More than a steakhouse, Argyle’s Executive Chef Kurtis Habecker boasts a seasonal menu and lets his food do the talking.

Fresh Baked Popovers (Photo by Maria Desiderata Montana)
Fresh Baked Popovers (Photo by Maria Desiderata Montana)

Inviting and warm with a staff that is very knowledgeable, friendly and professional, Argyle’s Executive Chef Kurtis Habecker is in tune with changing the menu to suit what’s in season “There is a lot of thought that goes into each dish and how to make the ingredients shine,” he says. “From day one, one of our main focuses has been to deliver the best possible product while conveying the story behind it.”

Hamachi Sashimi with Kaffir Lime, Charred Ginger and Crispy Lotus Root (Photo by Maria Desiderata Montana)
Hamachi Sashimi with Kaffir Lime, Charred Ginger and Crispy Lotus Root (Photo by Maria Desiderata Montana)

Chef Habecker takes a playful approach to the food he creates. “I like my food to do the talking and will not be content with good enough,” he explains. “I will always be hungry for more, looking for inspiration, and pushing myself to be better.”

Dungeness Crab Tacos with Maui Onion Salsa, Avocado and Cilantro (Photo by Maria Desiderata Montana)
Dungeness Crab Tacos with Maui Onion Salsa, Avocado and Cilantro (Photo by Maria Desiderata Montana)

Using sustainable, local, and organic ingredients, chef Habecker likes to know what he’s buying and how it’s grown and raised. “I like knowing that I’ve played a role in helping the people and community around me. I also hope that it will inspire people to in turn demand that their local markets will make a better effort to buy products that are from their area and vary the products by season.” 

Seafood Paella (Photo by Maria Desiderata Montana)
Seafood Paella (Photo by Maria Desiderata Montana)

The local carrots with honey, coriander and espelette epitomizes chef Habecker’s natural cooking philosophy. The carrots are cooked sous vide, and seasoned ensuring they are done with care and precision. The dish is finished with a quick roasting in the oven and finalized with a local orange blossom honey (orange is a great friend to carrots). The coriander, with its citrus notes, compliments the honey and carrots, and the espelette gives a dose of smoke and pleasant warming. The dish is completed with the carrot tops, which further enhances the carrots with a green aspect and satisfying crunch.

Local Baby Carrots (Photo by Maria Desiderata Montana)
Local Baby Carrots (Photo by Maria Desiderata Montana)

Chef’s tips for cooking healthy meals:

  • Don’t try to take a dish and make it low fat. Most of the time what makes food taste so good is the fat in it. Eat a smaller portion and substitute more fruits and veggies in the meal.
  • Try to build the flavor of a dish by using fresh herbs and spices.
LEMON MERINGUE BAR WITH STRAWBERRY AND BANANA SORBET. INCLUDES BUTTERY SHORTBREAD COOKIE AND CARAMELIZED BANANA (PHOTO BY MARIA DESIDERATA MONTANA)
LEMON MERINGUE BAR WITH STRAWBERRY AND BANANA SORBET. INCLUDES BUTTERY SHORTBREAD COOKIE AND CARAMELIZED BANANA (PHOTO BY MARIA DESIDERATA MONTANA)

Don’t worry, chef Habecker still saves room for dessert, in moderation of course.

Argyle Steakhouse at Park Hyatt Aviara
7447 Batiquitos Dr Carlsbad, CA 92011
(760) 603-6908

*Story written by Maria Desiderata Montana. All photography taken during dinner.

Argyle Steakhouse on Urbanspoon

This entry was posted in Food and Wine and tagged , , , , , , , , , . Bookmark the permalink.

Comments are closed.