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Dec 12, 2006 08:12 PM

3rd Corner (San Diego)

I'm a big fan, usually don't make it past the pate sampler and cheese board. However, I had the braised short ribs the other night and they were "Flaken" cut, I've never been served braised short ribs this way, I found it unappealing and overly chewy. Was it just an off night, anyone else ever have short ribs this way (korean style excluded)? Mash and sauce were executed well, and for $13 it was a bargain, but the wrong cut just killed the dish.


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  1. Flanken is popular in Jewish delis. I'm not a fan. In fact, all the braised short rib recipes I've made specifically call for that cut to be avoided.

    8 Replies
    1. re: Josh

      Could you describe "Flanken" cut -- never heard of it before.

      1. re: kare_raisu

        Most Kalbi, is of the flaken style. Cross section of a rack vice a single rib.


      2. re: Josh

        That's really interesting, because I recently made the short ribs from the Lucques recipe, and it called specifically for flanken cut. I've always just used regular individual short ribs from the market and been perfectly happy with the result. I wondered if flanken cut would be better, but I probably won't bother to search them out now.

        1. re: Alice Q

          Iowa Meat Farms frequently has flanken and if they don't they can cut it for you. I've successfully cooked it on more than one occasion. It braises well.

          1. re: DiningDiva

            Zion market has 3 diffrent grades of Flaken cut ribs, Interesting about the Lucques recipe calling for the flaken cut, I've always gone with the traditional short rib cut.

          2. re: Alice Q

            Hi Alice, I have made that same recipe twice, once with the flanken cut and once with regular short ribs and both times it came out excellent. Of course, all of the Lucques recipes are fantastic!

            1. re: Foodnerds

              Thanks for the tip. I actually didn't make shortribs this year - the meat has just gotten so expensive, I kept busy with other stuff, like chili and stews. I do love that book though!

        2. I've been wanting to try this place for awhile now. I hear it gets rather crazy on the weekends though. Would it be a total nightmare to try to grab a late dinner around 10 - 10:30 on a friday night. Also, this might be a stupid question but is there a corking fee if you buy a bottle in the retail section and bring it into the dining area to drink while you eat? Probably not, but I thought I would ask. Also, how are the wine prices in the retail section? Thanks in advance.

          2 Replies
          1. re: scottrj12

            We were very excited to take our out-of-town guest to a cool OB wine bar for his birthday. After picking out our wines, we waited almost 20 minutes for our server to open our bottles (by the way, there is a $5 "corkage fee" AND a $5 "wine here" fee). We then waited over 20 minutes for our server to take our order. The food was very bland and over priced for what we got. What made this an even more terrible experience for us is that every time we started talking loud (which you have to since it is very loud in the restaurant), we would be scolded by our server! When we started singing happy birthday, we were once again scoled by our server and told to keep it down! We were shocked! We have never been met with such rude service as we did at the 3rd Corner. Being native OBcians, we make it a point to keep our money in OB. We are sad to say that we will never go back to 3rd Corner.

            1. re: DrReviewer

              I was also disappointed when we ate at the 3rd Corner, but the $10. corkage fee doesn't surprise me. It's a small place, and pretty well impossible to judge whether your party was being unreasonably loud - I would wonder if there's another side to that story.

              I do agree that the food was pretty mediocre on our one visit - other than the chicken liver mousse and baked humboldt fog goat cheese, and I don't need to go back there for those. The Reddi Whip on the dessert sort of capped it off for me. It also made me wonder what other short cuts they're taking in the kitchen.

          2. I does get kind of crazy, we always eat at the bar and there is a method to getting a space. The misses kind of hovers around the bar, I'll go pick out a bottle or two, and by the time I return there is ussually spot. I think there is a 10% corkage, I haven't really paid attention. Wine price are just about right, with some bargains, 49$ Silver Oak Cab is one I remember. Hope you enjoy.

            1. I love this place but haven't been in a while. The last time we tried to go on a weekend the wait was just too long and we ended up at the Portugese place on Newport (bad idea).
              There is no corkage fee if you buy their wine the "retail" area.
              I also like to go there for a late night dessert wine and Creme Brulee or some other treat, they have really comfortable couches, regular tables (inside and out), or a bar to cozy up to.
              The staff is very friendly and knowledgeable.
              and the prices are reasonable - for wine and food.

              1. I have been to 3rd Corner many times. Corkage was always $5 but I havent been there for a few months and maybe the policy has changed. Anyway, corkage is cheap, the retail prices reasonable to begin with. Sorry to hear about the short ribs and I am sure the kitchen had good intentions. Entrees are generally very good/excellent.

                Ditto on the Portugese restaurant on Newport. Is that place still in business?! One night when 3rd Corner was packed my group moved along to Ortegas. Give it a try. Ortega has some good wine selections, probably in response to overflow from The Vine across the street.