Also in this week's dining report, Kingfisher makes '50 Best' list, Callie kicks off its first guest chef dining series, Flavors of the Sun and Marine Room is renovating
Chef/owner Pete Zacarias, who opened Inland Tavern in San Marcos in 2015, has completely made over his menu with dishes that highlight American, Asian and Mexican flavors. Zacarias says the new dishes, developed in consultation with Vista chef Keith Lord’s Stratejē Fourteen, reflect the community’s growing demand for bolder flavors and better ingredients, like locally sourced Oceanside’s Hokkaido Bread Co., Seaside Market’s Cardiff Crack tri-tip and Zamm’s Final Cut hot sauce from San Marcos.
New dishes include a shrimp remoulade po’boy on boleo roll with balsamic-marinated tomatoes, romaine lettuce and a remoulade with pickled cucumbers; Katsu Crack Sandwich with breaded and fried slabs of Cardiff Crack, Asian barbecue sauce and grilled milkbread; The I.T.B.
Seatings available from 5 to 7:45 p.m. Oct. 6 through 8. Pendry Hotel, 425 Fifth Ave., San Diego. Reserve atLittle Italy’s Graze By Sam restaurant has introduced new dishes. The new lunch sandwiches, served with chips or side salad, are the Italian Night Club, with prosciutto, gabagool , salami and provolone picante with veggies on ciabatta, and a grilled chicken panini with basil pesto, mozzarella and red pepper relish on sourdough.
Chef Ingrid Funes Shelton’s new menu includes updated throwbacks like a fresh twist on beef Stroganoff, as well as new dishes like an heirloom tomato and feta salad with almond pesto, a daily ceviche special, a 14-ounce pan-roasted rib eye steak dinner, house-baked apple fritter and 50th anniversary strawberry ice cream sundae.
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