Table No. 10

Apparently Table No. 10 closed permanently on August 2, and my wife and I therefore had one of the last meals served there. Maybe that’s why they didn’t bake fresh bread: D
According to the article linked below there was owner disagreement and that led to the closure.

Amazingly good drinks and tons of tapas in every delicious variety.
Drinks! Don’t skip out on the Golden Girl (despite the name, it is amazing for anyone who appreciates a nice, complex drink).
Food — super diverse and creative menu! Given most the items are meant to be shared, the portions felt a bit on the smaller end, but all is well priced so you might end up getting a few extra dishes to share.
Service was phenomenal and this place easily makes one of our favorite stops in San Diego thus far. See ya next time, Table 10!

Oh Table No. 10, I would like to take you with me when I leave, but alas I must leave you where you are!
Listen you’ve done a great job training an excellent waitstaff, who knew how to space out cocktails and small plates like it was their business, which it is, so props.
Tapas places are always a good time and the presentation of every dish and drink was visually fantastic. The octopus was so fresh and well prepared as were the scallops and the pork belly. I mean you could easily eeny, meeny, miny, moe this menu and be very happy with the result!

My experience here was odd. Not bad necessarily, just odd. I came for lunch with a co-​worker and we were the only two in the restaurant. The server told us the chef was in the middle of a menu change, so many things weren’t available on the menu that were listed. No worries; I ordered the grilled chicken sandwich, which came out to taste like… an average grilled chicken sandwich.
The portion of chicken was a little overwhelming and not too flavorful. It also didn’t come with the avocado spread as listed due to a change in the menu. Instead, I received a thin, parsley-​type ranch sauce. Not inedible, but not good either. The housemade chips were ok, but please note, they do not have ketchup, but rather a sauce that has the same taste and consistency of ketchup. For $ 14, I would have liked to have all the elements listed.
I do believe them serving lunch is fairly new, so maybe that’s the reason for the missteps, but being the only ones in the restaurant, I would’ve hoped my sandwich would’ve gotten some extra TLC. Perhaps the dinner menu is better.

Charming place on the corner. My coworker and I stopped for a quick drink since their happy hour is until 7 pm. The bartender was really nice, chatted with us for a bit and we really enjoyed our drinks. The happy hour menu had a number of good items, but we only tried the cripsy pig ear tostada. The menu was very descriptive, but I was very surprised with it upon him bringing it out. It was small. I mean teeny tiny small. I could have ate it in one bite, but I wanted to savor the little sucker so I ate it in two. I understand you are a high end type of restaurant and can even get a nice meal while watching the chefs do their thing in the kitchen but come on. For $ 5, and it says tostada, give me something like I can sink my teeth into like a street taco sized thing.
For a random Thursday after work night with no Padres game, the place was empty with a couple other patrons and I can see why. The décor was nice and I’m sure they can do well with what they have on the regular menu, but I would be wary of what I order.

I would say 3.5 stars… I have mixed feelings about lunch. The grits in the shrimp with grits was undercooked – crunchy – we took a bite and didn’t eat the rest of the grits, thinking that they would recook the grits or provide some substitute. That did not happen. We ate the two big shrimp (delicious but thought there should be 3 or 4 shrimp) and the sausage bits but we only really got ½ dish for full price.
We also had the hamburger – which was cooked a medium rare – not too rare or well done – which we enjoyed.
We also had a small portion of deviled eggs – lemon flavor – that was okay.
We thought we could sit at the counter in the kitchen, but that is only available for dinner because they are preparing food during the day. That was our fault but wish someone had told us because I noted in the reservation for lunch that we wanted to sit in the kitchen.
I’m willing to come back for dinner.

Love the environment here. The drinks were great. All staff was extremely friendly. There was definitely enough space for everyone to hang out. We had large group and were able to hang out without feeling cramped.

This review is for my server Kelly from Sat night ³⁄₂₈ who waited on our group’s table. I remember my first time there and my review for the most part was the same but the experience was better. Kelly was kindly intimate with our group and vivacious at the same time. Questions flowed about all the unique options available and she broke it down so well for us. She encompassed all the key qualities you seek in a server:
–Friendly
–knows her sh*t
–checked on us plenty but not too often
–suggestive but not pushy
–genuinely kind
— interactive
–nice to look at — as in very presentable
We spent a long drawn out dinner there and by the end I felt like she should be sitting with us, not serving us. I’ll gladly revisit Table 10 for the kind of desired service people like Kelly provide. Well done.

Best Chef Table Experience in San Diego!
My new Favorite Restaurant in San Diego!
Yes, for those of you that know me, and have read my reviews, you know it takes a lot for me give my Favorite Restaurant title to anyone. This restaurant and dining experience, easily justify it being my new Favorite.
Food: 5
Drinks (fun, different, and large selection): 5
Menu Choices: 5
Chef Table: 5
Chef Experience (explanation of dishes and techniques): 5
To ensure the best experience, be sure to sit downstairs in the kitchen.
If you want a lively crowd of people, a nice cocktail bar and busy dining room, go upstairs. Sit at the bar and enjoy a fantastic selection of craft cocktails and good bartenders. With all the excited people upstairs, it does get a little noisy, so if you are looking to have a romantic date and an amazing Chef Table experience, eat downstairs!
Downstairs is where the kitchen is located. You can sit directly in front of the chef and his team while they cook the food for the restaurant. This is by far the best Chef Table experience in San Diego. The last time I ate here, the chef actually gave me a lesson on how to break down an entire cut of meat. From essential knife skills to removing the appropriate amount of fat on the Chateaubriand, the chef was fantastic. If you are lucky (and the last 4 times I ate here I was), the chef will make you a few items that are not on the menu to get your opinion on them. Amazing!
I don’t even want to discuss how good the food is. Every item I have ever had was as close to perfect as you can get. The menu changes constantly (based on the seasonal and best items the chefs can find out local markets), so you will have to go try for yourself. The best part about sitting in the kitchen, is that you can see what everyone else is ordering, and then pick and choose the items that look the best to you.
As a bonus, the Owners are truly people persons and work onsite to ensure you are getting the best service and dining experience possible.
I can honestly say that this is my new favorite place to eat in San Diego.

Wow. In the most brilliant way possible. Listen here… I’m not one to rave about food in a typical food bloggers sense but everything from the appetizers to the last courses were phenomenal, not to mention the service and staff. The most memorable for my boyfriend and I were the desserts .
Apparently there’s a well kept secret or not so secret and she is a pastry chef who’s name is Brittany (sp?) Anyways pictures don’t do justice, but trust in your palate and you will understand the sensation. Deconstructed s’mores and snickers. That’s all.

If you go here make sure you have a DD or u use Lyft or Über cuz these drinks go hard. I mean I’ve had some stiff drinks but these mixologists bring a whole new meaning to three sheets to the wind!
As for the food, I can’t say I’d return for seconds. The Parker house rolls with bone marrow butter tasted like a very simple Filipino dish called bread and butter. Nothing special or my palette isn’t refined enough, either or it was like a fresh pan de sal with good butter. My brisket was boring and it was overpowered by BBQ sauce which might’ve been a good thing cuz the meat was very bland.
But hey, order another round of drinks and it’ll make everything better, right?

Okay so I was thete about 3 weeks ago, but I couldn’t forget to review this place. My husband and I were in town for a business seminar. I had no idea what was good so we Unilocaled a good place to eat and drink.
I am so happy I picked this place. We also had a friend meet us who happened to be in town also. It was my husband’s friend. That could be weird right? Well not this time. The bartenders were so social and hreat company it didn’t get awkward. They chimed in at the perfect moments, made us laugh and made some hell of great drinks for us.
The food to top it off was amazing! For an ordinary week day night we h ad a blast! Thanks guys :)

A friend wanted to check this place out because he heard about the chef and was impressed. So we came here on a weeknight and I have to say my expectations were high.
So were they met? At the end of the meal I have already forgotten what I have ate, but not because it wasn’t tasty, it was more because the drinks were amazing. I think I concentrated more on that than anything else. The menu has changed since I have last visit. So I will need to come here again. The service was great. Another thing that stood out was that the dish was small it all remind me of tapas style.
Will return again.

This new restaurant captured my taste-​buds and my soul.
I’m a sucker for contemporary American food + delicious tapas and well-​made drinks. This place embodies them all but it also has amazing service and a flawless atmosphere.
I’ve tried the below items:
1. Scallops + Pork Belly.
2. Octopus + Portuguese Sausages
3. Kobe Beef Brisket
4. Salmon
5. Duck Confit
6. Whiskey Smash
I highly recommend 1,2,4,5,6. For the beef brisket, the meat was a bit tough and the sauce tasted too plain for me.
Would go back to try other items, like the Chicken Skin!!!

Amazing food and service! Top notch in San Diego!
Had the beef tartar, scallops, and beet salad where excellent!
Best service I have in San Diego so far!
Very knowledgeable wait staff regarding the menu and drink selection!
Very extensive bourbon and scotch selections !
Cheese plate was amazing !
Great drinks!
Great date night restaurant
Back in the same week to eat here again!

Two words: flux capacitor.
Best cocktail on earth, like nothing that you’ve ever tasted. Knowledgeable staff, excellent small bites, great great great pork belly and scallops. Drop what you are doing and go now.

Top notch.
Dining here is a great experience. They had recently opened and we were lucky to get squeezed in without a reservation.
Our waitress was so kind and helpful, describing the menu and giving suggestions. Everything is so fresh.
Prices are a bit heavy but SO worth it. My fiancé and I were in town and wanted to have a ‘nice’ date night. So happy we stumbled across this place.
Had the pork belly and scallops, risotto, Brussel sprouts (cold), meat and cheese board AND the donut trio dessert.
Thank you, this was amazing.

Table #10 may be the sexiest restaurant in San Diego right now. The place is just dripping with the industrial-​chic vibe that’s all the rage, but manages to make it cozy and inviting with homespun details, upbeat staff, and (of course) top-​notch food.
Now that I have my general impressions of Table #10 out of the way, here are the details of my experience:
We had reservations for 2 for 6:30pm on a Friday evening, and, upon our arrival, the hostess quickly whisked us upstairs to a beautiful two-​top overlooking the stairs. I loved everything about the ambiance, from the faux-​antique chairs, to the exposed beams, to the random animal heads adorning the walls, to the stylish bar. If I had more disposable income and tattoos, I’d probably decorate my house like this.
We started off with a round of cocktails. I had the Last Word (gin, maraschino, green chartreuse, lime), while my guest had a gin and soda. Both packed a solid punch and whetted our appetites nicely.
Our first eats were a pair of «bites» — deviled eggs with sunchoke/​olive tapenade, and Parker House rolls with bone marrow butter. Both were rich and packed with flavor. The deviled eggs were smooth as silk. Oh, and that bone marrow butter? Totally sinful in all the right ways.
At this point in the meal, our cocktail glasses were empty, so we splurged on a bottle of Moss Roxx Zinfandel. It has a nice balance of dryness and sweetness that pairs well with lots of different types of food. Highly recommended!
Next, we shared a «small plate» — octopus, with Portuguese sausage, potato, and sorrel. The octopus had a beautiful char. Since the dish was on the deconstructed side, it proved challenging to build the perfect bite out of all the components. But our efforts were rewarded at the end, since the flavor was out of this world.
For our «large plates», we shared the steak special with a side of farmers vegetables, and the duck confit with butternut squash ravioli. Both of these dishes were heavenly. The steak was cooked to a perfect medium rare, and the grilled vegetables had outstanding texture. The duck confit was just as good, and I loved the pairing of the savory duck with the sweet ravioli. Just amazing.
For dessert, we shared the coconut macaroon cake (with milk chocolate cream, passionfruit cream, lime curd, ginger, and almond brittle), and the tiramisu donut (with mascarpone, Kahlua, coffee mousse, and vanilla ice cream). Both of these desserts were gorgeous to look at, since they were deconstructed and had lots of individually plated components. Flavor-​wise, they were also sweet but not too sweet — which suits me just fine. They were the perfect end to the meal.
Service was just as top-​notch as the food. I didn’t catch our server’s name, but I appreciate how accommodating she was as we slowly grazed on our dishes and lingered over wine. Nevertheless, she always reappeared the moment we needed anything. Thanks for putting up with our slowness! :-)
Table #10 has totally won me over. The sex appeal, swankiness, and top-​notch cuisine easily make it one of the top restaurants in San Diego for fine, special-​occasion dining. I can’t wait to go back.

SAVE ROOM FOR DESSERT!!!
Wow, great place. Old building they’ve used very well. We sat at a table next to old wrought iron windows without glass panes… open to the outside and beautiful San Diego weather. Cool skylight open to the sky above, too.
Small plates were very good. Craft cocktails were excellent.
Dessert was phenomenal. If they have them, order the Panna Cotta and the Strawberry Shortcake.
Great service. Great food. Great drinks. Really cool dining room with great bar. What more could you ask for?!?
If we lived here, we’d definitely be regulars…

Alright, Gang — prepare to be wowed!
Table No. 10 has had dinner service for, what? Six days now? I am crazy impressed by how smoothly everything was running when I went in on day six. Let’s get started…
The entrance on 10^th street isn’t the main entrance — that one leads to the kitchen and chef’s table. The main one is sort of on the corner, closer to J Street. Check in with the hostess and she’ll lead you upstairs to the main dining room — watch out for those stairs! They can be a little slippy.
The dining room has a clean, simple, urban feel to it. Definitely more on the industrial side (which I love), but soft colors and succulents on the tables to warm things up a bit. Our server, Tim, told us the owners plan to have curated art (for purchase) on the walls, although they were mostly bare when we visited.
Tim took us through the menu, offering suggestions on everything from the cocktails to small and large plates (and reminding us to save room for dessert! :)). We tried the El Pinche Gringo, West Indie Fizz, and Clasi Spritz. All were delicious and unique. The last one took a little bit longer to get to the table than the others and I later found out it was because the bartender hadn’t been happy with how it tasted at first so he remade it. I appreciate that attention to detail! I think minor tweaks to the recipe were made on the spot, too, which is kind of cool.
My dining partner and I decided to try two items from the «bites» menu — the cheese board and the suckling pig rillette — and two from the small plates section of the regular menu — the wild mushrooms with grits and the Brussels sprouts Caesar — and share everything. (Sharing is caring!)
I can NOT say enough good things about the cheese board. It was amazing! It had three kinds of cheese (sheep, goat, and cow milks were all covered), nuts, pickled veggies, honeycomb, cranberries, apricots, and crostini. It’s enough for a meal for one, shared between two if they also order from the small plates menu, or shared between four if they order from the large plates menu. If you’re not familiar with rillette, it’s similar to a pâté and was served with more of that crostini and a green tomato marmalade type of thing (not what they called it, but I can’t remember the actual term). The rillette was very rich and the accompanying sauce cut that richness just the right amount.
The Brussels sprouts Caesar was a nice twist to a traditional Caesar. The dressing is made in house (as are all of the other sauces, dressings, sodas — everything, in fact!) and was spot on. The mushrooms with grits was also served with a sweet onion vinaigrette and parmesan foam. Not only was this dish pretty to look at, it tasted fanfreakingtastic!
We chose the flourless chocolate cake for dessert. It was very prettily plated with caramelized bananas, caramel, vanilla ice cream, and Bavarian cream. On paper that seems like way too much, but everything blended really well. My minor critique of the dish is that it was a bit dry for my liking and I would have liked more of the ice cream or Bavarian cream to go with it.
After our meal, Tim gave us a mini tour of the rest of the restaurant that we hadn’t seen yet. He pointed out the herb garden wall and the wine rack made from repurposed rebar (very cool!), and introduced us to the head and executive chefs. I don’t think the chef’s table and the seats at the bar lining the kitchen are fully in use just yet, but you’ll want to check them out if ever given the opportunity — magic happens in that kitchen (smooth, peaceful, and quiet magic, quite unusual for a restaurant kitchen!).
Very, very nice meal. Thanks Table No. 10!