San Diego – 12/17/17 – Born & Raised

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.


caesar salad

steak tartare

Seattle – 5/26/17 – Bateau

Somehow I did not take any photos of my actual steak, but Bateau is actually a steakhouse via Renee Erickson whose other Seattle spots I love.  Ordering can be a bit daunting as chalkboards list all of the selections of the day and there are so so many choices of cuts and often the same cuts from different farms.  Many cuts I knew but perhaps even more that I did not.  And while it is tempting when faced with such a large menu to pick a tried-and-true cut, it is really the perfect opportunity to try something you may not have elsewhere.  The steak was delicious, as was the tartare but the side of english peas stole the show.
steak tartare – beet green sauerkraut, dill, cured yolk, rye toast

asparagus – nettles, egg yolk, salmon roe

english peas – burnt lemon, macron almonds, tarragon and fresh cheese

NYC – 2/7/17 – 4 Charles Prime Rib

I first went to 4 Charles specifically for the burger but was so envious of those around me and their amazing looking dishes of prime rib.  So of course I immediately booked a return visit.  Many many years ago I was a big fan of steakhouses but after one too many overcooked pricey pieces of meat I largely stopped trying.  It was lovely to have a fond reminder of why I loved this genre in the first place.  I think I had meat sweats all night and barely slept but it was completely worth it.

Shrimp cocktail
4 Charles house salad

Brussel sprouts

Chicago cut

Lemon meringue pie