The beautiful rooftop dining room at Communion in Mission Hills; PHOTO BY ALONDRA TESKE
Sky-high sips and globally inspired dishes made with local ingredients await at the new Communion restaurant in Mission Hills. The brainchild of restaurateur Jacquee Renna—the mogul behind La Quinta Cliffhouse and Pacifica Seafood Restaurant—Communion is set against San Diego’s breathtaking coastline with fare by executive chef Mike Moritz. An alum of Mille Fleurs and Mister A’s, Moritz is tempting taste buds with Kaluga caviar, coconut milk-poached sea bass, Escondido oyster mushrooms served with a Parmesan polenta cake, and the vegetarian-friendly roasted beet “filet.” Sweeten the finish with dessert from executive pastry chef Aly Lyng (formerly of George’s at the Cove) or with a signature Sherry Sherry Lady cocktail. Cheers!
A spread of dishes from Communion, highlighted by the spiny lobster a la plancha with lemon beurre blanc and fine herbs; PHOTO BY ALONDRA TESKE
From sunup to sundown, restaurateurs Nino Cusimano and Ocean Mohamadi invite you to dine at Flora North Park, a new all-day bistro. Stop by the 2,500-square-foot eatery for brunch and dinner Thursday through Sunday, featuring cuisine by executive chef Davide Sinibaldi. After honing his chops at Cesarina and Elvira, Sinibaldi is dazzling diners with brunch favorites, including savory shakshuka eggs and matcha waffles dressed in peach compote, orange ricotta mousse, amaretto crumble and hazelnuts. On the dinner menu, crispy duck meatballs, pulled pork sliders, burrata tortellini and sous vide duck will please a variety of palates. Specialty coffees and martinis round out the tasty offerings.
Flora North Park’s cantaloupe olive oil martini; PHOTO BY ARLENE IBARRA
Spread across two spaces that total over 4,200 square feet, Wildflour Delicatessen at Liberty Station combines bakery, deli and bar service into one innovative concept. Helmed by award-winning chef Phillip Esteban, Wildflour was inspired by Scandinavia’s minimalist bakeries and New York’s beloved delis, with a menu that offers everything from sandwiches and cured meats to fresh bread and curated coffee by Jocelyn Farinas and the Provecho Coffee team. Chef de cuisine Kareine Elecanal will command the kitchen daily, while Will Pidd and Johnny Alejo will lead the fully stocked bar featuring a selection of elegant natural wines. Take your good eats outdoors to Wildflour’s front or back patio to bask in the California sun.
Wildland’s Land Pizza includes king trumpet and Maitake mushrooms, roasted garlic, marjoram and cashew-cauliflower crema; PHOTO BY GAGE FORSTER
Known for the Michelin-starred Jeune et Jolie and Campfire in Carlsbad, restaurateurs John Resnick and chef Eric Bost are it again with Wildland, a new all-day restaurant, bar and bakery in Carlsbad Village. Sprawled across an 8,000-square-foot indoor-outdoor space designed by Bells + Whistles, Wildland captures the beloved flavors of Italy, France and the broader Mediterranean through rustic fare focused on the seasons. Think wood-fired pizzas, housemade pasta, smoked fish, rotisserie chicken and bountiful salads across lunch and dinner. For breakfast, discover wood-fired eggs and blueberry pancakes, plus head baker James Belisle’s artisanal bread, pastries, cakes and more. Pair your morning bites with a chocolate hazelnut latte, or raise a glass of amaretto sour milk punch in the evening from a cocktail and beer menu by beverage director Andrew “Coco” Cordero.
Photography by: ALONDRA TESKE
