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Restaurant Week at Jake’s Del Mar

Hail! Hail! The gang’s all here!

And there we were, last night, my 4th night of Restaurant Week at Jake’s Del Mar (started Sunday), and I was still hungry and thirsty! lol

Apparently, I had to…. WE all had to ….. wait, wait and wait some more until we got seated. And that’s the difference between San Diego and Los Angeles or any major city. When things happen, at no fault of the customer, you take care of them. Could they have bought a round of drinks for us? I think so. Did they? No.

Was it worth the wait? Yes. Do I love Chef Justin? Yes.

Ok. Back to the reason I booked Jake’s.

White Asparagus & Spring Onion Soup

Pretty as a picture!

The soup was topped with truffle oil and Creme Fraiche. Do I wish this computer could put an accent mark above the first e in creme? Yes.

I’m ornery today I tell you! lol

The problem I see over and over again is some chefs substituting truffle oil for a little shave of truffle…. Yeah. Right. Do you know how expensive truffles are?

But here’s the deal. You have to know how much truffle oil to use. And LESS is more. I’m not saying this soup was good or bad. I wasn’t the one who ate it. But at home…. just think about that before you load down your food down with truffle oil and try to ride on that flavor, instead of the flavor of the food. That’s all I’m sayin’! Seriously!

Moving on to my favorite part of this meal…. my appetizer: Artichoke Heart Fritters!

Bad picture, great food!

Are you kidding me? And this isn’t done at every restaurant because…..?

Holly karoley….

the sauces are red currant dijon…

and roasted garlic aioli.

Now that rhymes, doesn’t it….

I’m on a roll today! lol

I am telling you, this was one of the best appetizers I have ever eaten. And I have traveled the world! So simple. Yet so satisfying. And remember that when you are cooking. Don’t over run your dishes with too many ingredients, or too many spices.

Hey! Did I mention? In a couple of weeks I am going to do a SPICE GIRLS blog? Tell you what spices to use on what foods? And which one’s combine well? And yell at you for using dried spices (cardboard) instead of fresh? lol Pretty cool beans…..

Anyway…. where was I????

Aaaah yes. The food at Jake’s. Where should I take you next?

Wanna have a look at the prawns? Sure you do……..

Grilled Prawns

Again, not the best picture (before I put on my flash), but it was yum.

Basil prosciutto wrapped with a melon vinaigrette.

And Chef Justin did a few things right beyond the obvious. He offered Shrimp in the Appetizer and Scallops or Salmon in the ‘main’. Also Chicken or Steak. Not to mention a vegetarian option right on the menu. That was brilliant!

Did we want to have a look at the  Dinners? Nah. I will tell you the salmon and steak were the two favorites. My salmon had a hon shemiji mushroom stir fry. Now when’s the last time you got that type of mushroom at a restaurant? Can we even pronounce it? ha! I was pleased, pleased, pleased with my meal… only to find there was something coming up next way bigger….. way better…… Are we havin’ fun yet?

Hula Pie

Chocolate Pot de Creme

Now, dessert is normally NOT my thing. But that fudge on that macadamia nut ice cream with an oreo cookie crust, drove me crazy! And a taste of the Pot de Creme. Great too! We missed ordering the Red Velvet Cheesecake. But that’s ok. We were exceptionally satisfied with what we got.

So far, it’s been a pretty good Restaurant Week. Tonight is George’s California Modern (I think there’s one seat left at our table of 12)…. and tomorrow night is Burlap, which is sold out. You may want to get on the ‘wait’ list!

Happy Eating!

Chef Marian

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