The Cork and Craft -- outrageously good! That sums it up, but here's the wordy version... We eat out regularly, all around San Diego, and have had many outstanding meals (Juniper and Ivy, Herb and Wood, Trust, etc.), but in our three years here, this is the first time I feel absolutely compelled to post about a dining experience I consider a game-changer. I'd been seeking a special chef's-table evening in honor of my husband's big birthday, and Sean Renard, manager of the Cork and Craft/Abnormal Company, suggested their "Abnormal Experience," a wine- or beer-paired multicourse dinner. I chose the ten-course wine-paired (which they then turned into eleven) and even gave the kitchen-cringe caveat that I don't eat red meat. Executive chef Scott Cannon took that as an inspirational challenge and created the most stunning, thoughtful courses we've eaten in ages (and I say that having consumed a wide variety of dishes locally and internationally, with several years of living abroad). Chef Cannon gave the dinner perfect harmony, each course building on textures, flavor profiles, and sensations from the rest, and Sean ensured each wine selection played to the individual dish's components but also transitioned gracefully. To top it off, we had the large, counter-high chef's table, right at the pass, where we could watch our entire meal under construction -- amazing! I also can't say enough about the quality of service and management. We arrived early, and the place was packed within an hour, with a steady Saturday-night crowd, but we somehow felt as though we were the only people there, given the unbelievably attentive (but not cloying) service we received. The beautiful synchronous course presentations were performed by Sean, Chef Cannon, and our server (Albert), with brief discussions as to ingredients and wine origins. Dishes: Kumamoto oyster (perfect acidity, on an eye-catching bed of dry-ice, salt, and beach pebbles); beet salad (killer pear-chip/smoked-blue-cheese combo); caviar-topped coconut panna cotta on curry brioche (served in a bowl atop kaffir lime leaves and fresh ginger, which turned richly aromatic with hot water); duck-skin-topped ahi w/ avocado mousse and persimmon dashi gel (out-of-this-world textures and tastes); roasted veggies (upright roots, in a garden of pumpernickel powder "dirt" w/ maple-balsamic); roasted quail w/ apple-and-parsnip puree (major wow-factor in the flavor depth); wild mushrooms w/ fried chickpeas and a hint of kalamata (grilled/fresh, for texture); rock-seared scallops (on a huge hot stone atop fresh rosemary, whose steamy scent filled the air around us as we ate); smoked salmon w/ fried capers (multiple plays on acidity); squash crème brûlée (fabulous transition dish, served in a half-squash); sticky toffee pudding (crisp outer layer, delectably rich interior, with house-made vanilla-bean ice cream). And with all of that originality, they also have an array of comfort foods on their menu too, and the restaurant design has an upscale rustic charm, making it a place where I'd take foodie friends but also my parents -- the dishes are accessible on every level, fantastic and sophisticated without being fussy. My heartfelt thanks and highest compliments to the whole team of the Cork and Craft -- you knocked it out of the park and sent it hurtling to the moon, with food that's elevated, innovative, and delicious!

Staff was incredibly nice. I showed my ID for a beer they immediately noticed that it was my birthday and wished me a happy birthday. Had a very large beer menu. When I was ready to be seated in the dining area staff again was quick to get me seated and take my order. I had the mac and cheese and the bork belly. Both were delicious. I finished with the short ribs. They melted in my mouth and were also very tasty. Finally they brought out a plate that was decorated with a small cake that said happy birthday. With a complimentary drink that paired perfectly with it. I will be coming here again for dinner. I highly recommend to check it out.