Mario’s Italian Café

November 11, 2016

Palm Desert, California – I was in town for a cycling event and was looking for someplace that served pasta. Having done an Internet search beforehand, this place, it turned out, was not far from where I would be staying. After talking with the lady behind the desk at the hotel, I learned that customers told her they really liked their food. So that’s dinner solved, then.

Mario Del Guidice and his family moved to Palm Springs in 1972. He soon opened his first restaurant there. Del Guidice and his sons now operate seven locations of Mario’s Italian Café in the Coachella Valley, all of them award-winning restaurants. According to the website, they use “old-world family recipes” in preparing their meals.

It was after 8pm when I arrived, later than I would prefer to be having dinner. But was I hungry and had a big day scheduled for tomorrow. So I went on in.

Take-out order placement and pick-up are immediately inside as you enter. A flat-screen TV hangs above the order area. Once inside, I noticed the Best in Valley awards, which they’ve won every year since 2007, proudly displayed in the waiting area. Turn right for dining in.

In the main dining area you’ll see booths upholstered in a wine-bottle pattern with burgundy leather uppers around the perimeter of the restaurant. Tables and chairs run down the middle. Chairs also have the wine bottle upholstery. Murals on the walls are painted with scenes from Italy. The placemats have a map of Italy. The ceiling is painted with several re-creations, including Michelangelo’s “The Creation of Adam”. Usually Italian favorites will be playing softly over the speakers. Al fresco dining is available on the patio.

My server arrived and I gave him my order. Tonight that would include Linguini al Pesto (dinner special $12.95), an individual salad ($2.95) with no tomatoes, and a side order of sausage ($4.95). Dinner at an Italian restaurant is not complete without wine. I chose the Frescobaldi Rémole ($7/glass), an Italian red wine.

Since there were only a few people in the restaurant at this hour, my salad arrived quickly. I had asked for no tomatoes on the salad but there they were. My server missed that but promptly rectified it. Other than that, the salad is topped with croutons and two kinds of shredded cheese. A house-made creamy garlic dressing comes in a container on the side. (Mario’s has other types of dressing available.) The dressing is light on the garlic so it complemented, not overpowered, everything else. It was delicious! Shredded cheese makes the difference in this salad, but maybe ¼ less cheese would make it even better.

As I was finishing the last couple of forkfuls of the salad, the rest of my meal arrived. Well, all except for the sausage. My server missed that, too. I had to remind him about it. When he brought it to my table, I had to juggle items to get everything within reach. There were quite a few plates and bowls to work with.

The homemade sausage comes in a bowl, swimming in a thick marinara sauce. You get two plump links. A knife comes with it. The marinara did not overdo it with the tomato, which I appreciated. This allowed the other spices to boldly come through. Sausage links were firm and full of spices themselves. The sausage with Mario’s’ marinara is just about perfect. Mario’s should sell their sauces. Some of the sausage made it from its bowl onto my plate of linguini.

The linguini was perfectly cooked and had a buttery flavor. I really loved seeing and especially tasting the roasted pine nuts and minced garlic in the pesto. To add just a bit more flavor, a shake or two of Parmesan cheese from the shaker on the table filled the bill. A spoon comes with the dish to help twirl the pasta. I ended up getting two types of linguini by taking a little of the linguini that had not yet been mixed with the pesto and eating it with some of the marinara-covered sausage.

Dinner dishes come with garlic bread. It was toasted, buttery, garlicky, and soft. Just the right amount of garlic and butter. Wow! It didn’t know something as simple as garlic bread could be this good. I told my server it was probably the best garlic bread I’ve ever had. It went very well with the sausage and marinara. When I thought no one was looking, I actually took some of the garlic bread and dunked it in the marinara sauce.

In between the sausage, the linguini, and the bread, I sipped the wine. It was lighter than I expected, which was good. Not quite a full-bodied wine. I found it paired much better with the marinara and sausage than with the linguini and pesto. It really brought out the spices in the marinara.

After the meal, I contemplated dessert. Oreo Fudge cheesecake ($4.95) caught my attention. I didn’t need it, but it looked so good on the dessert menu that I had to have it. I was not disappointed. As you might expect, it has an Oreo cookie crust. Oreo cookies are embedded inside. Ribbons of homemade fudge syrup are drizzled across the cheesecake and on the comma-shaped dish on which it is served. It is topped with a chocolate covered Oreo cookie that looks like it crash-landed into the slice. Icing on the cake, so to speak, is a dollop of whipped cream. You might think something this decadent would have a sweetness level to match. It didn’t. It also didn’t last long. I almost ordered another slice to go.

This was a pretty big meal. I ended up taking some of the pasta and one of the sausage links to go. I was looking forward to tasting everything the next day once all the spices had had a chance to mix overnight.

Their old world recipes have made Mario’s a new favorite spot for me in Palm Desert. With seven locations around the Coachella Valley, you should be able to find one close by where you are staying next time you visit the area. Some locations offer entertainment on Friday, Saturday, and Sunday nights.

Mario’s Italian Café – 4.75 forks. Very highly recommended. Pizza lovers welcome!

 

Baracoa Cuban Restaurant

August 13, 2016

Palmdale, California – It was midday and time for lunch. Arriving in Palmdale, I was three blocks from the place I had originally planned on visiting. Realizing how close I was to this place, I instantly changed my mind and decided to come here instead.

Baracoa Cuban Restaurant is family owned, started by three brothers in honor of their grandmother. If the name Baracoa sounds a bit familiar, it is because the restaurant is named after the Cuban city where their grandmother was raised – Baracoa. They specialize in a creole or comida criolla style of Cuban cooking.

Baracoa is easy enough to find. What was hard to get my head around was that the restaurant sits in a complex surrounded by spas and medical offices.

I was immediately greeted when I walked in the door. Looking around, what struck me first is that it reminded me of the paladars in Cuba. Dark yellow walls evoke a strong image of many of the buildings in cities throughout Cuba. A few Cuban paintings and photos hang on the walls. Cuban Pop and other Cuban music styles play on the speakers while you dine.

Furnishings include wooden tables and chairs, plus a few larger vinyl chairs. About six dark brown vinyl benches are located at the eastern corners of the dining room. Maybe a dozen two-person tables, some of which can be combined to form larger tables, fill out the rest of the room. There are a couple of taller wooden tables near the brick wall on the western side of the restaurant.

The fully-stocked bar has about six to eight chairs. A large collection of wines can be found at the bar.

My server came by to take my order. I chose an Ironbeer to start. Though I try hard to stay away from pork, I was unsuccessful today; I went for the Lechón Asado. The lechón comes with plantains, which, as readers of this blog know, I am usually not fond of. I asked if they could substitute yuca frita instead. They were able to accommodate my request. A glass of wine sounded good to go with the meal, so I ended up ordering a merlot from Napa Valley.

The Ironbeer arrived soon after my server left to place the order. Ironbeer is actually a Cuban soda, not a beer. I usually don’t drink sodas, but in cases like this I will make exceptions. In some circles and publications, Ironbeer is referred to as “the national beverage” of Cuba.

The description says it is a cross between a Coke and root beer. It has a hint of something else, which I find similar to cream soda. It has light carbonation and it is a bit sweet. I found it to be very refreshing. I will definitely have this again.

When the meal arrived, one of the first things I noticed was the nice presentation. The artistry on my plate didn’t last too long as I immediately began taking it apart, with the yuca frita going first. The yuca was piping hot when it reached my table. It is lightly fried with a light crispiness. Delicious! The flavor of yuca, such as it is, came through muted. I would order this again in a heartbeat. Yuca frita can be ordered as a side, which is served with a garlic-lime mojo sauce.

Next, I tasted the merlot. It had a bold flavor with a light finish. It was suggested by my server. I was leery about having red wine with lechón, but against my better judgement I went with his suggestion anyway. As I feared, it didn’t pair very well with the lechón. However, by itself it was very good.

The rice was garnished with cilantro. It had a very noticeable buttery flavor. I thought it was supposed to come with black beans but they weren’t on my plate when my meal arrived. If I had read the menu closer, I would’ve seen that entrees are served with rice, OR black beans, OR congri, along with the plantains. My bad. Next time I’ll be sure to order congri.

Now, for the main event: lechón. It looked like carnitas. More of the chunkier style versus shredded or pulled. It was topped with a green sauce full of minced garlic. I thought this may be their mojo sauce. Nope, it was their garlic-lime sauce. In my opinion, the meat itself could use a bit more marinade. When combined with the onion and the sauce, it was very, very flavorful. I think Baracoa has a hit with this sauce. It amplifies just about any meat you put it on. I found that out on a subsequent visit.

Near the end of my meal, there was just me and a group of six others. The server knew the members of the group and all were involved in a conversation. I was trying not to listen but something the server said cracked me up. Soon I was brought into the conversation. A nice way to end my lunch here. Next time I think I will try the Vaca Frita.

Baracoa’s website invites you to “come experience the best Cuban food off the island.” I’ll leave that for you to decide whether or not that is true since my experience with Cuban food, as much as I like it, is not nearly as vast as I would prefer. But I will say that Baracoa does serve some of the best that I have tasted in California.

Baracoa Cuban Restaurant – 4.75 forks. Very highly recommended. Live music featured on some nights. Check the Calendar page on their website.

 

Front Page Jamaican Grille

December 7, 2012

Inglewood, California – How did I end up here today? By violating one of the guidelines I had established for Kanale Eats: Don’t read reviews of the restaurant before you visit. The plan was to visit another restaurant today, but reviews of it were only so-so. This place was noted – twice – as a better option. So I bit, so to speak.

Front Page Jamaican Grille is located in Airport Plaza, a nondescript strip mall with very tight parking stalls. Look for the Airport Plaza sign as you approach. Take care turning into and leaving the mall.

When I walked in, it was like I had walked through a portal straight into Jamaica. No need for a description as you can see from the photos what it looked like.

Dining inside were two guys, one of which worked there, and a husband and wife (I think). One guy was at the counter. Three more people came in during the course of my visit. I say all that to make this point: I ended up speaking to every one of the people there. I have never had that experience before. By speaking to them I found out that all were regulars, some coming in weekly. All LOVED the food. Think I came to the right place? I thought so, and I hadn’t even seen the food yet, let alone tasted it.

Front Page seems to do a brisk business during lunch. Most order ahead for take out, a few dine in. The clientele is very diverse: Asian, Black, Indian, Middle Eastern, White. Most look like they are regulars.

Quite a selection of foods was available on the menu. That included ribs. I asked the lady behind the counter if they were jerked. She said they were. When I casually mentioned that I should try them next time (mind you, I still hadn’t tasted anything yet), “You should!” was her exhortation.

The owner says they have curry goat every day, not just on Sundays. I told the lady behind the counter that in addition to the ribs I would have to try the curry goat next time. Her reply? “What are you waiting for?”

After drooling looking over the menu, I decided on:

Short ribs ($12.75 lunch) and jerk chicken ($10 lunch). The lunches and dinners come with sides of mixed steamed vegetables, fried plantain, and rice and peas. I also ordered a beef patty ($3.00), Reggae Wings ($6.25 for a 4-pack), and festival ($0.75). There was no question what my beverage was going to be: Ting ($1.80). This was all to go as it was going to be my dinner for tonight and lunch for the next couple of days.

If you want to order seafood, you’ll need to have some patience. As it is prepared specifically to your order, Front Page asks that you place your seafood order 45 minutes in advance.

It did not take long to prepare and package my meal. I would’ve have loved to have stayed and eaten dinner here but I needed to brave the traffic to get home before the real rush hour started.

I arrived home and sampled everything. First out of the bag was the beef patty. The beef patty was large. Lots of flaky pastry enveloping the meat. The meat itself was well seasoned and moist. Delicious! Just like being back in Ochi. My mind went right back there after just one bite. I shared some with my son. He liked it, too. It was so good I wished I had ordered another one. If you prefer, Front Page also serves chicken and vegetable patties.

For the uninitiated, Ting is a grapefruit soda. Ting is getting harder to find outside Caribbean markets or Jamaican restaurants so I will order it at nearly every Jamaican restaurant I visit. Served chilled, Ting is very refreshing. With its light, citrusy flavor, I find it goes well with just about any type of Jamaican food. Today’s meal was no exception.

Now let’s talk about those Reggae Wings. They smelled like barbecue when I opened the container lid. So far, so good. Then I tasted them. In a word, they are hot! These wings bring the heat… and then some. These wings will, pardon the cliché, put hair on your chest and burn it back off. Warning: If you are sensitive to spicy food, do not even think about trying these wings, no matter how macho you think you are.

You can see the peppers on the wings so there is no doubt about what’s coming. The meat is very tender. I could taste a little of the jerk seasoning on the chicken itself. Though I really like spicy foods, I think I will go easy on these.

The festival was very small. You only get one piece. It was slightly sweet, a tiny bit sweeter than most. After a while I kinda liked the sweetness. Really helps put out the flames from the wings. I just wish there was more of it. Maybe two pieces or one larger piece.

The mixed steamed vegetables were cooked cabbage, greens, with a couple of chunks of what looks like red and green bell peppers. Nicely seasoned. Not sure what kind of broth the vegetables were cooked in but it lends a very nice flavor. Once I dug into them, I ate almost all of them right away.

You get two slices of fried plantain. I am not a big fan of plantains to begin with. And I was not really feeling these. They had kind of a mushier consistency than other plantains I’ve tried. But I ate them anyway.

The rice and peas were a little dry. It took a few forkfuls to really taste the flavor of the rice. It could use a splash of coconut milk. After several more forkfuls, the flavor grew on me but I still think coconut milk would help. Nothing really special about the peas.

The lunch size short ribs come with two ribs. They were fall-off-the-bone tender. Because short ribs have a distinct, strong flavor, it was a little hard to ‘read’ the meat. I couldn’t tell if it was marinated or seasoned before cooking due to the jerk sauce. My palate tasted short ribs, then sauce. The two flavors didn’t really compliment each other. They didn’t clash; it was just that the flavors didn’t work together. More like they were separate flavors.

For my jerk chicken, I got a leg and a thigh. Somewhere along the line I bit into a piece of meat from near the bone without sauce. It tasted naked. The chicken must have been cooked to near done, then finished in a sauce. The jerk sauce heat level ranged from medium to hot depending on how much sauce was on each piece. You can see all of the spices, which is good. It was the right color and flavor, too. The taste reminded me of the meats served in jerk centres in Ocho Rios.

Yes, that was a lot of food. I ate well for the next couple of days.

If you want to try your hand at cooking some jerk meats at home, Front Page sells its own jerk seasoning and reggae hot sauce by the bottle.

Front Page is the real deal. Just ask the regulars that stop by. Ask them how often they dine or take out from here. If you decide to dine in, solo diners, couples, or smaller groups of four or less work best.

Front Page Jamaican Grille – 4 forks. Recommended. Closed Sundays and Mondays. Catering? Yah, mon. They do that, too.

 

Airport Café and Liquors

June 8, 2016

Miami, Florida – We arrived at our hotel here in Miami several hours prior to check-in time. The lady behind the counter surprised us by telling us our rooms were ready. She checked us in, took our information, and commented that our tour guide Celiece just happened to be right behind us in the lobby. So I asked Celiece for recommendations on places to eat. We wanted something local, not a chain restaurant. She immediately ran off about three suggestions. One was a place that served seafood. I forgot what the second choice was, though my wife and I did consider it. The third was a place where the locals eat. We decided to go where the locals go.

We walked a few blocks down and there was Airport Café & Liquors, right where Celiece said it would be. Except it looked more like a liquor store from the outside than a restaurant.

A bit unsure, we walked in anyway. Inside, we saw a pair of counters with tall, brushed aluminum (I think) chairs to seat the diners. Metal tables have shorter brushed aluminum chairs. Photos of Airport Café’s fare line one of the walls. Television screens play news and sports. Off to the right was the main part of the restaurant. I believe there is a patio outside. My apprehension was now completely dispelled. It still took a couple of minutes to get used to a full-service restaurant inside a full-service liquor store, though.

Airport Café & Liquors has been in operation since 2007, and is family owned and operated. Their selection of spirits includes the top shelf liquors. Fancy wine instead? Airport Café has you covered. If that is not enough, they have a considerable stock of international cigars. The difference between here and most other liquor stores is that you can consume your bottled alcohol purchases right here in the restaurant, though there is a small charge to do so.

Being that the place is right across the road from Miami International Airport, many patrons are flight attendants, pilots, workers from the nearby freight and aviation companies, in addition to those who in work non-aviation-related businesses. You’ll see people in suits and ties, skirts, overalls, and everything in between.

We were seated right away and given a menu. It was kind of overwhelming at first due to the amount of choices. I noticed the selections, wide ranging as they were, featured a large percentage of Cuban dishes. Not surprising considering we were in Miami.

Today I opted for the beer roasted guava baby back ribs ($10.99). The ribs come with two sides. I decided on rice and black beans. These are also available to order separately; rice (white, yellow, or brown) at $2.99, same price for the black beans. For the beverage, let’s have some fresh-squeezed Florida orange juice ($3.50).

Our meal arrived and our table suddenly looked smaller; our food and the condiments took up a lot of real estate on an area that was not that big to begin with.

The orange juice is served in a cup with ice. That’s because it is fresh squeezed, natural Florida orange juice, made right in Airport Café mere seconds before coming to your table. You can’t get much fresher than that; unless, of course, you go to the grove yourself, pick the oranges, and squeeze them there. After letting the ice in the cup do its work, the juice was just about perfect.

Ok, let’s get to know these beans and the rice. My choice was the white rice. It was Cuban style with plenty of butter and garlic. Enough butter and garlic to really get me excited about the rice. The beans, also Cuban style, came in a separate Styrofoam cup. Nice and hearty and harboring the all-important bay leaf. (By the way, those are my wife’s fries in the photo. There were so many we ended up sharing them. Even then we didn’t finish all of them.)

As I usually do with Cuban rice and beans, I mixed them together and made my own version of congri. Oh my! I could make meal off the rice and beans alone. They were that good. Probably the best Cuban rice and beans I’ve ever had. It is mind-blowing how something so basic can be so good!

At Airport Café, they serve you a half rack of ribs. I was pleasantly surprised to see that. Most places will only give you three or four ribs.

The beer roasted guava baby back ribs were quite tender, nicely roasted, and thankfully not greasy. They had a good amount of meat on them. I could taste a bit of the beer and more of the guava. And I really liked the sweetness of the sauce. I’ve never had guava on my ribs before. That’s one of the joys of trying new things; you might find something you really like. And I think I really like these ribs. The flavor combination stuck with me for a while before it began to fade away during the walk back to the hotel.

If you are looking to dine where the locals dine, you’ve come to the right place. Friendly service, and a wide selection of food and drink. If you have a long enough layover at MIA and are looking to have a meal outside the airport, Airport Café is an excellent place to do just that.

I am very glad we followed our tour guide’s recommendation. It was the perfect start to our trip. Thank you, Celiece!

Airport Café & Liquors – 4.5 forks. Highly recommended. Like their website says, one of Miami’s best hidden gems. They serve breakfast, too.

 

Pismo’s Coastal Grill and Fish Market

April 2, 2016

Fresno, California – I was going to be in town for a sporting event and decided to see what restaurants were in the area. This one popped up often in various searches. What really caught my attention was the fact that they specialized in seafood. On a whim I decided to look at the online menu and saw that they serve shark. I had to look again make sure I was not misreading something, but there it was…shark. Now I know where I’m going for dinner.

Pismo’s is located in a large mall, which is directly across the street from another larger, mall. Diagonally across is yet another mall with mainly dining options. If you can, enter the mall where Pismo’s is located from Nees Ave. It’ll bring you right past Pismo’s as you enter the parking lot. And it will be easier to locate a parking spot.

As soon as I got out of my car, I could smell wood smoke from the parking lot. This is a very good sign, particularly if you enjoy grilled seafood.

Walking in to the restaurant, you’ll find a seafood market on your left as you enter. Take a moment to see what is offered today. Market prices and availability apply. The market has a corrugated roof supported by wooden posts and beams painted brick red. The hostess station is just ahead.

Behind the hostess station is the bakery and the wood-fired grill – the source of that mouth-watering smoke I smelled out in the parking lot – all part of long kitchen. You can see the chefs cooking your meats. Lots of wood throughout the place. An inverted canoe ‘shelters’ an area from the front door to hostess’ station. If you use your imagination, it kind of looks like a galleon.

To your right is a large, oval-shaped bar with seating for almost 40. You can order from there if you’d like. There are four large-screen televisions, usually tuned to sports channels.

Seating options include tables and booths. If you are seated at a booth, watch your step as you enter as some of them are raised. The tables have rope-wrapped legs and are topped by wooden planks. They are attended by wooden chairs with leather seats. Booths around the wall kind of look like wooden lounge chairs. Tables in the middle have metal chairs. A low wooden wall separates the main dining area into sections.

Windows face the west and mall sides of the restaurant, which are protected by 2-level roll-up panels with smoked glass panes. It kind of resembles roll-up garage doors. Photos of old Fresno are displayed on the wall. All of this is intended to evoke a coastal feel in the middle of the San Joaquin Valley.

It was a Saturday evening when I arrived and it was packed. I was dining alone and still had a 40-minute wait. There is not much of a waiting area inside, but there are a few seats outside. When my name was called, I was more than ready to eat.

The menu is varied but heavy on seafood, as you would expect. Portions of the menu change daily. Those daily offerings come as an insert in the menu. I was pretty much set on having shark but looked at the rest of the menu anyway. I saw that they also serve swordfish. Hmmm. An option for next visit?

My order today started with the wilted spinach salad ($8.50) as an appetizer. The main course? Wild grilled shark ($22). I asked what type of shark and was told it would be Mako. Yes! One of my favorite kinds!

Seafood and wine is always a nice combination. My first choice was Sancerre “Les Boucauds” ($15/60). But the bartender says they don’t serve the Sancerre by glass, even though there was a per-glass price on the menu. My server suggested Cakebread (Napa Valley) ($14.50/58) instead. Still a sauvignon blanc. It is pricey (to me) and very well known; I decided this is a good time to try it.

First to arrive was the spinach salad. Bacon, crumbled hard-boiled egg, shallots, fried onion strings, and bleu cheese, accompanied the spinach. Shallots were a nice touch but fried onions took it up to another level. Even though spinach got top billing, those onions let you know they’re there. It took 3 forkfuls to get used to combo, but I decided I liked it. It added a lot of life to an otherwise run-of-the-mill spinach salad. I could barely taste the bleu cheese but when I did, it added a nice tang to mix.

My grilled shark came with two sides. I chose cilantro rice and potatoes au gratin with bacon. The cilantro rice was just that; cilantro-flavored rice. Nice texture, the rice was cooked well, but a little too much cilantro. The potatoes were very cheesy. Fortunately, the bacon and cheese played well together. It had the tiniest hint of onion. Probably not best choice to go with shark but it was very good.

My roommate from the ‘80s first told me about Cakebread wines. I had been looking forward to tasting a Cakebread product ever since. Now my server has just brought a glass of their sauvignon blanc to my table.

At first sip, the sauvignon blanc delivered hints of berries. Quite complex. Then a burst of alcohol down the center of my palate. Nice and light. It paired well with the shark and the cilantro rice. I would’ve ordered a second glass but the price changed my mind.

Now for my shark. I’ll call him Bruce. (Don’t ask.) After one of my favorite places in El Segundo stopped selling it, aside from tacos in Ensenada I had been ‘sharkless’ for over a decade. So I was really, really looking forward to this meal. This shark was grilled perfectly; spices were minimal, possibly just kissed with salt. The shark did all the talking, augmented by the aroma of the wood it was cooked over. No fishy taste at all. The only thing I added was a drizzle of lemon. If you’ve never tried shark before, I don’t think I can come close to describing the flavor. In my opinion, the best way to cook shark is just like they do it here at Pismo’s; grilled over a wood-fired flame.

Not many dessert choices on the menu, which was fine because I hadn’t planned on having any this time. But that lemon mascarpone cheesecake sure looked good. Another idea for the next visit?

Pismo’s is a great place for small or large groups of people. It can be very nice for couples, but in my opinion, the intimate, romantic evening you desire may be intruded upon by the volume of the crowd. I’d suggest a quieter dining time for couples. I have not been here during lunch hour, but late afternoons and evenings are very busy, especially on weekends. Wait times exceed ½ hour so it is probably a good idea to make reservations. But even if you do show up without a reservation, you will not be disappointed; it is absolutely worth the wait!

Pismo’s Coastal Grill and Fish Market – 5 forks. Very highly recommended.

 

Mica’s Peruvian Fusion Restaurant

December 22, 2015

Rancho Cucamonga, California – Having returned from Perú 4 just months earlier, I was very pleasantly surprised to run across this restaurant. Ever since returning from Perú, I had been craving some authentic Peruvian food. So of course I planned a visit here as soon as possible.

Mica’s Peruvian Fusion Restaurant has two locations in Rancho Cucamonga; this one, which is a full restaurant, and the other being a smaller sandwich shop.

Mica’s is easy enough to find. However, unless you’re headed north on Haven or west on Arrow Route, getting into the mall parking lot can be a bit tricky. The easiest way is to go north on Haven. Once you pass Arrow Route, turn right into the second driveway. You’ll then be pointing right at the restaurant.

I walked in and was blown away. A sign displays the specials of the day. On your left is a long counter with a mind-blowing selection of Peruvian food products such as pastries, drinks, beers, and sauces. The back wall is covered by a wall-sized photo of Machu Picchu. Floor-to-ceiling mirrors along the south wall make the whole place look twice a roomy as it is. My first thought (after I picked my jaw up off the floor) was, “This is almost like being back in Machu Picchu Pueblo.”

You’ll notice there is a narrow aisle with booths on your right. The booths have a metal frame with wooden slats. Another area is toward the back and off to the right. On the walls in the back section are paintings and a collection of Peruvian artifacts. A planter runs between the two forward sections of the restaurant.

I arrived at the start of lunch time and was seated promptly. Good thing because it soon got busy. Apparently word has gotten out about Mica’s. (On a subsequent visit it was not quite as busy. Most people had ordered ahead and were just picking up their lunch).

Since the atmosphere already made me feel like I was in Perú, I decided to try Mica’s version of Lomo Saltado ($11), one of Perú’s most popular dishes. My first experience with Lomo Saltado was at a now-defunct Peruvian restaurant in the High Desert of California. It was quite salty, did not have much flavor, and I was not very impressed. Hopefully it will be a different story this time.

I decided to get an order of Chaufa de Pollo to go. I had seen many chifas (Chinese food restaurants) in Lima and finally visited one on our last day there. This seemed a good way to bring some of Perú home for dinner. Joining the to-go party were two tamales ($4.50 ea), one pollo (chicken) and one puerco (pork).

Things got even better. I noticed Mica’s serves chicha morada ($2/glass). Chicha morada is something I didn’t think I’d ever find again. No question a glass of that was coming to my table. What better way to complete my meal. Well, there was a better way: Though I didn’t see it on the menu, on a whim I asked the server if they have pisco sour ($7/glass), the national drink of Perú. They do! Oh, yes! Bring me one of those, too!

As we waited for our meal, I chatted with my co-worker, who also shares a love of Peruvian food. As we traded stories about how we each gained our appreciation for this type of cuisine, our meals arrived.

Let’s start with the Lomo Saltado. I opted for the con carne (with meat) versus con pollo (with chicken). The meat was well marinated. It makes one want to chew it a few extra times to extract every little bit of savor from the meat and trickle it onto the tongue. Lightly grilled tomatoes and onions are sautéed with the meat. I really liked that they retained their crunchiness and full flavor. They went very well with the meat. The steamed rice was like Basmati rice. It tastes even better after soaking up the juices from the lomo.

The dish is served with a green sauce on the side. It’s a spicy house-made sauce which I think is an aji verde. Incredibly delicious when added to just about anything. Lomo. Rice. Fries. Chaufa. Everything. If you really like it, you can buy an extra container ($3) to take home.

The fries were nice and golden. They are your basic fries. Not much else to say about them. But, like the rice, soaking up some of the juices from the meat really does increase the flavor quotient.

A dinner roll rounds out the dish. It looked like your typical dinner roll served at banquets. Unfortunately, it was a bit dry. In my opinion, it kind of clashed with the meal. Maybe a different type of roll?

Even though I ordered the chaufa to go, I decided to try a little bit first just to see what Mica’s was working with. I took just one forkful and instantly had a Ratatouille moment.  (Spoiler alert: if you haven’t seen Disney Pixar’s Ratatouille, do not click the link). I was transported right back to Ka Son Fan in Lima. I actually had to stop the conversation with my co-worker and ask her to give me a couple of seconds. She completely understood.

Moving on to the beverages, Chicha Morada is a drink made from sprouted kernels of corn. There is no special coloring added; it gets its color and name from the purple corn used to make it. Because it looks a lot like Jamaica, I keep having to tell my mind to not to expect that hibiscus flavor. Chica has a slight corn flavor you can taste. It is not quite as light and refreshing as Jamaica, but as far as being an authentic and delicious part of this meal…

The pisco sour is served in champagne flute. What a cool touch. It is dusted with what appears to be cinnamon. The taste? Right on! Just like in Lima. Even down to the foam on top. Reminiscent of a margarita. It even tastes a bit like a margarita with a little ‘merengue’ on top.

Finishing up the meal were the tamales. These things are huge! One chunk of pork in the one tamal, shredded chicken in the other. A whole black olive is hidden inside each. It is served with Salsa Criolla, which is pickled onions. The salsa lent a slightly acidic taste to the tamales. The tamales themselves had a quite different taste from what I am used to, but I did enjoy both. Not sure which one I preferred, though.

This was a lot of food to have for lunch but I was extremely glad I ordered it. And being able to have the chaufa at home allowed me to extend the experience to my own dining room.

If you enjoy Peruvian fare, you have to come here. Bring a friend. If this is your first time here, you will have a lot to talk about.

Now I have a place to go whenever I am craving good, authentic Peruvian food.

Mica’s Peruvian Fusion Restaurant – 5 forks. Very highly recommended. Like being back in Perú!

 

The Great American Fish Company

November 8, 2015

Morro Bay, California – I saw this place after an event last year and made a mental note to visit when I came back this year. The event this year was challenging but it went very well. So I decided to make the outing a celebration of sorts.

The Great American Fish Company – or GAFCO as they are also known – has been around for more than 30 years. They are famous for their mesquite grilled fish and steaks. GAFCO is well known locally. Visitors come from miles around to eat here. According to the website, San Luis Obispo County has voted them Best Seafood Restaurant 12 years in a row. Let’s find out if they are worthy of that honor.

Once you get to the embarcadero, there is plenty of parking in the lot, on the street, or in the lot across the street. GAFCO is very easy to find. Just look for the blue building with white trim and the Great White shark on the roof.

Ok, let’s go inside.

Off to your right as soon as you enter, you’ll find the lounge. The lounge features flat-screen televisions. NFL games are shown during football season.

Continuing on, there is a small aquarium close to the entrance, and a larger one in the center of the restaurant. Vintage twin ship throttle speed controllers, aka engine order telegraphs, add nostalgia and authenticity. Stop here at the hostess station. We will be seated soon.

Depending on how busy they are, you can choose to sit at tables along the wall, in the center of the room, or at a table next to a window. All have fantastic views. Great American Fish Company sits right on the bay. Beautiful vistas greet you from noon on past sunset, especially with the sun reflecting off the water.

     

As you walk to your table, you’ll notice paintings of Morro Bay on the wall, along with mounted fish here and there. The magic happens on the mesquite-fired grill, which is anchored near the center of the room. You can see the chef preparing your selection on it.

Wood posts, beams, and rafters really enhance the maritime look of the restaurant. Wood chairs belly up to tables of wood with rope on the posts. While being seating, you might see two separate booths, both elevated. One looks like you’re boarding an old Spanish galleon. If you are lucky, you may be seated there.

Once seated, you’ll find sea scenes painted on the tabletops covered in lacquer. On the tables by the windows are figurines such as lighthouses, fish, mermaids, etc. Look out the window and you may see otters and seals playing in water below, sea gulls and pelicans, kayakers paddling around, or boats heading out to sea or a tour of bay.

Ready to order? You’ll find a pretty extensive menu with a plethora of seafood and other items. GAFCO claims to have the largest selection of seafood on the Embarcadero. Once I saw swordfish on the menu, there was no need for me to look any further.

Having decided on swordfish, I wanted to order a white wine to go with it. After consulting the wine list, I chose a local wine: Di Bruno from nearby Santa Barbara ($8/glass).

Swordfish ($26.95) comes with your choice of two side options: red cabbage salad, rice pilaf, sliced tomatoes, or fries. Baked potato and seasonal vegetables are available after 4pm. I opted for the rice pilaf and the red cabbage salad.

The red cabbage salad, a house specialty, tasted like it was dressed with some sort of vinaigrette. It was a nice complement to the cabbage. The rice pilaf is prepared with green bell pepper, julienne carrots, celery, mushroom, and onion. Separate grains were nice to see. Best of all, it was not salty. I appreciate that.

Moving on to the star of the show, one of the first things I noticed was the freshness of the swordfish. Real fresh. Recently caught like yesterday or today fresh. Perfectly cooked, moist, and firm. It was dusted with dried parsley. Though the rub on the swordfish was a bit too much, I still could taste the mesquite flavor. It comes with tartar sauce but that just brought it down to fish and chips level when I added some of it. I did hit it with a quick drizzle from the included lemon wedge. Aside from that, I thought it tasted better without anything else added.

The Di Bruno was a Pinot Grigio. Its light fruitiness was welcome on my palate. It paired very well with the swordfish; the entire meal, actually.

For dessert, the homemade chocolate chip cheesecake ($8) sounded good. When it arrived, I noticed my slice of chocolate cheesecake had bits of blueberry from the previous cut. No big deal, though.

On top was chocolate fudge, I think. Too thick for ganache. Supporting the cake was a type of chocolate crust. Not sure what the crust was but it was not Oreo. It looked like chocolate caviar with a few chopped nuts. Whipped cream and chocolate syrup accented the dessert.

My first forkful – oh, the decadence! Very rich. Even though there was a lot of chocolate, the flavor of the cake’s filling still came through. Surprisingly, it was not nearly as sweet as it looks. It was exceptionally good, a perfect finale to my meal. I thought about ordering another slice. Consideration of the long drive back home convinced me the second slice would have to wait until next visit. As delicious as this was, I think an Oreo cookie crust would really take this cheesecake up another level.

When you think seafood on the waterfront, GAFCO is probably what you have in mind. Solo diner. Perfect for a romantic lunch or dinner with your significant other. Or even a small group of friends or family. Though they can accommodate larger groups, I think fewer people in the groups are best as it is kind of a more intimate setting.

Does Great American Fish Company deserve the honor of being named Best Seafood Restaurant? In a word, “Yes!”

Great American Fish Company – 5 forks. Very highly recommended. Excellent seafood with a view to match.

 

Li’l Hut

November 7, 2015

Morro Bay, California – Last time I was here was for a fishing trip probably 15 years ago. A sporting event brought me back to Morro Bay over the weekend, so I thought this would be a good opportunity to check this place out again.

Family owned and operated, Li’l Hut is pretty much what the name says: a little hut. It has a Polynesian-style thatched roof with its name in large letters. The outer walls have been transformed into a mural featuring a surfer riding a wave. Li’l Hut sits just a few paces off the waterfront. Plenty of parking. Access could not be easier.

Being that Li’l Hut is a small place, space is at a premium. So they’ve worked out the customer flow so that you place your order on the south side of the hut at the window next to the huge menu. The pick-up window is around the ‘corner’ on the ocean side of the hut. Condiments are located there, too.

Today I decided to have the Crabby Patty ($7.95) and Fish & Chips (Half order $8.75). They make everything after you order so allow a few minutes for them to prepare your meal. It will be presented to you hot off the grill or fresh out of the fryer. While I waited, I ambled down the waterfront taking in the sights, gazing out into the harbor, and trying to spot otters and seals.

In my opinion, the best way to enjoy your meal is to walk a few steps over and sit at one of the nearby tables or park benches. You’ll have a great view of the bay and harbor. It’s also a great place to people-watch. Walk toward the northern end of the embarcadero and you’ll get the full view of the famous Morro Rock.

I picked up my order and headed for an empty table overlooking the waterfront. Nice, cool early evening weather made for a relaxing dinner outdoors.

First up was the Crabby Patty. It is served on ciabatta bread. Red onions, sauce, lettuce, and a slice of tomato dress up the sandwich. At first, I doubted the wisdom of putting a red onion slice on a fish dish, fearing it would seriously overpower the rest of the sandwich.

The crab cake itself is made from Dungeness crab; local, I think. The ciabatta compliments the crab cake superbly. I don’t think I’ve ever tasted a better bread/crab cake combination. The sauce works very well with both the crab cake and the ciabatta. And that red onion? Turns out there was no need to worry; it blended in very well.

By the time I got to the fish and chips, I half expected the temperature of the food to be a bit tepid. Nope. Everything was still very warm.

A half order of fish and chips comes with 3 pieces of fish. If you want, you can sub out fries in favor of salad. The meal is served with tartar sauce and a lemon wedge. I asked for some malt vinegar, which they had in packets.

Li’l Hut uses cod for their fish. I took a bite and found the fish to be flaky, tender, and moist. Perfectly cooked. I could taste the both the cod and the batter. A good thing. The batter looked like a cross between breading and batter. Would prefer a tastier batter, though. Not quite sure what exactly would improve it (maybe a dash of paprika?) but it still tasted good enough. Enjoyable both with and without tartar sauce, which is a sign to me that the fish is good enough to stand on its own. A drizzle of lemon juice and a splash or two of malt vinegar on the fish finished things off.

The fries were cooked well, meaning not soggy or too crispy. They tasted like regular fries. Nothing else really stood out about them.

While enjoying my meal, I and other onlookers were treated to a beautiful sunset. At the same time, I and other onlookers were also treated to a rocket launch from Vandenberg Air Force, about an hour south of here. It was almost comical how many passersby really thought the plume they saw in the sky was a UFO.

After finishing my meal, I felt quite satisfied. I especially appreciated having the chance to dine outdoors on the waterfront again, which doesn’t happen nearly as often as I’d like.

If you are in the mood for some fish and chips, shrimp, oysters, chowder in a bread bowl, a burger perhaps, you will be happy here. Although it is a popular place, they do get orders cooked and out to the customer fairly quick.

Still hungry? Want full bar service? Looking for steak, mesquite-grilled seafood, and other options? Walk a couple of feet over to the main restaurant, Harbor Hut.

Li’l Hut – 4 forks. Recommended.

 

La Bodega de la Trattoria

July 11, 2015

Milaflores, Lima, Perú – As we walked out of Huaca Pucllana museum and archeological site, we passed by this restaurant. The idea crossed our minds to stop here for lunch. One of the misconceptions I really need to shed is thinking any restaurant with the name ‘trattoria’ in it automatically means ‘expensive’. (In reality, a trattoria is the opposite – informal and inexpensive). For this reason, we kept on walking down the street. Soon I had second thoughts. I had heard that Italian food in Perú is excellent, something that must be experienced. Curiosity (and sensibility) took over and we went back to the restaurant.

La Bodega de la Trattoria has seven locations in and around Lima’s many districts, including this one here in Milaflores. The restaurant sits in a red building with a green awning over the patio. It is fronted by shrubs in planters that kind of frame the front of the building. Cream-colored accents bring out the windows and other parts of the building. Seems to represent the colors of the Italian flag. Moon-shaped decorations can be found hanging from the trees out front.

It was kind of busy when we arrived but we were greeted promptly. We elected to sit on the patio. Though we didn’t spend much time inside, I did notice the floor was composed of red and yellow triangular tile. Guess it is in homage to the Moche people.
The patio is enclosed in clear plastic. Mild weather today made it a very nice day to sit out there. This gave us a chance to see the people of Lima as they walked and drove by. It was kind of a lazy afternoon and we did not feel rushed. We were able to take our time and enjoy the meal while appreciating being here in Lima.

Our server came by not long after we sat down. I tried to converse with her in Spanish, but it soon became apparent that my attempt was subpar. Nevertheless, I was still able to communicate my order… or so I thought.

The menu is varied. It took a few minutes to decide what to get. I remembered having Osso Buco once before from a gourmet catering truck in the States. It was surprisingly good. But I wanted to see what it tasted like from a sit-down Italian restaurant. So that was my first choice. No question that wine would be part of the meal. Dessert? Let’s see what happens after lunch.

We each had a San Mateo agua mineral sin gas (non-carbonated mineral water). We learned a few days ago that when you order bottled water here in Perú, the default is carbonated water. You have to ask for non-carbonated, or sin gas, if you want plain water.

For my wine, I decided to try a Peruvian Malbec. The Caracter shiraz-malbec (Caracter Shyrah-Malbec) (s/28 (Nuevo Soles) 1/2 liter carafe) looked interesting. When I saw this on the menu I thought, “Cool! A Peruvian Malbec.” I wanted just a glass. What came to the table was a half-liter carafe, which my wife made me drink 3/4 of. Guess I need to work harder on my Peruvian Spanish.

The Malbec was slightly sweet, yet still robust. The notes lingered on my palate for a while. It paired very well with the Osso Buco. Turns out it was an Argentinean label, not Peruvian.

My main course was Osso Buco (Ossobuco de la Bodega) (s/54). Served bone-in, it is covered in sauce. Very tender, as osso buco should be. The menu says it is braised “for hours in white wine until it falls off the bone.” Even though it was fall-off-the-bone tender, it could have been braised just a tiny bit longer. Excellent flavor in the meat. The wine in which it was braised really got in there and worked its magic. Way better than the catering truck. I liked the sauce, too.

Osso Buco comes with tagliattelle al burro, which is basically Fettuccini Alfredo, just not swimming in Alfredo sauce. It is garnished with a single sprig of cilantro. The tagliatelle tasted freshly made and was cooked al dente. Distinct buttery flavor. Perfect! I was very glad to see the ample portion size of the meat and pasta.

As we dined, I found myself stealing glances at some of the other patrons’ meals as they were being delivered to their tables. Excellent presentation on all of them. La Bodega gets some points for that.

After polishing off the meal, there was still room for dessert. Choices here are plentiful, as with the other courses offered on the menu. Tiramisú won out. They have a couple of types here. I went with the House Tiramisú (El Tiramisú de la Bodega) (s/19), which is their version of tiramisú. It has two layers each of moist cake and cream. Good flavor of the tiramisu itself with a bit of coffee flavor coming through. The plate it is served on is decorated with chocolate syrup, while the tiramisú is topped (loaded is probably a better description) with chocolate shavings. Initially, I thought this was another plus since Perú is known for its chocolate.

Chocolate lover that I am, I never thought I’d ever utter the following words: too many chocolate shavings ruined this dessert. The chocolate began overpowering everything else. I had to scrape off some of the shavings. (Not one to waste good chocolate, I did eat them after I finished the tiramisú). Don’t get me wrong. Chocolate on tiramisú is a nice touch and would have been a wonderful garnish had there not been so much of it. La Bodega could probably use 3/4 less chocolate shavings and still have a great dessert. With that said, after a few bites, the flavor of the tiramisú changed. The cake just tasted wet with not much flavor. Weak coffee, maybe? A palate over saturated by chocolate? Whatever the cause, it detracted from an otherwise excellent meal. Beautiful presentation, though.

Dining here was a great introduction to Perú’s take on Italian cuisine. I enjoyed getting to experience yet another aspect of Lima’s world-famous gastronomy. We left full, satisfied, and ready for our rather long walk back to our hotel.

La Bodega is easily accessible but sits in an odd location. It is on kind of like a side street connector road between two major thoroughfares. Obviously that is not affecting business because everyone seems to know exactly how to get here. I can imagine how busy this place can get in the evenings.

La Bodega de la Trattoria – 4.5 forks. Highly recommended. Be sure to try at least one of their house specialties.

 

Los Tomines

July 8, 2015

Cusco, Perú – We arrived here in Cusco a little later in the evening than planned. After checking in at the hotel and having a short group meeting, our director gave us some dinner alternatives. One was to stay and dine at the hotel. He recommended a few other restaurants within easy walking distance. My wife and I opted to try one of the local restaurants.

Walking outside, I was wide-eyed, just taking in this marvelous city: its architecture, cobblestone streets, and the yellow-orange, almost golden light from the sodium vapor (I think) street lamps. It was so completely different from anyplace I had ever been. My wife and I ambled up the street a few blocks, passing two of the recommended restaurants along the way. For no reason, we turned left and continued walking past a few more restaurants, all looking interesting but none grabbing our attention. That was until we stopped in front of this place and noticed the TripAdvisor sign in the window. That TripAdvisor sign convinced me we should try dining here.

Los Tomines is located just a block or so away from the Plaza Mayor de Cusco, nestled among a few other restaurants and businesses. We looked at the menu board on the wall next to the door, then at the menu on the stand out front. It was then that one of the servers saw us, came to the door, and heartily invited us to come in.

It was very quiet when we arrived, probably because of the late hour. We were seated immediately. There was a group of about six people plus one other couple already enjoying their meal.

The place has maybe a dozen tables covered with large, white tablecloths. Red, square linens were geometrically placed on top of the tablecloths. At these tables sit wooden chairs. Folded linen napkins rest on nice, white salad plates.

Looking around at the plasterwork and sculptures you can get a real sense of the history of the area. This modern restaurant sits in a building that is probably several hundred years old – a fact that was very much in mind as I continued observing the surroundings. The red tile floor fit right in.

Scanning the room, my gaze became fixed on the sculptures in relief on the walls. One high relief sculpture depicted a Peruvian woman who seemed to be in the midst of preparing a meal. In another very clever sculpture, a cauldron also doubled as a window from which the servers can pick up the freshly cooked meals to deliver to the diners. Order up! Another wall had its artwork unpainted. Which made the painted artwork really stand out. But the unpainted walls are far from dull. Take a moment to see what is depicted in the sculpture and you’ll soon realize that it looks like a view of Cusco as seen from an arcade.

Other walls display an eclectic collection of Peruvian objects like hats, pictures, mini shrines, bottles and jugs of alcoholic beverages and such. Not only are the walls full of life, so are the windows.

Soon after we sat down, we were presented with a pisco sour. We’ve had at least one pisco sour every day of our excursion thus far. This one had a slightly different color and flavor than others we’ve had on this trip. It tasted like it had less lime juice in it.

Featuring international as well as local specialties, the menu is pretty extensive. It has English translations, complete with a few misspelled or incorrect words. For example, horneado (baked) was translated as ‘backed’. I would later see these types of translation errors on menus in every restaurant we visited, even on government forms.

Since the night was getting on, I didn’t want anything too heavy. I ended up ordering:

Quinoa soup (s/18 (Nuevo Soles)). It contains quinoa, chicken, and vegetables. I ordered this based on the aguadito I had my first day in Perú. And I was not disappointed. Good way to start off the meal. Warm (good thing because it was in the low 30’s outside), with plenty of chicken. I really appreciated that the flavor came from the vegetables and chicken without depending on an (over) abundance of spices…or grease.

My main course tonight was Pollo Dorado (s/30). The plate comes with roasted golden potatoes and a creole salad. Roasted/rotisserie chicken, or pollo dorado as it is also called, is very popular throughout Perú. If time allowed, I was hoping to try some at one of the ubiquitous pollo places. With our itinerary set as it was, I figured I’d better get some here and now rather than risk missing out entirely.

Los Tomines’ pollo was roasted nicely. Good color. Juicy. I don’t know why but I was expecting a bit more seasoning, a bit crispier skin. But it was fine just the way it was. No competing or overpowering flavors here, just a nicely roasted bird. Not much to say about the potatoes. They, too, were roasted. Cooked perfectly. Nice salad, too.

For the beverage, I got a Cusqueña Dorada (s/8). I had seen the advertisements for Cusqueña in several places throughout the country. I guess it is something like the national beer. The bottle features raised stones around the lower part of the bottle, resembling the building stones used by the Incas. Our server furnished me with a beautiful, etched goblet from which to savor the brew. I couldn’t wait to taste it. Nice amber color. Strange flavor, though. First of just plain beer, then a few seconds later, a light lager taste came on. The aftertaste was like any number of ‘industrial’ brews back in the States. Alas, I was slightly disappointed. I was expecting something quite different, something with more of a unique flavor. Maybe next time I’ll try one of Cusqueña’s other flavors. Cool bottle, though.

We savored the food. As we did so, we just tried to become part of the flavor of the restaurant. Occasionally we got to briefly chat with our server.

Dining here was such a singular, almost magical experience. Not only did we get to enjoy authentic Peruvian fare, but it also felt like we were being absorbed into Cusco itself. I have to admit it was kind of hard to leave this restaurant. But it was already late and we had an early start in the morning.

Looking for a unique place to dine while in Cusco? You’ll be happy here. Solo diners, couples, and small groups should be pleased. And the menu choices are wide enough to satisfy just about any palate.

Los Tomines – 4.25 forks. Recommended. If I am fortunate enough to ever make it back to Cusco, I will without a doubt return here.