Terra Restaurant
Description: Panko crusted halibut
Copyright: Terra
Restaurant Photos
Restaurant Review
Terra: A Close-Knit Community of Gourmanderie
Review by: Amelia Whitcomb
- Business Dining
- Catering Services
- Dining Alone
- Dog Friendly
- Outdoor Seating
- People Watching
- Private Room
- Quiet Conversation
- Romantic Dining
- Sunday Brunch
- Takeout Available
- Wheelchair Access
Features
Terra’s cool blue and gold awning is a neighborhood landmark tucked between Trader Joe’s and rows of boutiques in the Cleveland Avenue Hillcrest shopping center. Long before Hillcrest transformed into a lively nightlife hotspot, Terra was one of the few fine dining establishments in the area. For over ten years Terra has enticed diners with the sophisticated culinary creations of chef and owner Jeff Rossman and the welcoming atmosphere exuded by his restaurant and staff. The result is an experience that embodies the excitement and anticipation of an indulgent night out while simultaneously being reminiscent of the relaxed comfort of home.
Wrought iron railings with abundant and cheery flower boxes are an enchanting promise of things to come as my dining companion and I walk up to the entrance. We pass clusters of languishing patio diners, basking in the golden glow of evening summer sun. Some appear to have stopped in to rest their feet and have a quick bite after shopping excursions, their weighty bags tucked under tables. Others seem to simply be enjoying an early mid-week dinner, a pleasant respite from everyday stresses. Awash in the inviting calm and sunny leisure of the patio, we follow the granite path into the restaurant.
The restaurant’s interior is as bright and appealing as the patio. Sunshine-yellow walls adorned with paintings of ocean landscapes and vibrant floral arrangements envelope diners in a world of color. In front of us, the honey-colored bar stretches out in front of a wall of glittering bottles while guests sample delectable concoctions from their contents. An intimate lounge nestled into the corner offers a more formal setting for sampling bar treats and socializing. The main dining room, which seats up to 130, opens up like a bountiful garden, saturated in earthy tones with exotic, sculptural floral arrangements and potted palms giving the illusion of a tame jungle, a fantasy paradise that might have sprung from the paintbrush of Henri Rousseau. Cushioned booths line one wall, their plant-themed upholstery echoing the surrounding décor. White clothed tables are scattered throughout the remaining space. The dulcet tones of Brazilian bossa nova waft through the air, contributing to the atmosphere of relaxing, idyllic retreat. We settle into our booth and eagerly await our garden of earthly delights.
Although Terra’s one-page menu is more paired down than the menus of many restaurants, its offerings are diverse. Operating under the label of Contemporary American, Chef Jeff Rossman plays with a variety of culinary influences and flavor combinations with delightful abandon, creating dishes that are both whimsical and refined. Under a less skillful hand this versatility could create a schizophrenic and disjointed dining experience, yet Rossman and his accomplished team manage to mold very disparate tastes, culinary influences, and ingredients into complex and multilayered dishes. The wine list is as exhaustive as the dining menu is terse, featuring a California-dominant selection, with even some wines from local vineyards. A smattering of Australian and New Zealand wineries are offered, as well as some thoughtfully chosen South American and Southern European varieties.
Our meal begins with a selection of the restaurant’s small plates, which can be enjoyed either as palatable preludes to entrees or as a tapas-style meal. Each unique dish showcases the kitchen’s skillful repertoire. Chipotle Marinated Skirt Steak arrives at the table as a precariously delicate tower, the thin slices of seared meat balancing each other and their weighty crown of salsa fresca. It is a feast for the eyes as well as the stomach, an explosion of color as the vibrant red of the skirt steak contrasts with the greens in the salsa fresca, and the reddish brown of the chipotle sauce. The meat melts immediately in our mouths, its flesh tingling with the smoky heat of the chipotle sauce. It is a bold starter, and a superb foreshadowing of what will follow.
Beef Sliders are a more casual, but no less sophisticated meaty appetizer. The two miniature burgers are nestled together on a chili-dusted plate with a radish sprout border. Their flavors are complex, a mixture of pungent rosemary from the house baked rolls, smokiness from charbroiled meat, sweetness from caramelized shallots, and the savory tang of truffle and cheese. Each distinctive flavor dances on the tongue before combining into a rich and deeply gratifying taste experience. Although the patties are thick and compact, they are immensely juicy, almost fluffy, and marry well with the sauciness of cheese and truffle mayonnaise. These beefy little morsels embody Terra’s culinary vision: the elevation of American comfort food to the experimental heights of haute cuisine.
For less carnivorous diners, Terra’s Pumpkin Ravioli and Avocado Shrimp Margarita Cocktail are innovative options. The sand-dollar-size raviolis are the essence of autumn, their spicy pumpkin filling accented by a sweet corn cream sauce and generous dusting of hazelnuts. The Avocado Shrimp Margarita Cocktail is aptly named: arriving in an elegant martini glass, the puree of avocado, tequila, and lime juice with tidbits of succulent shrimp is a refreshing aperitif for the palate. Both exemplify the range of Terra’s menu: a display of versatile epicurean personalities that are at once whimsical, refined, rich, light, and above all, eminently enjoyable.
If the Small Plates fail to satisfy your hunger, Terra’s delectable Large Plates will provide a more substantial meal with the same degree of creativity and complexity. Dishes like Clams and Angel Hair and Pan Roasted Tilapia Tipi Tapa utilize the freshest ingredients to create clean, nuanced flavors. The clams come from local Carlsbad Aqua Farm, imbuing Clams and Angel Hair with an ocean briskness that complements the bursts of tangy cherry tomatoes and slightly bitter pungency of the spinach. The Tilapia Tipi Tapa’s crust of garlic powder, chili, and cocoa powders is a bold and intriguing juxtaposition with the tender, sweet flesh of the fish. Although both dishes prominently feature fresh seafood, each is interpreted differently and is drastically transformed by their accompanying ingredients, making every bite a delicious surprise.
Lobster Macaroni ‘n’ Cheese is an elegant reinterpretation of the familiar comfort food. A massive lobster tail curls seductively around a carefully crafted pyramid, with penne and cheese as its brick and mortar. Lobster pervades all aspects of the dish, the result of the use of rich lobster stock in the cheesy béchamel sauce of the “macaroni and cheese,” making for a sublimely decadent dish that is the essence of crustacean. After the density of the macaroni and cheese, the fluffy sweetness of the broiled lobster tail is a welcome note of lightness, while its flavor echoes the seafood notes imbuing the rest of the dish. Brie, pecorino, and fontina cheeses enhance the overall opulence of the dish and assist in the elevation of this American standard to new heights of epicurean refinement.
Grilled Flat Iron Steak arrives as a veritable culinary mise en scene, a landscape constructed from a sizzling slab of steak leaning against a foundation of caramel-colored shallot and potato mash. A plucky green broccolini “tree” rises from the plate, casting its shadow across the steak and potato hillside. A stream of vibrant green chimichurri sauce encircles the dish, complementing the verdant broccolini stalk and creating a balanced composition. The taste is as pleasing as the presentation. The juicy steak mingles with the zesty cilantro of the sauce, creating a refreshing brightness that offsets the heaviness of the meat. The richness of the slightly sweet potato mash, infused with the shallots, well accompanies the zing of the chimichurri, providing a pleasantly starchy foundation for the more audacious flavors of the steak and chimichurri. The broccolini is a tasty alternative to a more traditional garnish, permeating the dish with its pungent, crunchy seasonality.
Although our meal has left us almost uncomfortably full, it is impossible to resist Terra’s tantalizing desserts. The Warm Chocolate Cigar is playfully presented in a glass dish resembling a large ash tray, with a dollop of unsweetened whipped cream dusted with cocoa powder “ash.” The cigar, a glistening, golden phyllo cylinder of near-burrito proportions, crackles open under our spoons to reveal its chocolate ganache bounty. It is a deliciously rich, but not overly sweet confection, a satisfying endnote to the meal. For those who crave a sweeter finale, the Warm Apple Tart is the essence of apple pie. An inviting circle of golden sweetness arrives with a pristine white dollop of vanilla bean ice cream, a floret of mint leaves sitting jauntily on top. Warm, gooey apple cinnamon filling is accented by the appealing crunch of a phyllo dough crust and a golden brown crumble top, with creamy ice cream melting into each crevice as an added level of indulgence.
As we prepare to leave, warmed by a deep sense of satisfaction, I glance around once more at this sunny restaurant. Terra’s warmth comes as much from the friendly, familiar atmosphere created by its staff as from its comforting food. At a nearby table, Chef Rossman checks in on a couple, chatting casually with them about their meals and their day. We stop to allow the hostess to pass as she escorts an elderly diner to her cab. This extra amount of care and attention lavished on diners contributes to the experience, bringing fine dining to a comfortable and unpretentious level, and making Terra diners feel like members of a close-knit community, united by love of food and good company.
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Customer Reviews
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Great for a birthday bash!
Name: Drew | Date: June.17.2010
We had a large group and our waiter got everything just right. My wife really enjoyed her experience there. The food was great!
Very nice
Name: Carmel | Date: May.31.2010
Godd food, good choices on the menu, quiet and relaxing - just what we were looking for!
Nice lunch!
Name: Carla | Date: January.28.2010
I went with 3 of my girlfriends. We went because it was dog friendly (though it was raining and we had to forgo bringing the pooches) and they had a gluten free menu. We had a great table by the window. Nice quiet atmosphere, plenty of parking in the Ralphs and Trader Joes parking lot. We had a great experience. Food was only okay.
Wonderful experience
Name: Tim | Date: January.22.2010
We had dinner at Terra during restaurant week in San Diego and were not disappointed. Every single dish had the most unique flavor. The crab cakes with the hot mustard and coconut flavor melted in your mouth. Everything we ate was very flavorful and delicious. The bread pudding at the end of the meal just put it all over the top.
Great Place!
Name: Marisa | Date: December.05.2009
This is a really great casual place to go to. It has an elegant feel, yet the prices are very affordable. This is my new favorite place to go to when I'm in the mood for a quiet, romantic dinner. I don't have to worry about waiting a long time to be seated, either. We went on a Friday night and were seated right away. The service was very helpful and polite.
Hidden Treasure.
Name: Jordan | Date: July.21.2007 To our surprise, we found a hidden treasure in Hillcrest.We were looking for a new restaurant to celebrate a friends birthday.Everyone at our table thoroughly enjoyed what they ordered. I ordered some halibut dish with sun-dried tomatoes,asparagus,and artichokes.Wow,that was good.Everyone ordered a different dish so we could all sample.The service was good and the atmosphere was very relaxing.Would definetly recommend to other friends.
Love The Food
Name: Alan | Date: July.17.2007 It's always difficult to decide what to order at Terra, because everything is so great.Love the seafood saute and halibut.I could go on and on. Great service! Great ambiance!
Great Food!!
Name: Tami | Date: June.09.2006 I've been here 3 times and the food is wonderful but the service is average. They usually have coupons in the Entertainment Book and various SD magazines that make it well worth it! They also have live blues w/BBQ on the patio every Thursday in the summer.
Empty. So-so service. Average food.
Name: Aaron | Date: April.05.2005 Empty on a Saturday night. So-so to poor service. Average food. This restaurant may have been better in the past looking at some of the past reviews but when we went in April 2005 it was not worth the price. Bottom-line there are too many other good restaurants to give this one another chance.
Wonderful
Name: craig | Date: April.21.2004 This is the 6th or 7th time at Terra's and the customer service has always been excellent. I tried the lobster raviola which was spectacular. The melon soup dessert was unique and very refreshing. Would highly recommend for lunch.
Terra is Outstanding
Name: anna | Date: September.01.2003 Terra cuisine, ambience and service rate the highest. The dishes are beautifully presented and wonderfull tasting with much that is organic; serving size is perfect; the surroundings beautiful and relaxing; excellent service!
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Restaurant Info
| Cuisine: | American |
|---|---|
| Neighborhood: | Hillcrest & Uptown |
| Cost: | 4 |
| Dress Code: | Casual |
| Tel: | (619) 293-7088 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1998 |
| Cuisine: | American |
| Neighborhood: | Hillcrest & Uptown |
| Cost: | 4 |
| Dress Code: | Casual |
| Tel: | (619) 293-7088 |
| Website: | Website |
| E-mail: | |
| Open Since: | 1998 |
Map & Directions
Address: 1270 Cleveland Avenue # K, San Diego, CA 92104Menus & Wine List
Business Hours
| Monday |
Lunch: 11:30AM - 2:00PM |
|---|---|
| Tuesday |
Lunch: 11:30AM - 2:00PM Dinner: 5:00PM - 9:00PM |
| Wednesday |
Lunch: 11:30AM - 2:00PM Dinner: 5:00PM - 9:00PM |
| Thursday |
Lunch: 11:30AM - 2:00PM Dinner: 5:00PM - 9:00PM |
| Friday |
Lunch: 11:30AM - 2:00PM Dinner: 5:00PM - 9:00PM |
| Saturday |
Lunch: 11:00AM - 3:30PM Dinner: 5:00PM - 9:00PM |
| Sunday |
Brunch: 10:00AM - 2:00PM Dinner: 5:00PM - 9:00PM |
Chef Profile
Executive Chef Jeff Rossman
A sense of community is very important to Terra’s executive chef and owner Jeff Rossman. Whether he is in the stifling heat of his kitchen, in the dining room mingling with guests, or outside the confines of his restaurant, Chef Rossman is devoted to improving the lives of others. Be it through an exquisitely prepared meal, tireless volunteer work, or simply a welcoming smile, Chef Rossman seeks to create a San Diego community united by a shared love of food and mutual respect. This focus is exemplified by Terra, which for ten years has been warming the neighborhood of Hillcrest with its welcoming and unpretentious atmosphere and masterful culinary creations.
Terra comes by its comfortable, familial air honestly. The Rossmans, a family of small-scale local restaurateurs, opened Terra in 1998, with it soon becoming a vehicle for son Jeff Rossman’s culinary experiments. Preceding Terra, the Rossman family owned a chain of local delis, whose success enabled them to open their first restaurant, Pam Pam Café and Grill in what is now the Daze Inn, in 1981. Chef Jeff Rossman began his culinary career as a lowly dishwasher in his family’s restaurant, working his way up and gradually teaching himself how to cook. After college and a Boston externship with star chef Michael Schlow, Chef Rossman returned to the family restaurant, serving bold dishes like seared fish with papaya salsa and steaks with chimichurri sauce that confounded assumptions about casual hotel cafes. Bolstered by the success of Pam Pam, Chef Rossman convinced his father to partner with him in Terra Restaurant, which opened its doors in 1998. Since its opening, Terra has been consistently gaining in notoriety, winning consistent praise from Zagat and Wine Spectator, in addition to regular acclaim from reader’s polls in San Diego Magazine and the Union Tribune for its exceptional service and cuisine.
Chef Rossman credits the culinary community in which he grew up for the development of his chef skills. Never receiving formal training, Chef Rossman learned as he moved up in his family’s businesses, acquiring his masterful cooking repertoire and knowledge by exchanging information and technical secrets with his fellow workers and kitchen superiors. It is this element of his culinary journey that fuels his strong humanitarian streak: as a veteran chef he is now in a position to give back to the community that helped fuel his own success.
Encouraging the growth and development of a culinary culture in San Diego, Chef Rossman donates a considerable amount of his free time to a variety of organizations and events. As a member of the Advisory Board for Central Elementary’s “From the Ground Up” garden project, a program which has recently garnered attention from the Childhood Obesity Initiative, Chef Rossman works to encourage more comprehensive nutrition education in local schools as well as to foster a greater awareness of food ways. As President of the Board for the Chef’s Celebration of San Diego, he works with fellow chefs to organize dinners to raise funds for culinary scholarships for local San Diego cooking hopefuls. In addition to funding formal culinary training, Chef Rossman hosts monthly cooking and wine classes at Terra, encouraging the development of a larger San Diego community of gourmands.
Despite the acclaim and notoriety Chef Rossman has received for his skills, he humbly assures us that Terra’s success is dependent on his staff: “Part of being a chef and a restaurateur is surrounding yourself with good people who take pride in their training.” He is so confident in the skills of his staff that he proudly states that he is “never on the line.” The masterful execution of his dishes is all initiated by his staff, while he concentrates on catering and managerial duties. It is this respect for his working community that drives his business, reflective in his praise for his staff. Chef Rossman disapproves of the type of prima donna personalities lauded in television programs like “Hell’s Kitchen.” He believes: “alot of chefs are really egotistical, yelling and throwing things. That’s not a way to treat people.” Instead, he recognizes the importance of courtesy, preferring to maintain a “fin[er] line between the roles of friend and manager.” The friendly atmosphere of camaraderie and good cheer is evident throughout Terra, where the warm smiles and helpful natures of staff create an inviting familiarity within the restaurant. In this way, Chef Rossman and the Terra team not only support the development of a culinary community throughout greater San Diego, but succeed in fostering a welcoming spirit of togetherness within the restaurant.
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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