Bondi Bar & Kitchen
San Diego, CA 92101
Phone: (619) 342-0212
- Price:
- $$$
- Best of Citysearch:
- Bar Scene 2007, Bartenders 2007
- Hours:
- Daily 7am-2am
Editorial Review for Bondi Bar & Kitchen – by Erin Chambers
In Short
Minus the trite trappings of boomerangs, alligators and Yellowtail Chardonnay, Bondi's sleek design strikes a more authentic chord with imported jarrah hardwood flooring, red iron ore walls and grass tree fronds shipped directly from Australia's Pilbara desert. Chef Chris Behre is imported too--from the iconic Bennelong at the Sydney Opera House--as are many of his ingredients like lamb, seafood, cheese, condiments and even beef. An Aussie-only wine list complements the small plates and meat-heavy menu.
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Insider Tips
Where to SitThe bar and cafe are up front, with more traditional dining in the back, though patrons are encouraged to mill around.
Look GoodThe space is impressive-looking, but the vibe isn't pretentious so keep your look cool and casual.
Fun FactNotice the four enclosed pod-like tables in the front cafe area. At night, they're raised up to the ceiling and lit from within.
When to GoCheck out the occasional beer-tasting classes.
What to DrinkBeer is imported in EcoKegs (recyclable beer kegs) and poured in state-of-the-art "ice fountain" style, with a splash of cold water to instantly chill the glass.
User Reviews for Bondi Bar & Kitchen
10/03/2007 Posted by freebie_grabber
My uncle and I recently had some beers and appetizers here on a Friday night. They happened to be screening the Aussie rules football championships live throughout the place, so it was pretty loud and crowded. Their decor is modern and upscale, their music is contemporary and loud, and their staff is young, Australian and attractive. They have at least a half-dozen Australian beers on tap -- try the Cooper's and the Boag's! Their appetizers were great, too -- try the Wagyu sliders and the sampler plate! My main concern with this place was the fact that they only had one very overworked bartender at our bar -- she kept getting inundated with an endless stream of printouts coming from their computer system, and as a result we had to wait an eternity for our drinks. Suggestion to the management: hire more staff!
Pros: Hip decor, attrractive young staff
Cons: Crowded, loud and expensive
07/09/2007 Posted by petervanbeek
Wow! What a plesant suprise! There I was in San Diego and I come a piece of home. I'll be brief... Food: Excellent. One of the best silders I've had Drink: Nothing beats a fosters Desert: Pavlova should be on every menu Service: Maybe could do with a few more g'day's... no but seriously it was great. Highly recommend it to Anyone.
