After nine cumulative months of construction, the city’s most visible restaurant collective is gearing up to unveil their most anticipated concept to date—Vintana. The massive new $2.5 million joint venture from the Cohn Restaurant Group and Judy Jones-Cone, owner of The Centre at Lexus Escondido, is set to open its doors to the public on May 21, 2012 and is on track to break the mold of “traditional dining” as the first restaurant and luxury entertainment destination of its kind in the inland North County region.
Located in the new 300,000 square foot Lexus dealership, Vintana combines the best of fine dining and hospitality using 10,000 square feet of indoor restaurant space and 8,500 square feet of contemporary meeting and banquet space. The venue’s picturesque 20,000 square foot exterior terrace with fire pits boast 360-degree views of the rolling California hills and is available for private and special events in addition to a regular open-air concert series.
“Vintana has been quite an undertaking but without a doubt, the final product is out of this world. We have created an experience, a ‘luxury super venue’ of sorts. It’s all here and North County hasn’t seen anything like it, ” says David Cohn, founder of the Cohn Restaurant Group.
Vintana’s interior boasts 17-foot high windows with views down to the Centre’s palm-lined reflective pool and spectacular dancing waterfall, dubbed “Fountain of Living Water”, as well as the surrounding valley and mountains. Upon entering, a large glass elevator delivers guests to the third floor restaurant, which seats 200 for lunch and dinner both inside and alfresco on the large outdoor Lanai. With Executive Chef Deborah Scott at the helm, Vintana’s bill of fare is comprised of California Modern Cuisine at approachable price points.
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| Chef Deborah Scott |
As one of San Diego’s most celebrated chefs for the better part of two decades, Scott has been awarded with multiple accolades for “Best Chef” in San Diego and has half a dozen nationally renowned culinary concepts under her belt. For this exciting new project, Deborah has sourced from local purveyors to create an eclectic array of menu selections, all chiming in at under $25. Standouts include Langoustine Sweet Corn Fritters with spiced maple and honey-bacon crème fraiche as well as entrées that boast Scott’s signature use of bold flavors such as the Blackberry Glazed Bison Spareribs with bacon-pecan waffle, local greens and blackberry-bourbon gastrique.
As the name 'vin' in Vintana suggests, the restaurant will have a dedicated emphasis on wine. The beverage lineup will play host to an abundant variety of local and international boutique wines, all of which were selected as a synergistic accompaniment to Chef Scott’s enticing menu. Vintana will also have a Vodka Lounge offering over 100 selections from around the world and taps from San Diego’s award-winning craft beer scene.
Vintana will be located in The Centre at Lexus Escondido at 1205 Auto Park Way. The Centre at Lexus Escondido is a $30 million dollar facility that was opened in December of 2009 and features a full service dealership, two boardrooms that can be rented for events or business meetings, indoor and outdoor venues for private functions, a golf simulator and 5,000 square feet of retail space. For more information on The Cohn Restaurant Group, please visit www.dinecrg.com or call 619-236-1299. For more information on The Centre at Lexus Escondido, please visit www.lexusescondido.com or call 888-367-3035.
ABOUT COHN RESTAURANT GROUP:
Over the past 28 years, David and Lesley Cohn have brought dining to a new level as the premier hospitality collective in San Diego. Beginning with one small diner in 1981, Cohn Restaurant Group now owns and operates 15 restaurants within the San Diego area and 3 locations in Maui.
Venues include Corvette Diner, BO-beau kitchen + bar, Blue Point Coastal Cuisine, The Prado at Balboa Park, Indigo Grill, Gaslamp Strip Club, La Jolla Strip Club, 333 Pacific, C Level/Island Prime, Pineapple Grill, Melting Pot, Vintana and the forthcoming 100 Wines Hillcrest. While each restaurant varies wildly in terms of cuisine, ambiance and design aesthetic, they all share the same philosophy--they are “obsessed with hospitality.” Each restaurant has gained respect through numerous awards and accolades, including multiple San Diego Gold Medallion Awards, Restaurateur of the Year, Gaslamp Quarter Association Lamplighter Awards, and various honors from local publications and philanthropic organizations.
Believing in the importance of giving back to the community, David and Lesley have been recognized for their strong community and industry support, including the Gaslamp Quarter Historic Association “Vision Award”, the San Diego Press Club’s “Entrepreneurs of the Year” Award, the San Diego City Schools for exemplary Support and Commitment to Partnerships in Education and the Better Business Bureau Torch Award for Market Place Ethics. The Cohns’ aspirations continue to fuel new and bigger endeavors and they have recently introduced a line of food trucks including Chop Sooey and Ms. Patty Melt, bringing delicious creations and culinary inspiration to neighborhoods across San Diego. For more information about Cohn Restaurant Group please visit www.dinecrg.com or call 619-236-1299.
Below is Vintana's 'Working' Menu copied here for your consideration (looks like a value!):
Below is Vintana's 'Working' Menu copied here for your consideration (looks like a value!):
LANAI MENU
“All Jarred Up” $5 each Spicy Giardiniera mixed marinated vegetables Spiced Olives herbs ~ chilies ~ aromatics Crispy Chickpeas cayenne ~ chili powder ~ lime VINTANA’S Mixed Nuts agave roasted ~ rosemary ~ garlic ~ chili powder
Black Pepper Bacon Wrapped Dates
chorizo ~ marcona almond ~ goat cheese chile azucar glaze 10
Trio of Oysters on the Half Shell chef’s daily selection 6
Spicy Maple-Ginger “Poppy Cock”
candied ginger ~ puffed rice ~ cashews
5
Bruschetta Trio
white bean-honey roasted garlic tomato-basil jam black-green-kalamata olive tapenade ~ feta 7
Chef Deborah’s Roasted Nut Crusted Brie
jalapeno jelly ~ honey roasted garlic charred scallion flatbread 10
VINTANA’S Charcuterette
bacon wrapped dates ~ spiced mixed nuts blue cheese ~ pecorino ~ prosciuttospicy giardiniera ~ spiced olives ~ artisan bread
14
Langoustine Sweet Corn Fritters
spiced maple ~ honey-bacon crème fraiche
8
Muay Thai Wings
smoked peanuts ~ toasted coconut sweet & spicy thai caramel glaze 10
Caesar Salad
baby romaine ~ fried capers ~ artichokes ~ tomato confit pecorino ~ lemon-anchovy dressing gigantic garlic croutons 8
Chorizo Mussels
white wine ~ fresh herbs kale ~ preserved lemon ~ grilled ciabatta 10
Crispy Blackened Fish Tacos
lime crema ~ sweet jalapeno slaw charred pineapple salsa 11
Old Bay Peel n’ Eat Shrimp
lemon peel ~ clarified butter
13
Southern Inspired Pork Belly
citrus marmalade ~ green onion black pepper drop biscuit 13
Burnt Orange & Ginger Glazed Calamari
cornbread ~ chorizo ~ grilled radicchio
10
VINTANA Burger
queso fresco stuffed poblano
grain mustard ~ chile azucar house-made gold coast fries 14
VINTANA LUNCH
Hatteras Island She-Crab Soup
dill ~ sherry ~ sweet potato beignet
10
Chef’s Daily Soup Creation 7
Chorizo Mussels
white wine ~ fresh herbs kale ~ preserved lemon ~ grilled ciabatta 10
Chef Deborah’s Roasted Nut Crusted Brie
jalapeño jelly ~ honey roasted garlic charred scallion flatbread 10
Burnt Orange and Ginger Glazed Calamari
cornbread ~ chorizo ~ grilled radicchio
10
Organic Greens
pickled red onion ~ marsala dried figs ~ blue cheese grilled ciabatta ~ candied walnuts toasted walnut-champagne vinaigrette 7
Spinach & Roasted Beet Salad
panko crusted goat cheese ~ mushrooms ~ toasted pumpkin seeds red onion ~ warm bacon vinaigrette 9
Caesar Salad
baby romaine ~ fried capers ~ artichokes ~ pecorino lemon-anchovy dressing ~ gigantic garlic croutons 8
add ~ blackened chicken, prawns, or salmon to any salad 6
White Bean & Arugula Salad
rosemary ~ pancetta ~ shaved pecorino red onion ~ lemon oil ~ balsamic syrup ~ crispy white anchovy roasted fennel ~ grilled ciabatta 10
Apple Grilled Cheese With Smoked Gouda and Fontina
fig & bacon jam>brioche smoked tomato-sage bisque 14
Crispy Honey Chicken & Brie Panini
arugula & pickled red onion salad toasted walnut-champagne vinaigrette 13
Grilled Portabella on Rosemary Focaccia Bun
parsley-garlic pesto ~ arugula ~ vine ripe tomato ~ grilled onion ~roasted red bell~ olive tapenade & goat cheese spread ~ house-cut gold coast fries 14
Roasted Tomato & Fennel Orecchiette
grilled artichoke hearts ~ white beans ~ pecorino toasted hazelnut pesto ~ grilled ciabatta 15
Crispy Blackened Fish Tacos
lime crema ~ sweet jalapeno slaw charred pineapple salsa 11
Fish n’ Chips
spicy jalapeño & crispy chickpea slaw malt vinegar tartar ~ old bay fries 14
Daily Fish Special
(market price)
VINTANA Burger
queso fresco stuffed poblano ~ grain mustard ~ chile azucar house-made gold coast fries 14
Roasted Prime Rib Sandwich
caramelized onions & fennel ~ arugula tomato confit ~ horseradish aioli house-made onion rings 16
VINTANA DINNER OFFERINGS
Appetizers
Hatteras Island She-Crab Corn chowder
cream ~ dill ~ sherry sweet potato beignet 10
Chef’s Daily Soup Creation 7
Caesar Salad
traditional table side @2 person minimum 10
Organic Greens
pickled red onion ~ marsala dried figs ~ blue cheese grilled ciabatta ~ candied walnuts toasted walnut-champagne vinaigrette 7
White Bean & Arugula Salad
rosemary ~ pancetta ~ shaved pecorino
red onion ~ lemon oil ~ balsamic syrup ~ crispy white anchovy roasted fennel ~ grilled ciabatta 10
Oysters on the Half Shell
daily selection
2ea
Shrimp Cocktail
candied lemon ~ horseradish cream house-made cocktail sauce 13
VINTANA’S Charcuterette
bacon wrapped dates ~ spiced mixed nuts ~ blue cheese ~ pecorino prosciutto ~ spicy giardiniera ~ spiced olives ~ grilled ciabatta 14
Chef Deborah’s Roasted Nut Crusted Brie
jalapeño jelly ~ honey roasted garlic charred scallion flatbread 12
Chorizo Mussels
white wine ~ fresh herbs kale~preserved lemon ~ grilled ciabatta 10
Burnt Orange and Ginger Glazed Calamari
cornbread ~ chorizo ~ grilled radicchio
10
Southern Inspired Pork Belly
citrus marmalade ~ green onion black pepper drop biscuit 13
Maryland Crab Cake
crispy pork belly ~ blackberry-watercress salad preserved lemon ~ dijonaise 14
Fresh Sustainable Seafood:
your choice of charbroiled, seared, or blackened
Clear Springs Rainbow Trout $17 Local Line Caught Yellowtail $19 Skuna Bay Salmon $20 Mano de Leon Sea Scallops $23 Chesapeake Soft Shell Crabs $25
Choose one Complementary Accoutrement:
Compound Butters: Togarashi sesame ~ ginger Chipotle lime ~ cilantro Pumpkin Seed garlic ~ pesto Lemon tarragon ~ capers
Or Sauce: Crab leek ~ grain mustard cream sauce Yuzu-Citrus Brown Butter Blood Orange tarragon hollandaise
Steak Offerings
your choice of charbroiled, seared, or blackened
Filet Mignon 8oz $25 Filet Mignon Duo 2 (3oz) $22 Natural Eye of Ribeye 12oz $25 CAB Flatiron 10oz $23 Prime Rib 10oz $22
Choose one complementary accoutrement:
Compound butters: Port dried fig ~ rosemary Roasted Apple shallots ~ bone marrow Blue Cheese ~ caramelized onion
Or Sauce: Horseradish Chive Crème Roasted Seasonal Mushrooms Black Peppercorn Demi-Glaze Tomato-Bacon Jam cippolinis
ANY TURF CAN SURF Wild Mexican White Prawns old bay ~ lemon ~ rosemary $12 Maryland Crab Cakes charred pasilla remoulade $13 Jonah Crab Legs clarified butter $18 Maine Lobster Tail broiled ~ charred lemon $22
Sides $5 Pan seared Kale baked garlic ~ yogurt ~ toasted hazelnuts Baked Potato butter ~ sour cream ~ chives House-made Gold Coast Fries House-made Onion Rings Smashed Gold Coast Potatoes rosemary ~ creme fraiche sea salt ~ butter
Sides $7 Roasted Cauliflower crispy lemon chips ~ baked garlic ~ brown butter Pomegranate Molasses Brussels Sprouts crispy pancetta raspberry vinegar ~ orange zest Faro Risotto dried apricots ~ scallions Twice Baked Potato caramelized fennel & onions ~ chorizo ~ cheddar~ creme fraiche Sweet Potato-Pork Belly Hash maple ~ cayenne ~ scallions
VINTANA’S SIGNATURE OFFERINGS
Pan Seared Roasted Garlic Gnocchi
crispy wild mushrooms ~ charred asparagus ~ demi reduction
19
Good Grains Growing
chef's daily selection
18
Tamarind-Grain Mustard BBQ Chicken
wilted garlic kale ~ sweet potato- pork belly hash
20
Roasted Shallot & Blue Cheese stuffed Filet Burger
grilled red onion ~ arugula ~ tomato peppered slab bacon ~ dusted potato bun crispy gold coast potato salad ~ anchovy chimichurri sunny side egg 17
Blackberry Glazed Bison Spareribs
bacon-pecan corn waffle ~ local greens blackberry- bourbon gastrique 21
Pan Seared Sea Bass
white bean pistou ~ grilled artichoke ~ chorizo ~ roasted potatoes stone crab wonton, lemon-poppy seed brown butter 22
Cider & Caramel Pork Porterhouse
marcona almond-red pear chutney savory corn bread pudding prosciutto-demi réduction 24
Grilled Brochette of Tenderloin & Shrimp
pearl onions ~ local greens roasted potatoes ~ chimichurri 25
VINTANA DESSERTS 10
Three of a Kind
trio of our signature cookies
sandwiched with three of our signature ice creams
Seasonal Fresh Fruit Tart
lemon ricotta ~ blueberries ~ peaches cardamom ice cream
Kelly’s S’more
chocolate pot de crème marshmallow cream ~ spanish peanuts house-made graham crackers
Banana Cream Tart
almond crust ~ spiced maple whipped cream
Sweet Tater Pie
bourbon-pecan ice cream ~ chili caramel sauce
Citrus Ricotta Cheesecake Tower
pecan tuille ~ oregan blueberries
Daily Trio of House-made Ice Cream or Sorbet
waffle baskets ~ berries
