Photo by Maria Desiderata Montana
As a leader in San Diego’s culinary landscape for the last seventeen years, celebrated proprietor, restaurateur and interior designer Tracy Borkum’s CUCINA enoteca is a beautiful two-story, 7,000 sq ft restaurant and wine shop located in Del Mar’s Flower Hill Promenade.
Squash Blossoms (Photo by Maria Desiderata Montana)
The exceptional culinary team is led by Executive Chef Joe Magnanelli, who combines the flavors of Italy with the organic freshness of California. Keeping in line with the signature CUCINA experience, the modern Italian kitchen-meets-rustic-farmhouse concept presents guests with the same highly curated “restaurant to retail” environment found in their existing locations. Offering diners nearly everything for sale, including the customized furniture, lighting and décor, CUCINA enoteca Del Mar also features a dedicated wine shop where guests can purchase hand-selected wines at retail price, either to enjoy with their meal or take to go.
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Ahi Tower (Photo by Maria Desiderata Montana)
Mustangs and Burros at Estancia La Jolla marries deep tradition with modern sensibility
Accommodating an equestrian estate and training facility in the mid-1900s, the current property honors original Spanish architecture and furnishings of early-California life. Wood-beamed ceilings, adobe walls and wrought-iron fixtures are prominent throughout the estate. This hotel is certified green and is committed to saving the environment though extensive practices to lower its carbon footprint.
Thoughts of your stressful day dissolve quickly as you stroll along the winding paths filled with Southern California vegetation and dimly-lit candles. It isn’t difficult to locate the signature dining destination, as voices and laughter rise through the air, generated by happy patrons warming themselves in front of the adobe fire pit outside, or cozy fireplace in the dining room. Enter Mustangs & Burros, the warm and vibrant culinary centerpiece of Estancia, boasting finesse and beauty as well as an inspired menu by Executive Chef Kim Kramer.
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Review from Performances Magazine (The Old Globe Program/October 11th, 2013)
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