12 San Diego Uptown News | Feb. 4-17, 2011
FEATURE By Frank Sabatini Jr./SDUN Columnist V Valentine's Day top picks alentine’s Day isn’t for
impulsive diners. After Mother’s Day, it’s the second biggest cash cow for restaurants, which means that lovebirds must plan ahead and start making dinner reservations now. Wait until the last minute, and you could easily end up with a loveless meal at Coco’s.
Below are several top picks
throughout Uptown offering sexy menus on Feb. 14, and within vari- ous price ranges.
AVENUE 5 2760 Fifth Ave. (Bankers Hill) 542-0394
A decadent seven-course meal awaits, featuring oysters in the half shell, smoked fish and Australian lamb chops. The price is $65 per person, which includes a com- plimentary glass of champagne. Three seatings will be available, at 5:30, 7:30 and 9:30 p.m.
WEST COAST TAVERN 2895 University Ave. (North Park) 295-1688 If you’re looking for a more casual and festive love dinner on V-Day, you’ve come to the right place. Chef Peter Zakarian presents several choices across a four-course menu that includes Dungeness crab ceviche with fresh berries; New Zealand rack of lamb; jumbo scallops with mushroom risotto and more. The cost is $50 per person.
BERTRAND AT MISTER A’S 2550 Fifth Ave. (Hillcrest) 239-1377
Penthouse views fuel the
romance at Bertrand’s, where pa- trons can sup on an elegant three- course dinner featuring a choice of main entrees: Dover sole; grilled Angus tenderloin or vegetable crepes with zucchini blossoms. The cost is $85 per person.
ECLIPSE CHOCOLAT 2121 El Cajon Blvd. (North Park) 578-2984
Chocolatier William Gustwiller shows us the joys of eating savory dishes with chocolate and cocoa incorporated into them. In leading up to V-Day, he offers three din- ners each evening on Feb. 12 and 13, priced at $95 per couple. Then on Feb. 14, he will present two eve- ning classes that focus on truffles, cheese and wine. The classes are $25 per person.
KOUS KOUS 3940 Fourth Ave. (Hillcrest) 295-5560
Attention All VolkswagEn & Audi Owners – we are your vw/Audi service center!
We are the bumper-to-bumper complete dealership alternative.
. Dealer Level Diagnostic Software . VW Master Technician on Staff
Now Smogging Diesel Vehicles
OPEN SUNDAYS 9am to 5pm 308 W. Washington St. ( 1 Block East of Albertsons at Albatross St.)
619.299.9367 Mon-Fri: 7am-6pm Sat: 9am-5pm
Chef-owner Moumen Nouri offers sweet- hearts an exotic feast of Moroc- can specialties that begin with various appetiz- ers and progress- es to lamb and chicken served in authentic clay tagines, plus more. Dinner caps off with flourless ginger-chocolate cake and truffle hearts. The cost is $65 per person.
WET STONE WINE BAR 1927 Fourth Ave. (Bankers Hill) 255-2856
An ala carte menu of baked oysters and South American spe- cialties will be offered on Feb. 14, served within Wet Stone’s stylish, softly lit atmosphere. Dishes range from $8 to $14. In addition, the wine list extends to homemade red and white sangrias brimming with fruits and spices.
MARTINIS ABOVE FOURTH 3940 Fourth Ave., Suite 200 (Hillcrest) 400-4540 Entertainers Aaron Turner
and Tiffany Tanqueray augment Martinis’ three-course V-Day din- ner showcasing a choice of entrees such as prosciutto chicken, roasted pepper salmon, vodka-horseradish sirloin and garlic-curry encrusted tofu. The cost is $40 per person.
North Park's West Coast Tavern will offer a $50 per person four-course meal for V-Day. (Courtesy of West Coast Tavern)
1202 University Ave. (Hillcrest) 269-3336
Eden's Chef Scotty is concocting a three-course dinner for two for $69 and if its fare is as sexy as the names, it should be a delight. Coining the courses with titles such as Foreplay, Awakening and Climax, Scotty has also added equally playful nomenclature for the dishes such as Octopussy and First Date. Yum.u
Wet Stone Wine Bar in Bankers Hill will provide some lovely surprises for its Valentines. (Michael Pawlenty/SDUN)
| Page 2
| Page 3
| Page 4
| Page 5
| Page 6
| Page 7
| Page 8
| Page 9
| Page 10
| Page 11
| Page 12
| Page 13
| Page 14
| Page 15
| Page 16
| Page 17
| Page 18
| Page 19
| Page 20
| Page 21
| Page 22
| Page 23
| Page 24
| Page 25
| Page 26
| Page 27
| Page 28