Page 56 - Golfing Southern California 2015
P. 56
ING
Searsucker Herringbone
City/Region: Gaslamp, San Diego City/Region: La Jolla
Located in the heart of the Gaslamp Quarter, the sea in Searsucker pays Welcome to Herringbone—100-year-old olive trees grow between
homage to the menu’s love of the ocean and embodies its own person- tables, lounge style tunes fill the air, and the kitchen serves up unique
ality: gregarious, mischievous, fun-loving and authentic. Divided into takes on meat and seafood.
categories like ‘Bites,’ ‘Smalls,’ ‘Greens,’ ‘Ocean,’ ‘Ranch’ and ‘Farm,’ the
menu is both serious and fun. “Fish Meats Field” is the phrase used to describe Herringbone. The
menu features farm fresh cuisine with an emphasis on line-caught sea-
Searsucker teamed up with nationally acclaimed designer Thomas food and quality meats.
Schoos, who has taken the 7,000 square foot space and created a restau-
rant that is laid-back, comfortable and warm yet classic. Architectural Herringbone is the fifth restaurant in the Fabric of Social Dining
salvage, distressed furniture and exposed ceiling beams create an open family. Like Searsucker and Burlap, the interior was created by acclaimed
warehouse feeling. architect Thomas Schoos and is unlike any other. A vintage warehouse
was redesigned to create an amazing ambiance that includes six live olive
611 Fifth Avenue trees, a cozy lounge and an intimate private dining room. Herringbone’s
San Diego, CA 92101 atmosphere and exciting cuisine have quickly made it one of the top La
619-233-7327 Jolla restaurant spots for visitors and locals alike.
www.searsucker.com
7837 Herschel Avenue
Bandar Restaurant La Jolla, CA 92037
858-459-0221
City/Region: Gaslamp, San Diego www.herringboneeats.com
Persian cuisine is exotic and healthy. Using a combination of rice with George’s at the Cove in La Jolla
filet mignon beef, lamb, chicken, and fish—topped off with garlic,
onion, vegetables, nuts, pomegranate and herbs. To achieve a delicious City/Region: La Jolla
taste and a balanced diet unique Persian spices and loads of vegetables
are mixed delicately. Very simply, George’s at the Cove is for people who believe in enjoying the
San Diego lifestyle to its fullest. And that includes a great meal. If you want
845 4th Avenue a fine dining experience unlike any other, a special evening awaits featur-
San Diego, CA 92101 ing unique tasting menus from one of San Diego’s most admired chefs,
619-238-0101 Trey Foshee. If you’re in the mood for a more casual dining experience
www.bandarrestaurant.com try the Ocean Terrace, acclaimed as the region’s best rooftop dining, or
George’s Bar, a relaxed setting where indoors and outdoors flow together.
1250 Prospect Street
La Jolla, CA 92037
858-454-4244
www.georgesatthecove.com
Blue Tavern
City/Region: Santa Barbara
Chef Ricardo Zarate of Chef Zarate Restaurant Group opened Blue
Tavern in November of 2013. The restaurant is situated just two blocks
from the ocean amid Santa Barbara’s most coveted real estate on State
Street. Showcasing a natural progression of Zarate’s proficiency for
blending cultures, Blue Tavern features quintessential Californian fare,
such as pizza, pasta, and grilled meats, envisioned through the culinary
lens of a native Peruvian.
This is the group’s fourth restaurant—following the success of Los
Angeles concepts Mo-chica, Picca, and Paich—taking its inspiration
from Zarate’s heritage and the relaxed ethos of its guests, resulting in a lo-
cation that is at once international and local, inspired and approachable.
119 State Street
Santa Barbara, CA 93101
805-845-0989
www.bluetavernsb.com
GOLFING
Southern California .com
54
Searsucker Herringbone
City/Region: Gaslamp, San Diego City/Region: La Jolla
Located in the heart of the Gaslamp Quarter, the sea in Searsucker pays Welcome to Herringbone—100-year-old olive trees grow between
homage to the menu’s love of the ocean and embodies its own person- tables, lounge style tunes fill the air, and the kitchen serves up unique
ality: gregarious, mischievous, fun-loving and authentic. Divided into takes on meat and seafood.
categories like ‘Bites,’ ‘Smalls,’ ‘Greens,’ ‘Ocean,’ ‘Ranch’ and ‘Farm,’ the
menu is both serious and fun. “Fish Meats Field” is the phrase used to describe Herringbone. The
menu features farm fresh cuisine with an emphasis on line-caught sea-
Searsucker teamed up with nationally acclaimed designer Thomas food and quality meats.
Schoos, who has taken the 7,000 square foot space and created a restau-
rant that is laid-back, comfortable and warm yet classic. Architectural Herringbone is the fifth restaurant in the Fabric of Social Dining
salvage, distressed furniture and exposed ceiling beams create an open family. Like Searsucker and Burlap, the interior was created by acclaimed
warehouse feeling. architect Thomas Schoos and is unlike any other. A vintage warehouse
was redesigned to create an amazing ambiance that includes six live olive
611 Fifth Avenue trees, a cozy lounge and an intimate private dining room. Herringbone’s
San Diego, CA 92101 atmosphere and exciting cuisine have quickly made it one of the top La
619-233-7327 Jolla restaurant spots for visitors and locals alike.
www.searsucker.com
7837 Herschel Avenue
Bandar Restaurant La Jolla, CA 92037
858-459-0221
City/Region: Gaslamp, San Diego www.herringboneeats.com
Persian cuisine is exotic and healthy. Using a combination of rice with George’s at the Cove in La Jolla
filet mignon beef, lamb, chicken, and fish—topped off with garlic,
onion, vegetables, nuts, pomegranate and herbs. To achieve a delicious City/Region: La Jolla
taste and a balanced diet unique Persian spices and loads of vegetables
are mixed delicately. Very simply, George’s at the Cove is for people who believe in enjoying the
San Diego lifestyle to its fullest. And that includes a great meal. If you want
845 4th Avenue a fine dining experience unlike any other, a special evening awaits featur-
San Diego, CA 92101 ing unique tasting menus from one of San Diego’s most admired chefs,
619-238-0101 Trey Foshee. If you’re in the mood for a more casual dining experience
www.bandarrestaurant.com try the Ocean Terrace, acclaimed as the region’s best rooftop dining, or
George’s Bar, a relaxed setting where indoors and outdoors flow together.
1250 Prospect Street
La Jolla, CA 92037
858-454-4244
www.georgesatthecove.com
Blue Tavern
City/Region: Santa Barbara
Chef Ricardo Zarate of Chef Zarate Restaurant Group opened Blue
Tavern in November of 2013. The restaurant is situated just two blocks
from the ocean amid Santa Barbara’s most coveted real estate on State
Street. Showcasing a natural progression of Zarate’s proficiency for
blending cultures, Blue Tavern features quintessential Californian fare,
such as pizza, pasta, and grilled meats, envisioned through the culinary
lens of a native Peruvian.
This is the group’s fourth restaurant—following the success of Los
Angeles concepts Mo-chica, Picca, and Paich—taking its inspiration
from Zarate’s heritage and the relaxed ethos of its guests, resulting in a lo-
cation that is at once international and local, inspired and approachable.
119 State Street
Santa Barbara, CA 93101
805-845-0989
www.bluetavernsb.com
GOLFING
Southern California .com
54
