This is a pretty lengthy account of some of the dishes we ordered a la carte. I believe most of the menu is still the same.
Review with pictures is here: http://www.rodzillareviews.com/2011/0...
"A quick note on service: it was among the best I’ve had. Course timing was perfect, and glasses were never empty. At one point, a dropped utensil was replaced so quickly that the original the ground.
The view is amazing, the entire back wall of the modern dining area is comprised of large glass windows overlooking the ocean. Our party arrived at sunset and dined beyond it, as the lighting in the photos will show.
House Bread - Salts
The bread basket arrived with a trio of salts. A sole bread offering may appear like an afterthought, but I had to restrain myself from filling up on the fully flavored multi-grain and smoked sea salt.
Date Salad - arugula, goats cheese, walnuts, pomegranate vinaigrette
Meaty dates and walnuts provided some substance to the otherwise delicate salad. The pomegranate dressing was very sweet and paired particularly well with the slight tang from the goat cheese.
Smoked Foie - pickled plum puree, beets, marinated kombu
I much prefer seared foie as opposed to terrine or pate but I still enjoyed this. The presentation highlighted the lighter more delicate side of foie. A hint of smoky salinity, to go along with the sugary plum puree and large beat sections.
The menu description notes, “hard to explain, just try it” and I would suggest anyone visiting does. Having been featured on Food Network’s Best Thing I ever Ate, this is a dish the restaurant is known for, and it did not disappoint.
Smoked Eggplant - ricotta fritters, zucchini artichoke salad
Moving on to entrees, this was an item from the vegetarian side of the menu. The ricotta fritters were main component of the dish, a crisp outer shell which led way to a light ricotta interior. The smoked eggplant was actually found in the base emulsion, which added an extra savory note when paired with the milder ricotta.
Local Yellowtail - carrot-miso puree, bok choy, tangerine butter
This yellowtail arrived just seared and perfectly rare. The supporting elements to go with the flaky, buttery fish reminded me of some of my favorite meals. The carrot-miso puree was as authentic a carrot flavor as the one I had at Salt of the Earth. Next, the unlisted honshemeji mushrooms, which became a favorite after I first tried them at Notion. A standout regardless of the fond memories.
Maine Lobster Seafood Stew - toasted pasta, marcona almonds, orange aioli
Our waiter mentioned there was only one stew left for the evening – of course it was ordered. The picture above does not show the sheer size of the dish, with enough seafood to represent a quarter of the pacific (lobster, mussels, shrimp) and all of it expertly prepared. Whole marcona almonds added a great texture to the more supple pearl pasta, and the sweet creamy orange aioli meddled the slight tang from the tomato broth.
Peanut Butter Rice Pudding - bananas, crispy wild rice, graham cracker streusel, cocoa crumbs, roasted banana sorbet
With the components listed I was expecting a knockout. But this was one actually did not turn out to be particularly memorable. The crispy rice was a bit too hard, and I didn’t get a particularly strong flavor from any of the components.
Cardamom Doughnuts & Dip - pistachio whipped cream, pineapple- curry marmalade, vanilla-rose syrup, white chocolate-saffron sauce
Doughnuts were much more successful. The dessert would have been fine if the pillowy light pastries were served solo, but the “make your own” set-up took it to another level. I’m not ashamed to say I finished any left over accompaniments with my spoon, and probably would have drank the rose water if the waiter had not cleared the table (kidding..almost)."
Georges California Modern
1250 Prospect Street, La Jolla, CA 92037
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