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Staunton's collaborators on the project include his son, Henry, and Bluewater partner Jimmy Ulcickas. e junior Staunton oversees operations at Mia's and played a vital role in honing its culinary point of view. Given the space's previous identity, it would have been easy to install another Mexican restaurant. With that cuisine already abundant, not just in Solana Beach but throughout San Diego County, the Stauntons decided to blend the flavors of Baja California with those of the Mediterranean. Fresh, sustainable seafood, high-quality proteins, and locally sourced produce are the tools of opening chef Steve Ramirez's trade. From there, he brings in ingredients from Greek, Spanish, Italian, and Northern African cuisine, marrying them with staples from Mexico as well as other South American countries including Peru and Argentina. Meanwhile, Mia's' centerpiece bar skews Mexican with tequila and mezcal dominating a list of house cocktails that includes a "Oaxaca Old Fashioned" with Aztec chocolate mole bitters, a peaty pineapple mezcal and coffee-infused rum concoction called "Tia Mia," and a quartet of house margaritas. A tart, funky carrot and passionfruit iteration is vibrant and surprisingly low in sweetness, while aloe liqueur, cucumber, and cilantro lend spa-day appeal to the "Aguachile Margarita." (Pair it with an aguachile starter featuring buttery Hokkaido scallops.) e Mia's menu begins with a lengthy list of shareables suited for up to three diners per order. Raw and cured sea fare options abound with hamachi in hibiscus ponzu with charred pineapple, coconut-tinged snapper ceviche with spicy aji amarilllo, and oysters in a smoky lime-and-mezcal mignonette. Street-food classics are also celebrated with flaky picadillo empanadas served with a peanut-based chipotle salsa; blue-corn street tacos stuffed with grilled octopus, pork belly, mushroom tinga; or fried cod served gringo-style with jack cheese, cabbage, pico de gallo, and harissa-spiked ranch dressing. On the entrée side, bone-in Mary's Chicken is enlivened with Aleppo pepper and served with pistachio dukkah (an Egyptian spice blend), while an ancho rub and chimichurri add depth of flavor to char-broiled skirt steak. Lamb chops taste as if they've Indulge dining << ranchandcoast.com 60 JANUARY 2026 RANCH & COAST MAGAZINE