Jeff Smith 4 p.m., Dec. 20
Nothing Like a Dry Rub
Roasted tri-tip beef, rubbed all over with – no joke – coffee?
Had this once before, but I keep coming back. It's in a sandwich, along with smoked gouda cheese, tomatoes, mixed greens, garlic mayo. Oh man.
Michael Karijanian’s the guy who makes it, and it’s his invention, he says. He actually massages the meat with dry coffee.
Others may have poured, like espresso over meats. But this dry rub he does (mixing in other spices) was just something he tried when he was fooling round with crazy ideas one day.
“Tasted pretty good,” he says, “so I offered it as a special. People kept asking for it after that so I put it on the menu. Now it’s my most popular sandwich.”
This is at his Sweet & Savory Café (4614 Mission Blvd., Pacific Beach, 858-490-9140).
And combined with his Armenian grandmother’s input, Michael just keeps experimenting.
At breakfast – and I’ve had this too - the “PB” omelet also includes chunks of that coffee-rubbed tri-tip, plus bacon, “and our three-cheese blend.”
But actually the standout there is the muy herby breakfast potatoes. Seven bucks.
More on this in today’s Tin Fork.
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