Oceanside’s 333 Pacific is North County’s best upscale dining destination, complete with a breathtaking view of Southern California’s shoreline from every seat in the house. A stellar California coastal menu effectively highlights local seasonal ingredients and wholesome preparations that are executed with meticulous care. Diners have a variety of options to choose from, including raw bar and sushi offerings, soups, salads, pasta, seafood, steaks, chops and vegetarian choices. “We have a number of purveyors who we source from local farms,” Executive Chef Brian Hyre said. “During the summer months, we even have a guy who grows special vegetables and herbs just for us.” 333pacific.com
Springtime recipe takes advantage of the season’s strawberry crop
With spring in the air, I’m yearning for strawberries hand-picked from a local farm or fresh from the farmers market. These luscious strawberries taste even sweeter when roasted with balsamic vinegar and paired with a creamy mascarpone filling.
Thinking about strawberries always makes me think about warm biscuits, the kind that lures my family into the kitchen on Sunday mornings. Even if you’ve never made a homemade biscuit in your life, I urge you to give my recipe a try.
I’ve added fresh chopped rosemary and orange zest to these biscuits, but in the past I’ve added anything from chocolate chips and walnuts to crumbly pieces of bacon and cheddar cheese. Be adventurous, and don’t be afraid to experiment with your favorite ingredients.
In the heart of Banker’s Hill, Cucina Urbana is a California inspired Italian kitchen and wine shop that’s constantly packed with people chatting, having fun, and enjoying great food and drink with their friends and family.
Successfully providing a value-driven dining experience for all guests, the restaurant’s interior evokes a modern kitchen combined with the history and comfort of an old rustic country farmhouse while embracing the elements of community dining and family-style presentations. “It is our intention to provide incredible food and wine at affordable prices in a very interesting atmosphere,” says Executive Chef Joe Magnanelli. “Our commitment to fine-dining service principles has also been a key part of our success.”