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In April, the beloved venue was revived after a ten-year hiatus, marking both a return and a return to form under the guidance of SDCM Restaurant Group (Kettner Exchange, Waverly, Camino Riviera) and Executive Chef Brian Redzikowski, who made it his mission to bring e Whaling Bar's offerings up to speed with gastronomic trends and sensibilities while respecting the venue's retro vibe. But he didn't do it alone. He had help from another time-tested craftsman. In breathing new life into a storied watering hole, Beverage Director Eric Johnson (Sycamore Den, Home & Away, Juniper & Ivy) stretched his imagination beyond the parameters of standard tipples, adding depth of flavor care of house-infused spirits (avocado tequila, Earl Grey-infused gin, Parmesan fat-washed vodka) and next-level ingredients (ube, poblano chile, cream cheese) to deliver unique flavor profiles, a number of which are designed to celebrate seasonality. Highlights of e Whaling Bar's seasonal menu include "Fresh Leaves," a sterling refresher combining gin, dry sherry, basil, and bergamot, the citrus flavor of which segues nicely into a juniper finish; and a "Black's Beach Boulevardier," with big rye, caramel, and chocolate character perfectly suited for cold-weather months. Despite being a mainstay, a take on the classic Gold Rush (honeyed whiskey sour) called "Gold Set" (chai tea-infused bourbon, blood orange amaro, honey, citrus) is like autumn in a glass, offering a yam-like bouquet and herbal palate punctuated by cinnamon. Try it with house-baked carrot-walnut bread — as much for the pairing as to moon over the adorable miniature whale butter sculpture it's served alongside. Starters include Osetra caviar served with buckwheat blini and traditional accompaniments, and whipped buttermilk ricotta spread out with divots catching bits of dill, tarragon, lava salt, and Aleppo pepper in pools of Tuscan olive oil. Running charred focaccia through that flavorful minefield is made even more enjoyable by the fact that each bite tastes a tiny bit different. A trio of salads includes a multi-textured sweet-and-sour mash- up of crisp celery, dates, walnuts, and Pecorino cheese dressed in a vinaigrette. But the showstopper is a creamy, salty Caesar featuring modern gems from Redzikowski's repertoire — three large golden- brown crouton cubes. Dubbed "Twinkies," they are filled with a mixture of mascarpone, garlic, and olive oil. e salad's generous serving size (three hearts of Romaine) makes it easy to split. e rest of e Whaling Bar's menu consists primarily of familiar indulgences elevated or reimagined to include unlikely or worldly ingredients. Duck meatballs are topped with melted mozzarella and served with red sauce, a lobster roll is served with a bisque- like shellfish broth à la the French dip, and a Whaling Bar classic, Indulge dining << ranchandcoast.com 110 DECEMBER 2024 RANCH & COAST MAGAZINE