Dine Spring’s Fresh Fare Published Saturday, April 12, 2014 Savor the season’s bounty North Pacific Halibut, Horseradish-Celeriac Puree, Oyster Mushrooms, Early Spring Carrots, Fiddlehead Ferns, Vidalia Onion Chutney from Kitchen 1540 in L’Auberge Del Mar Local Organic Baby Kale, Strawberries, Pomegranate, Fennel, and Feta in a Lemon Vinaigrette from Solace & The Moonlight Lounge Ensalada Tropical from Casa de Bandini The Green Energizer (Parsley, Celery, Spinach, Kale, and Cucumber) from Marina Kitchen in San Diego Marriott Marquis & Marina Grilled Salmon Salad, Grilled Vegetables, Arugula, Herb-Infused EVOO from Barbarella in La Jolla
DineLa Jolla Dining Review: George’s at the Cove The restaurant celebrates its 40th anniversary and focuses on where the La Jolla stalwart is right now
DineEncinitas / Cardiff / Leucadia Dining Review: Valentina This Mediterranean restaurant in San Diego's Leucadia neighborhood has become a favorite of the locals it was designed for
DineDel Mar Dining Review: Steak 48 The details make Del Mar Highlands’ newest culinary standout the restaurant locals hoped it would be
ExploreDineGreater San DiegoDiversions Family-Owned Bernardo Winery Continues its Winemaking Legacy More than a century in, this historic property in Rancho Bernardo still runs with heaps of heart and hospitality
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