If you’re traveling the I-5/405 corridor to Irvine and Los Angeles and get a craving for a really good pastrami on rye, find your way to Tommy Pastrami New York Delicatessen, just off Bake Parkway near the El Toro merge. This new franchise with three stores and more on the way serves overstuffed, high quality sandwiches of the type you’d find at top New York or Los Angeles delis that were noted last September in Los Angeles magazine. Unfortunately, there isn’t a deli in San Diego (DZ Akins and others pale by comparison) that holds a corned beef sandwich to those LA institutions. The new comer, Tommy Pastrami, even though their outlets don’t have table service, could certainly be added to the magazine’s list.

Fat sandwiches at Tommy Pastrami come in three sizes: 4-ounce ($4.95) 6-ounce ($6.95) a nd 8-ounce ($8.95). Whether it’s melt-in-your- mouth pastrami or thinly sliced, slightly marbled and tender corned beef or tuna with finely chopped celery and just enough mayo not to intrude on the tuna, or chopped liver with bits of hardboiled egg that is light not heavy, the top quality shows in the food. The half- inch plus slices of crunchy-crusted corn rye bread, an integral part of a great deli sandwich, make the trip worthwhile. Thick fries, a zippy homemade chili, salads, chicken soup, even matzo balls, cheesecake and rugala are among other treats on the menu.

Tommy Pastrami knows the business and they’ve hired some seasoned deli guys. In chatting with Howard, who took my order, I learned his dad started Marv’s (long since sold), one of the top ten listed in LA magazine. Yes, it’s worth the trouble to detour off the freeway for a pastrami (or any sandwich) on rye.  At the Commons, 8685 Irvine Center Drive, Irvine, (949)753-7445, Closed Sunday.

If you’re looking for honest, solid food Ritual Tavern, only a few months old,  might be your place.  It’s on 30th Street, a few blocks north of Lincoln.  Buzz and pals made two visits to taste some of its small menu.  Not fancy, but homey with dishes made with mostly local, organic ingredients. You might call the place a neighborhood Slow Food eatery.  Owners Michael Flores and Staci Wilkens  (alums, along with chef Glenn Farrington, from The Linkery) strive for dishes made from sustainable and organic ingredients.  Niman Ranch provides their meats and Farrington makes his own catsup, mustard, pickles and slaw to avoid high-fructose corn syrup and other additives usually found in commercial brands.

A northern version of gumbo that adds carrots to the usual southern trio of onion, green pepper and celery is thickened with roux and the bites of spicy sausage, chicken and shrimp mix well in the bowl with organic wild rice.  It’s a zippy, hearty dish that is just terrific, as a dish, regardless of whether it can be called gumbo in the strictest sense.  A dish should be good on its own merits and this one is.  Farm-raised catfish and house-made chips are light and crunchy though the fish could have used a moment more in the fryer to give it a firmer texture.  A perfectly cooked medium-rare lamb sirloin flanked with fresh chard and potatoes du jour is the highest priced item on the menu ($19).  There’s a delectable bread pudding with homemade bourbon sauce and a seasonal fresh fruit (apple and pear one night) that hit the spot–albeit with an unexpected heavy crust.

An extensive list of beers and a small eclectic group of wines by the glass make good beverage choices.  You’ll find gluten-free dishes and the kitchen is willing to adjust a dish to meet your needs.  That said, it can impact the kitchen and service.  One night all went well, another time salad and entrees arrived together.  One could argue it’s food you’d make at home, simple and tasty, but why bother if you’ve got a neat little tavern nearby.     

Buzz loves this taco shop and market in Solana Beach.  It’s the closest thing to crossing the border without the hassle and it’s just around the corner from Fidel’s and Tony’s Jacal and up the street from the race track.   Located in a small strip mall along with a deli and pizza place, Rudy’s opens  at 7am so you can get your Mexican fix on breakfast burritos, tortas, tacos and more.  It’s a favorite of the local workers and there is a small area for seating (you order at the counter) in the small market that sells fresh tortillas and other staples.  Buzz loves the small street tacos ($1.25) and the burritos ($4.50 average) and chile rellenos ($3.50) that fill the tummy quite well also.  The carne asada, cabeza, al pastor, carnitas and lengua (yes, tongue) are all terrific.  524 Stevens Ave., Suite 1, Solana Beach, 858-755-0788.  Open daily.