By Ariele Johannson
July 15, 2014 (San Diego)--Ahi tatare, bbq pork cheeks, grilled scallops, chipotle linguine, and a homemade chocolate caramel bombe: what do they all have in common? All are foods selected, cooked, and presented by gourmet standards; offered up by Bistro 60, and thoroughly enjoyed by me and my dining companion.
