Located in the stunning wooden hotel that was the location for 'Some Like It Hot' this presentable, larger restaurant offers precise Californian coastal cuisine that entertains while not consistently sparkling.Our waiter, Marc, a resting actor from New York gave exceptional service, reeling off details of vegetarian dishes not found on the printed menu and paying sharp attention to our large table - which was located in a secluded semi-private room (i.e. can be divided from the main room by a curtain) with a fascinating view through an internal window into the wine store.
Peter chose the wine - a heavy 2003 red from Robert Stemmler that was great for a glass but a bit too complex for a dinner wine for me.
A starter of 'bubalus bubalis buffalo milk mozzarella - globe and baby artichokes, meyer lemon and mache, black truffle puree' was interesting but would have been more successful with a little less of the black truffle puree - so much was served that you'd need to ask for a spoon to eat it all.
'Snake River farms Kurobuta pork loin rib chop' was very impressive indeed - I scraped the bone to get every scrap. Kurobuta (Japanese black hog) is 100% pure all-natural Berkshire Pork, a breed introduced to Japan by the British in the early 1800s. Its marbling is reminiscent of Kobe beef.
None of us had the sense to order the gnudi - doh!
Dessert was good - a creamy pavlova with fresh, sharp strawberries.
Service was great, the location special and the food very fine. Once again we were disconcerted to be basically the last to leave (there was one other couple still dining). I guess that's why reservations at 8.30 are pretty easy to get in San Diego.
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