Dining at San Diego’s JRDN Restaurant
This time we are perched on a bluff overlooking the Pacific Ocean enjoying the California fresh cuisine of Chef David Warner at JRDN Restaurant.
From Chef Warner:
“Our style of California fresh cuisine fuses the best of contemporary steak and seafood restaurants. We utilize hand selected, all-natural meats, the finest seafood from sustainable sources, plus locally grown and organic produce to create a uniquely modern rendition of “surf and turf.” We make all our own breads in house daily. All our purveyors are based in San Diego.”
We were a little concerned when we first walked into the place as their very popular Tower Bar was absolutely packed with people enjoying happy hour, enjoying food from the fresh raw bar, and awaiting the coming sunset. We gave each other a knowing look, how are we going to enjoy a nice dinner with all this revelry?, we wondered.
Thankfully, we were ushered into a much more subdued atmosphere, given a sunset view table, and set about to scan the menu. I might also note that after the sun did set, we greatly enjoyed the ever changing light show of their dramatic wall of light.
Also to our surprise, and great delight, we were treated to a wonderful wine parring with each course. We both started out with a J. Wilkes Pinot Blanc (2007) from Bien Nacido Vineyards. YUM!
After a delightful amuse-bouche, Carol opted for the build-to-order JRDN Salad, while I eagerly went with Moroccan Lamb Lollipops (dijon mustard glaze, figs, mint). Carol’s salad was parred with La Grenouille Rougante Rose, Frogs Leap Vineard (2009), while I delighted in a Beaujolais Villages – Vieilles Bignes (2007). Carol enjoyed her salad, but a profound “oh my” came forth when she tasted my lamb lollipops.
Up next, Carol crooned over a six ounce Tenderloin w/ Chef’s Thunder (an alternative to choosing a rub and sauce, with caramelized sweet onions, pt. reyes blue cheese + aged basalmic vinegar), while I explored the unusual with Ahi Tuna + Octopus (grilled ahi, baja octopus, lime, peppers). Carol’s steak was parred with Vineyard 29 Cru Napa Valley Cabernet (2007), while I enjoyed Morgan Rosella’s Vineyards Pinot Noir (2007). Carol is always a very happy girl with a good piece of filet, while I always enjoy exploring the unknown. The best way to describe my meal would be seared tuna atop an octopus cheviche. YUM!
Next we enjoyed a wonderful sampling of house-made desserts with an Italian dessert wine, Michelle Chiarlo Novole – Sparkling Moscato d’ Asti (2008).
JRDN Restaurant is a repeat winner of the California Restaurant Association’s award for Best Hotel Restaurant, and will certainly make for a wonderful dining experience. Besides the wonderful food, the impeccable service, and the mood-setting wall of lights, there exists, right outside the window, a never ending display of people walking the ocean boardwalk, and of course the Pacific Ocean within a stone’s throw.
We greatly enjoyed this dining experience, and can highly recommend it.