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The Jewels of the Jewel

The Jewels of the Jewel
Published

The Jewels of the Jewel

Brandon Hernández | Photography by Vincent Knakal

 


 

Marine Room  The La Jolla Beach and Tennis Club’s fine dining restaurant boasts not just one, but two exceptional toques — exec Bernard Guillas and trusty chef de cuisine Ron Oliver. A key to the duo’s longevity has been their similarities. Both have an insatiable hunger for world travel and knowledge of uber-regional culinary traditions and techniques. Together, they have combed the foodscapes of well over 50 countries. Tastes of their diverse destinations — Vietnam, Russia, Bolivia, Morocco, Sweden, Australia, and so many places in-between — color what is the most consistent, worldly menu in town. (855.817.7906, www.marineroom.com)

The Jewels of the Jewel
Marine Room’s Red Walnut Crusted Alaskan Halibut, Parsnip Puree, Quinoa, Honshimeji, Fava Beans, Saffron Tangerine Reduction

 

Nine-Ten  Local foodies know that few places deliver such a comprehensive wow factor as the Grande Colonial’s gourmet restaurant. Executive chef Jason Knibb takes guests on a feast for the eyes, taste buds, and soul. Classic French method is combined with current cooking innovations to create food that is contemporary yet recognizable, forward-thinking yet approachable. Throw in service that is second to none and beverages that match the edibles step for step and you get over-arching excellence worthy of best-of status. (858.964.5400, www.nine-ten.com)

The Jewels of the Jewel
Nine-Ten’s Dill Crusted Char with Chino Farms Fava Beans, Wild Onions, Fiddlehead Ferns, Dilly Whey Emulsion & Dill Oil

 

A.R. Valentien  The Lodge at Torrey Pines’ premier restaurant already had one of San Diego’s most influential gastronomes in executive chef Jeff Jackson, credited with banding numerous local chefs together around the Slow Food ethos. One of those prescribers to edibles-done-proper-justice is Olivier Bioteau, who rose to fame behind his own Farmhouse Café. Bioteau has since come on as chef de cuisine at A.R. Valentien, providing almost more passion and punch than any one kitchen can handle, and it shows in dishes that change with the season, but remain constant in precision, quality, and flavor. (858.777.6635, www.arvalentien.com)

The Jewels of the Jewel
A.R. Valentien’s Spring Pasta, Farmers Market Vegetables, Veal and Spinach Ravioli, Black Truffle Vinaigrette
The Jewels of the Jewel
Heirloom Carrot Salad, Cara Cara Orange, Buffalo Mozzarella, Arugula, Lemon Balsamic Vinegar

George’s California Modern  It’s been 31 years since George’s at the Cove opened and fast became the talk of Prospect, and eight years since it revamped and turned the base level of its triple-tiered, multi-faceted offering into something “modern.” Through it all, George Hauer’s constantly adapting, consistently high-quality eatery has remained the standard by which others in The Jewel are judged. Much of that has to do with executive chef Trey Foshee, who sources sustainable seafood and celebrates everything from sardines to scallops, anchovies to spot prawns. (858.454.4244, www.georgesatthecove.com)

The Jewels of the Jewel
George’s California Squab, Green Almond Mole, Chino Farms George’s Strawberries, Spring Onion, Celery Root, Coriander

 

Eddie V’s  This Prospect standout offers portions that qualify as “big time.” The quality of dishes by executive chef Dwayne Gale like halibut with smoked pork shank, Georges Bank scallops in brown butter, and a shellfish tower sporting a whole Maine lobster, oysters, crab, and king-sized shrimp match the notable quantity. Taking the dining experience even further over the top is the unimpeded view of the ocean afforded from any spot at Eddie’s where the V could easily stand for vista or visage. (858.459.5500, www.eddiev.com)

The Jewels of the Jewel
Eddie V’s Pacific Ahi Tuna seared with Green Papaya Salad and Roasted Cashews
The Jewels of the Jewel
Cold Water Lobster broiled with drawn butter and lemon from Eddie V’s

 

The Med  In many ways, La Valencia’s The Med is hitting its stride with executive chef James Montejano, playing off its diverse trio of dining options — main dining room, outdoor patio, ocean-view terrace — while putting out three squares per day. Dinner offers the most innovation with dishes like fennel pollen-dusted quail, shrimp dumplings in dashi consommé, paella studded with seafood and house-made chorizo, and a most unique vegetarian option — a jardinière tasting. (858.454.0771, www.lavalencia.com)

The Jewels of the Jewel
The Med’s Scallops and Pork Belly, Sweet Onion Puree, Morels, English Peas, Asparagus, Gnocchi, and Pepper Dew Jam
The Jewels of the Jewel
The Med’s Hamachi Tartare, Fennel Pollen, Persian Cucumber, Avocado Edamame Mousse, Pickled Turnips, Radish, and Spring Flowers

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