Baci in San Diego - Still Primo
Sep 27th, 2012, 01:39 PM
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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.
Sep 27th, 2012, 05:59 PM
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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.
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.
Oct 2nd, 2012, 12:12 PM
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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.
Oct 3rd, 2012, 06:25 AM
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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
Oct 4th, 2012, 04:29 PM
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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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