Born and raised in San Diego, new executive chef Cesar Oceguera helms the Del Mar outpost, raising eyebrows with well-received New American cuisine that boasts traditional, yet seasonal takes on classic dishes infused with the boisterous flavors for which the restaurant has long been known for.
Alfredo di Lelio, an Italian restauranteur, created Fettuccinie Alfredo in 1908. After his wife had given birth to their firstson that year, she did not have an appetite. To help encourage her to eat, he created a dish of noodles, cheese and butter. She liked the dish so much that he put on the menu of his small restaurant in Rome, and ever since then everyone around the world has been enjoying this creamy dish. This warm plate of pasta is adored so much that it has its very own day! Celebrate National Fettuccine Alfredo Day on February 7 by eating a big plate of Alfredo.
In the Gaslamp Quarter, The New Yorker has been serving big New York pizza pies and traditional Italian pastas. How does a creamy dish of pasta sound? Delicious, right? Head to The New Yorker for a bowl of Fettuccine Alfredo. Top this rich plate of pasta with chicken and shrimp and pair with a glass of wine.
The hidden gem of Escondido, Bellamy’s takes fettuccine up a notch. You couldn’t expect anything less out of a restaurant with a French Master Chef cooking in the kitchen. House Made Fettuccine with eggplant, zucchini, tomato and garlic. This may not be traditional Fettucine Alfredo, but we’re loving the lighter twist to this dish.
Decadent and indulgent are two words that perfectly describe Fig Tree Café Liberty Station plate of fettucine. Different than the original version created by Alfredo di Lelio, fresh pasta is braised for hours in a white wine tomato sauce, with braised short rib and portobello mushroom.
Ponsaty’s in Rancho Santa Fe is giving this Italian dish a French twist. How do you give an iconic Italian dish a French touch? Well, Ponsaty’s is serving Clam Fettuccine Pasta. Made with saffron-clams, a creamy sauce and green onions. A modern makeover to a classic plate.
The most eclectic pizzeria in Kensington, The Haven has a menu bursting full of flavors and colors. From great appetizers, delicious pies and extravagant pasta creations, The Haven has something for every palate. And, of course, there’s an Alfredo dish on the menu. The Lemon Shrimp Alfredo is tossed in a lemon garlic alfredo sauce topped with shrimp.
Indigo Grill, 1536 India St., San Diego, CA 92101; (619) 234-6802; (619) 269-3033; indigogrill.com; California Modern; $$$. Indigo Grill has earned a reputation as one of the city’s most recognized and celebrated dining landmarks. The menu draws heavily on Latin influences and places an emphasis on shareable items such as anticucho boards, small plates and bold crostinos. The restaurant is almost always overflowing with patrons eager to taste the unique blends of flavors in the drinks and food. Longtime Indigo Grill fans know they can count on original favorites such as the Crusted Brie with jalapeno jelly and honey roasted garlic on toasted artisan bread. For dinner, try the Jalapeno Cilantro Pappardelle with prawns, roasted pineapple, red bells, chile butter and rajas. The beverage program includes a nice variety of wine options as well as several local draught beer selections.
©Written by Maria Desiderata Montana