I've finally tipped the scales at 4,000 pounds, by far a personal best. I can still look down and see my feet, but only in the mirror (which, under the circumstances, is the size of a standard movie screen). And, as I'm planning a trip overseas this fall, it behooves me to ditch every ounce of this pathetic excess baggage, fast. The FAA does have its carry-on weight provisions, after all.
On second thought, the airline might look the other way if I offer to book passage for a party of 24.
Amid my newly launched search for that inner lean, mean fightin' machine, I spotted a bunch of paper-thin human beings walking out of Brick Alley Bar & Grill, a relatively new Point Loma eatery. Thinking I'd hit upon something, I single-handedly reconfigured the doorway, kicked aside the debris and waddled in, surmising that a fish dinner might be an inspired choice at this point (think about it: Despite their criminal appetites, how many fat piranha have you ever seen?). I was right. The restaurant's Caesar salmon ($8.99) goes down almost unnoticed except for the stellar taste; the slab of fish, which sits on a giant bed of lettuce, ground pepper and tangy vinaigrette, must easily make up a quarter of the defunct animal. I cheated and gave in to the equally delicious breadsticks; never again, I swear. You'll find the bulk of the seafood, pasta and pizza dishes in the $9 to $12 range, plus a cute little full bar and patio in back. There's definitely a sports-bar motif at work here, noteworthy amid baseball's opening week.
You can't miss Brick Alley. It's at 3577 Midway Drive, the bright red building with the new front door in my wake. You're welcome to walk through it between 11 a.m. and 11 p.m. seven days a week (phone is 619-523-1480). I'll likely go back for the delectable fare and friendly service—meanwhile, don't be put off by the industrial vat of cooking grease that takes up most of the main floor. It's only me.