Spring Menus Have Arrived Around San Diego
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Communal
Communal, the creative-minded cafe and shop, is debuting a flavorful new spin on their menu just in time for spring. Showcasing a selection of fresh, bright flavors from Chef Jeannette Silva, the updated menu includes a variety of novel drinks, breakfasts and bites including an Apricot Toast highlighting lemon ricotta, apricot preserves, smoked rosemary salt and toasted almonds, as well as a Citrus Toast lathered with orange ginger butter and chevre cream, topped with herbs and fresh honey. Other standout items include Turkish Eggs made with Mediterranean yogurt and soft boiled eggs with smoked chili oil butter and toast, with the option to add pickled vegetables and olives and for a larger meal, the freshly baked Pear Gorgonzola Pizzetta topped with sliced pear, cambozola, mozzarella, caramelized onions, prosciutto and arugula.
In addition to the new bites, cheers to the warmer weather with one of Communal’s new spring-inspired drinks in the form of coffees or cocktails with offerings such as the Dark Chocolate Orange concocted with house-made dark chocolate orange sauce, espresso and milk or the Raspberry Basil Margarita highlighting house-made raspberry and basil syrup, sabe tequila and lemon. Communal’s spring menu evokes the sweet, crisp and enjoyable flavors of the season, so be sure to stop by one of the locations to give the new menu items a try.
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Herb & Sea
Beloved Encinitas restaurant, Herb & Sea, known for its seafood-forward menu and welcoming atmosphere encompassing all the coastal lifestyle means and more, is offering spring menu additions highlighting the freshest in-season ingredients. Blending classic East Coast culinary traditions with a modern California sensibility, Herb & Sea’s spring menu additions will include light and fresh dishes like the Wood-Grilled Swordfish with Moroccan coffee rub, red chermoula, rainbow carrot and dill, along with a refreshing Scallop Crudo with blood orange, preserved meyer lemon, serrano and mint to be perfectly paired with spring cocktails like the Lavender and Love for the Vodka, with the cherry on top being one of Chef Laura’s famous desserts like the Creme Fraiche Mousse a pistachio cake with raspberry pistachio ice cream.
The space’s art deco elements matched with cozy touches and the sunlit outdoor patio, dubbed the Moonlight Deck, makes for the perfect place to enjoy spring’s freshest ingredients whether it’s in a cocktail, entree or dessert. Look for the rotating WILDCOAST menu item featuring the day’s fresh catch utilizing local treasure fish, lesser-known and non-targeted species caught in San Diego’s fisheries often called “by-catch” donating $5 from each dish sold.
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Puesto
Known for their quality-obsessed and innovative flair to traditional Mexico City-style cuisine, Puesto Mexican Artisan Kitchen & Bar, is a highly regarded gem in the Southern California restaurant scene. Showcasing only the best locally sourced and authentic ingredients in everything from their premier margaritas and cocktails, to the award-winning tacos wrapped in crispy blankets of melted cheese, Puesto is thrilled to announce their new spring menu items, joining much-beloved classics like the Filet Mignon taco and Baja Fish taco. New menu offerings will include contemporary twists on classic dishes like the Mushroom Enchilada and Ceviche Verde made with local line-caught fish, cucumber, serrano, radish, avocado and Japanese peanuts.
Taking great care in sourcing each ingredient for every dish on the menu, it only makes sense that this standard is also reflected in the cocktail program. One of the only of its kind, Puesto offers a completely additive-free tequila cocktail menu, highlighted in the spring cocktail menu with additions like the Carajillo made with Licor 43, Oaxacan coffee, Mr. Black cold brew coffee liqueur and reposado tequila, a frozen version of the popular, thirst-quenching Puesto Perfect, the Frozen Puesto Perfect, a refreshing Coconut Margarita and a classic Mojito.
Barbusa
Little Italy hotspot, Barbusa, is welcoming the new season with a variety of spring-ready menu offerings, perfect for enjoying a night out as the weather warms up. The restaurant, which offers a modern take on classic Sicilian cuisine, boasts a selection of lighter fare, including a full crudo bar, and menu favorites like the California Pizza, made with mozzarella, avocado, arugula, meyer lemon, and a balsamic reduction, and Frutti di Mare, a spaghetti made with calamari, mussels, clams, shrimp, and seafood brodo. To complement the food, Barbusa also boasts several refreshing cocktails, ideal for spring. Sip on offerings like the Italian Love Affair, made with Dos Hombres Mezcal, Malfi Limone Gin, lemon juice, and ramazzotti orange blossom and the Fresco, which combines Uncle Ed’s Damn Good Jackfruit Vodka, cucumbers, basil, and lime, to transport yourself to the Sicilian coast.
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Vistal
Vistal, a contemporary, seafood-focused restaurant located within the InterContinental San Diego, is welcoming the spring season with sweeping Bay Views and light, fruity cocktails as well as some fresh menu items. Enjoy a mid-day drink or watch the sunset with the eye-catching Spice My Guava in hand, highlighting Jalapeno infused tequila, Aperol, pomegranate juice, and Italian blood orange soda topped with seasonal flowers. Embrace the ideal weather with a weekend brunch on the outdoor patio and enjoy drool-worthy new dishes like the Fork & Knife Breakfast Burrito stuffed with shredded beef machaca, refritos, hash browns, guajillo salsa, lime zest crema, cotija cheese and topped with two sunny side up eggs and avocado or come by for lunch for the flavor-packed French Onion Soup made with veal broth, chile morita, croutons and crispy oaxaca cheese. The warm ambiance paired with the selection of noteworthy cocktails and dishes make Vistal an essential spring dining destination. Vistal is open from 7AM to 10PM, Sunday through Thursday, and from 7AM to 12AM, Friday and Saturday.
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The Guild Bar
Located inside the historic 1924 building that used to be a YMCA and today is The Guild Hotel, lies The Guild Bar. The luxuriously designed bar recently launched a whole new food and cocktail menu, just in time for spring. New menu items include the Panzanella Salad with torn bread croutons, sweet 100’s, charred spring onion, housemade mozzarella, arugula, smashed cucumber and smoked tomato vinaigrette and the Burrata with dandelion green pesto, golden raisin and served with focaccia. For those just looking to grab a cocktail in a chic atmosphere, try one of their new cocktails, each created by one of the bartenders, such as the Honey, I’m Home! made with cachaca, honey syrup, calamansi lime, lychee foam and strawberry dust or the Local Lover made with You & Yours Vodka, mango, makrut lime, lemon and curry oil. The Guild Bar’s new menu combined with its sophisticated and playful design creates the perfect space for locals and visitors alike to gather and create stories of their own.
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Madison on Park
University Heights’ beloved neighborhood gem, Madison on Park, is a springtime oasis with a Mediterranean menu highlighting light, refreshing fare. Standouts include the Watermelon Stack, which combines Local Watermelon, Grilled Halloumi Cheese, Avocado, Jalapeno, Radish, Mint, Lime, and Aleppo Pepper Oil for a refreshing bite that blends sweet and savory flavors and the Mussels and Toast with PEI Mussels, Saffron, Shallots, Garlic, White Wine, Lemon, and Grilled Sourdough. Pair Madison’s bites with spring-forward cocktails including the Night Forage, made with Local’s Only Vodka, Blackberry, Wild Black Sage, Lemon, and Prosecco and the C’est La Vie, made with Blinking Owl Gin, Sirena Aperitivo, Orange Peel Liqueur, Pastis Mediterranean Anise Liqueur, and Lemon.
See you there, San Diego!
