The ownership of Kindred did an impressive job transforming - MOTHERSHIP San Diego - Buy Reservations
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😍 5/5 - The ownership of Kindred did an impressive job transforming
By 👻 @Emmett T., 08/08/2022 3:00 am
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The ownership of Kindred did an impressive job transforming a former Mexican cantina into a cave-like bar and lounge with an outer space theme. Reservations are highly recommended for this new plant-based speakeasy in South Park. When I arrived 15 minutes before the opening time as a walk-in on their first weekend, there were already 10 people in line. A few parties had each booked a table and were seated first. The hostess then used a tablet to begin assigning walk-ins to empty spots at the bar or a table.About a dozen chairs were in the bar area which looked cramped with people standing around those who were seated. The lounge space could hold around 40 diners. The dark interior with rotating colored neon lights made you feel like you were inside a science fictional spaceship parked in an underground cavern. The "experience" as the server called it lasted 90 minutes before they ask you to close your check so the next wave of customers can be seated.The menu booklet was divided into four tabs... Cocktails, Beverages, Food, and Regalia. A table next to me was rather hardcore as they bought several pieces of merchandise from the Regalia. I picked one of the three Zero Proof selections (Homing Beacon) as my drink from the Beverages section. Coconut water, coconut cream, lime, and hibiscus were the ingredients. The balance between the zest of the lime and the cream of the coconut was perfect. The Homing Beacon was a good palate cleanser for my food picks.Five plates and one seasonal preparation were available as food (all vegan). The two that I chose were the Noodle and Tofu. The first plate had a small Hong Kong Noodle Cake as a base with laksa broth, yellow curry tofu, grilled gai lan, roasted pineapple, and toasted rice powder. The spiciness of the curry tofu was just right for me. The gai lan and roasted pineapple provided a contrast to the lemongrass and ginger flavors from the broth.The second plate was made up of otak tofu with tomato saffron sambal, Vietnamese fish sauce (nuoc cham), crispy shallot, and lime sitting on a banana leaf. I had never tasted this type of tofu before which used soy pulp (okara) and rice flour as the base. The bright red sambal was served on the side and looked fiery, but it was very mild. As firm tofu, I found this version to be unusual as the texture reminded me of a yam.These were small plates so don't expect a hefty serving size for the price. It would be best to order multiple selections and split them with a group. The kitchen did take a while to prepare the food. I am uncertain if this was done on purpose to pace a party through the hour and a half experience or if it was just because they were still learning to improve the efficiency of making the plates. It's worth coming to this spot at least once even if it means just getting out of the heat and sitting in a darkened, air-conditioned space while sipping, noshing, and socializing with friends.
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