Category archives for: Food

Sea & Smoke opens in Del Mar as American brasserie

The Lobster Roll features butter poached Maine Lobster, which is simply dressed with celery, scallions, herbs and chopped Bibb lettuce, and served on toasted bread. Here, it's served with Spiced Kennebec French Fries, dusted with golden brown sugar and other seasonings. Photos by Kelley Carlson

Matt Gordon makes it clear that at his newest restaurant, Sea & Smoke, the focus is on quality and simplicity. The chef/owner — who also heads Solace in Encinitas and Urban Solace in North Park — recently established the American-style brasserie as a place for people to feel comfortable sipping a coffee or a cocktail.

Sea&Smoke’s Roasted Squash Salad

Roasted Squash Salad Roasted Squash, Diced 6 oz Maple Bourbon Vinaigrette 2 oz Pomegranate seeds 1 oz Toasted Pumpkin Seeds 1 oz Hydroponic Kale, Rough chopped 4 cups Crumbled Feta 1 oz Quinoa 2 oz Cooked Quinoa      yield: 2 cups 1 cup vegetable stock (heated to a boil) ½ cup quinoa (rinsed right before cooking)2 [...]

Table 926 restaurant brings warm Latin flavors to cool San Diego nights

A popular appetizer is the Steamed Venus Clams with fennel confit, Spanish chorizo, chili flakes, white wine-butter broth and salsa verde. Courtesy Photo

Chef Matt Richman loves blending Caribbean and South American flavors with his own fusion of California/Mediterranean cuisine at Table 926. Richman, who grew familiar with Latin flavor influences while working in restaurants in Coral Gables, Fla., sets his eatery apart by serving dishes seldom found in San Diego.

333 Pacific makes the most of its oceanside views

Sunset seen from 333 Pacific's Ocean View Terrace. Photos by Kelley Carlson

t’s not difficult to find 333 Pacific. Named for its location — at 333 N. Pacific St., just across from the Oceanside Pier entrance — the restaurant is a standout in North County for its views, vodkas and viands. Part of the Cohn Restaurant Group, 333 offers fine dining that draws everyone, from couples on romantic outings to friends seeking an evening of fun.

Togarashi Seared Ahi Ahi

What you’ll need: • 1 6-ounce portion sashimi grade ahi • Togarashi spice (can be found at specialty markets) Vegetables: • 4 ounces mushrooms • 2 each baby bok choy (quartered) • Ginger • Sesame oil Miso buerre blanc: • 1 cup white wine • 1 Tablespoon white vinegar • 1 minced shallot• Butter (cold, [...]

Flower Hill in Del Mar welcomes new Cucina Enoteca

Bucatini, the chefs' favorite, features a pile of thick noodles mixed with house-cured guanciale, burnt cabbage leaf, tomato, chili and pecorino, and topped with a hen egg. Kelley Carlson photos

People are welcome to have a seat at Cucina Enoteca – literally and figuratively. At this modern Italian kitchen-meets-rustic farmhouse concept eatery – which recently took over the former Chevy’s location in Flower Hill Promenade – guests will discover a “restaurant to retail” environment. Everything is for sale, from Italian entrees on the menu and bottles of wine stocked near the entrance, to the customized furniture and lighting.

Bucatini Guanciale

(Served with burnt cabbage leaf + tomato + chili + pecorino + hen egg) Yield: 3-4 portions Ingredients: • 6 ½ oz. gunciali (bacon or pancetta would be a good substitution), cut into lardons or medium dice • 2 ¼ oz. red onion, small dice • 1 ½ oz. calabrian chili, thinly sliced (substitute with [...]

Girard Gourmet in La Jolla welcomes fall with savory and sweet treats

Girard Gourmet’s organic garden provides a bountiful harvest for chef Francois Goedhuys’ buffet of delicious foods. Girard Gourmet is located at 7387 Girard Ave., La Jolla. Courtesy Photo

Girard Gourmet owners Francois and Diana Goedhuys credit their one-acre organically grown garden in Julian for their bountiful harvest. Their property boasts 52 fruit and nut trees, a medley of seasonal vegetables, and herbs and spices that provide an ongoing cornucopia of fresh produce. Twice a week, Francois brings his harvest back to the shop on Girard Avenue in La Jolla, where it inspires his signature plates on a daily basis.

Bring the gang to hang at Bang Bang!

The “RGT” (Rosemary, Garlic, Tuna) Roll includes spicy tuna, cucumber, ahi tuna, ponzu, rosemary garlic oil, cilantro, pistachio and garlic chips. PHOTOS by Kelley Carlson

Where in San Diego can a person dance the night away under one of the largest disco balls on the West Coast, sample Asian street fare, and find images of Ryan Gosling all over a bathroom stall? Bang Bang.
Open since July in the Gaslamp Quarter, this social destination – a collaboration between El Camino Little Italy owner Mauricio Couturier and Voyeur co-founder/partner Johnny Shockey — is an all-encompassing experience, from the ambience to the food. The scene is relaxed when the doors open at 5 p.m., but once the doorman arrives around 9 p.m., it begins its transformation into a thriving nightclub.

Bang Bang Crispy Kale, Orange and Grapefruit Salad

(Serves 4) Dressing • 1 tablespoon sugar • 1/4 cup water • 1/4 cup fish sauce • 2 tablespoons rice vinegar • 3 tablespoons fresh lime juice • 1 garlic clove chopped • 1 teaspoon sirarcha sauce Salad • 3 ounces crispy kale • 5 ounces fresh kale • 1 ounces green onion (juliene) • [...]

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