Breakfast Republic is part of a chain of places in southern California. They serve innovative breakfast combinations surrounded by tons of fun, almost kitsch decorations. We visited the location in Liberty Station built in the Spanish Colonial Revival style which was the site of the Naval Training Center in 1923. The chain supports composting of uneaten foods and recycling. This location had 2 good sized heated patios to dine on. They are open daily from 7 to 3. Service was friendly, masked and efficient. While the food sounded great in the menu I would rate it acceptable + with generous portions. Continue reading →
Addison, San Diego’s only Michelin starred (one) restaurant, has been on the property of the Fairmont Grand Del Mar for 15 years. Chef William Bradley is in charge of the kitchen where they offer 5 and 10 course tastings featuring California gastronomy. Wine pairings are available but there is a huge wine list also. Due to Covid the recently renovated indoor area is closed but there is seating on the large heated outdoor terrace. It you stay at the Fairmont it is a bit of a hike to get up the hill so the hotel graciously provides car service up for you and the staff call for a pick up when you are finished. It’s little touches like this that make it a lovely experience. The staff anticipate your needs – like bringing a glass of ice for my water or a stool for my purse -and yet it never feels stuffy, and there is the beautiful back drop of the hotel’s golf course with bubbling streams. We chose the 10 course menu and got bottles of red and white to pair with courses as we chose. In addition, it is a surprise menu but they were kind enough to email a copy of what we had that actually did have the courses detailed. There was only one supplement offered that night and that was to substitute A5 Wagyu for Barbecued Squab. I chose the supplement and my husband had the pigeon. Continue reading →
Sushi Ota Restaurant is in a nondescript strip shopping center in San Diego. They have some indoor tables that are well separated with wood partitions and have also built an outdoor dining area that has plastic roofing and some sides. At the entry is the large sushi counter that due to Covid has no seating but fresh seafood is in the counter. The large menu has many options for ordering – lunch specials, the traditional check list or there are 3 plates of sushi combinations. The combination “C” contains the local sea urchin for which Chef Ota is known, and that was the one we chose. With the combination plates you also get miso soup and ice cream. Service was well masked, efficient and friendly and tables were distanced and thoroughly cleaned between customers. The menu offers a good number of beers, wine and saki. Continue reading →
