Cuisine:

• Eclectic

Quarter Kitchen Description:
When Michael Kelly unveiled his multi-million-dollar boutique hotel, it quickly became the toast of the Gaslamp district. London-trained chef Damon Gordon has departed the stoves; Nathan Coulon is now the executive chef. The carnival kitsch fare, such as osetra tacos and Kobe chili dogs, may be appealing to some, but instead we opt for more refined dishes. Try the mushroom ravioli appetizer, with a warm tarragon pesto with toasted pine nuts, crisp enoki mushrooms and pecorino shavings or the blackened hamachi seared rare with Asian vegetables and a red miso sauce for a delicate yet savory entrée. Also of note are the diver scallops served over crispy rice cakes with a piquant tamarind sauce. The rack of lamb is well executed and includes two frenched chops served next to a tower of ratatouille and roasted baby eggplant.


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