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Chez Loma Restaurant Review: Chez Loma’s chef and partner Alejandro Martinez favors simple traditional cooking that allows the ingredients to shine. Set in a white Victorian house on Coronado Island, the restaurant is a favorite for the flavors of France. Start with escargots with asparagus, sweetbread and mushrooms in garlic butter; beef tartare with pomme frites; or the phyllo-crusted crab cake in white wine beurre blanc. Entrées that intrigue include rack of lamb with honey lavender carrots, or sea scallops with a vanilla infusion. For dessert, try the chef's soft-baked meringue with crème anglaise and berry coulis. Brunch runs the gamut from ceviche, duck salad and salmon crêpes to steak frites, croque monsieur and omelets.