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serving as the ideal vehicle for the not-too sweet tomato sauce and delicate dusting of cheese. One of my favorite things about Dora is that they serve lunch; it's so hard to find a great lunch spot these days. e residents of Mission Hills will probably wish I didn't call attention to Fort Oak. is neighborhood haunt is walkable for those lucky enough to live nearby, and weekends are perpetually packed with smartly dressed diners. My go-to dishes are the Coppa Ham with dark rye bread and melty raclette — you assemble little bite-sized open-faced sandwiches yourself. Be sure to ask for extra sweet pickles; they're made in-house and are so good you'll want one with every bite. I always order the Little Gem Salad as well, and believe me, there's nothing "little" about it. A generous layering of greens is lacquered in sumac-spiced ranch, stacked over a pillow of whipped feta and accented with roasted beets, pickled red onions, golden raisins, hazelnuts, and urfa pepper flakes and everything spice. Build perfect forkfuls with a bit of everything — this salad is stellar. Another remarkable dinner was enjoyed at Rare Society. I usually dine at the University Heights location, but this time I was in Solana Beach, and the food is impressively consistent between the two. If I can get there before 6pm, I'll sit at the bar and order their house-ground burger and fries. Since the restaurant group butchers their own steaks, grinding the scrap (technical culinary term) into burgers is a smart move — and we're the beneficiaries. e flavor is outstanding. ese puck-sized patties are grilled over wood, adding a subtle smokiness to the overall profile. e burger is only served at the bar and only during happy hour, so if you're serious about having one, arrive early. When I miss the six o'clock cutoff, I happily move to Plan B: an entire order of Parker House rolls (drenched in truffle butter) and a wedge salad, followed by the petite filet. I can't say enough about those rolls — except that they make me very happy. F or fans of Cori Trattoria Pastificio in North Park, there's great news: Chef Accursio Lota has opened a second location in La Jolla. Dora Ristorante — named after his nonna — quietly opened in late November in the UC San Diego eatre District. Designed by Bells and Whistles, the space features warm, glowy interiors that create an inviting vibe that's echoed by the well- trained, welcoming staff. Tiled floors and walls meet gorgeous marble countertops, all beautifully illuminated by abundant natural light and layered, thoughtfully placed lighting. I'm a bread-aholic, and I absolutely love this new trend of in-house bread service. It's a labor-intensive offering that often goes underappreciated. Dora's house-baked focaccia is so good that I ordered a second round. It arrives looking like a little cake, fluffy like one too, served on a vintage saucer with a tomato dipping sauce. I also can't stop raving about the Tonnarelli Carbonara: house-made pasta tossed with egg, pancetta, pecorino, and black pepper. is dish is precisely why I needed that second focaccia — I refuse to leave even a teaspoon of that unctuous sauce in my bowl. On a second visit, I sat at the bar and greedily ate an entire Margherita pizza. e crackly, perfectly caramelized crust is light and airy, What I Loved Last Month New finds and dining tips that earned a spot on my favorites list BY TERRYL GAVRE Indulge dining DORA RISTORANTE: PHOTO BY TERRYL GAVRE RARE SOCIETY: PHOTO BY MATT FURMAN/RARE SOCIETY FORT OAK: COURTESY PHOTOGRAPHY Dora Ristorante Rare Society Fort Oak ranchandcoast.com 46 FEBRUARY 2026 RANCH & COAST MAGAZINE