Pho Cali and Quickly Boba

There’s a strip shopping center along Aloma Avenue in Winter Park (in an area that feels more like Casselberry) that once housed a Publix and several other businesses.  The Publix moved to a newer location ten minutes up the road, and most of the other tenants moved out.  I thought the entire strip was dead for sure, but a gym moved in, and now some restaurants have opened in there.  One of them is essentially two restaurants in one: a new Vietnamese restaurant called Pho Cali (https://www.facebook.com/phocalialoma/menu/), connected to an interesting chain called Quickly Boba.  They share the slick, modern dining room, but Pho Cali has table service, while you order at the counter at Quickly Boba.  They just opened in late August.

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The night I stopped by to check them out, I ended up bringing home some takeout from both.  Pho Cali has a pretty typical menu for a Vietnamese restaurant, but a little more expensive than most of the restaurants in Orlando’s Mills 50 neighborhood.  My wife asked for grilled beef with rice vermicelli, her go-to standard when she doesn’t order pho.  It even came with three spring rolls, which were a pleasant little bonus.

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I’ve been to a few other Quickly locations in Orlando, and they’re all a little bit different.  They usually offer boba teas, smoothies, and slushes with a long list of flavors, macarons, and sometimes they have food menus with spicy popcorn chicken, Vietnamese banh mi sandwiches on baguettes, or even poke bowls.  This location had a lot of bakery items and desserts I’ve never seen at other Quickly stores, displayed in attractive glass cases.

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This is where they customize your boba drinks, and dig the multicolored macarons on top of the glass.

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I was thrilled to see that this location had banh mi, because sometimes I crave those sandwiches, my previous favorite banh mi shop Mai Bistro closed recently, and the current reigning contender, Nha Trang, is much further from home than this place.

A good thing about banh mi sandwiches is that they’re usually cheap, like in the $5 range.  In addition to whichever sandwich filling you choose, as the crusty baguettes are typically dressed with butter or mayo, pork liver pate (similar to liverwurst or braunschweiger, but less smoky-tasting), crunchy pickled carrot and daikon radish, cucumber spears, sprigs of refreshing cilantro, and slices of fresh, crunchy jalapeno peppers, which are much hotter than the pickled jalapenos most people are used to.  I was impressed to see this Quickly had an open area where you could watch your sandwiches being made and request custom ingredients, a la Subway.  Most places just disappear into the back to make them.

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I usually get a cold cut combo sandwich, but I noticed this Quickly location had crawfish on the menu, so I decided to get one of each, have half of each when I got them home, and save the other halves for the next day.  I don’t know why I was expecting breaded and deep-fried crawfish tails, but these were chilled and marinated, like a tangy crawfish salad.  I like seafood salads, so I figured I would try it.

The cold cut banh mi:

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Both were very fresh and tasty.  They’re always much lighter and more refreshing than most subs or hoagies, and a good banh mi should taste very fresh, with a variety of textures and flavors: crunchy bread and vegetables, soft meat fillings, some tangy, some spicy, and richness from the creamy mayo and smooth pate.  I don’t know if they dethrone Nha Trang or the late, lamented Mai Bistro, but they hit the spot, the price was right, and I’m glad I have the option much closer to home.

I also picked out a bun from the Quickly bakery case, with strands of salty, soft shredded pork baked on the top.  It was a savory bun with the slightest hint of sweetness, very buttery, and much softer and lighter than you would expect.

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It’s an interesting combination, and maybe just what this desolate shopping strip needs to revitalize itself.  I’m happy to provide some good word of mouth to help send business their way, and I wish them the best over there on Aloma.  It’s a very nice, cool dining room, reminiscent of Bento, a local favorite.  I think if people check it out, they will be pleasantly surprised.  Even if Pho Cali is a little more expensive than the Mills 50 stalwarts that have been serving Vietnamese food for far longer, I suspect it will win over folks in Winter Park, Winter Springs, Casselberry, and Oviedo that don’t want to drive all the way out there.

And next time I’ll actually try the pho!

Tampaversary Part 2: La Segunda Central Bakery

Our original plan was to have lunch somewhere after checking out of our Tampa hotel, then to visit another nearby local landmark, La Segunda Central Bakery, to get some pastries and possibly sandwiches to go, before driving back to Orlando.  But when we woke up, my wife was hungry, ready to get home sooner, and didn’t want to wait for most restaurants to open at 11.  We decided to go straight to La Segunda and then take off, and to save other restaurants for other trips, when we have more time and could make plans with local friends.

We easily found La Segunda Central Bakery (https://www.lasegundabakery.com/), but what I didn’t realize was that it was just a takeout operation with no dine-in seating.  They have a second location that is more of a cafe setup, but leave it to me to want to visit the original.  We are already huge fans of Tampa’s other historic bakery, Alessi (http://www.alessibakery.com/), which was founded in 1912.  La Segunda had been described as very similar, and it was founded in 1915.  I wanted to compare the legendary bakeries, and I can safely say they are both great, and if you like one, you’ll certainly like the other and ought to give it a chance too.

Since they didn’t have tables, we just decided to get stuff to go, and to have a mini-picnic in the car on our way out of town.  My wife ordered buttered Cuban toast with a side of crispy bacon, made on the absolutely gigantic loaves of Cuban bread people were carrying out by the armful.  These loaves were several feet long; my wife is five feet tall, and they very well could have been her height!  La Segunda’s website purports to be “the world’s largest producer of authentic Cuban bread,” and I wouldn’t be surprised if that is true.  We were both a little distracted by sensory overload in that bakery, and it didn’t occur to me to order one of those giant loaves to go.  Oh well, another time.  I grew up in Miami, so I’ve had A LOT of Cuban bread.  It’s great the first day, but by the second day, Harley Quinn cosplayers could definitely use it as a prop baseball bat.  But I digress!

I don’t eat breakfast and don’t like to eat a heavy meal before a long drive, so I just ordered stuff to enjoy later on.  I ordered two of La Segunda’s sandwiches: the Medianoche and the Patrinostro.  Growing up in Miami, my typically non-adventurous family loved Cuban food, and we had some of the best Cuban food in the country to choose from, all within a small radius of our suburban home.  My mom instilled in me a love of the medianoche (midnight) sandwich over the traditional Cuban sandwich, and I stand by it to this day.  Both contain the same ingredients: roast pork marinated in mojo criollo (with onion, garlic, and sour orange juice), sweet sliced ham, swiss cheese, mustard (typically yellow mustard, one of the only times this mustard aficionado is A-OK with the plain yellow stuff), and sliced pickles.  I’m trying to make myself like pickles more, but one of the rare times I’ve always been a fan is on medianoche and Cuban sandwiches.

Anyway, whether you get the sandwich on Cuban bread or the sweet, yellow medianoche roll (similar to challah), it is then pressed flat (sometimes buttered first), to warm the ingredients, melt the cheese, and get the bread super-crispy.  Miami people may recoil in shock and disappointment (and I know my best friend will be pissed), but I actually love the Tampa version of these sandwiches.  Due to the Italian influence, Tampa Cubans and medianoches also include genoa salami with the roast pork and sweet, smoky ham, and one could argue that anything with genoa salami is better than the same thing without.  Don’t knock it until you’ve tried it!  And when I finally tried it at home, it was an excellent example of a medianoche.  Perfect confluence of ingredients on that wonderful sweet, crispy-yet-yielding yellow bread.  La Segunda advertises a “special sauce” instead of mustard.  I couldn’t pick up on what it was (probably a remoulade or some kind of Mustardayonnaise), but it was a great sandwich regardless.

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And since I had to experience La Segunda’s Cuban bread for myself, my second sandwich order was the Patrinostro, an Italian sandwich with ham, capicola, mortadella, pepperoni, provolone cheese, onions, oil, and vinegar.  I asked for it hot because I wanted the pressed Cuban bread, and asked them to leave the lettuce and tomatoes off, since I wouldn’t be eating it for two hours and didn’t want them to get slimy on a hot sandwich.  I was conflicted, because I don’t like my Italian cured meats hot, but everything was still delicious by the time we got home, and the bread was still crispy.  It looked naked without the lettuce and tomatoes, so I added my own tomatoes, as well as hot cherry pepper relish and a drizzle of balsamic glaze at home.  It was good, but it would have been better fully dressed and eaten immediately, with cold ingredients served on bread that had already been pressed and warmed by itself.

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I also ordered two slices of scachatta, which I was delighted to see at La Segunda.  I first read about scachatta on Saveur’s website years ago, a pizza-like bread served only at Tampa’s historic Italian-influenced Cuban bakeries.  It is served cold or at room temperature on soft bread tinted yellow by egg yolks, with a savory-sweet tomato sauce containing very finely-ground beef, and no cheese melted on top like any pizza you’re envisioning.  Alessi’s scachatta has a dusting of parmesan like the lightest snowfall, and La Segunda’s didn’t seem to have any cheese at all.  It might sound weird, and if you’re expecting traditional pizza, you may be a little disappointed.  But think of it as its own delicious hybrid and give it a fair chance.  I love the stuff and wish I could get it anywhere in Orlando, but maybe that’s for the best.  I can’t tell you whose scachatta is better, but they are both damn fine.

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My wife also ordered a selection of cookies that were weighed by the pound.  I think of them as “tea cookies” — little things with sprinkles and powdered sugar coatings and shaped liked red and green leaves.  Bakeries of my Miami youth used to carry those, and my mom loved them too.  They have never really been my thing — if I’m going to eat a cookie, I want it to be soft and chewy… or an Oreo in their latest weird flavors.

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I couldn’t leave this beautiful bakery without getting myself something sweet too, so I gambled and chose a little square of pineapple crumb cake, since I love anything pineappley, as well as crumb cake.  When I finally got home and tried it, it was superb.  Moist, rich cake with the most delicious sticky-sweet pineapple glaze and streusel-esque topping.  It only cost $1.95, and it put any of the extravagant, expensive, and somewhat disappointing desserts from Bern’s to shame.

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So La Segunda was awesome.  Would I go back?  Honestly, I think we’d probably return to Alessi Bakery instead, where you can at least sit down and eat a meal.  But everything we tried was just as good here, don’t get me wrong.