Lead the Way - Avrc

the food looks as if you are looking at a picture but oh god I don't feel happy with the food that they have served us at this place verysmall plates.So soory I have read the all rating and went all the way down there .Ok good looking restaurant but where is the food?When I go to a restaurant i don't want to search the food in my plate. They decorate the palate good but WHERE IS THE FOOD????????? It looks they are afraid to put the food in a plate.Not happy customer:( I will never go there again and the price is not worth eating,trip and spend my gas.

what a great concept for a restaurant! Fantastic tasting food and get this....an all "half-bottle" wine list!! Perfect. The owner is Zubin Desai, whose resume includes such places as Laurel, University Club and most recently Blanca.



Our amuse was a vegetable frittata served with a micros greens salad. Very yummy! We ordered the charcuterie plate, the mushroom soup and the bacon belly for our first course. The charcuterie comes on an "artist palette" plate. The pates, terrines and sausages were amazing. The chef told us that he makes all of them from scratch in-house. My GF still raves about the taste and the presentation of the soup. We actually saw them making the sausages from the kitchen display window on our way out. The bacon belly was moist, delicious and apparently smoked in-house. The chef told us that with the exception of bread & cheese, he makes everything from scratch inhouse.



I ordered the quail as my entree and my friends ordered the frog legs and the duo of duck. I've never had such a delicious meal in San Diego, ever! The combination of flavor, texture and presentation on every plate was unique and well balanced. Every item was perfectly seasoned as well.



We learned from the chef, John Kennedy, that he's got quite a culinary background. He has at one point or another worked with the likes of Thomas Keller, Charlie Trotter, Gary Danko, etc. Very impressive and it shows in his cooking. On the night that we dined, they did not have the antelope osso buco ready. Bummer! But that's just an excuse for us to go back!!

For our dessert, based on our servers' recommendation, we tried the bread pudding which was served with an irish whisky sauce. Absolutely to die for!!! Chef told us that it is his grandmother's recipe. Very tasty.



They have about a 150 or so half bottles of wine. We tried a white from France, a red blend from Lebanon, a cabernet from Australia and couple of glasses of the ice wine from New Zealand. Btw, the only wines available by the glass are the dessert wines. We asked about their corkage policy and Zubin told me that its $5/bottle. That's cheap.



Needless to say we were extremely impressed. To say that this place is a good value, would be an understatement.



We are hooked. Since we live nearby, we will certainly be a regular at this lovely place.



5 stars all around!