Read Ranch & Coast Virtually Anywhere
Issue link: http://ranchandcoast.uberflip.com/i/1538916
Quality ingredients and mindful cookery are at the heart of Lana's menu. e wine list features lesser-seen varietals and producers, but it's designed to expand palates rather than win over the likes of Wine Spectator (though it just may). LeGrand and Wheadon aren't looking for accolades. ey're looking to welcome in patrons — not just for birthdays and special occasions, but multiple times a week — with a restaurant concept that's about as altruistic as it gets these days. In an age where overdesign has become the norm, Lana's interiors demonstrate restraint. Softly lit, walnut- and cedar-accented interiors are punched up by a pair of vibrant Mardi Gras float flowers (a nod to Wheadon's daughter's college days in New Orleans), vintage black-and-white photos of Solana Beach back in the day, and colorful sconce lampshades. e latter inspired a patio mural from local artist Paige West, featuring layers of multi- hued tropical flora. It's a lovely space that's contemporary yet comfy, embodying the "upscale casual" motif that so many dining establishments struggle to nail. e reason Lana works goes well beyond aesthetics. e menu is made up of dishes that are identifiable. One need not bring their French-English dictionary or study up on worldly cuisine ahead of their visit. And though Consulting Executive Chef David McIntyre (Spago, CUT at 45 Park Lane) and Chef de Cuisine Matt Martinez (Cowboy Star, Avant) add finesse and creativity, they wisely avoid reinventing any wheels. Ditto bar manager Brandon Curry, who focuses on invigorating staple cocktails. Lana's drink list includes the "Pony Boy" (G&T plus pink peppercorn), "Leave a Light On" (Old Fashioned with toasted sesame and vanilla), "Tuxedo #2" (gin martini with maraschino and absinthe), and "Victory Lap" (a "Lana" Julep). "Brujo Sangre," a mezcal-based blood orange offering given nice lime-borne acidity, makes for a great first sip, especially when matched with Lana's similarly citric sea bass aguachile. Anointed with two shades of radish and edible flowers, it's almost too beautiful to eat, but well worth it for its balanced, clean heat featuring just the right amount of capsaicin. Other starters include sweet corn soup with basil oil, a namesake chopped salad with hunks of soppressata and Seascape cheese, yellowtail sashimi in a citrus ponzu sauce, and tartares of beef (with capers and egg yolk jam) and spicy tuna (with chili aioli). en there's the wild mushroom tagliatelle, a dish of toothsome, house-made pasta dressed in a creamy sauce blending woodsy umami with dairy-fat richness. Finished with Parm, it's both delicious and filling. In the kitchen, McIntyre and Martinez are getting plenty of use out of the wood-fired oven their predecessors left behind Indulge dining << ranchandcoast.com 68 SEPTEMBER 2025 RANCH & COAST MAGAZINE