La Jolla Kitchen: Nice little neighborhood jewel

I’ve loved chocolate truffles all my life, but my romance with the underground mushroom has been more recent. The truth is, despite the distinct flavor of this delicate fungus, it took me a while to be able to pinpoint the flavor. Now, I die for it. Despite its sophisticated flavor, truffle oil marries well with simple dishes: try truffle salt on oven roasted potatoes or a truffle oil grilled cheese sandwich.

Last night, I tried a combination that will probably have me wanting to go back to La Jolla Kitchen (on Resler almost at the corner with Belvidere) again and again. The seared sea scallops come with a vegetable herb risotto that combines smoked gouda and parmesan cheese. It helped that the scallops were so fresh that I could taste the sea (in a good way). But even beyond the scallops, I was swept off my feet by the smoked gouda and truffle flavors. Strong and delicate at the same time, this dish though familiar in some ways is a nice, creative iteration.

My mom’s sea bass was on point as well—one of the best “sides” of vegetables I’ve seen in the city as the textures and flavors were right on point. The vegetables were lightly seasoned yet rich in dimension.

And the guava cheesecake for dessert, to my pleasant surprise, is not a brick. If you absolutely must, have the choco-flan, but I strongly encourage you to try this mousse of a cheesecake instead. I also encourage you, if you’re having white wine, to try the chenin blanc. At $32 for the bottle, it goes great with the seafood dishes.

Did this place blow my mind for its innovation? Perhaps in some ways; maybe not in others. But remember, it wants nothing more than to be a nice little neighborhood restaurant. In my opinion, it’s just right, meeting us where we are as a culinary culture and pushing us just a tad forward. More than anything, it boasts fresh food, well-prepared, at a fair price point. I was satisfied, and I will return.

Downsides? Ok, one, which we talked to the manager about: the service was slow. It seemed like just for our table though. Other tables got their drinks, bread, butter, and bread plates. We sat there with our waters. We sat there waiting for dessert too. Next time, I hope will be better on that front.

By the way, the place is small and was packed, so reservations are encouraged: (915) 217-8157

 

Comments

[Camille]

I went on Friday and the service was awful. We waited for our wine. When we finished our appatizer, the manager told us our order was lost and we had to reorder. They did give us a free desert, but I dont think I would return.

[DJ]

Those scallops look nice, but that vegetable herb risotto with smoked gouda and Parmesan sounds very interesting. Got the recipe?

[adam]

I do indeed have the recipe. Call La Jolla Kitchen at 915-217-8157 and introduce yourself to me (I'm Adam.) I'll invite you in for a tasting of our risotto and a glass of wine (if you're of age and our treat) and send you home with the recipe. :)

[Dan]

I never knew it was a restaurant. I thought it was a kitchen cabinet maker.