccoli....  The chimichurri was good, but there was about 2 tablespoons on top.  I wanted more.  

HG had the duck special.    I tried a bite, the duck part, and it tasted OK.  The carrots (the dried up shriveled things to the bottom left) looked like old ladies fingers, 110 years old at least.  I have no idea what the sheit was to the bottom right.  Deep fried smashed potatoes??  

Looks terrible right?

Monsignor Ottoboni had the "Mary's Ranch" Free Range Chicken.

Black rice, tomatoes, grain mustard glaze are underneath.  One could assume that it was enjoyed as the plate bear'd only two bones at the end.  But I think this was more due to his not having lunch rather than devouring a delicious meal.  Don't get me wrong, I'm not trying to be overly negative.  It's just a fact that this food was average at best. 

Nothing to write home to mom about, literally (Hi Mom!)

The breakout gastronomic star of the meal was by far the pizza.  Now let's be clear here, this is not a pizza to travel for, not even from down the block.  But grouped within this menu it is the go-to item for sure.

Michael's Choice, as listed per the menu

The dough was soft and light, easy to pull apart.  Not much of a pull or stretch though, which leans me towards questioning the recipe used (meaning is this a loaf bread hybrid????)  was decent though, and the toppings worked together well.  Some spicy, some meaty from the sausage, the sauce had a nice tomato flavor.  What comes to mind eating this is the Theodore's Fix from Alexander's in North Park.  The toppings are virtually identical, but the Alexander's crust is better, and so is the ambiance and the balance of the manu (which totally kicks ass (at Alexander's)).

Yes, I meant to spell manu.  Say it out loud.....  Sounds like a college, right?  

It's been several years since we've been here, and I hope it's a lot longer till we return.  At least two of us woke during the night to guzzle water.  My mouth tasted like I chewed on a whole bushel of garlic, raw.  I honestly think I could have ignited paper with my breath if I'd tried.  Really, the only time we''ll ever grace the presence of this place again is if some friends insist on going here (you know who I'm taking about, and you'll remain nameless (Kristin and Rick)).

However, it should be said that the best part of this meal, and frankly any meal, is the company.  We've talked about how ambiance makes the food taste better.  A warm greeting by the host and attentive service by the wait staff also has the same effect.  But the best flavor enhancer of them all is sharing a meal with people you love.

EAT - DRINK - LAUGH - LOVE

DVA

Perfectly framed no look selfie....  Try it, I dare you.

Kikanbo Spicy Ramen, Kanda, Tokyo, Japan

I'm back in Tokyo, making my way to the Narita airport from a small city in the southwest of Japan, and I'm in need of lunch.  There are many places to eat lunch in this city, but this is probably not the smartest choice prior to a 10+ hour flight

Super Spicy Ramen

But I'm not known for always making the best decisions.  This isn't, however, going to be as dumb as ordering spicy Thai 10 out of 10.  Who does that, right?  Dumb, just dumb.

This post is about ramen though, and not thai, so let's get into the bowl.

I'm one stop down the Ginza line from Tokyo Station in the Kanda area of Tokyo.  Just a short 2 block walk and I'm here, Kikanbo Spicy Ramen.

I first saw this place on a TV show named  "I'll have what Phil's having".  Phil being one of the writers from the "Everyone Loves Raymond" TV show, I think.  Anyway, Phil goes to this place and eats the medium spicy and get's lit up!  So naturally I've gotta try the ramen and I can certainly eat it spicier than Phil, right?  And it's right on my way to the airport, so it seems to me that it's totally meant to be....

The place is adorned inside and out with devil faces/masks, giving one the impression of danger and threat on an other worldly level.  A threat to be taken seriously.

The ordering is done from this machine.  No idea what any of it says but one of the cooks spoke some english and he helped me make my choice.  Deluxe ramen (includes pork belly and egg) and I ordered an extra portion of pork and a beer.  Ramen was $9, beer was $4, extra pork was $2.  A steal by any definition.

After a short wait (there was a line out front) I enter the restaurant and I'm immediately punched in the face by the overwhelming aroma of Sichuan peppercorns and other fragrant spices.  It's strong, so much so that I subconsciously begin to pucker up, my body involuntarily constricting, bracing for the blow. 

A splendid time for my beer to arrive.

Let's get started.

From my vantage point I can see my bowl being prepped.  There is a large vat of broth atop a flame.  Behind the cook are large tubs of what I believe to be a spicy paste.  Paste and broth are mixed together to order in what looks like a wok and are heated to a rolling boil.  The spicier the request, the more paste is added.  Simple and effective.

Feast your eyes on this.

Pork belly, like no other

Crispy on the outside, soft and porky on the inside.  Firm yet yielding to the touch.  Perfection.

Egg

From the exterior it looks great.  Whole, beautiful, waiting patiently for it's turn to get into my mouth.

I'll be there soon little buddy, we don't want to rush this.

In the center are aggressively pan fried bean sprouts and a singular mini corn, along with green onions and lots of additional spicy bits.

And this my friends (the black floaty liquid) is pure liquid capsaicin extract.  

Correct, very hot shit.

This takes things to a whole nuther level.  Now I'm worried.  Maybe this was dumb after all.....

The noodles are large and swollen with broth, firm to the touch, I'd say al dente if this was pasta....  but isn't it???  

The broth by the way is rich and thick with floating bits of chili and pork and fat.   Even just a few bites into it and my lips are already becoming numb, pulsing with the slightest twangs of pain and a generous coating of grease.  But good grease.  The texture and feeling of grease, but not the flavor.  The flavor is an explosion of pork and spice.

My pace increases as I work my way through all of the little delicious pieces flecks of yummy.  Around and around I go, slurping this, chewing that, and then I come across my old friend the egg.

As I said before, I knew this was going to be one of the best eggs I've ever eaten from a bowl of ramen, certainly one of the stars of this show.

It's hard boiled for sure, no runny center at all.  But somehow it's got the texture and taste of caramelization, yet not tough or hard, just creamy and smooth  And, again, it's caramelized on the INSIDE.  And look at the outer ring.  It was cooked in broth.   That's how it's supposed to be done!  If you are going to boil something and you have vats of super flavorful broth, boil the shit in the broth!!!  

There's a smart guy or two in this kitchen.  It's not amateur hour here.

As I settle back into my seat, nestled in for the remainder of my ride home, it starts to hit.  First the gurgling, then the tightness around the middle.  A shooting pain here, a dull ache there.  A rhythmic clenching has started on it's own, feeling much like the milking of a cow, yet inside my body.  As time goes by I am becoming more and more terrified of the fiery red dragon that is trying to crawl it's way out of my belly, his only desire to spew molten lava on anything and everything in his path.  He is pushing and scratching his way towards freedom, heightening the anticipation of the havoc he will reek on all in his path.  I am not afraid for myself, my fear is for those who ride with me, they are the ones who should feel the terror that beckons.  

Until next time friends, until next time.

DVA