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George's California Modern Restaurant Review: This restaurant embodies good taste on myriad levels. We believe the secret to its success is the culinary triumvirate of affable owner George Hauer, executive chef/partner Trey Foshee, and partner/GM April Johnson, whose talent for training her staff in the art of service shines. Chef Foshee has been instrumental in defining San Diego’s regional cuisine as his dishes are paeans to seasonal ingredients, the finest products and coastal treasures. Through his farm-to-table approach, Foshee focuses on coaxing the true essence and flavor from his ingredients. The ever-evolving menu captivates with dishes like grilled local octopus with potato confit, celery, piquillo peppers and a fennel-saffron aïoli, or pancetta-wrapped grilled sardines with white bean bruschetta, sweet-and-sour onions and arugula. For meat aficionados, the braised Colorado lamb shank delights with comforting butternut squash risotto, a sweet onion raisin relish and feta salsa verde for a little piquant kick. The notable wine list, which offers more than 375 selections, adds to the dining experience. Mixologist Frankie Thaheld has composed a distinctive drinks menu; his "Xolo" blends Don Julio Anejo tequila with grapefruit, lemon and honey. Desserts also push creative boundaries, with pastry chef Lori Huffman’s creations reflecting the seasons in theme with Foshee's menu.