By Lynne Thrope
SAN DIEGO –While the intent of the “d” in Hillcrest’s newest, trendy, hotspot on 5th Avenue is on the drinks, dining, and desserts, it should be, in addition, on the delicious, distinct, and diverse ingredients used in each item brilliantly concocted by Chef Keegan Gerhard, San Diego’s most recent celebrity chef to call “America’s Finest City” Home. You may recognize Chef Keegan as host of the Food Network Challenge for the last 10 years or from Chocolatier and Pastry Art & Design magazines who twice dubbed him one of the nation’s top 10 pastry chefs or maybe you know him from the Discovery Channel’s Great Chefs of America. Wherever it may be, it is clear that Keegan Gerhard is to the pastry art world as Steven Spielberg is to the world of filmmaking. Giants in their respective kitchens.
This chef turned pastry giant is perfect for San Diegans. He’s approachable, clever, and seriously caring about every aspect of your d bar experience. Perhaps the “d” should stand for “different” because that’s what Chef Keegan is and that’s what my experience was at d Bar Restaurant.
I noticed it immediately with menu monikers such as, “all finger alert” and “grab a fork, maybe a knife.” Definitely eye-catching categories designed for the wondering mind. And wonder I did. Ever had granita in a margarita? How about a blue moon (with no spoon) or a shiner bock from Texas (maybe from Lubbock)? A mere sampling of the many beers and cocktails offered on the “drink” menu. But close inspection on the flip side revealed a wine called “mr. cupcake,” a 50% cab/50% merlot bottled by Charles Smith in the Columbia Valley exclusively for Chef Keegan. Ask him to show you the bottle. It’s as whimsical as his desserts (ok, so his desserts are a LOT more flamboyant). In fact, perusing the dessert menu before the dinner one is a good idea if you don’t want to miss out on the drama. For those who need to remain in their comfort zones, there’s the crème brulee and molten chocolate cake, of course, but for those who want to venture way beyond, try the “chocolate & hazelnut sitting in a tree,” or the “faux foster banana imposter,” or the “finally a figgin’ cheesecake.” They’re all great choices.
Although he’s most renowned for his decadent desserts, Chef Keegan is equally sensational when it comes to creating something savory. The tahini grilled salmon halibut, grilled ahi, and pan roasted halibut are so obviously fresh that it’s embarrassing to ask if it is. Percolating in my mouth long after dinner was the tang from the “snap pea & carrot situation.” This miniscule side of veggie packs such a huge punch, make sure your server brings some to your table. If you’re assigned to MJ’s section, she will. By the way, feel free to ask her anything about any dish, drink, or dessert. She would know since she’s been with d bar since its opening in May 2012. Besides that, MJ is from NJ and wears her East Coast sensibility to a t.
While you wait for your order to arrive (which, in my experience, was a hare’s pace), take in the beauty of the dining space. It’s spectacular cathedral high ceiling, floor-to-ceiling roll-up windows that will be welcomed come spring, and skylights that allow for nature’s sunlight to pour in are the distinct reasons why d bar was nominated for the Orchid Award at this year’s architecture event.
Make your reservation by calling 619.299.3227 or through OpenTable.com or d bar’s website www.dbarsandiego.com. d bar is open for lunch and dinner. Check it out during Restaurant Week coming soon January 13-18…B’Tayavon!
B’Tayavon!
d bar restaurant
3950 5th Avenue
Hillcrest
619.299.3227
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Thrope is a freelance writer based in San Diego.