Restaurant Reviews Archives

Table of 4, Restaurant Review, Michelin Star Lilo, Carlsbad

April 20, 2026April 20, 2026 by Chef Marian

So many wonderful flavors, beautifully plated. One of the first things we get to try in the courtyard is Black Truffle Sable. It’s goat cheese and more between a thin roasted Chicken Skin. That plus a few other tastings. What a great way to start a meal sitting around a beautiful tree

Restaurant Sneak Peak for our Foodies for Michelin Star Lilo, Carlsbad

March 9, 2026March 9, 2026 by Chef Marian

But it’s what stands out for me, that you don’t want to miss. Really pay attention, because it’s an experience and can cause overwhelm (in a good way). There is the Black Truffle Sable when you first come in, the Spiny Lobster, the Kaluga Caviar surprise ….. and the Blackened Banana.

Dinner for 7, Bangkok Bay, Solana Beach

February 10, 2026 by Chef Marian

Wei says: “This is roasted duck done in fresh red curry. Very rich. You can feel the difference between that and the Penang Curry with Chicken, which is good but everyone is sweating from the level of spice”.

If you want to compare curries, Yellow is mild, creamy with warm spices. Red has medium heat, it’s creamy, savory and balanced. Panang Red is medium heat, thick, rich and nutty. And Green is hot, lighter with fresh herbs.

The Plot, Oceanside Sourdough Making Class

February 2, 2026January 31, 2026 by Chef Marian

I didn’t know what to expect, going to a sourdough bread making class at one of my personal favorites ….

The Plot, Oceanside.

I settle in and I am offered a Cocktail or Mocktail. Without hesitation I say: “Cocktail”. Same drink only mine has Sake. And I must say, that was the most delicious fruit forward drink I have ever had, with or without alcohol.

Always Mindful.

Always Special.

But of course! It’s the Plot. The napkin is garnished with a bitter but edible leaf called nasturtium. They use it in cocktails, salads and as a chimichurri. The leaf is spicy and delicious, and the flower is beautiful as a garnish.

Owner Jessica comes over to comment that it matches my dress! And I didn’t even know I can eat the leaf! She also says they have just formed a non-profit for the garden project to help fund its evolution and impact, and just received their 501c(3) status. So The Plot continues on their upward path!

Food Glorious Food!

AR Valentien, Torrey Pines Lodge For Lunch, La Jolla

January 18, 2026 by Chef Marian

All in all, you really can’t complain about a mindful eating experience, almost a tasting ….. of some really amazing flavors, beautifully plated!

Table of 3, Mia’s, Solana Beach

January 5, 2026 by Chef Marian

I did not expect to like the Ceviche. My friends at the table say I like it because it’s because it’s so fresh. Lisa says: “I like the Ceviche too. It has a kick to it” On second thought she adds: “I actually like everything we are eating”.

Izola Bakery, San Diego

December 20, 2025 by Chef Marian

I don’t usually eat croissants because of all the carbs and butter. But the holidays are coming and we decided to do a tasting. The last time I had a chocolate croissant was in Paris. In comparison I will say that this was a very fresh and delicious croissant

Table of Four, The Plot, Oceanside

November 10, 2025 by Chef Marian

Their Chronic Roll Sushi is ah-mazing. We are all enjoying it. “It’s a lions mane mushroom sushi. “It’s seasoned absolutely perfectl” says Laurie. “The texture is perfect, like real sushi” says Kristen. Patsy says: “It’s so satisfying. I can’t get over it!”

Farmhouse at Roger’s Gardens Restaurant Review

November 3, 2025 by Chef Marian

And ditto for the French fries. They’re just French fries that are lovingly hand cut, cooked to the perfect level of deliciousness. We finish the entire offering. The best. I will come back for all their food, but especially their fries.

Tony Jacal Solana Beach Restaurant Review

October 13, 2025 by Chef Marian

We missed happy hour. So we just just drinks and some guacamole. Since chips and salsa are served when you sit down, it was a good dip. Keep in mind, the chips are stored in the bar area while when you eat, they seem to be fresher. And the salsa in hotter at the bar.