GET YOUR PASSPORT READY …FOR CUISINE AROUND THE WORLD
a tour around the world. One day we want Cuban food and the next it might be Mediterranean x Take or a taste of India. Lucky for us, we have all of this available right here in our backyard.
ROPPONGI • LA JOLLA •
www.roppongiusa.com Must Have Item: Ribeye Cap Best: Asian/European fusion x The menu features Asian fusion cuisine and is simply fantastic. The concept of this restaurant came from a trip to Tokyo. Enjoy al fresco dining next to their contemporary fireplace. This is where you go to raise the bar for fusion cuisine. Enjoy the Ribeye Cap featuring roasted garlic chive mashed potatoes that you can smell before they even get to the table. The fresh broccolini pairs perfectly with the peppercorn demi-glace.
DAPHNE’S GREEK CAFÉ • MULTIPLE LOCATIONS •
www.daphnesgreekcafe.com Must Have Item: Cali-Greek Bowl Best: Place to stop in for lunch before the beach x Amazing gyros, falafels, and crispy shrimp! Choose any one of these and put in your Cali-Greek Bowl. Experience a bowl with a unique flavor profile. This the perfect meal for someone who might not always eat stuffed grape leaves. I love fusion cuisine, and the Cali-Greek Bowl offers just that. The combination of traditional Mediterranean mixed with coastal California inspiration makes this cuisine inviting for anyone. Daphne’s also has a really cool radio station app that you can download and listen to as you ride your bike over for a perfectly balanced lunch. For the stuffed grape leaf lover, don’t worry, they have you covered as well.
ADDISON AT THE GRAND DEL MAR • DEL MAR •
www.addisondelmar.com Must Have Item: Kumamoto Oysters Best: Place to feel like Gatsby x This restaurant reminds us of a palace. Overlooking the golf course, the Italian limestone fireplaces, the balcony and bar all provide an elegant pre-dinner respite. Addison is the first and only restaurant in San Diego to receive both the highly coveted AAA Five Diamond and Forbes Five-Star ratings, which they have earned since 2009 under Bradley’s direction. Bradley himself was named Chef of the Year by U-T San Diego for 2014. He has also won Robb Report’s Culinary Masters Competition for 2014, and the list goes on and on. The restaurant name, you ask? It was named after Addison Mizner, a 1920s architectural visionary who designed European resort communities in Palm Beach and Boca Raton. For starters, try the Kumamoto Oysters; Chef Bradley’s delicate, chilled starter is served in their highly sculptured fluted half shells, with smoked salmon roe and a splash of Champagne. Director & Executive Chef William Bradley describes showcasing just a few ingredients; simple, yet full of flavor. The smoked salmon roe elevates the minerality of the oysters, and a dash of Champagne provides the perfect balance.
ADDISON AT THE GRAND DEL MAR
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| MARCH 2015