This trip I knew we'd already be eating at Addison, the top rated restaurant in the San Diego / Del Mar / La Jolla area. It's not going to be a perfect representation of Addison since we're doing a vendor sponsored, large group format...but nonetheless, no reason to repeat. The next top choice was a place called Market Restaurant - just a few miles from our hotel. Using the common formula of fresh ingredients and a farm to table mantra, we were hoping for the best.
We had 6pm reservations - early but I thought since it was the day we arrived in California, we'd be hungry early due to the time change. I didn't factor in being STARVING by 4pm and having to grab something to tie us over. Plug here for the little cafe in the Grand Del Mar...they made us a chicken breast, avocado & bacon on a french baguette, pressed and served warm with pickles. Holy Awesome Sandwich, Batman!!! Back to Market...
After our fabulous gourmet sandwich, we weren't all that ready to rush off to dinner. I called Market and asked if they could accommodate moving our reservation back by an hour or so. They have good news! If we're willing to be seated in their "red room", an enclosed atrium off the main dining room that they described as intimate, we can have a 7pm slot. Excellent - that's the new plan!! Getting there was easy enough thanks to my super cool Navigation app on the Droid.
We are promptly lead to the small red room which turns out to be an enclosed porch that they have draped the three exterior windowed walls with thick, lustrous red curtains creating a dark and almost romantic feel. Taking away from the ambiance is the fourth wall which is all glass looking into the main dining room. Being only a pane of glass away from main room diners staring back at you is a little odd.
Alan orders a bottle of champagne for us and we peruse the menu...which looks fantastic. Small but every choice looks as incredible as the last. Our hopes are high now!!!! I opt for the soft shell crab tempura with greens and mango. Alan had the poached egg, mushrooms and thick cut bacon. My crab was nicely prepared but as I pointed out to Alan, the flavors of my dish were nice by themselves but didn't blend well when put on the fork together. The meld wasn't happening. Alan's was better - the bacon was tender, chewy and a bit like a pork belly - the egg was wonderful.
For entree, I ordered the duo of beef shown below...a fillet served with french beans and a type of light hollandaise sauce and a red wine infused, slow booked short rib with onion whipped potatoes. Alan had the day boat scallops with dungeness crab stuffed, butterflied prawn. Alan's course was too sweet, favors didn't meld and was a disappointment. Mine was really good. Alan said the short rib was a top three and I loved the rich flavor of the fillet.
Overall, service pleasant and attentive, ambiance a bit odd and the food was hit or miss. If you hit, wonderful, if you missed it was a lackluster showing of what could have been brilliant.
Jenn's rating: 85
Zagat: 29-22-26
Sent via DROID on Verizon Wireless
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