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

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Safe travels y’all!

Best,

Chelsea Rose Martin