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66 JULY 2022 RANCH & COAST MAGAZINE
P
erennial standout Pamplemousse Grille, primely
situated on Via de la Valle adjacent to the race track,
is helmed by renowned chef and owner Jeffrey Strauss,
who has a flair for presentation and a talent for taste that
has delighted the palates of the world's most influential
epicures. Located on the sand in Del Mar, Poseidon
Restaurant (also featured on this month's cover), has
dazzled diners with the freshest seafood amid breathtaking
ocean views since 1968 — no small feat! Nestled on S.
Hwy 101 just north of Via de la Valle, Parioli Italian
Bistro is a hidden gem serving up authentic Italian cuisine
worth discovering.
R
ed Tracton's opened in 1988 during the racing
season no less, and has been a go-to spot ever
since for sports enthusiasts who gather for the
J
ake's Del Mar is a rarity — one of only two on
our list on Del Mar sand. But it's not just beach
proximity that keeps people coming back for more than
four decades; its staying power is a testament to a crowd-
pleasing menu of approachable, delicious coastal cuisine.
O
ff the sand, One Paseo has brought a handful of
new choices to Carmel Valley, many of which have
a solid fan base in other beachy (and some landlocked)
locations. Parakeet Café's mochas are a little bit of art
in a cup, Nick's Del Mar and sister restaurant South of
Nick's Mexican Kitchen & Bar (opening this summer on
the site of former resident International Smoke) are sure
to draw the crowds of their OC cousins, and Tocaya, the
Venice-born modern Mex concept, has already gained a
loyal following in Westfield UTC.
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PHOTO
BY
VINCENT
KNAKAL
Poseidon Restaurant Del Mar
Indulge
dining
