>Inn at the Park

>Upon entering the dining room at Inn at the Park, I felt a bit like I was going back in time. The decor resembles that of a ski lodge circa 1978, with lots of brown and mahogany, with all curlicued wooden furniture. But after being warmly greeted by the front hostess (and a $20 early bird special), we sat down and hoped for the best. 

The restaurant was mostly empty when we arrived, and we were quickly given waters and menus to peruse. I was pleased to discover that the menu here changes seasonally based on availability of ingredients, and that the chef strives to buy sustainable and organic products. 
The special includes not only the entree, but also an appetizer and dessert! For appetizers, we ordered a delicious duck soup and a mixed greens salad. The salad was very fresh with homemade vinaigrette dressing. The soup, however, was pure heaven. Perfectly salty and savory, I could have eaten a bowl as my main coourse.


For our main course, we ordered the beef shortribs and the salmon. The beef shortribs were cooked in a cranberry sauce, perfectly seasoned and tender. It was served with creamy, buttery homemade mashed potatoes. The salmon was equally good. Served with the creamiest risotto, the salmon had a butter-lemon sauce that was delicious. 


We were almost too full for dessert, but hey, we needed to eat it for the review! The things I do for this site! We ordered the chocolate mousse and banana creme brulee. The creme brulee was perfectly sweet, with the banana flavoring offsetting the caramel flambe top perfectly. The chocolate mousse was rich and not overly sweet, with a touch of espresso flavoring. 


For 20 bucks, this early bird special is a steal. I would certainly pay full price for these meals for a special occasion. The restaurant is perfectly quaint, the ideal setting for a nice date. 

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