University Heights​のベストビストロ

Valentine's dinner with my wife. We love coming here and try and make it a once-a-month affair. Can get a bit noisy sometimes—but the food and service are worth it. We always bring our own wine. The corkage fee is $35.

A Hidden Gem of Craft Beer and Culinary Delight: Stone Brewing Bistro, Point Loma From the moment we stepped into Stone Brewing Bistro in Point Loma, the experience was seamless. The staff was attentive and welcoming, guiding us smoothly from check-in to seating, ensuring we never felt like we were waiting. Thanks to our OpenTable reservation, we were quickly accommodated, setting the stage for an evening of great food, drinks, and ambiance. Before heading to our table, I made a quick stop at the restroom, which turned out to be an unexpectedly cool design feature of the restaurant. Instead of traditional mirrors above the sinks, the setup allowed both men and women to wash their hands facing each other, separated by just the right amount of privacy. It was a unique and stylish touch—just one of many small details that made Stone Brewing Bistro stand out. The Atmosphere: Cozy, Intimate, and Thoughtfully Designed We had the option of outdoor seating with heaters, but we opted for an indoor table, where we were greeted by oversized chairs and a generously sized table just for the two of us. The ambiance struck the perfect balance—warm lighting, well-spaced tables, and just the right volume of background chatter to create an intimate setting without feeling isolated. Unlike the overwhelming, novel-length menus at places like Cheesecake Factory, Stone Brewing Bistro kept it simple, focused, and inviting. Drinks: Craft Beer, Custom Flights & “High-Octane” Cocktails Naturally, we dove right into the drink menu. One of the highlights was the ability to customize a four-flight tasting of 5oz pours, making it easy to explore different styles of Stone’s legendary brews. Every selection was bold, well-crafted, and full of character—a true reflection of Stone’s expertise in brewing. For those looking for something beyond beer, they also offered wine and “high-octane” brews, which mimicked the flavors and essence of tequila-based cocktails without requiring a liquor licen

Bleu Boheme is our favorite restaurant in San Diego. We chose it for Valentine's day due to it's consistency and the warmth of the environment. We were engaged after dining there one year ago, so of course we wanted to go back and recreate that magical evening. I am always leery of price fixed menus, but with Bleu Boheme, there is no need for doubt. The food is always A+, but it was even more fabulous that normal. My favorites were on the price fix menu and they were better than ever. The brussels sprouts were fantastic and my salmon, oh my gosh, was fabulous. They were generous with the portions. As always the service was beyond compare. Everyone in the restaurant feels like a family member. The owner and head chef is so very gracious and talented. I couldn't give any higher accolades than to Bleu Boheme.

Since it opened, C-Level has provided consistent levels of service, food quality and atmosphere. My friend’s Lobster BLT with bisque made me want to order it next time. She said I should. My Healthy Steaks on Fire salad was a good as I remember from many past visits. And Jessie’s service was above and beyond. Oh, and our cocktails were a great start, as were Jessie’s special coffees at the end!

Attending the theater at the Civic Center I made the reservation for two, the following day I changed the reservation to four through the Open Table app as another couple would be joining us and it was confirmed in the app. Arriving promptly I was informed there was no reservation, which made for a little distress however I was told they would accommodate us. The menu was enjoyable and were satisfying with taste and portions, however I am not accustomed to bread being an appetizer. The wine list was good and reasonably priced. All in all I will be coming back. And the new venue for the restaurant in the hotel will be opening later this year 2025, so I look forward to it!