I Dig The Pig

Okay I am kind of obsessed with the Carnitas Snack Shack. I have been once and dreaming about going back. I can't be obsessed with a place that has pork on almost every menu item.

1. Its not kosher (aint no thang to me) and 2. it's not so good for my waistline. But its good food. As in slow-food, and real food. And the best thing I have had out in a long time. Lately him and I have not been blown away by whats cooking up in SD kitchens. Some of our best meals are made at home, but at the Carnitas Snack Shack, the food is better then good. It's damn delicious!  And that is good for me. 

The menu changes daily because they use local and family farmers, ranchers, bakers, vineyards and breweries. Pastured beef comes for Niman Ranch and poultry is raised sustainably and ethically at Tzaddik Farm in Alpine. Produce comes from local farmers markets, Suzies Farm and Specialty Produce. The pork comes from Salmon Creek Farms. Family owned and operated with humanely raised and pasture fed pigs. The best of the best! 

You think you are just ordering at a taco stand and then you go around the back to wait for your food its the most beautiful shack I have ever seen. With heat lamps.

The suggestions to order were the Carnitas tacos and the Pork Sandwich. I was blown away by both. So tasty! Even though I cringed at the thought of eating pork in a sandwich cooked 3 different ways, I ate it. And enjoyed every minute of this "good" food. 

Carnitas Tacos (2) $7  salmon creek farm pork carnitas / standard accompaniments

Pork Sandwich $9 pork loin schnitzel/ pulled pork/ bacon/ pepperoncini-pickle relish/ shack aioli

I hope you have a Happy Memorial Day and that its filled with laughter,  love, and good food! 

Carnitas Snack Shack

2632 University Ave. San Diego, Ca.

Brooklyn Girl

This past weekend I got to try the much anticipated new neighborhood eatery in Mission Hills, Brooklyn Girl. I now want to move to Mission Hills or better yet into one of the 61 condos that the casual, sustainable, organic, farm-to-table restaurant sits right below. They will be offering in room dining for some lucky condo owners. Huge perk! I know what your thinking. Another farm-to-table restaurant...yeah yeah yeah...you have heard that before right? But what makes Brooklyn Girl different is that they truly support small local businesses. I was impressed to see the pantry section being slowly filled with local products that I see being sold at the farmers markets around town. I love that.

The Chef, Tyler Thrasher has created a new American menu using the most local, freshest and sustainable ingredients he can get his hands on. The menu is affordable and simple, which is what is going to make this place a go to restaurant for those who live in Mission Hills. The problem is, I bet they wont have the easiest time getting a table as I have a feeling people will be traveling from all over San Diego to check out a little piece of urban New York right in the land of the sea, sand and surf. 

Brooklyn Girl has a relaxed and inviting feel. It does not have the too-cool-for-school restaurant crowd feel. It felt more like a family restaurant, and it felt even more that way after meeting the owners Michael and Victoria McGeath, owners of the former Trattoria Aqua in La Jolla.

Soon Brooklyn girl will be offering brunch, breakfast and lunch. They will soon open The Pantry section of the restaurant were you can purchase house made charcuterie, salads and prepared food to go, which is my favorite thing about the restaurant.

Okay now on to the food, they had mazto ball soup, potato latkes, whole roasted meats like chicken and duck over roasted vegetables. Below is what we tried. 

Oyster Sliders

This was a favorite at our table. One thing was it could use a little hot sauce or some sort of kick on the side. But that didn't stop all of us from inhaling them. 

Corn Bread

A must every time I go. Loved the natural honey comb that melted into the hot corn bread. Delightful. 

Butter and Bacon Salad 

 Panzanella Salad

 Skirt Steak

 

First of all can we talk about the marrow on the side. Delicious and rich. The steak was super flavorful with an awesome chimichurri sauce.  It could have been a little hotter in temperature.

Sword Fish

Brick 1/2 Roasted Chicken

 

This chicken was cooked to perfection and was so moist on the inside and crispy on the outside. 

Wood Fired Cauliflower

  Oh and a certain someone got an array of desserts being that she was the Birthday Girl!

 Brooklyn Girl

4033 Gold Finch . San Diego, Ca. 

619-296-4600

Sensational Searsucker

Award winning celebrity TV Chef Brian Malarkey, host of TLC's "Mega Bites" and past Bravo Top Chef finalist and James Brennan opened up Searsucker last Saturday night and raises the bar for restaurants in San Diego. Finally we can be known for having good restaurants. Malarkey is accompanied by Executive Sous Chef Benjamin Lieberman from my high school alma mater (Go Big Green) and after a night of eating at Searsucker they made all of my foodie dreams come true.
Taking over what used to Z Gallery in downtown San Diego the restaurant space is huge (7000 square feet with an open kitchen) seating up to 240 people with outdoor seating on the patio. The decor is beautiful and has an urban, vintage western, whimsical feel to it. Searsucker was designed by Thomas Schoos whose projects include Tao at the Venetian in Las Vagas & Manhattan and Koi in LA among many others. From the moment I walked in I thought this looks like a restaurant you would see in New York or Las Vegas, but lucky me...It's in San Diego!
Hallelujah!
With signs that say "EAT" all through-out the restaurant, that is exactly what my table of 4 fabulous friends did and we enjoyed every minute of it!
Small Bites
Mushrooms, truffle's, & burrata - this dish was a favorite. The mushrooms are served hot and the burrata cheese (under developed mozzarella) melts on the top. Now this is a dish that tastes as good as it sounds.
The crab cake which is carb free was hands down the best crab cake I have ever had. Don't get to excited with the carb free because its not fat free but who cares! It is delightful and melts in your mouth. Carbs or no carbs, no other crab cake will ever compare.
Eggs & Bacon - a rendition of eggs benedict. Braised pork belly on a toasted brioche topped with a poached egg & brown butter holllandaise sauce. Yeah, this dish hit it out of the park for me and because of it Searsucker needs to start serving brunch. Immediately!
Ocean
Alaskan Halibut with smoked bacon and corn broth. Now who doesn't love bacon? The fish was cooked to perfection and flavors were amazing.
RanchFlatiron "haystack" chimichuri bearnaise. Don't ask. To die for.
Hock with grits & kale - This braised veal shank was served with rich bacon grits. I loved every bite.
For sides we ordered the fried brussels and they are absolutely incredible fried. They were so crispy almost like you were eating brussel sprout chips. You have to order them. We also had the duck fat fries and the butter potato which were mashed, topped with chives and so smooth & creamy.
Make sure you save room for desserts because they are incredible. As it says on the dessert menu "don't just look", I guarantee you wont!
The "King" Sundae - peanut butter cup ice cream, bacon & honey caramel, bananas, whip cream and candied peanuts. Need I say anything else. It is amazing.
Doughnuts & Chocolate - malted dark chocolate cream & cinnamon sugar doughnuts. They were served hot and you dip them in the chocolate yourself. You can not go wrong.
What I also loved about Searsucker is you really can just go in for drinks and enjoy a fun night out with friends. The bar has locally brewed lagers & ales on tap and the signature drinks were created by Snake Oil Cocktail Co.
Check out Searsucker and "EAT" like you have never have eaten before.
Searsucker 611 fifth ave. san diego ca. 92101
619-233-sear
facebook