Bubbly and paté go hand-in-hand. Encore’s paté de champagne is a pork terrine mixed with ground veal and chicken livers served with grilled baguette slices, cornichon and Dijon mustard.
What To Eat at the New Encore Champagne BarBy Darlene Horn
January 30, 2014
Encore Champagne Bar & Dining Room, San Diego's only champagne bar, has been open for barely a week, serving hundreds of champagnes, sparkling wines, cocktails and even a secret menu item (it's a chocolate negroni). Here, the drinks part of the equation instinctively takes center stage: from tasting flights of champagne classics to indulgent $2000 bottles of Krug Clos De Mesnil 1999. That said, the food offerings are substantial. Here are five of our favorite shareable plates, which you can feel free to hoard to yourself if need be. Note that all of these plates are half-off during Encore's social hour, held in the bar area every day from 3-6 PM.
Photo by: Darlene Horn
Sparkling wine helps cut through the richness of the house-smoked salmon tartare, served atop crostini with crème fraiche and capers.
The refreshingly light NY strip carpaccio serves as a bed for tossed fennel, arugula, frisee and tangerine segments.
Fish cakes made from locally sourced albacore, swordfish and a bit of anchovy are seasoned with aleppo pepper, seared and served on top of fregola tabouli and romesco sauce.
The pillowy potato gnocchi with slivers of bacon lardon, arugula, white wine sauce and parmesan could make a meal in itself.