Although Cucina Enoteca (old Chevy's building) in Del Mar has only been open a few weeks, they already have more business than they can possibly handle. Call 2-3 weeks in advance for a weekend reservation, and arrive by 5:30 to get a spot at one of several family tables in the bar area. Besides having great food, the décor at Cucina Enoteca is fun, eclectic and thoroughly original. Everywhere you look, your eye catches something wonderful. Along the railing that takes you to the yet unopened second floor, are dozens of plastic horse statues hanging from plastic strings. Also in the bar area and main dining area are groups of old wooden shoe forms hanging from above. The interior design was done by owner Tracy Borkoum and Monica Crawford. Even if you don't eat there, you should definitely go in and check out the décor. The ladies bathroom has a unique
e feature I have not seen before. On the washbasin counter is a pad of paper and some pencils. If you want, you can write down a wish and clip it on the board on the wall. Such a clever idea. They've only been open for a few weeks, and there are hundreds of wishes posted on the wall.
Now, to the food. If you've ever eaten at Cucina Urbana in San Diego or Cucina Enoteca in Irvine Spectrum or Fashion Valley in Newport, you know just what to expect. Four of us ate there recently, which gave me a chance to sample many items. The short rib papparadelle is probably my favorite dish. Short ribs cooked for hours in wine and herbs, with carrots and other vegetables, mixed with wide noodle papparadelle. I love this dish. Another favorite of mine is the stuffed squash blossoms. Squash blossoms stuffed with a ricotta cheese and lemon, with an asparagus spear as the stem. It looked like a little flower. We also tried one of the "vasi," a little jar filled with deliciousness to be served on bread. We had the chicken liver spread, which I couldn't stop eating, even though I don't usually like pate. This was special. They also have a salmon tartare, and asparagus and tapenade mixture, and a burrata mixture in a jar. All are delicious. Pizzas are thin, crispy and unique. The toppings are not what you might expect. Figs and gorgonzola, brussel sprouts and pancetta, and smoked mozzarella, arrabiata and swiss chard are just some of their unusual pizzas. Great salads, lots of other entrees and a good dessert menu round out the menu. They are still working the kinks out in terms of service. I will return in a month or so and see if things are moving a little more smoothly. I'm sure they will be. My only negative right now is that the restaurant is loud at lunch and will be louder at dinner. Floors, walls and ceilings are bare, and you must shout to be heard. I will go early to avoid the noise. Cucina Enoteca is a great addition to the booming culinary scene in North County, but plan ahead. It's THE hot spot right now.
e feature I have not seen before. On the washbasin counter is a pad of paper and some pencils. If you want, you can write down a wish and clip it on the board on the wall. Such a clever idea. They've only been open for a few weeks, and there are hundreds of wishes posted on the wall.
Now, to the food. If you've ever eaten at Cucina Urbana in San Diego or Cucina Enoteca in Irvine Spectrum or Fashion Valley in Newport, you know just what to expect. Four of us ate there recently, which gave me a chance to sample many items. The short rib papparadelle is probably my favorite dish. Short ribs cooked for hours in wine and herbs, with carrots and other vegetables, mixed with wide noodle papparadelle. I love this dish. Another favorite of mine is the stuffed squash blossoms. Squash blossoms stuffed with a ricotta cheese and lemon, with an asparagus spear as the stem. It looked like a little flower. We also tried one of the "vasi," a little jar filled with deliciousness to be served on bread. We had the chicken liver spread, which I couldn't stop eating, even though I don't usually like pate. This was special. They also have a salmon tartare, and asparagus and tapenade mixture, and a burrata mixture in a jar. All are delicious. Pizzas are thin, crispy and unique. The toppings are not what you might expect. Figs and gorgonzola, brussel sprouts and pancetta, and smoked mozzarella, arrabiata and swiss chard are just some of their unusual pizzas. Great salads, lots of other entrees and a good dessert menu round out the menu. They are still working the kinks out in terms of service. I will return in a month or so and see if things are moving a little more smoothly. I'm sure they will be. My only negative right now is that the restaurant is loud at lunch and will be louder at dinner. Floors, walls and ceilings are bare, and you must shout to be heard. I will go early to avoid the noise. Cucina Enoteca is a great addition to the booming culinary scene in North County, but plan ahead. It's THE hot spot right now.
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