With San Diego on the cusp of springtime, La Jolla chefs are preparing for the season with fresh new seasonal dishes. Executive chef Trey Foshee at George’s at the Cove recently revealed his array of seasonal California Modern menu items, including springtime twists on his dry-aged ribeye, diver scallops, Jidori chicken, local black cod and Thai snapper. Mixologist Frankie Thahel’s latest lineup of seasonal craft cocktails, such as the Manitoba Spring, Taproot Cooler and Cienega, provide the perfect pairing. George’s Bar and Ocean Terrace will also feature desserts crafted by pastry chef Lori Saur, like the mocha mousse bar, sticky toffee pudding cake and lemon chiffon. 1250 Prospect St. www.georgestatthecove.com (858) 454-4244 Herringbone’s fresh additions, crafted by “Top Chef” culinary celebrity Amanda Baumgarten, include a selection of fresh farm cuisine like scallops, spring vegetable crudités and a range of every fresh wild-caught fish imaginable. Don’t miss the $1 oyster hour on weekdays and $12 Sunday brunch bottomless mimosas. 7837 Herschel Ave. www.herringboneeats.com (858) 459-0221 To kick off springtime with a splash, The Marine Room welcomes diners to enjoy any one of its seasonal events amid the crashing waves knocking on the restaurant’s windows. The landmark will host a Mother’s Day cooking class and dinner, a decadent Mother’s Day menu and the oceanfront restaurant’s ever-popular high tide dinners. The Mother’s Day cooking class and dinner starts at 6 p.m. on May 1 and features a special cooking demonstration by executive chef Bernard Guillas and chef de cuisine Ron Oliver, followed by a three-course dinner and wine pairings. Tickets for the dinner and class are $75 per person. An à la carte Mother’s Day menu will also be available on May 12 from 11 a.m. to 7 p.m. The dramatic dining experience at the restaurant’s high-tide dinners will kick off on May 22 and run through Aug. 21. 2000 Spindrift Drive www.marineroom.com (858) 459-7222