Around Christmas time, Scott was back on his feet/foot. He was hired as the executive chef at a restaurant called The Lion's Share in San Diego. The restaurant had a very successful bar, with exotic decor and creative drinks but the food side of the business was only so-so. They hired Scott to work wonders on the food side and he has. He created an interesting and creative menu and the restaurant side has been steadily gaining in popularity. They serve a lot of game and exotic meat -- the restaurant name and decor give you the feel of being on an African game hunt.
Last Sunday evening Brett and I went to dinner there with Brett's sister, Dana, and her husband, Doug. We went early so we would all be home at a reasonable hour since Monday was an early work day for all of us. We were also at the restaurant before the evening rush arrived so Scott was able to come out and talk to us about our food.
|Brett and Scott|
Scott prepared a prixe fix meal for us with small, tasting size plates. He wanted us to sample all menu items he was most proud of. .... Three and a half hours and twelve courses later, we staggered out of the restaurant. The food was amazing. I'm not surprised. Scott is a very talented chef (and I'm not just saying that because he is Brett's son). I took pictures of each course to share with you -- although sometimes I forgot and took a bite first. I couldn't help myself. It was all so good and so interesting.
|Doug and Brett|
|Me and Dana|
|1. Chicken livers chopped and mixed with herbs and dates. Dana called this "pizza" but it was way better than pizza.|
|2. Crispy White Anchovy with lemon and golden raisin vinaigrette, Arbol chili and egg. I'm not a huge anchovy fan, other than mixed into sauces, but this was really good. Salty, but not too much, and sweet. I would definitely order this again.|
|3. Deviled Eggs: There were four eggs, each with a different filling (caviar, proscuitto, vegetable and a savorysweet one). We cut them in half to share and forgot to take a picture while they still looked pretty.|
|4. Poblano Braised Frog Legs with black garlic and scallions. Okay, I had never had frog legs before and wasn't sure what the texture would be but, OMG, they just melt in your mouth. So tender and tasty. Yum!|
|5. Grilled Oysters with truffle, parsley and lemon. I thought of our friend, Christian, who loves oysters when this course came out. He would have been in heaven. After eating the oyster, I picked up the shell and licked it. No lie. Don't tell.|
|6. Texas Red Fish with grilled tomatoes, polenta and beet sauce. This is Brett's new favorite fish. It was moist and mild with a wonderful crunchy skin. The tomatoes burst in my mouth, warm and juicy.|
|7. Braised duck meatball with grilled peach & ginger coulis, cilantro, serrano chili. I love duck but I'm not a big meatball fan so I didn't go as crazy over this as the rest of our table. They all thought it was amazing.|
|10. Lamb Bolognese topped with goat cheese ravioli. This was very good and also very rich. I ate half and gave the rest to Brett. He scarfed it down.|
If you ever find yourself in San Diego, make a stop at The Lion's Share. The food, the drinks and the ambiance are fantastic.