April 9 – May 14, 2021 FOOD & DRINK / COMMUNITY Mission Times Courier / College Times Courier 17 sdnews.com ‘Grub’ on fish with an Asian flair Community briefs CONTINUED FROM Page 15
By ROBIN DOHRN-SIMPSON
Whe n t he S z e chua n Mandarin Restaurant closed a while back, it was like losing a limb for San Diegans who grew up dining there. It was the cornerstone of Mission Gorge Road and Interstate 8 for 40 years. Mark Sun sold the restaurant 20 years ago and now he finds himself back in the kitchen with his new passion project, Fish Grub, which held its official grand opening on March 31. The newly remodeled restaurant boasts a lovely patio with a fire pit. Enjoy indoor, outdoor or bar dining. Inside dining is
vinaigrette. Another intriguing side dish is cauli-mashed potatoes. If you don’t enjoy fish or seafood, you are still in luck. Fish Grub offers a variety of sandwiches including chicken served on a hoagie bun. Here is another chance to try the Sriracha aioli sauce. It’s just doggone good. Coconut curry shrimp or chicken with rice is a nice alternative Fish Grub exterior or creamy walnut Zinfandel can also hold up to shrimp. If you want just a bite, there the bolder flavors. are tavern bites offered. Oyster This restaurant will become shooters, peppery calamari, the new cornerstone on Mission sesame crusted seared Ahi, or Gorge Road. Try them now befish tacos. fore the lines are out the door, Craft beers pair nicely with which they will be once the sefish and Fish Grub offers 13 cret is out. different local or nearby brews. For menu details and a map White and red wines also pair of the area go to fishgrub.net. with different fish and sauces. Try a chilled white wine —Robin Dohrn-Simpson is a paired with fish. If you enjoy San Diego-based food and travel red wines, they also pair nicely writer. Reach her at dohrnsimpwith the depth of some of the son@hotmail.com or visit robinsauces. Both Pinot Noir and dohrnsimpson.com.
now available and they offer comfortable booths, tall tables and an inviting bar. For your entertainment, you can watch a vibrant video of colorful fish swimming among coral on many big screen televisions throughout the establishment. Sun’s philosophy is to serve seafood that is responsibly sourced. He is health conscious and combines standard cooking with an Asian fusion twist. Fish and chips are the mainstay of the menu. Try the Sriracha aioli sauce with your battered fish. It’s mild yet tasty and addicting. Add a side dish of Asian slaw with sesame
Coconut curry shrimp (Photos by Robin Dohrn-Simpson)
or simply learn more about what’s going on, then join us at our San Carlos Area Council meeting Wednesday, April 21 at 6:30–8 p.m.. Your presence would be our present! Membership is free. Our community representatives from city, state, county along with police and fire liaisons will be available to answer your questions and address your concerns. The Zoom link is fb.me/e/6cLICHe3T. If you have a San Carlos story to share, or would like to get involved in your community, please contact San Carlos Area Council VP Patricia Mooney at patty@ crystalpyramid.com. —By San Carlos Area Council vice president Patricia Mooney.
NEW NCPI BOARD MEMBERS
On March 10, the Navajo Community Planners, Inc. announced the winning candidates in its first-ever online election. The top two vote earners from each of the Navajo neighborhoods are elected to serve a two-year term on the board. The following are the new board members: Allied Gardens: Dana Cole, Shain Haug Grantville: David Smith Del Cerro: Brian Gile, Abel Santana San Carlos: Tamar, Mike Murray
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