Lana Launches in Solana Beach With California Cuisine and Coastal Sophistication
The opening of Lana marks a significant addition to Solana Beach’s dining scene, bringing together seasoned industry veterans and impressive culinary pedigree.
This Solana Beach restaurant creates something we haven’t seen in the area—elevated California cuisine that feels both sophisticated and genuinely welcoming through the collaboration between owners Travis LeGrand and Mark Wheadon with consulting executive chef David McIntyre.
Chef McIntyre’s Homecoming
McIntyre’s return to San Diego after 14 years in London brings serious credentials to the kitchen. His background at Spago and CUT at 45 Park Lane translates into a menu that understands both technique and local ingredients.
Working alongside Chef de Cuisine Matt Martinez, whose experience at Cowboy Star and AVANT adds expertise with char and smoke, the team has created something that feels distinctly Southern California.
The menu reads like a love letter to the region’s best ingredients. Local Halibut Ceviche and fire-roasted Jumbo Baja Prawns showcase our coastal access, while dishes like Wild Mushroom Tagliatelle and Prime Beef Steak Tartare demonstrate the kitchen’s technical skill.
The Baked Mt. Tam Cheese from Cowgirl Creamery offers a clever nod to McIntyre’s London years while celebrating California’s artisanal cheese scene.
Wood-Fired Advantages
The team smartly leveraged the space’s existing wood-fired pizza oven, inherited from the location’s previous life as California Pizza Kitchen. Rather than just making pizza, they’re using it for everything from Organic Half Chicken to creative flatbreads like their Fennel Sausage version with scamorza, pickled chili, and oregano.
This approach shows how experienced chefs can transform existing infrastructure into something more dynamic.
The brunch program extends this fire-focused approach with items like the wood-fired Morning Harvest Flatbread alongside more traditional offerings like Grilled Flat Iron Steak & Eggs and Tres Leches Brioche French Toast.
Thoughtful Beverage Program
Bar Manager Brandon Curry has developed a cocktail menu that mirrors the kitchen’s ingredient-driven philosophy. Drinks like the Pony Boy with gin, cucumber, pink peppercorn, and lime show creativity without being overly complex.
The spirit-free options, including I’ve Come to the Right Place Then with Feragaia, lime, and ginger, demonstrate attention to non-drinking guests.
The wine program benefits from Wheadon’s industry expertise, focusing on small, sustainable California producers from the Central Coast, Napa, and Sonoma. The emphasis on regenerative and organic farming practices aligns with the restaurant’s overall ingredient philosophy.
Coastal Design Aesthetic
Workind Studio created a 5,000-square-foot space that captures California coastal relaxation without feeling forced. The large central bar anchors the restaurant, with the main dining room, front lounge area, and outdoor patio creating different experiences within the same venue.
Cherry and walnut finishes with comfortable upholstered booths strike that difficult balance between modern and timeless.
See you there!
Lana’s opening brings elevated California cuisine and expert execution to Solana Beach with genuine neighborhood appeal and coastal sophistication.
📆 Open Wednesday–Sunday for dinner | Saturday–Sunday for brunch
📍 437 S Hwy 101, Solana Beach
🎟️ Reservations can be made here
ℹ️ More info here
See you there, San Diego!
