Blog powered by Typepad
Member since 05/2005

Pages

October 2019

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31    

Categories

What's Cooking?

Related Posts Plugin for WordPress, Blogger...

« Baby Back Jack's Old Fashioned Broiler | Main | Road Trip: Giang Nan - Monterey Park(LA) »

Wednesday, 21 February 2007

Comments

Kirk

Hey Vicky - I've just gotten orders from Sammy and Frankie to march on down to Tip Top and get the "Femur".......

Cathy

Tip Top *was* my little secret, Vicky...It tastes like home to me and The Mister. We used to go there when the Prime Rib meal was $4.98...is it still served only on Friday and Saturday nights? We love it here.

Vicky

Hi Kirk!
Hahaha... isn't the femur bone just nuts!? I used to work at Williams Sonoma and they didn't even have a pot big enough to fit that in!

Hi Cathy! Wow! Prime rib for under 5!? And I was thinking 9.98 was awesome! =P Its served from 4:30-8 Friday/Sat/Sun. :) Sorry for spilling your secret!

nhbilly

Oh My meat heaven I wish it was closer to me. Now regarding the beef bones. Got Pho?

thanks
bill

maia

My boyfriend is German, and I love going into Tip Top and getting him all sorts of German goodies that you can't find easily.. knoedel, hanuta, etc etc. I haven't had a chance to eat there yet, but it looks like it's a great deal!

Janfrederick

When I worked in Vista, this was a regular lunch spot for us. Great eats! I still head up there when I need sausage or specialty meats.

Speaking of which, is there anything comparable meat market-wise further South?

Vicky

Bill - Mmmmm I love pho... It's usually on my list of lunch haunts since I work in Sorrento Mesa. Our fav pho place is Pho HoaCali Express on Black Mountain/Mira Mesa.

Maia - Ooooh! Have you guys been to Kaiserhof in Point Loma?? Their German food is AMAZING!!

Janfrederick - Siesel's in Bay Park is pretty good for something not as far, I really like the bacon they smoke there. They're more of a meat market and don't have the European deli attached. You can try Bristol Farms in UTC, when I need a good steak and I don't want to drive far I'll swing by there. Bristol also dry ages their steaks which makes is OH SO GOOOOD! If you're closer to Mission Valley, there is Iowa Meats on Mission Gorge and they're a good butcher shop also. Hope that helps!

davivid

i don't like tip top meats. it's dark and creepy. but the deli behind it makes amazing, fresh homemade soups and pasta dishes. it's takeout food only, but there's a line around the block at lunch time. i can't recall the name, but you should check it out.

Cathy

Wow. The sandwiches from Tip Top are, like, HUGE and the meat is quality. I've never even considered going in next door..but, that could be a post for me...to compare the two..and their sandwiches.

Mario

Thanks for giving Tip Top some love. My co-workers and I work at the airport down the street and get tip top every wed. we f'n love it. When we used to stick class in high school, tip top was the spot to go for breakfast. dont forget about breakfast, its just as good.

Vicky

Davivid - Are you talking about the little produce market adjacent to Tip Top?

Mario - I love breakfast at Tip Top! They have some awesome combos and deals.

seant

The butcher shop in tip top is retail. The beef at tip top is dry aged. Very few places have dry aged beef. It is an art and it is the reason your prime rib tasted so good. I liked your review but you missed some important aspects of tip top.

Vicky

Hi seant!

I asked the butcher how they aged their meat and they said it was wet aged. The only places I could find dry aged around SD was at Whole Foods and Bristol. I think Siesel's had dry aged a couple random times depending on their availability. I personally like Bristol Farm's dry aged meat better compared to Whole Foods. Hm... I'll ask about the aging again next time I'm there.

seant

I was at tip top for lunch today and had the fabulous (sp)Rostbratel. I went two days in a row. mmmm mmmm good. Dry aged, always.

Vicky

Hi seant,

I finally figured out the discrepency in this aging discussion. I contacted Tip Top after your first comment and their butcher told me that only select cuts are dry aged. The rest are wet aged. The dry aged ones are only aged 13 days which isn't enough to really make that big of a difference from what I remember at culinary school. Whole foods and Bristol do 30+ days (at least 20 are needed fully develop flavor). Nevertheless I still love Tip Top!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Created with flickr badge.

LA/OC Based Food Blogs