San Diego Convention Center Restaurants

"I had been wanting to try it since I heard and read a lot about Chef Aron Schwartz and knew his presentations at the San Diego Bay Wine & Food Festival were pretty awesome. This pre-Bayside Summer Nights stop was the perfect place for a bite before the concert. I was early, visited with the hostesses and went over the bar and dinner menu, they suggested a drink or a walk about the hotel but I decided on the bar and met Jena. I told her I didn't see exactly what I wanted, she asked what that was, I told her, she went to the kitchen to get a jalapeno and she made me a margarita with Don Julio Reposada and muddled jalapeno margarita, woohoo, my lips were stinging, it was perfect. I was seated at the appointed time for my reservation and Kasey was my server. I asked about the starters and she said two might hold me but they were small. I ended up ordering just two anyway starting with the Cobia Crudo, paper thin cobia topped with cucumber, serrano chiles, purslane, pickled mushrooms and a good drizzle of olive oil. It was absolutely incredible, perfectly fresh and such wonderful flavor. Then I had the Dungeness Crab Agnolotti, with meyer lemon, spring garlic in a small puddle of nettle velouté which was delicious. With these appetizers I had a glass of Domaine Wachau 2013 Grüner Veltliner, Federspeil, Wachau, Austria.