Prepkitchen Del Mar
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Prepkitchen Del Mar Restaurant Review: Locals and foodies gather for lunch and dinner at this Del Mar eatery, conceived by the Whisknladle team. Lunch calls for salads like beets, tangerine, avocado, goat cheese nuggets and watercress, and sandwiches such as a house-roasted turkey with kumquat aïoli, watercress and bacon and a tuna melt with rémoulade and aged Gouda. House-cured meat and California cheese platters dot the tables at night, when diners may savor the fare and sip artisan beers and carefully selected wines. Fresh catch like Moroccan-spiced mahi mahi is served with sweet potato, spinach and raita; duck leg confit is nestled on lentils. Chef Ryan Studebaker’s fusilli bolognese is enhanced by porcini, rosemary and Parmigiano. A pecan-studded salt caramel brownie awaits for dessert. The low fi-cool vibe makes for a fun night (the communal table works here), but the food itself elevates the experience.