Crudo by Pascal Lorange, San Diego

World-renowned chef Pascal Lorange brings the flavors of the Mediterranean mixed with Japanese-inspired fusion to Crudo. The authentic food is simple in presentation, but bold in flavors from local ingredients. One of the many highlights is Crudo's three dipping sauces that accompany several dishes: kumquat ginger with cilantro and olive oil; five-spice harissa sauce; and aged balsamic vinegar with soy sauce and spices. Read on to learn about what makes up some other highlighted dishes:

Lunch

• Pacific Highlands burger: tomatoes, pickles, romaine lettuce, swiss cheese, sun-dried tomatoes, pesto goat cheese; served with salad and fries
• Vegetarian puff pastry pizza: grilled vegetables, tomato concasse, burrata mozzarella, herbs, basil-infused olive oil
• Seared salmon salad: arugula, zucchini, fennel remoulade, avocado, tomatoes, scallions, lemon, red vadouvan curry dressing

Dinner

• Coconut chilean sea bass: coconut milk, soy, carrots, pearl onions, spinach, cilantro, lime juice, mild bombay spice, rice
• Smoked duck breast and foie gras roll: fig jam, caramelized mushrooms, tomatoes, scallions, onion marmalade, kumquat chutney
• Mediterranean Crudo tasting: lobster ravioli, pumpkin and honey crisp apple, sage oil, crab cake, mango salsa, horseradish emulsion, cilantro, grilled chicken, orange fennel salad, roasted potatoes