Evans Mission Bay Magazine Issue 2 - Page 26

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)