“It comes with a Parmesan shell that you have to crack to get into it and it’s nice and gooey and warm inside,” Limjoco said. In a favorite, the Ecstasy Mac n’ Cheese, pasta is paired with Gorgonzola béchamel, applewood smoked bacon, wild mushroom, roasted pepper, garlic and thyme. There will be six different kinds of gourmet pizzas and macaroni and cheese. On the menu will be items such as local grilled asparagus and crispy prosciutto, a “pretty incredible” charcuterie plate, lobster and andouille sausage gumbo, locally caught yellowtail and tasty salads like watermelon and arugula with heirloom tomatoes. “Those little differences I think are what really sets us apart,” Limjoco said. He insists on importing Hawaiian pink sea salt for his burgers to make them taste just perfect. It may take a little longer (18 hours) for the dough to be ready but it’s all about the flavor. They make their pizza dough from poolish, an Old World, pre-ferment starter method Limjoco picked up from a French baker in San Francisco. There is no freezer at Sublime, everything “comes out of boxes that we have to shake the dirt off.” They bake their own bread, they grind their own meat. In his restaurants, the stress is on his food being fresh, which he said makes for the best flavors. “Since the day we opened we were killing it, even in the middle of a recession,” Limjoco said. He opened Sublime Ale House in San Marcos in 2011. Limjoco decided he wanted to expand and include an aspect of San Diego that people really love: craft beer. In 2007, he started a small pizza place, Sublime Pizza in 4S Ranch, doing farm to table fresh food and serving up his creative macaroni and cheeses, grilled cheese sandwiches and pizzas. “I realized after awhile and talking to my wife, it was time to chase my dream,” Limjoco said. He worked as an account executive for JP Morgan Chase for 10 years but his mind never strayed far from the kitchen. He set aside his passion for cooking and focused on his business career, to make a living for his wife and children. “It was the best, most creative time of my life,” Limjoco said. He worked everywhere in the restaurant industry from line cook to front of the house. Limjoco’s love of flavor and food started when he was in business school at Tulane University. “I think this is an area where people know their flavors really well,” he said. He said besides being blown away by the view, he chose the intersection of Del Mar, Carmel Valley and Rancho Santa Fe for his latest restaurant venture because it’s a great foodie area. “It’s unpretentious, approachable food brought to another level,” Limjoco said. You’ll find dressed-up pizzas, burgers and mac ‘n’ cheeses on the menu along with 55 craft beers on tap and 27 premium wines by the glass. Limjoco is a self-glossed “flavor hound” who has created a unique menu offering gourmet comfort food with an emphasis on local, fresh, high-quality ingredients. The new restaurant from James Limjoco of Sublime Ale House in San Marcos opens Wednesday, July 10, on the top level of the Polo Plaza on Via de la Valle, with a long patio view that looks out onto the San Diego Polo Club fields and stretches to the sea. Foodies, craft beer and wine lovers have a new local spot to frequent with the new Sublime Tavern.
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