A jewel over the sparkling Pacific Ocean, Eddie V’s Prime Seafood in La Jolla offers 180-degree views of the most magnificent coastal location available in San Diego. Striking architectural lines and chic modern décor are the backdrop for diners seeking a special experience. The La Jolla location is unique because it is located at the old Green Dragon Colony, La Jolla’s founding colony. This is a historic writer’s association in La Jolla. The bar area, raised above the main dining room, features a small fireplace that has been there for centuries. Continue reading Visit Eddie V’s
True Food Kitchen is a health-driven, seasonal restaurant merging nutrient-rich ingredients with a flavor-forward menu that rotates regularly to let guests experience great-tasting ingredients at the peak of their freshness. The new 9,000-square-foot True Food Kitchen in UTC offers a dining room that can seat 200 guests, plus options for dining alfresco on two outdoor patios.
The acclaimed NINE-TEN Restaurant, located at the landmark Grande Colonial hotel, has completed a $300,000 renovation. The project, designed by San Diego-based Robinson Brown Design, includes a revitalized dining room and bar, and an updated sidewalk patio dining area and ocean-view terrace.
“We went to great lengths to create a modern vibe while keeping the restaurant’s existing upscale mood,” said Terrence Underwood, general manager. “The contemporary design infuses a classic ambiance and a refined, contemporary sophistication, complementing NINE-TEN’s reputation as a culinary destination.”
The newly opened Himitsu in La Jolla is an elevated Japanese restaurant that specializes in fresh nigiri, sashimi, sushi and izakaya-style tapas inspired by Executive Chef Mitsu himself.
Bringing 17 years of experience from Sushi Ota with him, Chef Mitsu has honed his craft, and with a focus on delivering a premium service to match topnotch Japanese fare, he is dedicated to ensuring that every patron has a personalized experience tailored to their individual needs.
From the restaurateurs behind Pillbox Tavern in Solana Beach, Nautilus Tavern fills La Jolla’s niche for an elevated neighborhood bar and grill where guests can enjoy a beachy setting matched with topnotch cuisine. Complete with two spacious patios and a coastally chic environment, this promising eatery offers forward-thinking cocktails and scratch-made favorites to delight the city’s discerning palates.
With the weather warming up, Herringbone La Jolla debuts a new spring menu from newly appointed Executive Chef Jessie Glessner. Growing up in Kauai, Hawaii, Chef Glessner was exposed to the idea of accentuating fresh, local produce at a young age. Embracing the relaxing atmosphere of the San Diego coast, Chef Glessner feels right at home in the Herringbone kitchen. The “fish meats field” restaurant prides itself on serving fresh seafood with local ingredients – a natural fit based on Chef Glessner’s coastal roots.
Given the wide array of stunning locations to dine in San Diego, it’s nearly impossible to find a new venue tucked away from the typical tourist hotspots. There are many choices in this beautiful city, with whitewater vistas and orange sunsets every day of the week. With a kaleidoscope of cuisines representing most corners of the world, it can be somewhat of a challenge at times to find a simple menu that still provides healthy and fresh choices.
Continue reading Caroline’s Seaside Cafe
Herringbone La Jolla is starting 2017 off the right way with its launch of happy hour 7 days a week! Also known as Oyster Hour at the “fish meets field” concept in the heart of La Jolla, guests can now enjoy $1 oysters with discounted bites and drinks daily in Herringbone’s bar and lounge – because, wine not?
Herringbone La Jolla launches its happy hour – Oyster Hour – 7 days a week from 4-6pm. Guests can now enjoy $1 oysters with discounted bites and drinks daily in Herringbone’s bar and lounge. Choose from a selection of bites, and wash it down with Herringbone’s specialty cocktails, infused house spirits, sangria, beer or wine.
After a nearly 10-month overhaul, The Hake’s Managing Partner Ricardo Dondisch along with his local and Mexico City based team are proud to unveil the results of an extensive renovation intended to reinvent the restaurant from a tucked away neighborhood gathering spot into an oceanfront dining destination. Located within the recently remodeled 1250 Prospect Street building in the heart of La Jolla Village, the new nearly 5,400-square-foot space presents locals and visitors alike with an internationally inspired menu, handcrafted cocktails and a thoughtfully curated wine list all delivered with an unparalleled level of sophisticated service in an elevated, yet welcoming atmosphere boasting panoramic views of the Pacific Ocean.
Founded in 1998 by restaurateurs Paul Fleming and Bill Allen, the first Fleming’s opened in Newport Beach, California. The vision was to create a unique steakhouse experience with an emphasis on generous hospitality, an inviting atmosphere and the very finest aged USDA Prime beef.
In addition to inspired service and expertly prepared Prime Steak, our founders focused on an exceptional selection of wines for Guests to explore. The Fleming’s 100® — our award-winning collection of 100 wines by the glass — was born.
Eddie V’s at The Headquarters is a fine-dining restaurant that offers fresh seafood creations and premium hand-carved steaks.
The new Eddie V’s boasts 10,768 square feet, including a 635 square-foot patio (seating for a combined total of 302 guests). The interior color palette showcases soft, sultry variations of earth tones, including mixed-wood finishes, natural tiled-stone walls of travertine, and shimmering stacked-glass accents. The contemporary design is marked by a two-story, glass-encased wine cellar; custom, Art Deco-styled light sconces and original local artwork adorns walls throughout the space.
From curing their own salmon, to the charcuterie, sauces, stocks, and pastas, to making their our own salami, cheeses, ice creams, and sorbets, NINE-TEN is a casually elegant and food-driven restaurant that seems to remain timeless. This is a restaurant where people come for great food and wine, whether wearing a coat and tie or jeans and a button-down shirt. The staff is exceptionally well trained and educated on the food and preparation methods, as well as wine selections and pairings.
Spending a great amount of time working on the line, doing the actual cooking and plating, Executive Chef Jason Knibb is a hands-on chef, with almost every dish that leaves the kitchen having something on it that he actually touched. “There is no pomp and circumstance for me, I just want to cook,” he says. “I don’t have a culinary degree, and am pretty much a self-taught chef who has spent years practicing and learning from all the great chefs I’ve had the privilege to work under.” -Maria Desiderata Montana
Read more about Nine-Ten in my award-winning book: San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City and Food Lovers’ Guide to San Diego.
Jamaican Jerk Pork Belly with Black-Eyed Peas & Garnet Yam Puree
For the jerk marinade:
3 medium-size yellow onions, chopped
1-1/2 cups finely chopped scallions
6 teaspoons minced fresh thyme
3 teaspoons kosher salt
3 teaspoons brown sugar
3 teaspoons allspice
1-1/2 teaspoons nutmeg
1-1/2 teaspoons cinnamon
3 teaspoons black pepper
3 whole scotch bonnet peppers or habaneros
9 tablespoons soy sauce
3 tablespoons canola oil
3 tablespoons apple cider vinegar
For the jerk pork belly:
1 (5-pound) slab uncured pork belly
Salt and pepper to taste
2 medium yellow onions, diced
3 carrots, peeled and diced
4 stalks celery, diced
1 gallon chicken stock
2 quarts veal stock
For the garnet yam puree:
2 tablespoons olive oil
4 cups peeled and diced yams
6 cups water
For the black-eyed peas:
1 cup cooked black-eyed peas
1 cup diced and fried plantains
6 baby carrots, braised and halved
1 tablespoon thyme
Salt and pepper to taste
To make the jerk marinade: Place all ingredients in a food processor and puree. The mixture should be slightly chunky and smooth. Makes 1-1/2 quarts marinade.
To make the jerk pork belly: In a large, covered bowl, marinate pork over night with 4 cups jerk marinade. Remove the pork from marinade, scrape off excess marinade, and reserve. Cut pork belly in half and season with salt and pepper.
In a large sauté pan, sear pork on both sides until golden brown. Place the pork into a large roasting pan that is at least 3 inches deep. Add onions, carrots, and celery to the same sauté pan and caramelize. Add remaining jerk marinade and stocks, bring to a boil, and pour over pork.
Preheat oven to 325°F.
Place a piece of parchment paper onto the pork and then cover with foil. Place pork in the oven and cook for 3 to 4 hours, until fork tender. Remove from oven and let cool to room temperature. Remove the pork from the braising liquid and strain the liquid into a large saucepan. Skim the fat from the liquid, place the pan on medium-high heat, and reduce liquid by half. Remove the pork belly from the liquid and reserve liquid for later. Place the pork belly into the refrigerator and let cool until firm. Once firm, cut the belly into sixteen 11/2 x 11/2-inch cubes. Set aside until ready to deep-fry.
When ready, deep-fry three cubes of pork belly in a deep-fryer until golden brown and crispy. Glaze the belly with some of the braising liquid.
To make garnet yam puree: In a medium sauté pan over high heat, add the oil and yams. Sauté for 2 to 3 minutes and add the salt and water. Reduce heat to medium-high and simmer until yams are soft and the liquid is just about dry (add more water if yams are not cooked). Strain yams and place into an ice bath to cool. Once the yams are cool, add to a blender and puree until silky smooth. Season with salt to taste. Set aside.
To make the black-eyed peas: In a large pan sauté the black-eyed peas, plantains, and carrots in the remaining braising liquid. Simmer liquid until it is reduced to a glaze. Season to taste with thyme, salt, and pepper. Warm the yam puree and, using square serving plates, dollop yam puree off-center of the bottom of the middle of each plate, creating a decorative “swoosh” by swiftly dragging the spoon across the plate to give the dollop puree a little “tail.” Place one pork belly cube at the left top of the swoosh, another in the center of the plate, and another at the bottom of the plate. Spoon the black-eyed pea mixture on top of each piece of pork.
Jamaican Jerk Pork Belly with Black-Eyed Peas & Garnet Yam Puree Recipe appears in the San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City