Sea Rocket Bistro, in North Park, is named after the sea rocket, a plant found mainly near coastal beaches and dunes. The sea rocket has fleshy leaves and flowers typically colored in shades ranging from pale mauve to white. Many varieties exist from coast to coast and continent to continent, with a few making their home here in San Diego. Elena Rivellino, bistro general manager, explained the origins of the bistro’s name. A plant so reliant on its ecosystem, after all, would be the perfect namesake for a restaurant that strives for “green” in every way. From a robust recycling program (including composting and biodegradable containers) to menus printed on 25 percent hemp and 75 percent recycled paper, Sea Rocket Bistro takes the time to care about our environment. A draft tower with a variety of well-chosen local craft ales is proudly displayed at the bar. Elena mentioned that Sea Rocket Bistro prides itself on being a farm-to-table restaurant, specializing in the local coastal culinary culture and local wine and beer industries. It does this by obtaining its ingredients from local farmers, suppliers and wineries and breweries. As I perused the menu, I noticed an eclectic selection of dishes that sparked the imagination and the taste buds. I could hardly wait to taste the local fare with a few pints! I started with the Native American Wild Rice Salad. This blend of California wild rice, shredded carrots, tomatoes, dried sour cherries, pine nuts, pumpkin seeds and green onions was dressed in a beautiful honey apple cider vinaigrette. Based on a traditional recipe from the Smithsonian Institution’s National Museum of the American Indian, this dish had clean, crisp, bright flavors. The vinaigrette was subtle, so as not to overpower the salad itself. It envelops the palate with a sophisticated melding of the rice with the flavors of apples and cherries. Salads pair well with most hefeweizens or wheat beers, and I was happy to be having a Ballast Point Wahoo Wheat draft with my meal. The predominant flavors of wheat and citrus paired with the starches in the rice and acids in the cherries and dressing. The Sea Urchin sports an uninviting appearance. Small, globular and very spiny, these creatures are a delicacy around the world. I was excited to see a Sea Urchin Bisque on the menu and quickly ordered up. Served in the spiny shell of the urchin, the bisque has an elegant, sweet aroma of fresh seafood. Rich, smooth and creamy, each taste coats the mouth with the flavors of the sea. From the tap selection, I found a perfect partner in Port Brewing’s Red Barn Ale. A farmhouse ale, Red Barn starts out sweet, with the flavors of orange, coriander, ginger and honey. It’s a perfect match for the natural sweetness of seafood and bisque. As the beer evolves, it shows more spice, citrus and a dry finish that lends itself well to cleansing the palate and refreshing the senses. Moving on, I tried the Grilled San Diego Sardines. This omega-rich fish sports flavorful oils that impart a wonderful combination of savory and salty sensations. Caught off our shores, these sardines are perfectly grilled and served with a chilled lima bean salad drizzled with a lemon-infused Temecula avocado oil. The cold salad’s slight acidity and the full-flavored sardines make for an interesting and pleasurable meal. A meal of this grand flavor needs a beer to match. Hops tend to pair well here, as the bitterness helps break down the savory oils and salty notes in the fish. Lucky for me, Green Flash’s Hop Head Red was available and brought out the best in this dish. Other dishes piqued my interest as well. The Sea Rocket Ceviche, which does contain sea rocket, was light and tender. Sweet melon, red onion, cilantro and habanero melded into a unique ceviche. The Beet & Goat Cheese Tart was an unexpected favorite — not a huge fan of beets, I found this entrée to be sweet and tender, with a pleasant earthiness. Also, the huge contrast in textures between the crisp crust and walnuts complemented the smooth textures of the goat cheese and beets. Last, the Kumquat Bread Pudding with Coconut Caramel Sauce was the perfect end to the meal. Served cold and full of citrus flavors, it was moist and delectable. With a namesake that dots the coastlines and an ethic for creating wonderful dishes from locally sourced ingredients and products, Sea Rocket Bistro is leading the way in farm-fresh dining. Couple that with the friendly atmosphere, eclectic local crowds and staff that care about not just what we eat but how we eat, and I can’t think of a better place to support. Cheers! Sea Rocket Bistro is located at 3382 30th St. The number is (619) 255-7049. For further information, visit searocketbistro.com Tony Clarke and his wife Liz own Airdale Brewing Company, located in San Diego. airdalebrewing.com