Restaurant Review
18 Jan 2007

In-N-Out Burger – Pacific Beach

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Photo by Joyous!

January 15, 2007
Cuisine: Fastfood, Burgers

2910 Damon Ave.
Pacific Beach, CA 92109

Phone: 1-800-786-1000
Website: http://www.in-n-out.com

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Entree I: Double-Double ($2.75) with Fries ($1.09)

Entree II: Cheeseburger, Protein Style, Animal Style ($1.85)

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Ever since reading Fast-food Nation, I’ve wanted to eat at In-N-Out Burger to support their high food standards and fair employment practices. The Astronomer and I met up with his friend Jason (AKA San Diego H8R) from JBS for a quick lunch at In-N-Out before exploring the wonders of UCSD.

The Astronomer ordered the classic Double-Double and a side of fries. He thought the burger was delicious, even with the Thousand Island dressing. The fries were “nothing special,” but he liked how they were free of nasty trans-fats. Me too.

I normally order a Double-Double, but wanted to try the “secret menu.” I ordered a cheeseburger “Animal Style” (A mustard cooked beef patty served on a bun with pickles, lettuce, tomatoes, extra spread and grilled onions) and “Protein Style” (Instead of a bun, the burger is wrapped in lettuce). The burger was very messy to eat due to the extra spread and lack of buns. The grilled onions were fabulous and the burger overall was very good! The secret menu is quite a novelty, but next time I may just go for a plain old Double-Double with grilled onions.

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Restaurant Review
18 Jan 2007

Nacho's Taco Shop – San Diego (La Mesa)

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January 14, 2007
Cuisine: Mexican

7589 University Ave
La Mesa, CA 91941

Phone: 619-462-9414
Website: none

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Carne Asada Burrito ($3.50)

Horchata ($0.99)

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While Filiberto is my Mexican fast-food standby in La Mesa, Cousin Michael recommended the Astronomer and I try Nacho’s for great carneasada burritos. We took his advice and headed to Nacho’s after the Chargers suffered a devastating lost to the Patriots.

We ordered a burrito and a horchata to share. Cousin Michael was right, the carneasada burrito was excellent. The tortilla was warm and the meat was very flavorful. There was just enough guacamole to keep things interesting; too much meat and tortilla can get boring fast.

The horchata, which is rice milk flavored with cinnamon, was great as well and SO refreshing. I wish Horchata was more readily available on the East Coast. Even though I normally don’t drink my calories, Horchata is the worthiest exception.

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Restaurant Review
18 Jan 2007

Emerald Chinese Seafood Restaurant – San Diego

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January 13, 2007
Cuisine: Chinese

3709 Convoy St # 101
San Diego, CA 92111

Phone: 858-565-6888
Website: www.emeraldrestaurant.com

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Course I: Vietnamese Appetizers: Cha, Shrimp, Octopus, Century Eggs, Jellyfish

Course II: Crispy Quail

Course III: Shrimp and Scallops with Broccoli

Course IV: Seafood Soup

Course V: Abalone with Shitake Mushrooms and Broccolini

Course VI: Lobster with Butter Sauce

Course VII: Steamed Whole Red Snapper with Ginger and Onions

Course VIII: Crispy Garlic Chicken

Course IX: Soft Noodles w/Mushroom & Yellow Leek

Course X: Shrimp and BBQ Pork Fried Rice

Course XI: Lingyoong Bau (Lotus Seed Buns)

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Emerald Chinese Seafood Restaurant was the site of my Grandpa’s 80th birthday soiree. The guest list numbered close to 100 and the food courses seemed endless. While there are definitely tastier options for Chinese food in San Diego, my family chose Emerald for its classy ambiance. Emerald was also the site of my aunt’s pre-wedding fete and my Grandma’s 70th birthday party.

Our feast began with some cold appetizers. I especially liked the octopus, century eggs, and jellyfish. It was my first time eating the blackened eggs and I liked them quite a bit, but I admit that the color is a bit off-putting.

I did not try the second course because friends of chicken rarely pique my interest. The third course, shrimp and scallops with broccoli, were very mild in flavor which is very uncharacteristic of Chinese food. I skipped the fourth course as well because I am not a big fan of seafood soup. My family loves this soup; hence we eat it every Christmas.

The fifth course of abalone was one of my favorites! It was my first time trying abalone, I thought it had a very pleasant taste and texture. The accompanying shitake mushrooms were also outstanding.

The lobster was also a standout. The meat was succulent and flavorful. I especially liked how the labor of eating lobster was non-existent because the lobster was disassembled in the kitchen.

The whole red snapper with ginger and onions was great too, but brother thought that it was overcooked. The taste of ginger was prominent throughout the dish and the soy based sauce flavored the fish well.

I didn’t have any of the crispy chicken during the actual dinner, but enjoyed some leftovers. While I am generally not a fan of chicken, these preparations were outstanding. I don’t know how the chefs did it, but the meat was very flavorful (and not just the skin). Well done.

The noodles and rice were very good as well, but I wish they were brought out first rather than last. Carbs and meat go hand in hand in Chinese food.

Our dessert was a type of baozi filled with sweetened Lotus seed paste and it was delicious. The dough was fluffy and the paste was just sweet enough. Most people passed on the baozi because we also had an amazing tiramisu. I had both.

Grandpa, cousins

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