eskargo
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eskargo's Stats
 
  • Review Count
    5
  • Helpfulness Votes
    4
  • First Review
    March 26, 2014
  • Last Review
    July 4, 2014
  • Featured Reviews
    0
  • Average Rating
    4.4
 
 
eskargo's Reviews
 
In our signature restaurant, A.R. Valentien, Chef Jeff Jackson showcases, fresh market driven seafood, meats, produce and dairy products.<br />The menu is determined and influenced by what is available at any given time during the various seasons. Certain farms have been commissioned to produce items specific to the Lodge. Local small fish and seafood companies who deal in regional Southern California and Baja "catches" are utilized, as well as other west coast purveyors.<br />Out of respect for the quality of the foodstuffs available, the cooking is somewhat restrained in order to take advantage of the natural flavors and textures of the ingredients.<br />Because of this more "hands off" approach and the use of simple seasonings, various olive oils, and intense broths and juices as flavoring mediums, the dishes retain their nutritional integrity as well.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
great view & food, excellent staff
Customer Avatar
OpenTable Diner Since
Dined on 6/30/2014
 2004
Dined on 6/30/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"this place makes you feel special. velvet parking.... warm hostess... reserved table sign... excellent staff. we were seated outdoors with a great view of the pool and the ocean as a backdrop.
menu was explained with recommendations. food arrived in a timely manner and was very tasty."
Dined on 6/30/2014
 2004
Special Features: romantic, great for brunch, great for lunch, scenic view, special occasion, great for outdoor dining, fit for foodies
0points
0of 0voted this as helpful.
 
JUNIPER AND IVY OFFERS "REFINED AMERICAN FOOD WITH LEFT COAST EDGE" COURTESY OF ACCLAIMED CHEF RICHARD BLAIS. PERHAPS MOST RECOGNIZABLE AS THE WINNER OF BRAVO'S "TOP CHEF ALL-STARS", BLAIS BRINGS HIS WILDLY CREATIVE APPROACH TO COOKING AND CUISINE TO SAN DIEGO; BACKED BY AN ALL-STAR CULINARY TEAM. EXCELLENT COCKTAIL AND WINE PROGRAMS PAIRED WITH AL FRESCO DINING, HIGH ENERGY DESIGN AND MORE MAKES JUNIPER AND IVY THE NEWEST DESTINATION RESTAURANT TO HIT THE WEST COAST.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Blais is Top Chef!
Customer Avatar
OpenTable Diner Since
Dined on 6/29/2014
 2004
Dined on 6/29/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
"Visited 3 southern california Top Chef restaurants.... ink, juniper & ivy, hinoki and the bird
The verdict: Blais is Top Chef!
Not only did the food edged the other two. Richard Blais stopped by the table to say hello.
Drinks were great... Food was excellent. Best dish was probably the bone marrow! And don't leave w/o having the yodel. :)"
Dined on 6/29/2014
 2004
Special Features: neighborhood gem, good for groups, hot spot, special occasion, vibrant bar scene, fit for foodies
0points
0of 0voted this as helpful.
 
ink. is chef michael voltaggio’s first signature restaurant. alluding to the idea of permanence, ink. endeavors to create an indelible impression with flavor profiles that are inspired by the myriad of cultures that make up the city of los angeles. Thusly, he describes the food at ink. as “modern los angeles cuisine” and aspires to create an experience that will repurpose the term “fine dining” for angelenos.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
very innovative dishes!
Customer Avatar
OpenTable Diner Since
Dined on 6/27/2014
 2004
Dined on 6/27/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Energetic
Energetic
"everything ordered was delicious.... the hamachi, egg yolk gnocchi, octopus, corn, beef cheeks, and mountain yam (dessert).
the egg yolk gnocchi was very unique and tasty. beef cheeks and octopus were super tender. and the hamachi was refreshing and the perfect prelude to a great meal."
Dined on 6/27/2014
 2004
Special Features: neighborhood gem, hot spot, special occasion, vibrant bar scene, fit for foodies
0points
0of 0voted this as helpful.
 
This iconic San Francisco restaurant reopened in September 2013, heralding the return of a beautiful destination for modern, eclectic cuisine and cocktails along the City’s Embarcadero. At the helm is renowned chef and owner Bruce Hill. The landmark Fog City Diner, which first opened in 1985, was completely re-imagined by chef Hill and the restaurant’s founders. Maintaining the energy and spirit of the beloved original, this new incarnation offers innovative menus in a sophisticated, warm and open environment. Join us for lunch and dinner seven nights a week, an afternoon cocktail, or weekend brunch. If your reservation time is unavailable, please give us a call so we can better inform you of additional booking options.
 
Overall rating 
4 / 5
(Very Good) 4 / 5
Customer Avatar
OpenTable Diner Since
Dined on 5/17/2014
 2004
Dined on 5/17/2014
 2004
Food 
4 / 5
(Very Good) 4 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
3 / 5
(Good) 3 / 5
Noise Level
Energetic
Energetic
Dined on 5/17/2014
 2004
Special Features: neighborhood gem, good for groups, hot spot, scenic view, vibrant bar scene, fit for foodies
0points
0of 0voted this as helpful.
 
Atelier Crenn <br>Poetic Culinaria <br>An expression of taste, scent and vision. A gastronomic discovery inspired by sustainable and seasonal cuisine. Where solid tradition and new inspiration are at the forefront.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Tasted as great as it looked...
Customer Avatar
OpenTable Diner Since
Dined on 03/19/2014
 2004
Dined on 03/19/2014
 2004
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"Everything tasted as great as it looked and smelled .... from the first mouthful of bursting flavors to the last sweet surprise. Highlights were the uni custard, squid, french onion soup, bird's nest with duck consommé, adult cereal, honeycomb dessert."
Dined on 03/19/2014
 2004
Special Features: fit for foodies, notable wine list, romantic, special occasion
+4points
4of 4voted this as helpful.