Filet mignon bathed in blueberry sauce may seem as strange as peanut butter on catfish, but it works.
“Why I haven’t I seen this on a menu before?” I wondered aloud while savoring the juicy cut of meat at Acqua Al 2 in downtown San Diego’s Gaslamp Quarter.
Historic and hip, the 16-block Gaslamp Quarter abounds with more than 100 places to eat, many of them the best in their league. A neglected area until redevelopment started in the late 1970s, this enclave of gussied-up 19th century buildings is now an after-dark hotspot for locals, tourists and conventioneers. Cafe and restaurant tables crowd brick sidewalks lit by old-time street lamps, loud music spills out of jam-packed pubs and clubs, and boutiques stay open late. Some revelers rise above it all at chic rooftop bars warmed by fire pits.
Acqua Al 2 (“ah-qwa-all-doo-eh”) duplicates the menu and decor of its sister restaurant in Florence, Italy, right down to the “Filetto al Mirtillo” (that tender steak in sweet blueberry sauce). Other entrees with a twist include sliced New York steak topped with orange sauce or parmesan cheese and olive oil, served on arugula and foccacia bread. As in Italy, a typical meal starts with salad and a pasta course. Fresh-baked bread arrives in a paper bag, with olive oil and balsamic vinegar on the side.
Owner-chef Martin Gonzalez learned traditional Italian cooking techniques in Florence under the tutelage of Acqua Al 2’s executive chef. When he opened his San Diego knockoff in 2000, he recruited one of the Florentine chefs to train his American staff on preparation of the original recipes.
Dark wood, oversized candles and displays of wine bottles lend a rustic touch to Acqua Al 2. White plates autographed by celebrities and regular customers decorate the brick walls. Members of the San Diego Padres baseball team frequent the restaurant and its bar, and Gonzalez caters some of their post-game meals at the nearby ballpark.
By Randy Mink
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Courtesy of leisuregrouptravel.com
