Comments on: Bits and Bites: Openings and More http://www.foodbuzzsd.com/blog/2008/05/29/bits-and-bites-openings-and-more/ It's got bite! The Good, the Bad and The Ugly About San Diego's Food Scene Fri, 27 Jan 2012 21:23:16 +0000 hourly 1 http://wordpress.org/?v= By: jack m. http://www.foodbuzzsd.com/blog/2008/05/29/bits-and-bites-openings-and-more/comment-page-1/#comment-891 jack m. Thu, 19 Jun 2008 17:20:10 +0000 http://www.foodbuzzsd.com/blog/?p=166#comment-891 I am a professional chef and get sick and tired of reading comments and "reviews" that are written by those who don't understand what it takes to create, prep and serve a meal like I had at the Cowboy Star. It was extraordinary, especially in the context of SD, where meals of that caliber re rare, few and far between. Once the word gets out, the six seats at the Chef’s Counter (Cowboy Star’s version of the chef table in the kitchen) are going to be the hottest ticket in town. The menu is a showcase for Chef Victor Jimenez and his staff. Each station is given the challenge of creating a course for the tasting menu that changes daily. It may or may not feature items from the printed menu, but be assured it will intense, flavorful and a damn good deal at $65 per person. We opted for adding wine parings for an even better deal- $85 per person. I suspect the prices will go up as the demand for space at the counter grows. A few of the dishes offered: A silky smooth and creamy wild mushroom veloute with an island of floating sauté of fresh porcini and a drizzle of truffle oil and paired with a 2006 Argyle Pinot Noir from Washington. One of the best samplings we tasted- braised lamb short ribs with a whiskey-currant sauce accompanied by a scrumptious potato dumpling. This was a knock out dish and paired with the 2005 Ferrari-Carrano Merlot it was stellar. Another course featured a perfectly grilled New York Strip steak with a sauté of fresh morels and crispy pan fired potato coins paired with a drinkable but uninspired Roth Alexander Valley Cabernet. There was more and yes, I’m impressed and I’ll be back with friends. I am a professional chef and get sick and tired of reading comments and “reviews” that are written by those who don’t understand what it takes to create, prep and serve a meal like I had at the Cowboy Star. It was extraordinary, especially in the context of SD, where meals of that caliber re rare, few and far between.

Once the word gets out, the six seats at the Chef’s Counter (Cowboy Star’s version of the chef table in the kitchen) are going to be the hottest ticket in town. The menu is a showcase for Chef Victor Jimenez and his staff. Each station is given the challenge of creating a course for the tasting menu that changes daily. It may or may not feature items from the printed menu, but be assured it will intense, flavorful and a damn good deal at $65 per person. We opted for adding wine parings for an even better deal- $85 per person. I suspect the prices will go up as the demand for space at the counter grows.

A few of the dishes offered: A silky smooth and creamy wild mushroom veloute with an island of floating sauté of fresh porcini and a drizzle of truffle oil and paired with a 2006 Argyle Pinot Noir from Washington. One of the best samplings we tasted- braised lamb short ribs with a whiskey-currant sauce accompanied by a scrumptious potato dumpling. This was a knock out dish and paired with the 2005 Ferrari-Carrano Merlot it was stellar. Another course featured a perfectly grilled New York Strip steak with a sauté of fresh morels and crispy pan fired potato coins paired with a drinkable but uninspired Roth Alexander Valley Cabernet. There was more and yes, I’m impressed and I’ll be back with friends.

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