It seems that wordpress is not allowing me to keep approved comments, or I am just too tired to figure this software out and use it correctly. So for the record and for the comment that was accidentally deleted the answer is….

BTAB = bring to a boil.

BTAB is a chef abbreviation. We chefs are a lazy lot you know.

And sorry to vitamin J, your comment was also lost in the wind…

I’ll try and figure out why when I approve a comment is goes away in the next week. Thanks again for all that have come to the Glass Door restaurant here in San Diego during our training phase and those of you who find and download my recipes on the net. I hope that you enjoy them all, and that goes for all the peeps at ramenramenramen.net. Thanks for the link guys and I am looking forward to creating some more gourmet ramen recipes here soon.

Best,

chefRob

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Well the time has come to start our dinner service, which begins in earnest this evening. We had a sucessful weekend running our brunch menu and our breakfast menu has been live for the past week. We have had alot of great compliments from both hotel guests and locals alike. My staff and myself are very excited to get this final piece of the puzzle up and running so the Glass Door restaurant will be the dining destination in the Little Italy section of downtown San Diego.

The oysters pictured above are from our small plates menu that runs from 10 pm until 1 pm nightly. I am searching for locally produced oysters for this dish, ones that will show the quality of the foodsstuffs coming from the greater San Diego region. Until I find ones I like, we will be using Fanny Bay oysters (pictured above).

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Well it has been a long and winding road but finally, we the Glass Door restaurant is open. We are now open for breakfast, lunch & our small plates menus for hotel guests and the general public. I cannot begin to list all that my hat goes off to in helping build this restaurant from the shell it began as into the beautiful and stunning restaurant it is today but I would like to thank all  for their hard work and determination in getting this project finished.

Our breakfast menu consists of some old American standbys and some of my european favorites, like our Brussels style Belgian Waffle that is pictured above. Topped with whipped pastry cream, icing sugar and our bananas foster sauce this is one of my favorite dishes to date.

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