This La Jolla location of Fleming’s Prime Steakhouse & Wine Bar is conveniently nestled into the Aventine shopping center, adjacent to the Hyatt Regency courtyard. They serve up some of the finest USDA prime beef, which can be ordered wet or dry-aged, broiled or iron-crusted. These choice cuts can then be topped with truffle-poached lobster, diablo shrimp or king crab with caviar. The steaks pair elegantly with their award winning collection of 100 wines by the glass, all of which are thoughtfully curated during a twelve-month tasting process. Its flare for fine dining makes Fleming’s a popular place for a date night and they also offer a private dining experience for intimate get-togethers and events upon reservation.
Start with a creamy platter of hummus ($4.75), garlic fries ($3.50), or sweet red beets blended with yogurt ($2.95). Main courses at Ali Baba's run the gamut from a full falafel plate ($11.95), served with pita, hummus, and salad shirazi, to seasoned and grilled lamb chops ($14.95). Meat shunners will appreciate the veggie wrap ($7.95), packed heavy with grilled eggplant, zucchini, colorful peppers, tomato, pickle, onion, and hummus. For dessert, sample a frothy piece of tiramisu ($4.95) or Persian ice cream flavored with rosewater, saffron, and pistachio ($4.95).
Burgers and beer-pong, karaoke and carne asada, breakfast sandwiches and pool. These are all combinations guests can create at the Skybox San Diego: a sports bar that doesn't skimp on the extracurriculars. Thrice-weekly karaoke (every Monday, Wednesday, and Friday) encourages belting power ballads in praise of the half-pound Angus beef burgers and, on Wednesdays, diners can feast on quesadillas and tacos while engaging in competitive bouts of beer-pong, finally using beer for its true purpose.
Vinavanti Urban Winery vintner Eric Van Drunen's wines taste good on their own, but they're just as good to the earth as they are to their drinkers. This year, Vinavanti was the first San Diego winery to be certified as organic. This means its locally sourced grapes are organically farmed and its winemaking process is organic, too. After Van Drunen and his team hand-sort their grapes, they allow them to ferment spontaneously, without the aid of yeasts or bacteria. They also eschew other common additives, avoiding sulfites and even oak barrels, which infuse wine with oaky notes, resulting in all-natural, farm-to-table wines.
The WineSellar and Brasserie brings together a bold bistro bill of fare to accompany its versatile vino cellar. Atop white tablecloths, artfully arranged plates of contemporary French lunch and dinner offerings rest, ready for oral adoption. Palate patrons may initiate noshing with The WineSellar's tuna tartare coupled with avocado, dijon-mustard-seed quenelle, and a mascarpone chantilly ($15) or by sipping on the butternut-squash soup ($9 for a bowl), harvested from the rare butter-seed bush and squashed with French tennis racquets.
Linda and Mike McWilliams prefer to leave the rigors of raising grapes to their local vineyards, citing their lack of a chateau. Instead, they set their focus on crafting their vintages on the micro-level, making small batches and infusing them with an Old-World character and unique flavors such as habanero passion fruit. Their wines are named after places and figures from San Diego’s rich history, such as the Guadalupe Valley syrah and the Lake County sauvignon blanc.