Ortegas -Hillcrest

Ortega's, a favorite Mexican restaurant in Hillcrest with plenty of character, marguerita specials, fire crackling by the cozy bar and the colorful interior has some great dishes to offer.

The margueritas come in many flavors: almond, pomegranate, mango, mint... Almond spiced gives a nice rounded sweet and sour blend:


The baja shrimp ceviche, a tomato cocktail sauce marisco served on top of toasted chips :


The dorado Veracruz, a mahi grilled fish covered in a tomatoe and grilled vegetable splendor with bake rice and green olives is a hearty and delicious plate:


Ortega's serves it up, with a smile.

- Posted from my iPhone

Pizza Nova -Hillcrest

Nestled in front of the movie theatre, Pizza nova dishes out fired oven pizzas in a low key busy environment.

Surprisingly, pizza by the slice is not available! on a quick run, appetizers are an option.

The bruschetta, a garlic heavy mix of tomatoes (unripe nonetheless), basil and toasty baguette:



A chicken lime chipotle salad covers your quick green and neat fix, light spice:


Cheesy olive oil drenched bread biscuits appeared:


For a quick bite, particularly if you are late for a showing, simple bites are available at Pizza Nova.

- Posted from my iPhone

Bombay- Hillcrest

Bombay restuarant, located on 5th, was born out of what use to be a male clothing store. The airy open space and window wall that is pulled back to the street gives it a fantastic lounge vibe..

Order some food, do a little people watching or watch one of the bollywood films that is playing, the Monsoon restaurant group has some specials to offer.

Interestingly, they also own the restuarant Banana Leaf directly across the street, with that one offering more of a southern Indian spice.

Grab your mecero as you may be left to your own private conversation, the menu offers classic tikki masala, roasted tandoori chicken and plenty of dal and paneer options.

For starters, a curry infused hummous option was interesting: creamier consistency, light hummous and touches of paprika, an easy dipping starter:


The Bombay sampler with samosas, fried onion and chicke strips(?), tandori chicken and both the cilantro chile and tamarind sweet dipping sauce was clearly made for the tourists:


The chicken burgh, a marinaded chicken that was baked then roasted to seal in the juices, cooked with onions and bell peppers was a hearty and flavorful dish, with a side yoghurt mint sauce:


The dal, slow cooked lentils provided the fiber of the day:


The mango chicken was an interesting mild curry with mango chunks, an interesting sweet and spicy combo:


The plates created combined a variety of flavors, easily scooped up with some warm naan bread:


For dessert, an Indian ice cream called kulfi, mango flavored.. Tasted like a frozen mango shake with a little cardamom.. Almost like a frozen custard type:



Spice factor should not be an issue for most folks as the curries and spices are minimized. The interior loungey space with a fanciful curtain of rain makes it for a great meeting spot.

- Posted from my iPhone

Amaya- Hotel Grand Del Mar

The entirely seclusive Hotel Grand Del Mar, perched on a rugged canyon preserve in Los peñasquitos brings a little bit of the ornate glamour to San Diego.

Winding roads lined with eucalyptus dimly lit with strategically place lighting, embrace the stranger as you make your way to Amaya.

Full court stop, granite and marble slabs are enchanted with gas lanterns and cheery valet. As you enter the hotel, you are welcomed with a large bouquet of fresh flowers, colorful and aromatically stimulating, essence of cinnamon, currant and allspice
Creates a warm nostalgic feeling:



Amaya, located in the level below the hotel, is classified A's a bistro interestingly enough. The corridors and welcome spaces are lavish: marble, old world class and modern luxury...








The bar is inviting. With backlit bottles, snacks to pacify the hungry beasts and a proper martini service (finally), one can get very comfortable:






The oysters prepared 4 ways: baked gorgonzola and spinach ala rockefeller, topped with a tomato cocktail sauce, baked with bread crumbs, bacon bits and Parmesan, or topped with shredded cucumber and yuzu sauce started the feast:



Tasty but lacking the salty briny oyster attraction, the chevon blanc with it's minerally subdued flavors, prepared the palette for the tromato based saffron splashed baked salmon and clams:


Hearty clams, baked salmon skin was crunchy but saffron and garlic were not shining through...

The duck breast definately came through as a winner. Baked duck breast served on top of grains cooked in a mushroom and Dijon enhanced sauce was fabulous.. Fantastically paired with a medium bodied borgogne wine... Harmony of flavors..



For dessert, an interesting reinterpretation of Napoleon ice cream: layered strawberry, vanilla bean and chocolate crisp, dressed with strawberry droplets and crunchy bits:



The double layered flan was a solid consistency, vanilla speckled and lightly honey drizzle with raspberries and blackberries was a delicate touch of sweetness:


An experience nonetheless, Amaya offers some classic flavors, a great wine selection and the ambience of an old world luxury get away

- Posted from my iPhone

Eden.. Hillcrest

Eden, the new garden of play, is in full swing serving brunch and cocktails. Outdoor seating on a sunny day is a perfect sunday brunch..

With comfort food including waffle sandwiches, egg bennies and bottomless mimosas, Sunday's can have a whole new meaning..

Down to the food. The caprese omelette, light mozzarella and sauteed tomato, perfectly light and fantastic with a little spicy sauce request:



The manwhich... All Carnita stuffed omelette was hearty...

The Michael Angelo, bennies on ciabbatta bread with sun dried tomato and prosciutto .. Fabulous:




The minosas were a spritzer variety this time, but for a local eatery, brunch is on...

- Posted from my iPhone

Basta pasta

Ever get a group of highly excite able individuals into a kitchen for making pasta from scratch? It's an event that brings a lot of laughs and fun into the art of making dinner.

The dough has a simple ingredient list: flour, water, eggs and sometimes a few interesting additives can really make the pasta in a mushroom, tomato or spinach variety.




Flattening out buckwheat pasta dough balls into thin sheets, to be subsequently threaded through to make fettucini size strands:







The boiling to al dente prepares the pasta for it's joining with the sauces:

A taste test is a must:








A spectacular choice of sauces. From the Brazilian side, we had a garbanzo bean based sauce with sage and rosemary, simmering with the pasta till done. Hearty and delicious...


From the Italian side, a tomato based sauce with bay leaves and onion for flavor:


Chicken cannellini were also Prepared,wrapped in thin layers of pasta, chicken and cheese topped and baked together:


For salad, a spinach and roasted date variety, baby sugar plum tomatoes, red onions and crumbled gorgonzola cheese:


Topped with an olive oil and shallot blend with orange, cranberries and dill:



The feast came together, representing the benneton flavors of our creation:


With a champagne toast, prosecco and nice La crema Pinot, the festivities continued throughout the night.

A 22 yr old cab was brought out for the occassion:



Fully mature, the complexed structure topped the meal.

For dessert, a selection of chocolate shortcake, dark chocolate brownie, oatmeal cookie and a lemon meringue bar:



With active participatory role for all dinner guests, the evening was a smashing success.

- Posted from my iPhone

Tre porcellini- Hillcrest

The new opening of Tre Porcellini, in the spot where Bite use to be, is another Italian centric restuarant. At first thought, didn't think the street could possibly entertain one more, but fortunately was pleasantly suprised.

The starter was a speck wrapped jumbo shrimp with mixed greens and a Dijon flavored sauce... Fantastic:


An olive oil marinaded tomato tapenade was served with sliced ciabatta bread:



The swordfish special, topped with eggplant and tomato, cooked with olive oil, roasted potatoes was also quite delicious:


Dessert included nutella crepes... Love me some of that nutella:


With gracious welcomes and attentive service, Tre Porcellini may have a good chance of dominating the street for Italian venues... But in a more contemporary setting, tasty plates awaits you.

- Posted from my iPhone

Katsu sushi- gaslamp

If you're running around the gaslamp area looking for a sushi, run don't walk from Katsu sushi..

Overall, service was fine but quality of fish was just not there. I was reminded of airport sushi.

The sashimi appetizer, was your basic array: tuna, salmon, yellowtail and a red snapper slice was interesting:


A couple of days in the fridge could be tasted..

The caterpillar rolls was heavily doused in the black semi sweet tonkatsu sauce:


Getting a pass, not fabulous enough.

The yellowtail was another ok rating, but again nothing to rave about:



Presentation was fine, though procurement of fish was the greatest concern. The fresh power flavors that draw the craving for sushi were just not calling this day..

Downtown just isn't cutting it for sushi...

Lincoln room- SD

A surprising renovation project has transformed what use to be confidential into a new place called the Lincoln Room.

Confidential was a fantastic place, modern interior was some of the best tasty bites.. The steak lollipops with gorgonzola cheese and port reduction were to die for, or the Vietnamese scallops with Ginger jasmine rice, the stuffed dates, or the deconstructed pizza with roasted garlic bulbs that would make your date run far far away...and let's not forget the orchid martini's and the retro spy-ware of the staff.. Well those days are gone...

The Lincoln Room is a bit of a conundrum. With the same owners and same chef, remnants of confidential's food is on the menu, but a twist in that there are a lot more comfort foods.. Burgers, mac n'cheese, some double fried options as well.




The interior is decorated like a wood log cabin.. Log panelling everywhere, hung lanterns and even a penny covered bar top.. It's sort if like a modernized dice bar with new upholstery gone wrong. That homey dive appeal with the cabin look was a bit of an energy drainer..

Across the street there was Katsu sushi. Ok if you are starving but a 3 star in terms of sushi options and quality. It reminded me of those airport sushi places one gets stuck at on international flights. Actually, the sushi spot in SFO was better.

Sake is half off during happy hr, cold or hot:



The jalepeño roll had a dollop of spicy mayo sauce, tuna sliced and Shrimp:



Sushi quality was not something to rave about, but kept the hunger beasts a bay for the duration of the performance..


- Posted from my iPhone