Subscribe to RSS
Hank the Pug at The Patio
The thought of bringing your four-footed best friend to dinner might bring visions of feeding time at the pet shop to some people, but this is hardly the case at The Patio on Lamont Street in Pacific Beach, California, where Chef John Medall prepares doggie cookies to please any pet’s palate. We brought Hank the pug and he loved it.
The Patio on Lamont
An innovative beach home rental company Luv San Diego Surf is providing beautifully appointed beach homes that are pet friendly for visitors to the Pacific Beach area. We heard about The Patio on Lamont and Chef Medall through luv-surf.com, who arranged our accommodations one block from the ocean and the Mission Bay.
The Patio Bar
The ambiance of this mellow Hawaiian garden meets New York live patio, where you, your friends and your dog can experience the ultimate pampering and outstanding fresh fare is an delightful surprise.
Chef John Medall
Executive Chef John Medall, younger brother of renowned chef Chris Fearnow, graduated from the Culinary Institute of Portland. He worked in Las Vegas at various venues and was executive Sous Chef at Bull Shrimp in the Green Valley Ranch Resort before opening The Patio on Lamont Street. Medall’s culinary style has received a nod from President Bill Clinton and Cindy Crawford.
Doggy Biscuit
Chef John has created unique doggy biscuits for pets who come along for dinner that are made from recycled ribs, shanks and fresh peanut butter. The chef has three dogs of his own and knows that dogs love peanut butter. His menu for dog owners is exceptional and unique as well, utilizing recycled ingredients to create pesto, gazpacho, soup stock, ceviche, corn chowder and more. The restaurant opened one year ago, and instantly became a hot spot for locals and tourists alike.
Memories of Maui Cocktail
The bar at The Patio features a signature cocktail that is a pink delight “Memories of Maui” inspired by the owner Marie during a vacation in Maui. The mixologist at this bar has his own open herb garden from which he picks fresh herbs to muddle in their numerous healthy and delicious cocktails. The bar is a lively place for socializing and offers a respectable assortment of local beers and international wines, as well as mixed drinks.
Ribs & Parsnips Small Plate
The menu is loaded with seafood and local produce. It is quite large and sharing is recommended to sample a collection of these delicious and original plates. Small and sharing plates we enjoyed included the signature crab and Ahi tuna tower, braised octopus with huge white beans, smoked pork belly and pine nut butter. The Portuguese garlic shrimp are also outstanding, and the braised beef short ribs served with parsnip puree, and vegetable demi-glace was the dish everyone wanted seconds of. Chef Medall’s heirloom tomato gazpacho soup with basil oil garnish is a favorite of restaurant patrons, and below you will find his original recipe for your collection.
Patio Signature Salad
Fish of the Day Special
Any of these small or sharing plates work well with the signature Patio salad of seasonal fruit, chevre, candied walnuts, ciabatta and mixed greens in fruit vinaigrette. The fish of the day was and outstanding salmon preparation, and their skill with seafood is such that I’m sure any day would be a delightful fish special day at this venue. The risotto dish with mushrooms, zucchini, squash, English peas and shrimp paired perfectly with the fish special.
Crème Brulet Dessert
They are not short on desserts here. They feature many sinful selections. We settled on a pairing of perfect crème brulet & chocolate ganache that was a sweet ending to a fun evening. Their carrot cake is also worth a try. The staff at The Patio are charming and will insure you and your dog have a pleasant evening and a fantastic meal. For information visit: www.thepatioonlamont.com.
Tomato Gazpacho Soup by Chef John Medall
Chef John Medall’s Heirloom Tomato Gazpacho with Basil Oil Garnish
Yield 1/2 gallon. In a blender incorporate the following:
- The equivalent of 4 medium heirloom tomatoes
- The equivalent of 3 stalks of celery by using the tops and leaves
- 4 cloves of fresh garlic
- The equivalent of 2 red or yellow bell peppers by using the tops and bottoms
- The equivalent of a half of a red onion by using any trim or scraps
- 1/4 cup red wine vinegar
- A pinch of red chili flake or small red chili’s with a little spice
- A large pinch of any fine herbs ( parsley, thyme, rosemary)
- The equivalent of 1/2 cup of left over tomato juice or bottled water
- A large pinch of celery salt
- The equivalent of 3 slices of day old bread
Blend all ingredients until smooth on high speed and slowly add extra virgin olive oil (1 cup total) to emulsify. Taste and adjust seasoning if needed.
Chill in the refrigerator for a minimum of 4 hours, garnish with basil oil and a pinch of chiffonade basil and serve.
Basil Oil
Use any and all stems and left over leaves from basil. Place all ingredients in boiling water for 30 seconds. Immediately place in ice water.
In a blender incorporate all blanched basil with 2 cups canola oil and a pinch of salt and pepper until smooth
Heat this mixture in a sauce pan just until oil starts to boil and immediately place in a bowl over ice to cool. Once cool strain through a very fine mesh strainer and or cheese cloth
Recipe: The Patio on Lamont Street/4445 Lamont St San Diego, CA 92109 (858) 412-4648 www.thepatioonlamont.com
