Did you know that tortillas can be traced back as far as 10,000 B.C.? A city brimming with authentic Mexican cuisine, San Diego’s respective foodies have helped keep the tortilla legacy alive with a multitude of uses for the beloved staple. Celebrate the city’s appreciation for tortilla-encased foods at these San Diego restaurants!
Gary Parker’s The WineSellar & Brasserie never ceases to amaze me! Their new executive chef Luke Johnson is a mastermind who orchestrates a clever play with his intensely creative menu. Johnson took a break from his hard work in the kitchen to dish on the latest happenings at the restaurant as well as his move back to San Diego.
Executive chef Ingrid Shelton has found her niche at Cusp Dining and Drinks, offering diners supercharged flavors in her seasonally changing menu where entree-sized portions are called to be shared.
Confident and intuitive while helming the kitchen, Shelton is contented with the restaurant’s beautiful décor, that’s not overly designed. “This enables our guests to relax in an environment that is both upscale and comfortable,” she says. “The 11th floor view of the ocean is unforgettable, especially at sunset.”
Chef Patrick Ponsaty is working his magic and hypnotizing diners with show-stopping culinary art at his new restaurant aptly named Ponsaty’s in Rancho Santa Fe, California. We recently visited, took our seats in a lavish dining room that’s screams with style, and experienced a delightful 9-course menu that left us feeling as if we had just dined in the French Quarter in New Orleans.
Every morning Ponsaty personally visits his farmer friends and hand selects seasonal produce to be presented to diners each evening. This awe-inspiring chef makes dinner an EVENT not to be missed.
Grab a barstool when you can, because this Encinitas hangout has become the talk of the town.
Under the guidance of Executive Chef Michael Lina of Union Kitchen & Tap in Encinitas, dinner is relaxing, yet somewhat elaborate, boasting artsy comfort food in a lively environment.
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.