Kettner Exchange

The kids really are beginning to enjoy any restaurant that features share plates.  The variety of good eats makes the meal much more interesting and diverse.  From tapas to dim sum to izakaya, they love taking bites of every dish.  So when I was deciding where to eat for dinner in San Diego, especially in Little Italy, Kettner Exchange shot to the top of the list.  Featuring progressive Westcoast cuisine with Asian influences, Executive Chef Brian Redzikowski isn't afraid to take some risks.  Add in a lovely dining space that has an outdoor spot with views of the harbor, Kettner Exchange offered up everything we wanted in a dinner reservation.

We started off with the Hot Oil Seared Salmon with soy, sesame, crispy sunchokes and shiitake.  One taste and this brought back memories of my childhood where my dad would pour hot oil and sweetened soy atop steamed fish.  In this case, it was buttery salmon belly that was only lightly scored on the top by the hot oil.  Classic ginger and scallion flavors permeated the soy/oil mixture.  Adding texture to the dish was the ample amount of crunchy sunchoke chips.

Also quite tasty was the Baja Blue Fin Tuna Belly Sashimi with crushed avocado, radish and kaffir-soy.  Sliced into small strips, the tuna belly was buttery and had the natural sweetness of the sea.  It was nicely accented by the tangy kaffir soy that was not overly salty.  The fresh avocado was creamy and soaked up some of the soy.  The addition of sliced radish was not merely a garnish as it added the necessary crunch to an otherwise soft-textured dish.

Continuing on with raw fish, we had the Spicy Tuna Crispy Rice with radish, cilantro, scallion, spicy mayo and eel sauce.  Sometimes, this type of dish can be unappealing since the rice is either too thick or not crunchy enough.  Well, this was prepared perfectly with just enough chewy sushi rice that featured a crispy exterior.  It did not fall apart even after it was cut into quarters.  On the top, there was a balanced layer of buttery tuna that was just spicy enough for a kick without going overboard.  The addition of unagi sauce added some sweet tang to the dish.

Now the Caesar "Twinkie" was something I was not expecting.  I must give it to them for being creative as they stuffed a large crouton cube with creamy caesar dressing, parmigiano-reggiano, romaine hearts and girl & dug kale.  This was a polarizing dish as the kids were pretty indifferent about it.  For me, I thought it was something different and completely out-of-left-field.  Sure, the crouton was a bit greasy, but it was crunchy with a super soft center (like a Twinkie) and the dressing was delicious.  My only wish is to have less dressing as it was a bit overwhelming.

Up next, the Whipped Buttermilk Ricotta was pretty yummy with balsamic glaze, olive oil, dill, tarragon, lava salt and charred bread.  As much as this didn't seem like the most interesting dish, it turned out to be one of our favorites.  Texturally, the ricotta was creamy and light while blessed with the charcoal saltiness of the lava salt.  Extra richness was provided by the EVOO as well as the sweet balsamic glaze.  Some understated flavor was thanks to the sprigs of dill and tarragon leaves strewn throughout.  The star of the show was the smoky and nutty charred bread.  We had to ask for more since the 2 strips was not nearly enough.

One dish that was not a fan-favorite was the Roasted Chinese Eggplant with Moroccan spice, bulgar, pine nuts and lemon yogurt.  As much as the Moroccan spice was very much at the forefront with its tangy and earthy flavors, the actual texture of the eggplant was a bit too stiff.  If it was only a bit softer with a less chewy exterior, it would've been a better dish.

Although I would've chose a different noodle other than spaghetti, the Hot & Spicy Garlic Noodles with Maine lobster, broccoli, cilantro and scallions was still very good.  It featured al dente noodles that were bathed in just enough "sauce" to create impactful flavors.  This included a bit of numbing spice to go along with garlic and the saltiness of soy.  I liked how there wasn't too much moisture to completely soak the noodles.  There was also no shortage of lobster in the dish.  Those nuggets were sweet and full of lobster aroma as well as exhibiting the classic rebound texture.

Impressively large and served in a cast iron dish, the Duck Meatball was topped with a parmesan cracker sitting atop Anson Mills grits and an heirloom tomato sauce.  Wasn't expecting as gigantic of a meatball, but it turned out to be great as it was very moist and meaty.  Loved that it was not dense and almost crumbly (but not actually crumbly).  The meat was tender and had a very ducky flavor to it.  The intense tanginess of the tomato sauce added plenty of zip and brightness to the dish.  It melded well with the creaminess of the grits.

Onto our larger items, the Niman Ranch Pork Chop was a huge and double-cut.  It was perfectly prepared being just barely cooked-through. Hence, it was juicy and tender with plenty of natural pork essence.  It was covered in a Peruvian sauce that had some spice and was tangy.  Loved the chunky hybrid-mashed potatoes on the side.  Lots of texture and it was well-seasoned.  As much as it was only a side, the brussels sprouts were cooked through while still crunchy (if not a bit salty).  Roasted carrots were sweet and had great bite.

Possibly the best dish of the night was also the last one - Grilled Mary's Chicken with black urfa chilli, pickled red onion and Scintilla Farms pea tendrils.  Deboned and flattened, the double chicken breast (with drumettes) was super moist and tender.  It was well-seasoned and featured nicely charred and somewhat rendered skin.  As you can tell, the meal at Kettner Exchange was solid and enjoyable.  Love the Asian influences done right.  Service was on point and can't beat the rooftop.

The Good:
- Asian influences done right
- Well-prepared food
- On point service

The Bad:
- Share plates mean you will be spending a bit more money, but it was fair
- Taking risks might lead to some misses, but only a few

Anaheim Packing District

We weren't planning on visiting the Anaheim Packing District Food Hall while we were in town, not because we had better things to eat, but we didn't even know about it!  While we were dining with Jess at Playa Provisions, she suggested that we check it out.  That we did... twice!  There is a good selection of eats there and it offers a little of something for everyone.  Best thing of all, most of the food stalls are unique where you won't be finding any big chains setting up shop.

My son didn't need to see what was available because he essentially ordered the first thing he did see!  That would be Zabon Ramen and Rolls.  He got the aptly named Zabon Ramen featuring a chicken and pork broth with soy, chashu, cabbage and fried onion.  He added an egg as well.  The broth was definitely rich as advertised and even a bit greasy.  Not advisable to drink the whole thing.  It wasn't salty, but had good umaminess.  Noodles were al dente and the pork was generally tender with some chewier portions.  Egg was custardy in the middle and nicely seasoned.  He added a California Roll with Salmon for good measure and it was pretty standard.  Rice was chewy being a touch dry.  Good rice-to-ingredient ratio and the amount of salmon was enough.

For myself, I ordered 2 items from 206 BCE including the Sausage Anti-Gravity Noodles.  I know, I know, this looks like a complete gimmick that won't taste good.  Well, sorry to be the bearer of bad news (or is it good news?) because this was tasty!  The ample egg noodles were bathed in a delicious garlicky soy butter that was impactful and aromatic.  I couldn't stop eating the al dente noodles! There was plenty of sliced sausage (of the seafood boil variety) hidden underneath.

The other item was the Specialty Pho featuring an entire beef rib, rare beef, meatballs and brisket.  As you can clearly see (sorry for the pun), the broth was clean and clear.  Hence, the flavor was mild and light with only the slightest meatiness and sweetness.  I could pick out some daikon and minor hits of anise.  The amount of meat in this was mind-boggling, especially for the price ($14.00).  I found the meats to be tender and the rib fell off the bone.  Worth the price in my opinion.

My daughter was extremely boring with her choice of the French BLT Sandwich from Le Parfait Paris.  This consisted of brie, lettuce, tomato, turkey, prosciutto, honey and garlic aioli.  Maybe I'm being a bit harsh saying this was boring because brie and prosciutto are higher end sandwich ingredients, but she normally chooses the most complex things!  All-in-all, this was a good sandwich with layers of flavor from salty to sweet.

Viv decided on the Shrimp Pad Thai from the White Elephant.  Although this may not look like a lot of food, it was actually more than enough.  Loved the high wok heat applied to the dish as there was caramelization of flavors as well as evaporating most of the moisture.  In turn, the dish didn't eat wet, but was not dry either.  Good tang from the tamarind balanced off by the palm sugar.  Decent spice too as this was well-balanced and tasty.

On our next visit, I decided to hit up Georgia's Kitchen for the Fried Catfish Po' Boy with shredded lettuce, tomato, pickles, tartar and garlic mayo on a French roll.  I thought the catfish was nicely prepared being soft and almost flaky.  The cornmeal batter was crunchy and well-spiced.  However, the French roll was a bit dense.  This was a bit much for the amount of catfish and therefore, the fish got lost.  Otherwise, this was generally good.  The side of fries were hot and crispy.

For some inexplicable reason, my daughter once again went for a sandwich. At least this was something I would've considered ordering.  This was the Classic from Black Sheep GCB.  Featuring sharp cheddar and Swiss, the sandwich was simple yet flavorful due to the sharpness.  Bread was evenly grilled with a crispy surface.  She got a side of Scratch-made Tomato Soup on the side for dipping.  It was tangy, yet balanced with nice depth and sweetness.  Perfect match for the grilled cheese she chose.

My son went for the Loco Moco Poutine from The Kroft.  Yes, this looked messy and ate equally messy.  Other than crispy fries, this boasted meatloaf, brown gravy, fried onions, cheese curds, fried egg and ketchup glaze (he omitted the green onions).  In one sense, he enjoyed this as it was super filling and each individual ingredient was prepared well.  However, it became a bit monotonous the more he ate it.  Maybe if there was a smaller portion, it would've been enough.

Viv had probably the most visually unappealing dish in the Chili Cheese Baked Potato also from the Kroft.  I guess it ate better than it looked, but there seemed to be lacking in toppings.  For the size of the potato, there should've been more chili.  About that chili, it was quite good though with spice and tang.  There was also bacon, sour cream, chopped onions and green onion, so the flavors were there, we just needed more of it.

We got something sweet to end things off with some Gelato Pops from the Popbar.  We've actually had these before and although they aren't the best gelato/sorbetto we've ever had, it is portable and serviceable.  We got them all coated in chocolate (with one in sprinkles).  From left to right is pineapple, berry and vanilla.  So these are the places we visited at the Anaheim Packing District.  There are a few more that we didn't get to but looked promising.  If you have wheels and are tired of all the stuff in and around Disneyland, just make the short drive here to get something different.

The Good:
- Nice variety of vendors
- Appealing dining space
- Not too far from the tourist attractions

The Bad:
- Parking is limited
- Place gets a bit warm

Playa Provisions

I'm not afraid to admit it.  Sometimes I buy into the hype and seek out restaurants featuring and/or operated by Top Chef alumni.  I've had some really good experiences with some spots such as Juniper & Ivy, Knife and Toup's.  However, I'm also acutely aware that there will be less-than-stellar places as well.  So I guess I tried to have realistic hopes when I met up with Jess at Playa Provisions while I was in Los Angeles.  Yet, with Brooke Wiliamson attached to this place, I couldn't help but have elevated expectations as well.

We went big with our starter with the Shellfish Tower featuring 12 oysters, 1/2 Maine lobster, 6 jumbo shrimp, 3 Scallops with navel orange nuoc cham and 1/2 dungeness crab.  This was a hefty $150.00 and in some sense, it was worth it due to the sweet and briny silver devil and blue fox oysters as well as the beautifully buttery tender and sweet scallops.  The prawns were excellent too with a nice meaty snap and all of the sweet aromatics that go with it.  Even the lobster was on point with its unmistakable aroma and rebound texture.  The problem was the dungeness crab.  It was spongy and lacked the fluffiness and taste of the sea freshness.  It wasn't very good.  So for that, we were disappointed.

We also had the Watermelon & Whipped Feta with cucumber, kalamata olives, red onion, oregano and olive brine vinaigrette.  This was rather refreshing and did come through with the promise of creamy whipped feta.  The olive brine was a good contrast to the sweet watermelon.  I personally love olives and welcomed the salty tang they added to the dish.  I thought the red onion might've added too much sharpness to the mix, but I'm sure that could be subjective.

Onto the Salt Cod Clam Chowder served in a sourdough bread bowl, it featured meaty smoked pancetta on top.  As you can see in the picture, there was a bevy of fresh Manila clams (in the shell) peaking out from the chowder.  This was pretty good with a rich broth that was a semi-thick viscosity.  Would've liked to see more bininess, but the clams were definitely there.  Salt cod was prepared properly where there was flavor without being salty.  It was rehydrated well as it was flaky and moist.

The one thing that caught my eye on the menu was the Connecticut-Style Lobster Roll sporting dungeness crab, lobster, shrimp, tarragon and chives in warm lobster buttered brioche.  This was pretty good despite the spongy dungeness crab.  As you can see, there was a good amount of seafood that provided a good ratio to the soft bread.  Of course the butter helped with both texture and flavor.  Overall a good seafood roll.

Viv had opted for the crispy battered version of the Playa Fish Tacos.  It was topped with Meyer lemon kohlrabi slaw, caperberry remoulade and cilantro in a corn tortilla.  This was good with flaky and moist fish sporting a light crispy batter.  The slaw was crunchy and fresh with nice acidity.  Creamy with saltiness and tang, the remoulade was a good alternative to tartar sauce.  Would've liked to see more fish though.

So my daughter went back to the well and got her ol' standby being the Fish & Chips.  Now these were essentially the pieces of fish found in the tacos.  Not a bad thing though as they were just as crispy on the outside and flaky on the inside.  However, the size of the fish left a lot to be desired.  Instead of fries, we found crispy potato wedges that were not that crispy.  They were a touch dense.  The tartar was creamy with a nice bite and they didn't skimp on the malt vinegar.

My son didn't do seafood and went for the Patty Melt with dry aged beef, gruyere, caramelized onion, "Beechwood" BBQ sauce and arugula on marble rye.  For a predominantly seafood-focused menu, this item was actually one of the better ones.  The aged beef was moist and tender with plenty of umaminess.  It was nicely accented by the sweet onions as well as the melted cheese.  The tangy sweetness of the BBQ sauce added another layer of flavor.

One of the more disappointing dishes was the Grilled Swordfish.  Now I'm pretty familiar with swordfish, so I realize that it isn't the most moist and light out fish out there.  However, this one was more chewy than usual and hence, we didn't enjoy eating it.  Too bad really as the accompaniments were great including baby corn, green peppercorn and sungold tomato puttanesca.  This provided sweetness, bite and also tanginess.  Very bright and appealing.

As a side to his patty melt, my son also ordered the Crab Mac & Cheese sporting dungeness crab, parm and breadcrumbs.  For this application, the spongy crab worked as it was further baked with cheese on top.  Hence, we weren't looking for fluffy, instead, we were expecting crab flavor and it delivered.  The pasta was al dente and was coated with enough cheesiness to make an impact.  This was one of the better dishes we had.

One last side was the Creamed Cornbread that turned out to be more cream of corn with some cornbread.  Not that it was a bad thing though, as this was delicious.  It was creamy for sure, but also had impactful natural sweetness accented by fire roasted poblano & black truffle relish and sottocenere crumbles.  Lots of umaminess and slight tanginess from the relish while the cheese crumble added some nuttiness.  Overall, the food was good with a few things we didn't enjoy.  For most restaurants, that would be more than acceptable.  However, given the expectations we had, it didn't deliver.  Is that fair?  I'm not really sure, but just being real as to how we felt.

The Good:
- Outstanding service
- Nice ambiance
- Some good dishes

The Bad:
- The dungeness crab was just not good
- Parking is hard to find, but they do have valet