You wouldn’t want them every day, but they’re OK with the fish.Ĭost: Entrees $6.95 to $19. The potatoes, almost mashed in texture and scooped from giant casseroles, are studded with bits of pimento and flavored with what seems more like blue cheese than Romano. Entrees include the choice of three side dishes drawn from an ultra-basic list that offers green salad good, tangy cole slaw the dreaded “rice pilaf” of Southern California restaurant cookery the house “Romano” potatoes and a steamed vegetable, recently very, very forgettable sliced carrots. The Registered Agent on file for this company is Ronald Butler and is located at 360 Via Vera Cruz, San Marcos, CA 92078. The companys filing status is listed as Active and its File Number is 1057016. Plates arrive more or less crammed with food. Fishing spots and baits to use at Fawn Creek View our maps and read detailed fishing reports from nearby anglers. is a California Stock Corporation - Ca - General filed on October 13, 1981. Other choices from the impressive daily list included Coho salmon, monk fish, New Zealand John Dory, golden tilapia, petrale sole, ahi and whitefish from Lake Superior, whence comes, as everyone knows, truly superior whitefish. The flavor, a little more intense, was full and aggressive in a way that really engaged the taste buds, but was not overpowering. We offer fresh seafood all grilled over mesquite charcoal. The chief goal seems to be the addition of color, but of course a flavor is imparted as well, and in these days of really fresh fish that need no disguising, the practice should be discarded.Ī guest chose the mahi mahi, treated identically to the swordfish and every bit as good. Fish House Vera Cruz is a full service seafood restaurant in San Marcos, CA. With this and other offerings, the kitchen employed an old-fashioned trick, probably learned in military mess kitchens, that dates back to a more naive period in American cooking and calls for dusting the fish heavily with paprika. That makes it just about local enough to vote.Īsked for a suggestion, the waitress firmly recommended the swordfish as the best of the lot and, if cut a little oddly (it was rectangular in shape, while a triangular cut would seem more typical), it certainly had a fine, fresh flavor and flesh that flaked but retained its moisture. Recent choices from local waters have been halibut, swordfish and a yellowtail that, a notation specified, was caught between San Diego and the Coronado Islands. We’re casual,” he said.Some of the items are caught by the restaurant’s boat, the Veracruz, which according to menu notes prowls the Pacific from Alaska to the tip of Baja California, with occasional detours to the Sea of Cortez and Hawaii. The friendly staff at Fish House Vera Cruz can show how much they appreciate their visitors. its the best thing ever Patricia Drennan Dixon May 16, 2013. Be sure to take home some of their smoke albacore. According to the visitors' opinions, ice cream is awesome. If you love fish youll love Fish House Vera Cruz. Delicious food is a recipe for success of this restaurant, its fresh fish is delicious. “We’re not like an aggressive chain that expands to fill the market. Fish House Vera Cruz is pretty near Carlsbad Village. But he said that seafood will remain the central focus of the business.Īlthough the Bluewater partners have no plans to expand their concept in San Diego County beyond the Coronado and Carlsbad locations, Staunton said he and Ulcickas are always on the hunt for prime locations. Staunton said the addition of the bar at the Carlsbad location is a nod to a national “gastropub” dining trend where restaurant-goers are eating more of of their meals in bar-like environments. We serve high quality seafood in a casual environment with great service. “We’re very into the sustainability of the products we use,” he said. The restaurant offers seasonal specials like oyster tastings, shellfish and wine pairings and offers a weekday small plates menu with $4-$6 drink and appetizer specials. From June to October, they catch swordfish around the Channel Islands that is served at all Bluewater locations. Staunton and Ulcickas are fishermen themselves and their company owns a harpoon fishing boat, the Pilikia, which is harbored in San Diego. Staunton said Bluewater is known for serving up to 40 kinds of seasonal and sustainable seafood, with lunch and dinner menus that change frequently to highlight the day’s fresh catch.
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