Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Best of 2003: Best "Signature" Lobster Bisque
Marine Room
2000 Spindrift Road, La Jolla
www.marineroom.com
858-459-7222
Chef Bernard Guillas's bisque proves to be a signature indeed, a unique version of the omnipresent soup. Exciting and unexpectedly complex, it starts with a good, intense lobster stock, lightly smoothed with cream and garnished by enoki mushroom shreds afloat in the liquid. At the last minute, Guillas tarts it up just a little with a touch of yuzu juice (from a Japanese citrus fruit similar to grapefruit) -- and instead of the customary cognac or sherry, he finishes it off with a surprise flash of fruitiness from a dash of peach schnapps. This masterpiece-in-a-bowl is rich, but not too excessive; it's fruity, but not sweet -- and alongside, you get a crunchy, twisted cracker rich with pepitas (hulled pumpkin seeds).
Here's something you might be interested in.
Best of 2003: Best "Signature" Lobster Bisque
Best of 2003: Best "Signature" Lobster Bisque
Marine Room
2000 Spindrift Road, La Jolla
www.marineroom.com
858-459-7222
Chef Bernard Guillas's bisque proves to be a signature indeed, a unique version of the omnipresent soup. Exciting and unexpectedly complex, it starts with a good, intense lobster stock, lightly smoothed with cream and garnished by enoki mushroom shreds afloat in the liquid. At the last minute, Guillas tarts it up just a little with a touch of yuzu juice (from a Japanese citrus fruit similar to grapefruit) -- and instead of the customary cognac or sherry, he finishes it off with a surprise flash of fruitiness from a dash of peach schnapps. This masterpiece-in-a-bowl is rich, but not too excessive; it's fruity, but not sweet -- and alongside, you get a crunchy, twisted cracker rich with pepitas (hulled pumpkin seeds).
Comments