Sol Del Sur

why did you guys close!!! you guys are amazing! please reopen somewhere soon…

Sol Del Sur was literally one of the BEST places to eat in Orange County. Their food was unique, fresh, and always an adventure.
Sadly, Sol Del Sur has closed down (at least at the San Juan Capistrano location in Marbella). I eagerly await learning where they may reappear — hopefully some place that can keep them packed for the great food they were making!

The reviews I read we’re mainly good however, I felt the chef had good ideas but lacked execution. I only gave it two stars because of its originality. I did not think the food was good at all and they didn’t have a good wine choices. I had one of the worst glass of Pinot I’ve ever had in my life.

Very cool place. You would never guess how good the food is based on the look from the street and the location. Chef and assistant does cooking and serves tables. Such an interesting and tasty menu.

Best food ever. We just ask him to start bringing his best dishes. Everything put in front of us is spectacular. A true «food artist».

Rohlin and I met up for dinner with Bob and Ruth T., at his suggestion of the fabulous Sol Del Sur located in San Juan Capistrano. We had a divine 4 hour dinner with wonderful dining companions, great wine, great food and great service at this small and quaint dining destination that is mixed-​regions, tapas style food.
Whenever you are having tapas, you can be prepared for a higher bill and a real mix of what you loved, what you liked, and what you thought was only okay or didn’t agree with your pallet at all. That was an exact experience at Sol Del Sur.
Standouts: Bob’s pick, «Buns» grilled steak w/​sweet peppers on steamed buns w/​hot pepper sauce, wonderfully delicious. My pick, «Gorgonzola» a filet long-​marinated in gorgonzola & then grilled served with lemon roasted fingerling potatoes, beautifully tender and perfectly cooked steak. Ruth’s pick, «Salumi» a platter of quite a few varieties & standouts for me were the black truffle salami, the duck breast prosciutto and the venison salami, all served with fresh bread, dijon mustard & fig mostarda. Rohlin’s pick, «Quail» as the name implies, stuffed w/​wild mushrooms, carrot caramel and wild rice, while I’m allergic to mushrooms, Bob and Rohlin were super careful dishing out this delicious dish to me.
Other items were ordered such as Cassoulet (a French dish of various proteins including duck, lamb and pork sausages, some turkey baked with beans and garlic), Tartiflette (roasted fingerling potatoes & white wine then covered in a flamed camembert cheese), Red Air (Asian inspired tuna carpaccio with herbs & blood orange «Air») and Fava (German inspired Rabbit stuffed with fava beans and feta with a Gewürztraminer herb coulis). These dishes for me fell in between okay to good, to «just not my thing».
Desserts: Three desserts were ordered and the Super Star of the entire meal for me was the incredible, divine «Chocolate Nut». No nuts existed in this dessert, just Valrhona chocolate, a bit of heavy cream and a souffled marshmallow, all in a large cappuccino-​style cup. This was a chocolate lover’s dream, Rohlin and I were practically fighting over this dessert.
We also ordered «Blood Red», a light cheesecake with a tasty blood orange glaze and «Mousse», which was some dark chocolate mouse, with olive oil & sea salt on tartettes.
The owner and executive chef Dave allowed Bob and Ruth T. to bring wine, which we all shared with a minor $ 20 corkage fee. Service was friendly and attentive with Chef Dave and his assistant and sous chef providing the service.
Tidbits: Menu changes weekly or monthly and info can be found on their website. Water, sodas and a pretty good offering of wines by the bottle are offered.
I highly recommend Sol Del Sur to all Unilocalers, especially if you are a bit more adventurous on the foodie side.

Hard to believe it took meeting up with Bob and Ruth T. for dinner to find this true gem in my backyard.
When we arrived, the restaurant was almost empty with one couple sitting near the front door (and didn’t get much busier as the evening went on). Bob and Ruth arrived a few minutes later with some red and white libations for our meal (which went well with our meal). When we entered the quaint restaurant, we were warmly greeted by the owner /​chef Dave Emery and shown to our reserved table. Chef Dave went over the menu and concept of the restaurant and you were immediately introduced to the passion and heart he puts into his dishes.
This is a tapas restaurant and Chef Dave suggests ordering a number of items from the menu and sharing them amongst the members of your dining party. We took some time to look over the menu and each selected one entrée to start and share with the group.
Gorgonzola:
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Quail:
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Red Air:
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Buns:
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I think everyone agreed the standouts were the Gorgonzola and Buns. The gorgonzola was used to age the Filet Mignon for a week and provided a very nice flavor without being too harsh. The Fingerling Potatoes were delicious. The steak in the Buns were very tender and the combination of the peppers and hot pepper sauce provided some sweet heat without being too hot.
Chef Dave gave the background and inspiration for each dish and information on the preparation of each tapas. His personal touch really added to the experience!
He has an open kitchen so you can see him working his craft:
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Once we were done consuming the first round, we were back at the menu and ordering up another round of tapas:
Cassoulet:
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Tartiflette:
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Salumi:
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Fava:
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Pea:
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Like the first round, there was a standout dish and it was the Salumi. The Cured meat variety was excellent with different textures and flavors. The Dijon Mustard was the perfect compliment to these meats and the Fig Mostarda provided a nice sweet to all this glorious savory!
Having left enough room for dessert, we ordered up three more tapas:
Blood Red:
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Mousse:
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Chocolate Nut:
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The Blood Red had a very nice flavor from the orange and the cheesecake was surprisingly light. I didn’t think the Cara Cara Thyme Gelee added anything to the dish, but the Blood Orange Glaze had an outstanding flavor. The Chocolate Nut is aptly named … it is nuts! The marshmallow soufflé was light and fluffy and the chocolate was so decadent! Bob compared it to hot chocolate on steroids … an excellent observation.
There were definitely some items that weren’t enjoyed as much as others, but to quote Bad Santa: «Well, they can’t all be winners.»
Rohlinism: Practically everyone is told at some point in their lives they are special; but for most the times you feel that way are few and far between!
The personal touch and attention to detail from Chef Dave made everyone feel special and the great company made this an extraordinary meal!

Sol Del Sur provides a unique foodie adventure; a personalized experience that I thoroughly enjoyed — if you love tasting a variety of courses — and appreciate discussing dishes with the chef (think Napa Rose Chef’s Counter, The Playground, and sushi bars) — this is a place you want to put on your radar.
A Unilocal discovery — I’d have never tried this place if not for Unilocal,and thanks to the great reviews of Kelley U, Dietrich S and Sidney S — I was confident is suggesting SDS as our dinner destination. Turns out their 4.5 star rating is legit!
My wife and I met up with Rohlin and Laina A. The location is just minutes off of the 5, took us about 25 minutes from Anaheim — piece of cake. SDS is a small place — approximately the size of a Subway. There were only a couple of other parties dining, and although possibly not necessary — I’d recommend reservations just in case.
The ambiance is comfortable — warm colors, wood tables and chairs — casual and nice — similar to most sushi bars. The heart of the place is the owner, chef, server, and host Dave Emery. For a better appreciation, I suggest going to their website and reading about the chef, their philosophy, and checking out some of their menu’s before going.
His culinary artistry/​skill is evident, he puts thought and care into his plates and genuinely wants you to enjoy his creations — and he’s open to hear your thoughts.
Dave is the «x factor» that puts Sol del Sur into the 5 star range.
With 4 of us, I thought it would be fun if we went with the Tapas style plates and share many dishes. We each selected a dish that we were interested in — we ate, then went for another round — in total about 9 tapas, then 3 deserts were shared.
Most enjoyable was that each dish is made with quality ingredients in an open kitchen (I like to watch) — then presented by Dave, and if you show some interest he’ll share the inspiration/​ideas behind the dish. This is a meal to be savored, discussed, appreciated — dishes were timed for enjoyment, a few at time — we brought in a couple of Temecula wines (reasonable corkage) and made an evening of it, stayed about 3 hours.
It’s hard to suggest/​recommend what to get — the menu changes weekly — some items stay the same, but it does change with the seasons. With a meal like this there are going to be some 5 stars dishes, 4 star favorites and others that are ok or maybe something that you’re not a fan of — not every dish is going to be a perfect 5 –but that’s the fun of it, discovering combinations and dishes that you might enjoy — as I stated — a foodie adventure — not a reason to drop a star!
Overall, Dave hit it out of the park!
It would be too much to describe all of the dishes, here’s a rundown of table favorites: (check out the pictures for all of the dishes).
Gorgonzola Roasted Fillet Mignon with Sweet Lemon Rosemary Roasted Potatoes. The steak is marinated — sort of dry aged in Gorgonzola — if you like blue cheese on your steak you’ll enjoy this — it was a nice size fillet, everyone loved the potatoes. Boneless Grilled Wild Quail stuffed with Wild Mushrooms, Carrot Caramel, and Wild Rice. Tender and flavorful — great sauce, perfectly cooked wild rice. Grilled Flap Steak with Sweet Mini orange and red peppers in Sticky Buns, w/​Hot Pepper sauce. This was fantastic — a fusion of Asian steamed buns with Australian grass fed flap meat — not too spicy, just enough. I want to recreate this dish at home! Assorted Berkshire Pork Salumi and Sausages, (Venison, Spanish Ham, Black Truffle, Rosette de Lyon, Duck Prosciutto) Fig Mostarda. The hit of the dessert round was «Chocolate Nut» (there’s no nut in it — you need to be a Chocolate Nut to order this!) Valrhona Hot Chocolate, Souffled Marshmallow — a little bit thicker but reminiscent of the holiday hot chocolate served at Napa Rose — I’m not a chocolate nut, but the quality is evident, the ladies love this one — a great way to end the meal.
BTW — Just because I didn’t mention a dish doesn’t mean it wasn’t good — I just hit our «tapa the food chain» choices — there are many other plates I’d like to try — like the Carne de Sol and «Butter of the Gods» Roasted Veal Bone Marrow — adventures for another evening. I was already talking about setting up a get together to share this place with several friends!

My wife and I enjoyed a relaxing meal here last Saturday. The menu selections were interesting, the quality of the food was excellent and the personal touches of being waited on and interacting with the owner/​chef were really nice.
Be forewarned, this restaurant is very small and you aren’t likely to get in and out in a hurry. If you’re looking for a quick meal and you want to make changes to the menu, this isn’t your spot.
But if you like the menu, or are willing to try something new and have some time to sit and properly enjoy a meal, we highly recommend it.
I also want to note that the restaurant does not serve beer. I don’t drink wine, so initially I was very bummed, but the owner/​chef is extremely cool and encouraged me to simply walk 50 feet to the Marbella Market, buy whatever beer I wanted and he’d provide me with a glass. No stilly corkage, no fuss.
We felt that some of the reviews here were just dead wrong. We shared five small plates and my wife had two wonderful glasses of wine and our total bill was extremely reasonable. It’s not cheap, for sure, but then the quality of ingredients and method or preparation rarely are.
We’ve already recommended Sol Del Sur to several friends and feel that it’s a real neighborhood gem. If/​when we find ourselves with an opportunity to really relax and enjoy another long meal, we’d definitely come back.

Dave and son Sean knocked it out of the park again! I guess I will never be disappointed when I dine here. This place is a must for foodies. Don’t pass this place by, or you will be doing yourself a huge disservice. It’s just so amazing! So much creativity and flavor. Treat yourself and your love to this place :) Succulent beef dishes, prawn satay (crazy delicious), creamy risotto, and the candied tangerine filled with heaven… AAAAHHHHH! Too too good!

Have tried here for dinner several occasions. I look on it as an adventure in dining. The food is such unusual combinations, sometimes hard to remember what we ate, but then it is always changing. I love trying all the different tastes. The Chef here I think works on the chemistry principles of what should taste good together based on it’s chemical makeup, a very different approach. I remember one time tiny pieces of tea were sprinkled around the plate not to eat, but to enhance the aroma. I would say 95% of what I have tried here was very good and I appreciate the creativity.
Love this place always a surprise!

Just like my friend Mr. G. K said:” Guide to O.C. restaurants:
Italian? you mean Italian-​fusion-​French-​Japanese-​tapas
Japanese? You mean Peruvian-​influenced fusion sushi by Polish master chef.
Indian? You mean Mexican-​Nigerian with Pakistani-​Indian flavored seasonings.
End result —— Lame ass shit“
I had to say, sadly enough, I totally agree with him on this one.
The service is friendly, but not attentive.
The menu looks almost as interesting as the menu from Bazaar, Ink, Providence or Napa rose.
—The water carafe looked dirty and unwashed. And the water inside tasted fresh from the tap at room temperature.
—Belgian Sea Pork roasted Calamari with crisped confit Belgian Endive: The presentation looks awful. Calamari were tasteless and it’s texture is mushy. Crisped confit endive, the panko felt apart from the drop dead looking endive. It tasted almost bitter because of the saltiness. DISGUSTING! I spat it out and tried to wash the taste away with the tap water. What a shame!
—Venetian Ancient Venetian style Wine and Spice seared Australian Flap Steak, fresh grilled Italian Runner Beans: The dish looked unattractive. Everything on this plate looks dark brown. Flap steak’s texture is like beef jerky. It’s chewy, some parts were tasteless, some parts were over-​salted. The best part on the dish is the runner bean. it’s flavorful and tender.
—Cevapi Grilled Balkan style Sausages on Flat Bread with grilled Onions and Kajmak: Balkan sausage is actually a kind of kebab, skinless sausage. The Balkan sausage at SDS is more like meatball in a finger shape. The «sausages» were chewy, dry and tasteless. Some «sausage» doesn’t have any flavor in it, Some were tasteless, but spicy because of the pepper. The flat bread is not edible. It was extreme chewy. The only good thing on this flat bread is that layer of Kajmak cheese.
When I look at the menu, I wanted to try everything, but after this three dishes? I lost my appetite and I can’t wait to get out of this place.
There were a lot leftovers on the plate, the owner seems not interested and took it away without questioning.
The bill was hand written.
We came here with a high expectation and we walk back with a deep disappointing and a numb tongue.
Authenticness is not even important in this case anymore, it’s the quality and taste of the food. It’s quite a shame for a chef to bring out overly salted, overly dried and tasteless food in the same time. Sol Del Sur failed completely, I can’t feel his passion for cooking.
Therefore I don’t recommend this place to any of my Unilocalers.

This is one of the best restaurants in Orange County. It’s a small place with a cool vibe — the owner/​executive chef prepares everything. The menu is really unique and the food quality and presentation is outstanding. We had…
1. Local sea bass — super fresh and caught the day before in Newport Beach. It was served with grilled avocado, fresh berries, and some sort of delicious sauce (which the fish sat on top of so it wasn’t overwhelming/​smothered).
2. Snapper — once again, very fresh and delicate — melts in your mouth
3. Summer grilled vegetables with burrata cheese and grilled peach. This was one of the most impressive vegetable dishes we have ever seen. They weren’t your typical, everyday veggies — very unique and grilled perfectly. The combo of the burrata and the grilled peach in the center of the dish was a nice contrast to the veggies
4. Squash blossoms — squash stuffed with ricotta cheese (grilled) and served with greens and lemon drop melon (I think that was the name). The melon was very subtle (not quite as sweet as honeydew but similar) and went perfectly with the squash/​cheese.
The wine list is very good as well!
If you have a large party, definitely make a reservation.

Amazing place. So glad we found this spot. The menu rotates weekly serving tapas sized plates. We order a 5 – 6 plates each time we go plus dessert which is heavenly. The food is absolutely amazing; the flavors and ingredients all work together. The food is exotic and reminds me of things you would see on the travel network. The wines are equally fantastic as well. The location throws you off, but don’t let that discourage you from going. You will be glad you went.

Easily worth 4 stars but mom and I got diarrhea possibly after eating bad, unfresh oysters. Dave admitted that he gets new ingredients in every Fri when he changes the menu, so we got the leftover ingredients perhaps.
The experience feels like you walk into someone’s home and ask them to make something for you; the team of two (waiter and chef and owner all rolled into these two people) cook the dish for you on demand, fresh off the grill. He tells us dishes each week are hit or miss. I think the oysters were a miss for our painful stomachs (still rolling around as I write this)
Everything ranges between 9 – 13 $ per dish; we had 5 dishes for 4 people that totaled $ 70 w/​tax and tip. So it won’t break your bank unless you want it to. It’s definitely a quiet place; there were only 2 tables when we were there between 6:30 — 8:30pm on a Thursday night.
I wouldn’t take someone here on a date or celebratory dinner, but more of an «adventure» to explore local eats.
Restaurant ambiance is fine, reminds you of a family owned fast food place that tries to look elegant. I agree the strip mall is dark and scary.
In any case, spoiled food aside, the experience was unique, the food was tasty but I’ve had better at more upscale places on PCH or in SF. Check out the menu online, which is a janky wordpress blog; for the location and price, it’s worth checking out. But serving expired food is unacceptable – sorry, but only 1 star.

A place for foodies in Orange County? I would have never known, if it were not for Unilocal friends’ Sidney and Shane’s reviews. Literally hidden in this nondescript strip mall, you would literally drive by this place without knowing it is there.
The menu here changes regularly based upon seasonal ingredients and unique, new ideas for small plates and tapas by Owner/​Chef Dave Embry. It is not a large place with tables and bar stools for seating in the restaurant. I had signed up for the email list on the website,
By doing this, I receive weekly emails about what is new at the restaurant.
With many choices, Robyn F and I finally decided on sharing four small plates. We ordered the Dona Ana — New Mexico style Hatch Chile braised Lamb on Chickpea Flatbread, the Pide –Turkish style Flatbread with Lamb, Fig Jam, Blue Cheese and Arugula, the Bulgolgi — Korean grilled marinated Sirloin Steak with Rice Noodle and Sriracha sauce on Lettuce and the Polpo — Grilled Octopus and Spanish Chorizo Skewer, Red Corn Salsa.
All were beautifully plated when presented by either Dave or I believe, his son. My two favorites had to be the Bulgogi and the Polpo. The Bulgogi, I ate lettuce wrap style, taking a bit of the Korean steak with the Rice noodle with the Sriracha sauce wrapped up in the lettuce.
It had a great sweet flavor to the meat with a spicy kick with Sriracha. The Polpo had to be my absolute favorite.
I loved the mix of the grilled octopus with the delicious Spanish chorizo and red corn salsa. Such a lovely meld of flavors. The chorizo really complimented the octopus. So incredibly good.
Owner/​Chef Dave has spent his life traveling the world sampling all types of different cuisines. His innovative and eclectic dishes are a wonderful reflection of his life experiences and culinary expertise. I would recommend making a trip to San Juan Capistrano to try a menu that is quite unexpected for South Orange County.

Ate here tonight with a bunch of wine/​foodies. Epic fail on me for not eating here more.
Uni with melon and cucumbers. Brilliant.
Octopus/​yuzu — brilliant.
Fava/​hedgehog mushrooms/​guanciale — like I ate an entire forest, just the good parts.
If you have not eaten here, you are not a foodie in OC.

If you don’t want to drive all the way to Melrose, dine for 4 hours straight and pay $ 175 for a Chef tasting menu at Providence, then you should try Sol Del Sur. A hidden gem in San Juan Capistrano! Too precious to share, I almost didn’t want to post this, fearing too many ppl will then swarm this place. But of course that wouldn’t be fair to Chef Dave, the mastermind behind this wonderful concept, so here goes…
We came during SJC Restaurant Week back in May on a weeknight and were literally the only customer there. Was kind of skeptical in the beginning but after the first bite, we realized we had just discovered a more laid back version of Providence here in OC! No need to reserve for a Chef table, the open kitchen gives every table great vantage point!
#1 Chilled green gazpacho soup, Sherry vinegar gelee, Grapes, Yogurt, Almond dust, Watermelon radish. This nicely-​decorated, refreshing dish got its green shade from celery, spinach, green bell peppers and cucumbers. It’s like your soup and salad in a bowl! I wonder how can someone combine that many ingredients in a dish and still makes all of them taste so wonderful together? That’s mad skills!
#3 Morel and Quail Egg Yolk Agnolotti in fresh wild Morel Butter sauce, sprinkled with Parmesan. Translation: wild mushroom, quail egg yolk ravioli, wild mushroom butter and cheese. Well hello, anything with carbs, mushroom and cheese is automatically my fave! True that white truffle oil will give out a slightly better aroma but it will cost you quadruple as well.
#4 Jamaican Jerk braised Pork Belly, Habanero Jelly … it melts effortlessly with a nice kick at the end. They were so good, bf and I had to fight over the last piece. Welcome pork belly, good bye courtesy: P
#5 Bavarian Weissbier & Honey roasted Forelle Pear w/​Mascarpone. Dark Choco covered Bavarian BlueCheese Ice Cream. This was my first time having blue cheese as a dessert, and gotta say it tasted waaay better than I had expected! The blue cheese was very mild and enclosed beautifully in dark chocolate shell. And the tiny pear was infused with mascarpone! Oohh delish! What a brilliant duo! :D
#6 Dark Chocolate Mousse on crisp Meringue with Chocolate shavings. Spoiler alert: the best chocolate mousse i have ever had in my entire life! It’s foamy, it’s chocolatey, it’s crispy, and it’s light. If it didn’t take so long to prepare, I’d probably order some more for to go: D
Absolutely loved the food, the service, the overall experience at Sol Del Sur that evening. It’s like having a personal chef all to yourself! Thanks Chef Dave!

First off, I agree with some of the sentiments that Matthew mentions in his review below. While he overrates this place just a bit (comparable to the best in Europe? Step away from the crack please Matt) he is right that the OC needs to support creative and innovative chefs like Dave Emery every chance we get. The land of Chili’s and Macaroni Grilles should have cool, innovative restaurants like Sol del Sur… this is the kind of place that is a a dime a dozen in San Francisco and LA yet there is nothing quite like it in the OC… except Sol del Sur.
And for Michaela below who whines about a two hour meal? Guess what M, food should be savored and enjoyed, not rushed through. What is it about our culture that treats food like a commodity instead of the sensual, life-​giving pleasure that it is? Again, there is Chili’s or Outback Steakhouse for you Michaela if you absolutely have to eat quickly with soulless food that is served by an army of faceless interchangeable underpaid employees. I for one, enjoyed my multi-​course two hour meal… made, plated and served by one person only. The passion and care evident only enhanced the conversation, the wine, and the experience…
Now I will agree with anyone, who says this is a five star restaurant, that maybe it was the combination of choices we ordered that made this a four star experience for us. My dear friend who went with me cannot eat pork. So no pork bellies or cracklin for me.
That left:
Melon Gelee with procuitto (all mine obviously) with blue cheese ice cream (Flavors really complimented each other but the plate was a goopy mess at the end)
Carpaccio with Burrata and tomato jam (Subtle combination of flavors, maybe too subtle)
Bavette (Seared Steak, Shallot Jam, Fingerling ‘Frites’…the dish we liked maybe the best because the whimsy was damped down in favor of a more traditional dish that shined with flavor)
Blue (Seared Steak on Toasts with Blue Cheese and Chives… again, more traditional that just melted in your mouth)
A gluten free, vegetarian summer risotto (Heirloom Tomatoes, Leek, Tarragon, Goat Cheese, Agretti, Vegetable Stock… I liked the subtle combination of flavors; my friend though was underwhelmed).
And for dessert: Dark Chocolate Mousse on crisp Meringue with Chocolate. Loved the mousse, less impressed with meringue.
Wine list is limited but with interesting choices. I really enjoyed the Spanish white I ordered, the two glasses of red wine we split were not as interesting and served too warm. I’m bringing wine next time regardless of corkage… a Grand Cru Burgundy would be perfect.
I will definitely be back… certainly with KW who loves pork like I do… and I wouldn’t be surprised if this becomes a five star restaurant for me :)
Impressive find in the usual culinary wasteland of South OC!

This place is fantastic! How have missed it for so long? I seriously need to renegotiate my monthly food budget now, because I will be here every chance I get! (ok, breathe Shane. You’ve got a review to write)
It’s basically a tapas theme, but like no tapas you’ve ever seen before. The menu is so unique:
–Crawdad meatballs
–candied pork belly w/​sugar cane & bourbon glaze
–chocolate pasta
–chorizo w/​quail eggs on toast
–baby calamari filled w/​seafood sausage, tarragon lentils, and kalamata jam
–mozzarella ice cream lolipops
–crème brûlée made with Chimay Blue ale, dried figs, chocolate & marshmallow
This list goes on and on. Amazing stuff you’ve never heard of before, but they are all awesome! The menu changes periodically to make sure they are always serving what’s fresh, so don’t be bummed if one of your cravings isn’t available the day you’re there. Just enjoy one of the new creations.
The prices are decent, but for tapas it’s a little high. Most items are about $ 8 – 10, but that’s on par with some other places I’ve been, and the food here is exponentially better.
If you don’t like trying new things, stay away. There is nothing on the menu that’s main stream except wine.
It’s really small, and not well known, so it’s rarely busy. The only reason I can think of that this place isn’t packed 24/​7, is that it’s off the beaten path a little. You aren’t likely to drive past it unless you live in the neighborhood, & even then it’s in a strip mall not too noticeable from the road. But trust me, you NEED to make a special trip for this one.
My only knock on this place is that the hours are not reliable. They usually open M-​F Noon to 3pm for lunch, but will close early if they aren’t busy. For dinner it’s M-​Sat 5:30p-10pm. I showed up at 2pm for a late lunch one day and they had closed early. That sucks when you make a special trip all the way down here. So call ahead if you are coming down near the end of a shift.
The dinner times seem more reliable, and honestly this is one of the few places where the food is so good, and so unique, I’m willing to put up with a few quirks. Plus, if they get more popular it’s not likely they’ll ever close early again, so come support this cool place!
As a bonus, if you check in 3 times on Unilocal,they give you a 30% off your meal! Score!