I won’t be writing too much until I get caught up but these dishes were too beautiful to not post.
I won’t be writing too much until I get caught up but these dishes were too beautiful to not post.
Loved this installment of the pop-up dinners at Vino Carta. It is fantastic to see how these continue to grow.
roasted & fermented vegetables, trout roe, brown rice, charred bread
live scallop crudo, lardo, XO sauce, seaweed oil, preserved citrus
eucalyptus smoked lamb & beef tartare, blackberry, jicama, pine nuts
grilled chicories, pork, calabrian chili, kohlrabi
yakitori quail, wheat berries, green garlic, meyer lemon, wild mustard
Somehow they were out of the first two wines we tried to order but it was only up-hill from there. I could eat these dishes everyday.
La Paz – big eye tuna, cucumber, orange zest, ginger habanero salsa
shrimp aquachile, cucumber, red onion, radish, serrano, cilantro, lime
grilled octopus, green pipian, toasted sesame, radish
Yellowtail – morita & hibiscus coulis, cucumber slaw, seasonal fruit, crispy hibiscus flower
Somehow I have no photos of the menu thus no descriptions. The relatively new Pisco at Liberty Station has excellent food although service and the wine list needs some work.
It was finally time to branch out from Cucina Urbana which has been a go-to for more years than I can remember. As good as expected and the Big Table Farm pinot did not hurt.
pesto & piquillo pepper flatbread – zucchini, pecorino, arugula, ricotta
market chopped salad – kale, fennel, celery root, grape, ricotta salt, cashew, white balsamic
pumpkin & goat cheese & zatar & crudite
grilled sicilian meatballs – amatriciana, guanciale, grana padano
I’m not sure that southern California oceanfront dining views get better than this.
A beautiful space and great cocktails. The menu has evolved since this visit which is a very good thing as sushi rolls in San Diego seem to be tragically uninspired and homogenous.
I really want to like Born & Raised. The design is fabulous and I am happy for more high end concepts to enter San Diego. Unfortunately the service was terrible on this and a previous visit and unacceptable at this price point. My first issue, not unique to this restaurant, is being asked for a credit card when ordering the bar. It was not crowded and I was clearly ordering dinner. The bartender cannot keep track of me when I did not move? I despise this practice and what feels like punishment for preferring to dine solo at the bar while doing the restaurant the favor of not occupying a 2-top. I ordered 2 dishes that would be table side preparations if not at the bar (although I am told that if you order more than one table side preparation you will only actually get one). If I am not going to get the added show, could I at least have new flatware between courses? Or actually asked if I want the dishes coursed? While the tartare was excellent, the toast was a horrible choice as far too soft to actually support anything and created a collapsing mess each time I tried. I would have enjoyed a second cocktail, but alas I couldn’t get the bartender’s attention for 25 minutes. Perhaps why they need to ask for credit cards or people would get tired of waiting and just leave.
martini
caesar salad
steak tartare
A great introduction to Biga for dinner which was part of their wood fired series featuring guest chef Drew Bent soon to open Lola 55 in San Diego. All very good and flavorful dishes with the bonus of a surprising dessert that I loved. I look forwarding to visiting Lola 55 and have already made a return visit to Biga based on the great hospitality.
trio of tostadas
loca ceviche – pineapple, jicama, chipotle
beef tartare – papilla, avocado, leek
fried oyster – basil, tomato, serrano, lemon
beets, potatoes, wood fired octopus, smoked saffron aioli, pickled spring onion parsley
tamale of porchetta, mole manchamantes, pickled vegetables, coal roasted plantain
oak baked yams, charred marshmallow, horchata of allspice & sugarcane
Trust is definitely one of the better options in San Diego and I was pleasantly surprised by the food. Service was quite good and even the wine list was a cut above most of the city. However due to a poorly functioning exhaust system I came home having to launder everything I was wearing and wanting to wash my hair before bed, a feeling I haven’t experienced since the days smoking was permitted indoors. I hope this was an unfortunate one time event so I will definitely give it a second chance.
hamachi tartare, black sesame, cilantro, avocado, sprouts, cucumber, trout roe, taro root
baja striped bass crudo, persimmon, apple, pickled chiles, fish eggs, citrus, herbs
arugula salad, yams, fried lentils, red onions goad fromage blanc, spiced pepitas, maple dijon vinaigrette
wood grilled cauliflower, golden raisins, mint, serrano aioli, curry vinaigrette
wood grilled pork sausage, yam gnocchi, bread crumbs, morels, charred broccoli, arugula cream
Galaxy Taco
I so wish Galaxy Taco was in downtown San Diego instead of La Jolla!
Juniper & Ivy
It’s always my first choice when anybody comes to visit!
carne cruda asada, quail egg, cotija, jalapeno
persimmon caprese, burrata, lemon balm, puffed rice, champagne vin, persimmon jam
country ham pancake, candied pistachio, persimmon
sweet potato agnolotti, maple glazed chestnuts, sage, brown butter
ahi tuna wellington, mushroom duxelles, gravy, kale, horseradish fingerling potatoes
A very decent brunch option in San Diego.
butter leaf salad, apple, hazelnut butter, tarragon dressing, brioche
seasonal tart
I’m already trying to edit the Juniper & Ivy posts otherwise there will be too many. Definitely one of the best things about San Diego!
Heirloom tomato, smashed avocado, spring onion, fresh herbs, toasted buckwheat, green goddess
swordfish, graffiti eggplant, peperonata, thai basil
It is really nice when the place two weeks away has really solid cocktails and quite good food. Sadly they are guilty of what has quickly become my biggest pet peeve in San Diego which is every bar asking for a credit card to open a tab. I get it at a crowded bar. But when I am a repeat customer and am clearly not running out on my check, it is completely inhospitable. Sit at a table 6 inches away and of course you would never be asked for a card. Is the threat of dashing and dining any different? Why piss off guest who is sure to return? And after having all of my credit cards stolen more times than I can even count I don’t want any out of my possession for hours at a time. So what I am I to do? Pay cash for my cocktail and each plate as I order them? Tip prior to actually receiving any service?
beef tartar – capers, cornichons, red onion, chives, egg yolk, levain
crudite salad – arugula, radish, snap peas, fennel, green goddess dressing
This was my first visit to Juniper & Ivy as I put it off on my interview and apartment hunting trips fearing that I would be disappointment but what was supposed to be the best place in San Diego. Thankfully it is awesome and I have been back so many times in the last few months that eventually I will have to stop posting about it. The menu has since changed many times but this bbq carrot dish is still one of my favorites.
big trouble in little italy – bourbon, montenegro amaro, mint, lemon, peach bitters
bbq carrots, jalapeno chimichurri, peanuts, apricot
asparagus, soppressata, salmon roe, meyer lemon, crispy potatoes, cured egg yolk
beef tartare, fave hummus, pickled eggplant, beef tendon chicharron
I hope the Chef’s Counter tasting menu makes a comeback. But regardless I am so happy that Juniper & Ivy exists in what can otherwise be the dining abyss of San Diego.
hoshigaki, serrano ham
graffiti eggplant, ratatouille
sweetbreads, hot sauce
sea urchin, squid ink toast
oyster, pearls
yellowtail, mango, fermented jalapeno, achiote
foie gras, glazed walnuts, poached figs, watercress
porcini mushrooms, soft boiled egg, charred leeks, roasted chicken jus
spot prawn paella, chanterelles, corn, garlic aioli, lardo
ribeye, alaskan fingerling potato, crispy onion rings, broccoli
melon shaved ice
poached pear, fried ice cream