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Lodi eats and Wine?

We are heading up to Lodi this coming weekend from the SF Bay Area to wine taste. I have Lange, Periano ,St. Amant, Klicker Brick and Vino Plaza in mind for visits. I plan on making appointments for those small wineries. Any others not to be missed? We have Friday and Saturday. I also need help to choose a small local place to eat Friday evening. It is down to School Street Bistro or Woodbridge Feed and Fuel. I cannot find out anything on the web about the menu or the food at WF&F. Any help out there?

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  1. I'm no oenophile, so I can't help you there, but if I had to choose between Woodbridge F&F or School Street Bistro, I'd find myself in Woodbridge. It's consistently good, especially for steaks/chops. That's not to say that School Street Bistro isn't any good...you're just as likely to have a great meal there, too...it's more a matter of preference. Of course, there's a good used book store just a couple doors down from SSB, if you're into that kind of thing.

    1 Reply
    1. re: ricepad

      I'm from the Delta and visit my elderly parents there very often. In fact, I was there the last two weekends and because I've heard about the Woodbridge Fuel & Feed tried to take my mother to lunch there both weekends. Well, it's changed hands, I guess, and the new owners are working on the place. The first weekend they told me they'd be open this past weekend (April 7-8) but when I found myself there on Saturday, they were still working on it, with a sign that read "Opening Soon" hanging from the rafters. Must say, the anticipation is growing!

    2. I have family in Lodi, eat there (restaurants ) ~2-4 times a year. I have been to WF&F and SSB. Neither are "chowhoundish" places, another restaurant on the "rotation" would be Wine and Roses on Turner. W&R has a website.

      If you wanted Japanese, I could recommend Shogun in Stockton, on Pacific, ~10 minutes away (backroads). Shogun has a website.

      5 Replies
      1. re: Alan408

        Shogun is ok if you don't mind Japanese food as prepared by Chinese. That's not a slam or an insult - there's nothing that says that Japanese food has to be prepared by Japanese. The udon, however, tastes like a Chinese soup base with udon noodles (and other Japanese ingredients) added to it.

        I'm curious, tho, why you don't consider WF&F and SBB "chowhoundish"...?

        1. re: ricepad

          On the old site, there used to be a defination of a "Chowhound", IIRC: someone who finds hole in the wall restaurants before they become popular, someone who is searching for perfect produce.

          SSB is chainish to me, interior looks like a mix of Marie Callendars/Stickney's. Neither SSB nor WF&F serve anything that makes the eater stop and think, that really tasted good. I had prime rib at SSB when they first opened, had no taste, their steaks were dressed with butter?, but again no real beef flavor.

          When I started posting recommendations to this site, most of my recommendations were questioned, the restaurants I used to recommend were restaurants I had been eating at for years, I thought if they passed the test of time, they were worthy of recommendations. Reading what others like in a restauarant: unique/ethnic/best they ever had, is how I determine if a restaurant is chowhoundish.

          I have been to Shogun twice, the wait staff and people behind the sushi bar were Japanese. The owner? (woman) is Japanese. I didn't go into the kitchen, I will be there in May, I will ask. I do feel, adjusting seasonings requires a trained palate.

          1. re: Alan408

            At Shogun, the cook that prepares the broth is Chinese - I asked. I don't know about the rest of the staff.

            1. re: Alan408

              Update: Went to Shogun last night, and most of the 'front of the house' staff are either Chinese (servers) or Korean (sushi bar), with a couple of Pacific Islanders, too. Ordered chirashi, yakizakana, veg tempura (received combo tempura), chicken katsu, and bbq beef ribs. The fish on the chirashi was decent (maguro, hamachi, tai, sake, saba, ebi), but the rice was bland and WAY underseasoned. The yakizakana was a generous portion, but need more salt. The tempura and chicken katsu were good, and a nice touch was that the chicken katsu had sauce on the side, instead of being slathered in it. The best of the lot, however, was the bbq beef ribs, which were korean-style - flanken-cut beef short ribs, marinated in a spicy soy marinade, and grilled. Had I ordered it, I'd have licked clean ANYTHING that had the sauce on it...the garnish, the plate, the table...my mom, however, has too much couth to go that far!

              1. re: Alan408

                Alan, here's a link to the Chowhound Manifesto,
                http://www.chowhound.com/manifesto

                And, thanks for being a great chowhound these many years.

          2. For zin in Lodi, Jessie's Grove is outstanding.
            http://www.jessiesgrovewinery.com/

            Lockeford is nearby with a kind of neat tasting center, Vino Piazza, for several wineries at 12470 Locke Road. There is a fossil display and gift shop at the center. Macchia Winery is located there and they have some interesting zins and a tasty nebbiolo. Also, you can get some excellent sausage at the store with the cow sign in downtown Lockeford.
            http://www.macchiawines.com/macchia/i...
            http://www.vinopiazza.com/winery_dire...

            1. I grew up in Lodi and there is not much... Woodbridge Feel & Fuel is good if you like meat. I forget what it is called but they have some huge steak dish with all kinds of toppings; my parents like meat and they like that place. Across the street and down a ways there is Cactus Mexican food. It is pretty good and does have good Margaritas. Wine & Roses can either be really good or mediocre depending on what you get. It is set up very nice though and has a ton of wine options. My favorite Mexican is Poerfi's on Cherokee. Dave Wong's in Stockton is good for Chinese. Good luck!

              1 Reply
              1. re: kcanton

                I have to disagree with the Dave Wong's rec. While they are capable of preparing very good Chinese food, they don't have to, so they tend not to. Instead, they cater to an upscale but culinarily ignorant crowd. Dynasty and Grand China do a much better job.