Catching up over the past few weeks!
Ototo
The shrimp and scallop okonomiyaki was my favorite thing on Ototo’s menu in the before times, especially with the presentation having it served on a hot cast iron plate. After having honed my own preparation during the summer closure, I was eager to revisit it in takeout form. Let’s just say that while I really like mine, Chef Namba’s is better. It’s gooier and thicker throughout (how I prefer all pancake-like foods) and studded with big pieces of shrimp and scallop make it a delight to eat. The okonomiyaki comes designed to be finished at home, so you can put as much kewpie Mayo on it as your heart desires.
Valle
While on the pricier side of the taco menu, I really enjoyed the grilled fish tacos enough to go back and get them again as an excuse to try more of the menu.
Taqueando Fest x Tuetano Taqueria
I’ve been missing the birria train, and with so many options I thought I’d put it into Bill Esparza’s hands to deliver an elite experience–and boy did he ever–by bringing in Chef Priscilla Curiel of Tuétano Taquería in San Ysidro.
Not only is the tender, deeply flavored stewed beef an incredible bite on it’s own, it’s elevated by an amazing tortilla. While it didn’t come with the consome that accompanies many birria tacos (you have to order it separately so my b) I used that as an excuse to light my mouth on fire with the luxurious salsa secca. Tuétano Taquería is known for serving roasted bone marrow along with their tacos (a little too rich for what I was looking for this time around, but something I’d add on return to try) and is in residence at the space fka Church and State alongside Ricky’s Fish Tacos.
Iki Ramen
Picked up the regular Kaisen Don which comes with tuna, salmon, kampachi, scallop, ikura, spicy tuna, and crab on a bed of sushi rice. The flavor is great and the fish super fresh (and I appreciate the addition of crab and spicy tuna) but the cuts were quite thin and I wish I had ordered a couple more items. Next time.
Rubie
I’ve sung Chef Gian Scott’s praises over on the Caribbean food thread and took one last swing by for the smoked chicken as his pop up at Sqirl came to a close. Everything was on point and you could tell he was pulling out all the stops as he was wrapping up his run. I’m really looking forward to watching his career and seeing where he takes Rubie next!
Sqirl
I also snagged a couple pastries left in the case–a carrot ginger scone and a slice of kiwi buttermilk pie. I enjoyed both, and it’s a reminder that for all the warranted negative attention they were jammed up with, they do still make some compelling bites.
Hayato
Still the GOAT. In a stunning upset, the black cod was this month’s best bite.
