Category Archives: Food and Wine

Nick & G’s Is Big Draw In Rancho Santa Fe

Mussels Brodetto: green lipped mussels, garlic, white wine, and herb bread crumbs.

Savor unique Mediterranean/Italian food at Nick & G’s, nestled in the heart of Rancho Santa Fe. Choose from an enticing selection of signature flatbreads and pastas, as well as meat and seafood dishes.

Calamari Gremolata with lemon caper aioli and checca sauce.

Enjoy the restaurant’s warm and inviting dining room, or a seat on their cozy outdoor patio. With Executive Chef Brian Freerksen heading up the kitchen, Nick & G’s satisfies every discriminating palate.

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Artsy Comfort Food at Union Kitchen & Tap

San Diego Food Finds
Crawfish Popcorn

Grab a barstool when you can, because this Encinitas hangout has become the talk of the town.

San Diego Food Finds
Farmhouse Meatballs: 3 Housemade Meatballs, Stewed Tomato Broth, Ricotto Pesto and Garlic Bread

Under the guidance of Executive Chef Michael Lina of Union Kitchen & Tap in Encinitas, dinner is relaxing, yet somewhat elaborate, boasting artsy comfort food in a lively environment.

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Passion For Excellence At Pacifica Del Mar

Lemongrass Poached Shrimp Cocktail

One of the first modern restaurants to open in the Del Mar Plaza, this local favorite has won awards yearly for its impeccable California cuisine, contemporary style, and stunning views of the Pacific Ocean.

Pan Roasted Seabass

Executive Chef David Burke and his kitchen team offer a passion for excellence that keeps Pacifica maintaining its 25 plus year success. “We don’t rest on our laurels, and constantly seek to improve,” he says. ” Our guests know they’ll be taken care of, and that they’ll experience something familiar and surprising at the same time.”

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NINE-TEN Restaurant Completes Renovation

Courtesy photo

The acclaimed NINE-TEN Restaurant, located at the landmark Grande Colonial hotel, has completed a $300,000 renovation.  The project, designed by San Diego-based Robinson Brown Design, includes a revitalized dining room and bar, and an updated sidewalk patio dining area and ocean-view terrace.

“We went to great lengths to create a modern vibe while keeping the restaurant’s existing upscale mood,” said Terrence Underwood, general manager.  “The contemporary design infuses a classic ambiance and a refined, contemporary sophistication, complementing NINE-TEN’s reputation as a culinary destination.”

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Shake Shack Opens In UTC

San Diego Food Finds

What’s shakin’ San Diego?! Shake Shack® is proud to announce it will open its first-ever San Diego Shack on Friday, October 20th at 11 a.m. in the Westfield UTC Shopping Center. The Westfield UTC Shack will be located at 4309 La Jolla Village Drive, San Diego, CA.

Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for its 100% all-natural Angus beef burgers and chicken sandwiches (no added hormones or antibiotics – ever), griddled flat-top dogs, fresh-made frozen custard, crispy crinkle cut fries and more. A fun and lively community gathering place with widespread appeal, Shake Shack has earned a cult-like following around the world.

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Union Kitchen And Tap Pesto Recipe

Located in the heart of Encinitas is Union Kitchen and Tap, North County’s stylish and modern neighborhood-friendly restaurant and bar. What separates Union from other restaurants is their mission to bring the freshest ingredients to their menu. The farm-to-table movement has become popular in San Diego, but Union Kitchen & Tap in Encinitas takes it one step further, sourcing vegetables and herbs from their own on-site hydroponic garden.

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Full-On Foodies Flock To The Cork and Craft

1st course. Strawberry Burrata Tartine: sourdough, caviar, mint pesto, and compressed strawberry radish.

With a menu that strikes an edible equilibrium of bar food with steady entrées that attract full-on foodies, Executive chef Scott Cannon is changing the way people think about dinner at The Cork and Craft.  “The best thing about being a chef is having something that is constantly pushing me to be better everyday, ” he says. “I  love teaching and expressing myself through food.”

2nd course. Heirloom Tomato Salad: sun dried tomato biscuit, ramp pesto, arugula, and basil ricotta purée.

Cannon attended the Institute of Technology Culinary Arts program, but his hands-on training came from Paul McCabe and the culinary team he worked with at Kitchen 1540; his first kitchen job in San Diego.

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The Oceanaire Seafood Room Lives Up To Its Name

Amuse Bouche: Poached Shrimp, Finger Lime Caviar, Poblano Pesto, Fresno Aioli, Pink Champagne Sorbet, and Togarashi Dust.

The Oceanaire Seafood Room lives up to its name by offering only the finest and freshest sustainably caught seafood.

Japan Hamachi Crudo with Coconut-Curry Noodles, Finger Lime, and Peanut.
With its sprawling, dark-wood dining room and tables adorned in white linen, you’ll feel as if you’ve stepped back in time to a classic 1930s ocean liner.

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608 Restaurant Captivates Oceanside

Salmon Crudo

A cozy new jewel on Mission Avenue in Oceanside, 608 is a must-try for affordable, yet elegantly-prepared dishes. The simple interior is inviting, with rough wood and brick walls, a small bar area, and 4 TVs broadcasting the latest sporting events.

Diners can expect smaller portions and food boasting unique flavor combinations, including in-house dry-aged beef and a 7-course chefs tasting menu. “Other restaurants offer tasting menus, but 608 really displays our style,” says executive chef/partner William Eick. “We strive to create great food with what grows wild in North County, including proteins that are either indigenous or raised by local farms.”

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Freshly Caught At Water Grill

San Diego Food Finds
Chilled Seafood Platter

Reminiscent of a giant ship, Water Grill San Diego is a two-storied, 11,000-square-foot casually sophisticated seafood destination.

San Diego Food Finds
Wild Ross Sea Chilean Seabass With Ricotta Gnudi

Water Grill offers more than 16 different varieties of oysters daily, as well as an amazing selection of seasonal live shellfish such as King crabs, spiny lobsters and North American lobsters, softshell crabs, Dungeness crabs, Santa Barbara prawns and a beautiful selection of whole fish both wild and farm raised.

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Big League Chef Prepares Dishes With Precision

Charred Spanish Octopus (GF) with White Beans, Spanish Chorizo, Saffron, and Smoked Lobster Butter and Salsa Verde.

Celebrating its 90th anniversary, La Valencia Hotel, also known as “The Pink Lady,” is a Mediterranean style oceanfront resort in beautiful La Jolla, California.

Kampachi with Yuzu Sorbet

Located inside this luxury hotel, The MED ocean view restaurant is home to big-league Executive Chef Alex Emery, who offers a dramatic dining experience and mans a kitchen that’s humming with precision in presentation and taste. 

Foie Gras Torchon with Toasted Brioche, Seasonal Jam, Duck Prosciutto and Tender Greens.

In many ways, Emery’s journey is a classic tale of climbing the culinary ladder, learning something special at every stop and adding more and more creativity to his skill level. “When I was 16 years old I started as a dishwasher at the Coronado Cays Yacht club, then moved up as a prep cook,” he told me. “Later, I fell in love with the industry and decided to go to culinary school at the San Diego Culinary Institute.”

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Farm To Table Swag Continues at TRUST

BURRATA with pickled local peaches, sumac, house bresaola, arugula, fig, and toasted focaccia

Following a high-profile debut in February 2016, Executive Chef Brad Wise and General Manager Steven Schwob continue the swagger at their popular TRUST Restaurant in Hillcrest.

Chicken Liver Toast with mostarda, grilled levain, radish, and extra virgin olive oil

The décor is simple, yet stylish, featuring an open kitchen where you can watch the chefs in action, cooking as a team in their element. It’s the kind of place where you will gain a greater appreciation for the culinary craft.

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