green curry coconut sauce, while the house cioppino is
unabated in its incendiary potency. An adobe red shellfish-
tomato broth brings just the right amount of saffron so as
not to overshadow the flavor of clams, mussels, and shrimp.
Be sure to order extra grilled sourdough for sopping up
every drop.
Like Richman's menu, the beverage program is buzzing
along. A deep wine list that's earned an Award of Excellence
from Wine Spectator remains stocked with vintages from
reputable producers, and it's joined by a respectable array of
beers and house cocktails. e latter are engineered to pair
with afternoons spent on Pacifica's covered patio.
Eye-opening refreshers include a brunch-ready take on a
French 75 rendered magenta care of muddled blackberry,
a cucumber-lemon martini dubbed the "Green Flash," and
a legitimately spicy jalapeño-infused margarita. Trendier bar
offerings include a barrel-aged "Buffalo Trace Manhattan,"
and a mezcal and Belle de Brillet tipple named "Smokey
the Pear."
Balancing tastes of today while staying true to its roots has
served — and continues to serve — Pacifica Del Mar and
its clientele, both new and old, quite well.
858.792.0476,
pacificadelmar.com
BRANDON HERNÁNDEZ
Service:
Timeliness:
Ambience:
Culinary Innovation:
Food Quality:
Wine List:
Beer List:
Craft Cocktail Program:
Value:
Golden Forks
OPPOSITE LEFT Executive Chef Matt Richman LEFT Pacifica Del
Mar's lofty location in Del Mar Plaza makes the most of westerly
views BOTTOM Cioppino and Blue Lump Crab Cake
ranchandcoast.com @ranchandcoast
RANCH & COAST MAGAZINE JULY 2022
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