Quarter Kitchen
San Diego, CA 92101
Phone: (619) 814-2071
- Hours:
- Breakfast Mon-Sat: 7a-10:30a , Sun: 7a-12p, Lunch Mon-Sat: 11:30a-2p , Sun: 12p-2p, Dinner: Sun-Thu: 5:30p-10p , Fri-Sat: 5:30p-11p
Message from Quarter Kitchen
Simple Food Cooked Perfectly
- Private Dining and Events
- Award Winning Cuisine
- Exceptional Wine List
Paid advertisement by Quarter Kitchen.
Editorial Description for Quarter Kitchen
From the menu to the sleek decor to patrons' designer ensembles, everything's expensive at The Ivy's new see-and-be-seen restaurant.
User Reviews for Quarter Kitchen
01/08/2008 Posted by stezo11
I had read very mixed reviews about Quarter Kitchen...understandibly so since it is new and high-end restaurants usually take a few months to get everything squared away, but this is definitely the best restaurant I have visited in San Diego (and I've visited most of them). I wanted to take my girlfriend out for a special night out and boy was it. From the hostesses bright smiles (and beautiful gowns) to the extremely gracious servers to the amuse to the petit four...I just can't say enough. We started with the Caviar Tacos, which are a brilliant creation from Executive Chef Damon Gordon. Then we moved on to our entrees that didn't disappoint. My girlfriend had the lobster ravioli and she looked like she was melting with every bite. I had the best New York I have ever had; cooked to perfection. I don't want to ramble and ramble, but I just have to say this was one of the best overall dining experiences I've had. You must give it a try. Bravo, Ivy...you have created a restaurant that was sorely needed in San Diego. I'll see you again very soon!
Pros: Food, service, ambience, etc.
Cons: Difficult getting reservation for time wanted.
08/28/2007 Posted by aujous
I have noticed that a lot of the downtown restaurants are more concerned about an image and fail with execution. All look and no substance. We ate at the Ivy Hotel Restaurant and was really disappointed. Even the cocktails were nothing to talk about. For a happy hour thriving town, how did they end up with a bad bar tender? For $15 a martini, you better have the best SD bartender making my drink. The Lobster Ravioli is disgusting, I had to gulp my cocktail to take out the taste. I guess if you're clueless about good food and just want to be seen, then by all means, join the scene and feed into the hype. Since people with style and taste are the minority in this "urbanized" town, we get stock with more of these talentless Chefs with big backers. Based on our experience, it looks like this place doesn't shell out to hire professional people and are more inclined with more profit at the end of the day. Knowing that the "clueless" will always be a follower of the hype factor.
Pros: beautiful hotel
Cons: substance...non existent
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