by Frank Sabatini Jr.

Just ask the chefs and sauciers of the world, or those parents who battle to get nutritious matter down the throats of their persnickety kids on what it takes to inspire appetites, and they’ll tell you that presentation is everything. San Diego has become home to an impressive posse of fine restaurants and inventive chefs that dazzle the senses by transforming fresh ingredients into artful masterpieces boasting an alchemy of memorable flavors.

Internationally acclaimed Chef Bernard Guillas of La Jolla’s Marine Room encases ruby-red ahi tuna in black and white sesame seeds and adorns it with mango, pinot gris hibiscus essence, a wonton fan and black Thai rice.

Head straight to North Park’s Heaven Sent Desserts and you’ll encounter a “naughty angel” crafted by the café’s award-winning pastry chef Tina Luu. The hand-molded orb is constructed with Barry Callebaut chocolate and filled with angel food cake lounging in silky peanut butter mousse, whiskey-spiked bananas, sea-salted caramel and roasted peanuts.

Chef Deborah Scott’s signature roasted butternut squash soup takes on a riot of flavors from cilantro pesto, roasted corn, beet puree and crème fraise. Available at Indigo Grill in Little Italy.