Edit ModuleShow Tags

The Best Things I Ate This Month: June Main Dish

Poke @ Kitchen 4140 | Corn Dogs @ Craft & Commerce | Rib Eye Cap @ Searsucker


Published:

Chef Kurt of Kitchen 4140
Chef Kurt of Kitchen 4140

POKE @ KITCHEN 4140

You may not be able to get this dish, because it was a special one-off for the recent I Love Poke Festival. Regardless, it was a reminder of the talent in chef Kurt Metzger and his team. They soaked ahi overnight in hibiscus tea and cherry blossom, then strained it and marinated it in Kentucky whiskey and shoyu sauce, tossed it with mango relish and finished with coconut shavings and coconut foam.. The 4140 chef was in an awful car wreck last year and lost most of his memory as a result. His instinctual skills, like cooking, are helping him get back on his feet. And this dish wasn’t good for someone who’s been through an awful car wreck. It was simply great. For a proximal experience, go to 4140 and try the “Surf and Turf”—ahi, braised pork belly and cilantro-citrus sauce. 4140 Morena Blvd, 858.483.4140, kitchen4140.com.

 
Corn Dogs from Craft & Commerce
Corn Dogs from Craft & Commerce

CORN DOGS @ CRAFT & COMMERCE

Food has largely taken a back seat to the cocktails and the self-mocking décor at this Little Italy standout. It’s simply one of the best places to hang out and have a cocktail made with some rare whiskey made in a performance artist’s bathtub or something like that. But I forgot just how good those little corn dogs are until a revisit this month. Lumpy, squat little dogs wrapped in bacon and served with whole grain mustard and a jalapeño-cheddar sauce that’ll give you the same are-you-really-gonna-eat-that thrill of the SD County Fair, minus the money-conning carnies. 675 W. Beech St., Little Italy, 619.269.2202. craft-commerce.com.

 
Rib Eye Cap at Searsucker
Rib Eye Cap at Searsucker

RIB EYE CAP @ SEARSUCKER

With chef Brian Malarkey set to close Burlap and reconcept it as San Diego’s second Searsucker, I felt it was time to reacquaint myself with Downtown’s biggest success story. What we found? This rib-eye cap. Sprinkled with a little porcini dust and served with an elderberry pinot noir reduction, that’s one hell of a combo. Mushroom dust gives it the umami, elderberries give it the acid. Fantastic.

Edit ModuleShow Tags

More »Related Stories

FIRST LOOK: Park & Rec

After 30 years, Bourbon Street is gone. In its place in University Heights comes cocktail village Park & Rec, designed as the ultimate patio party. Negroni lovers meet sunscreen.

FIRST LOOK: Green Flash Cellar 3

The first photos of Cellar 3, the second San Diego spot from one of the city's top brewers, Green Flash. The Poway space will be dedicated to rare, barrel-aged beers and wild-yeast.

Anthony's Out at Embarcadero?

After 60 years, it looks like Anthony's Fish Grotto might be out in The Embarcadero. That means 31,608 square feet of prime, landmark restaurant space in San Diego is up for grabs. Our bet is...
Edit ModuleShow Tags
Edit Module

Subscribe to the Blog

 
Edit ModuleShow Tags


SD Food News

The hottest thing in San Diego food right now just might be Tijuana.

About This Blog

Restaurant reviews, food trends, top cocktails, wine, beer and generally the best eats and drinks in San Diego, by Food Editor and general good guy Troy Johnson.

Recent Posts

Edit ModuleShow Tags
Edit ModuleShow Tags

Sponsored

Win a 5-night Hawaiian vacation

Win a 5-night stay for two at Halekulani

Everything is Just Two Wheels Away

Get ready to GO by BIKE!
Edit Module
Edit ModuleShow Tags