Bourre Southern Bistro

This past Friday while TC was at a football game, Bert and I took this opportunity to head out to dinner..

Thank goodness for our FastPass transponder, I love using the 125 and not dealing with the mess on the 805...

Above, the view of Mount Miguel as veered north...

Our destination was at this stripmall in Rolando. It's the same one with Carnitas Michoacanas (which Cathy has posted on), a dialysis center, a beauty salon, and a cremation center. Yeesh.

I'd been meaning to go to Bourre for the longest time. I remembered Mary's positive post (linked at the end) and also had a buy 1 get 1 coupon that was going to expire this year.

Bourre means "stuffed" in French; the restaurant specializes in Southern and Cajun cuisine. There was a cool neon sign on the brick wall.

A bar was at the far end, but they don't serve alcohol here (as we soon found out).


In addition to the dining area, there was a separate dining area with a roll up wall. This is where Mary and Jake sat for their visit. It looked so nice and bright with a pretty color scheme.



To maximize the coupon, which was good for up to $18 off so...

we chose the baby back ribs and the pork chop (both were $18 but one would be free).

Our server, Reggie was a very attentive young man. He was very nice and wanted to make sure things were going all right with dinner. Prior to our entrees, we were served mini cornbreads (with strawberries embedded) and salad.  We really liked the bite sized cornbread. It was moist and had that bit of sweetness from the strawberries. They were served on a board with honey butter which was fantastic.  The salads, sadly for me, were already dressed with some sort of vinaigrette which I hated. There were no salad leaves that weren't drenched.  Bert ended up eating miine.


For our appetizer, we ordered the trio of meatpies ($7) which came with a mayo based dipping sauce. Reggie also brought us a small pitcher of hot sauce in case we needed it.  The meat pies had a lovely flaky crust. The meat, a mixture of beef, pork, and turkey, was finely ground and well seasoned. The fragrant chopped herbs, parsley and chives, were also a nice touch.


Pork and more pork...

These were the Slow Low and Applesmoked baby back ribs with a bourbon based sauce, served with a side of baked beans and coleslaw.

I wish I would have liked these ribs more. Some pieces were not very tender and I didn't like the sauce all too much.  Bert had more of this than I did.

The bone in double cut Pork Chop was  one of the best pork chops we've ever had. It was served on a bed of garlic mashed potatoes with steamed vegetables. Like our appetizer and the ribs, the dish was garnished with lovely fresh herbs.  Presentation was a A+ in my book.  This pork chop was so juicy and tender. We loved the maple glaze on the pork chop giving it just a bit of sweetness.



The strip mall sign when we left.  Hmmm, Preferred Cremation and Burial?

I need to try the carnitas place next time.

Who else has been to Bourre Southern Bistro?
Mary and Jake had a great meal here back in  June 2015 (their corn bread was square shaped instead of tiny little muffins & I'm glad they didn't put goat cheese in our salads). Mary had an amazing STUFFED pork chop which they no longer offer.

Bourre Southern Bistro
6523 Unversity Ave
San Diego, CA 92115
(619) 542-9954

bourresouthernbistro.com + fb page & reviews from you know where

This was a great meal with leftovers to boot. Dinner would be across town and we chose to take the scenic route, if you could call it that, through City Heights to get over to Normal  Heights...