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

Habanero Pepper Jack Ultimate Cheeseburger, Jack In The Box, Worldwide

I've been a lover of the Ultimate Cheeseburger (by Jack-In-The-Box) since it's inception.

The original concept was one of pure genius.  In a time when burger chains were adding everything under the sun to hook a sale (not unlike today...)  Jack said "let's just give them meat and cheese, lot's of meat and lot's of cheese".  And that's exactly what they did.  It was huge.  You felt it in your hand.  The bun was big and fluffy yet strong enough to hold together all of that oozy gooey goodness  The meat was juicy, the cheese was melty, and the hint of mayo was just the right condiment to bring it all together.  

Then in 2002 Jack grew too big for his britches, he thought he was smarter than the rest of us, and he made a terrible change to this magical meal, a meal that would make a weekly visit to my face.

He removed the Mayo and added ketchup and mustard and a mayo-onion sauce.

IT WAS RUINED!!!!!!

The first one I tried was like a punch in the face.  It was like drinking vodka when you thought it was water.  Terrible.  However, through this adversity I continued on, trying to remember to place my order without this and add that, ultimately giving up in utter frustration.

So, when I saw the commercials for the NEW - LIMITED TIME Habanero Pepper Jack Ultimate Cheeseburger, and have kept seeing them endlessly on TV, I just had to try it, hoping against hope that my friend from a drive-thru long past had returned once again.

And much like attending a 30 year high school reunion, not everyone ages gracefully.

Yeah, kinda small.  But if the flavor is big that'll make it OK, right?

Not really, it was just small.  Sure, it was super cheesy and meaty but I could have eaten about 3 of these things.  Was it spicy?  No.  You couldn't even tell that the cheese was pepper jack nor that there was a Habanero anywhere near this thing.  The bun was also another big dis-appointment.  It was light and fluffy but smashed down flat like a slice of Wonder Bread under the weight of , well, under the weight of not all that much.  

Jack, you suck.

For the best spicy burger, from a national chain, I'll head back to Carl and eat one of these.  

Carl knows his shit.

http://yourpiemymouth.blogspot.com/2015/04/carls-jr-el-diablo-thickburger.html

DVA

The Rabbit Hole - Favorite Sandwich EVER - Normal Heights - USA

http://rabbitholesd.com/

My whole being is filled with purpose, drive, and fortitude.  My focus is a sandwich, nay a whole meal, who's composition is so complete that I need not even glance at a menu.  No distraction can dissuade me from my goal.  The goal being great food at a reasonable price.  And I mean great.  Is that so hard????   Wait, what did she say?

It's now lunch time and I'm hungry and I've been thinking about this sandwich for 2 weeks, honestly, non stop thoughts reveling in the remembrance of the tastes, smells, and feel of this guy.
Yes, it's really that good.

It's lunch, and I have a full day ahead so I'll be enjoying this meal with water.  Don't judge.

Rabbit Hole, Jack-a-lope, shouldn't need explanation.

And here we go.

Chubby F@*N Bunny Melt

Their name, not mine.  

It's my favorite sandwich in the whole world.  True.

French bread, house mac-n-cheese, slow roasted pastrami.

No words, just look

F - It!  This meal needs a partner.  Something refreshing and light, but with some flavor.  This is the Cider by Stella Artois (I saw one of their commercials for this recently and I've been dying to try it).  It's actually really good, at least to me.  It's crisp and light, not an overpowering apple flavor, more of a hint or suggestion of said fruit.  I think the pairing with this sandwich is magical, if I do say so myself.

OK, back to the sandwich.

Mac-N-Cheese-N-Pastrami

The mac-n-cheese is not at all firm/hard/stiff.  It's deliciously gooey and runny.  It's like a grilled cheese sandwich but with more structure to it.  If I was blindfolded I don't think I could tell that this is mac instead of just cheese.  Don't get me wrong, it's not mushy at all.  It's kind of like the 2 x 4's in your wall.  You know they are there holding the wall/roof up, but you can't see them.  They're just there, and you need them to be.

  And then the pastrami.  The pastrami.  It's peppery and meaty with very light notes of brine coming through each bite.  And there's just enough gristle and fat on the outer edges to let you know that this is meat. It's not overstuffed though, this is not a Jewish Deli Pastrami on Rye.  The portion is reasonable, and works for this sandwich.  

And lastly the bread.  It's the perfect bread choice.  It's light and fluffy on the inside and the flat-top crisps up the outside to perfection.  Just enough butter and the slightest hint of salt.  

It's perfect, on all points except for one.  The Wild Mushroom Demi Au Jus is strange (it's the saucer to the left of the ketchup).  It's like a thick beef stock.  I did try it and I'm not a fan, at least not with this sandwich.  It doesn't need it.  It ends up overpowering the cheesy, meaty goodness, taking all of the subtleties and balance away from the bread-cheese-meat and the light interplay of the salty buttery crust of the bread.

The fries are standardly awesome.  They come with a house made ketchup that is kind of BBQ-esque in flavor.  I like it, but regular ketchup works just fine too.  They are a good break from the sandwich, if you need one...

MMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

If that doesn't look good to you we can't be friends anymore.  I'm breaking up with you.

Enjoying my favorite sandwich, at my favorite bar, with my some of my favorite people.

Life is good

DVA

Lefty's Chicago Pizzeria, North Park, San Diego, USA

http://www.leftyspizza.com/

Once upon a time, in a town just across the border, on an unmarked street, in an unnamed bar, 

I met a man.  

Wait!  

It's not that kind of story.  Down in Mexico, in a bar just north of La Fonda HG and I DID in fact meet a guy and he told a very outlandish story, and that's what I want to re-tell, to you, now.

The subject within said unnamed bar, not surprisingly, was pizza.  What's the best place?  What's the best style?  Why is the word "best" stupid (that was mainly my participation), toppings, crust, blah blah blah.  I naturally offered up a YourPieMyMouth card and presented myself as the resident expert, of which most took no notice, standard.  Then, out of nowhere, some dude at the end of the bar said that Lefty's was the best pizza in San Diego.  Uhmmmm, WHAT?!?!?!?  I immediately corrected him and said "the best Chicago style deep dish pizza in San Diego was Berkeley".  To which he responded with "I didn't say deep dish".  Wait, what just happened?  You mean that you would go to Lefty's and get NOT the deep dish?  It's a Chicago restaurant, but don't get that?  Ridiculous. Borderline insane.

Mr. Dude said "trust me, try it.  Order the thin crust but you have to get it well done".  

More crazy shit.  Thin and well done?!?!?!?  La cuenta por favor, we are outta here.  A crazy bar filled with idiots.  So we left.

And it's been eating at me ever since.

The following is a tribute to my new favorite pizza, the Lefty's Thin Crust Well Done......

Turns out the Dude was right.

This is one of those rare occasions when the anticipation, the obsession, the endless analysis actually pays off.  

This is pepperoni, sausage, onion.

I love their use of red onion and the portion of pepperoni is endless.  You can't see the sausage but it's under the cheese, the mountains of cheese.  

This is a loaded down pie.  It physically weights a lot, enough for 6 people easy.  It's also cut into small squares, which may be OG Chicago style, but I don't know.  I know that for this pie having small squares works.  It's definitely not a gimmick, this evolved out of necessity and I like it.

Another thing I like, besides everything, is the sauce.  It's big and bold, tangy and delicious with strong flavors of oregano and basil and tomato.  It's not overpowered by the cheese, etc..  It's just great.

Who likes cornmeal on the bottom?

ME!!!!!

The crust is firm and rigid and very much able to hold up to the ingredients up top.  It's not dense and thick and tough though.  It's easily chewable and is the right dough for this pie.  There is crunch and pull and a subtle yeasty component that adds more depth to the overall eating experience.

Hands down this is my current favorite pie and I can't wait to have another (and I'm stoked that there's half of it still leftover in the fridge....)

Finishing this meal off with homemade gingerbread cake makes this one of the best days EVER!

Moist and light yet very big gingerbready flavor.  Clearly a pastry chef made this.  

Am I at a restaurant?  Some new place still unforeseen?

Nope.  Just happily at home.

DVA