In the morning, the café whips up various savory selections for bleary-eyed breakfasters. The green eggs and ham ($7.50) features two any-styled eggs and ham served open faced on toast with pesto and are best eaten while in a box with a fox. Wake up your sweet tooth with the powdered-sugared cinnamon french toast on swirl bread ($7); add bananas or berries for an additional $1.50. Compliment a.m. eats with a hot tea ($2), organic coffee ($2, large), or coffee and espresso-powered hammerhead (large, $3.50), among other sips.
Crush Italian Cuisine and Lounge chefs Jason Colabove and Mike Lina make a point of sourcing their ingredients from local vendors: they track down farm-fresh produce and procure seafood from the environmentally responsible Carlsbad Aquafarm. But they put equal emphasis on the way those ingredients are prepared. "I was surprised and delighted at how perfectly each shrimp was cooked," gushed a writer for the San Diego Reader after a visit to the restaurant's Solana Beach location. "The flavor was plate-licking luscious."
Shrimp is just one of the kitchen's specialties. The chefs also craft home-style meatballs with bursts of basil pesto, toss apples with spiced pecans and currants, and simmer ragu sauce for six hours, coaxing out rich flavors in each dish. Sheep's-milk ricotta lends bolognese tagliatelle a creamy bite, and market fresh fish are prepared with seasonal accents. Patrons can listen to live music in the sleek, modern lounge or converse around the bed of flames at the center of the fire-pit table, which will quickly consume any friends' scarves that you quietly position over it.
No matter where you sit at Parioli Italian Bistro, you’ll be treated to excellent Italian food and romantic lighting. From the cozy outdoor patio lit with hanging strings of lights, guests order rack of lamb or housemade lobster ravioli. Inside the dining room, a fire crackles and candles flicker on tables dressed in white cloths. When not savoring a plate of steamed mussels or gnocchi, guests can learn the secrets behind the tantalizing dishes during cooking classes, which treat students to a multi-course meal with wine, just like Home Ec class in school.
Offering 22 kinds of bagels baked fresh every day, Top of the Bagel serves up a menu of breakfast items, sandwiches, salads, soups, and smoothies. Ease your sleepy taste buds into a new day with the huevos rancheros bagel ($3.99), a chewy inner tube loaded with jalapeño cream cheese, egg, and tomato relish. Or, bow to the Big Apple's bready authority by biting into a New York–style bagel ($4.75), a triumvirate of scrambled egg, bacon, and ham wrapped in a royal robe of cheese. Lunchers can relish the turkado ($5.50), a turkey-avocado hybrid topped with sprouts, or savor the lox deluxe ($6.50), a sandwich of cream cheese, capers, lox, tomato, and onion. Give ear to your inner herbivore's demands by feeding it a freshly chopped small green salad ($4.25), whose spread of tomatoes, red onions, carrots, avocado, cheese, and cucumbers rests peacefully on a bed of green leaf lettuce. Top of the Bagel also boasts an assortment of real fruit smoothies made fresh and beverages from Seattle's Best. The café opens for bagel business from 5:30 a.m. until 4:00 p.m. Monday through Saturday and from 7:00 a.m. until 3:00 p.m. on Sunday.
Live music streams from the stage at beach-themed Cardiff Beach Bar at Tower 13 while servers deliver beer battered mahi mahi tacos with smoked poblana crema. Behind the full bar, adorned with flat screen TVs, staff members dispense frosty draft brews into pint glasses and mix cocktails.