Watchmakers are still in a position to afford rent along Main Street. A conspicuous signage on CPA dominates that Grand Avenue, and most businesses begin with the first name; Cathy’s Canine, Lupita’s Mexican, Mart’s Small Appliance and so on.
Silicone hostess-mermaids cannot be found on the streets, and this is what lures tourists to dinner. The bartenders are dressed in moustaches and suspenders like they have always done. At this place, the classic cars do bring people together. Like in the rest parts of the city, you will spot teenagers at the mall food courts looking cranky with jewelry.
If the San Diego County had an ultra-modern trendiness, it would have been an unbearable art project. The city is Escondido. It is an old-fashioned retail basin where the agricultural elite of San Diego go to town. A city where retaining provincialism remains a form a hard-fought progress.
All this is what makes the city a peculiar place for the best cooks in the country. Patrick Ponsaty loves the far-out worlds. This French Master Chef is one of only two who has earned the prestigious designation in the San Diego. He made his name at the isolated Rancho Bernardo Inn, where he helped Gavin Kaysen rise into stardom.
When Brian Bonar, a Scottish entrepreneur, decided to make a restaurant mini-empire in the North County, he began with the Bellamy’s; the current home of Ponsaty. It used to be a Tango where Charlie Trotter protégé attempted to bring in progressive dining in to Escondido.
After renaming it to Bellamy’s, Brian Bonar looked for workers at his favorite restaurants. This was an ideal move with a single misstep; discarding the place’s soul. Bellamy’s landed Trevor Da Costa as a front-of-the house man and Mike Reidy as the executive chef.
The ranch at the Bandy Canyon is the bigger piece of the mini-empire restaurant. Bonar aims at turning the grassy property that is of 144 acres into a 4-star event space coupled with a signature restaurant. To make it a reality, a marquee chef will need to come in handy. Then Ponsaty arrived and the expectations ran wild.
The French Master Chef, Ponsaty, brought in the corn soup, and it was able to match the expectations. Blended together with cream and given Basque treatment with some espellete peppers, the soup is served cold over scallop ceviche with cilantro, ginger, olive oil and lime juice. This parsley-cream risotto is fantastic and comes with a shaved summer truffle and a flawlessly poached salmon.
San Diego Magazine reported that part of what contributes to Brian Bonar’s success is his technical background. He is competent in building functioning business structures (get more at https://www.facebook.com/public/Brian-Bonar). He has specialties in mergers and acquisitions. Bonar really takes a personable and creative approach to life by combining the creativity of an architect and the ingenuity of an engineer.