In advance of San Diego Restaurant Week, we checked out Brooklyn Girl Eatery. I had heard a lot of buzz about this place and having now experienced it, I’m not at all surprised. Co-owner (and the Brooklyn Girl herself) Victoria McGeath greeted us and put us in the capable hands of Libby. Brooklyn Girl opened three and a half years ago and offers an eclectic menu in a welcoming, light and open setting. Bartender/GM April made us as yet unnamed cocktails. I enjoyed dark coffee infused vodka with sweet vermouth and chocolate bitters while my companion enjoyed a beautiful rosemary infused Malehat rum with muddled blueberries and creme de violet. Both were tasty and unique.
The moment I saw the menu the black mussel pot called out to me. You’ll find it called Carlsbad black mussels on the restaurant week menu. The black mussels are swimming in a broth of Thai basil, coconut, chilies and lemongrass and served with fries and grilled baguette, perfect for dipping into the savory broth. We also enjoyed the “Meatmen” Salumi platter featuring assorted salumi with pickled farmer’s market vegetables.
For entrées we opted for the Argentinian style Gaucho steak and pan seared local white sea bass. Each carries a $10 up charge to the $30 restaurant week menu, but they were divine and easily worth the extra money. I challenge you to find a better $40 dinner. The steak was cooked to a perfect medium-rare and came with smashed fingerling potatoes, grilled rapini and chimichurri sauce. Libby and April suggested the Reynvaan Washington state Cab/Syrah as a pairing and it was spot on. A Chateau Ducasse Graves Blanc accompanied the sea bass which came stuffed with lobster meat and an orange gastric over heirloom tomatoes and asparagus. Both were sublime.
Victoria’s husband Michael stopped by to chat. President of this year’s restaurant week, he reflected that three years ago there were 55 participating restaurants. This year there are 180. He says 90% of restaurant visitors are first timers. Restaurant week takes places in January and September, traditionally slow months. We ended our evening by sharing key lime pie in a jar. It was an ideal way to finish off an exceptional experience.
Tom Plant launched WINEormous in 2009 and is a member of the International Food Wine and Travel Writers Association. Based in Temecula, California, he offers intimate winery tours for no more than seven people. Tour details and pricing are available at www.temecula-tours.com. Call now to book your Temecula Winery Tour at (951) 907-9701! Ask about special discounts.