eating out
CONCEPT
TWO.SEVEN.EIGHT 5TH AVENUE’S LATEST JOYFUL INDULGENCE by billy nordmeier
ood, friends and cocktails: Concept
Two.Seven.Eight’s mantra checks all the boxes on paper and over-delivers in person. I had the pleasure of experiencing Concept
Two.Seven.Eight on a fine Sunday evening. My very hand- some beau and I had our choice of tables and opted for a cozy corner
with warm lighting. We were promptly greeted by the service staff and the Managing Partner and Creative Director Jessica Fisher, a California girl who cut her teeth in kitchens stretching from San Francisco to the mean streets of New York. The numbers in the restaurant’s name, Concept Two. Seven.Eight, come from the neighborhood area code she called home while in New York and still remains near and dear to her heart, even after she returned to California to begin a new chapter. Concept
Two.Seven.Eight’s interior was a pleasant surprise. When it was The Tractor Room it was a very dark and brooding dining room, classy, but a little too Morticia Addams for my taste. They have done a wonderful job with the renovation, the space finally feels like it has found its identity. Simple black and white contrasts inspires a cozy farmhouse feel, with the bar remaining the center of attention. The extensive (pooch-friendly) outdoor seating area, is pretty much a must for any San Diego restaurant nowadays and Concept Two. Seven.Eight has it in spades. Once we were settled and began hydrating,
our cocktails were delivered to our table by the Bar Manager Billy Potvin, namedThrillist’s and Bombay Sapphire’s “Most Imaginative Bartender” in New York City in 2013. The bar menu boasts some of the most creative, cocktail offerings in Hillcrest, hands down and Billy’s cocktail style
60 RAGE monthly | APRIL 2017
certainly reflects his dedication to his craft and his boundless creativity. Their menu ranges from classic well-executed cocktails with a twist to palate changing drinks like,The Girl Backstage; with Shishito-infused vodka, tropical green tea, pink guava, winter melon bitters and cinnamon. Trust me, it was delicious! The liquid part of our dining experience seemed to alternate between spirit forward classics and edgy glimpses into cocktail nirvana. With our evening nicely underway, our first food
item was a show-stopper,Twice Baked Chicken Skins with Chipotle aioli! It brought me back to my childhood on Kaua’i and I couldn’t get enough of it. Crispy, caramelized and so umami, it made me want to take my shoes off and leave them at the door, Hawai’i style. The rest of the food items took their cue from this awesome start and did not disappoint: Florets of Fried Cauliflower, perfect Carnitas Tacos, Shishito Toast, Braised Short Ribs, all steeped with sumptuous variations of Negronis, Manhattans, Old Fashioneds and perhaps even aWolf in Disguise (avua cachaça, dragonfruit, hibiscus, apple and yuzu). In a little bit of a glut-induced euphoria, sponsored by well-crafted cocktails, the Chef de Cuisine Rachel Snyder, paid us a visit. She’s been in the kitchen honing her craft since she could reach a cutting board and we could taste it. A California na- tive and Culinary Institute of America-trained chef, Rachel’s attention to detail is obvious in everything
Concept
Two.Seven.Eight 3687 Fifth Avenue in Hillcrest. For more information or to make reservations, call 619.278.0080 or go to
concepttwoseveneight.com.
we ate. Quintessentially farm to fork, Concept Two. Seven.Eight ensure diners receive food that is not only locally-sourced, but also crafted with care and precision. In a rather embarrassing admission, we had
no room left for dessert…I know, I know... #firstworldproblems. Just a spot of coffee and the low-key funky music in the background, was how we ended our experience at Concept
Two.Seven. Eight. Come for the food, bring your friends and enjoy the
cocktails...No need to leave your shoes at the door.
Page 1 |
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 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72
