608’s Tasting Menu in Photos ~ 608 Oceanside.

Here is Chef Willy’s 7 coarse tasting menu in photographs.

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The tasting menu is available Thursdays thru Sundays.

$65 pp and there is a vegetarian option available. Recently a 3 coarse version has been added.

608

608 Mission Ave Oceanside

#foofporn #food #tastingmenu

 

Top Choice Fish Market & Eatery ~ Carlsbad

Top Choice Fish Market & Eatery has opened recently at 6118 Paseo Del Norte in Carlsbad. Located next to Tip Top Meats the Top Choice Fish shares the same owners as the famous butcher shop and German market.

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The interior is simple and clean as one would expect from a fish market. It is divided into two sides. The retail market and the eatery.

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The eatery.

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The fish case.

The quality of ingredients is apparent. Perfect flesh and also perfect butchery. All fish are provided by San Diego’s very own Catalina Offshore Products.

They also have a selection of whole fish. Every fish I saw head the clearest eyes.

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The one at the bottom of the middle row looks pissed.

In addition they carry shellfish as well as a freezer case of other items like fish heads.

Taking a note from the butchery next store Top Choice Fish offers consumers the opportunity to buy 8oz cuts of fish and have it cooked and paired with two sides for cost of purchase plus $5. This what I came here for.

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I selected a beautiful piece of Opah for my lunch.

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Opah, grilled medium rare with coleslaw, Spanish rice, and a small salad

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Perfect medium rare, as asked for.

They offer a number of cooking styles and bastes. You could have Salmon fried fish and chips if so desired. In addition a selection of seafood gumbos, and chowders are also able to be purchased.

The prices vary by choice of fish but my Opah plate came to about $15. I was happy with that. The quality of product and cooking would stand up to any restaurant kitchen worth their weight. The sides were a let down, not bad just OK. Because it is a market there is no sales tax on most items.

The fishmongers were on point but the staff, though nice, was still a little bit green. I noticed a few order mistakes, which were quickly and appropriately handled. All in all a great lunch.

There is now North County access to the same great seafood products used by San Diego’s best Chefs. Now just because you have a paint brush does not mean you are gonna be Picasso, but at least now you have a really good paint brush.

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I drew a Opah.

Top Choice Fish Market & Eatery

6118 Paseo Del Norte, Carlsbad

#food #seafood #foodporn # fishmarket #restaurant

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Himalayan Kitchen ~ Encinitas

I was so excited when I came across this place. Great Himalayan food in North County…YAY! I was having to sneaking down to San Diego’s Himalayan Dinning Inn every month.

Himalayan cuisine encompasses food from the countries of India, Bangladesh, and my favorite Nepal. Though a lot of the ingredients are similar, the meats and spices will vary from country to country.

In India you see more curries and hotter spice levels. Nepali cuisine in general uses different spicing and is usually more mild.

That is why I love a restaurant like Himalayan Kitchen that can do these different variations on dishes and do them well.

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Himalayan Kitchen 1337 Encinitas Blvd. Encinitas (sprouts shopping center corner of Encinitas and El Camino )

Before the food let me mention the staff, I was so impressed. Professional, cortiouse, and friendly. Two of the staff were new. First day I think? They handled a lunch rush better than I have seen trained wait staff.

The other thing is they were very informative. I am not the normal customer. I do research. I actually read the menu a few times online, looked stuff up, and like most cases know what I’m getting before I come in. The other customers on the hand, had generally no idea what anything was. The staff was great in walking them through it. The other thing I thought was great was a lot of the customers sayed ” we saw you and wanted to learn more about this kind of food”. That was great to hear.

On to food……………

I love Momo. “Its kind of like a Gyoza or Chinese steamed dumpling” or that is what people would have you believe…it’s not. Because of whats inside, the spices, plus a slight lightness to the dough it is a Momo, or as I call them little packets of love.

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Vegetarian Momo ~ minced cabbage, spinach, cashews, nuts, paneer, onion, cilantro, green onion, and spices.

what does that filling look like?

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That is what love looks like.

Seriously, so much flavor. Great mix of spices. Slight heat at the back. They also come in chicken and lamb. As much of a carnivore I am, I suggest going with the vegetable ones.

Momo is one of the most popular snack foods and is sold on almost every street corner in cities in Nepal. With good reason.

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Himalayan Biryani ~ Vegetables, paneer, Tandori cooked lamb, Tandori cooked chicken, shrimp, Himalayan spices.

Loved this dish. The rice was perfect, every grain was separate, had seasoning, and the right tooth. All three proteins, perfect seasoning, and tenderness. This is a huge portion. You could easily order Momos 🙂 and two entrees for 3 people.

They have heat levels much like a Thai restaurant. Their heat levels are honest. I ordered an 8, they warned me and suggested a 7. The 7 had heat that built with the dish as you ate through it. I could have done an 8 and will next time, but be warned the first time round down 1.

There are, at least, over 60 versions of this dish in the Himalayas. Just depends where you are what spices and proteins will be involved. In the more northern reasons you will see nuts and raisins for example, like this version. While it reminded me of paellea, unlike that dish these ingredients are cooked separately and then assembled.

Quickly, on the menu are over 51 items as mains, many are vegetarian. Field day for vegetarians man. If you are gluten-free plenty of vegetables and they did find a man who was there while I was some crackers as well.

Also great lunch specials ~ two curries, rice, lentil, soup and bread $7.95 to $11.95 depending on what curries.

It is not an Indian restaurant, it is a Himalayan restaurant. You will find some familiar dishes but many new ones as well….and Momos.

Wheeew, lots to say but it’s because I loved this little place. I think this and El Chapin were my two favorite strip mall restaurant finds in the last 8 months or so. I already knew about Irinas’a so they do not count.

Strip mall restaurant is the political correct term for hole in the wall:)

Himalayan Kitchen

1337 Encinitas Blvd. Encinitas

(sprouts shopping center corner of Encinitas and El Camino )

#indian #himalayan #nepal #food #foodfinds.

Easter Sunday Dining Options Around San Diego

Some great Easter dining options around the Greater San Diego area.

Lakehouse Hotel & Resort & Decoy Dockside Dining            

1025 La Bonita Drive

San Marcos, CA 92078

(760) 744-0120

http://www.lakehousehotelandresort.com/

Dining dockside on Easter makes for a true southern California spring holiday. Enjoy an Easter Sunday brunch buffet on April 16 with sweet and savory breakfast favorites, a chilled seafood display, hand-carved meats and a decadent dessert bar, all beginning at 9:00 a.m. The little ones can take part in free Easter egg hunts, taking place at 10:30 a.m. and at 1:30 p.m. Brunch-goers will listen to live music performances from 9:00 a.m. to 3:00 p.m. for a truly relaxing holiday. The cost to attend is $60 for adults, which includes free-flowing sparkling wine, and $19 for children 12 and under. To reserve your spot, call (760) 744-0120. Be on the lookout for a special appearance by the Easter Bunny!

Photo Below: Decoy Dockside Dining

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TRUST

3752 Park Boulevard

San Diego, CA 92103

(619) 795-6901

www.trustrestaurantsd.com

Nestled in the neighborhood of Hillcrest, chic eatery TRUST is taking Easter brunch to the next level this year. Soak in the sunshine on the restaurant’s patio while indulging in the Lemon Meringue French Toast, a mountain of Brioche bread topped with vanilla Ricotta, toasted almonds, lemon curd, graham crackers and blueberry. Let the bartenders at TRUST work their mixology magic by making the perfect brunch beverage to pair with your meal. Brunch is served on Saturdays and Sundays from 9 a.m. to 3 p.m. For additional information and reservations, call (619) 795-6901.

 

Photo Below: TRUST’s Lemon Meringue French Toast

 

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The Westgate Hotel

1055 2nd Avenue

San Diego, CA 92101

(619) 238-1818

www.westgatehotel.com

The Westgate Hotel invites locals and weekend visitors alike to join in Easter Sunday festivities! The hotel will feature Easter-themed afternoon teas and a festive Easter Champagne brunch where a cotton-tailed guest is scheduled to hop in and say hello.

Easter Bunny Teas: Enjoy a European-style afternoon tea, featuring kid-friendly petit fours and mini pastries, along with an Easter egg hunt and magic show on the Riviera Terrace. Families can meet the Easter Bunny beginning at 2:30 p.m. on Friday, April 14 and Saturday, April 15. The price is $50 for adults and $35 for children 12 and under, plus tax and gratuity.

Champagne Brunch: On Sunday, April 16, experience The Westgate’s traditional Easter Champagne Brunch, complete with fresh seafood, made-to-order omelets, carving stations and a children’s section. Little ones will be entertained by a face painting artist and a visit from the Easter Bunny. Brunch will be served from 10 a.m. to 3 p.m. The price is $89 for adults and $35 for children 12 and under, plus tax and gratuity.

Reserve online today! http://www.westgatehotel.com/events-promotions/special-events/easter-celebrations

Photo Below: Easter Bunny with kids

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Parc Bistro-Brasserie

2760 5th Ave.

San Diego CA 92103

(619) 319-9472

http://www.parcbb.com/

Enjoy a lovely Easter Sunday brunch at Parc Bistro-Brasserie in the heart of Banker’s Hill. With classic French dishes ranging from sweet and savory crepes to steak, seafood towers, and more, there’s something to satisfy everyone at the table. Brunch offerings also include specialty cocktails and $13 bottomless mimosas. View the brunch menu by visiting www.parcbb.com or call (619) 319-9472 to make a reservation.

Photo Below: Parc’s Seafood Tower

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Monello

750 West Fir St.

San Diego, CA 92101

(619) 501-0030

https://www.lovemonello.com/

Make Milanese cuisine part of your Easter celebration this year at Monello. On Saturday, April 15 and Sunday, April 16, Monello is showcasing an “egg”-stravagant selection of dishes for their crowd-favorite brunch including Eggs Benedict con Agnello e Spinaci or lamb eggs benedict and spinach. They will also serve a special Lamb Pizza made with cheese, mushroom and spinach. Top these delicious dishes off with the perfect cocktail from their new brunch drink menu including mimosa carafes with your choice of juice or a Caprese Bloody Mary made with vodka, in-hour tomato juice and topped with a fresh mozzarella Caprese skewer. To make reservations, please call (619) 501-0030 or reserve a spot via OpenTable.

Photo Below: Monello’s New Brunch Cocktails

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Bencotto

750 W Fir St #103

San Diego, CA 92101

(619) 450-4786

https://www.lovebencotto.com/

 

The chefs at Bencotto Italian Kitchen, right next door to Monello, will also be serving up a few specials to celebrate Easter this year. Lunch and dinner specials on Saturday, April 15 and Sunday, April 16 will include Lasagna Agnello + Porcini e Fontina, homemade lamb lasagna with mushroom and porcini, and Stinco de Agnello con Patate Arrosto al Tartufo, lamb shank and roasted truffle potatoes. Bencotto is open for lunch and dinner every Saturday and Sunday beginning at 11:30 a.m. Reservations are recommended and can be made online or by calling (619) 450-4786.   

 

Photo Below: Bencotto’s upstairs dining area

 

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Giuseppe Fine Restaurants & Catering

700 Prospect Ave.

San Diego, CA 92037

(858) 581-2205

www.grnfc.com

Don’t feel like going out for Easter brunch this year? Giuseppe Catering’s Pronto Delivery program allows you to forget about the stress and cleanup that comes along with hosting, so you can sit back and enjoy your get-together, guests, and an exceptional meal. For formal or large-scale events, the Fine Catering team will be there every step of the way to make sure your event is unforgettable—in the best way. Find full menu details and catering options at www.grnfc.com or call (858) 581-2205 to learn more.

Photo Below: Giuseppe Catering Deviled Eggs

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Have a great Easter! North County options coming shortly.

#food # restaurants #easter #brunch #easterbrunch #sandiego

North County San Diego Magazine “Best Of” Winners

It’s great to see North County getting some notice for what we who live up here have known for a while…

Best Smoothies ~ Banana Dang!, Oceanside

Best Upscale Happy Hour ~ Masters Kitchen & Cocktail, Oceanside

Best Neighborhood Eatery ~ The Miller’s Table, Oceanside

Best Casual Night Out ~ The Privateer Marketplace & Wine Bar

Best Organic Farm ~ Cyclops Farms

and more you can see the full list here……

Best Of

 

 

Rosati’s Pizza ~ Vista

So, a few weeks back when it was still raining, I had a craving for deep dish pizza. I did a lot of research and searching and the only place I could find was Rosati’s in Vista. Now I normally don’t cover chains, but I have occasionally in the past. Also funnily enough a friend texted me asking if I knew anywhere to find deep dish pizza on Sunday, so I steered her to Rosati’s. Figured I’d post about it.

Now , I have never been to Chicago, though I have on two occasions ordered frozen deep dish pizza delivered to me from famous Chicago pizzerias. One was Giodarno’s and I forget the other one. They were good but frozen, thawed, and reheated in a home oven takes its toll on the end product. I have had deep dish on a few occasions across the country but nothing super special.

Even with my lack of deep dish expertise, I have my palate and a lot of restaurants under my belt to, I feel, make a fair assessment. I liked Rosati’s.

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Rosati’s Pizza ~ They have 20 locations in Illinois alone, which I guess is a good indication.

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Rosati’s Deep Dish Pizza ~ Green pepper, mushroom, sausage.

The deep dish pizzas take about 45 min. Meaning they are made to order. You can call ahead even if eating in to get one started if you want to minimize the wait.

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Still a little molten at this time. Plenty of cheese, the vegetables had a nice crunch to them and I really liked the sauce. It was chunky and had a nice acidity from the tomatoes.

I did not eat the top part of the crust, it was a little dry. the bottom crust was just fine. Since I destroyed this whole thing by myself, I really did not miss not eating the extra crust. Luckily due to tons of cardio I have the metabolism of a ferret at the moment.

They also do thin crust but I could suggest plenty of places that do a world-class thin crust, I would go here for their deep dish options.

If you are aware of any North County places that do a good deep dish let me know, in the mean time Rosati’s does a fine job with their version. I know a couple in Downtown San Diego and may hit one up on my next trip down. Another go at Himalayan Dine Inn for Nepalese food is my priority right now though for San Diego.

Rosati’s Pizza

307 Vista Village Dr., Vista

Petite Madeline Bakery & Bistro / Catering Done Right ~ Oceanside

So, let me start off by first saying if you are going to cater in Oceanside anymore , I’m going to throw in Taste of Oceanside as catering as well for sake of discussion, you have to bring your A game. The reason is other Chefs are bringing theirs and if you don’t you will not compete. These events, whether it be a catering gig for the city or an event like Taste of Oceanside or Feast, are basically a food business card, a first introduction, and when restaurants like Petite Madeline, 608, LTH, and more are bringing fresh shucked oysters, frog legs, and scratch made desserts a pizza or a cut up sandwich are not going to even register with people. If you are a pizza or sandwich shop I get it it’s what you do, I would just bring the absolute best you have and bring personality not people just handing out samples. This is more directed at restaurants who I see again and again half assing it or not putting an importance on the events..

Luckily that is not the case with Petite Madeline. Every event I have been to that they cater is phenomenal. Christine, and in this case Chef Marc, get it. I guarantee she breaks even or loses money when she caters events. She understands it is marketing.

The event I attended Saturday was held at the Oceanside Public Library. It featured People of different backgrounds speaking to their experience as Immigrants living in Oceanside / San Diego as well as the history of immigration in our area. It was really interesting and I wish the speakers were given more time.

The event was catered by Chef Marc of Petite Madeline. He did a great job of producing food that spoke to the subject matter being discussed by doing some great asian fusion dishes.

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Art on a plate.

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To start a play on Chicken Asada served on what I believe is a shrimp chip.

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Unagi Adobada ~ Unagi, sushi rice, wasabi micro greens, shiso leaf.

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Daikon and Quail ~ Quail tempura, grated daikon radish, miso dressing, red chili and tamarind sauce.

I loved this dish it also had a perfectly cooked quail egg and mushroom. The balance and textures were spot on.

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Chawan-Mushi ~ Custard eggs, enoki mushrooms, lotus root crisps, gingered-coconut snail, carrots, and ginko nuts.

A beautiful and interesting dish (in a good way).

See that is how you cater an event. Every dish was unique and worked well in a catering setting. This was served and plated at the front desk area of the library. Everything worked at the temperature it was served and people went back for seconds. The library received a grant to hold these events, whom ever caters the next one has big shoes to fill..

Or you could have this….

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At least make it cute…

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Panda Sandwiches FTW.

Thought it might be interesting to show his prep list and prep to show how Chefs work…

 

Petite Madeline Bakery & Bistro

223 North Coast Highway, Oceanside

#food #foodporn #petitemadeline #oceanside #Filipinofood

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

Things To Do This Weekend In Oceanside.

Saturday ~ After waking up from you Saint Patrick’s Day exploits, head to Masters Kitchen and Cocktail for brunch featuring dishes like…

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Chef Richardi’s upscale take on Chicken and Waffles. Perfect post party night meal. Bonus, they have endless Mimosas if you need a little hair of the dog.

Brunch runs 10am till 2pm at Masters Kitchen and Cocktail 208 S Coast Hwy, Oceanside

Afterwords head to the beach and enjoy this weather.

Sunday ~ Head over to Wisconsin Street and join in Living Tea’s Community Pancake Breakfast.

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“We’ll be making GREEN pancakes, infused with Spirulina…. that’s right, Organic Gluten-Free GREEN Pancakes! We’ll also have our organic raw kombucha and organic coffee available.”

“Everything is donation based, so whatever you can afford to donate is great. And those who can’t donate, come eat for free and enjoy some good community time. All donations go towards future community breakfasts, and additional funds are donated to local charities. It’s a Give Back Oceanside event with Living Tea and Nii Foods!”

The event runs 10am to 12pm at Living Tea  302 Wisconsin Ave, Oceanside.

Also Sunday ~ Another communal event will be hosted By the The T House equinox event starts at noon and goes until 6pm.

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There will be light food (I believe he said lobster bisque and bread) and lots of information about food, urban homesteading, gardening, spiritualism and more. contact chefbeaub@gmail.com to learn more you can also check out the T Houses website or you can also contact me through this website.

To learn a little about what they are about you can read my interview with Chef Beau T house co-founder HERE.

Have a great weekend.