Kitchen 1540

Last night me and Sol went to visit our first wedding photographer. She wanted to meet at L'Aberege (Luh-Bearj) Del Mar, a boutique hotel right on the coast. Since I've been back in Cali I've heard about this place from a few people, so I was pretty excited. We met in the lobby/lounge which was very white. I felt like I was in a huge beach house in South Carolina, very cool atmosphere. You knew you were a nice place but it wasn't stuffy at all. After our meeting (we really liked the photographer for those of you wondering) we decided to try out the restaurant, Kitchen 1540.

We walked into the to a sleek modern restaurant with again lots of white and some orange accents. We started with a glass of champagne, I guess to celebrate something, though I'm not sure what it was we were celebrating. Just being happy I guess.

Sol started with Egg & Bacon app with house made pancetta, 62 degree egg, brioche, & smoked ketchup. What is a 62 degree egg you ask? Well, let me tell you. According to the chef it is when the outside of the egg is cooked and the inside is not runny, but still velvety and soft. The bacon was a thick tender cut - so good with the egg yoke. The whole dish was kind of set up like a Benedict but overall, very well put together and quite tasty I might say.

Sorry it's off center, super dark and it was my camera phone!

For my app I went with one of my favorites, Scallops or Scollops as Chef Gordon Ramsey says. It had popcorn puree, candied almonds, salted caramel, nasturtium. What's that last word and how do you pronounce it? Well to be honest I forgot to ask, but I just looked it up and its basically the scientific name for watercress. It sounds like an interesting dish right? It was amazing, it had some fresh popcorn that went well with the Carmel. Great texture. The diver scallops were huge! They were cooked so perfectly, a light sear on the outside and sooooo tender in the middle.

Yes, that's popcorn.

We ordered our next glass of wine, Sol a Pinot Noir and I was leaning toward a merlot/malbec but the server correctly steered me the right direction of a great Cabernet.  She did everything right, it was higher priced and it was the correct pairing.  I haven't mentioned the service yet but it was definitely spot on.  The hostess knew the menu, the server seemed like she was a cook in the kitchen she knew so much.  She had great things to say about what we ordered was VERY knowledgeable about the entire menu.

And the entree's arrived....

I ordered Natural Beef Tenderloin  (Filet Mignon) with Smoked Potato Croquettes, green beans (and white), lobster mushrooms, Roasted Tomato-Cabernet Reduction.  It was great, the steak perfectly cooked.  I used the croquettes  to sop up the sauce.  The veggies which I self admittedly am not a fan of were damn good.  Overall I loved it. 

Sol ordered  a Braised Pork Shoulder.    It was very tender, the server said it had been braised for 7 days.  The little shell looking things on the side is gnocchi.  Soft but firm.  This dish definitely had a lot going on but it all melded together well.  I would mos def order this one next time.

All in all we had a terrific visit, no issues what so ever.  Food was great no glitches in the service.  Ambiance was outstanding.  And the hotel was different than anywhere I've even been before.  If I could afford it I would spend the night just because.  If you have a special someone, this is a great place to take them.  With each item you order it keeps you on the edge of your seat.  I can't wait to go back.

George's at the Cove, La Jolla

Here we go finally a place worth blogging about!  Wanting to go out to eat somewhere nice we were contemplating where to go, Encinitas, Del Mar, La Jolla, San Diego?  We settled on La Jolla and went to George's at the Cove.  During restaurant week this place caught my eye, but working nights I didn't have a chance to go.  Not wanting to "sit down" for dinner we went over to the bar.  This place has 3 floors, Ocean Terrace & Bistro, the Bar, and California Modern. Each floor had its own way of doing things.

A different concept but cool. 

We started with 2 of our favorite cocktails Sol a Hendrick's and Cucumber Martini and I enjoyed a Sidecar.  Mine was great, i sucked it down pretty fast.  I had a taste of  Sol's, she mentioned that the one at STK in NYC was better.  It was a  little tart and needed to be balanced a but by some bar syrup or Agave.

We started with a Charcuterie.  The Prosciutto (La Quercia) on the Charcuterie platter was probably the best of I have ever had. I'm not sure why, maybe because it was a bit thicker maybe not cured quite as long?  I don't know but it was tasty.  It also came with Pecorino cheese, typically hard and a bit tart.  This one on the other hand was much softer and slightly sweeter.  It's made from sheep's milk, fyi. The plate also came with a mustard fig compote.  It was good but it was chunks of fig with mustard seeds.  I think it could have been a bit better if it were more of a jelly with a bit more mustard.  Still over all a  very good plate of food!

Our other app was what our server called deconstructed bruschetta.  It had grilled bread, and a puree of butternut squash (very fall) and ricotta cheese.  On top of that was some goats cheese.   It was very smooth and a bit nutty.  Kinda tasted like pumpkin but it was super good.  It was very different and I am not sure that I would necessarily call it bruschetta but still, it was inventive.  But...where were the tomatoes?  According to my bible, wikipedia, it says Bruschetta is grilled bread rubbed with garlic, olive oil and can include various array of toppings.

We waited for a little wile before dinner I had a few Ballast Point IPA's (Brewery out of San Diego) and Sol had another a "New fashioned" rather than an Old Fashioned.  Eh.  We finally decided on dinner, and geez louise I have to say this kitchen puts out their food faster than McDonald's.  So when you order you'd better be ready to eat.

Even though we were at a seafood-ish restaurant I was in the mood for some beef.  But I thought better of it and ordered seafood.  Well kind of.  It was Garlic Roasted shrimp with Chorizo & Piquillo Pepper Risotto, roasted fennel and shaved almonds.

A nice looking dish, unfortunately you cant see the piquillo peppers and chorizo but they look exaclty the same.  This is a nice touch that good chefs excecute well.  The almond actually added some very nice crunch to the softness of the risotto.  Unfortunately...the risotto was WAY too soft, over cooked.  And ladies and gentlemen for the first time that I can remember I sent-it-back.  I had to it was in-edible and I might has well have burned money.  So after a while it returned cooked perfectly.  I felt bad but I've watched Hell's Kitchen for a long time and Chef always makes them taste the  risotto before they send it out.  So they either didn't taste it or didn't give a crap that it was over cooked and sent it out anyway.  It was a very well though out dish but it just didn't deliver.  Maybe it was too simple?  I'm used to risotto that's a bit more rich and this didn't have the flavor I was looking for. Oh well, can't win them all.  Risotto can be amazing but it really is hit or miss.

Sol ordered Sesame crusted Tombo, baby bok choy, oyster mushrooms, leek fondue, miso-soy vinaigrette





First of all what the F*&$ is Tombo?  Am I the only one who has never heard of this?  Guess it's a fish, actually its Tuna or albacore.  Who knew?  I just found that out right now so I guess I don't think its so crazy any more.  But why don't they just called it Ahi Tuna like every other place?  Anyways I tried a bit and like mine, it sounded good, it looked good but it just didn't blow me away.  I really wanted to love this place, but all in all it was good, i'd give it 3 out of 5 stars. 

We even wanted dessert, it looked good but decided against it.  I told Sol I think if our Entrees had been better I would have wanted to order one.  But that's the way the cookie crumbles sometimes.

I can't even think of a good conclusion to this blog.  I am either not inspired by this place or I'm rusty.  You decide...