A+ at C Level

There is no shortage of wonderful food, and amazing chefs in San Diego, CA. From North county down to the South Bay, there are endless culinary options to fit your every craving. As it turns out yesterday, we were in the mood for a little scenery & a little seafood. Luckily we chose wisely, and had the great pleasure of eating at Island Prime’s C Level, on Harbor Island. A member of the Cohn Restaurant Group here in San Diego, Executive Chef Deborah Scott has a true winner on her hands. Having previously sampled Chef Scott’s other restaurant menus (Kemo Sabe, Indigo Grill), I had a very good feeling!

If talking about scenery alone, C Level is an ideal place to dine. The restaurant overlooks an expansive view of the SD harbor, downtown city skyline, and Coronado bridge. We were lucky to be seated on their outside patio, at a table bayside. You can’t beat a view like this one:

 Now based on the food, this place may be at ‘C’ level, but the quality earns them a solid ‘A.’ You can check out their menu & specials online here (viewer take warning—this will make you hungry).

The Beverage Pick: I would’ve usually ordered a glass of wine—C Level offers a well developed list— but then I heard the special of the afternoon—The Mistletoe. This holiday-inspired cocktail combines spiced rum, Licor 43, a simple-honey syrup, and fresh cranberry juice—now isn’t that festive? It was not too sweet, but extremely smooth (I could have easily had a couple of more over the afternoon, but I was driving).C level (25)

The Food Picks:  There were ample gourmet (yet causal) dishes to choose from on the lunch menu. From appetizers like crispy potstickers & ahi stacks, to salads of organic baby greens, all the way to indulgent filet burgers—there were too many great dishes to choose from! My struggle did not last long— I decided to order the Lobster & Fontina BLT. (did angels just sing?) This sandwich is exactly as titled & served between toasted pieces of jalapeno cheddar sourdough bread (yes please!) This sizable portion is also served alongside a small cup of Chef Scott’s lobster bisque—decadent & delicious. This sandwich boasts a generous amount of chilled lobster salad, which combined nicely with the spice from the jalapeno bread. The lobster salad was not overly saturated with mayonnaise or seasoning, but a prefect balance—well played! This was definitely enough to share, though you’ll have a hard time wanting too! Lobster BLT, we WILL meet again.C level (17)

Our second dish was the Blackened Chicken Quesadilla. Sounds fairly standard for a San Diego menu, but ours boasted a roasted-corn salsa, caramelized onions, all topped with fresh avocado crema, and served alongside a pineapple salsa with chile black beans. Wow, this too was a generous portion and we loved every bite. The chicken is white breast meat which I prefer, and the overall flavor was just enough heat from the spices/jalapeño, with just enough cool from the crema & pineapple salsa. Is it bad that I wasn’t another one right now? C level (13)

I just wish we could have sampled more at one sitting. I will be back to do just that with my game-face ready.

This is a great spot for lunch, happy-hour post work, or a nice dinner out. I really enjoyed the experience, service & the menu. If you’re in San Diego, save your appetite & get over there:

(C Level. 880 Harbor Island Dr. San Diego, CA. Harbor Island)

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Welcome to the dinnervine!

Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

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