wordstoliveby

Here with the family in southern California. Just returned from one of those dining experiences so enjoyable you feel the obligation to share with anyone you can bribe to listen to you.

Whisknladle is an unpretentious bistro in La Jolla that respects the local bounty of southern California. Chef Ryan Johnston cures his own meats, pickles vegetables, hand cuts homemade pasta, bakes the bread, churns imaginative ice cream flavors, and even creates flavored tonics and purees for their artisan cocktails. Sounds like a lot of work? Not really. Chef Ryan and partner Arturo Kassel are "letting the ingredients do the talking." Each dish we had was simply prepared and respected the flavors and nuance of each ingredient. No need to over roast, over blanch, or over sauce here.

The service was that almost impossible to find balance of friendly and attentive (not gushy). And guess what - the prices were moderate, even in over-the-top southern California. I'm including the well-edited wine list. No triple mark up here. All wines are priced at retail. Truth be told, I've spent a lot more for a less-than-mediocre meal at a chain restaurant, where the kitchen probably did one-tenth the amount of actual cooking.

If this sounds like it's too good to be true, I must admit I kept pinching myself. Needless to say, I think you can guess where you'll find me on Friday.