bajacalifornian - 7-26-2013 at 05:46 PM
Car boat bus handheld anything.
As I travel north from Baja, we're hungry once across the border. We stop and inhale some kinda horrible stuff, one might even crave. American fast
food.
Here, is the waypoint change . . .
Do not pass The Halfway House. Stop.
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Today, a rainy, overcast drizzly kind of day, I had a choice. I could turn right for La Fonda restaurants.
I turn left toward The Halfway House. It being a hot soup sounds really good, kinda day.
First time there.
Ahead of the swinging doors, the guy behind the bar, is visiting with a familiar passenger.
I see through glass doors, outside two sides of this old wooden billiards and bar room are dining rooms.
Each with a presence of elegance. One with a mantel and fireplace.
The bar keep points the direction of the open room. Passing the kitchen, I pop my head in and ask if Tortilla soup is available.
The response is a pure lifetime of experience, poised presentation this chef, proud master of his art . . a highly welcoming first impression.
Seated alone, I sit at a table for four with but vast ocean for view, in this unexpected formal dining room. Pressed fabrics, colored flowers,
overcast light and sea filling the window panes.
The soup is served.
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Two sips into the soup, I returned to the kitchen to inquire flavors in this French influenced design.
The chef smiles from his heart as he calls out his recipe, busy at his craft.
chipotle
onion
tomato
garlic
olive oil
oregano
thyme
He points to his nametag and introduces himself as Johnny.
I returned to my table for hot soup, cleaning the bottom of the bowl with lightly toasted, sliced fresh bollio, there in the basket.
Finished, another fellow presents my bill.
Thirty-seven pesos.
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I returned home and pulled out Phil's book. Baja Legends by Greg NieMann.
There in front of me indeed, was Johnny.
From Niemann's book:
"A new restaurant manager was hired in 1998 and changes were made. Johnny Villegas, the original chef at the Newport Beach Hotel up the coast, was
brought in to head up the Halfway House restaurant staff".
I will never crash into San Diego again without first enjoying this fine experience. Southbound too.
Further, it will be hard to go anywhere else while here. I plan to sample everything.
willardguy - 7-26-2013 at 05:57 PM
I'd like it better if the pacifcos weren't 30 peso's! get ready for a flood of chef johnny pictures and stories! 
bajacalifornian - 7-26-2013 at 06:07 PM
s'ok . . .
For years I was in cruise passing through here, sipping coffee still hot from
San Diego.
Close to the border yet pure Baja.
Lotta English though. Deal routinely in U.S. dollars. These are new to me.
I'm enjoying getting to know it.
Splash
bajaguy - 7-26-2013 at 07:18 PM
Next time try Splash, between LaFonda and Halfway House
bajacalifornian - 7-26-2013 at 07:40 PM
Done it and enjoy the hell out of it. I really do. Had biscuits and gravy there yesterday. Good but their microwave had made pucks of 'em. Will
try Splash Too as well, even for coffee.
Presently, I think this guy can cook. I'm returning now, and request flavors of tocino and camaron . . . adding I really enjoy light French sauce.
See what arrives . . . 