Andaz Rooftop Dining

Go early as the later it gets the noisier it gets. That said the early bird menu has the same portions as the regular menu and costs quite a bit less. I've been dining here on a regular basis since Nathan took over the kitchen and the quality has been uniformly good. The service is average, however when a friend had special allergies the staff did an outstanding job of adjusting the menu to make sure that she had an excellent experience. Nathan is trying to refresh the menu every 3 months or so. Keeping what works and adding new things to ensure that there is a reason to return. The size of the organization prevents changing the menu more frequently. As others have mentioned - the wine list is outrageously priced. There are a few winners in there and they are very hard to find. I think that doing a 'by the glass' buy for wine works better here, you get wine tuned for the appetizer and the main course, and don't feel like you broke the bank doing it. Overall I like this place for a 'nice dinner out.' Get there early, then take in a movie or play. Pros: Cabernet Braised Short Ribs Cons: Noise factor prevents conversation more

I have been aching to go to Damon Quarter Kitchen since it opened, and knowing it was pricey and high end I was kinda waiting for a special occasion. My bf and I went on a friday night at about 8:30. When we walked it, we went toward the bar and it was like meathead city (probably b/c the cocktail waitresses stand in the well the whole time talking and chatting in their....i guess its the uniform, but looks more like what a dancer or stripper might wear. We were hoping to sit and dine at the bar, but because every other seat was skipped we didn't find any next to each other (and we we asked one man, he kind gruffed and ignored me) So we ordered drinks, closed our tab, and escorted to our table. Before I go on to say how extremely disappointed I was with the experience as a whole, I will say the service was really good. Waters always filled, plated cleared timely and nicely, and never too intrusive. Other then that, the food was a mess. The oysters I had were great, but if you can screw oysters up in the preparation, then any place is doomed. My bf had a ravioli to start and it was so overwhelmingly oily then you couldn't taste anything else. I had a surf and turf of veal that came medium well when asked for it to be medium rare and two pieces of chewy and rubbery shrimp. I'll also add that the pieces of veal came in about the size o half a golf ball...$36 for that? I agree that the whole ""small and savory"" is in, but it better be REAL savory if its that expensive and small. My bf had the scallops and the only reason I think 2 were on the plate is because the menu said scallop(s). It sat on top a mushy, rice cake. No flavor. Also, I was surprised at the lack of decent bottles of wine for under even $100. I understand a good bottle of wine can be expensive, but a good bottle can also be reasonable. We passed on desert, and should have passed on this place altogether. With some many diverse and wonderful restaurants in downtown SD alone, this is one worth passing up. Pros: Our waitress and busser attentive Cons: The food, the vibe, the value more

I had read very mixed reviews about Quarter Kitchen...understandibly so since it is new and high-end restaurants usually take a few months to get everything squared away, but this is definitely the best restaurant I have visited in San Diego (and I've visited most of them). Pros: Food, service, ambience, etc. Cons: Difficult getting reservation for time wanted. more

I have noticed that a lot of the downtown restaurants are more concerned about an image and fail with execution. All look and no substance. We ate at the Ivy Hotel Restaurant and was really disappointed. Even the cocktails were nothing to talk about. For a happy hour thriving town, how did they end up with a bad bar tender? For $15 a martini, you better have the best SD bartender making my drink. The Lobster Ravioli is disgusting, I had to gulp my cocktail to take out the taste. Pros: beautiful hotel Cons: substance...non existent more

I went to try the Quarter Kitchen for lunch with a friend recently and was surprised to see the downstairs restaurant empty. However, a friendly hotel worker escorted us to the rooftop where the lunch menu is now being served with an amazing view. The service was attentive and cheerful, but not overbearing. The tomato soup was the best I have ever tasted. My friend started with the tartare which she finished quickly. Its presentation was impressive. I tried the lobster club which was crisp and tasty. It was served with thin truffle fries seasoned just right and a nice chipotle ketchup. The seared hamachi looked great and was thoroughly enjoyed by my friend. Pros: The view, delicious appetizers, luxurious service and ambiance Cons: Bill adds up quickly more

Why on Opentable did you have listed that reservations were only available at 6 or 10? We walked into an almost empty restaurant at 7:30. Our food took over an hour to arrive and the restaurant was only ? full. Getting comped a martini was insulting. The Caesar salad was disgusting- soft boiled eggs went out in the 80s with the egg illnesses scare. And you cut off the leafy green part of the lettuce to leave us with the white stalk? Who got the greens? Not to mention that at $13, we paid $2 for each lettuce stalk. That?s not a good way to start a meal after waiting for an hour. The steak and sea bass were cooked well. But the sea bass on risotto is SO boring both in color and in taste. The entire plate was beige except the sprig of parsley on top (parsley is something only Denny?s should use.) Pros: beautiful buildings Cons: the vibe is flawed. So many employees yet still not perfect. more