On an unseasonably cloudy, post Labor Day evening in San Diego’s North County, the latest in the series of Waterbill dinners was an all-star chef studded event attended by about 30 more guests than were actually on “the list.” Chef Kat Humphus, beloved by any who’ve ever received one of her warm embraces or a…
Fine Dining
The Demise of Ponsaty’s, the Restaurant?
Less than ten minutes after walking into Ponsaty’s last week, I walked out. Something fishy was happening and it wasn’t the special Spanish Tuna dinner I had been looking forward to for over a month. Instead, I left the restaurant far hungrier than when I arrived. But, now, I was craving answers after ingesting a crudo…
Bracero Cocina – Changing the Conversation
The sheer thought of opening a fine dining Mexican restaurant like Bracero Cocina in the heart of a border town like San Diego must have induced sleepless nights and angst filled days. The barrier to entry…overcoming or avoiding the prevalent local conversation; one fostered by the thousands of small proprietor operations that have done such…
Crudo by Pascal Lorange – Thin Food, Thinner Flavor
Walking up to beautifully lighted Crudo by Pascal Lorange in the early evening and looking in the front door is almost awe-inspiring. You’re enthralled by the light, white, airy, grand space with 18′ ceilings and the simple, tasteful, modern decor. A touch of flowy classicism causes you to scan longingly around the dining room, nurturing the not unrealistic expectation that…
What a West Coast Foodie Learned in New York City…
I thought I was ready. I had picked the brains of good friends and clients that had lived extended periods in NYC or were born and bred New Yorkers. I researched the history, studied the maps, prepared my lists, made my reservations and, most importantly, conserved my energy and laid low for weeks before heading out to…