Reservations go are living currently for Vaga, the most up-to-date restaurant from acclaimed area chef Claudette Zepeda. Zepeda’s newest project is located inside of the new Alila Marea Seaside Resort Encinitas, a dramatic-still-understated 130-room residence overlooking South Ponto seaside. Even though Vaga has been accessible to right away attendees since the lodge opened in mid-March, the restaurant will officially open to the general public on Wednesday, May 5. It is a significant date for Zepeda, who will mark the anniversary of her grandmother’s passing with a mariachi band that will also celebrate the restaurant’s start.
Family members has constantly been intrinsically connected to the chef’s culinary mission. Zepeda’s Mexican heritage and comprehensive travels by means of the place informed her time at El Jardin, in the course of which she was nominated for a James Beard Award and garnered glowing features from Food items & Wine and the New York Situations.
At Vaga, Zepeda claims the menu is similarly personalized, reflecting a lifetime of living and consuming in San Diego. While she might not be solely working with Mexican ingredients, the chef states this is continue to her food at the core, and importantly, it is the form of food she needs to prepare dinner and try to eat ideal now. Zepeda is now supplying three and 5-course tasting menus, with designs to introduce a 14-system omakase-type food that will choose diners through her journey of expanding up on both equally sides of the border. Launching in June, it’ll be accessible to visitors seated at the chef’s counter that fronts the open kitchen area.
As the resort’s govt chef, Zepeda is also overseeing the Espresso Box, a cafe featuring contemporary pastries and Lofty Espresso, and the Pocket, a poolside bar serving snacks ranging from tacos and ceviche to sushi.
Here are some of Vaga’s foundational dishes:
Crispy Dan Dan Pastry: This shared appetizer is an evolution of the well-liked Dan Dan birria tacos, inspired by the flavors of the typical Sichuan noodle dish, at the time served at El Jardin. The flaky pastry is modeled on a scallion pancake — its dough laminated with ghee and Zepeda’s signature salsa macha — loaded with beef seasoned with residence-fermented black beans and served on a sesame sauce.
Callo De Hacha: Zepeda enjoys fashion as considerably as food, and worked with community stoneware maker the Wheel to generate plates in her excellent shade of pink. This fragile and striking dish is an aguachile of Baja sea scallops named callo de hacha dressed with carrot, enthusiasm fruit, and habanero and topped with younger coconut and a cloud of coconut foam.
Scallops: Last August, whilst acquiring Vaga’s menu, Zepeda woke up from a dream about food stuff and jotted down notes for this dish on her telephone. That listing of elements turned into just one of her preferred holdovers from her preview menu: seared scallops on roasted plantain puree with heirloom corn, chili oil, and parmesan cheese.
Wild Mushrooms & Squash: At El Jardin, the menu’s vegan possibility revolved all around what the chefs collected from the Liberty Station restaurant’s yard yard. In North County, Zepeda will be sourcing seasonal deliver immediately from a variety of region farms, which include Chino Farm and Cyclops Farms. This springtime version includes marinated wild mushrooms, two sorts of squash, and a sauce made from English pea pods.
Panna Cotta: Pastry chef Paola Gonzalez has been a longtime collaborator of Zepeda’s, operating with the chef at both Bracero and El Jardin. Her dessert, Flower Boy or girl, is influenced by walks taken with her grandmother in San Diego, who would normally halt to place out edible vegetation together their path. Served with amaretti, vanilla marshmallow, and kumquat sorbet, Gonzalez’s panna cotta is flavored with chamomile, rose, and lavender.
2100 N Coast Hwy 101, Encinitas.