Read Ranch & Coast Virtually Anywhere
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Rather than start from scratch when tackling a new SDCM restaurant project, Redzikowski will use a proven template as a menu starting point. In addition to helping the veteran toque avoid the challenge of reinventing the wheel, it allows him to apply different cultural and conceptual touches to base setups, while also salt-and-peppering fan-favorite elements across several venues. at interchange is mostly seen between e Whaling Bar, Little Italy's Kettner Exchange and Camino Riviera, and this month's featured spot, Waverly in Cardiff- by-the-Sea. Opened four years ago in a shopping center popular among epicures for award-winning beers from e Lost Abbey and Cardiff Crack from Seaside Market, Waverly is a laidback neighborhood hangout. at relaxed atmosphere almost belies its coastal-chic interiors but works well for this all-day resto concept. On an average night, friendly conversations intermingle with the dishing of dirt from the well-stocked, U-shaped bar. It's a chic hub where people enjoy catching up over quality food and drink any time of day (but especially during Waverly's weekend brunch, when the place is packed). Redzikowski's evening menu follows his well-established script, kicking off with a pair of delectable dips served with grilled bread (a zesty piquillo pepper and peanut offering studded with pomegranate seeds, and whipped ricotta, the praises of which we've sung), a handful of salads, and a variety of shareable vegetable appetizers. Waverly's current assortment includes pickled potatoes, roasted sweet potatoes with almonds and yogurt, and cacio e pepe-style Brussels sprouts. ey're tempting and hard to choose from, something that can rarely be said about produce-centric dishes. e menu includes other mainstays including roasted bone marrow with beef tartare and sourdough for spreading, a sizable duck meatball topped with a golden-brown disc of mozzarella over decadently dairy-rich grits, and to-die-for chicken seasoned with Turkish urfa chilies. A signature Waverly app sees burrata-stuffed fritters listed as "donuts" (go ahead and order anything chef puts in quotation marks; they're always terrific) served over tomato fondue with basil, heirloom cherry tomatoes, and San Daniele prosciutto. It hits on all cylinders — creamy, salty, sweet, spicy, acidic — and serves as a satisfying prelude to entrees including a butter-roasted New York strip steak, grilled Moroccan-spiced barramundi, and luscious seared scallops with a trout roe beurre blanc. Indulge dining << ranchandcoast.com 56 MAY 2025 RANCH & COAST MAGAZINE