My wife and I had dinner, along with my sister and her Significant other the other night at Pample Mousse Grill in Del Mar. She lives in the area we happened to be vacationing with our 2 year old daughter (if you can call daily treks to Legoland, Seaworld, and the San Diego Zoo vacationing) but decided after running after her for eight hours a day we needed to treat ourselves out to a night off for some food and wine. I brought the wine knowing full well that Pample Mousse has a sizeable wine list the wines I brought(I checked first) werent on their list. According to our waiter even if they have the wine theyll still open your bottle for $20 corkage fee. A bit pricey I thought, but hey they promote and sell great wine so Ill support their efforts even at that price. Really the only problem was our waiter who couldnt stop himself from topping off our wine glasses at every turn. Finally I told him to cool it and let us enjoy what we had in our glass. He got the message. The only reason I mention this is that for such a fine wine program you would think the staff would have received some king of training about not over pouring wine.
After mulitiple days of amusment park fare, mostly a deep-fried event, I was looking for a great meal. Our appietizers were mostly very good, the crabcakes were a bit gluey with more filler than crab, sort of a quasi-Boston version of which I am no fan. The Ahi Tuna was very nice. My Foie Gras was a tad over done but very nice. But my wifes lobster salad was spectacular, chunks of lobster wrapped around greens and green-goddess-like dressing, I would come back for this anytime.
For dinner I order the Cowboy steak, going against type, since the rest of the table was ordering seafood(in general seafood is what I would order too, but I wanted to see how they handled meat courses) while my wife ordered the Seabass, the Significant other went for the three pound lobster, and my sister the again the tuna.
I had heard about Pample Mousse Grill offering various sauces for each dish, in other words you could try multiple variations for each dish. Kinda weird I thought. Shouldnt a chef serve the sauce they think goes best with a dish?
With the Cowboy steak I received a Béarnaise sauce. This prime ribeye was perfectly prepared. Probably one of the best steaks Ive had since Michaels Restaurant, which I still consider the best steak in Los Angeles. It came with garlic fries and asparagus.
The Lobster, though impressive in size, and surrounded by multiple sauces, I thought was tough and chewy. The Significant other loved it. In the future I personally would stick with a two-pound lobster its a bit more succulent. The Sea bass was very nice but overwhelmed by sauce that did it in.
We finished the meal with a multiple a desserts plate. Very nice.
Overall I would say the service was very good and the food good to very good, and on the right night outstanding. If you love wine and food and are traveling in the San Diego area Pample Mousse Grill is definitely worth a trip.
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