Culinary connoisseurs know that San Diego dining can compare to any of our nation's top dining destinations.
The Gaslamp Quarter is best known for its superfluous array of innovative and eclectic eateries. Hillcrest and Little Italy are home to a plethora of quaint cafes and neighborhood bistros. Pacific Beach is famous for its cherished watering holes and La Jolla is the praised for its selection of festive fine dining.
Face it – San Diego restaurants offer nearly every type of cuisine for every palate imaginable. But as tried and true as these central San Diego neighborhood restaurants may be, North County is also home to an array of culinary gems that are deserving of a trip up the Five.
From hotel favorites Addison at the Grand Del Mar and KITCHEN 1540 at L’Auberge and such award-winning resort destinations as Argyle Steakhouse at Aviara Four Seasons Carlsbad and El Bizcocho at the Rancho Bernardo Inn; to laidback bistros like Savory Casual Fare in Encinitas and contemporary classics like Mille Fleurs in Rancho Santa Fe and Pacifica in Del Mar, pull up a chair and see what North County dining is all about.
Discover a few of our favorite North County San Diego restaurants.
Addison
Addison is the signature restaurant of The Grand Del Mar and named after the resort’s architectural muse, Addison Mizner. Reflecting Executive Chef William Bradley’s refined style, Addison’s contemporary French cuisine features intense flavors and simple, yet masterfully combined ingredients. Although Addison boasts a frequently changing menu, you can expect appetizers such as Crevettes Feuilles de Brick with Japanese dashi, uni and bok choy and Burrata de Bari with ruby red beets, basil and banyuls vinaigrette. For the main course, try flavorful dishes such as Barbecued Canard with candied red cabbage and orange-miso glaze; Lamb Rack Persille with blanquette de endive and aged balsamic gastrique; and Braised Le Boeuf Taquine with onion mille-feuille and prosciutto di san daniele. In addition to the exquisite French infused menu, Addison’s highly-acclaimed Wine Director Jesse Rodriguez has developed a world-class wine tasting environment, recipient of multiple wine accolades and awards. The list is far-reaching – from famous, California top vintage cult wines and newly-discovered selections from Australia, New Zealand, South Africa and South America to the most distinctive fine wines from France, Italy and Spain, as well as a large listing of German wines. For more details and reservations, please visit Addison in Del Mar.
Argyle Steakhouse
Acclaimed for the originality and freshness of its cuisine, the Argyle Steakhouse at the Aviara Four Seasons Resort in Carlsbad has long been a favorite with golfers, Carlsbad locals and visitors since it first opened in 1991. Baosting a new re-design, inspired in part by the unique locale beside the tidal wetlands of the Batiquitos Lagoon, Beverly Hills interior designer Cheryl Rowley has revitalized the interior to reflect “California Coastal” at its finest. Creamy white wainscoting is paired with deep walnut and mahogany wood finishes as backdrop to the fresh update. During the day, the Argyle offers breakfast and lunch with light California specialties, including steak, pastas, fresh seafood and a variety of salads and sandwiches. Chef Kurtis Habecker has created a dinner menu that offers everything from fine seafood and flavorful fowl to highly-acclaimed natural beef dishes. For starters, try the Hamachi Sashimi with avocado, pineapple, aji Amarillo, wakame and wonton or the Local Strawberry Salad with arugula, acapella cheese, olive and almond shortbread. Main course steak selections include a wide variety of savory cuts such as California Natural Prime Beef Bone-In Ribeye and T-Bone steaks as well as juicy selections of American and Australian Wagyu. Pair your entrée with savory sides like the Twice Baked Potato, Lobster Mac & Cheese or the Crab & Asparagus Stuffed Portabello. For more details and reservations, please visit Argyle Steakhouse in Carlsbad. (pictured)
El Bizcocho
Recently named the Critic's Choice for "Best of the Best" by San Diego Magazine and voted the city's highest-rated restaurant by the Zagat Survey, Dinner at El Bizcocho is a memorable, elegant experience that should be part of every visit to Rancho Bernardo Inn. The new Chef de Cuisine Ryan Grant brings together eccentric flavors all into one to create a perfect tantalizing balance for the palate. For starters, choose from unique selections such as the Chicken Oyster and Garlic Bread Risotto with young garlic confit, crushed herbs, crispy parmesan, butter crouton and meyer lemon; the Origami of Sashimi with summer melon, tea sandwich, soy pudding and wasabi; or the Maine Lobster Bisque with peas, mizuna, mint and Iberco crouton. Seafood and meat entrees include the Roasted Monkfish with bacon, cauliflower, sea beans, cepes and red wine roti; Day Boat Scallops with Alaskan King Crab agnolotti, crushed herbs, sweet corn and zucchini blossom; the Slow Roasted Lamb Loin with pepperrade, almond polenta, green tomato, mint and lamb jus; and the 16 oz Grilled Rib Eye Steak with truffled macaroni gratin, porcini marmalade, petite salad and beef jus. Pastry Chef Margaret Nolan has created delectable dessert options which include the Passion Fruit Souffle, the Valfhona Chocolate & Mandarin Pyramid and childhood favorite, Milk & Cookies served with dulce de leche cream and a vanilla malted milk shake. For more details and reservations, please visit El Bizcocho in Rancho Bernardo.
MARKET Restaurant
MARKET Restaurant & Bar is upscale dining room away from home where Del Mar and Rancho Santa Fe patrons head for a fresh menu that changes daily and impeccable service that always remains the same. Terrly Gavre’s earthy interiors set the stage for Executive-Chef Carl Schroeder’s impeccable cuisine. Sage and persimmon color the walls, while rich chocolate leather banquettes accented with colorful fabric in spheres of dark orange, rich rouge, and avocado green line the perimeter of the dining room. Schroeder has received numerous accolades such as “Best Hotel Series Chef,” “California Chef of the Year 2004,” and ‘Top 8 Chefs in Southern California.” And once you taste his tantalizing cuisine, you'll know why people continue to rave. Start off your first course with Duck Confit & Organic White Nectarines with mostarda glaze, wild arugula, candied almonds and Bucheron goat cheese; Blue Cheese Souffle & Organiz Santa Rosa Plums with peach preserve, butter lettuce and candied almonds; or the Prime Tenderloin Steak Carpaccio with kalamata olives, horseradish dressing, rosemary-garlic toast and grain mustard. For your main course choose the Chermoula Spiced Main Dayboat Scallops with chick pea ragout, haricots verts, and lemongrass-curry emulsion; Korean Barbecue Glazed Game Hen with forest mushroom-rice, garlic spinach, soy glaze and cumin roasted carrots; or the Cabarnet Braised Prime Beef Shortribs with sweet onion-potato puree, and sherry glazed cipollini onions. For more details and reservations, please visit Market Restaurant in Del Mar.
Savory Casual Fare
Savory Casual Fare is one of those little tucked-away French bistros you have to hear about to know it's there. This quaint contemporary bistro located in an Encinitas strip mall may seem unassuming on the outside, but step through the front door and you will easily find that the chicly rustic interior provides a simple backdrop for a sophisticated menu and superb wine list. Owner and Executive Chef Pascal Vignau's menus reflect rustic European country dishes with a fresh California twist. Appetizers range from Sea Scallops with crab and pepe pasta risotto; to Savory Mac-n-Cheese with black forest ham; and Baked Escargot with red wine, shallot and puff pastry cap. Traditional seafood favorites include Crab-Crusted Pacific Seabass with spinach, mushroom roasted butternut squash and peppercorn sauce; and Fire Roasted Salmon with warm potato, cucumber salad, cilantro and lime vinaigrette. If you’re looking for a heartier option, choose a rustic dish such as the Buttermilk Fried Chicken Breast with mashed potato and mushroom gravy or the Mini Pork Osso Bucco with pesto heirloom bean and gremolata. For more details and reservations, please visit Savory Casual Fare in Encinitas.
Sbicca
Combing flavorful food and full-bodied wines, with beautiful views of the Pacific, and chic outdoor patio dining, it’s easy to see why Sbicca American Bistro has acquired a lengthy list of accolades over the years. With two consecutive "Best American Casual Dining" for 2008 and 2009, Susan and Dan Sbicca take utmost pride in the success their modern seaside village setting restaurant. Enjoy appetizers such as Smoked Salmon Bruschetta with brie cheese, pesto and red onion marmalade and Chicken Shitake Eggrolls with organic arugula, French feta cheese, almonds, currants and plum dipping sauce. Aongst their most scrumptious entrees are Chicken Potato Gnocci with green peas, roasted red peppers, sweet butter sauce and parmesan cheese; Burgundy Braised Meyers Short Ribs with garlic spinach, mashed potatoes, demi & horseradish sauce; and Maple Roasted Pork Prime Rib with vanilla scented yams, Creole pecan butter, bourbon demi and Chantilly. Skipping on dessert is not a option at Sbicca. If you like fresh fruit then opt for the Peach Crumble Pie with buttermilk gelato; for chocolate lovers, choose the Warm Gianduia Fudge Brownie with cappuccino gelato, chocolate sauce ad caramel; for coffee feines, we suggest the Espresso Cheesecake with graham cracker crust and lemon-almond biscotti. For more details and reservations, please visit Sbicca in Del Mar.
Pamplemousse
Pamplemousse Grill is a paradise for the refined palate. While technically considered French cuisine, the menu at Pamplemousse Grill is an experiment in culinary combinations. Executive Chef Jeffrey Strauss blends spices and flavors to create a cuisine category all his own, while still paying homage to old classics. His menu at Pamplemousse Grille melds his many creations from his tenure at Glorious Food, New York City's preeminent caterer for more than 15 years, and his many travels to Europe to experience, learn and create the finest cuisine the world has to offer. Appetizers include Ahi and Crab Lollipops made with sashimi grade ahi, jumbo lump crab, seaweed salad and tobiko; Truffled Parmesan Fries with parmigiano reggiano cheese, black truffles and white truffle oil; and Lobster Ravioli with seared scallops, wild mushrooms, pear tomatoes, asparagus and ginger soy beurre blanc. Enjoy tradional entrees such as Crispy Half Duck with sweet white corn, porcini mushrooms, sautéed gnocchi, and cherry balsamic reduction; Citrus Poached Scottish Salmon with warm faro, marinated grilled artichokes, sundried tomatoes, English cucumbers, shaved fennel and herb vinaigrette; or the Pan Seared Barramundi with ceviche of shrimp, roasted pumpkin, cipollini onions, new potato coins and morel mushrooms. After dinner, indulge in the Bananas Foster a la Luba served over vanilla gelato; the Fresh Peach Panna Cotta with cherry compote and phyllo crisp; or the Chocolate Peanut Butter Bombe with caramel sauce and vanilla gelato. For more details and reservations, please visit Pamplemousse in Del Mar. (pictured)
Mille Fleurs
A vivacious mélange of fireplaces and tapestries set against a grand piano bar that charms musical types with jazz tunes and after-dinner martinis, Mille Fleurs boasts quite the charming ambiance. But affluent gourmands visit the restaurant for Chef de Cusine Martin Woesle’s hearty, gourmet, French-inspired meals that extend far beyond the ordinary. The ever-changing exquisite menu is a pastiche of tastes that combine the choicest fruits, vegetables and meats in California. Expect delectable appetizers such as Hiramasa Tartar with Three Caviar alongside shaved fennel, crème fraiche and grilled baguette; Crispy Suateed Veal Sweetbreads with French green beans and whole grain mustard; and Hudson Valley Foie Grass with strawberry-fig chutney, sage and brioche. Hearty Italian entrees include Winer Schitzel of Veal Loin with watercress salad, quail egg and lemon butter; and Black Olive Crusted Alaskan Halibut with mustard, leek-mashed potatoes, and saffron sauce. For lighter fare, opt for the Scaloppini with monkfish, Chianti, fried capers, leeks and cannellini bean; or the Porcini with risotto, truffle oil, radicchio, asiago and green herbs. Finish your meal off with one of Chef Woesle’s phenomenal dessert choices such as the Chocolate Banana and Coconut Feullete with chilled rum sauce; the Pistachio Chocolate Torte with red berry coulis and Chantilly; or the Citrus Curd Tartallette with raspberry jelly, candied pistachios and blood oranges. For more details and reservations, please visit Mille Fleurs in Rancho Santa Fe.
Pacifica
As a maritime winner of the California Restaurant Association's Gold Medallion for "Best Seafood Dining in San Diego,” Pacifica Del Mar truly offers some of the city’s most exquisite dining from its ocean view deck. Executive Chef Christopher Idso refined his culinary style at some of San Francisco's best restaurants including Tourelle and Splendido and now home at Pacifica, his finesse gifts local diners with an inventive culinary flair. For starters, try the Tempura Prawns with avocado-grapefruit salad, grilled green onions and tamarind vinaigrette; Japanese Hamachi with frozen grapes, toasted almonds, celery leaves and chile oil; or the Sweet Onion Bisque with roast cor, petite white shrimp and chives. While the scrumptious array of seafood entrees might be difficult to choose from, we suggest the White Prawn Ziti with heirloom cherry tomatoes, wilted arugula, fennel, and lemon vinaigrette; the Butter Poached Maine Lobster with saffron risotto croquette, asparagus and orange-chive gremolata; or Pacifica’s Sugar-Spiced Salmon with Chinese beans. Garlic mashed potatoes and mustard sauce. If fishy foods aren’t your forte, Pacifica offers non-seafood dishes such as House Cured Brand Beef Rib Eye with heirloom potatoes, cipollini, roasted asparagus and sherry-shallot redux or the Grilled Filet Mignon with broccolini, white cheddar mac & cheese and zinfandel sauce. For more details and reservations, please visit Pacifica in Del Mar.
KITCHEN 1540
Modern and comfortable, KITCHEN 1540 in Del Mar blends energy and intrigue with a fresh, simple atmosphere. The restaurant offers a seasonally-driven menu from Chef Paul McCabe in a chic and diverse setting, from the bar to the dining room and outdoor patio. From white vaulted ceilings and an open presentation kitchen to a private dining room wrapped in wine-encased glass walls, it’s easy to see that KITCHEN 1540 provides for an exquisitely ethereal ambiance. In addition, KITCHEN 1540 boasts an elegant al fresco experience with private cabanas for intimate dining, a water wall, a fire pit to gather around and hanging lanterns to set just the right mood. Chef McCabe has been recognized as one of Southern California’s best chefs and introduces a delectable farm-to-plate culinary concept to San Diego, only at KITCHEN 1540. Chef McCabe utilizes the freshest seasonal produce, sustainable seafood and hormone-free meats, and believes that “every dish is distinctive and surprising.” Begin your meal with the Spanish Octopus, served cold with grapefruit, green olives and arugula or hot with salsa verde, chorizo and potato; White Corn Agnolotti with Main lobster, chanterelle mushroom and truffle brown butter; or the Pan Roasted Sweetbreads with smoked almond milk, blis maple, and apple celery salad. For the main course, we suggest the Snake River Wagyu Tri-Tip with crispy potato, organic asparagus, foie gras and chipotle hollandaise; or the Natural Beef Tenderloin with smoked potato croquettes, green beans, lobster mushrooms and roasted tomato-cabernet reduction. A trip to KITCHEN 1540 just wouldn’t be complete without dessert. Try the Goat Cheese Bavarian with blackberries, hazelnut fiancier and tarragon; the Crème Fraiche Panna Cotta wit tangerine chamomile soup, brioche, and tangerine jam; or the Frozen Key Lime Pie with coconut streusel, fried cashews and dehydrated meringue. For more details and reservations, please visit Kitchen 1540 in Del Mar.
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