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<\/a><\/p>\nIn comparison, Curbside is his sophisticated, family-friendly venture bearing a focused food menu that rises to the occasion of well-conceived cocktails. The intention, says Baron, \u201cis to master what we do.\u201d In other words, he isn\u2019t interested in bombarding us with dozens of meal choices.<\/p>\n
And we\u2019re not complaining.<\/p>\n
A \u201cLa Mesa Margarita\u201d accented smoothly with Grand Marnier, lime and agave coincided with a starter of short rib nachos made with freshly fried tortillas chips. A big cut above your everyday Sunday-football variety, these were visually chaotic but tasted cohesive with their multiple sauces of cilantro cream, achiote, and IPA beer cheese. Add a mix of blistered shishito peppers, thinly sliced jalapenos, and extra-tender short rib meat, and you\u2019ve arrived to nacho heaven.<\/p>\n
We sated our hankering for fried vittles with an order of beer-battered cauliflower and onion rings, the latter of which serve as circular bases for large pieces of the cauliflower. Both vegetables sported a light batter and came with a trio of obligatory dipping sauces: ranch, barbecue-ranch and mild Thai chili.<\/p>\n As we progressed further into the short menu, my companion switched to a newfangled type of mimosa that bar manager Andrew Pringle calls \u201cSunrise on Palm.\u201d The vivid drink features Italian elderflower liqueur, orange curacao, dry Spanish cava, fresh orange juice and a splash of cranberry juice. Its complexity and intriguing acidity rivals anything slung at Sunday brunches.<\/p>\n Helming the kitchen is executive chef Ryan Napuli, who previously worked as sous chef for True Food Kitchen and Coasterra, both in San Diego. He revealed the menu will change slightly in the coming weeks with the additions of a chicken-avocado sandwich, a mushroom-Swiss cheese burger and made-to-order doughnuts for dessert.<\/p>\n We stuck to items that will remain largely intact, such as the \u201cgourmet burger\u201d and grilled veggie sandwich.<\/p>\n The burger was a half-pound monster earning its \u201cgourmet\u201d title with two slabs of melty brie cheese on top, plus bacon-onion jam as the condiment, and a praiseworthy brioche bun from San Diego-based Sadie Rose Baking Company (my favorite wholesaler of breads and rolls). The veggie sandwich my companion chose was served on crisped sourdough. It gave a starring role to portobello mushrooms, which were cut a little too thick in the bite I tried. Nonetheless, the flavor combination of red peppers, onions, arugula and creamy Dijon was anything but boring.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n