Tapenade Restaurant
Description: Tapenade
Copyright: SanDiegoRestaurants.com
Restaurant Photos
Restaurant Review
Tapenade: La Jolla's Charming French Bistro
Review by: Lauren Duffy
- Business Dining
- Catering Services
- Child Friendly
- Dining Alone
- Editor's Picks
- Full Bar
- Happy Hours
- Healthy Options
- Late Dining
- Live Entertainment
- Local Favorite
- Meet for a Drink
- Outdoor Seating
- People Watching
- Personal Wines Allowed
- Private Room
- Prix Fixe Menu
- Quick Bite
- Quiet Conversation
- Romantic Dining
- Smoking Area
- Special Occasion
- Tasting Menu
- Vegetarian
- Wheelchair Access
- Winning Wine List
Features
If there is a formula for the ideal restaurant experience—one where every need is met, every sense delighted, every dish inspired, and all of this without pretense—Tapenade Chef and Owner Jean-Michel Diot must have discovered it. His downtown La Jolla restaurant offers a harmonious fusing of delightful elements: modern sensibility, understated elegance, gracious hospitality, and exquisite, engaging cuisine.
Parking easily on Fay Avenue and entering the restaurant, our experience began with the smiling face of Ludovic Mifsud, Tapenade’s gracious Maitre D’. Greeting us at the entrance, he stood between the restaurants two main areas—to the right, an inviting bar and lounge; to the left, an equally enticing dining room. Framing the entrance were two semi-private dining areas—a round room enclosed in lush, velvet drapes for up to eighteen guests; and a charming, intimate alcove behind a low wall, set with a single table. The latter, offering a rare degree of intimacy for parties of two to eight, may well be one of the best tables in the city for special occasions.
We were seated at one of many tables against long booths in the main dining room. Tall, sloped ceilings buffered by long canvas sheets, cheerful yellow walls, and large windows made the space seem as bright and airy as the outdoors. Black and white photos in large frames as well as oversized canvas prints adorned the walls, each image celebrating the pleasures of food and wine. Simple, translucent curtains shielded the room’s windows, while a door to a charming outdoor patio stood open. The room epitomized casual elegance, with clean lines and carefully chosen textures that faded into the background, leaving only a warm setting that seemed to facilitate the lively buzz of conversation. I felt as if I were in a modern café in France or New York.
Chef Jean-Michel Diot hails from both, so it is no surprise that Tapenade seems like it could be found on another coast or another continent. Diot came to America from France in 1987 and spent ten years in New York City, where he opened three restaurants and garnered much acclaim. With numerous awards and glowing reviews under his belt, he moved to La Jolla, opening Tapenade in 1998. The result of a career split between countries is a culinary style that delightfully blends classic and modern French with a hint of California influence, all with a complex maturity that can only come from a seasoned chef.
We knew we were in for a treat when an amuse bouche—a dainty sliver of toasted baguette topped with a light pink swirl of dried fruit and goat cheese mousse—teased our palates. Lingering over the mousse's simultaneously sweet and tart flavor, I turned my attention to the wine list, which was approachable yet encompassing. Compiled by Chef Diot himself, the list focused on French and French-style wines, offering a combination of small and well-known producers. The front of the list offered smaller portions, including wines by the glass and half bottle, and a selection of "premium wines" available by the half-glass, glass, and small carafe. The 100 or so wines by the bottle included an excellent selection of Bordeaux and aged Burgundy wines dating back to 1988.
We gladly enlisted the advice of our server, who after discussing both the menu and wine list suggested a half bottle of 2002 Puligny Montrachet Louis Latour Chardonnay. Green, grassy, and crisp, the Burgundy wine was versatile and very food-friendly, and would prove to pair well with each course. We toyed with the tasting menu—a five course prix-fixe option offered daily, with or without wine pairings—but ultimately decided to order off the main menu.
Our first course offered a contrast in traditional and modern, with two dishes that spanned the range of tradition, taste, and flavor. The Escargots de Bourgogne au buerre d' ail, traditional Burgundy snails with fresh herbs & garlic butter, arrived in a white porcelain dish with six snail-sized cavities, each holding tender meat beneath a pool of hazelnut butter and parsley pesto. It was the sauce—a resonating, complex blend of herbs, nuts, garlic, and butter—that made the dish sublime. Each bite burst of flavor, the tender, dark meat a vessel for the savory sauce. The meat itself resembled shellfish in consistency, with a decidedly earthy flavor. Even - nay, especially - if you don’t think you like snails, you must try this dish.
The Salade de Crabe Dungeness, Salade de Mangues, was light and airy; the exact counterpart to the hearty snails. Likewise, it was creatively "Californian" in its execution where the escargots were classically French. A large white plate divided down the center by a generous swath of mango gastrique held on one side a salad of micro-greens and clover sprouts, and on the other a cylindrical, two-layer form beneath a curved waffle shell. The bottom of the form comprised plump bits of crab meat mingling with hints of cream, horseradish, and subtle spice. Atop, the cooling citrus of diced mango, pomelos, and oranges mingled with the piquant flavor of petit diced red onion. Together the tastes were fresh, vibrant, and delicate, the creamy crab filling out the light mango and the mango serving to tame the succulent crab.
Our next course featured Tapenade's signature dish, Raviolis aux Champignons: house-made wild mushroom raviolis served in a port wine & white truffle oil sauce with aged Parmesan Reggiano. Plump packages resembling dumplings sat in a pool of almost foamy broth, begging to be sliced into. Thin, al dente dough gave way to a deep blend of ground porcini, morel, and button mushrooms that melded in an earthy mélange of flavors. A forkful—earthy filling, light, savory broth, and the distinct flavors of parmesan and truffle—achieved what can only be deemed perfection. Harmonious, engaging, and intriguing, each bite was wholly triumphant.
The longest standing dish on the menu, Homard au Mais Blanc, Cepes et Vanille Tahitienne, was also the most arresting. The presentation seemed angelic: pale white, foaming broth spread across a wide bowl, gently blanketing plump pieces of pink lobster, verdant English peas, pale porcini mushrooms, and tiny pearls of corn. A familiar sweet aroma reminded me of powdered sugar, funnel cakes, and childhood bliss. The captivating smell was the Tahitian vanilla, the dish’s star ingredient. A spoonful of the broth evoked memories of melted ice cream on warm summer evenings—it was the most astounding taste of the entire meal. No bite went without some of the sweet vanilla cream—each piece of tender, succulent lobster, each crisp pea, each slender porcini mushroom and delicate baby Yukon gold potato. Sweet and savory, delicate and determined, it was no wonder this dish had remained on the menu for years.
With the last of our Latour Chardonnay dwindling, we moved to a glass of 2000 Bridgeview Vineyard Reserve Pinot Noir from Oregon. Served chilled, the wine’s subtle fruitiness burst forth, tempered by light tannins and a long, complex finish. It paired perfectly with our last entrée, the Confit de Canard.
The Duck Confit was classic where the lobster was creative. A plump, bone-in duck leg, which had been slow cooked for six hours, rested on a boneless thigh, towering beside a pool of deep-red port wine sauce, a medley of haricot verts and chanterelles, and a mash of Yukon gold potatoes sprinkled with corn. Thin, perfectly crisp skin gave way to tender meat that pulled apart effortlessly—it was intoxicating, almost smoky, in flavor. The accompanying port reduction was sweet and tangy, adding complexity to each bite. The corn mash—a blend of sweet corn kernels and buttery mashed potatoes, resonated with the freshness of in-season corn, filling the otherwise starchy potatoes with rich flavor. The chanterelles were dense and earthy and a perfect antidote to the sweet, flavorful sauce. There was not a bite that was anything less than captivating.
In fact, there was not a bite of our entire meal that had not been captivating, satisfying, and pleasurable. Content and delighted, dessert hardly seemed necessary. Yet, the excitement in Maitre D' Ludovic Mifsud's eyes was enough to convince us to sample some of Pastry Chef Jerome Maure's creations. Indeed, dessert proved irresistible, even in our sated state.
The Declinaison de Fraises et Rhubarbe was summer at its peak. A white egg-shaped form of pistachio and white chocolate ice cream set atop a cylindrical tower, a cookie crust surrounding a medley of chandler strawberries and rhubarb. The tart fruit blended perfectly with the creamy ice cream, both serving to keep the other in check. The surprising brilliance of the dish was the inclusion of fresh basil amid the fruit. Its earthy freshness kept the otherwise rich dish somehow grounded, awakening the palate after each bite.
We were bid farewell with silver tray of petit biscotti and almond cakes, affording us one last bite of sweet pleasure before departing. As we stood, reluctantly leaving the lively space for the world beyond, I knew that Tapenade had just found itself another loyal customer. I was already looking for my next excuse to return.
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Customer Reviews
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Tapenade ROCKS
Name: Andy | Date: March.25.2010
Just make a reservation and go!!
Wonderful place to dine.
Name: Judy | Date: March.04.2010
Great food wonderful service would recommend it to all my friends.
Great Food and Service
Name: Jerry | Date: June.12.2007 My wife and I went there to celebrate our 14 year anniversary. We picked this restaurant over several others that were rated the best in San Diego. Though we expected it to be good, we were really surprised at how great the service and food was and I was even more surprise at how reasonable the prices are. I highly recommend this restaurant.
Cheers!
Name: Brett | Date: March.05.2006 This place is our new secret! Great food, and excellent service. We even enjoyed the jazz last Thursday.
First class
Name: Sally | Date: August.05.2005 Wonderful, wonderful food! Really exquiste flavours. Excellent service and the lunch menu is very affordable ($19 for 2 courses). Lacking a little in atmosphere (was certainly not buzzing - we were the only people under about 65!). But probably the best food I've tasted in San Diego.
Much better!!
Name: Joseph | Date: July.09.2005 OK, I'm happy now. After some issues with the service on my previous (and first) visit, my wife and I returned to Tapenade tonight and had the experience we expected. It was superb! Each unique and creative item on their (highly recommended) "Tasting Menu" was matched by a prompt and knowledgeable description of its preparation as it was placed before us. The service was attentive but unobtrusive, as it should be. They never missed replacing a used knife or fork, and waited until both my wife and I were finished before clearing our plates (I HATE the common practice in so many "fine" restaurants of grabbing my plate while my wife is still eating!) We went early, and it was still light out - I think the ambience would have matched the food a little better after dark. We'll just have to go back soon to check that out... First rate!
Everyone has a bad night...
Name: Joseph | Date: January.27.2005 I love french food. I have made several trips to France just to tour Michelin 3-star restaurants. I visited Tapenade Restuarant tonight for the first time, with great anticipation. I was let down. For over $100 per person, one should leave feeling that they just had an amazing experience. The food at Tapenade was excellent, but the service had serious problems. I ordered the tasting menu, with wine. My first course came out without the wine, and I almost finished it before I could catch my waiter to request it. The third course on my menu came out before the second, and so the wine that had been brought out was mis-paired. At the same time, the table next to us noted that they had received a dessert they hadn't ordered. After I had been served three courses of the five on my tasting menu, our waiter realized that my two guests hadn't recieved their appetizers - no food at all. The waiter was very nice, and apologetic, and we eventually recieved all of our food, and it was very good - but this is not acceptable for a place like this, and it doesn't make me want to return. The chef/owner was not to be seen, probably part of the problem. He has a distinguished history and reputation, and I am sure this is not typical - but that didn't make my experience any less disappointing. I will keep my ear to the ground for signs that this may be under better control in the future.
Great food, great service
Name: Jessica | Date: June.03.2004 I went to Tapenade with my girlfriends for a college graduation dinner. We did feel a bit strange, seeing as we were most likely the youngest table there. But both the food and the service was fantastic! I recommend the Tasting Menu. It gives you a little bit of everything. I'll tell you, I don't have a super huge stomach, but I ate the WHOLE meal! It was perfectly spaced out. Perhaps the only thing a bit lacking was the atmosphere, but that's probably due to my tastes. Very business casual, a little bland, but still unique.
A Classy Place
Name: Lisa | Date: March.27.2004 The food was excellent, service professional, but not warm, nice atmosphere. For the most part, more than what I had expected.
Pleasant surprise
Name: Randall | Date: January.11.2004 I took the advice from the other reviews and was glad I did. My girlfriend and I chose the specials for the day and were delightfully enjoying the entire lunch. The decor was simple and very well chosen. The hostess and the waiters were all very helpful and thus the service was excellent. From the main course to the dessert, very satisfying from the taste to the pricing. Tapenade looks to be a dining spot permanently on my short list of places to visit again in the future.
As good as San Diego gets
Name: Darren | Date: July.01.2003 There may be restaurants just a tick above Tapenade -- I have never dined at Mille Fleurs or Azzura Point, for example -- but for classic French cuisine with a California twist, look no further. Service (sometimes an Achilles heel here in town) is first rate, professional yet affable, wine list is outstanding, and both the presentations and the cooking are stellar. It's possible to dine relatively affordably, too, but the tasting menu is worth every penny. Very highly recommended by a someone who's dined in SF, New York, Paris, London, and many points in between.
San Diego Top Restaurant
Name: Ricos | Date: February.10.2003 I align myself with those who place Tapenade in the 'Top 10' category (See SD Reader or any other rating guide - Tapenade is a consistent winner). Service is caring and impecable, food is a exquisite, and ambiance is subtly eccentric. Sylvie will welcome you with a smile, and in many cases on your return visit the staff will remember your name. Tapenade is at the TOP of my list for food/experience/value. It is expensive, but is worth the experience. Some of my favorites include seared fois gras, venison or tenderloin medallions, plus they have a great champagne and wine selection - at good prices. I wouldn't recommend it for 'people watching' - this is a place to sit down, with your partner or friends, and engage in a shared and fulfilling dining experience. As a side note, I used their catering services on New Year's 2003, and couldn't be happier. Were Michelin to rate them, they would certainly be 2 star (The top rating, 3 stars requires an attached hotel). Here, I give them 5 stars - the top compared to any restaurant in any city (even Paris). I am curious to know what is required for 5 stars in your rating system - and why they only received a 4?
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Restaurant Info
| Cuisine: | Continental |
|---|---|
| Neighborhood: | La Jolla & UTC |
| Cost: | 3 |
| Dress Code: | Business Casual |
| Tel: | (858) 551-7500 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1998 |
| Cuisine: | Continental |
| Neighborhood: | La Jolla & UTC |
| Cost: | 3 |
| Dress Code: | Business Casual |
| Tel: | (858) 551-7500 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1998 |
Map & Directions
Address: 7612 Fay Avenue, San Diego, CA 92037Menus & Wine List
Business Hours
| Monday |
Dinner: 5:30PM - 9:30PM |
|---|---|
| Tuesday |
Lunch: 11:30AM - 2:30PM Dinner: 5:30PM - 9:30PM |
| Wednesday |
Lunch: 11:30AM - 2:30PM Dinner: 5:30PM - 9:30PM |
| Thursday |
Lunch: 11:30AM - 2:30PM Dinner: 5:30PM - 9:30PM |
| Friday |
Lunch: 11:30AM - 2:30PM Dinner: 5:30PM - 10:00PM |
| Saturday |
Dinner: 5:30PM - 10:00PM |
| Sunday |
Dinner: 5:30PM - 9:30PM |
Chef Profile
Executive Chef Jean-Michel Diot
Jean-Michel Diot was Born May 2, 1959 in Cusset (Allier-France) and raised near Lyon. His first inspiration for cooking came from his grandmother's Sunday family long meal.
1975 is the begining of his commitment to cooking. Jean-Michel started his restaurant career by entering as apprentice at Restaurant Magnard, 2 stars Michelin in Vienne, alternatively with a school. He graduated with honors.
Jean-Michel Diot started his "Tour de France" at Restaurant "La Pyramide" an heritage of Fernand Point to the French culinary institution, rated 3 stars Michelin and moved to Restaurant Jacqueline Fenix in Neuilly, 2 stars Michelin. Michel Guerard at "Les Pres et les Sources d'Eugenie" 3 stars Michelin.
Jean-Michel was offered a Chef position by Jacques Chibois at "Le Royal Gray" in Cannes, 2 stars Michelin where he stayed four years. He became Executive-Chef at "Le Chateau d'Esclimont" near Paris, the Larochefoucault residence, a 16th century jewel, 2 toques Gault and Millau, before flying to New York in 1987 to open Maxim's de Paris as Executive Chef.
1989 is a revolving year for Chef Diot as it marks the creation of Park Bistro his restaurant, the only New York bistro being rated 3 stars New York Times. "Park Bistro has deftly pulled together all the elements that define a bistro. If any bistro in town exudes a happy glow, it is this one" Bryan Miller New York Times April 1990.
In 1990, the successful Les Halles a French Steackhouse for astute New Yorkers. "Baron of Bistros" House and Garden November 1991. In 1990, Park Avenue Gourmandises a casual cafe and Park Avenue Townhouse, exclusive caterer for the Museum of Radio and Television, private clubs and a refine clientele.
In 1992, La Brasserie des Theatres opened in the Theatre district.
Jean-Michel Diot has been widely acclaimed by restaurant critics and writers for bringing to the New York restaurant scene a refreshed French style in cooking in restaurant conceptuals. In La Jolla, where Chef Jean-Michel Diot has opened Tapenade Restaurant in June 1998 there is a variation in the conceptual of the restaurant. It is an elegant casual restaurant.
The food is as always the reflection of a summer in Provence. Located in one of the upscale vicinity of San Diego, Jean-Michel Diot is one more time making the unanimity of the dining scene. "The promenade to La Jolla's Tapenade is easy to understand : Chef Jean-Michel Diot's creations are superb".
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.
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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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