Fifth Avenue in San Diego. The beating heart of tourism in a city with a siren’s call to tourists and conventioneers. First time staying in SD, first time eating there. Sunday night found us walking up 5th. Sights, sounds, and yes smells. Some delicious, some not so much. The lack of rain may be to blame for a distinctly pungent aroma in doorways and vestibules where the street folk and the colorful play. Ask Mark about his idea for street sanitation. There’s a patent in the works.
Lovely and inviting nonetheless, we walk up one side of the street checking out menus and being invited in to a table by hosts and hostesses as the early dining crowd saunters along. Italian? Too heavy and traditional. Can you say “Spagetti Factory?” Irish? Yeh, so have a pint and something fried.
Florent was a standout in the crowd. Clean fresh decor. Light modern menu. Could this be the one? No, its early. Its only Sunday night and there are so many sirens calling.
We cross 5th and start down the street. This time, we mean it. Searsucker was a standout. Clean rustic decor. Light modern menu. This was the one. And it was very good.
But this review is about Florent.
Fast forward to Friday. Hotel check-out but flight isn’t until 7 and its a sunny, mild day in San Diego! Feeling peckish long after a delicious breakfast at Cafe 222 – but this review is about Florent!
One last walk in the Gaslamp District. The lovely, fresh decor, the light modern menu. The siren’s call can’t be ignored. We drop in at the silvery, sleek, stylish bar and feel at ease. Our bartender (see a prior epr post “Always listen to a good bartender”), chats about the Del Mar races which are opening that week, and about his east-coast roots. Oh and food. It’s 3:30 and there is some confusion about what time happy hour starts, what time the dinner specials start. What’s going on here? “Oh this place just opened last week.”, he says. “It was a soft opening.” “The Chef is Rich Sweeney, he was on Top Chef. And, oh by the way, he’s here, if you’d like to meet him.”
We are excited. Top Chef is one of my guilty pleasures. Except I’m not guilty because if I’ve ever cooked or prepared any food for you in the last 5 years, you’ve benefited from my watching Top Chef. I’ll confess to being a little guilty that I now might actually use the term “cheftestant.”
Rich Sweeney was gracious, engaging and proud of his new venture, Florent. It’s open air, flirty vibe upstairs contrasts with the club jailhouse decor downstairs. The 3 p.m. scene is certainly not going to be the same as the 3 a.m. scene. Let’s let that be someone else’s review. So what did we order off the Happy Hour Menu?
Jicama Sticks – togarashi sea salt, micro cilantro, sriracha aioli – my only recommendation – thinner jicama please!
Vanilla Bourbon Pork Belly Salad – crispy pork belly, argula, vanilla bourbon vinaigrette, gorgonzola, chorizo cornbread croutons, grilled corn, citrus segments
Boudin Blanc – celery root puree, plum buerre blanc, micro celery – I confess I had no idea this a weisswurst! I ordered based on the celery root, plum buerre blanc alone!
Crispy Brussels Sprouts – spanish cured chorizo, asian chili sauce, micro cilantro
Blood Orange Panna Cotta – gone in a flash of two competing spoons. Sometimes sharing the dessert is just dumb.
And what’s a little ironic? The chef at Searsucker, Brian Malarkey, also a Top Cheftestant!
Can we pick ’em or what?
This post is making me hungry! We’ve got to visit Parachute, a new Chicago “cheftestant’s” place!
You found two of our favorites! Searsucker and Cafe 222. But where is Florent? Sounds delicious!