For those of you who aren’t within local reach of a Slapfish location, I feel sorry for you poor souls. You are deprived of the gluttonous pleasures that can be found in chowder fries, a lobster roll, or many of the other creations of Chef Andrew Gruel, founder of Slapfish.
I first discovered Chef Gruel and his budding empire on Instagram some years ago. I still remember the first time I salivated over posts of his creations. Local foodies raved about their “food heaven” moments of indulging at Slapfish and teased my cravings with pictures that had me in salivating mode. It was one of those “I just have to try it” moments where I couldn’t get the images out of my head. But honestly, the Slapfish locations are not a mere drive down the street from me. No matter which location I go to, it’s a bit of a drive, out of the way. You need to open up a location somewhere near or around the Cerritos/Buena Park area, Chef Gruel! Anyways, my cravings and curiosity overpowered the distance inconvenience. So off I went, to go explore Slapfish for the first time. My first visit to Slapfish was to the Huntington Beach location. I guess that was back in 2015. And I’ve been a loyal customer since. But because of the distance, I don’t go as often as I’d like to. Well, nevermind….maybe that’s not such a bad thing….for my waistline anyway lol.
I recently made another visit to Slapfish a couple of weeks ago (in Brea), ready to indulge. I hadn’t been to Slapfish in months and I was daydreaming about the chowder fries. I hadn’t had the lobster roll in a while either (the lobster roll/chowder fries combo is my usual combo), so I knew that that was what I was going to get.
SS was keen on getting fish tacos (which he LOVES here) for our other items. But when I saw the post and description for the Clobster Grilled Cheese (half crab half lobster, Jersey sauce), it was like OMG~ I needed to try that cheesy goodness mess. And I HEART cheesy, as you may have known.
Isn’t that one sexy cheesy goodness?
Don’t you just want to take a bite right into that?! It was everything I imagined. The creamy, saucy, cheesy, and smoky seafood goodness on the toasted sourdough made cheat day worth the calories.
Of course, we upgraded to chowder fries since it was one of the reasons for our visits.
My first visit to Slapfish years ago also started with the lobster roll and (upgraded) chowder fries combo. And here we are again, years later….
Isn’t that sexy?
Like with all the other visits to Slapfish, I came in famished and left with a happy belly.
It’s not hard to understand why Chef Gruel’s empire is on fire. Much respect to him, his vision, creativity, and talents. Lucky for everyone else out there, it seems like he’s always in the middle of opening up new locations all over the place. The southern California based empire has been expanding across country in selected (lucky) states. It’s even going international and even has plans to open in London and South Korea!