Comfort foods

What's your all time comfort food? For some it's a hamburger. For others its a pizza or French fries, and yet the hummous eating Mediterranean lovers scream for the olive oil topped dipping action. Whatever the comfort food of choice, the warm delight one gets is not to be missed.

Few pizza places around the town satisfy the need for flavor and crunch of a thin crust. Improvising on a TJ foundation is sometimes the path to a fantastic pizza. Farmers fresh veggie lovers, sugar plum tomatoes, roasted zucchini and Parmesan cheese top on a toasty garlic infused crust:



Give it a California spin, with Romano and pecorino cheese and spinach leaves:



Salt lovers crave the fries, French fries that is, tossed with a little herbs and served with a little chipotle sauce here from Eden, tasty little indulgence:


Roasted chicken cooked with thyme, capers and chives... A little pick me up to a simple dish that taste better with a little side of char:


A little slice of comfort always does the heart good...

- Posted from my iPhone

CrabCatcher-La Jolla

La Jolla cove, a destination spot for sun lovers, surfers and water babies... Even during the may gray period.. With plenty o artisan jewelry shop, art galleries and classic hotel spots such as La Valencia, the eating establishments have garnered a variety of popular dining spots.

If you live seafood, head over to Crabcatcher. With views of the ocean and the cove, and plenty of oysters, mussels, lobster and of course crab, a sunny afternoon can be a superb California experience:



Welcome the crabby Mary:


A crab claw infused bloody, meaty claws and a little vodka will pacify any crabiness..


Fresh baked croissants (a little odd but hey it's brunch) and garlic toppled focaccia bread were fantastic:


The special of the day was a live Maine lobster, 1.5 lbs, grilled and glazed with a light lemon butter, grilled gulf prawns with red pepper and a pound of king crab legs!


Split open to char the fleshy meat, brushed with a light lemon sauce lobsterlicious...

The king crab legs were fit for a king:



Foot long with tender succulent crab meat, an art to remove the meat, but with a splash of lemon was a simple perfection..

Go catch em crabs, it's crab season after all!

- Posted from my iPhone

Vincenzo ristorante italiano- little Italy SD

Little Italy has plentiful of Italian restaurants. The challenge is always finding one that actually serves pasta al dente, has good tasteful olive oil and regional dishes.

Vincenzo's offers some great Italian classics such as osso bucco, linguine vongole and a variety of risottos, antipasti and classic pasta dishes.


With an outside seating area, a comfortable dining spot awaits you.

The Vitelli piccatta, thinly sliced veal draped with capers, white wine, garlic and lemon sauce was a hearty solid dish:



The funghi risotto and fete one funghi were delicious. Consumed faster than one could snap a pic!

The dessert trio had a serving of cheesecake, tirimiso and a chocolate semi freddo..



The semi freddo took the golden spoon award that night.

For a casual and comfortable dinner that won't gorge your pocketbooks, Vincenzo offers a good balance of prices and tasty food options.

- Posted from my iPhone

Sashimi-- loving it raw

Raw fish.. Why does it taste so good? For those that indulge in sashimi, the traditional Japanese delicacy has some fascinating history.

The word sashimi literally means "pierced body" and nothing is short of meaning. Fish that are labeled as sashimi grade have been handled in a particular way. When harvested from the sea, the brain is quickly pierced and the fish is put onto slushy ice. Gruesome as it sounds, piercing the brain prevents the signals of death being released into the body and prevents the production of lactic acid. Quick death reduces the production of lactic acid, allowing the meat to essentially stay fresher for longer.. Hence the vibrant flavors of sashimi.. Around the world, sashimi is an art form that should have high consistency and fresh flavors.

Thinly sliced, Sushi Ota in SD prepares yellowtail, tuna and salmon regularly:







Snapper served up at Kitimura in LA


Tuna and lemon wedges at the Park Hyatt in Carlsbad


Salmon and tuna sashimi, with a little sushi at East NY





Sashimi cocktail of yellowtail, salmon and shrimp at Friends sushi in Chicago





Toro tuna, salmon and yellowtail at Makoto in Washington DC

A good slice is always a fresh one..

- Posted from my iPhone

Cohn Family restaurants

The Cohn restaurant group owns several establishments across san Diego. From Island Prime near the airport, Indigo Grill in little Italy, to the Prado downtown to several others. Although Kemosabe has left the scene, Bo Beau has brought on new flare.


With fresh food choices, creative blends of flavors and innovative presentations, the executive chefs are definitely whipping it up strongly.

The ahi stack, towers of ahi chunks, fresh crab, avocado, mango papaya salsa and with taro chips and tobiko caviar, fabulous:



Skirt steak salad, blue cheese, sugar plum tomatoes, avocado, edamame and spicy vinagrette..


A tantalizing appetizer menu with a waterfront view to Coronado, head to the deck for a fantastic sunset with apps and cocktails to fancy you over!


- Posted from my iPhone