Kettner Exchange
DIRTY VERDE, tequila blanco, poblano chile liqueur, cucumber, lime, paprika oil / MIAMI SLICE, white rum, dark rum, vanilla cordial, coconut, lime
HOUSE POPCORN, salt, vinegar
SPICY SHRIMP, frisee, arugula, shitake, chipotle aioli
PORK BIRRIA WONTONS, roasted bone marrow, cilantro, onion, coconut
HOT & SPICY GARLIC NOODLES, royal red shrimp, broccoli, cilantro, scallion
SZECHUAN FROG LEGS, bang bang sauce, QP mayo
DUCK MEATBALL, anson mill grits, heirloom tomato, parmesan
BRENTWOOD CORN ICE CREAM, corn streusel, pastry flake, popcorn
BUDINO, caramel, crème fraiche, maldon sea salt
Dubbed Kettner Exchange, a Little Italy address and flowing indoor-outdoor environs prone to youthful crowds fueled by fancy Cocktails, Michelin’s idea of “Bib Gourmand” gets pretty convoluted in a setting where small plates top $25 and entrees for two include a $110 Steak.
Named in honor of San Diego founding father William Kettner the Restaurant from Chef Brian Redzikowski focuses on bold global flavors while a two story space with views of the Pacific deserves the architecture awards it has won.
Lined with glass, fireplaces and driftwood adjacent dueling bars, the upstairs approximating a Las Vegas club complete with cabanas, guests are invited to indulge in complimentary Popcorn while waiting for drinks that include a spicy Tequila “Dirty Verde” or smoother “Miami Slice.”
Self-described as “Contemporary American,” though Redzikowski’s fondness for Asian flavors is evident across everything from Mapo Tofu to “Spicy Shrimp” with Shitakes, Birria Wontons come three to an order with bold Consomme further fortified by caramelized Bone Marrow.
Not holding back with Garlic Noodles slicked with Chili Oil and tossed with Royal Red Shrimp, nor fried Frog Legs in Szechuan Glaze, Kettner Exchange’s Duck Meatball is a signature for good reason thanks to a loose grind and good Tomato Sauce atop creamy Grits.
Increasingly a “scene” as the night goes on, though service is cordial and efficient, Desserts include a riff on Nancy Silverton’s famous Budino plus the more impressive Brentwood Corn Ice Cream from a mold with textural accoutrements.
www.kettnerexchange.com