505 Laurel St,
San Diego, CA 92101
After a wonderful dinner at Cucina Urbana about a month ago, BF and I couldn’t wait to go back. Luckily, we were able to squeeze in a visit before Christmas.
BF and I decided to try some different dishes than last time. We started off with the daily board special, which consists of three appetizers that change daily. On this occasion, there was a bruschetta, a smoked salmon and fried sweet breads.
My favorite was the bruschetta. Usually the bruschetta I eat is made with oilive oil and tomoatoes. This one was really different, but it was really good.
We also ordered some truffle oil fries. I had seen this on the menu and thought a side order of fries for $7 was a little pricey. However, I changed my mind once they arrived because we had a huge serving of fries. The fries were thin, crisp and drenched in truffle oil. Delicious. We couldn’t stop eating this and ate every last fry.
For my main course, I chose the mushroom corzetti. This was my first experience with corzetti. When my entree arrived I was surprised by how soupy it looked. Tucked underneath all the sauce were some large rounds of pasta. The pasta tasted homemade and chewy. I could have done with less sauce, but overall I liked my dish.
BF ordered the guanciale and farm egg pizza. The egg yolk was served raw on top of the pizza. The brie in the pizza made it a little on the salty side, but what made it worse was the guanciale. Guanciale is an unsmoked italian bacon. This was our first experience with guanciale and we couldn’t believe how salty it was. Each chunk was crusted with salt. Also a lot of chunks were just chunks of pure fat. We didn’t like the pizza too much because of how salty it was.