'...Where the turf meets the surf in Del Mar.' As the old song goes, this area has become well known for its celebrated racetrack as well as the upscale lifestyles that abound in adjacent communities. With so much coastal development taking place it's comforting to know that, less than two miles east of Interstate 5, there still exists a glimpse of the blissful way of life that originally made Del Mar famous.
Perched regally on the uppermost floor of the Mercado just across the road from the polo fields, Scalini enjoys a commanding view of the horses and riders who engage in this spirited sport. It is a restaurant perfectly situated for those who are looking for a picturesque, elegant dining experience, but don't want to have to drive a long way to find it.
Proprietor Garo Minassian has gone out of his way to assure that guests will enjoy every aspect of their visit. From the tasteful, Mediterranean decor and attentive wait staff to the consistently fine cuisine and fashionable cocktail lounge that adjoins the dining room; everything here is top of the line. Garo has also included a few of his grandmother's secret family recipes to further enhance the menu.
Executive Chef Brant Beauchamp is a culinary master with a fine sense of preparation, presentation and theme. On the night of our visit, he created a bevy of dishes to delight our palates. Each of which creatively utilized only seasonally available ingredients that had reached their peak of quality and freshness.
Our accomplished waiter and Staff Supervisor Robert Snell first arrived at our table with a platter of Scalini's signature, family-recipe focaccia bread. It was thin, crisp, and tasty, with just the right touch of herbs, and was garnished with fresh spinach. It was the ideal compliment to our delightfully exotic Wild Mushroom Bisque, which used both Porcini and rare Japanese mushrooms to create a creamy and richly flavorful soup that was one of the best of its kind that I have ever tasted.
Robert then brought our salad, which was pleasingly fresh and adorned with roasted baby beets and a zesty, Humboldt Fog goat cheese. Tangy vinaigrette added the perfect foil to the carefully selected array of crisp micro greens.
Next came a pasta course, in which perfectly al dente fettuccini with fresh red bell peppers and basil was topped by succulent shrimp in a light saffron sauce. The tantalizing bouquet of this dish was only improved upon by its sublime flavor.
My guest and I were entranced by our entrees. The Pan Seared Northern Halibut with Manila clams and cherry tomatoes in a saffron shellfish emulsion was fork tender, delicate, and bursting with flavor. My generously portioned, dynamically prepared tenderloin of veal in brown sage butter was a true marvel, and was served along with jumbo Porcini mushrooms and a wild mushroom risotto. Both of these dishes were true works of art, and left us thoroughly satisfied.
It was only through the deft persuasion of our waiter, Robert, that we finally gave in and tried a couple of selections from the dessert tray. The Assorted Berry Tart was light and fruity, with a clean finish, but the real showstopper was Grandmother's Bread Pudding, which is prepared from an old family recipe. Served a la flambe, its thick richness simply melts in your mouth. It comes as no surprise that this is the most popular dessert on the menu.
When we left our table, there was a full house in the lounge as popular song stylist, Jon Sandoval, captivated the crowd while continuing his long run as Scalini's featured entertainer. Great food, great sounds and great service. If Bing Crosby were still around, he might even write a song about this place.
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