Brussels style Belgian Waffle

Brussels style Belgian Waffle with Bananas Foster & Pastry Cream

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.

Brussels style waffles are a bit different than your ordinary waffles as the batter uses yeast to attain a crispy and light waffle, where as most commerical mixes and recipes call for a chemical leavening agent. The Glass Door restaurant is the only restaurant in San Diego to serve this style of waffle, and with our view of the bay is the best place to spend a lazy Sunday morning with a warm cup of coffee admiring our view of San Diego bay and Point Loma.

The kitchen is working on our small plates menu and on Monday we begin our full menu dinner service. I will be posting more images of our food as time permits. Hope to see you all soon here at the Glass Door restaurant San Diego.

Best,

chefRob

4 Responses to “Breakfast at the Glass Door restaurant”

Amy G on 10 Sep 2008 at 5:37 am #

The waffle looks delicious! Will there be a menu posted online or a website just for the restaurant? Will you be offering vegetarian options at all? What hours/days are you serving? Congratulations on your newest venture. We’re looking forward to coming for brunch Saturday or Sunday.

chefRob on 10 Sep 2008 at 11:29 am #

Amy,

Thanks for the complement, I love waffles and the one we serve here is a Brussels style Belgian waffle. We make our batter daily and use yeast as the leavening agent as instead of chemical leavening agents or pre made batters/mixes like most other restaurants and hotels do.

We are finalizing our full lunch and dinner menu (and sending it off to the printer) this week. Once I get these back from him, I’ll post the menu in some form (word doc, pdf, etc).

We do have vegetarian options available, and more once the rooftop organic garden is up and running. Our current vegetarian option on the dinner menu is grilled seasonal vegetables served over white polenta (which I am having a hard time getting) and a smoked chile harissa with roasted pinon nuts. Our lunch option is the same vegetables served on pita bread with house made hummus and tzatziki sauce.

Mark Yovanovich on 12 Sep 2008 at 11:38 pm #

Greetings Chef Rob, Just a quick note, I’m one of the Lead Concierge at The San Diego Marriott Marina and I am trying to find out more about your restaurant. Any info would help.

Thank You,

Mark Yovanovich
Lead Concierge
San Diego Marriott Hotel & Marina
619-234-1500 ex 51

chefRob on 13 Sep 2008 at 3:23 pm #

Mark,

Good day to you and thanks for dropping me a line. I, or Draven, the F&B manager for the hotel will contact you on Monday so we can answer any questions you might have about the restaurant (it would take me too long to go into details here).

I have just posted our opening dinner menu on the blog, if you would like to take a look just follow this link,

http://agreatchef.com/blog/glass-door/menu-update-12-sept-08/

Have a great weekend and thanks again.

Best,

Rob