Crown Landing Chef Boasts Creativity and Finesse

Butternut Squash Bisque with Chive Purée

Crown Landing is located inside the beautiful Loews Coronado Bay Resort, a destination hotel that draws both national and international travelers alike. “I enjoy our restaurant’s nautical theme, and our private dining room was beautifully designed by Bottles and Wood, a local company here in San Diego, “says Restaurant Executive Chef Jamie Dunn. “They built us a gorgeous chandelier made of an actual piece of pier from our San Diego harbor. Paired with Edison light bulbs, it is quite a stunning addition to our private dining room.”

Shrimp Toast with Napa Cabbage Slaw, Candied Jalapeños, and Sesame Seed Aioli.

Dunn’s food philosophy boils down to creativity and finesse, especially when it comes to his seafood preparations. “Local seafood is a staple of our menu,” he says. “We source it from Chesapeake Fish Co. and Catalina Offshore Products.”

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Best Alfresco Brunch Spots

Fig Tree Cafe (Courtesy photo)

Say goodbye to winter haze and hello to springtime! Commence the allure of spending days in the open air with a fruity libation in-hand and treat your spring fever with an alfresco brunch at one of these San Diego hotspots.

Rooted in the desire to hone traditional Mexican dishes, Bracero Cocina De Raiz in Little Italy offers a rustic setting. Adorned with a wrap-around patio atop a cozy ground-floor patio, both settings are seamlessly suited to the sunshine kissing the streets of San Diego. Pair your experience with Bracero’s Jalisco Choke-Hold, infused with tequila, mezcal, cynar, cinnamon, lime and sparkling wine, and an order of Chicken Enchiladas En Mole, prepared with mole coloradito, aged queso cotija, sesame seeds, red onion and crema. An intermingling of piquancy and robust flavors, alfresco dining at Bracero will hook you for weekends to come.

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From Sea, Ranch, and Farm at Herringbone

Whole Fish Ceviche with Shallot, Fresnos, Lime and Micro Cilantro

In the heart of La Jolla and just blocks from the ocean, guests are in for a treat at this beautiful restaurant where dining tables are scattered amongst six live 100-year old olive trees from Napa Valley.

Stone Crab Cake with Pink Lady Apple, Celery Root and Green Goddess

Born and raised in Hawaii, Executive Chef Jessie Glessner knows a thing or two about taking the freshest ingredients from sea, ranch, and farm to create dishes with unexpected flavor profiles based on line-caught seafood and quality meats.

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