Get Delicioso Bites in La Jolla

California is home to some pretty cool things. Disneyland, Hollywood, beautiful beaches, just to name a few. It’s also home to the best Mexican cuisine in the country- especially in San Diego. Whether it’s Taco Tuesday, Cinco de Mayo, or just

Puesto 

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Prior to Puesto, many San Diegans had departed home to pursue other desires in other places. So what’s in store? How about handmade maíz azul stone-ground tortillas, sustainable meats and seafood, slow-cooked guisados, and made from scratch, mouth-watering scratch salsas? Puesto is a merriment of fundamental Mexican flavors and an homage to the diverse palate of Mexico City.

Their bar features freshly made margaritas, house made aguas frescas, and wines from the burgeoning Valle de Guadalupe region of Baja.

The Puesto Party Philosophy still maintains that each and every celebration will be large, lively, booming and yet refined. At Puesto’s you’ll observe a bevy of fashionable people from all walks of life consuming great food and enjoying colorful conversations. But don’t fret! Your debutante grandmother is also there drinking her portion of the best tequila. Their parties are dedicated to her as well as anyone else that comes to Puesto for merriment.

Don Carlos Taco Shop

Screen Shot 2017-05-05 at 2.30.26 PMFor numerous decades Don Carlos Taco Shop has offered fine catering services to the greater San Diego community. Whether your group consists of 10 people or 200 individuals, Don Carlos has the capacity to prepare a delightful spread that will be sure to satisfy all sorts of tastes and cravings.

Verdes el Ranchero 

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Opened in 1945 by Buzzy Martinez and affectionately nicknamed “The Ranch” by La Jolla residents, Verdes El Ranchero is one of the few restaurants to have outlived La Jolla’s ever changing tide from an old-fashioned seaside community to one of international acclaim. Since 2009, it is has been owned and operated by the Green family who have called the Barber Tract home for three decades. Gloria and her daughter Megan tirelessly work to preserve the cordiality and warmth that keep “The Ranch” an establishment where it is not unusual to observe four generations of families enjoying the finest Mexican cuisine La Jolla has to offer.

Verdes El Ranchero offers a full bar featuring a wide array of Tequilas, handmade Margaritas, and, of course, Mexican beers. The menu offers a range of Mexican dishes from chile rellenos, carnitas, enchiladas, burritos, and scrumptious tamales. Of course, fresh salads, tostadas and soups are also available as well as much more!

Visitors to Verdes El Ranchero will find themselves bounded by the cheerful colors of Mexico that ever exude warmth and relaxation. Enjoy rich wood accents and hand painted murals, as well, some of which date back to the early 1960’s, and of course, local artwork for sale.

Great Spots for Easter Brunch

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Whether you’re an Easter morning church-goer, Easter basket opener, or just appreciate good brunch, come 11am, you’re going to want to go get brunch at one of these fabulous places. Hop on down and enjoy! Cheers!

The Marine Room

For well over 75 years, The Marine Room has been a seaside staple in La Jolla. Long celebrated for its superb views and surf pounding outside the restaurant’s windows, the culinary embodiment of luxury draws people from La Jolla and well beyond. This Easter Sunday, The Marine Room will serve its holiday brunch buffet beginning at 10 a.m. until 4 p.m. The awesome and ever creative menu includes Mary’s Farm Chicken Forestiere, Spindrift Seafood Crêpes, Pomelo Kalbi Glazed Black Cod and more

Nine-Ten Restaurant

NINE-TEN will be hosting a delicious Easter Sunday Brunch. Enjoy the best of the local harvest this Easter Sunday with a special a la carte Brunch menu prepared by Chef Jason Knibb. Also featured is their acclaimed Pastry Bar, and bottomless mimosas for just $16 per person.

The Shores Restaurant

Easter brunch on the water- does it get any better than that? You’ll find something to satisfy every taste with Clove Spiked Natural Iowa Ham, “LCS” Benedict, and more. There’s also a complete children’s station, plenty of tasty sides and seasonal desserts.

George’s at the Cove

A long time feature in the quaint seaside community of La Jolla, George’s at the Cove only serves brunch twice a year, and Easter Sunday is one of those special occasions. Easter brunch will offer a California Modern Spin: The Freshest Local Ingredients, flavor updates to classic favorites, exceptional service and picturesque ocean views.

An Interview with Chef Maeve of Sugar and Scribe

chef-maeveChef Maeve Rochford, The Food Network’s Holiday Baking Championship winner is the owner and executive chef of La Jolla’s Sugar and Scribe.

Rochford is enthusiastic and furthermore dedicated to bringing the longstanding baking traditions of Ireland to La Jolla, California.

A descendant of a lengthy line of exceptional Irish bakers dating back to the 1930’s, Chef Maeve carries on the family tradition of the Rochford women, by providing Southern California baked goodies and savories based on recipes that have survived generations of wars and emigration.

Sugar and Scribe focuses on serving breakfast and lunch with sweet and savory Irish cuisine, replete with a measure of attitude straight from the magical Emerald Isle.

What a pleasure it was chatting with Chef Maeve about Sugar and Scribe, her roots, and her decidedly successful career to date.

La Jolla Blue Book: Maeve, we’ve heard through the fresh grape vine that you have some huge fans in La Jolla and way beyond as well, and you’re somewhat of a rockstar with food.

Chef Maeve Rochford: I don’t know about that, but I do love creating food in my own unique way, and then making it from scratch with only fresh vegetables and fruits. I’m just one of those people who was born for a specific task. I’ve loved cooking since I was two. The task of cooking does take being creative, and to some degree inventive. Running a business in a commercial setting takes good leadership as well, and most importantly good team work. As an only child I loved working with a team, and I love working with my team here at Sugar and Scribe now. They’re a melting pot of forty two invaluable individuals, and they’ve been my partners in crime for a long time.

LJBB: You seem you have a great sense of humor, and you mentioned that laughter is an important part of the restaurant business. Why is laughter so important?

CMR: Laughter is critical, especially in the restaurant world. You spend ninety percent of your time either being critical or criticizing. It’s every plate, every egg, every leaf of salad. It’s every detail, every heartbeat. It’s very rare that you allow yourself to hear the positive. Everything you do is gray, and you’re constantly questioning yourself and hearing the negative. So if you don’t have laughter, you will not survive. I’m a non-drinker, but laughter is my bloody mary. I have staff members who know just when to say something that will crack the inner ice queen in me and bring out the Disney girl.

LJBB: For folks who haven’t been to Sugar and Scribe before, what would you like for them to know?

CMR: The most important thing I’d like for people to know is that every single item on the menu here is made in-house daily. From croissants, to our jams and syrups, it’s all made from scratch- that is why I have a huge kitchen staff. They are like my crazy family, and I just can’t live without them. I love my guys on the line. They never call in sick, and they’re are always ready to go. My entire staff is devoted.

Because we make everything from scratch, there’s this very scary feeling of things going wrong because I can’t possibly taste everything myself. I am really dependent on my staff to get it right, and so I’m lucky that they successfully give it their very best every single day. I mean that with all my heart. They have true grit.

LJBB: What do you love most about having a business in La Jolla?

CMR: I love La Jolla! It’s become my home. The community has taken me in like I’m one of their own, the same as if I was born and raised here. It’s insane how nice they’ve been to me from the beginning.

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LJBB: Can you name two items off of the menu that you really love?

CMR: If I’m going to go with sweet, I would definitely say my lemon curd pancakes. I think my pancakes are the reason I have a husband. Others seem to love them too. I won an award for one of the best pancakes in Southern California, because they’re just a whole new way of thinking about eating a pancake. I’m more of a savory gal, so I’d definitely have to say our California Benedict with barbacoa is off the charts. With it you get a house-made english muffin, avocado, red onion, house-made mustard ground hollandaise with baracoa, and of course poached eggs. No one really even takes the time to make english muffins anymore. It’s a lost art because it’s a four part process, and most restaurants don’t wanna deal with anything that takes more than two parts.

LJBB: I read that your Irish heritage influences the recipes you create and that they’re generations old. Is it true that you’re still using those recipes? 

CMR: Absolutely, I do use them. Our shepherd’s pie and Guinness beef stew recipes have been in our family for hundreds of years, and passed down from mother to daughter for generations. I’m officially the only American in my family. Everyone else in my family is from Ireland, and most are still there, except for a few cousins that live in London or neighboring cities of Europe. When people ask me where I’m from, I say that I’m American. However when I think of my heritage, I am my heritage. I am Irish.

The baraco I use on the eggs benedict is Mexican, but that’s a good influence of where I currently live.  Avocado is not happening in Ireland, but it is here and in my life now. The hollandaise sauce for the benedict is made with Coleman’s english mustard powder, and there’s nothing more Irish on earth than Coleman’s. Then the english muffin is clearly owned by the Europeans, and I make that from scratch. So, I feel like almost everything I do is a compilation of my heritage and my life now here in La Jolla.

Another example is the lemon curd pancake. Lemon curd in Ireland is like breathing. The Irish love anything that has the word “curd” on the end of it. So when I started to think about making pancakes and how to make them different, I thought of lemon curd. I start my pancakes with a wet ingredient. Pancakes have become very Americanized, but not the way I do it! I made and Irish pancake and I’m winning the hearts of many.

LJBB: You’ve come out with your own bakery line. Can you tell us a little about that?

CMR: Yes, my cakes stands, cake platters, dessert platters, and all of the bakeware comes out in late October. It’s really exciting. I’m excited about the seasonal colors that I chose for the seasons. A lot of the colors I did in an amazing grace celate silicone ware, which is really fun. It will be available online, at Home Goods, and select Bloomingdales.

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LJBB: Congratulations on winning the Food Network’s holiday baking championship with your elegant three tiered cake, top with a sleigh. That’s exciting! What was it like, and what have things been like for you since the show? 

CMR: Thanks, it was a very exciting experience. I had a lot of fun on the show. I think that in terms of bakeries, since winning the show, I’ve become known best for my interesting seasonal changes. We don’t have a set menu. What you see on the menu today may not be on it tomorrow, and that’s because we make everything with fresh produce only. My chefs cook with whatever fruits and vegetables are fresh, fun and different that day. One day they’ll be preparing quince muffins and the next dutch apple turnovers.

LJBB: Competing on a huge network show and opening your bakery in the middle of a recession turned out to be a huge success for you. Both of those were probably risks for you as well. Would you consider yourself to be a risk taker?

CMR: I would say that I am a risk taker by nature. I’m a jump now and learn to grow wings as I fall type of a gal, but I would say this: take the risks that are calculated. I know when I started I did not do the best job. I was not the best business person.  

However, I also knew that I was willing to outwork anybody on planet earth. There was just no one who was willing to put more hours in than me, and there was nothing that could detour me from reaching my goal line. I was determined to get there some how, some way. There was no bridge, almost, that I was not willing to burn in my own personal life to succeed and flourish. That’s something that i don’t think a lot of people are willing or even able to do. I don’t have children myself, and so that’s made a big difference for me. From what I’ve learned since I’ve been in the business, if I did have children I would have given it much more consideration, because opening a restaurant of any kind can absorb your life.

The second thing I knew was that I would need a strong team behind me to support me when things became a struggle. I had that team, and they seemed more determined than me to succeed. Thanks to my mother Mary Margret, my husband Andrew and my investor Patrick, I was able to take a risk and jump into the abyss of restaurant life. I’ve had their support from the very beginning, and they’ve been right by my side ever since. I’m here because of them. I’ve always had somebody.

LJBB: What advice would you give to up and coming chefs and restaurateurs?

CMR: My advice would definitely be to find your team, and find people who are willing to take a risk and jump with you. People who are willing to pick you up when you think that you’ve given your last service, or can’t work one more hour. When you’ve work hard on something and it fails, or heard your last bit of criticism. It’s going to happen- I can guarantee it. Just when you think that everything is in place, right there where it should be, it’s all gonna swirl up like a big tornado and say, “nope.” You’re going to need a team for all these reasons and more. You’ll need them so that you can do this- I sure did. Be tenacious. Keep digging and then dig even deeper. Work even harder. Refuse to give up. That’s the one thing I’m blessed to have.

LJBB: What are some upcoming events that we can look forward to?

CMR: We have Willy Wonka Day coming up on September 30th, where we’ll change our menus and transform Sugar and Scribe into the Willy Wonka Factory.

Our head cake decorator Ray will be competing on Food Network’s Halloween Baking Champion starting on September 25th.

And of course our bakery rebuild continues, which we’re all very excited about. We’re redoing the first floor so that it’s more like a high-end coffee bar, and we’re making the pastry section twice as big. When it’s all finished it will amazing!

Come on out to Sugar and Scribe today, Thursday September 21st for complimentary house-brewed coffee and cardamom cookies. Full breakfast & lunch menu will also be available. Doors open at 7:00am!  


8-395x600-1We would love to promote you or a friend’s San Diego business via our 80+ year established diverse local media brand:

Serving the San Diego area for over 80 years, Blue Book Media Group has been generating enormous amounts of revenue for local businesses in the La Jolla and Rancho Santa Fe areas, along with San Diego County businesses wanting to do business in these same areas thanks to their consistent advertising with our media brand. Our local La Jolla and Rancho Santa Fe Blue Books (annual community guides) are so revered and used by the long time area locals that they refer to our print and web resources as the Bible of La Jolla and Rancho Santa Fe.

We would like to offer our diverse annual print, web, app and social media marketing/advertising platform to your local business as a way to help you generate new clients and customers to increase your revenue. If you or someone you know would like to see a true increase in their business, customer base or sales, please reach out to us by phone at 858-459-7939. We look forward to sharing information on our successful established diverse advertising resources with you.

We are thankful to have so many local businesses who have been advertising with us successfully every year since the 1940’s. We would like to be able to bring you the same huge ROI we have brought other local businesses each year due to their advertising with us.

For more information on our nearly 500-page annual Blue Book community resources, our website, our app, or our social media platforms, please call 858-454-7939 today.

Some ad space opportunities are limited as so many businesses renew their same ad spots with us year after year. We hope to hear from you soon.

858-454-7939
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“Find It La Jolla” App

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Celebrate the 13th Annual San Diego Restaurant Week: September 24 – October 1

 

Screen Shot 2017-09-22 at 2.28.24 PMIt’s back and greater than ever! San Diego Restaurant Week returns Sunday, September 24th and delights food aficionados through Sunday, October 1st with a veritable feast for the senses at over 180 participating restaurants. Dine lusciously at restaurants offering pre-fixed menu choices throughout greater San Diego County. This foodie-favorite week is the ideal opportunity to embark on gastronomic journey throughout the diverse and flourishing food culture of San Diego.

For a single week only, in excess of 180 participating restaurants will offer three-course fixed dinner menus for $20, $30, $40 or $50 per person and/or two-course prix-fixe lunch menus for $10, $15 or $20 per person. All participating restaurants extend throughout San Diego County from the South Bay to East County and to the borders of Oceanside and Fallbrook to the North, and touch on all cuisine styles to satisfy your cravings.

Why not get out and hook up with your friends and family over delectable courses and quality chats? Indulge self and other’s for an experience that expands way beyond a simple dinner plate, as appealing sustenance sets the occasion where you eat, laugh, and share! From starters to entrées, dessert courses and adult beverages, life is enchanting throughout San Diego Restaurant Week!

We discuss the La Jolla locations that are participating.

Beaumont’s Eatery

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Deeply-rooted in the very heart of La Jolla’s venerated Bird Rock seaside community, Beaumont’s is a principal meet up spot for locals to gather for extraordinary food, hand-crafted cocktails, and first-rate entertainment in a laid back yet fashionable ambiance. Beaumont’s came to scenic Bird Rock in 2005, when the entire area was fraught with besieged businesses, everyday building foreclosures, and a vanished sense of community. Since opening its doors, Beaumont’s continues to breathe new life into the community, improving the growth and enhancement of local businesses and representing Bird Rock as an exciting and diverse neighborhood. Owners Megan and David Heine, of Brockton Villa Restaurant in La Jolla, share a profound thirst for maintaining the immediate community and anchoring the life of Bird Rock in this hidden jewel by the sea.

Beaumont’s Eatery is open for lunch weekdays at 11:30 a.m., serves dinner daily, and is on for breakfast on the weekends beginning at 8:00 a.m.  And don’t forget, Happy hour is a daily occasion from 3:00 – 6:30 p.m. To learn more about Brockton Villa, simply visit www.beaumontseatery.com and follow them on Facebook at www.Facebook.com/beaumontlj, Twitter at @BeaumontsLJ, and Instagram at @BeaumontsEatery.

Brockton Villa

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Brockton Villa Restaurant is lodged in one of La Jolla’s original beach cottages. Their coveted seaside location feature an outstanding scenic view of world-renowned La Jolla Cove. Brockton Villa serves breakfast through dinner with seasonal menu changes by Chef Mareyja Sisbarro. The fashionable restaurant remains a noteworthy reminder of the architectural past alive in the La Jolla community: modest and attractive, set apart by the Pacific, the sun and the warm sands. Brockton Villa is optimistic that you will delight in your dining experience and return again for gastronomic goodness. As they are fond of saying, “Come to our house!”

Chedi Thai Bistro

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Chedi Thai Bistro is an exclusive Thai restaurant in San Diego. Each and every one of their delectable dishes are not only well-prepared but consist of authentic Thai ingredients. Their food is prepared from the finest recipes and gracefully presented with a contemporary touch to match their fashionable décor.  From the very second you step into Chedi Thai Bistro, you instantly can tell the difference from other Thai restaurants that you have previously frequented. They do their utmost to make certain you will be dining with them long after San Diego restaurant Week.

For $10 and $15, they offer 2-course lunches, and serve up 3-course $20 and $30 dinners during restaurant week. This is unquestionably the best opportunity for you, your friends and/or family to delight in your finest Thai dinner experience at affordable prices. Once you come, they believe you will become a regular.

Please note that Chedi Thai Bistro strongly recommends that make a reservation by clicking on the link on at the top of this section. They have been extremely busy for every restaurant week events in the past; therefore, they expect another busy, banner year for this year’s restaurant week event as well.

Donovan’s Steak & Chop House

Donovan’s is an excellent ocean view restaurant serving a wide selection of USDA prime beef and fresh seafood every day of the week. Donovan’s rich and cherished ambiance is enriched by world-class unassuming service. Their wine list consists of more than 300 wines and offers some of the finest the world has to offer. Get over and relish some of what Donovan’s has to offer during this year’s restaurant week.

Dukes La Jolla

 

Duke’s La Jolla is named in honor of native Hawaiian Duke Kahanamoku, a former Olympic swimming and water polo medalist and the father of contemporary surfing. Overlooking scenic La Jolla Cove, Duke’s serves an unpretentious contemporary interpretations of traditional island plates replete with friendly and hospitable service. As a tribute to Hawaii and SoCal beach lifestyles, Duke’s celebrates family, astonishing views and the true spirit of aloha. Best of all, Dukes welcomes all guests to become a part of their ’ohana.

NINE-TEN

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NINE-TEN’s recently renovated restaurant and bar demonstrates their ongoing pledge to quality dining through innovative cuisine and using only the freshest local produce. This makes NINE-TEN a must visit for gastronomic devotees. Helmed by award-winning Chef Jason and Pastry Chef Jose Alonzo III, NINE-TEN’s area fare stresses produce from local artisan farmers and offers an exclusive seasonal style of cooking with menus dictated by area harvests. Consequently, the menu is fashioned on a daily basis to take advantage of fresh produce discovered during daily excursions to local providers including Crow’s Pass and Chino Farms. The abundance of the Pacific is also featured with local fish selections and items arriving daily from Hawaii and the North Pacific and Atlantic regions.

Chef Knibb, the beneficiary of San Diego’s Chef of the Year Award by the California Restaurant Association, has been at the rudder of NINE-TEN’s kitchen since September of 2003. Born in Montego Bay, Jamaica, he has trained under some of the country’s most eminent chefs including Wolfgang Puck, Roy Yamaguchi, and Hans Rockenwagner. Indeed, his name is recognized in national culinary circles, having collected a host of awards and accolades for his style and cuisine, including: a “very good to excellent” rating by Zagat Survey®; Gayot’s 2012 Top 10 Molecular Restaurants in the U.S.; and a 2010 Rising Star Chef nod from StarChefs (one of only two chefs in San Diego to be recognized for this coveted honor).

The warm ambiance of NINE-TEN is enhanced with rich mahogany wood accents throughout the narrow, high-ceiling dining room, offering the perfect combination of sophistication and casual elegance. Dining is also available on the sidewalk patio situated on lively Prospect Street where people watching becomes a pastime. Al fresco ocean-view dining is offered on an outdoor terrace with peeks of the Pacific Ocean.

NINE-TEN takes considerable pride in its animated and energetic service, all the while still being tactful and humble. The staff is exceptionally well-trained and refined with respect to the food and preparation methods, as well as wine selections and pairings.

Breakfast, lunch and dinner are served daily. Sunday brunch and a Monday through Friday happy hour are also featured in the newly redesigned NINE-TEN.

PLEASE NOTE:  The Passport Unlimited program and other discount programs will not be offered during San Diego Restaurant Week.

Prepkitchen La Jolla

The Prepkitchen restaurant week menu begins at $40 (lunch only, NO brunch on 9/24, 9/30 or 10/1). They do something rather unique for San Diego Restaurant Week inasmuch as they offer their entire menu rather than a few select options. Prepkitchen is looking forward to having you and your loved ones join them for restaurant week done the right way. Following Whisknladle’s mantra of serving quality driven, seasonally minded and inspired food, Prepkitchen La Jolla offers the picture-perfect amalgamation of appealing seasonal comfort food together with heartfelt hospitality. Menu highlights consist of small plates such as bacon wrapped dates (bacon!) and a chef’s whim daily soup, handcrafted pasta dishes, locally sourced meat, poultry, and seafood dishes such as braised short ribs and steamed mussels with fries. Kindly note that a 20% gratuity is added to all checks during restaurant week, and a 3.75% surcharge is also added to all checks.

Puesto La Jolla

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Born in Mexico City and rooted in SoCal, Puesto is an award-winning Mexican Artisan Kitchen offering an energetic and fashionable take on authentic Mexican cuisine in a distinctive and chic atmosphere.

Handmade maiz azul stone-ground tortillas are made daily in house, and sustainable meats and seafood, slow-cooked guisados, and scratch salsas, reveals Puesto’s menu is a gala of essential Mexican essences and a reverence to the cosmopolitan palate of Mexico City, all courtesy of Executive Chef/partner Luisteen Gonzalez and Executive Creative Chef, Katy Smith.

Puesto provides a stimulating craft bar program, supported by judiciously curated agave spirits. They are well-known for their Puesto Perfect Margaritas, in addition to palomas, micheladas and seasonal aguas frescas. You’ll want to be sure to save room for dessert. Indeed, Pastry Chef Jessica Scott, the winner of the Food Network’s Dessert Games, refashions the classics with authentic Mexican flair. Present offerings consist of scrumptious Piña Colada Carrot Cake, Mexican Panna Cotta, and Corn Almond Crust Dark Chocolate Tarts. Need they say more?

Puesto has been awarded the People’s Choice for best taco at the notable Tacolandia competition for the past three years, “Best Taqueria” by Ranch & Coast, “Best Tacos” by San Diego Magazine, and has been named a delicious taco destination by USA TODAY. Puesto has also been featured by media outlets nationally and internationally, some of which include the Huffington Post, Refinery 29, MSN, Insider, Zagat, Eater, Food and Wine, and The LA Times. Join them during San Diego restaurant Week for delectable and delightful menu choices that are sure to please every palate. 

The Marine Room

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If 75 years speaks to anything at all, it’s that superb dining at The Marine Room is simply the lynchpin of a dining experience unlike any other. The Marine Room features an ever-changing story related by crashing surf, golden sun, distinguished sophistication, and a table just for you and your loved ones.

Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver craft an unusual combination of exclusive, worldwide flavors that pair perfectly with The Marine Room’s exceptional service and vivid beachfront setting. The food, beverages and hospitality combine to make The Marine Room a veritable San Diego landmark. To be sure, this is incomparable dining at its very finest. At The marine Room, you’re not just reserving a table – you’re joining in on an extensive 75-year tradition.

The Shores Restaurant

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Step straight from the warm sands gracing the Pacific and into The Shores. At The Shores Restaurant, fresh seafood and a sustainable, Pacific-inspired menu complement a stunning beachside milieu that invites you to dine among the waves. The Shores offers scenic Pacific Ocean observations, and their bar and open-air patio allow you to savor the finest of La Jolla, not to mention (but they will) appealing servings crafted from farm-fresh ingredients, all courtesy of several area providers.

Executive Chef Bernard Guillas and Chef de Cuisine Percy Oani each bring their own masterful style and taste to fashion The Shores’ distinguished cuisine. Combining the very best of seasonal and local food into every bite, the dining self-confidence of these two top chefs creates something justifiably amazing each and every meal.

Whisknladle

Whisknladle’s San Diego Restaurant Week Menu begins at $50. They do something exceptional and offer up their entire menu as opposed to just a few options. Whisknladle hopes that you, your friends and/or loved ones will join them for San Diego Restaurant Week done right. Opened on February 8, 2008, Whisknladle is where the magic first happened and where Chef Ryan won over local and national food critics alike for his commitment to unfussy and seasonal scratch cooking and commitment to create as much food from scratch as possible in house.

Culinary speaking, Whisknladle takes a back-to-the-future approach to cooking by working with seasonal and farm to table products as well as taking the necessary time to make most of the food from scratch, the way it used to be and the way it ought to be. The menu was created by Chef Ryan Johnston since its inception and seeks to reflect the fresh bounty of San Diego’s ever-changing seasons. Through an association with locals such as Suzie’s Farm, Chino Farms, and the most recently acquired Milagro Farm, Whisknladle serves up eminent comfort food that satisfies all five senses. From home-crafted pastas such as squid ink linguine, to rotating flatbreads and locally-sourced seafood dishes like Spanish Octopus, all palates are welcome to pamper the palate in the diverse yet well-known menu, all the while relishing a signature craft cocktail or a glass of homemade sangria.

For a list of additional participating La Jolla restaurants, simply stop by and visit www.sandiegorestaurantweek.com


8-395x600-1We would love to promote you or a friend’s San Diego business via our 80+ year established diverse local media brand:

Serving the San Diego area for over 80 years, Blue Book Media Group has been generating enormous amounts of revenue for local businesses in the La Jolla and Rancho Santa Fe areas, along with San Diego County businesses wanting to do business in these same areas thanks to their consistent advertising with our media brand. Our local La Jolla and Rancho Santa Fe Blue Books (annual community guides) are so revered and used by the long time area locals that they refer to our print and web resources as the Bible of La Jolla and Rancho Santa Fe.

We would like to offer our diverse annual print, web, app and social media marketing/advertising platform to your local business as a way to help you generate new clients and customers to increase your revenue. If you or someone you know would like to see a true increase in their business, customer base or sales, please reach out to us by phone at 858-459-7939. We look forward to sharing information on our successful established diverse advertising resources with you.

We are thankful to have so many local businesses who have been advertising with us successfully every year since the 1940’s. We would like to be able to bring you the same huge ROI we have brought other local businesses each year due to their advertising with us.

For more information on our nearly 500-page annual Blue Book community resources, our website, our app, or our social media platforms, please call 858-454-7939 today.

Some ad space opportunities are limited as so many businesses renew their same ad spots with us year after year. We hope to hear from you soon.

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Spotlight Feature on Piatti Ristorante & Bar

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Piatti Ristorante & Bar continues to be a trendy Italian restaurant in the beautiful seaside community of La Jolla for locals and visitors alike. Piatti Ristorante is conveniently located in La Jolla Shores and offers an earnest and appealing ambiance to go along with the family-friendly service numerous San Diego patrons have come to appreciate. The renowned traditional Italian Trattoria is mere blocks from the scenic and ever inviting beaches of La Jolla shores in beautiful La Jolla. Piatti Ristorante offers dining on their patio as well as a complete bar to go along with its palatable Italian cuisine, always delightfully prepared by executive chef Pepe Ccapatinta and served by friendly staff on a daily basis for both lunch and dinner.

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Piatti showcases Italian-inspired, seasonally-dictated cuisine with an emphasis on local farms and producers. Their rationale is relatively simple: merge rural, appetizing food with unpretentious, down-to-earth design, a harmonious and an attention-grabbing wine list (many of which are served via their novel barrel-to-table program), and an all-inclusive assortment of craft beers and exclusive, artisan cocktails.

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More than a fantastic setting to bring friends and family together for a great time, Piatti is additionally the perfect venue for hosting private occasions. Whether you’re looking to have a holiday themed party, memorable anniversary or birthday celebration, shower or other festivity, Piatti has a number of menus at various prices. Their enthusiastic special events managers exert every effort to work together with you to tailor your special event based on your distinctive needs to make certain you and your friends or loved ones have a memorable experience.

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There are more ways Piatti endeavors to please its patrons. For dog aficionados, Piatti’s La Jolla allows dog owners to dine with their pets in the outside patio area. Finally, Piatti La Jolla offers full-service off-site catering for those who seek to hold an event at the venue of their choice, be it their home or other location. Piatti La Jolla provides the same outstanding excellence and service that people have come to expect from Piatti. Reservations are available by calling 858-454-1589.

6 San Diego Restaurants To Try During Comic-Con

In town for San Diego Comic-Con? Take a break from all of the mayhem that is Comic-Con — panels, exhibitions, long lines, crowds and off-site events and refuel at one of these downtown San Diego restaurants, some even offering Comic-Con specials and discounts!
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