 Downtown LA. Funky Art. A Flying Pig. An almost instantly legendary taco. And an ice cream sandwich with candied bacon … sign me up. Welcome fellow grubbers as we venture to the Downtown LA Art Walk to take in some art, soak up the culture, and dive into three mouthwatering food trucks. We started off at the Flying Pig Truck and their pork belly bun. Piled up with those neon-pink, pickled onions and topped off with a little Sriracha, this crispy bun of yum is just the way to start off the tour through food truck insanity. And insanity is exactly what it is … in a totally amazing, mouth-tantalizing way. Next stop, the truck that helped kick-start the foodie's food truck revolution … the Kogi Truck and one of their infamous short rib tacos. The one part marinade / one part salsa / one part hot sauce / one part freak-out juice is a flavor overload. It's a jolt to your taste buds as they tango up and down the streets of Kogi-land. And with a solid two for two under our belts… how else could we turn this piggy overload into hyperdrive? The candied bacon ice cream sandwich from the Coolhaus Truck … you rang? As if a scoop of ice cream between two cookies wasn't enough … you had to through in some salty, crunchy bacon. Simply put ... Tommy Likey. All in all, it's just an awesome journey to the monthly art fest in downtown Los Angeles. There's a bunch of galleries open to the public, showing off some serious creativity … and obviously … you have to make sure to hit up the parking lot overflowing with food trucks. Tell them The Good Grub sent you for some pork-tasmic goodness… and if they don't immediately escort you out … enjoy the GRUB!
 Ramen … so simple … yet so damn delicious. And I'm not talking about some stinking "top" variety … the kind you eat because you're a starving college poetry major … or you're the cat lady that lives at the end of my block .. or you're the kind of person who takes the 10 for $1 special at the market and yearns to build a pyramid in honor of the ramen gods. We're taking about the … slow-cooked broth, hardboiled egg, savory pork, and endless supply of golden ramen noodles … kind of ramen.
So as our GRUB buddy Teresa C. hit us up for a little GRUB action, we went straight to the pending GRUB list and plucked this little gem known as Daikokuya, suggested way back in the day by GRUB visionary Kevin C., and headed downtown for a heaping bowl of ramen goodness. But be forewarned, this place isn't exactly a hidden gem. As we arrived at the ramen institution, we hit a line that was flowing out the door and got our name on a waiting list two pages deep. So we waited patiently … mouths watering … bellies grumbling … planning out our GRUB-formation. And me-oh-my, the wait was totally worth it. And not just for the homeless lady that screamed in my ear, which made me jump like a 6 year old girl and then added insult to injury by coming back 10 minutes later insisting on giving me a hug. It was worth it for the GRUB … the experience of Little Tokyo … and the overall awesomeness of a giant bowl of Daikokuya miso ramen.
When we got our table, the order was pretty damn easy … of course we were ordering the infamous ramen. And what we got was exactly what the doctor ordered … a giant swarm of noodles flowing through a vast ocean of delicious broth. (Okay, full disclosure, I've never had a doctor prescribe ramen. But when I do … let's just say … I think I've found the one to deliver my babies). And the broth … my boy … it was like they marinated the marinade and then turned it into soup. Personally, the Good GRUB was especially partial to the hard boiled egg. Floating through the sea of ramen … in all it's slightly gooey-in-the-center glory … soaking up all the glorious juices and flavors … we're not afraid to admit we asked for a second. The pork was tender, juicy, and delicious … the noodles were gut-bustingly amazing … and everything came together for one of those "the whole is more than the sum of it's parts" moments of joy.
We were feeling extra saucy and went for an order of dumplings and fried rice … which officially took the GRUB session over the "top." Pun … ah, I don't even know anymore. But most importantly, was just the overall authentic experience of the trip to Daikokuya. Next time I go back, I think I'm going to take my game to another level and get the "spicy miso ramen" … because that's what it's all about on the wild mystery tour through tastebud-heaven … and the endless pursuit of the GOOD GRUB.
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Monday - Thursday: 11:00 am - Midnight
Friday - Saturday: 11:00 am - 1:00 am
Sunday: 11:00 am - 11:00 pm
TEL: (213) 626-1680
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 Is there really anything better than cold cuts stacked four fingers high? … What if it was a massive pile of Italian cold cuts? … Kick it up, what if it was an ungodly amount of New York Italian cold cuts? … And now we call this the topper's topper … because my Good Grub compatriots, it's about time you had one of Faicco's Italian Specialties' stacked-to-the-sky, New York Italian cold cut sandwiches in all its cured, smoky, salty, savory goodness.
Roaming around NYC, stomach grumbling for some GRUB I met up with some family in the West Village to take a little stroll through Italian food heaven. As we approached the deli, a giant pig adorned sign welcomed us to a 100 year old tradition of sausage and italian specialties. The inside was sensation overload … rows and rows of Italian delights, a deli case loaded with meats and cheeses, and an overall sense of "this is what Grubbing in New York is all about."
I approached the counter with my partners in deliciousness, GRUB-Aunt Caren B. and GRUB-cousin Justin B., took it all in, and with my mouth overflowing with anticipation, did my best to clearly give out my order. I went with their Italian Special. Sometimes "special" means the short bus, and mittens pined to your jacket in the summer time, and thinking "How I Met Your Mother" is a good show … but I've come to realize in the world of GRUB, that it's really the only way to go.
What I ended up with was a giant, forearm-long, sesame-crusted, fresh-baked, Italian role jammed pack with ham, capicola, soppressata, prosciutto, mozzarella, roasted peppers, tomatoes, lettuce, tomato, and oil and vinegar … aka … Heaven. As my teeth pierced through the beast-from-the-east, I almost had to hold back the laughter at how ridiculously good this sandwich was.
Everything about Faicco's screamed authentic, old-school, Italian deli. From the over-loaded shelves of tomato sauce, to the expansive deli case, to the potential Italian mobster customer who almost went Sunny Corleone on my camera as I took a picture with him in the background … it was all, as great Ron Burgundy would say, Unique New York. And you know what … the arsonist did have oddly shaped feet. And now I have to go watch Anchor Man. Super duper!
But even more so, I need to go find a fixin' of delicious Italian subs. Seriously, what time is the next flight to New York? I think they'd tag me going through security … this wild look of excitement on my face, muttering "capicola" repeatedly under my breadth … but wouldn't a four hour hold up by TSA and a six hour flight over to JFK be worth that overwhelming, heaping helping of GRUB? Yeah … I agree. So, meet me at curbside check-in? Until next time my GRUB friends … stay meaty.
 So …. supposedly you can't "pick" your family. Honestly … that's bull … I've got dibs on these "Brats" dudes. I mean, what have your brothers ever done for you but a) gave you countless wedgies, b) "accidentally" let your dog out of the backyard when you were in the 3rd grade and c) totally ruined the end of Rocky III (spoiler alert … he wins)? Because out in Sherman Oaks, the Brats Brothers are hooking you up with deliciously infused meats, steins of German beer, and enough mustards to make the Colonel jealous. P.S. It was totally him … with the wrench … in the observatory. You telling me a 19th century war hero is just randomly checking out the plumbing in the library? Okay, before I start an international debate (please tell me I already did) … this is about the GRUB, and GRUB it truly was.
Our GRUB buddy Cam C. has been a staunch GOOD GRUB supporter since the beginning and has been clamoring about this German oasis for some time now … and with good cause. Let's start with the namesake … the Brats. Ranging from traditional to exotic, you've got your Polish (smoked pork), your Rancher (smoked beef and garlic), your Swamp Thing (smoked alligator), and your Peking Brat (Sweet Duck … coincidentally, also the nickname of your voyeuristic little cousin). There's a couple dozen to choose from and a sampler plate for those free spirit "swingers" out there. And don't overlook the cheese "infused" pork sausage known as The Big Cheese. Why is everything … and I mean EVERYTHING … better when it's infused?
I kept it simple and went for the Hungarian (spicy pork), opted into the peppers and onions package, and went for the win… pairing it up with a side of red cabbage slaw and tater tots. The giant sausage came loaded onto a soft, flaky french roll, piled on with grilled fixins and bursting with flavor. Paired up with the cool, crisp cabbage slaw and Brats Brothers' version of tater tots, it was a perfect afternoon feast. Oh man, the tater tots … let's just say that cafeteria lady totally let you down. These, dare I say … German tots … were little fried balls of potato, and happiness. Think mashed potatoes … deep fried … now, breathe, breathe … we'll get through this together. Yes, they were as good as they sound. No, I didn't save any for you.
But to be honest, the real thing that got my taste buds percolating were the endless options of mustards and ketchups. From curry ketchup to wasabi mustard … back to smoked ketchup … swung over to horseradish mustard, and full circle to the stone ground Dijon … my sense of decorum was all that was keeping me from asking for a second roll and making a condiment sandwich.
Add to it all, they've got a huge selections of German beers on tap, served in giant steins, from ladies in lederhosen …yes, it's hard not to fall in love with this place. Because brothers don't shake hands … brothers gotta hug. So see you again soon, next time maybe I'll bring my brother … if he's lucky … and most importantly, if he's apologizes for Fluffy.
 It's all about your outlook on life. It's all about what you make it ... Scratch that … it's all about the BREAD. Seriously, was there ever any doubt? Did anyone really think that you could trump the warm, crunchy, soul-satisfying pleasure that comes from a great sandwich ... on even greater bread. So as I got the GRUB-suggestion from my buddy Tony F., I knew it was only a matter of time when I took a journey down Melrose … avoiding the hipsters and starlets … and going straight for the GRUB-spot, where the name says it all.
And boy, was it spot on. Baking it up fresh every 30 minutes, the guys at AATB (if it wasn't their nickname before, it is now) are dishing out some pretty heavenly bread to house their dangerously tasty Italian subs. We went for the turkey (as we always do) and made sure it came loaded up with everything …. provolone, Italian dressing, shredded lettuce, crisp tomatoes, and the real topper of all toppers, spicy giardiniera peppers. But as they tried to warn us, it really is all about the bread. It's crispy, it's bubbly, it's crackly, it's savory, it's slightly sweet and all around amazing. It's sort of like when you hear that some prisoner gets nothing but bread and water and you say … SWEEEET.
We hit them up with our GRUB-mate Joe I., who went for the roast beef, and our veggie loving GRUB-wife who opted for a build-her-own veggie with … and I quote … "Give me every veggie you have!" Needless to say, it was a good time had by all. The Mexican cokes were flowing, bags of sea salt and vinegar potato chips were popping … enjoying it all on a long communal wood table that was momentarily taken over by smiles and mouthful grumblings of "damn … this is good."
So check them out and tell them THE GOOD GRUB sent you. But please … for heaven's sake … remember, it's not about the car you drive … or the size of your wallet … it's all about the GRUB in your face and the BREAD in your belly.
 Boy … am I hungry. It's been weeks since our last post, mainly because we don't love you anymore. It's not us, it's you. You got … ya know … clingy. Wow … I was totally just joshing you. You should have seen the look on your face … you were all like … crying and everything. Okay, this is getting as weird for me as it must be for you. But seriously, you miss me? You hungry? You ready for the return of the GRUB? Well too bad … because here she comes … And what better way to make a comeback than a two time suggested GRUB spot? … The Griddle Cafe. Our Grub-buddy John B., of Good Grub fame the likes of Prizzi's and The Oaks Gourmet, was the original GRUB-suggestor … but it was our other Grub-mate Alexis S. who demanded that we hit it up … now. And who are we to withhold deliciousness from the masses? So we put on our Grub face and set sail for Sunset Blvd. A good sign for any great eatery … line is out the door. Check. There's a guy free styling with a boom box for tips … um, check? There are giant pancakes the size of a small kiddy pool … triple CHECK! Let's take a moment to revel in the miracle that is the pancake. For starters … it's a freaking cake. Second off, unlike a traditional cake, people don't look at your funny when you order it breakfast. We went for the Golden Brick Road … lions, and tigers, and butterscotch … oh yeah. Spilling over the edges of a giant plate, these bad boys are dangerous. Loaded up with caramel, butterscotch, and walnuts … it's impossible not to freak out (see picture below) while eating these fluffy, decadent circles of joy. If pancakes weren't enough … we also tossed in some "Peanut Bubba" Crunchy French Toast and "Kicking and Screaming" Breakfast Tacos. Sorry, did we just lose you … yes, "Peanut Bubba" Crunchy French Toast … let the little kid inside of you completely lose your mind and dig into these Nutter Butter dipped slices of glory. Take that Frenchie! U.S.A … U.S.A … U.S.A! But we couldn't let this glutinous feast end there, so we also dived into the aforementioned "Kicking and Screaming" Breakfast Tacos. Forget the breakfast burrito … it's taco's time to dominate the morning. Loaded onto some seriously tasty, fresh, warm tortillas goes a medley of eggs, pico de gallo, and avocado. I don't know if it was the sugar high we were on from the rest of our meal, but I could have just gone on eating … and eating … and eating. Okay, I'm still there right now … tell my family I'll miss them. But seriously, this place was something else. So hit up the Griddle Cafe … but be warned … as the tears stream down your cheeks as you microwave a bowl of oatmeal ... breakfast will never be the same.
 Some people are just born to do what they do. Like a surfer named Tyler … a police officer named Carl … a "dancer" named Starla. But most relevant to the Good Grub is the BBQ guru named Gus. After back to back trips herself, Mama Grub insisted that I hit up the BBQ spot in South Pasadena. So after I finished my homework … a little paper on Grub-enomics … she and I ventured down Fair Oaks in search of the glowing neon sign pointing you the way to Gus and GRUB glory.
Making it Mama Grub's third venture in three days, I naturally followed her tutelage and let her guide me through the temptations-a-plenty of BBQ options on the menu. And so we went for a bounty of BBQ … to share of course … the Carolina style pulled pork sandwich, a half rack of Memphis ribs, sweet potato fries, dirty rice, and BBQ baked beans. Easy … easy … Don't you worry. I'll give you all the juicy details.
Let's start with the Carolina's finest … Gus's pulled pork sandwich. It came loaded on a grilled ciabatta roll, doused with coleslaw (side note … effective January 15th, everything shall be required to be topped with coleslaw … and so it is decided), and ready to be smothered in a bottle of red pepper vinegar sauce. The pulled pork, was juicy, smoky, and just down-right heavenly. I love myself a sandwich, where you get to drizzle on a little extra BBQ sauce (choose from their original Memphis style or spicy Kansas City varieties), and just dive into a mish-mash of flavors. From the cool, creamy coleslaw to the savory pulled pork to the grilled-to-perfection rustic ciabatta … it was like a party in my mouth … but only Gus was invited.
But not to be outdone was the big boy … the half slab of Memphis style baby back ribs. First off, I don't believe Gus understands fractions … because there is no way that this giant slab of ribs is only half. These perfectly-chard-on-the-outside, ridiculously-juicy-on-the-inside ribs were large … and just like Charles … they were most definitely in charge. Fall-off-the-bone is almost an understatement when you talk about the tenderness of these suckers. It was more like "swan dive from the 23rd floor"-off-the-bone ribs. (copyright, trademark, and patent pending The Good Grub 2012 … okay Gus, you can use it). I know … it's catchy and better yet, it's true.
And the sides were not to be overlooked themselves … crispy sweet potato fries, hearty and smokey BBQ baked beans, and their very own dirty rice, which is a medley of rice, meat, and spices … and trust the Good Grub, clean rice is for suckers. Needless to say, everything got smothered in BBQ sauce, wet naps were flying across the table, and smiles were firmly plastered on both of our faces. So whether it's a Memphis this, Carolina that, or a Kansas City what-cha-ma-call-it … just know that Gus has got you covered … in GRUB that is.
Gus's BBQ808 Fair Oaks AvenueSouth Pasadena, CAGoogle Maps Mon - Thurs: 11AM to 10PM
Friday: 11AM to 11PM
Saturday: 8:30AM to 11PM
Sunday: 8:30AM to 11PM
Phone: (626) 799-3251 Download the Menu | | |
 Oh me, oh my ... Just shake it baby. Or don't ... Just keep bringing the GRUB. And so when we were traveling through NY, we made sure to make a pit stop at the Shack.
We're told there's a few locations in NY, but for us there's nothing quite like the one in Madison Square Park. I'm just going to throw it out there, but this is the greatest park snack shack ... ever.
We get there, and as is true with most of the great grubberies, the line wraps around the block, or in this case ... through the park. We finally get to the front of the mass of hungry patrons, mouth overwhelmed with anticipation, and succumb to the temptation to go big ... diving in for the Shake Stack. It's one of their incredibly juicy, bring-a-tear-to-your-eye cheeseburgers topped with a crisp-fried portabello mushroom patty. It's not the size of the burger that's overwhelming ... it's the awesomeness. It comes loaded with melted muenster cheese, lettuce, tomatoes, and their secret shack sauce. I'll give you a hint, the secret is ecstasy ... or paprika. Add it all up, opt in for some pickles, and throw it between their two baby-soft buns and voila ... you've got a burger that rises to the top.
We've always been a sucker for crinkle cut fries, but we're a damn fool for the Shack's crinkle cut fries. Crunchy and golden, with those amazing ridges to lock in the ketchupy goodness. But of course we couldn't stop there. It's called the Shake Shack. You don't got to Toys R' Us without getting a toy, you don't go to Sizzlers without getting E. coli ... and you don't go to the Shack without getting a Shake. Go for the peanut butter and chocolate and tell them the Good Grub sent you ... they probably won't know what you're talking about ... but it'll make me happy.
So hit 'em up and revel in the deliciousness of scrum-diddly-umptious burgers, fries, and shakes. Whatever you do, head on down to the Love Shack and lose yourself in the love-fest when cheeseburger meets shake meets GRUB.
 Somewhere out there, right now, there's a little little kid named Johnny dreaming of becoming a fireman. Oh, poor little Johnny and your underdeveloped imagination. It's time to dream big. Because right here, right now, there's a big kid named … um … me … dreaming of becoming a Firestone man! Let's play the pros and cons game. Pro … Firestone's is a mecca of delicious BBQ. Dare I say, game over? Seriously, is there anything better in the world than great BBQ? And as such, by the transitive property of Galileo (Johnny, please play better attention in school than I did) is there any better place in the world than Firestone Grill up in San Luis Obispo? It's one of those places that makes you want to take the 101 when you drive up to San Francisco. The kind of place that when you mention you're heading up to Cal Poly, it's pretty much assumed you're making a pit stop for GRUB at Firestone's. And so last weekend as we hit up our Grub buddy Em-Wow for some agriculturally friendly college living at Cal Poly SLO, we made sure that Firestone was firmly planted in our weekend schedule of shenanigans. With Em-Wow at our side we were free to do the mix n' match of two of Firestone's finest sandwiches… the pulled pork (aka "The Pig") and their famous tri-tip (aka "One of the greatest things in the world"). Both were painfully delicious. The Pig was smothered in their mouth-flooding BBQ sauce, tenderized to an almost unfathomable state, and loaded onto a giant french roll. But let's be honest, whenever I hear Firestone mentioned, an exclamation at the greatness of the tri-tip is never too far behind. And I stand here to say GRUB-nation, exclaim away. Because these thick, juicy, spice-rubbed strips of unworldly tri-tip are … simply put … a game changer. And to top it all off (pun, somewhat intended) sits this bun that's more like an amazing piece of garlic bread than a bun. And the best part? Getting that extra side of BBQ sauce and dunking it like Joe DiMaggio at Dinky Donuts (ah, obscure Seinfeld references, what would my life be like without you?). Match up these unbelievable BBQ delights with an order of their über batter onion rings and seasoned french fries, and you're going to start looking up graduate programs at Cal Poly. And to that, we say thank you Mr. Firestone … for the pursuit of higher GRUB.
 First born son … definitely going to be named GRUB. First born daughter … okay, also going to be named GRUB. But after this last grubbing session, I'm really going to have to consider the name Evita. She's beautiful. She smells good. She comes with your choice of re-fried or whole beans … Pretty much everything you'd want in a woman.
This little Mexican gem was a recommendation from our Good Grub buddy Emily L. from way back in the day … and I mean wayyyy back … like circa November 2009. Yes, shameful that it took us that long to taste the magical nectar that is Evita's salsa, but also pretty damn impressive that we've been keeping this journey going for over two years. Okay, okay … enough about us … let's get back to Evita's.
Like every spot we love to hit up, this place has got that hole-in-the-wall vibe written all over it. As we sifted through the options up on the menu board, sent a text or two back to Emily for some guidance, we went her recommendation of the veggie for my veggie wife and for me ... I couldn't resist their 3-Way Burrito. Can you say Grub Ménage à trois? Going with the Carne Asada to accompany my refried beans and rice (rounding out the traditional three), opting for onions and cilantro, and getting them to throw in thwap of guac … this giant bomb of a burrito was quite literally busting from the seams. From the tortilla down to the medley of fillings, everything had that authentic, street-style Mexican deliciousness going on. None of this Taco Bell nacho cheese nonsense … this is the way my grandma would make it when I was little … if my grandma were Mexican.
But stopping at the burrito would do Evita a grave injustice. Because what good is a burrito if you can't lather it up in salsa. So after you place your order, and turn the corner into the dinning area, be careful as you come face to face with the salsa bar of all salsa bars. First off … they've got a pretty solid variety of selections. Second off … each one comes with it's very own Oxnard Salsa Festival plaque. And after we loaded up cup after cup, dunked our chips, and smothered our burritos, I can safely say the Oxnard Salsa Festival isn't giving these out too easily. It's not like your 2nd grade soccer team where you won the "cleanest uniform" award.
And with that, we thank you Ms. Evita. Keep dancing the salsa, keep whipping up gut busting burritos, and keep feeding us the GRUB!
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