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scallops matches that of puréed sweet corn running through an accompanying farro risotto. e kitchen's deft work with sea fare also applies to sushi starters, some of which, like the uchicha (spicy tuna with tempura shrimp and aged soy sauce) and uzumaki (a salmon-fortified California roll with jalapeño) are on the everyday menu. But one-offs like the staff-favorite surf-and-turf roll — shrimp, tri-tip, and fried threads of celeriac, emboldened by a ponzu made creamy with the addition of rendered beef fat — pop up from time to time. (Note: If it's not on the day's menu, there's nothing wrong with asking about it.) From sushi to culturally nuanced seafood dishes and heightened takes on hearty everyday entrées, there's a little something for everyone at Vue. ere's something to be said for that, considering how frequently resorts apply five-star gourmet sets of blinders when planning their on-site culinary programs. Having a wider breadth of offerings helps to extend the comfort at the heart of the resort model into the dining room. And you really can't beat that view. 760.438.9111, omnihotels.com/hotels/san-diego-la-costa OPPOSITE The Vue: chocolate mousse, decadent brownie, hazelnut, chocolate golf ball, citrus anglaise CENTER The aptly named Vue — pronounced view — provides just that care of a sizable outdoor patio looking out onto Omni's championship golf courses BELOW Pastry Chef Alyssa Alcantara and Executive Sous Chef Ben Yribe Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Cocktail Program: Wine List: Beer List: Value: @ranchandcoast RANCH & COAST MAGAZINE APRIL 2024 59