Final Bite: Bel Frites Fries and Liége Waffles

The time has come to take a break from my food adventure through San Luis Obispo, temporarily putting away my pen, pad of paper and camera to live a life of off-the-record dining. It has been a wonderful experience to use this blog as an excuse to treat myself to a delicious dish a few days each week, along with being able to tell the tale of my experiences with these restaurants to an audience.

I plan to resume my adventure in the near future after I have cultivated the knowledge to further improve my writing skills in this genre. Another ten weeks of journalism courses at Cal Poly should better equip me to standardize a higher quality of writing with which I can better captivate my audience and possibly launch a permanent food blog website.

Who knows what the future of food will hold.

My final food adventure led me to where it had all started, downtown SLO, the place that had given me a full stomach and a satisfied soul so many times with its plethora of eating options. I had found a Mexican restaurant that was crossbred with a rock and roll hall of fame, and a natural and healthy alternative that helped the United States keep from being the ninth fattest country. There are so many options for a diner, providing refuge for even the pickiest of eaters.

My last hoorah of dining was spent at Bel Frites, a small shop devoted to Belgian Fries and Liége Waffles next to Downtown Brewing Company on Garden Street. I had wondered how a shop could specialize in two dishes and somehow stay afloat in this economy, but after one bite I understood exactly why this business was so successful.

I walked in and glanced at the menu to see a bountiful list of dipping sauces to please any palate. My eyes danced across the list of nearly 20 distinct tastes like “Curry Mango Chutney” and “Roasted garlic Honey Mustard” to go with the fries. A look across the wall in the kitchen revealed their motto and pledge.

“We take the French out of fries,” the sign read.

“The difference between Belgian fries and French fries is like the difference between drip coffee from a can and fresh roasted coffee from a specialty coffee house. Crispy on the outside and baked potato fluffy on the inside-they’re fried potato perfection! Unlike fast-food French fries that are made from frozen potatoes, fried in advance, then dumped into bins and left under heat lamps until you order them, our “frites” (the French word for “fries”) are cooked to order and are the result of many hours of meticulous preparation,” as seen on their website.

I ordered a batch of their Garlic fries and a batch of regular fries served in a wax-paper cone. Along with the fries I ordered their famous Liége Waffle made from “yeast-based dough containing imported Belgian pearled sugar, which caramelizes throughout the waffle due to its high melting point. This is the secret that gives our waffles their unique flavor and texture. They have a rich vanilla flavor with a crispy, caramelized sugar coating on the outside, and a delightful chewy center.”

I could not eat the fries fast enough, because the sauces were so unique and flavorful, putting ketchup or mustard to shame. As for the waffle, I am confident to say that I will be coming back to Bel Frites on a weekly basis for this dough –based dessert.

I fled back to the dorms with excitement to tell my friends that I had found a hidden gem that serves up delicious fries and waffles that are like no others that I had ever eaten. Oh how I love food.

Sinful Sushi: Shin’s HGBN Roll

Each transpiring day on my dining adventure, I find myself growing more and more predictable. Initially, I had promised myself that I would stay away from dishes that already appeared to be popular and well known. After a few encounters with uncommon dishes that were less than satisfying, I realized that if I was going to make the journey off campus to find a bite to eat I was going to enjoy every bit of it.

For this reason only, I have found myself at several popular places around town because I just cannot help myself.

The knowledge that a succulent dish is waiting corner after corner on a Google map of San Luis Obispo drives me to be less investigative in finding a hidden place to eat. Furthermore, not a single restaurant in this town could be considered “hidden” because in today’s economy, each restaurant must maintain a steady popularity in order to survive rising rents and competitive markets. It is for this reason that I have chosen to let my guard down and allow my stomach to guide me rather than the angle of my blog. I have chosen to forget my “about” page and head to a restaurant that is guaranteed to tantalize my tastes.

With a newfound feeding freedom, my stomach escorted me directly to the doorstep of Shin’s Sushi, a college hot spot known for half-price rolls and artful flavor combinations. I ordered my roll before I ordered my drink, for a previous visit to Shin’s revealed a cut roll that was so full in flavor that I am concerned I will never be able to return to the “California” or “Spider” again. The dish that has captivated my palette is known as the HGBN roll to the employees, due to the length of its name. Guessing that this acronym would be of ease for the server to write down I ordered the Hot Grover Beach Night roll as HGBN. The server asked me if I was a regular customer because ordering by abbreviation was not a common occurrence.

A bowl of Edamame, or steamed soybeans, settled my anxious stomach while waiting for this brilliant roll. I sat and waited as the Sushi Chef prepared my order by frying two jumbo shrimp in tempura batter and placing it inside a blanket of rice, avocado and seaweed. The already delicious roll is then topped with fresh Ahi Tuna blended with a mix of spicy seasonings and topped with fried tempura flakes. The whole thing is sliced and dressed with a sweet eel sauce and a counteracting spicy Sriracha mayonnaise known as “Shin’s Sauce”. My stomach began signaling its impatience by delivering endorphin-producing fluctuations; similar to the ones I get before going on a rollercoaster. I was excited. This was one of the reasons my enchantment for food was so strong. I always find myself growing overly excited before I am going to eat.

Finally the roll was brought to my table, where a discernable and aesthetic sight was reacquainted with me. The HGBN roll and I had been reunited after a short absence. This was the first time I had ever noticed an increase in salivation going on in my mouth as I admired the dish.

My final bite followed quickly after my first bite, leaving me in sorrow that such a brilliant taste was gone. I motioned to the server like a drug addict looking for his fix, and ordered another HGBN. I could not help myself. I needed another. The waiter did not even need to ask what I wanted. I shouted out in certainty that I wanted another trip to food heaven. I sat back in utter comfort and satisfaction. I took my time on the second roll, savoring every morsel and imagining a world that was somehow plagued with the nonexistence of this dish.

Google Map

Shin’s Website

Dining Déjà Vu: Taj Palace

The rare few who avidly read my blog will recognize the origin of this restaurant, for it was mentioned in my other post about Petra and the Gyro. The first time I went to the Taj Palace I was unaware what to expect, because my relationship with Indian food has often been hit or miss. After one bite of the robust and complex offerings of this edible delegation I knew I had found a truly authentic representation of the Indian culture. I had regretted not bringing my camera and note pad to the Taj Palace ever since.

Tonight I gave myself a second chance to indulge and enjoy, then engross my audience with my tales of triumph after leaving a restaurant that has left me truly enthralled with this style of cuisine. With my camera and note pad I set myself en route to the Taj Palace, known for its rich flavors and complex dishes containing voluminous types of spices that excite the taste buds more than most types of cuisine could ever accomplish.

When I opened the door to the Taj Palace a torrent of aromas wafted across my face and diffused into the outside air. An empty under-appreciated restaurant served as a silent invitation to a relaxing dinner. I was ready to order before I had gotten a menu. The names of the dishes I had eaten last time were etched into my stomach, and I was excited. I ordered Chicken Tikka Masala, made with cubed chicken slow roasted to succulent tenderness in a mildly spicy sauce. A side of Basmati rice and Garlic Naan, a fire roasted pita-like bread topped with garlic and herbs, completed a trinity of savory flavors to tempt my palette.

My first bite brought with it a fury of excitement from my taste buds as well as my stomach. The flavors of the Tikka Masala were so rich and enlivening that I began to inhale it even faster. The entire process of consuming this dish lasted no more than three or four minutes. This was the most delicious dish I have encountered thus far on my food adventure, and it sent my energy and emotional level through the roof. I noticed an instant rise in my happiness level, and it was due to this food. It is amazing how a good meal can send a person through to a euphoric state.

As if I was not satisfied enough, the owner of the restaurant walked out and brought a complimentary bowl of Mango Ice-cream and Rice Pudding with him. He placed them on my table and watched, as I grew ecstatic over a bounty of fresh and delicious desserts, not to mention free.

I bid a wholesome farewell to my last bite of mango ice cream, graciously thanked the owner and left the Taj Palace. With a comfort that I had found the holy grail of soul food, I drove home, bearing a full stomach and a wide smile. I ran my finger across my nose to satisfy an itch and discovered that the smell of Chicken Tikka Masala was stained into my hands. This will be the first time I refuse to wash my hands since I was five years old.

Google Map

(Mango Ice Cream)

Food Adventure

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Song by Mason VanValin

Study Break: Franks Famous Hot Dogs

A gruesome Friday devoted to homework and studying left me with a late night lust for a sinful snack that did not require me to drive very far, for I had to continue with my academic endeavor before the night was through. As I was brainstorming my next food adventure some dorm mates knocked on my door and invited me to go eat at Franks Famous Hot Dogs, known for their succulent franks and juicy burgers. I initially declined their offer because I did not want to write about a dish that was already well known in SLO. Upon second evaluation of the reasons I started writing about local dishes I realized that not only am I attempting to find dishes that are hidden gems on menus, but also ones that are affordable and delicious. I then realized that I am also working to find dishes that I enjoy. I want to satisfy my stomach along with the stomachs of the people who take my advice on where to eat. As far as I am concerned my stomach comes first, and I am not about to allow the premise of this blog restrict my satisfaction.

I accepted the invitation to go eat at Franks, with the impression that I would still attempt to order a dish that was not a mainstay on its menu.

When we arrived at Franks I knew I would not be sticking to my plan of finding a dish that was less commonly ordered. Polaroid pictures, displaying locals who had conquered an eating challenge made famous by this establishment, covered the walls. The challenge? Eat ten of Frank’s Mini Burgers and get a free t-shirt and your photo placed on the wall. I had heard of several fellow Cal Poly students successfully completing this challenge, but I was lacking the confidence to successfully consume the equivalence of five normal sized burgers.

I quickly grew fascinated with these mini burgers, wondering what ingredients were put into them that would make them delicious enough to drive a person beyond fullness to complete the challenge. These burgers must have been prepared with some reputable ingredient in the burger business in order to make them more than welcome into a stomach that was already filled to maximum capacity.

I knew there was something special about these burgers and I had to find out what. Knowing the impossibility of eating ten mini burgers, I ordered four. The seating setting of the restaurant reminded me of a fast food establishment, but the time it took to receive the food after ordering was not too fast and not too slow. Franks reminded me of an In-N-Out that was crossbred with a Denny’s. It was simple, fast and delicious with a hint of tradition.

The four mini burgers were brought to my table. They sat on the plate huddling together for warmth as the shredded cheddar cheese sweated and melted between them. They looked almost too good to eat. Upon initial sight there was nothing that distinguished these burgers apart from any other burger besides their miniature size. It was when I took my first bite that I realized these were no ordinary burgers, these were steak house quality burgers, and they happened to be made famous in a fast food style restaurant. The texture of the beef was the outstanding feature, for the patties were asymmetrical and did not yield to my bite like a patty from McDonalds. I could tell that the beef was freshly ground with a restaurant style course grind, making it a little tougher than a frozen patty thrown on the griddle. It reminded me of the burgers I used to make at home.

A large bite towards the center of the burger revealed its second outstanding feature. The sauce. This was the sole reason that so many people could complete the mini burger challenge. Flavor is the only thing that helps people keep eating, and this sauce was the elemental reason these burgers can be so easily devoured.

I inhaled the first three burgers at an alarming rate, and savored the fourth and final one. I was full but was left with a craving for more. These miniature morsels are a dangerous food to reckon with because of their flavor. They have the power to allure the stomach into feeling an endless hunger and an endless craving for more.  The burgers left me with a full stomach, but an underlying craving for another bite.

I fought my desire for more mini burgers and headed back to the dorms. I sat in my room and happily continued my homework, knowing that I had escaped the hypnotizing call of the mini burger challenge.

Reviews of Franks

Chino’s: A full stomach and a healthy wallet

An insipid rendition of tamales from the VG Café last night left me with a desire to venture off the beaten path once again to find a deliciously cultured plate. My Mexican food aspirations were quickly halted when I realized my wallet was home to a mere five dollars. The possibility of finding a place to eat at my miniscule price range was slim, but with the security of a debit card to back me up if I ran into trouble, I set my course towards the colony of restaurants sitting in the centerfold of the downtown scene. I disappointed myself a little bit by sticking to my comfort zone and venturing to a location I was familiar with, but I had not yet explored every inch of this area so I let myself off the hook, for now.

I found myself at the 800 block of Higuera Street where I had discovered Mondéo Pronto and its fusion wrap. I was overcome by a slight feeling of nostalgia, for this plaza had given me fond memories of successful outings. Now I know why it is so hard for you foodies to break out of your shell. It is just so comfortable to stick to what we know.

My warm comfort from this familiar area was converted to uneasiness, because I was still searching for a place to eat. I was lost. My stomach was yearning for satisfaction and it was letting me know just how impatient it was with its rumbles. I walked around the corner next to Mondéo Pronto where I met with a line of massive proportions. I had not seen a line this big since the premier of “Avatar” at the Fremont Theater. This line did not lead into a concert or movie, it led into Chino’s Rock and Tacos.

The monstrous line winded through the plaza and fed through the doors of Chino’s, that somehow managed to artfully blend rock and roll with Mexican food. Good music and a lively group of customers made for a social and inviting spot. I looked at the menu to discover that it was “Taco Tuesday”, a night dedicated to one-dollar tacos and two dollar beers. This combination would be hard to pass up if I was 21, but thankfully I could still enjoy the tacos.

I ordered four tacos: two shredded chicken and two shredded beef, along with chips, salsa and a drink all for under five dollars. I had found the perfect place for my emaciated wallet and my craving for Mexican food.

My first bite revealed a layering of fresh ingredients. Crispy lettuce, tomatoes and Mexican cheese topped the steaming shredded meat and poultry. The only word I could use to describe this dish by is refreshing. It was one of those dishes that make you close your eyes and love everything about the moment you are currently in. It is Food for the Soul. I loved everything about this dish. The price. The taste. The environment it was consumed in.  It is times like these when realize how important a good meal is. It allows us to escape our boring and bland lives and imagine we are eating something that not everyone can have. It gives us comfort to know that amongst the chaos of our lives, we can find a way to treat your body to something great, just as we treat our minds to a movie or a book. Food is the final link to keeping our mental and physical sanity. Fuel the engine not only with fuel, but also with good fuel.

Price Range: $1-$10

Map of my dining adventure

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The Natural Café: The Chicken-Stuffed Spud?

My ever-thickening food journey has led me down the wrong course, slowly pressuring me into trying less and less illustrious dishes, and leading me to encounter what I had always dreaded to face since my adventure began. Today was the day that I found the fluke, the dish that I would be compromised to write the truth about, in its entirety.

Ever since I began this food adventure I would constantly wonder if one day I might find a dish that I did not like, and would be forced to write about it anyway.  I am currently at a crossroad, standing face to face with the dish that has haunted my list of potential dining disasters. However, my journalistic ethics have taught me to be objective, and report the facts, so that is what I shall do today.

From the moment I awoke this morning I knew where my dining destination was going to be, a restaurant that I had wanted to try since I had arrived in SLO, The Natural Café. It was not an unfamiliar place, for I had eaten at one of its other locations in Santa Barbara. This establishment has remained faithful to its nutritious and healthy premise “We turn good health into good taste, and good taste into good health”, as stated on their menu. But today, due to an unwise decision, I chose to order something that did not stand up to their alimental motto.

Each time I am planning on profiling a dish, I make sure I have a game plan, an attack strategy of what type of dish I will order. I usually chart my dining course along the lines of ordering a dish that does not primarily look like a featured dish, or one that does not seem popular to a majority of customers. That would just be too easy. I try to find a dish on the menu that jumps at me and is definitely not surrounded by a colorful squiggly line, or denoted by an asterisk, symbolizing that it is a popular dish. My strategy today was to find a dish that was trying not to be seen.

I quick glance at the menu revealed several familiar dishes that I knew to be delicious, but I had to order something that did not jump out at me, I had to order a skittish and antisocial dish.

After about four or five minutes of staring aimlessly at the menu, along with holding up the line, I landed on a dish with an interesting title that appeared incredibly simple in ingredients, but had potential to enliven my taste buds. It was called the Chicken-Stuffed Spud and it comprised of a “Baked potato stuffed with chicken in ranchero sauce topped with sour cream and guacamole”, along with a romaine salad with gluten-free lemon herb dressing. I also ordered a little insurance, a Strawberry Fields smoothie, to help coax my taste buds out of a possible flavor coma in case the dish was flavorless.

When I got my meal it looked very appetizing. The salad was tantalizing. The lemon herb dressing artfully crowned the lettuce, sprouts, julienned carrots, tomato and red onion with a golden arrangement of glimmering gluten free dressing. It reflected the light with tiny shimmering fragments of golden olive oil. The potato on the other hand reminded me of a side dish, and did not merit an eight-dollar price tag. It was merely a baked potato, which was however perfectly cooked, topped with shredded chicken, guacamole and sour cream. It looked appetizing but with my first bite, my opinions turned awry.

Not only did it look like a baked potato, it was a baked potato, no more and no less. For the centerpiece of a dish it was certainly lacking flavor as well as appearance. I cleaned my plate only because I had paid for it. But how can I expect a full flavored dish by ordering something that I had assumed to lack in popularity as well as taste.

I cannot complain for two reasons, one is because I know The Natural Café is a delicious restaurant; I just ordered something that was not very popular.  And the second reason is because I ordered a dish that was very simplistic and not as popular. What would be the effectiveness of a food blog that talks about dishes that everyone has already heard of? I have been working to profile individual dishes, not restaurants. If I were to profile The Natural Café I would thank them with the entirety of my stomach for being one of the few restaurants that are keeping America from becoming the eighth fattest country in the world as opposed to the ninth. I think every restaurant should work to becoming a little bit more like The Natural Café, without sacrificing flavor (in their top dishes), as they have done for years.

Price range: $6.50-$10

(Romaine Salad Close-up)

Petra Audio Interview with Samir Aburashed

I sat down with Samir Aburashed, Manager and Chef of Petra, a Mediterranean Restaurant in San Luis Obispo.

Assignment Edit

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