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Bernard'O Restaurant Review: Chef Vincent Viale (Tapenade in La Jolla) is at the helm of this longtime Rancho Bernardo favorite, offering a Mediterranean-inspired French menu. Among creative interpretations of classic dishes are escargots and beef bourguignon. Tempting starters include the filet mignon tartare with quail egg, or sea scallops with avocado mousse and huckleberry vinaigrette. Sonoma duck leg confit in port wine and fig reduction comes with white bean casserole, duck sausage and kale, while the braised short ribs mingle with ricotta and short rib cannellonis and cauliflower. The wine list has something for every budget and palate, adding to the appeal of this cozy yet elegant place.