I always think, when I go in to review Jake’s Del Mar, which I do once a year as a reviewer, that it will be good as it was last time. And then regularly I am surprised about how much better the staff is trained, and how they have created new, unexpected flavor profiles.
Jake’s Del Mar made it into my Top 10 Restaurants this year. That will be posted tomororw. Wait for it! It’s worth the wait! lol
Saturday night was the icing on the cake for me. In addition to the food, ambiance and waiter, we created a beautiful group of people that agreed to be part of my new advisory board for events I create this year! But onto the food….
Originally we were going to do the Restaurant Week Menu. However after sitting down and talking with group members who liked choices not on Restaurant Week, we decided to order a la carte.
We started with the Ahi Tartare Taco’s, the BBQ Ribs and the The Chef’s Plate, which is a local charcuterie & venissimo cheese selection, pretzel bread crostini, fig mostarda, whole grain mustard, roasted cashews.
The combination of the three gave us meat, fish and cheese. I wanted the group to taste La Crema, because I know the Chardonnay is buttery, so we ordered both a Chard and a Pinot Noir.
We had the Mixed Seafood Pot which includes maine lobster, scallop, shrimp, fresh fish, saffron tomato broth, sea beans. The saffron doesn’t leave you alone. You absolutely have to take a piece of their freshly baked bread and sop up the sauce left on the plate.
And I ended our meal with salads (bringing our bodies back to alkaline, because we all know disease can’t grow in an alkaline environment). We ordered the Roasted Beet Salad, which was a combination of red & gold beets, baby kale, bacon, blue cheese, marcona almonds, champagne vinaigrette and a Artisan Romaine Salad.
Our waiter anticipated our every need, as a 3rd bottle of wine was offered and poured. It was a memorable night out at Jake’s, once again! Hail to the Chef(s)!
Chef MarianShare the great info!