New American meets French cuisine at AVANT at Rancho Bernardo Inn in San Diego’s North County. The restaurant, much like the boutique inn, feels refined yet relaxed, where you can enjoy both a four-course experience in the dining room and a laid-back meal at the bar.
When you want dinner, the airy main dining room from Hatch Design Group beckons. But AVANT’s covered terrace tempts with a white brick fireplace and vistas of the inn’s verdant golf course. Either winning option allows you to savor chef Sergio Jimenez's stunning seasonal cuisine spotlighting California ingredients (many grown at the onsite garden) and proteins (like Sonoma County duck and local halibut) and excellent wines.Our Inspector's Highlights
- Much of the produce-focused menu’s ingredients come straight from the 3,000-square-foot garden on the property. Fall’s harvest might include persimmons, shishito peppers, pink guava and fennel, while spring’s bounty could include artichokes, strawberries, rhubarb and beets.
- Sommelier Joe Baumgardner curated a list of amazing wines, and he can create a pairing for every course. A visit to the glass-enclosed cellar offers a glimpse of the incredible vault he pulls from, with an entire selection dedicated to biodynamically farmed wines. Get a great sampling of the pours during one of the vine-to-table wine-pairing dinners.
- If you don't want to indulge in a multicourse meal, grab a seat at the bar and order à la carte. The dishes change seasonally, but may include French onion seafood dip with lobster, crab and gaufrettes; wood-fired broccoli with green chickpeas and lemon; or a 14-day dry-aged rib-eye.
- Mixologist Jason Sorge pours an array of creative libations ranging from light to bold, complemented by a bit of theater, fun presentations and unique touches. Sip the American Theorem, with Whistle Pig 10-year rye, 10-year Boal Madeira, Benedictine, bitters and spiced nuts.
- Diners looking to host a small party of up to 12 may consider the AVANT Table 65, a private dining room centered around a beautiful European round table.
Things to Know
- Jimenez has spent time in numerous kitchens throughout San Diego, and has worked at AVANT since 2014, moving up from sauté cook to chef de cuisine.
- In the dining room, you must order the four-course tasting menu, but it comes with multiple choices. For example, the first course may include the option of Shigoku oysters with hibiscus, nasturtium and coriander; heirloom tomato with mozzarella, rosemary and basil; king kanpachi crudo with Sungold tomatoes and sunflower seeds; a wagyu beef eclair with summer truffle, horseradish and honey; or haricot verts with trout roe.
- The California menu changes constantly, dictated by whatever the season brings to the on-property garden.
- Don't miss the lumina lamb lollipops. The bar dish comes with almond butter and herbs, plucked straight from the chef's garden.
Getting There
