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• #DUTCH CRUNCH BREAD SAN DIEGO COUNTY PLUS#

OK.Written By: Priscilla Ng The Best Submarine Sandwiches in OC That Will Leave You Craving MoreĪ sandwich is a blank canvas for any food lover.

#DUTCH CRUNCH BREAD SAN DIEGO COUNTY PLUS#

PLUS you get fried spaghetti as a garnish. Hillcrest’s Hash House A Go-Go makes me feel like I’ve been dropped on the set of “Honey, I Shrunk the Kids.” Not only are the food portions huge but i the food is served on dishes the size of a minor Central American nation. Andrew Spurgin, consulting chef and event architect, Give me small tasting plates any day, please. Hash House a Go-Go defines the “Monster Portion.” No disrespect intended but, this gut busting food is SO big it has it’s own weather system. Randee Stratton, real estate broker, avid diner I am not one for abnormal portion sizes so I can only dine there with a friend to share or eat the leftovers for a couple other meals. When I think of monster portions but with well thought out food, Hash House A Go Go comes to mind. William Bradley, executive chef at Addison Simply prepared and beautifully presented is much more satisfying to me – that’s my idea of a “feast” for the eyes. I am not a diner who looks for large portions or monster feasts, but I do like tasting menus that offer small portions of great tastes. Fabrice Poigin, private chef, restaurant consultant Valentien (11480 N Torrey Pines Road, La Jolla. For dinner I sometimes indulge with a big, bone-in rib eye at Bertrand at Mister A’s (2550 Fifth Ave. Maybe I would go to Hash House A Go Go for the corned beef. Gerald “Dex” Poindexter, publicist, avid diner (Twitter am usually turned off by monster portion of anything, unless it is breakfast and I know I will be able to burn the calories somehow. 85 or ) might be the best sandwich I’ve had all year. (Although, I wish the rye bread were a bit firmer.) And the delicious Rubicon Special (turkey, smoked Gouda, roasted red peppers, lettuce, pesto mayonnaise) on Dutch crunch bread at Rubicon Deli in Mission Hills (3715 India St. I’m onboard with offerings at two newer places: The corned beef at Lucky’s Lunch Counter (338 Seventh Ave., East Village. San Diego is becoming home of monster-sized sandwiches that fortunately happen to taste good. Loved the dish, but it was too much to devour if you’re not sharing it with someone! - Joanne Arellano, human resources professional, avid Yelper, avid diner 85 or ), and when my entree came out, I asked for a to-go container before I even started eating it. I had the half-roasted chicken dish at Mia Francesca in Carmel Valley (Del Mar Highlands Town Center, 12905 El Camino Real. David Salisbury, a law firm’s director of business development, avid diner If you haven’t tried it, you’re missing out on a culinary treasure and the quality nap that follows your meal. There is nothing more satisfying than an out-of-town guest’s eyes when a giant Hash House portion lands in front of them. That’s right, I’m talking about Hash House A Go Go (3628 Fifth Ave., Hillcrest. Since 2000, this San Diego hot spot has served up platters of sage fried chicken, griddled French toast, countless house-made hashes, famous Benedicts and other Indiana favorites. Jeff Josenhans, director of beverage outlets and sommelier at U.S. The jerk is amazing, and the environment is decidedly low-key.

I made the mistake of ordering two dishes for two people once. Laylah’s Patties & Jerk (5712 El Cajon Blvd., Rolando. Ricardo Heredia, executive chef at Alchemy Restaurant Here’s my lunch: rajas con crema (poblano peppers), enchilada de pollo, taco de res (beef), empanada, chicharron in salsa verde, stewed lengua (tongue), cochinita pibil (pulled pork) and chile Colorado (red chili). The guisados (stews) are the stars, and the menu changes every day, so tasting your way through the options becomes an adventure. But my favorite place to eat supersize meals has got to be Super Cocina (3627 University Ave., Normal Heights. I try to avoid those types of places for fear that I’ll see Guy Fieri. One man’s “feast for the eyes” is another man’s “terrifying monster portion.” Here, the Superdiners tip you off to some of San Diego’s huge feasts.