The $6 million renovation of the historic Inn at the Park Hotel will bring with it certain menu changes at the hotel’s two restaurants.
The Top of the Park Penthouse Restaurant serves up San Diego’s best panoramic views of the city, harbor and Balboa Park and under the watchful eye of Executive Chef Tony Wilhelm and Executive Sous Chef Brad Hightow new and extensive lunch and dinner menus.
As a side note, I must admit that I am biased when it comes to Chef Wilhelm, as he always approaches his work in the spirit of food as a creation.
A very inexpensive lunch menu is available and some of my favorite choices include the Pulled Pork Sandwich ($12), Hearts of Romaine Caesar Salad ($10) and, of course, the Fish and Chips ($12).
The Burrata Caprese is a tasty plate with creamy burrata cheese, heirloom tomatoes in halves with a balsamic reduction made from 24-year-old balsamic vinegar ($11). The dish is excellent and my only complaint is that it could be a tad larger.
Ahi Nicoise Salad ($15) with sashimi grade ahi, balsamic reduction, a poached egg and tomato olive relish is excellent in its presentation and delicious in taste.
One of my favorite cities is Baltimore, Md., famous for its blue crab; if you love the blue in the taste of a cake you will certainly enjoy Chef Hightow’s Crab Cake for $23.
Onto the dinner menu at 525 Inn at the Park and the main courses. The entrées all around were very good to excellent and the must-try is the Pork Duo ($21). The espresso rubbed pork belly and brined pork loin dish is very complex in flavor. I was thrown off, however, by the polenta. I would have preferred mashed potatoes or roasted parsnips as the texture caught me off-guard, but the flavor was good. The foie gras infused hollandaise is an acquired taste and adds richness to the dish. I would order this dish again, but caution those of you who prefer simple flavors to consider another entrée
The Pan Sea Scallops ($25) were absolutely delightful. Three large scallops over a bed of saffron risotto with a balsamic reduction and roasted red pepper sabayon, they are highly recommended.
The true surprise was an insane sounding concoction of sashimi and foie gras – “Foieahi” Sashimi – and it is simply beautiful on the palate. So, if you wish to indulge the senses with sight and taste this dish is for you ($13).
Dessert was a genuine treat. We were served a trio of decadence with the Housemade Tiramisu ($7), the Housemade Banana Cheesecake ($8) – which will bring out the ape in any man – and the chocolate ice-cream Brownie Sundae for Two ($9).
At this time the décor is white table linen with excellent, excellent service. Then there is Jersey Girl and Paul – witty funny bartenders with a very large fan club. They make nights at the Inn a bit brighter and gay. If you love live music, the Inn at Park will never let you down with a variety of local talent like Andy Anderson, Nathan Frye, Tommy Gannon, Kenny Ard and Janice Edwards who will be playing at my wedding, soon as I meet someone. Any takers? Until next time. Bon appétit!
