Good point about the craft beer industry but I think that is more easily relateable to a wider audience than high end avant garde food. But, there has sprung up food catering to that scene, which is just about everything that is being complained about here. I would be willing to wager a large amount of those tourists numbers into SD fall into 2 categaores, families and people going to some type of convention downtown with no ready access to transportation other than cabs.

I think I'm talking apples when you're talking oranges. San Sebastian is probably the number 1 vacation spot in all of Spain. This is where the Euro who's-who goes to relax, eat and drink. Plus basque cuisine itself is a very popular. Not a good comparison to SD to say the least.

I don't know about all this. Sure, I think there are a few exceptions to the rule in regards to some chefs whose food/techniques weren't cut out to make it in the SD market. McCabe however, imo, is a victim of his own poor choices. He put himself in a postion where he had to switch jobs and then chose the wrong ones. That shouldn't be put on the "sad state" of SD dining. There are plenty of chefs not doing the burger and fry gig that are doing well in town. SD has a fraction on the population of LA, SF, Chi NY or whatever other big metro area. SD can't support that many Ballerinas is all, to use a great mad men quote.

No, this is different from that. They're closing soon without selling the restaurant. Them selling was also more than talk, they've had the restaurant up with CRE brokers for 6 or so months. Rent is too high.

If you are looking to go to Ave 5, you'd better go quick... they're shutting their doors soon. They were just meh anyways, even with them cooking out of the Alinea cookbook, so you're not missing much.

SD restaurant supply. It'll be way cheaper too than Sur la Table, Bevmo or Great News.

Its not really but it is one way he will stand out in a crowd of restauranteurs who are doing the same concept. Bringing authentic baja med up there would probably be a good idea. As far locally sourced meats, I grew up in the area and there are a good amount of farms producing pig, lamb, ect ect. north of SF and in the central coast/inland. Beef is a little bit more trickey as it has to go to one of the few processing facilities in the state. I'm willing to bet - in fact I know for certain - there are a wide variety of places using these types of products across the spectrum of restaurants in the city so don't know what to tell you other than maybe if you got off the high horse you might take notice of these places.

He is going to get eaten a live up there. Every place up there does the same type of concept with the true locavore/seasonal thing up there EXCEPT they also provide good service in most cases. Really nothing to make him standout, minus the greyed Yahoo Serious hair of course. Linkery has always been a high on concept poor on execution place and thats before you consider that it might be the worst place in town for even mediocre service. That crap is not going to fly up in SF. I like El Take It Easy much more but still a lot of consistency issues there. I've been burned way too many times at the Linkery with crap service, meh food and friends wondering why the heck I ever convinced them to check it out to ever go back.

You might be onto something there with Super Sergio's.... it will no longer be known as a taco stand but the beating heart of baja med cuisine on Convoy.

If you are expanding search, check out Market Restaurant + Bar. Arguably the best in town.

Recently went to Nine-Ten and did 6 courses. Great meal, highly recommend. I also re-checked out George's a few weeks ago and another great meal. The only tasting they were doing though was local Spiny Lobster which looked awesome but not everyone at the table was into it too much. Just ended up ordering basically all the apps and they did not dissapoint. Killer lingua tostadas! I would not recommend Addison, tasting for 2 with wine easily runs in the 600 range and while good food, I left feeling it definitely didn't live up to the hype or price tag. Good luck.

I believe you are thinking of Luke Johnson who is running the Sky Room maybe. He is out end of year. Maybe I’m wrong though but with the mismanagement of their remodel, I wouldn’t be surprised to see McCabe out either.

Truth be told, it isn't a shocker McCabe didn't last long outside of a hotel setting. While I commend him on copying a lot of the modern type trends and trying to put them out there for San Diegans to sample, for the most part the type of food he was doing can be seen as pretentious and tough to approach unless you are specifically looking for that type of dining experience. Very few people are, and then take having to drive out to RSF (let alone drive out with a couple glasses of wine in you) and this move kind of adds up.

Running a standalone restaurant is so different and significantly more difficult from a hotel restaurant that doesn't necessarily need to post solid profits on food and labor to stay afloat. A lot of Chefs are not able to make that change. So I guess this is a lesson learned for him - stick in the safer hotel settings.

Cabeza tacos.... BOOOOM just changed your life !

Banker's Hill Bar + Restaurant, right up street on 5th from US Grant. Solid food, good bar seating.

Love Wine Vault. they do a heck of a lot food wise on very little. The chef there used to work for Schroeder too.

I wouldn't be so quick to dismiss Market. It won't fit if you want a place with a killer view but the food is very good. If you are visiting sometime soon, you can hit up del mar race track and then have dinner at Market. There is a reason Schroeder is constantly recognized nationally and by Beard. I went again recently and it was a great meal with top notch service. You won't be sorry.

It is probably kitchen experience related. One time my burger was cooked to death and the bun was stale, another time I had that littleneck pizza and it was dry dry dry, pork chop was a bit on the leather side ect ect. I will say they set the bar pretty high on my first trip. I do have the unfortunate habit of heading in when they are slammed, so I'd like to come in on a slower night to see what happens.

I do love the oyster sliders they do. Kale caesar is top notch too.

That littleneck pizza reads a lot better than it tastes. Was a big dissapointment when I got it. Overall, over the few times I've gone the food has gotten less and less good. Its not bad but my first visit really turned me on to the place and it hasn't kept up that expectation for me.

Market

I highly doubt any of his places have 50 full time employees already anyways.

I think a successful restaurant should do their best to take care of their employees regardless of size. Someone in the Brennan/Malakrey situation who are producing a lot of profit is in the perfect position to just do this and not be forced to - and this is what I have a problem with, the crocodile tears.

The reality in restaurants is very few people are actual full time employees anyways (dinner service is less than 8 hours in most cases and few waiters/bussers/expos are going to want to work lunch, and sit around for 3 hours waiting for dinner to start), so it isn't a case of keeping people less than full time - that's just how the business works. But, I still think if they are small and highly profitable they should take care of their less than full time people anyways - places like Cucina Urbana or Banker's Hill come to mind. Work a year and you are entitled to getting limited benefits that you help pay into type deal. They can afford it and its going to keep their best people but also attract top talent. Seems to be a no brainer.

Great post Josh...

The places you are talking about - small, no-chain restaurants - won't have enough employees to fall under the law anyways. I guess nobody is interested in actual facts before they post on public boards nowadays. Very little restauants locally will be affected by the law, and the ones that will can afford the cost.

Soft opening was Wednesday. Solid place, good food and a large open space. Definite move up in the food department for Fashion Valley. For the people who want silence when eating, probably not for you. The wood reflects a lot of sound. I don't see it as a big deal but people who for example think wine vault is loud, which is ridiculous, this place is on par.

Flying pig in oceanside

I'd look into wine vault for celebratory dinner and wine. Solid place. I'd try tiger tiger for beers and oysters diring day. They have benches in front and while it is el cajon blvd it's decent on a nice day. I like blue water fish tacos but there is a ton of good fish taco spots. Point loma seafood being another good choice. Not on list but maybe worth looking into, tj oyster bar, coops west Texas BBQ or romesco.

Maybe not 3 times but 2.68 would be fair...

Agreed. Amazing the complaining over a name especially when that person it sounds hasn't even tried the place. You'd think the address number would make it easy even for the oldest geriactic patient to remember where it's located.

At any rate, I checked 4140 out a couple weeks ago for lunch. Saw it on way to Costco and had never noticed it before. I guess they've been in business for almost 2 years and just started doing dinner. Had the smoked trout, scallops and ribeye. Very good, I'd come back for sure. For the location they were packed and for lunch no less, so I think that's a good sign. Nice patio on a sunny day. Downside: no booze but they mentioned a few times they have no problem you bringing in your own and not charging corkage. Overall, Solid place, strong seasonal cooking and reasonable prices. Worth checking out.

Wine Vault for dinner. Great value and solid food.

Went there Friday. Good place. Very VERY Bankers Hill but better lighting. Pork belly was excellent and would bring me back in a second. Overall, especially for a few days in, a solid place that I look forward to revisiting.

I think we can agree though that kaz is putting out the more preferable end product between the two, right? I think if you only tried ota once and it was enough years back that you are having a tough time recalling the details you might want to give them another shot.