Bon Appétit, October 2002
by Tanya Wenman Steel

San Diego may be in the culinary shadow of California's more northerly cities, but two outstanding new hotel restaurants are letting the city shine, according to Leslie James, restaurant critic for The San Diego Union-Tribune.

San Francisco's Bradley Ogden has recently brought his California cuisine- made famous at Lark Creek Inn and One Market-to ARTERRA at the upscale Marriott Del Mar.
"The food is similar to Lark Creek's in that it is very much from the farm to the table," says Ogden (who also just opened Parcel 104 in Santa Clara).

Chef de cuisine Carl Schroeder makes excellent use of nearby Chino Farm's prized produce in such creative and refreshing dishes as a goat cheese tart with a beet salad, and crispy Dungeness crab served with a chili-lime remoulade and fennel- citrus salad.