I first read about Pizza Hut’s new crazy cheese crust pizza on April 1st and thought it might be an April Fool’s hoax. But the next day, it was still in the news, assuring me that it wasn’t a prank.
DH has been craving Pizza Hut lately, so I thought this was a perfect opportunity to try the new pie. If you’ve seen the advertisements and commercials, this is the picture they present you with:
The crust is shaped so that there are little pockets decorating the outside rim of the pie. These pockets are then filled with a five blend cheese mix (provolone, asiago, mozzarella, fontina, and white cheddar), to create a cheese bowl effect.
I had wanted to order the pepperoni one to see how mine would compare with the advertisement. But DH had his heart set on a pepperoni pan pizza and I didn’t want pepperoni overload, so we got sausage instead.
I was pleasantly surprised to see that the crust did resemble the crust from the advertisements. The pizza was divided so that each slice had exactly two mini cheese pockets.
The bottom crust is quite thin and much thinner than the standard Pizza Hut crust, probably to balance out the rich and thicker crazy cheese crust. It was still sturdy enough to hold the pizza toppings though.
The biggest issue I had immediately with the pizza was that the cheese pockets do not detach like it shows in the advertisement. Yes, I realize the advertisements are not always completely accurate, but I don’t understand why Pizza Hut would lead customers to think they could pluck off a cheese bowl and eat it separately. The only way to have that lone cheese bowl is to either slice it off with a sharp knife or eat the rest of the pizza until you are left with the crust.
This mug cake has only four ingredients. And it tastes just like Andes mints.
There is something about Andes mints. I get so excited when restaurants offer them as after-dinner mints or when hotels leave them on the pillows at night.
Earlier last month, I spent a good amount of time in another office building for some work meetings. The company I was visiting had Andes mints everywhere. They were at the front reception desk, in every conference room, at the lunch area, etc. You couldn’t miss them. I couldn’t resist grabbing one or two on my way out and munching on a few during breaks. I was glad to see I wasn’t the only one. Everyone else was doing the same.
Gingham is one of several restaurant establishments Celebrity Chef Brian Malarkey has opened within the last few years in San Diego.
I had enjoyed Malarkey’s food before he shot into stardom while he was at Oceanaire. A few years ago, I tried his first solo venture, Searsucker. While the food had been okay, the high prices and poor service kept me away. I wanted to try out another Malarkey establishment after watching The Taste (a show that I think had a good premise but really needs work on the formatting. I didn’t particularly enjoy the show but felt compelled to continue watching it after really liking Chef Khristianne.)
While The Taste was airing and I was having thoughts of trying out another Malarkey establishment, I was invited to try out Gingham, which serves “urban cowboy” cuisine. I was intrigued by the All You Can Eat Sunday brunch. There’s so few of them in San Diego and you know how much I love my buffets.
Located in La Mesa, I immediately loved how airy and well lit the place is. The floor to ceiling glass windows brought in a ton of natural light and a pleasant breeze, making this a great spot for a long indulgent Sunday brunch.
Right when you walk in, you can see the display for the buffet brunch, which costs $15 per person. If you want unlimited mimosas, you add another $10, which isn’t bad at all.
In addition to the brunch, they have a few a la carte brunch entrees you can order in lieu of the brunch. We were able to sample the buffet and the entrees.
To my surprise, Chef Malarkey was in the house, checking on the buffet, greeting guests, etc.
The buffet section is pretty small. It has your standard fare of fresh fruits, salad, eggs, bacon, sausage, and potatoes. They also offered bbq ribs, biscuits and gravy, chicken tenders, and cinnamon rolls. We tried to try just a little of everything to save room for the entrees. My favorite was definitely the ribs, which were very tender and covered in bbq sauce.
I felt like the buffet needed one or two big stand out items to make it more worthwhile. While the price is cheaper than most places in San Diego that offer a brunch buffet and I really enjoyed the ribs, there just wasn’t enough items where I would want second or third helpings of to make it worthwhile for me to pay the buffet price. I noticed that the website highlights “dirty eggs” but on the occasion we visited, there were only regular scrambled eggs served.
However, I do think the way to go at Gingham are the entrees, which we really enjoyed. And at $11-13 each, I thought they were quite filling and reasonably priced.
Chicken and Waffles