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Amuse Bouche

The first San Diego Restaurant Week of 2019 is right around the corner. More than 180 restaurants are participating January 20 – 27 with your opportunity to enjoy great prices on meals all around the county.


My partner and I visited Blue Point Coastal Cuisine to sample their restaurant week menu and we were delighted by the experience we enjoyed. Manager Carlos Novak greeted us and sat us at a booth. Our server Dave came by and we were immediately struck by his warmth and desire to provide an exceptional dining experience for us.

Swordfish “Meatball”

He brought us an amuse bouche of yellowfin poké on a wonton chip. It was a savory bite and a perfect match to the  Voveti Prosecco in my glass. My companion Kat thought it went very well with her Banfi “Le Rime” Pinot Grigio. We nibbled on the soft, fresh bread they served. As a bonus, Carlos brought us a swordfish “meatball” in a marinara sauce. Absolutely delicious and very much like a meatball.

Crab Cake

 

At Blue Point, appetizers are called Hook, main courses are Line and desserts are called Sinker. Very clever. I chose the Blue Point lobster bisque while Kat opted for the crab cake. The bisque was rich with a sherry crème fraiche and little bites of lobster. The crab cake was moist and packed with flavor, served on a spicy aioli with baby kale, radish and shaved carrots.

Blue Point Lobster Bisque

 

Pan Seared Atlantic Salmon

For my Line I selected pan seared Atlantic salmon with a white corn and butternut squash ragout, frisée salad and a Meyer lemon beurre blanc. Kat chose Mary’s organic chicken breast, with purple potatoes, seasonal veggies and a peppercorn sauce. Not only was the plating of each dish gorgeous, the food was heavenly. Both of us savored each bite. I went with a German Pinot Noir Rosé from Villa Wolf  and Kat had Fallbrook Winery’s Syrah with her chicken. I was skeptical about a chicken and Syrah pairing, but it worked very well.

Mary’s Organic Chicken Breast

Temecula Wine Tours at Blue Point Coastal Cuisine

On to the Sinker course. I wanted something light, so I chose the sorbet trio, with housemade tart cranberry, coconut lime and strawberry sorbets served atop a crispy shell, similar to a fortune cookie and paired with Framboise. Kat enjoyed the molten chocolate cake with meringue, passionfruit curd and cheesecake ice cream paired with Warre’s Tawny Port. It truly was a perfect cap to a delightful evening.

Blue Point opened its doors in 1996 and our server Dave has been there since 1999. It was fun hearing him tell us about the changes he’s witnessed in the Gaslamp district since he began working there. He met his wife there and told us that several employees have found their soul mates while working at Blue Point. The restaurant week menu offers a choice of three apps, three mains and three desserts for $40. A wine pairing with each course is an extra $15 per person. You can choose the Blue Point Surf ‘n Turf with filet mignon and a half lobster for an additional $20.

I’m a big fan of San Diego Restaurant Week and have checked out many eateries over the last several years. Each one has been a revelation. Restaurant week begins January 20 and runs through the 27th. I urge you to make your own discoveries.

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. WINEormous is the recipient of the Luxury Travel Guide’s Wine Tour Operator of the Year award for Temecula 2016, 2017 and 2018 and the Lux Life Mag Best Customised Wine Tour Operator Temecula for 2019. Call now to book your Temecula Winery Tour at (951) 907-9701. Ask about special discounts.

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