After a beautiful sunset in Pacific Beach, we headed to La Jolla and went to whisknladle.
Chef Ryan Johnston’s seasonal, from-scratch menu, in addition to a neat half open-air ambiance with glowing candles on mirrored walls made for a pleasant dining experience.
We ordered a tasty chicken farro soup with croutons, parmesan, and evoo to start. Then we shared this cutting board with cheese and charcuterie which included serrano ham, toast, a tasty marmalade, a delicious tapenade and a spicy salsa, two kinds of sheep cheese and a blue cheese along with harissa olives, fava bean fritters, and pâte stuffed red peppers. It had a nice variety of intense flavors
I was really there for the dessert and this was well worth the trip for crème fraîche cheesecake with roasted strawberries and rhubarb, over a soft cake “crust” of lemon poppyseed with ginger whipped cream and topped with a dried rhubarb garnish.
His dessert consisted of housemade cinnamon sugar beignets with a cappucino semifreddo and coffee caramel and a large chocolate curl garnish and fresh whipped cream.
