kellyboneThe Drunken Angel ($13) looked nearly naked on arrival. The housemade quiona threads are sautéed with button mushrooms, garlic, bell pepper, onion, cherry tomato, serrano, a sprig of peppercorn, krachai (finger root), and basil. Hidden in that oily sheen are bold and complex flavors, or simply the characteristics of Thai cooking. -
The expectations verse reality of this dish serves as a metaphor for the under valuing of non-western ethnic foods in America. Starting with a base of Italian spaghetti/angel hair, the technique and outcome of this drunken noodle sauce far exceeds nearly all marinaras I've had (sorry non sorry nonna) yet is 19% cheaper then the cheapest pasta currently available at Civico. -
Grain so gleefully tosses aside the stifling notion of 'authenticity.' The word is like nails on a chalkboard to a disbeliever that cultures are locked into an arbitrary moment in time like me. So, not only do I appreciate the open mindset of the kitchen, I am enjoying the results of culture embracing the present.
#GrainsCafe #DrunkenAngel #PastainSanDiego
- in_a_jnut_shellYour reviews are my favorite.
- colin.david.dThis is sweet :)
- greensandfriesOoooow new place?? 😍
- kellybone@greensandfries Yep!
- veganlibraCould you write a book, please? You would be my favorite author, you have a way of describing that makes me want to read the whole book in one night! ❤️
- sumbunny_How exciting! I need to try this place
- alidasuzanneBeautifully said.
- portlandvegLooks delish!
- lift_veganWOW 😍😍😍
- chiasmsYes to everything you wrote. It's an issue close to my heart and it means a lot to see other people talk about it. It's a complex issue that urgently deserves more attention.
- grainscafeThank you very much for coming in to support us :))
- kellybone@chiasms I think it's an important think to discuss because it's inherently easy to understand once the argument is laid out. So I'm always looking for ways to share the thoughts, which are strongly informed by the writing of Krishnendu Ray. Also, locally to LA, Diep Tran of Good Girl Dinette (which is totally vegan friendly) is an articulate and passionate voice against the devaluing of ethnic food in America. I find myself repeatedly using her words to retort whines about 'expensive cheap foods' : " I'm not going to charge $2 for a banh mi -- any place that does, someone along the way is getting cheated, and it's usually the workers."
- kellybone@chiasms Also in that reply I'm assuming the issue close to your heart is ethics eats. The whole authenticity thing is another rant entirely which I'll spare you of since I'm pretty sure you are already convinced.
- chiasms@kellybone oh yeah. Don't get me started on that. I wasn't familiar with Good Girl Dinette (moved to LA recently), will be checking it out! Thanks for ranting with me.
- pink_fairy_armadilloWe love Grains' take on Thai inspired food and I get what you're saying about the potential stifling cloak of authenticity but occasionally things go too far the other way. I'd much rather deal with Pok Pok's attempt at it than deal with the lazy slop being passed off by places like Amarin and Plumeria who apparently don't care either about innovation or authenticity.
- kellybone@pink_fairy_armadillo A) I'm interested to hear more about your take on Pok Pok/Ricker's "attempts." I've never made the time to try his food--for no specific reason other then laziness--but I don't buy into the concept that being born into county/culture makes one an automatic expert at the cuisine. But I've certainly read most of the media coverage about and by Ricker. B) I hadn't even really considered the swing side of the anti-authenticy in this post cause I'm writing with one finger--but you are absolutely correct to point it out. Substitutions made out of lazy sourcing or assuming your customers won't notice improve nothing
- kellybone@pink_fairy_armadillo neither of those points were completed thoughts--but my cat seemed to think they were close enough and so bumped into me in a such a way that it posted as-is...
- pink_fairy_armadillo@kellybone I haven't had Andy's food. I used him as an example and I was mostly thinking about lazy sourcing - I haven't been to Plumeria a ton, but when I have it seemed like they weren't trying. I saw noodles that looked like spaghetti and lot of jalapenos and serranos. Thai ingredients are readily available here and not to have them when they'd work better is disappointing. I forget where I originally saw it pointed out, but a lot of Thai restaurants in the U.S. arose from non-culinary people who just needed a business to start and had no real interest in food. When someone gives a shit, you can usually tell - I see it in a few places in town. What I like about Andy is that he travels and tries to find the essence of the dishes and how they are done when they taste good. I think that's often missing. PS, his Thai is terrible.
Log in to like or comment.