got an email today (from PR people) that this is the hot new restaurant to watch out for: www.dishhillcrest.com/ This place is opening in May on University and Vermont. Given that we are not in the primary demo of people that subscribe to bottle service at a place like Stingaree, we never ventured out to try the food there. The chef that has been there the last few years is opening this place and the concept pushed our buttons...
"The words "organic," "fresh" and "local" apply to more than the
food at Dish. Chef Antonio Friscia ceaselessly scours the
San Diego landscape for sustainable sources of seasonal
ingredients around which to build his menus, the environment
inside Dish will reflect a certain natural charm as well."
Does anyone know if this guy is the real deal, or have they just attached every current foodie buzzword to describe the new venture?