by Frank Sabatini Jr.

—[ hot eats ]—

Through warm amber lighting, comfy seating and hospitable service, Tabule exudes a stay-awhile living-room feel that is uncommon to the Gaslamp District. “When people are comfortable, they eat well and drink well,” insists chef-owner Moe Sadighian, who named the restaurant as a play off the Arabic word for “salad,” actually spelled tabouleh. His global menu sends you journeying through Asia, France, Italy, Mexico and then back to California with dishes that cordially suit their origins. It’s fusion without the confusion. The filet mignon medallions laced with mushroom-pepper reduction are outstanding, as is the shrimp bisque sweetened with pureed carrots, and Thai ribs appointed by serrano jelly. In addition to numerous appetizer and entree choices, the menu includes eight different ceviches, all served with dry-grilled corn tortillas.

—[ chef trick ]—

For extra tender, Asian-style ribs made in the kitchen, rub a full slab with equal parts of orange juice, soy sauce and honey, and cook in a chaffing dish at 350 degrees for about three hours. Add more of the liquid rub once or twice along the way. Remove cooked ribs and let cool for about an hour, and again place in a preheated 550-degree oven for 7 to 8 minutes. Afterwards, break the ribs into portions and sauté in a fresh batch of the liquid for 3 to 4 minutes. — Moe Sadighian, chef-owner/Tabule

535 Fourth Ave. • 619-238-0048 • tabulerestaurantbar.com