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Restaurant recipe spotlight: Anthology

Anthology is the vision of Howard Berkson, real estate developer, who wanted to create a first-class space in downtown San Diego where he could combine his shared passions for live music and fine dining.

The primary audiences of Anthology are music lovers. They want a casually sophisticated and comfortable place to gather, have a great cocktail, and enjoy with friends an intimate music experience with some of the finest artists in the world in Jazz, Rock, Blues, Latin, Indie and more.

The Berksons wanted to create more than just a venue, they envisioned a unique social environment that engages the guests, respects the artists, and is filled with culture and creativity... from first bite to final note.

Executive Chef, Eric Bauer, is a native of Chicago and brings his enthusiasm and knowledge of cuisine to Anthology. His fresh approach to culinary artistry allows a dish's natural flavors to be the highlight of every meal.

Chef Bauer believes that the finest cuisine comes from simplicity – the simplicity of flavors, of seasonal faire, and of sourcing local foods. His goal is to create a menu free from confusing foods with competing flavors, intensities and inspirations. The result is a menu that invites guests of all palates to savor the simplicity and authenticity of San Diego’s finest offerings.

Prior to joining Anthology, Bauer gained valuable culinary skills at numerous Four Seasons properties worldwide. Most recently, he served as the Executive Chef of Morel’s, located at The Palazzo Hotel in Las Vegas. He was also a finalist for the U.S. Best Young Chefs Competition for Chaine de Rotisseurs 2003.

Chef Bauer, also a burgeoning musician, is excited to be a part of the life and beat of Anthology’s world-class venue. “It’s all about the fantastic music,” said Bauer. “I’m here to bring together the music with the food and create an exceptional experience that brings together the best of both worlds.”

Tender Arugula & Fall Grape Salad


-1 cup balsamic vinegar (white or black)
-1/4 cup sugar
-2 cups of red seedless grapes cut in half
-2 cups of green seedless grapes cut in half
-1 tbsp fresh chopped lavender
-1 cup extra virgin olive oil
-6 ounces of burrata cheese
-2 tbsp chopped basil
-1 tbsp extra virgin olive oil
-1# of baby arugula

Reduce balsamic vinegar and sugar to 1/2 cup over medium heat. After reducing the vinegar, combine the grapes, lavender and cup of olive oil with the reduction and let marinade for a minimum of 3 hours.

Marinade cheese with remaining olive oil and basil.

To make the salad, combine the marinated grapes and cheese with the baby arugula and season with salt and pepper to taste.

Garnish with toasted pistachios and enjoy.