Anthology

The menu is still changing (already gone, alas, is the goat cheese soufflé, which didn’t sell, while Italian-sausage–stuffed cannoli have been banished to the weekend late-night menu), and the kitchen is still finding out what its target population would like to eat. Celebrity chef Bradley Ogden (who originally shaped the flavors at Arterra and at Anthology) lives upstairs, in the apartment building atop the restaurant — as does his neighbor, Illume owner David Brienza, a general contractor making his first foray into the restaurant biz. Ogden served as the restaurant’s consultant, and the fare has his stamp of natural, seasonal, simple, and lightly seasoned dishes.

http://www.sandiegoreader.com/news/2008/nov/25/nicole-should-be-mousse/