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THIS RESTAURANT HAS CHANGED NAMES The Restaurant at Rancho Valencia Restaurant Review: The Restaurant at Rancho Valencia Resort has blossomed under the direction of chef Eric Bauer (formerly of Anthology). His spring herb and micro vegetable salad takes in fava beans, baby radish and romanesco. Sautéed Carlsbad mussels mingle with Crows Pass spring peas, pancetta and spring garlic. Delicate hiramasa sashimi sings with green apple shiso purée, puffed rice and crispy burdock, ideal with a glass of Roederer Estate. Alaskan halibut, fresh and velvety, is enlivened with earthy morels, vermouth and bacon sauce. We also recommend the duck with crispy skin and moist meat, decadent with foie gras mousse, paired with a Margerum Meritage M5 from Santa Barbara County. Relax by the fireplace, and gaze out the window into the sea of greenery or at the birds of paradise next to a gurgling courtyard fountain. The professional service reminds us that such an art still exists. We can't resist the chocolate cake with house-made licorice ice cream and cocoa nibs. For lunch, try the Scottish Loch Duart salmon burger with sprouts, cucumber and dill yogurt, or toasted quinoa with cranberries and seasonal vegetables. The cheese and charcuterie lists are extensive and worth a try. Sunday brunch is another lovely way to experience this sun-kissed, Eden-like resort and Bauer's food.