Have you ever had a meal before that makes you question every meal you’ve ever eaten before it? Like where have dishes of this caliber, with this much flavor and such beautiful presentation existed before? I recently had a meal like this at none other than Humphrey’s Restaurant in San Diego, California.
Recently my best friend got engaged, so to celebrate her engagement (and her asking me to be her bridesmaid, eek!) I wanted to do something really special. Brandon Hernandez, the new Sous Chef at Humphrey’s (mentored under Chef Nicolas Bour), was able to put together an incredible six course meal for us paired with craft cocktails designed by their Head Mixologist, Austin McAdams. What they put together for us far exceeded my expectations and was truly jaw-dropping. I travel a lot and eat at a lot of phenomenal, award-winning restaurants, but I must say this could quite possibly be the best meal I have ever had in my entire life (and I don’t say that lightly). The unexpected flavors, the attention to detail, the perfection of the pairings… have I mentioned the word amazing yet?
While the food dishes below are not currently on Humphrey’s dining menu, I am sure the team would be more than happy to design a customized menu featuring the below items or any special requests you may have. These dishes may be making their way to the menu soon though! The cocktails however ARE on the menu and rival some of the best craft cocktails bars I have been to nationwide. Austin is a mixologist genius, and his co-bartender Stephan did equally great replicating his creations. (Also huge shoutout to our server Matt who was a delight and hilarious all evening).
Try not to drool too much seeing the incredible meal we had, or just book a table at Humphrey’s and try it for yourself!
Amuse
Baked egg white | Sous vide yolk | Proscuitto
Morgenthaler Amaretto Sour
Booker’s Bourbon, Disarrono, lemon, sugar, egg white
First Course
Carrot Ravioli
Pomegranate Chantilly
Concord To Paris
Grey Goose Vodka, Dolin Blanc, concord grape/thyme syrup, lemon, sparkling brut
Second Course
Tuna Tartar
Balsamic Gelee | Garlic | Tomato | Basil
Burrata
Shaved veg | Elderflower | Golden Balsamic | Tomato water
Point Loma Paloma
Cazadores Reposado Tequila, St Germain elderflower liqueur, ruby red grapefruit, lime, soda
Rose Colored Glasses
Hendrick’s Gin, Pamplemouse Rose (grapefruit liqueur), rosemary simple syrup, lemon juice, Peychaud bitters, soda
Third Course
Lobster
Orange Blossom | Pumpkin | Pepita | Onion | Beets
Calamari & Pork Belly
Piquillo | Squid Ink | Aji Amarillo | Sea grass | Mustard seed
Sidecar
Remy Martin VSOP, Cointreu, lemon juice
Plymouth Sloe Gin Fizz
Plymouth Sloe Gin, Plymouth Gin, lemon, soda
Fourth Course
Scallop
Parsnip | Hen of the Woods | Chestnut | Beurre Noisette | Salsify | Sea Fennel
Dry Aged Wagyu Beef
Charred Eggplant | Cipollini Marmalade | Grilled Yogurt | Chanterelle | Tomato
Wildfire
Hibiscus infused Illeagal Mezcal, orange curacao, serrano/raspberry jam, agave, lime, smoked sea salt
Big Sur
Maker’s Mark Bourbon, Averna Amaro, maraschino liquer, honey, lemon, allspice
Dessert
Dulce Panna Cotta
Orange | Honey | Marcona | Black Currant | Mint
Coco & Honey Comb
Blackberry | Graham Meringue | Persimmon | Chocolate
S.O.S. (Save Our Scotch)
Glenfiddich 15 Year Scotch, yellow Chartreuse, Carpano Antica Formula sweet vermouth, orange bitters, absinthe soaked cherry
B.B. & King
Laird’s Apple Jack Brandy, Benedictine, Lillet Blanc, cinnamon bark syrup, lemon
Safe travels y’all!
Best,
Chelsea Rose Martin
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