My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Sun
    26
  • Mon
    27
  • Tue
    28
  • Wed
    29
  • Thu
    30
  • Fri
    1
  • Sat
    2
Pi-hsien Chen Apr 26, 2015 The world-renowned pianist will perform works by Mozart, Beethoven, Chopin and new compositions by Taiwanese composers Tzyy-Sheng Lee, Tsung-Hsien Yang and Ying-Ting Lin. 78 other events on Sunday, April 26
 
Seen Local
The second in our series on the artists awarded grants through the Creative Catalyst Fund
Nibbles | Food & drink
MEAT San Diego event with Dona Esthela and Javier Plascencia
Well, That Was Awkward
Local cat dad indulges feline feelings at San Diego's first kitty coffee shop
Notes from the Smoking Patio
A round-up of new San Diego releases now streaming
Beer & Chees
One size does not fit all during San Diego brew fest season

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Articles / Eats / Grubby Bitch /  Dragging and dropping ingredients at Stacked
. . . .
Tuesday, Sep 13, 2011

Dragging and dropping ingredients at Stacked

Who knew ordering through an iPad could be so much fun?

By Amy T. Granite
stackedsandiego
- Photo by Amy T. Granite

When I heard that a couple of restaurateurs formerly of the BJ’s chain set up shop at Fashion Valley Mall, boasting that their new concept solves common grievances like slow, rushed or AWOL servers—by replacing them with iPads—I was there like stink on Stilton to check out the scene.

Futuristic visions of Fembot servers with ketchup and mustard dispensers for nipples were quickly dismissed at Stacked when a friendly human sat me and then another came along to offer some basic ordering tips. Traditional table service is available for those who want it—just ask. And at any time, press the help button to summon an employee. Marvelous.

America’s favorite foods—burgers, pizzas, sausages and salads—are stacked on the virtual menu with more than 100 toppings and 70 house-made sauces to choose from. I could’ve easily sat there for an hour farting around with all the different flavor combos, which is totally acceptable at this order-whatever, -whenever, pay-from-your-table revolutionary café.

The proof was in the burger. My certified angus-beef version with cheddar, Roma tomatoes, green-leaf lettuce, pickles, fresh-fried potato chips and 1000 Island dressing left little for want at around $7. A buttery, perfect-sized brioche bun held its contents from start to finish, but other tables’ teetering, stacked-to-the-heavens sandwiches didn’t look so lucky. And the sides? Sweet-potato fries were made for dunking in butternut-squash aioli—spiced and sweet, evocative of pumpkin pie.

My biggest concern with Stacked was that prices were missing from both the website and iPad interface, but, says co-owner Paul Montenko, “fixed menu prices are irrelevant, because guests only pay for what they order, versus restaurants that charge a set price regardless if you ask to hold certain items.” Instead, the total price is visible from all screens as diners drag and drop ingredients with uninhibited glee.

Stacked is a refreshing departure from its retail jungle of a home, if only because impatient sales people won’t hover and judge what you’re paying for, which is reason enough to celebrate with a mac-’n’-cheese-topped Vienna beef frank.


Amy blogs at saysgranite.com and you can follow her on Twitter @saysgranite.




 
 
 
 
 
 
Close
Close
Close