{"id":683,"date":"2008-11-25T14:41:29","date_gmt":"2008-11-25T21:41:29","guid":{"rendered":"http:\/\/anthologysd.com\/blog\/?p=683"},"modified":"2008-12-02T14:42:35","modified_gmt":"2008-12-02T21:42:35","slug":"nicole-should-be-a-mousse","status":"publish","type":"post","link":"https:\/\/anthologysd.com\/press\/2008\/11\/25\/nicole-should-be-a-mousse\/","title":{"rendered":"Nicole Should Be a Mousse"},"content":{"rendered":"<p>The menu is still changing (already gone, alas, is the goat cheese souffl\u00e9, which didn\u2019t sell, while Italian-sausage\u2013stuffed 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 \u2014 as does his neighbor, Illume owner David Brienza, a general contractor making his first foray into the restaurant biz. Ogden served as the restaurant\u2019s consultant, and the fare has his stamp of natural, seasonal, simple, and lightly seasoned dishes.<\/p>\n<p><a href=\"http:\/\/www.sandiegoreader.com\/news\/2008\/nov\/25\/nicole-should-be-mousse\/\">http:\/\/www.sandiegoreader.com\/news\/2008\/nov\/25\/nicole-should-be-mousse\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The menu is still changing (already gone, alas, is the goat cheese souffl\u00e9, which didn\u2019t sell, while Italian-sausage\u2013stuffed 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 [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-683","post","type-post","status-publish","format-standard","hentry","category-restaurant-buzz"],"_links":{"self":[{"href":"https:\/\/anthologysd.com\/press\/wp-json\/wp\/v2\/posts\/683","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anthologysd.com\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anthologysd.com\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anthologysd.com\/press\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/anthologysd.com\/press\/wp-json\/wp\/v2\/comments?post=683"}],"version-history":[{"count":1,"href":"https:\/\/anthologysd.com\/press\/wp-json\/wp\/v2\/posts\/683\/revisions"}],"predecessor-version":[{"id":684,"href":"https:\/\/anthologysd.com\/press\/wp-json\/wp\/v2\/posts\/683\/revisions\/684"}],"wp:attachment":[{"href":"https:\/\/anthologysd.com\/press\/wp-json\/wp\/v2\/media?parent=683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anthologysd.com\/press\/wp-json\/wp\/v2\/categories?post=683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anthologysd.com\/press\/wp-json\/wp\/v2\/tags?post=683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}