Whole Roasted Branzino with Manila Clams, Spring Onion Pesto, Grilled Asparagus and Chili Bread Crumbs
The smell of wood-fired pizzas hits you as you walk in the door at Whisknladle Hospitality’s Catania, nestled on the top floor of the La Plaza center in La Jolla, California.
Ahi Tartare with Melon, Calabrian Chili, Yogurt, Shallot, Lemon, Sesame, Pistachio and Tarragon
Inspired by Whisknladle Hospitality Owner Arturo Kassel and Culinary Director/Partner Ryan Johnston after their two-week, 1,400-mile road trip through Italy, this innovative 3,750-square-foot restaurant, with an expansive patio and outdoor bar space, puts diners right near the ocean and within walking distance of shopping.
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