PAGE B4
NORTH COAST
March 1, 2012
On The
Menu
See more restaurant profiles at www.delmartimes.net
Paradise Grille & Bar ■ 2690 Via de la Valle, Suite D210, Del Mar ■ (858) 350-0808 ■ www.paradisegrille.com
■ The Vibe: Relaxed, casual ■ Signature Dishes: Paradise Salad, Angus Burgers, Angus Filet Mignon 8 oz., Firecracker Shrimp, Molten Chocolate Lava Cake, Raspberry Key Lime Pie ■ Open Since: 2006 ■ Reservations: Yes
Besides the indoor bar/lounge, guests can enjoy happy hour on the outdoor patio’s couches.
■ Patio Seating: Yes ■ Take Out: Yes ■ Happy Hour: 5 p.m. to close Monday, 2:30-6:30 p.m. Tuesday-Sunday ■ Hours: 5 p.m. to close Monday, 11:30 a.m. to close Tuesday through Sunday
Pan-Seared Crab Cakes with Asian coleslaw and ponzu aioli.
Diners find a tasty refuge inside Paradise Grille BY KELLEY CARLSON t Paradise Grille & Bar, patrons can kick back in the low-key bar/lounge or on the comfortable outdoor patio, consume a drink from the award-winning wine list, and nosh on food made from fresh ingredients in a resort-like atmosphere. “I feel that Paradise Grille is a little hidden nugget inside Flower Hill,” said Shana Adair, who owns the restaurant with her husband, Conor. “It’s a favorite with locals; it’s a very relaxed environment to enjoy good food and get wine and cocktails with friends.” Guests often congregate on the outdoor patio during a typically pleasant SoCal day, receiving natural warmth from the sun’s rays or a temperature boost from heat lamps when it’s cooler. Green umbrellas provide plenty of shade, and a fire pit in the center of a glass table that can host up to a dozen patrons sparks interest. Water trickles soothingly over rocks in a corner fountain, and foliage accents the patio’s perimeter. Patrons lounge on couches or perch on stools at the bar to take advantage of the popular, daily happy hour. The dark wood-paneled indoor bar/ lounge provides additional stools for happyhour seating, along with booths for dining. Mirrors reflect soft lights; overhead fans with blades shaped like leaves provide the slightest hint of a breeze. Some guests may find entertainment on the bar’s two flatscreen TVs, usually defaulted to a sports channel; others may tune in to the restaurant’s mellow pop music programming. Several candles frame a picture of a gigantic, crashing ocean wave. One of Paradise Grille’s unique features is its wall of scotch, containing more than 50 single malts. Flight tastings are available, in which three glasses are placed on a wood
A Natural Angus Filet Mignon 8 oz. is topped with blue cheese butter and bordelaise sauce, and served with truffle whipped potatoes and vegetables.
This Chef’s Choice Market Fish of the Day is grilled halibut with fresh mango salsa, curry risotto and sauteed spinach.
A fire pit table can host up to a dozen patrons. PHOTOS BY KELLEY CARLSON
On The
Menu Recipe
Each week you’ll find a recipe from the featured restaurant online at delmartimes.net. Just click ‘Get The Recipe’ at the bottom of the story.
■ This Week: Paradise Salad board with a side of water and ice. The restaurant is also noted for its wine list, featuring 90 labels from all around the world. According to Adair, Paradise Grille has received the Wine Spectator Award of Excellence every year since it opened in 2006. Adair’s husband personally chooses the labels, from locales such as Argentina, South Africa, Australia, Chile, France, Italy and California. The Adairs also help plan the culinary selections for the customers. “If it’s not good, I don’t let it on the menu,” Shana Adair said. Focaccia, desserts, dressings and sauces are made from scratch, using fresh, seasonal ingredients. The soups reflect item availability; among those currently on the menu are Roasted Tomato Basil and Dungeness Crab Bisque. One of the starters to note is the Firecracker Shrimp, with spicy Kung-pao sauce, peanuts, cilantro and a Daikon carrot salad. The establishment is well-known for its burgers, made from 100-percent Angus that was grass-fed. An 8-ounce burger — larger than the typical 6-ounce servings at some
Paradise Salad: Mixed greens, mango, hearts of palm, candied chopped macadamia nuts, cucumber and passion fruit vinaigrette.
restaurants — comes with a choice of fries: Parmesan cheese or sweet potato. Another favorite is the Chef’s Choice Market Fish of the Day, which constantly changes. Offerings have included Fresh Grilled Halibut and Pan-Seared Diver Scallops. Vegetarians may delight in the Paradise Salad, a combination of mixed greens, mango, hearts of palm, candied chopped macadamia nuts, cucumber and a light passion-fruit vinaigrette. Themed evenings in which specials are offered are Street Taco Tuesdays, and Prime Rib Night on Sundays. Wrap up a meal with a slice of Raspberry Key Lime Pie, topped with whipped cream and fresh mint, or the Molten Chocolate Lava Cake, served with vanilla ice cream and raspberry coulis. Being parents themselves, the Adairs welcome children at the eatery and offer a menu that includes hand-breaded chicken tenders, baby carrots, kid-sized pepperoni pizza, cheeseburger and pasta. Crossword puzzles and word searches can keep the kids busy while they wait for the food.