Editorial Review of
Flavor Del Mar Restaurant and Lounge
Flavor Del Mar welcomes new head chef, Chef Brian Redzikowski, formerly from Joel Robuchon in Las Vegas, the Thompson in Beverly Hills and Nobu in Aspen. His approach to food is based on simplicity, highlighting ingredients and the best in seasonal product.
Flavor Del Mar’s dinner menu offers a spread of raw and cooked seafood, meat and vegetarian options. The updated menu starts with options to split amongst the table, where Redzikowski’s style is best showcased. The Tuna Crisp stands as a light bite, delicately crafted with red onion, shiso, and white truffle oil. The Washimi Beef Tacos are served with a more down-to-earth taste, adding in salsa verde, guacamole, red onion, micro cilantro and sour cream. In the spirit of seafood, guests can order the Lobster Tempura, made with serrano chile and sweet ponzu or the Spicy Crispy Shrimp, made dexterously with frisee, arugula, chipotle, and a yuzu vinaigrette. Starters on the menu range from a raw Scallop Ceviche with serrano, lime, tomato, and red onion, to a warmly served Risotto made with wild mushrooms, rock shrimp, chive, and a soft poached egg. Diners might also opt for a sweet start to their meal with the Foie Gras Doughnut, featuring seasonal fruit, arugula, and acacia honey. Main courses span the Surf and Turf likings, with flavorful options in both sections. Surf selections include a Big Eye Tuna Tataki, made with daikon, avocado, and a tomato-ginger dressing; a Maine Lobster Cavatelli made with bacon, chanterelle mushrooms, and swiss chard; or the Local Corvina, served with a parsnip puree, melted leeks, pearl vegetables, and a vanilla beurre blanc. Among Turf choices, guests can dine sumptuously with the Jidori Chicken, featuring shitake mushroom, scallions, red and yellow peppers, and teriyaki sauce; the recommended Grilled Prime Niman Ranch Strip Steak, with a light potato puree, horseradish, parsley, baby root vegetables, and carrot-red wine jus; or the Duroc Pork Chops, made with olive oil crushed potatoes, baby vegetables, and a Peruvian chili sauce.