Tapenade
7612 Fay Avenue, La Jolla CA 92037Since opening in 1998, Tapenade has established itself as a La Jolla institution. Diners frequent the sophisticated establishment for acclaimed chef Jean-Michel Diot’s Provençal-style French cooking. Diot, who comes to San Diego after a successful career in Paris and New York, offers a consistently award-winning menu, while Tapenade’s welcoming atmosphere and excellent service complement the cuisine. For an exceptional experience, Diot offers a five-course tasting menu with wine pairings, offered daily.
Tapenade: La Jolla's Charming French Bistro
Review by TableAgent
If there is a formula for the ideal restaurant experience—one where every need is met, every sense delighted, every dish inspired, and all of this without pretense—Tapenade Chef and Owner Jean-Michel Diot must have discovered it. His downtown La Jolla restaurant offers a harmonious fusing of delightful elements: modern sensibility, understated elegance, gracious hospitality, and exquisite, engaging cuisine.
Parking easily on Fay Avenue and entering the restaurant, our experience began with the smiling face of Ludovic Mifsud, Tapenade’s gracious Maitre D’. Greeting us at the entrance, he stood between the restaurants two main areas—to the right, an inviting bar and lounge; to the left, an equally enticing dining room. Framing the entrance were two semi-private dining areas—a round room enclosed in lush, velvet drapes for up to eighteen guests; and a charming, intimate alcove behind a low wall, set with a single table. The latter, offering a rare degree of intimacy for parties of two to eight, may well be one of the best tables in the city for special occasions.
We were seated at one of many tables against long booths in the main dining room. Tall, sloped ceilings buffered by long canvas sheets, cheerful yellow walls, and large windows made the space seem as bright and airy as the outdoors. Black and white photos in large frames as well as oversized canvas prints adorned the walls, each image celebrating the pleasures of food and wine. Simple, translucent curtains shielded the room’s windows, while a door to a charming outdoor patio stood open. The room epitomized casual elegance, with clean lines and carefully chosen textures that faded into the background, leaving only a warm setting that seemed to facilitate the lively buzz of conversation. I felt as if I were in a modern café in France or New York.
Chef Jean-Michel Diot hails from both, so it is no surprise that Tapenade seems like it could be found on another coast or another continent. Diot came to America from France in 1987 and spent ten years in New York City, where he opened three restaurants and garnered much acclaim. With numerous awards and glowing reviews under his belt, he moved to La Jolla, opening Tapenade in 1998. The result of a career split between countries is a culinary style that delightfully blends classic and modern French with a hint of California influence, all with a complex maturity that can only come from a seasoned chef.
We knew we were in for a treat when an amuse bouche—a dainty sliver of toasted baguette topped with a light pink swirl of dried fruit and goat cheese mousse—teased our palates. Lingering over the mousse's simultaneously sweet and tart flavor, I turned my attention to the wine list, which was approachable yet encompassing. Compiled by Chef Diot himself, the list focused on French and French-style wines, offering a combination of small and well-known producers. The front of the list offered smaller portions, including wines by the glass and half bottle, and a selection of "premium wines" available by the half-glass, glass, and small carafe. The 100 or so wines by the bottle included an excellent selection of Bordeaux and aged Burgundy wines dating back to 1988.
We gladly enlisted the advice of our server, who after discussing both the menu and wine list suggested a half bottle of 2002 Puligny Montrachet Louis Latour Chardonnay. Green, grassy, and crisp, the Burgundy wine was versatile and very food-friendly, and would prove to pair well with each course. We toyed with the tasting menu—a five course prix-fixe option offered daily, with or without wine pairings—but ultimately decided to order off the main menu.
Our first course offered a contrast in traditional and modern, with two dishes that spanned the range of tradition, taste, and flavor. The Escargots de Bourgogne au buerre d' ail, traditional Burgundy snails with fresh herbs & garlic butter, arrived in a white porcelain dish with six snail-sized cavities, each holding tender meat beneath a pool of hazelnut butter and parsley pesto. It was the sauce—a resonating, complex blend of herbs, nuts, garlic, and butter—that made the dish sublime. Each bite burst of flavor, the tender, dark meat a vessel for the savory sauce. The meat itself resembled shellfish in consistency, with a decidedly earthy flavor. Even - nay, especially - if you don’t think you like snails, you must try this dish.
The Salade de Crabe Dungeness, Salade de Mangues, was light and airy; the exact counterpart to the hearty snails. Likewise, it was creatively "Californian" in its execution where the escargots were classically French. A large white plate divided down the center by a generous swath of mango gastrique held on one side a salad of micro-greens and clover sprouts, and on the other a cylindrical, two-layer form beneath a curved waffle shell. The bottom of the form comprised plump bits of crab meat mingling with hints of cream, horseradish, and subtle spice. Atop, the cooling citrus of diced mango, pomelos, and oranges mingled with the piquant flavor of petit diced red onion. Together the tastes were fresh, vibrant, and delicate, the creamy crab filling out the light mango and the mango serving to tame the succulent crab.
Our next course featured Tapenade's signature dish, Raviolis aux Champignons: house-made wild mushroom raviolis served in a port wine & white truffle oil sauce with aged Parmesan Reggiano. Plump packages resembling dumplings sat in a pool of almost foamy broth, begging to be sliced into. Thin, al dente dough gave way to a deep blend of ground porcini, morel, and button mushrooms that melded in an earthy mélange of flavors. A forkful—earthy filling, light, savory broth, and the distinct flavors of parmesan and truffle—achieved what can only be deemed perfection. Harmonious, engaging, and intriguing, each bite was wholly triumphant.
The longest standing dish on the menu, Homard au Mais Blanc, Cepes et Vanille Tahitienne, was also the most arresting. The presentation seemed angelic: pale white, foaming broth spread across a wide bowl, gently blanketing plump pieces of pink lobster, verdant English peas, pale porcini mushrooms, and tiny pearls of corn. A familiar sweet aroma reminded me of powdered sugar, funnel cakes, and childhood bliss. The captivating smell was the Tahitian vanilla, the dish’s star ingredient. A spoonful of the broth evoked memories of melted ice cream on warm summer evenings—it was the most astounding taste of the entire meal. No bite went without some of the sweet vanilla cream—each piece of tender, succulent lobster, each crisp pea, each slender porcini mushroom and delicate baby Yukon gold potato. Sweet and savory, delicate and determined, it was no wonder this dish had remained on the menu for years.
With the last of our Latour Chardonnay dwindling, we moved to a glass of 2000 Bridgeview Vineyard Reserve Pinot Noir from Oregon. Served chilled, the wine’s subtle fruitiness burst forth, tempered by light tannins and a long, complex finish. It paired perfectly with our last entrée, the Confit de Canard.
The Duck Confit was classic where the lobster was creative. A plump, bone-in duck leg, which had been slow cooked for six hours, rested on a boneless thigh, towering beside a pool of deep-red port wine sauce, a medley of haricot verts and chanterelles, and a mash of Yukon gold potatoes sprinkled with corn. Thin, perfectly crisp skin gave way to tender meat that pulled apart effortlessly—it was intoxicating, almost smoky, in flavor. The accompanying port reduction was sweet and tangy, adding complexity to each bite. The corn mash—a blend of sweet corn kernels and buttery mashed potatoes, resonated with the freshness of in-season corn, filling the otherwise starchy potatoes with rich flavor. The chanterelles were dense and earthy and a perfect antidote to the sweet, flavorful sauce. There was not a bite that was anything less than captivating.
In fact, there was not a bite of our entire meal that had not been captivating, satisfying, and pleasurable. Content and delighted, dessert hardly seemed necessary. Yet, the excitement in Maitre D' Ludovic Mifsud's eyes was enough to convince us to sample some of Pastry Chef Jerome Maure's creations. Indeed, dessert proved irresistible, even in our sated state.
The Declinaison de Fraises et Rhubarbe was summer at its peak. A white egg-shaped form of pistachio and white chocolate ice cream set atop a cylindrical tower, a cookie crust surrounding a medley of chandler strawberries and rhubarb. The tart fruit blended perfectly with the creamy ice cream, both serving to keep the other in check. The surprising brilliance of the dish was the inclusion of fresh basil amid the fruit. Its earthy freshness kept the otherwise rich dish somehow grounded, awakening the palate after each bite.
We were bid farewell with silver tray of petit biscotti and almond cakes, affording us one last bite of sweet pleasure before departing. As we stood, reluctantly leaving the lively space for the world beyond, I knew that Tapenade had just found itself another loyal customer. I was already looking for my next excuse to return.
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Reservations
Business Info
- Address: 7612 Fay Avenue, La Jolla CA 92037
- Cross Street: Kline Street
- Location: La Jolla & UTC | La Jolla Village
- Cuisine: Continental | French |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Business Casual
- Meals Served: Lunch | Dinner |
- Parking: Street | Private Lot |
- Payment Options: VISA | Amex | MasterCard | Discover | Diners Club |
- Corkage Fee: 25.00 | Per 750ml bottle.
-
Staff:
Jean-Michel Diot
| Executive Chef
- Website: http://www.tapenaderestaurant.com/
- Phone: (858) 551-7500
- Features: Full Bar, Late Dining, Catering Services, Live Entertainment, Outdoor Seating, Private Room, Prix Fixe Menu, Smoking Area, Takeout Available, Tasting Menu, Winning Wine List, Wheelchair Access, Happy Hours, Personal Wines Allowed, Healthy Options,
- Occasion: Child Friendly, Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, People Watching, Quiet Conversation, Special Occasion, Quick Bite,
Business Hours
Reservations Available
- Monday
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- Tuesday
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- Wednesday
- Lunch - Main Dining Room 11:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- Thursday
- Lunch - Main Dining Room 11:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- Friday
- Lunch - Main Dining Room 11:30 AM - 2:30 PM
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Saturday
- Dinner - Main Dining Room 5:30 PM - 10:00 PM
- Sunday
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
F.A.Q.s
Frequently Asked Questions- Do you have a corkage fee?
- Yes, It is $25. Personal wines welcome
Menus
Lunch Menu
Served Monday through Friday between 11:30 am and 2:30 pm
Appetizers - Riviera Menu
- Riviera Lunch 21.95
- Choice of Soup "du Jour" or Organic Green Salad and choice of entree OR Choice of entree and choice of dessert.
- Soupe du Jour 7.50
- Soup of the day
- Mesclun à l’huile d’olive 7.50
- Mixed organic baby greens dressed with extra virgin olive oil & homemade red wine vinegar
- Saumon fumé d'Escosse 10.00
- Smoked Scottish salmon, crème fraiche, capers, red onion and toasted points
- Six Escargots à l'ail 8.00
- Six Burgundy escargots with garlic, parsley & walnut butter
- Salade façon César 8.50
- Hearts of romaine salad tossed with Caesar dressing, marinated anchovy, croutons & aged Parmesan
Main Course
- Raviolis aux Champignons 15.00
- Homemade raviolis filled with wild mushrooms, Port wine & white truffle oil, aged Parmesan
- Risotto du Jour 15.00
- Daily preparation of a creamy risotto
- La Pate du Jour 15.00
- Daily preparation of fresh pasta
- Saumon d’Alaska, Ratatouille Niçoise, Sauce Fenouil et Citron Ver 15.00
- Alaskan King Salmon, Provençale vegetable Ratatouille, fennel and lemon sauce
- Salade de Poulet aux Haricots Vert 15.00
- Breast of chicken, mixed baby greens, cherry tomato, green beans
- Légumes de Saisons Cuisinés 14.00
- Organic assorted seasonal vegetables, parsley olive oil and aged Parmesan
- Steak au Poivre, Pommes Frites 18.50
- Beef strip loin, black peppercorn sauce with aged brandy, French fries, mesclun salad
- Poitrine de Poulet 15.00
- Roasted chicken breast, Yukon gold mashed potato, baby vegetables
- Le Plat du Jour 15.00
- Special of the Day
Desserts
- Crumble de Pomme, Glace au Mascarpone, Creme Anglaise 7.00
- Warm apple crumble, mascarpone ice cream, English cream
- Baba au Rhum, Ananas Poche, Sorbet Ananas 7.00
- Baba au rum, poached pineapple, pineapple sorbet
- Profiterolles 7.00
- Puff pastry filled with vanilla ice cream, chocolate sauce
- Fondant au Chocolat, Fruits Rouges, Glace Noix de Coco 7.00
- Warm dark chocolate "fondant", mixed berries, coconut ice cream
- Clissique "Crème Brulée” 7.00
- Classic crème brulée
- Glaces et Sorbets 7.00
- House made ice cream & sorbets of the day
Tapas Bar Menu - Perfect for Sharing - Happy Hour
Happy Hour Bar Menu Available 7 nights a week, 5:30 to 8:30 pm ** Bar Subject to closing for Special Events
Tapas Bar Menu
- French Fries with Dips of Aioli and Ketchup 4.00
- Gougere, Warm Cheddar Cheese Puffs 3.00
- Assorted Dip with Crostini 5.00
- Honey and Herbs Goat Cheese, Tuna and Eggplant, Zucchini and Basil "Caviar"
- Calamari and Chickpeas Salad 6.00
- Calamari, Citrus, Chickpeas, Onion, Tomato, Herbs
- Lamb Sliders 9.00
- Lamb, Provençal Vegetables with Spicy Harissa, Mint and Garlic Aioli
- Paté Grand Mère, Homemade Terrine 6.00
- Tarte Flambée, Caramelized Onions, Bacon, Sour Cream, Gruyère 9.00
- Tiger Shrimps Cocktail Sauce 8.00
- Artisanal Charcuterie Plate, Homemade Paté, Salami, Prosciutto 10.00
- Moules Marinières 9.00
- Steamed with Wine, Onion, Garlic and Parsley (a Must)
- Smoked Salmon, "Creme Fraiche", Capers, Red Onions, Toast Points 12.00
- Crevette and Cocktail Sauce 8.00
- Homemade Wild Mushrooms Raviolis, Port Wine and White Truffle Oil, Aged Parmesan 8.00
- Medley of Seasonal Vegetables, Parsley Olive oil and Aged Parmesan 7.00
- New York Steak, Pepper Sauce, Mesclun Salad and French Fries 16.00
- Chicken Salad, Mesclun, Green Beans and Cherry Tomato 12.00
- Alaskan King Salmon, Organic Baby Spinach, Dry Vermouth Sauce 14.00
- Coq au Vin de Bourgogne 14.00
- Traditional Chicken Stewed in Burgundy Red Wine Sauce, Prosciutto Chunky Mashed Potatoes
Dessert
- Classic Profiterole, Vanilla Ice Cream, Chocolate Sauce 5.00
- Crème Brulée Duo 6.00
Dinner Menu
18% Gratuities included for parties of 6 or more. Split Order Charge $2.50
Appetizers Les Classiques
- Escargots de Bourgogne au beurre d'ail 12.00
- Traditional burgundy escargots with fresh herbs and garlic butter
- Assiette de Charcuteries Artisanales et Fromages 15.00
- Artisanal charcuterie and cheese plate, house-made pate, salami, prosciutto
- Saumon d' Ecosse fume, blinis de pomme de terre 16.00
- Smoked Scottish salmon, potato blini and traditional garnish
- Saumon d’Ecosse Fumé, Blinis de Pomme de Terre 16.00
- Smoked Scottish salmon, potato blini & traditional garnish
- Bisque de Homard 12.00
- Maine lobster bisque
- Raviolis aux Champignons 13.00
- House made wild mushroom raviolis, port wine sauce, Parmesan reggiano
- Petrossian Caviar 70.00
- 1 Oz Petrossian caviar, potato blini & traditional garnish
Appetizers Season Flavors
- Crevettes, Saint Jacques, Fenouil, Betterave 16.00
- Shrimp, scallop, fennel, beets, grapefruit, & orange vinaigrette
- Nems Croustillant de Canard Confit 14.00
- Crispy duck “rolls”, duck prosciutto, napa cabbage salad, orientale vinaigrette
- 6 Huitres du Pacific, Mignonette 18.00
- Pacific oysters, shallots and vinegar mignonette
- Gnocchi aux Légumes de Printemps, Sauge 16.00
- Potato & spinach gnocchis, spring vegetables, sage sauce
- Salade de Carbe, Mangue, Citron Vert et Lait de Coco 18.00
- Maine Jonah crab and mango salad, lime & coconut emulsion
- Paté de Sanglier a L’ancienne 14.00
- Wild boar “paté”, huckleberry jam, frisée salade, bacon
Entrees Les Classiques
- Homard au Maïs Blanc, Cèpes et Vanille Tahitienne 38.00
- Lobster, white corn, porcini mushrooms and English peas, corn and Tahitian vanilla broth
- Saumon, D’épinards, Dauphine, Sauce Vermouth 28.00
- King salmon, creamy spinach, dauphine, vermouth sauce
- Filet de Boeuf Poélé, Sauce au Poivre Noir 36.00
- Aged beef tenderloin, black peppercorn cognac sauce, pommes frites, mesclun salad
- Coq au Vin de Bourgogne 25.00
- Traditional coq au vin, chunky mashed potato
Entrees Season Flavors
- La Pate Fraiche du Moment 24.00
- Fresh pasta preparation following the season
- Peche du Jour, Emulsion d’ail & Paprika Fumé 34.00
- Fish of the day, brussel sprouts, cauliflower, potato gnocchis, smoked paprika & garlic émulsion
- Saint Jacques, Raviolis de Poireaux & Truffes 32.00
- Maine scallop, leeks & black truffle raviolis, green apple, lemon beurre blanc
- Gigot D’agneau, Tarte de Légumes Jus Simple au Cumin 28.00
- Roasted leg of lamb, vegetable tart, arugula & kumquats, cumin lamb jus
- Duo de Veau de Lait, Noisettes, Poitrine, Jus Simple 38.00
- Veal duo, tenderloin noisettes, braised breast, potato boulangere, brocoli, pan jus
- Civet de Sanglier, Pates Fraiches 34.00
- Wild boar braised in burgundy red wine sauce, fresh pappardelle, celery, ice carrot, bacon
Side Orders
- Pousses d’epinard a la Creme d’echalotte / Baby Spinach in Shallot Cream 6.00
- Pommes Frites / French Fries 6.00
- Haricots Verts / Green Beans 8.00
- Purée de Pomme de Terre / Yukon Gold Mashed Potato 6.00
Vegetarian Menu
Appetizers
- Raviolis aux champignons 14.00
- Housemade wild mushroom raviolis, Port wine sauce
- Mesclun à l'huile d'olive, fromage de chèvre, et betteraves 10.00
- Organic baby lettuce, artisanal goat cheese, baby beets
- Gnocchi's de pomme de terre et poireaux, truffes noires 24.00
- Yukon gold potato gnocchi's, braised leeks & truffles, Parmesan Reggiano
Main Courses
- Penne Primavera 22.00
- Penne pasta with vegetable medley
- Risotto aux champignons et asperges 26.00
- Wild mushroom risotto with green asparagus
- Assiette de lègumes cuisinés 20.00
- Farmers market organic vegetable medley
Children's Menu
$16.50
Appetizer
- Caesar Salad 0.00
Choice of Entree
- Pasta 0.00
- Pasta with homemade tomato sauce
- Chicken 0.00
- Chicken breast, pommes frites
Dessert
- Ice Cream 0.00
- "I Scream" Dessert
Beverages
- Drinks 0.00
- Selection of Sodas & Juice
Sunset Menu
$29.95
Offered Sunday through Thursday between 5:30 pm to 6:30 pm
Appetizers
- Mesclun Salad 0.00
- Organic field green mesclun salad, extra virgin olive oil dressing
- Soup du Jour 0.00
- Soup of the Day
Main Courses
- Traditional Coq au Vin 0.00
- hicken stewed with Burgundy red wine sauce with chunky mashed potato and snow peas
- Alaskan King Salmon 0.00
- Organic spinach with grey shallot cream, herb raviolis, dry vermouth sauce
Desserts
- Crème Brulée du Jour 0.00
- Ice Cream and Sorbets 0.00
Dessert Menu
Served Daily at 5:30 pm
Les Fromages Et Desserts
- Assiette de Fromages, Pain aux Noix 12.50
- Artisanal cheeses, homemade walnut bread, dry fruits & nuts
- Profiteroles, Glace à la Vanille Tahitienne, Sauce Chocolat 10.00
- Classic profiteroles, vanilla ice cream, chocolate sauce
- Raspberries and strawberries 'Mille Feuille" blood orange sorbet 10.00
- Vanilla poached pear, chocolate hazelnut crumble, caramel sauce 10.00
- Crème brulée 10.00
- Blueberry "Crème Brulée Tartelette", Red Berries Coulis
- Cheese cake au Citron vert key lime 10.00
- Key Lime Cheese cake "Bavarois"
- Warm chocolate fondant, pistacchio parfait, raspberries sorbet 10.00
- Glaces et sorbets 9.50
- House made ice cream & sorbets of the day
- Special dessert and mignardises 10.00
- Inquire with your server
Tasting Menu
$65.00
Served Daily at 5:30 pm, $65.00 per person $95.00 with premium pairing wines
- Special du Chef 0.00
- Chef's Special of the Night
- Salade de Crabe à l'Orientale 0.00
- Maine Jonah Crab Salad, Spring Vegetables "Nem" Sweet Ginger Dressing
- Poisson du jour, Garniture de Printemps 0.00
- Fish "du Jour", Spring Vegetables, Sauce Vierge
- Noisettes de Veau aux Morilles 0.00
- Veal Tender Loin "Noisette", Morels Sauce, Sweet Potato, English Peas
- Le dessert de votre choix 0.00
- Dessert of your choice
- Mignardises 0.00
Mussels, Fries and Beer
$11.00
Mussels, French Fries and Beer Festival. Tuesday, October 9th to Sunday, October 21st. French and Belgian Artisanal Beers. Beverages priced separately, not included. Available for lunch and for dinner.
Mussels & Fries
- Traditional “Moules Marinières + Frites 0.00
- Mussels, white wine, shallots, garlic, parsley, butter
- “Moules au Roquefort” + Frites 0.00
- Mussels, white wine, shallots, roquefort blue cheese, parsley
- L’Exotique moule au Curry + Frites 0.00
- Mussels, white wine, shallots, cream, curry, green apple, parsley
- Moules a l’Ardennaise + Frites 0.00
- Beer, shallots, smoked bacon, mushrooms, cream, parsley
Selection of Beers
- Belgian Beers 0.00
- Blanche de Bruxelles, Chimay premiere red
- Northern France 0.00
- Fisher, amber, Gavroche, Bière de Garde