Urban Plates Del Mar

(Photo by Maria Desiderata Montana)
(Photo by Maria Desiderata Montana)

Urban Plates is dedicated to providing guests with foods made from scratch using high quality natural and organic ingredients where it makes sense for their customers—-all at prices that won’t break the bank!

(Photo by Maria Desidertata Montana)
(Photo by Maria Desiderata Montana)

Urban Plates spent a great deal of time over the last few years trying to find restaurants that conveniently provide food and service that are consistent with the way we should be eating and feeding our families. They spent the better part of two years touring restaurants around the country to see who was doing food right. While many fast casual restaurants had bits and pieces right, none had evolved into the right solution that fits our lifestyles. So they took the best of what they observed, coupled with decades of their combined experience in the food industry and absolute passion for high quality food grown in a sustainable fashion, and created Urban Plates.

Urban Plates Menu, Reviews, Photos, Location and Info - Zomato

My Calabrian Christmas

My parents, Lucia and Natale, on their wedding day in 1957 in Italy.

Growing up in a large Italian family, I learned how to respect tradition and embrace family ties through cooking.

I think my passion for cooking started when I was 7 years old, waking up early Christmas Eve morning to make homemade ravioli for our big Christmas dinner. When I say early, I mean the crack of dawn. You see, my mother couldn’t rest until the ravioli was finished. It was as if she, a perfectionist by nature, just couldn’t wait to see how beautiful they would turn out.

While the rest of the house was quiet, my mom would play soft Italian music really low and share her childhood stories, as my sister and I helped roll out the pasta dough. Forget about the men in my family ever helping in the kitchen. Our Italian tradition was that the cooking was for the women only.

Today, we all live down the street from each other, and my mother and sister come to my house to help my daughter and me make the ravioli, while I play Italian music and throw in some of my own cooking tips. We prepare the ravioli a few days ahead of time and freeze them for Christmas Day.

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Sugar and Scribe Bakery

photo by Maria Desiderata Montana

Executive Chef Maeve Rochford and her partner, local attorney and restaurateur Patrick Daniels offer a full-service bakery, fine foods emporium and gourmet-to-go.

Maeve’s vision for the new home of family-inspired recipes from the Emerald Isle was influenced by her grandmother Kate Ann, a cook (and quite a personality!) in England for Sir Patrick Brown, a barrister for King George VI. The menu will feature breakfast, lunch and dinner classics with tasty twists and a mix of daily special salads and meals that are inspired by the season’s fresh produce.

“I want the ambience of Sugar & Scribe Bakery and Fine Foods in La Jolla to be a place where I imagine a farmer enjoying his hearty lunch and a princess planning her dream wedding,” said Maeve.

photo by Maria Desiderata Montana

A cake decorating station will be the major centerpiece of the layout and design so guests can watch the bakers work their magic in creating their sugar and buttercream masterpieces. A permanent resident of Sugar & Scribe Bakery and Fine Foods, Mr. Bug, Maeve’s dear old pug, will be welcoming his four-legged guests daily. All dogs are welcome.

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Bigger is Better at Regents Pizzeria

Regents Pizzeria
courtesy photo

Bigger Space and More Pizza at Regents Pizzeria

The new and modern 4,100 square foot space at Regents Pizzeria will allow the well-established pizza purveyors to provide guests with the same high quality American craft New York and Chicago style pizzas and American craft beer selection accompanied by authentic Chicago blues music. With enough seating for up to 125 people, guests can opt for one of 25 specialty flavor-driven pizzas either inside the restaurant, or outside in the convivial beer garden.

In addition to a spacious casual dining area, the new kitchen has more than doubled its production capabilities with eight traditional stone-deck ovens – all imported from the Italian city of Treviso. Mimicking the style of the popular Italian beehive ovens, the Cuppone ovens are temperature-regulated, allowing for controlled distribution of heat on the top and bottom of each pizza. The ovens allow Regents to deliver a consistent, quality-driven pizza to every guest.

Through a combination of top-of-the-line equipment and time-tested recipes including dough meticulously developed through trial and error in collaboration with revered Bread and Cie bakery, Regents Pizzeria plans to continue its reputation for achieving the ideal balance of perfectly browned crust, flavor-forward sauce and bubbling cheese.

Each of the handspun pizzas are made from scratch daily using local produce and some of the freshest ingredients within reach, all made to order

“Our mission at Regents is rather simple in that it all harkens back to an underlying passion to transcend the traditional dining experience by delivering fresh, quality ingredients in an inviting atmosphere,” said co-owner Bill Vivian. “I firmly believe this commitment has been the key to our success and we now look forward to the expanded opportunities that lie within this new location.”

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