Not much. But we have some food photos left over that are too good to go to waste.
We found ourselves asking the question, “Should it be fried clams (Studio Diner) or cheesesteaks (Gaglione Brothers)? And the answer would be cheesesteaks.
Chuck invariably ordered the basic cheesesteak without onions, but on this occasion forgot to specify the twelve-inch and got the smaller eight-inch.
I went with the pizza steak which was my “go to” cheesesteak while living in Philadelphia. The expertly chopped meat (kudos to Caesare) was topped with mozzarella and house-made marinara.
On our next visit, Chuck made sure to order the larger (although not the largest at eighteen-inches) sandwich while I went in an entirely new direction.
As much as I love mushrooms, I have never ordered a mushroom cheesesteak—either in Philadelphia or in San Diego.
Before leaving San Diego…
we made sure to have one more meal at Red Lotus in Santee. And, as with all of our meals there, we started with the calamari appetizer.
And, lucky for us, the soup that day with the lunch specials was the hot and sour.
Chuck’s selection was the Ku-Ting Chicken—large chunks of battered chicken tossed with a somewhat sweet sauce and garnished with large walnut halves.
Both Gaglione Brother’s and Red Lotus are our 5.0 Addie “go to” San Diego area stops, and we’re sure that we will return to both.
But before departing San Diego,
one last stop at—egad!—a chain restaurant. But a semi-local chain with about a dozen restaurants in both Orange and San Diego Counties.
It was a morning of errands, and we wanted something fast and cheap. Luna Grill had been recommended as a place for good Mediterranean fast food.
This was a unique take on falafel, and one that I enjoyed.
Luna Grill was certainly not gourmet food, but we got what we wanted – fast, cheap, and better than just good and earns a 3.5 Addie rating.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.