The Red O Restaurant
The entrance to the Red O Restaurant
What I love about San Diego Restaurant week is the opportunity to try new restaurants. There are many participating restaurants and I recommend that you include dining at The Red O Restaurant. Located in the heart of the Golden Triangle of UTC, it is a Rick Bayless Project. Rick travels throughout Mexico and studies the foods of different regions, then “Rick-izes” the recipes. Like Chef Emeril, he kicks them up a notch.
The restaurant itself is lovely with indoor and outdoor dining. Fire pits. A tequila lounge with live music. The indoor décor is very Moroccan with geometric designs and lighting. The lighted tequila wall opposes the wine wall.
Indoor Dining Room at the Red O Restaurant
Tequila wall at Red O Restuarant
They also offer a variety of world wines. I always use the opportunity to try a different wine from Mexico. Specifically the Valle de Guadalupe wine region. Tonight we tried a Lomita Winery blend called Discreto Encanto. It is a blend of Syrah, Tempranillo and Barbera. This unique wine blend surprisingly went with all of our spicy foods. It is evenly balanced and not too heavy on the tannins. The tasting notes say it is fruit forward and extremely drinkable with notes of blackberry jam, roasted black cherries, grilled bread, caramel and milk chocolate. That was enough to intrigue us.
Valle de Guadalupe wine
My dining companion and I enjoyed a variety of items that are featured on the $39 Restaurant Week menu.
BUTTERNUT SQUASH SOUP garlic, cream, mulato chiles, marcona almonds, golden raisins. This soup is like no other butternut squash soup you’ve ever had. The server lines your bowl with almonds and golden raisins and pours the caramel-colored soup with tiny diced squash.
Butternut Squash Soup
MARY’S DUCK TAQUITOS slow-cooked duck, tomato-árbol chile sauce, wild baby arugula
Duck Taquitos
CORN & GOAT CHEESE TAMALES fresh corn masa, laura chenel goat cheese, tomatillo salsa
Fresh ground corn masa tamales with green tomatillo salsa and queso fresco
Chilean Sea Bass is with Yucatán white rice, caramelized onions, peppers, charred lime, Guajillo Chimichurri Sauce.
Chilean Sea Bass with Yucatan rice, roasted vegetables, and guajillo chimichurri
BAJA SHRIMP SCAMPI- seared shrimp, stewed tomatoes, garlic, fideos noodles, white wine butter sauce
Shrimp Scampi
Tres leches cake is the featured dessert. This cake soaked in three different kinds of milk, is covered with whipped cream and adorned with fresh berries.
Tres Leches cake dessert with fresh berries
Hints: Use the Valet Parking for $8.00. Make a reservation at http://www.redorestaurant.com. Mix it up and try a variety of foods, you’ll be glad you did.