Quarter Kitchen

11/09/08

A Total Let-down

by CDCornell at Citysearch

I have been aching to go to Damon Quarter Kitchen since it opened, and knowing it was pricey and high end I was kinda waiting for a special occasion. My bf and I went on a friday night at about 8:30. When we walked it, we went toward the bar and it was like meathead city (probably b/c the cocktail waitresses stand in the well the whole time talking and chatting in their....i guess its the uniform, but looks more like what a dancer or stripper might wear. We were hoping to sit and dine at the bar, but because every other seat was skipped we didn't find any next to each other (and we we asked one man, he kind gruffed and ignored me) So we ordered drinks, closed our tab, and escorted to our table. Before I go on to say how extremely disappointed I was with the experience as a whole, I will say the service was really good. Waters always filled, plated cleared timely and nicely, and never too intrusive. Other then that, the food was a mess. The oysters I had were great, but if you can screw oysters up in the preparation, then any place is doomed. My bf had a ravioli to start and it was so overwhelmingly oily then you couldn't taste anything else. I had a surf and turf of veal that came medium well when asked for it to be medium rare and two pieces of chewy and rubbery shrimp. I'll also add that the pieces of veal came in about the size o half a golf ball...$36 for that? I agree that the whole "small and savory" is in, but it better be REAL savory if its that expensive and small. My bf had the scallops and the only reason I think 2 were on the plate is because the menu said scallop(s). It sat on top a mushy, rice cake. No flavor. Also, I was surprised at the lack of decent bottles of wine for under even $100. I understand a good bottle of wine can be expensive, but a good bottle can also be reasonable. We passed on desert, and should have passed on this place altogether. With some many diverse and wonderful restaurants in downtown SD alone, this is one worth passing up.

• Pros: Our waitress and busser attentive
• Cons: The food, the vibe, the value

01/08/08

One word...WOW!

by stezo11 at Citysearch

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.

08/28/07

Where the "clueless" want to be seen...aka...all hype.

by aujous at Citysearch

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