Quarter Kitchen

A group of six went to Quarter Kitchen to celebrate a low-key bachelorette party. From start to finish, it was an incredibly poor experience. From the treatment from the valet attendant, the bar personnel while waiting for our table to the waiter & worst of all, the cold bland food. Specifically, the $36 lobster pot pie was full of pearl onions and the crust was inedible, mashed pototos and lobster ravioli arrived cold. It ruined what was to be a night of celebration.

nice restaurant, friendly staff.. although i got food poisoning i believe from the salmon tartare. a voicemail left for the manager was not returned, and that is not only poor customer service, but extremely rude.

my boyfriend took me here for our 3 year anniversary and it was so romantic. The portion was small and pricey, but it was worth it for a fun time out. After dinner we told our waiter we wanted to go to club Envy. The hostess escorted us to the front so we didn't have to wait in line. But we did have to pay a cover charge.

Chef Damon Gordon really blew me away here. This is some of the most quality and high class food in all of California, let alone San Diego. The creamy lobster soup was rich and buttery, yet not too heavy. I tried the Kobe Beef spaghetti and meatballs because I had a strange craving for something that would be a take off of my childhood and let me say, it sent me to heaven. So tender, so perfectly flavored, yet not overbearing, it was perfect. To top off this cozy feeling, I shared an order of the donuts with my husband and let me say, you've never had a donut so good, coupled with the dipping sauces, my mouth is watering just typing this.

I had a great experience here...the food was phenomenal! I thoroughly enjoyed the scallops but the dessert was by far my favorite! Donuts....with dipping sauces....amazing! they melted in your mouth!

My boyfriend took me out for dinner to this place. It was so romantic and i really loved the interior. The portion was small and pricey, but it was worth it for a fun time out. i appriciated the good service.

My husband and I have been to Quarter Kitchen several times and we always have a lovely time....I would most definitely recommend their hamachi and I have to admit that I am quite a fan of their macaroni and cheese....the desserts are probably the best part of the evening, I absolutely love the donuts and the banana bonanza is definitely a must try!

My wife and I visited the Quarter Kitchen. Valet was quick and efficient albiet expensive ($20.00). We were seated promptly. The decor is open-modern, which is not my taste. The chairs were satisfactory but not comfortable. The food was mediocre. The Rib Eye too fat and the New York, dry (even with gravy poured over it). The Rissoto has a distinct Saffron taste but only fair. The deserts did not live up to expectations. For those who like fried, the pop corn shrimp and onion rings were very good. Serving staff was very nice and attentive. There is a "bar scene" for the late 20's-30's crowd which does not spill over to the dining area. Not terrible, just nothing special.

I just recently had an incredible experience at The Quarter Kitchen in the Ivy Hotel downtown! I have been wanting to try it and finally got the chance to check it out last weekend with my girlfriend. The ambiance was amazing - low lighting, chic decor and a cool vibe. I ate the rack of lamb and my girlfriend ate the lobster, both cooked perfectly. The only downside was the parking situation, but I guess that's anywhere you go downtown. I heard they have some kind of car service so I might check into that next time.

Yes, the restaurant is beautiful, but I came to eat not stare at the decor...Quarter Kitchen is everything I loathe about SoCal - all show, no substance--like plastic sushi. Gawd - how I HATE paying exorbitant prices for mediocre chow. For $34(!!!!) I got an overcooked hamburger on a dried out bun, with a sloppy big slice of tomato, topped off with a tired piece of romaine--and a side of barely warm fries (served in a cutesy wire basket). Medium rare means pink on the inside, not gray brown through and through...I shoulda sent it back, but I noticed the Chef was busy texting someone (for close to 45 minutes) and it probably woulda come back with some kinda bu-ya in it. Riddle me this - isn't the chef supposed to be watching what leaves his kitchen? What ever the Kelly clan is paying him, it's too much. The following day for lunch (I was there on the company dime thankfully) my BLT consisted of 3 pieces of overly dry bread (come on guys - where's the mayo?) and bacon just past greasy crisp--and another big sloppy slice of tomato, which slid out of the triple decker after one bite, and alas, more of the tired romaine. And since when is a BLT made with 3 slices? That's a Club sandwich last time I checked (minus turkey). Come on Damon, we live in SoCal not London - there's no excuse to not have the freshest produce on hand, and, those two sandwiches are nearly fool-proof! There's about a zillion Mexican cooks in the region who could have hooked that shit up right - so step back from the culinary grads and get some real cooks in the kitchen - pronto. And maybe put down your cell phone for a minute during service. Looks bad Big D, real bad. For the amount of money one plunks down for basics, you could have had a terrific sushi dinner, or an outstanding burger at Neighborhood - with some (fresh) lettuce leftover! Just another overrated restaurant...with a quasi-celeb chef who thinks more like an architect than a cook (we have to be able to eat it, not just