Small plates of French cuisine such as toasted, open-faced baguettes and mostly organic, unsulfured wine

Chefs craft healthy, made-to-order Chinese dishes in an open kitchen; caterers supply half and full trays of menu items

Burgers, soups, salad, sandwiches, wrap, and specialty sushi rolls that include the sushi burrito, an uncut roll wrapped in soy paper

Cuisine from Taiwan, Turkey, Korea, the Middle East, and Europe commingles in sushi and entrees

Modern American restaurant celebrating its five year anniversary in August. Menu varies monthly; crafted from locally grown and farmed meats

Chef Gaetano Cicciotti concocts wood-fired pizza, fresh seafood dishes & other authentic Italian fare from original recipes

Pan-seared scallops deglazed with white wine sate hunger alongside gluten-free grilled chicken drizzled in olive oil and lemon

Italian-born chef fuses Old World–recipes with local ingredients, creating such dishes as ravioli with chipotle-mascarpone-cilantro sauce

Hawaiian shave-ice treats can include heaping servings of ice cream, shaved ice, fruit, and mochi

Contemporary, yet homey Italian eatery earned praise from the U-T San Diego, the San Diego Reader, and Zagat