Bordering Seaport Village, Sally’s Fish House & Bar is a modern-looking restaurant, decked out with high ceilings, numerous windows, and granite countertops, further complemented with dark woods, black accents, and work from local artists adoring the walls.
Sweet Hawaiian Roll: Crab, Cucumber, Shrimp Tempura, Avocado Topped with Spicy Tuna, Sweet Sauce, Crunchy Flake, Scallion, and Tobiko.
Grab a seat at one of the high-top tables with an up-close and personal view of the marina. “I love the view around dusk when the lights come on the Coronado Bridge,” says General Manager John Anastasopoulos. “The buildings light up in the background, and the colors from the sunset in the west turn the sky orange.”
Mendocino Farms, Southern California’s beloved sandwich destination with a mission of helping guests “Eat Happy,” is pleased to announce the company’s further integration into San Diego’s dining landscape with the opening of its 16th and largest restaurant location to-date in the highly-trafficked Del Mar Highlands Town Center. The opening comes roughly eight months after the growing brand first entered the San Diego market with the debut of its La Jolla location.
Chino Farms Yellow Heirloom Gazpacho with Basil, Chili and Olive Oil
Red Card Cafe is a family-owned and operated gastropub-restaurant serving the world’s most popular street foods and contemporary fare inspired by the far reaches of the globe.
Braised Spanish Octopus with Romesco, Frisee, Lentils and Toast
A native of San Francisco’s East Bay region, Executive Chef Jeff Larson helms the kitchen, offering a creative and seasonally-charged menu that he describes as “thought out, yet approachable.”
Lamb Skewers with Roasted Veggies, Cucumber Slices, Hummus, and Pita Bread
Queenstown Public House serves all natural, organic American fare with a New Zealand twist in a cozy and comfortable house-like setting, including the parlor room where you can watch sheep grazing on the ceiling.
Fried Green Tomatoes with Feta, Frisee, Poached Egg and Balsamic Reduction
Although executive chef Sergio Haro Sr. studied at the Universidad Autónoma de Baja California (UABC) in Ensenada, Mexico, he says most of the important skills he learned were from his older brother, who is also his mentor.
Whole Roasted Branzino with Manila Clams, Spring Onion Pesto, Grilled Asparagus and Chili Bread Crumbs
The smell of wood-fired pizzas hits you as you walk in the door at Whisknladle Hospitality’sCatania, nestled on the top floor of the La Plaza center in La Jolla, California.
Ahi Tartare with Melon, Calabrian Chili, Yogurt, Shallot, Lemon, Sesame, Pistachio and Tarragon
Inspired by Whisknladle Hospitality Owner Arturo Kassel and Culinary Director/Partner Ryan Johnston after their two-week, 1,400-mile road trip through Italy, this innovative 3,750-square-foot restaurant, with an expansive patio and outdoor bar space, puts diners right near the ocean and within walking distance of shopping.
Hearts of Artichoke with parsley beurre blanc served with Manchego rosemary focaccia.
Embracing the beauty of simplicity, Farmer’s Bottega in Mission Hills is a unique neighborhood eatery focused on delivering farm-to-table rustic Mediterrranean food.
Burnt Carrot Salad with avocado, red onion, cilantro, feta, and citrus thyme vinaigrette.
Upon entering the intimate eatery, the vintage décor creates a farmhouse ambiance. From a treadle sewing machine to a 40-year-old table-top recovered from the ocean, this warm details of this restaurant radiate authenticity. The Edison bulbs, dimly glowing from iron chandeliers and hallowed wine barrels, produce a welcoming and familiar atmosphere.
