A new addition to San Diego's dining scene treats diners like royalty.
Diners, for example, can order wine by the taste (a 3-ounce portion), for example, or the bottle. Cocktails are made-to-order table-side, and Kobe beef is sold by the ounce. Then there's a twist on "surf and turf," with twin entrees of braised pork belly with diver scallops, Alaskan king crab with veal tenderloin and buttery-poached lobster with braised short ribs. Wow!
Diners ordering a steak can hand-select a knife from a tray of $100-plus knives by high-end cutlery makers like Wusthof, Shun and more). That's sharp!
Entrees range from $26 to $42, family-style side dishes are $5 to $11 and appetizers are $8 to $17.
"We consciously priced ourselves toward the lower end of the market, because we knew that the long-term growth of any business is ... not check average," Jones said. "It's more important to have people come in to experience your food than to charge a lot for it. "
For more information on this latest new dining experience click on: Suite and Tender.