Downtown's recently renovated Sofia Hotel is the new happening hotspot - and it's all thanks to the Currant Brasserie restaurant, a striking addition to the hotel's impressive list of amenities.
Vintage chandeliers hang from 17-foot ceilings in this Parisian-American bistro extraordinaire, while mirrors, chic blackboards, and black and white banquettes with a hint of sharp red round out the indoor-outdoor brasserie.
Happy hour begins drawing patrons to the elliptical bar promptly at 4pm - be quick, as the cheese plates and $5 cocktails only last until 6pm. That said, feel free to float your sweet martini and currants to a nearby table to sample the artisan cheese and meat tray, including bresaeola, chorizo, prosciutto, salami, and a triplet of aged, soft, and truffled cheeses.
The beet salad with leek tart and horseradish cream has a growing local following, as does the potato leek soup. Follow up a panini sandwich or sweetbread club sandwich with a brown sugar banana strudel or the chocolate oatmeal stout ice cream float for a truly spectacular end to your meal.
Be sure to keep your ears open for news of Currant Brasserie's special event happening in the first week of February. On February 7, 2008 from 5:30 to 9:30pm, world-renowned chef, Wayne Nish, will appear as the Guest Chef alongside Currant's Executive Chef and Owner, Jonathan Pflueger to create a dramatic five-course menu. As Nish often spouts, "ingredients are the currency of change," and this should be an epic night of culinary experimentation and expertise.
Discover San Diego Hotels