On the move: Ted Glennon leaves 1500 Ocean and Eno at the Hotel Del Coronado for a new venture in Monterey, near Pebble Beach. Coastal Luxury Management will soon open Restaurant 1833 in the building that originally housed Stokes Restaurant & Bar. Glennon will direct the wine program.
Now that the news is finally out about El Bizcocho’s new executive chef, Nicolas Bour (he’s been in the post for a few months) the Rancho Bernardo Inn will likely re concept the long running restaurant in the next few months for redesign and perhaps a name change to fit with Bour’s farm to table expertise. In May, he’ll be in Kentucky for a major Derby fundraiser.
La Playa Bistro will open a cafe as Buzz noted back before they opened. Owner Cindi Hoang said they expect to open the cafe late April or May. Look for take-out sandwiches and other easy to-go items, including gelato, smoothies and more for the lunch crowd that doesn’t have time for a sit down meal. Expect to see the crowded (and unsafe) intersection get a bit worse for noon time driving.
It may be the recession or just fate, but two barely year-old places closed: Mille Feuille Chocolates in Hillcrest and Mukashi in Bankers Hill. Covered in brown paper, the windows at Mille Feuille show only signs that say, “closed, owners relocating”. The stylish euro-designed room featured fine French pastries but suffered dearly, I think, in a lousy location at Fifth and University where parking is never easy. Mukashi had the best intentions with a good opening executive chef, only to fall, likely, for many reasons, including so-so service and the competition from Hane Sushi & Bar in the same block.
Up at El Bizcocho changes at the top with chef de cuisine Steven Rojas who left a few weeks ago for Los Angeles. His molecular-based gastronomic approach to food might not have been the best fit for San Diego, even with a glowing review from Naomi Wise and a terrific explanation by Peter Rowe. Wise was prophetic in her review when she said that she feared the chef wouldn’t stay, all the good ones leave San Diego. How true her words…we had expected to dine there this week.
Rancho Bernardo Inn’s Chef de Cuisine of Il Bizcocho, 27 year-old Gavin Kaysen, will represent the United States in Lyon, France in January,2007 where hel competes for top honors against chefs from 22 countries to be the first American to win the Bocuse d’Or World Cuisine top honor.