Restaurants in Solana Beach

Hanging lanterns spotlight the sushi bar at Yummy Sushi, causing the chefs' knives to glimmer as they slice fresh fish before an audience of captivated diners. Servers whisk the colorful plates of tempura, baked, and traditional rolls into the dining room, along with steaming bowls of udon, platters of teriyaki or tempura entrees, and glasses of sake, wine, and beer. Booths and tables line up along the dining room's walls, where a tropical mural transports guests into a serene junglescape and ancient-looking pottery pieces bask atop illuminated shelves. In the center of the room, palmed plants flank fish tanks housing colorful fish that have sworn to the chefs that they taste horrible.

Amid warm lighting shrouded by red glass, executive chef Samuel De Leon sends out Italian pasta dishes and baked entrees as the centerpiece of the eatery's campaign to give diners an Italian culinary experience. Another facet of this quaint destination is its newly installed covered patio, which lights up with the gentle glow of five LED TVs and warm fire pits. On Thursday and Friday nights, live music trickles into ear canals as patrons sip wine from a menu filled with chardonnays, merlots, and Italian reds. Those who prefer a specific bottle of wine can purchase one of the restaurant's wine lockers, which board bottles and brand each with a plaque that bears its owner's name and shoe size. Taste of Italy Del Mar also can book events for up to 200 people, including weddings and corporate events.

The cooks at Bawarchi Express accommodate guests' busy schedules by quickly plating portions of simmered Indian entrees. As they griddle savory dosas and garnish rice-based biryani dishes with vegetables or goat, their clay tandoor oven roasts pieces of chicken until tender and subtly smoky. Although the eatery boasts outdoor seating for alfresco dining, it also packages take-out orders for guests hoping to enjoy their meals while flying a kite.

By picking fish caught from the Chesapeake Bay, the Pacific, and the tropics, Edge of the Ranch, formerly known as Nugent’s Firegrille, gives its menu the depth and variety it needs to reflect classic American culinary sensibilities without growing stale or predictable. The chef mixes up the menu with choices such as line-caught swordfish, organic-fed salmon, and baked Maine lobster. Edge of the Ranch supports sustainable-fishing methods while offering guests the healthiest seafood possible. Alongside the fresh fish, the staff also fire grills Angus steaks—such as filet mignon and flat iron—and all of the eatery’s fare can be paired with draft beers, signature martinis, fine wines, and sea shanties.

On a sunny day, salty sea breezes tumble over the sands of Solana beach and through the open windows of Woody's Solana Beach seaside eatery. Chefs complement the ocean-enriched air with fresh catches of the day prepared to diners' specifications and their classic seafood paella with chorizo sausage and saffron rice. The restaurant hosts brunch every Sunday, which, in addition to hot breakfast eats, features such drink specials as bottomless champagne, for which diners can enjoy while watching Sunday NFL games on Woody's eight high-definition TVs. Corrugated metal emulates the texture of water, covering the walls between exposed metal beams and wood paneling. The hammered-tin silhouette of a whale frolics amid the faux waves, creating a playful metallic seascape.

Extreme Pizza’s pies are just about as creatively named as they are creatively designed. The Mr. Pestato Head pie, for example, combines homemade pesto sauce, roasted potatoes, caramelized onions, and feta cheese. The mold-breaking creations, available at the pizza shop's numerous nationwide locations, all start with the same foundation: a freshly baked crust, available in classic and whole-wheat varieties. Extreme Pizza also sates appetites with chicken wings, subs, salads, and calzones—also known as full-size pizza dumplings.