out and about: le coq road to james beard

How cool is this concept. Tara monsod, executive chef at two of brian malarkey restaurants in san diego, has been nominated for a james beard award. Best chef: california. Animae. And while tara is exec chef at animae, she is also exec chef at le coq, our local la jollan malarkey restaurant. And while new, it’s relatively becoming one of our favorite spots. Especially the starters and fresh raw seafood dishes.

My point? Well, tara is doing a countdown to the james beard awards by cooking at the bar of le coq every thursday through june 5. Each night features three dishes inspired by the famer’s market that day, and fresh caught fish.

We weren’t able to make the first few, but caught last week, and are planning on going again in june.

When I tell you these dishes are special? They are special. Plus - who doesn’t like to chat with the chef, ask questions, and learn new things.

Service starts at 5 pm, is only at the bar, and dishes will be served only until they are gone. Bonus. Happy hour and the regular menu are both offered during the same time.

ipa: harland “india pale whale”

calvados 75: calvados, pear liqueur, vanilla, citrus, bubbles

We started out with some cocktails… and I have to tell you the calvados 75 is one of my favorites. It’s the pear for me.

Harland is one of jamie’s go to hazy ipa, so he certainly wasn’t disappointed to see it on the happy hour menu.

hokkaido scallop: english pea, pea tendrils, lemon, onion flowers, dill

Hold on to your hats. This was jamie’s favorite dish. Jamie loves scallops. Cooked scallops. And yes, he will and does eat raw scallops, they aren’t his favorite, like they are mine.

But in this instance? He’d order this dish over and over and over again.

The scallops were perfect, the peas added the perfect fresh element, the lemon a tangy acidity. Absolutely a fantastic bite.

kanpachi: peaches, eplette, shallot jam, yuzu, opal basil, radish

Talk about the perfect spring bite. It’s all the freshness of this season… that, combined with the slight heat from the esplette, the shallot jam, and the acidity of the yuzu made such a great bite.

I didn’t catch how/where the opal basil came into to play… but it wasn’t something I needed.

bubbles: crémant de limoux, côté mas

Bubbles on happy hour? Who does that? Le coq does, and I love them for it.

yellowtail: asparagus, trout roe, dijon buttermilk dressing, parsley oil

Loved the use of both white and green asparagus here. Quickly blanched, they still had a bite to them, and none of the mushiness that asparagus can get, but that none of us want.

The trout roe provided the perfect pop in your mouth, and the buttermilk dressing brought everything together.

Seriously, not a bad dish on the entire thursday special menu.

happy meal: classic burger (chef tara’s special sauce, shaved onion, american cheese, sesame bun), 3 poached shrimp, frites, bubbles (prosecco)

Because we could. And because who doesn’t want an elevated happy meal? And did I mention it’s only 20 dollars?

Seriously we are still talking about the burger a week later. Only served at the bar after hours or happy hour, or as part of the happy meal. It used to come with fried oysters… and I’ve got to tell you, I’m a little bummed they replaced them with shrimp. Your girl would rather have the oyster. Just saying.

Just get the happy meal. You won’t regret it. I’m already looking forward to my next one.