I think this place is bad from hearing so many of the very few number of customers that do go in there and end up having a bad experience or as they say with a happy ending, with the un professional inexperienced female psycho working day time manageing ", its pathetic, ladies if u ever feel like working with a manger that is unapprochable gets high and hangs out on her off days drunk as a scunk at the clubs who not only can not answer your questions or build a special bond with all the girls working this is the place. Forget all work related questions , they won't be answered , she will stomp to the owner and act as if she is tattle tailing, this is a joke, then if u want to feel degrated and told ur nothing or f*** you for showing customer Service and devotion good work ethic go out the window , this is the den of dillusion that feels dumb to have no way back . If the owners whinning women feels threaten by ur beauty or genuine style she will make it impossible for you and if that doesn't work she will pout and cry and force you to feel sick to work along side with such a creep and throw u under the bus. This place uses the girls and customers see it . Ladies this is the last place to work at that is negative and leaves ur stomach in knotts . The only nice thing is unrated and unappretiated unfortunately and that is the cool male managers and waitresses that u see temp. And the true well composed few strippers there. Check out all the other clubs first as a heads up and customers make sure there's air conditioning and a girl on stage before you get taken for a few bucks and pay to walk into dissappointment .
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Some restaurants don't only speak for themselves, but yell. And you should be caught by Mama Testa, every dish is made from scratch. In an age when fusion is all the rage, Mama Testa is happy to show that going back to the authentic is by no means archaic. Each dish represents a focus on the traditions and techniques responsible for producing complicated flavors and textures. This is all especially true when fish tacos are the topic of conversation. Mama Testa was the first restaurant in San Diego to take on Bobby Flay, as part of Throwdown with Bobby Flay. And although these tacos may not have been the original cause of Mama Testa's good reputation, besting Flay was a great way to prove that it was one fish taco you don't want to miss. What made all this possible is Cesar Gonzalez, owner of Mama Testa, and his passion for Mexican cuisine and culture. He didn't want free range chicken just for the health reasons or because it was the current trend, but because only free range can bring out the flavors realized by the dishes as they are made in Mexico. In fact, all the fresh ingredients are for making Mexican food the way Mexicans do. And Cesar knows that just the food is not enough to give a sense of the culture, so he has made sure that while you dine, you can't help but notice the decor; pieces taken from themes of the golden era of Mexican movies and chairs baring actor's names. The entire idea of Mama Testa Taqueria is to fill your senses with the flavors, smells and sights of Mexico. A goal it has surely achieved.
Walking past El Vitral along the open stadium of Petco Park, shelves of premium tequila glisten in the restaurant window. Walking into the establishment, it becomes evident that tequila is definitely a theme. And why not? It is a quality product from Mexico, which falls in line with Chef/Owner Pablo Becker’s whole vision. His vision is to introduce all things good from fine Mexican cuisine and changing the way San Diego views Mexican food. If that isn’t the best first impression, wait until you walk into the main attraction, the open kitchen. Floor to ceiling stainless steel wrapped in glass pane, the kitchen is the ultimate centerpiece. Chef Becker compares the development of a restaurant is like fitting together pieces of the puzzle. He knows because he speaks from experience. When he first started in the restaurant business his mentor asked him to start like any other employee with no prior experience; by washing dishes. From there, he went through every step of the business from the bottom up. Today, as a restaurateur, he knows a restaurant inside and out and top to bottom. In fact from the hostess to the bartender, all are trained to answer any questions a patron might have about the décor, the various brands of tequila and most importantly, the food. Also on his team is Chef de Cuisine Norma Martinez. She heads the concept menu and blends items in like grandma’s mole recipe. With Chef Becker’s depth of culinary skills, extensive restaurant experience, and love for the restaurant industry, El Vitral is a definite home run.