9/12/2023 0 Comments Meet fresh menu![]() ![]() Q: How would you describe your Michelin star service?Ī: Since day one I’ve said we don’t have VIPs. We’re the ones who wanted to open a fine-dining restaurant here and they are the ones who are OK with us being here. I don’t see myself closing the door to people. Maybe they came for a staycation and didn’t pack nice clothes but still want to eat here. This is a beach town and I don’t want to lose the client who arrives in a cap and shorts. I understand the elegance of Addison, but I’m in Oceanside and we’re in a hotel. ![]() Q: How is Valle different from Addison or other Michelin restaurants?Ī: We have the same finesse and high standards, but I’m not trying to copy anybody. ![]() (John Gastaldo/For The San Diego Union-Tribune) We’re not just cooking good food, we’re also paying attention on how to present and serve the food. People want service that makes you feel comfortable and the staff respects you and treats you like a lady or gentleman. San Diego has a lot of restaurants with really good food, but the service is not as good. So if you see a taco at $20 or $25, your first reaction is “Dude, it’s a taco.” But if I explain the art behind the taco and how many people were involved in making it, you understand. Q: Why has Valle succeeded when other fine-dining Mexican restaurants in San Diego (Bracero Cocina de Raiz in Little Italy and El Jardin in Liberty Station) have not?Ī: Because we know how to explain the food and how to sell it. With his $95 prix-fixe menu, Roberto Alcocer hopes his modern Mexican restaurant will earn a Michelin star San Diego Dining and Drinking Review: Chef puts his heart and life experience into every dish at Valle Restaurant in Oceanside ![]()
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