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Vue — pronounced view — provides just that, care of a sizable outdoor patio looking out onto Omni's championship golf courses, as well as a putting green where youngsters can be seen fine-tuning their short game. ere is also a soft-toned, modernly appointed dining room, but when the weather is amenable to al fresco dining (i.e., most days in sunny San Diego), the kid- and dog-friendly patio is the place to be. In addition to the aforementioned greens glimpses, patio diners can feast their eyes on a bountiful garden of verdant herbs and other produce, all of which are utilized by the kitchen as well as Vue's bar staff. e latter break their cocktail offerings into three categories — "mainstays," "out of the box," and "riffs." Nomenclature aside, the majority are classic drinks made unique through the use of interesting ingredients and house-made mixers, including drams and syrups. Case in point: a whisky sour lent depth of flavor by elderberry liqueur, agave syrup, and citrus fruit grown on-property, and a margarita cut with mezcal and rice syrup, then served in a glass rimmed with a mixture of salt and togorashi ( Japanese chili-pepper blend). An ample wine list comprised mostly of familiar, accessible labels is also available along with an assortment of mostly local ales and lagers. at includes Destination Paradise, a blonde ale produced exclusively for Omni La Costa by award-winning Carlsbad craft brewery Burgeon Beer Co. Vue's food menu is similarly broken into distinct sections, allowing for increased variety capable of pleasing different individual tastes and situational dining preferences. Main courses in the "features" section include comfort food ranging from tender braised short ribs with fresh house-made tortillas and shrimp scampi with cheesy bread to select-your-protein (chicken, shrimp, beef tenderloin, or tofu) coconut curry and kung pao, a horseradish-spiked trip-tip sandwich, and an applewood-smoked bacon cheeseburger. Sustainably sourced seafood and seasonal produce overlap with culinary innovation in the "fresh catch" portion of the bill of fare. e miso glaze adorning succulent, flake-apart sea bass is downright caramely and perfectly offset by a finessed take on a ai green papaya salad. e sweetness of plump sea Indulge dining << ranchandcoast.com 58 APRIL 2024 RANCH & COAST MAGAZINE