I loved this spot when it was Argyle Steakhouse. Now celebrity chef Richard Blais is running things. The first change I notice is valet parking is $5. Bummer as we always parked in the close spots the valet now is in charge of.
Dining room looks the same.
Menu has changed and the prices are higher.
Mishima Ranch Wagyu Beef burger with lettuce and tomato. Bun was toasted and had a mild flavor. Lettuce and tomato were fresh and crisp. Wagyu beef had a rich beefy flavor. This was a good burger but I wouldn’t get it again as it was $26. Triple cooked fries that came with the burger were among the best fries I’ve had. Loved the crunchy texture and the potato flavor.
Swordfish Prime Rib “Neptune’s Cut” was tender, flaky, and juicy. Quality of this fish was among the best I’ve had and the preparation was excellent. Chef brought out the delicious flavors of the swordfish and added a nice char. Black lime and black pepper was perfect for enhancing the flavor of the swordfish. This 16oz entree is fit for the king of the sea.
Lemon Meringue dessert was decadent. Consisted of Meyer lemon mousse, tangy lemon curd, white chocolate crunch, strawberries and strawberry violet sorbet. Overall this is a delicious lemon based treat. Strawberries on the side were fresh and sweet. Sorbet had a delicious tartness more like raspberry than strawberry. The violet component was a welcome surprise.
Delicious tasting sorbet.
Service was excellent. Lunch for 2 was over $150 which was around what dinner at Argyle cost.
There were not that many people visiting for lunch which made sense after talking to our waitress. Seems the celebrity chef only visits for dinner which is when Ember & Rye are packed which explains the need for the valet. Next time I’ll have to try a steak. I really miss the popovers Argyle Steakhouse served.
Ember & Rye
7447 Batiquitos Dr
Carlsbad, CA 92011
(760) 603-6908
Such a beautiful view paired with exquisite food!
Yes!
I enjoy the wood-fired approach to cooking – getting back to our caveman roots! In San Diego it stands apart and isn’t very common but I’m fascinated by restaurants around the world that cook with nothing but wood and fire.
I love wood, fire, and smoke. My fav bbq’s smoke their meats with wood.
I’m coming here soon! Chef Blaise is my total crush and meeting him years ago at Juniper was a highlight for me. But gosh, yeah, the menu price here is really high. Friend called them last night to ask about their corkage fee (they told her it’s $35/bottle). I hope to try one of their steaks.
That’s great you met him. Looks like he shows up at dinner randomly. Let me know how the steak is!