Before we left San Diego we lunched with friends at The Parkhouse Eatery. It was recommended to us, and we recommend it to you. The atmosphere is causal, but the food is first class. Perhaps more importantly, the staff are obviously having fun while working.
The Foodies had different Benedict interpretations: Foodie Greg has the bacon “PK Benedict,” while Foodie Philip had the Cowboy Benedict featuring a 4 oz Flank Steak. They both were dressed with perfectly cooked eggs and an avocado hollandaise that had the perfect amount of heat from the poblano peppers in it. The steak was cooked as ordered.
Unexpectedly served with a small mountain of mashed potato, but it was good and worked.
This was a great meal. Next time we’ll pay instead of being treated by our friend!
Back home and it’s “Thursday Steak Night” featuring a 12 oz rib eye from Keller Crafted meats, and a basic Caesar salad.
- The dry aged rib eye was $17.54 or $8.77 per serve
- The organic Romaine lettuce cost $1.99 or 99c per serve
- Oven baked cheese bites (instead of croutons and Parmesan) are $2.49 for the pack and we used half on the salad, or 67c per serve
- A pastured egg is 50c or 25c per serve
- Add 30c for other dressing ingredients.
Dinner was – as expected – a very tasty and satisfying meal, without being “out of the box exciting” like the last couple of meals! But good for $10.98 per serve.