Home Restaurant Reviews Chicken Beef Fish Vegetarian Other Desert

Tuesday, May 29, 2012

We've Moved to Tumblr!

Hey loyal followers!

We've moved to Tumblr! Find us here.

Monday, June 27, 2011

SF Meats

Hello friends, this is Joe.

I guess I should introduce myself. I’m Jesse, and I’m new here. But forget about me; let’s get back to my dear friend Joe. And that’s exactly what he is, a friend, to every man, woman, and child that has ever walked in to his fine establishment. Joe is the owner of SF Meats deli in San Francisco, and the man is just an absolute treat. He greets you with a smile and the daily special and it only gets better from there. Don’t know what you want today? Joe does. Don’t know how many home runs Barry Bonds hit during night games in 1999? Joe does. Don’t know what’s good today? Stupid question, the answer is: everything on the menu you big dummy. Also, Joe does.

You know what else Joe does?


Now here’s the thing, I’m what you would call a sandwich man. I eat, on average, five to eight sandwiches a week. They are as close to perfection as food gets. They are delicious, versatile, and, most of all, delicious. They are the only food capable of covering every section of the food pyramid whilst remaining edible. Long story short: I eat a lot of god damn sandwiches from a lot of different places. So when I say these next words you should not take them lightly: JOE WILL MAKE YOU THE BEST SANDWICH YOU HAVE EVER EATEN.

Maybe it’s the roast beef, or the fresh turkey. Maybe you have one of the daily specials, like the hot brisket, or spicy Maui chicken. It doesn’t matter. What does matter is that it will be of the highest quality. It will have absolute perfect proportions. It will be served with SHREDDED LETUCE like the good lord intended. And in between your meat and cheese will be a thick slice of love, made by Joe himself, free of charge.

You’re welcome.

And Joe doesn't even own a sandwich shop; he owns a butcher shop and, as a fellow member of this blog put it after eating his first sandwich made by Joe, he’s kind enough to assemble these wonderful ingredients for you like only Joe can.

He is a greater man than I.

So if you ever find yourself in the area. Or even out of the area. Come say hi to Joe and grab a sandwich, you can thank me later.

1330 Ocean Ave
Ste 200

(between Plymouth Ave & Granada Ave)
San Francisco, CA 94112

Tuesday, April 5, 2011

A Delightful Morningtime Snack

Hello hungry readers,

Just a quick post today about a delightful morningtime snack that's quick and easy to make. It's perfect if you don't have time to make a full breakfast, or if you're completely hammered at 3 AM and you need to raid your fridge for something tasty.

• English Muffin
• Butter
• Tomato
• Muenster Cheese

Spread a bit o' butter on an english muffin. Slice two big pieces of tomato, slap 'em on the buttered muffin, and put a piece of Muenster Cheese on each half. Then pop those babies in the toaster and melt the cheese.

As we all know, the English Muffin was invented by Archduke Krinsky "Toesocks" Richalds in the year 538. After a long trade struggle with the country we now know as the United States of America, they were eventually legalized and can now be purchased at your local grocery store. It's quite a moving story.

That's all for today. I wish everyone the best in their quest to assemble this fine snack.

Wednesday, September 8, 2010


Internet, there is a place.

There is a place of happiness. There is a place where dreams come true. There is a place where you can spend very little money and eat a viking sized meal. There is a place that redefines hole-in-the-wall.

There is a place called Chick-N-Coop.

Hidden in the Sunset District of San Francisco, Chick-N-Coop is home to some fantastic food for extremely affordable prices. Pictured above is the meal I had just earlier today. A quarter chicken, mashed potatoes and gravy, a roll, a green salad, and a Coca-Cola. When my friendly, smiling cashier rang me up, she informed me that my grand total for this feast was $9.79.


Most of the items are substitutable as well. Instead of mashed potatoes you can get a baked potato with butter, or even mac and cheese. And instead of the Italian salad I had, you have the option of coleslaw, macaroni salad, corn, and many others.

And that's only if you get the chicken meal.

For Chick-N-Coop is also home to real, Hof Brau style corned beef, pastrami, and turkey sandwiches. Or, you can get a heaping plate of any of that without the bread, along with some sides.

Chick-N-Coop also knows that no chicken restaurant would be complete with a bottle of Louisiana Hot Sauce sitting on each table. I put a little on my baked potato a couple of days ago, and in doing so encouraged a tasty orgy within the confines of my mouth. You can also enjoy your meal at Chick-N-Coop with some beer on draft, or any bottled beer.

Get yourself over to Chick-N-Coop the instant you get hungry, internet. It just might be the smartest thing you do all year.


1055 Taraval St
San Francisco, CA 94116

Monday, May 31, 2010

Wing•Stop? More like WIN•Stop.

Internet, I'll be blunt.

I recently had chicken wings so delicious I almost vomited on the face of the person next to me out of pure happiness.

If you are able to somehow find some reason in the borderline ludicrous sentence I just wrote, I suggest you further use your brain by opening Google Maps, finding the directions to the nearest WingStop and driving there at near life-threatening speeds.

WingStop served me, almost without question, the best wings I've ever had in my life. It's odd to say that a chain restaurant is capable of serving something above average, but it's also odd to say that porcupines float in water. But guess what. THEY F*CKING DO.

What separates WingStop (not to be confused with Wing Street, a creature of Pizza Hut's dastardly schemes) from other bullshit is the choices. Sure the chicken is quality goddamn chicken, but when you go get wings, your choices usually amount to buffalo or or grilled.


You begin your adventure of choices by choosing what type of chicken you will be eating. Boneless, strips, or original. Personally I think boneless chicken wings are the Powers Above's gift to man, right under Rachel McAdams and Hulu.

Once you've chosen your paintbrush, it's time to choose what you're painting on. You can order 9 different flavors of wings.
9 MOTHERF*CKING FLAVORS. They are as follows:


Just reading those flavors gives me a huge -- ehem, what?

You also have the option of splitting your order into two flavors. I, for example, got a ten piece boneless wings with 5 Cajun and 5 Lemon Pepper. (Fun fact - I won at life) The Cajun came smothered in spices and Louisiana hot sauce so good it would have made both of Russell Crowe's eyes look the same direction. The Lemon Pepper actually tasted like lemon. And pepper.

But the extravaganza of flavor doesn't stop there! And then, the next minute as if by Gypsy magicks you have the option of dipping sauces leaping out before your startled imagination.

I got the BBQ sauce and the Honey Mustard. Now I know what you're thinking. You're probably like, "Honey Mustard is aight." And you would be correct to say that,

This is, without a doubt, the best Honey Mustard dipping sauce in the history of forever. If you were to offer me a night on the town with Angelina Jolie or that Honey Mustard, I'd punch Jolie in the face and make love to that sauce all night.

Internet, I'm about to lay down a fact.

You shouldn't be here reading this right now. You should be at WingStop trying not to cry.

Sunday, May 23, 2010

Mr. Cecil's California Ribs

Since the beginning of time man has had a very close connection to ribs. If you remember, women themselves were even created by God using these delectable morsels, and for a long long time the power of the rib was lost. It seems almost that even God had forgotten the power that the mighty rib once did yield.

But then Man began to use science, language, and technology! Soon we rose above the rest of the animals and began building homes and cars out of metal, instead of building them out of horses and straw, little by little we began to become GODS.

But one thing had been forgotten. The power of the rib. That is until one day, Jonathan Burrows discovered it again and thus created Mr. Cecil's California Ribs. This restaurant captures everything that good soul food stands for. The double fried french fries are to die for, as are the hushpuppies, cornbread, and homemade lemonade.

But the be all end all of this place is simply the baby back ribs. They are out of this world. When you go in, you have to order a full rack, because once you have a bite, you can't stop eating them till it is no longer physically possible. They say nectar is the food of the gods, but that's a lie. Ribs are. There is a choice between two homemade barbecue sauces, one spicy, one sweet. Both are incredible, and anyone with a sane mind will alternate with every bite - but as they say on the menu; You gotta try them with out the sauce first.

My only gripe with the menu is that they don't offer collard greens. I think that that is odd. But I'm sure that they had a reason for not including them, just as God did not create giant worms with bat wings; There is always a reason.

At the last supper one might think that Jesus was sad because he knew he was going to be betrayed, but the real reason is because he knew he would never live to try these ribs; but now that they exist, I would not be surprised if he makes his trip back sooner than planned.

Eat at Mr. Cecil's.

Mr. Cecil’s California Ribs, West Los Angeles
12244 West Pico Boulevard, Los Angeles, California 90064
telephone: 310.442.1550 fax: 310.442.1552

Mr. Cecil’s California Ribs, Sherman Oaks
13625 Ventura Boulevard, Sherman Oaks, California 91423
telephone: 818.905.8400 fax: 818.905.7657

Friday, May 21, 2010

Pesto Ravioli

Sometimes, delicious can be simple. This is where ravioli comes in. The image you see above you was a meal that my girlfriend Jenny and I collaborated on this evening: pesto ravioli with garlic bread (accompanied by a cool glass of A&W root beer). I know what you're thinking, and no, we are not gourmet chefs of the highest caliber who will make you the same delicious food for a nominal fee. Unless you'd actually be willing to pay, in which case, we'll make the trade out by the old oak in the park. You know the place.

The wonderful thing about this meal is that the work:tastiness ratio is off the charts in favor for tastiness. Every bite is warm and comforting, and by the end of the meal, your stomach radiates with satisfaction. Preparing the pasta is easy enough (just requiring a quick boil), and the pesto sauce was actually made from Knorr pesto powder, which turned out to be damn tasty. This was also our first foray into making garlic bread, and from what was probably dumb luck, the perfect level of crispiness was achieved. For those seeking to make some of their own, just cut a few healthy slices of bread, butter up one side, and broil. After a few minutes, switch to the other side, butter, and spread some chopped garlic across the bread. Another quick broiling and you've got yourself some garlic bread, which as far as I'm concerned is the king of breads. Monarch even. Hell, it can be an earl for all I care. A tasty, tasty earl...

And there you have it! A quick and delicious meal; two qualities that are indispensable if you're college folk like us. And if you're not college folk, that probably means you're employed and can afford your fancy foods like butter on a stick. STOP RUBBING IT IN OUR FACES! No literally, I have butter all over my face now. Super gross, dude. Super gross.
Views and comments expressed by readers and guest contributors are not necessarily shared by the consistent team of THE FOOD WATCH. This is a free speech zone and we will not censor guest bloggers, but ask that you do not hold us accountable for what they proclaim.