That's no bull.Ĭhef Negrete is a San Diego native with extensive training at prestigous gourmet restaurants, including San Francisco's Gary Danko, The Dining Room at the Ritz Carlton, Tartine Bakery and Healdsburg's Cyrus.

It came to $71 per person for a ton of food (and multiple doggie bags), premium steaks, a bottle of wine, a glass of wine and two cocktails. When our bill came, I checked it twice to see if something had been left off (they did know who I was). The wine list is well priced, as are the entrees, a rarity at a steakhouse. They'd be even better if they came out of the kitchen hot.

I look forward to trying the Mary's wood-roasted harissa half chicken and Moroccan-inspired grilled lamb chop.įor dessert, the bourbon bananas Foster was, happily, not too sweet and the doughnuts were tender and nicely cakey inside. The 30-ounce Tajima Wagyu boneless ribeye is the sole exception it's imported from New South Wales, Australia.Ī friend also tried the braised short rib with creamy white polenta, which was rich and satisfying. Creekstone Farms in Kansas, Snake River Farms, Idaho and Double R Ranch, Washington. The restaurant sources its beef from some of the best cattle ranches in the U.S. All were perfectly prepared, tender and splendidly unique in flavor. It's a steakhouse, so three of us ordered steak, the prime rib cap, Delmonico ribeye and dry-aged New York. The pasta is absolutely al dente and the sumptuous three-cheese sauce is earthy and complex, not like someone poured some cheap truffle oil on top and called it a dish I've had more truffle mac and cheese than I care to admit and Bull and Bourbon's stands out as among the tastiest. We also loved the luscious, full-of-flavor Maine lobster and artichoke dip, the braised, super-savory oxtail ravioli with bone marrow and the side of truffle mac and cheese. Slightly crispy on the outside and luxuriously creamy on the inside, it's one of the best crab cakes in town. If you had to order only one appetizer (you won't want to, nor should you), it has to be the jumbo lump crab cake. Some friends met us for dinner and we tried a total of 12 dishes, 10 of which were outstanding only the broccolini and chocolate cream dessert were just OK.

Under the talented direction of executive chef Aldo Negrete, the restaurant's kitchen is turning out some pretty exciting food. It was a wonder I had an appetite for dinner at Bull and Bourbon that night, but I'm glad I did.

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