For Being "One of San Diego's Best" - The Service Needs Work.
We were guests of the hotel and stopped in for breakfast. The dining room was empty, in fact every time we passed this place it was empty. Not a good sign. Our food was not that great and presentation was boring. Our server forgot to bring our water and coffee to the table. My husband ordered a bloody mary and 10 minutes later when he asked where it was our server said they "ran out" of bloody mary mix and he was waiting for the bartender to get some more. Huh? Take some tomato juice, fresh ground pepper, Worchestershire, a green olive, a squeeze of lemon and a celery stick and call it good. Doesn't take a genius to make bloody mary mix.
The best scallops ever!.
Our dinning experience was fabulous from beginning to end. The waiter was so knowledgeable about everything. He assisted us in our choices which were exactly as he said. I had the scallops & they were done to perfection. Very tender & had an amazing flavor. My husband had fish that was amazing as well.
The squash blossom was a fun surprize! We asked the bus boy a question & he knew the answer!! Everyone appeared to love what they were doing.
We spent the night at the hotel & had breakfast the next morning. Try the lemon French Toast. I'd love to make it at home!
try the molten chocolate cake.
our server was attentive and peppy but not overbearing. the food was decent. we shared the dungeness salad. i thought it was a little bit too tart. my friend had the scallops as an entree and thought that it was good. i had the halibut. although it was not overcooked, it was a bit bland. fo dessert, we shared the molten chocolate cake. the cake comes with cherry flavored vanilla ice cream, which i don't like, but, the restaurant was accommodating in switching the ice cream to regular vanilla. as a result, i loved it! the dessert was not too sweet, it was just excellent! i would have it again. the bill came up to about $130-ish with cocktails. it was a bit pricey given that the food (except for the molten chocolate cake) was just ok. the bar upstairs (jbar) was a nice perk to go to after dinner. the fire pits are a great addition. i would probably go back to the bar.
Seafood specialties highlight a menu that offers subtle twists on new-American cuisine at this trendy Gaslamp hot spot.. The Scene Warm hues of amber and gold are inviting, the young and fabulous staff are engaging, and the bodies that drink at the bar are refined and ravishing. It's all part of the package at Jsix, one of Gaslamp's most fashionable, and flavorful, dining experiences.
The Food Chef Christian Graves moves to San Diego from San Francisco's Farallon, bringing his reputation for divine seafood dishes that burst with flavor. A thinly-pounded, sushi-grade tuna carpaccio served with crisp and refeshing cucumber relish makes a fitting introduction to any of the menu's diverse offerings, but stick to seafood to truly revel in Graves' expertise. Both the baked halibut and seared sea scallops are lightly crusted and perfectly cooked, the halibut atop hearty Dungeness crab hash, and the scallops with a crispy prosciutto accompaniment. For dessert, warm date and macadamia nut cake polishes the meal with a delightful pairing of subtle tastes.