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DoctorChow's Profile

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Fine dining

I'd say that's a good way to describe the service at George's.

Just as a matter of discussion, though, I don't personally think of genre of service, per se, as a discriminator -- just a characteristic -- although I do understand what you're saying.

It seems to be almost unanimously agreed that Addison outclasses every other restaurant in SD. Still, the service at George's is excellent; I think "superior" in its class.

At George's, the servers and attendants, all while exuding that relaxed So. Cal. complexion, very professionally coordinate with the kitchen, the bar, one another, and with every element of what's on your table and what's coming next. They do this down to minor but significant nuances such as immediate updates to appropriate silverware, perfect timing of the wine service relative to that of each course, and synchronization with the table so that each course is ready and served at exactly the right times. And of course interactions at the table with all staff are low key, gracious, and responsive.

That's first class service when it's unwaveringly well-executed throughout a meal, and done with confident, subdued pizazz, I'd say. And it's done that way at George's.

about 11 hours ago
DoctorChow in San Diego

Fine dining

The latter.

about 11 hours ago
DoctorChow in San Diego

Fine dining

A fine meal at George’s Modern last night, where we both chose the four-course option with wine pairing. It was great fun, and, since we ordered different things we had eight very good wines with our food. Being seated at the window was also quite pleasant.

The albacore crudo that I had is simply an exquisite appetizer, a must-try here; the scallop ceviche with orange that my companion ordered was also excellent. I enjoyed the soft egg with duck confit while she had the rather spectacular-looking, delightful grilled octopus with chorizo.

For mains, she had the rolled pork tenderloin and I the boneless braised short rib, both very good. And to finish, my companion had their oft-mentioned whipped coconut with ginger consume, while I had their extraordinary, highly complex and almost mysterious panna cotta.

All wines were perfectly paired with the food, as would be expected, and service was superior. A very pleasant dining experience, and it further solidified my impression that this restaurant is one of our finest.

George's California Modern is often mentioned as a suggestion when people enquire on Chowhound about superior SD restaurants, but I've dusted off this old thread because it seems to be a good one for a stand-alone post.

about 17 hours ago
DoctorChow in San Diego

My List for San Diego

It's got a lot to like.

May 23, 2015
DoctorChow in San Diego

My List for San Diego

...which was originally supposed to be tomorrow.

So dang! I'll just have to go to George's Modern instead.

May 23, 2015
DoctorChow in San Diego

My List for San Diego

Never had pasta at Romesco, but if I lived closer I'd certainly want to try it. With places like Cucina Urbana, Baci, Solare (yes), Cucina Basilica, Piacere Mio, Bencotto, and Busallachi a Modo Mio around to choose from and much closer, why drive?

Might be wrong, but I don't think Dagney was thinking pasta with that tableside Caesar when considering a meal at Romesco.

May 23, 2015
DoctorChow in San Diego

Bracero

One of our favorite places downtown, but don't agree about the 1000 times better than Romesco (assuming that's what you meant). Just different. Romesco's "tapas" are really great, and they have a very nice chile relleno mariscos and chile en nogada, among other things. Plus genuine Caesar salad, and service and an atmosphere (especially around the corner in back) that feels just like TJ.

May 23, 2015
DoctorChow in San Diego

My List for San Diego

Tough call! And completely different cuisines. But in the interest of trying something new, I'd go for Romesco.

May 23, 2015
DoctorChow in San Diego
1

Flour in SD

Alas, I couldn't find any of that, either.

May 22, 2015
DoctorChow in San Diego

Flour in SD

When you first posted, I looked around, and about all I found locally was "white" whole wheat flour, which I didn't think was what you were looking for.

May 21, 2015
DoctorChow in San Diego

Rancho Santa Fe Farmers Market

Didn't you have some with you, just in case, though? Grey Poupon, I mean.

I always throw some in the glove compartment when I head that way. You never know.

May 21, 2015
DoctorChow in San Diego

Rancho Santa Fe Farmers Market

Do the vendors wear tuxedos and evening gowns? Is there someone on-site who can expedite the loan?

"Rancho Santa Fe" and "Farmers Market" seem like such disparate concepts, in the manner of "Bel Air" and "Swap Meet", for example.

Seriously sounds great, though...top shelf stuff there, no doubt!

May 21, 2015
DoctorChow in San Diego

Alfonso's La Jolla To Close...

That's been a fixture in LJ as far back as I can recall in my several decades here, and for that reason I'm sad it's leaving. I can't at all recall what was there before.

That's a primo-supremo location, though, and hopefully it'll be "re-filled" soon by something interesting.

Speaking of Hillcrest restaurants, we were just out walking there the other day after lunch, and it looked like the area could use some help.

Alfonso's might do well there right now.

May 20, 2015
DoctorChow in San Diego

My List for San Diego

It's been a long time since Cucina Urbana has been mentioned here, and I agree that their food is excellent. Sushi Tadokoro and Buona Forchetta are favorites, and I won't argue with Yakyudori and FuAn Garden, both very good, although my personal favorites there are Underbelly and Spicy City.

May 20, 2015
DoctorChow in San Diego

My List for San Diego

Yes, I did. And yes the server did.

May 20, 2015
DoctorChow in San Diego

My List for San Diego

So I removed the deep-fried chicken "cubes" (actually just irregular chunks) from the leftovers tonight, and heated them up separately with a rational amount of the remaining chilies. The chicken was pretty good that way.

Here's a photo of the chilies that still remain. I took home half of what was served, so the chilies in the picture represent about half the original amount.

That's the bottom of a 9" foam carry-out box, and the bed of chilies remaining in it is about 1/4" deep or so. There are a few other things in the mix (garlic, ginger, scallions, a few residual small chicken pieces), but not much. (BTW, there's no celery as I mistakenly said earlier. Maybe I thought some of the scallions looked like celery??)

I have to ask: Is there anywhere in the world where this would be considered a normal Chinese-style dish? I know I'm making a big point of this, but this dish is truly extraordinary in a bizarre and almost ludicrous way.

The analogy that comes to mind is pouring an entire jar of ground pepper onto two fried eggs. I love black pepper and enjoy it on eggs -- but...

May 20, 2015
DoctorChow in San Diego

Best ethnic restaurants in San Diego?

The topic here, "ethnic restaurants", covers a lot of ground. What's your favorite ethnic cuisine?

If it's Chinese, yes do try Spicy City as you've planned, but also Qi Wei Kitchen and Mr. Chin (black menu).

May 19, 2015
DoctorChow in San Diego

My List for San Diego

LOL. Well, I do have my limit. I don't like to get enchilado any more than anyone else. But I eat a lot of chilies (especially at home) and have developed a pretty high tolerance. In this case it wasn't a matter of getting enchilado, though. It was just far too much chili flavor for the amount of chicken and other ingredients. I didn't order rice, which would have spread it out some, but as it came to the table, the chili flavor was just too strong and off balance. I like Spicy City, but I didn't enjoy this dish -- either as "extra spicy" or regular.

May 19, 2015
DoctorChow in San Diego

My List for San Diego

So I went back today out of curiosity. Or maybe masochism. Or both.

The menu looked like it had been redone since last time I was there, but reviewing it I'm pretty sure that what I'd ordered was Deep Fried Chicken Cubes With Hot Pepper. It was on the top of one of the menu pages, left hand side, with an accurate picture. But they really should call this dish Hot Pepper with Deep Fried Chicken Cubes, because there's more of the former than the latter and almost nothing else (other than a little sliced garlic and ginger, celery, etc.).

Is this what you had at Spicy City, cstr? Because this time I didn't insult the chef by asking for it "extra spicy", I just ordered it as it normally comes. And while this time around the amount of chilies was noticeably smaller, they still would have made a bed about 1/4" deep if unmixed from the chicken.

Unbelievable. I ate half of it, including the chilies, and brought the rest home.

I'm not sure how this dish is supposed to be eaten by normal sane people. Maybe as a side dish by a group of people, with each person taking a little and putting it on rice? I was able to eat it, but still way too much chili flavor. In any event, my curiosity is now satisfied, and I definitely think I've had enough of this dish for awhile.

May 18, 2015
DoctorChow in San Diego

List of San Diego Breweries

So all that smoke was coming from YOUR cave.

May 18, 2015
DoctorChow in San Diego

List of San Diego Breweries

Great recent-fads list..

May 18, 2015
DoctorChow in San Diego

Red Door revisit.

Do you have a current menu favorite?

May 17, 2015
DoctorChow in San Diego

San Diego restaurants OPENINGS (2015 edition)

I do plan to return, although probably not soon. It was most likely just a bad day. Benefit of doubt.

May 17, 2015
DoctorChow in San Diego

San Diego restaurants OPENINGS (2015 edition)

Sorry to report that I had a surprisingly disappointing experience at Mediterranean Café today.

My companion and I ordered the special dinner for two, a veritable smorgasbord, and Greek beer (don't recall the name).

The generous if simple salad was fresh and refreshing and came with a suitably mild feta. The feta that came with the (truly huge) main plate was also good, and sharper. And the stuffed grape leaves were flavorful.

Unfortunately, it went downhill from there. The falafel were tasty but the exteriors much too hard. The hummus was just so-so, and I'd swear I'd had better tasting and more interesting tabouli there previously.

The meats, though, (chicken and beef skewers, and gyros) tasted like they'd been cooked yesterday and warmed in a microwave. They were somewhat tasty, but hard to enjoy because they were so very dry and tough, and came to the table luke-warm.

Maybe the place has changed hands or it was an off-day, whatever. I know it was a Sunday, but today the quality was below average and the service unattentive. I haven't taken Mediterranean Café off my list just yet, but I don't think I'd give it two thumbs up right now.

May 17, 2015
DoctorChow in San Diego

Scientific Methods Misapplied to the Evaluation of Cuisine

Good points! Yes, and it has to be that those physico-chemical phenomena affect overall "flavor" discernment, I'd think.

May 17, 2015
DoctorChow in General Topics

Scientific Methods Misapplied to the Evaluation of Cuisine

Yes. Scroll down to the first post by Honkman, and discussion following.

Also, there was an earlier related post by SaltyRaisins on this thread:

http://chowhound.chow.com/topics/1013...

I think FN felt we'd strayed too far afield for the List thread, and that this sidebar topic would be more appropriately discussed separately. He intended it to be another thread on the SD board, and posted there, but the moderators moved his OP to the General board. And here we are.

May 16, 2015
DoctorChow in General Topics

Scientific Methods Misapplied to the Evaluation of Cuisine

See GH1618, above.

May 16, 2015
DoctorChow in General Topics

Scientific Methods Misapplied to the Evaluation of Cuisine

May 16, 2015
DoctorChow in General Topics

Scientific Methods Misapplied to the Evaluation of Cuisine

I think that food texture, including thickness in this example, affects the overall taste and eating experience. To me a thick slice has a much more immediate impact and overall intensity. It also stays in my mouth longer because it's more substantive and chewy per bite than a more delicate thin slice. The result is that it probably hits taste buds at different times and for longer duration. I think those two things in turn affect flavor perception -- again, speaking for myself. (BTW, I generally like mine sliced paper thin.)

May 16, 2015
DoctorChow in General Topics

Scientific Methods Misapplied to the Evaluation of Cuisine

That's part of it, but other things than direct interaction with taste buds can affect or alter perceived flavor, notably smell, of course (and not just the food or drink), but also some unexpected environmental characteristics. Noise, for example:

http://www.latimes.com/food/dailydish...

May 16, 2015
DoctorChow in General Topics