San Diego Restaurant is happening, now through Sunday, January 22nd!
Tuesday night, Kevin and I stepped out of our North County bubble and traveled down to The Smoking Goat in North Park for San Diego Restaurant Week. North Park has such a wide array of good restaurants, I just never seem to make the trek. For example, I’m pretty sure The Smoking Goat has been on my “to-try” restaurant list for the past 6-7 years, so I’m glad San Diego Restaurant Week gave me the chance.
The Smoking Goat is a French bistro with a rustic farmhouse vibe that definitely fits the San Diego food scene. The restaurant week menu provides a good representation of what The Smoking Goat normally serves, while only priced at $40 for 3-courses.
To start, we ordered the French Onion Soup with oxtail broth, crouton and Swiss gruyere and the Foie Gras Torchon with fig preserve and toast. The French Onion Soup had a flavor that was reminiscent of Thanksgiving (perhaps the flavor from the bay leaf?). And the Foie Gras did not disappoint since it’s one of my favorite things (and I don’t think I’ve had it since I studied abroad in Paris basically 7 years go!).
Our waiter was very knowledgeable and helped me select a Cotes du Rhone to pair with my entree, the Duck Confit. If you haven’t noticed a trend, duck is my absolute favorite! The Duck Confit was accompanied by a sweet potato-oyster mushroom hash, rapini and black truffle jus. And for Kev’s second course, he ordered the Compart Farms Duroc Pork Chop with potato-bacon gratin and braised kale. Both of our dishes were very moist and flavorful, and we completely devoured them.
This season, San Diego Restaurant Week partnered up with the Girl Scouts of America to celebrate 100 years of Girl Scout Cookies, so chef’s created dishes that incorporated this treat. We found this collaboration in the Chocolate Pot de Creme dessert that came with Girl Scout trefoils shortbread cookies and espresso cream. Of course we had to try one of each dessert, so we also ordered the Apple Cobbler with stone fruit and coconut-oat streusel.
Everything was absolutely top notch! One of my favorite things about San Diego Restaurant Week is that it makes me try new places. And through this format, we’ve always been able to sample a selection of dishes that leave us wanting to come back another time to try more.