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The dish also brought a varied vegetable array (probably from local Valdivia Farms, the chef’s favorite): a little bundle of green beans tied by a chive, baby carrots, a roast hunk of celery root, and a modest pile of lacy sliced cabbage happily soaking up the savory au jus. There was also a heap of lean and grainy “truffled mashed potatoes,” made without butter or milk, as far as I could tell, but evidently relying on soi-disant truffle oils (offering no discernible truffle flavor — but then, most truffle-oil brands nowadays include little or no actual truffle, merely chemical imitation-truffle flavor). Next night, with the leftover mash, I tasted and inhaled extra carefully — snuffling like a Perigordian truffle-hunting hog — but still detected no hint of the precious fungi, merely a trace of some oily emollient to smooth the sludgy spuds. At least they didn’t tempt me to gobble empty carbs.

From fine venison to, well, the opposite... Beef short ribs “osso bucco style” braised in red wine offered only two flavors — flesh and fat. The top side of the bones had shreddy, greasy beef. Even after braising, the underside retained a thick, jiggly coating of unmelted fat. The neutral white beans acting as garnish (along with a few green beans) contributed as much contrast as the freckles on the face of the cow that yielded the beef. The combination screamed for some acidic garnish (e.g., real osso bucco’s citrus-peel gremolata, or tomatoes in the beans, Tuscan-style). “Doesn’t compare to Quarter Kitchen’s short ribs,” I reflected. “Or to that great version at George’s,” said Rebecca. “Or to my mom’s Korean short ribs,” said Sam.

Our waiter had raved about the prime rib of pork. “You know how so many chefs don’t know how to cook pork, and they serve it all dried out? Our chef does it completely tender, like velvet!” But “our chef” happened to be spending the evening schmoozing (rather loudly) with the people at the table behind my head. The line chef who roasted our pork was less sensitive or maybe didn’t bother with a meat thermometer. (The secret: roast to 130°F, remove from heat, let stand five minutes while plating and garnishing — zap, perfect pink!) The huge slab (a double rib-chop) was mainly white all through, with traces of pink in the lucky spots and near the bone. Given the meat’s pedigree, it was still relatively flavorful, and my tablemates could tolerate the doneness, less so the shower of salt. I tried a bite from near the outside, chewed it to a pill of sawdust, and discreetly removed it to my bread plate. A bite nearer the bone was edible — dry but tender. Officially, the pork came with a mustard sauce, which was imperceptible, plus good “caramelized vegetables” and more grainy truffle-oil mash.

More surprising yet was the desiccated miso-glazed mahi-mahi, salty from the glaze and dried out in the cooking, with nice bok choy and ginger-glazed baby carrots. Should we have specified the fish’s doneness, as we usually do in the Gaslamp to counter conventioneers’ tastes for bone-dry fish? We shouldn’t have to specify here at Pamplemousse, we all agreed. It would be almost insulting at a restaurant of this caliber. Insulting, perhaps, but apparently necessary. Rebecca was sorely tempted to send it back to the kitchen, but we were already too tired of eating to face a redo.

Desserts come with Restaurant Meal dinners, want ’em or not. Our waiter paid attention to my request to bring my espresso along with the sweets, and it was a good-enough espresso. In the past few years, when Jeffrey Strauss contributes to charity eat-a-thons (which he does quite a lot), he’s been contributing lavish dessert arrays, possibly indicating a change in his culinary interests toward the sweet end of dinner. And most of the desserts were very sweet, indeed. A bittersweet chocolate bombe with a caramel-cake center was worthy of any patisserie in Paris or Vienna, although none of us felt transported by it. Chocoholic Rebecca fell hard for the molten chocolate cake with raspberry compote, and the tart fruit did make a major contribution to the balance of flavors. Normally I love tarte tatin but didn’t love the pear version here, so syrupy-sweet it overwhelmed the fruit flavor. We all enjoyed a trio of sorbets, especially the sprightly key-lime version. Not one of us could guess what fruits went into the red or orange-colored sorbets, tasting mainly cold and sweet. We did suffer palate fatigue by then. Still, not a clue from the flavors?

Strauss is hugely generous (other chefs call him “the gentle giant”), contributing time, effort, and money to numerous charity events (much like the Cohns of Cohn Restaurant Group). That’s good karma, but karma is beside the point in evaluating a restaurant. Perhaps he’s playing Robin Hood, overcharging the North Coastal rich to help the poor, but looking at the regular menu prices, Robbin’ the Hood is more like it — particularly in these lean times when nearly all our top local restaurants have lowered prices or offer regular bargain meals. Pamplemousse’s cuisine is neither classic haute cuisine (e.g., with fresh truffles and real lobster, et al., in elaborate, labor-intensive dishes), nor is it particularly inventive cuisine that offers a perceptible chef’s signature — a personal style with distinct authorship of the dishes. Instead, for what is basically bistro cuisine (unevenly executed at that), prices average ten bucks higher than at El Bizcocho, approaching those of the very top chefs in Manhattan, San Francisco, and Las Vegas. There, world-famous names with Michelin stars spilling from their apron pockets devise thrilling new creations and demand flawless execution from their sous-chefs and line chefs. (I eat up the NY Times Wednesday food section religiously and am amazed by the affordability of so many serious restaurants there that would probably eclipse every restaurant here.)

You’ve already picked up the theme: Pamplemousse is merely a nice local bistro, one that’s outclassed in cooking by other local bistros (e.g., Cavaillon, Tapenade, Farmhouse, et al.), not to mention high-end local restaurants that offer more modest pricing for more precise and original cooking. “Very good” is a very good rating, but this chef and his many fans would likely expect much higher.

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Comments

millerowski Feb. 4, 2010 @ 9:57 p.m.

Alas! Although I haven't been able to afford Pamplemousse for a couple of years, I always think of it as one of my favorite dining spots in the county. Yes, El Bizcocho is great, and George's, and, and...(I haven't had the pleasure of dining at Cavaillon yet). But I have a real soft spot in my tummy for Pamplemousse.

Maybe it was the New Year's Eve dinner several years ago that was preceded by what felt like an intimate cocktail party in the bar and entry way--great appetizers, lovely champagne (and it was included in the price of the meal!) Everything that night was superb. And when we ordered a Roussanne, the sommelier said they were out of it and suggested a pricier Marsanne but charged us for the Roussanne.

On another occasion, when I shared the lobster ravioli starter with my cousin, we were on the verge of ordering a second one--the pasta was poofy with sweet, tender lobster. I recall savoring the mixed grill of game that night as well. And no dessert has been less than divine--even the trio of sorbets.

On the dinner menu, I have enjoyed the mix and match grill items (you choose the meat, pair it with a sauce, add a vegetable and starch. The approach reminded me of some steak houses in Buenos Aires.

For lunch, I fondly recall a lovely mixed fresh seafood salad tossed with field greens and a light yet sensuous vinaigrette. And you gotta love those bite-sized corn muffins and chived rolls. (I have been bold enough to request more. Encore, I say!)

I am hoping that perhaps the experience shared by Ms. Wise and Posse did not meet standards of excellence because the kitchen was too busy with the Restaurant Week scenario. (That wouldn't explain the over-salting, but I myself was never served an overly-salty dish at P-Mousse. On the other hand, unlike Ms. Wise, I grew up on a fairly salty So Cal beach diet--burgers, dogs, tacos, pizza, and PBJ sandwiches.)

I enjoy the ambiance at Pamplemousse, especially the whimisical murals of farm animals. And the wait staff has consistently been friendly, helpful, without hovering and certainly without condescension.

So, I am saving up my blue chip stamps so I can buy a lunch for two, hoping that the grapefruit is sweet and juicy.

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Posse_Dave Feb. 5, 2010 @ 8:26 p.m.

From the tone of the review, I think Naomi is being too generous with a 3-star rating. Sometimes it's difficult to fight the tidal wave of a high Zagat rating. Maybe it was the extra pressures of serving Restaurant Week crowds. We ate at Pamplemousse once or twice, years ago, and, in retrospect, agree that the other bistro-style restaurants she mentioned are considerably more interesting and satisfactory (from a cost and a culinary point of view).

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Visduh Feb. 9, 2010 @ 10:10 a.m.

Excessive salt in dishes served at restaurants that supposedly are ultra-conscious of their fare always makes me wonder where the chef's taste buds are. A few years ago, shortly after it opened, we went to Vincent's Sirinos Restaurant in Escondido. That is supposed to be owned by Vincent Grumel(?) who has been in San Diego since at least the early 70's. He went from restaurant to restaurant to restaurant for years before settling in Escondido. On our sole visit to this operation, we found everything salted to the point of preservation. The sauces were especially egregious.

While the North County lacks moderately-priced restaurants with creative fare, nothing will ever draw me back to that spot. And, if I learn that Vincent is the chef at any other eatery, I'll avoid it too.

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PistolPete Feb. 9, 2010 @ 1:30 p.m.

I'm the exact opposite, Visduh. If a restaurant doesn't salt their food enough for my taste buds, I avoid it. I LOVE salt.

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Russ Lewis Feb. 9, 2010 @ 2:11 p.m.

So do I, Pete. I understand. I love salt the way kids love sugar. But your taste buds are saturated. You need to go cold turkey. You'll hate it at first, but you'll end up wondering why you ever salted your foods so much. Cut back or you're on the fast track to the cardio ward. (Having your sternum cut open is no picnic. Trust me on that.) And by the way, salt makes your body retain water.

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PistolPete Feb. 9, 2010 @ 4:56 p.m.

The only way I'd give up salt is if it would kill me and even then I'd think very hard about doing so. Is life REALLY worth living if you can't enjoy the things you love?

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Naomi Wise Feb. 9, 2010 @ 9:08 p.m.

I enjoy saltiness, too -- I love anchovies, lox, olives, et al, and have a whole collection of interesting salts like fleur du sel (LOVE it), Malden sea salt, Hawaiian red salt, smoked black salt, Himalayan pink salt, truffled salt, et al TO APPLY LIGHTLY AT SERVING.
Most food needs the chemical qualities of some salt (preferably Kosher salt, to avoid the iodine off-taste of table salt) in the cooking process, (e.g., salting the water for boiling pasta or potatoes or blanching veggies balances the sodium native to these ingredients, preventing shrinkage and adding a hint of good, good flavor.) But when restaurants pour it on just before serving, to the point it actually stings your lips and obscures the natural flavors of the dish, that's bad for the dish (and bad for everybody's health.) The best compromise is so simple: the kitchen should salt LIGHTLY just before serving, and the restaurant should have salt on the table for patrons to add their own to taste.
Example: When Chez Panisse was new, Alice refused to have salt on the table, on grounds, "The food is salted properly in my kitchen!" After numerous complaints about undersalting from patrons and backers (Francis Coppola, Greil Marcus, etc.), she caved in and put out salt pigs on each table, with fleur du sel. And everybody was happy forever after.

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PistolPete Feb. 10, 2010 @ 12:35 a.m.

I'm not big on anchovies, never tried lox although I hear it's awesome and the only edible olives I like are black and that's only on pizza. The green olive in a martini makes it special but I've only eaten it once. Didn't like it. Might've been the vermouth aftertaste. I LOVE sea salt and always wanted to try the different salts out there.

Chex Mix makes a Sweet'n'Salty variety that's goes good with beer. I'm a sugar hound as much as I love salt so I like I like dipping Chips Ahoy cookies in my beer sometimes. I get strange looks at the bar but it's the German in me. :-D

My big complaint since I way more fast food than I should is that the fries aren't salted enough for my tastes. It's bad enough that took the trans-fat away from me. Now they're trying to do away with my beloved salt!

My GF is the exact polar opposite of me. She loves food that tastes like cardboard.

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SDaniels Feb. 10, 2010 @ 8:51 a.m.

re:#7

I ate at Chez Panisse a few years ago, Naomi, with a different outcome. It was planned ahead that, after presenting at a conference at Berkeley, I would have a celebratory meal there ---(just by myself, it ended up being around $150--generous tip counted).

NO SALT on the table--I had to request. I remember this distinctly, because I am always slightly embarrassed to have to ask, even though I know my tastebuds are not numb, and because it was a unique experience, dining so extravagantly by myself.

The food was otherwise exquisite, just the kind of fresh, uncomplicated, nourishing, yet elegant fare this pescatarian needed after a day of academic brain drain.

WARNING TO ANYONE WITH DENTAL WORK...OR TEETH:

I bought some Hawaiian black salt at Trader Joe's, to--yes--sprinkle lightly. Ack! It is like fine grade gravel, and I think I cracked another crown! Beware to anyone purchasing this stuff; I don't know if it even melts into a dish if you use it for cooking...

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Naomi Wise Feb. 16, 2010 @ 9:42 p.m.

Hey, SDaniels, good to see you again -- always one of the most interesting posters on this page.

I love the Trader, but sometimes (especially with exotic stuff) you get what you pay for, meaning cheap rather than authentic. His red Hawaiian sea salt is about 20% Hawaiian. His sulfurous black lava Hawaiian salt tastes like it was chopped out of Kilauea's latest excrescence -- pure "a-a" (the Hawaiian name for spiky lava as well as the cry of anyone who steps on it) -- the very stuff that buried my favorite little town of Kalapana, and the famous Walt's General Store, and the Hawaiian Girl Group I made up, The Kalapana Kitty-Kats. (While driving around the Big Island, take any Hawaiian tourist-tune and replace the words with "Meow meow meow...." Even my ex-husband to-be got a crush on those kitty cuties.) Anyway, I get my salt collection from Salt Trader, on the internet. More expensive. Actually a lot more -- but I for about 60 bucks all told, I think I've got a lifetime supply including black truffle salt. Seems a safer investment than anything else in these parlous times.

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