This seems to be the year of customization in the restaurant industry. The latest to join the trend is McDonald’s. Currently there are four McDonald’s in the US that offer a build-your-own-burger experience and two of them happen to be in San Diego (Midway and Santee; the other two are in Orange County).

I love customization, so I was really excited to learn that McDonald’s is testing it out. Last week, I was invited to a media event to experience it for myself. The event took place at the McDonald’s on Midway Drive (3805 Midway Dr, San Diego, CA 92110).

When you enter, there are several banners letting customers know of this new option. Rather than go to the register, there are touch pad tablets set up to take your customized order. The base price for the premium burger is $5.49. You can add as many toppings, sauces, cheeses from the Build Your Burger menu as you want. The only extra charges are for bacon ($.80) and additional patties ($1.25). 


These fun ice pops are filled with chewy gummy bears.

So I know the weather has gotten a lot cooler and it’s not really ice pop season anymore, but it was still fairly warm last weekend when I made these. These were inspired by a post for gummy bear sangria that I saw last month on my name is yeh. I immediately wanted to make an ice pop version.

We went to the newly opened QT Pot a few weeks ago to try the individual hot pots. It was a good experience and we’ve been wanting to return to try some of the cooked dishes.

Salt and Pepper Wings

I’m pretty wary of most of the salt and pepper wings I try, but I was really impressed by these. They may be my new favorite ones in San Diego. The wings were incredibly crunchy and flavorful, and the meat inside was still very moist.

An order of 6 pieces was priced at $4.99, which was pretty reasonable.

Fish with Dry Red Pepper

This dish wasn’t exactly what I had imagined it was going to be, but it was still really good. Obviously they have a good frying technique down. The fish fillets were covered in a thin layer of batter and fried until golden and crisp. The fish remained flaky and moist. I did think the heat level was a little too dialed down though. I was expecting more of a burn.