Open late Fri.-Sat.
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The Land & Water Co. Restaurant Review: Chef Robert Ruiz stands out as a passionate chef, serious about sustainability --- the type who knows the boat captain’s name whose fish he’s serving. The former Harney Sushi chef now has a culinary home in the refurbished historic 1887 house in Carlsbad Village. As the restaurant’s name suggests, the menu celebrates hyper-locally sourced meats, fish, fruits and vegetables. Ruiz’s playful menu is an intriguing read with dishes like salmon candy (smoked steelhead cured in brown sugar and maple for 14 hours) and “Broke Da Mouth” poke (line-caught Hawaiian albacore with crunchy seaweed and Japanese/Cajun spices). This non-traditional sushi chef offers creations like the "Water Roll" with spicy tuna, avocado and red stone crab, with layers of sashimi-like steelhead salmon and albacore on top. For a taste of Morocco, he serves up seven-hour smoked Denver lamb in coconut red curry over couscous. An inventive bacon lardon selection features a medley of crispy pork belly with jalapeño cornbread and sweet orange marmalade, atop red stone crab salad. Finish with the "Orange Dream" of white chocolate mousse and orange sherbet drizzled with miso-caramel butterscotch. Check out the original '20s speakeasy downstairs for late-night craft brews.