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

Cucina Urbana - bankers hill

The recreation of Laurel is going strong. The reincarnated spot gave birth to Cucina Urbana, a modern Italian influenced restuarant with multi-environment dining opportunities.

From the main dining room lit with low powered incandescent coiled lamps, to the boutique hotel bar, the communal tables, the pizza oven bar or the back cornered private table in the wine room, the energy levels are high on any given night.

Let's start with the appetizers, hummous spreads, olives marinaded in orange rind and herbs, or charred octopus , there's an option for all tastes.

The hummous with red pepper jam, refreshingly light, blended with lemon and olive oil and served with sourdough, baguette and olive laden bread:



The charred octopus was an interesting dish. Grilled baby octopus served on a toasted baguette with a slice of ham and watermelon..



The ricotta gnudi, a sage brown butter ball of goodness.. Stuffed with ricotta and parmigiano.. Sinfully delicious:



The Mediterranean mussels, red pepper, white wine, kalamata olives all drizzled with a chipotle aioli:



Perfectly paired with the Parmesan and truffle fries:



The sherry marinated beet and Valencia orange salad, delicious beets, hearts of palms and a light franchise geese and hazelnut dressing.. Easily supersized for a dollar more:



The thin crusted pizzas are wood fire prepared, right in front of you if you sit at the pizza bar. Mission fig and Gorgonzola, Carmelites onion, candied pecans, aged balsamic and topped with arugula.. Fabulous:



Or try the pepperoni and fennel sausage combo, house made mozzarella, pepper and potent sausage:



The roasted Jidori chicken with fontina polenta, asparagus and a pistachio pesto is amazing..



With all wine bottles set at retail price, and a wide price range of options, it's a little too easy to have a good time.

A new addition to the desserts is a chocolate caramel mostaccioli bar.. Crunch bottom layer, almond caramel, dark chocolate and sea salt chunks... Textures, flavors harmonize together for a fully loaded bite:





- Posted from my iPhone

Wellington - Mission Hills

Steak and martinis. Do you need anything else? That's the welcoming spirit of Wellington, a steak and martini place. Located in mission hills, down the block from sister restaurant Red Door, Wellington brings a dark and seductive environment to enjoy.

Black leather club chairs, dark walls an a mirrored backdrop with old school chandeliers, the menu is straightforward: meat and martinis.

The grilled romaine salad, topped with a buttermilk dressing and crumbled blue cheese:


Half of an 8 oz filet, medium rare with grilled asparagus and smoked mushrooms.


Sauces galore.. Chimichurri sauce, mushroom or au poivre are some of the selections to enhance your meat.

For dessert, a strawberry and rhubarb cobbler topped with vanilla ice cream:



With thursday night jazz and Monday martini nights, a little carb free adventure of martinis and meat is hard to resist.

- Posted from my iPhone

Cafe Bleu- mission hills

A prior member of the Red Door, Wellington and Cafe Bleu restaurant trio, cafe Bleu has spun off under new management and is embarking on a customize experience.

Small and intimate, redd covered walls with a blue lit bar, low lit ambience and comfortable seating arrangements, including salon style couches, French inspired meals, hearty wine selection and cheese options to die for, great meals are bound to win you over.

Mondays are half off wine bottle, any bottle! Start with an amuse busch, a light mushroom pastry topped with a dijon sauce:


Light, fluffy and delcious.

A roasted beet and spinach salad, reduced balsamic vinegar, goat cheese, candied walnuts.. refreshingly good:


The crostini selection, changed daily, bring a creative whim of whatever the chef is feeling that day. Bacon marmalade topped with blue cheese, rice aranciani topped with a strip of filet and corn fritters on the bottom plate. A perfect way to share multiple experiences with the the table:


The special of the day, a wild Ono served on spinach and Orzo in a light tomato lime butter sauce.. Fabulous:


A Spicy and currant rich petite syrah..




An let's not forget, the bacon wrapped dates, drizzled with balsamic reduction, olive oil and stuffed with blue cheese.. Sinfully delicious:


- Posted from my iPhone

Bayu Ethiopian - Hillcrest

Ethiopian food has made it's way into hillcrest. Taking over what use to be Blue Cafe, the family style eating experience is great way to enjoy a meal.

Berbere is a cooking style that incorporates red pepper and dark spices, that gives dishes a robust and spicy kick. The yebeg wot, a lamb stew in a Berbere sauce with garlic and ginger was fantastic.. Flavorful, succulent and warm fiery spice:



The meal is served on injera, a thin pancake like flat bread made from teff flour. It's allowed to ferment for a day, then baked on one side, creating a soft spongy like bread. Tear a piece an scoop some food into it.. This is a hands on project!

The shiro dish, ground split peas simmered with a blend of Berbere spices, stewed into a creamy sauce comes served in a stone bowl.

Finely chopped collard greens cooked with garlic, chile and ginger :


A variety of vegetarian options, flavorful meat dishes and distinct flavors welcome you at Bayu.

- Posted from my iPhone