San Diego Restaurant Week Sneak Peek: One Door North

The 13th Annual San Diego Restaurant Week returns Sunday, September 24th through Sunday, October 1st with a feast for the senses at over 180 participating restaurants. Eat Drink Be SD got a sneak peak at the One Door North Restaurant Week menu, only $30 per person for dinner and featuring some of their best loved dishes. One Door North is a “New American” bar and eatery with decor and cuisine that pays homage to the outdoors and the spirit of adventure. Inspired by his farm-to-table up-bringing and culinary training at Le Cordon Bleu in Paris, Executive Chef and Co-owner Fred Piehl serves farm fresh small plates and seasonal fare in an approachable setting with a design nod to discovery and adventure. It was hard to choose from the selection of appetizers, entrees, and desserts, but we ended up starting with the fried cauliflower and the ceviche. The ceviche was fresh and delicious, made up of shrimp, whitefish, jalapeno, cilantro, tomato, and avocado, served with tortilla chips.  The curried butternut squash purée and golden raisins gave a flavorful pop to the perfectly cooked cauliflower. One Door North’s fried cauliflower is the best interpretation of this food trend in San Diego, hands down.   For entrees, the grilled idaho trout was tender and delicious – served with summer squash, fingerling potatoes, tomato, and chimichurri. Highly recommended is the hunter style chicken. The chicken is magnificent and served with tomato, onion, red pepper, and mushrooms. And hiding under the chicken is the drool-worthy house made gnocchi, which I may have to ask the chef for an entire dish of next time I’m there!  For dessert, the kid in you will enjoy the warm cookies & ice cream – house made chocolate chip cookies served simply with vanilla ice cream. But One Door North is including a new dessert just for their restaurant week menu – a white chocolate panna cotta served with almond streusel, strawberry & meyer lemon preserves. This may be your only chance to try this creation, so don’t miss One Door North during San Diego Restaurant Week!  Check out their full Restaurant Week dinner menu below – $30 per person: appetizers mini cornbread muffins | pimento cheese, honey butter
fried cauliflower | curried butternut squash purée, golden raisins ceviche | shrimp, whitefish, jalapeno, cilantro, tomato, avocado, tortilla chips
shrimp & grits | chorizo, corn, cheddar
caesar salad | chopped gem lettuce, parmesan, anchovy bread crumbs, buttermilk dressing
ancient grains salad | farro & quinoa, strawberries, fennel, cucumber, cotija, balsamic entrées grilled idaho trout | summer squash, fingerling potatoes, tomato, chimichurri gardenveggie flatbread | spinach, artichoke, red pepper, roasted garlic, tomato sauce, fontinahunter style chicken | house made gnocchi, tomato, onion, red pepper, mushroomsniman ranch pork chop | mushrooms, red cabbage, fingerling potatoes, grain mustard sauce *8 supplemental charge desserts warm cookies & ice cream | house made chocolate chip cookies, vanilla ice creamwhite chocolate panna cotta | almond streusel, strawberry & meyer lemon preserves  So what other spots are we going to hit up for San Diego Restaurant Week? Definitely worth the trip up to Decoy Dockside Dining for a gorgeous meal and setting!   Decoy Dockside Dining

·        $40 Menu Options:

o   Starters

  Corn Chowder – bacon lardons, smoked paprika, truffle

  Farmer’s Market Salad – raw market offerings, apple cider vinaigrette, organic greens

  Summer Vegetable Empanadas – peach chimichurri, goat cheese

o   Entrees

  Wild Boar Bolognese – rigatoni, smoked ricotta

  Bricked Chicken – grilled peaches, ancho chile BBQ, herb salsa

  Wood-Fired Salmon – piquillo pepper harissa

o   Dessert

  Milk Chocolate Mousse – chewy caramel, salted pretzels, caramel corn *photo

·        $50 Menu Options:

o   Starters

  Shrimp & Grits – anson mills, piquillo pepper harissa, grilled scallions, smoked sausage, fiscalini cheddar

  Burrata Salad – ember cooked golden beets, strawberry, truffle honey, avocado, pistachio, arugula, saba

  Lamb & Quinoa Meatballs – tomato-fennel sauce, mint, feta

o   Entrees

  Pork Tomohawk – stone fruit mostarda, saba *photo

  Fra Diavolo Cioppino – saffron risotto, spicy lobster & tomato broth, shaved fennel, mussels, shrimp, calamari, local catch*photo

  Braised Short Ribs – horseradish gremolata, braising jus

o   Dessert

  Milk Chocolate Mousse – chewy caramel, salted pretzels, caramel corn

  About San Diego Restaurant Week: Dine deliciously at restaurants offering prix-fixe menu options throughout San Diego County. For one week only, over 180 participating restaurants will offer three-course prix-fixe dinner menus for $20, $30, $40 or $50 per person and/or two-course prix-fixe lunch menus for $10, $15 or $20 per person. Visit SanDiegoRestaurantWeek.com for more information, including a list of participating restaurants, or to make your reservations in advance!