For lighter fare in La Jolla, make it a Shore Thing
By Kelley Carlson
For relatively quick, healthy, fresh and organic fare, Shore Thing Café seems to be a sure thing. Located just around the corner from the shops and restaurants in La Jolla Shores, this neighborhood eatery and coffee house with a casual beach vibe accommodates customers on the go and those who want to enjoy their surroundings.
Owner Lamar Rutherford and co-owner/manager Bishop Thorpe ensure quality by obtaining produce from farmers markets and selecting meats that don’t contain many nitrates. They buy breads daily from San Diego supplier Bread & Cie, and choose to use little seasoning in their dishes.
Because the menu is driven by customer feedback, it occasionally changes, but there are always breakfast and lunch offerings.
During the earlier part of the day, patrons will find everything from light items to filling foods. There’s a Breakfast Wrap with eggs, cheese, avocado, potatoes and salsa, and a Breakfast Sandy on ciabatta with eggs, cheese and a choice of bacon or ham.
For cereals, choices include the Oatmeal Berry Bonanza; smoothies with berries, bananas, acai and soy milk; and the house-made Glorified Granola, simply sweetened with honey and cranberries.
The freshly made muffins — which come in three sizes — are not overpoweringly sweet, in varieties such as the lightly glazed apple and the mixed berry with a crumble topping. Bowls are an option, too, such as the Amazon Acai with granola, fruit, almonds, honey and flax seeds.
Lunch primarily consists of salads, sandwiches and soups. The most popular item is the Beach Club Sandwich, ordered by every seven out of 10 customers. Like most BLTs, it has lettuce, tomato and bacon, but the addition of turkey and avocado, along with chipotle aioli, adds California flair. Another favorite is The Fields, a vegetarian sandwich that combines sprouts, onions, red peppers, avocado, assorted greens, tomatoes, cucumbers sunflower seeds, olive oil and balsamic. And there’s The Piper, a chicken salad sandwich made with grapes and truffle oil, on a nutty-flavored grain bread. All of these sandwiches — and more — can be converted into salads or wraps, if desired.
A spring mix is used in the salads, giving them a bit of body. About a half-dozen kinds are prepared; among them is the light and colorful Rainbow Quinoa Salad, composed of thick rings of onions, red bell pepper strips, pecans, dried cranberries, celery and other assorted vegetables.
For dessert, there are gluten-free cookies made of bananas, oats, chocolate chips and peanut butter.
Food is not the only focus at Shore Thing; the organic coffees and teas are also of note. Thorpe is an admitted purist who aims to bring out the fruits and florals of coffee beans, to the point where cream and sugar are not needed.
One of his specialties is the Amaro Gayo Ethiopian coffee — he does a pour-over and allows the beverage to “bloom,” bringing out the blueberry undertones. Thorpe also designates strong Guatemalan beans for iced coffees, but pour-overs can be done upon request. Macchiatos, lattes and other beverages are available, too. u
Shore Thing Café
■ 8080 La Jolla Shores Drive, La Jolla
■ (858) 456-7576
The Vibe: Casual, relaxed
Signature Dishes: Beach Club Sandwich, Breakfast Sandy, Rainbow Quinoa Salad
Open Since: 2013
Take Out: Yes
Patio Seating: Yes
Happy Hour: No
Hours: 6:30 a.m. to 6 p.m. Monday-Friday, 7 a.m. to 6 p.m. Saturday and Sunday
• For Shore Thing’s recipe for Gluten-Free Vegan cookies click the link below:
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Short URL: http://www.lajollalight.com/?p=126555