The long-awaited Duke’s La Jolla is a winner

By Wendy Lemlin

     I’ve always been a fan of Chef Anthony Sinsay.  Since I first tasted his creations at Harney Sushi, where he was one of San Diego’s first chefs to experiment with the then-revolutionary magic of “molecular gastronomy”, and later at the now-defunct Burlap, I’ve been more than a little in awe of his ability to coax multi-layers of flavor from relatively simple ingredients.  I was expecting great things from him at the newly opened Duke’s La Jolla, but even so, on my recent visit I was wowed by how the Exec Chef is able to let his sparkling culinary personality shine within the confines of a corporately owned restaurant group with numerous eateries in California and Hawaii. I think his creativity will be very instrumental in modernizing the traditional menus of a long standing brand. Continue reading →