This past weekend, I had a supreme dinner. I was not expecting it be be so great, but it was. I drove down to San Diego for a few days and stayed at Rancho Bernard Inn, and dined at their formal restaurant, El Bizcocho.



I opted for the 7-course meal plus wine pairing which, if you count amuse plus the additional dessert, was really a 9-course meal. The dining room is not so interesting, just what you would expect a formal restaurant in a hotel to look like (that hasn't been redone in a few years), so that set the tone and I already guesstimated the quality of food I was going to be served.



And, I am usually right when I guesstimate about restaurant decor and food quality. The meal kicked off with an amuse of (I think) cauliflower soup (in shot form) with a grapefruit "ravioli" made from (I think) a sodium alginate bath- so molecular gastronomy right off the bat- surprise! The soup was yummy...but what I remember most the the super intense explosion in my mouth when the ravioli exploded.



I almost coughed- and I've had this type of preparation before at the likes of The Bazaar and other science-y spots. Real course #1 was hamachi sashimi with compressed honeydew melon, compressed Granny Smith apples, yuzu gel, yuzu koshu-soy glaze.



And rather than saying how great each course was, I am just going to tell you they were all fantastic with many fun plays on flavor and texture- my standout fav was the lobster which we will get to. #2 shellfish bisque with puffed tapioca (normally I don't like bisques because they taste too fishy but this one was super yum).



#3 :locally-caught abalone with haricots verts, mini blooming pickles, grilled octopus ( I didn't love this- it tasted fishy and I actually usually don't much care for octopus).




#4: butter-poached lobster (omg melt in your mouth amazing) with ramps, fiddlehead ferns, #5:(I think) risotto with snail (forgot to take picture).



#6: slow roasted short rib (I think) with polenta...and I do have to say, this is the first time that I had ever consumed a braised meat that was not completely overcooked in the center, I don't know how the chef did it! #7: 30-second passion fruit ice cream #8 caramelized pineapple and dehydrated pineapple with ice cream vanilla?)...the best part of all, aside from the super nice chef Judd Canepari that came and chatted with us for like 5 courses....was the 30 "molecular" ice cream. Imagine (or go by pictures): large metal bowl, next add creme anglais and passion fruit, next add liquid nitrogen.



All of a sudden, major vapor from the liquid nitrogen as it evaporates...the LN freezes the creme anglais and passion fruit which is constantly whisked...and within seconds, voila delish ice cream that really tastes like gelato!




After the meal I literally was soo full and sleepy that I went back to my room and passed out fully dressed on my bed for 2 hrs.



If you are ever in the San Diego area and need a bomb restaurant to impress anyone at all, this is absolutely the place to go. This is definitely the best restaurant I have been to in that area and I can't wait to go back!



Rancho Bernardo
El Bizcocho
17550 Bernardo Oaks Drive
San Diego, Ca