Five Golden Spoons
On a recent trip to San Diego, we had the pleasure of dining at Osetra The Fishhouse in the city’s historic Gaslamp District. What a fantastic find. Gorgeous contemporary décor with a hip bar area and elegant dining room complete with a wine tower served by a winged Wine Angel that floats on cables up a three-story climate-controlled “cellar.” But would the cool, impressive atmosphere match the menu and service? That’s always the question. And the answer is YES. We were greeted by a friendly hostess and welcoming staff before being escorted to our table by our waiter, Jeremy. We had a delightful table for two in a busy, yet quiet, dining area just off the bar. The perfect spot to catch all of the action, yet quiet enough to enjoy conversation. Jeremy was quick to explain the extensive menu and daily specials which offered a plethora of seafood choices and a nice selection of steaks and poultry for those that are not fish friendly. We started with an order of fresh shucked oysters. What you would expect. Traditional presentation on ice with horseradish, cocktail sauce, and a mignonette. While it sounds simple, you really can ruin oysters if not fresh and properly cleaned and shucked. These were perfect.
We also enjoyed the Poke Trio, crispy won ton “tacos” with salmon belly, ahi tuna, and scallop fillings. Bright, vibrant, fresh, delicious, and generous portions of seafood with a lovely marinated seaweed garnish. Yum. As new diners to the restaurant, we were treated to a complimentary appetizer of tempura shrimp and calamari. Beautifully battered, delightfully light, and crisp, with two accompanying sauces. A nice transition to our main courses. I opted for the daily special – a seafood tower. Garlic mashed potato base surrounded by a light wasabi cream, a layer of house made lobster ravioli with locally caught seabass and diver scallops on top. While it sounds overwhelming, it was actually a stunning mix of flavors and textures each perfectly prepared. The seabass was flaky, moist, and flavorful. The scallops carefully seared. Amazing. My husband chose the Jumbo Sea Scallops as his entrée. Served atop a stripe of soft polenta with lobster bites, tobiko caviar, ginger, and a blood orange reduction. In general, he does not like polenta. This preparation changed his thinking. Scrumptious. (I must also mention that Jeremy’s service was outstanding. Attentive, engaging, and informed without being too “hovering”. Excellent.) While we had hoped to end our meal with one of the many delightful desert selections, we were too sated for sweets which we will have to save for another visit. Osetra The Fishhouse is now high on our list of top seafood restaurants in the country. It is absolutely Fishilicious. We hope to enjoy it again soon.