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FeedGrey Goose For Dinner
The chic Ivy Hotel’s Quarter Kitchen eatery can pair high-end vodka with anything.
RONDON’S DOWNTOWN SAN DIEGO
July 31: The Ivy Hotel (F Street between 6th and 7th avenues) was put together right. Of course, the service, style and sex appeal comes with a price tag, though. It’s not an inexpensive place to be seen. You can drop $100 on a lunch for two. So when offered a free dinner in Quarter Kitchen, I seized on the opportunity.
This QK Martini Dinner was sponsored by Grey Goose. We were served a vodka martini with each of five courses. Our group was welcomed with Grey Goose Pear Flower drinks. A chilled gazpacho soup was paired with Goose infused with Corzo Silver tequila. I liked the Grey Goose pom-tini (with pomegranate), but the vodka/Bacardi Rum mixes (served with roasted sea bass, and again with a molten lava chocolate cake) didn’t float my boat.
Quarter Kitchen is overseen by chef Damon Gordon. The chef poked fun at his British accent. When he pronounced “tom-ah-to,” Ivy general manager Rick Gluth quickly corrected him with “tom-a-to.” Good thing they didn’t call the whole thing off.
To my surprise, the glass-partitioned dining room in the back of Quarter Kitchen is open-air. And it’s not retractable. When it rains, the exposed area is partitioned off. Next time the skies open up, I’m tempted to ask for a seat next to the downpour.
The Grey Goose concoctions are available at Quarter Kitchen’s main bar. Try one out and check back in with your review…
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