The thought that Arterra could become a steakhouse–a rumor reported October 17 by Maria Hunt in the Union Tribune–is just not true.   Changes in the kitchen, yes, as Jason Maitland takes the helm as chef de cuisine–he has been with the restaurant from opening day.  The menu focus continues with local, seasonal ingredients.  New additions include butternut squash tortellonis with bitter greens, sage froth and walnut brown butter and an appetizer of forest mushrooms and brie strudel while the famed short ribs remain on the menu. 

December 1, executive chef Ciaran Duffy arrives from Charleston, South Carolina’s Tristan .  He will oversee catering and room service among other things.  Along with General Manager Tom Mastricola, wine director Ted Glennon and Jason, they will further refine the art of creating top notch food to go with spot-on service–an art barely mastered by a handful of San Diego’s fine dining restaurants.  All of November, they will offer many wines at half price including some selections from Ramey, Talley and Jarvis.

One thought on “Arterra a Steakhouse? Not.

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