Banker’s Hill Bar & Restaurant II

The first time we went to Banker’s Hill we kind of have mixed reactions but loved the place and given it was new figured it just had to work some kinks out. We still haven’t been for the very enticing happy hour with $5 dollar appetizers…but we did stop by for SD Restaurant Week and I have to say this definitely won us over. Touche Bankers Hill.

Banker's Hill Bar & Restaurant

Banker’s Hill Bar & Restaurant

Banker's Hill Bar & Restaurant

Banker’s Hill Bar & Restaurant

Banker's Hill Bar & Restaurant

Banker’s Hill Bar & Restaurant

APPETIZERS: For the first course we got the Crispy Pacific Red Snapper with Lentils, Preserved Lemon and Remoulade. Although I didn’t realize the crispy meant fried this was a lovely dish. The fish was super crunchy and the beluga lentils were delicious, topped off with a tangy and creamy caper remoulade this was awesome. Didn’t really get too much of the preserved lemon but still overall my favorite appetizer.

Crispy Pacific Red Snapper with Capers, Preserved Lemon and Remoulade

Crispy Pacific Red Snapper with Capers, Preserved Lemon and Remoulade

The other appetizer I tried was the Bacon-Citrus Marmalade Bruschetta with Bucheron + Minted Apples on Grilled Levain Bread. Levain bread is an awesome sort of partially whole wheat sourdough and bucheron is a stronger goat cheese, it almost tastes like a mixture between brie and chevre. The bucheron was creamy and tangy and with the salty-sweet bacon citrus marmalade and crisp apples on the toasted bread this had a lot going on. In a good way. Couldn’t taste the mint on the apples but I was ok with that as I don’t know how mint would have tasted with everything else.

Bacon-Citrus Marmalade Bruschetta  Whipped Bucheron, Minted Apples, Grilled Levain Bread

Bacon-Citrus Marmalade Bruschetta
Whipped Bucheron, Minted Apples, Grilled Levain Bread

Bacon-Citrus Marmalade Bruschetta  Whipped Bucheron, Minted Apples, Grilled Levain Bread

Bacon-Citrus Marmalade Bruschetta Whipped Bucheron, Minted Apples, Grilled Levain Bread

ENTREES: My entree was a Mesquite Grilled Local Yellowtail with Roasted Garlic Masa, Corn & Pasilla Saute with Salsa Verde. The yellowtail was just charred on the outside and perfectly pink and rare in the middle. The roasted garlic masa was similar to grits or polenta and together with the tomatoes, corn and salsa verde this was a fresh but satisfying dish with that creamy garlic-y masa.

Mesquite Grilled Local Yellowtail Roasted Garlic ‘Masa,’ Corn & Pasilla Saute, Salsa Verde

Mesquite Grilled Local Yellowtail
Roasted Garlic ‘Masa,’ Corn & Pasilla Saute, Salsa Verde

The other entree I tried was Black Angus Bistro Tender with Crispy Bacon & Cheddar Twice-Baked Potato, Broccolini & Cabernet Reduction. This was cooked nicely to the requested medium-rare and its hard to go wrong with steak, potatoes, bacon and veggies. Nothing super inventive but still very tasty.

Black Angus Bistro Tender   Crispy Bacon & Cheddar Twice-Baked Potato, Broccolini, Cabernet Reduction

Black Angus Bistro Tender Crispy Bacon & Cheddar Twice-Baked Potato, Broccolini, Cabernet Reduction

DESSERT: It seems to be a recurring trend for me to not post dessert photos because everyone (read: me) gets too excited and it disappears before I think of snapping a picture. Either way we got the Spiced Apple Cobbler Walnut Streusel, Salted Caramel Sauce, Vanilla Bean Ice Cream and the BH ‘S’more’ Ice Cream Sandwich Graham Cookie, Chocolate Sauce, Toasted Marshmallow. Hot apple cobbler + vanilla ice cream is a classic and this was no different. Great fall dessert. The s’mores ice cream sandwich came with a swipe of toasted marshmallow to dip your ice cream sandwich in and the ice cream was studded with crunchy almonds. Although it was served a bit too frozen this was pretty great.

Banker's Hill Bar & Restaurant

Banker’s Hill Bar & Restaurant

Patio

Patio

Overall everyone really enjoyed their meals. The restaurant has a great sort of minimalist and masculine decor with all the dark accents and deer heads and whatnot. Hopefully we will get to enjoy happy hour on the patio which has a huge wall of succulents. I guess given its restaurant week its hard to comment on price but for $30 bucks this was a great meal.

CHECK:
Restaurant Week Menu $30 x 2
TOTAL: $69.94 (w/ tax)

Banker’s Hill Bar & Restaurant

2202 4th Ave, San Diego, CA 92101
(619) 231-0222

www.bankershillsd.com

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Greece – The Cyclades

So far we’ve only reviewed SD restaurants but after a vacation in Greece I thought it’d be great to share some pictures of the local food. And the beaches. The beaches are pretty nice too.

Koufonissia - Pori Beach

Koufonissia – Pori Beach

So some of the dishes we tried were at the beach above. Koufonissia is a small island, part of the Little Cyclades. You can get to Pori Beach by boat or by taking a ferry to Koufonissia then taking a bus to Pori. There are exactly two restaurants on the beach and besides that you’d be hard pressed to find any other buildings around. The restaurant closer to the beach had way more people in it so that is where we went.

Restaurant in Pori

Restaurant in Pori

The first dish we tried was Taramasalata. Our waitress simply described it as a dip that came with bread and that it was very good, so we were game. Only after it came and we were already halfway through eating it that we discovered there was fish roe in it. This was totally fine by us but I guess if you are vegetarian or have allergies I would tread carefully as in a lot of restaurants their English may not be super extensive.

DSC00709 Taramasalata

The basic ingredients in taramasalata are carp roe, olive oil, bread crumbs, vinegar, lemon and salt. It has a very nice salty, creamy flavor and is nor overtly fishy, I thought it had more of a umami flavor than an obvious fish flavor. Really good with the pita chips that came although I wish some soft bread would have come too.

The next dish we tried was a favorite of the trip, Cretan Husk. Cretan husk is very simple but its the one dish I can’t wait to make at home. They use husk bread which is a stale ish whole wheat country bread and then top it with a very simply, barely cooked tomato sauce, capers and a fresh cheese. We saw feta used as the cheese often but in some islands they also used a mild local goat cheese. I think I’m gonna try chevre or really good feta in olive oil when I attempt to make it at home.

Cretan Husk

Cretan Husk

It’s deceptively simple but soooo tasty. We must have ordered it at almost every restaurant we went to after we discovered it. The bread sops up the fresh tomato sauce and you have the creamy cheese and a hint of sharpness from the capers. If you like panzanella this is right up your alley.

After our appetizers I ordered the Naxos Sausage with Lentils. The sausage I think was goat and it had nice char marks and a slightly gamey flavor. A lot of food for one plate. One positive side of Greece is that its quite inexpensive compared to the Western European countries. Things are a little pricier in Mykonos or Santorini but even then you can easily find yummy, large meals for very affordable prices. Like this one.

Naxos Sausage with Lentils

Naxos Sausage with Lentils

The lentils were smaller than I’m used too but excellent. They were mixed with very thinly dressed onions, tomatoes and a light dressing which contrasted nicely with the fatty, smoky sausage. The whole thing was pretty delicious. The only thing I disliked was that the sausage was studded with pieces of fat which are not my favorite but its pretty normal for sausages and no one else was complaining 🙂

The other entree we got was the Baby Goat with Eggplant Puree. The meat was super tender and a little gamey with a mild tomato sauce and a puree of smoky grilled eggplant. The braised meat with the slightly sweet tomato sauce and the silky, smoky puree was amazing.

Baby Goat with Eggplant Puree

Baby Goat with Eggplant Puree

Everything we had was tasty and the ingredients and preparation were of great quality. For dessert I had a banana, milk, honey, cinnamon and sesame smoothie I didn’t take any pictures of. We were pretty happy with this meal. They also turn into a bar with live music later at night, that night they had Brazilian bossa nova. It went really well with the great food and the great view. Highly recommended.

Sunset in Pori

Sunset in Pori

So the next meal we have pictures of was slightly less successful. This meal was in Paros island right by the private marina. Also can’t remember the name of this restaurant but it was at the end of the first row of restaurants.

Paros

Paros

For appetizers we got a Cretan Salad. This was described as tomatoes, olives, onions, cucumbers, potatoes, and Cretan bread. Weirdly instead of potatoes we got cubes of Swiss cheese in the salad.

Cretan Salad

Cretan Salad

This came with no dressing so we mixed red wine vinegar and olive oil and poured it over top. Almost every restaurant will have olive oil and red wine vinegar at the table which is nice because they normally give you bread but no butter or anything to put on the bread.

For an entree I got the Stuffed Calamari. It said it was stuffed with feta, peppers and sundried tomatoes and came with rice and fries. I asked for roasted potatoes instead and although the waiter agreed to it I got fries anyways.

Stuffed Calamari

Stuffed Calamari

The squid was definitely overcooked and but the tomatoes were fresh instead of sundried and the bell peppers were too raw for my liking. The fries are softer in style than normal American french fries but we saw that a lot. The tartar sauce was ok. Overall it was unremarkable and I gave the rest of my squid to one of the many stray kitties that seem to be everywhere in the islands…

The other entree we got was Cretan Casserole. This was also cooked goat but what we got was not very casserole-y. It came with fries and rice but the waiter forgot the rice.

Cretan Casserole

Cretan Casserole

Although it doesn’t look super appetizing the meat was actually pretty good. Sadly there wasn’t a lot of it and there was a lot of bone, fat, and assorted tissues. Nothing like the baby goat we had in Koufonissia!

Paros

Paros

Overall we ate a lot of good food in Greece. Our number one tip would be to not eat at the restaurants that are right on the water/boardwalk especially if they’re close to the port or where the ferry arrives. These restaurants are mostly there for the cheap drinks and the food is definitely secondary. If you meander in a little into the towns you’ll find cheaper and much better food. Naturally it always pays to ask a local as well or to do some internet sleuthing beforehand.

Our favorite restaurant was in Naxos island. It was only a row behind the boardwalk restaurants advertising 4 euro drinks but it was nice and friendly with only one older lady manning the entire place. She didn’t speak a lick on English and as soon as we sat she handed us the Greek-English menus and after we sat an older Greek lady with a scarf neatly tied around her head came and sat in the table next to us. Always a good sign. Her food was simple but so good. Everything tasted fresh and she did all the cooking.

Sadly we can’t remember the name something like “Family Tavern”, if you get to Naxos by ferry go straight to the boardwalk with all the restaurants and go behind them and walk to the right until you see a white and light teal building. If you find yourself seated in the patio below you are golden.

Our Favorite Restaurant in Naxos

Our Favorite Restaurant in Naxos

The roasted potatoes with oregano and lemon are out of this world and the lady always gave us free dessert whether it was a slice of homemade orange cake or perfectly ripe figs. If we go back we will definitely be stopping by here again.

Sunset over Mykonos

Sunset over Mykonos

Fig, Honey, Thyme & Goat Cheese Yogurt Popsicle

So I’ve noticed a lot of our recipes have really long titles and this no exception. I just really want people to know what’s in them right off the bat I guess? I was going to call them red, white and blue popsicles in honor of the upcoming holiday but I thought that might be pushing it as figs are really more purple than blue on the outside…

Figs

Figs

Also I was way too excited to get a half day on Wednesday and with that and no work on Friday I basically did not really remember to finish this post until today. So I guess the red, white, and blue is not really applicable anymore…

Figs from the farmer's market

Figs from the farmer’s market

Figs are amazing. I am aware they are not the most popular fruit and as a kid I tried to pretend I didn’t like it because I thought the interior of the fig looked like “tentacles” but they are delicious. Plump, sweet, and incredibly fragrant I suggest you find yourself some figs before they’re gone!

Figs

Figs

Perhaps the only downside with figs is that they are indeed highly seasonal and a touch on the more expensive side. I have bought figs from Trader Joe’s ($2.99 for a basket not bad at all), from the Little Italy Farmer’s Market ($4.99 for a basket) and Whole Foods ($5.99 for a basket) and sadly despite the TJ’s one being super cheap they were also not quite worth the money as they were still green on the outside and even after ripening were mostly hollow and dry inside. The one’s from the farmer’s market were the best, and I will be picking more up this weekend!

Figs

Figs

There is not much you need to do to enjoy figs, I find that they’re best when super fresh, it almost seems like a waste to cook them into anything unless they are dry or past their prime.

Figs

Figs

One of my favorite ways to eat them is as a light snack, drizzled with honey and then sprinkled with thyme and good feta or with a dollop of thick greek yogurt if you are not into the salty and sweet thing.

Fig with Thyme & Honey

Fig with Thyme & Honey

Fig + Honey  + Thyme + Greek Yogurt

Fig + Honey + Thyme + Greek Yogurt

And as much as I like them fresh, I perhaps got too excited about figs and having bought some from the farmer’s market and Trader Joe’s I decided to use some of the Trader Joe’s ones to make popsicles. More specifically: fig, greek yogurt, goat cheese, thyme and honey popsicles. This might have also been influenced by me recently acquiring these nifty little Zoku popsicles molds.

Zoku Popsicle Molds

Zoku Popsicle Molds

Zoku Popsicle Molds

Zoku Popsicle Molds

I got these from Pigment in North Park, this store sells all kinds of interesting decor, books and food items as well as all the components you would need to build your own terrarium. Zoku also has these other instant popsicle molds that will have your popsicle ready in 6 minutes or something of that sort. I can wait more than 6 minutes for my popsicles so I got the regular kind but those are a good option too for you more impatient types 🙂

Fig, Honey, Thyme and Goat Cheese Popsicle

Fig, Honey, Thyme and Goat Cheese Popsicle

INGREDIENTS:

Makes 2 popsicles with my molds, to make more double, triple, etc. accordingly.

1 cup of greek yogurt
4 tablespoons of goat cheese
sugar/agave/sweetener to taste
4 tablespoons honey
1 sprig of thyme
3 figs, chopped
popsicle molds

INSTRUCTIONS:

1. Whisk the greek yogurt, goat cheese and sugar/agave/sweetener together until smooth.
2. Taste to see if its sweet enough for your liking, keeping in mind we are adding some honey after. Add more if necessary.
3. Stir in 2 tablespoons of the honey, thyme leaves, and chopped figs. Beat the figs around with the whisk a little so they break down a little until the whole mixture is the lightest shade of pink.
4. Add the last 2 tablespoons of honey but only mix in slightly so you still have swirls of honey.
5. Pour into popsicle molds and let freeze for at least 3 hours or according to popsicle mold instructions.
6. Eat!

Yogurt and Goat Cheese

Yogurt and Goat Cheese

Cherry Blossom Honey

Cherry Blossom Honey

So basically with popsicles or ice cream the more impurities you add to your liquid base the less solid it will be. Adding sugar, fat or alcohol all will make your popsicle softer. For this recipe I used nonfat Greek yogurt but using full fat would give you a creamier popsicle.

Greek yogurt, goat cheese, honey and thyme

Greek yogurt, goat cheese, honey and thyme

Greek yogurt, goat cheese, honey and thyme

Greek yogurt, goat cheese, honey and thyme

This is a lovely very grown up popsicle with good tang from the goat cheese, a floral flavor from the honey and figs and lastly a slight herbal earthiness from thyme. I don’t know that kids would enjoy it as much as adults but this is a perfect light dessert to serve after a summer BBQ.

Fig, Goat Cheese, Honey & Thyme Popsicles

Fig, Goat Cheese, Honey & Thyme Popsicles

Fig, Goat Cheese, Honey & Thyme Popsicles

Fig, Goat Cheese, Honey & Thyme Popsicles

TIPS:
– If you don’t like figs other fruits that can be substituted would be strawberries, apricots, grapes, blueberries or peaches.
– Thyme and the goat cheese could also be omitted. For the herb component you could also substitute it, some herbs that play nicely with sweeter flavors are rosemary, tarragon, mint, lavender, and basil.
– Different kinds of honey would add different dimensions to the flavor, I used a light cherry blossom honey but buckwheat honey would add a deeper honey flavor that would be lovely with the thyme.
– Lastly, if you want a really creamy popsicle you could always substitute heavy cream for the greek yogurt! But just make sure the cook the cream with the sugar before so that the sugar is properly dissolved.

Buona Forchetta

I’ve been hearing about Buona Forchetta for a while and was really excited to try this place with its gorgeous golden pizza oven (look at the website!).

Sergio Pizza

Sergio Pizza

First driving into the Golden Hill / South Park area was great. I don’t frequent that area too often but its beautiful and I promised that I’ll start exploring it more. Its completely different from the other side of the Balboa Park along 6th Av., much less busy and so charming. But anyways, I digress.

Buona Forchetta Menu

Buona Forchetta Menu

The place has a rather small inside but a nice patio with heaters. Loved the vibe of the place. The menu was fairly simple: appetizers, salads, pastas, pizzas (regular, white, fried), calzones and desserts. There was no happy hour but with glasses of sangria regularly priced at $4 and beer at $5  who needs happy hour anyways.

DRINKS: Even a better deal than the cups of sangria is a carafe of sangria. For $18 we got a carafe of fantastic white sangria. It was very crisp tasting although not very alcoholic. This was fine by me.

White Sangria

White Sangria

APPETIZER: To start off we ordered the Pizzelle, fried up little rounds of puffy pizza dough with marinara sauce and parmesan. You get three of these little babies and they are quite tasty. They’re very tomato-ey with all that sauce and the marinara is very fresh tasting.  I liked these but eat them fast as they get soggy and cold sitting under all that sauce for a while. Also since I prefer marinara that tastes more like fresh tomatoes instead of stuff thats been cooking for days I really liked the sauce on the pizzelle and on all their pizzas.

Pizzelle

Pizzelle

Probably because I felt guilty about my imminent consumption of vast amounts of cheese and dough I also ordered a salad, the Gamberi. It had shrimp, arugula, capers, artichokes and a lemon-y dressing. This salad is quite tart with the brininess from the capers and the lemon dressing, but it was tasty and refreshing. They also give you decent sized shrimp, I hate ordering something with shrimp and getting the tiny cheap crap shrimp. No such thing here.

Gamberi

Gamberi

ENTREE: We got three pizzas to share. As a note the pizzas are personal sized and cut into 4 pieces, however we were 4 people and got three and it was more than enough. The first was the Sophia with mozzarella, artichokes, mushrooms and prosciutto cotto. Prosciutto cotto is cooked prosciutto. It was torn into small piece and it was crispy at the edges, tasting more like the best crispy ham ever instead of silky prosciutto. This was my personal favorite. There was just enough cheese + the mushrooms and artichokes worked wonderfully with the prosciutto cotto to feel like you were eating a fantastic hearty pizza. I have to commend them on their crust too; thin but still chewy with the perfect amount of char. That fancy oven is doing you good Buona Forchetta.

Sophia pizza

Sophia

We also got the Sergio. This was mozzarella di bufala (fresh mozzarella made from buffalo milk), fresh prosciutto and arugula. For this pizza the arugula and the prosciutto are added after the pizza leaves the oven so the prosciutto was still that silky soft texture and the arugula was crisp. This was also delicious, my only wish was that there was more mozzarella di bufala, I think that would have made this my favorite pizza. It definitely feels less hearty than the Sophia because its not all hot melty everythingness but its a perfect hot weather pizza since the fresh prosciutto and arugula balance out the hot crust and cheese.

Sergio pizza

Sergio

Our last pizza was a pizza bianche, or white pizza. We ended up choosing the Isabella, with creme fraiche, sun dried tomatoes, goat cheese, onions and rosemary. Sadly this was my least favorite pizza but I normally prefer regular tomato based pizza over the white sauce versions. The sun dried tomatoes were a little too charred for me and the overall pizza felt dry, we all wished there had been more creme fraiche. They have very thinly sliced mostly raw red onions on the pizza too so if you love onions you will like this one.

Isabella pizza

Isabella

DESSERT: So for dessert we got the Millefoglie a flaky pastry that was filled with a sweetened mascarpone cream and fresh strawberries. There was also chocolate sauce drizzled on the plate. This was amazing. I wish there were more strawberries because getting the flaky pastry + cream + strawberries in one bite was heavenly. Sadly we were sharing this and it got devoured so fast I don’t even have any pictures of it 😦

Overall we all loved Buona and cannot wait to go back. The prices are very reasonable and you legitimately don’t see people doing really good Neapolitan style pizza in San Diego. Don’t get me wrong I love ALL kinds of pizza but especially kinds that are thin and light enough that I can consume three pieces without feeling excessively full and/or guilty. Looking at that menu I already know what I wanna order next time…and definitely not planning on sharing dessert again 😉

CHECK:
White Sangria $18
Pizzelle $5
Gamberi $10
Sofia $11
Sergio $13
Isabella $13
Millefoglie $6
TOTAL: $82.08

Buona Forchetta
3001 Beech St.
San Diego, CA 92102
http://www.buonaforchettasd.com/

5 Minute Healthy Salad – Strawberries, Feta, Almonds, Turkey + Thyme

One of the best ways to eat healthy during the work week is to BYOL – Bring Your Own Lunch. Cooking a bigger portion ensures you have extra leftovers to bring to work. However there are days when there are no leftovers to be had and very little time in the morning to prep something to take to work. Even though I have turned to Trader Joe’s frozen meals and PB&J’s, I also learned how to make tasty, filling salads that I can throw together in 5 minutes. I love salads with berries and this an easy strawberry salad that requires minimal cooking and will be ready to go in your trusty tupperware in less time than you take to shower in the morning.

strawberry, salad

Strawberry Salad

The best part about this recipe is that the basic concept is there but you can substitute whatever you have in your fridge: if I don’t have strawberries I throw in blueberries, if I don’t have feta I use goat cheese…No turkey? A tiny bit of bacon is not going to kill you. It’s all good 🙂

strawberry, salad

Strawberry Salad

INGREDIENTS:

Mixed greens
5 strawberries
2-3 slices of roasted turkey breast (not the cheap rubber-y kind please)
Handful of almonds
Feta
3 sprigs of thyme
2 1/2 tablespoons of olive oil
2 tablespoons apple cider vinegar
1/2 tablespoon honey
salt and pepper to taste

1. Heat up a small frying pan and add 1/2 tablespoon olive oil to it.
2. Rip up the turkey in small pieces and add it to the hot pan. Season to taste and let it get crispy and brown around the edges.
3. While the turkey is browning fill your plate/bowl with the mixed greens and slice up your strawberries and place them on top of the greens.
4. Add almonds, thyme leaves, then crumble feta on top.
5. Add the turkey thats browned.
6. Combine the 2 tbsp of olive oil, apple cider vinegar, and honey in a small bowl then whisk together and season to taste. If you are eating this right away pour it on top and toss to combine. If taking to work add it to the bottom of the container so everything doesn’t wilt and you can toss it all together before eating.

Amounts in this recipe are fairly loose because you should not be measuring things that early in the morning. Just add however much you want of each ingredient. I recommend adding A LOT of toppings so that the salad feels like a meal and you’re not just eating greens by themselves like a rabbit :/

You could also always add more meat like chicken breast. I like using meat as just an accent as opposed to the main ingredient in this salad because reducing your meat intake is good for you (but hard to do!) and although we tend to cook full meals for dinner (complete with steaks or salmon filets and whatnot) there are so many tasty ingredients you don’t miss it in this salad.

Strawberry

Strawberry

A great way to make salads more flavorful too is to use herbs like salad greens. If you have ever had tabbouleh or fattoush or other Middle Eastern salads, they use parsley and mint as if they were salad greens not just accent herbs. So have herbs on hand! I grow rosemary, basil, parsley and thyme. All are doing pretty well except for the parsley which apparently cats like to eat…

For this salad basil, rosemary, or mint would also pair beautifully with the strawberries.

Thyme

Thyme

Basil

Basil

Rosemary

Rosemary

So this is a lovely 5 minute salad for spring, look out for future posts on a super fast nicoise style salad and citrus-avocado based salad…

TIPS:
– If you don’t have strawberries: blueberries, blackberries, and raspberries would all do – just make sure its fresh fruit!
– We used fat free feta but using real feta makes the salad creamier and using goat cheese even more so!
– If you don’t have almonds, hazelnuts would be particularly good here. Or else pine nuts, walnuts, pecans, pistachio and most nuts would work…perhaps not peanuts.
– Candied nuts always are really good in berry salads as well! Those have a lot of calories so we stayed away from them this time.
– Any mixed greens maybe with the exception of iceberg lettuce could be used as a base – butter lettuce, romaine, spinach, etc.
– If you use a pre-made low fat dressing that would save you even more time!

Cafe 21

Cafe 21 has long been ranked #1 brunch in SD and being a fan of Hash House I always wanted to go to see this restaurant that upstaged Hash House’s pizza-sized pancakes and my favorite pesto scramble with chicken

sangria, cafe 21, san diego

Sangrias at Cafe 21

Cafe 21 has two locations, one in the Gaslamp and one in North Park. Brunch tends to get pretty busy so we would advise you to go early or late and in general the North Park one is less crowded than the Gaslamp. We went to the North Park location around 10 am and only had to wait a couple minutes for seating at the bar.

You know when sometimes you go to a restaurant and one dish stands out so you know what you absolutely must order? At Cafe 21 there were 4 dishes that I absolutely wanted to order. I considered ordering 2 and taking the rest home but finally decided I should not completely cancel out the benefits of the hot yoga session I attended that morning and decided on only one dish – it wasn’t easy.

Cafe 21 has 4 kinds of sangria and they’re all displaced on the wall – two red wine ones and two white wine ones. We were stuck deciding between the Pineapple Citrus and the Watermelon Cantaloupe. We asked for a taster and ultimately decided on a pitcher of the watermelon one. It was very refreshing tasting and tasted more like melon than wine. This was served with a slice of fresh watermelon and lots of ice; perfect for a hot day.

watermelon, sangria

Watermelon Cantaloupe Sangria

The menu has quite a few options ranging from frittata-style omelettes that come in cast iron pans (you can get one side dish with them), benedicts that come on corn cakes, salads, sandwiches, yogurt parfaits and specials. I decided on the Filet Mignon Omelette that comes with bell peppers and goat cheese with a salad for the side.

salad, strawberry, cafe 21

Side Salad with Strawberry

filet mignon, omelette

Filet Mignon Omelette

The omelette was fluffy and delicious, it comes super hot in the cast iron pan. I loved the goat cheese but wished the bell peppers were a little more cooked as I like them soft instead of crunchy. The filet mignon was cooked medium-well, I suspect it was rarer but cooked while sitting in the cast iron pan. The side salad was delicious, simple greens but dressed with a slightly sweet berry dressing and garnished with fresh strawberries.

My friend got the Prosciutto Omelette. This came with prosciutto, mushrooms, and cheddar cheese. It looked amazing and I think I would pick that one over the Filet Mignon Omelette next time. All the omelettes come with toast as well.

Prosciutto, Omelette

Prosciutto Omelette

Overall everything was quite good, the service was excellent, and we kept staring at dishes come out of the kitchen and inquiring as to what they were as everything looked amazing. Can’t wait to come back here and try the lavash bread with turkey sausage topped with cheese or the smoked salmon, egg, and avocado sandwich. And the baked pancakes with apples….And the shrimp corn cake benedict! Clearly will have to return more than once…

Cafe 21

750 5th Ave
San Diego, CA
92101

2736 Adams Ave
San Diego, CA
92116

http://www.cafe-21.com