Sandwich mania

Sales have been brisk for the December release of “Classic Rock Sandwiches,” a photo-heavy recipe book written by North Park resident Cheryl Dagostaro.

The author and entrepreneur owned the Tienda de sándwiches de rock clásico on North Park Way for 10 years until closing it in 2021. She also runs Pet Tenders, a pet-sitting business she started 40 years ago.

Dagostaro’s book contains 101 recipes for all of the sandwiches customers enjoyed at her eatery, which reflected her love of classic rock artists and everything associated with the 1969 Woodstock Music Festival.

Each sandwich is named after a musician or band. They include such creations as the turkey-ham based “Hendrix High” with cranberries and wasabi mayo; the “Rockin Joplin” with “Bobby McGee” spread; the “Sultry Stevie” using rotisserie chicken and pineapple-habanero sauce; and the turkey-avocado “Beatlemaniac” adorned with mixed greens and raspberry-chipotle sauce. Color photographs accompany all of the entries.

In addition, the 183-page collection features recipes for 17 salads and several crafty spreads.

“I’m 50% sold out since releasing the book shortly before the holidays,” said Dagostaro. “Sales are continuing and I get inquiries daily. So there will be a second printing.”

Priced at $35, the book is available at Libros textuales in North Park (3793 30th St.) as well as through Instagram (@classicrocksandwichshoppe) or by emailing to [email protected].

Designer chocolates in Little Italy

A toothsome, new tenant has arrived to the Salón de comidas Little Italy, bringing with it highly crafted chocolates, seasonal bon bons, and luscious caramels.

Sweet Petite Confections is the brainchild of clothing designer and chocolatier Michelle Lomelin, who is known for applying her sense of fashion to the making of her treats in terms of colors and packaging. Her flavor profiles vary in a product line that also includes candy barks and cookies.

Lomelin is a graduate of the Fashion Institute of Design and Merchandising and worked in the industry for nearly 20 years. After changing career and entering into the world of chocolate-making, she opened business in Bay Park and most recently expanded to this location. 550 W. Date St., 619-707-1383, sweetpetiteconfections.com.

Italian power

A group of restaurateurs experienced in Sicilian and Neapolitan cuisine has come together to open Al Dente, a University Heights newcomer that offers traditional Italian dishes with modern twists.

The team hails from those connected to nearby RustiCucina and the newly opened Zama in the Gaslamp Quarter.

Among their more inventive dishes are mushroom-encrusted elk chops, wild boar sausage in white wine sauce, and sole stuffed with fresh herbs and cheese. From the homemade pasta selection, there’s oxtail ravioli, spaghetti with pork belly and creamy egg yolks, and fettuccine embellished with basil-pistachio sauce and burrata.

The restaurant is open from 4 to 10 p.m., daily. 4207 Park Blvd., 619-546-9288, aldentesd.com.

Latte with a side of wellness

The Normal Heights collective with an irreverent spelling, Modrn Medicin, is up and running with a menu of latte drinks spiked with Ayurvedic-medicine spices meant to pacify and harmonize our doshas, known otherwise as “energy centers.”

The bright, inviting cafe offers six different latte Ayurvedic concoctions, plus other coffee drinks, teas, hot chocolate, and sweet and savory eats. Both indoor and outdoor seating is available. 3349 Adams Ave., 619-800-8056, modrnmedicin.com.

Cool chocolate

Dr. Bronner’s released a new flavor of their luxury vegan 70% dark chocolate bar line. Cool Peppermint Cream is the latest addition to the Magic All-One Chocolate sold at retailers nationwide. The family-owned company gives a nod to its legacy of peppermint products with the flavor.
“Peppermint is synonymous with both my grandfather and the company he founded,” said Michael Bronner, President of Dr. Bronner’s.

One legacy the chocolate line breaks away from is the history of exploitation associated with the chocolate trade. In keeping with Dr. Bronner’s tradition of all-natural and ethically-sourced products, the organic ingredients that make up the chocolate are farmed using regenerative organic farming practices that benefit the land and the farmers that till it.

Cocoa from Ghana, cocoa butter from Congo, coconut sugar from Indonesia and bourbon vanilla from Madagascar make up a guilt-free bar with spectacular flavor. The caramel-colored peppermint filling makes this flavor a stand out even among a line of delicious options. For more information, go to drbronner.com/pages/magic-all-one-chocolate.

Worth the Wait?

After years of anticipation for the opening of the Gaslamp Quarter location of Tacos El Gordo, we offer you a summary below of the shop’s pros and cons based on our visits and those by trusty sources.

The taco joint originated in Tijuana during the early ‘70s and later branched into Chula Vista, where it became wildly popular. Its arrival into urban San Diego occurred a little more than a month ago after numerous delays involving permit holdups, work code violations and the pandemic. 783 Fifth Ave., 619-955-8220,tacoselgordobc.com.

Pros:

• The al pastor pork shaved from the vertical spit is juicy and very flavorful.

• The carne asada street tacos contain tender pieces of mildly seasoned meat cooked over charcoal. It’s among their signature proteins.

• If you’re a fan of lengua (beef tongue), tripa (tripe) or sesos (brain), you’ve come to the right place as the items are cooked using techniques that originate in Mexico from generations ago.

• French fries come in three different sizes.

• The adobada (pork) is a little spicier compared to other tacos shops. Bring it on!

• Tortillas are fresh and made onsite.

• Service is generally fast.

Cons:

• The street tacos are sporadically under-filled with meat.

• Placing advance orders by phone can be difficult because the staff doesn’t always answer.

• Given its central location and devoted cult following, lines can stretch out the door, especially in the evening.

• If you’re accustomed to paying under $2.50 for street tacos elsewhere, such as carne asada tacos for example, it will cost you $3.75 here. Although they are a tad wider than at other places.