September is National California Wine Month and with over 4,400 wineries dispersed all over the golden state, there are plenty of opportunities to experience the many flavors harvested and bottled in California. The geologically diverse regions throughout the state create ideal growing climates for all types of grapes, which yield nearly 90 percent of all American wine production. To appropriately celebrate California Wine Month by trying a variety of different wines, we’ve compiled a list of the best places to sip and enjoy.
The Oceanaire Seafood Room lives up to its name by offering only the finest and freshest sustainably caught seafood.
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.”
Savor the tastiest in Mediterranean/Italian dining at Nick & G’s, nestled in the heart of Rancho Santa Fe. They’re offering up an enticing selection of signature flatbreads, pastas and various Mediterranean plates, such as Pappardelle Bolognese and Pata Cabra Cheese Ravioli. Enjoy any one of their dishes in the restaurant’s warm and inviting dining room, or seated on their cozy outdoor patio.
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.”
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.
Reminiscent of a giant ship, Water Grill San Diego is a two-storied, 11,000-square-foot casually sophisticated seafood destination.
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.