It seems new restaurants open in San Diego every week - making old restaurants the last venues on the minds of trend-conscious locals.
While it's true new hot spots do tend to garner much attention, a few seasoned restaurants in San Diego still stand as savory and esteemed as in their limelight era decades ago. Approaching the 10-year mark is The Prado - a classic restaurant that remains unique on many levels.
From the stunning architectural draw to the vibrant color scheme, the picturesque Balboa Park setting abundant with fountains and garden courtyards, and the Executive Chef standing strong after 9 years - The Prado is one aged restaurant still resilient with every ounce of ambiance and culinary allure.
Discover the passions of The Prado with Executive Chef Jeff Thurston.
Q: The Prado is known for fine dining excellence and the unique location. What do you most enjoy about working in Balboa Park?
A: There is always such a diverse group of people in the park, as well as a wide range of weddings and events at The Prado every day. Being surrounded by the beauty of Balboa Park, with the many museums and intimate courtyards, reinforces our passion for what we do. The park setting is very inspiring.
But the best part of the location is that people don't expect our level of fine dining to be within a public park. We are given the opportunity to surprise people and surpass expectations every day with our accessible fine dining. I believe dining should always be a memorable experience, and the Balboa Park location helps us make sure that every meal at The Prado is one to remember.
Q: Your menu is known for Contemporary American cuisine. What are your favorite items on the traditional menu at The Prado?
A: The pork prime rib is indicative of what we do very well here at The Prado. We group fun flavors together and put a unique twist on classic combinations. For example, this dish is traditionally served with apple sauce, but our slow roasted center cut pork prime rib comes with roasted apple demi, for a new twist. This item has been on the menu since the restaurant first opened 9-years-ago.
The Kobe beef sushi roll is also a favorite that has been on the menu for about 4 years. The mix of spice and saltiness is because of the unique wasabi aoli. This dish also comes with our take on a roasted garlic ponzu dipping sauce that is very popular.
I have to also point out the wild mushroom risotto. I believe in the true marketing of dishes. When you order wild mushrooms off my menu, wild mushrooms are exactly what you are going to get, such as golden chanterelles. This risotto is always a reflection of the wild mushrooms in season at that moment. Many restaurants seem to use the term "wild" very loosely, serving widely available mushrooms.
Q: The Cohn Restaurant Group excels in seasonal and holiday specials across all restaurants. Do you enjoy changing the menu?
A: San Diego is a perfect location for seasonal menus as we have access to both the ocean and the fields, with great California produce all year. I see every menu generation, whether seasonal or a lasting change, as a chef's challenge to introduce the same great ingredients in a new inventive way. I really enjoy educating people about food and testing the boundaries. Sometimes seasonal menus introduce new items, and other times the seasonal menu is a three-course selection of what we do best throughout the year.
The New Year's Eve menu at The Prado offers three courses selected by Executive Chef Jeff Thurston, starting with an amuse bouche and a glass of champagne. View the 2009 New Year's Eve menu here.
Q: You are regarded as a top chef in San Diego and an expert in the local restaurant scene. What is your opinion of the growing dining scene, and what are your favorite restaurants in San Diego?
A: San Diegans have come a long way in the 9 years we've been open. I remember having a rare Ahi dish on the original menu at The Prado, and many guests thought that meant the Ahi fish was hard to find. Years later, people are more open to trying something new, and more open to learning about what they're eating. I continue to see more guests leaving their comfort zones and trusting the chef.
There are always new restaurants opening, and are so many great restaurants to choose from. But, the truth is that most chefs eat very simply. One of my family's favorites is Hong Kong in Hillcrest for Chinese food - it's open late and is always good. For a nicer meal, I visit my friend Jason Knibb at NineTen in La Jolla - he has an uncanny knack for a solid dish, and the menu is always innovative.
Learn more about San Diego restaurants and The Prado here.
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