No. 87, Polenta Board at CUCINA Enoteca
|Anne Marie Panoringan|
A memorable meal can be layered in flavor or simple in taste. In the case of our polenta board, it leans towards the latter. The fewer the components, the more a kitchen focuses on precise execution. Call it the In-N-Out school of thought: When an item is made well, it need not be fussy nor possess a ticker tape ingredient list.
An Italian stallion at the El Toro Y, CUCINA is a departure from stereotypical spaghetti cafes. Housing dual patios plus a convenient onsite wine shop, they coax you to linger. The San Diego-based chain entices patrons via artsy fixtures and a relatively progressive menu with selections not easily accessible in the immediate area.
Forking around isn't restricted, but encouraged. Patrons scrape the mixture onto small plates, proving they still possess a modicum of dignity, right before greedily chowing down on their meal. Savory with a hint of sweetness, we briefly entertain the thought of boar polenta body cream. It is that intoxicating.
88. Falafel Taco at Taco Asylum
89. Wagon-Wheel Bread at THE RANCH Restaurant
90. Toothpick Tacos at Mexico Supermarket
91. Hoppin' John at Memphis at the Santora
92. Free Beans and Chips at Taqueria Zamora
93. Pig in a Blanket Waffle with Gringo Bandito at Cafe Calacas
94. "Pork Hash" at Huong Giang
95. Sweet Chili Chicken Quesadilla At Kogi
96. Licuados at Mil Jugos
97. Hawaiian Ahi Poke at California Fish Grill
98. Takoyaki at Takoyaki Tanota
99. Fiesta Noodles at Jollibee
100. Chilaquiles Verdes Con Huevos Estrellados at La Tablita California
Click here to view our 100 Favorite Dishes of 2010!
Click here to view our 100 Favorite Dishes of 2011!
Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!