5 a.m., April 16
“Gimme the basic burger,” I say. “Uh, no,” says Leighanne.
Ed gets punched by a nubbly, crunchy, and salty burger at Nunu’s in Hillcrest.
Ed doesn’t pig out too much at Doña Tina’s kitchen
Hoo-wee! Zingy, but tasty. And this little pot of fire is a meal in itself.
Ed tries the Doormat at the Joint in Ocean Beach. It’s a sushi roll.
“Sushi chefs’d freak,” says Big John. “We have sushi that we just make up, like our Dr. Eel Good, the Betty, the Joint, the Mary Jane, the O’Beef. That has seared filet mignon on top…” ...
Ed roots out the hidden meat at Nicolosi’s
Perfect night for sitting out. If you have a heater. And that makes it a perfect night to be in El Cajon. Because, by my reckoning, the City of the Valley has the best sidewalk ...
Ed shrieks to find he could have had the steak at Hexagone.
“Well you know you can get half-size entrées for half off the normal price during happy hour.”
Ed sinks his fangs into some Indian food.
‘These are the eight elements to a perfect meal,” says Kais. “Sweet, bitter, sour, salty, and umami; then smell, texture, and temperature. Your appreciation of taste and flavor evolves from the basic senses.” Huh. Kais ...
Ed corners the New York on Rye food truck. They can’t leave until he pushes a big sandwich into his face.
On the map!
Ed sinks his fangs into some hot Indian food at 8Elements.
Ed gets some goat and the requisite banana in Little Mogadishu’s Fatuma Restaurant.
“We have the sweetest bananas in the world growing in Somalia. We Somalis have a sweet tooth.”
Ed drops in at the Salvation Army kitchen in Tijuana, where he fills his gut for $1.30.
“I spent my whole life in the U.S.,” says this guy Nick. “This is a foreign country to me.”
Ed damns the torpedoes, ups the cholesterol at Goody’s Café
Goody’s Café was Kozak’s Coffee Shop from 1964 till 2000. Briefly a Chaldean restaurant, now they’re serving up classic diner food again. Ed lets greed take over and orders an egg skillet…and biscuit and bacon and coffee and…