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Bankers Hill Bar and Restaurant

Sample menu is up on the web site www.bankershillsd.com. Looks solid with great price points. Says it will be opening this month. Looking forward to it!

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  1. Is this Carl Schroeder's new restaurant?

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    1. Thanks for posting this. Was just wondering last week if this place was open yet.

      FWIW, I'd eat every single item on the menu..not all at once of course

      12 Replies
      1. re: DiningDiva

        have you tried it yet, what did you order?

        1. re: cstr

          I don't think it's opened yet (unfortunately). If anyone knows the exact date it'll be opening, please post!

              1. re: mackrelmint

                Barrio Star opened yesterday. I don't think Banker's Hill is open yet

                1. re: DiningDiva

                  Thanks. I wasn't aware Barrio Star had already opened. Anyone know what their hours are—are they open for lunch?

                  1. re: mackrelmint

                    I was told by a reliable source that they are open for lunch. Anyone seen a website yet?

          1. re: cstr

            It's not open yet. Just sayin' I think the menu looks pretty good. Very safe, but given the track record at Market, most likely to be well exceucted.

          2. re: DiningDiva

            Ha! Boloney! You would too! And I would be at the table next to yours doing the same thing. The menu looks delicious.

            I am a little excited about this place, no schtick, a proper website, and a solid menu.....thank you restaurant gods.

            1. re: Dagney

              Let's wait to thank the restaurant gods until after they're open and the bugs worked out :-). But I have to agree, it looks promising. Not particularly cutting edge or innovative, but it doesn't have to be. All I want is for them to serve good food, well prepared, at a fair price with decent service. Is that too much to ask?

              1. re: DiningDiva

                Unfortunately, in San Diego, these basic elements of food service seem like a pipe dream. (I give you, Cheez Fac, Olive Garden, popular and thriving).

          3. That does seem like an impressive, interesting menu. I hope they can pull it off. San Diego needs more places like this like a strip club needs beautiful girls.

            Bar open till 2am and kitchen till 11pm on weekends. Lets hope they hold to that.

            Barrio Star also opening up soon.

            The Bankers Hill/ 5th Ave area is blossoming again.

            It will be interesting to see how it all shakes out.

            3 Replies
            1. re: stevewag23

              Yep, much more conveniently located for me than either Del Mar or Pacific Beach. I don't know which opening I'm anticipating more...Banker Hill Resto & Bar, or Barrio Star

              1. re: DiningDiva

                Hey DD,
                I don't get the Pacific Beach reference, what am I missing?

                1. re: Captain Jack

                  Chef Isabel Cruz, who founded the Mission Café and owns Isabel’s Cantina and Seaside Cantina in Pacific Beach and La Jolla’s Coffee Cup, is gearing up to launch a new venture in Bankers Hill this spring. Her new restaurant, Barrio Star, will open in the Fifth Avenue space recently vacated by Mukashi Sushi and feature fresh and healthy takes on traditional Mexican dishes.

                  http://sdcitybeat.com/cms/story/detai...

            2. Interesting menu- it has a very Cucina Urbana feel to it. Lower price point, interesting dishes, but not fine dining. Similar also to Bencotto.

              Not intended as critical- both Schroeder and Gavre are experienced pros, and I'll bet the food will be great. But the position in the marketplace is notable- it's a sign of the times.

              Like most creative endeavors, sometimes budget and/or time limits force great creative solutions.

              31 Replies
              1. re: Fake Name

                "Like most creative endeavors, sometimes budget and/or time limits force great creative solutions."

                I honestly think this down economy shake out was the best thing that could have possibly happened to san diego dining.

                No more pretending we are las vegas or miami beach.

                More focus on good food, local ingredients and a decent price point where people can eat out more than once per month.

                All we need now is some money in this town!

                1. re: stevewag23

                  "I honestly think this down economy shake out was the best thing that could have possibly happened to san diego dining." -

                  I think it is more the opposite than the best thing that could happen to San Diego dining. This will only "help" to strengthen the trend of "no risk" mid-prize bistro style restaurants with "save" dishes. The new restaurants might have a decent quality but how many more restaurants do we need with "truffle fries", "burrata cheese", "steamed mussels", "roasted beet salad", "classic ceasar salad", "burger", "braised shortribs", "strip steak" etc. on the menu. It's not that we didn't have many restaurants with similar dishes already even before the recessesion and I don't see why it should be a good thing to have many more restaurants with very similar (boring) dishes. Beside some ethnic food, mid-prized bistro style food was always one of the reasonable strength of the San Diego culinary scene but I really don't see why San Diego need any more of these restaurants. San Diego doesn't have to become a second Las Vegas but there are many different intermediate culinary stages between the current San Diego and Las Vegas which I would hope San Diego would develop towards but currently it doesn't look like any real development but just culinary stagnancy

                  1. re: honkman

                    I see where you are coming from.

                    I just want to be able to order an steak tartare entree some day in san diego.

                    1. re: stevewag23

                      I can't tell if you are being facetious about steak tartare or not haha.

                      A lot of places that seemed to serve it (and the sushi places that had raw beef slices) took them off the menu during all the MadCow and E.coli messes.

                      1. re: MrKrispy

                        Cowboy Star does a damn good steak tartare and Kitchen 1540 does a very nice bison tartare...

                        1. re: ibstatguy

                          Also, on Sunday at Cafe Chloe!

                          -----
                          Cafe Chloe
                          721 9th Ave, San Diego, CA 92101

                            1. re: stevewag23

                              I recall that it is an app at both but both are, I think, "user friendly" and might accomodate a request to make an entree

                              1. re: stevewag23

                                It is an appetizer portion but quite large. That and some cheese or a pot de creme would make for a great Sunday dinner.

                          1. re: stevewag23

                            Kaiserhof in OB has steak tartare on their menu. I have had it there a few times and it is good to very good. I limit my rating to good, as I have a Krups meat grinder at home, and make my own using the tail of a whole USDA choice tenderloin primal from Costco. I adjust the grind, and the seasonings to suit my own preference (as well as using super fresh farmers market eggs), so mine comes out perfect for me. That said I have always enjoyed the tartare at Kaiserhof when I have ordered it. When you have the urge you should give it a try.

                            1. re: Captain Jack

                              I always forget about that. I think that is the only place in san diego.

                                    1. re: foodiechick

                                      Been wanting to go there for some time, but feel like I need a guide, a mentor, an ambassador(s) for La Vie. Anyone know anybody?

                                      1. re: Fake Name

                                        Ah. Transparency from the character that assumes a fake name. Afraid we have let our diplomatic credentials lapse, but we could possibly organize a culinary sherpa expedition. Name the date.

                                1. re: stevewag23

                                  we had steak tartare at Neighborhood, but it was cut with way too many onions.

                                    1. re: stevewag23

                                      argh can't remember but I think it was an appetizer.

                                  1. re: stevewag23

                                    Neighborhood has it.

                                    I didn't have the onion problem, but I haven't had it in more than a year. It's an appetizer portion. Order two.

                                2. re: stevewag23

                                  just guessing here but I think they would do it for you as an entree at Cowboy Star

                                3. re: honkman

                                  I agree with your analysis (even though I do think there are a few mid-priced restaurants in town which do interesting, creative food). Not that I don't like short ribs or roast chicken, but when going out to eat it would be nice to have something I couldn't or wouldn't cook at home, and a little bit of the the chef's ideas coming through in the food. Plus the short rib trend is out of control.

                                  1. re: mayache

                                    Agreed. For 2010, I've foresworn both short ribs and mac n' cheese. Nonspecifichigherpower, please can we get off that kick?

                                    1. re: Fake Name

                                      Around 2005 it was an ahi tartar and caprese salad bonkers in san diego.

                                      Thank goodness that ended. Or has it?

                                      1. re: stevewag23

                                        Was at Wet Stone last Friday and the server (not the owner guy) mentioned both of those haha.

                                    2. re: mayache

                                      I always wonder why some restaurant don't at least use some of the trendy ingredients (e.g. short ribs, beets etc.) in a more unusual way if they are afraid to loose customers. Why not use braised short ribs as filling for agnolotti pasta or use stuffed beets as an entree etc.

                                      1. re: honkman

                                        FWIW Cucina Urbana (one of the SD restaurants showing some real creativity) does a short rib pappardelle which I've heard is quite good, although I can't personally vouch for it. Anyway yeah I don't see why it's such a big deal to have a menu with mostly "safe" or "trendy" dishes, and then a 2 or 3 with a little personality and novelty. I'm sure the food is cooked just fine, and the ingredients are good, but frankly I feel like I've seen that Banker's Hill menu before. That braised chicken pappardelle has potential though; hell maybe pappardelle with braised meat is the new SD trend!

                                        1. re: mayache

                                          I have had that pappardelle and it's soooo good. I order everytime now. That and their ravioli. I think that these two pastas are on par with Mozza in LA.

                                          Short rib pappardelle
                                          http://www.flickr.com/photos/45483817...

                                          Ravioli
                                          http://www.flickr.com/photos/45483817...

                                          1. re: SDGourmand

                                            I heard from a few people that not all pasta at Cucina Urbana is made in-house and for me the key to an excellent pasta dish (and to be on the same level as Osteria Mozza) is freshly made pasta. Do you know more information if all their pasta is made in-house ?

                                            1. re: honkman

                                              If I remember correctly, the manager said they are all made in house. The three that I've had were for sure(pappardelle,ravioli, cavatelli). They also cook their pasta perfect. Which not many places do.

                                          2. re: mayache

                                            Agreed, their short rib pappardelle is excellent. But even the best music becomes tiresome after a while.

                                            Also agreed about the "faux déjà vu" of the menu. I've never been there, but it sure seems familiar. Like the same menu as CU, but with different ingredients.

                                            I'm sure I'll enjoy it, and I'm thrilled not to be in the restaurant business.

                                4. Menu looks fab and simple..

                                  Steve..back in the day when Lubach's was down at Harbor drive they used to serve steak tartare tableside and being that I haven't had red meat for almost 35+ years but still crave a cheeseburger and had a taste of the steak tartare and I must say that it was sublime!

                                  4 Replies
                                  1. re: Beach Chick

                                    you haven't had red meat in 35 years? what about the patty melts at Longhorn's?

                                    1. re: DougOLis

                                      LOL..I have a patty melt about once or twice a year but the way I drool and talk about them like some high school crush, you'd think that I eat them everyday!
                                      Doug..you would have to mention Longhorn's...super jonesing for one right this very second with extra cheese, grilled onions and gobbs of thousand..yes, I said gobbs!

                                      1. re: Beach Chick

                                        I had a patty melt in your honor at Major's Diner in Pine Valley after a dualsport ride Sunday. It dishonored you. Worst patty melt in a lifetime.

                                        1. re: Fake Name

                                          Sorry to hear you had a bad patty melt at Major's..nothing worse than a bad PM, especially after a ride and a 7.2 earthquake!
                                          Besos