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— and not just for the facilitation of flatbreads. Chicken is roasted to juicy perfection in that holdover, along with veal meatballs served in miniature cast- iron vessels filled with bubbling marinara. As for Lana's pair of pizzas — wild mushroom or spicy chorizo — the crust is thin but not crackery with an edge that's sufficiently blackened yet nice and chewy inside. Other large plates include grilled steaks (10-ounce flatiron or 12-ounce New York), mussels in a saffron beurre blanc, and sea bass with zucchini-basil puree and a mascarpone emulsion. But the merit of an every-night-or-any-night casual spot pretty much comes down to the quality of its burger. Lana's is exceptional, the kind of sizeable delight you see someone else enjoying then can't stop thinking about until you've ordered one for yourself. Beefy runoff from a Snake River wagyu patty topped with aged cheddar and jalapeño marmalade soaks the bottom bun, making for a real yet wholly worthwhile challenge. Desserts include a soft, gooey chocolate chip cookie and dishes adorned with ice cream from Oceanside cult-fave Little Fox. ey're worth coming in for all on their own, as are bar snacks like baked Camembert or a riff on pigs-in-a-blanket that sees tender pork belly wrapped in puff pastry and served with honey mustard. ese amuse-sized treats are perfect with a beer or as accompaniments when indulging in selections from the oft- changing wine list. Having just opened in July, it's remarkable that Lana already feels as comfortable as it does, but it is. It's perhaps the best indicator of how well its founders executed their vision of providing a soft place to land for the people of the city they named their restaurant after. 858.286.1211, lanasb.com OPPOSITE LEFT Yellowtail Sashimi: Asian Salad, Orange Segments, Yuzu Citrus Ponzu OPPOSITE RIGHT Pacific Blue Mussels: Saffron Beurre Blanc, Chorizo, Roasted Garlic, Confit Tomatoes LEFT Consulting Executive Chef David McIntyre oversaw menu development and the launch of Lana BELOW Lana owners and industry veterans Mark Wheadon and Travis LeGrand BOTTOM Black Mission Fig Bruschetta: Whipped Burrata, Aged Balsamic, Micro Basil Golden Forks Service: Timeliness: Ambience: Culinary Innovation: Food Quality: Wine List: Cocktail Program: Value: @ranchandcoast RANCH & COAST MAGAZINE SEPTEMBER 2025 69