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

Gula Gula, Ipanema, Rio de Janiero, Brasil

http://www.gulagula.com.br/

My epic day is coming to an end and I'm tired and hungry.  This day has brought 3 flights over 24 hours and upon arrival in Rio I'm headed straight into a 2 hour meeting, with only time for a quick change into my pro-duds prior.  No hotel, no shower, no nada except for fresh clothes.  Now don't get me wrong, all of this and more is well worth the discomfort to bring me to my first trip to Rio.  Beautiful Rio.

Strewn along the beach are endless stalls selling fresh coconuts.  The water inside is what the locals use to freshen up after a long day in the office, plane, or on the beach.  Machete'd by hand, refreshing and revitalizing to say the least.  

The next plan of action is food, and then bed.

Gula Gula

No idea the meaning (if there is one) I only know that the food will be great.

A standard salad is my starter.  It is fresh and light, a solid base for whats to come.

This is the special of the day.  It's a sirloin steak that was named something like "chorizo" but the explanation and translation told me that there was to be bone marrow melted on top.  My vision and sense of smell told me that it would be delicious.  

This is half a baked potato with Parmesan cheese shredded and melted on top, including a bit of melted butter beneath.  A new one for me and it was terrific. Who wouldn't like a cheesy potato? 

Now, I didn't see, and still don't, any evidence of bone marrow.  But this absolutely was one of the best steaks I've ever had.  Texture was firm but not tough, big meaty flavor (which is good because it's a steak  :-O) and hot and juicy.

The dessert was weird.  Delicious but weird. 

It was ice cream and a tart with molten dolce de leche cream inside.  The cream was the weird part. To me it tasted like beef.  Not super strong but definitely a meaty hamburger fat/grease flavor.  Not at all appealing, and kind of unsettling.  It is also very possible, dare I say likely, that I was the weird part in the equation.   Maybe I need some sleep.....Maybe I need to re-set.  It's been a long day.

From the Two-Brothers at the beach to the Christ Redeemer on the mountain, Rio is a beautiful and enticing city.  Bustling with people and culture, this is a city that is alive.  You can feel the pulse wherever you go.  I felt it griping me with it's claws as I snuck out the morrow, like a thief in the night.

I'll see you again Rio

Wait for me.

I'll be back

DVA

Cubana Cafe - Brooklyn - USA

http://www.cubanacafenyc.com/

Nestled in the Carroll Garden neighborhood of Brooklyn there exists a wonderful little gem of a restaurant providing not only authentic Cuban cuisine, but an authentic look and feel as well.  Maybe nestled is the wrong word to use in reference to Brooklyn?  Sounds a little to cuddly, but I'm going to go with it anyway.

As you can see from the above photo, this place catches your eye from either side of the street.  It has the look and feel of Cuba, as I imagine it.  And this is by no means a Cuban or Latin part of town.  This is full on white bread.  Nail salons and barbershops, corner grocery stores and sandwich shops.  The Cubana Cafe is a one of a kind gem in this neighborhood, except for the second location about a mile away...

Even though fall is in full swing and the storm outside has brought rain and temps in the 50's, as soon as you sit down you feel the beach and a sunny day just beyond your gaze.  

The decor makes you feel as though you've been transported back in time and space.  As if this restaurant had been dis and re-assembled right here for your and your pleasure.  I have no concept of whether or not the decorations are authentic or not, but I feel it, and I love it.

It's been a long day already, and it's just lunch time now, and we spy a bar, and we're on vacation,

so let's enjoy a refreshing beverage!

The waitress recommends what she claims is an authentic Cuban drink, the Mojito....

I'm not an expert on the local beverages in Cuba, nor am I at all positive on the validity of our server's claim, but this is refreshing and delicious.  Tart and light, minty and clean.  A good starter for sure.  We are mainly here for the food though.  It's after midday and we are ready to eat.  Let's do it!

Cuban chips and salsa, i.e., fried plantains and a cuban version of a sofrito and salsa.  It was OK.

It's hard to get excited about this complimentary offering when what we really want is on the way. 

Agreed, not an appetizing photo.  But what a great bowl of soup.  I love black beans.  Everything about them.  The health benefits, the versatility, the ease of cooking with them, the price (when I'm cooking them at home), and especially I love them in soup.  

Potaje Soup

Cumin, oregano, a floater of garlic toast on top.  It definitely has a very black bean forward taste.  They are not trying to hide what this is at all.  It's served very hot, so be careful.  Blended to a smooth consistency, no floating things (other than the garlic toast).  Light yet thick and hearty at the same time.  The two of us killed this in just a few ticks of the clock.

Palomilla Hanger Steak Sandwich

Pounded hanger steak marinated in garlic, lime and onion with chimichuri sauce.

Let's take a closer look...

A beautiful sandwich.  The steak was pounded and seasoned and cooked soo expertly that you can easily bite right through.  The bread was crisp on the outside and light and fluffy on the inside, soaking up any and all of the juices from the meat and chimichuri.  The sides were nice too, not flashy or over done, just there when you needed/wanted a different texture or a break from the sandwich.  

Nicely done Cubana Cafe.  Now I'm Super Duper looking forward to the next plate....

Cuban Sandwich

Roast pork, sliced ham, Swiss cheese, sliced pickle, chipotle mayonnaise

Ohhhhh ma-ma, this looks and smells amazing.

Roasted and pulled pork resting inside all of the traditional flavors of a cuban sandwich, i.e., Swiss cheese, ham, pickle, toasty bun.  Smashed flat from the panini press, warm and delicious.  I could eat many of these, and often.  If I lived near this place they'd see me every day.  Heck, I'd probably even have my name on a booth, permanently reserved just for little ol' me.

CUBANA CAFE!!!!!!!

Sofaking good

Whenever you are near, anywhere near, NYC you gotta check this place out.

After our food rested a bit we decided to have one more beverage before braving the rain and wind outside to make our way back to the hotel.  And what do we spy on the menu?  Caipirinha!  The national drink of Brazil!  

Hello again Brazil!  See you next week......

Stay tuned for the next post, coming soon!

DVA

Rip Current Brewing and Sublime North Park Take 2!- Beer and Food - San Diego - USA

Another short and sweet post for your pleasure  :-)

I'll start by saying that it's been at least a month since this visit took place, I'm kinda busy these days...  And any who, I'm glad I waited because in the meantime Rip Current has won it big at the Great American Beer Festival, see following link for details.  

Conratulations RCB!!!

http://sandiego.eater.com/2015/9/28/9408663/rip-current-san-diego-breweries-great-american-beer-festival

Yes, this is still where our favorite local beer is made.  I can't say that it's our favorite brewery to hang out in though, mainly because the logo and schwag are not super awesome, at least to my keen eye.

The main priority with this visit is to try more of Sublime's food.  If you'll recall from the first go-around, it tasted great but it looked awful.

HG has ordered the Southwest Burger.

I think she ordered this without really knowing the flavors of the southwest (at least Sublime's interpretation of the flavors of the Southwest), and I don't know them either for that matter, at least not in burger form.  The patty was good, nice flavor but maybe a little too underdone for my liking but not bad.  Bun = soft, but not too soft. It was certainly up to the task of supporting all of the stuff inside.  The problem was the stuff inside, aka the southwest flavors, which are kind of stupid to complain about if that's what you ordered, which we did. 

Apparently I don't like southwest flavors  :-O and I can't even describe them well, so I won't.

If you do, please have this burger.  The next visit I'll HAVE TO TRY a normal burger, because I think it'll be killer, or at least it won't suck.  here's big potential here for a decent burger.

This one was all on us, a bad choice for our taste.

How were the fries?

AWESOME

In the photo they look burnt and small and crispy, but to me they were delicious.  Not greasy or over fried at all, nicely lightly seasoned.

Sublime Mac and Cheese

Roasted chicken, mushrooms, applewood smoked bacon, truffle oil 

Baked so that the top has a beautifully crispy crunchy crust on top.  The smell of the truffle oil hits you about a minute before you even see the waitress bringing it by.  Cheesy and stringy, the pasta was cooked perfectly, the chicken and bacon are also a nice behind the scenes team.  

I'd order this again in a sec.  Heck, I may order this EVERY time I come here.

We like you Sublime, and we like that you're inside the place that makes our favorite beer.

Award winning brewery

Taste bud winning food

Walking distance for EVERY ONE

Check 'em out

DVA

The Red Door - Mission Hills - USA

http://www.thereddoorsd.com/#the-red-door

If the statement to the right of the above photo doesn't give you a sufficient enough hook to try this place, then launch to the inter-web and look for something else that's more to your liking, cause this is just too awesome for you.

A farm to table restaurant that evolved to a FARM that provides food to it's TABLEs.

I love that so much.  I tried to delve a bit deeper into their webpage to find where the farm was, but alas I was unsuccessful.  In some ways I think this is probably intentional on the part of The Red Door because they obviously wouldn't want a bunch of obsessed people, like myself, just showing up at their farm and saying hi, looking around and telling them how cool they are, while really just disrupting the work that they're trying to do.

Back to dinner.

We are a foursome tonight and as such we enjoy a meal and drinks from time to time when our travels have briefly ceased, allowing us to commune and share our goings-on over the past weeks and/or months, since the time of our last respite. 

As we're pretty darn hungry from the get-go, our cohorts, we'll call them K-Dub and EASE to keep the privacy to a maximum, especially after that Ashley-Madison fiasco...anyway, we all select some nibbles to begin with.

The ubiquitous Shishito Peppers

A more than standard fare at most restaurants these days.  All the cooking that these little buggers really require is to just keep it simple.  Just don't F it up.  The Red Door nails it pretty well.  I was concerned when I saw the plate and the lake (lake not lack) of sauce below, but all was well.  The sauce was light and was there for you to enjoy or not, the peppers weren't drowned.  It's also quite possible that they weren't cooked at all, which for me worked, and HG agreed, but I think K-Dub was looking for more, searching, trying to understand exactly what the heck was going on.....  

Sweetbreads

These were yummmm.  Sweetbreads are the thymus gland of a cow.  Normally they are poached and then fried and then sauced, and these (I think) followed that exactly.   A light batter, some small greens, and then an asian sauce things below (the menu states Fig Gastrique, but whatever).  My only complaint was that I wish there were more.  These were soft but still had a firmness that relented when bitten.  They also seems to have been cleaned perfectly, no stringy uglies running through the meat or outer skin stuff.  Just pure gentle loveliness.  Meaty and delicious.

Vegan Nachos

K-Dub's mortal enemy is gluten.  This includes breading, chips, cakes, obviously anything made with flour or yeast or blah, blah, blah.  Basically it = boring, but we work with it cause she's pretty darn awesome and we dig hanging out with her.

So, hence the vegan nachos that would never be on our table otherwise, guaranteed.  But before we can enjoy them (this photo is of the replacement nachos) HG is so drunk that she knocks her wine over, into the nachos, and then into K-Dub's lap (none of that is actully true.  I handed HG the hot plate of peppers and she had to set it down fast, and then everything tumbled.  Toats my fault).   The nachos were meh.  You can see what's on them, no need for further explanation.  Not bad, I'm just not inspired to further eloquence.

Yes, please, more wine.  It's so fricken hot outside that we need to re-hydrate!

And then someone EASEd in and grabbed the big one, no fear, just takes it....

I'm sure it's not his first  :-O

OK, dinner photos.  At this point the sun has set and we are working with man-made luminescence, so there is a golden hue to all that you'll see hence forth.

This is the "special of the night" Short Ribs (I think)

Honestly, truly, I can't remember, and this was my meal  :-O--------  I remember it being good and all the flavors going well together, but it might have been chicken for all I can recall.  Sorry....

Fresh Catch

This was tuna and as we EASEd into this it was room temp, and that seemed kind of weird to all of us.  It also could have been intended to be that way, but we don't know because we didn't ask.  We were on our second bottle and we just wanted to eat.  It's cool.  Sometimes you just want to roll with it, and we did.  Overall I don't think it was bad (EASE?) but not great.

I am always cautious when the waiter recommends the most expensive thing on the menu.  And I often will ask just to see what they say, even when I've already made my selection.

Cook's Ranch Pork Tomahawk

This was the most expensive thing on the menu. It was also the most delicious thing we ate at The Red Door.  Cooked perfectly, seasoned well, glazed with a very light sauce that complimented the meat well, letting the meatiness shine through and be the star while contributing a subtle gentle lingering flavor in your mouth.  The meat was soft and easy to eat.  Delicious.  The Mac and Cheese was also a terrific accompaniment to this dish.  It could have held up on it's own if this was a brewery or bar, etc...

One perfectly composed dish.  Bravo.

And then we blinked and it was over.

There was a last photo of desert, some sort of peanut butter tort thing but by the time I thought of taking a photo it looked like a pack of wild dogs had attacked it and dragged it through the bushes to finish the kill.  Not a very appetizing photo, so we'll skip that. 

Evaluation?  I like The Red Door, I always have.  I also like The Wellington, right next door for a drink before dinner here, or anywhere nearby (The Wellington and The Red Door share the same ownership group.  They even share the same kitchen) .  

The Red Door

It's a great neighborhood spot to slowdown your life and linger over a meal and/or a your beverage of choice while talking with family, friends, even random strangers.  Try it, it can be a good thing.

Linger

Let's do more of that

DVA