I wasn't crazy about it, he made it seem as if any sort of tasting menu/degustation in San Diego is destined to fail. Which I didn't like.
"Tourists come for the sun, not dinner. And locals don’t do degustation." Perhaps the majority, or in the past, but I think that may be changing.
The review came off as if similar concepts CAN'T work here, why limit any type of cuisine that could add to the growing food scene?