Flavor Del Mar

Chef Jason Maitland at the bar.
Interesting, charming, intelligent, thoughtful – and nice looking to boot.
Please ladies, please. Save your drooling for his food

Our table with its comfortable chairs, and thoughtfully provided sunscreens.

Every single table in the restaurant with its high ceilings and open floor plan has a great view, but I’d ask for one by the windows:)

Whole wheat-sourdough bread and room temperature butter, with four kinds of salt: paprika, porcini mushroom, curry and cinnamon sugar.

Local citrus & avocado salad with grapefruit, orange, watercress, frisee, toasted macadamia nuts and lemongrass vinaigrette.

As pretty to look at as it is fresh and delicious to taste.

Smoked cheddar Mac & Cheese with herb bread crumbs, parmigiano reggiano and tomato confit.

The BEST I’ve ever had. Or you’ll ever have. Seriously. Orrecchio pasta perfectly cooked (al dente) and seasoned, with just the right amount of bread crumbs.

Chef’s salad with grilled jidori chicken breast, tomato confit, egg, avocado, blue cheese, fred’s bacon and peppercorn dressing.

Maine Lobster Roll with melted leeks, scallion, hot dog bun and drawn butter.

“A” in every way – from the perfectly cooked lobster to the cocktail sauce to the handmade chips. Two thumbs up!

Roasted sweet corn soup with jalapeno, garnished with sous vide short-ribs, lime creme fraiche and cilantro.

Hands down one of the best soups I’ve have EVER had in my life. Hot, creamy-smooth, just the right amount of heat in temperature and taste. Delcious. Superb. Oh my.

Housemade Papardelle Pasta with roasted forest mushrooms, shaved san joaquin gold and white truffle oil.

Lemon cream cheesecake with tart cherry sorbet and an oat cinnamon tuile.

Really, you can’t ask for – or recieve – a better casual meal than this, let alone in such a great ocean view setting.

Now for dinner. Because we HAD to come back for dinner and more goodness.

Hawaiian Ahi Tostada – marvelous fresh ahi on a corn tortilla crisp with shaved cabbage, that chili vinaigrette and peanuts.

Prime Beef Tenderloin Carpaccio with arugula, haricots verts, quail egg, crispy capers and red wine vinaigrette was of the high quality that would be a hallmark of our meal at Flavor.

Buttermilk Fried Chicken Kabobs.

Moist and delicious with a light flaky crust the crispy chicken oyster, with charred cherry tomato, grilled baby artichoke, lemon aioli and pickled watermelon. This is an appetizer we will definitely order again.

A perfectly cooked, tender Grilled 8 Oz. Filet of Prime Beef with velvety-smooth truffle whipped potatoes, garden-fresh roasted baby vegetables and sauce bernaise is memorably good.

Seared Local Halibut with braised french lentils, charred baby heirloom tomatoes, baby spinach and broken red wine vinaigrette.

Warm Banana Fritters with butterscotch pudding, molasses, white chocolate and pistachio ice cream.

What a treat – this pastry chef is wonderful!

Blueberry turnover with mascarpone ice cream and rum-butter sauce is extrordinarily delicious, light and flaky, warm and fresh.

Chocolate-Framboise Terrine with pistachio brittle, whole milk sorbet and pistachio dust.

Yumm! Oh, serious yumm! Mhmmm – mhmmm, GOOD!

We sat and enjoyed our coffee and the fabulous panoramic ocean view, knowing we’d had a very enjoyable evening with good food in a casual setting.
We would happily recommend Flavor to our friends, and will return ourselves as well.

Atmosphere : A
Noise Level: Not much:)
Presentation : A
Quality of Ingredients: A
Quality of Taste (my personal preferences) : A
Service : B
Value : A

Flavor Del Mar
1555 Camino Del Mar (third floor)
Del Mar, CA. 92014
(858) 755-3663
http://www.flavordelmar.com/