The artful chickpea puree from chef Brian Redzikowski at Little Italy’s Kettner Exchange PHOTO BY JOANN VAN NOY
As the weather warms, check out these delectable fruit- and veggie-focused spring dishes.
Bruschettone Prosciutto e Fichi at Cesarina
A Point Loma gem, Cesarina prides itself on being a cheery trattoria driven by passion and the pursuit of the best Italian food. But while Cesarina Mezzoni, the muse and chef, has created some incredible fresh pastas, last year’s surprise fan favorite was this fig and arugula bruschetta antipasto— which will return this spring. Sweet figs and peppery greens are stacked onto fresh homemade walnut-fig buckwheat bread topped with prosciutto di parma and Cesarina’s honey-thyme-infused ricotta spread. 619.226.6222, cesarinarestaurant.com
Celery Root Steaks at Garibaldi
The lively alfresco rooftop restaurant and speakeasy serves isle-inspired Italian cuisine from Sardinia. Named after the state fish of California and Italian revolutionary Giuseppe Garibaldi, the Downtown San Diego staple boasts breathtaking bay views and killer seafood. But don’t miss the vegan and gluten-free celery root steaks—comprised of cider-glazed celery root, roasted baby beets and salsa di erbe. 619.436.1081, catchgaribaldi.com
Taste the colorful tomato and madras salad at VAGA Restaurant & Bar PHOTO BY: KIMBERLY MOTOS
Chickpea Puree at Kettner Exchange
The two-level, indoor-outdoor Little Italy restaurant named after San Diego founding father William Kettner boasts a rotating menu of innovative creations from corporate executive chef Brian Redzikowski. For his popular chickpea dish, Redzikowski uses white bean puree treated like garbanzo beans. The vegetables are then roasted on a Japanese charcoal bincho grill and plated simply, with feta cream, cilantro salsa, mushrooms, olive oil, Aleppo pepper and nigella seeds. 619.255.2001, kettnerexchange.com
Local Vegetable Crudite at Waverly
Waverly, restaurant group SDCM’s all-day cafe serving progressive American cuisine with a European twist, brings a laid-back aura and masterful fruit- and vegetable-forward options to North County’s Cardiff-by-the-Sea. Among executive chef Brian Redzikowski’s new spring dishes is the local vegetable crudite, with pomegranate and Temecula olive oil. This light and refreshing favorite features seasonal vegetables from Two Forks Farm, such as sprouted cauliflower and pickled kohlrabi, which sit on mascarpone dip, garlic, yogurt and lemon juice. 760.230.1682, thewaverly.com
Octopus and Artichokes at Herb & Sea
Chef Brian Malarkey’s companion restaurant to Little Italy’s Herb & Wood, Herb & Sea in Encinitas puts a modern California spin on East Coast classics. The menu, overseen by executive chef Sara Harris, is full of simple, clean and bright flavors—like spring standout dish octopus and artichokes. Octopus and artichokes are paired on a colorful plate with red harissa vinaigrette, herb aioli, endive, chickpeas, cucumber, dill and mint. 760.704.8300, herbandsea.com
Okinawan Sweet Potato Gnocchi at The Plot
Jessica and Davin Waite’s oasis for plant-based dining has no place for processed proteins. Instead, they’re using boundary-pushing ingredients to “feed the evolution” toward plant-based eating at this lively Oceanside outpost and beyond. The infamous gnocchi dish is made in-house with purple Okinawan sweet potatoes, purple creamer potatoes, quinoa flour and Italian flour. In the winter, it’s topped with mixed wild mushrooms and charred kale emulsion—but for spring, cashew crema, garden tomatoes, sage and garlic-infused Spanish olive oil complete the plate. 442.266.8200, theplotrestaurant.com
ceviche gets a sweet makeover at Puesto thanks to passion fruit and mango PHOTO BY: ANNE WATSON
chef-owner Cesarina Mezzoni is bringing back her beloved bruschettone prosciutto e fichi this spring at Point Loma’s Cesarina restaurant. PHOTO BY: ARLENE IBARRA
Passion Fruit and Mango Shrimp Ceviche at Puesto
The homegrown California brand from first-generation Mexican Americans is a favorite for authentic Mexican cooking with bold flavors. For those seeking a lighter alternative this spring, Puesto locations—including the Embarcadero, Mission Valley and La Jolla branches—are serving a sweet take on ceviche. The passion fruit and mango shrimp ceviche dish is a festive combination of Mexican wild shrimp, passion fruit, mango and sesame black garlic chile oil. eatpuesto.com
Tomato and Madras Salad at VAGA Restaurant & Bar
VAGA, meaning wanderer or drifter in Spanish, explores the intersection of culture and wanderlust in San Diego. Founding chef Claudette Zepeda’s love letter to her hometown, the restaurant situated on a coastal bluff at Alila Marea Beach Resort Encinitas is for the “epicurious.” A spring favorite on the all-day menu of fresh, modern creations is the vegetarian and gluten-free tomato and madras salad. This colorful medley consists of heirloom tomatoes, coriander yogurt, seasonal greens and spicy madras vinaigrette. 760.452.3484, vagarestaurant.com
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