Brooklyn Girl is the new kid on the blockRestaurant Review Thursday, January 3rd, 2013
Mission Hills is a San Diego neighborhood that has lacked a certain amount of good quality restaurants. Quite surprising as it may be, there really is just a handful to choose from and I know from my many friends that live there that there is definitely a demand.
This past year has seen a couple pop up but one specifically has exploded onto the dining scene. Housed in the ultra-lux condominium building of Mission One at 4033 Goldfinch Street, Brooklyn Girl is a great and much needed addition to the neighborhood.
Part of their explosive success is due to owners Michael and Victoria McGeath being no strangers to the business. Operating restaurants here in San Diego for more than 22 years, the McGeath’s have been in downtown and La Jolla and achieved equal successes in both areas.
Brooklyn Girl is a bit different than their other concepts however, as they wanted to create a neighborhood restaurant and pantry that is open for breakfast, lunch and dinner. With the help of sexy Chef Tyler Thrasher, they created a great place to enjoy any time of day.
Chef Tyler’s menu is classic organic farm to table cuisine. Using only seasonal and locally-sourced organic products, chef created a menu that reads like you are in his home kitchen. Offering some street food to start, a must-try is the Bacon Wrapped Vietnamese Meatballs ($11). Plump and juicy, the crisp bacon is doused in a sweet ginger glaze. The quick tiger slaw is a great accompaniment.
I’m a big fan of hummus at home and here the B.G. Famous Hummus ($7) is just that. Served with flat bread, house crackers and delicious plantain crisps, I could eat three of these. Rich and creamy, the hummus is a perfect consistency.
Another favorite is the Grilled Kasekriner Sausage ($11). Perfect with the grain mustard, the beer-braised savoy cabbage with apples brings a sweetness to the tang of the mustard and completes this classic dish.
I don’t usually write about salads, but the All Kale Caesar ($9) is one of my favorites. Really crisp and fresh kale is oh so lightly dressed with a delicate dressing. And the bits of bacon and egg mix well with the homemade croutons. You have the option to add on a fried oyster or duck leg too.
The entrées are divided between the Range and Sea. They are also quite large and offer a great bang for the buck.
Recently I dined on the 14 ounce Brined Duroc Pork Chop ($24). Huge and delicious, it could not have been cooked more perfectly. A maple and Dijon mustard glaze coated the outside of this chop and the caramelization of the sauce was evident all around. A fall vegetable and potato hash offered crispy Brussels sprouts and the celery root and apple coulis add just the right amount of sweetness to the dish.
I love when you can share with your partner and here Chef Tyler offers Mary’s Free Range Duck for two ($44). Wood oven roasted with ginger and honey, you really feel you are in another world when it comes to your table deconstructed. My favorite part was the breast, and again it was cooked perfectly.
With such great food, one would hope the service could match. Unfortunately, I have run into some serious service glitches a few times. The space can get very crowded and the servers can get very flustered and it shows when they do. Although it has not always been bad, I just think more attention needs to be focused on taking care of the customer.
Bringing Brooklyn to San Diego was the goal, and I believe they achieved it. I am so glad they found a home in Mission Hills.
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