Dobson’s Bar & Restaurant, a historic meeting place for San Diego's movers and shakers, has recently been sold. As such, the new owner has many exciting things planned for the restaurant in the coming months, including an interior refresh, menu changes, and a series of culinary events. The first is Baja Food & Wine Week from March 9-14.
After three decades in downtown San Diego, Dobson's Bar & Restaurant has been sold by Paul Dobson to local attorney Chad Ruyle (who is a top investor in Bottega Americano). Ruyle has plans to give Dobson's an interior refresh that should be quickly completed without any break in business. The renovations will include new carpets and booths, an expansive patio, more seats and renovated bathrooms. There will also be additions and alterations to the bar program and menu.
|Chef Martin San Roman|
In celebration of Dobson's new lifeblood, the restaurant will start hosting themed culinary events. Dobson's acclaimed Chef Martin San Roman, recently named a culinary Ambassador of Baja as part of the Baja California Ministry of Tourism’s Outstanding Host program, will present a week-long celebration of the cuisine and wines of the region from March 9-14 to kick off the event series.
The Baja-French-inspired dinner will be offered throughout the week and feature four courses paired with wines from Guadalupe Valley, known as the Napa Valley of Mexico, including Alximia Winery, Monte Xanic and Las Nubes. The dinner is $60 per person and includes three tastings of wine (tax and gratuity are additional).
Each dish in the celebratory menu will marry Chef Martin’s classically French techniques with select ingredients and flavors from Baja. Offerings include:
First Course - Bleu corn tostada served with mussels and chanterelle mushrooms, pinto beans and chicharron OR Baked Baja clams with chorizo, smoked marlin, and gratin with Ramonetti cheese
Second Course - Cream of lobster Puerto Nuevo style OR Tempura oysters and arugula salad with wine caramelized carrots and prune vinaigrette
Third Course - Braised short rib with red wine, black olive and Pasilla chile sauce over a grilled fresh cactus OR Fresh scallops on a crust of ancho chile and molasses and mango chives beurre blanc OR Grilled Tecate quails with fig sauce and red wine risotto
Fourth Course - Apple burrito with vanilla and olive oil ice cream OR Date and cheese tart