Del Rey's chef, Derek Knudsen, infuses classic bar dishes with a gourmand's flair, offering a menu of wash-downable delights, fried yum, and Southwestern staples. After tasting the blackened ahi tuna ($13.95), truffle mac 'n’ cheese ($7.95), and churros with chocolate-Kahlua sauce ($5.95), tone-deaf taste buds find themselves serenading incisors with John Fogerty lyrics. Early feasters can enjoy Saturday- and Sunday-brunch favorites such as the vegetarian breakfast burrito ($7.95) or Kahlua French toast ($6.95), washed down with one of Del Rey's specialty Bloody Marys ($7.50–$8). Bathed in glowing red light, diners settle into intimate booths with selections from Del Rey's stocked bar. More than 100 tequilas spicy up margaritas, including the jalapeño-cucumber ($8) and the triple berry ($7.50), while the Dark N Stormy quenches the thirsts of sadistic weathermen with house-made ginger beer and dark rum ($7.50).