Tabule was recommended to us by the concierge at the Omni on the first night of our recent stay in San Diego. Within walking distance of our hotel in the Gaslamp Quarter, it was great. We were looking for something light after a long day in the car, and this was just what we wanted.
We began with Filet Mignon Carpaccio which was very enjoyable. I have nothing to compare it to; it was the first time either one of us had eaten carpaccio, but after hearing about it so much on Top Chef, I had to try it.
For dinner, I had the Hearts of Palm and Mango Salad. My husband tried the Chipotle Fettuccini with shrimp. Both dishes were delicious, but the real star of the evening was the bread and spreads served before the meal.
The presentation was creative. The bread arrived in a small, napkin lined, chrome bucket (the kind of bucket one would normally find filled with golf balls at a driving range.) Accompanying our bucket of bread (thin slices of a bagette, lightly toasted) were two small ramekins – one with a jalepeno relish, the other with a chipotle and roasted garlic mayo. I’ve tried to recreate this at home, but the Kraft light mayo I used was no comparison for the rich, creamy homemade mayo at Tabule. I’ll have to keep trying.
PS – I’ve kept working on the chipotle spread and I think I’ve got it.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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