Enjoy San Diego in Super Bloom: Fresh Spring Menus and Events Popping Up All Over Town
Sure, small talk about weather is passé and Oscar Wilde went as far as calling it “the last refuge of the unimaginative,” but if you’re a Southern Californian paying high premiums for the promise of 75 and sunny, chances are you’ve had a chat or two about the incredibly wet and cold season we just experienced. On the bright side, the unprecedented rainfall has seemingly eased California’s drought status and it appears that this spring we’re getting a hefty return on our sunshine taxes in the form of blossoms, sprigs and a San Diego that’s nearly unrecognizable under all the green. But the Super Bloom isn’t just appearing in gardens and fields—all across the city, new menus featuring beautiful spring produce and flower-inspired family-friendly outdoor events are popping up daily. Here’s our collection of what’s blooming in San Diego!
Photo Courtesy of Arlene Ibarra
Herb & Sea in Encinitas
The new seasonal menu from Herb & Sea, Encinitas’ go-to for coastal cuisine, is bursting with bright vegetable dishes to accompany their offerings of fresh, local seafood. Standouts include Braised Leeks with porcini butter, hollandaise, fried shallots and Crispy Brussel Sprouts with caramelized shallot agrodolce, horseradish "cream", fried walnuts, and watermelon radish. But when it comes to color, taste and whimsy, the Mushy Peas and Strawberries steal the show. Served with brown sugar vinegar and butter, this dish is simple, but very satisfying and just as playful. Other updates to the spring menu will reflect the respective talents of Herb & Sea’s new culinary dynamic duo: Chef Carlo Guardado and Chef Marissa Williams. Expect more live-fire cooking, whole fish butchery and bold flavors to come from this gifted team pushing the boundaries of sustainably-sourced seafood and masterfully-prepared proteins.
Photo Courtesy of Herb & Wood
Herb & Wood in Little Italy
Since Little Italy’s Herb & Wood opened in 2016, the cornerstone of the menu has always been the seasonality of California’s abundant offerings. Focusing on locally-sourced produce picked at the height of the season, Chef Carlos Anthony is packing his spring menu with hearty vegetable-focused dishes that will appeal to even the hungriest carnivores. New additions such as the Stuffed Pasilla Pepper filled with saffron rice, walnut "cream", dried fruit, and pomegranate molasses; Fried Olives served with hummus, pickled peppers, and chili oil; and the Artichoke Pizza with arugula, lemon, sundried tomatoes, emmental cheese, basil oil, and chili flakes lean heavily into the rustic Mediterranean influences that serve as the backbone of the Herb & Wood ethos. In addition, the King Trumpet Mushrooms dish, developed in partnership with Berry Good Food Foundation features locally-grown mushrooms from Stehly Farms Organics and Mountain Meadow Mushrooms and utilizes umami-developing ingredients such as black ginger and garlic, creating a richness and depth that vegetable dishes often lack. Additionally, one dollar from every King Trumpet Mushroom dish sold will be donated to nonprofit grassroots organization Berry Good Food to bolster their mission of supporting the local and regenerative food system in San Diego and Baja California with programs around food security and food education.
Photo Courtesy of Nathan Concepcion
White Rice Bodega in Normal Heights
Award-winning chef Phillip Esteban is bringing fresh flavors and new menu items, interpreted through his Filipino heritage and culture, to White Rice Bodega in Normal Heights and White Rice at Liberty Public Market. Just in time for AAPI Heritage Month in May, Chef Esteban’s revamped menu will include dishes influenced by childhood memories, cultural identity and the maturation of his various restaurant concepts. Explore offerings such as the smoked Cabbage with patis (Filipino fish sauce) caesar dressing, grated hazelnut, aged cheese crumbles and fresh herbs; Laing with grilled sunchokes, spicy coconut laing sauce, salsa verde, pepitas and fresh herbs; and the XO Sweet Chili with glazed wild prawns roasted on a spit, salted yogurt, and fresh lemon. The new menu will also include updates to his signature savory rice bowls or “silog” meaning garlic rice and egg, a popular Filipino everyday go-to meal.
Photo Credit: Brendan Cleak
Hommage Bakehouse in Sorrento Valley
With sunny days and fields of flowers ahead, long afternoons outdoors and picnics in the park are becoming a reality. No need to pack a lunch when you’ve got Hommage Bakehouse, Sorrento Valley’s newest bakery, which offers an incredible array of sweet and savory breads and pastries that are more than just treats. Utilizing natural-leavening practices, seasonal ingredients, and an incredible level of precision baking techniques, Hommage has been making a name for themselves in the local bakery scene. This spring, stock your picnic basket with goodies from their list of specials like the Sundried Tomato, Asparagus and Pecorino Scone, their seasonal Kouign Amann flavored with Earl Grey and Meyer lemon, the Rhubarb Chamomile Pound Cake or Carrot Cake with Ginger Crumble.
Photo Courtesy of Puesto
Puesto (multiple locations)
At Puesto, the family-friendly and family-owned Mexican restaurant, tacos are in season year round, but the bright fresh flavors of their new menu are sure to put a spring in your step. With various locations in the San Diego area, Puesto is the perfect spot for an easy midweek family dinner or a weekend date night. Bring the whole crew and start your meal with the Squash Blossom Quesadilla for the table, made with a fresh flour tortilla, crispy melted cheese, Mexican shrimp, poblano, pickled red onion, and jalapeño salsa. Then move on to the Spring Lamb Taco with a traditionally braised leg of lamb, mint avocado salsa, nopales pico, and herb salad. Wash it all down with your choice of in-house Agua Fresca, either Mango with orange and lime or Passionfruit with pineapple and lime. If you’re sitting at the grown-ups table, be sure to tack on a Mexican Candy Shot to your tab—available in Watermelon, Mango or Pineapple, these sweet shooters are a great way to end your meal or to get the party started.
Photo Credit: Kimberly Motos
Fort Oak in Mission Hills
At Chef Brad Wise’s Fort Oak, Bar Manager Jess Stewart has concocted a lineup of additions to the cocktail menu for the season, perfect for pairing with the seafood-centric, wood-fired menu. Each is named after classic cars as an ode to Fort Oak’s location within what was a Ford dealership in the 1930s. The Fleetwood, in particular, ignited a love affair with chamomile flowers - the seasonality of the flower means during this time of year you see them everywhere, reminding you that sunny days are indeed ahead. Jess punches up the calming chamomile with tart citrus and a bourbon to encapsulate the relaxing, springtime, sunshiney vibes of the season. The Marquis gives an early taste of summer stone fruit in the form of a zero-waste cocktail, using items that may have otherwise been discarded like yesterday’s fresh pressed apricot juice that becomes today’s apricot cordial, combined with fresh mint and garnished with the crown of the same sprig used in the cordial. Additional new spring sippers include the Challenger with mezcal, lime, prickly pear, aloe vera and basil and the Vega, a combo of citrus gin, california dry vermouth, grapefruit twist poured over a big cube. Pair libations with some of Fort Oak’s fresh dishes like the Sugar Snap Pea Salad using seasonal produce like mint and pickled kohlrabi and enjoy the spring evenings that get warmer and warmer on Fort Oak’s buzzing patio.
Events popping up this Spring:
Photo Courtesy of Belmont Park
Belmont In Bloom at Belmont Park
Belmont Park is in full bloom this spring and has transformed into a whimsical park with towering flowers, colorful murals and Instagrammable floral photo ops with its second annual Belmont in Bloom festival happening until May 31st. Throughout the festival, Belmont Park will pay recognition to the talented San Diego community by showcasing live art performances by local artists, live musical entertainment every Saturday and Sunday from 2pm to 5pm and various community “give back” events. While strolling around the park on the weekends, meet and greet various characters, including a flower princess, stilt walkers and bubble girl. Additional activities include a face painter, balloon twister and caricature artist. Guests can also find a mobile bubble cart in the park with spritzers and mimosas for a midday pick-me-up and floral-inspired cocktail, The Daisy Duke, made with Tito’s Vodka, lemon, apricot saffron shrub, soda and edible flowers available at the boardwalk's oceanfront restaurants Cannonball, Beach House and Draft. For each Daisy Duke cocktail sold a percentage of the proceeds will be donated to Big Josh Foundation. Spring-inspired treats will also be available at select food and beverage locations in the park.
Photo Courtesy of Cardiff 101 Mainstreet Association
Cardiff Farmers Market, every Saturday, 10 am - 2 pm
Nothing says spring quite like a farmers market! Spend your Saturday checking out San Diego’s newest farmers market in Cardiff, supporting farmers and buying fresh, local produce. Located at Mira Costa College San Elijo Campus, Cardiff Farmers Market offers plenty of parking and features tons of local farmers, ranchers and growers. Happening every Saturday from 10am and 2pm, head to the farmers market and pick up your groceries for the week. Get some veggies from Rodney Kawano Farms, eggs from Three Sons Farm, meat from Crescent Meat Co., microgreens from Seas Microgreens, bread from The Bread Underground and don’t forget to grab flowers from Maldonado Growers.
Photo Credit: Let's Frolic Together
Communal in North Park and Oceanside
Bring the blooms to you with flowers by Communal. Choose from a variety of bouquets and arrangements in three color palettes (fresh, vintage or seasonal) and in various sizes to pick up (North Park or Oceanside) or have delivered to your front door. Enjoy everything from classic bouquets to floral crowns, garland, boutonnieres, corsages, and more. Flowers are available for order online and ready for pickup the next day. Don’t forget to check out Communal’s cafe menu featuring a selection of craft coffee and drinks, seasonal food offerings, and curated goods. Some of their springtime offerings include a Spring Garden Pizza made with asparagus, tomato confit, onion, arugula, mushrooms, and herb ricotta; the Raspberry Basil Toast made with raspberry basil jam, lemon rosemary cream cheese, mint, and sliced almonds; the Coconut Cream Cold Brew made with fresh cold brew, coconut syrup and coconut cream; and the Breakfast Bowl made with a soft boiled egg, greek yogurt dressing, feta, carrots, arugula, avocado, lemon juice, almonds, nuts, and pickled onions.
