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bread nests fig jam, whipped ricotta, perfectly ripe figs, and micro basil — a stellar combination. Another not-to-miss dish is the Grilled Bone-In Duroc Pork Chop with griddled peaches. Yes, it's stone fruit season! And, by the way, the bone is served on the side (to save you the carving) with just enough salty fat and meat on it to entice you to pick it up and savor it. e next time I'm at Lana, you will find me at the bar with the Wagyu Burger and Mushroom Pizza and a big glass of pinot noir in front of me. Wheadon, who is a Level 2 Sommelier, put together an excellent wine list with many great wines and great value wines available by the glass. I'm also smitten with another relatively new spot, Pastaria Vivi in Encinitas. is hybrid retail shop, pasta shop, and sit- down eatery opened in late May. Owners (and chefs) Brandon Jennings and William Treff created a space where you can shop from chilled cases of fresh, homemade pastas and sauces, or "taste before you buy" at one of their communal tables by ordering a dish or two from the exhibition kitchen. F or a person who fancies herself to be in-the-know about all things restaurants, I sure was late to the party with Lana. is Solana Beach coastal eatery opened in June 2025 and has been one of the top tables in North County ever since. e vibe is elegant and breezy, and the cuisine by Executive Chef David McIntyre is equally elegant, well-composed, and executed at a high level. McIntyre, who I have admittedly been chef-crushing on since 2007 when he opened Crescent Heights in the downtown financial district, has a long history with the Wolfgang Puck Group and recently returned to San Diego to join co-owners Mark Wheadon and Travis LeGrand at Lana. I fell in love with several items on the menu, including the Northern Pacific Mussels, steeped in an unctuous white wine and butter broth with chorizo, and the Yellowtail Sashimi for starters. But I am a fool for bruschetta, and McIntyre was running a Fig and Whipped Ricotta Bruschetta the night I dined that I'm still smiling about. Griddled, buttery, salty What I Loved Last Month BY TERRYL GAVRE Indulge dining LANA: PHOTO BY KIMBERLY MOTOS PASTARIA VIVI: PHOTO BY BRYNN SMITH Lana Pastaria Vivi ranchandcoast.com 74 SEPTEMBER 2026 RANCH & COAST MAGAZINE