So part of what I wanted to do this month was do a couple of restaurant re-visits. These are places that I have covered before, but it has been a while. In that time they have gone through changes or are on the verge of expansions. Plus with a lot of new followers since I last covered them, I though it would be a good idea.
First up is Privateer Coal Fired Pizza. Since opening The Privateer has been a staple in South Oceanside, not only as a great restaurant but as a champion for local Oceanside culture.
Recently, The Privateer went through a Chef change. Original Chef Stephen Reyna left to work with his father in the kitchen of Roosevelt Pizzeria in Carlsbad. Hopefully we will soon see a solo project from this talented Chef.
Not missing a beat, the Privateer brought on a new Chef and has continued to deliver the excellent food they are known for.
I went in and wanted to try dishes that were recent additions to the menu and would give me a glimps at how the new Chef has influenced the food.
Coal Fired Corn ~ Smoked chili butter sauce.
A beautiful dish, perfectly sweet and tender corn with a great sauce.
Spice Rubbed 1/2 Chicken ~ Arugula, and lemon.
Perfectly moist chicken with a flavorful spice rub that worked perfectly with the freshness and slight bitterness of the arugula. Spice rub, chicken, fresh arugula, and lemon..all that is needed.
Like the Privateer in South O, TBG BBQ (That Boy Good) has been around in downtown Oceanside since the early days of the North County Restaurant movement. In-fact Friday the 4th marked the 5th year of operation for the Louisiana style juke joint. In that time they have developed a strong consistent following of people who love Chef Mark Millwood’s BBQ, which is based on his family’s recipes, and the restaurants funky and casual feel.
Within the last year TBG has added a full liquor license expanding on their already established craft beer list.
Poised for an expansion that will add a second location at the top of Pier View Way at 326 N. Horne St. in conjunction with Northern Pine Brewing Company, later / early next year, things are looking good for this Oceanside staple.
The new location will differ in concept, though still focusing on southern food. In the mean time my friend Alex and I headed in for some old staples.
BBQ Chicken Wings. Mark makes some of the best wings IMO. The secret is they are smoked, par fried, and then finished in the fryer on order. This gives them a depth of flavor and nice crunch, while retaining their moisture.
Half rack of ribs, fries, coleslaw, and their signature corn bread.
Everything you want from ribs, smokey flavor and fall of the bone tenderness.
Fried Chicken Thighs ~ Coleslaw, their awesome mac and cheese, and cornbread.
This is my go to, either in platter or sandwich form. I love the use of thigh meat and the slight spiciness to the crunchy batter.
If you have not been to either of these Oceanside staples, go check them out. If like me it has been awhile, go see an old friend for dinner.
Coming up ~ A Panca re-visit and their goings on, new vegan fast food in Encinitas, and hopefully good Chinese and Italian in North County.
1706 South Coast Highway, Oceanside
207 N. Coast Highway, Oceanside
326 N. Horne St. (upcoming)
#food #foodporn #southernfood #privateer #tbgbbq #fsdm