Chianti Restaurant
Description: Restaurant Owner George Geroges
Copyright: SanDiegoRestaurants.com
Restaurant Photos
Restaurant Review
Chianti: The Glow on 5th
Review by: Taylor Rea
- Business Dining
- Full Bar
- Happy Hours
- Lounge / Bar
- Meet for a Drink
- Outdoor Seating
- People Watching
- Personal Wines Allowed
- Private Room
- Quiet Conversation
- Romantic Dining
- Smoking Area
- Valet Parking
- Vegetarian
Features
In the hustle and bustle of 5th Avenue Downtown, there are many restaurants to choose from with similar looking exteriors and similarly beautiful hostesses standing out front. However, there is one Italian eatery that sticks out from the rest, because - for one reason or another - it glows. That restaurant is Chianti, located near the corner of 5th and G Street and nestled between Greystone the Steakhouse and the Ocean Room. It’s a short walk from the trolley station and Horton Plaza, and a slightly longer walk from the convention center, Grand Manchester Hyatt, and Hilton.
I’m greeted at the entrance by the lovely Karina, and given the option to sit inside or out. The outside is already sufficiently occupied by families and couples, so I heed the call of the intimate dining room. Upon first entering, I discover the first cause of Chianti’s glow: The interior is painted a soft antique gold with many chandeliers that combine to throw a diffused radiance throughout the restaurant, and even a ways out the door. The interior is also characterized by many oil paintings depicting picturesque Italian landscapes and wrought iron designs hanging on the walls. The most beautiful decoration – in my opinion - is the traditional (and functional) brick oven with a copper hood that is located near the bar. The bar itself is quite magnificent and generously proportioned, boasting a large variety of liquor and wine set against a mirrored back.
Karina sits my guest and me towards the front of the restaurant where we can enjoy the remaining sunlight. The table setting is standard, save for a petite vase with small wildflowers that stands out beautifully against the grandiose décor of the restaurant. At 5:30pm, the restaurant is scantly occupied by casually dressed couples, families, and business people just getting off of work, but my instincts tell me that the restaurant will slowly fill as the evening presses on. As I browse the menu I notice a plethora of seafood, meat, pasta, vegetarian, and veal dishes alongside daily specials, and am suddenly overwhelmed with selection. Although presented with a basket of fresh, warm breads, I am advised by the General Manager, Abdu, against filling up on bread as I have quite the culinary adventure ahead of me.
There is a small doorway concealed by a curtain that leads from the kitchen to dining room. As modern Italian vocals play over speakers and the waiter emerges from the kitchen with a plate of Fritto Misto, I realize that this slender opening would be the entryway to deliciousness for the rest of the night. The Fritto Misto consists of lightly breaded and seasoned shrimp, scallops, and calamari served alongside lemon wedges and marinara. Each type of seafood has its own unique breading: The calamari has a medium density, crunchy breading; the shrimp has a light, crispy breading; and the scallops have a coarser bread-crumb breading with visible herb seasoning. The calamari is very tender and the coating has just the right consistency: not at all limp and not a challenge to bite through either. The calamari coating has slightly less flavor than the other coatings, but this allows for the marinara to interact nicely with the calamari. The shrimp’s coating is extremely thin and lends a mild crisp before reaching the tender yet plump meat inside. The scallops are most likely the most tender I’ve ever had, with the taste and consistency of butter. The coating on the outside gives the scallop a wonderful herby taste that complements the mollusk’s naturally salty flavor. The marinara is wonderful as well, not being too thick and letting the fresh tomatoes shine over the herbs. It’s a delicious dish, and I would definitely recommend it with a glass of white wine and conversation.
The next delicacy to appear from behind the curtain is a serving of Focaccia, baked in the brick oven using handmade pizza dough and topped with arugula, prosciutto, buffalo mozzarella, and truffle oil. Pizza is only featured on the lunch menu and makes a great mid-day addition to a salad, so it was a privilege to sample this bread in the evening. The Focaccia is baked crispy and round like a pizza, and one can notice the flour dusting on the bottom, denoting oven baking. From first bite to last, there is not one ingredient that doesn’t work well with another. The bread alone is bursting with natural flavor; a rare characteristic of bread. Prosciutto and basil is a great combination that creates a salty herb taste that complements the flavor of the bread. While it has become common to throw truffle oil or shavings in just about anything, here the oil is expertly used and is what really brings this dish together. It does exactly what truffle oil is supposed to do in small amounts, which is enhance the natural flavors of everything it touches. The result is Focaccia bread unlike any I’ve ever tasted, and better than most pizzas I’ve tasted. This item is a daily special, so don’t expect to find it every day, or for very long!
Just as I consider another slice of Focaccia, a plate of Capellini ai tre Crostacei arrives. This is a pasta dish with Dungeness crab meat, shrimp, and fresh Maine lobster that’s sautéed in the tomato and red wine reduction sauce and served over capellini pasta. The presentation is amazing: not only with the red sauce against the background of a square white plate, but also the way the pasta forms a small mountain with the seafood resting on the summit. The sauce is light and allows the natural tastes of the seafood to shine through. In the same way the tomato and wine of the sauce complements the seafood, the seafood provides a nice, salty taste to the sauce. The seafood is deftly and quickly cooked and creates a soft texture similar to the tenderness of the pasta. Combining the bits of seafood, sauce, and noodles creates a harmony of simple elegance that pleases the palate without overpowering it. I find that my 2008 MacMurray Ranch Pinot Noir goes well with the dish, but would also recommend a slightly lighter red wine.
Alongside the Capellini ai tre Crostacei comes a special treat: A sampling of Chef Enzo’s house-made Gnocchi. On the menu it’s known as Gnocchi di Patate Gratinate and is simply stuffed with cheese, but I have the pleasure of experiencing the gnocchi with mozzarella and Portobello mushrooms; a simple addition that makes a world of difference. To start, the potato “dough” is handmade by Chef Enzo daily, and retains a soft, supple texture while remaining thick, as fresh potato gnocchi should be. There is no struggle involved as I cut into the perfect circle that is topped with marinara and a touch of Parmesan. The sauce floods the exposed Gnocchi interior and mingles with the fresh mushrooms and mozzarella. My taste buds – expecting the simple flavor of cheese and potato – are stimulated by the addition of mushrooms, which provide a slightly salty, rich flavor that is instantly noticeable. The modest tang from the marinara combines with the robust yet delicate flavor of the mushrooms to create a balanced salty taste that complements the cheese and potato. The time and effort spent preparing this dish is evident and appreciated, making it one of the many treasures on Chianti’s menu.
With marinara still on my lips, Abdu passes by and mentions the next dish name, but I’m so enthralled I don’t quite hear him. I don’t realize what’s in store for me until I see it: A plump Filet Mignon smothered in mushrooms and sauce, simply dubbed Portobello Filet Mignon. Chianti could call the dish anything they want; one look at the dish and your taste buds know what’s in store. The Filet is served alongside a fresh and steaming vegetable medley and mashed potatoes. In order to build the anticipation, I first sample the vegetables: Steamed until tender but still retaining a slight crisp, the mix of green beans, zucchini, and peppers is cooked in olive oil and a combination of secret spices, making the addition of salt and pepper unnecessary. The mashed potatoes also surprise me with a peppery kick that I was not expecting. The potatoes appear plain and uniform, but with one bite they dissolve on my tongue and leave a delicious, buttery, peppery taste that is unlike any other mashed potato. For years I’ve retained the belief that there is no such thing as too much pepper (except for eating raw pepper), and while it is not overwhelming, the spicy flavor still surprises me. Now, with the anticipation adequately built, I gently slide my fork and steak knife into the slightly textured, browned exterior. The Filet is so tender that a butter knife would work just as well as it glides through to a yielding pink interior, soaked with natural juice. Coated in creamy sauce, the first bite goes down easy, with minimal chewing required; this tender morsel is made so that the focus is on the pleasure of tasting, not the act of eating. The mushrooms are just as tender as the steak itself, and the sauce provides a subtle zest that excites the natural taste of the meat rather than overwhelming it. However, that doesn’t stop me from sopping up every last drop, leaving me satisfied and full.
Though full of red meat, my eyes light up when Abdu mentions dessert. At a fine Italian restaurant like this, I can expect to be served one thing and one thing only: My favorite dessert, Tiramisu. Glancing at the curtained flavor portal that leads to the kitchen, I look in amazement as a gargantuan tray of dessert samples emerges; the tray is so large and the doorway so narrow that they have to carry it through lengthwise just so it will fit. On the tray sits delicious delights including sorbets, gelatos, crème brulées, cannolis, and zabagliones. Then I see it: one of the tastiest looking Tiramisus I’ve ever seen, thick and spongy and dusted with cocoa. I claim it as my own and am as pleased as punch, until my guest selects her dessert: Yogurt Tiramisu. It is explained that it is made without alcohol or heavy syrups and sits as the pure white, virginal version of my own dark tiramisu. Just like that, I’m hit with buyer’s remorse. Luckily – like ying and yang, chocolate and vanilla, ebony and ivory – my guest and I were able to sample each treat side-by-side. Since my feelings on traditional tiramisu should be evident by now, I’ll comment on the Yogurt Tiramisu…It was delicious! While no extra sugar or syrup is added, the yogurt provides enough sweetness for the entire dish; its creamy texture combining with spongy cake to create a smooth, rich dessert that’s unique to Chianti. The dessert is also nicely accompanied by fresh berries that add a sweet little tang to the otherwise uniform taste of the yogurt.
With the meal over, I find myself doubly satisfied: I’ve had an incredibly fine meal and my assumptions about the restaurant filling up have been correct. I maneuver through the dining room, weaving through tables and avoiding other preoccupied guests. As I prepare to leave this bright place and plunge back into the sidewalk traffic of 5th Avenue, I thank Abdu and comment on how crowded the place is getting. To this, he responds: “We’re just getting started.”
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Customer Reviews
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Simply the best
Name: Will | Date: May.27.2010
Wonderful atmosphere, accompanied by a very friendly wait staff, and topped with food that is simply to die for. You can't ask for a more wonderful experience than Chianti.
What a wonderful experience...
Name: Sheri | Date: March.02.2009 We were visiting San Diego for a little break... We were told to go to Croces as it was supposed to be the bomb...Too stark and crowded. We walked down the road a bit and stumbled up a true GEM. Chianti! Pretty romantic decor and the most amazing smells right at the door. We had excellent service,, delicious food and reasonably priced wines. We will most certainly refer friends and anyone that wants an amazing meal and wonderful service and ambiance.
Rehearsal dinner
Name: Lauren | Date: December.14.2005 My husband and I had our rehearsal dinner here and the food and service were wonderful. All of our guests were impressed with both the food and the wine and they accomodated all 30 of us in a private room to keep the evening intimate.
Delicious Italian
Name: Abbey | Date: July.09.2005 Mare and Monti has delectable Italian food and a great mood. The experience begins with wonderful service--my waiter was very attentive, and had many recommendations. The bread was perfect--soft and warm and very flavorful. I hade the Spaghettini Alla Bolognese as my main coarse, and oh, was it good! The meat sauce was wonderful, and the portion size was just right. The ambiance of the dining room isn't fantastic, but I highly recommend Mare and Monti if you love warm, hearty, Italian food with a touch of class.
Couldn't be more pleased!
Name: Lori | Date: March.23.2005 Our company was attending a conference in San Diego and needed to arrange a group dinner on very short notice. Emily at SanDiegoRestaurants.com found us a perfect match in Mare & Monti. They were very easy to work with, and I was given rave reviews on the food, service at atmosphere from our attendees. We would definitely return!
Large dinner meeting
Name: craig | Date: November.11.2004 Two days ago I arranged to have a dinner meeting for 20 people at Mare & Monti. The service was good and the food even better. The people attending the dinner really enjoyed themselves. We had a semi-private area with curtains that really worked out well. Would recommend and will have dinner again here.
Nice, but good for families too
Name: Joy | Date: August.18.2004 Mare and Monti is a wonderful restaurant with very reasonable prices. They seem to be very family friendly without compromising on quality.
Excellent all around
Name: Linda | Date: September.19.2003 Dining atmosphere was wonderful, the food was absolutely excellent, and the service was definitely a 5 star. If you love Italian food, recommended for a enjoyable dining experience.
Truly wonderful experience
Name: Kipp | Date: February.13.2003 I dined at Trattoria Mare & Monti back on January 31st, 2003. I had an incredible experience. I had the Fettuccine al Aragosta special and it was the best Italian meal I have had since I spent a month in Italy. Your wine list was truly impressive with not only some wonderful Italian wines, (I had a Fontanafredda Barbaresco and a "Il Grigio" Chianti Classico) but several Oregon and Washington wines as well. My fiancée is a wine distributor for a small company here in the Carolinas and represents several of the better wineries in Oregon and Washington. It was refreshing to see a list with several great American wines from outside California. She also represents Joseph Drouhin, Boscanii (which I see on you list), as well as many others from around the world. I had a truly incredible time that would only have been better had I shared it with my love. I would complete understand if it is not, but is there any way you can send the recipe for the Fettuccine al Aragosta? I like in Winston Salem, NC and would love to have my fiancée make it for me or try to make it for her. I don't think I have the skill level but I think she might. Either way I had a truly wonderful meal that I wish I would have had someone to share it with. Thank you for a truly wonderful experience.
awesome!
Name: Mo | Date: December.27.2002 One of the best in the gaslamp. Not too stuffy, not too ostentacious, but very authentic and gourmet. I loved the veal, awesome! Would recommend and would go there again, for sure.
What a wonderful treat for me and my husband!
Name: k | Date: November.15.2002 We were walking by and decided to come back for dinner on 11/10. It was wonderful! The next day, we were going to Anthony's but we kept talking about how good your food was, so we came back for lunch! When we return to San Diego, we will definitely come back. I had the Sogliola and my husband had Tagliolini Verdi. Just delicious! Mr. & Mrs. K. & S. Hoffmann
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Restaurant Info
| Cuisine: | Italian |
|---|---|
| Neighborhood: | Downtown |
| Cost: | 3 |
| Dress Code: | Casual |
| Tel: | 619.235.8144 |
| Website: | Website |
| E-mail: | |
| Open Since: | 2000 |
| Cuisine: | Italian |
| Neighborhood: | Downtown |
| Cost: | 3 |
| Dress Code: | Casual |
| Tel: | 619.235.8144 |
| Website: | Website |
| E-mail: | |
| Open Since: | 2000 |
Map & Directions
Address: 644 5th Avenue, San Diego, CA 92101Menus & Wine List
Business Hours
| Monday |
All Day: 11:00AM - 11:30PM Happy Hours: 4:00PM - 7:00PM Happy Hours: 9:00PM - 11:00PM |
|---|---|
| Tuesday |
All Day: 11:00AM - 11:30PM Happy Hours: 4:00PM - 7:00PM Happy Hours: 9:00PM - 11:00PM |
| Wednesday |
All Day: 11:00AM - 11:30PM Happy Hours: 4:00PM - 7:00PM Happy Hours: 9:00PM - 11:00PM |
| Thursday |
All Day: 11:00AM - 11:30PM Happy Hours: 4:00PM - 7:00PM Happy Hours: 9:00PM - 11:00PM |
| Friday |
All Day: 11:00AM - 11:30PM Happy Hours: 4:00PM - 7:00PM Happy Hours: 9:00PM - 11:00PM |
| Saturday |
All Day: 11:00AM - 11:30PM Happy Hours: 4:00PM - 7:00PM Happy Hours: 9:00PM - 11:00PM |
| Sunday |
All Day: 11:00AM - 11:30PM Happy Hours: 4:00PM - 7:00PM Happy Hours: 9:00PM - 11:00PM |
Chef Profile
Executive Chef Gennaro De Liso
Executive Chef Gennaro De Liso’s voice, warm and heavy with a thick Italian accent, conveys an unmistakable passion. Ask him a question about any item on his menu, and he will animatedly describe where the ingredients are from, how they are prepared, and what stands out about the dish.
Born in Naples, Italy, De Liso entered the restaurant world at an early age. Inspired by the sights and smells of the kitchen, he decided to attend Scquola Albergheria A. Manzoli Italy, where he studied traditional Italian Cuisine. De Liso has worked in Italy, Germany, Florida, New York, and now San Diego, where he moved specifically to work as Executive Chef at Chianti.
De Liso describes his cooking style as New Italian Cuisine. While he keeps many traditional Italian dishes on Chianti’s menu, he likes to experiment with fresh ingredients to create simple dishes that delight the senses. He carefully selects high quality ingredients from the regions that produce them best, which leads him to make daily purchases from around the globe. Italy, of course, is the source of many items on his menu, such as authentic proscuitto de Parma, a cured meat produced in northern Italy, and Orata, a tender and succulent fish found in the Mediteannean. He also purchases specific ingredients from other sources, such as his specialty blue shrimp, which he has flown in from Honolulu.
Having worked as a private chef for a number of years, De Liso is happy to cater a dish specifically for a customer, especially if they have specific dietary needs. He has happily come out from the kitchen to personally discuss a dish with a diner, and later to see how they were enjoying the meal.
At Chianti, De Liso seems in his element. His kitchen is filled with the freshest ingredients, which he uses to create both traditional and modern Italian dishes. Although he will venture into the dining room to see how customers are enjoying their meals, he won’t stay away from the kitchen for too long. In fact, he often finds himself naturally returning there just to answer a customer’s question. For example, when asked what he considers his specialty, De-Liso smiles with delight as he dashes off to the kitchen, “let me show you.”
Signature Recipes
Recipe Name
| Course: | Dessert |
|---|---|
| Cuisine: | French |
| Main Ingredient: | Chocolate |
| Cooking Method: | Dessert |
| Occasion: | Any occasion |
| About: | This is a traditional French style Mousse au Chocolat |
| Serves | 2-5 |
Part 1. Chocolate Mousse
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Part 2. Rasberry Syrup
Ingredients
6 oz. semisweet cooking chocolate
1/3 cup milk
4 oz. (about 1/2 cup) finely granulated sugar
2 egg whites
1/2 cup heavy cream
Directions
Place chocolate in to top of a double boiler. Add the milk and heat slowly until chocolate is melted. The mixture should be fairly thick. Stir in sugar and let the mixture cool.
Beat two eggs whites until stiff and fold into the cooled chocolate mixture. Whip the heavy cream, fold into the mousse, and serve at once. Add more whipped cream if you desire a lighter consistency.
Note:
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Tip
Recipe can be served with seasonal fruits, poached pears, berries and so on. Add a splash of dark rum or Kahlua if desired.
Special Offers & Coupons
Restaurant special offers and coupons
Calendar of Events
Job Opportunities
Cooks,Dishwashers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | based unpon experience |
| Job Description: | Our level of service requires knowledge of inventory, cost control, and sanitation procedures. Our employees must be excellent communicators that can contribute to a dynamic kitchen team. We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. |
Managers, Chefs
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | open-based upon experience |
| Job Description: | Our level of service requires all our management to be hands-on, they must have an extensive knowledge of inventory, cost control, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. PROFESSIONALS ONLY We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organization while maintaining our ability to be flexible and adaptive to the needs and desires of our guests and our employees. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. |
Servers, Bartenders, Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Red Pearl Kitchen |
| Salary Range: | minimum wage plus tips |
| Job Description: | We are always looking for exceptional, energetic people who understand customer service and have a passion for providing the perfect guest experience. We continually strive to employ professional individuals who have fun while realizing organizational and personal goals. Our mission as an employer is to be a proficient and growth oriented organizationtrol, and sanitation procedures. They must be excellent communicators that can contribute to a dynamic team. It is our goal to employ culinary creatives and restaurant professionals who will thrive in our exciting and dynamic establishment who are bright, talented, and understand how to deal with the public and enjoy doing it. Our employees are guest-focused individuals who believe in putting the comfort and happiness of guests first and doing whatever it takes to deliver fine food and drink, artful service, and remarkable hospitality. Second best will not do. Professionalism is key. |
Line Cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Kemo Sabe |
| Salary Range: | DOE |
| Job Description: | Kemo Sabe is seeking a bilingual line cook. Must have 2 years experience. If you are quick, organized and have what it takes to impress our guests, please e-mail your resume to kemosabe@cohrestuarants.com. |
experienced line cook
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | $9.50 |
| Job Description: | oyster bar/line cook |
experienced night server
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Crab Catcher |
| Salary Range: | minimum wage, plus tips |
| Job Description: |
Bussers
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | La Fiesta |
| Salary Range: | base + tips |
| Job Description: |
Line Cook and Sous Chef
| Job Type: | Full-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Bella Luna |
| Salary Range: | TBD on experience |
| Job Description: | Sous Chef with Italian cooking experience, line cook with same, must be able to work days or evenings, must be able to work with others, and be dependable. |
Hostess
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fish House is looking for evening shift hostess. Please email your resume to jobs@osetrafishhouse.com. No phone calls please! |
Waiter
| Job Type: | Part-Time |
|---|---|
| Industry: | Restaurant - Food Service |
| Restaurant: | Osetra - The Fish House |
| Salary Range: | $7.50 + Tips |
| Job Description: | Osetra the Fishouse is looking for an experienced waiters. At least two years of fine dining experience is required. Please email your resume to jobs@osetrafishhouse.com. Please no phone calls! |
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