SIP's exceptionally diverse wine program presents a blend of wineries from all over the world, allowing guests to sample diverse varietals and unexpected regions. The venue offers over 12 different wine flights with headings, such as "Bubbles," "Great Summer Whites," and "Taste of the Old World." Even the most hardened oenophiles will be impressed with SIP's vast, well-conceived wine selections. The full bar is complete with premium liquors, cocktails, and craft beers, including local San Diego brews from the Stone and Mission Breweries. Beyond SIP's impressive wine flight programs and other libation options, Executive Chef Brian Redzikowski further delights guests with specialty cheeses, house cured charcuteries, and other small bites in addition to full size entrée options.
I recently visited SIP with a group of fun-loving gals for a happy hour. Happy we were with our copious selections from Chef Redzikowski's eclectic multi-cultural menu. For family-style starters, we shared the Duck Fat Fries with Parmesan, roasted garlic, and chives ($6); bright, melt-in-your-mouth Sesame Seared Salmon Sashimi with ginger, chive, lemon-soy and Hon-Shimeji mushrooms ($15); Tuna Tacos with guacamole, red onion, micro cilantro and sour cream ($15); and Mexican Bay Scallop Ceviche with tomato, cucumber, onion, Peruvian chile and cilantro ($12).
Other delectable starter options on that evening’s menu included Pickled Fingerling Potatoes with salt and vinegar brine, créme fraîche, and chive ($8) as well as D’Anjou Pear Salad with arugula, frisée, pistachio and pomegranate tossed in a lemon-olive oil vinaigrette. For dinner, we opted for the impossibly decadent Niman Ranch Double-Double Prime Beef Burger with arugula, caramelized onion, aged white cheddar, tomato confit, ketchup and mayo encased in a fresh brioche bun and served with Duck Fat Fries ($12); Shrimp and Beef Pad Thai with tomato, bean sprouts, scallion, and egg; and the three Pulled Pork Sliders—moist and tender shredded pork mixed with a sweet and tangy pineapple barbeque sauce and topped with spicy cole slaw ($14). Complementing our entrée selections was the side of Sautéed Greens, comprised of deep green broccolini, purple kale, 63 degree egg, and Manchego cheese spiced with chili oil($12).
Perfectly punctuating this delightful epicurean experience was the Butterscotch Budino—layers of Italian pudding, caramel, créme fraîche and Maldon sea salt ($8). This dessert is an adventure all its own and, in itself, a draw to the location for many. The palates of chocolate lovers are also accommodated with SIP’s sinful Housemade Root Beer Float served with a brownie, chocolate chip cookie, candied walnuts and topped with vanilla bean ice cream ($10). Relaxed and non-pretentious, the interior of SIP at Flavor Del Mar features eclectic accents, including high-topped community tables made of solid and weathered tree slabs, a pounded copper bar, exposed Edison bulb chandeliers and menu chalk boards. Open, exposed wooden wine and champagne bottle storage is a prime focal point for the interior that gives the space a homey elegance.
Merilee A. Kern is a good life connoisseur who scours the luxury marketplace for new and innovative must-haves and exemplary experiences at all price points - the extreme high end to the affordable. The best of the best across all product, service and travel categories are detailed in her exclusive column 'The Luxe List' that reaches millions of affluent consumers each month through multiple print...(Read More)