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.”
Located at the south end of the City of Escondido, in San Diego’s North County Inland, Hacienda de Vega is nestled in an original adobe home dating back to the 1930s. The 1.6-acre Hacienda features an incredible outdoor dining patio surrounded by a lavish landscape with tropical flowers and complete with its own ponds and waterfalls. At the heart of this Hacienda is the Mexican kitchen, a place where friends and family are brought together to share foods and spices that are turned into great feasts. The cuisine offers a taste of some of the real regional cuisines of México from both past and present. The food is deeply rooted in family tradition and the menu features the native cuisine of the Aztecs complete with recipes brought over by the Spanish Conquistadors in 1492. Some recipes have changed with time while others have remained unchanged for over 500 years. From the pleasures of antojitos with their different salsas and cheeses, to the enjoyment of elaborate guisos, with their adobos, moles and recados this authentic Mexican has two main objectives: to nourish the body and to satisfy the soul. Truly a lavish patio experience with deep roots in southern California tradition.