Date night on Friday meant joining Sam for dinner at a fave San Diego spot –Indigo Grill– for one of my fave, go-to vegetarian dishes, ‘Good Things Growing.’ Unfortunately, part of the ambiance is the dimly lit interior, so I couldn’t get a photo. :(
We started with the Stacked Beet Salad (orange segments, shaved fennel, lime-caraway dressing & dried beet chips) and the Roasted Butternut Squash Soup flavored with cilantro pesto, roasted corn, beet puree, creme fraiche. The delicate, white sangria was a perfectly mellow accompaniment to the salad and the entree to come…’Good Things Growing.’
If you are ever looking for a warm, savory dish with a variety of flavors, then quickly ‘trolley’ yourself down to Little Italy, my friend! The presentation is gorgeous, celebrating the earthy sampler of Indian corn pudding, baked whole butternut squash with bourbon-pecan butter, caramelized plantain, honey roasted garlic, chile relleno, flatbread, pipan tofu with mole negro. My fork couldn’t help but repeatedly dive into the corn pudding and tofu…chased with the mole and chile relleno.
Dessert? I had picked up a slice of Irish Cream Cake from Heaven Sent Desserts earlier in the day, to follow a chilly little walk on the Bay. Hurrah for date night!