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liver and onions, is presented anew as chicken-liver mousse with caramelized shallots and toasted brioche. Chinese street-food staple bao is taken in a new direction, packed with red wine-braised short rib, pickled red onions, and bold molten Stilton cheese that's out of left field but makes the dish. Even chicken — an oft-discounted menu ubiquity — is given special treatment. Marinated in yogurt spiced with Turkish exotic urfa chili peppers, an airline breast (drumette attached) is delivered to the table incredibly juicy with hints of spice and smolder. When it comes to dessert, there are two obvious choices, starting with signature nightcap, e Whaler, blending cognac, coffee liquor, Shanky's Whip (caramel-vanilla Irish cream), and ice cream. en there's the mind-vexing, smile-inducing "Hamburger," which arrives at the table looking like a savory treat but is in fact an Eskimo pie sandwiched between caramel-glazed, sesame-seeded vanilla cake "buns." Green tea shortcake "pickles" and a faux slice of American cheese fashioned out of sweetened milk, agar agar, and gelatin drive home this clever illusion. Reasons to experience the second coming of e Whaling Bar are plentiful, but bringing together those who matter to make memories that will last beyond December may be the best of them all. 858.551.3758, lavalencia.com/dining/the-whaling-bar OPPOSITE LEFT "The Hamburger"(Caramel Cake, Vanilla Bean Ice Cream) OPPOSITE TOP Celery Salad: Dates, Walnut, Olive Oil, Pecorino OPPOSITE BOTTOM Channeling old-world charm with modern sophistication, The Whaling Bar's second act features the beloved 20-foot Wing Howard The Whale's Last Stand mural, preserved in four pieces LEFT Liver and Onions: Caramelized Shallot, Brioche BELOW Yaritza Lopez, Chef de Cuisine at The Whaling Bar, and SDCM Corporate Chef Nick DeVries Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Cocktail Program: Wine List: Value: @ranchandcoast RANCH & COAST MAGAZINE DECEMBER 2024 111