Category archives for: Restaurants

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.

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.

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.

Say ‘Voila’ for fresh, creative cuisine with a Belgian signature at Voila deli in La Jolla

Voila serves an array of the entrees, sides, salads and desserts. (Courtesy Photos)

The new European-style deli on Pearl Street in La Jolla opened in July 2013 with owners Laurent and Francine Hebbelinck guiding Voila’s culinary team. The breakfast through dinner menu (served 9 a.m. to 8 p.m.) emphasizes fresh, healthy organic salads (with a variety of 30 toppings), ever-changing soup and cheese selections, and artisan breads and pastries.

Amaya La Jolla restaurant to host winter holidays specials

Amaya La Jolla offers private dining rooms for special occassions. Amaya is located at 1205 Prospect St., La Jolla, (858) 750-3695,

Executive Chef Camron Woods and his culinary team at Amaya La Jolla are looking forward to welcoming guests to the restaurant’s first winter holiday season. From expertly stirred or shaken cocktails to savory appetizers and entrees to special desserts, friends and families are certain to enjoy celebrating with special menus created for Thanksgiving, Christmas Eve, Christmas Day and New Year’s Eve. A complimentary champagne toast will be offered to guests celebrating private events booked in the Private Dining Room or Wine Room during the winter holiday season.

Del Mar’s Searsucker opens with focus on families

Bacon Bloomsdale Spinach Salad with mushrooms, balsamic and Parmesan. Photos by Kelley Carlson

When Searsucker opened in Del Mar Highlands Town Center this summer, the idea was to create an atmosphere that was better suited to the community than its predecessor, Burlap.

Voulez Vous Bistro in La Jolla Shores prepares for upgrades to ‘true’ French cuisine

Tuna Wrap features a spinach tortilla stuffed with seared ahi, Wakame (an edible brown seaweed), tomatoes, chives and romaine

A hungry beachgoer might not expect to find a French restaurant nearly hidden among a sea of surf-themed businesses in La Jolla Shores.
But that’s all about to change if everything goes according to plan, said Voulez Vous Bistro propriétaire Christian Malécot. Hoping to make the eatery more prominent, Malécot intends to make a handful of upgrades, including expansion and a change in theme.
“A restaurant is all about the ambiance, service and the food,” he said.

Something old is new at The Inn at Rancho Santa Fe: It’s Morada Restaurant

Golden Beet Salad with slices of citrus, white balsamic vinegar and Humboldt Fog cheese

The space that was formerly a ballroom at The Inn at Rancho Santa Fe was recently converted into Morada, an elegant and sophisticated restaurant that still manages to be comfortably casual and welcoming. Vacationing families clad in jeans and T-shirts mingle with local residents gussied up for date night, dining on locally sourced California cuisine that’s suitable for all tastes.

Find Mexican fare with Old World flare at Alfonso’s of La Jolla

The Appetizer Tray includes beef-and-cheese quesadillas, carne asada flautas, grilled steak and vegetables, and shrimp upon request. Photos by Kelley Carlson

After spending years working in the restaurant industry, Alfonso Fierro had a desire to put some new ideas on the table. Not getting the response he wanted from his employers, he set out to introduce the San Diego area to his own creations. Forty-two years later, his restaurant, Alfonso’s of La Jolla, still carries on its traditions of homemade cuisine with much of the offerings unchanged over the years. Fierro, who is often at the restaurant, does his best to ensure that guests are welcomed warmly.

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