Da Tuna Shack Now Has Beer and Wine License

There's a favorite spot in town where a roving journalist with a laptop and a deadline can land and know the food will be fresh, the service consistent, the staff always friendly and the atmosphere fun.

It's in Ramona Plaza.

As I told co-owner Brenda Nelson recently, "No matter what's going on in my day or night, I always feel uplifted when I come in here because of the music and the camaraderie and the environment."

Whether I have to pop in quickly to write an evening story or whether it's a rainy, sort of hum-drum day in need of an uplift, or whether I'm just feeling the need for company and good food, I can always walk in, plug in my laptop and be met with a smile, the fun Hawaiian decor—complete with surfboards—upbeat reggae music or classic rock and the affability of those preparing the food.

My favorite item is the Shack Crunch Roll—I'm a texture person. I love the crunch of the tempura on the outside of the roll and then the cream cheese inside, with the avocado, crab and shrimp tempura, drizzled on the outside with spicy mayo and eel sauce. Yum.

If I have visitors coming "up the hill," I can take them to this reliable little establishment, knowing they'll find something to appeal to their varied palates. And that's no short order. Over the seven months since the restaurant opened, I've brought in friends and family and freelancers, ranging from a well-traveled couple—one of whom is a discerning cook book author and food writer—to my teenage son, with a picky appetite—by his own admission. In fact, it took my beloved picky one all those months to even go inside.

Finally, one day, he took the plunge upon hearing there would be a burger waiting for him. I was impressed when he didn't bat an eyelid on learning—after he was seated with the menu in hand—that it would be a buffalo burger—after all, we're in Ramona now. Not only did the burger meet with praise but he pronounced the accompanying "tasty tots" the best he'd ever had. And this is a young man who eyes his own mother's cooking with suspicion, so this is high praise. The sweet fries went down a treat too, though his adventurism that day didn't extend to the grilled pineapple with roasted bell pepper. His mother found it divine.

On a hot day, I enjoy their seaweed salad—get ready for the sesame seeds to lodge between your teeth! Their iced green tea is really refreshing too.

One night when I was particularly hungry and trying to branch out, I ordered the Dino Roll. Look out—this is really filling. And it's rich. Delicious! It has smoked salmon, with cream cheese, crab tempura, fried in a roll, then sliced open and lying flat. On top, you'll find spicy scallops sitting on chipotle sauce. Wow.

My food writer friend enjoyed the Poke Salad, happily comparing it with similar ones she'd tried in other locales.

Between us all we've tried the chicken teriyaki Bento Box, the Monkey Balls— tempura fried mushrooms, stuffed with spicy tuna—and the seared ahi, all with success.

Da Tuna Shack offers a small variety of desserts too. Ask what's happening in the way of sweets when you visit. Currently they're doing chocolate peanut butter pie and cherry-pineapple cobbler with vanilla bean icecream. Brenda makes them.

Now, to welcome in their new beer and wine license, they're offering Happy Hour from 2 to 5 p.m. Monday through Saturday. With the purchase of one beer, wine or saki, customers will get half price on one classic roll.

Co-owner and sushi chef Ken "Tuna" Hall tells me they'll have DSL Internet service soon too.

Through July 4, Da Tuna Shack is collecting money for Ramona's fireworks display. Look for the jar on the counter.

All in all, the restaurant offers a good all-round experience in a humble sort of way.

Da Tuna Shack is at 1140 Main Street. Check their for more information.