The menu is locally sourced and seasonal with sustainable seafood and meats. In mid-September, owner/manager John Resnick of Leucadia opened this restaurant/bar in Carlsbad Village that’s built around the concept of live fire cooking techniques and the communal celebration of conversation around a campfire.Ĭampfire’s glass-walled kitchen features a 12-foot hearth, nicknamed “Grace,” where executive chef Andrew Bachelier cooks, roasts, grills and smokes food with wood, charcoal, embers and ash. Downstairs, the patio Dock Bar offers a more casual lunch and dinner service.ġ025 La Bonita Drive, San Marcos. The formal dining room upstairs offers dinner and brunch. The chef team has enthusiastically embraced the unique concept with a menu featuring elk osso bucco, lavender duck, bison tartare, grilled quail, rabbit sugo pasta, bass and trout. Anthony Garcia’s eye-popping interior decor includes a duck decoy logo, a huge model of a fish, a wall of plates that resemble fish scales, tin cutouts from an antique shooting gallery, illuminated forest wall panels, a ceiling art installation of 300 colorful buoys and leather menus stamped with the words “Open Season.” 29 as the centerpiece of the company’s Lakehouse Hotel & Resort.ĭecoy Dockside Dining’s menu is focused on fresh-water fish and wild game cooked in a wood-burning oven. The two-story A-frame restaurant, with a wall of glass that overlooks Lake San Marcos, was modeled by Costin Architects after a luxurious lodge in Montana. went all out on this upscale culinary tribute to the hunting and fishing lifestyle. And Smoking Goat’s famous duck fat fries make a cameo appearance on the appetizer menu.īecause the Piehls inherited the wine bar’s 21-and-up liquor license, they can’t host families yet, but they’re working to change that this fall, and brunch service will be rolled out in October.ģ422 30th St., North Park. A few signature dishes are the farro and farmers market vegetable salad with house-made ricotta, the cheddar bratwurst mac ’n’ cheese and butcher’s cut steak with blistered shishito peppers and charred onion sauce. There are antler tap handles in the bar, kerosene lantern-inspired chandeliers and wall art includes a compass, bicycles and a mountain range painting.Ĭhef Fred’s casual American menu has a few summer camp items, like burgers, backyard chicken schnitzel, Idaho trout almondine and a toasted s’mores bar, but he said One Door North is more about spotlighting fresh produce and proteins and artisan pizza. The centerpiece is a trio of tables under safari tents, backed by a forest photo mural. The design team ran with the theme to create a sun-filled, light-woods campground decor that earned the restaurant a recent Orchid nomination in the San Diego Architectural Foundation’s annual Orchids and Onions awards. The Piehls both grew up in small towns back East and share an affection for nature and adventure.
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