“For all the hype this place has been getting,i'm not so sure i understand why,i liked the bar,that was definatley cool,the rod iron everywhere, it was gorgeous,the drinks were good,nice beer list,randoms that you dont see everywhere else which is refreshi”
“the restaurants decor is really nice”
“i tasted dirt, which dont get, im down with organic farm fresh food, just take a minute and, the deserts were currants only saving grace, those items w”
“They had great food and great drinks and the staff was really nice and helpful.”
“my friend ordered the hangar steak and loved it!”
“The menu is very creative, which is what brought us in, in the first place.”
“great new spot, one of a kind!”
“the staff was really nice and helpful”
“do not mind to pay money for good food but that dish was very unsatisfied.”
“salads were a little weak,i tasted dirt,which dont get me wrong,im down with organic farm fresh food,just take a minute and wash it,the deserts were currants only saving grace,those items were clean,elegant,all the things i wish i could have said about ou”View Less
The Sofia Hotel's upscale French-American bistro blends whimsical decor with a rustic, farm-to-table style menu..
In Short
Chef Geoffrey Yahn brings his brand of farm-fresh cooking to the chic sidewalk brasserie in the Sofia Hotel's lobby. Gothic accents like ornate, high-back chairs and intricate
chandeliers mark the dining room's decor with more simple ottoman furnishings in the lounge. Paper menus are printed daily with the chef's freshest dishes like lobster risotto, gourmet grilled cheese with tomato soup, steak frites and several salads.
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Poorly Executed Food. I love duck confit and decided to go there because that dish is one of their signature. EEEEEWWWWW Disgusting food. The duck skin is falling apart, bad both texture and presentation also it was served with dry, tasteless and ugly lentil. POORLY EXCUTED FOOD. I felt so embarrassed that I ordered that dish. Totally upset my stomach and feeling. I do not mind to pay money for good food but that dish was very unsatisfied. The decor is nice and yah french brasserie but wow the food was totally discrediting the ambiance. I would suggest you take that dish out from the menu or send the chef back to school. It is totally embarrassment for the restaurant!!!…
Hands Down my new favorite! A+. Hands down my new favorite restaurant! This is my second time to dine at Currant, this time on a date... and it was perfect. The package of outstanding and creative dishes, the cool, classy ambiance and the tremendous service make this a must stop for foodies, or anyone who is ready for a terrific dining experience. Great wine list! I was quite pleased to see a nice variety and looking forward to visiting on half price wine night! I'm admittedly impressed by top chefs who oversee their kitchen and creations and Pfueger must have been in the back personally overseeing my baked chicken. WOW, so delicious! Currant gives me reason to go downtown now besides the Padres! I havent tried the desserts, but I have heard they are to die for. Looking forward to going back soon and even sending my parents on their anniversary.…
ohwow, my 'currant' fav restaurant.
Having been recommended by a friend who wasn't really a foodie like I
am, I happily tried this restaurant, but with a grain of salt. Well, let me tell you this:
whether you're a 'burger joint' person or a 'haute cuisine' devotee, you will be utterly
happy here. the restuarant has a sleek, chic look, but is easy and casual in
demeanor. so you'll be fine whether you're dressed up or dressed down.
but it's all about the food: simple, cosmopolitan ingredients and flavors,
perfectly done. i've been several times for lunch and dinner and just keep
trying different things as the mood takes me. i've recommended it to all
my friends and we all agree; it's our 'currant' fav restaurant!…
wow....
For all the hype this place has been getting,i'm not so sure i understand why,i liked the bar,that was definatley cool,the rod iron everywhere, it was gorgeous,the drinks were good,nice beer
list,randoms that you dont see everywhere else which is refreshing,but i didnt go there just for bar atmosphere,i went cause i heard through the grapevine that the food was handsdown unbelievable.....was,might have been the key word there....my salmon was overcooked,my pasta mushy,butter sauce was like water,my lady friend had the scallop dish,weird is my only comment for that one.....salads were a little weak,i tasted dirt,which dont get me wrong,im down with organic farm fresh food,just take a minute and wash it,the deserts were currants only saving grace,those items were clean,elegant,all the things i wish i could have said about our earlier meal.
Now,after all that said,i enjoy meeting a chef or two,its interesting to listen to them talk about there food,and hearing how much much passion they have for there craft,but,in our 3-4 hour dining experience we had seen the chef more at the bar than in the actual kitchen,and everytime we saw him he had a different drink in his hand,hitting on the hostess,talking trash to the bartender and what looked like to be a manager.I thought this guy was susspose to be the king of the kitchen,"world renowned" is what the earlier review said,"star chef",the other one said. Now i'm not so sure i would be at the bar drinking if my kitchen was putting out over and under cooked food,or then again,maybe i would. On our way out we heard one of the bartenders grumbling about how the food was so much better a month ago but they lost some solid chefs in the kitchen. So maybe "was"really is the key word for Currant. I wish i had more hands to give them four thumbs down,"the milks gone bad!!"…
