Alaska Airlines, April 2003
by Pat Stein
FARM-FRESH AMERICAN REGIONAL CUISINE with a creative spin is featured at Arterra-- An appealing new gourmet dining restaurant. Situated in the San Diego Marriott Hotel Del Mar, Arterra ("Art of the Earth") has become a popular dining destination in its own right - because of its delectable contemporary seasonal cuisine and the understated beauty of the spacious dining room, not to mention its convivial circular bar.
Arterra's intensely flavorful fare, featuring ingredients gathered at the peak of each season, reflects the diversity and complexity of American culinary culture. Arterra's chef/partner Bradley Ogden, who was named "Best Chef in California" by the James Beard Foundation, launched the contemporary seasonal-cuisine concept at the renowned Lark Creek Inn.
He teamed with San Diego chef Carl Schroeder to bring the concept to the table at Arterra, which features an upbeat burgundy, gold and orange color scheme, wood tones, subdued lighting and tables spaced far enough apart to allow diners a sense of privacy.
Arterra's menu of poultry, fish, game, lamb and beef averages seven entrees, and changes often. Chef Schroeder personally selects "designer" vegetables at nearby Chino Farm. (Chino's prized produce is served at some of the nation's top restaurants, but few chefs have theopportunity to visit the Rancho Santa Fe farmstand personally on a daily basis.
As a result, diners get fabulous sweet corn and heirloom tomatoes in summer, and freshly pulled root veggies and flavorful squash through fall and winter. In springtime, English peas, artichokes, French green beans and delectable new potatoes serve as garnish or ingredients in dishes featuring wild king salmon, soft-shell crab, lamb, veal and squid.
A typical meal begins with a complimentary amuse bouche-a morsel so tasty it would be easy to consume several. During summer months, for example, the chef may offer fresh melon juice.
Starters include ahi tuna or steak carpaccio, house-smoked salmon or other fish, oysters, Chino Farm roasted-beet salad and a cream soup such as roasted artichoke with a Dungeness crab-Gruyere profiterole.
Entrees range in price from about $18. for the nightly vegetarian sampler plate to $29 for bacon-wrapped beef tenderloin. Recent seafood selections (there are two nightly) included pan-roasted grouper with sunchoke puree and pea-tendril salad or grilled day boat scallops.
Arterra is open for breakfast, lunch and dinner daily.
by Pat Stein
FARM-FRESH AMERICAN REGIONAL CUISINE with a creative spin is featured at Arterra-- An appealing new gourmet dining restaurant. Situated in the San Diego Marriott Hotel Del Mar, Arterra ("Art of the Earth") has become a popular dining destination in its own right - because of its delectable contemporary seasonal cuisine and the understated beauty of the spacious dining room, not to mention its convivial circular bar.
Arterra's intensely flavorful fare, featuring ingredients gathered at the peak of each season, reflects the diversity and complexity of American culinary culture. Arterra's chef/partner Bradley Ogden, who was named "Best Chef in California" by the James Beard Foundation, launched the contemporary seasonal-cuisine concept at the renowned Lark Creek Inn.
He teamed with San Diego chef Carl Schroeder to bring the concept to the table at Arterra, which features an upbeat burgundy, gold and orange color scheme, wood tones, subdued lighting and tables spaced far enough apart to allow diners a sense of privacy.
Arterra's menu of poultry, fish, game, lamb and beef averages seven entrees, and changes often. Chef Schroeder personally selects "designer" vegetables at nearby Chino Farm. (Chino's prized produce is served at some of the nation's top restaurants, but few chefs have theopportunity to visit the Rancho Santa Fe farmstand personally on a daily basis.
As a result, diners get fabulous sweet corn and heirloom tomatoes in summer, and freshly pulled root veggies and flavorful squash through fall and winter. In springtime, English peas, artichokes, French green beans and delectable new potatoes serve as garnish or ingredients in dishes featuring wild king salmon, soft-shell crab, lamb, veal and squid.
A typical meal begins with a complimentary amuse bouche-a morsel so tasty it would be easy to consume several. During summer months, for example, the chef may offer fresh melon juice.
Starters include ahi tuna or steak carpaccio, house-smoked salmon or other fish, oysters, Chino Farm roasted-beet salad and a cream soup such as roasted artichoke with a Dungeness crab-Gruyere profiterole.
Entrees range in price from about $18. for the nightly vegetarian sampler plate to $29 for bacon-wrapped beef tenderloin. Recent seafood selections (there are two nightly) included pan-roasted grouper with sunchoke puree and pea-tendril salad or grilled day boat scallops.
Arterra is open for breakfast, lunch and dinner daily.
ARTERRA AT THE SAN DIEGO MARRIOTT DEL MAR |
11966 EL CAMINO REAL SAN DIEGO CA 92130 | PH: 858.369.6032