Tiger! Tiger! Any early reviews?
We are BLAH fans and North Parkians so excited to check out the food and beer at Tiger squared.
Have any of you Chowhounders been during their soft opening? I don' think they have a website up yet so we will have to chance it and go without knowing much about their food.
From the (gasp!) Yelp reviews, it appears they offer cheese plates, some seafood options, sliders, and Po Boys.
I'm going if for nothing else than a sure-to-be excellent craft beer selection.
p.s. Didn't think it was possible in 2011 for a person to complain about "hand dryers and no paper towels in the restroom".
I shared an oyster po'boy and pork belly banh mi with a friend. The po'boy was much better than I expected, not super-traditional NOLA-style but well done in its own right. The Banh mi was quite good, although it could have been a little spicier, and while I really do *love* their bread (they bake it themselves) it's just not quite the same as a crusty baguette. The fresh-made potato chips that came with everything were quite good, perfectly salty- I couldn't stop eating them.
My friend ordered the chocolate pudding, and while I'm not a big dessert person I had a hard time only taking the one bite I was offered- it had a toffee topping that made it irresistible.
I'm loving the place so far, totally looking forward to trying more of their stuff- and better yet, the patio is "for dogs, NOT smoking!" :)
After reading those Yelp reviews, are any of us surprised that SD is a bitter hard place for a new concept to take root in? Herein we have people complaining about Tiger Tiger because of "hipsters on fixies"...so 2008!
There are so many reasons I have fierce disdain for Yelp...but this is the first time I've seen a Yelp reviewer who is angry about poured concrete floors.
Looking forward to some sour beers and a po boy despite it.
It's sad yet comforting but then again, sad, that the only place I can come to find consolation and likemindedness when it comes to comprehending San Diego is this here board.
I work with people who seem to appreciate what I can only term as the Douchousie of this place, and nothing more.
But thank you all for existing, it does make everything feel a little better. Hopefully we can meet one day for intense rounds of geek trivia night, if that ever gets off the ground here (working on it!)
I've been three times so far, and so far my favorite menu has to be the clam chowder. The broth is a thin cream, with whole clams still in their shells. It's reminiscent of the chowder at Hog Island Oyster Company up in the Bay Area. Tiger Tiger's oysters on the half shell were also quite nice, served topped with a mildly spicy granita. The draft selection hasn't blow me away, but they have plenty of taps so I hope they'll get some more variety as they get settled in.
I've been a few times and expect to be back tonight or tomorrow for Beer Week.
They are still getting settled in but things seem to be flowing pretty well (so to speak). I've had the pork belly banh mi and really liked it and agree it could use a bit more sauce or spice to it but it was cooked perfectly and overall quite tasty on their bread.
I had the ham and cheese panini with the fried egg and bechamel sauce, which was decent because of the cheese (forget what type it was) and the fried egg was a wonderful bonus but the bechamel sauce was extremely salty. Perhaps they oversalted their house made ham too, in general the sandwhich was a salt bomb.
We've tried to get the fried polenta sandwhich twice and they have been out both times. Looking forward to trying the short rib sliders and the oyster iterations.
The chips are usually waaaay too salty as well.
The bechamel sauce-covered-sandwich just does not appeal to me, and that's from reading a few descriptions and seeing photos. I think I'll skip that one and try just about everything else, including the salty chips.
Perhaps it takes this kind of an establishment to inject some kind of order onto El Cajon Blvd. The last restaurant in that lonely strip that I somewhat liked, Soho, came and went pretty quickly.
Here's to good beer on tap, creative food, and fixies.