Apparently, I’m not the only person enjoying what Urban Solace has to offer. Alice Q. Foodie wrote a great report on the place, as well as a nice summary of all the buzz it’s getting from local bloggers.

My husband says that this is currently his #1 favorite restaurant in town. He had the beef cheeks last time, the hangar steak the first time, and he’s currently grumpy with me for going there tonight with the girls, without him. Oh well! That’s what he gets for going to Vegas without me!

I had the most sumptuous, moist, tasty fish there last Saturday - it’s called Arctic Char which I had never had before. Have you? It has the pink flesh of salmon, but the waitress described it as having a less fishy taste than salmon. Personally, I’ve never been bothered by the alleged fishiness of salmon, so I just enjoyed the Arctic Char independent of its comparisons to salmon. I’m considering getting Arctic Char again tonight, if they still have it. But maybe I should venture out and try something different.

Just to finish up my report on Urban Solace, we’ve tried most of their appetizer and especially loved the Butternut Squash/Goat Cheese Dip and their most amazing biscuits! Melt in your mouth biscuits, baby! I got their burger on our first visit, definitely would get it again.

Oh, and the Sweet Potato Fries! Those are worth a visit all on their own. Great buttermilk dip for them, too!

Oh, oh! Urban Solace is a great value. Our first visit, we thought perhaps they left off 2 of our glasses of wine because the total was so much lower than we expected. But no… it was all there. Maybe that’s another reason why my husband enjoyed his meal so thoroughly!

OK, well. go to Urban Solace. But not tonight! They don’t take reservations and I hope it’s not crowded.

Cheers!
~Beth

As a native San Diegan, I’m just so sad for our city and its people, all the loss and the displacement and the hardship. But I’m trying more to focus on the heroism of our firefighters and law enforcement, and the generosity of the common San Diegan. There hasn’t been any violence or misconduct and I think that says a lot about our character during tough times… which is when it really counts, of course.

As for us… we did pack up our car with cherished mementos, but somehow we didn’t have to evacuate. I only know a few people who didn’t have to evacuate. A friend lost her house, and I’m just so ridiculously sad for her and her family; it seems so pointless and surreal.

I’m sending strength and solace to our city. I love San Diego so much.

~Beth

Alexander’s - If you’ve been to The Linkery, then you’ve certainly seen Alexander’s right across the street. We really enjoyed our Thursday night dinner at this North Park pizza place. Love the white decor, cozy candles, and friendly service. I’d highly recommend the Gourmet Special pizza - full of salty creaminess, herby heartiness, and a delicious crust. We freezed the leftover slices right away, and they made a great weeknight dinner a few days later.

Most fascinatingly, we had a celebrity sighting at Alexander’s. It was Uli from last season’s Project Runway! I love celebrities, but I’m not willing to live in Los Angeles, so the Uli Sighting was a nice little after-dinner treat for me.

We also got the mushrooms as an appetizer, and we could take or leave them. I make stuffed mushrooms a lot at home, and I felt like theirs need more kick and flavor.

But we got some interesting wines with honest suggestions from our fun and amiable waiter. You should stop by Alexander’s some time, if you haven’t yet given it a try.

The Ritual Tavern - My husband has found his new favorite restaurant. He’s notoriously choosy, and the only thing he could find wrong with The Ritual was the taste of the water. Oh yeah… the thing my husband is most picky about it water; he hates tap water. But that’s a story for another time..

The decor is really cool at Ritual. It feels like you’ve stepped into a European pub or beer hall. It’s a little bit Gothic and dark, but not overly so.

We loved the beer and wine list, the Beer Battered Vegetables (the carrots were the best!), and our entrees. I got their Signature Shepherd’s Pie made with Niman Ranch lamb and beef. The flavors were so homey and comforting. It made me want to run home and try making the dish myself so that I could have that feeling and taste those flavors all the time!

And my husband went nuts for his Lamb Sirloin with cherry port reduction sauce. He thinks this was the first time that he had the cut of lamb sirloin. This dish got two thumbs up and not a drop of food was left on his plate.

Gelato for dessert was the perfect creamy touch. And I thought it was really cool when we got leftovers, the waitress gave us the option of receiving a plastic bag or not. I appreciate that because I hate using unnecessary bags. I’m so glad that more restaurants are aware of ways that they can use fewer resources.

Next time, we are craving to try the Fish And Chips and their Burger at Ritual Tavern.

***

Hope you’re eating well around town, too!

~Beth

Last week, I pan-seared salmon for the first time. I’m a convert!

Usually, I use the oven for salmon, using my mother-in-law’s famous salmon cooking method. (Oh my god, I’ve never posted that before?!? I have to tell you about that sometime soon!)

Well, my new passion is pan-searing. I love how the top of the salmon gets crispy and the fish stays moist and tender.

I used a recipe from the America’s Test Kitchen “Fast & Fresh” 2007 recipe magazine. It’s called Seared Salmon with Balsamic Glaze. My husband is now obsessed with the sauce. It’s super-easy to make for a weeknight, and the hint fresh rosemary goes beautifully with the citrus-honey mix that crystallizes and makes a perfect sauce. I bet it would be great on other fish and with certain meats, as well.

Be sure to use a nonstick pan if you sear your salmon. I made a mistake the first time and accidentally used a regular pan. It was not pretty to clean up afterwards. When I created this dish again tonight, I made sure to use a nonstick pan and that made all the difference!

See, I used the wrong pan the first time…

Oops, I just now realized that I didn’t add the butter (or the extra salt and pepper) at the end tonight, and it was still very delicious and rich and flavorful. In fact, my butter-obsessed husband didn’t even notice it was missing. So, feel free to omit the butter if you like.

This recipe is a new classic in my repertoire and I think you’ll love it, too, for an easy and luxurious weeknight meal.

Seared Salmon With Balsamic Glaze
From America’s Test Kitchen/Cook’s Country
Serves 4

1/4 cup balsamic vinegar
1/4 cup orange juice
2 T honey
1/8 t red pepper flakes
1 (5-inch) sprig of rosemary
2 t vegetable oil
4 skin-on salmon fillets (about 1 and 1/2 lbs)
salt and pepper
2 T unsalted butter

1. Whisk together the first 4 ingredients in a small bowl, then add rosemary. Heat oil in large nonstick skillet over medium-high heat until smoking. Season salmon with salt and pepper and cook skin side up without moving, until well browned, 4 to 5 minutes. Flip fish skin side down and cook until all but very center of fish is opaque, 2 to 3 minutes. Transfer to platter and tent with foil.

2. Wipe out pan with paper towels and lower heat to medium. Carefully pour balsamic mixture into pan (it will splatter). Simmer until thick and syrupy, about 5 minutes. Remove rosemary sprig. Whisk in butter, season sauce with salt and pepper, and pour over salmon. Serve.

Enjoy!
~ Beth

For us, Vegas is always about the food. Before each Vegas trip (we go about 4 times per year), I discuss and decipher and research and suggest and decide and make reservations. I can’t really comprehend going to Vegas without planning each meal and having reservations, but I’m sure some people do it.

Coordinating a large group (~20 people) can be intense, but we all went with the flow and did what we wanted to do. We stayed at the Palms. I love that hotel because it’s so small. You don’t have to walk miles just to get to the elevators.

The main bday party was at a MAJOR suite at the Wynn. From the windows we could see the lake show on the ground. I didn’t realize it was so elaborate and whimsical.

Now on to the food…! I only took a few photos because I’m kind of over taking multiple flashy photos in restaurants nowadays. But you will get the gist.

First, our standby - Olives at the Bellagio. My husband is obsessed with their Maytag Martini made with Junipero gin. Handstuffed olives and a twig of rosemary add to the indulgence.

For the first time, we were seated on the patio adjacent to the fountains with an extensive view of the strip. This was wonderful until the wind changed and we had to duck and cover our food from the fountain water. It was so intense that they even had to bring out one of those “Piso Mojado” yellow signs for the floor. That is definitely a bad hazard of eating on the patio, as lovely as it was.

We also ordered a starter of Foie Gras and Duck Tenderloin, as well as the Tuna Tartare ($17) with cucumber, julienne, ginger glazed rock shrimp. Here they are:

At Amy’s suite party, her BFF Alex provided a delicious cake from a local Vegas bakery called Freed’s that apparently the New York Times said is the 3rd best bakery in the country. Everyone loved the cake! And it was so cute and Vegas-themed. Rumor has it that if you fill the plastic slot machine with water, it sprays when you pull the handle. Nice touch!

The next night we got a lovely private room at Prime at the Bellagio (yes, we might as well just start staying there since we end up there every night for their restaurants!). We sat at a gorgeous round table for 7 and an exquisite Lichtenstein tapestry adorned the wall behind us.

The starters were phenomenal - to this snacky girl, they were the most memorable part of the meal. This is the Steak Tartar and Carpaccio Plate which we also enjoyed when we ate at Prime last December.

I ordered the most amazing short ribs with a “spring roll” of grits. The portion was about 4 times what I would have expected it to be and I felt horrible about not being able to finish all my food. But I did the best I could!

Everyone in our party ordered red meat. Most people got the filet special which came with blue cheese truffled mac n’ cheese. Wow.

And here’s how we marked Amy’s birthday at Prime:

Mmmmm! I love chocolate!

So that is Amy’s amazing 30th birthday weekend as seen through the eyes of our meals. Viva Las Vegas and many more healthy, happy years to my little sister!

~Beth

I went to a raw food restaurant in Hillcrest today. It’s called Cilantro Live! Have you seen it? It’s right there in the heart of Hillcrest on 5th next to the Starbucks.

I was a raw restaurant virgin. I never would have gone there (in about a million years) if it weren’t for my deliciously healthy and in-the-know sister-in-law Anisa.

She runs. She detoxes. She wanted to have lunch with me there, so I’m glad it worked out for us on a post-heatwave Thursday.

Anisa told me that Cilantro Live is famous for their Heavenly Tacos, so that’s what I got. Heavenly tacos are: “Two tacos served with Mexican wild rice. Folded green tortillas filled with nut-meat, avocado, salsa fresca, lettuce and sour cream.”

And I also ordered their Cleansing Cocktail of beet, carrot, apple, celery and a hint of parsley. Next time I would have them add a little fresh lemon juice to brighten it up. The juice tasted really earthy and grassy, but I was willing to put up with it since I knew it was good for me.

Inside it is very green.

As for the tacos, I pretty much ate every bite. I liked the nuttiness of the “meat” and the dish overall had a zesty, full flavor. Again, if I got such a dish at a “regular” restaurant, I would have found it lackluster and odd. But since I knew that it was fitting into the raw, vegan concept, I ate it up heartily and counted it as my good healthy karma for the day. (Okay, month…)

(Anisa has tried a lot of the menu items at Cilantro Live. Besides the juice blends, she favors the Nopalitos, Thai Salad, and the Cilantro Live Guacamole.

It felt weird to eat so healthy. Quite unnatural, actually. And eating raw seems like a helluva lot of work. I’m not sure I’d go back to Cilantro Live! on my own, but not because they aren’t doing their particular thing well. I guess I just am not a raw girl (except when it comes to sashimi).

Anyway, it’s good to know that raw food can be done creatively and conveniently in central San Diego. I bet there’s a whole big group of people who are beyond thrilled about this addition to the SD food scene.

What do you think of raw food restaurants? If you’ve never been, are you totally opposed?

~Beth

Her show, Healthy Appetitie with Ellie Krieger, showcases exactly how I like to eat - fresh, colorful, wholesome ingredients, whole grains, and an emphasis on health without compromising good taste.

I want/plan to make almost everything she demos on the show, but the main recipe that I’ve loved so far and have made several times is Fettuccine with Creamy Red Pepper-Feta Sauce.

You put all this yummy oniony, peppery goodness into the blender with feta and a bit of broth and that’s all there is to it!

It combines my love of roasted bell peppers with the lowfat creaminess of feta coating whole wheat noodles. I use the Trader Joe’s Whole Wheat fettuccine which gives the perfect nutty heartiness without the cardboard dryness that sometimes characterizes whole grain pastas.

You should try it for yourself!

~Beth

I like my drinks iced, even in the Winter, and I like them cold-steeped. With tea, the cold-steeping process produces less bitterness, especially from green teas.

Like the Toddy coffee situation, I love that I only have to make my favorite beverage every few days. And again, brewing in a reusable pitcher means I reduce my ridiculous “carbon footprint” because I’m not buying bottles of prebrewed tea from the store.

(I’m all for recycling and using less packaging, but I hate the term “carbon footprint.” Ironically, I seem to be the main person using that term lately.)

The cold-steeping process is totally passive. I bought this little cold-steeping pitcher at Infusions of Tea in La Jolla for about $15. And I get my tea in bags at Trader Joe’s.

I like experimenting with various combinations of flavors. I usually do half plain black tea and half flavored, such as Mango or Ginger Peach. Or, I do half plain green tea and half Pomegranate green tea. I put 12-14 tea bags total. I’m still experimenting with this number, but I’m certain there’s no exact process to it. It all tastes good to me!

You put the bags (or loose leaf tea, which is why I originally started brewing tea this way) in the little removable part of this pitcher. Then put the pitcher in your fridge overnight, or for only about 6 hours for green tea. Squirt some lemon in after you pour it over ice and you’re ready to refresh!

Any other cold-steepers out there?

~Beth

One of the first things I ever blogged about was how I’d never had a single cup of coffee in my life.

Well, I’m here today to apologize to the Universe, the Coffee Gods, and the humble java bean for my former ignorance. I was stupid. Very, very stupid.

And I have A LOT of time to make up for!

My sister Amy (also a recent convert to coffee) gave me my first hot cup of coffee homemade in her kitchen back in March. I’ve hardly skipped a day since, although I have gone through various incarnations in how I drink my coffee, how I sweeten it, what kinds of creamers I’ve used, and where I get my coffee fix.

It was nice of me to wear a shirt that matches my blog as I sipped my first cup of coffee at Amy’s house:

(What!?! You’ve never blingeed before? Hmmm…)

I think I’ve finally figured it all out now - thanks to our friend Kelsey (by the way, CONGRATULATIONS on your engagement, Kelsey and Amanda!) introducing me to the Toddy Cafe Cold Brew Coffee System.

This lovely device cold steeps your coarse grinds into a tasty coffee concentrate that has 1/3 of the acid of traditionally brewed coffee, as well as less caffeine (I’m not sure how much less) and no burnt taste. It’s pure coffee goodness and it’s changed my life!

I prefer my coffee iced year-round, so it’s perfect for me because you keep the “Toddy coffee” in your fridge and simply add ice, sweetener, creamer, and however much water you’d like to use to dilute to your personal taste.

You can also use Toddy coffee to make hot coffee and all you have to do is add hot water. No coffee is wasted because it keeps for 2 weeks in your fridge and each person in your household can add water to suit their own tastes.

The Toddy produces enough coffee to last me one week. So I only have to worry about brewing coffee and cleaning “a machine” every week or so. I hated cleaning my drip coffee maker every day. A waste of time, water, dish soap, energy, etc.

Watch the coffee drip and get ready to sip it up!

I use a pound of Trader Joe’s Organic Fair Trade Sumatra beans (pictured at the top of this post), fresh and coarsely ground at the store. After you set up the grounds and the water in the Toddy system, you let it steep for 12 hours on your counter, then remove the stopper and let it press and drain into the provided carafe. Pop the top on the carafe, put it in the fridge, and you’re set with the best coffee around!

The taste is addictive, clean, pure coffee yumminess. I add a little whole milk, sugar (or a squirt of agave nectar as I’ve taken to doing lately), ice, water, stir, and I’m done.

I also get to be a little High and Mighty because I’m “shrinking my carbon footprint” (UGH! Give me a break!) by using my own glasses at home and breaking the Starbucks cycle. Priceless!

But seriously, I highly recommend the Toddy to almost all coffee drinkers. Amanda told me that Bruegger’s Bagels uses Toddy coffee for their iced coffees, if you want to try out the taste before you get your own. My sister’s converted to the Toddy lifestyle, too, and I’m hoping that, with this blog post, Toddy coffee will start to take over the world!

~Beth

Tart yogurt is a crazy craze right now. If you haven’t tried it or don’t even know about it, you really need to get out more.

No offense.

Pinkberry - I’ve tried it twice (the one in Temecula on the way back from Vegas trips). Why does Temecula get a Pinkberry before San Diego proper? I’m already having nightmares about the quiet little corner in Hillcrest where the Pinkberry is going to be - crowds, parking scarcities, etc. I like the simple formulaicness of Pinkberry - it’s very neat and tidy, easy to order, easy to eat, smooth, tasty, refreshing, and good. The taste is not very creamy, almost airy. It’s not surprising that Pinkberry is having some issues with explaining exactly what is in their yogurt.

Yogurt World - Daniel and I both prefer Yogurt World’s taste, toppings (especially the mochi balls!), and their serve-yourself system. But we don’t prefer being squished in wrap-around lines and driving in circles for parking. So we made a rule that we would no longer go to Yogurt World after sunset - it’s just too mobbed. So if we’re going to brave that parking lot after dark it will be for burger and beer at O’Brien’s. By the way, if Yogurt World is out of mochi balls, we don’t even bother to go. I’ve actually called ahead several times to make sure they have mochi in stock before we drive down there. Now that’s when you know you are food-obsessed! We like all of their tarts flavors (except Green Tea - too grassy/earthy) and we’ve finally figured out (through much caloric experimentation) the perfect mochi to yogurt ratio. I also add shredded coconut, but Daniel stays with just the mochis. Fruit is just way too healthy for us most of the time. Besides, the yogurt itself is fruity, right?

The Yog(art) Scene

Yog(art) - In Hillcrest, we visited Yog(art) on only its 3rd day in business. I first noticed it Friday night as I was picking up Mama Testa’s to bring home to the exhuasted husband. After dinner on Saturday night, we went to Yog(art) and tried it out.

My best explanation of it is that Yog(art)’s vibe and product are like a combination of Pinkberry and Yogurt World. It’s not self-serve. The toppings, cups, and pricings are almost identical to Pinkberry. But they are going to get mochi balls soon (yes, we asked!) which I don’t think Pinkberry will ever have. We got a mix of the Mango and Plain tart flavors with raspberry, mango, and coconut toppings. The mango flavor is complex and satisfying. I don’t think they offered granola, which is one of the toppings I actually really like to get at Pinkberry.

I’d say the best part about Yog(art) and what gives it the best chance of ka-ching success and longevity is that it’s a big, friendly, open, welcoming space with tons of seating and free wi-fi. There’s a fun, festive atmosphere with free board games to borrow while you hang out and black-and-white movie projected on the big space over the front door. The location is great - I can definitely see stopping by there after eating dinner at Ono Sushi or Mama Testa’s or anywhere in the area. The service was extremely friendly and I think they’re going to be able to capitalize on the tart yogurt craze in a way that everyone can enjoy.

***

And here’s a new feature to Zen Foodism - the Husband Cam. Like most women, I’m verbose and my communications are nuanced (which might be a friendly way to say “over-explained”). But my beloved engineer-minded husband Daniel is succinct and extremely confident in his opinions. He’s also even pickier about food than I am.

Here’s what he has to say about tart yogurt in San Diego, and Yog(art) in particular:

Husband Cam: “I think Yog(art) has a great location and good flavor, but I prefer the self-serve aspect of Yogurt World. And, for me, mochi is a must-ee.”

***

What’s your favorite tart yogurt joint?

~Beth