Gaslamp restaurants are known for many things: contemporary design, glossy guests and bed-haired men in Prada shoes, and decadent, oh-so-pricey cuisine.
We come to Gaslamp because we know that even if we spend $50 for a 2-ounce filet, the experience of being in a quasi Skyy vodka commercial for a couple of hours somehow makes it worth it. But in these times of economic strain, even if we do have the cash to spend, it feels sensible and even a little patriotic when we can enjoy the swank of a five-star hotel without having to pay five Benjamin’s. Getting back to basics with all the posh still in tow, if you will.
Discover the new menu and new Executive Chef at Quarter Kitchen.
For the last couple of years, if you have had any inkling to see and be seen in San Diego, there is no equivalent to the Ivy Hotel. Remodeled from the 1914-vintage Maryland Hotel, the Ivy houses the multi-level Envy Nightclub, spacious poolside Rooftop Lounge, and the highly acclaimed signature Quarter Kitchen.
Interactive, artsy and modern, Quarter Kitchen is known to serve exquisite gourmet cuisine in a setting that is sleek and sexy as hell. But an increasingly playful vibe has come over the refined menu, due in large part to Chef Coulon, which is more minimalist, creative, and quite simply, fun.
Deemed “American Favorites seasoned with Fresh Ideas,” the new menu consists of specially priced items, soulful classics that marry complex ingredients with simple presentations, and items that are intentionally designed with sharing in mind. Side dishes include White Truffle Fries served in a fryer-esque chrome basket with organic ketchup, and Mac 'n Cheese made with 5-year aged Quebec white cheddar oozing in creamy goodness.
Entree staples such as the Spicy Blackened Hamachi; a fresh seared yellowtail served with stir-fry vegetables, shitake mushrooms and spicy red miso sauce and the Prime Cabernet Braised Short Rib; an earthy cut coupled with seasonal vegetables, mashed Yukon Gold potatoes, star anise and red wine reduction are crowd favorites.
For the sweet fix, classic ice cream sundaes and ice cream sandwiches are available, as well as a rich selection of coffees and dessert wines. For a more decadent selection, the Meyer Lemon Semi-Fredo is fantastic; a tangy, citrus custard wrapped in white chocolate, macadamia nut crust, kiwi compote and caramelized macadamia nuts. Refreshing, tart and perfect for spring.
Another new option at QK is “Fashionably Early:” a dinner menu from 5:30-7:00pm which offers a 3-course, $30 menu with entree favorites such as the blackened Hamachi and chef-selected sashimi.
Reggie Parks, QK's General Manager, couldn't be happier with the new menu and the overall vibe that has come to the restaurant. “We like to think fine dining has become fun dining. We wanted a more relaxed, casual environment, where you can sit and dine at the bar if you'd like, but still enjoy a completely catered experience. San Diego doesn't want to be high-end like LA, but we can still offer unparalleled dining with a more comfortable approach.”
The man behind the new menu is Executive Chef Nathan Coulon, who served as sous chef at QK for one and a half years before taking over, and currently oversees all of the hotel's culinary venues.
Coulon brings more than 17 years of experience to the Ivy. Prior to working at Quarter Kitchen, he served as Executive Chef and co-owner of Modus Supper Club and for his mother’s revered pastry café, Michele Coulon Dessertier, in La Jolla. He has also served at the La Bastide De Saint Antoine in Grasse, France, and his grandparents’ acclaimed restaurant, the Belgian Lion, in Ocean Beach.
Despite the new menu trends, however, there are some tried and true favorites that are not for the faint of wallet. QK's Signature Caviar Tacos; domestic caviar embedded in thin slices of Yukon Gold potato “taco” shells, horseradish cream, red onion and parsley, come at $30 a pop, or the Iranian Osetra caviar variety is $125.
Japanese Kobe on the Rocks; genuine Kobe beef slices served raw at your table to be seared on a hot Ishiyaki stone and accompanied by tempura enoki mushrooms, green onions and ponzu, teriyaki and sesame soy ginger dipping sauces, is flown in fresh from Japan 2-3 times a week and costs $20 per ounce, with a required minimum order of 3 ounces.
The Quarter Kitchen is located on the corner of F Street and 6th Avenue. Breakfast and dinner is served daily, lunch served Monday through Saturday and brunch on Sunday. To check out the new menu and Chef Coulon, visit Quarter Kitchen at the Ivy Hotel.
Eco-conscious Summary: Head to QK from 5:30-7pm and score a 3-course gourmet meal for only $30 per person during Fashionably Early dinner. Or opt for drinks and lighter fare at QK Happier Hour – an insane value for every budget.
Insider Tip: Don't miss Kobe on the Rocks. Although slightly pricey, the experience, and the taste, is simply phenomenal.
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