The downtown Del Mar village is a praised destination for fine dining garnished with the upscale coastal experience.
From seaside Jake's to the Plaza's Epazote and the adjacent Sbicca, locals are spoon-fed an eclectic mix of new and classic culinary landmarks along Highway 101. While flavor and design may vary at these restaurants, the traditional dining experience edges on predictable across the Del Mar palate.
KITCHEN 1540 at L'Auberge Del Mar Resort and Spa, the newest member of the downtown village elite, is redefining three-course monotony with an avant garde approach to fine dining. Just in time for the New Year, meet the new era of formal fare: eliminate course regulation, evolve plate presentation, enhance ambiance dimension.
L'Auberge Del Mar unveiled the stunning results of a 25 million-dollar renovation during summer of 2008. This modern rebirth of classic Del Mar glamour perfected coastal-chic accommodations and introduced Bleu Bar, among many additions. The missing piece, however, was the new restaurant, slated to launch later in the year.
The KITCHEN
KITCHEN 1540 is the latest and tastiest upgrade to L'Auberge lifestyle. The resort's new restaurant opened on November 4, 2008 with a VIP soiree on November 13th, celebrating the debut with over 300 prominent Del Mar political and social figures. From elegant poses amid the modern dining room to star-lit candid shots in the cabana lounge, view grand opening party photos here.
KITCHEN 1540's design by New York architect Andre Kikoski sets forth a modern sophistication that blends seamlessly with the resort grounds. Seating options at the KITCHEN include the central dining room with vaulted ceilings and simple, modern tables peering into the sterling open presentation kitchen, the private dining room wrapped in wine-encased glass walls, and an outdoor lantern-lit cabana lounge perfect for group celebrations or intimate escapes. Understated design and modest ambiance set the tone for Chef Paul McCabe's vision: fine dining in an accessible atmosphere.
The Chef
James Beard Chef Paul McCabe is the executive chef of L'Auberge Del Mar and KITCHEN 1540. His culinary career began with an apprenticeship for Chef Michel Blanchet of L'Ermitage restaurant in Los Angeles, continuing on to Hawaii and his hometown of Arizona before settling down in San Diego in 2001. Chef McCabe held executive chef positions at Top of the Cove and Star of the Sea in San Diego, finally arriving at L'Auberge Del Mar in 2004.
Chef McCabe is a culinary artist who balances his imaginative style with a traditionalist foundation. For breakfast, lunch and dinner, KITCHEN 1540 menus are centered around organic and sustainable ingredients, continually updated with the seasons. Chef McCabe explains this 'farm-to-plate' culinary concept: "Our menus are guided by principles of sustainability. We spend hours sourcing, tasting and procuring new products. By purchasing most our produce for Crows Pass Farm we get three farms in one, lowering our carbon footprint and supporting local farms."
Unlike most fine dining restaurants in San Diego, you won't meet a three-course menu at KITCHEN 1540 – unless that's exactly what you're looking for. Chef McCabe is passionate about the guest experience and crafts his menus to cater to all cravings. For breakfast, lunch or dinner, Chef McCabe dares you to break the norm and take control of your own dining experience.
The Food
The dinner menu is divided into six main sections, excluding dessert: Starters, Raw Plates, Oysters, Entrees, Extras, Cured Meats and Cheeses. Chef McCabe shares, "Some guests select a mixture of small plates to share; others pick and choose individual starters and entrees. One of my regular couples just orders a large sampling of cheeses to taste with wine pairings."
Don't let the 'Starters' label fool you; this menu section should not be compared to a traditional selection of appetizers, as it features several stand-out items fit to keep you satisfied throughout your entire meal. Specifically, the Stone Seared Foie Gras is one of the most unique dishes you'll find in all of San Diego.
Chef McCabe's cut of black pepper finanicer foie gras is served on a sizzling hot black stone set atop a bed of pine needles. The snap crackle and pop you hear is not just the final searing touch, but the sound of Chef McCabe's own blood orange pop rocks. From the presentation to the taste transformation and lasting impression, foodies must visit McCabe's KITCHEN for foie gras.
More starting favorites include the Organic Beets salad with valdeon blue cheese, pistachio brittle and caramelized yogurt, and Seared Diver Scallops with leeks, butternut squash and tangerine brown butter. The Raw Plates section features Hiramasa Sashimi with fennel and lemon jam, and Bison Tartare with smoked bacon sabayon, brioche and chives. Entrees include the Whole Roasted Branzino Bass with artichokes, shishito peppers and sea bean tempura, as well as the very local Grass Fed Palomar Mountain Burger with caramelized onion, aged cheddar, house made pickles and fries.
Those craving a sampling of Cured Meats and Cheese can choose from such meats as chorizo, bresaola, organic prosciutto and smoked duck; offered cheeses include pecorino, valdeon blue, crottin de chavignol, pata cabra and more.
KITCHEN 1540 also offers a generous wine list with unique selections from around the world, as well as top shelf spirits and signature cocktails such as the Thyme Bomb and Sweet Surrender.
The Chef's Table
Though the KITCHEN 1540 experience is envisioned for the guest's control, it never hurts to soak in a few Insider tips. Chef McCabe shares his pick for the best winter menu item: "During the winter I like to braise and roast. We have a Kurobuta pork shoulder that braises for 18 hours and is served with herb gnocchi, cabbage and pickled onions."
If he had to choose just one item, one destination, and one guest, Chef McCabe "…would have the Seafood Stew in a private cabana near the fire and invite my wife who I've seen very little of lately."
KITCHEN 1540 is proof of the growing dining scene in San Diego. Chef McCabe can't help but agree: "The restaurant scene in San Diego is really starting to come into its own. You are starting to see a lot more people taking risks and trying new concepts. We are also blessed to live in a region full of incredible produce and I like seeing so many chefs taking advantage of that. San Diego is really starting to get on the map of the culinary world and I am thankful to be a part of it."
Chef McCabe is full of personality and radiates with an honest charm. Though full of experience, his personal interests remain modest. When asked his favorite restaurants, we learn: "Trattoria Acqua is a great spot as it is good for the whole family or a night alone with my wife. Another favorite is my house because I am spending so much time at KITCHEN 1540 that I rarely see my family. I would honestly like a night at home eating PB&J with my wife and kids."
Relive the L'Auberge lifestyle and check out KITCHEN 1540 grand opening party photos here. Read more about the 2008 L'Auberge Del Mar renovation here. Discover the scene in Del Mar here.
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