San Diego Restaurant Week returns tomorrow, January 17th for 8 days of dining!
On Thursday night, Kevin and I ventured down to Mission Hills (near Hillcrest and Downtown San Diego) to sample Brooklyn Girl’s San Diego Restaurant Week menu.
Stuffed Pink Baquetta Sea Bass — Oven roasted and stuffed with crab meat, served with Forbidden black rice, organic broccolini and finished with a stone ground mustard sauce.
We entered the expansive building with exposed ceilings and were gestured to our table against the wall adorned with vintage trinkets and unique light fixtures. The interior of Brooklyn Girl has an urban and loft-like feel, while still maintaining a warm and welcoming communal vibe. Old P.S. chairs are used in combination with rustic wooden tables. There’s a bit of artistic glam mixed in (for example chandeliers enclosed in bird cages) to contrast the coolness of the steel.
During our visit I had the opportunity to sit down with Brooklyn Girl’s proprietor, Michael McGeath, to discuss the restaurant, the menu and the inspiration. Not only did he show us incredible hospitality, but his story of how Brooklyn Girl came to be was interesting and insightful.
Cajun style shellfish étouffée — Shrimp, crab, crawfish and andouille sausage stew with white rice. Mushroom and truffle risotto — Wild mushrooms, black truffles, parmigiana cheese and chili oil.
With 40 years in the restaurant industry, and an extensive background in opening 15 different restaurants (5 of his own, 10 for other people), Brooklyn Girl is the most recent project (going on 5 years in the location) for husband and wife duo, Michael and Victoria McGeath.
The name Brooklyn Girl is an homage to his wife who is originally from Brooklyn. But it’s also a tribute to the creative food scene that Brooklyn Girl brings from the East to West.
Carlsbad Black Mussels — Thai basil, coconut, chiles, lemograss, fries, grilled baguette. Bacon Wrapped Vietnamese Meatballs — Shrimp & pork meatballs, quick tiger slaw, sweet ginger glaze.
With the more recent gentrification of Brooklyn, this New York neighborhood is now known as a hip, trending foodie spot, with an anti-corporate attitude. Immigration to this area has also created a melting pot of multicultural flavors. All of these aspects are carried across and transplanted into this San Diego restaurant, with the aspect of fusion playing a big role in the Brooklyn Girl menu (e.g. Vietnamese meatballs, étouffée, risotto, etc.).
In addition to fusion, the menu is also innovative and fresh. Michael states that Brooklyn Girl is not just following the trends, because they’ve always been devoted to using local, organic and sustainably farmed ingredients. With eating at the restaurant 6 nights a week, Michael serves food and quality he would (and does) eat.
Chocolate chip bread pudding — Bourbon creme anglaise and whipped cream. Caramel Budino — Salted caramel, custard, crumbled chocolate cookies.
Without a current executive chef, the couple is fully embracing the unassuming style of Brooklyn restaurants, such as the whole do-it-yourself approach, coming up with the latest menu items on their own. Scouring food blogs and utilizing their personal collection of over 200 cookbooks they seek inspiration that gives way to their unique menu items and ideas. With rotating weekly specials, they are always looking for the next and new thing without trying to replicate anyone else.
For San Diego Restaurant Week, Brooklyn Girl is offering a 3-course dinner menu for $30. This is an absolute value, considering the quality and price of the individual dishes on their own. Ordering off the San Diego Restaurant Week provides a wide range of tastes from the regular menu. With over 6 options for each course, there’s ample opportunity to see why people flock and gather at the Brooklyn Girl!
My recommendation of the perfect Brooklyn Girl San Diego Restaurant Week order would be:
First Course: Carlsbad Black Mussels — the coconut broth was the best thing ever. We found ourselves soaking the mussels…and dipping the bread…and dunking the fries
Second Course: Mushroom and truffle risotto — perfectly cooked, super creamy, and when can you ever go wrong with truffles in a dish??
Third Course: Caramel Budino — buttery and rich with a velvety texture, nicely contrasted by the subtle crunch from the cookie crumbs.
4033 Goldfinch Street
San Diego, CA 92103
Thank you to Brooklyn Girl for hosting me! As always, all thoughts and opinions are my own.