Steingarten LA?s dining room, awash with muted golden tones and dominated by a kaleidoscopic art piece, doesn?t immediately scream German biergarten. Its menu, however, astutely outlines the restaurant?s integral blend of hearty Old-World fare and contemporary California cuisine. More than 20 varieties of sausage?including traditional bratwursts and spicy lamb links as well as game offerings of wild boar and berry?sit beneath toppings of pickles or house mustard. Each of the 8-ounce burger patties is made from grass-fed, antibiotic- and hormone-free beef, and can be custom-built with toppings such as smoked mozzarella and applewood bacon. True to form as a German-inspired eatery, Steingarten accents their food with exhaustive drink lists, including a beer list with German, Belgian, and American craft brews on tap. Creative cocktails include a white manhattan, made from clear American whiskey, and a cocktail of the month that has been aged in a used whiskey barrel.
With a drink in hand, patrons can stroll over to Steingarten?s intimate outdoor patio flanked with high stone walls and trellis-climbing ivies. In one corner, rosy cushioned benches surround a slender fire pit that flickers subliminal messages from behind a glass enclosure. The ivy motif also manifests in wrought-metal curlicues on each door and over the beverage fridge that takes up an entire wall at the bar.
On Clairemont Mesa Boulevvard in Kearny Mesa, Khan’s Cave Grill & Tavern serves up creative pan-Asian cuisine in a comfortably chic space. The menu takes inspiration from traditional Asian flavors and offers modern twists to these rustic dishes with gourmet presentation. Patrons love the Creamy Walnut Shrimp, a lightly crisped shrimp in cream sauce with caramelized walnuts and served with a salad and white or brown rice. The sports-friendly outdoor patio space is a great place to relax with cocktails and appetizers, while enjoying the warmth of one of the fire pits. Khan’s also makes use of the thriving craft-brew scene in San Diego, featuring 20 different local beers on tap. Whether it’s an intimate date or after-work happy hour with friends, a visit to Khan’s Cave is always a great time.
After Trademark trademarked the name Trademark for its Trademark restaurant, the restaurant traded in its trademarker, Marcus, for Executive Chef and oyster master Jerry Mendoza. Mendoza's work with The Elite Cafe, The Meetinghouse, and Moose's Restaurant has made him a reputable American-style culinary artist with a dinner menu fit for salivating mouths. Trademark specializes in Pacific oysters like the Kumamoto oyster, originally native to Japan and perfect for a pleasing amuse bouche ($3.50).
The Buggy Whip shuttles diners back in history to an era when meat and potatoes ruled the roost at dinnertime. Open since 1958, the family-owned steak house brims with more vintage ambiance than the century-old wine corks that form the Statue of Liberty. Customers’ knives liberate savory juices from rib eyes as forks dive into dishes of sizzling scampi and herbed scallops. At lunch, diners can savor hearty broiled sirloins stuffed with sautéed mushrooms and peppers or lighter plates flanked with cottage cheese and tomatoes. In addition to serving steaks, seafood, and potables in the dining room seven days a week, the restaurant accommodates groups by building banquet spreads from fare such as prime rib, teriyaki chicken, and sweet, creamy cheesecake.
In West Africa, a "chop bar" is a roadside gathering place serving food and drink, over which community members exchange news and ideas and compare findings on the validity of the axiom set theory of mathematics. Oakland's Chop Bar fosters the same sort of fellowship, right down to its neighborly use of items from local vendors in its dishes. Breakfasteers can opt for a bacon, egg, and cheese sandwich ($6) or oatmeal ($3), among other offerings. The taste buds of brunch-goers are invited to trot the globe with the Italian omelette known as the frittata ($7) or an order of chilaquiles ($9), a Mexican dish tossing crispy tortilla strips in salsa, cheese, and scrambled eggs.
Inside Chapter One: The Modern Local, high, lofted ceilings, geometric light fixtures, and chunky wooden furnishings complement Executive Chef David Martinico's menu of seasonal contemporary cuisine. Patrons clink glasses of handpicked brews or craft cocktails?such as the restaurant's signature moscow mule?as they dine on locally sourced produce and humane meat. Meals draw on flavors from across the globe: ?touf?e fries covered in spicy Cajun roux bespeak a New Orleans influence, and yakisoba stir-fries and a housemade sausage topped in kimchi import East Asian tastes. The Frank Sinatra?themed Sunday brunch pairs classic dishes such as brioche french toast with bacon-bourbon bloody marys and other creative drinks. Chapter One: the modern local also breaks up up the drudgery of the workweek with regular events such as charity bingo, jazz performances, and a fortnightly burning of uncomfortable business shoes.