Jan 2010

Phở King – San Diego

PHO KING

You know what tastes really sweet? Victory. For the second year in a row, The Astronomer and my fantasy football team, Team Người Đẹp, trounced everyone in the league to capture the championship title. The competition was fierce, but with Drew Brees and Randy Moss leading our lineup, the others didn’t have a chance. Team Người Đẹp was a force to be reckoned with.

I went head-to-head against my cousin Phil twice this year, once in the regular season and then again in the playoffs. To make our virtual battles more interesting, a few harmless bets were placed. The first wager required the losing party to take the winning one out for a meal at Phở King. The Astronomer and I cashed in on our winnings during a recent visit to San Diego. Free meals are phở-king awesome!

PATRONS

Phở King is located in the same City Heights neighborhood as some of my favorite Vietnamese eateries—Pho Hoa, A Chau, and Minh Ky. In contrast to Pho Hoa, my dark and dingy phở standby in town, the interior at Phở King was bright, well-appointed, and spotless. The crowd was a mix of old and young, Vietnamese and not.

PATRON

The bubbling fish tank, numbered tables, and flat screen televisions added classic and comfortable touches to the dining room.

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Jan 2010

Continental Airlines

THE SPREAD

It’s been years since a warm meal has been set before me while flying coach in America’s friendly skies. Ever since domestic airlines eliminated hot food service in order to cut back on costs, bags of peanuts, pretzels, and crackers have been all I’ve had to look forward to during long hauls from coast to coast. Even though American mile-high meals were never nearly as tasty as their Asian counterparts, it was kind of nice having a dried-out turkey sandwich to nosh on while digging into the latest Sky Mall.

DINNER IS SERVED

The Astronomer and I prepared for the impending food drought on our recent flight home from Alabama by picking up a three-item combo from Panda Express. We were hoping that the hefty Styrofoam box filled with greasy goodness would provide enough sustenance to get us back to the West Coast without any hunger pangs. Little did we know that while we were scarfing down fried rice, Beijing beef, and orange chicken next to our gate, in-flight dinners were being loaded onto our plane.

BURRITO

I was utterly shocked when a tray of food was given to me by the flight attendant during the first hour of our flight. Even though I was stuffed full of Chinese food, I was inexplicably excited to sample Continental Airline’s offerings. Well, at least some of them.

The anemic iceberg salad and its accompanying Caesar dressing were quickly passed on to The Astronomer. The leaves were a sickly pale green and the dressing contained too may foreign ingredients. The main course, “Aldo’s Gourmet Chicken Enchilada Wrap,” was served hot and steamy. I removed the enchilada from its plastic bag and laid it to rest upon a napkin to allow the excess moisture to evaporate. After the tortilla had regained its texture, I dug in.

The wrap tasted no better or worse than a frozen burrito. The exterior was thick and chewy, while the innards were mostly cheesy. The packet of Cholula hot sauce was essential for spicing up the package. Although it wasn’t great, Aldo’s Gourmet Chicken Enchilada Wrap sure beat the usual spread of peanuts, pretzels, and crackers.

BREAK ME OFF A PIECE OF THAT KIT KAT BAR!

For dessert, a snack-size serving of a Kit Kat bar. Thanks for trying, Continental Airlines.

Jan 2010

Flip Burger Boutique – Birmingham

Flip Burger Boutique - Birmingham

Thanks to Chef Richard Blais, molecular gastronomy and fancy hamburgers, two of the restaurant world’s most exciting trends, can now be found down South. After the success of Blais’ original Flip Burger Boutique in Atlanta, a second location was opened in Birmingham late last year.

I initially found the idea of a burger “boutique” kind of laughable, but once I saw where it was located—within a mega suburban strip mall and next door to Juicy Couture and Gloss Premium Denim—it all made sense. Now, if this isn’t an agglomeration economy designed with the painfully hip and sassy in mind, I don’t know what is.

FLIP BURGER INTERIOR

Chef Blais, who was the runner-up on season four of Top Chef, is trained in classic French cookery but likes to dabble in modern techniques as well. He has studied under culinary luminaries Thomas Keller, Daniel Boulud, Alice Waters, and Ferran Adria.

At Flip, the humble hamburger is transformed from a grease bomb into an edible work of art. “We only have two rules,” said Chef Blais in an interview with The Birmingham News. “One is that whatever we call a burger has to be ground. That doesn’t have to be beef. It can be another meat or it can be vegetable or it can be seafood. The other rule is it has to be served on a bun.” With chorizo, lamb, and crab sharing menu space with Wagyu beef, the restaurant fully lives up to its slogan “Fine Dining Between Two Buns.”

FLIP BURGER INTERIOR COLLAGE

Designed by Atlanta-based architecture and design firm ai3, Flip’s dining room features communal seating and “padded cell” booths. The stylish layout and chic vibe reminded me of the Stephen Starr restaurants I used to frequent in Philadelphia.

The Astronomer, Rosalind (The Astronomer’s sister), Miho (The Astronomer’s high school friend), and I stopped in for lunch during Flip’s second week of operation. We were also joined briefly by Sara, a high school classmate of Rosalind, Miho, and The Astronomer, who is currently working in Flip’s kitchen.

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