Vine

Vine Restaurant Review:

This San Clemente restaurant brings the right dash of elegance to a town known for its relaxed ambience. The intimately lit interior feels sophisticated, yet the light woods and open kitchen provide the kind of casual touch befitting the surrounding neighborhood. Executive chef Jared Cook adds to this vibe by tending to an onsite garden that is alive with the seasonal ingredients necessary for his take on wine country cuisine. Cook also pushes the boundaries of how this type of food is typically defined, culling inspiration from all corners of the globe to build dishes. Expected starters like oysters and a beautifully composed cheese and charcuterie plate share menu space with delectable crispy Meyer lemon and honey duck wings. The fare of classic European appellations like Alsace is represented through mains of pork schnitzel with wild mushrooms and Kabocha squash spätzle, while other entrées such as the bone-in rib-eye with smoked blue cheese mashed potatoes and bone marrow bordelaise skew domestically. For dessert, the oatmeal raisin cookie crumble with bourbon caramel-topped apple strudel ice cream is a must-order. The California-heavy wine cellar includes more than 100 bottles and over 30 options by the glass, and the rustic bar is an ideal spot to grab a pre-meal craft cocktail or a craft brew.