Baci in San Diego - Still Primo
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Baci in San Diego - Still Primo
We just enjoyed our Anniversary lunch at Baci - here in San Diego - and it still remains a gem. http://www.sandiegobaci.com/about_us.php
It has a classic setting and our Tuxedo clad waiter - Mario - was a pro's pro.
The house Chard was quite acceptable - as was the Spritzer he recommended for my wife (she had an afternoon appointment).
The faire started with a wonderful/toasted lightly drizzled - garlic/butter bread - and we split a very tasty Calamari appetizer (so fresh and lightly cooked with a sweet Marinara sauce to boot).
My wife then had superb Salmon/Caesar salad (with heirloom tomatoes and perfectly blanched carrot sticks - and what a great piece of Salmon) - and moi - a Pasta/Penne Poscailoa - which had an incredible Aurora sauce - and then with an ultra light Tiramisu dessert - it was just perfect!!
Grazie Baci.
It has a classic setting and our Tuxedo clad waiter - Mario - was a pro's pro.
The house Chard was quite acceptable - as was the Spritzer he recommended for my wife (she had an afternoon appointment).
The faire started with a wonderful/toasted lightly drizzled - garlic/butter bread - and we split a very tasty Calamari appetizer (so fresh and lightly cooked with a sweet Marinara sauce to boot).
My wife then had superb Salmon/Caesar salad (with heirloom tomatoes and perfectly blanched carrot sticks - and what a great piece of Salmon) - and moi - a Pasta/Penne Poscailoa - which had an incredible Aurora sauce - and then with an ultra light Tiramisu dessert - it was just perfect!!
Grazie Baci.
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Thank you. Years ago - my wife was at the nearby University of San Diego - and they used to have so many luncheons/banquets at Baci that the VP of the fund raising dept finally banned it. He said they were running up too high of a bill.
Seems one of the gals in the dept was Italian and she would disappear into the kitchen to talk her friends/the chef/kitchen crew - and suddenly - a wealth of off the menu delicacies were available. Double
There are so many new/great restaurants in San Diego - that sometimes we tend to forget about older "palaces" of cuisine, such as Baci.
Seems one of the gals in the dept was Italian and she would disappear into the kitchen to talk her friends/the chef/kitchen crew - and suddenly - a wealth of off the menu delicacies were available. Double
There are so many new/great restaurants in San Diego - that sometimes we tend to forget about older "palaces" of cuisine, such as Baci.
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LOL. Well, I think I can discourse a bit about fine dining - but hey - like a dog at the ole ballpark - with good mustard - just fine.
Was fortunate to go to the best restaurants in SF when I first moved there in 1970 - as we were working late hours on a big new system - and the company was only too happy to let us choose where to go for dinner - as we put in 80 hour weeks.
Back then - Ernie's http://insidescoopsf.sfgate.com/blog...cocks-vertigo/ ,
the Blue Fox http://www.portlandfoodanddrink.com/a-legacy-of-taste/
the Old Poodle Dog - http://www.historysmith.com/tales_lo..._01_part1.html (or similar name) -
and Le xxxxx (whose name escapes moi at the moment) were the top of the line,
and Tadich's and Hoffman's Grill and others were quite good too.
I actually ordered Calf's brains/cervelle de veau for an entree once - and it was a bit gritty - so once was enuf!!!
Also took a couple wine courses - and a gourmet cooking class up at the Fairmont.
This little ole Hungarian lady was doing a magnificent job teaching us some great French dishes - and she would always call me up after she had cooked the dish to test it - as I was the only guy in the room.
My go to (the only dish I could do from memory) was a Tarragon white wine/sweet/cream roasted/basted chicken and rice, accompanied by a real Caesar salad (replete with the ceremonious cracking of the egg) - and I could whip up Bananas Flambe for dessert.
Other than that - BBQing kebobs made of tomatoes, onions, and bacon wrapped scallops was a backup - or hey - grilling a good burger could suffice also.
Was fortunate to go to the best restaurants in SF when I first moved there in 1970 - as we were working late hours on a big new system - and the company was only too happy to let us choose where to go for dinner - as we put in 80 hour weeks.
Back then - Ernie's http://insidescoopsf.sfgate.com/blog...cocks-vertigo/ ,
the Blue Fox http://www.portlandfoodanddrink.com/a-legacy-of-taste/
the Old Poodle Dog - http://www.historysmith.com/tales_lo..._01_part1.html (or similar name) -
and Le xxxxx (whose name escapes moi at the moment) were the top of the line,
and Tadich's and Hoffman's Grill and others were quite good too.
I actually ordered Calf's brains/cervelle de veau for an entree once - and it was a bit gritty - so once was enuf!!!
Also took a couple wine courses - and a gourmet cooking class up at the Fairmont.
This little ole Hungarian lady was doing a magnificent job teaching us some great French dishes - and she would always call me up after she had cooked the dish to test it - as I was the only guy in the room.
My go to (the only dish I could do from memory) was a Tarragon white wine/sweet/cream roasted/basted chicken and rice, accompanied by a real Caesar salad (replete with the ceremonious cracking of the egg) - and I could whip up Bananas Flambe for dessert.
Other than that - BBQing kebobs made of tomatoes, onions, and bacon wrapped scallops was a backup - or hey - grilling a good burger could suffice also.
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Tomsd,
Nice. Bet you like being the dish tester.
I am glad it wasn't in the old days of the "Royal Food Testers".
Had "Cow Head Soup" in Soweto, SA and "Tripe Soup" in Turkey, once was enough for both. TG 4 Garlic
Nice. Bet you like being the dish tester.
I am glad it wasn't in the old days of the "Royal Food Testers".
Had "Cow Head Soup" in Soweto, SA and "Tripe Soup" in Turkey, once was enough for both. TG 4 Garlic
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Double LOL DMB. Garlic cures a lot if ills, eh?
And - no - I would not have wanted to be a "Royal Food Tester" and fall victim to some palace intrigue. ):
BTW - your dishes sound very "interesting."
During the VietNam war - a good friend of mine was an advisor (US Green Beret) - to the South Vietnamese Rangers, and they became quite close over his months with them.
On the final night - they honored him with a banquet - and his not being a party pooper included eating the chicken head/eyes - which they reserved for the guest of honor. He said it went down fairly smoothly after a lot of rice wine.
And - no - I would not have wanted to be a "Royal Food Tester" and fall victim to some palace intrigue. ):
BTW - your dishes sound very "interesting."
During the VietNam war - a good friend of mine was an advisor (US Green Beret) - to the South Vietnamese Rangers, and they became quite close over his months with them.
On the final night - they honored him with a banquet - and his not being a party pooper included eating the chicken head/eyes - which they reserved for the guest of honor. He said it went down fairly smoothly after a lot of rice wine.
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