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2013 Triple-D in Triple-A

Triple-D in Triple-A with Steve Klauke

Steve Klauke, voice of the Salt Lake Bees, spends all 144 games of the Bees season with the team, home and away. Needless to say he's not getting home cooking for 72 of those games. Steve's always looking for a good spot to eat in the 15 cities throughout the league and here, he'll chronicle those visits to his favorites, which also happen to be featured on Diners, Drive-Ins and Dives.

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End of the Road for 2013 - October 14, 2013

The 2013 Salt Lake Bees season ended with a trip to the PCL Finals, but they came up short and fell in the title series to Omaha three games to one. While it came to a close in a disappointing fashion on the field, I can't say the same when it comes to "Triple-D in Triple A".

I was able to hit two more restaurants that were featured on the Food Network's hit series "Diners, Drive-Ins and Dives" before putting away the suitcase for the last time this season. That raised my season total to fifteen new spots and 99 all-time that host Guy Fieri had visited.

My penultimate stop came at a German restaurant in Tacoma call Bruno's. It was a well hidden spot in the south end of town, but the parking lot was full. Inside, the place was packed with what I assumed were regulars at Bruno's.

End of the Road for 2013 - 2013 Triple-D in Triple-A

A friendly server dressed up in all of her oompah-pah clothing met me at the door and she sat me down for lunch. My main dish was a delicious schnitzel. That is a pounded down cut of pork, breaded and pan fried. At most places that I have been to, schnitzel is served with spaeztle and cabbage, but not at Bruno's. The sides included mashed potatoes and gravy and a cucumber and onion salad that was very good.

End of the Road for 2013 - 2013 Triple-D in Triple-A

My main reason to go to Bruno's was to have something called Hangover Soup. Now, I have never needed to have this based on its name, but Reno broadcaster Ryan Radtke dared me to try it because one of its featured ingredients was pickles. That's right, there were pickles in the soup.

End of the Road for 2013 - 2013 Triple-D in Triple-A

The other ingredients included meat, sausage, mushrooms, tomatoes, potatoes, carrots, celery, leek, parsley, dill, onions, garlic traditional East European spices (no idea what those were) and sour cream. I wasn't sure how this would all come together, but it was delicious! I told Ryan that on a scale of 1 to 10, I would give it a high 8 and would order it again. While everything worked well, I could definitely taste the pickles.

The Bees go to Tacoma on their first April road trip of 2014, so I am sure it will be cool and damp up there, so the Hangover soup would be a welcome warm-up to the day.

My last Triple-D spot of the season came after the playoffs when I went down to Anaheim to catch the Angels' final home series of the season against Oakland. The place is called Paul's Coffee Shop and is located about 20 minutes from Angel Stadium in Fountain Valley.

End of the Road for 2013 - 2013 Triple-D in Triple-A

Paul's is owned by an ex-Marine and has a definite military motif to the place. There are a group of regulars, all of them veterans, that eat there and I recognized a few of them that were there when the filmed the show.

One of the items on the menu is SOS. I can't use the first word, so if you don't know what it means, ask a vet! They serve it on an actual aluminum military serving tray and they use ground beef in the heavy cream sauce over the toast rather than chipped beef. If you are a veteran and order it, you can take the tray home, wash it and bring it back for a free meal.

End of the Road for 2013 - 2013 Triple-D in Triple-A

I have to admit I thought about trying the SOS, but I was lured to something else. It was steak and eggs, but instead of a sirloin or New York strip, Paul's uses pork. They call it a Pork Steak and Eggs breakfast and the rub they use on the pork is very unusual.

It has several spices and herbs, but the main ingredients are cinnamon and cilantro. The combination gives a very unique flavor that was very good, although the cut of pork was a little stringy and tough.

Overall, it was a very good breakfast and maybe, just maybe, I will go back some day to try the SOS.

I hope you enjoyed this season of Triple-D in Triple-A and I look forward to finding some new spots to write about next year. At one point, I had hit every restaurant in the Phoenix area that had been highlighted on the show, but Guy visited several new places that I'll just have to check out when I go to spring training.

In the meantime, I look forward to hitting my 100th spot in early October when I visit the Spokane area with the Weber State football team.

Bon Appetit! (oops, wrong show)

Tastes of Texas - August 29, 2013

I always look forward to the team's road trip every two years to Round Rock. There is always a great atmosphere at the ballpark and there is always great food to be sampled in the Austin area. I made up my mind before the trip that I was going to try to visit as many restaurants as possible that have been featured on the Food Network program "Diners, Drive-Ins and Dives."

There are a number of places in that area that host Guy Fieri has visited, each with its own unique flavors. With that in mind, I was able to visit four places and each one featured something different on the menu.

My first stop was in Georgetown, which is about 10 minutes north of Round Rock. The place was called the Monument Café and I had heard about the great breakfasts there. As you know by now, my "rule" is that the first time I visit a spot that was on Triple-D, I have to order something that Guy ate on the show. With that guideline, I went for the crispy waffle and smoked ham. I can take or leave ham, mostly leave, but this wasn't bad. The smokiness was just the right amount and the ham was not salty. The waffle was crispy on the outside and flaky on the inside.

Tastes of Texas - 2013 Triple-D in Triple-A
Tastes of Texas - 2013 Triple-D in Triple-A

Bees pitcher Jeremy Berg is also a big fan of the show and breakfast, so he came along for the ride. Since he doesn't have the same "rule," he ordered French toast that was made with banana bread and topped with an apple and banana compote. Jeremy said it tasted as good as it looked, but you need to want something sweet if you're going to order it. In the end, he gave it a big thumbs up.

Tastes of Texas - 2013 Triple-D in Triple-A

Later that day, I ventured to the Northwest side of Austin to a place called the Noble Pig. It is located in a strip mall and features a wide variety of sandwiches. I went with the sandwich that carries the same name as the restaurant. You have a choice of three different kinds of bread, I went with whole wheat, and the sandwich is made with a spicy ham that really had a kick to it, pulled pork and bacon. They bring together three different parts of a pig and bring them all together for one delicious meal. Each of the meats stood out on their own, but none of them overwhelmed another. It came with a side of chips. Their menu also includes a pastrami made with duck and a knuckle sandwich made with roast beef and horseradish.

Tastes of Texas - 2013 Triple-D in Triple-A
Tastes of Texas - 2013 Triple-D in Triple-A

The next day, I traveled about 18 miles east of the ballpark in Round Rock to Taylor, Texas to Louie Mueller's barbecue. Taylor's downtown is somewhat run down, but Louie's still does a great business. I got there about one o'clock on a Saturday, figuring that I had waited until after the lunch rush. Boy, was I wrong. The order line went outside onto the sidewalk and that was not fun, since it was over 100 degrees that day. It wasn't any better once inside, as Louie's is not air-conditioned. The wait turned out to be an unpleasant one hour and 15 minutes and I seriously thought about saying forget about it and leaving. The scent of the BBQ kept me in the line, though, and have to say it was worth the wait. Texas barbecue is more about the beef brisket than anything else, so that is what I went for, splitting the order between the two cuts; lean and moist.

Tastes of Texas - 2013 Triple-D in Triple-A
Tastes of Texas - 2013 Triple-D in Triple-A

The lean is just what it says; less fat, but then it is a little less melt in your mouth. That's okay, as Louie's sauce was a perfect complement to wash it down. The moist cut has a little more fat, but then it has a whole lot of flavor, so it wasn't necessary to have any sauce with it. The side of slaw was not creamy, nor vinegary, but had more than a hint of black pepper in its taste and was very good. I don't know what they use for a rub, not that they would divulge it, but it was as good as I have ever tasted.

Of all of the barbeque places I've been to from the show, Louie Mueller's was the best!

My final stop was a place called the Counter Café in downtown Austin. As the name implies, the small diner is mostly a long counter with just a handful of tables. I usually don't like sitting at a counter, it's hard to open up the paper, but I really enjoyed the chance to watch the chef do his thing. He was a one-man juggling act that knew what he was doing.

Tastes of Texas - 2013 Triple-D in Triple-A

As I've said in the past, having my "rule" has made me eat out of my comfort zone and the Counter Café was no exception. The featured item was a grilled quail and eggs breakfast. I had never eaten quail, but I decided to give it a try. It was cooked to perfection and the small bird was tasty. I would compare the quail to an all dark meat chicken with a bolder, but not gamey flavor. As good as it was, the highlight of the meal may have been their homemade biscuit. It was light and fluffy and served with butter and strawberry jam, but I asked for a side of their sausage gravy, which was definitely the right thing to do, although my doctor may have other thoughts.

Tastes of Texas - 2013 Triple-D in Triple-A

The Bees' trip to Texas was a good one on the field, as they took three out of four from the Express, and off the field with four great Triple-D stops. I have now visited 97 restaurants that have been on the show, but I don't think I will get to 100 by the end of the season, although I do have two planned stops in Tacoma. I can't wait!

Mile High Biscuit - August 5, 2013

One of the benefits of flying into Denver and then driving down to Colorado Springs to play the Sky Sox is that you have to go through the Mile High City to get there. That allows you to make a stop at one of the several Denver restaurants that have been featured on the Food Network program "Diners, Drive-Ins and Dives."

Host Guy Fieri has stopped at various styles of places in Denver; everything from a Jewish delicatessen to a 24 hour joint that is located downtown. The place I stopped at on the Bees' most recent visit to Colorado Springs was actually two restaurants in one.

The Atomic Cowboy is located just east of the downtown area and there are, basically, two different menus at this spot. There is the Denver Biscuit Company and Fat Sully's Pizza, which features New York style thin crust pizza. Being from Chicago and a bit of a pizza snob, Big Apple pizza leaves a lot to be desired and with the encouragement of the Bees' Media Relations Director, Hannah Lee, who is a Louisiana girl that loves her biscuits, I opted for the Denver Biscuit Company.

Mile High Bisquit - 2013 Triple-D in Triple-A
Mile High Bisquit - 2013 Triple-D in Triple-A

The DBC menu features various breakfast biscuits, including the Dahlia, which is a biscuit filled with a homemade sausage patty, apple butter, a fried egg and syrup, and the Jack Lee, which is a grape jelly and bacon sandwich. They even make French toast using biscuits.

As always, I went for something that Guy highlighted on the show. In this case, it was the Elmer. This stacked biscuit was at least six inches tall and as much as I tried to eat it by hand, it was a knife and fork dish. The biscuits are light and fluffy and the Elmer is more of a lunch item, than breakfast. First, there is a layer of pulled pork and a barbeque sauce that has a little bit of a kick to it. Then they put some cool cole slaw on top, much like they do in Memphis.

Mile High Bisquit - 2013 Triple-D in Triple-A

Next, they place several sweet pickle slices on top of the slaw. I have to admit, I am not much for sweet pickles. Give me kosher dill pickles every time. To complete it, they put a stack of onion straws on top of the pickles, which I found to be the perfect finishing touch.

It is a biscuit sandwich with many different facets to it; the buttery goodness of the biscuit, the kick of the sauce, the coolness of the slaw and crunch of the onion straws.

If I get the chance to go back, I would like to try a breakfast biscuit or the French toast, but if it is lunch time, I would be more than happy to have another Elmer.

More Food Fun in Vegas - July 8, 2013

The Bees made the team's second and final visit of the 2013 season to Las Vegas recently, which gave me the opportunity to try out two more restaurants that have been featured on the Food Network's hit series "Diners, Drive-Ins and Dives". For years, host Guy Fieri had featured one place there, even though he knew the lay of the land having gone to college at UNLV. Over the last couple of seasons, though, Fieri made his way back to Vegas and hit a variety of "joints", as he likes to call them.

More Food Fun in Vegas - 2013 Triple-D in Triple-A

My first stop was for lunch at a place called Bachi Burger. There are two locations in town, but I stopped at the original, which is south of the airport. Bachi features Asian-infused burgers and let me get this out in the open right now; I do not like any kind of Asian style food. I don't know why, but the spices and sauces that are used just doesn't tickle my taste buds.

With that in mind, I was a little hesitant about going there, but for the sake of the blog, I decided to give it a shot. After perusing the menu, I settled on their Kiki's Burger. This one features toppings that include Angus beef, caramelized bacon, sweet onion marmalade, gruyere cheese and a garlic chili aioli, which I asked for on the side. The burger also comes with three kinds of sautéed mushrooms on top; Shiitake, Enoki and Eryngii. I also don't do mushrooms, so I asked for those to be removed.

More Food Fun in Vegas - 2013 Triple-D in Triple-A

I really enjoyed the burger. While the bacon and onion marmalade were good and unique, the key to the burger was the meat itself. It was cooked perfectly and the taste of the beef was outstanding. It was juicy and flavorful. The aioli had quite the kick to it, so I was very miserly when it came to using it.

Bachi has nine different specialty burgers, as well as other grilled sandwiches. It is located in a strip mall, what isn't in Vegas, but is not your typical strip mall restaurant.

More Food Fun in Vegas - 2013 Triple-D in Triple-A

Neither is Forte European Tapas Bar and Bistro on the city's west side. It has everything on the menu from Hungarian Goulash to Vareniki, which handmade dumplings filled with potatoes and fried onions. I decided on a platter that Guy enjoyed on the show called a Bulgarian Mixed Grill. It featured three kinds of Bulgarian sausage; Kiufte, Kebapche and Loukaniko. All three were grilled perfectly and served with a grilled flat bread that was similar to, but not exactly like pita bread.

More Food Fun in Vegas - 2013 Triple-D in Triple-A

Kiufte is meatball-like in texture, but made patty style and does not include onions. It does pack quite the kick to it, however. Kebapche is shaped into an elongated cylindrical form, similar to a hot dog. Typically, Kebapche is a mix of pork and beef. The preferred spices are black pepper, cumin and salt. Loukaniko is more of a Greek sausage flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. It was milder than the other two, more like bratwurst. I liked all three, but I favored the Kiufte.

The sausages were served on a bed of sautéed onions and some sort of red sauce.

Both places took me a little bit out of my comfort zone when it comes to food, but I did enjoy both of them. They were the 91st and 92nd Triple-D spots that I have been able to visit, as I close in on #100, which I hope to reach this season. Next up will be a stop or two in Denver on the Bees' pre All-Star break visit to Colorado Springs.

Lunching in Las Vegas - June 25, 2013

For the last few years, there had been only two Las Vegas area restaurants that had been featured on "Diners, Drive-Ins and Dives"; The Four Kegs in Vegas and The Coffee Cup in Boulder City. I would have expected more than two since host Guy Fieri attended UNLV. That finally changed within the last year, as he visited several new places. I checked out two of those joints on the Bees' recent trip to Sin City.

My first stop came shortly after the team landed at McCarran Airport. The Yayo Taco is located in a strip mall near the UNLV campus. It doesn't look like much from the outside and, for that matter; it is fairly plain on the inside. I can't say the same for the food, though. I ordered two tacos; the #4 and the #1. The #4 was featured on Triple-D and is served on a double soft tortilla and filled with a juicy slow roasted sour mash whiskey drunken chicken, which was very moist and delicious, and served in a classic Mole Negro and a Tomatillo Serrano Verde Salsa. It was a very tasty taco, but as good as it was, it can't touch the #1.

Lunching in Las Vegas - 2013 Triple-D in Triple-A
Lunching in Las Vegas - 2013 Triple-D in Triple-A

The #1 is a carne asada where they do a Yucatan style mojo marinated charred and braised steak, which is slow roasted and topped with a cilantro onion relish. That was one of the best tacos I've ever eaten. The steak was juicy and flavorful with just a little kick to it thanks to the relish. They also offer several sides and I went for the garlic onion pepper black beans, easily the best black beans on the planet.

I don't normally get dessert, but something on Yayo Taco's menu caught my eye and I had to order it. They call it a Yayo Snow Ball. It is a ball of ice cream that is about the size of a tennis ball and it is coated with roasted peanut, corn flake crumbs, black sesame, sugar and cinnamon. All I can say is "Wow"! That was a perfect finish to a great lunch. Part of me thought a chocolate or a caramel sauce on top would have made it close to a perfect dessert, but the snow ball was great on its own.

Lunching in Las Vegas - 2013 Triple-D in Triple-A

The Bees go back to Las Vegas later this season and I think the Yayo Taco is calling for another visit.

My second stop later in the series was way out on the northwest side of town near the North Las Vegas airport. It is a place that is a butcher shop first that later added a food service. It is called John Mull's Road Kill Grill. They smoke and cook the meats outside and then serve them from a cart. There is no indoor seating, which could be a problem later in the summer when temperatures are regularly over 100 degrees, but they do have fans and misters to help try to keep you as cool as possible.

Lunching in Las Vegas - 2013 Triple-D in Triple-A
Lunching in Las Vegas - 2013 Triple-D in Triple-A
Lunching in Las Vegas - 2013 Triple-D in Triple-A

One item featured on the program was their hot link sausage, which is served sliced and in a barbeque sauce, whole or on a sandwich. I went for the sliced and in sauce, as well as brisket on their two meat platter. The hot links were very good and I would order them again. The brisket is a little plain and tough, so I would not get that again. They are famous for their ribs, chicken, rib tips and pulled pork, as well. They offer several sides and I went for the green beans that are cooked with pork and cole slaw. They mistakenly put their mac and cheese on my plate, as well, and it was pretty good. They also offer baked beans, potato salad and macaroni salad as sides with all combo meals including two sides. They also serve it with a slice of bread that I did not think was needed. I wish I had the room to try their cobbler, peach or apple, but I talked to other customers and they said the desserts were very good.

Lunching in Las Vegas - 2013 Triple-D in Triple-A

Those two were the 89th and 90th Triple-D spots that I have visited and hope to get to 100 before the end of the season. If you have visited any Triple-D restaurants, I would love to hear about. Drop me a line on my Salt Lake Bees radio Facebook page, my @slbeesradio Twitter page or e-mail me at sklauke@slbees.com. I would like to hear from you.

Good Eats in the Big Easy - May 24, 2013

Finding good food in New Orleans is not a difficult chore. There are all styles of restaurants, but you eventually have to sample some of the best food in all of the United States. Not surprisingly, Food Network host Guy Fieri has taken the "Diners, Drive-Ins and Dives" cameras to several outstanding eateries in the Big Easy.

I had already visited several Triple-D spots there in the past and was looking to add a couple of more to the list. My first stop on the Bees' recent visit was Katie's in mid-city New Orleans. Katie's was one of many businesses that suffered the wrath of Hurricane Katrina. As you may have noticed, I took a picture of the front door to the restaurant and there is a little marker near the top. That signifies where the water line reached in the aftermath of the storm. It took the owners nearly five years after the storm to reopen Katie's. Here is their story, as they write it on their website:

"The flood of business Katie's enjoyed gave way to a destructive torrent in August 2005 when Hurricane Katrina washed seven feet of water through the restaurant and devastated everything. What Katrina did not remove with her wrath, looters removed with their disrespect and greed.

With barely enough insurance proceeds to repair his home, which is above the restaurant, Scot feared Katie's might be doomed. Unrelenting, in the four and a half years to follow, Scot Craig worked to rebuild his life and Katie's.

On March 1, 2010 Katie's opened its doors once more. With state-of-the-art kitchen equipment, climate control, bar system and a real Brooklyn-style stone pizza oven, Katie's belated silver anniversary marked a new beginning. In a city that is still working toward recovery, it is good to know the "neighborhood restaurant" did not get lost in the flood. Katie's is a testament to that."

Good Eats in the Big Easy - 2013 Triple-D in Triple-A
Good Eats in the Big Easy - 2013 Triple-D in Triple-A

I ordered the Cajun Cuban sandwich, even though I don't care for two of its main ingredients; ham and Swiss cheese. It turned out to be a pretty good sandwich, despite that handicap. The star was the cochon au lait, which a smoked Cajun pulled pork that uses milk-fed pork. It is a little on the salty side for my liking, but, overall, it was still tasty and very tender. It is served on French bread, butter brushed, with mustard and pickles and pressed like a Panini.

Good Eats in the Big Easy - 2013 Triple-D in Triple-A

I ordered it with a side salad, which was good and crisp, but after I saw an order of their onion rings walk by, I wish made that selection. I was hoping to return and try their crab cake Po' Boy, but that will have to wait until my next visit to New Orleans.

My next stop was Joey K's on Magazine Street. I mention that because Guy stopped at four different restaurants on Magazine, which is the street where the big World War Two Museum is located. I opted for one of my favorite New Orleans' sandwiches, the Fried Catfish Po' Boy with a side of red beans and rice. The Po' Boy was delicious with a good portion of catfish on the sandwich with the usual toppings. The catfish was tasty and the bread fresh and delicious. I remember Emeril Lagasse, the famous New Orleans chef and restaurant owner, saying that you can have the best of ingredients on your sandwich, but the bread can make or break it. In this case, the bread was soft on the inside with a good, crisp crust on the outside. I prefer a blackened catfish to fried, but it was still very good.

Good Eats in the Big Easy - 2013 Triple-D in Triple-A
Good Eats in the Big Easy - 2013 Triple-D in Triple-A

I had seen an article where Joey K's red beans and rice had been voted the best in the city, so I had to put that to the test. They weren't kidding. The rice was perfectly cooked, the red beans plentiful and the Andouille sausage was very tasty. I really wanted to try their cobbler for dessert, but there was no room at the inn, so I will also have to save that for another visit.

Good Eats in the Big Easy - 2013 Triple-D in Triple-A

I also stopped at the Rivershack Tavern in Jefferson. I had been there before, but prior to writing this blog. The Rivershack is basically a bar with good food. I really wanted the Soft Shell Crab Po' Boy, but they were out of crab, so I went with the Roast Beef Po' Boy instead. Rather than use sliced roast beef that you find on a French Dip sandwich, Rivershack uses what they call debris, pieces of roast beef similar to pulled pork, including the ends and crusts. It was a little salty to my taste, but still pretty good. It was served with a good sized portion of fries that I could not finish. I had stopped there for lunch, and, unfortunately, I couldn't stick around until four o'clock when they were going to have a crawfish boil.

Good Eats in the Big Easy - 2013 Triple-D in Triple-A
Good Eats in the Big Easy - 2013 Triple-D in Triple-A

I have now been fortunate to have eaten at 88 different restaurants that have featured on Triple-D, but there are many more to look forward to visiting. Next stop, Las Vegas!

Tasty Tidbits in T-Town - April 30, 2013

Another season of Bees baseball is upon us and that means another year of Triple-D in Triple-A. Upon first glance, our first road trip of the year; Tacoma and Tucson, was not going to yield any new spots that had been featured on the Food Network program "Diners, Drive-Ins and Dives." Host Guy Fieri had visited only one spot in the Tacoma area, The Southern Kitchen, and he has not been to Tucson. To my surprise, though, Fieri made a return trip to the Pacific Northwest and went to several places in the Tacoma area.

Upon arrival, I drove to the team hotel and set up my computer to MapQuest directions to Crockett's Public House, which is located about six to seven miles away in the small town of Puyallup, Wash. and was featured on an episode titled "Decadent Dishes." It didn't take long to get to Puyallup, but the town is nothing but one way streets and it seemed like Crockett's was always on the street going the wrong way. Three menu items were featured on the show, but I was set on trying what they call Mom's Sloppy Joe. It had been awhile since I last ate a Sloppy Joe and I don't believe that I ever had one at a restaurant. I have to say that I am glad this was the first.

Crockett's Public House - 2013 Triple-D in Triple-A

The Sloppy Joe was made with both ground beef and ground pork. They also add red peppers and onion to the rich and thick tomato-based sauce, as well as many spices, including paprika, kosher salt, ground cumin and ground mustard (the recipe is available on Triple-D's website). That combination of flavors was topped with fried onion straws to complete the sandwich. One bite told me that it wasn't really my mom's Sloppy Joe, which was good, but it didn't have the kick that this one had. It was served with your choice of fries, sweet potato fries or a salad.

Crockett's Public House - 2013 Triple-D in Triple-A

After a day game at Cheney Stadium, I headed to a place called the Crown Bar, which was less than 10 minutes from the ballpark and was highlighted on an episode called "Hittin' the Grill." I don't normally visit bars, but this place had a lot of items on the menu that wouldn't be described as "bar food." The dish that was on the show that I wanted to try was a little out of my comfort zone…Moroccan Beef Kebabs.

Crown Bar - 2013 Triple-D in Triple-A

The kebabs consist of ground beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper. The combination of ingredients is rolled up and placed on skewers to be grilled with a drizzle of charmoula, a vinaigrette, over the kebabs after they are on the plate. You get two skewers served on a bed of couscous with pita bread and a sauce called raita, which is Greek Yogurt based with mint and cucumbers.

Crown Bar - 2013 Triple-D in Triple-A

This dish is considered an appetizer, but I ate it as a meal and it was more than enough, not to mention it was happy hour, so it was half price. I didn't know what to expect, but it was delicious! It wasn't overly spicy, but you knew it was there. The trouble I had was how to eat it. Taylor, my server, suggested you take pieces of the meat, place them in a piece of pita and then dip it in the raita. I went with that method and the combination of flavors worked well together. He did say not to eat it the way he saw one person do it, eat it off the skewer corn on the cob style. The recipe is also on the Triple-D website.

There are a couple more Tacoma area stops to make, but they'll have to wait until we return in late August.

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