and edible gold leaf is tempting and delicious, the choice
for those seeking something unique goes by the name
"Bronzed." e latter is served with an origami flower
spritzed with the hotel's signature scent, a concoction
fashioned from bergamot, grapefruit, lemon, lime, and
jasmine. at aromatic blend is the inspiration for the
dessert, which combines chilled grapefruit foam, yogurt
petals, and bee pollen into a confectionery orange blossom
sculpture that tastes like Key lime pie (when eaten properly,
of course, everything in one bite).
Bonus courses — multiple amuses, a board stocked with
black-bean bread and tangy fermented black garlic butter
before tercero curso, and mignardises — add to the variety
of the dining experience, as do wine pairings ($49 add-on)
featuring international selections including a number from
the Valle and Alcocer's private label. A tequila- and mezcal-
heavy cocktail list and beer list stocked with Baja imports
are thoughtful, tasty alternatives. Shareable platters (oysters,
caviar, charcuterie, artisan cheeses) are also available.
With this gastronomic love letter to the charming land where
he traces his roots, Alcocer has done something both noble
and difficult: recreated the experience of visiting a culinarily
forward eatery in the heart of the Valle from 200 miles away.
866.723.8906, valleoceanside.com BRANDON HERNÁNDEZ
Service:
Timeliness:
Ambience:
Culinary Innovation:
Food Quality:
Wine List:
Beer List:
Craft Cocktail Program:
Value:
Golden Forks
ranchandcoast.com @ranchandcoast
RANCH & COAST MAGAZINE APRIL 2022
47
Pescado: Pelican harbor
catch of the day, harissas,
and micro vegetables
Valle offers a taste of Baja's Valle de Guadalupe
wine region amid gorgeous Pacific Ocean views
Taco de Conejo: Rabbit confit, carnitas style,
cilantro, onion, avocado, ranchera sauce
