And the Search for my favorite SD Ramen comes to a Close

Ever since moving back from Las Vegas, I feel like I've been missing my favorite ramen spot Monta.  Sure I've been a huge fan of Santouka and even Underbelly on certain nights, but I just haven't gotten that Tonkotsu flavor I crave until I found Ramen Yamadaya.

On the suggestion of my little sister, I've discovered my new favorite ramen shop(at least in the San Diego area.)  Yamadaya focuses strictly on the tonkotsu broth, claiming to boil pork bones for 20 hours which really shows in it's rich flavorful broth.

Yamadaya even takes tonkotsu a step further with their koterri option, a rich fattier broth with black garlic oil.  If that's not your thing they also have a traditional tonkotsu or even a spicy choice(with 3 levels,) but for me it's about deep rich pork flavor so Kotteri is my usual choice.  Yamadaya has, by far, the best tonkotsu ramen broth I've had.  After a little digging I came to find out this restaurant originated in the LA area and is a favorite of ramen fanatics.

When ordering ramen, you have your choices of meat and toppings, this particular visit I went a little simpler with the already included egg, green onion, black fungus and bamboo shoots.  Of course you can add even more like corn or any of the already mentioned items.  The meat hidden submerged into the broth are roasted chashu pork, simple slices of roast pork taking it's flavor in from the broth with a perfect tender compliment.  The little plate on the side is an order of kakuni pork belly, if you're looking for your meat to add a little more flavor to your ramen this is it.  The kakuni has strong flavors of soy and ginger and is fall apart tender for that contrast to the creaminess of the Tonkotsu. 

The noodles are also a winner for me, thin with the perfect amount of chew.  They air on the side of angel hair as far as noodles go which so happens to be my preferred thickness.

I usually enjoy some grated garlic in my ramen so when I asked for my favorite condiment I was pretty surprised to see this.  This is the only place I've seen this offered but it's definitely a nice change of pace.  Being so fresh in your broth, this is a bit strong of flavor for some but for me I loved it, I don't know if I can go back to the pre-grated stuff again!

At about $8-10 for a bowl of Ramen, Yamadaya is competitive with the better choices in San Diego.  Add on some combos for chashu bowls and gyoza you're looking closer to $15 for a ton of food.  Overall Yamadaya wins me over on taste, with no gimmicks and great tonkotsu choices, I've found a clear winner when it comes to simple ramen done well in San Diego.  Just make sure you make your way there soon because this place is gaining popularity quick within the ramen-loving community.

Ramen Yamadaya

4706 Clairemont Mesa Blvd
San Diego, CA 92117

(858) 483-3431

http://www.ramen-yamadaya.com/

You may call it a temperature drop, I know it as soup weather!

Slowly but surely the weather around San Diego has dropped a few degrees, and as the sweaters and jackets have made their ways out of storage, so has our need for warm comfort foods.  This brings us to a little spot on El Cajon Blvd., where a shop opens it's doors to serve up scratch made soups and warm paninis.

 The place itself is very nice, a bit smaller on the inside but plenty of seating outdoors to enjoy your warm soup and the charm of the Boulevard in front of you.

When I saw lobster bisque on the menu, I knew that had to be the first thing I was going to order.  From the first time I've tried it at other spots, I've been hooked by the flavor but was always put off by salt content.  SD Soup Shoppe did not disappoint.  Being scratch made, it really puts things on another level.  The soup is rich and deep with a great creamy flavor to finish off every bite without being close to salty.  You get great lobster flavor on the front end and a bit of sherry on the back end.  The kicker for the soup bowl is the fresh made bread they receive in the morning that has that little bit of crunch and chew you only get from being recently baked.

I was soo blown away by the lobster bisque, I decided the the clam chowder was a must try.  The broth has a perfect thickness with a great cream-rue flavor.  Again great seafood content without being overly salty.  Big pieces of clam are a nice treat and the potatoes are diced small with a soft texture.  One of my pet peeves with chowder are huge hard pieces of potato so this was perfect.  The fresh roll of bread on the side that's made it's way through the panini press plays a nice crunchy compliment to the soup, a great dipper for those inclined.

As for the sandwich, we went with the chicken pesto with bacon and red onion.  The grilled chicken breast is thick and moist, almost as if they had been through a brine before the grill.  This is topped with a nice slice of fresh mozzarella and bacon with a mild olive oil mayo over top.  The pesto base is nice and flavorful but not too overpowering and adds a nice dimension to the sandwich.  The whole thing is your traditional chicken club kicked up with the pesto and mozzarella to create a different experience all together.  Again we have a fresh rosemary olive oil bread to pack all the goodies into, nice and crunchy from the press with just enough flavor to round the contents of the sandwich out.

I can't say enough, it's one thing to make a soup from scratch but it's a whole other story to have a great recipe and make bowls of amazingness.  What SD soup shoppe does is take soups you normally wouldn't have a second thought about and does them at such a high level that when you try them there, you realize you've been missing out.  This place opened earlier this month and they've gotten off to a great start.  Other choices for the soups are Mushroom and Brie, Roasted Red Pepper and Gouda, Mediterranean Lentil and Italian Wedding Soup.  At 6$ for soups(add a dollar for the lobster bisque,) and $8 for just the sandwiches they aren't cheap.  I'd love to see some combination specials in the future but hey, I'm soo enamored by the fresh philosophy of the place I'm willing to pay the premium right now.

San Diego Soup Shoppe

2850 El Cajon Blvd
San Diego, CA 92104

(619) 795-3870

Or Follow them Online 

A Night Out for Oysters Turns Into Soo Much More

Last Thursday night me and the family went out on a mission for some oysters once we found out that El Take it Easy in North Park has a $1 oyster night.  Luckily for us, this happened to land on the same day as the monthly 30th on 30th event.  What does this mean?  A lot of delicious small bites everywhere we walked!  For those not very familiar, 30th on 30th is an event on the 30th of each month to showcase restaurants on 30th street with small plates that cost about $3-5.  Along with drink specials and many participating bars/restaurants, this turns out to be quite the event!

So a little background on El Take it Easy.  Like a lot of North Park, they've followed suit on a commitment to fresh ingredients on a cuisine considered to be "New World Mexican."  This philosophy branching off from the fact it's a sister restaurant to Linkery.  The menu reflects traditional Mexican food with modern sensibilities toward preparation.  The decor has that hip North Park feel you'd expect from a newer joint with a full bar, chalkboard menus and local art on the wall.  Definitely a fun hang out spot.

The event special was a $3 ceviche tostada with goat chicharron sprinkled over top.  This was really good!  The ceviche consisted of chopped shrimp and cut yellowtail "cooked," in a mild lemon/lime mixture which tasted great with cucumber and tomato mixed in.  Both refreshing and satisfying with the amount of seafood.  This was all on a freshly made and fried tostada which makes a huge difference in delivering the mild but great flavors the ceviche had to offer.  The real kicker was that goat chicharron sprinkled over top which added an interesting depth of flavor and texture, elevating the whole dish to something a little extraordinary.

   Here we have crispy pig ears, served with an asian slaw and sweet soy dipping sauce.  Seeing this on the menu, we just had to order it.  The pig ear bits looked a bit rubbery at first and I was a bit skeptical if it was really crispy or not but with the first bite you get a nice crispy texture with just enough chew on the inside.  In the sauce you get an asian flair with sweet soy and sesame seeds.  The slaw is mayo based but was mild enough to add contrast to the pork and sweet sauce to create a balanced dish.  If pig ears are your thing, this for you.

 Now we finally get to what we ventured out for, the oysters!  At $1 a pop, we had tempered expectations with only hopes of freshness and quality.  El Take it Easy delivered on all ends with this one.  The oysters were a bit on the smaller side but had great flavor(Not fishy at all,) which reflected a general freshness to the shellfish.  The picture up top is the raw serving, served with a mild lime-mignonette which added that zing without overpowering the oyster like straight citrus would do.  The picture here on the left was the grilled option, served with a mild hotsauce and the mignonette again.  We generally preferred this but that may be because the raw preparation was a little too close to room temperature for our taste.  We prefer our raw oysters to be a bit more chilled and if they were to be served warm, we prefer them grilled.  Maybe this was an off night for them given the event, either way I think it's well worth a try and still good quality oysters.

On our way home we passed by The Ritual Tavern and found them grilling off some porkbelly skewers.  If you know anything about me or this blog, this stopped us in our tracks and became a must try.  Talking to the chef, we found that the pork belly was cut into cubes, skewered and simply seasoned with salt and pepper before hitting the grill.  Where the flavor really takes off is the passion fruit glaze the skewer is doused with right after it comes off the grill.  The glaze has a deep flavor from the fruit with hints of olive oil, garlic, pepper, oregano and other seasoning I couldn't quite put my finger on.  This was a surprise winner for us with a great unique fruit flavor on the meat and of course great quality pork belly with just the right ratio of fat to meat.  The real kicker here was how the chef told us that the fruit was picked from the restaurant's garden which really became a testament to the food's quality.

Before we left tavern, we couldn't help but notice the big sign advertising the mussels cooked in white wine out in front.  We decided to order one to share.

These mussels were AMAZING!  The meat had great texture which I believe is attributed to it's freshness.  The white wine sauce was deep and rich in flavor with shallots and onions rounding everything out on the backend. 

The dish is of course served with crusty bread which we happily sopped the delicious white sauce with.  We were very happy with this and at $13 for the pound, it was money well spent.

So the day was a complete success.  We went out looking for a deal on oysters and were pleasantly surprised by the day's events and food offerings.  Calling North Park my new home, I will definitely keep the 30th in mind as the day to venture out and try some new things and places.  Although a lot of the special dishes I talked about won't be offered every 30th, or even on the regular menus for that matter, it goes to show that making your way out to local events can provide you with some amazing eats and hopefully insight on what an establishment's food is all about.   I barely put a dent on the many offerings of North Park, but if this is any sign of what's to come, we are all in for a treat!

More info on 30th-on-30th

El Take it Easy
3926 30th St
San Diego, CA 92104
(619) 291-1859

The Ritual Tavern

4095 30th St
San Diego, CA 92104

(619) 283-1618

Getting to know my neighborhood

Since I'll be calling North Park home soon, I figure it'd be a good idea to start familiarizing with all the great food offerings of the area.  Most locals are in the know that North Park is one of the neighborhoods around San Diego that have been revitalized with a younger crowd seeking niche bars and good eats.  Most of these eateries lean toward the modern food tastes while running the gambit of dives to fine dining.  A place that I've personally set my sights on for a quite a while but never actually made my way to is The Linkery. 

The Linkery isn't exactly the newest joint around town, but since it opened it's been applauded for taking fresh local ingredients into their menu daily and creating flavors that are uniquely San Diego.  Truly a farm-to-table approach.  Along with quality food, the restaurant has that hip modern vibe with great open air seating that has become commonplace to North Park and San Diego in general.

Not only is the Linkery a great spot for food, they tout a very reputable selection of craft beers that San Diego has recently been known for using daily specials and food pairings to enhance the experience for those seeking a quality brew with their food.

On this day we made a lunch trip which to no surprise, came with lunch specials.  Obviously being called Linkery, I had my sights set on a sausage or two until I spotted the Salchichero topped fries.

Ok so I guess I'll start at the bottom with this one.  The fries are cut fresh and fried in beef tallow (fat.)  This preparation really lends to a unique flavor of the fries as they took on a richness you don't get with any regular fry oil.  This is probably why they had such a great crunch to them as well.  Over the fries was the house made longaniza which had a great pork and red pepper mix although more resembled Mexican chorizo due to the way it flaked rather than Spanish longaniza.  The locally found spring hill cheddar added a perfect bite of cheese without being overpowering and created that classic taste with the fries elevated by preparation and quality.  The avocado over the cheese was a quick guacamole mix which fit well with the theme of the fries and longaniza while adding a fresh contrast to the fried cheesy goodness.  Where things take a twist is the bacon and eggs.  The egg is fried perfectly over easy and as the yolk drips down into the rest of the food, it doesn't get any more rich and flavorful (if you're into that sort of thing!)  The bacon is just icing on the cake, smoked in house and cut thin adding a great note to the end of your bite.  If this dish is any indication towards the goodness of the rest of the menu, I can't wait to be back.

The Linkery is definitely unique and worth a try, especially for lunch where you can get something like the above dish and a draft beer for $12.50.  The lunch specials also had offerings catering toward the extensive sausage menu which will probably be my route the next visit.  The prices might be generally high but remember, the philosophy is farm-to-table so the quality is definitely there and I can vouch for that.  As a side note, for their method of gratuity, 18% is added automatically(kind of Euro style,) and anything extra is donated to the charity of the month so don't be shy if service was particularly great on your visit.   

The Linkery
3794 30th St
San Diego, CA 92104
(619) 255-8778

Little Italy...home of...great ramen?

If you've read my post about Monta, you understand my love for a good bowl of creamy tonkotsu ramen.  Now that I've moved back to San Diego, I feel like there's a big soup bowl sized part of my stomach missing I just had to fill.  This brings me to Underbelly located in Little Italy, a stones throw away from the downtown area.  Underbelly takes the traditional Tonkotsu concept and fuses modern ingredients into the mix to create a refreshing ramen experience.

Before I get to the food, I have to mention one of the things I enjoy most about this place, the location.  Sure it's small and if it's cold the open concept can be a little chilly, but I appreciate the view and the modern ambiance the area has to offer.  It makes this location not only unique but adds to the whole experience of being in Little Italy.

And here it is, aptly named the underbelly ramen bowl.  The broth is subtle, light on the cream factor but definitely enjoyable with all the traits of tonkotsu I enjoy.  And yes the pork flavor is there, prominent in it's own right.  The noodles here are the thicker type with a thick bite and aren't my favorite but definitely gets the job done.  The meats are what makes the ramen really shine here.  On the right is the Chashu Belly, roasted tender with a good fat:meat content ratio and a really straight forward pork flavor that goes well with the broth.  At the top of the picture is Kurobuta sausage, a pork sausage with great snap and smokey flavor.  The sausage takes a different approach on the pork flavor you don't commonly find in tonkotsu and creates a great contrast to the broth and adds flavor that goes well with the starch of the noodles.  On the left is an applewood smoked bacon.  The bacon is thick and carries the flavor of the smoking process into the soup.  As any bacon would be, this is fatty and carries the applewood flavor adding a great dimension to the ramen.  The way I look at it, it's kind of a re-imagining of the traditional chashu that makes Underbelly so unique.

Sorry for the quality on this pic, this was taken on a night visit and let's just say the lighting isn't the best!  Anywho, this is another offering from underbelly, this one being called Belly of the beast.  The noodles and broth are the same found in a bowl of Underbelly as described above.  Again, the winning factors for this bowl of goodness are the house made meat toppings.  What you can slightly see over top are the hoison glazed short ribs.  The meat was very tender with a great beef flavor.  The glaze over the surface created a char from the cooking process which added a very welcomed burned flavor to the meat which was great in depth of flavor.  On the left is the brisket which also was tender but took on a very straight forward approach to beef with a more subtle flavor and added the much needed meat content to the ramen.  The dumplings on the right were probably the most interesting being filled with oxtail.  For those not familiar with oxtail, the meat is high in fat and collagen content pretty much due to the bone marrow aspect of the meat.  These properties carried over well into dumpling form as each bite was very rich, fatty and beefy working very well with the pork broth.  This ramen was definitely a dive into the fusion aspect of this place.

Sure they have the red Togarashi pepper you can add, but they also have a chili sauce too!  Look for this little jar, it contains a dialed down ghost pepper puree that caters to those heat seekers.  Although the sauce is made mild, you have the hottest pepper hidden in there and the more you add, the hotter it gets.  The ghost pepper sauce isn't even just about heat though, they managed to get fruity properties of the pepper to come through to add a great flavor to your soup.  Add with caution, but definitely add some.

Until now I've been relegated to the most traditional of Tonkotsu ramen which I enjoyed more than anything.  Underbelly has opened me up to the potential of ramen, using different ingredients to add depth and complexity that I frankly didn't see possible until now.  Underbelly goes beyond simply adding odds and ends to your ramen but rather well thought out meats that compliment the flavors rather than overpower them.

Quick Tip: For you first timers, be prepared to drink from the bowl!  Underbelly does not serve soup spoons, ironically they take the traditional approach and prefer you to slurp the broth straight from the bowl just like the mainland....enjoy!

Underbelly

750 W. Fir St.
San Diego, CA 92101

619.269.4626

Back to Basics

Ok so obviously I've been MIA...but after graduation and taking the NCLEX, it's been a blur moving back from Vegas to San Diego and the blog unfortunately fell to the wayside.  I wasn't sure I'd even come back to it but now that I'm in the middle of the job hunt I've found a few minutes to update and even though I might have lost all my readers, I just can't help but find the joy in talking about food I love!

So without further delay, this post is about my favorite San Diego spot, Sab-e-lee, a tiny little Northern-style Thai food spot in the Linda Vista area that really brings the heat.  The ironic thing about this place is that despite the high yelp ratings, I was never really motivated until a local blogger talked it up soo much.  Boy was I glad I listened because this place is not only a favorite, but I'm a consistent regular and I have yet to be disappointed.

This is actually the dish that drew me in, spicy raw beef.  I know what you're thinking, raw beef?  If you're feeling brave and are into the unusual, this is your dish.  A mixture of good quality raw beef, Thai spices, green and purple onions with mint and garlic slices.  With the strong seasoning, you lose the iron-like flavor of the beef.  You then get the strong flavors of the other ingredients that just blends to make a tremendous mix of flavor and texture.  A notable seasoning for the beef is the rice powder which adds a little bit of a harder crunch which actually adds to the complexity of the dish.  Obviously this dish is spicy, and being able to order on a scale of 1-10, the masochist I am, I can't help but order a 10 every time.  The spice is from a blend of Thai chilis and lime juice that will make you cry in your chair, in the best of ways!  This dish is definitely not common in most Thai restaurants and this definitely ranks high on my all time favorites list.

Through my various trips to Sab-e-lee, I discovered this little gem called Nam Sod.  This has literally become my favorite dish, I find myself having a hard time trying the rest of the menu because I just HAVE to order this.  Nam Sod is a preparation of ground beef, raw sliced ginger, purple onions, cilantro, Thai spices, pork belly and peanuts.  These ingredients are all mixed with a spicy lime juice and served as a salad although I have no problem throwing it down on some rice.  This is just the epitome of the flavors that Thai food is all about.  A little sweet, salty and sour, spiced up with chilis.  Not only is there a great contrast of flavors but the bite of fresh ginger and crunchy peanuts add great contrast to the dish I can't get enough of.  The most unique part about getting the dish here at Sab-e-lee is the pork belly.  Those translucent slices you see in the picture are actually the pork belly themselves, probably steamed or boiled then sliced thin.  This is more of a gelatinous texture but with the rest of the ingredients just adds depth of flavor and just another welcomed contrast in texture.  Again, I order this at a 10 and the mix of flavors have proved to be a perfect vehicle for the chilis and it really does burn.  I've ordered this dish in several restaurants, nothing comes close to what Sab-e-lee offers.

A few notes on this place:
Take the spice scale seriously, I go with a 10 knowing it burns so good, but for those not soo inclined, start low!  The spice also depends on the season of the chilis and if they are in season they are even hotter, kind of adds to the intrigue every time I order.  The restaurant itself is actually very small, seats around 20 more or less so plan accordingly.  A lot of the dishes are catered to Northern-Thai specialties so it's kind of cool to get past the pad thai and panang and order something a lot different than usual.  And finally, one of the best things about this place is that the dishes range from about $5.95-8.95, hardly breaking the bank but definitely fills you up!

Original Sab-E-Lee

2405 Ulric St
San Diego, CA 92111

(858) 650-6868

Vegas Meanderings

Recently I had a trip to Buldogi's Gourmet Hotdogs, and if you refer to my last review, the hotdogs themselves lived up to expectations but the angry kimchi fries were kind of a let down.  So on this visit we gave the Euro fries a try for a chance of redemption and boy was that a good choice!

The official name for these fries are the "Euro Special."  The fries are potato unlike the angry kimchi's sweet potato.  The order is covered with pork belly bacon, fresh herbs, cheddar cheese and garlic mayo.  Fries covered in cheese and bacon is a classic comfort food pairing and is always welcomed.  The fact that it's pork belly bacon steps this up a notch and has a nice fatty meat that's satisfying to each bite.  The herbs and seasoning on the fries adds  spice and that kick of flavor making this order even more unique to any other french fry concoction.  Garlic mayo over top finishes it up with that pungent garlic flavor, bringing all the ingredients together.  These were much better than the angry kimchi fries, although a lot more simple.

Buldogis Gourmet Hot Dogs
2291 S. FORT APACHE RD. #102
 LAS VEGAS, NV 89117
(702)570-7560

Driving around the area I live(Henderson), I noticed a small shop in a strip mall that said Seafood Market over the top and Hawaiian Pokē on the door.  Given the odd location and the ambiguity of the signage I figured it was worth a quick look.  You walk into this shop and there's literally nothing but a few items on the wall, a few pictures and a cold case with a register.  Looking in the cold case there are a few Tuna Pokē and a few Octopus Pokē.  For those who aren't familiar,Pokē is a raw fish salad sometimes served with other meats such as octopus or even beef.  What caught my eye about this place were the huge cuts of tuna they used so with this I put in an order for a regular Shoyu(soy sauce,) Ahi(tuna,) Pokē, what most would consider to be the most classic style of Pokē.

What started as a curiosity turned out to be a venture into one of the best Ahi Pokēs I've ever had.  The tuna was fresh and cut into big bite pieces,  later I was told the tuna's ordered fresh from California and this really showed in the quality of the fish.  The shoyu was exceptional, not too salty(which I hate,) with a slight sweetness to it.  There were also fresh green onion and red onion added in that provided a great bite to the salad.  Although I am not completely sure what it is, there's definitely a slight crunch in texture which at first I thought was the black and white sesame, but after a few more bites I realized it was more reminiscent of rice powder which I would bet it actually was.  Whichever it may be it added a nice contrast of texture and flavor that prevented the salad from becoming boring after a few bites.  Last but not least, at the end of each bite you get a bit of roasted sesame flavor, and when you get a little bit deeper into the sauce of the salad you realize that there's a nice portion of sesame oil which adds a depth of flavor that I've never really had in my Pokēs.


This place is definitely good, and if you're in Henderson looking to venture out a bit, give this a try!  Talking to the owners they told us they just opened up a few months ago so they could definitely use a little traffic.  They plan to add some hot foods to their menu on top of their extensive list of Pokē flavors.  And for those wondering, each Pokē is about $12.95/Lb, which is actually pretty standard for the good stuff.  Small bites like this can really get those cravings going that I'll definitely be Nursing again soon!


Hawaiian Style Pokē II
1647 W. Warm Springs Road
Henderson, Nevada 89014

Let the King Reign Supreme....RAMEN!

Even though it's starting to get hot around here in Vegas, I stay loyal to my favorite Vegas Ramen, Monta Ramen found in Chinatown.  Actually, now that I think about it, this is definitely on the top of my list for Japanese ramen in general.  I know a few people that think they've tried ramen and that it's no big deal, but ramen goes far beyond the dry noodles you throw in the microwave to cook and a good bowl is a culinary experience everyone should experience.

Monta is small, almost hidden with limited space..  There are about 18 seats with stand-alone tables and about 12 bar seats that look into the kitchen.  If you're a small party, I highly suggest a bar seat just so you get a feel for the whole cooking process.  Size isn't the only issue here though, this place is almost always packed.  If you're lucky you'll come at a slow time and have little to no wait for a table, come at lunch or dinner rush, be prepared for a wait.  This all goes without saying, this place is THAT good, and the locals know it.

Monta Ramen, as you might've guessed is a Ramen house.  At less than $7 a bowl, they have a selection of shoyu(soy-sauce,) Miso(bean paste,) Tonkotsu(pork bone,) and a combination of Shoyu and Tonkotsu broths.  When it comes to choices like this it's definitely all personal preference.  One thing you can be sure of is Monta makes each broth in house, no instant mix here and you can tell. 

This is my typical order of ramen.  Tonkotsu broth is a broth made from boiling pork bones, fat and collagen over a long period of time.  This cooking process creates a milky white broth that's not only rich in flavor but creamy texture.  If you know me, you know this has my name all over it!  The creamy texture is often compared to that of milk or butter without actually having either ingredient involved in the process.  Another integral part of the dish is the noodles.  The noodles are boiled from a soft dough-like state, which I think creates great texture to the noodles.  They are a little bit softer than other ramen noodles I've tried with just enough bite without being overly chewy.

On each bowl of ramen the standard toppings are two slices of chashu pork belly, bamboo shoots, green onions and a few slices of kikurage(Japanese wood ear mushroom.)  On top of that, for a little extra(between .75-2.50,) I usually order extra.  Slices of pork, corn kernels, a soft boiled egg and sliced green onion.  The corn works, because of the butter like nature of the broth, creating a natural and classic pairing of flavor.  The soft boiled egg not only adds a great egg flavor but the richness of the soft boiled yolk just adds another dimension of rich creamy goodness to the broth.  Green onions are added simply because I'm a fan of the stuff and they add a little textural contrast of crunch to the dish.

Ok so you might have noticed I mentioned the chashu pork belly without really getting into it, but really I was saving it for the Chashu bowl($5.75).  Other than the fact the broth(tonkotsu,) is incredible and one of the best I've ever had, this place makes their pork belly in house which just elevates this place to another level all together. The roast pork is cut from a rolled belly preparation, lending to the circular slices you get.  With the ramen the pork literally falls apart in the broth due to how tender it is, held together on the fat side which is perfectly chewy, all of it a perfect meat compliment to the rich broth.  On top of rice is no different, the meat definitely has a more distinct roast flavor with a little bit of seaweed and green onion over top to add some extra flavor and contrast to the dish.  I love that with the ramen, a bite of the pork makes you crave the starch of the noodles and flavor of broth and over rice it begs you to down a little extra rice due to the richness of the fatty pork belly.  Obviously a must order for all you pork belly fans like me.

When it comes to Ramen, I'll just say it, let the king reign supreme.  Monta has been my go to for comfort on many late study nights as the rich broth and pork belly soothes the soul.  There are other great things on the menu like a classic Japanese fried rice, pork belly bowl(slightly thinner and sweeter preparation,) and gyoza.  If you're out just for their delicious ramen, you won't find a shortage of broth choices or toppings, each visit can be just that bit different for you and with prices that I think are very affordable considering the quality.  This ramen, to me, has the total package in elements to create a close to perfect bowl, of course like anything this is highly subjectable.  Like i said, this is about total package grading, not simply broth, noodle or topping alone.  When I leave Las Vegas, this will definitely be a craving I'll miss nursing!

Monta Ramen
5030 Spring Mountain Rd Ste 6
Las Vegas, NV 89146
(702) 367-4600

It's a Celebration Meal!

Ok folks, let's face it, I have been very erratic with my posts! No schedule or regularity and I truly apologize.  With nursing school coming to a close my priorities have been elsewhere but at the cost of my beloved blog!  I plan on creating more regular posts, so hopefully not too many of you have moved on!  On that note, thank you to loyal readers.  Also, just so you all know, this sacrifice was not wasted.  In the past month I passed my exit exam for school, graduated, studied my booty off for state boards and am now a legitimate license holding Registered Nurse!  It's only natural I have a celebratory meal and this post is definitely a doozy, so sit back, relax and take a peek at the meal that literally ranks as the best I've ever had!

Despite my deep love affair with food, I rarely find myself in a fine dining situation, not only where fancy food exists but often the most innovative.  I pride myself in finding the small spots, the local favorites where innovation and taste meet for a friendly budget.  This night definitely was no regular night for me, and I mean that in the best of ways.

This brings us to Aburiya Raku, found in the corner of a strip mall center in Chinatown, soo inconspicuous you could miss it if you weren't looking for it.  Despite it's low key appearance, Raku has been considered a top restaurant in the city of Las Vegas, often recognized as a semi-finalist for the national James Beard award.  Their specialty revolves around traditional Japanese charcoal grilling, using Binchotan charcoal.  Binchotan charcoal is shipped straight from Japan, the only place it is found, and offers a unique flavor found with no other charcoal.  All their dishes are classic, some with modern gourmet twists, each prepared with their own special sauces and rich flavors.  The restaurant itself is very small and intimate, offering up their dishes in small well thought out presentations.

Quick Bite

Generally speaking, I rarely go to the strip for food.  I have to be on the strip already to decide to grab a bite to eat, and that's strictly due to convenience.  Recently I had family in town and we took a stroll to the Miracle Mile at the Planet Hollywood Hotel and Casino.  Since trying Pink's at the Mile, I've been wanting to try out Lobster Me.

This place def has an East Coast Maine feel to it, only serving up dishes involving the highly prized lobster.  There's something about eating lobster, even in a roll that feels satisfying and decadent.  So  I went with just that, trying out their signature lobster roll.

This was actually a pleasant surprise.  I'm not familiar with the specific region and "style," of lobster rolls out there (probably because I'm a West Coast Kid,) but Maine style has to be my new favorite.  For $17, this isn't a cheap eat, and this isn't even the $25 larger offering, this is the smaller large.....?(you'll have to see the menu to understand.)  The roll itself is a toasted, basted with warm melted butter on the inside and was a perfect hold for the lobster meat.  The lobster itself was great, you get big chunks in the roll and over top they lay 3 claws perfectly.  The lobster meat tasted as expected, seemed fresh enough, had a great chew to them and wasn't overly fishy.  What sets Lobster Me apart is how the prepare the lobster.  I'm used to the mayo, dill and cucumber mix, Lobster Me's Maine style is tossed in a little butter and dill which is much better to let the great lobster flavor dominate.  Not to mention a perfect flavor profile. 

I'll definitely be choosing this place again if i find myself here, maybe even opting for their crazier offerings.  This includes a lobsicle(fried lobster on a stick,) and lobster ice cream.  Definitely interesting, just not for me on this particular day.

Visit their site

Miracle Mile
3663 Las Vegas Boulevard South
 Las Vegas, NV 89109

(702) 866-0703

The Joy of Discovering a Food Startup

If you were in Vegas last week, you were very aware of the festival happening at Silverton Casino.  It is afterall, right off the 15 on the way to the strip.  The festival was Las Vegas Foodie Fest, calling upon all foodies to taste the offerings of food trucks originating from Vegas, California and everywhere in between.  I came to try trucks from everywhere except here but got hooked on a local start-up shop.

From across the way, the big yellow sign really caught our eyes.  "Kaba Curry," tugged at our curiosity and we made our way in that direction.  So here we were, finally figuring out they serve the beloved Japanese style curry.  The curry itself comes with the standard bits of beef and veggies(carrots/onions/potatoes?) for $5.50 which can be dressed up with corn, cheese, rakkyo(pickled scallions,) spinach or the traditional pickled ginger, each for less than a dollar.  For protien you have the option of chicken katsu or marinated beef, being a huge fan of katsu curry that's what we went with, even opting for an extra serving of katsu for a buck.






This is what our order came out to look like, a nicely sized bowl with a scoop of rice immersed in curry with katsu pieces floating up top.  For less than $7(because we added extra katsu,) this was a perfect serving.  Before taking my first bite, I had one question to ask..."Is this made from scratch?"  Seems silly but you'd be surprised with the lack of commitment to fresh ingredients these days, luckily this was not a problem for Kaba Curry, the answer was a definitive yes!








The biggest test for me was the curry itself obviously.  The curry sauce did not disappoint, with excellent balance of consistency.  I get turned off when the sauce is too thin, a sign of diluted flavor, or too thick where it's simply overpowering.  With Kaba, you get a great curry flavor from their scratch-made sauce, where garam masala really comes through but not soo much that you're afraid to speak to people after eating because of the smell.  The tender bits of beef and veggies are a nice compliment to the sauce and the little chicken katsu nuggets were tender, playing their role as the meat compliment to the dish.  Overall a definite Success.

After investigating a little more, we talked to Keiko who I am convinced is one of the owners, to find out more about Kaba Curry.  Keiko said that they started out as a clothing design company, taking their Hippoe mascot and talents to the stove.  After much trial and error they found a curry they can call their own and Foodie Fest sprouted their first vending location.  I feel like nothing is more pure than a start-up food spot.  A commitment to fresh ingredients and flavor, not soo jaded over the money side of the food business.  Ever since the fest, I've seen little spots on the internet proclaiming their love for Kaba Curry, and they have every reason too.  I hope they get their truck soon and we will all be able to find them on the streets of Las Vegas to fulfill our curry needs.  Who knows, maybe I'll be nursing that craving with a curry topped with cheese soon!

Kaba Curry
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Asian Fusion does it again, takes Hot Dogs to another level

When I'm studying for exams, it's inevitable that I succumb to stress and start a search for some good eats to calm my nerves and provide what little comfort that can be had during cram time.

I was at a friend's house again so I took to my yelp app and Buldogis came up.  Something I always meant to try but never actually knew where it was.  Less than 2 miles away, the decision became really easy.

When it comes to fusion dishes, Korean cuisine does a really good job of adding great flavor and flair to other cuisines.  When I came upon Buldogis Gourmet Hot Dogs, I knew instantly that the relationship between plain gourmet hot dogs and Korean food would be nothing less than exciting.  This was very apparent when looking at the specials board.

It's hard to stay objective and try a regular item off the menu with such great choices in your face but cooler heads prevailed and we ordered the Beef Bulgogi Dog and Angry Dog.

 

When I usually order Korean food, I get Bulgogi, a thinly sliced marinated beef.  This becomes my gauge as to the quality of the food to come, so getting the Beef Bulgogi Dog would of course be my measure of the quality at Buldogis.  The dog itself had all the qualities I crave, great casing for bite with a well seasoned filling that was slightly spicy.  It really lived up to the 100% all-beef gourmet description.  The slaw was hidden somewhere in between the meat but can be classified somewhere between filler and vegetable contrast to the flavorful meat.  The next layer was the Bulgogi.  The meat was well marinated and had great flavor, maintaining a tenderness that stood it's own on the jam-packed hotdog.  Although I stuck to a regular fusion item, I couldn't help but add Pork Belly Bacon.  Call it my weakness.  The pork belly were cut into squares with a good amount of thickness and had a slightly smoky flavor.  I'll admit it was a little out of place, but I will never admit regret :)

 The next dog I tried was the Angry Dog.  Why soo angry you ask? Well it must be the spice, which coincidentally made ME soo happy.  My personal favorite Korean meat to order is the Daeji-Bulgogi, a thinly sliced marinated pork.  Again the 100% all-beef gourmet dog was perfect.  The Daeji-Bulgogi was no different from the beef Bulgogi, marinated well with great flavor and tender meat.  The slaw was again lost in the awesome flavors of meat but that's ok, we've gotta get all the food groups in after all!  What I found different was that the spice from the Bulgogi and the spice from the beef dog actually played off each other and made the whole thing even more cohesive and spicy.  Because I added the pork belly to the beef bulgogi, there was no doubt that I also wanted to add it to the spicy pork.  You might think that it was too much pork but luckily they paired well together, two kinds of pork, one adding a little bit of fatty meat and the other lean marinated flavor.  The spicy mayo and fresh jalapeno slices made an excellent addition over top, adding another kick of spice and  contrast to the meat.

What are hot dogs without fries right? So we decided to order the angry kimchi fries.  They were sweet potato fries covered in spicy bulgogi, kimchi, five cheese blend, a fried egg and fresh sliced jalapenos.  As much as I loved each component of the dish, as a whole it never really came together.  The sweet potato fries were a little soggy but overall were a nice change over the plain potato fries.  The spicy pork was as good as on the angry dog and the cheese had great flavor.  The Kimchi was a little more fresh than I prefer, but not everyone likes that sour taste you get from an older Kimchi, so that was understandable.  On top the egg was a nice addition, I mean who doesn't like a little golden yolk mixed in here and there for some added richness?  The elements of each layer kind of blended into a big mess, although a flavorful mess.  Overall this wasn't a failure for me, maybe a bit disappointing after such amazing hot dogs...definitely ambitious though.  They also have a Euro special with pork belly bacon, fresh herbs, cheddar cheese and garlic mayo.  I will be more than happy to give that one a try next time!

If served alone, I would be happy to order a plain hot dog at any hot dog stand or marinated meat at any Korean restaurant.  The fact someone thought of combining the two and presenting them in such a unique way with such great flavor just knocks it out of the park for me.  Buldogis doesn't stop there either, they have a Vietnamese Banh Mi dog, and a Teriyaki dog, even a more traditional chili cheese dog, plenty of fusion to choose from.  For less than $5 most items, you won't be break the bank and the servings are more than generous.   I will definitely be back for more, mixing and matching meats, toppings and one of their many house-made condiments.  A place I would be more than happy to Nurse that craving.

Buldogis Gourmet Hot Dogs

2291 S. FORT APACHE RD. #102 
LAS VEGAS, NV 89117
(702)570-7560

The Comforts of Japanese Izakaya

When it comes to Japanese Izakaya these days, restaurants have become a dime a dozen.  For those that aren't familiar, Izakaya by tradition is a sake bar that serves an extensive list of small Japanese food plates.  It's rare to find a spot that takes this concept and pushes the menu toward modern sensibilities while maintaining traditional dishes.  This brings us to Ichiza, found in the Las Vegas Chinatown.  This place is almost hidden, found on the second floor of a shopping mall.

When you sit down at this place, the first thing you will notice are all the postings on the wall.  No they aren't soliciting second hand furniture, at closer inspection they are actually food offerings.  Although I love the menu's selection of yakitori, grilled fish and bowls of ramen, I can't help but go by the writing on the wall.

Here you'll find a menu that's a little more creative than what you'll find anywhere else.  First written in Japanese, you also get an english translation.  Even when translated, the dishes are just as foreign, adding to the intrigue.  You'll find things such as marinated salmon belly, garlic kobe beef fried rice or even a seafood quesadilla. 

Today I wanted to try something new, and for this I looked to the wall and found Unagi(eel) risotto.  This is definitely not what I expected when I ordered though.  Risotto is traditionally a rice steamed and cooked to a creamy consistency.  This was more like a rice porridge with egg, 3 different kinds of Japanese mushroom and eel.  The broth is light, probably a dashi fish broth which absorbed well into the egg and rice.  The mushrooms were enoki, shiitake and shimeji all found commonly in Japanese soups and each with their own earthy nutty flavors.  The whole reason I got this was the eel, which I'm a huge fan of.  The eel was like anything you'd find on unagi sushi, with a slight bbq flavor and soft fatty fish texture.  Eel definitely has it's own unique flavor difficult to describe, for the adventurous it's a must try.  Although this wasn't what I intended to order, I quickly got past that fact with a great tasting and filling dish.

 

A few visits ago I found this little gem on the wall and it has become a favorite of mine.  This is the deep fried marinated squid.  Squid legs marinated in what seems to be a soy/ponzu mixture which is then breaded and deep fried.  Along with the squid you'll find sliced onions to the side.  The squid itself has immense flavor.  The marinade really comes through and even tenderizes the inherently chewy calamari.  The onions also take on great flavor and add a nice contrast to the seafood.  For less than $5, if you're a calamari fan, TRY THIS.

Everyone I know that has tried this place loves it, 4/5 stars on Yelp is definitely deserved.  Ichiza offers some really different flavors and dishes but also caters to the more traditional tastes if that's what you crave.  Icing on the cake is that this place is open up to and past 3 on the weekends, so go and get your sake and tapas on!

Ichiza

4355 Spring Mountain Rd
Las Vegas, NV 89102

(702) 367-3151

My Original Vegas Favorite

Before I was living here, I frequented the Vegas Area on a whim.  I mean, it's only 5 hours or so from San Diego, never a big deal.  On the recommendation from locals and family, Bachi Burger became a traditional stop each time I was in the area.  I'm always bothered that this place is considered as either over-rated or extremely popular, I always go with the latter.

Bachi is an abbreviation of Hibachi, the Japanese style of grilling.  With this in mind, the most important thing to first note about Bachi Burger is that they use a mixture of ground chuck and 21-day aged rib-eye glazed and caramelized with a soy-mirin-sake marinade.  Even though I've been here a LOT since I've found out about it, I'll talk about the first burger I tried here, the one that got me hooked.

 

This is the KiKi burger, obviously everyone will have their preferences, but for the first 5 trips or so, this is the only thing I would let myself order, one of those situations where you know what's good so why tamper with it?  On top of the unique burger patty, we have a Gruyère cheese, offering a slightly sweet and salty cheese with a nutty finish.  On top of that is carmelized bacon, real smoky adding that pork dimension a burger has to have.  The next layer are sauteed Shiitake, Enoki, and Eryngi mushrooms mixed with carmelized onions, a classic pairing kind of kicked up a notch with Asian flavored-earthy dimension.  On top of that we have spring greens, and although I'm usually a purist, on this trip I couldn't help myself and added a couple fried onion rings for a nice crunch to the burger.  What brings it all together is the bun, and it's no simple bread either, the only way I could describe them is by comparing them to Chinese baked pork buns.  They're soft, and a little sweet with a bit of a sugar glaze over the top then crusted on the inside from the grill.  If you're interested there's even a garlic chili aioli on the side so you can bring add that hint of garlic spice to the burger.  Although the KiKi may seem a little complex in flavor, taking a whole paragraph to describe, it's simply delicious.

So what's a burger without fries?  Here at Bachi they have sweet potato, salt and pepper garlic, and truffle parmesan.  I always opt for truffle parmesan fries with sun-dried tomato aioli.  The fries are crisp and has just enough salt from the parmesan, then there's a drizzle of truffle sauce over top that gives you an amazing truffle flavor that really goes well with the potato fries.  Even when you realize you've eaten that top layer of truffle goodness, you have a nice sun-dried tomato aioli to take you the rest of the way.

I always appreciated Bachi Burger for it's unique delivery of the classic burger.  I can't think of a place that employs Asian-fusion on a burger to begin with, but besides that, Bachi just executes at a high level.  I never understood the whole "over-rated," title this place gets sometimes but in my book this place is simply a winner.

Bachi Burger

470 E Windmill Lane, Ste 100
Las Vegas, NV 89123

(702) 242-2244

http://www.bachiburger.com/