Blog
What's next on the "Meh"nu
Any changes today, Chef? “No.” This goes on for 10 months. 10 months later. Any changes today Chef? Yes: We are changing the entire tasting menu. Well, almost the entire menu. To be fair, I did update the bar menu...
Rick James, Three Boys, and the Michelin Green Shield
“Give me that stuff, that funk, that sweet — that sweet, funky stuff. Oooooooh!”. It’s in my ear at precisely 5:27 pm each work day, those lyrics crafted by the scandalously misogynistic 80s R&B Soul icon, Rick James. This tune,...
“Yuck”, Lord of the Rings, and the Art of being a Goldfish
Bonjour chers lecteurs! Yes, you are on the Aphotic blog and not on your daily French Duolingo struggle. I felt like I wouldn’t truly be myself if I hadn’t greeted you in my native language! Deirdre here or as my...
North of North Island
My first time to San Diego was memorable. Very memorable. Here’s why… I guess my arrival was probably similar to any and all first time visitors to this Southern town in spitting distance of the Mexico border - A frightful...
Not just the odds and ends, but certainly some of them..
When I set out with Aphotic to create a best practice seafood restaurant, subscribing to the ethos of “try to use everything”, or as the inspirational Chef Josh Niland says, “the whole fish”, I was serious about the endeavor. Niland’s...