No Dishes - Dinner Out
written and taste tested by Summer Kellogg
Yet another work of culinary art both in taste and texture from Jarle Saupstad at Cbar.
Let’s face it we have gooooooood foooooood to choose from here in North County or even beyond (holler San Diego). Wanna give the dishwasher a break? Feel like keeping your kitchen clean? Here are local taste-bud tantalizers I recommend for a date night or single night or solo night.
OH and to make this super personal you should know my tasting lens. I can’t do spicy foods (total baby), I hate mayo, and I lean towards more veggie dishes but I’m not a vegetarian (although I will NOT eat lamb). Here we go.
Valentina - Gambas Al Ajillo, Migas y Setas, Arroz Del Senyoret, Olives, Bread
Valentina Restaurant, 810 N Coast Hwy 101, Encinitas, CA. Photo by Summer Kellogg.
Gambas Al Ajillo, Migas y Setas, Arroz Del Senyoret, Olives, Bread & Chef Enrique Nol. Photo by Summer Kellogg
The DISH: Or in this case the dishes. Bread is a must order because you’ll be dipping it in everything and if you don’t finish it it’s def going in your purse. The shiny, salty olives just try em. Even though I can’t do spicy the Gambas ain’t a deal breaker. FULL of personality and healthy garlic (insert bread here). Migas y Setas are participation. Break the egg or don’t. Either way you don’t want to miss this mix of original mushrooms and crispy treats hidden inside. And frankly it’s been on the menu a minute but that’s because it’s like a longtime friend. The gentleman’s rice or Arroz Del Senyoret is crispy, salty and leads you from here to there on a journey into Chef Enrique’s past, present and future. I have scraped the bottom of the dish shameless before and I’ll do it again.
Chef Enrique Nol offers no shortage of culinary adventure yet comfort. My husband and I often pop into Valentina to feeeeeel good. I’m literally not there just to sit, order, eat and leave. I’m there for a rush of warmth and flavor. This buzzing atmosphere reminds me of walking down or into a New York place. Comfortably packed in, we’re all there to live and eat, look at each other, possible share a few stories and laughs and then do something extraordinary after. Order as many plates as possible. You’re meant to test and share and try.
Full house on a Tuesday, Valentina insides. Photo by Summer Kellogg.
Breakers - Kalua Pork, Rice, Pineapple Coleslaw, Wahine Salad, Ice Tea
Kalua Pork plate with three sides. Photo by Summer Kellogg.
The DISH: I’ve never craved pork and a strawberry salad so much in my life. I’d much rather sit and eat on the patio at Breakers but I’m game to also pack this into our 4 runner and hit the beach just so long as I don’t have to share. Salty and melt in your mouth pork, plucky coleslaw, very tipsy strawberry salad. And I do recommend staying. There’s plenty to play with and gawk at here. The crowd is always pretty too.
Do not pee on the surfboards.
Cbar - Yellow Tail Crudo paired with an Eric Rodez Cuvee des Crayeres Grand Cru Brut Champagne and Wagyu Sliders paired with Cayuse vineyards Syrah 2022.
Yellow Tail Crudo & Chef Jarle Saupstad. Photo by Summer Kellogg
You’re not going to taste something like this anywhere else nearby. Artfully constructed with: kombu -hibiscus cured yellow tail | Cara Cara Orange and white soy vinaigrette | forms of fennel (pollen, frond, flower) makrut lime | blood orange | chicory Chef Jarle knows how to build a narrative with one bite.
Notes from the CHEF: “I remember the smell of the seaweed as a kid at the beach, the scent still takes me back. Drinking jamaica (hibiscus tea) at the Mexican restaurants and the smell of the hibiscus flowers in my grandparents back yard and eating the oranges off of their orange trees. All of the smells and flavors of spring in San Diego are on this plate. Spring chicories that my grandfather used to grow and my grandmother would put in her salads at dinner.”
Fun fact: Eric Rodez is not only a highly regarded Champagne producer in Ambonnay, the renowned grand cru village in the Montagne de Reims; he is so dedicated to the village that he was also the mayor. Photo by Summer Kellogg.
Wagyu sliders at Cbar. Photo by Summer Kellogg
Mike the Sommelier at Cbar. Cbar is one of the best selections of wine in North County. I expect to see all you wine enthusiasts there soon.
Campfire in Carlsbad - Charred Chicken, Free Spirit Upper East Side and Cornbread
Charred Chicken with Fennel and a Free Spirit Upper East Side.
That night the fire went out at Campfire. Literally. But it didn’t seem to matter as this was and is the best roast chicken in town (prove me wrong). Pairing it with a spirit free Upper East Side sealed the deal. Below, however, is the legendary corn bread; the very reason for me being there. A recent visitor tipped me off to it’s existence and I thank you Marissa Gregor for that. I’ve never had anything like it and not sure if I can classify it as an appetizer or a dessert. It’s hibiscus butter is in a league of it’s own.
Cornbread with blood orange, rosemary, pink peppercorn and hibiscus butter at Campfire.
Jorges - Crunchy Chicken Tacos and Chicken Soup with Flour Tortilla
Chicken Soup, Crunchy Chicken tacos Jorges Leucadia. Photo by Summer Kellogg.
I eat these crispy chicken tacos every week. If you haven’t visited this hole in the wall gem on Hwy 101 hop on that e-bike and come on down. Packed full of juicy chicken, topped with a mountain of salty guacamole and fresh cheese, these crispy tacos will leave no more room in your stretchy pants. The Chicken Soup with it’s cilantro, warm avocado and deep intense base ain’t no side bitch either. I will say though the real show stopper are the giant homemade flour tortillas that come with the soup. Never underestimate the power of a giant tortilla. It’s also worth noting that Jorges Leucadia is a hop skip down from Beacons beach. To go beach tacos please!
Chicken Soup for the soul and soulless. Photo by Summer Kellogg
Even though the next No DISHES - Dinner Out is underway I’m always down to expand my pant size and horizons even more. If you have tips or plates you think we should try send them my way. Summer@summer-kellogg.com
I’d also like the thank the team (Ale Guerra) and Chef Enrique from Valentina and Owner of Cbar Toni and Chef Jarle and Mike for taking the time to let me ask 5 millions questions and letting me take beautiful photos of their work.
