Magazine - San Diego

August 2006 - Special Restaurant Issue

 excerpts from

The Radar Trends:

The Hot Seat: S.D.'s most coveted reservation gets

you serious shmoose time with top chefs

By Chantal Gordon

Photography by Claire Schneider

It used to be that the worst table in a restaurant was the one near the swinging chef’s doors—but now the best seat in the house just might be found in the middle of the kitchen.  Wedge yourself in between the bread shelf and the spice rack, and keep an eye out for flying béarnaise sauce, chef’s tables are becoming the hippest option in San Diego dining.

An institution of the restaurant business, chef’s tables allow guests to enjoy a menu that has been specially designed and prepared for them according to their requests. Night on the town? Mingle among the skillets and the saucepans, and the chef will serve light, fresh fare that goes well with cocktails and chit-chat.

Need to impress the in-laws? Book a private room and the chef will explain each course and the sommelier, each pairing. These prime spots are sometimes in full view of the outside, and, as the jealous passersby peeking in will confirm, the chef’s table has a newfound cachet…

 …tucked amid the kitchen bustle is the chef’s table at Gaslamp’s Red Pearl, where there are bird’s-eye views of woks aflame with inventive Asian fare.

No decision-making skills needed here: chefs pick the menu for you, with standouts like our favorite starter, spicy tuna tartare atop tempura eggplant.