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Table No. 10 (East Village)

I've been to Table No. 10 twice now. Once in the dining room, and once at the chef's counter - not really a table, but not really a bar counter, and if you've been to Ko, you'll know sort of what I mean.

And speaking of David Chang, the cocktail wizardry here is sort of a mini-me riff of Booker & Dax. Cocktail fans should take notice.

The dishes sampled on the two visits:

Crispy chicken skin - sort of like salt and vinegar potato chips, good and savory

Pig Rillette - this is what pork jam should be like (salty and unctuous) and made it great pairing with the sweet tomato mostrada that came along with it

Hamachi - good, but a bit fussy

Scallop and Pork Belly - not the usual surf and turf combo but it works here. And superbly.

Ceasar salad - not traditional, and if you don't like brussels spouts then pass (same if you're not a fan of crouton "dust")

Branzio (for 2) - this was ok, but the highlight of the dish was the warm dip that came with it (garlic and something else), which made the fish sparkle

Duck - flavorful, almost earthy, and very tender without being stringy

If you ask, the server will also pair their housemade cocktails for you, so you essentially get a "cocktail pairing" with your meal, which I highly recommend. Not totally a cocktail connoisseur, so I'm not exactly comfortable opining on their quality or inventiveness, but I enjoyed all of my adult libations.

Overall, I really like this place and it's first impressions are promising. It's expensive no doubt (esp. given the portion sizes of the "small" plates), and it'll be interesting to see if the denizens of downtown will pay upwards of 80-100/person (with drinks) for a meal here.

Table No. 10

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  1. Whoa...$82 for the dry aged porterhouse for 2. Yowza!

    I bet it's good, but that'll be sticker shock for San Diego

    8 Replies
    1. re: DiningDiva

      Oh, I dunno. That's the same as at Cowboy Star, and at Donovan's two 20 oz porterhouse steaks would be $110.

      1. re: DoctorChow

        Not complaining about the prices, but just eyeballing the ribeye, it definitely was not 40 oz (pre-cooked).

      2. re: DiningDiva

        I enjoyed my two times there.

        It's trying to do something different, but I dunno if the denizens in/around DTSD will find and accept them for what they aspire to be.

        1. re: ipsedixit

          I took a look at the menu via the link you posted and there were certainly some things on it that I found interesting, and I thought most of the price points were pretty decent. The cocktail pairs sounded like they might be worth exploring.

          1. re: DiningDiva

            Portions are the small size, however. Even for tapas.

            So while the prices might look "pretty decent" ... looks can be deceiving.

            But whatever. DD if you go, let me know what you think.

        2. re: DiningDiva

          Careful DD, the menu doesn't state how many ounces that bad boy is. That's usually a clue.

          1. re: DiningDiva

            Hey DD, I used the exclamation "Yowza" somewhat recently and my husband told me that it made me sound "low-class", not that you would give a care to his opinion.

            It just has me confused. In my personal communications of all kinds, I do not employ the more common four-letter words at all. (Full disclosure, I may mutter them under my breath.)

            1. re: Gypsy Jan

              Your hubs and I must discuss this over fish tacos next time I'm in your area...

          2. Was the branzino with bagna cauda ? The dishes look a bit unusual for SD but a bit like they looked at some restaurants in other cities that work well and took a lot of very close inspiration (e.g. scallop and pork belly, crispy chicken skin, brussel ceasar salad). Might be worth trying, what's the ambience, noise etc. ?

            1 Reply
            1. re: honkman

              Yes, it was bagna cauda.

              Ambiance is very much in the vein of current DTSD restaurants, industrial-warehouse feel (think Juniper & Ivy). Bad acoustics, but that's ok if you're at the chef's counter.

              Oh, and you'll love this honkman, they apparently grow some of their own veggies on a rooftop garden. They'll also give you a tour of the entire restaurant if you ask.