Page 38 - San Diego Woman Amy Haber Issue

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with upon walking up the hill dalupe. He promotes local Lunario Restaurante at
to the winery. The base of the products, from beer and wine La Lomita Winery, young
tree is inside the winery and to meat and seafood. Two of and upcoming chef Sheyla
at the foundation of the barrel his projects are Finca Altozano Alvarez will dazzle you with
and tasting room. The outside and Animalon. Finca Altozano her culinary skills. Their sister
of the winery is made from is an open-air restaurant with property Finca la Carrodilla, is
recycled pylons from the Los a focus on campfire cooking. where the vegetables (backed
Angeles freeways. The staircase Animalon, until recently a by their organic certification)
is constructed from recycled seasonal fine-dining restaurant and dairy, and some proteins
metal- shovels, drills, left-over under an oak tree, has just are sourced.
morsels, and even grills. enclosed the patio and will be Newcomer Primitivo will
Another creative use of open all winter. dazzle you under the giant oak
recyclables is Vena Cava win-
ery where they have designed
a ceiling from discarded boats
from nearby ports. Lenses
from a local eyeglass factory
decorate their walls.
Wander around the Escuel-
ita where D’Acosta’s recycled art
Las Nubes Winery (Nubes is found throughout- from the
translates to clouds) is perched bedsprings wall to the basket
on a hillside, in the clouds, top wall.
overlooking the valley. They
are known for their Nebbiolo,
which is a rich and robust red
wine. They also have beautiful
Petite Sirah, Zinfandel, and
Granache. Enjoy their large
patio while watching the world
go by down below. Drew Deckman’s En trees. Fully open-air cooking
Vineyards and olive trees El Mogor (In the vineyard) there are usually 2-3 menu
go together hand-in-hand. Restaurant is a multi-sensory choices, however, if you say
Dotted throughout the Valley experience with the kitchen you want the fish, for example,
you will notice the groves Restaurants grills open-air. Dining is out- you will get sushi, sashimi, fish
flourishing due to the perfect Valle de Guadalupe boasts doors amidst hay bales. Drew head, fish steaks, and even the
Mediterranean climate. Many some of the finest restaurants does not disappoint. Make sure tail, if you desire. The menu
wineries and bodegas offer in Baja California. Some of you reserve a space a couple of changes with the catch of the
their delicious house-pressed Latin America’s finest chefs call weeks in advance. day. Sit back and watch the
olive oil. The good thing is that the Valle home. The majority
there is no limit to the amount of the restaurants are open-air
of olive oil you can bring back and focus on local cuisine.
across the border. So make Dona Esthela is a favor-
sure you get enough, you will ite restaurant of locals and
not regret it. tourists alike. Feel free to ride
your horse up to the restau-
Art rant and park it next to the
The artistic energy in the cars. Everyone who meets her
Valle is palpable. Artists and adores Esthela. She will make
architects husband and wife you typical Mexican food with
team Alejandro D’Acosta and homemade tortillas. Nothing
Claudia Turrent are trailblaz- fancy, just good!
ers in architecture and the use Local chef Javier Plas-
of recycling they brought in cencia comes from a family
a huge dead tree that bursts of restauranteurs and owns
through the top of the winery restaurants in San Diego,
and it is what you are greeted Tijuana and Valle de Gua-

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