Are You That Woman

Nobby's Burger Cheese Skirt alive and well in Chico

After passing this Chico landmark many times, we finally made the decision to try Nobby's.

Actually my husband announced this morning that he wanted a cheeseburger for lunch. We looked online to find "Chico's best" recommendation. Locals and others had shown lots of love for Nobby's burger superstar. We decided it was time to taste for ourselves.

The near postage-sized building started life as a gas station. It's fair to call it a joint; that's not a bad thing. When we arrived around 1:30 on a Friday, they were serving just a handful of diners. Figuring this would beat the lunch rush. First timers, staff at the counter patiently answered all our questions about the menu. How to get the cheese skirt, all the extras, the most popular. After much consideration, we opted for the classic Nobby's cheeseburger and cheese skirt. I was off bread that day and so was offered my Nobby's cheeseburger with a lettuce wrap - perfect option. To cover all the bases, side orders of onion rings, fries, and a chocolate shake.

We soon learned that Gary Noblett, Nobby's original owner, is related to the original owner of Sacramento's once famous Squeeze Inn where gigantic burgers with cheese skirts were a burger lovers dream. That dream destroyed years ago by a litigious ADA attorney (a long story that doesn't need to be retold). Happy to discover the joy continues in Chico. I do miss the Squeeze Inn's fresh-cut fries. The frozen fries at Nobby's were surprisingly good and had a "fresh-cut" look. The side order was ample!

Gary Noblett came to Chico and Nobby's continued the cheese skirt history. Big burgers and crispy cheese. The Nobby's signature burger continued onto a second owner, and now, a third-generation of owners is at the helm. Philip and Jessica Brun took the burger reigns in early 2023. The young couple, married in 2021, are Butte natives, and both worked at Nobby's before taking ownership. They have kept the regular menu but have added some personal touches since taking over.

"We want to keep the celebrated menu," the Bruns said, "But we'd also like to contribute and create new menu items. We've added a Western Bacon Cheeseburger and a California Burger."

With my Omni-Local heart, there's so much to embrace at Nobby's. I love that all the meat comes from Chico's own S&S Organic Produce and Natural Foods. Avocados for the California Burger also coming from S&S. And buns, locally made by D'Emilo's Italian Deli & Bakery on Main Street, "are specifically crafted to fit Nobby's burgers," said D'Emilo's owner, Kaelen Davis.

While placing our order, we met Jessica's mom and grandmother who shared their fried cheese curds with us. Thank you grandma for that tasty treat! And for Philip and Jessica wishing you continued success on a burger road well traveled.

 

Chan Pheng's Mandarin Cuisine

For more than 25 years in the same location. They must be doing something right.

A welcoming, "Howdy!" was the start of another 5-star Wednesday dining experience. Thank you to Maxine and May for an entertaining evening. We were laughing and smiling from the moment we sat down. And the rest of the regulars who were clearly having a good time. The coming and going of DoorDash and Grubhub pick-ups a clear indication of the popularity of Chan Pheng's Mandarin Cuisine. The staff was on a first-name basis with many of the takeaway customers. And as soon as we introduced ourselves, they were talking to us in the same way. We loved the window into the kitchen watching the fast-paced cooking  of this two-person team Cindy and Chan. Exhausting!!!

Huge menu made the decisions difficult. An order of pan-fried pot stickers were rushed to the kitchen because they take time to prepare. Then an order of Mu Shu Pork and Chicken Chow Mein. Already knowing it was going to be too much food, we couldn't resist and had plenty for another meal. And then before our food arrived, Maxine brought us both a complimentary bowl of Egg Flower Soup. It was fantastic! Even on this incredibly hot day we slurped it right down.

Everything was so fresh. And thrilled to know they shop the Chico Farmers Market. We strongly support all things local and happy to put Chan Pheng's Mandarin Cuisine on our star-studded list of local deliciousness. We will definitely be back and have already shared this outing with other Chico friends.

 

Basque Norte Restaurant 5-star local favorite Butte County and beyond

 

 

Yes, we just added our names to that list of Basque Norte Restaurant fans. Our friend Jamie nudged us to find our way there. Didn't require too much nudging and so glad we took her advice. Family-owned and operated since 1975 it's clearly doing something very right.

Many of the reviews refer to this traditional Basque-style dining as a "steak restaurant"! While they do have a great selection of steaks, this so much more than that.

I'll get to the food. What I want to talk about is the amazing service. The owner, Susie, happily greeted us eyes smiling above her COVID mask. We had a reservation and were quickly seated in the main dining room. A Wednesday night, the place was bustling. Many families and larger groups - we were just a twosome. Our server, Tracy Hord, was quickly at the table. She was scrambling - as were all the other servers. All women! At least that night. They were carrying loaded plates of food and busing their own table. Tracy said she'd be with us quickly - she had hot food waiting to be delivered. We smiled and said we could wait.

Our first time at Basque Norte. The prices are reasonable considering the volume of food. Like everyone else, we left with more than one container of leftovers - two be to be exact. Many tables had three or four. Yes, your eyes are bigger.... Our leftovers lasted for two more dinners. In the future, we'd likely share an entrée. But we also want to try the tapas menu in the bar. The extensive menu of steaks, seafood, lamb, pork, and pasta. You couldn't possibly leave hungry.

Back to our server Tracy who has worked at Basque Norte for more than 15 years. In between her sprints to get to tables and food, she shared some of the history of the restaurant and other places to dine in Chico. We also shared some of our other local and regional favorites. Her service was definitely 5-star plus!

My husband ordered a 1/2-rack of ribs. The meat was moist - just falling off the bone. I had the marinated, grilled chicken breast. Enormous. It was a little dry, but the flavor was great! We really loved the Basque-style red beans - a little spice was just perfect. And the side-order of spaghettini was DELISH - just the right amount of garlic. Really had to resist eating too many of the side dishes that are included with the family dinners.

This locally-owned and locally-loved restaurant is worth a visit. We will definitely be back. Great food. Incredible service. Warm hospitality. Thank you Tracy!

California's Redwood Coast: Now I lay me down to sleep at Inn at 2nd & C

 

Road trip! The beginning of this extended journey we headed out for Eureka, California. It had been many years since my last visit and was excited to retrace my steps and road warrior miles. 

The Inn at 2nd & C was a wonderful start to our 17-day road trip. So glad we landed here our first night on the road. Thank you to manager Geoffrey, and greeter dog Max whom we loved. Good news: The hotel is dog-friendly on the first three floors! Great location to walk to good food, art, and retail. Lunch at Vista del Mar just a few blocks away we shared fish & chips and cold beers. Definitely a locals place. That night, we drove over to Jetty Samoa for drinks alfresco and then dinner at Café  Marina and Woodley's Bar - revisiting all my haunts from years ago. Everything close to or at the water's edge. And an easy walk or drive from the Inn.  The next morning we gleefully found our way to Los Bagels another longtime local in the region. Let me just say - BEST BAGELS ever. And organic!!! The Inn does provide a wonderful continental breakfast in the lobby area.

Our king suite at the Inn was so comfy and quiet. Wonderful linens and towels make such a big difference. Big windows and lots of light. No coffeemakers in the rooms but an easy trip to the lobby first thing in the morning to bring our caffeine brew to our room. Also, met one of the housekeeping staff - forgive me forgetting her name - she was just incredible. The restaurant was closed the night we stayed. Hope to enjoy that on our return. Public spaces on every floor were so welcoming. Books, board games, and puzzles - plenty to keep friends and families occupied day and night.

The Humboldt County Visitors Bureau has just relocated down the street. If you need any guidance for places to go in the region - check them out at 422 1st St, Eureka, CA 95501.

Next time more than one night in Eureka!

PS - Was bothered to see that some reviewers dinged the Inn because of social issues in the area - saying it was dangerous or unsafe.  We never felt unsafe!

Damond Lee: Creating New Memories at Stockton & Broadway

Ori

Originally published January 2020 Stockton Boulevard Partnership directory

A newcomer to Stockton Boulevard, OBA Kitchen was the neighborhood’s only Japanese restaurant when it opened in 2017. Master Chef and owner Damond Lee saw the potential for OBA with its ready-made regulars from Louie’s Chinese Restaurant a neighborhood favorite for 27 years. Damond, along with his partner and Executive Chef Billy Huang, remodeled the interior with wooden floors, rustic Japanese chairs, and colorful murals.

“After immigrating to California in 1992, I began working as a dishwasher at a Japanese restaurant in Alameda. I was mentored by the owner, Master Chef Yamamoto, who taught me how to make sushi. It became my passion and thought if I open a restaurant, this is what I want to do! Start-up costs in the Bay Area were too high – along with living expenses – so we moved to Sacramento. We’ve now owned and operated five successful Japanese Restaurants. I met and hired Billy Huang mentoring him to prepare sushi. An excellent chef, he creates all the Chinese dishes and daily Chef Specials at OBA.”

“When we were looking for another location, we saw that UC Davis was expanding and wanted to be part of the evolution. Stockton Boulevard Partnership has facilitated many improvements along the corridor and around our restaurant. It feels safer now. There’s been lots of support from the neighborhood and UC Davis. We kept some “honor items” from Louie’s, the Chinese restaurant that previously inhabited the space. For their devoted clientele, OBA still has Walnut Shrimp and General Chicken, among other Chinese-American classics.”

Damond Lee has created many memories in Sacramento’s dining scene. Before OBA, two additional restaurants, The Izakaya and Sushi Café, and more recently Shoku Ramen Bar, receive rave reviews. About any other restaurants, Damond says, “It’s about timing and economy – if the location is good – I’ll never shut the door and leave my options open.”

Saratoga Revealed

California byways never disappoint. Interstates and boulevards wind their way through the outskirts of San Jose to Big Basin Way and Saratoga Village. The small-town charm and pedestrian-friendly Main Street beckons visitors to walk and explore Saratoga's finest dining, wine tasting, art galleries, and fabulous retail. 

Close by, performing arts venues provide astounding entertainment including year-round and seasonal top-name performers. Historic gardens, hiking, horseback riding, wineries, and breathtaking views are just a few distractions to bring you back again and again.

Unwind and Snooze
Many years ago, Saratoga Oaks Lodge shed its 1955 motel cocoon and turned into a beautiful butterfly. From a single-queen room to two-room suites, it’s the ideal hibernation destination. Treehouse bungalows accommodate couples or groups; the perfect haven to de-stress following the day’s explorations. In-room whirlpool bathtubs and steam-bath showers help you find your bliss. Shaded by majestic oaks, balconies and garden patios are a joy any season. Amenities include microwave, mini-fridge, coffeemaker, free Wi-Fi, and modified continental breakfast.

Utterly tranquil, pour yourself into village wine tasting rooms Cinnabar Winery, Roudon Smith Winery, Ruth Roberts Wine Collective, and Uncorked.  Walking makes designated drivers obsolete. Nothing goes better with wine than luscious, handcrafted chocolates. Yes, this sinful pleasure is close enough to see and taste at Plumed Horse Chocolaterie by Angelica. Chocolate addicts, this is your new home. Angel’s career as a certified chocolatier was divine intervention. An artist since childhood, she taught herself the fine art and science of chocolate. Delicate works of art, each chocolate gem is hand-painted with colored cocoa butter. Angel created all the recipes - more than 25. Some of the favorites include salted caramel, passion fruit, jalapeno, strawberry, and Sprinkles are for Winners in the shape and flavor of a baby donut. 

Vineyards, Views & Performing Arts Preview
On the edge of the Santa Cruz Mountains, zigzagging and sometimes precipitous roads lead from Saratoga Village to stunning vistas, hidden gardens, and a captivating villa and chateau, vineyards, and tasting rooms. Be swept away by the magic!

Arriving at the regal Mountain Winery, you immediately understand why Paul Masson – the original owner – called it his "vineyard in the sky". Views of the Santa Cruz Mountains and Silicon Valley below are inspirational. A Saratoga landmark since the early 1900s, the world-class wines and cuisine, and summer concert series catapult Mountain Winery to the top of your bucket list! A sacred feeling exudes within the inner sanctum of the winery.   

Just a few miles away, sequestered on a hillside, the Mediterranean-style Montalvo Arts Center is another Saratoga jewel. The 175-acre estate offers extraordinary performing arts programs, year-round concert series, hiking trails, and gardens. Visitors are invited to discover miles of woodland hiking trails, and formal and informal gardens. Go in search of Sculpture on the Grounds – a multi-faceted installation of works of art.

Enjoy the music of waterfalls and Mother Nature at her finest at Hakone Estate & Gardens. Influenced by Buddhist and Zen cultures, this ever-changing 18-acre landscape presents something new each season. In spring and summer, multi-hued wisteria, azaleas, and rhododendron await. Delicate maples show their best fall colors. Winter brings a wall of camellias. The oldest Japanese and Asian estate garden in the Western Hemisphere, it is also a treasure of the National Trust for Historic Preservation. Visitors wander the gardens and meditate on benches overlooking the koi pond or bamboo forest. Hakone also conducts several events including tea ceremonies and Maturi (Spring Festival).

Family-owned and operated since 1893, the 28-acre organic and sustainable Cooper-Garrod Estate Vineyards and Garrod Farms is an experience like no other. Just minutes from the village, enjoy scenic horseback-riding adventures through the vineyards and Fremont-Older Open Space Preserve followed by wine tasting and small bites on the shaded garden patio. 

Feasting
A stunning Victorian houses Bella Saratoga Restaurant. Superbly prepared Italian fare served in an intimate setting makes this a popular destination. Award-winning pastas, local vegetables, fresh fish, filet mignon, and pizzas – plates are bountiful so come hungry. Fronted by a lovely covered patio, ask about dining alfresco in spring and summer.

Haute cuisine! Haute décor! The Michelin-rated Plumed Horse is that. The ambiance exudes chic elegance and comfort. Draped in golden light and warm woods – dining rooms are elegantly decorated – a visual feast. Feel free to roam and ogle the towering wine cellar housing more than 1,800 wines from around the world. But brace yourself! You are about to be treated to gastronomic artistry. Every berry, vegetable, meat, fish, wild game, sauce, and dessert is painstakingly plated. Executive Chef Peter Armellino’s fresh seasonal menus will captivate your palate. Fourteen years on both the tasting and entrée menus, the signature Black Pepper and Parmesan Soufflé, served with uni and Dungeness crab, is the most requested dish. Open Wednesday-Sunday, 5:00 to 10:00 pm. Reservations are available only online and require a three-day advance cancellation. 

One Last Tip
Cyclists adore road trips up Highway 9 into the Santa Cruz Mountains. At Big Basin Café, a wide selection of fresh-roasted coffees and specialty drinks make this a perfect locale for a morning wander or post-bike ride hangout. 

 

Also published: Mountain Democrat and Outdoor Writers Association of California 

Osmosis Day Spa Sanctuary is still one of a kind

To say there is nothing like Osmosis Day Spa Sanctuary is not far from the truth. It is the only cedar enzyme bath in the United States. An experience like no other, there are hardly words to describe the sublime nature of this Japanese therapy. This coupled with the beautiful gardens and atmosphere of the sanctuary, well, you must see it to understand just how special it is. From the moment you enter, you should feel all stress begin to fall away.

Once you have donned your cotton kimono, your personal attendant tends to your every need. Gaze out on the bonsai garden as you relax and enjoy your enzyme tea. Once enveloped in the enzyme bath you'll be wondering why you hadn't done this sooner, and asking yourself, "How soon can I do this again?"

Following the bath, continue to unwind with a massage or simply partake of the meta-sync music, eye pillow, and a 30-minute nap.

I am fortunate to have enjoyed Osmosis more than once over the years. The addition of the Japanese Meditation Garden....could it get any better? Yes, and it did with the addition of the Field of Hammocks! 

Osmosis is a treat. Enjoy it alone. With friends. With a lover. Some would say the experience is pricey; that's misleading. It's not inexpensive, but it's worth the cost and certainly much less expensive than other spas I have visited. The experience and ambiance are over the top.

If you're lucky enough to indulge Friday through Monday, be sure to visit Wild Flour Bread across the road. This bakery is to bread what Osmosis is to the "ahhh" in spa.

Take your time. Enjoy the drive to this darling hamlet in west Sonoma County. You'll want to find a place to stay nearby and let all that wonderfulness take over. Unwind. Let go. And let Osmosis.

 

 

Long Island Ice Cream is providing happiness again on Stockton Boulevard

Yes, they’re open! At long last! During the early days of the pandemic, Long Island Ice Cream was social distancing with ice cream lovers. Then in autumn 2020, an arson fire at Tirapelli Plaza shuttered all the businesses including Long Island Ice Cream. On April 23, 2021, they happily reopened providing full service, welcoming the community of supporters but still requiring masks and social distancing. Nothing is sweeter than a little ice cream – except lots of ice cream. Is there a milkshake favorite? Some days are a Rocky Road and some days are Cookies ‘n Cream.

When Ken acquired Long Island Ice Cream (LIIC), it needed lots of TLC. Opened in the ‘70s, the one-time Baskin-Robbins passed through various owners until Ken took over in 2009. The then owners, originally from Vietnam, had chosen the name Long Island in honor of a famous island in the Mekong Delta. Ken decided to preserve the name and goodwill with locals. Today, fans of Long Island Ice Cream believe it’s a nod to New York, a valid assumption.

 “First thing I did was infuse money into rehabilitating the store and products. Focusing on quality and attention to detail, Long Island committed to serving the best ice cream from different manufacturers – including the local favorites from Gunther’s Ice Cream! We grew year after year and made a commitment to providing the best customer service,” Ken said. 

About 75% of Long Island’s customer base is from outside of the area. With a focus on quality, supporters clearly like what they do. Word of mouth is the best advertising in a world where social media reigns. “We make some of the best milkshakes in the area! We hear this again and again and that ‘friends recommended’ LIIC. The milkshakes and smoothies are fully customizable. We don’t use any syrups and use higher butterfat content ice creams and milk – the key to a great shake. Adding fresh fruits makes it even better!”

They buy from three different vendors and select what they do best. There are four Long Island divisions: ice cream, drinks – milkshakes and smoothies, cupcakes (German chocolate, vanilla, coconut pineapple, red velvet, also gender reveal, and brownie cups, and coffee.

Yes, LIIC also does fresh-brewed coffee drinks – nothing is pre-brewed and everything is made to order. Just like ice cream, coffee drinkers are very specific so Ken caters to their penchants carrying Pete’s, Starbucks, and (Sacramento’s own) Temple. The difference between coffee cremas (the flavorful, aromatic, reddish-brown froth that rests on top of a shot of Espresso) is noticeable and coffee drinkers have a preference. “Think coffee milkshake! Try fining this anywhere else – we grind, brew, and chill the coffee before blending it into mouthwatering ice cream. I strive for perfection and have learned that people are willing to travel for that ‘perfect’ confection or beverage.”

At the onset of Covid-19, LIIC immediately modified their service. They installed an electronic lock to control the number of people in the store; added extra staff and took orders outdoors, but this has all changed as restrictions have eased.

“We actually grew during that time because we changed the way we did business and helped new and returning customers who were concerned. It’s still been challenging but we’ve been very lucky for all the people who have supported us. Going into March it was scary and we saw a little downturn, worrying it might be the end for us. Every crisis can be weathered with cash reserve; fortunately, we received a small PPP loan and disaster aid through SBA. When you have employees counting on you, it was a huge relief.”

“Even though business life on Stockton Boulevard has been tough, we have a good clientele base and I have a good location. The cost-benefit is that rents are affordable. For starting a small business, it’s economically viable. It was a good decision to come here and I try to build relationships. What better way to make people happy then to make them a delicious treat and see them smile and say. ‘That’s why I’m back again!’ That’s the enjoyment.'

Born in Oak Park, Ken still lives in the neighborhood where he was raised. Joining the Navy right out of high school, he traveled the world before returning to Sacramento to help his mother. Ken has worked at UC Davis Medical Center interpreting heart rhythms for 20 years – the ice cream parlor is a ‘side gig’. “It’s been a great 11 years and I’ve met so many good people. Nothing like the feeling when someone tells you, ‘That was perfect!’ You feel like you’re doing something right.” 

Long Island Ice Cream
5017 Stockton Boulevard
916/737-8888 

For the love of food and memories attached to that love

The idea for this story has been brewing for some time. Today, on the feast of Thanksgiving, it seemed like the perfect moment to begin. Preparing traditional dishes — learned from my parents and grandparents — the memories and the love of cooking was instilled long ago. The reminders filling my kitchen temple. Not just the recipes or skills passed from generation to generation, but those treasured implements handed down as well,

Not well-schooled at the art of "selfisims", I managed to capture this photo. This reversible apron — tied at the waist and reminiscent of an art smock — belonged to my mother-in-law Wallie Holmes. OMG could she cook! Loving every minute and every smile she brought to family and friends. I always looked forward to those holiday and family feasts. I only own two other aprons both connected to her memory, one frilly hostess-type and another she handmade for me. They hold special places in my cooking wardrobe. I won't dress in any others.

Josephine (Jo to everyone who knew her and my father-in-law's mother) was my neighbor and friend after I moved next door in 1987. We spent summer evenings on her front porch where she would share stories about Sacramento's past along with pizza and soda -- her choice! She fed my cat, Domino, who literally knocked on her screen door to be let in for snacks. In the early 1990s, Jo passed away at the blessed age of 94. Among her many prized possessions, I inherited some depression glass plates, two old potato mashers, and, the gem of all gems, the Hamilton Beach Model "D" mixer, blender, juicer, meat grinder circa 1937. All pieces intact including the original bowls and juicer. Score! The only part I ever replaced was the cracked and dangerous electrical cord. 

This holiday season, two batches of cornbread ingredients were mixed and blended in these bowls. Fresh mandarins and Meyer lemons were easily juiced and transformed into salad dressing. State-of-the-art back in the '30s, this behemoth will outlive, outlast all comers. Replacing it is out of the question. While I sometime o-o-o-oh and a-h-h-h-h over slicker, newer models, this HB M"D" is a loving reminder of those who have blended and cooked before me and will be with me to the end. No drama here, but 'she' will likely outlive us all.

Sautéing, simmering, and mixing were very much part of this loving food process which included my father's Dru Enamel Cookware Dutch Oven #4126-32. Vintage? Yes, absolutely. No longer manufactured, but available online. As far back as the '70s, I remember this dear friend. My father's absolute "go-to" for his world-famous Sloppy Joes (weigh-in if you ever had the pleasure to enjoy them)!  Or his beef brisket a Chanukah favorite alongside his latkes. I have recipes for both, but fear of falling short has kept me from ever attempting either.

This Dutch oven was his faithful companion until my father passed away in 2005. There was little discussion among siblings as to where the Tulip DRU would go to live. It has served me well these 10-plus years. For Thanksgiving, cornbread stuffing was assembled and mixed. To save time washing, I used it to toss salad greens before putting them in their appropriate glass bowl. Have I cherished this culinary heirloom? Yes, 1,000 times yes! Soups, casseroles, and stews have started and finished here. Not one meal or creation has passed without remembering with deep love, and sometimes tears, my father's love for cooking. Food was his way of showing love -- as is often the case. He was masterful in the kitchen. Both parents were skilled chefs, but Dad really sparked my own love for cooking. Generations past would bequeath such treasures. And, yes, my own living trust must deliver this old family friend to another generation.  The question remains, "Who?"

On my first journey to England, I fell in love with Royal Worcester Evesham Gold. I was just 17 years old; I think the writing was already on the wall. Shortly after, my mother began buying and collecting the same china with a vengeance. Stubborn 20-something, I decided to go another direction though I still had a hankering for Evesham. When mom passed away in 1991, she left behind dozens of pieces of this china including plates, bowls, tea cups and saucers, and many serving pieces. With little storage in my bungalow, it was necessary to sell most of the china. I really didn't want or need much of her collection, but still loved the pattern's simple elegance and the memories of England.  

Naturally, the reminders of her were/are very strong. Whenever Evesham graces my stove, oven or table the come memories flooding  back. This two-piece casserole was front and center this Thanksgiving. Made-from-scratch, my cornbread stuffing was elegantly framed. This "for the love of food" memory had double meaning given that I learned the fine art of cornbread stuffing from my mother. Like so many recipes handed down, there's nothing in writing for this family favorite. The cornbread recipe is courtesy of Moosewood Cookbook, but the stuffing itself is all mom; though I have tweaked it over the years. This year I wasn't able to get the much savored fresh chestnuts, but the final product wasn't lacking. Taste buds were dancing. I know my mother was smiling. She nourished my cooking DNA and while we didn't always agree, I am still my mother's daughter!

So, this ends round one of "for the love of cooking". I hope in time, other memorable items will come to life as they touch me at every morsel of my soul. I know there are many people out there sharing the same memories. Please do!

Get Aboard the Phở Xe Lua Train

Truly a family affair, Bobby Phong inherited Phở Xe Lua from his uncle and aunt, Charlie and Michelle Phong. His father and mother, Michael and Anh Phong, were the guiding lights when the restaurant opened in 2007. Bobby has helped his family in other restaurants ventures over the last 40 years starting out as a dishwasher. He shared in the many responsibilities when opening Phở Xe Lua including serving and cooking.

“When you own a business, you do everything from A to Z so I’m very hands-on,” said Bobby.

In July 2019, Bobby took over Phở Xe Lua and enlisted his wife, Tina. Bobby, the Executive Chef, had cooked his entire life so the transition was seamless for the couple and staff. Yet, they had no idea of the challenges that lay ahead. 

When announced in March 2020 that businesses had to shut down due to Covid-19, Tina and Bobby regrouped and decided to sell everything they already had in stock and close operations. By the first weekend, they were so busy with takeout orders that they scrapped that decision and stayed open. When the option to open for in-house dining came around, they kept to takeout only. 

"The regulars were so happy we never closed. Fifty percent of our business is still walk-in and phone orders; the rest is 'tablet' online delivery services. Essential workers from the UC Davis Medical Center early-on were so thankful we were open. We should stay open for these people, they need us!” Bobby said.

“We decided not to open in-house dining because we didn’t want to jeopardize the health of our employees or customers. Following all the guidelines were difficult for our type of cuisine due to the number of condiments we provide and the disposable utensil requirement wasn’t feasible.  Another concern was the pent-up demand for in-house dining.  We would be too busy and that would cause larger numbers of people to congregate. Staying safe is our first priority.  We owe it to our family and community,” said the couple.

The downside is that some of the longtime wait-staff had to be furloughed but they were able to keep most of the kitchen staff with fewer hours. They have Door Dash, Postmates, and GrubHub delivery services which allow access to customers during this time.  This meant raising prices to compensate for the delivery fees. Thinking creatively, Tina and Bobby started their own website for just pick-up orders; those prices remained the same.

"Because we aren’t serving people in the restaurant we have the time to re-evaluate things we could not have done before. For example, we redesigned the menu and added a staple dish in Vietnamese cuisine – Bún Riêu, crab meatball vermicelli noodle soup.  We also created new drinks and purchased a sealing machine to mitigate tampering with delivery drivers."

Tina reflected, "I miss people -- wondering and worrying about what happened to our regular customers -- and the hustle and bustle, but we appreciate the break. Friday through Sunday is still busy but less than what we used to do. We are happy and feel blessed that we still have customers and the support of the community."

Phở Xe Lua is still open for delivery and takeout but has reduced their hours from 9 a.m. to 8:30 p.m. Please place your orders by 8:15 p.m. They have been open throughout the Covid-19 crisis for takeout or delivery. They are not offering sit-down dining inside or out yet. The entire staff wears masks and/or face shields along with gloves.  They require masks, so please be sure to put one on before entering. They have Plexiglas installed at the register when you pay to pick-up your order.

Side note: Celebrated Sacramento chef and author Mai Pham opened Lemon Grass Restaurant, Sacramento’s first full-service and high-end Vietnamese restaurant in 1989. Born in Vietnam and raised in Thailand, Mai was one of the first authoritative voices behind Vietnamese and Thai food in America, a distinction that grew out of her family exodus from Vietnam and her passion to share that experience through food and culture.

“Stockton Boulevard is so convenient.  I used to go to Little Saigon quite a bit when my father was alive. It was a Sunday outing for the family for phở or dim sum,” Mai reminisced. “The name ‘phở xe lua’ is endearing as it means ‘train-size pho,’ a code word to phở connoisseurs.”