CULINARY
COASTAL
COCKTAILS
California-influenced drinks pair well with locally
inspired dishes at Oceana Coastal Kitchen.
TOP PICKS
Andy Baumann, chair of San Diego Restaurant Week
and general manager of Bali Hai Restaurant, shares
five of his favorite eateries in and around San Diego.
COWBOY STAR
RESTAURANT AND
BUTCHER SHOP
Baumann says this is an “amaz-
ing steakhouse” with the best
tartare in town. “I love that they
always have a wild game dish on the
menu, whether it is rabbit sausage or elk rack.” (640
10th Ave.; 619-450-5880; cowboystarsd.com)
CUCINA ENOTECA
Outdoor seating at Moray’s bar, adjacent to Oceana Coastal Kitchen
San Diego’s stunning natural
scenery also manifests itself in
the drinks at Oceana Coastal
Kitchen and Moray’s bar, both
at Catamaran Resort Hotel and
Spa. “Our guests come from all
around the world to experience
San Diego. Therefore, their
choice of beverage tends to com-
plement their surroundings,” says
bartender Camden Barbusca.
Oceana’s craft cocktail menu
features handcrafted drinks, like
the passion fruit margarita and
the signature Moray’s Mai Tai,
which mixes Captain Morgan
white rum, apricot brandy, orange
and pineapple juices, grenadine
and a float of Myers’s dark rum.
But Barbusca says his favorite
is the barrel-aged rum mojito.
“It’s made with fresh mint and
house-made simple syrup, but
what makes this cocktail special
is the rum. While our blend is
secret, it includes a faint hint of
wood spice and oak, thanks to
our in-house barrel-aging pro-
gram,” he says. “With this pro-
gram, we age our blend in small
26
“The freshest ingredients in
town are found here. The pap-
pardelle pasta with short rib is
a must-have.” (2730 Via De La
Valle, Del Mar; 858-704-4500;
urbankitchengroup.com)
THE MARINE ROOM
“Located in La Jolla—directly
against the sand—at the right
tide, the waves will literally
crash into the windows.” With
chef Bernard Guillas at the helm,
Baumann says it’s difficult to pick a
favorite menu item. (2000 Spindrift Dr., La Jolla; 866-
644-2351; marineroom.com)
Passion fruit margarita
BROOKLYN GIRL
American oak barrels for one
month, imparting greater com-
plexity and flavor. The refreshing
complexity of this cocktail high-
lights the adventurous spirit of
San Diego.”
In addition to cocktails and
California wines by the glass,
the bar reflects the vibrant, local
craft beer movement, with seven
San Diego microbrews available,
and an eighth tap that rotates
periodically. The resort even
collaborated with Karl Strauss
Brewing Co., whose main brew-
ery is located in Pacific Beach,
to create the Oceana Pale Ale.
“This charming eatery offers
creative American cooking
with a seasonal bent, plus craft
cocktails.” Baumann adds that
an oyster bar can be found in this
“lively space.” (4033 Goldfinch St.;
619-296-4600; brooklyngirleatery.com)
THE VENETIAN
“This is the go-to place for old-
style Italian. It has been managed
and owned by the same family
since the 1960s.” Baumann says
the farfalle pasta is “amazing.”
(3663 Voltaire St.; 619-223-8197;
venetian1965.com)