Tropisueno in San Francisco, California

As much as I wanted to hop down to the Mission District for a burrito tonight, I was dead tired and just went for a place nearby, even if it was in the commercialized area near the convention center (75 Yerba Buena Lane, 415-985-2264). I got this pozole, which oddly came with huge chunks of pork inside while lacking limes, cilantro, and onions for garnish. But at least the pork was tender and there was a citrusy slaw that was kinda nice, along with a sesame chili oil. In retrospect, there were a lot of other things that I could have ordered instead.

Douglass Saloon in Columbia, California

Haven't done a $100 burger trip in a while. This time, we headed up to a small town in the Sierra Nevada foothills that is walkable from the town's little airport. The wooden downtown looks like it's straight out of a country western movie, inclusive of an opportunity to pan for gold. Despite it seemingly being constructed for tourists, it's apparently a real gold rush town preserved in a historic park.

There were multiple saloons around; we stopped into this one (22718 Main Street, 209-288-2382) for their homemade sarsaparilla, which is a predecessor to root beer and apparently leverages the bottles that they make here. But it just tasted like root beer, and the wild cherry flavor came from a Torani syrup bottle. I am not entirely sure about their homemade pitch, but at least it was refreshing on a hot day like today.

Tleaf Green Burmese Kitchen in San Jose, California

I was not expecting to eat Burmese food in San Jose, but there have been a few places popping up in the area, with this one done up in a bright fast-casual salad counter with ordering kiosks (5353 Almaden Expressway #40A). They also had cooked food in a Panda Express-like spread for creating combo plates.

My selection above was chicken kebat, which was both minty and earthy, and rather tender too. That was paired with some "Burmese noodles" done in a curry-like seasoning, which I believe is called kauswe kyaw. Unfortunately, they were sitting around for a while and were served at room temperature.

Perhaps more interesting then was their signature Tea Leaf Salad, which was lahpet thoke but with romaine lettuce instead of cabbage, tossed in a pureed tea leaf dressing with cherry tomatoes and even jalapenos. They even had plastic gloves for you to mix it by hand in the traditional way if you wanted to.

BJ's Restaurant & Brewhouse in California

The last time I went to a BJ's was decades ago. It's such a big generic chain now that I never had much interest in going again. But today we went for the bar, and I only now realized that they have a half-decent selection of beers available, both in-house and from local breweries. I was happy about that.

I can't say that I liked the food that much though. That was supposed to be their weekend prime rib above, but they threw it on the griddle or something, turning it into a tough steak. I guess it was my fault for requesting a medium; presumably they wouldn't do that if I had asked for medium rare.

Anyway, it was dry and not worth finishing. At least I gobbled up their wedge salad, and I have to admit that I liked their super sweet "Pizookie" cookie dessert, even if it was such a sugar bomb that I really should have stopped after just a few bites.

True Food Kitchen from Phoenix, Arizona

I had never heard of this restaurant before, but it's from Phoenix and has expanded to a number of outlets featuring big open kitchens. As the name suggests, it's focused on ingredient quality, which gave me hope despite what otherwise looked like a forgettable menu. The good thing was that it mostly delivered, as that Chinese chicken salad featured a ginger-centric dressing that was refreshingly perky rather than sweet. Sure, those huge chunks of breast meat were a bit of a turnoff (it felt like I was being force-fed tasteless protein), but at least it wasn't as dry as it could have been. And the selection of zero-proof cocktails was just what I needed today too.

The Tacos Molina Truck off Blossom Hill Road

The Tucanazo truck is no longer in the O'Reilly Auto Parts parking lot. But another truck is parked on Gallup Drive right next to it. And this was just the post-drinking top-up that I needed tonight, with the tripe done nice and crispy and worth going back for. I also need to remember to get a couple of those bean taquitos on the side too, as they provided a comfortingly rich gooeyness to go with it. Best of all, it was fun to sit on plastic stools and eat off the rear bumper of the truck. I left with a big smile on my face.

Oak & Rye in Los Gatos, California

This place is a lot of fun (303 North Santa Cruz Avenue, 408-395-4441). It's a pizza place run by former Batali and Roberta's alumni, and the dough was surprisingly chewy and moist, so much that it was reminiscent of mochi. I liked it a lot, especially since they knew exactly what they were doing with the toppings. The pies were edgy yet balanced, and got a fun assist from a number of whiskey-based cocktails (hence where the name comes from). The service was good, the prices were reasonable, and the venue in downtown Los Gatos was cute. I'd be happy to come back here again.

De Afghanan Kabob House in Fremont, California

We were up in Fremont today, where there happens to be an Afghan community and a Little Kabul neighborhood. And the smoky aromas coming out of this quaint little place smelled amazing (37405 Fremont Boulevard, 510-745-9599).

This shop is known for that chaplee kabob above, which was not only spicy but surprisingly salty, in a good way. That gigantic bolani flatbread behind it was pretty cool too; it was stuffed with potatoes and leeks and served with yogurt and cilantro chutney.

I was quite happy with it all; I also had a doogh drink that was filled with so much cucumber that I couldn't finish. It was reminiscent of my favorite Persian food but supercharged. That's quite the opposite of how Bar-B-Q Tonight positioned its Afghani kebab as "non-spicy," although I guess that's relative to Pakistani cuisine.

Pacific Catch Westcoast Fish House in California

This Northen California chain is originally from San Francisco, but it looks like one of those touristy spots in Hawaii. That includes not just the light and breezy decor but also the composition of the menu, which includes everything from sushi to tacos, not to mention a number of items with a mango salsa of some kind. I was rather discouraged as a result, especially since it wasn't cheap either. Fortunately, the poke in that "Guaca-Poke" above at least carried a good sesame oil fragrance, and the chips were nice and thick too. Still, it was ultimately just guacamole and chips that got topped with poke, and I don't need to go back.

Ocean Avenue from Erik's Delicafe in Northern California

A cold sandwich sounded nice for dinner given the blazing hot weather in the Valley today. So we stopped at an outlet of Erik's Delicafe, where I saw a sign for this "Ocean Avenue" sandwich, which was named after the street in Santa Cruz. It turned out to be just a tuna fish sandwich though, with the taste of the mayonnaise dominating so much that one really couldn't taste the sprouts and such. I should've stuck to my usual roast beef.

"Maxwell Street Hawker Inspired" Chicken Rice on United Airlines

That looks rather sad above, but the name drew a smile from me when I saw it on the United Polaris in-flight menu out of Singapore today, as it was clearly a reference to Tian Tian. It was oddly served hot though, as it was heated in the galley ovens, while the rice was heavily accentuated with lemongrass instead of garlic. There was no dark soy sauce, ginger, nor chili sauce available, although at least that square salt and pepper shaker had some cayenne pepper in there. They had laksa available as one of the midflight snacks available as well, but I didn't try it.

Sushiro's Tamakue Grouper from Japan

I didn't realize this until after I ate it, but Sushiro's parent company worked with a supplier in Japan many years ago that crossed two different types of grouper, one of which is a very tasty but slow growing one. Their faster-breeding hybrid is an effort to bring that fatty taste to the masses at a low price, and it is on the list of specials at Sushiro Singapore now. The texture was firm, but admittedly the taste wasn't as pronounced as I had expected. Apparently it is supposed to be aged in order to get more character out of it, and I don't think Sushiro did that.