September 08 - Pacific San Diego Magazine

TASTE
OSETRA / GASLAMP [pictured]
904 Fifth Ave. » osetrafishhouse.com
Chef Alberto Morreale takes a cultural approach when pairing food with cocktails, starting
with an innovative take on a Mexican classic, tacos. After stuffing warm flour tortillas
with tempura-fried lobster, salsa and cilantro-infused crème fraîche, he accompanies this
upscale comfort plate with a Cactus-tini: Sauza añejo tequila with Cointreau, fresh lime
and a splash of Grand Marnier. It may be more margarita than martini, but there’s nothing
‘tini about its citrus punch, which lifts the flavors of the lobster and its accoutrements to
epic status. SECOND ROUND: Angie’s Dirty Sky (pepperoncini-infused vodka) + Spicy
Tempura Tuna Roll with Soy Sauce & Wasabi
C LEVEL / ISLAND PRIME / Harbor Island
880 Harbor Island Dr. » cohnrestaurants.com
The only thing this “port-side” lounge’s breathtaking views play second fiddle to is
the spectacular fare of San Diego icon chef Deborah Scott, whose tropically-inspired
dishes and cocktails are as perfectly suited for C Level’s outdoor environs as they are
for each other. This is exhibited in exquisite fashion by the union of Deb’s Mai Tai,
a sweet and sour rum cocktail made even more flavorful with the addition of sweet
almond syrup, and her seared Hawaiian ahi stack, a tower of spicy tuna, crab, avocado
and a bright papaya-mango salsa that brings it all together. SECOND ROUND: Isle of
Zen Martini + Pan-Seared Chicken Pot Stickers with Vietnamese Dipping Sauce
GRINGO’S CANTINA / Pacific Beach
4474 Mission Blvd. » gringoscantina.com
You can’t have a valid discussion about cocktails in San Diego without covering
margaritas. Chef Miguel Deer has developed a number of unique incarnations of this
near-native agave-laced libation. One of his favorites is the Suprema, which mixes
Cuervo Tradicional, Patron Citronage, pineapple and a Chambord float to create a fusion
of Mexican and tropical flavors that pairs stylishly with the papaya and Citronageinfused
cilantro-lime sauce accompanying his grilled Swordfish á la Parilla. SECOND
ROUND : Gringo Margarita + Copper Pot Carnitas with Guacamole & Jalapeños
DISH / Hillcrest
1220 University Ave. » dishhillcrest.com
Since its recent addition to Hillcrest’s culinary landscape, Dish has been a scorching
hot spot for the brunch bunch. Certainly no brunch would be complete without a
cocktail or two, and there’s no more food-friendly beverage than the timeless Bloody
Mary. Chef Antonio Friscia’s menu offers great Mary-matchable dishes such as the
coulotte (top sirloin) steak and eggs with hash browns and béarnaise sauce, and the
spinach salad with bacon, a poached egg and a tangy sherry vinaigrette.
SECOND ROUND: Champagne Mimosa + Honey Almond Oat Parfait
34 | SEPTEMBER 2008 « PACIFICsandiego.com