last two meals were sub-par - far from it. In fact, those meals were already heads and shoulders above anything in the area, but our dinner this evening reflected his team's continuing maturation through the process of conceptualizing these lengthy menus.
We made reservations for a 7 pm seating - in time to catch the sunset, and it was a glorious evening. Of course, April Johnson was constantly at hand to ensure everything ran smoothly, and her team (particularly Dan, our server) paced us nicely.
One logistical change since our last meal in December is that they no longer present the menu at the start of the meal. Instead, a card with the course description is brought to the table before each dish is presented. It works perfectly in the context of the California Modern dining room because they do one TBL3 tasting per night - at other restaurants, this would be pointless because it's far too easy to overhear the descriptions from neighbouring tables. I liked it - Trey successfully maintains a sense of suspense and anticipation, while avoiding comparisons to the Romera fiasco.
|Chino Farms crudité|
|Local spot prawns|
Avocado, lime blossom, cucumber
|Smoked and poached Kumamoto oysters|
Whey snow, dill, smoked sunchoke, sorrel
|Local percebes, mussel aioli|
|Foie gras, strawberries|
Hazelnut, beets, quince vinegar
New potatoes, fava beans, radish, uni-mustard vinaigrette
|"A Wild Salad"|
|Asparagus, morels, smoked quail egg yolk, Parmigiano|
Peas, clams, carrot dashi, seaweed
|Squab, cauliflower, lemon-glazed dates|
Provencal vegetables, socca, verbena oil
|Goat cheese espuma, vanilla bavarois, grapefruit, fennel|
Cashew, molasses, soy, ginger
|Grilled strawberries, coeur de guanaja, mint|
|Mignardises - Chocolate-wrapped Earl Grey honeycomb|
Georges California Modern
1250 Prospect St.
La Jolla, CA 92037