I hope everyone is having a dry Sunday...this one has been a cold one!
I dropped by Izakaya Sakura this past week and they were closed. They had this sign posted:
I guess the place suffered some smoke damage from a fire next door..... I hope they reopen soon!
**** This location of TOSEL has closed
About every two weeks or so I drop by the Original Sab E Lee for take-out. I decided after my seventh post on the place in April 2010 to cut back on posting about the place. Over the course of the last year and a half, we had some really take out meals and some that weren't quite as good. I found that it's all about who is in the kitchen. Last week, the Missus told me that we should drop by the place and actually have a meal there..........which turned out to be quite nice.
There's something about getting everything fresh from the kitchen......
The Original Sab E Lee
2405 Ulric St
San Diego, CA 92111
This past weekend, I happened to be in the National City area at around 10 or so. I thought I'd drop by Pinoy Fiesta since I hadn't been there for a while.
So here's the two item combination.... Menudo(which tasted like Mechado) and Sisig.
Breakfast of champions......
The menudo was nice and tangy, the beef was fairly tender, there was a nice bit of pepperyness to it. The sisig was like before, gummy, waxy, bland, and this time ice cold to boot. I'll make sure to show some restraint and pass on it next time. Like everywhere else, prices have gone up and is now in the high six dollar range.
Pinoy Fiesta
550 E 8th St
National City, CA 91950
stay warm Kirk!
Posted by: kat | Sunday, 20 November 2011 at 07:57 PM
Thanks Kat!
Posted by: Kirk | Monday, 21 November 2011 at 06:40 AM
So what's the strategy for Sab E Lee? Who's in the kitchen and when? :-)
Posted by: Jenne | Monday, 21 November 2011 at 02:54 PM
Hi Jenne - It's got to be the original cook, for the life of me I can't remember her name. She's usually there during most lunches and dinners, but I haven't been able to pin down a pattern.
Posted by: Kirk | Monday, 21 November 2011 at 02:56 PM
Is it that hard to make sisig? I'm sad=(
Posted by: FTD | Monday, 21 November 2011 at 06:54 PM
Hey TFD - Not this type, but I really don't want to make a large amount.
Posted by: Kirk | Tuesday, 22 November 2011 at 06:42 AM
The last few times we've been to the original SEL has been a hit or miss on some dishes too. Nothing bad, just not as good as it could be.
Posted by: Carol | Tuesday, 22 November 2011 at 06:57 AM
Hi Carol - Yes, we've had that happen to us as well.
Posted by: Kirk | Wednesday, 23 November 2011 at 04:34 AM