New Year’s Meal – Banker’s Hill Bar+Restaurant

My first restaurant/food post is going to have to go back just a wee bit, to New Years Eve of 2014. We had dinner before a show with some great friends at Banker’s Hill Bar+Restaurant. Full disclosure, we do know the General Manager, who is a great guy, and the Service Manager/Sommelier, who is an amazing woman, but that in no way affects my opinions of the food. So they had a prix fixe menu that night with choices from their regular menu and some new choices designed for that evening.

Starting off was the deviled egg with trout caviar and potato crisps. This was a great, savory starter. It had great mouth feel, flavors were spot on, the potato crisp was done just right. I will say that i wish they caviar had a stronger trout flavor, but other than that, a great start to the meal. Our appetizer course was next, and I opted for the beet salad with salmon and Andy had the artichoke soup. I tried some of the soup and it was heavenly; just thick, creamy, and delicious. Our friend, Bart, could not stop talking about much he liked it. The beet salad was good, not great, just good. The beets were cooked well, the salmon was cooked nicely, everything was good, just not spectacular. I think that the problem was the frisee that came with the appetizer — perhaps I would have chosen a different green for the salad.

For my main course, I chose the bacon and aged white cheddar tart and Andy had the braised short ribs with potato puree. Now, I’ve had the short ribs before and they were amazing, tonight was no exception. They were exquisitely tender and the blue cheese gave it this pop of flavor that just put it over the moon. The potato puree was lovely and just the right consistency to stay on the fork but slide down your throat. The demi glace on the short ribs was flavorful and delicious and the onion ring was cooked perfectly.I went with the tart to shake up my normal routine. The shaved fennel and mushrooms were a delight, as were the lardons. The cheddar flavor in the tart came through wonderfully and the mustard sauce was nice, just not enough of it.

Dessert!!! we’re finally to the good stuff… I forgot to take a picture of the butterscotch pudding that Andy had , but believe me when I say that you need to get into your car and get over there and try it. Best dessert on the menu at any restaurant in that area, except maybe the Yodel at Juniper and Ivy but that will be another blog post. I had the lemon meringue tart with with vanilla ice cream and blueberry compote. The lemon flavor really stood out, it was there and you couldn’t miss it, which i love. The blueberry compote was delicious, if just a bit runny. The meringue on top was pure artistry, look at how beautifully torched it was.

I love going to Banker’s Hill, not because my friends are there, but because it is consistently putting out good food, has a great vibe, well priced, and in a cool neighborhood. if you live in San Diego, or planning to visit, stop by and tell Woody that Paul and Andy sent you.

Bankers Hill Bar and Restaurant Menu, Reviews, Photos, Location and Info - Zomato


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