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Frozen Date

When I look at the Caliornia Baord, it is frozen on the February 23rd date, meaning I can not see anything posted beyond this date. Any idea why?

Mar 06, 2008
bythenumbers in Site Talk

Best Potato Chips

These days, I'm really liking Potato Finger Chips. They're a fairly new company out of Georgia. Has anyone else tried them?

Feb 24, 2008
bythenumbers in General Topics

Worst of San Diego and Most Over-rated

DD: A quote from your Nick's review:
"Both came with an amazingly minisucle - as in why bother to put it on the plate it's so small - side of Asian slaw" So does quantity matter or not?

Jul 04, 2007
bythenumbers in San Diego

Worst of San Diego and Most Over-rated

I clearly did not make my point and therefore say "uncle". However, on another note, since I did not say such nor imply it in any way, and since you do not know me, your statement that mass quantities of food matter to me is both wrong, inappropriate, and frankly a bit condesending (and may have a just little to do with my calling you on your premature negative review of Nick in which you mentioned both price and quantity).

This board is about sharing opinions and insites, and just because someone disagrees with you or has a different opinion does not make them wrong. You don't think MT is overrated, good for you. I do, good for me. I'm sure we also don't have dress exactly the same, like the same type of music or movies. That's what makes the world interesting. But I hope we can agree on one thing, all opinoins are welcome on this board and it's what makes it interesting!

Jul 04, 2007
bythenumbers in San Diego

Worst of San Diego and Most Over-rated

Well DD, that is the point of this tread isn't it? And that's the very definition of Over Rated! What ever you purchase; diamonds, cars or tacos, there's always more to the equation than quality and price. At whatever price point your buying, quantity is always a factor when discussing value. Take for example the best meal you've ever had. Remember that first bite? Remember the last bit? Remember thinking and talking about it afterwards? OK now imaginve that meal cut exactly in half but of the same quality, setting, service, AND PRICE. Is it the same value? Most likely not. I must not be the only one who feels this way, because this is an issue often mention on this board.

As I have said before, the food was fine at MT and I saw what they were trying to do but for me, the quality was not so drop dead fantastic that it overshadowed the minisul portions or justified the inflated prices. I would expect if the more expensive than El Cuervo because they are not operating at the same level but the pricing is a bit overboard. Paying for quality is one thing I do not mind doing, feeling a bit gouged is something I do mind.

Jul 04, 2007
bythenumbers in San Diego

Worst of San Diego and Most Over-rated

Having seen MT recommended many, many times on this board, I knew I would get disagreements. Don't get me wrong, MT offers alot of variety and some things not seen on other menus. And, the salsa bar is impressive, but... I ordered three carnitas tacos with beans and rice. The tacos were maybe four inces in diameter and had very little meat in them. The beans and rice were each served in microscopic containers. It's been a couple of months since I went so I have forgotten some of the details but I believe one of them was served in a small tortilla cup and the other in a small bowl of some kind. There could not have been more than 2 or 3 ounces of each. Sustainable meats aside, beans are beans and rice is rice and both are very inexpensive. And, for each of the three items, El Cuervos versions tasted better. My friend had other tacos with similar portions and opinions. Being part Mexican and eating all types of Mexican food all of my life, I would strongly disagree with the comment that El Cuervo is Americanized. It is simple, but tasty street food. MT definately has a larger selection from different areas but nothing justified the price for the miniscule portions IMHO. I enjoyed everthing I ate there, I just didn't feel it was a value at the price point. I don't mind spending good money for good food, but here at MT there was a disconnect.

With ED, I definately agree that generally, the stuff on the top of the counter as well as the cookies leave much to be desired. The scones are not bad but are really giant shortbread cookies and at somewhere near $4 definately not the bang worth the buck. I found the cookies to be just downright bad. I think I've tried most of them and have been extremely unimpressed. I once had a peacan sticky bun there that claimed to be made of brioche, but unlike the rich, light, etherial brioche I've had, this was more like lavash bread; flavorless, thin, crisp and dry and the caramel was a bit burnt. Too many other great stickly buns out there to bother with these. The cakes have been more of a hit and miss. Some have been really, really, good, and some didn't work. I've heard ED uses packaged puff pastry which shows in those items. At whatever price point a place is at, they have to consistently deliver whether its a hole in the wall deli or top notch fine dining. Neither MT or ED do, again IMHO.

Jul 02, 2007
bythenumbers in San Diego

Worst of San Diego and Most Over-rated

Top of the Market: No real difference in quality from the Fish Market downstairs, nothing inventive but very expensive.
Extraordinary Desserts: Extraordinary presentation, Ordinary Flavors, Extraordinary Prices. Must admit, though, that there is no where in town doing it better. Heaven Sent seems to be missing the mark.
Mama Testas: Good Mexican, Loved on this board, but very small portions and not a good value. Many, many, other mexican places do it better. For one, El Cuervo has equal food, if not better, larger portions and is more reasonably priced.

Jul 02, 2007
bythenumbers in San Diego

New Gelato in Little Italy, San Diego: Pappa Lecco

I finally made it over to Pappa Lecco. It was much smaller than I expected but they very nicely done and has clearly become a neighborhood favorite judging by the stroller brigade seated out front. The gelato was excellent. In my opinion much better to GV. It had a smoother, richer, and more intense flavor than anything I've tasted at GV. The pistacio was especially amazing. And I like the little cups in which the gelato is served. My only one complaint about the gelato is the relatively skimpy servings for the price. Talking about price, at around $11 per salad, they also seemed pricy so we didn't try any, but will definately go back for the gelato.

Jun 28, 2007
bythenumbers in San Diego

Charlie's Best Bread (SD)

Thanks for the clarification. I was customer when they had the store in Hillcrest and thought maybe they changed things. I don't get to that part of PB that often.

Jun 25, 2007
bythenumbers in California

Charlie's Best Bread (SD)

Does this mean that some things are not baked fresh every day?

Jun 24, 2007
bythenumbers in California

Red Velvet Cake/Cupcakes in San Diego?

Just Fabulous closed it's Kensington location, but you can still order from thier wholesale location.

Jun 22, 2007
bythenumbers in San Diego

Going to Expo in SD Marriott Marina: Eats nearby?

The Cheese Shop is also good for breakfast. Cafe 222 is good for both breakfast and lunch. Both close early though, around 2:00. Ciros is good for pizza. If you don't mind walking a few blocks, there's Valentine's for Mexican and Bread on Market for sandwiches.

Jun 19, 2007
bythenumbers in California

Stuck going to group dinner at Dakota Grill, San Diego-help!

It's been a while since I've eaten at Dakota Grille, but I remeber it being good - not curl your toes, can't wait to go back, how did they think of that combination, great, but good. I also like the space. It's an old building, with a slightly sunken main room and second floor dinning.

As far as the Cohn restaurants being a chain, I don't know. To me chains are Olive Garden, Mimis, Outback. Mortons and Ruth Chriss are also chains but make damn good steaks. Each of the Cohn restaurants is different and each appeals to a different demographic. I think the Prado, Kemo Sabe, and Ingigo Grill try to be a little more innovative than say the Corvette or Dakota but may sometime miss in execution or consistency.

None the less, you could do alot worse for a group meal...see chain list above.

Jun 19, 2007
bythenumbers in California

Thee Bungalow in OB

I read in the night and day that Thee Bungalow won the Restaurant Associations award for French Restaurant and it made me think of this thread. I also noticed that Tapenade wasn't even nominated. Any thoughts?

Jun 14, 2007
bythenumbers in California

Looking for great scone & almond crossiant

Really, the ones that I had were very moist. I wonder if it was a rotation thing or just a bad day. On the other hand, it's been at least three years since I've had one of thier scones. Also, I have sometimes found moist and fluffy to be mutually exclusive in scones. Most coffee house scones apparently come from the same bakery as they all look the same. They're airly and fluffy but not moist. This is what I found in Rebeccas. Extraordinary Dessert's scones on the other hand are neither moist nor fluffy they're more like but shortbread cookies shaped like scones - not that that's necessarily bad, but at nearly $4 a bit pricey. I guess that's why I like Con Pane's scones. They're a bit crispy on the outside and moist on the inside but I wouldn't call them fluffy - not dense mind you - but not fluffy either.

Jun 13, 2007
bythenumbers in California

Looking for great scone & almond crossiant

I second Con Pane in Point Loma - the Pear & Almond is too die for as is the Gingersnap Espresso but its only available in the fall. I also like the scones at Twiggs in University Heights. I'm possitive I'll be in the minority, but I don't really get the Rebeccas thing. The two I've had were good but nothing to stand in line for. On the other hand, they serve this amazing strawberry preserves with the scones and I had an amazing apple spice muffin there. The Croissants at St. Tropete were pretty good and I would guess they also do an almond version but haven't seen one.

Jun 13, 2007
bythenumbers in California

gentrification in OB

A candy shop also just opened on Newport. Starbucks may have gotten in, but I think we can rest assured Hodads won't be going anywhere any time soon. I haven't tried the Wild Ginger Bistro, but have tried Thai Time. It was good, not great, but not in the same league as Antique Thai on Midway.

Jun 12, 2007
bythenumbers in California

Casual Sat. night dinner in San Diego (PB)?

How about JRDN. It's an upscale version of meat and potatoes. It may be a little upscale for the kids depending on thier age, but last time I was there I spotted a few kids. Is TD Hays still around? If it is, it's in the same genre as World Famous.

Jun 12, 2007
bythenumbers in California

Breakfast in SD

They might put them in the oven, but the real question is what ingreidents do they use to make the dough and how, where and when is it made? Einstein Bagels are passable but no where near Baltimore Bagels or any other indi bagel place. Chains like Einstein tend to use alot of chemicals, fillers, extenders, etc., that take away from the fresh flavors.

Jun 07, 2007
bythenumbers in San Diego

Breakfast in SD

Has anyone mentioned Kono's in PB yet? Good, filling, cheap and right on the water. I little more expensive is JRDN next door. I will second, third or whatever, any of the Mission's - they have the best breakfast potatoes ever!!! Hob Nob remindes me of the smorgasbords (sp?) my excentric great aunt used to take me to as a kid. Cafe Italia in Little Italy does waffles on Sundays although I haven't yet gotten over there for a try. Does any place make thier own bagels - I haven't had a goot bagel in San Diego since Baltomore Bagel sold out.

Jun 06, 2007
bythenumbers in San Diego

Bakery in North San Diego

Is OP talking adult flavors or adult themes. Not that I know of any bakeries producing adult themed cakes, just thought clarification was in order!

Jun 05, 2007
bythenumbers in San Diego

Maria Hunt and her review of Bondi (San Diego)

Maria Hunt has her favorites and is not at all against pushing them, espeically it would appear, if they contribute to the journalist club for thier annual dinner. Not only has every doner been reviewed, but favorably! Also, she makes riduculous comments. In one review, she made a big deal about a server adjusting a croustini on the plate as he was bringing it out to her. She made it sound like he had smeared Boubonic (sp?) plague on her plate. What does she think is going on in the kitchen? Does she really think no one in the kitchen has touched her food?

Scathing review of Bondi (SD)

Is this in the building where Aubergine used to be?

May 31, 2007
bythenumbers in California

Good friends bad cooks...advice needed.

Yes, honesty is the best policy, but sometimes you don't know who can take constructive critism and who can't until it is too late. Anonomously send them a copy of this thread. Chances are you are not the only people in thier lives who feel this way and they won't have any idea who sent it.

May 31, 2007
bythenumbers in Not About Food

Million Dollar View - Food to Match? (OB/San Diego)

I once heard that a restaurant critic will usually wait until after the first couple of weeks of operation of a new restaurant before writing a review and will usually visit several times to get a true feel for a place - especially before writing a bad review. I think this is a very harsh review for the first visit to a brand new restaurant in it's first week of operation.

I had dinner at Nck's in the first days after it opened and had quite a different experience. First of all, the staff is very friendly and attentive and the views are the best in OB. When we sat down, we were immediately given a basket of very tasty bread and ordered the crab cakes. The crab cakes were a little spicy for my taste but had the same delicious corn remoulade as has been served at Thee Bungalow for years so I assumed the "over" spicyness is one of the kinks that will need to be worked out. For dinner, I had the shrimp and scallop pasta and it was very very good, the sauce had a sublte tarragon flavor that was really nice. To be honest, though, the scallop were a bit small. My thought was this is one of those differences between a $28 fine dining version of this dish. My dinner companion had the tortilla crusted mahi and thought it was a unique, well prepare dish which he thoroughly enjoyed. We we so full, we did not order dessert and we brought our own wine, so I can't comment on these. Overall I was very happy with the meal and the associated price.

There was a thread recently on comparing different restaurants. As I see it, the restaurant owner(s) decide what niche they want the restaurant to fit in, then do thier best to fill that niche. This not only gives us different types of food, but different levels. Some days you want really wow food, some days nothing but an overstuffed burrito will do. Let's face it, food wise, Nick's is not trying set the culinary world on fire, i.e., they are not trying to compete with the food Cavaillon, Market or 1500 Ocean and neither are thier prices. They're also not trying to be a bistro like 3rd Corner. So sorry DinningDiva, although I find most of your posts quite interesting, to say you could have gotten better food at 3rd Corner is illogical. You could have also gotten a much better meal at Cavallion, Market or 1500 Ocean.

Ed Moore, of Thee Bungalow (formerly) and 3rd Corner, is one of the partners of both Nick's at the Beach and Nick's at the Pier and has a quite a good reputation. I'm looking forward to seeing he and his staff take what was a formerly dark, dirty space with mediocore food to a new level. Give a guy a chance!

May 31, 2007
bythenumbers in California

I Ordered Wrong

The two very different situations call for two very different responses. If a meal is prepared incorrectly or poorly, send it back and of course, let them know why. In most kitchens, nothing "extra" will be added to the plate and the kitchen becomes aware of and can then work on any problems that are leaving thier kitchen. On the other hand, I do not believe a dish should be returned if you just don't like it. Here in the US, people do not want to take responsibility for thier actions. Only you know what flavors you like and don't like or worse are allergic to. When you first go to a restaurant, read the menu! See what the ingredients are, if you don't like one of the ingredient, you probably won't like the dish. I have seen too many people who don't bother to read the menu and then send something back because there was something in the dish they didn't like. Same thing with alergies. Oh, I forgot, I'm allergic to mayonnaise. Tastes are too varied and no one dish, no matter what famed chef prepares it and how well he/she prepares it, is going to appear to all taste buds. I am so adamant about this subject, when I ordered an item at a restaurant that was a little experimental for me but was prepared exactly as it should have been but did not appeal to my tastes, I informed the server that I would be extremely unhappy if they took the item off my tab. Afterall, a dinner is not a taste test. If you're not sure if you're going to like a particular flavor combination, don't order it!

May 31, 2007
bythenumbers in Features

Steak for a Marine

Haven't been to The Stip Club, but if the cook your own steak thing sounds interesting, I would recommend The Turf club in Golden Hill - it's the original cook your own steak place. It has an old school feel that's hip again. It's very, very reasonably priced (last time I went with a group of 6, the tab was around $60) and the steaks are huge.

May 29, 2007
bythenumbers in California

North Park San Diego - I'm out of ideas!

There's also Park House Eatery and Adams Avenue Grill in University Heights/North Park (not sure where the dividing line is) and if you're willing to travel a little south into Golden Hill, there's Luigis Pizza (maybe more casual than you want to go) and the retro Turf Club (there's a large bar, but I've seen kids in there before.

May 25, 2007
bythenumbers in California

New York style breads in San Diego???

If you're looking for crusty, artisan bread, head straight over to Con Pane Rustic Breads in Point Loma. They make the best bread in San Diego. Also, for more traditional Italian loaves, try Soluntos in Little Italy. As far as the water theory goes, are the Hudson and East Rivers two of the most poluted water ways on the Eastern Sea Boad? Besides, I would imagine that most professional kitchens and bakeries would use large filtration systems instead of bottled - much more cost effective.

May 23, 2007
bythenumbers in California

steak with wild mushroom sauce in San Diego?

JRDN in pacific beach does something like this. You could also try Cafe Chloe or Tartine. And of course theres always Mortons and Ruth Chris.

May 23, 2007
bythenumbers in California