out and about: paradisaea birthday edition

It’s been about 10 months since we first ventured out to paradisaea in bird rock, about a month after the restaurant opened. We were super excited to check it out, and welcome another restaurant to the area. Located in the old piano store (if you grew up in the area, you know what I mean), about 2 blocks away from my childhood home (where my mom still lives), and only 5 minutes away from home. What’s not to love?

Our typical pattern when a new restaurant opens is to try it within a month from open, and then wait another 6 - 12 months before going again… That way we get to see what the vibe is straight out of the gate, and then give it some time to get in the grove and make any operational changes that might be needed and not discovered until open. I’ve always found my first impressions are not always the final impression.

For this visit, we went to celebrate my bday… and per usual were all about the shared plates for our entire table. There were definitely some changes made to the menu, so we were interested in trying some of our previous favorites and some new choices.

The one thing that hadn’t changed - which we had been hopeful about - that was our least favorite part of the paradisaea over all experience - was the intense pressure from the waiter to decided our entire dinner at once and let him “course it out.” Which is the exact opposite of how we like to eat.

Obviously it’s a personal preference, and not everyone feels the same. But most of the time, whether out for a date night, or dining with friends, we like to take our time, linger over one dish at a time, drinks, and conversation. Last time we ordered one or two dishes singularly, and then after being asked no less that 15 times, we finally let them “course it out” for us. Which they didn’t do. They brought everything at once.

Here’s the thing. Neither time has the restaurant been full. There was no need to rush us out. And when I’m out to eat, especially when not with my kids, the last thing I want to be is rushed and feel like I have to scarf down my dinner and leave. Especially when paying a premium to do so.

This time, we were still asked 15 plus times about what we wanted to eat next, despite being clear that we weren’t sure, that we wanted to take our time, and see what mood we were in after we finished one dish before moving on to the next. So that hasn’t changed, and is a deterrent for me, in coming back, regardless of how much I like the food. I see nothing wrong with offering to take an entire order at once… and most people will totally comply, but if a customer expresses a preference to eat in another way, instead of being super rude at times, and exerting uncomfortable pressure, resulting in the chance of driving said customer away… letting them eat comfortably is not a bad way to go. I don’t go to dinner to be pressured. I go to dinner to relax, enjoy the company, and savor the food. But I digress… let’s get on to the good stuff. The food and drinks.

fresh haze ipa: deschutes
filthy martini: vodka or gin, olive brine, umami bitters, castelvetrano olive, caperberry, pickled onion skewer

You know the drill, it’s pretty much cocktails and then champs for me, and some sort of ipa for jamie.

As for a martini. I’m a sucker for a shaken (not stirred, thank you mr. bond) gin martini, extra dirty. And in this case not dirty, but filthy being in the title, I decided to go for it. I also loved the skewer description and was excited for a caperberry and pickled onion along side my favorite type of olive.

Unfortunately I was asked if I wanted blue cheese stuffed olives - not having any of that - and then just given plain green olives instead of the specialized skewer described in great detail in the menu. This was a bummer. Don’t get me wrong, I like green olives… but it the choice of garnish is the standard blue cheese stuffed or plain… don’t say something else, twice! in the menu and not deliver.

That being said, it was definitely a filthy martini. Obviously stirred, and not as cold as I like, but the flavor was spot on. I’d order it again… but be super specific about my preference for shaken.

blue fin tuna crudo: tomato vinaigrette, thai basil, cucumbers, and chili de arbol oil

Blue fin is having a moment in san diego. There is an influx of fresh caught, delicious blue fin in the city currently. Fish restaurants and shops are literally exploding with it. And I am here for it.

This was a great dish. Just enough sauce for flavor, but not so much that it over powered the fresh fish taste. This dish was all blue fin. Just how I like it. We all loved it. 10/10 would order again.

I had been looking forward to try the soft shelled crab dish on the website menu - but unfortunately this, and quite a few other dishes and drinks, were not on the in person menu at the restaurant.

beef tartare: crispy sunchokes, garlic togarashi, shiso, and ponzu

This is one of the dishes we had the first time, that we made a mental note to try again, if it was on the menu the next time we went back.

The sunchokes were slightly burnt, and the ration of sunchokes to meat was overpowering - but we could see the potential behind the dish. Especially the asian forward flavor spin on a classic tartare.

So glad we decided to give it a go. All the potential was there this time. Not too many sunchokes (which, by the way are one of my favorite root veggies… of all time), and they weren’t burnt. You could taste the flavor, and it totally complimented the beef and the ponzu. Not to mention how different it was to have shiso inside a tartare… loved that pop of fresh green.

panic attack at the disco: tequila, midori, simple, lime juice, cucumber

Time for the next cocktail, and instead of getting another one off the regular drink menu, I decided to make a selection off the limited time barbie inspired special menu.

Since it’s me, was it really a surprise that I went for tequila? Didn’t think so.

I really liked this one… and I haven’t had midori in decades… totally forgot I even used to like it. The drink was sweet, but not to sweet - more on the refreshing side, thanks to the cucumber. Only downside was way too much ice, so only a few sips of the drink before it was gone.

That does seem to be the only negative about the drinks here with ice. Always way more ice than liquid. Clearly I still ordered this one.

northern halibut tempura: green curry aioli, sweet garlic chili sauce, with butter lettuce wraps, and watermelon radish

This was a favorite dish from our previous visit. It is so simple, but completely delish. So delish, if you remember, I’ve even made my own version. We knew we wanted it again, and thankfully it didn’t disappoint. It was just as excellent the second time around. And I don’t even like curry. But this green curry aioli? I’m a convert.

Quick wine intermission. We loved this one. I’m super partial to a brut nature, since there is no sugar in it. So it’s nice to see when out and about.

baja red snapper: slow cooked with variations of broccoli, nori, lemon, and a garlic dashi

Love red snapper. Love it raw, cooked. Whole, fileted, in a taco. Where ever, when ever.

We were a little confused if this was actual snapper though, because the waiter described it as a bass caught off mexico that tasted similarly to a red snapper? But the menu clearly stated it was a red snapper.

Regardless, it was delicious and we ate every single bite. I wouldn’t mind a crispy skin - but personal preference aside, I would totally order this again… and probably not share it.