Remodel Archives - San Diego Magazine https://sandiegomagazine.com/tag/remodel/ Wed, 20 Sep 2023 00:37:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.1 https://sandiegomagazine.com/wp-content/uploads/2023/08/cropped-SDM_favicon-32x32.png Remodel Archives - San Diego Magazine https://sandiegomagazine.com/tag/remodel/ 32 32 The Perfect Lunch https://sandiegomagazine.com/food-drink/the-perfect-lunch/ Fri, 03 Apr 2015 04:00:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/the-perfect-lunch/ Lean protein, not-lean dessert at Oceana Coastal Kitchen

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]]> Evans Hotels recently put $2.1 million into renovating their signature restaurant at the Catamaran Resort. It needed it. The Catamaran was that beloved local spot in Pacific Beach that felt left behind in the Magnum P.I. tropical white-guy era. Along with a pretty stunning floor-to-ceiling jellyfish aquarium in the middle of the restaurant, the renovation maximized the outdoor space overlooking Mission Bay and added a significant raw bar. For the new Oceana Costal Kitchen, they pulled in Steven Riemer, a vet of their other high-end restaurant A.R. Valentien at the Lodge at Torrey Pines.

I had a lunch there recently, and identified a sure-fire way to milk a perfect experience from the new attraction. Now that America has decided that bread or carbs of any sort lead to a form of bodily hell, the first portion of this plan fits perfectly into any diet. The second half throws all that out the window in a gluttonous pursuit of joy. So go, sit on the patio, and order:

YELLOWTAIL CRUDO: This dish relies on some supremely sourced raw yellowtail. Silky, lean and delicious. It’s then lightly bathed with aguachile, which is a chile-lime ceviche style that originated in Sinoloa, Mexico. Chef then adds some avocado for a healthy fat component and some mildly pickled radishes. One of the better crudos I’ve tasted.

NEW SCHOOL BANANA PUDDING: That’s right. You ate light and responsibly, and now it’s time to maintain balance in the universe by blowing those efforts. This riff on banana pudding has a vanilla cookie crumble, topped with carmelized bananas (one of life’s greatest sweets), with caramel sauce, whipped cream and a little mint. It’s a banana pudding that eats almost like a carrot cake.

The Perfect Lunch

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]]> NEW FACE: Market Del Mar https://sandiegomagazine.com/food-drink/new-face-market-del-mar/ Sat, 17 Aug 2013 05:25:00 +0000 http://staging.sdmag-courtavenuelatam.com/uncategorized/new-face-market-del-mar/ Designer of Craft + Commerce tapped for reinvention

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]]> One of SD’s top chefs is getting a new room. James Beard Award nominee Carl Schroeder will get a few days off Oct. 14-24 when Market Restaurant + Bar closes for a complete remodel. Local design firm Basile Studio is handling. Judging by Paul Basile’s past work (Craft & Commerce, Bankers Hill, Polite Provisions, etc.), the new Market should be fun to look at.

Market partner Terryl Gavre is quick to point out that this will not be anything like Craft & Commerce. But that fantastic spot is an example of Basile’s work, and why we should all give a damn about this news.

Gavre says they’re adding a wood-stone oven to the bar area and rolling out a new casual menu cooked exclusively in the hot pit (flatbreads, roasted meats, shellfish, etc.). They’re also opening up what was formerly known as the “Red Room” (the lounge off to the side), making it part of the main dining room. Custom glass doors will give ‘em the option of sealing it off for a private party.

Gavre on the aesthetic of the new space: “The finish materials haven’t been finalized yet, but we’re using natural materials, warm woods, neutral colors. The look will be a comfortable, ‘Napa style.’ Our location close to the hills and horse farms of Rancho Santa Fe lends itself to the same feel of the wine country. So it seemed a natural direction.”

NEW FACE: Market Del Mar

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