sandwich

The Kroft – Poutine and Porchetta is Done

by Franklin on September 28, 2014

The Anaheim Packing district is a one stope destination for foodies. They have it all. Dare I call it a food court? Far from it, the space offers some amazing food and craft beers. The Kroft is one such establishment that offers amazing hand crafted sandwiches and poutine. I was pleasantly surprised by their delicious food. Orange County doesn’t really have amazing food, but The Packing District is changing all of that.

We started off with the original poutine. We opted out of the extravagant short rib poutine because we ordered the sandwich anyways. We wanted to get the original to get the pure essence of the poutine — to eat it as it was intended to, The fries were fresh and good on their own. The gravy though, was something else. It was perfectly salty and hearty. The cheese curds were melted perfectly from the hot gravy. The cilantro on top gave it a nice contrast and helped cut the fat of the fries and gravy. These were quite delicious and possibly the best poutine I had in a while.

The short rib sandwich was beefy and delicious. The meat was perfectly sauced and pulled away nicely. The addition of arugula was key to keep the grease in check. I did feel like it was missing something though. I added some hot sauce in between bites to keep it exciting.

The fried chicken sandwich was exactly how I imagined it to be. The chicken was fresh and meaty. The batter was light and crispy, and gave the sandwich the extra flavor it needed. The best part of this sandwich was the slaw on top. It gave a nice rounded flavor and gave it even more crunch. Fried chicken and cole slaw go so well together.

The best sandwich they have here, and one of the best sandwiches I’ve had in a while was their porchetta sandwich. These fly off the shelves quickly so make sure they have it in stock. The pork was so pure and flavorful, and the onion jam gave it a nice flavor profile. My favorite was the bits and pieces of chopped up skin inside the sandwich. I remember seeing them cut up the pork for the sandwich, and the chef peeled off the skin. Scared that they were going to discard it, I was almost going to request to keep that part. Little did I know that they were planing on chopping up the skin to add on top of the sandwich. This made every bite have that little crisp of fatty skin. Crisis averted.

The Kroft is really a nice spot and a gem inside the Anaheim Packing District. Located on the bottom floor, it’s not on the top floor with the good lighting. The restaurant pumps out some amazing craft sandwiches and their poutine is a must order. The ingredients are simple and of the highest quality. Each sandwich is created carefully and with flavor being the main focus. I really can’t wait to go here again — Poutine and Porchetta sandwich for me.

The Kroft on Urbanspoon

{ 0 comments }

Playa Provisions definitely has an identity crisis. The restaurant is separated into 4 different sections — Dockside, Grain, Small Batch, and King Beach. Dockside is a high end dining space for seafood. Grain is a back room whiskey bar. Small Bach is their ice cream shop. King Beach is their casual breakfast and lunch spot. Honestly, the concept is interesting and confusing. Top Chef runner-up Brooke Williams and husband run the show. The woodsy, artsy, and earthy tones of the decor was very attractive. Honestly though, I came here just for the ice cream.

The ice cream was a treat. The chocolate malted crunch was full of bits and was quite nice. I usually don’t like chocolate malted crunch, and I don’t quite know why I ordered this flavor. The bits of malted balls were nice and the chocolate was rich and flavorful. My favorite was the milk and coffee ice cream. It had a nice subtle coffee flavor and was so clean tasting. This mixed in with the chocolate malted crunch was a perfect match. All of this with their addicting house made waffle cone, and I was a happy little kid with an ice cream cone.

In second thought, the concept here at Playa Provisions is kind of interesting. I wish they did a better job in integrating everything together. The new restaurant in Playa del Rey is turning heads though. I originally thought it was a casual sandwich shop that also had delicious ice cream. I was in shock when I walked in and there were all these different compartments. Back-room whiskey bar? Who would have thought? I will definitely be back for that. Maybe even a sandwich and seafood fare is in order also. For #icecreamtuesdays though this will definitely do.

Playa Provisions on Urbanspoon

{ 0 comments }

Gourmet grilled cheese? Is that a real thing or something hipsters made up? Just give me some white bread and Kraft American cheese, grill that with some butter and I’m happy. Heywood takes the grilled cheese to a new level indeed. I’m just not quite convinced yet. Yeah, I suppose you can use artisanal cheeses and really hearty bread, but is that necessarily better? Even then, where do you draw the line of grilled cheese, and a straight up sandwich? Add bacon to a grilled cheese, and is that still a grilled cheese? Maybe. But then add some other ingredients and avocado. You can’t tell me that’s a grilled cheese, can you? I suppose Heywood does a good job balancing grilled cheese and the sandwich.

The Heywood was a natural fit. I wanted something that accentuated the cheese. Made with aged cheddar, caramelized onions, confit spread on whole grain bread, the sandwich was cheesy as can be. The bread was a bit blocky and brickish, but did a good job in holding everything together. The whole grain bits inside gave it a nice mouth feel. Dipping it in the piping hot tomato soup did nothing but just re-melt the cheese. The tomato soup was nothing but just hot tomato puree. It didn’t really taste like anything.

I definitely loved the decor inside. Filled with little trinkets and wood finishings, the inside was well suited for the Silver Lake crowd (read: hipsters). The menu is full of interesting grilled cheese variations, but unfortunately, I am a traditionalist. All I need is some good toasted white bread and a slice or two of American cheese. I guess I can vary a little with some different cheeses, but that is it. Heywood tries to heighten the grilled cheese so much and succeeds in some ways. There is a fine line between a grilled cheese and a cheesy sandwich and I suppose Heywood walks that line quite nicely.

Heywood: A Grilled Cheese Shop on Urbanspoon

{ 0 comments }

Ina ve been hearing such good things about Cafe Dulce, and seeing all the yummy looking photos, I had to give it a visit. During my dreaded two day jury duty visit, my 1.5 hour lunches made it a time to urban hike the crap out of downtown. Mindlessly walking, I ended up in Little Tokyo. It was either Spitz (the safe choice, and the choice I should have made), or elsewhere. Of course my curiosity led me to Cafe Dulce.

I ordered the Spicy Korean Cheesesteak. I don’t know why I ordered it. It. Just sounded good and though it would be. The marinated beef, homemade slaw, kimchi, provolone cheese, and their secret hot sauce between a stale roll was my lunch. The beef was thin, tasteless, and there wasn’t much of it. The house made slaw was not crunchy or tasty, and the kimchi somehow worked against the sandwich. I was definitely regretting not going to Spitz as I took each bite.

To cheer myself up, and to try their baked goods, I ordered a bacon donut hole. Honestly, this wasn’t that bad. It was soft, sweet, salty, and gave satisfied my craving of something at least somewhat tasty. I guess I was a better off not ordering lunch here but just getting some donuts and baked goods. Lesson learned.

Café Dulcé on Urbanspoon

{ 0 comments }

Oh yeah! I totally forgot I went to Whiz. What did I think of it? All Hype. The small corner shop is barely a restaurant, but a restaurant nonetheless. With a park picnic benches outside, customers are probably just taking things to-go. Honestly, Whiz was just “alright.” I took my friends here excited to just try their cheesesteaks. Most of us (all of us) were pretty much on the same boat about Whiz. “Just whatever.”

Check out the pictures below. We got a regular cheesesteak, jalapeño cheesesteak, along with cheese fries.



Honestly, this spot is overrated. The meat wasn’t all that great, the cheese sauce needed work, and the bread was definitely not Amoroso rolls. The spot is small, and a bit of a hip spot. The food though needs a lot of work. Better than most cheesesteaks, but definitely not the “it” spot. Next stop, Boo’s!

{ 0 comments }

Bäco Mercat – Josef Centeno’s First Baby

by Franklin on June 11, 2014

I am starting to love Downtown. Not only are there tall skyscrapers and interesting architecture, there is a rich history and a huge redevelopment going on. Not even 10 years ago did you have this many people living in Downtown Los Angeles. With the people came newer and better shops and of course, restaurants. This is an exciting time for restaurants in downtown. Some of my favorite restaurants are on downtown, one of which is Baco Mercat. Chef and owner, Josef Centeno has an impressive resume. He worked at Daniel in New York. He was also the executive chef a Meson G and Opus in Los Angeles. After building on his concept, he opened Baco Mercator in 2011. With his successes, he opened Bar AMA in 2012 then Orsa & Wilson in 2013. Needless to say, Chef Joseph Centeno is on a roll. First, let’s take a look into his first baby, Baco Mercat.

We started things off with a root beer & chocolate bäco pop and Grear’s lemonade. The root beer was quite interesting. It tasted. Dry much like root beer, but had a very distinct chocolate after taste. Imagine drinking root beer with a tootsie roll in your mouth. That’s pretty much what it tasted like. It was uniquely refreshing and delicate. The Grear’s lemonade was nice as well. The added carbonation with the lemonade gave the drink a nice fresh taste–perfect pair with the fatty pork belly sandwiches.

We order the original. This had pork, beef carnitas, and salvitxada sauce. All wrapped in their famous baco (flat bread), the sandwich at first bite is amazing. The soft chew of the baco and the crispy fried pro belly counter each other nicely. The added meat of the carnitas gives this sandwich the extra depth. For me though, the salvitxada sauce put this over the top. The romesco style red pepper sauce gave the sandwich a nice zing and zest. If you were to only get one back sandwich, this is the one to get.

As an avid beef tongue connoisseur, I had to get the beef tongue schnitzel. The beef tongue in this back was quite nice. It’s as tender and soft as beef tongue should be. The beef flavor was extenuated by the harissa, smoked aioli, and pickles. The mixture of flavors from the beef tongue and aioli with harissa was such a good combo.

Sitting at the bar, enjoying my drink and baco sandwich, I realized how great downtown is. West LA, Beverly Hills, and Mid-City aren’t the only places in LA that have exciting restaurants anymore. Downtown is the future, if not, the present. Josef Centeno has been on a roll with his string of restaurants. What the future hold for him and LA is quite exciting.

Bäco Mercat on Urbanspoon

{ 0 comments }

Cole’s – French Dip with Pickles

by Franklin on May 10, 2014

There is an on going feud going on whether the French dip sandwich was born at Philippe’s or Cole’s. I can’t tell you where it started from — I wasn’t there, nor was I even born during that time. Legend says that someone ordered a beef sandwich, and the cook dropped the bread in the au jus. Ina hurry, the customer just took the sandwich as is, and thus, the French dips was born. I can’t tell you if that is true or not. What I can tell you is this. I prefer Philippe’s, hands down. If not for the tastier beef, for their hot mustard.

The French dip was tasty, but the beef was a bit bland and dry — definitely not as “wet” as Philippe’s. Albeit, your an dip your sandwich into the au jus, I personally rather just pickup and eat a wet me say sandwich. The pickles were pretty tasty and helped the sandwich immensely. All in all, it was a solid French Dip.

French Dip vs. French Dip, Philippe’s definitely takes it. As for other items, like the mac and cheese and garlic fries, Cole’s may have an edge. Let’s not forget about Cole’s awesome Bloody Mary’s and bar drinks. With that said, the two restaurants are completely different. You go to Philippe’s for the French dip and epic hot mustard. You go to Cole’s for everything else.

Cole's on Urbanspoon

{ 0 comments }

Come to think of it, it’s been a while since I’ve been to Vegas. Saving up for a wedding and paying off student loans isn’t something one should take lightly. As for me, my trips to Vegas have been somewhat not as frequent. Fortunately, I have my blog to remind me of the wonderful places I ate at. One my latest trip out, I visited the Encore and fell in love with the property. Before, I assumed it was exactly these me as the Wynn, but it was quieter and definitely more my style. For a nice brunch, I found Society Cafe. The menu and price was that of a cafe (affordable), but the inside decor was impressive and elegant.

We started off with Pretzel bread sticks with mustard butter. These were perfect as starters. The pretzel had a tough skin and a soft inside. The mustard butter was and is an amazing invention. Fatty butter mixed with the acidic mustard was a perfect condiment for the pretzels. The salty, soft, and mustardy treat was a nice start.

We came here for the ultimate steak and eggs sliders. Though we came at the cusp of breakfast ending and lunch starting, the chef graciously prepared this for us. The bacon cheddar muffin hosted filet mignon, scrambled eggs, and creamed spinach. This really was a treat. I was thinking the steak would be too tough for the delicate ingredients inside, causing everything to spill out. The eggs and spinach was such a nice combination, but the filet minion was soft as can be. It was a very elegant, yet comforting kind of breakfast sandwich.

The Mac N Cheese Bites were quite an indulgence. The Mac and cheese bite by themselves were quite perfect themselves — cheesy and crispy. The truffle dipping sauce just created an explosion of flavors and even more creaminess. This was addicting and probably the mot memorable thing at Society Cafe.

We ended things with the frosted flake french toast. Topped with caramelized bananas and whipped cream, this cinnamon heavy, buttery French toast was such a perfect ending. The little nuggets of frosted flakes created such a crunch. It soaked up all that butter and syrup — a perfect combination of sweet, crunchy, custardy goodness.

I liked Encore’s Society Cafe. The ambiance was nice a chic — it’s definitely an upscale breakfast/brunch dining experience. From the appetizer pretzel bread sticks to the comfort food made classy cuisine, this place has my vote. It doesn’t hurt that it’s at one of my favorite properties on the trip as well. Brunch didn’t get any better on the strip.

Cole's on Urbanspoon

{ 1 comment }

When you mention Mendocino Farms, all I think about are sandwiches. Known for their fresh and farm to table ingredients, their sandwiches are some of the best in the business. You can bet that every ingredient in their sandwiches is organic and cultivated locally. This extra care and fresh ingredients do make a difference in the taste and quality of the food. Mendocino Farms is a nice and fresh lunch or dinner idea for something tasty and somewhat quick and affordable. Marina del Rey, lucky you for having a Mendocino Farms.

I go here for one thing and one thing only. It is their Kurabota Pork Belly Banh Mi. It is under their “Foodie Favorites” menu, and I can see why. Growing up in the SGV, I had some awesome Vietnamese sandwiches. Theirs was something new and fresh that was a good twist on the classic sandwich, but didn’t stray too far away from the original. The star of this sandwich is that beautiful kurobota pork belly. It is braised and caramelized — this created a nice sweet note. The fat and the meat were so tender — it just oozed off. The house made picked daikon and carrots helped in the crunch department. It also helped counterbalance the fatty pork belly. The cilantro, cucumbers, and jalapeno gave it a nice background flavor, giving this sandwich some depth. All between a panini pressed chiabata, and lathered on with chili aioli, the sandwich was spot on. The balance in flavors and textures really worked. This could be one of the best sandwiches in Los Angeles.

Mendocino Farms knows what they are doing. The fresh ingredients and quality meats really make a difference. Waiting for my sandwich, I was able to try some of their market items as well. Everything was fresh and delicious. That sandwich though, I can eat that all day. Why do I think every sandwich needs cheese? How can a sandwich with no cheese and no cured meats be delicious? Is it the pork belly? Before I just ramble on and start asking random questions (too late), I will just say this. The price is just right at Mendocino Farms, and you get much more than what you pay for. I know I paid just as much for a sandwich that was half as bad. There are many locations around Los Angeles. You can find them in Downtown, West Hollywood, West LA, and their new location in Sherman Oaks. I for sure will expect more shops to pop up elsewhere soon.

Mendocino Farms on Urbanspoon

{ 0 comments }

Johnnies Pastrami is a Culver City landmark. The 50s styled restaurant is small. It has a diner feel with the central bar area — everything is just smaller in scale. Their pastrami sandwiches though, are quite large. I will undoubtedly compare this to The Hat. If you want to stop reading, I will tell you right now. I like the pastrami at The Hat better. Call it biased if you wish, but I call it how it is–you can read the comparison below.

The pastrami sandwich at Johnnies was packed full of meat. The sandwich was just pastrami in between a sliced roll. Granted, you can get it with coleslaw and cheese, but I wanted the pure pastrami sandwich to shine (for the sake of the comparison). Bread for bread, both Johnnies and The Hat was a tie. As for the pastrami, Johnnies was a bit on the dryer side and had less flavor. The Hat’s was more juicy and saltier (in a good way). Both was probably achieved with a dunk in their special au jus. Sorry to say, The Hat’s pastrami was better than Johnnie’s.

But wait… There is something that Johnnie’s kills it in, and that is their pickles. These pickles were tart, salty, and crisp. It went so perfectly with the pastrami sandwich. I finished the whole bowl of complimentary pickles that was offered. These were probably some of my favorite pickles I have ever eaten. I did dream of eating these pickles with a Hat pastrami sandwich from the SGV. In hind sight, I should have bought a jar of them. Interestingly, the pickles were better than their pastrami.

I guess in comparison, it should be Hat’s pastrami a sandwich vs. johnnie’s pastrami with the pickles. If that is the case, it would be a much tougher comparison. Honestly, the Tito’s Tacos neighbor is a hot sport for late night diners in Culver City. I understand you can’t drive all the way to the SGV to get the best “thin” pastrami in LA. I guess you can stay in Culver City for pastrami, but it would only be 2nd best. And all of you “how about Oinkster pastrami?” folks, you can just keep those kinds of irrelevant questions to yourself. :)

Johnnie's Pastrami on Urbanspoon

{ 0 comments }

Founded in 1937, Carnegie Deli is a New York landmark. Fortunately, I don’t have to travel to the east coast to enjoy one other their sandwiches. Lucky for me, there is one located right in Las Vegas at the Mirage Resort. Melding with the casino floor, and not being very big, there was a small wait. Once I looked at the menu though, I knew what I was going to order. It was going to be the biggest thing they had. Famous for their large sandwiches with stacks of meat so high, it almost seems ridiculous, I wanted to go big — Vegas Big! First made famous by the delis in New York, Carnegie Deli is a near replica of the Manhattan deli.

It was great to have a piece of the great NYC in Vegas. Surprisingly, I would think New York New York would be more fitting. I guess it’s all under the MGM giant, so it doesn’t matter. I was just happy to have this gigantic sandwich. The Woody Allen, which is a pastrami and corned beef sandwich, was named after him because he was patron at the original location. Woody Allen shot scenes in his film Broadway Danny Rose at the NY location, so the item was named after him. The sandwich though, was huge. It was almost too large. Not only was it too large for my mouth, the amount of meat was insane. It was probably enough pastrami and corned beef for about 10 to maybe 20 sandwiches. The meat had quite the nice flavor profile. It wasn’t too salty or too dry. I prefer the fattier and peppery pastrami over the somewhat dull corned beef. Sandwiched between two measly slices of rye, this was basically a pile of deli meat.



The excess of meat was complimented by their coleslaw and fries on the side. Every sandwich needs a side of fries. I think the coleslaw was quite needed for this. With all that meat, it was bound to get dry and tiring. The coleslaw helped with getting the extra food through to my stomach. Their pickles were salty and gave this sandwich a very nice flavor. The crunchy and sour pickles were a perfect condiment to this gargantuan sandwich.

You come here because it’s a part of New York in the Mirage Resort. Who would have thought? Not only do they bring the menu to Las Vegas, the atmosphere is quite similar. Though I have never stepped foot in Carnegie Deli in New York, or New York for that matter, I can only wonder. Carnegie Deli is a fun, with an old school atmosphere. Where can you get the largest deli sandwich in Vegas?

Carnegie Deli on Urbanspoon

{ 0 comments }

The Hat (Alhambra) – OG Pastrami

by Franklin on April 24, 2013

To me, The Hat is that place that I remember most. As I mentioned in my blog about The Hat in Monterey Park, it is one of the first food items I remember as a child. Stuff like that is powerful. I’m not talking about remembering my first happy meal or cheeseburger from Mc Donald’s. I’m talking about my first real burger, or real pastrami. For all I knew, the Hat in Monterey Park was the first. Growing up, I realized the OG, the orignal Hat was in Alhambra. A small stand on the north west corner of Valley and Garfield, The Hat is a classic. Started in 1951, Southern California residents have been enjoying their World Famous Pastrami since then.

Your with your friends? Get the chili cheese fries and pastrami dip. Your with a few of your friends? Get the chili cheese fries, wet fries (gravy on the side), pastrami dip, and pastrami burger. And do share a bag of large onion rings. Your by yourself, home alone after a long/bad day? Get the chili cheese fries with pickles and pastrami on top. Just make sure to take a hot shower right after. Whatever the occasion, The Hat is a stop you must take. If you want the OG, the Original, head to Garfield and Valley.

Hat on Urbanspoon

{ 0 comments }

Langer’s Delicatessen – No. 19

by Franklin on April 1, 2013

It all started in 1947, with just 12 seats. It survived through the recession and survived the rough neighborhood of Westlake on the corner of 7th and Alvorado. With the subway station and Mac Arthur Park just adjacent to it, the restaurant get all kinds of customers. Today, this restaurant is a Los Angeles destitantion for those wanting the best pastrami in the world. No, I have no tried Kat’s deli in New York, nor have I tried every pastrami in the world. How can I claim this to be the best pastrami? I will tell you at the end.

The Westlake area in and around Alvorado can get a bit rowdy, but to me, this is what Los Angeles is all about. When you walk in though, you get a sense of that history. The dark wooden booths and old pictures on the wall really take you back. You kind of forget where you are — there’s nothing dangerous about this place. The mild wooden everything and casual people dining away brings you to a state of comfort.

A lot of people get here for breakfast or maybe a nice bowl of matzo ball soup, but I come here for one thing — the Langer’s #19 Hot Pastrami Sandwich. Of course, the pastrami makes the sandwich. The beef is so succulent and juicy. Each tender bite is made possible by the perfect balance of meat and fat. The dark crust around the meat packs such complex amounts of flavor. The rye bread is perfect with flourescent caraway seeds. The inner is soft and the outter crust is crunchy. The combination of cole slaw, swiss, russian dressing help everything stay moist. The Russian dressing is zesty and flavorful. Each element from the bread, to the pastrami, and to the sauces and cheese make a perfect balance of taste and texture. A bite of the pickle spear to “reset” your taste buds, and you are ready for another bite. This might be the best sandwich ever made.

If you came to Langer’s, and you don’t order the pastrami sandwich, I don’t know why you went. The sandwich is delicious to the exact definition. I remember going to Langer’s for the first time with a friend who also never went. We split the #19, because, well, we were’t ballin’ back then. We aren’t ballin’ now either, but that is besised the point. As soon as I took my first bite, we just looked at eachother with smiles of satisfaction. At that momen, I didn’t know if this was real life or not. It was that good! I don’t ask for this sandwich to be on a pedastal, nor do I expect the chefs to win some kind of James Beard award — though the restaurant did win The Bertolli America’s Classics Award noted for the their history and appeal to the city of Los Angeles. The sandwich is amazing. Anyone who says otherwise is either a pastrami snob or from New York. I never tried Kat’s in New York, and I really cannot wait try their pastrami sandwich. That is definately on my bucket list. Who knows? Maybe my biased self might think it’s better than Langer’s. At the end of it all, it is a pride thing. I love Los Angeles, and I think it’s the best city in the world. Hence, Langer’s has the best hot pastrami sandwich in the world. It’s simple logic, right?

Langer's Deli on Urbanspoon

{ 0 comments }

Nate’s Korner is small, hidden, and though closer to Irvine than anything, it is in Santa Ana. It’s in the middle of nowhere, and that is what I like about it. It all started with Qwik Korner, a nice little convenience store. They then ventured out next door and made Nate’s Korner. Popular for their breakfast sandwiches and burritos, I was excited to try it. Entering the small establishment, I ordered my sandwich and burrito and went next door. There, I bought some drinks and snacks, and I was on my way.

The sandwich was impressive. The bread was soft and cut thick. It had a crusty, but not too hard crust, and the white was soft as clouds. The ham was fresh and and the egg was cooked nicely. The melted cheese was gooey and coated the eggs nicely. I know. I can whip this up at home in 5 mnutes. For some reason, theirs was just a tad tastier. It must have been that thick fluffy bread.

Nate’s Korner is a special place in Orange County. It’s a small little kitchen with a convenient store right next door. They specialize in breakfast sandwiches and burritos. Their breakfast burrito was amazing as well. Filled with bacon, potatoes, egg, and cheese, the burrito was hearty and delicious. Everything about it was filling. One thing that it did need was a little more seasining . Adding a little hot sauce did the trick. Though it isn’t a popular spot where lines go outside the door, the food is simple and filling. Yeah, stuff like this I can make at home, but any time you need your breakfast fix away from home, Nate’s got it for you.

Nate's Korner on Urbanspoon

{ 0 comments }

The Penthouse at The Huntley – Lunch on Top and an Elevator Ride Down

February 12, 2013

Having lunch at The Penthouse at The Huntley was a no-brainer. Inside and out, the property is exquisite and fancy. Chic, modern, and clean, the food was almost out shined by the beauty of this property. Typically, I would not choose such a fancy, and such a far place. Fortunately, the Dine LA menu was [...]

Read the full article →

Alicia’s – Sometimes all you Need in Life is a Pink Cloud

December 17, 2012

You pull up into Alicia’s parking lot and you immediately as yourself, “there’s a restaurant here”? I know it seems like the last place for a restaurant. Among some random businesses and factories sits a quaint restaurant serving up some great breakfast items and sandwiches. Alicia’s is a down to earth restaurant cafe. More along [...]

Read the full article →

Chomp Chomp Nation – Singaporean Food Truck Serving Raffles, Not Ruffles

September 25, 2012

This by far is the most interesting food truck I ever came across. Not that the food truck looked different, but I guess it was because they served Singaporean food. I never really had Singaporean food so this was interesting to me. The flavors and style of the food was unique enough to the point [...]

Read the full article →

Jean-Philippe Pâtisserie (Aria) – A Sweet Sweets Spot Hits the Spot

August 16, 2012

When we all go to Vegas, we go because it makes us feel a certain way. The sights, the sounds, even the smells all give us a feeling of excitement and fun. One place that always give me the happy juices flowing is Jean-Philippe Pâtisserie. Something about the design and the colors of this bakery [...]

Read the full article →

Short Stop BBQ – A Pulled Pork Sandwich Gets Smothered

July 23, 2012

We all have our favorite go to BBQ joints. Some of my favorites, interestingly located in Orange County is Blake’s and the chain, Lucille’s. LA and Orange county is in a position where good barbecue joints are plenty, but truly great ones are few and far between. As of yet, I don’t have a favorite [...]

Read the full article →

Blue Cow Kitchen & Bar – Don’t Be Mad, Eat Happy

June 17, 2012

After glowing reviews about a new, hip sandwich spot in Downtown, I immediately put Blue Cow Kitchen in The List. Having eaten at Casa, the restaurant the preceded Blue Cow, I was a bit skeptical. I wasn’t too fond of my last visit to Casa, and finding out that it went out of business didn’t [...]

Related Posts Plugin for WordPress, Blogger...
Read the full article →