Sally and I enjoyed an unforgettable chef’s table dinner in late 2011 that may have been one of our best meals ever. So it was no wonder that we were excited when we heard about a chef’s table at La Villa San Diego.
La Villa is an Italian farm to table restaurant in San Diego’s Little Italy neighborhood. It’s part of the Buon Appetito Restaurant Group, whose Buon Appetito restaurant is no stranger to this blog. Don’t bother searching for the chef’s table on their website. Just know that it’s there and call to make your reservation.
Our five course dinner was paired with wine and was simply outstanding.
Beef carpaccio with parmesan, capers, and chianti mustard served over a bed of lettuce. Paired with NV Gruet Demi-sec (sparkling wine).
Burrata with oven roasted tomatoes, artichoke, frisée, wild arugula, balsamic, olive oil, and pesto. Paired with a 2010 Stolpman L’Avion Roussanne.
Ravioli with poached egg and mushroom. Paired with a 2010 Windy Oaks Estate Pinot Noir.
Prime rib-eye paired with potatoes, carrots, and sweet peas. Paired with a 2010 Storybook Mountain Zinfandel.
Dessert two ways (a polenta cake and ice cream). Paired with a Canadian ice wine (apple) and a South African late harvest Chenin Blanc.