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Kitchen 1540

1540 Camino del Mar, Del Mar




I’ve got stripes, stripes around my shoulders, I’ve got chains, chains around my legs…
— Johnny Cash (based on Leadbelly’s “On a Monday”)

For months I’ve been meaning to eat at Kitchen 1540, formerly the more formal J. Taylor’s at L’Auberge Del Mar. Not only has it been renamed, it’s been renovated into a fresh and friendly environment — still helmed by the same fine chef, Paul McCabe. What finally spurred me to action was a novel circumstance: I was sold to the highest bidder.

A local nonprofit theater company decided to hold a fundraising auction, and somebody had the cockamamie idea of offering “a dinner with Naomi and her posse” as a prize. They cleared it first with my Big Boss (who probably enjoyed the thought of me chained to the block in tattered rags, lashed if I didn’t perform for my masters). I was, of course, too flattered to refuse.

My slavemasters proved to be a smart, charming pair of La Jollans, Gail and Bruce, whose last name I will disguise as “Crowe.” Obviously, after they’d spent real money for me, I wouldn’t take them to some high-risk, low-budget mom ’n’ pop, nor a chancy midrange joint. I offered several upscale new choices and, fortuitously, they picked Kitchen 1540.

The Lynnester had longtime dibs on this destination, to make up for a disaster we shared at this restaurant’s previous incarnation during Christmas season 2005. Chef McCabe, newly arrived, and his overwhelmed kitchen staff were catering seven private parties and also attending to a full house in the restaurant — while the servers were godawful seasonal temps. It took 25 minutes to get wine, 45 for bread, 50 before appetizers arrived. Among these was foie gras served on a hot rock clattering loose on a flat dining plate. Imagine Jim Carrey playing a temp waiter: “Whoops!” Well, we didn’t get burning stones in our laps, but I was elected to finish cooking the damned foie on one. The room was dim, we were ravenous, I couldn’t see the color of the meat and took it off the rock too soon. Blech! Raw liver! (Didn’t write a review. Too much craziness.)

In the redecorated dining room, you can see your food. It’s bright, modern, airy, with blond-wood tables and an open kitchen. There’s no view per se, but behind the hotel lobby next door, a new back terrace features an ocean panorama. My party of six (Ben and Mark joined us) was seated in our own tented, curtained “cabana” on a heated enclosed patio. The bread basket was full of house-baked fun, especially the sweet cranberry-topped focaccia and hearty olive bread.

We’d missed the grand-reopening star appetizer — a hefty four-ounce hunk of foie gras cooked on a stone (again!) and scattered with fruit-flavored Pop Rocks. PETA — which just berated our president for swatting a fly — has bullied the hotel management into taking this off the printed menu. It’s still available if you knock three times and whisper low. Personally, I’d rather have an expert cook this precious substance than play DIY with it, but just letting you know.…

The menu is highly seasonal, so what we ate will not necessarily be what you can eat, although some dishes have longer runs than others. The hit of the evening, still on menu, featured tenderly cooked, sweet day-boat scallops, plated with “popcorn purée,” roasted baby corn cobs, and BliS maple syrup. Many chefs use liquid nitrogen to make instant ice cream, and the more creative ones are exploring other exciting possibilities. McCabe freezes the popcorn in liquid nitrogen to “explode” it, then runs it through a juicer. “What comes out from that is the most spectacular, lightest purée, lighter than cornstarch,” says McCabe. “I’m wary of ‘molecular gastronomy’ — I use some molecular techniques, but I also make chorizo and soppressata from scratch. Basically, we’re using every technique that’s available to us today, without scaring the guests.” As for that BLiS maple, it’s a handcrafted organic syrup from Canada, aged in old whiskey barrels for several years, gaining oak and bourbon flavors — the ultimate maple syrup — and it’s merely a garnishing slick on the plate. Had I known its pedigree, I might’ve licked the plate (well, at least run my finger through the syrup to sample straight-up). All we knew is that everything in this array tasted terrific apart and together.

One of McCabe’s signature dishes combines tiny, delicate-skinned agnolotti filled with sweet peas, served in rich brown butter with a large, shelled Maine lobster claw and chanterelle mushrooms. It’s a perfect mix: veg sweetness and seafood sweetness, tender pasta and tender lobster, plus two touches of darker richness (mushrooms and brown butter) to ground it all. By now, the pasta filling has changed seasonally to sweet corn. No loss at all — I tasted this version at one of those charity eat-o-ramas a few summers ago and nearly burst out crying from sheer pleasure.

I ordered a wild-nettle-and- ramp risotto appetizer because, despite my indifference to the charms of risotto, I’d never tasted nettles. This was our culinary Susan Boyle, a frumpy-looking surprise star. The nettles, their sting cooked away, imbued the rice with a vibrant green flavor, with gentled-down sautéed ramps (wild scallions) providing a sweet backbeat. Favas and leeks contributed, and topping the array, spectacularly, were tempura-cooked morels, the finest mushrooms of them all, crinkly-textured and intense-flavored inside the airy batter. Ecstatic groans all around.

Other appetizers were subtly less satisfying. Bison tartare was pleasant, tender, meaty, unexpectedly mild-flavored, and came with brioche croutons and smoked bacon sabayon — but not enough sabayon! You want lots of “other stuff” to liven up any tartare, because raw meat is, finally, raw meat, only that and nothing more.

A deep-fried soft-shelled Maryland crab tasted slightly bitter, probably no fault of the kitchen, merely a grumpy crab who’d been reading Ann Coulter or Isaiah on death row just before he met his maker. His garnish of “compressed melon” (another liquid-nitrogen miracle) was a delight, though. The chef was on vacation that week, and sorry to say, the uni listed on the menu was apparently omitted.

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Comments

caseydcornell July 9, 2009 @ 10:39 a.m.

Naomi, I must say I have been reading your column for quite some time and each Wednesday night or Thursday morning I turn to my computer too see what new culinary adventure you have partaken in...and am always impressed. The range of establishments you visit is practical week to week and informative for the public- it's reviews like these where I feel as though I have enjoyed the mouth tantalizing explosion of foie gras without ever having the opportnity to venture there myself. (I happen to be a reader whose pocketbook could probably only afford a tour through Chef McCabe's palate via lottery ticket) Nonetheless, I appreciate your candid ability to write truthfully and tastefully with a keen sense of teaching your readers a little something extra whether it be a brief insert of the origin of a particular ingredient or a paragraph outlining the humane practices of geese. Thank you week to week for giving me something a little extra to look forward to on my monotonous lifestyle. I truly believe your talent in writing, conveying a tone, and setting the mood all contribute to your wide range of knowledge in the art of food.

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millerowski July 9, 2009 @ 12:17 p.m.

I was surprised to read that the price of the FOOD in this feast cost a mere $45 per person. Having avoided L'Auberge because I had concluded, after years of hearing snide comments about the food, the service, and the high prices (and partly because I never forgave whomever it was who tore down the old Del Mar Inn to build L'Auberge), I resisted the positive review and the idea that the food was--comparatively speaking--affordable. (Compared to WHAT? To other local 4 star restaurants.) My resistance was such that I doubted Ms. Wise's memory of the tab, or maybe her math skills. So I checked the on-line menu and tallied up the damage and damn! it came out (including dessert) to a tad less than $45 per person. Musta been that $16 burger. Or maybe using wild veggies (ramps, seaweed, and nettles, etc.) cuts costs in Chef McCabe's kitchen?

Thanks, Ms. Wise, for the definition of farro (it's not in the dictionary--yet) and for the "pick hits" list (maybe I can get someone to take me to L'Auberge for my birthday--right before Del Mar is invaded by the race season crowd.)

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kfgflynn July 11, 2009 @ 3:29 p.m.

To the "critic" who decided she had an informed decision about foie gras:

Regarding foie gras:

You are factually wrong when you claimed "Veterinarians consistently refuse to condemn foie gras..."

The AVMA's actual position on it, as cited on their website, is Quoted from the AVMA website:

This past April, the Executive Board forwarded the AWC's recommendation to the HOD as a resolution—Resolution 3—so that delegates could decide the issue that originated in their chamber. It states: "Resolved, that the AVMA opposes the practice of mechanical force feeding of ducks and geese to produce foie gras because of the adverse effects on the birds' health and welfare associated with this practice."

Regarding your accusations against PeTA, I researched their website. My ten minutes of research on their website revealed that they oppose because it is unnecessary, cruel, inhumane, unnatural, and promotes disease among the birds. They also oppose it because of the substandards living conditions under which many of these birds are kept. I also learned that none other than the pope himself apparently agrees with their "Disneyesque sentimentality".

I know you’re just a restaurant critic, and therefore not a real reporter. But since your work is published in a newspaper don’t you think you should make SOME attempt to fact-check before publishing?

Your agenda is far more transparent than the one you claim PeTA has. You like the way it tastes. But you lack either the conscience to see that is is wrong, and/or the will to follow through on that by not eating it. So you made a quite lame and failed attempt to use reason to justify your complicit involvement is the continuation of this unecessary prcatice.

Just as small children are kept away from sharp knives, so should you be kept away from attempts at using reason.

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Naomi Wise July 11, 2009 @ 5:59 p.m.

True, I didn't look up that particular veterinary professional group's website -- I just summed up the material from articles on the topic that appeared in the New York Times about 8 months ago. (I don't remember if they ran in the Science or the Food section.) Guess those guys at the Times aren't real reporters, either.

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sjacksmith July 13, 2009 @ 5:39 p.m.

I can see how one might want to justify the cruel practice of making foie gras by comparing it to the way a mother goose feeds her babies, “by shoving her beak down their little throats and vomiting half-digested food straight down their gullets,” but you must know a mother’s beak is not made of jagged metal, will not pierce their babies’ esophagus, and will not fill them with so much food their legs won’t be able to support their weight or leave them without enough strength fend off vermin. You may even be right that PeTA and other animal advocacy groups focus on the foie gras industry because it’s an easy target – it is easy for people to be appalled and outraged once they see how this most barbaric of foods is produced, since it is the most extreme form of animal cruelty. But it’s not so much the “scary” tube or the obesity of the ducks that bothers me - it’s the infections that develop after a goose’s anus ruptures and starts to bleed out because they have been force fed more than 30% of their body weight in a single day; it’s the bird that can’t turn its neck to snap away a rat that is nibbling on the dried blood stuck to the three remaining tail feathers; it’s the fact that these animals would die a horrible, painful death due to their grossly enlarged liver squeezing out all the other internal organs within days of this force feeding cycle ending if they were not sent to slaughter first; it’s the inhumane way the farm workers are treated, who are people – not “mother geese” – who work with little-to-no time off, in deplorable conditions, just so farms can turn the most profit.
The fact that you even had to include a whole section in your review about the making of foie gras shows that even you have doubts about this product. If you didn’t, you would not feel the urge to have to justify yourself for indulging in something so blatantly cruel. You would have been better off not saying anything at all – at least then you wouldn’t have chosen to ignore the real science behind this process. You instead tried to play this off like those of us against this extreme form of cruelty are deluded for not being able to sit idly by while animals, who suffer needlessly in factory farms anyway, are tortured beyond anything that is necessary or appropriate, all so the upper echelon can gluttonously bask in their supreme dominance of things smaller than themselves.

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ljfoodie July 13, 2009 @ 6:15 p.m.

Your idyllic description of foie gras production unfortunately bears no resemblance to modern foie gras production. Although restaurant industry insiders who are given tours of the Hudson Valley and Sonoma farms report humane conditions, individuals who take the liberty of showing themselves around the facilities report a vastly different reality. In these factory farming facilities, ducks are force-fed with a metal tube that often injures their esophagus. They frequently suffer organ rupture as a result of the force-feeding, leading a significant portion of them to die before slaughter. Your comparison of force-feeding to the weight gain of migratory birds is also flawed: duck and goose livers expand by two-fold in nature, but they expand by an astonishing ten-fold under foie gras production conditions. Veterinarians who have had the opportunity to examine fowl who have expired in foie gras facilities have observed that these creatures must have suffered enourmously with their fatty liver disease, esophagal injuries, and organ rupture.

It is dishonest and transparently manipulative for you to hold up highly-controverisal Peta as the sole organization opposing foie gras production. The Humane Society of the United States also actively opposes foie gras production, as does our own local Animal Protection and Rescue League. Furthermore, your attempts to attribute fat-phobia, asceticism, and puritanism to those who seek to reduce the suffering of animals in order to discredit them is rather laughable. I invite you to consider the distinct possibility that they are motived, quite simply, by compassion.

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Lawrenceofthedesert Oct. 20, 2009 @ 11:23 a.m.

The focus on foie gras needs to be on the careful regulation of production; otherwise this would be like outlawing eggs because some farmers raise hens in inhumane conditions. PETA (hardly a mainstream group, it's also against people owning pet dogs and cats and the eating of any meat) and other "pro-animal" organizations rightfully concerned about foie gras production should focus more carefully on where regulation would be effective while respecting the rights of others. No sane person is interested in supporting animal abuse, and charges to the contrary are specious. I think the grandstanding charge by Wise, who's obviously a careful and professional food writer, raises a valid question.

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SDaniels Oct. 20, 2009 @ 6:58 p.m.

"No sane person is interested in supporting animal abuse, and charges to the contrary are specious."

Lawrence, since most of the population is sane, yet cares not a whit for how their factory-farmed meats and dairy products are produced, in ways that are inhumanely cruel and environmentally unsound, I think we'd best conclude that we are dealing with a lack of both education and conscience, rather than an issue of mental health. Let's call willful apathy and ignorance for what they are, rather than distract from the accurate issues reported in #5 and 6. To foist a bad pun on a serious topic, the charges are not specious--rather, they are too species-specific, i.e., top of the food chain wins, and that's that?

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Fred Williams Oct. 20, 2009 @ 10:57 p.m.

I am OUTRAGED!

Yes, OUTRAGED!

While all of you are nattering on about stuffing geese with baby food to make them fat and tasty, you are naively ignoring the far worse abuse we humans commit in the name of culinary exploration.

Yes, I'm talking about the vicious murder of hundreds of thousands of living plants every day.

We can all justify killing and eating animals. After all, they bite and can be quite dangerous.

But innocent lovely plants...how can you justify destroying them merely to fill your fat immoral stomachs!

Yes, you disgust me, you plant eaters. You are so vile and cruel, you even snip off the young plants' reproductive organs and present them to potential mates as part of your bizzare love rituals. What kind of sick threat is that anyway?

From now on, I urge all of you to give up your terrible appetites for innocent foliage, roots, flowers, nuts, seeds, and fruits. The plants have never done you any harm, and it is horrible to contemplate what you do to them every day!

(I suspect some of you even have house bound slave plants you keep indoors for your sick amusement. Disgusting!)

Beware, or one day the plants shall rise up and take their revenge. For me, I'm giving up all plant related foods for good, and will only eat food that once had a face.

Now is there a particular brand of foi gras you'd recommend?

Best,

Fred "Save the Flowers!" Williams

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PistolPete Oct. 20, 2009 @ 11:16 p.m.

ROTFLMMFAO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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SurfPuppy619 Oct. 21, 2009 @ 7:56 a.m.

But innocent lovely plants...how can you justify destroying them merely to fill your fat immoral stomachs!

(I suspect some of you even have house bound slave plants you keep indoors for your sick amusement. Disgusting!)

lol...

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jerome Oct. 21, 2009 @ 10:03 a.m.

har de har.............hmmmmmm? stuff em till they quack,a happy satisfied quack please.i do enjoy foie gras,and also think fred has it all figured out. as a side note, please order the lobster knowing they will be submerged in a pot of boiling water,ALIVE and SCREAMING.

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