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Taste Buds: Submarina/Taste of China

Cadiz eatery doubles up on great taste

October 27, 2011
By EMILY DOMINICI and SHAUNNA DUNDER - The Taste Buds , Times Leader

Double the pleasure, double the fun.

The Buds recently had the opportunity to experience this phenomenon first hand.

In fact, they got to have lunch with former Bud Kay, so the fun was actually tripled.

Triple fun is hard to beat! (The Buds are so darn lucky!)

Last week, the Buds decided to cruise on out to lovely Cadiz to dine at the culinary combo of Submarina and Taste of China which opened its doors this past summer.

Owners Samuel and Diana Liang decided to open a Submarina because of the quality of food and service offered by the franchise. The Liangs had also operated a popular Chinese restaurant in San Diego several years ago. Recognizing the potential of offering patrons both cuisines, they certainly have much to offer.

Former Bud Kay wasted no time in making her way to the Taste of China counter. Although the Chinese options are not extensive, they offer a fair sampling of some of the most popular dishes. Patrons will find that most of these feature chicken, of which they use only breast meat and add no MSG.

The menu consisted of Kung Pao chicken, sweet and sour chicken, chicken with veggies, chow mein, lo mein and chicken fried rice and egg rolls. They also offer a combination plate featuring sweet and sour chicken, chicken with veggies and an egg roll.

Kay ordered the chicken fried rice and was also treated to a free sample of the egg drop soup. Kay stated that the rice was very tasty and she loved the egg drop soup. The Buds confirm that it certainly did smell delicious!

Bud Shaunna couldn't help but be tempted by the yummy looking subs she saw being put together at the Submarina California Subs counter. Things are done a little differently here than they are at other sub shops. For instance, they actually slice all of the deli meats FRESH for each order. They also have some toppings you won't find everywhere, such as avocado and sprouts. Subs at Submarina are available in three, six, nine and 12 inches on artisan bread that is baked daily.

The sub options include the classics (turkey, ham, roast beef, salami, pepperoni and veggie subs); favorites such as the Italian, the peppered garden (with peppered turkey and Harvarti cheese) and the ARB (with avocado, roast beef and smoked cheddar); specialty subs like the Cali (turkey, bacon, avocado and cheese), the Sante Fe (chicken breast, jalapeno bacon, pepper jack and avocado) and the O.R.C.A. (oven roasted chicken and avocado); and finally the melts which include the BLT, French dip, hot pastrami and meatball. With roughly 30 different sub choices, this was no easy decision.

Evetually, Shaunna chose a six inch Cali on multigrain bread and made it a combo by adding chips and a drink, totaling about $6.50. With the first bite, it became immediately apparent what a the difference freshly sliced deli meat made. And with the perfect combination of toppings (not to mention the fact that they were quite generous with the avocados!) and the toasty goodness of the multigrain bread, this sandwich was deliciously filling.

Bud Em decided on a salad for lunch this fine afternoon. At Submarina, any of their subs can be made into a salad or wrap. Said Bud chose to get the Sante Fe, which was lettuce topped with chicken breast, jalapeno bacon, pepper jack cheese and yummy sliced avocado. She also made her meal a combo bringing the grand total to just over $9.

The salad was very tasty. The lettuce and veggies were fresh and crisp and the toppings were plentiful. She would certainly order this again!

The yummy food and great company made the trip worthwhile. In fact, Bud Shaunna so loved her sub that she wishes the eatery was a little closer so she could eat there more often.

Perhaps Kay will feel compelled to deliver some soon to her favorite foodies. It would be a lovely gesture!

The Buds may be reached at tastebuds@timesleaderonline.com.

 
 

 

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