![]() ![]() My first Searsucker dining experience started off with us showing up without reservations. David Salisbury, a law firm’s director of business development, avid diner I never did figure out who was listening to Brian’s orders, but everything seemed to be working flawlessly. ![]() The other night I found myself captivated, ignoring my dinner guests, watching the kitchen work like a well-oiled machine. There is nothing like watching Brian Malarkey yell out orders. The most entertaining kitchen I’ve seen recently is at Searsucker on a busy night. Having never worked in a restaurant, I’m fascinated with all kitchen operations, because it’s so foreign to me. Charles Kaufman, baker, owner of Bread & Cie Café Watch as Chef Paul McCabe plates and serves some of the best local ingredients and most original food in San Diego. Dave Morgan, CPA, avid dinerĪlthough not classically an open kitchen, there’s action behind the counter in the staging area at Kitchen 1540 at L’Auberge Del Mar. I enjoy watching the harmony with which all the cooks in the tiny kitchen are able to produce such good food and not trip all over each other. When I am paying attention, Dolce Pane e Vino (16081 San Dieguito Road, Rancho Santa Fe. And guess who was involved with Delicias 20 years ago? Wolfgang Puck! (Editors note: Puck helped open the original Delicias.) - Fabrice Poigin, private chef, restaurant consultant (858) 756-8000 ), also one of the oldest restaurant in town with an open kitchen. (But can you stand the heat?) My other favorite is Delicias (6106 Paseo Delicias, Rancho Santa Fe. ![]() Chef Sarah Linkenheil serves great food right on the marina, and, as a matter of fact, you can even eat in the kitchen. It’s still here and it’s still serves food (and sushi, too): Sally’s Seafood on the Water at the Manchester Grand Hyatt downtown. I hate to brag, but I opened one of the first open-kitchen restaurants in town. (Editor’s note: He’s conducting up at his new restaurant Burlap, too.) - Randee Stratton, real estate broker, avid diner Dine at the kitchen bar and observe the conductor of the food opera. This year, it’s been Searsucker, where Brian Malarkey’s “Top Chef” personality comes through. ![]()
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