Midwest Comfort Food Becomes Art (Hash House A-Go-Go)

San Diego (Bankers Hill),

Hash House A-Go-Go was totally unique concept when it opened in the early 2000’s, the artistic approach of nouvelle cuisine blended with American Midwest comfort food.  I would also add to the description that chef Andy Beardsley combines unexpected ingredients, creating flavors and textures that are a feast for the palette and nothing less than works of art.

 

The interior is a fun and farm-like combination of metal, suspension bridge wire, images of tractors, and diamond plate.  The feel is industrial but and a bit cold, but the warmth and wonder of the food more than makes up for it.  I have to say when I crave a great meal, Hash House is one of, if not the top name on my list.

 

I don’t usually highlight dishes in my reports, but the food here (as the New York Times and many others confirm is worth noting.  Imagine a skewered tower of lobster tail meat deep fried in corn meal crust, crispy salmon in a sweet and spicy bar b’que sauce with goat cheese, sage fried chicken on a smoked bacon waffle tower with hot maple caramel and fried leeks, and phenomenal braised slow cooked bar b’que pork ribs with griddled mash potatoes, fried leeks and vegetables.

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