Crust Pizzeria ~ Carlsbad

Crust Pizzeria is a Chef driven, gourmet pizza restaurant located on the border of Carlsbad and Encinitas at 3263 Camino De Los Coches, Carlsbad. (sprouts shopping center.)

The restaurant is pretty large with a medium-sized bar area, an open kitchen area, and seating for about 75 inside and an additional 40 on the patio. Still it gets busy on nights and weekends.

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Crust Pizzeria

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Crust Pizzeria interior.

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Master Pizza Chef Charlie Meola working at his craft.

Chef Meola has been working at his craft for 18 years. This experience and his passion for only using the best ingredients shows in his food. I was luck enough to grab some of his time and you can read that interview Here.

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Cheese Pizza by the slice available at lunch.

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Pepperoni Pizza ~ Grande mozzarella, Boars Head pepperoni, and fresh-cut basil.

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Tasia ~ Belle chevre goat cheese, kalamata olives, grilled eggplant, zucchini, Grande Mozzarella, feta cheese, oregano, lemon zest, and chili flake.

The pizza I had on a previous visit was the Sophia ~ Spicy sausage, crispy chard, olive oil, fontina cheese, ricotta, and rosemary.

I do not have a pic because my phone ate it:(  but it was delicious. Perfect crust, loved the quality of the cheese and the balance of flavor.

I would put crust in the top 4 pizza places in San Diego at the moment. First off don’t give me the Filippi’s they are mediocre. Pizza Port is OK if your close and want to grab lunch. Urbn does not know how to cook or time their crust, both times it was charred and inedable around the outside ( and I was there when it was slow so it’s not like they got distracted.)

No, I would say Biga, Crust, and The Privateer followed fourth by Pizza Maniac (for an old school grab a slice after work or school place.)

I know I talked mainly about pizza but Crust also does pastas, salads, and sandwiches.

I plan on going back for non work eating soon to explore the menu a little more along with going back to Biga for lunch because it was too dark for pics at dinner.

Crust Pizzeria

3263 Camino De Los Coches, Carlsbad

#food #foodporn #Pizza

Chef Interview With Chef Charlie Meola Of Crust Pizzeria ~ Carlsbad

I had a chance to sit down and talk with Chef Charlie Meola of Crust Pizzeria in Carlsbad recently. You can also see my article on Crust HERE.

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Chef Meola working at his craft.

 I know you started in NY correct?

Yes.

Can you tell me what your seminal moment was or what made you decide you wanted to pursue being a Chef?

Basically I was 13, started off as a dishwasher, went to counter, went to prep, went to sandwiches and basically learned the whole thing. But at that point and time I did not realize this is what I want to do forever. I enjoyed it but I was going to college.

At The University of Arizona right?

Ended going to University of Arizona. Went for three years, did not graduate. I started bartending, making really good money. I worked from 81 to 87 bartending. At that time I kind of realized there are not many old bartenders around, so maybe I need to look for something else.

I was just driving down the road and saw a pizza place for sale. I called the guy made a deal. Then I put two weeks of renovation in it and opened up. I owned it for 26 years, I just sold it about two years ago.

After That?

Went to Alabama, opened up two restaurants in Alabama. I did not like Alabama at all. Then I came here and opened this.

So the moment I realized I wanted to do this was in 88, when I opened up that pizzeria. The goal became just to make pizza better. With the basis of knowledge I already knew I knew I could do it.

Basically for 5 years from 88 to 93 I strived for that. I went on to resource different products from different parts of the country. Research and development trying this and trying that. Still to this day I do the same thing.

What I tell people who come in, like if a purveyor walks in I say “if you’re here to try to save me money and lessen my product, we are wasting each other’s time”. “If you are here to make my product better we can talk.” If you’re here to make my product better and save me money, that’s the cu de gras.”

I’m open to making it better and paying more as opposed to going the other way. I have fights with my accountant on how much I pay for cheese.

When I had my pizzeria in Tucson the Montage in Laguna Beach would fly me out to make pizza for the Chefs who were cooking for the James Beard Award Dinners. So, I cooked for Alex Stratta, Nancy Silverton, these top chefs in Southern California. That’s really it. The integrity of the food the craft are the most important things.

Editor’s Note: making pizza for Nancy Silverton (Mozza, Pizzeria Mozza..) is damn impressive. Just had to say that.

That’s about it, I have noticed now that it’s not all about food it’s about service too. When I started service was an afterthought. I was just in Mexico and noticed how people would be waiting an hour and a half for their food and not even care. Here people 15 min. and want it for free. You are a product of your environment and have to adapt.

Tell me about the products you use.

It’s real simple I keep rules to certain things. I just changed my tomato sauce for the first time in 28 years. These guys from Italy came in, brought some Italian tomatoes. I put what I was using, which was Escalon, next to this Sanyo(sp), it’s a Campagnia tomato, and I was like “this is better I’m gonna buy them.” That’s a big change to make.

You have your three bases your dough, your sauce, and your cheese. That’s your foundation. To change one of those is a big move. You can change your mushroom.

Or your pepperoni

Actually not, we buy Boars Head, which is $5.99 a pound where I could be getting it for $2.00. We get our sausage from a guy named Phil Scimeca who owns a little sausage shop. I met him in Alabama. I get goat cheese from a lady who makes goat cheese. I know everyone goes local and I would if I could find a product that equals. I’m all go local for vegetables, but if I’m going to buy a cheese…. I actually brought my Italian sausage to a guy in little Italy and said “can you duplicate this” and he said no.

Every day we make our own dough, all our salad dressings from scratch everything.

On a side note Chef also dabbles in photography. I was admiring the Surf photography on the wall, thinking it was Aaron Chang’s work, nope it turned out to be his. When you go there check it out, it’s really good.

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 So, there you have it Chef Charlie Meola of Crust Pizzeria. It always interest me to talk with Chefs. You go to someplace that is really good and then learn in talking with the Chef, oh that’s why. Plus as a food writer you have to listen and learn.

Crust Pizzeria

3263 Camino De Los Coches

Sinaloa MXN & Seafood

This is why I write. I am very lucky to eat the way I do and know the Chefs I know. As much as I love Monchong with tangerine salt and anything with snail butter from Chef Willy this is again what I relish. Family recipes passed down from generations. Do not go here and get a carne asada burrito, talk to the family, because that is who you will be dealing with. The mother cooks the son and daughter run the front of house.

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A modest interior hides what is really going on. On a side note the eldest son is a professional boxer.

I just said cook me something you love. She thought about it and it paid off.

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She asked me if I wanted to see how my food was being made. Yes, please and thank you.

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A starter bonus dish. Soup made from the braise that my main was cooked in with star pasta. I felt like a little kid, this meal brought me back to my childhood. This what food is supposed to do.

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The menu..I do not see what I ate on there. They do .99 cent fish tacos as well.

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Hands down the best chili relleno I have ever had. The fry? perfect, the bell pepper still had a crunch and was fresh. The sides flawless. I was told this was her mother’s and her mother’s and her mother’s recipe …it showed.

Then I was asked do want to try her flan she made this morning? You can not say no to that.

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Yep, and then this. Perfect.

Look I do not preach a lot but this place needs to be supported. You do not get this very often. They are lucky that a new Crunch Fitness is about to open in the same plaza along with a something I am not supposed to talk about gourmet doughnut place.

I tipped heavy and walked out spending $20 dollars a steal for what I ate.

Go, talk, eat. nuff said!

Sinaloa MXN & Seafood

1759 Oceanside Blvd. Oceanside, Ca

#food #foodporn #Oceanside #mexicanfood

Orange Wine and Autostrata @ The Miller’s Table ~ Oceanside

So, I have been on the hunt for “Orange” wine ever since I saw Mario Batali pour some for Action Bronson and Chef Missy Robins on an episode of Moltissimo (I’ll link the video at the bottom of the post).

Trouble was finding it on a wine list in San Diego turned out to be impossible and ordering it was killed by shipping that doubled the bottle cost.

Staci at the Miller’s Table was kind enough, being the awesome person she is, to bring some in for me.

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2014 Doqi Qvevri Mtsvane. This is a wine from the republic of Georgia. The grapes are pressed and then the juice, stalks, skin, and pips are aged in clay Qvevri which are clay vessels that are then buried in the ground. The fermentation process with the skins give the wine its deep amber or orange color.Doqi is the winery, Qvevri refers to the fermentation process, and  Mtsvane is the grape.

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The wine itself is very dry and fruit forward. It is like a very aggressive Fume Blanc. It probably would benefit from some decanting. I liked it. Something different, it would pair well with strong cheeses and charcuterie.

I had it with The Miller’s table Autostrada sandwich. This is a great sandwich with Italian meats and cheese, so it held up against the wine.

If you want to try a unique wine you’re not going to find many places go check it out at The Miller’s Table, I only had 1/2 a bottle so there is plenty left:)

The Miller’s Table

415 Coast Highway Oceanside

Moltissimo Video

Pre – Opening Dave & Busters ~ Carlsbad.

So, I was invited recently to check out the new Dave & Busters opening January 30th at the Carlsbad Mall. Though different from my normal restaurant modus operandi I was excited to grab my friend Mario from Banana Dang! and Check it out.

I am glad I did I had a lot of fun and was I impressed with the build out.

The new Dave and Busters inhabits what was the lower part of the old Robinson’s May Company. It shares this newly remodeled wing with Regal Cinemas, 24 Hour Fitness, Pizza Press, Luna Grill, Pannera Bread, and soon The Cheesecake Factory. The rest of the mall is 80% boarded up and under construction.

Before bemoaning corporate entities too much, the reality is, it is a mall and the Dave and Busters alone employs 216 locals, that whole wing alone once completed probably 600+.

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Putting the final touches on the exterior at 2501 El Camino Real Suite 140, Carlsbad.

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Entry way on the lower level of the east wing.

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40,000 square feet of sports bar, restaurant, and games.

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The restaurant section of Dave & Busters. I’m guessing it holds 80 to 100ish.

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The facility hosts 2 private meeting rooms. This is the larger which has an independent audio and video system. They offer catering services which offer customizable menus for any occasion.

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I was impressed with the sports bar area. A Huge amount of TVs including 3 4k digital 100″ screens. They carry all sport packages including UFC events.

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It was nice to see Belching Beaver’s mango IPA on tap as well as Stone.

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You gotta have an updated version of old school skeet ball.

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Marc, another member of the press, playing Mario Olympics.

They have, obviously, a ton of games that work off of a ticketless card system for credits and points. Dave and Busters is 18 and up unless that person is accompanied by a guardian 25 or older.

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I really wanted to play the Star Wars Battle Pod game but I ran out of credits shooting robots and racing cars badly with Mario. I would treat this place like Vegas come in with a set amount or it could quickly become a money sink.

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You can redeem your points from playing games at the prize center.

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The prizes have upgraded since I was younger, I usually left from an arcade with this…..

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I’d still get stuck.

We were treated to a buffet of their menu items to try out. The quality was better than expected putting it above places like Buffalo Wild Wings.

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Sample offerings.

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One of my plates:) The baby back ribs were especially good for a non BBQ specialty joint. I also went for seconds of the fish and chips.

My favorite offering was (and I’ll use their pic because its pretty)…

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Cheese Burger with smoked bacon. This was really tasty.

So, there is your sneak peek at Dave & Busters in Carlsbad. I will be back to grab a drink and a bite at the sports bar…and play that Star Wars game.

Dave and Busters

2501 El Camino Real, Carlsbad

Wicked Poke ~ oceanside

So, my older brother was down from Olympia Washington to handle some house selling matters for the estate. While here I kind of gave him a tour of the food scene in Oceanside and mentioned Poke and its recent proliferation in North County and San Diego.

Apparently the Poke wave has not crashed in Olympia yet, I’m sure Seattle has seen its share with their abundance of seafood.

So, I used the opportunity to check out a new place called Wicked Poke in Oceanside. Based on word of mouth and some research I was pretty sure of the quality and giving him a good experience. Plus I get a post out of it:)

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Wicked Poke ~ 2401 Vista Way E, Oceanside

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Located in the center next to the huge LA Fitness (used to be Mervyn’s), Wicked Poke is a fast casual, build your own, Poke concept. Similar to Poki Poki if you are familiar with them. There will be a rant at the end about Poke vs Poki and trolls.

You can get a regular or large bowl. The regular is $8.99 and comes with three scoops of protein, the large is $10.99 and includes 5 scoops. You pick a base of salad, white rice, brown rice, or a mix. Your protein choices include salmon, tuna, spicy tuna, scallop, octopus and tofu. Then you pick through a myriad of topping and sauce choices. I liked that there was no additional charge for crab (probably Krab) or avocado.

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Medium Poke Bowl ~ 2 scoops salmon, 1 scoop tuna, white rice, avocado, crab, ginger, seaweed, green onions, sesame seeds, masago, sesame oil, and house spicy sauce. You also get a free cup of Miso soup which is nice.

Everything was really good. The proteins were fresh and flavorful and I liked that the sesame and house sauce were not over powering. My brother liked his as well. He is a foodie (the one who got me into food actually) and understood the concept before going in. I’m sure a Poke place will make it into Olympia’s food offerings soon.

I would rank this slightly better than Poki Poki but it’s really “6 in 1 or half a dozen in the other” it’s so close. I would just put it down to what was ordered and personal preference.

If you love poke I would suggest Yoshino in Carlsbad (get there early they sellout and cash only) and The Lanai in Encinitas (more expensive but great ingredients and Chef driven, in the old Haggo’s taco spot).

Wicked Poke

2401 Vista Way E., Oceanside

Rant time: Poke, Poki, and Trolls……advert your eyes if so desired.

So, the spelling about poke vs poki is unclear. Poke is the original Hawaiian spelling meaning “to slice or cut” or “section”.  Poki is a little more hard to get a uniform answer on, some say it is poke with japanese ingredients, some say it is just an acceptable mis-spelling that upsets Hawaiians. It is also used as marketing, lets say you want to open up Poke Garden and it is already taken by another restaurant in another city or state, Poki Garden is born.

As for trolls, do not email me with trivial BS ” Poki? you obviously have not done any research.” Look asshat sometimes I do not mention things in detail because I do not think its pertinent to the post. Save us both time and instead of emailing me lay down on the train tracks and wait for the Sprinter…I can give you the schedule.

Funny thing is $100 says this kind of email, like the one “Your name Northcountyfood” is misleading or is this some kind of coastal elitism”, are most likely both from restaurant owners whose restaurant I have not covered, or I mentioned their competition not them.  lots of space out there in the blogoshere, start your own and try and keep up.

Constructive criticism is always welcome, lame comments not so much:) I was a semi pro video gamer for a number of years your not gonna rattle me by trolling,

Now go eat some Poke?, Poki? ….decunstructed sushi.

 

Bits and Bites ~ December / January

So, here are some meals I had over the last month and a half, that while don’t fit into a stand alone post, deserve mentioning. You may want to check them out if you want a solid bite to eat.

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Greek Chicken at Paul’s Place ~ Oceanside

Paul’s Place is owned by, I believe, the brother of the owner of Angelo’s. It is a fast casual restaurant serving a smaller but similar menu. The one thing I like is they serve a few more Greek items, like the Greek Chicken. Moist lemon chicken with rice pilaf and pita bread. A winner for lunch at under $10.

Paul’s Place ~ 3671 Mission Ave. Oceanside.

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Carnitas Plate Combo at Primo Foods ~ Oceanside

Perfectly moist carnitas, guacamole, rice, beans, flour or corn tortillas and a drink for $5.99 on Wednesdays. That can not be beat. Also check out their $0.69 Taco Tuesdays and BBQ on the weekends. They also have great homemade guacamole and salsas to go at the market. It’s a cornucopia of delicious options.

Primo Market ~ 606 Morse St. Oceanside

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Cornish Game Hen at Luna Grill ~ Carlsbad

So, first off , it was surprising to see Cornish Game Hen at a fast casual restaurant, more surprising how well they executed it. It had a nice char on the outside and was tender and moist inside. Served with Basmati rice, charred tomato, and a house salad.

If you find yourself at the, hugely under construction, Carlsbad Mall, Luna Grill is a solid fast casual choice.

Luna Grill ~ 2501 El Camino Real, Oceanside.

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Pepian at Aydee’s Garnacheria ~ Fallbrook

Aydee’s is a small cafe near downtown Fallbrook that does Mexican and Guatemalan dishes.

I wondered in for lunch and had a very solid version of Pepian (think Guatemalan Mole). While I wish the sauce had a little more depth it was still very satisfying. I also really liked the rice and beans. The rice was more of a Pilaf style and the beans were cooked rather than refried.

Aydee’s Garnacheria ~ 110 east Mission Rd. Fallbrook

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Wood Fired croissants at Biga ~ San Diego

I was given one of these while at the Hog Roast at Biga last week. I did not mention them in that report because they were not part of the event but still wanted to give them a shout out. I have a pretty high standard for croissants and these are right up there with the best, plus the wood fire cooking just pushes them into that very special place. Definintly grab one if your in downtown San Diego, even if you’re not eating at Biga (which i highly recommend you do).

Biga ~ 950 6th Ave. San Diego

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Pizza Of The Month “Spicy Spinach” at Pizza Port ~ Carlsbad

So last, and surprisingly my least favorite, pizza at pizza Pizza Port. Now, there was nothing wrong with this pie. The crust was good and I finished it, it just did not wow me. I have never been to Pizza Port and they are somewhat of an institution, so I was nearby and decided to try them. Maybe it was an expectation thing? I would much prefer The Privateer or Pizzamaniac for flavor. I know usually, I just won’t mention it but it did surprise me so I thought I would. I did not go in expecting Mozza, but was expecting more than I got.

Pizza Port ~ 571 Carlsbad Village Dr.

Ok, back to looking for a room to rent.

 

 

 

Rooster Ramen : The Return ~coming Spring / Summer

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“Here they come to snuff the rooster
Yeah, here come the rooster
You know he ain’t gonna die
No, no, no, you know he ain’t gonna die”    

Alice in Chains ~ Rooster

So, a little while ago I mentioned on northcountyfood’s Facebook page, which you should be following as well, that a great Ramen place is returning to North County.

That place is Rooster Ramen. The original, high quality pop up Ramen in North County. Do not be fooled by Johnny come latelys.

Now, I am happy to say Rooster Ramen is returning with a full-fledged brick and mortar restaurant.

Having eaten Chef David’s Ramen at the old incarnation of the restaurant, I am eagerly awaiting and trumpeting the return!

Here is what David has told me about his new restaurant

Opening late spring / early summer

Highway 101 in an undisclosed location.

Full 30 plus Sake list, plus Sochu cocktails and a complimenting beer list.

Over 9 traditional ramen dishes taken from different regions of Japan, as well as a number of specialty takes on the noodle dish.

The menu will also feature small plates and Yakatori grilled items prepared on a traditional Binchotan charcoal grill.

A revolving specials board will be available daily and feature items based off of what is fresh and in season. Luxury items such as Osetra Caviar, Monk Fish liver, and pork cheeks will also make an appearance.

Prices for Ramen will run $9 to $14 with build your own as well as vegan and vegetarian options available. Expect to see a good bowl of Pho make an appearance.

The restaurant’s digital ordering system will emulate the Ramen vending ticket machines in Japan. This will not only give customers full control of the ordering process but will also increase its speed.

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Example of a Ramen ticket machine.

The restaurant will have the feel of a Japanese farm-house with plenty of outdoor seating, a lengthy Ramen bar, and a semi open kitchen.

Hours will be 11 am till midnight weekdays and till 2 am Friday and Saturday with an early morning Sunday hangover brunch. This will make it North County’s only late night spot, sans a few Mexican places..

All the restaurants plates, bowls, and cups will be hand-made ceramic from Pawena Studios out of LA.

More news and info to come as things progress.

Perfect timing as this is The Year of The Rooster! My sign as well)

Whole Pig Roast Jan. 14th 12-4 @ Biga

First Annual Hog Roast at Biga

Come join Biga, The Red Door and Edwin Real from Eating and Drinking in San Diego as we celebrate the best local flavors and products at our First Annual Hog Roast!

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Tickets Here

We have four amazing participating chefs, all well-versed in sourcing locally and creating unique and ever-changing menu items. They are Tae Dickey from Biga, Willy Eick from 608 Restaurant, Evan Cruz from Arterra and Drew Bent from the upcoming Lola 55.

We will be roasting a whole hog, provided by Heart & Trotter, in our wood-burning ovens. Heart & Trotter will also be hosting a hog butchering demo for those who are interested!

We will have freshly prepared charcuterie, accompanied by Biga’s unique, woodfired Heritage Bread.

Poor House and Abnormal Brewing will be taking over our beer taps.

A wine tasting will be hosted by Regal Wine.

Cost per ticket is $30 if purchased before January 13 and $35 at the door. Each ticket includes food and one drink. Additional beer will be $3 each and additional wine will be $4 each.

Biga

650 6th Ave. Suite C, San Diego

North County 2016 ~ A look back

So, while 2016 did not see the growth explosion of new places opening  that 2015 did, it did see some important restaurants open and trends take hold or fade.

While this post is too short to be all-inclusive, it hits on what I think was important to the North County food scene over the last year. You know things are good when you really have to edit your self. Other wise it would be “Things I love in North County, see entire website.”

I am going to start with some of the most important restaurant openings in North County (IMO).

Campfire ~ Carlsbad

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Campfire is important for a number of reasons. One it is a great restaurant and would be right at home in the East Village, North Park or Little Italy’s  Food scene. Two, along with Land and Water Company it adds a second ingredient driven, properly sourced, foodie destination restaurant to the mainly touristy, mediocre Carlsbad Village food scene. Lastly, along with Carruth Cellar’s tasting room and Babba Coffee, it is helping to revitalize the north end of state street.

608 ~ Oceanside

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Opening in June of this year 608 brought upscale food in a comfortable setting to Oceanside, and at a price point that made it accessible. Chef Will Eick, in my opinion, is one of San Diego’s most talented young Chefs. He is bringing fine dinning techniques and ingredients and making them approachable. He also just introduced a seven course tasting menu option on the weekends offering the first non Omakase tasting menu option in Oceanside.

Belching Beaver Tavern and Grill ~ Vista

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Like Campfire did in Carlsbad, Belching Beaver joined the Flying Pig and added another farm to table, high calibre restaurant to the growing Vista food scene. Combine that with a talented Chef who focuses on farming and teaching children about food, where it comes from and how to grow it, you can not help love the place. Their beer is alright too:)

It is constantly on my visit, when I can list.

There were quite a few trends in the national food scene that were also seen in North County.

Some have hit their peak…

Fast Casual Poki restaurants. The trend actually hit last year and made its way to San Diego and in turn North County in 2016. You have Wicked Poki, Sunshine Japanese Food, and Poke Poke in Oceanside, Poke Waii in San Marcos, and soon to be opening PokeWan in Carlsbad. I think from the ones I have been to, Poki Poki is the best. If you want higher caliber, chef made Hawaiian food and Poke, I suggest checking out Lanai in Leucadia or Yoshino Japanese Deli in Carlsbad for Poke and Japanese.

Some trends are just continuing to grow…

The Artisanal Coffee / Tea scene has continued to show no sign of stopping for years now. It has finally hit Carlsbad and Oceanside. I should not say finally hit, but grown. The major players that have shown up recently are Banana Dang!, Loose Leaf Tea, Sleeping Tiger, Revolution Roasters, Copa Vida and Steady State Roasting. Who join a number of great coffee houses already in the area. For the first time, in its four-year history, Caffeine Crawl has added two North County routes in Oceanside and Carlsbad that are set to kick off this years San Diego event in January.

Caffeine Crawl San Diego

Declining and rising…

I think the fast casual Gourmet Burger explosion of the last few years is dying down. Not that I think these places will go away, I just feel you will not see as much of a proliferation of places like Habit Burger, Burger Lounge, and Pure Burger as you have.

I think the pendulum is on the up swing for fast casual healthy options like Lemonade, Flower Child, True Food Kitchen, Tender Greens and the like.

Best Dishes of the Year…

This is hard, but because these spring to mind instantly, I have to go with them. Two are from San Diego but deserve mentioning.

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Spicy Scallop Nigiri ~ Wrench and Rodent (Oceanside)

Made for me by Alex, this dish was perfect. Just a slight heat from the red Cyclops Farms jalapenos, and melt in your mouth scallops from Catalina Offshore.

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Pan Seared Opah ~ Flying Pig . (Oceanside)

This was a nightly special, beautiful Opah ( one of my favorite, if not favorite, fish) on red farro and micro greens.

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1 year Anniversary BBQ plate ~ Flying Pig (Vista)

Everything you could want (especially me) on a plate. Perfect Tr-Tip, Pork Loin, and Brisket, cooked over open flame and served with veggies and mash.

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Coop De Ville Chicken Sandwich ~ Crack Shack (SD but soon coming to Encinitas)

Apply named Crack Shack, so good. One of the best fried chicken sandwiches ever.

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Chicken Skin Sandwich ~ Biga (SD)

You think it would be heavy because the main ingredient is chicken skin, nope light and flavorful. I plan to return to Biga for dinner in the new year.

 

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Char Grilled Oysters ~ Campfire (Carlsbad)

Great dish that reminds me of oyster festivals on the sound in Washington State. I get this every time.

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Pork Belly ~ 608 (Oceanside)

I love me some pork and this is a perfect pork belly dish. It is smoked before curing (usually it is the other way around.) making it full of porky goodness.

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Assorted Cookies ~ The Cravory (Carlsbad)

Their cookies will change your life, they changed mine. You can get them at their shop in Bressi Ranch, or in Oceanside at Banana Dang! Favorites are the Red Velvet or Birthday Cake.

Special places that I was so happy to discover this year...

El Chapin

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Authentic and delicious Guatemalan food that can not be beat.

Sitaram

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Family run, fixed daily menu, vegetarian, Indian restaurant that needs to be tried by all.

 

What I’m looking forward to next year….

Trying 608’s tasting menu, Flying Pig’s Brewery, That Boy Good / Alpine Brewing restaurant and  brewery, LTH’s second concept , and much, much, more.

What you can look for from North County Food. A 3 to 4 chef “Dessert Dinner” at Petite Madeline for Oceanside Valentines Week. Another Chef Wine Dinner in March / April, and of course more restaurant highlights.

There you go a short recap of a great year food wise. Happy holidays to all and thanks for your support.