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classic French chicken paillard and German pork schnitzel, both of which are served with capers in a lemon-mustard sauce. Meanwhile, seabass is dressed in a lemon beurre blanc, and steak and potatoes are accompanied by turnips and a green peppercorn condiment. Like the tapas, a pair of entrées are fit for two. ose include a 32-ounce bone-in ribeye and a smooth, nicely aerated bouillabaisse packed with shrimp, clams, mussels, scallops, fish, potatoes, leeks, and piquillo pepper. e latter conveys the delicious, briny essence of the sea and is Chef Freyberg's homage to his mentor, Master French Chef Patrick Ponsaty (Hotel del Coronado, Grand Restaurant Group, Loews, RB Inn). So, too, is a multi-textured Basque cake (soft, biscuity) filled with vanilla pastry cream and sweet cherries. Other dessert options include cinnamon sugar-dusted buñuelos and a Spanish take on crème brûlée. Valentina's menu is solid, the wine list is curated with care and resultantly interesting, the staff is engaged, and the atmosphere is chill. is is the epicurean-geared neighborhood spot for locals — for family — that its architect set out to create. 760.943.6686, restaurantvalentina.com MAIN Valentina's cozy, black-and-white environs include subway tiles along the adjoining bar and wood accents throughtout, as well as sheet-white banquettes al fresco BELOW House favorites for sharing include (clockwise from top left) Gambas al Ajillo, Albondigas, and Caracoles Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Cocktail Program: Wine List: Beer List: Value: @ranchandcoast RANCH & COAST MAGAZINE FEBRUARY 2024 57