Blue Table – Caprese Sandwich
Had a craving for mozzarella.
This was very satisfying to the last bite. Yum. I’d say it’s just as good as Ellen’s Special.
Link: Blue Table
Had a craving for mozzarella.
This was very satisfying to the last bite. Yum. I’d say it’s just as good as Ellen’s Special.
Link: Blue Table
Italy’s Best Sandwich. Imported mortadella, spicy capicola, genoa salami, fresh mozzarella, and grilled heirloom tomatoes with a pesto aioli. Served on focaccia.
Poutine. Fries, gravy, and mozzarella
For lunch, craved soba, so I dropped by this much-hyped about place in Downtown Torrance. It’s a self-service, standing soba shop, something pretty common in Japan. Order and pay first, help yourself to hot or cold tea, and even pour your own soba yu. No frills, just a nice atmosphere and quality food.
They import their buckwheat from Japan, and make the noodles fresh daily.
Indeed, as part of the Inaba group, the soba was pretty much the same as that served at I-naba and Ichimi Ann Rolling Hills. That means, fantastic. Of course, soba wasn’t the only thing I ordered.
One of the better sandwich shops in San Fernando Valley. This is the regular size.
Bacon, Turkey, Ham, and Cheese.
Standard ingredients. Bread was soft and chewy. Apparently, they are supplied by Agostino Bakery. Yum.
Link: Dan’s Super Subs
Tried the Ghormeh Sabzi, and herb stew, which kind of looked like a swamp. It was basically sauteed green herbs, some veal, red beans, and dried lime. It came with a side of basmati rice. It was ok. I’m sure it was authentic and anyone growing up with this stuff would’ve approved. Unfortunately, it didn’t really do much for me. Oh, well.
They have a pretty big menu, having items that lesser places fail to provide. Since it was my first time, I stuck to what I know.
Che Ba Mau. mMMMmmm. shaved ice, red beans, mung beans, green strips of jello, coconut milk.
Stopped by to pick up some food. Part of the Spring Picnic Fair.
For Good Friday, stopped by Kyushu Ramen and ordered the “Special Combination,” which comprised of Shoyu Ramen and a half-portion of Fried Rice. Overall, it was just okay. Next time, I think I’ll stick to their namesake, which is made with a more robust broth.
