I had told Geordie about the Wild Boar Meatloaf Sandwich, calling it the best sandwich I had eaten all year. His eyes lit up and he made a kind of primal sound that can be roughly translated as Mmm, I might have two of those.
So I was devastated - well, okay, maybe just slightly disappointed - to find that it had been taken off the menu.
For all the great meals I have had at Green Street Tavern, I will register this one complaint: they remove their best items from the menu far too frequently. The Wild Boar burger was the best burger in Pasadena, now it's gone. (Although I have to admit I always thought "The GST Burger" was the second best burger in town and has slid easily into the top spot.) The aforementioned meatloaf sandwich, too. The shredded chicken sandwich with roasted corn and cilantro salsa? No mas. The braised short rib sandwich with pickled peppers and Provolone? Gone, baby, gone. Years ago, Elizabeth had the salmon at dinner; she gave me a bite and we both declared it the best salmon we'd ever had. It too disappeared from the menu, replaced by a different, still-good-but-not-great salmon dish.
The Frosting Incident, but decided she might not find it as funny as I did.
Geordie announced that he was buying us lunch and encouraged us to have a drink. Carla started to argue with him. I merely said thanks and ordered a Warsteiner. As appreciation I made a mental note to be nice to Geordie for the remainder of the meal, which meant no making fun of Newcastle United. (If you want to see one of the funniest sports clips ever - check out this video of two Newcastle players being sent off for fighting each other.)
Plus they served as a great vehicle for delivering the delicious pea-green sauce to my lips, a flavor that I just couldn't place. I thought it might be a mild pepper-mustard, possibly even a (very mild) wasabi-mustard. I inquired of the waiter, who told me it was a chile verde. I never would have guessed that, and I was not surprised when he returned a minute later and said "My mistake; we used to serve this with a chile verde, now it's a green chile aioli."
The pork was delicious, though. I could have eaten twenty of these strips.
We talked briefly of the things we used to order in this room many years ago when it was Kuala Lumpur. As full as I was, my mouth still watered remembering the mee goreng, always ordered "extra spicy," and the puteri rolls and curry laksa that I might sacrifice a digit to be able to eat again one more time.
"That food was so damn good," Geordie said. "But this was great, too."