2025
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2025
这是加斯兰普（Gaslamp）的一个流行地址，由2009年顶级厨师大赛的冠军Brian Malarkey创建。从那时起，这位年轻的主厨已经创建了10家餐厅，其中5家在圣地亚哥。在一个工业化的城市阁楼装饰中，你可以品尝到经典的美国美食，并通过生物、葡萄酒和鸡尾酒的菜单来重新审视它的创造性。菜单是按主题组织的：绿色、海洋、牧场、农场。正如2011年《泰晤士报》所描述的那样，Searsucker的菜肴既有趣又美味。
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3.6/5
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以下评分和评论反映的是会员的主观意见，而非 The Little Witty 的观点。
访问于一月 2024
I should of gone by the last review I read because we experienced the same thing. My husbands steak was under cooked and my son's steak was overcooked. My salmon, I think was frozen and way too much sweet sauce. Then to top it off we got cheesecake out of a box, we could see him taking it out of the box, we thought it would be homemade. For a dinner of 3, the bill was $450.00, that's insane!! So disappointed..............will never come back, read the reviews it helps!!!
访问于一月 2024
Can’t talk enough great things about my dinner at butchers cut. Drinks were on point and the service from mollie and Jenny were 10/10. Will for sure be back once I’m stateside!
访问于一月 2024
If you’re looking for a spot with beautiful ambiance, great food and fantastic hospitality this is your place!! My wife and I decided to stop in for a quick Hot Totty (as it was strangely cold in SD .. lol) along with slice of birthday cake… and not only did our bartender Jenny go above and beyond with the birthday cake… she made an absolutely delicious Hot Totty and Carajillo for my wife and I. She showered us with amazing service and tasty drinks!! And would’ve been the main reason to make a return visit until Molly made an appearance! As her mixology skills were on full display with her creation of “The Cindy” for my wife. A warm and smooth whisky cocktail with a floral tint. They were both so amazing and really personify the kind of modern day bartender a customer wants serving them. Looking forward to my next visit!
访问于一月 2024
We were hoping for a relaxing steakhouse experience but ended up with a rushed and poor experience, everything was dreadful. We ordered and the appetizers which came quickly and were ok but before we finished them our steaks arrived, the server attempted to push the appitizers aside to place down the steaks on a tiny table of which there was no room. We were left waiting for cutlery. Bread arrived before any cutlery and after the appetizers. The steaks were dreadful, really hard on the outside it was like sawing through a block of wood. The steaks looked cooked as ordered but were dry and tough. One of the sides was freezing cold. We were in and out in less than 50 minutes all for a cost of almost $300
Very disappointed. Caprese salad was good . Will visit my other steak places in SD not impressed on first visit