Red Pearl- Downtown SD

Red Pearl, an Asian inspired dining spot brings to the colors of red to whole new level. A giant red chair graces the entrances to a dark lit interior, that's part sports bar and part dining room area. Step past the sporty lounge section to a private booth where you can have an intimate dinner or sit at one of the communal tables where you can bump elbows with fellow diners.

The mixologist on staff has a creative effort to bring lychees, pomegranates and fruit liquors to a whole new level. Enjoy a Singaporian sling, a dragon bite or a pomegranate sparkling martini. Appetizers include thai spiced calamari, fire spiced edamame, or this fantastic new find. Tuna tartare topped with tobiko caviar, served on a tempura squash crisp and drizzled with a semi-sweet teriyaki flavor... the textures where fabulous:

The crunchy crispy lemon chicken, topped with roasted lemon rinds and served on top of green beans and eggplant was a citrus delight:

The drunken noodles with shrimp were prepared to order, hot and pipping, thick wide chow fun noodles in a light oyster sauce garlic and hints of fish sauce. Stir fried delight..

Red Pearl brings you pan-Asian food, curries, dim sum in a red and hip environment.


http://redpearlkitchen.com/

Joao's Tin Fish-Liberty Station Point Loma

Joao's Tin Fish eatery, located in Liberty Station in Point Loma is a seafood lover's dream with an Italian and Portuguese kick. Paying homage to the fishermen that started the city, Italian and Portuguese dishes, spices and elements are fused with local seafood.

With a full raw bar, oyster shucking sessions are available. On this occasion, brunch was the calling. The casual restaurant offered full breakfast menu.  Starting out with crabby Mary's, the classic bloody came packed with crab meet, tender chunks marinated in the mix as well as a side serving of lump crab.. a bevarage with a built in meal!

The crab omelette, another wonderfully stuffed omelette that oozed out molten cheese and healthy crab chunks, was served with Portuguese beans:

The eggs Benedict, sunny side up served with an Italian spice influenced Bearnaise sauce, home potatoes with onions were equally tasty:

With a wide selection of ahi, mahi, swordfish, and oysters, this fish-house might require a separate visit to explore the specials from the sea...

http://www.joaostinfish.com/

http://www.joaostinfish.com/menu/lunch_dinner_menu.pdf

Thanksgiving Festivities

Thanksgiving is a fantastic holiday to sharpen the cooking skills, celebrate with family and friends and give thanks for all that you have.

Let's start with the turkey. A 26lb bird was prepared fro this year's celebration, stuffed with a mixture containing prunes, raisins, breadcrumbs and baked until tender to pull apart.

A side of stuffing.. spiked in with fruits, prunes, corn, raisins and bread stuffing...

a full spread included roasted brussel sproats, green beans with onion and bacon, a honey baked ham topped with pineapple, homemade mash potatoes and sides of gravy.

honey glazed sweet potato...

and for all those that won't let anything go to waste, the neck meat of the turkey is apparently the softest and tenderest of the entire bird:

Happy thanksgiving and to all the creative leftover recreations!

Urban Plates -Carmel Valley

Carmel Valley and Del Mar have experienced a recent expansion of restaurants. From the popular and scene at Burlap, to timely spots such as Blue Taverna, and Flavor. All to be found in the convenience of strip mall amenities! A newly opened up place in the Del Mar Heights shopping area is Urban Plates.

A casual and comfortable atmosphere, Urban Plates is a mesh between a gourmet cafeteria and a food court with various options. From a salad station where fresh kale, spinach and greens are whipped into Cesar, Asian chicken salad or Mediterranean style, to a carving station where beef, chicken and grilled fish is available, to a pizza and dessert bar. You can pick and choose to your liking, with full entrees averaging between $10-12. Plus various wines and beers and tap, in a lofty and natural earth toned environment and you have a casual dining experience.

Tuna salad nicoise. A seared ahi steak layered on top of fresh greens, baby fingerling potatoes, fresh boiled eggs and cherry tomatoes with green beans mixed in a light vinaigrette... delicious

The seared ahi plate, served with fingerling potatoes, green beans and a grilled piece of bread..

a lemon bar for dessert.. tart and flavorful..

Urban Plates: grilling, serving or tossing it fresh daily...

http://www.urbanplates.com/

SD Food & Wine Event

The annual Food & Wine event in SD takes over the marina and seaport village area, showcasing many of the local restaurants and wineries from Sonoma, Paso Robles, Napa and Temecula. Foodies, purveyors and wine aficionados from the area came by on this gorgeous sunny day to taste and drink to their hearts content.

Romesco, a baja med bistro located in Bonita was showcasing some fabulous colors and flavors. Corn tortilla wrapped carnitas with marinaded red onions, shreds of papaya, guacamole and a slice of jalapeno..

Blue Point was serving some supersized crab claws. Sustainable harvest, apparently only one claw is taken. Hearty and great with the garlic aoili, but a bit challenging to eat while on the go.

Sea Rocket was rocking with the baja shrimp, pipette containing tomato enhanced juice, topped with a candied basil and thai basil foam. Inside the plastic holder was a butternut chowder.. delicious, but an environmental disaster..

Buster's beach house was sporting a healthy sizes ahi poke, layered with seawood and avocado

Masala prepared a vegetarian biryani. Spicy and flavorful.

Peruvian specialties were prepared by Secret Cafe. Ceviche prepared in several ways, clam and tomato, spicy mahi and scallops

brisket and potatoes... how can you go wrong?

beef cheek... in a semi sweet glace..

With several hundred options to choose from and wines to equally match, tasting is definitely a fun adventure to enjoy with your local foodie friends.

Red Door - Mission Hills

The Red Door restaurant offers a cozy atmosphere, all american cuisine in a comfortable setting. A Mission Hills gem and local neighborhood spot with charm. Walk away from the busy Washington street into the Red Door, a low lit environment and gracious host welcomes you. Two small dining room areas seating about 20 or so tables provide a comfortable space.

A garden kale salad prepared with roquefort and balsamic vinaigrette was refreshing:

The halibur, a whole filet sauteed and then baked with a garlic basil coating, cooked in a red ripe tomato sauce with grilled zucchini and squash :

the Iowa pork schnitzel, covered with a lemon capers and sauteed red cabbage cooked in vinegar:

With a side of haricot vert, cooked in garlic and onion:

The lemon panna cotta, a light preparation with fresh raspberries was fantastic:

Great cuisine, comfortable environment awaits you behind the Red Door.

Estancia Hotel Events -Scripps 50th Gala

The Estancia hotel, located in La Jolla, is a gorgeous and exclusive place nestled in between UCSD, Scripps, the Salk Institute and the new Craig Venter Institute. The grounds are meticulously maintained, inviting landscapes and southern California charm, events at Estancia are always well done.

This particular event was Scripps 50th Gala night. Celebrating 50 years of scientific research with 6 nobel laureates and over 270 investigators unraveling the mechanisms of disease and life processes. The pre-dinner reception presented trays of salmon covered lemon crostini, seared shrimp topped baguette crisps with scallions and risotto bars with tomato soup dipping trays.

A common them for decorations, was utilizing the glassware and beaker sets for the flower arrangements. A whimsical yet aesthetically pleasing option for the event:

The salad was a julian apple salad, presented with both red and green apples, candied walnuts, a creamed brie wrapped in a thin filo crust, and a robust apple ginger vinaigrette.:

The main entree was a surf and turf variation. A petite filet in a zinfandel glace and chorizo emulsion, a sea bass oven baked with broccoli and a butternut squash and parsnip risotto:

The dessert was a pear tarte tatin with cinnamon ice cream.. a fantastic combination

Farmhouse - University Heights

The Farmhouse Cafe, located in University Heights off of Adams, tucked into a corner next to a Uhaul truck rental spot, a park and a Spanish tapas place. But don't let the location or the size discourage you from exploring this small french inspired cafe. With a strong promotion for locally sourced, organic and farm fresh goods, the dishes prepared are all designed with sustainability in mind.

Cooks confab had a special night in store. 6 chefs, 6 different confit preparations and 1 hungry beast :)
The night started out with Ian Ward from the Snake Oil Cocktail Co. A light and refreshing pineapple citrus bevarage with lemon and mint was prepared:

Tim Kolanko from A.R. Valentein prepared a fantastic pork confit, layered within apples and served on top of a fontina cheese fondue. The flavors complemented each other well, although presentation doesn't do the dish justice:

Jsix's very own Christian Graves prepared a tuna confit, with a corno di torro pepper, crusty bread and fennel aoili. The tuna was baked in a mini jar, simmering win olive oil and pepper.. phenomenal:

Katie Grebow from Cafe Chloe prepared a wonderful endive salad with a gizzard confit and walnut vinaigrette. Yes folks, gizzard! This often neglated organ (well if you're not in france), makes for a tasty treat:

The duck confit was saved for the very end. Amy Dibiase from the Shores at La Jolla Beach and Tennis Club prepared an amazing duck. Crispy and sweet, with tender juices marinaded within, the duck was prepared with collard greens, shelling beans and chanterelles drizzled with a little pomegranite...incredible flavor:

For dessert, the Farm House Cafe's very own, chocolate tart. Olivier Bioteau prepared a chocolate tart with fruit confit, blending in the rich power of chocolate with the sweetness of seasonal fruit..

The meal of the night was a special event hosted at the Farm House Cafe. But a frequent place to visit, heavily french inspired local and sustainable food is key to the freshness and quality of the dishes.


http://www.farmhousecafesd.com/

Alexander's -North Park

North Park has several hidden gems amonst the largely residential neighborhood. One such gem is Alexander's. A bit down on 30th, an all white interior welcomes you to a small tables and largely contiguous space with the kitchen. Low lit light, often enhanced with candles, reflects off the white marble counter top looking over to the pizza ovens.

Italian influenced dishes are available. But the specialties are clearly in the pizza making abilities. A slightly thicker crust pizza baked in olive oil goodness. The blondie, a pesto covered white cheese pizza with slices of chicken and a whole baked garlic clove to drizzle on top!

The salad on 30th was interesting. Loaded with fruits, including pineapple, a light and tangy dressing, cranberries and greens









The special of the day, a sea bass, topped with a carmelized onions and garlic, seasonal vegetable and roasted potatoes:

Explore a North Park eatery that has distinctive flavor and small restaurant charm.

http://www.alexanderson30th.com/

Terra- Hillcrest no more.. El cajon

Terra, the uptowns' neighborhood restaurant has expanded it's food options and drink services.With a recent move to El Cajon, brunch and dinner specials are abound. For a small place that was corner suited in the Uptown district for 13 years, the food is quite good... Globally influence plates, well prepared dishes and always tasting fresh.

But that aside, the newly offered $3 bottomless mimosas has a small dedicated brunch crowd returning.

Take for example the tuna slaw... 3 slices of seared blackened tuna with napa valley cabbage slaw:







Great starter, light with a vinaigrette drip, tuna fresh and spicy outer coat, seared just right.

Or the cinnamon flavored whole chicken:







Glazed with a rich and earthy sauce, cooked to perfection, sweet and succulent all nestled on top of carrots, spinach and veggies..

Locals, don't forget your free brunch coupon for the weekend..

- Posted from my iPhone

O-Bar LA

Before their was west elm and the dark wood indonesian elements became trendy, O-Bar set a new precedent for lounge atmosphere an great bites with secluded booths for dining.






Grilled apples and arugula salad, coated with an almond olive oil, fabulous:



Salt and pepper calamari with a basil dipping sauce... Light batter, crispy and crunchy:




Sautéed yellowtail, baked then served in a light wasabi potatoe..



The raved about mac and cheese,

- Posted from my iPhone

King fish- mission valley

If you have already started the holiday shopping craze and your're stuck in mission valley, King fish is not a fish market that offers a variety of oysters, fishes and appetizers to fuel the frenzy.

The louie crab salad with Dungeness crab was superized...






With a mound of lump crab buries underneath the baby shrimp, the seafood was pretty good... Just bring your own dressing or you'll get a side of thousand island!!

The Fijian wahoo fish was well prepared, grilled with a side of ratatouille veggies:






Roasted tomatoes and onions were great, sauteed spinach and tender wahoo... Crab shack watch out, king fish is moving in!

- Posted from my iPhone