SanDiegoVille: Cohn Restaurant Group Opens Doors to Vintana in Escondido on May 21st

May 17, 2012

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.

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!):

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

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

Langoustine Sweet Corn Fritters

spiced maple ~ honey-bacon crème fraiche

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

Southern Inspired Pork Belly

citrus marmalade ~ green onion black pepper drop biscuit 13

Burnt Orange & Ginger Glazed Calamari

cornbread ~ chorizo ~ grilled radicchio

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

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

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

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

Good Grains Growing

chef's daily selection

Tamarind-Grain Mustard BBQ Chicken

wilted garlic kale ~ sweet potato- pork belly hash

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