Restaurant Week – The Red Door
Restaurant Week has all of San Diego out and dining about the city. CP and I was part of the Sunday evening crowd, for the first day of Restaurant Week. Although we both have been to this establishment, I wanted to return because I thought that our first visit was not the best representation of what the restaurant could offer. Therefore, our first restaurant was a return trip to The Red Door in Mission Hills.
Appetizers
So CP did not go with the pre-fixe menu, but still had a starter. His choice – the Crab Cake, with fresh lump crab and no fillers. It is paired with roasted red bell peppers, kalamata olives and sun dried tomato with sweet basil dressing. Now the order actually comes with TWO crab cakes, and as you can see that was not the case. However, they quickly realized their mistake and added the additional cake (with all the fixings) immediately. They also took off this order on the receipt because of the mistake, which I found to be a nice touch of customer service. Kudos!
My first choice in my three course meal was the Shrimp Creole, which I had the first time I came here and fell head over heals for it. The dish was presented in a skillet rather than a composed plate, but still as delicious as I recalled. I couldn’t get enough of the sauce again!!
Entrée
CP’s entree of choice: the Red Door Burger – char grilled ½ lb meyer natural ground beef, buttermilk bun, American cheese (but CP didn’t want it), caramelized onions, lettuce, tomato, and house burger sauce (aka thousand island). The shoestring fries were crispy, just the way I like it.
My entree, my second choice, was the Lamb Meatballs – ground Colorado lamb with roasted garlic, feta, pine nuts, home made gnocchi, tomato, spring raab, and chimichurri sauce. Um…how could I describe my thoughts? Let’s see…THIS is one of the MANY reasons why I am finding my personal desire to give up lamb to be SO hard! It was great dish as a whole, but one area of improvement – the meatballs could be a little more tender. After that, you have achieved perfection my SD friend.
Dessert
Last time, I tried their fruit cobbler (which is one of two choices on the RW menu) and it was not that good. So I tried something different this time!
For my finale, I chose their signature dessert: the Banana Cream Pie with graham cracker-walnut crust, and chocolate & caramel sauces. I think this could be a good dessert if: 1. tone down the whip cream a little, and 2. increase the pastry cream filling.
I still love the restaurant and this time around, the service was much better. It’s a perfect time for you to try The Red Door during Restaurant Week to sample some of their signature items. The menu will be available through the end of the week on Friday (1/20). Bon Appetit!
The Red Door
741 W. Washington St
San Diego, CA 92103
The best of my San Francisco trip
I didn’t want to do this. I know it would just EAT up time that I should be using to do other things. But I can’t shake this gnawing feeling away…that SF deserves a post on its own. Darn it!
Well, what can I say? I love San Francisco for many reasons: efficient public transportation, friendly people, beautiful city when it’s not raining like crazy, and ummm……….oh who am I kidding?! I love the city because of the food! San Francisco holds some of the best tasting food I’ve had the pleasure of trying. From an authentic bowl of preserve egg jok, to the freshest seafood, to the ultimate egg custard tart, to the abundance of talented bakers! This year’s trip to the bay city had some hits and misses. I went with my two best friends (‘M’ and ‘L’) the day right after my last final. So here were the food highlights of my trip:
My first sundae at Ghiradelli – the Cookie Sundae with vanilla ice cream, chocolate sauce, and topped with whipped cream, nuts and a cherry. The best part of this? The chocolate chip cookie underneath the ice cream because it was warm and it contrasted with the cold ice cream so wonderfully. There was too much chocolate at the bottom and I would’ve been happy with less. We chose this through the consent between ‘M’ and myself, but had I chosen my own, I would have gotten the Dark chocolate raspberry sundae because I think the dark chocolate would have been much better than your typical (but Ghiradelli) chocolate sauce.
The Golden Gate Bakery in Chinatown is THE place to go to for your Chinese baked treats. If you’ve heard of it, then you know what I say is true: no one does an egg custard tart better than them. People line up, pack into the tiny space, and phone in way ahead of time for their custard tarts. The shell is perfectly flaky and has a flavor on its own. The filling is wonderfully balanced – not too sweet, not too “eggy,” and has the perfect texture – just firm enough so it’s not runny, but soft enough so you know you’re eating a custard. However, I am sad to say that this year, I was not able to get my hands on even ONE! When I went in, the women behind the counter told me that it would be approximately half an hour to 45 minutes because they were baking them and there were orders already for them. And I saw at least 5 of those pink boxes, folded and ready to be filled with these delectable treats. I sighed and accepted the fact that I wasn’t going to get to have my favorite treat, so I bought 2 of the coconut tarts that I had seen in the window as I walked in.
I’m sorry the picture isn’t good, but I took this picture that night at the inn and it was just horrible lighting that my little camera could do nothing to improve. As you can see, there’s only 1 tart in the bag. I ate one after my dinner that day and I was surprised by this tart. I wasn’t expecting much, but was fully taken back at the quality of it. The coconut was not super sticky nor overly sweetened. You could taste the coconut flavor and it washed over me and sweeping me into bliss. The shell was like a flaky cookie? I’m not sure how I would describe the shell, but I know this is how I want my tart shells to be like. Excellent!
Dim sum in Chinatown was not that good, there are a few points that are worth mentioning. First, the hom sui gok (top left) was fresh out of the fryer so it was absolutely, positively DELICIOUS. Had it been sitting out for a bit…then I’m not sure. The woo gok (bottom right) had a curry filling inside and this was the first time I had ever seen that. It’s usually just a savory meat filling inside with the taro around it, but this place made their filling with curry. And the bean curd skin wrap (bottom left) was the 2nd favorite of mine because of their use of curry flavoring for the sauce they braised it in. Maybe this restaurant really likes using curry as their flavoring for everything. But once again…the curry sauce wasn’t traditional, yet it was mighty tasty.
We ventured into Japantown the same day (our theme was around the world?). And for dinner, I had a sushi roll.
Inside: shrimp tempura and cucumber. Outside: salmon, tuna, fresh crab, and tobiko. My favorite part of this roll would have to be the fresh crab meat on the top. The roll as a whole I thought was mediocre and thus, I was severely disappointed. The last time I had a sushi roll in J-town, I had the pleasure of enoying the freshest fish and the tastiest blending of flavors in a roll. We should have gone back to that restaurant.
Another disappointing meal…I don’t know why I was having such bad luck with my meals this time around in SF. This was from DELICA rf1 in the Ferry Building Marketplace. A Japanese deli that gets points for their nice design of the storefront, but the food?….They failed. Going clockwise from the greens with little beans in it: Hajiki salad, spinach salad, fried shrimp cake, chicken meatball, and chicken-tofu patty. The best tasting items? The hajiki salad – nice crunch and flavor – and the shrimp cake probably because it was fried.
Now onto the BEST meal of my entire weekend in SF. So good that even now I still crave for these items and sadly, I’ve yet to fulfill that urge. If there was only one place I INSISTED on going to in San Francisco, it was Tartine. On our last day in the bay area, we ventured out to SoMa’s neighborhood and I am glad we went (so were ‘M’ and ‘L’).
The. Best. Breakfast. The fragipane (almond) crossiant was….there are no words to describe how good this was. The crossiant was flaky, buttery, and baked thoroughly with a slight singe. In my opinion, the singe actually enhanced the flavor and nuttiness of the almonds! The whole thing was baked, cutted in half, then a good slathering of fragipane (almond paste) on both halves, and finally sprinkle sliced almonds inside before putting this masterpiece back together again. Finished off with a light dusting of powdered sugar. Add a cup of fresh, good coffee….*muah* Magnifico!
Most places aren’t as generous with the fragipane as Tartine, which is sad. But I’ve gotten some good recommendations for the Westgate Deli in Downtown San Diego so I will be going later this week. Hopefully, I will find an almond crossiant that is close if not up to par with Tartine’s.
Along with my crossiant, I got the Buttermilk Current Scone
It had just come out of the kitchen and I could not resist! Unfortunately, I forgot to take a picture of my scone that I took to-go, but here is the whole tray of them on display! Man, Tartine has set the standard really high for scones and crossiants that San Diego will have a hard time matching. The scone was a little hard on the outside, but soft and somewhat dense on the inside. They sprinkled coarse sugar on top that added a nice crunch to the scone every time you took a bite. Also, the currants are dispersed pretty evenly throughout the scone and added a little sweet sharpness.
And finally, my last item that I purchased was the fragipane tart topped with blueberries (I think).
I was not expecting a flaky, pastry crust when I got this tart. I was actually expecting and wanting a sugar dough tart. So when I ate this the next day, it reminded me of my amazing crossiant the morning before. However, it wasn’t the same. This tart was still good, but I would probably get the crossiant instead of this if I want my fragipane fix. I do want to try the coconut cream pie instead! Next time Tartine…next time.
Tartine is amazing. I envy San Francisco because they have a bakery like this at their fingertips. Heck, I envy San Francisco for all their food offerings. That is why I now insist on trying everything in San Diego because I know it has its gems too. It is my desire for good food that I will seek out San Diego’s must eats!
A sweet-filled day
I do things on impulse…and this was one of them. It started with just an innocent trip to Whole Foods Market, which ended up with a trip to Bread & Cie as well.
I’ve been wanting to go to Bread & Cie for the longest time but never found myself there. Mostly because parking in Hillcrest is usually horrendous. However, it was a weekday and early enough so that the streets were more or less clear. Score!
When I got there a little bit before 11am, and they were starting to put in the desserts in the case. I think I stood there and contemplated for a good 5 to 10 minutes. And it was good thing too, cuz I had decided on one item but was debating on a second item. That was when I saw a lady put in the tiramisu tart! I’ve heard about it and wanted to try one of my all time favorite desserts. So very few places get it right…
So I got the Pistachio cupcake w/ saffron pear buttercream
I found myself torn with this cupcake. I WANTED to like it, I really did! The combination sounds like it would taste good and I caught a hint of its potential, but unfortunately the cupcake itself was WAY too dry. I prefer my cupcakes to be light and fluffy, but dense cupcakes will only work for me if the flavors make up and exceed my preference. The saffron pear buttercream on the other hand was DEVINE! I loved the flavor combination and its silky smooth texture. If anything, the buttercream was the highlight of the entire thing.
A slice of the tiramisu tart
I’ve heard good things about their tiramisu for sometime. It was the REASON why I wanted to visit this bakery. Tiramisu is the dessert I choose as my favorite if asked to pick only ONE favorite. I liked Bread & Cie’s take on the traditional Italian dessert with putting it on a sugar dough tart shell. I’ve never seen it done this way….I’ve seen, made, and tried tiramisu in a: coffee cup, bowl, traditional pan/dish style, chocolate shells, and as individual little cakes. I liked their tart, it provided additional texture to the dessert, but I still like the way a traditional tiramisu is mostly a soft mouth-feel dessert. It had some coffee flavor but it was mostly the chocolate powder on top that overpowered everything else. I believe that with tiramisu, one should be only sprinkle a small amount coco powder on top. Otherwise, your entire mouth gets covered with the coco powder with each bite, thus ruining it. As, I have a question: where’s the liquor?! I like to be able to detact SOME liquor in my tiramisu! This didn’t even give any subtle hint of it!
While at WFM, I bought a carmelita bar
Terrible, just a terrible bar. The bottom layer of pecans completely separated from the chocolate layer on top, which also had a crumble topping on it. This made eating the dessert nearly impossible and VERY messy. I’m a fan of messy food, but this was just ridiculous! I am definitely NOT buying this again!
Overall….I think my little dessert adventure was interesting and fun. I finally got to Bread & Cie and next time, I will be bringing my friends and perhaps I will try their bread instead. Or I saw another tart (forgot what it was) that looked promising.