Chef Cesarina Mezzoni’s New Brunch + Seasonal Dishes And Summer Spritz
Chef/Partner Cesarina Mezzoni is the dazzling muse and young entrepreneur at the forefront of Cesarina Ristorante in Point Loma. This rising star is a force to be reckoned with, and as a 24-year-old self-taught pasticcere, her tableside dessert program gleaned noteworthy praise throughout the trattoria’s first year in business—in fact, Mezzoni’s deconstructed rendition of tiramisu appeared on several “Best Dishes of 2019” roundups.
Having recently expanded her role to oversee the restaurant’s collective culinary operations, Chef Mezzoni lends her artful hand in the latest menu revamp. By popular demand, Cesarina is launching a weekend brunch menu, complete with a lineup of bottomless drinks and sun-up libations. Plus, the Summer 2020 menu overhaul is a piquant ode to crisp produce, sweet herbs and—our personal favorite—creamy burrata. Cesarina’s new dishes and expanded al fresco seating will transport guests’ tastebuds to Italy’s Mediterranean coast!
“Buongiorno!”
(Good morning!)
Breakfast is making a comeback at Cesarina. With expanded weekend hours and a revamped brunch menu, Cesarina will welcome guests for some rise-and-shine revelry. A succinct program of entrées showcases hearty A.M. staples with nods to Cesarina’s Italian roots.
Savory offerings include Polenta Uova e Tartufo—a polenta and mushroom course, topped with homemade “Salsiccia” patties, poached eggs and freshly grated black truffle. Who says you can’t have pasta for breakfast? Frittatone di Pasta e Polpette is a standout spaghetti frittata with sliced potatoes, made-from-scratch tomato sauce, fresh mozzarella, parmesan, meatballs and basil.
For those who elect for a bit of “dolci” in their brunch routine, the Lemon Ricotta-Raspberry Waffle makes for a sweet, pre-noon treat! The new brunch menu also features a selection of vegan-friendly bites, including Vegan Omelette and Oatmeal Brûlée.
Of course, no worthy brunch is complete without some bubbles! A playful selection of bottomless pitchers includes Italian Spritz, Champagne Mojito, Lavender Lemonade Mimosa and more. Trendy a la carte cocktails include a Rosemary Champagne Fizz and Espresso Martini.
“A tavola non si invecchia!”
(At the table, one never gets old!)
Among lunch and dinner newcomers, a must-try antipasto is the Bruschettone Fichi, Ricotta e Miele: homemade fig-and-walnut bread, whipped ricotta infused with honey and thyme, fresh figs, prosciutto and basil. Insalata di Melone is a quintessential summertime salad featuring ripe melon slices, burrata, basil dressing and balsamic reduction atop a fresh bed of arugula.
Entrée favorites include Gnocchi Gamberi e Tartufo, a rich pasta dish prepared with prawns and truffles, and Tonnarelli Spigola, Congole e Bottarga, homemade noodles laden with fresh seafood and zucchini.
Upgrading their boutique wine program, Cesarina has acquired an expanded selection of Barbelo and Barbareso reds from the Piemonte region, a Bianca Macerto (Orange) from Siciliy and an assortment of white varietals from Italy’s southern appellations. While new apertivo refreshers include Peppino, a cucumber-infused spritz, and La Gazetta, a Lillet and lime tonic-bubbly.
See you there…..and stay healthy, San Diego!
