Sé San Diego’s Suite and Tender Restaurant = Most Excellent Dining!
Before I forget, click just below to read our amusing article on Suite and Tender’s coed unisex bathroom.
Now, let’s get down to business.
As is fairly customary, we settled in to review the menu and both ordered a nice bottle of wine to enjoy after our long day of adventure.
We started out our adventure with six massive Poached Jumbo Shrimp. Nothing out of the ordinary here, but they sure were good when dipped in their homemade cocktail sauce.
Next we shared Deconstructed Vine Ripe Tomato Salad (Burrata Cheese, Balsamic Roasted Vidalia Onion, Micro Arugula, Basil Pesto Gastrique). Major yumminess!
From here, Carol and I parted paths. She went with Butter Poached Lobster & Braised Short Rib Duo (Baby Squash Pure?e, Garlic Potato, Red Wine Jus), while I took the advice of our waitress and opted for Alaskan King Crab & NY Strip (Roasted Red Pepper Aioli, Micro Cilantro, Grilled Asparagus, Bone Marrow Jus).
Another thing we greatly enjoyed, as a much unnecessary but much loved side-dish was Macaroni & Cheese with Cheddar Sausage. Ooh! Shouldn’t have had that, but it sure was gooood!
Now, our bellies were beginning to feel constrained in our belts, and you guessed it….the chef won’t let us out without trying dessert. And, do you think the chef would let us try only one? No. He sent two! Oooof!
First we started with Dark Chocolate Mint Semi-Freddo
(Chocolate Cookie Crust / Frozen Lemon Curd / Mint Oil). Oh dear God in heaven, did you create anything more wonderful than sweet and bitter in combination with one another?
Then, as if that wasn’t enough to send our palate gleefully over the edge, they walk out with Warm Chocolate Truffle Cake (MexicanChocolateTruffle/CocoaCaramel/ToastedAlmondIceCream).
Give me a double decaf espresso and my mouth floats in ecstasy.