Here's something you might be interested in.
Too late for breakfast, but not quite lunch on my birthday this year, which fell on a Saturday, I sought out relaxation on the water at C-Level Lounge. Because I hadn't had my coffee, but also because can't enjoy my Thai Steak Salad without a glass of Evolution, I chose to double fist my beverages.
It had been a very long time since I'd tasted Chef Deborah Scott's nut-crusted brie, so we started off with that, and rice-paper-wrapped prawns.
The brie was decadent, perfect for two bites (especially with that jalapeno jelly), for sharing, and for bringing home leftovers, which are great reheated. The prawns were nice and crispy, but I just sampled one and let David have the rest, because I was all about satisfying my craving for my usual, the Thai steak salad.
With mangos out of season, I'm not sure why they bothered to put those unpleasantly crunchy, undeveloped slices on the plate, but I just pushed them aside and dug in to the rest. This is a refreshing, flavorful, and richly textured dish, and the sauce on the steak is both sweet and savory. It's hard for me to order anything else.
David got another one of our usuals, the Lobster BLT, though this time he decided he much preferred the bisque — a truly exceptional lobster bisque — to the sandwich. Next time, he plans to just get a bowl of the bisque and something else.
Of course, in addition to the tasty, consistent fare, one gets to watch the sailboats on the water, take in the breeze, listen to the gulls, and relish San Diego living.
Too late for breakfast, but not quite lunch on my birthday this year, which fell on a Saturday, I sought out relaxation on the water at C-Level Lounge. Because I hadn't had my coffee, but also because can't enjoy my Thai Steak Salad without a glass of Evolution, I chose to double fist my beverages.
It had been a very long time since I'd tasted Chef Deborah Scott's nut-crusted brie, so we started off with that, and rice-paper-wrapped prawns.
The brie was decadent, perfect for two bites (especially with that jalapeno jelly), for sharing, and for bringing home leftovers, which are great reheated. The prawns were nice and crispy, but I just sampled one and let David have the rest, because I was all about satisfying my craving for my usual, the Thai steak salad.
With mangos out of season, I'm not sure why they bothered to put those unpleasantly crunchy, undeveloped slices on the plate, but I just pushed them aside and dug in to the rest. This is a refreshing, flavorful, and richly textured dish, and the sauce on the steak is both sweet and savory. It's hard for me to order anything else.
David got another one of our usuals, the Lobster BLT, though this time he decided he much preferred the bisque — a truly exceptional lobster bisque — to the sandwich. Next time, he plans to just get a bowl of the bisque and something else.
Of course, in addition to the tasty, consistent fare, one gets to watch the sailboats on the water, take in the breeze, listen to the gulls, and relish San Diego living.