by Frank Sabatini Jr.

Inventive sauces, infused butters and exotic fruits wriggle their way into contemporary-style comfort dishes at Sbicca, a welcoming north coast dining destination with locations in the hearts of Del Mar and Encinitas. Known for their upscale neighborhood atmospheres and comprehensive wine lists comprised of coveted California labels, Sbicca restaurants present a mouth-warming winter lineup of king salmon with coconut-ginger glaze, roasted chicken with sage-walnut sauce and a half-pound filet mignon augmented with gorgonzola-rosemary butter. Chef Susan Sbicca’s cooking is both sensible and adventurous, driven always by fresh seasonal ingredients.
215 15th St., Del Mar • 858-481-1001
897 South Coast Highway 101 • Encinitas
760-634-3350

Chef Trick
To infuse maximum flavor into proteins through marinades, you should always first coat your meat, poultry or fish with extra virgin oil before applying acids such as fresh citrus, tomato juice or vinegar, along with any herbs you choose to include. The oil attaches to the fat molecules and works as a conductor for flavor. If acids are applied before the oil, they shut down those molecules and don’t absorb as much flavor.
— Susan Sbicca,
chef/owner of Sbicca