Restaurant Review
06 Dec 2013

Mary’s Donuts – San Diego (Santee)

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Mary's Donuts - Santee

Dentists and doughnuts don’t usually go together, but the two collided on a recent Saturday morning thanks to Grandma. When she needed a lift to a dental appointment in Santee to fix a pesky chip, The Astronomer and I happily obliged, knowing that a visit to Mary’s Donuts afterward was definitely in the cards.

Mary's Donuts - Santee

Mary’s 24-hour doughnut operation has been around since 1985. This spot came recommended to me by my aunt Nancy; she and my uncle have been heading here for post-temple sugar highs for years. Recently, fellow blogger Ila confirmed its worthiness.

Mary's Donuts - Santee

Even though I initiated the visit to Mary’s, both The Astronomer and Grandma were game! Everyone loves doughnuts.

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Restaurant Review
04 Dec 2013

chi SPACCA – Los Angeles

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Chi Spacca - Los Angeles

My first dinner at chi SPACCA was this past May in honor of Mother’s Day. Mama appreciates fine charcuterie (paired with finer wine, of course) and I had heard very good things about the house-cured meats served at this latest addition to the Mozza family.

Chi Spacca - Los Angeles

The kitchen is headed by Chef Chad Colby and overseen by Nancy Silverton and her partners Joe Bastianich and Mario Batali.

The space, which was formerly the site of Scuola di Pizza, is dominated by the open kitchen, which is in turn dominated by a massive grill.

Chi Spacca - Los Angeles

chi SPACCA is best known for its generously portioned proteins, like the 42 ounce Tomahawk pork chop ($80) and 50 ounce costata alla fiorentina ($210). Both are grilled on an open flame and are perfect for sharing with groups.

I stuck mainly to the menu’s smaller format dishes on my two visits due to not having enough mouths around the table. A third visit, with a posse, is definitely in order.

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Potpourri
03 Dec 2013

{Instabites} November 2013

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{Instabites} November 2013

{i may never go out for sushi ever again #sushionthecouch, noodle (home)boy, boozy ice cream sandwiches, #lason in the flesh, sunday saucin’ with anne burrell‘s sweet and spicy sausage ragu, they don’t call it elite for nothin’, ube shake (with my pork adobo burger), nor cal ‘nuts, itty bitty banh beo, i stuffed a pumpkin with everything good, good girls don’t age #forever21, black sesame snow + fresh rice cakes + coconut cream—welcome to the 626, blockheads}