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WORLD FARE: DiBiase takes Tidal at Paradise Point

May 11, 2016 mgardiner

View from Tidal deck 2

My blood began to boil almost as soon as well-known local chef Flor Franco said it: “Why don’t you write about female chefs, Michael?” My first thought was to couple outright denial with examples. Then it occurred to me my long list of examples was a short list indeed. My next thought was to ask myself why, exactly, I hadn’t been to Tidal (1404 Vacation Road) in Mission Bay to try Chef Amy DiBiase’s food?

Read more at http://sdcitybeat.com/article-17392-DiBiase-takes-Tidal-at-Paradise-Point.html

Duck Confit | local shelling beans + applewood bacon lardon + kale Venus Clams | salsify puree + purple potato + bacon Ricotta Gnudi | maitake mushroom + asparagus + red pearl onion + truffle froth Lamb Ragu | allspice + preserved lemon-ricotta + house fettucine Kumquat-Chili Glazed Pork Cheeks | spring vegetable ragout + english pea puree and pea tendrilsYellowtail Carpaccio | white strawberry + thai chili + lemon + avocado mayo + basil

Articles, California, Fine Dining, North America, Publications, Regional American Cuisine, Restaurant Reviews, San Diego, San Diego CityBeat, The World Fare, USA Amy DiBiase, CityBeat, Duck Confit, equal pay, female chefs, Flor Franco, Ricotta Gnudi, San Diego, sexism, Tidal, Venus clams, World Fare

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